The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1874-10-29
HOUSEHOLD HINTS.

To MAXI PEPPER VINEaAR.-Take six
large red peppers, slit them up, and boil
them in three pints of strong vinegar
down to one quart. Strain it, and bottle
for use. 1t will keep for years.
COTTAGE CHEEsE.-Warm two gallons
Of sour milk until the curd begins to sep
arate from the whey; then put it in q
coarse bag and hang it in the sun four
hours; then press out the whey and add
one pint of sweet cream, one tablespoon
full Of salt and one-half teacupful Of
butter; mix thoroughly and mold into
small cakes. When served, surround
them with thick, sweet cream.
LEMON PIE.-Three eggs (saye the
whites of two), juice and peel of one
lemon, one cup of boiling water, one
tablespoonful of corn flour, one cup of
sugar. Bake. Crate the lemon and pour
the boiling water over the juice and peel !;
beat the eggs with the corn flour and add
to the boiling water; let it cool before
adding the sugar. Beat the whites of
the two eggs with one tablespoonful Of
sugar, and spread over the top of the pie.
Have the under crust of pastry.
SAvoRY MUTTON OR VEAL CUTLErs.-
Cut up the chops and beat them with the
edge Of a knife. Beat the yolks of few
eggs and dip the outlets in them season
them with pepper, salt, nutmeg and
bread crumbs. Roll them in buttered
crumbs and broil them. Use for sauce
some good gravy, piece of butter,
crumbs of bread, capers, anchovies, with
some nutmeg and little vinegar. AS
soon as they are dressed, tear off the pa
pers and set them on the dish with the
sauce.-Cor. Germantoaon Telegraph.
OYSTER SoUP.-Take three quarts of
oysters and strain the liquor from them
Put the liquor on to boil with half pint
Of chopped celery, one onion, two OF
three blades of mace, pepper and salt
When it boils, add the oysters. Just be-
fore taking it off the thickening must be
added, viz: One spoonful of flour
creamed into the well-beaten yolks OF
three eggs. Pour little of the hot soup
gradually upon the eggs and Hour, stir
ring all the while, and as soon as well
mixed with little cream pour into the
soup. Then add one quart of rich, un
skinned milk; let all come to boil
and pour into tureen over some small
squares of cold bread. Serve It very hot
|-Harper's Bazar.
WATER-PRooF BooTs.-A correspond
ont of the Indiana Farmer says: 81
have stood in mud and water two or three
inches deep for ten hours day for 9
week without feeling any dampness OF
having any difficulty in getting my boots
on or off. If you would be equally sue
cessful, before wearing the boots give
the bottoms good coating of tallow anc
coal tar and dry it in then oil the up
pers with castor oil, about one table
spoonful to each boot; then oil them twice
a week with castor oil, when one teaspoon
full will be sufficient. If the weather
should be rainy, or you are compelled tx
work in water during the day, wash YOU
boots clean at night, hold them by The
fire until quite warm, and oil them while
wet, and youwill have no trouble abou
your boots getting hard and shrinking VI
SO that you cannot get them on. If TIL,
leather should become red, give a coat O
ordinary shoe blacking before oiling. TIL,
effect of castor oil is to soften the leath
or, while it fills the pores and prevent.
the water frOl entering.