Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1873-05-01
USEFUL AND SUGGESTIVE.

COoKIEs.-Two cups white sugar, one
| of butter or fried pork fat, one cup of
buttermilk, half a teaspoonful saleratus:
Season with nutmeg; mix rather soft, roll
| thin, cut out and bake in quick oven to
light brown.
To JAPAN OLD TEA TRAYs-First clean
them thoroughly with soap and water and
a little rottenstOne; then dry them by
wiping and exposure at the fire. Now
get some good copal varnish, mix it with
some bronze powder, and apply with a
brush to the denuacd parts. After which
set the tray in ar oven at a heat Of from
PIP to 800 degrees until the varnish is
dry. Two coats will make it equal to
new
To REMOVE TEA STAINs.-Mix thor
oughly soft soap and salt-say a table
spoonful of salt to a teacupful of soap
rub on the spots, and spread the cloth on
the grass where the sun will shine on it.
Let it lie two or three days, then wash. If
the stains are not all out they will appear
in the second washing. If the spots be
wetted occasionally while lying on the
grass it will hasten the bleaching.
CURE FOR THE TOOTHACHE.-At a
meeting of the London Medical Society,
DR.. Blake, a distinguished practitioner,
said that he was able to cure the most
desperate case of toothache, unless the
disease was connected with rheumatism,
by the application of the following rem
edy: Alum, reduced to an impalpable
powder, two drachms; nitrous spirits of
ether, seven drachms. Mix and apply to
the tooth.
To GET TENDER HORsERADIsH.-An
English gardener says: at may not be
generally known that if leaves or litter be
placed on the top of horseradish crowns,
two feet or so thick, the plants grow
through them in the course of the sum-
mer, making small white roots the thick
ness of ones finger, which are as tender
as spring radishes, and much to be pre-
ferred to the tough, stringy stuff usually
supplied with our roast beef"
MARROW DUMPLINGs.-TwO eggs, two
ounces Of beef marrow, some crumbs of
bread, and tablespoonful of flour Beat
the marrow to a cream. Whisk the eggs
and add them to the marrow Well soak
the crumbs in boiling milk beat them up,
and add to the other ingredients. Stir all
well together, then form into small dunn
plings Drop them into boiling broth
and let them simmer for half an hour.
They may be served with soup, or with
roast meat.
BUTTERED EGGs.-Take four fresh eggs,
beat them well. Put two ounces of butter
into another basin; place the basin in boil
ing water, and stir the butter until it mets
Have ready a lined saucepan. Pour the
eggs and butter into it, and as the mixture
begins to warm, pour it backwards and
forwards from the saucepan to the basin,
that the two ingredients may be thorough
ly incorporated. Keep stirring the mix
ture one way until it is hot but not boil
ing, and serve on hot buttered toast.
PASTE FOR WALL PAPER-Take gal
lon OF water, and bring to boil in a ket-
tie, one quart of flour stirred up in cold
water, and strain through a sieve, so as to
have no humps in it; stir well into the
boiling water, then add one teacupful of
West India mOlasses. Let it boil up once,
and remove from the fire, stirring it up oc-
casionally ill cool. This makes a very
adhesive paste, and moisture in the room
Will not dampen the paper through.
MAGIC YEAsT-One cupfll of good hop
yeast, one cupful of flour batter, one table
spoonful of brown sugar mixed with water
to the consistency of yeast Mix these to-
gether and let the mixture stand for TWEEN
ty-four hours, when it will be ready for
use. Whenever you use the yeast, replace
the amount taken out by like amount of
batter, and the yeast will steadily improve,
the presence Of the hop yeast in so large a
proportion in the first mixture making it
less agreeable to sensitive tastes than it
becomes afterwards. In winter use warm
water in making the batter. Keep the
yeast cool in summer and warm in win
ter.