Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1873-08-09
PRACTICAL HINTS.
Ed,ted bs Mrs. I-e. coNANT..

Edited By Mrs. T.. G. CONANT.
The following is Turkish receipt for
a cement used to fasten diamonds and
other precious stones to metallic surfaces
of polished steel: Dissolve five or six
feet (tears) of gum mastie in just enough
spirits of wine to render the gum liquid.
In a second vessel dissolve sufficient isih-
glass lpreYiously softened in lwater)g to
make a two ounce yial5 of strong glue,
and add two bits of gum ammonica,
which must be rubbed until dissolved,
Mix the whole with heat, and. when,
wanted for use, place the vial in boiling
water. ~ e :. 4 Az>S. - , &.
Capitalization Of homey.-Strained
honey, if scalded and SKINNED, will keep
any length of time without change.
The scalding will slightly alter the fla
vor, but will not impair it materially.
Sizing for Lace nCmrtaias.-Make a
strong solution, of foar. parts of iborax,
in hot water, to which add twelve parts
of white shellac, and three parts of starch
and isinglass; the latter two being first
reduced to the form of a jelly by hot
water. 5E1F 4;zee:ii aiG s!5iI.I
Hoarseness.-Take the whites of two
eggs and beat them add two spoonfu1s
of white sugar; CRATE in little nutmeg,
| and then add a pint Of lukewartn water.
Stir well, and drink often. Repeat the
nroporot;or ;f pooocSorxr .o,,1 II xrill m, 70
the most obstinate case Of hoarseness in
a short time. .s.sr
Jam Pudding.-Make a good, light
piecrust, and roll trout to the thickness
of a quarter of an inch ;'spread it over
the same thickness with any fruit jam,
leaving margin of crust at, each side.
Roll this up, and press the sides closely
! together. Scald and flour a pudding
cloth, tie the pudding in it, leaving room
to swell, put iu boiling water, and boil
1.-Two hours.x IA u S1rs Il $eA1
| 4 Safe and Scientific Washing-Po Ponder.
-Dissolye two pounds of soap in five and
half gallons of nearly boiling water,
and to this add three large tablespoon
fals of ammonia. ana one Of spirits of
turpentine. In this the linen is to be
soaked fol. three hours, when It's readily
cleansed, requiring but little rubbing.
| Ammonia does not affect linen or wolen
fibre as soda does.
Egged Cutlets.-Have the outlets cut
from aleg Of lamb or mutton ;lbroil them
till tender on the gridiren' over "a hot,
clear fire; beat six eggs up till very light
season them with pepper and salt; put
the outlets upon. the dish in which they
are to be served, season them with but
ter, pepper, and salt, allow the butter to
melt until the dish is well creased.
Pour over these the eggs, and stand in
the oven for ten minutes.
| Lobster Ragout.-Remove all the meat
of boiled lobster from the shell, and
cut it in small pieces. Pound the spawn
to smooth paste with two ounces OF
butter, salt, pepper, and little mace.
Put one gill of water in saucepan,
thicken with two eggs, well beaten, add
the spawn, and stir it over the fire brisk
Iy. for ten minutes. Add the pieces OF
lobster, boil up once, and serve very
hot.
Soap.-A young lady who makes all
the family soap gives the following re-
receipt for good cheap article: "Add to
ten quarts of water six pounds of quick,
lime (shell lime is best,) and six pounds
of common washing soda. Put all to-
gether, and boil for half an hour. and
let it stand all night to clear. Draw of
the lye, and add to it one pound of com
mon resinyand seven poundsof fat (any
fat will do).' Boil this for half an hour
then let it stand till cool. and cut it into
bars"
White. Sauce.--Take good sized piece
of fresh butter; put on a fire in a per.
fectly clean saucepan "a brass pan il
best); when the butter is melted stir ir
two OF three tablespoonsfuls of flour
when thoroughly mixed with the butter
add gently new milk (or cream if wanted
rich u stirring all the while till of the
! proper thickness. Flavor with salt
pepper, a little grated nutmeg, and small
piece of lemon peel; boiled together
just before serving add lemon juice tt
taste, and stir in the yolk of one egg of
the fire. Great care is required in stir
| ring in the flour and milk over the fir,
to prevent Jumping.
Chicken Sdlad.--Joint two chickens
weighing between three and four pound
, each, cover them with boiling water
set on the fire where they will NEARLY
simmer until tender, remove from tn,
, fire, and let them remain in the brotl
luntil cold this renders the meat juicy
: 1t is best to cook the chickens the day
before the salad is required. Take boil
J the dark and the white meat for you
salad, cut into pieces nearly an incl
square and one quarter of an inch thick
:, To prepare the dressing for the salad
: Take tablespoonful of fresh butter, rul
it to cream with the yolk Of two hard
boiled eggs; gradually add two table
spoonfuls of salad oil, one of Frencl
2 mustard, a dessert spoonful OF powdered
sugar, tablespoonful of salt, half
tablespoonful of black pepper, as mucl
r cayenne as will lie on half dollar piece
T, the yolk of two fresh eggs uncooked, an,
six tablespoonfuls of vinegar. Next fiji
: your salad bowl with two heads of Gel
: cry, cut fine-one head or bunch of eel
cry includes three roots--two large pick
led cucumbers cut in very small slices
the whites of the boiled eggs, also Gu
very'fine. Some like two tablespoonful
l ~.
; add the chicken and the dressing; mi.
: thoroughly with wooden fork an
l spoon, and as vinegar is of differen
4 strength more may have to be added
Each housekeeper has to modify almos
a every receipt to suit the taste OF the fam