Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1874-07-24
HOUSEHOLD.

q
ceipt for making elderberry brandy. 1t will be
found valuable remedy in cases of dysentery
and weakness, which so many persons suffer
with during the summer months:
Select the ripest elderberries you can and, and
after picking them from the stems, TO five quarts
of berries add two quarts Of water, boil well !;
then mash and strain through q colander. After
all the juice is extracted, add two quarts of wa
ter, half an ounce of whole cloves, half an ounce
of whole allspice, two grated nutmegs, one table
spoonful of powdered ginger, one do. of cinna-
mon, a little lemon and orange peeling. Boil
all well three hours over a slow fire, then add
five pounds Of sugar; after cooling strain through
a flannel bag, then add two quarts of the best
Monongahela whiskey, or good brandy, accord
to taste.
The above will keep for years, and will be
found wholesome drink and an excellent medi-
cine, which few will refuse to accept.-Gama,.-
torn Telegraph.
CLEANING KID GLovEs.--During the warm
weather kid gloves are easily soiled, particularly
as the prevailing coiors quite light, and as it
costs some time and money to have them cleaned
at the dyers we let our readers into the secret of
cleaning them at home, which can be done Just
as well as if paid for outside. Take a little
sweet milk and piece of white or brown soap.
Fold clean towel three or four times, spread it
over your dress and spread out the glove smooth
ly upon 1t. Take q large piece Of white flannel,
dip it into the milk, then rub it upon the soap
and rub the glove downward toward the fingers,
holding the wrist Of it by the left hand. Con-
tinue this process until the glove, if white looks
Of dingy yellow, but if coloped looks dark and
entirely spoiled. Now let it dry and then put it
on your land, and il viii be soft, smooth, glossy
and clean. Take care, however, to omit no part
of the glove in rubbing it, and see that all the
soiled parts are thoroughly cleaned. This pro-
applies only to white and coloreJ kid gloves.
For black gloves that are soiled, turned white
and otherwise injured, take a teaspoonful of
salad oil, drop few drops of ink into it, and
rub it all over the gloves with the tip of feath
er; then let them dry in the sun. White kid
boots and slippers can also be cleaned by the
first process to look ''as good as new" and
black kid boots and slippers can be restored to
their pristine gloss by the latter method.
From Woods Household Magazinc.1
ARRowRooT WINE JELLY cup boiling wa
water; 2 heaping teaspoonfuls arrowroot;
heaping teaspoonfuls white sugar 1 tablespoon
full brandy, o. tablespoonfuls of wine. An ex-
cellent corrective to weak bowels.
INDIAN MEAL GRUEL.-2 quarts of boiling wa
ter; l cup of Indian meal, and tablespoonful
-four, wet up with cold water; salt to taste
and, If You like, sugar and nutmeg. Wet the
meal and -four to Il smoothe paste, and stir into
the water while it is actually boiling. Boil slow
ly half an hour, stirring up well from the bot
tom. Season with salt to taste. Some sweeten
it, but like it better with lit:le pepper added
to the salt. If carthartic is desired, omit the
wheat -four altogether.
MILK AND RICE GRUEL.-1 quart boiling milk;
tablespoonfuls (heaping) of ground rice, wet
with cold milk; one saltspoonful of salt. Stir
in the rice-paste and boil ten minutes, stirring
all the while. Season with sugar and nutmeg,
and eat warm with cream.
DRIED FLOUR FOR TEETHISG CHILDREN.-1
cup of -four, tied in a stout muslin bag and
dropped into cold water, then set over the fire.
Boil three hours steadily. Turn out the -four
ball and dry in the hot sun all day /; or, If you
need it at once, dry in moderate oven without
shutting the door.
PAsADA.-6 Boston crackers, split 9 table,
spoonfuls white sugar q good pinch Of salt, and
a little nutmeg enough boiling water to coysr
them well. Split the crackers, and pile in
bowl in layers, salt and sugar scattered among
them. Cover with boiling water and set on the
hearth, with a close top over the bowl, for at
least one hour. The crackers should be almost
clear and soft as jelly, but not broken.
Eat from the bowl, with more sugar sprinkled
in it if you wish it. If properly made, this pana
da is very nice.
CHICKEN JELLY.-Half a raw chicken, pound
ed with a mallet, bones and meat together.
Plenty of cold water to cover it well-about a
quart. Heat slowly in a covered vessel, and let
il simmer until the meat is in white rags and the
liquid reduced oue-half. Strain and press, first
through a cullender, then through a coarse cloth.
Salt to taste, and pepper, if you think best re-
turn TO the fire, and simmer five minuter longer.
skim when cool. Give to the patient cold-just
from the ice-with unleavened waters. Keep
on the ice. You can make into sandwiches by
putting the jelly between thin slices of bread
spread lightly with butter.