Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1874-03-06
FARM AND HOUSEHOLD.

-CIstern water sometimes grows hard
by too long standing. 1t can be made
soft by adding boraX. Clothes washed
with borax in the water need less rubbing
and look whittier. Persons who are troub-
led with chapped hands can prevent
them from becoming rough by its fire.
quent use.
Gypsum mixed with four per cent of
powdered marshmallOw root will harden
in about one hour, and can then be sawn
or turned, and made into dominoes, dice,
etc. With eight per cent. of marshmallow,
the hardness of the mass is increased, and
it can be rolled out into thin plates, and
painted or polished.-Scaentltc american.
"A Breakfast Bill of Fare for Every
Day in the Week.-Sunday-Coffee, tea,
cold tongue, rusk, butter, and fruit.
MOnday-Cofee, tea, ham and eggs, but
ter, stewed apples, and light bread. Tues
day-ChOcolate, tea, hash with onion and
potatoes, butter, and Germ cakes. Wednes-
day-Coffee and tea, broiled beefsteak,
buckwheat cakes and molasses. Thurs
day-Coffee, tea, pork steak, fried pota-
toes, hot biscuit and butter. Friday
Coffee, tea, stewed chicken, corn bread.
jelly, and butter. Saturday-Coffee, tea,
mutton chops, toast buttered, boiled eggs,
and raspberry jam.-HeG7'th and Home
French Bread.-We hear very much
said about the superiority of French
bread, many people preferring it to any
other kind. The popularity of the French
bread appears to consist in its extreme
lightness, with perhaps slight tendency
to sourness. They have method of max
ing yeast and incorporating it into flour
so as to make it very light and spongy
This is nodded into long and narrow
loaves, and when baked is nearly all formed
into crust. Many of the bakers make
their loaves three or four feet long and not
more than one or two inches in diameter
You seldom see bread in Europe made
by a composition of acids and alkalies, as
so Frequently used in America.
--Fricasseed Oysters-Parboil fifty
scald is sufficient-remove the scum
strain off all the juice, put them into a
hot tureen, which cover and set aside in
a warm place. Rub we'll together six
ounces of fresh butter, three tablespoon.
fuls of -four, with as much scalding milk,
into fine, smooth paste, free from Jumps
or grains; stir steadily into quart of hot
milk in stewpan on the fire, add three
full saltspOons of salt, two each of ground
white pepper, allspice and mace, and stir
till it no longer thickens; add four well,
beaten yolks of eggs, strain the whole
through a fine sieve upon the oysters,
cover thickly with fresh bread crumbs
and brown in quick oven.-GermGntoaon
Telegraph.
"A lady in the Ohio Farmer says that
dried apple pies are good if the fruit is
good and well dried. Wash the apples
well, and cook them in just water enough
to cover them. Mash thoroughly and
sweeten; season with cinnamon; spread
thinly on the paste and then drop few
small Jumps of butter around over it. Let
the cover be fancifully cut into pretty
things-say fern leaves Bake Immediate
ly. Nothing is worse for a pie than to
let it stand in the oven while the fire is
sulking, or has spell, or is getting ready
to burn. Then, for change, if you really
desire to make good dried apple pies stew
lemon, pulp, rind and all, with the ap-
pies; or, just before the fruit is cooked
enough, add a cup of fruit jelly or cur
rant juice, Or dried currants cooked with
apples. Experiment little with other
fruits and you will be surprised and de-
lighted with the result. 1t is the pitching
together of the materials in a careless
manner that has brought dried apple pies
into disrepute. Care should be first taken
in mixing the paste, then cooking and fla
vorlng the fruit; and then the putting to-
gether and baking. Sprinkle little fine
white sugar over when brought to the ia
BILE. Try and make food look appetizing
as well as taste good. If food is nicely
prepared, the table linen white, the shelf
whole and bright and the cutlery polished
there is real poetry in eating