The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1873-12-16
Refeipts,

To PREVENT DooRs FRoM CREAKINa.
Rub bit Of soap on the hinges.
SrEPplNG ON CHAIRS Never step on
a chair without first placing newspa-
per on. it. The trouble is slight, the ga.
wing is great.
CUsrARD WITHOUT EGas-Boila a quart
Of milk, except tcacupful in which to
put four tablespoonfuls of q ,ur. When
It hollis put in very little salt and stir
the flour just as for starch. Add two
tahlespoonsflls Of sugar and such spice
as you like.
CLEANING CANE SEATS Turn up the
chair bottom and with hot water and a
sponse wash the. cane work so that it
may he thoroughly soaked Should it
be dirty use little soap. Let it dry in
the air, and it will be as tight and firm
as when new, provided the cane is not
broken.
To PREFAsE WOODEN PA1Ls-1f a
common wooden pail receive three coats
OF common copal varnish on the Inside
before being used, it will never become
water soaked, nor will it give any disa-
greeable favor to water that may be
allowed to stand in it for any length of
time. Thus it's usefulness and durabil-
ity are greatly increased.-Hearth and
Home ~
JELLY-The Juice of apples boiled in
shallow vessels, without particle Of
sugar, makes the most sparkling, deli
cious jelly imaginable. Red apples
will give jelly the color and clearness
of claret, while that from light fruit is
like amber. Take cider just as it is
made, and not allow it to ferment at
all, and il possible boil in a fat pan
very large and shallow Any one liv-
ing near ~house" for boiling sorghum
Juice can make this jelly to perfection.
To Cook POULTRY All kinds ofpoul-
try and meat can be cooked quicker by
adding to the water in which they are
hoiled little vinegar or piece of lem
on. BY the use of an acid there will
be considerable saving Of the fuel, rs
we'll as shortening of time. Its action
Is beneficial on old, tough meats, rem
dering them quite tender and easy of
digestion. Tainted meat and fowl will
lose their bad taste and odor If cooked
in this way, and ii not used too freely
no taste Of it will be acquired.
SAUER Directions for ma
king sauer kraut, as given by the editor
OF the Germantown Telegraph: The
best we ever ate we made ourselves, and
We have done so for many years, and for
s'considerable time with our own hands,
and always from Savoy cabbage, 1t
vas manufactured in this wise: In the
first place let your stand, holding from a
half barrel to a barrel, be thoroughly
scaltled .eut;, the cutter, the tub, anG the
stamper also well scalded. Take off all
the outer leaves Of the cabbages. halve
them, remove the stump, and proceed
with the cutting Lay some clean leaves
st the bottom of the stand, sprinkle
with a handful of salt, fill in half bush
el cut cabbage, stamp gently until the
Juice makes its appearance, then another
handful OF salt. and so on until the
stand is full Cover over with cabbage
leaves,place on top clean board fitting
tlIc space pretty well, and on top of that
sitone weighing twelve or fifteen
pounds Stand away in a cool place,
and when hsrd freezing comes on re
move to the cellar. 1t will be ready for
use in from four to six weeks The
cabbage should be cut tolerably coarse.
The Savoy variety makes the best arti-
Gle. but il is only half as productive rs
the ,Drumhead or Flat Dutch. We will
inst add that there Is no dish more
wholesome than well made sauer kraut,
but it should ALWAYS be boiled with q
piece of picked pork or corned beef