National opinion. [volume] (Bradford, Vt.) 1865-1874, 1873-06-20

Household Reeipts,

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SPoxoE CAxr.-Five eggs, ono coffee
cup OF sugar, beat together one.hal
hour, add one cofieecup OF flour, sti,
ring m little M possible after putting
in the Hour. Bake moderately.
TEA CAxEa-A quart Of -four, on
pint OF sour cream, teaspoonful saler
atus, two cups OF molasses, a little Gin
nsmon and salt. mako a stiff paste, an,
bake 1t in moderate oven.
Here is lemon pie with raising in il
Rind and juice of one lemon, one egg
one cup sugar, two tablespoonfuls O
corn starch dissolved In two-third,
OF a cup OF milk, one cup OF rainins, and
butter ons.half the size of an egg.
CREAM CAKE WITHOUT Zoos. --Foul
cups Hour, three cups of sugar, one cup
butter, two cups Of sour cream, three
teaspOonfuls saleratus dissolved in n
little cold water, one.half u grated nut
meg, and ateaspoonfm essence of lemon
SPREADING SAUCE ron PUppINas. -
Butter, four ounces sugar, six ounces
one nutmeg. Crate the nutmeg and
rub all together. These are about the
proper proportions more or less nut.
meg can also be used, or any other
favoring in its place. This sauce il nice
on baked buildings, hot or cold, and to
tell it all, IT is not bad on bread.
PRESERVES FOR CHILDREN. Put sliced
apples, or plums, currants, goose.
berries, &C., into a stone jar, and
sprinkle rs much good brown sugar as
Is needful to swceten the fruit well.
Cover the jar with coarse dough, and
let it stand all night in the oven until
the fruit is tender. Spread this upon
slices of good homemade bread, not
freshly baked, and it forms a healthful
and inviting diet.
To Written BEEswAx. yellow
wax without boiling then having several
pewter dishes ready, dip the outside
bottom OF each dish into clear, cold
water then dip them into the wax, and
take up very thin plate of wax. the
thinner the better take them off, and
expose them upon the grass TO the sun,
air, and dews, until they are milk white,
turning them often. Then melt it over
slow fire and dip it out into pans or
dishes to fern cakes.
COLLEGE YEAST. To a handful of
hops add two cups of boiling water:
let 1t boil few minutes, strain IL. pour
it over enough -four to well scald IL
The paste must DO thick enough for n
spoon to stand upright in it. Let it
cool until milk warm then add one
teacupful OF brewers yeast when risen
enough add two tablespoofnuls of salt.
TWO OF ginger and two of sugar. Half
q teacupful of this yeast is sufficient for
four or five loaves of bread
Fruit Surgery.
1t very often happens that fine fruit.
especially pears and apples, is attacked
by birds and insects so as to make a
wound, which, if left to itself, will
cause the fruit to rot. 1t has been
found that by cleaning out the place
affected, and removing all the dirt and
disorganized and bruised matter. and
filling up the cavity with plaster OF
paris, further decay may be arrested.
and the fruit become fully ripe. A little
space may be worked out from under
the edges of the skin, 80 that when the
plaster is pressed inward it will keep it's
place. The exclusion of the mir. con.
ssequent upon the application, is ali that
Is necessary to prevent the progress of
decay. This would, of course, be in.
expedlent in many cases, but when large
and valuable apples and pears are in
volved, the trouble will be but triGing
in comparison with the result accom-.
plished.
Keeping Butter In Hot Weather.
The american Agricultwist, in re-
ply to " Jas. F. c." Orange Co., N. c.,
says: There is little doubt that the
soiling system will prove successful in |
your section where. with rich soil and |
mild climate green crops may be &C.
cured throughout most of the year, if
only proper selection is made. Then
with proper care in keeping the milk
and packing the butter, there would be |
no reason why success could not be u.s.
sured. With an ice.house and an un.
derground dairy the milk and butter
might be kept cool. In packing the
butter care should be taken to procure
new white oak firkins or pals holding
90 or 100 pounds, which should be
soaked in brine before being used. The
butter should be packed closely in Law
ers OF six inches or thereabout with a
handful of the best dairy salt sprinkled
on each layer before the next LAYER is
put down. When full the butter ia to
be covered with piece of muslin neat
y fitted; this is covered with layer of
salt, and the the frkin headed up tight
y and kept in cool place.
Furniture Polish. "a % II
A new patent furniture polish, in.
vented recently, is composed of the fol,
lowing ingredients ; Two gallons raw
linseed oil, one and one-half gallons
turpentine, one-fourth pound dragons
blood, one-fourth pound resin, one
'ourth pound alum, two ounces iodide
potassium, one-half pound sulphuric
'cid, eight ounces nitric acid; using
weight for the dragons
blood, resin, alum, iodide potassium,
md sulphuric acid; common wine or {
liquid measure for the oil and turpen- I
inc; apothecaries' measure for the !:
nitric acid. The directions for prerar.
ng the polish are as follows First, put I
he oil and turpentine into an earthen t
essel then pulverize the dragons t
Hood, resin, alum, and iodide potassium 4
o fine powder. Stir this powder v
lowly into the oil and turpentine then u
id the sulphuric acid, slowly, stirring 4
Let this mixture stand a
en- hours. then add the nitric acid. i
'lowly stir the mixture while adding. L
Ipply with a sponge or cloth. q