Civilian & telegraph. [volume] (Cumberland, Md.) 1859-1875, 1861-03-21
Useful Receipts

Stock for clear Sosp.--Crst two pounds of
knuckle or scrag of veal into small pieces
plare them liz tho iron pot or stcwpan, gwith
two ounces of salt butter or dripping, two
oun,c es of lean bacon cut smaA three SPOON
fuls Of salt, half a spoonful Of pepper, % Gill
of water, three middle-sized, or six ounces of
onions sliced. Put on the fire when boiling
stir round with spoon for abott ton MIN
rtes, or until 1T forms whitish thick gravy
at the bottom, or gets rather dry, then add
five pints of hot or cold water; when boiling
let it simmer gently for three-quarters of an
hour skim it we'll, pass it through a sieve,
and it will be found clear and ready for use,
for the following soups. Only one-third Of
this quantity need be made In case bacon
or ham c&nnot be obtained, use half pound
more meat and little more salt
The meat not being over-stewed, will be
found excellent eaten plain, or with parsley
| and butter, or any saltce.-Soyers Cookery
for the People,
Ilo,c to Make Good Brscd from Grop,s
Hhsct--A correspondent writes In No
vember, 1916, was visitor at farm house
within ten miles of Derby. Every sheaf of
wheat was sprouted; it would not mako
bread Chemical remedies were resortcd to
in vain hands could rot make, the oven
could not bake loaf; ten or twelve hosrs in
hot oven did not set the dough. MERTON
this as proof Of the very bad quality Of the
-four. 'fhe farmers wife at length tried the
experiment of boiling the -four, and Their
pounding it, and admirably it aucceedeS-L
More beautiful bread, cakes, and pikelets
than this -four produced were never eaten.-
| nov give the plan adopted and pursued -
The quantity for weeks consumption was
put into clean bag. and then into the brew
ing copper Of boiling water. -Four or five
stones of flour were boiled as many hours ;.
the bag was thon placed On drainer over a
tub until the next day, when boy, with Il
wooden mallet; pounded the flour in the bag.
until rather small. 1t was powdered fine
WITT the rollIng-pin upon the table It is
table. 1t is double trouble; but my friend.
was amply repaid for this by r,ost cxccllens
bread
Tub CHeese.--l send you Che folIown. re-
ceipt for making what is called tub cheese
We have made it in oar family the past sea
son-like the cheese better and is is mach
less labor than tie usual mode.
Drain the cura' dry, then add twice the
quantity Of salt you would for pressing
work it in as for butter; pack in tubs; put a
cloth over so as TO absorb the whey; changs
it a. often as it becomes wet; put cousT 1T
ted to the inside of the Tub and small
weighs over theclnth. Keep close from, aies.
May be put into the same NIB at Giferont
times-Mass' Floughmaa.
| Wdtoproofing Lentiter.-Mix together in
a pipkin on the fire.. two parts OF tallow to
enc of resin, and having warmed the boots
or shoes, apply it.. melted, with painters
brush, till they will not suck in any more.
| If well polished before applying tho allows
mixture. tlisy will polish afterwards.
interpreting eists'--Tlntue the cloth
on the wrong si,le with a solution of isnglass.
alum and soap, by means Of brush, When
! dry, brush on the wrong side against the
. grain, and s;en go over with brush dipped
. in wafer. This makes the cloth imperviou.
4 flor a long timel to water, but not to air.
4 Blus dye for Cotton and Linen. -Cott,r
d and linen articles are dyed blue by asolutint
4 Of one part indigo, one part src+u sulrha.'
Il irou, and two parts Of quicklimc.