Rensselaer Union, Volume 9, Number 37, Rensselaer, Jasper County, 31 May 1877 — USEFUL AND SUGGESTIVE. [ARTICLE]

USEFUL AND SUGGESTIVE.

stead of thick cords. Planes and fine carriages, after all, are not half as expensive luxuries for a farmer as shiftlessneas.—Zotoa State Reg iator. y-.i •>. r . - Lbmdn PeklCake.—One cup of sugar, butter size of an egg, throe eggs, three tablespoons of sour cream, one and onehalf cups of flour, one teaspoon of cream tartar, one teaspoon of soda. There are but few farms, no matter how large, that raise grapes enough for the family. And there are but few yards too small but another grape-vine could be set out.— lowa State Register. Boston Caramels.—One pint bowl of grated chocolate, two bowls of yellow sugar, one bowl of New Orleans molasses, one-half cup of milk, a piece of butter the size of a small egg, and vanilla flavor; boil about twenty-five minutes. It should not be so brittle as other candies. Pour in buttered tins, and mark deeply with a knife. To Grill a Shoulder of Lamb.— Half boil it; score it with a sharp knife, and cover with egg, crumbs and parsley; season as for cutlets; then broil over a very cleai, slow fire, or put into a Dutch oven, and brown it. Herve with any sauce that is agreeable. A breast of lamb may be cooked in the same way; and this mode makes both very nice.

Havoby Sandwiches.—Boil eggs hard; leave them to become quite cold, or throw them into cold water, if in haste; then cut in thin slices, moderately thick, add a few pieces of anchovy, or anchovy paste, or boiled ham chopped very fine, or any cold meat that is convenient; cut bread or rolls quite thin, butter each slice, and lay the egg between two slices. Very nice for pic-nics or tea. Lemon Jelly.—Grate the outsides of two lemons, and squeeze the juice; add one cup sugar, one-half of butter, yolks of three eggs; beat the three last ingredients thoroughly, then add the juice and grated rind, and put it over your fire, stirring until thick; mold to fancy. Or one paper of gelatine; let it stand one hour in warm water; then add one quart of boiling water, the juice of three or four lemons, and a pint and a half of sugar. A new ware for kitchen use has made its appearance. It is very handsome to look at, and is highly polished in imitation of dark gray marble. Teakettles, tea-urns, pitchers, saucepans, griddles, spoons, and dippers are made from it; and it is but fair to say that the State chemist of Massachusetts, Dr. Hayes, has analyzed several specimens of it and pronounced the enamel which coats the-out-side composed of arsenic and lead, in dangerous proportions. He states that sauces, milk, tea, and even water take up the poison. The Trs&wie, of Chicago, calls attention to the .fact ±at the same goods, under the name c I Granite Iron Ware, are sold extensively here in the West. Another serious peril incurred by using them is found in the fact that “ the fine particles of glass (the principal in.gredlents of the enamel) which frequently scale off the utensils when in use, if swallowed with the food-, are liable to perforate the bowels and cause certain death. The effects of the lead poison (paralysis, swelling of the joints, etc.) would not appear immediately, tut are none the less certain on that account. Stick to the oldfashioned tinware, or the more modern “ block tin,” neither of which are injurious, as they are made of metals which contain no poison.— Western Rural