The new Northwest. [volume] (Portland, Or.) 1871-1887, 1872-07-05
Recipes.

To Take AUdy SCOT SIains From q
FIOOr-Dilute some sulphuric acid with
water, and wash over the stained part.
If YOU do not find the stain disappear,
add a little more sulphuric acid to make
the mixture stronger.
To Streeten BUtter.-If you add two
and a half drachms OF. carbonate OF soda
to one pound of butter having rank
flavor, it will render it perfectly sweet
again. Drippings and lard may also be
treated in the same way.
4 Refreshing Driak.-Slice two or
anges and one lemon into jug with
two ounces of candied sugar. Pour over
this one quart of boiling water, keep
stirring at intervals till cold. This is an
excellent drink in warm weather.
-4rtiticidl COld.-A very intense degree
of cold, sufficient for the turning Of liq-
uids into ice, even in the hottest day,
may be produced by mixing together
equal parts of muriate of ammonia and
saltpetre, both finely powdered, in about
six parts of water.
Corn Bredd.-TO one quart of milk
and five eggs, beaten light, small tea
spoonful of baking soda and little salt;
stir in sufficient corn meal to make
stiff batter, pour in q deep pan well
5ANeN'NN ttttfA bsAAt M4lNiA hbAANf - @'AatNtA'N
be two inches thick. Eat while hot.
Bread S0tce.-IntO a saucepan put rs
much fresh milk rs will nearly fill your
sauceboat. Add to it dust of salt, the
same of grated nutmeg, few pepper
cOrns, 4 blade or two of mace, and n
middle-siZed white onion, chopped very
fine. Let these boil together, watching
that they do not boil over. When the
chopped onion is quite tender the milk,
etc, is fit for use. Crate into your
sauceboat enough stale bread-crumbs to
fill il about One-quarter full. Over this
pour enough of the hot milk, pepper
corns and all, to soak it. Let it stand
two or three minutes; then, after stir
ring up the heated milk, pour the rest
of it over the bread, and stir all together.
BE careful not to use too many bread
crumbs, in order not to make the sauce
too thick.
To clean Kid GIOCcs.-It is well
/ known that common benZine is the best
| substance to take the greasy dirt out of
| leather gloves, as it does not attack the
| leather like most of the other substances
sometimes used for that purpose. Those
who make it a profession to clean gloves
put them all together in a wide-mouthed
! jar, with glass stopper, until it is about
half full, cover the gloves with benZine,
and shake the whole several times, let
ting it rest alternately. The gloves are
! then taken out, one by one, and exam
ined. If any dirt spots have remained,
they are rubbed out with benzine. The
glove is then wrurg out and hung up to
dry. If such gloves were, however, to
be worn after simply air-drying, the
higher temperature of the hand would
cause the evaporation, with an unpleas-
ant OdOr, of the benzine which, at the
lower temperature, was left behind.
Hence they are dried at a temperature
of some two hundred degrees, between
plates heated with boiling water, which
removes all traces of benZine and cOnse-
quent OdOr The benZine remaining in
the bottle after being used few times
becomes dirty; but as benZine is so
cheap As to make it not worth while to
recover it by redistillatiOn when thus
sOiled, all glove cleaners throw it away.
To Make Jars .Street-By the follow
T ing formula a sweet jar may be made
{ which will retain its fragrance for
, twenty years and upwards. When roses
are in perfection, gather them upon a
fine dry day; pick the petals from the
stalks and green parts and when you
have half peck of rOse-leayes, take a
China bowl and strew some common
{ salt over the bottom; then put in two
D or three handfuls of rose-leaves and
strew salt over them; and so on, with al
| ternate layers of rOSe-leaves and salt,
r till you have put in the whole quantity.
5 Cover the top with salt, and press the
s leaves down gently with a plate. Let
e it rem Iin four or five days, stirring,
e turning and separating the leaves once
t day; and when you perceive the leaves
V to have become very moist, and water
:. to be drawn from them, stir, and mix
V among them three ounces of allspice
: this forms the stock. After three ol
r four days put it into the jar in which
It you intend to keep it, and add more all
It spice. The following ingredients may
e also be added without previous pTepara
l. ton: One ounce broken cloves, ont
A. ounce bruised cinnamon, one ounce nut
o meg, some whole allspice, some anise
e root sliced thin, six grains of musk, anC
" any sweet essential oil you may prefer
n lavender water is excellent, and a littl
| may be added at any time when yOI
'. find the jar getting too dry. The follow
ing flowers, etc, are proper to be addet
at such times as they come in bloom: a
handful or two Of fresh-gathered violets
picked from the stalks; some myrtle
leaves few Glove pinkS, picked from
. the stalks; some orange blossoms; and
= above all some lavender, freshly
ie stripped from the spikes. These may
:. be added yearly. The jar should be fire.
= 0uentIy shaken, particularly at first
= and should be kept closely shut down
n 1t may be refreshed occasionally will
!, new rose-leaves, but they must Away
= be prepared, as at first, with salt anC
allspice.