Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1873-12-04
FARM AND HOUSEHOLD.
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Helpful Hints to Housewives.

PUMPKIN PIEs.-Pare the pumpkin,
then CRATE 1t, and add sugar and ginger
to taste, and milk enough to make it of
the proper consistency, then line your
tins with pie crust, put in your pump
kin, and bake it in the ordinary way.
PICKLE FOR HAMs.-For one hum
dred pounds of ham take six gallons of
water, nine pounds of salt, one quart
of molasses, three ounces of saltpetre,
and one ounce of salaratus. When
ready to smoke they can-be soaked and
freShened to taste if too salt.
How TO SAVE STALE BREAD.-Stals
bread may be made as nice as freshly
baked by dipping the loafi in clean, cold
water, and warming through in bake
oven. Much bread might be saved
that is thrown away, if this were more
generally praeticed than it is.
How TO TAKE A PIIL.-Piace it I'M
der the tip of the tongue, and take a
drink of water. The biggestbolus will 60
down almost without your knowing it.
The taste left in the mouth after taking
such bitter medicines as quinina, alOes,
nux-vomica, ETC., is instantly neutral
lied by chewing a piece of licorice root.
DUTCH SAUCE.-Put into saucepan
1 teaspoOnful of flour, 2 oZs. of butter,
| 2 tablespoonfuls each of vinegar and
water, the yolks OF eggs, and salt to
taste; put over the fire and do not al
How it to boil, but stir constantly until
thick; if it happen to curdle strain the
sauce through a gravy-strainer; add
the juice of half lemon, and serve in
sauce-boat. @ if -...fafi
DROPPED FGGs. Drop them in boil
in water, and be careful not to crack
them. Boil them four minutes; il
wished very rare. three minutes is suf-
ficient. Five minutes will boil them
j hard. In winter let them boil a hall
| minute longer THAI in summer. Send
them to the table Immediately, or they
harden very soon.s, When sent to the
table in an egg-boiler, pour boiling
water upon them, and let them stand
five minutes; then pour it offand add
more. ,..''' '-17'' ''
j LAKEGWHITE FISH, H,lBAKED.-AfteI
thoroughly cleansing and drying the
fish, stuff it with a delicate force meat
land sew it up; brush it over with a
Ibeaten egg sprinkle with bread crumbs
land chopped parsley and baste with
butter before putting into brisk oven;
iwiien the fish is q nice. brown coloI
lcover it with buttered paper, lest the
1outside becomes too dry. Bake a fish
q weighing six porEds about an -FOUR
iSerVe with it melted BUTTER .sl4.sss -
! NICE GRIDDLE CAKEs.-Good shorts
'l-not the carser kind-are better fol-
4 griddle-cakes than fine or even buck.
j wheat -four. They are made as fol.
lows 81 Six cups rich buttermiIk-1op.
pered milk will do with a little cream
\ three teaspoons even full of soda tC
neutralize the sour milk; little salt
4 two eggs. Stir into this enough shorts
to make a thin batter as for other grid.
i ldle-cakes, and fry rs usual Z Rubbing
the griddles with dry salt aud wiping
4 off carefully before oiling will prevent
trouble in turning. Corn griddle-cakes
and .buckwheat-cakes are very nice
4 made in this way, though yeast is usu,
!. ally preferred for the latter AllIIr1asaa
Il LORD CHANCELLoR'S PUDDING
4 Butter with care every part OF the mold
in which the pudding is TO be boiled;
cut into very thin slices ounces ol
candied lemon-peel and place in fanci-
full device in the bottom. of the mold,
filling in the spaces between with cur
rants and sultan;l rsisins; then aid
slices OF sponge-cake, dropping little
butter on each Slice and sprinkling
Zante eurrants thiekly between each
layer; proceed IN this manner till the
mold is nearly full; then flavor l quart
of sweet cream with nutmeg and grated
lemon-rind, and add tabIespoonfuls
of powdered sugar; beat thoroughly
4 eggs and stir into the cream; beat the
mixture for ten minutes and then pour
into the mold, which it. should quite
fill; tie buttered paper over 1t and let
stand two,hours; then tie with a cloth,
4 put into boiling water, and let boil
slowly but steadily for one hour. In
taking it up letitsap DIOR a minute or
two before the cloth is removed, then
4 quickly turnLit sout.a For a sauce rub
together 2 .tabiespoonfuls of -four, a of
lbutter, and the iuice of a lemon, and