The workingman's advocate. [volume] (Chicago [Ill.]) 1864-1877, 1868-09-26

To REAovR MLDEw FROM CLOTHss.-MiX
soft soap With powdered starch, half as much
salt, ana the j4sce Of a lemon lay Il On the
part with brush lay X on the grzs-, day
and night, till the stain comes out. Iron
stains may De removed BY the salt Of lem
0ns. Many stains may he removed by Dip
Ping the lsnuen in sour buttermilk, and then
drying il IN hot sun wash II in cold va
Ter repeat this three or four times. Slams
caused by ACIDS may BE- removed by tying
some pearash up in the stained part scrape
some soap III cold soft water, ana boil the
linen Till the stain IS gone.
LADY Oh BRTDEls CAEE-Three quarters
Of pound Of butter worked to a cream,
one pound Of tine sugar, halfpound Of Aour,
seventeen whites Of eggs, beat To 6 stiff
froth, three ounces of sweetened almonds
pounded, one ounce 0f bitter bIancned al
monds, and rose-water mix butter and su-
gar, next almonds, then -four, and eggs
slowly, and in small quantities
Bowl OF HULLED Constituted corn
Is the cheapest 81 all kinds or lOOd, and it
Is certainly one OF the best. 1t has been a
fasorlto dish IN new England since the lays
Of the Pilgrims, and il Is a wonder that it
is so seldom found on farmers tables IL the
West. Eaten either warm or colo, with
milk or with q dressing Of cream and sugar,
or as IL is preferred by all Yankees With
syrup or mOssses, it is 8 dish fit TO set
before king" 1t is also excellent for
breakfast dish when warmed up in little
fat or butter. The Country Gentleman gives
the following recipe for preparing il: Shell
iozen ears OF ripe corn; put il in 81 iron
kettle and cover with cold water put in the
corn bag Of two teacupfuls of fresh woad
ashes and boil until the corn looks yellow
and tastes strong Of the Alkal then pour
| of the lye; add fresh water, and simmer
until the corn swells- III the hulIs do not
then come OF by stirring, turn of the wa
ter and rub them on with towel add more
water and simmer for three or four hours,
often stirring TO keep it from burning when
il swells out and becomes soft and white, add
salt to liking, and let ali the water simmer
away The use Of the potash in preparing
this dish, IS to dissolve the silica which con
tains In the hull
CUcuMBER PIckLEs.-One pound of alum,
three quarts Of salt, and three pals Of salt
water, for one barrel Of pickles. When
wanted Tor tue table, put them IL good vine
gar, and let them stand about six hours.
GLNGER SSAPs.-0ne cup brown sugar
one cup molasses +; one cup butter two eggs
four tablespoons vinegar; three tea 2O0ns
soda; one teaspoon ginger roll thin.
SHEPARD CAKE.--Two eggs one cup white
sugar; one-half cup butssr; one-half cup
sweet milk one cup currants; one-fourth
teaspoon cream tartar, one teaspoon lemon.
CoFFzx CAkE.-One cup coffee prepared
~ for the table; one cup butter one cup
nalasses one cup brown sugar; one cup
raisins; one cup currants; one teaspoon 80
daj one teaspoon cloves or cinnamon four
and calf cups fi0uf.
\ PHrIADEIPHTA CAKE.-One cup white su-
gar, two tablespoons butter; one-half cup
sweet milk two teaspoons baking powder.
Stir the milk sugar and melted butter tor
gether stir the baking powder into two cups
II OF Hour, theu add the whites OF he eggs beat
20 roth; bake 10 round tins.
} II GgsTAEp ron CAKh--0De and q half cups
sweat mill, scald H.; when cool add the
yolks OF three eggs, q small piece Of butter.
three teaspoons cOrn starch and Sweeten very
istis; one teaspoon iem0n then spFesd is
kon the Cake the same ~ jelly but little
J thicker. Ereat the TOP Of the cake. X
. should be eaten fresh.
ii CUEK1sr CAKr.-Oue cup butter, two
eaps Nhfte sugar, one cup sweet miIk, one
4 cup rurrants. ono egg, one teaspoon DMEipg
4 p0"asr-usa.l
81 A cURT0Us invention has lately bevu pa
tsntsd. by H. & Glenn, OF lscya York city. II
o lis in effect . portable rxlroad. The Pecu-
iiTity " the contFiyance is that the rails Art
nxed 10 the cAr, the wheels roc tonching ths
Il ground, but fesvIsids nEAinss she caE: Thers
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