Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1860-03-15
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rFrom he HousekeeDer's Ffiead.]


AS a general rule, it is economical to buy
the best articles The price IS, Of course,
always higher; but good articles peRd
best. 1t is a sacrifice of money to buy
poor -four, meat, sugar, molasses, butter,
cheese, lard, &c, to say nothing of the iu-
furious effect upon the health
OF West India sugar and molasses, the
Santa Cruz and Porto Rico are considered
the best, The Havana is seldom clean
White sugar from Brazil is sometimes very
good, Refined sugars usually contain
most of the saccharine substance; there
fore there is probably more economy in
using loaf, crushed and graduated sugars,
than we should at first suppose.
Rich cheese feels soft under the pres
sure of the finger That which is very
strong is neither good nor healthy. To
keep one that is cut, tie it up in a bag that
will not admit flies, and hang it up in
cool dry place. If mould appear on ii,
wipe it off with dry cloth.
The small, white sago, called pearl sago,
is the best The large, brown kind has an
earthly taste. These articles and tappioca,
ground rice, &c, should be kept covered,
The best rice is large, and has clear
fresh look Old rice sometimes has little
black insects inside the kernels.
The cracked cocol is the best; but that
which is put up in pound papers is often
very good,
10 select nutmegs, prick them with a
pin. If they are good, the oil will instant
" spread around the puncture
Keep coffee by itself, as its odor affects
other articles. Keep tea in close chest
or canister.
Bread and cake should be kept in tin
box or stone jar.
Cranberries will keep all Winter in fir
kin of water in the cellar
Potatoes should be put into the cellar
as soon as they are dug. Lying exposed
to the Sun turns them green, and makes
them watery. Some good housekeepers
have sods laid over barrels of potatoes not
in immediate use. to prevent them from
sprouting in the Spring, turn them out
upon the cellar bottom.
To thaw frozen potatoes, put them in hot
water. To thaw frozen apples, put them
in cold water. Neither will keep long af-
ter being frozen.
Store Polish-Make weak alum wa
ter, and mix your British lustre with it
let the stove be cold, and brush it with the
mixture then take dry brush and lustre,
and rub the stove till it is dry. Should
any part, before polishing, become so dry
as to look gray, moisten it with wet
brush, and proceed as before By two APP
plications a year it can be kept as bright
as a coach body.
BuHe' BiScuit-Take two teacups of
butter, and rub it well in some dry flour :;
then add two eggs well beaten, and one
quart of sweet milk, with -four enough to
make it very stiff dough Knead it we'll,
and then add to it one half its size of light
dough- knead together and let it rise.
When light roll it out and cut into round
cakes, prick with fork and bake.
Securing Knires-A small clean pota-
toe, with the ends cut off, is a very conve-
nient medium of applying brick dust to
knives, keeping it about the right moisture,
while the juice of the potato assists in re-
moving stains from the surface We can
get better polish by this method than
any other We have tried and with less la
bor
Harmless and sure cure for Warts.-
Take two or three cents worth of sal am
moniac, dissolved in gill of soft water, and
vet the warts frequently with this solution,
and they will disappear in the course
of week Or two.
Doughnnts.-Take one quart of light
dough, piece Of an egg, and one half tea
cupful Of sugar, knead well together, roll
out thin, cut any form you wish, and drop
in pan Of boiling lard. Remove them
when of light yellow color.
Cookies.-Five cups of -four, two of su-
gar, one of butter, one teaspoonful of saler-
atus, three eggs, and some caraway. Bake
thin