Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1872-02-15

brown paper. Beeswax is good to use,
rubbing it we'll over the front face of
the iron, and then rubbing the iron on
cloth or paper.
Many are the bits of soap wasted in
the household A good plan is to save
every scrap in jar or keg, and when
wanted cover them with water, and set
on the stove to simmer. When melted,
remove them and let them get cold.
Crumbs made in cutting up soap,
bits of toilet soap too small for use, all
such odds and ends can be saved and
used in this manner. - Western RtraI.
POTATO YRAsr-YEAsT BREAD.
Potato Teose1Peel and CRATE four
! fine CRATER is the best for this purpose,
but some CRATE them OH tin pumpkin
strainer, using the rough, under side.
Add one cup of nice sugar, one large
tablespoonful of salt : boil small
handful of hops in quart of water for
/ ten or fifteen minutes, strain through n
cloth boiling hot upon the potato, put
it to cool until nearly cold then add
one pint of brisk yeast, keep it warm
but not too hot. When risen. bottle it,
being careful not to cork too tight at
first.
Yeast Brrad.-To make one large
loaf, put one pint of flour in the pan
you intend to mix your dough in, make
Il hole in the middle of it, stir in -four
tablespoonfuls of yeast, and stir in the
flour fill it forms a stiff dough, then
pour on cup of boiling water, stir to
the consistency of fritter batter, and let
it stand one hour. Dissolve table
! spoonful of butter or lard in one pint
of milk, and add, when milk warm, to
! the batter that has been standing, stir
in flour and make stiff dough, and
rise over night in a warm place. Mold
ont and put into your pan to rise; when
the dish is risen full put i'll n rather
! hot oven, to prevent running over, to
! bake.
If you do not wish your loaf of bread
quite as large as the above quantity
will make it, make n cheap cake of a
part Of it, in the following manner (;
Take about pint of the dough before
it is nodded, add one cup of sugar, one
large spoonful of melted butter, little
dissolved in n little water. Cor. House
hold.
PUMPKIN PRESERVES
Mahala Eaton, Rock Island, ILL.,,
writes the Western Rural -" Cut a
nice ripe pumpkin into pieces third OF
an inch thick, pairing them. Take equal
weight in white sugar. Allow the juice
of one lemon to a pound of pumpkin.
Let the pumpkin remain in the pan
with the sugar and juice, all night. In
the morning put into preserving ket-
tie, cooking until perfectly clear. BE
sure to skim wei. Then add lemon
peel cut in pieces small as marbles.
Take out and strain the syrup,through
n jelly-bag and pour over the pump.
kin.
sPlcEp APPLES.
Eight pounds of apples, pared, foul
pounds of sugar, one quart of vinegar
one ounce stick cinnamon, half ounce
of cloves. Boil the sugar, vinegar and
spices together: put the apples when
boiling, and let them remain until ten.
der-about twenty minutes. Take them
out, and put them in a jar, Boil down
the syrup until thick, and pour it over.
FRIED HALIBUT.
Have the slices seasoned some hours
before frying, as it will be less liable to
break III turning; when ready to fry.
dup it in egg beaten up and roll it in
bread crumbs then fry it in hot lard,
or have three or four slices of sweet
salt pork fried till quite brown and
crisp and then fry the halibut in the
hot lard which came from the pork.
Dish it and lay the crisp brown pork
around it.
MUSH OR INDIAN MrFFTNs.
Take quart of new milk, stir into
/ it two good handsful Of Indian meal :;
stir it until it comes to boil take it
off the fire and stir in lump of butter
the size Of an egg, and salt it to the
taste; let it become quite cool, then stir
in a teaspoonful of yeast, and flour
enough to make stiff sponge Cover
it and set it to rise; roll the sponge
about n quarter Of an inch thick ; cut 1T
out with tumbler; flour your griddle
well, and bake thoroughly on brisk
| fire, turning them frequently to prevent
! burning. Do not set them in too warm
place to rise, as they will be apt to
sour. Cor. Gcrn,nnto,cn 1eiegraph.
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4 An Ivnnraut 1bnU