The Superior times. [volume] (Superior, Wis.) 1870-1912, 1873-02-15
Household Notes.


APPLE COBBLER.-Pare, core. and
slice twelve large, tart apples add the
JUICE OF two lemons and the grated peel
of one of them. Sweoten TO taste.
Stew very slowly for two hours, and
turn into mold. When they are cold.
dish up and serve with cream.
LEMON FOR CoUoH.-Roast the
lemon very carefully without burning
1t ; when 1t is hot, cut and squeeze
into a cup upon three ounces of sugar,
finely powdered. Take o spoonful
whenever your cough troubles you. Il
IS good and agreeable to the taste.
Rarely has 1t been known to fail Of Civ
ing relief
CotoRfSG BUTTER,-A New York
commission merchant makes a good
point when he says that one kind Of
colorlng butter IS not at al q good
thing: Mixing two or three kinds Of
butter IN the same tub or firkin does
not pay. He also advises against col.
oring with annatto, and advises little
carrot juice, if any coloring is 10 he
used.
CREAM IAPIOCA PUDDING. Soak three
tablespoonfuls of tapioca in water over
night, pour off the water, and put the
tapioca into a quart of boiling milk,
and boil ten minutes. Beat tic y1lks
of four eggs with cup OF sugar, add
three tablespoonful of prepared cocoa
nut, and stir III and boil five minutes
longer. Fodr into white pudding
dish. Beat the whites Of the four eggs
to stiff froth with three tablespoon
fuls OF sugar. Put this over the pud,
ding, sprinkle prepared cocoanut over
the top, and brown five minutes.
AsroR HOUSE Rolls. Into Two quarts
OF wheat -four Put piece OF butter
the size OF an egg, little salt, table
spoonful of white sugar, pint of milk
previously boiled and cold. and half
teacupful of yeast. When the sponge
is light, mold for fifteen minutes. Let
IT rise again, and cut into cakes when
light, f1atten each cake with rolling
pin; put bit OF butter on top, and
| fold each over on itself. Put in pans
! TO rise, and, when light, bake in q
quick oven. If the edges Of the rolls
are dipped in melted butter, they viii
not stick together when baked
How 10 SMOOTH RIBBoNs.-Of course
all the little girls wear ribbons, but ]
wonder if they all know how to smooth
them when rumpled. Ny plan is as
follows Take moderately hot Fat
iron, set it on the sfph,nr-G8ari. then
place the ribton Oh the left side Of the
iron, and phil il carefully through un-
derneath the iron. If the ribbon is
not pulled too fast, and ila iEon is the
right warmth; this will be found to be
q much better way than simply rubbing
the iron over the ribbon, / learned the
above from a milliner Mary ~
Cooke, IN the sPests'7s F2jUdt.
AZ ECONOMICAL DIsu.-Steam or
boil some mealy potatoes mash them
together with some butter or cream ;
season them, and place layer at the
bottom of pie dish upon this place
/ a layer of finely chopped meat or fish
of any kind, well seasoned then add
another layer of potatoes, and continue
alternately those until the dish is SLED.
Smooth down the top. strew bread
crumbs upon it, and bake until it is
well Drowned, A very small quantity
OF meat serves IN this manner to make
Il nice presentable dish.
i TO CLEAN CIDER CAsKs.-A good
plan to cleanse musty or foul casks is
to put III quantity of uuslaked lime.
and then pour in boiling water uatil
the same is slaked. Put in the bung.
and shake until the water and lime
have come IN contact with every part
of the barrel. Let it stand six or eight
hours empty, and if it is not clean re-
peat the operation, and after having
again emptied out the lime, burn a
trip of paper dipped in melted brim-
stone IN the cask, fastening it by the
bung. and a cask must be foul indeed
that cannot be purified by this process.
/ To PICKLE OSIoNs.-A housekeeper
gives the following: Scald one gallon
of small onions in salt and water ofthe
strength to bear an egg. Only Just let
them boil, strain them off, and peel
them after they are scalded place them
with the best cold vinegar. The next
/ day pour the vinegar Oft, add two
/ ounces of bruised ginger, one ounce of
white pepper, two ounces of flour of
mustard seed. half an ounce chillies /;
boil them twenty minutes, turn all to-
gether boiling hot to the onions. let
/ them remain ten days, turn the vinegar
/ out again, boil as before, turn them hot
on the onions again. They will be
/ ready for use as soon as unite cool