The Superior times. [volume] (Superior, Wis.) 1870-1912, 1873-03-29
nnnlcsiIC lSCCIHCs.

To REMOVE STAINS FROM A MATTRESS.
Make a thick paste by wetting starch
with cold water. Spread this over the
stain, first placing the mattress in the
sun. Rub off in a couple of hours,
and it the ticking is not perfectly
clean repeat the process.
A COOP WAY TO USE DRY BREAD
Make a batter of wheat flour, not quite
so thick as for pancakes, using equal
parts of sweet and sour. milk for the
wetting, one teaspoonful OF corn meal,
and one teaspoonfui of salt. Now cut
very dry bread into thin slices, dip as
many into the batter as can be fried at
once, being careful to cover both sides
of the bread, and fry Immediately on a
we'll buttered griddle, just hot enough
to brown them nicely. When done,
butter the slices, place them in layers
and bring to the table at once, as a
half-hours steaming on the stove would
spoil this dish that is excellent and
more wholesome than the ordinary
wheat pancakes.
To DRESS A RUMP OF BEEF BoUIhLI
FASHION Take the bone out of rump
of beef, wash it, and then pour gill
Vi oNti II1SuSSC IL well Will
flour, and put it In pot large enough
to turn conveniently; pour over it
three pints of water; then put the pot
over the fire until 1t boils. Prepare
and cut small pieces of cabbages,
carrots, potatoes, and turnips, nearly
a half-pint bowlful of each, which YOU
may add to the beef; also
two onions, sliced, and a sprig
of sweet marjoram. Season ali
with two table spoonsful of salt, and
nearly one of pepper. When the pot
has come to full boil, it may be set
over Goals on the hearth, closely COW
cred 1t should be kept stewing con-
stantly but slowly ut least five hours.
AS there viii not be liquor enough to
cover the beef, it should be frequently
turned over IN the pot. Picked capers
or cucumbers cut In small pieces, are a
great Improvement to the sauce.
WHAT SHALL WE HAVE FOR DESSERT?
Not the least perplexing to the house
wife is to serve dinner and shut out
seas of pastry. A lady, deeply versed
in the art, simplifies the usual com
plexity of desserts IN this wise:
Apples of uniform size are selected,
and simply wiped and cored. This last
operation is quickly performed by
punching them through the middle
with an apple corer, thus removing the
stem, seeds and tougher parts, and
making an opening for the introduc-
ton for sugar, in the cooking operation
which follows. After dipping the APP
pies IN water, they are placed In any
deep pan or baking dish, and sprinkled
with sugar, about teaspoonful 10
each apple, and a teacupful of water
turned on around them. They are then
baked with slow, steauy fire till
soft, when they should be re-
moved from the baking pans
for cooling and the table. When
served with cream, this is a dish fit for
the gods. Every part of the apple can
be eaten, the sugar having neutralized
the aciditles in the fruit and the cook
ing making tender the skin. 1t is a
capital substitute for straw berries.
There is another way of treating sweet
apples, which some of the ancients did
not practice. Stew them in a porce-
lain kettle, with just enough molasses
and water to prevent their burning on
till cooked through, and then transfer
them to the oven, with all the liquid
residuum, to dry and brown. This
gives baked apple, half iellied, deli
cious III flavor and moisture, that any
one could love. Sweet pickles, by
some considered superior to the old
fashioned apple sauce, are made by
partly baking sweet apples and then
saturating them in pickle of vinegar,
sugar and spices. This is easier to
make than apple sauce, which must be
smothered in boiled cider, and is full
as healthful as the unripe cucumber.
ONE of party of friends, referring