Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1873-03-26
THE CHRONICLE
L%INPORNATION.

THE BEsF WAY TO Boil CLOTHES.
Aunt RhOdy Bacon has been max
ing us a visit. She is an sncieDt mai
den, and il as full OF information as
an 2 Is OF meat. It happened that
she passed through the kitchen az
my wasE-wOman was preparing To boil
her clothes in q kettle filed with boil
Ing water, and she could not refrain
from demonstrating with her upon
the subject. thus:
II you bile the clrthes in billing
water, they'll be yaller, as sure as
you're a gal, cried Aunt RhOdy.
" Gal aud women, I've washed clothes
for nearly sixty years. an I'm old
enough Ter know what's what in
washiDi. Put them clothes inter cold
water. let lem KUN slowly ter a bile,
and bile 'em twenty minutes, an III
ventsr 10 say you'll thank me for tel
lin on you ter do IL.
AN jist let me tell yer another
thing. When your clothes stick ter
the lines in winter time, instead o.
pullin' az EN-, bend or lit iem right
where the e~lOthespin vas stuck, and
they'll sum oHjust as easy, an won't
tear at all. I've seen good clothes,
an sheets, an piller-cases, torn inter
ST ips by helm pulled offthe line when
when a little stiff with frOstu
q 30 Aunt RbOdy had her say TO
MTs- Flanagan. who l hope will profit
by her advice.
DAISY EYEBRIeHT.
A Coop WAY TO UsE DRY BREAD.
Make a batter Of wheat -four, not
quite so thick as for pancakes, using
equal parts Of sweet and sour milk for
the wetting. one tablespoonful OF corn
meal, and one teaspOOnful of salt
Now cut very dry bread into thin
slices, dip as many into the batter as
eau be fried at once, being careful 20
cover both sides of the bread. and fry
immediately On a well-6uttered grid
die, just hot enough 10 brown them
nicely. When done, butter the slices,
place item in layers and bring to the
table at once, rs a half hours steam.
ing on the stove would spoil this dish
that i excellent, and more wholesome I,
than the ordinary wheat pancakes.
STEAMED INDIAN PUDDING Take
two cups of neal. one cup Of flour.
one cup of suet, one cup of Zanue eur
rants. One cup sweet milk, one half
t~easpOOnful soda, a pinch of salt ; mix
we'll put into a two-quart basin,
steam three hours. To be eaten with
dressing made Of one cup Of sugar.
one half cup of butter, put in a basin
and pour on a pint Of boiling water;
set on the stove: take a tablespoonful
OF -four mix In a little water 50 that
IL will not be lumPy, and stir into the
gravy, stirring il until il bOils season
with nutmeg or lemon extract.
How TO Cook GoOD BEEF STEAK.
yours steak cut thick, put III
on your meat-bOsrd, and with a sharp
pointed knife prick il every imagin-
able way to make 10 tender, put It on
the gridirOn ove the fire, turning il
very often, Puta lump of butter, and
some salt and pepper, into a tin dish.
Put your steak dish where 1t will get
warmed. When the steak is cooked,
put il into the tin dish and double il
over; press out all The blood you AN,
and iay il on your plate. Set the tin
dish with the blood pepper and salt
on the stove, aud as DOT a. it boils up
and thickeus, pour it Over your steak.
W N1AA a01 Nan VI AhcnAOQnc "
the gravy. This recipe vas never
known TO fail.
SODA DOUGHNUTS-TwO quarts OF
Hour. four -teaspoonfuls Of cream or
two t~easpOOniuls Of sofa, one
-easpOonful of salt, two cups of sugar,
Dne teaspOOnful mace, one tablespoon
of melted butter; mix with cold
milk.
SUPERIOR CORN BREAD.-S,ald one
quart of milk, make il the consistency
thick Cruel with corn meal, then
add four eggs beaten very light, one
of salt. Bake in a hot
oven and serve as soon as baked.
FRIED BREAD.-A good dish for
breakfast: Three eggs well beaten,
pint sweet milk ; salt ; dip slices
u tread in the milk andeggs, lay one
lice upon another. let them stand ten
minutes, and fry brown in hot lard.