Democratic enquirer. [volume] (M'arthur, Vinton County, Ohio) 1867-1873, 1871-06-07
FACTS FOR THE HOUSEHOLD.
Hopeful Hints for Housewives
Kitchen and Family Room Notes.
HOW TO PRESERVE EGGS.

UheIelu leu CHeIn uTy anu al
forwards pack them in dry
charcoal dust. This prevents
their being affected by any al.
terations of temperature.
MENDING TIN PANS.
A correspondent of the Ru..
raj New Yorker says :
"Tell your lady readers to
mend their tin pans with putty,
1t is very easily done and is
much better than to throw
them away. Put it on the out.
side; let it thoroughly dry, and
they will never have to mend
that place again. l have them
that | have used for twenty
years."
TO DYE PINK OR COTTON.
Two pounds redwood four
ounces of solution of tin ; boil
the wood one hour, turn off in.
to tub, then add the TIN, and
put in the cloth; let it stand a
few minutes, Give or ten, and
nice pink will be produced.
This will color four pounds of
goods; is quite a fast color.
coRN-sTARCH CAKE.
The whites of six eggs one
cup of white sugar; half a cup
of butter half cup of sweet
milk; one cup of corn-starch
not quite two cups of flour
one small teaspoon of soda;
two of cream tartar; lemon
extract.
TO KEEP Elsa.
They should be cleaned at
once, wiped dry, and hung up
separately by the head on
hooks, in cool place, where
they will be undisturbed by
flies; or place them in a wire
safe in the open air. Salt may
be slightly rubbed over many
kinds offsh, but it Injuries the
flavor of salmon, which may be
rubbed inside with vinegar and
pepper.
HOW TO CHOOSE FISH.
The eyes should be bright,
the gills of a fine clear red,
the body stiff, the flesh firm,
yet elastic to the touch, and the
smell not disagreeable. If the
eyes are sunken, the gills very
dark in hue, the fish Aahby,
etc., it should be avoided
(If the fish be a trifle tainted
from over.keeping, especially
salmon, a little chloride of So
da will quite successfully re.
store it to good flavor. Dis
solve it in water and soak the
fish in it, after which wash and
soak in clear water.)
YEAST CAKES.
On a pint of dry hops (not
over a year old) pour two
quarts of water;. boil half an
hour; then strain the liquor on
Indian meal sufficient to absorb
it stir well, and when luke
warm add a teacupfull Of good
yeast, or one yeast cake previ-
ously soaked in water; after it
rises, add small teacuptul of
brown sugar, a tablespoonful
Of ginger, and roll it out about
half an inch thick +; cut it into
small squares, Or cakes, and dry
them on a board turn them
every day, until dry enough to
put into a bag, which should
be hung in a dry place. They
will be good for three months.
RICE soUFFLE.
Soak in half pint Of milk for
an hour an ounce of rice, and
peel ola lemon cut thin; put it
into a saucepan with a little
salt, and add by degrees pint
of new milk and bit of but
ter the size of a walnut; stir it
till it boils, and for fves min.
utes after. When cool add the
yolks of six eggs beaten with
two tablespoonful of pounded
loaf sugar, and stir in the we'll
beaten whites of the eggs mold
the soufHe with a spoon in the
shape of a pyramid and bake
in the oven. While in the
oven sprinkle over it a little
loaf sugar.
How to Brighten Sraw Mating and
OIL ClOth.l