The Superior times. [volume] (Superior, Wis.) 1870-1912, 1871-06-10
For the Household.

How To PRESERVE EGGS. Apply with
a brush solution of gum arabic to the
shells, or lmmerse the eggs therein let
them dry, and afterwards pack them in
! dry charcoal dust. This prevents their
being affected by any alterations of
temperature.
MENpING TIN PANs.-A correspon-
dent of the Rural New Yorker says
Tell your lady readers to mend
their tin pans with putty. 1t is very
easy 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. | have them that | have used
/ for twenty years.
/ To DYE PINK ON CorroN. - Two
| pounds redwood, four ounces of So
! luton of tin; boil the wood one hour,
turn off into tub, then add the tin,
and put III the cloth let it stand few
minutes, five or ten,) and nice pink
viii be produced. This will color four
pounds of goods; it is quite "a fast
/ color.
| To KEEP FIsH.-They should be
cleaned at once, wiped dry, and hung
in cool place, where they will be I'M
wire safe In the open air. Salt may be
| slightly rubbed over many kinds of
fish, but it Injuries the flavor of salmon,
which may be rubbed inside with vine
gar and pepper.
How TO BRIGHTEN STRAW MATING
AND on CLOTH To keep straw mating
bright and new-looking, wash it twice
during the summer with salt and water
say about pint of salt dissolved in
half pallful of warm soft water, dry
ing the mating quickly with a soft
cloth. The salt prevents its turning
yellow. Oil cloth, after being scrubbed
and dried, should be wiped all over
with a cloth dipped in milk. 1t makes
the colors come out bright and shining
How TO CHOOSE FISH The eyes
should be bright, the gills of fine
Gle T red, the body stiff, the flesh firm.
yet elastic to the touch, and the smell
not disagreeable. If the eyes are
| fish fiabby, &c, it should be avoided
| Of the fish be trife tainted from
overkeeping, especially salmon, a little
restore it to good flavor. Dissolve it
in water and soak the fish in it, after
which wash and soak in clear water.)
/ YEAST CAKEs.-On pint of dry hops
/ mot over a year old pour two quarts
of water; boil half an hour; then strain
4 the liquor on Indian meal sufficient to
absorb it; stir well, and when luke
warm add q teacupful of good yeast, or
one yeast cake previously soaked in
water; after IL rises, add small tea
cupful of brown sugar, tablespoonful
/ of ginger, and roll it out about half an
/ inch thick; but 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.-ooak in half pint of
milk for an hour an ounce of rice, and
/ peel of lemon cut thin; put it into
1 saucepan with a little salt, and add by
! degrees a pint of new milk and bit of
! butter the size of a walnut stir it till
! it boils, and for five minutes after.
/ When cool add the yolks of six eggs
beaten with two tablespoonfuls of
pounded loaf sugar, and stir in the
well-beaten whites of the eggs; mold
the souffie with a spoon IN the shape of
a pyramid and bake in the oven. While
! in the oven sprinkle over it little loaf
sugar.