The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1871-11-16
FARM, GARDEN AND HOUSEHOLD.


IFteu SquosH.-olcc Iiiii, up III eS5s,
then -four, and fry in butter.
| To Remore Grease from Foors.-Ap-
ply paste of wood ashes, keep it on sew
eral days, and then wash off.
To Clean Lamp Shades-Lamp-shad
may be cleaned with soap OF pcarlash;
these will not injure or discolor them
Some Picking Recipes.-Radish Pods.
Put them in brine for three days; drain
| and pour over them a pickle of vinegar,
cloves cinnamon and pepper scalded to-
gether,
Beets,-Boil until tender, and drop while
hot into spiced vinegar. If the beets are
large, slice them. Spiced vinegar in which
peaches have been picked is good for beets.
To Keep Knires from Rusthg.-Scour
them on a board, crosswise, with some dry
brick, after having wiped them perfectly
dry, and pat them away without wiping off
the brick dust
Ribbon Rene1ced.-Wash in cool suds
made of soap, and iron when damp. Cover
the ribbon with a clean cloth, and pass
the iron over that. If you wish to stifen
the ribbon, dip it, while drying, into gum
arabic water
Cleaning Tinware.-The best thing for
cleaning tinware is common soda Dampen
cloth and dip in soda and rub the ware
briskly, after which wipe dry. Any black
ened ware can be made to look as well as
new.
To Cleanse the Inside Of Jors.-Fill
them with hot water and stir in a spoonful
or more of pearlash; empty them in an
hour, and if not perfectly clean, fill again
and let them stand few hours. For large
vessels I've may be used.
Nc better plan has ever been devised to
keep butter sweet than to put it in clean
jars and cover it with strong brine. No
kind of vessel cask or tub will answer so
well as a jar. In this way it can be kept
fresh and sweet for twelve months.
German PuF$.-Melt a quarter of
pound of butter, and mix it well with half
pound of -four: add one quart of milk,
eight eggs well beaten, some grated nut
meg and some cinnamon. Beat the ingre-
dents well together, ard bake the mixture
in cups. Fill your cups but half full, as
the putfs rise very high.
!Straws.-About a quart Of -four, in which
mix we'll one teaspoonful Of cream-of-tartcr
in this cut finely piece of butter the size
of an egg; break three eggs in, and add two
cups of sugar. Dissolve one tcaspoonful Of
soda i'll one cup of milk, and add it TO the
-four. Cut them ont about as thick as
doughnuts and fry them in butter
Oaions.-Remoya the outer skin Of small
onions: boil them until half done in salted
water; while hot, drop them into jar of
vinegar. Another way:
Soak them for three days in brine; then
scald them in milk and water drain, lay
them in jar and pour over cold vinegar,
scalded spices and little alum; cover close
ly.
Chom Choc.--Two quarts of green toma-
toes, two quarts of white onions, one dozen
green peppers, one dozen green cucumbcrs,
one large head of cabbage; chop fine,
Season with mustard and celery seed to
suit the taste. Cover with the best cider
vinegar. Boil two hours slowly, stirring
As soon as you take it from
the stove add two tablespoonful of salad |
oil. Cover tight and keep in cool place.
Derby Ieast.-Two quarts water, one
good sized handful of hops in a bag, four
good sized potatoes, let all boil together |
until the potatoes are done Have ready |
L large dish with about two handfuls of |
-four; pour on the scaldIng hops and pota-
20 water; strain the potatoes through a |
seive and stir up together; add teaspoon
sul of ginger and molasses; one tcaspoonful !
IF salt. Let stand few hours and put
away for use.
in Int Tr0p.-Procure a large sponge,
wash it well and press it dry, which will |
cave the cells quite open. Then sprinkle
ovcr it some fine white sugar, and place it
near where the ants are most troublesome.
They will soon collect upon the sponge and
axe up their abode in the cells. 1t is then
,nly necessary to dip the sponge in scalding
water, which will wash them out dead. Put
IN more sugar and set the trap for a new
haul.
S'oeet App1es.-To half peck of apples
make a syrup of two pounds of sugar and
me pint of vinegar. Boil the apples in
this syrup until tender; then remove them
md make new syrup of two and half
pounds of sugar and one pint of vinegar
Add one teaspoonful of cloves, and the
same Of cinnamon tied in bag. Boil for
fifteen minutes; pour hot over the fruit
The first syrup may be used for other
sauces.
Corn HuskS.-The husks ofcorn are very
well worth saving. When dried and torn
nto strips they make excellent mattresses,
,lean and sweet, and very soft and elastic.
Plated into rope and wound round
central point, they make serviceable door
mats, the manufacture ofwhich will furnish
pleasing and. useful freside employment
or many a stormy day when outside work
S impossible, or for the long evenings of
winter. They arc worth saving for these
purposes alone.
4 Cheap Ice-house.-Throw a dozen or
;wo of old rails or poles on piece of ground
inclined to carry of water, fll
he ereyices between the poles with saw
lust, cover with old boards slabs or barks.
get from the saw mill few loads of slabs.
AXE four, say twelve feet long, notch the
corners Ike a log house, set them on the
platform and you have a crib about ten and
! half feet square by the width of the slab
ieep; fill this crib with sawdust, and mack
t down hard. Cut your ice so that it will
pack close, and two by four f,et Law = =,