The Superior times. [volume] (Superior, Wis.) 1870-1912, 1874-02-28
The Household.

BAKED INDIAN PUDDING.-Four eggs; one
quart of SWEET milk; five large teaspoontuls
of Indian meal; nutmeg and sugar to the
taste Boil the milk and scaid the Indian
meal in it, then let it cool before adding the
eggs. Bake three quarters of an hour. Eat
with butter or sweet sauce.
VANILLA CAKE.-One cup sugar, half a
cup OF butter, one ohp of sweet milk, yolk
of three eggs, one teaspoOnful OF cream OF
tartar, half teaspoonful of soda, flour to
mix rather thin. Bake thin layers. To the
whites of the eggs beaten to a froth, add a
teacup of white sugar and two tablespoons
full of vanilla.
MAYoNNAIsE DREssING.-A nice dress
ing for chicken or lobster salad is made
thus Break the yolks of three raw eggs
into a salad bowl, add little salt and
white pepper; stir it with a wooden spoon
with the right hand. while with the left You
add, very slowly, about half pint of pure
salad.oil poured from the bottle held in the
left hand Beat it for twenty minutes and
add pepper and salt to your taste. Beat
the whites of two eggs to a stiff froth and
stir rapidly into the dressing. Now add
about two large spoonfnls of vinegar, more
or less, according TO its strength and blend
all thoroughly together until it is as smooth
as glass if not so, add a few drops of cold
water to mingle the whole mixture.
How TO IRON LINEN-A Hearth and
Home correspond ent says linen that is plac-
ed, Immediately after being ironed, near the
stove or in the hot sun, is sitter when dry
than if it is permitted to dry slowly. 1t is
a good plan to lay collars and small articles
on a small waiter, and set them on a kettle
or other support on the stove, ill they are
quite dry. Sometimes the iron Will stick
in a manner perfectly unacCountable if it
Ia rubbed on a board on which fine salt has
been sprinkled, and then passed over a
brown paper with wax III its folds, the
sticking propensities will be checked 4
bowl of clear water and a clean old linen
cloth, are useful to remove any specks the
linen may acquire before or while being
iroued.
GERMAN WASHING FLUID--Dr. Quesne-
Vile, in the Monitor Scientifque, describes
a mode of washing which has been widely
adopted in Germany and Belgium The
operation consists in dissolving two pounds
| of soap i'll about three gallons of water as
the hand can bear, and adding to this one
/ tablespoonful of turpentine and three OF
| liquid ammonia; the mixture must then be
! stirred and the linen stepped in II for three
or four hours, taking care TO cover up the
vessel containing them as nearly hermtical-
/ " as possible. The clothes are afterward
washed out and rinsed in the usual way.
The soap and water may be heated and used
a second time, but in that case half spoon
full of turpentine and a tablespoonful OF am,
monia must then be added. The process is
| said to cause great economy of time, labor
and fuel. The linen scarcely suffers at all,
as there is little necessity for rubbing, and
/ its cleanliness and color are perfect. The
ammonia and turpentiue, although their de-
tersive action is great, have no injurious ef'
! feet upon the linen and while the former
evaporates immediately, the smell OF the
latter is said to disappear entirely during
the drying of the clothes.