Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1873-12-25
RECIPES, ETC.

| "A small piece OF LOAF sugar VIII III
most instantly cure the most troublesome
hccough.
Unless fruit is packed solid it never
| carries we'll there must be considerable
pressure to prevent rafting,
To have cured meats in perfection no
| animal should be slaughtered until 1t has.
in some degree at least attained its natu-
raj growth.
Delicate Cakc.-One cup white SUI
! gar five tablespoons butter, whites Of six
| eggs, one tea-cup sweet milk, two tea
spoons cream tartar, one OF soda, and
/ lemon extract.
"A Ccmcnt-A good fire proof and
waterproof cement is a little carriage oil
yafnish rubbed upon the edges of broken
china, with a Camel's hair brush. This
can hardly be seen and if thoroughly
dried is most excellent.
Apple Tapioca-Core some tart APP
pies, fill up the opening with butter and
sugar and strew some sugar around
them; pour one dessert spoonful of dry
tapioca to each apple; pour some water
around nearly up to the top Of the apples.
| Bake and serve with cream.
How to Boil Clothes.-"Daisy Eye
! bright" says that clothes which are put
into boiling water when washed, will GER
tainly become yellow They should be
! put into cold water and be- allowed to
| come to boil slowly and boil twenty
minutes. She furthermore says when
| your clothes stick to the lines in winter,
instead of pulling at them, bend or lift
| them right where the clothespin was
stuck and they'll come off easy and won't
| tear Mt all.
To Keep Teeth in Good Condition.
! After each meal use soft wooden tooth
picks, working the tips into fine brushes;
| then rinse the mouth with water. All that
is required to preserve and beautify the
teeth is simple cleanliness Ordinary
! tooth brushes do not reach the interstices
and cavities thoroughly, and besides irri
tate and loosen the gums ToOth-pOwder
! of every kind, without exception, is more
or less injurious to the enamel. The plan
recommended is in vogue among the
/ Arabs and lIindoos, both races being eel
! ebrated for their splendid teeth, in spite
Of their odious fashion Of tinting them,
Economical Use of Nutmegs.-If a
person begins to CRATE a nutmeg at the
stalk end, it will prove hollow through
out; whereas the same nutmeg, grated at
the other end, would have proved sound
and solid to the last. This circumstance
may thus be accounted tor: The center
OF nutmeg consists OF number of tibres
issuing from the stalk and lis continual
ton through the center Of the fruit, the
| other ends Of which tibers though closely
surrounded and pressed by the fruit, do
not adhere to ii. When the stalk is
grated away, these tibcrs, having lost
their hold, gradually drop out in success
sion, and the hollow continues through
the whole nut. BY beginning at the con
trary end the liberS above mentioned are
grated oil at their core end, with the sur
rounding fruit, and do not drop out and
! cause a hole.
To Clean Last Years Silks.-For The
rcmaking OF last years black silks, may
be recommended an excellent mode Of
cleaning, Rub each breadth carefully
with wooden cloth to get the dust from
the surface, then sponge it all off with
water in which one or two black kid
gloves have been boiled, a quart of water
for pair Of gloves; iron while wet with
extremely hot irons, on the wrong side.
For COlOred silks the same colOred gloves
to be boiled. For this purpose it is well
to save old kid gloves of all Col0rs An
other mode tried with great success is
the same process of rubbing off the dirt
with wooden rag; then mix an equal
quantity of strong tea and vinegar, with
which The silk is washed by rubbing it
with piece of flannel. 1t must be
made very wet Smooth the silk
carefully, folding it, and in about fifteen
minutes iron it on the wrong side with
very hot irons. This applies only to
black silk, black ribbons, cravats, etc,
but might be injurious to colors.
How to Cook Beefstcak.-A beef
steak is always best broiled, but the fol
lowing method is recommended when
hroiling is not convenient The frying
pan being wiped dry, place it upon the
stove to become hot. In the mean time
pepper and salt the steak, then lay il on
the hot, dry pan and instantly cover as
tightly as possible When the raw flesh
touches the heated pan, of course it
SeCthes and adheres to il, but in a few
seconds becomes loosened and iuicy.
Every haltminute turn the steak; but be
careful to keep it as much as possible
under cover. When nearly done lay a
small piece Of butter upon it, and if YOU
want much gravy add tablespoonful of
strong coffee This makes the most deli
cious, delicately broiled, steak, full of
juice, yet retaining all the healthy, bcefy
flavor that any John Bull could require
The same method may be applied to NUT
ton chops or ham, only they require more
cooking 70 prevent them from being rare.
An excellent gravy may be made by add
ing little cream, thiCkencd by pinch
OF flour, into which, when off the fire and
DaTtlullE cool stir the vol K at an ptrc- ,,ra /