The Superior times. [volume] (Superior, Wis.) 1870-1912, 1872-11-09
The House,


crop.
WATERY PoTAToEs.-lf potatoes have
proven watery, put "a piece of lime into tn,
pet the size of hens egg; and when the
water is poured off, they will be dry ant
mealy.
WHITEwAsH.-Mix oxide of zinc witt
COMMON size, and apply it with brush
like lime whitewasb, to the ceiling of q
room. After this, apply in the same man
ner wash of the chloride of zinc, which
will combine with the oxide, and form q
smooth cement with shining surface.
DISH FOR BREAKFAsT.-Takeh half doz
en-, or many as necessary, good cooking
apples, cut them in slices of about Quarter
of an inch thick -have ready pan of fresI
hot lard. Drop the slices in and fry brown
a little sugar sprinkled over improve!
them. Serve hot.
To MEND CHINA-Take a very thick so
luton of gum arabic in water, and stir into
ii plaster of Paris until the mixture become.
of a proper consistency Apply 1t with
brush to the fractured edges of the china
and stick them together In three days
the articles cannot be broken in the same
place, The whiteness of the cement renders
it doubly valuable.
WASHING FLUIp.-Thrce tablespoonful
ofsoda, the same quantity of dissolved cam
phor Ghe same as kept for family use), to
Il quarter, of soft water bottle it up and
shake it well before using. For large
washing take four tablespoonfuls of the
fluid TO a pint of soap, make warm suds
and soak the clothes half an honr then
make another suds, using the same quantity
of soap ana fluid, and boil them just fifteen
minutes, then rinse in two waters.
BOHEMIAN CREAM.-Take four ounces
of any fruit you choose, which has been
stoned and swcetened pass the fruit
through a sieve, and add one aud Il hall
ounces of melted or Dissolved isinglass to a
half pint Of fruit; mix we'll together
then whip pint of rich cream, and add
the fruit and isinglass gradually to it. Then
pour it all into a mold, set it on ice or IN a
cool place, and when hardened or set dip
the mold moment in water, and turn il
out ready for the table.
How TO SELECT FLouR-I Look at It's
coi0r if it is white, with slightly yellow
ish or straw colored tint, it is good sign.
If it is very white, with blush east, or with
black specks III it, the flour ID not good
,. Examine It's GdhcSlreneSS, wet aud knead
a little of it between the fingers if 1t works
dry and elastic, it is good if it works soft
and sticky, it is poor. Flour made from
spring wheat is likely to be sticky 3.
Throw a lump of dry -four against dry,
smooth, perpendicular surface fit adheres
in a lump, the flour mas life in it if it falls
like powder, it is bad T. Squeeze some
of the -four in your hand if it retains the
shape given by the pressure, that too is a
good sign. Flour that will stand all these
tests is safe to buy.
To MAKE COURT PLAsTER.-To make
court plaster, soak isinglass in little
warm water for twenty-tour hours; then
evaporate nearly all the water by gentle
heat, dissolve the residue in little proof
spirits of wine, and..strain the whole
through a piece Of open linen. The
strained mass should he stiff Jelly when
cool. Now, extend piece of silk on a
wooden frame and fix it tight with tacks
and pack thread, Melt the jelly, and ap,
ply it to the silk thinly and evenly with q
brush. A second coating must be given
when the first has dried. When both arc
dry, cover the whole surface with two OIL
three coatings of Balsam Peru, applied in
the same way Plaster thus made is very
pliable, and never breaks.
To KEEP LARD SwEET-A Kansas cor
respondent Informs that, although they
have no cellar to their house, even during
the warmest weather lard can be kept
sweet by the following plan: "When
rendering tmelting) it, throw into each
kettle u handful of fresh slippery elm
bark. No further preparation is neces.
sary, as have tried it until | am fully con
vinced of its efficacy. No salt must be
added to it at any time, The jars in
which the lard is to be kept must be
thoroughly cleansed.o A good way OF
doing this is to fill them with clean, dry
earth, and bury them in the soil, and let
them remain there eight or ten days before
using Others, after scalding the jars OF
boiling them in weak I've, simply inverr
them on the ground, and let them remain
in that position for some time.
HoME-MADE YEAsT.-Daisy Eyebright
in the Country Gentleman, recommend:
the following; "Boil two handfuls O
hops, tied in a small bag, in six quarts OF
water: slice thin six large potatoes, anC
boil them with the hops when they are
soft, skim them out and mash perfectly fine
add to them one and one half-piuts Of
wheat flower stirred to smooth batter
with cold water; turn over the whole the
boiling hop liquor, first taking out the bag
and squeezing it dry; then hang it aside
10 use another time, for 1t Will make two
patches of yeast. Stir into this mixture
two tablespoonluls Of sugar, one of gin
GER and one of salt. Wien milk warm
add teacupful Of yeast, set in u warn
place to rise, and 1t will be ready to b
put IN Jug by the next morning. keeE
in cool cellar or ice-house, and 1t vii
last good for six weeks or more. Always
shake the jug before using any of ITS con
tents \ teacupful of this yeast vii
viii make three loves ana pan OF rolls
| shall surely try the recipe of Southeri
corn meal, which always use in prefer
ence TO the yellow meal
THE latest advises from England
rive announcement of "A good foreign