The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1873-12-30

1efeipts.
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Alum or vinegar is good to set colors
red green or yellow.
Sal soda will bleach; one spoonful Is
sufficient for kettle OF clothes
Save your suds for the garden and
plants, or to harden yards when sandy.
A hot shovel held over vanished fur
niture will take out spots.
A bit OF glue dissolved in skim milk
and water will restore all rusty Grape:
Ribbons Of any kind should be wash
ed in cold suds and not rinsed.
II fat irons are rough, rub them we'll
with salt, and it will make them smooth
If you are huying a carpet for dura.
bility you must choose small figures.
To CLEAN BorTLEs.-Partly fill the
bottle with soap suds, drop in one or two
dozen tacks, or some small nails, and
shake them up hriskly.
Make your starch as usual, then add
little salt and little cooking soda the
size of a bean. Wiring the clothes out
of-the starch. plunge in cold water. and
wiring Immediately When they are
ironed it will give them q beautiful
gloss.
SwEErMEAT. PUDpINa Five eggs, the
whites and yolks beaten separately; one
cup Of white powdered sugar,cne cup OF
peach jam or other nice preserve, half
emp Of melted butter, half nutmeg
Butter a baking dish and bake quickly.
To CURE DRIED BEEF.-Take eight
pounds Of coarse salt, four gallons wa
ter, -four ounces salt peter, four pounds
coarse brown sugar; boil for one hour
strain, and when cold pour over the
heef. Let it remain eight or ten days,
then. hang up to drain, and it may be
hung up in warm room for two weeks,
then smoke il it is desired.
CLEANING S1LvER.-A ccording to DR..
Esner, water in which potatoes have
been boiled exercises remarkable clean
ing influence supon silver ware Of all
kinds, especially spoons that have be
come blackened by eggs. Even delicate
" chased engraved articles CAN'T is said,
be made bright by this method, even bet
ter than by the use Of the ordinary pol
ishing powder, which is apt to settle in
the depressions,req uiring particular care
in its removal
As soon as convenient after making
sausage, cnt in slices, or make in cakes
and fry till done. Take a stone jaIplace
your cakes closely in the jar, and pour
over the fryines. If not sufficient to
cover to the depth Of two inches when
done, use fresh lard. Keep the sausage
ina cool place. When wanted for use,
remove the lard, take out whatyou want
and return the lard to keep the air from
what remains. This will keep till Ad,
gust.
BEAN PoRRIDGE Boil a fresh beel
hone in large quantity Of water, and
use the meat for anything you choose. -
Let tie liquid become cool, and remove
all the grease Boil teacup full of beans
in this liquor until thoroughly soft and
in pieces ;fsdd aflittle rice, the necessary
amount of salt, and just before taking
from the stove, "a little thickening of some
kind of meal. We use it about the thick
ness of Cruel or grayies, and add little
milk when We eat. II g
SCREWS IksERTEpeIN PLASTER Walls.
When We try ofasten brackets, strips
of wood, etc, to plaster walls by means
OF screws,it is often found impossible to
make screws hold firmly. When we turn
them In, the plaster breaks out and our
Tabor is in vain, And yet screw set
into plaster win hold very firmly. The
best plants to enlarge the hole to about
twice the diameter of The screw, fill il
with plaster Of Paris, such as is used fol
fastening the tops. Of lamps, etc and bed
the screw in the scft plaster When the
plaster has sol, the screw will be held
very strongly.
LEMON PiEs:-Put two Boston crack
ers, finely rolled, to soak in two teacurs
of boiling water separate the whites and
yolks Of four eggs; mix the. .yolks, wher
we'll beaten, with one teacup OF sugar
the juice and rind Of one lemon, and thu
crackers when thoroughly softened; put
in paps lined Will. puff paste, and. bake
quickly While this is baking, beat thu
whites of the eggs to stif froth ant
yy,iv NTH civ fabIeenos,ofuls IF powdprpf