National Republican. (Washington City (D.C.)) 1872-1888, 1874-10-12
Aatiuual grpnblifan
USEFUL RECIPES.
a CURE FoR HoARsENEss.

CURE FOR HOARsENEss.
Take the whites oftwo eggs and beat them
add two spOonfuls of white sugar; CRATE in 8
little nutmeg, and then add a pint Of luke
warm water. Stir well and drink often.
POTATO PUFF.
Two cups Of cold mashed potatoes; stir in
it two tablespoonfuls of melted butter, beat
ing to cream; add two weIl-beaten eg-ys, one
cup of cream or milk; pour into deep dish;
bake in quick oven.
ECONOMICAL DISHES.
Take sour apples, dig out the cores, place
the apples in deep dish or tin, fill the cav
tiles where the cores came out with sugar,
pour a cup of hot water in the tin, bake In a
quick oven, and you will have healthful and
palatable dish.
JELLY ROLLS.
Take three eggs, half a cup Of sugar, a cup
Of -four, a teaspoonful of soda, or, in lieu Of
the soda and eream-tartar, one and a half tea
spoOrfuls of baking-poWder; bake in thin
cakes; spread with jelly, and roll up with the
jelly side in; cut in slices across the roll.
CRACKER PIES.
Take nine soda crackers, break them and
pour over them two cups of boiling milk, let
them stand until reduced to a pulp, and one
and one fourth cups of sugar, one ounce of
butter, four spoons vinegar, or two of tarJaric
acid, flavor with lemon or orange. This is
sufficient for three pies.
sUET PUDDING.
One cup of suet, one cup of mOlasses, one
cup of raisiRs, one cup of milk, three cups of
sugar, or one and half cups of corn meal and
one cup Of -four, one teaspOonful of soda
Stir the mOlasses and milk together, put in
the soda, then the suet, then the flour SLOWLY,
then the raisins. Steam three hours in a pu1-
ding-d Eat with sauce.
SUGAR CAKE.
One half pound of butter, one half pound of
sur, one pound of flour, three eggs, and milk
enough to make a dough. Beat the butter
and sugar together; whisk the eggs light and
add them, stir in the milk and flour alter
nately so as to form Il dough. Roll the dough
out, cut in cakes and bake in a moderate oven.
FOR SPONGE CAKE.
A receipt that never fails to make light
and beautiful cake-one pound of sugar, three
quarters of pound of flour, one dozen eggs,
beat the yelks light, and all the sugar; beat it
we'll; whip the whites to a stiff frOth and mix
gently with the yelks and sugar, sprinkle the
flour lightly and stir slowly, if stirred too much
after the -four is in it Will not rise. Add q
spoonful Of lemon.
IRISH STEW.
Trim the fat from three pounds of the best
mutton chops; pare and cut in slices six large
potatoes, and six large onions. Put into stew
pan a few pieces of fat pork, and on these put
alternate layers of muttOa chops, slices of pO-
tato, onion, pepper and salt. Cover with cold
water. Cover the stewpan very closely, set it
where it will cook slowly, and let it stew for
three hours. Serve very hot.
RICH PUDDINGs.
Pare and slice six medlum-sized apples.
Place one third on the bottom of the pudding
pan; scatter over a few slices of ounce, peach,
pineapple, or a few strawberries, and a few
raisins cut, tablespoonful of uncOoked rice,
two tablespoOnfuls of sugar. Add two more
layers in the same manner, a little salt and
bit of nutmeg or mace. Fill up the pan with
rich new milk and bake slowly from two to
three hours.
A SIMPLE MANTLE ORNAMENT.
A pretty mantlepiece ornament may be OBJ
tanned by suspending an acorn, by piece of
thread tied around it, within half an inch of
the surface of water contained in q vase,
tumbler, or saucer, and allowing it to remain
for several weeks. It will soon
burst open, and small roots will seek the
water; a straight and tapering stem, with
beautiful, glossy, green leaves, will shoot up
ward and present a very pleasing appearance.
Chestnut trees may be grown in the same
but their leaves are not so beautiful
as those of the oak. The water should be
changed once month, taking care to supply
water Of the same warmth; bits of charcoal
added to it will prevent the water from sour
ing. If the little leaves turn yellow, put one
drop of ammonia into the utensil which holds
the water, and they will renew their lux
uriance. Another pretty ornament is made By
wetting sponge and sprinklingit with canary,
hemp, grass and other seed. The sponge
should be refreshed with water daily, so as to
keep it moist. In a few days the seed will
terminate, and the sponge will soon be covered
with mass of green foliage.
PAINTING OF FLOORS.
Having had some experience with both oiled
and painted floors, unhesi:atingly recommend
the former. If some uniform dark tint is
like black walnut, mix burnt lumber
with boiled linseed oil, and rub it in thoroughly
with wooden cloth. The lumber can be bought
IN boxes containing pound and upwards,
already ground in oil, which is most convenient,
as that sold in dry state is apt to be coarse
and rough. The depth of tint is varied by
using more or less of the color, while the tone
may be warmed by adding burnt sienna. If
IN imitation Of the handsome ash and walnut
loors is preferred, rub every alternate board
with pure boiled oil, and use paint brush to
apply the dark staining, taking care not to
have enough in the brush to spread on the
part intended to be light. Leave the floor for
/ day or two to dry, though the only harm
lone by using it Immediately is that the oil is
liable to be tracked over the other parts of the
house. The great advantage an oil floor pos
sesses over painted one is that when marked
)r scratched some oil rubbed over the spots re-
move them, and it is never necessary to repeat
he whole process again. All that is needed to
leep the floor bright and fresh is to occasion
lily rub it over with cloth wet with a little
III or kerosene, as you would treat oiled furn'-
ure.-Ths Rural Home.