The Superior times. [volume] (Superior, Wis.) 1870-1912, 1873-10-11
Helpful Hints foI Housewives

FUFNIrURE OIL.-Mix half q pint of
olive oil with one pound of soft soap.
Boil them well and apply the mixture
to your oiled furniture with piece
of dry cotton wool. Polish with soft,
dry flannel.
For BLEACHING.-One pound chloe
ride Of lime to forty yards OF muslin !;
soak the muslin IN soft water over
night, melt the lime in q pot of hot
water; then put the muslin i'll for
half an hour; then rinse three times ;
soak in soft water over night then
hang out to dry.
To POLISH TINs.-FIrst ruu your tins
with dry cloth then take dry flour
and rub it on with your hands; after
wards, take an old newspaper ana rub
the flour off, and the tins Will shine as
if half an hour had been spent rubbing
spoils the hands.
TOMATO CATsUP, Fake SIX pounds OF
ripe tomatoes, sprinkle with salt, and
let them stand day or two, then boil
and pass through cullender, then add
half pint of vinegar, a teaspoonful
each of cloves, pepper, ginger, and
cinnamon, and boil one-third away.
Bottle tightly and shake well before
using.
SODA BIscUIT- pint OF sweet
milk, half cup of butter or sweet
lard, a teaspoonful Of soda, two of
cream tartar Ill a pint OF flour, rub the
butter through 1T, and add the milk
| containing the soda. Mix as soft as
possible to roll, cut the biscuits small,
and near an inch in thickness. Bake
Immediately and very quickly
A COOP RECIPE FOR YEAST = Take
| three large potatoes, CRATE them, pour
on them one quart of boiling water,
add to them one quart of water III
which a small handful of hops has
been boiled; half cup of sugar; the
same OF 1t, and two-thirds OF a cup
of yeast. Bread made from this yeast
Will never sour. The hop tea must
cool before being mixed with the other
lngredIe nts.
CLEANSING LACE.-POlnt, or any kind
of fine lace, may be clcansed easily by
soaking it III Il preparation of sapoline
and warm water If this Is not pro.
durable, ammonia may be used with
almost equal effect. Let it soak till fit
to rinse III pure warm water; then lay
1t on the irouingboard over clean
linen, and iron lightly on the wrong
side with cool iron. Afterward pin
the lace on the linen covered board,
inserting pin IN every open loop to
keep the p tern clear.
STEAMED PUDDING Two eggs; su-
J col nf,,r l.,
full; little salt; dried wortleberries.
currants, raiSIns, or other fruit, one
cup; and flour. Beat the eggs, and
stir IN the sugar; dissolve the saloratus
III the milk, and mix flour, rather
| thicker than for cake; put in two
quart pan and set in the steamer, and
steam an hour and half, and | think
1t will crack open on the back-if not,
| try again. 1t is worth the troubIe, es-
pecially if you have plenty IF sweet
ened cream.
MINCE MEAT-Three and a halt
pounds OF good chopped beef, pound
of suet, three and half pounds OF
raisins (half of them stoned and chop
ped. the other half left wholel, the
same quantity of currants as of raisins,
seven pounds of chopped apples, one
pound of candied citron, cut in thin
slices, two pounds of sugar, one ounce
of nutmegs, three pints of cider or
canned grape juice, one pint golden
syrup or best molasses. These ingre-
dents, put down IN close Jar, will last
all winter.
WASHING FLANNELs.- Colored and
white tiannels should be washed sep
arately, and never in the same water
which has been used for cotton and
linen goods, for not only will the lint
adhere to the tiannels, but they are apt
to receive a dull, grayish color Elan
nels should always be washed and dried
quickly, and 1t is good plan to have
them washed first in the morning, be
fore the other clothes, especially in the
winter, as they dry so much more
quickly than later In the day, and then
there is no fear that careless washer
women will plunge them into dirty
suds.
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