Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1875-08-19
HOUSEHOLD HINTS.

+ To PRESERVE BERRIES WITHOUT Cook
ING.-Recommended as very superior:
With every pound of nice, fresh berries
mix one and half pounds of white sugar
work the berries and sugar together
with spoon or wooden maui until every
berry IS crushed-dip into clean, dry glass
cans. Fill them full and screw on the
covers. Place in a cool, dry cellar, and
shade from the light.
CRAB-APPLE JELLY.-BoIl the apples
with just water enough to cover them Tor
four hours. Rub through cOlander and
then strain through wooden bag. Now
measure the Juice, and to each pint allow
a pound of sugar If the juice does not
seem reduced enough put on to boil a
while before putting in the sugar, then
put the sugar in and boil ten or fifteen
minutes
COFFEE NC-MANGE.-One-half box
English gelatine, two cups Of milk, two
cups of boiling-hot coffee, made as for
drinking coffee, and four eggs; heat
enough Of the milk to dissolve thorough
" the gelatine and put the remainder in
the coffee; when the gelatine is entirely
dissolved pour the coffee upon it ard stir
severely. Beat the eggs we'll with one
half cup of sugar, add to the other in
gradients and pour the mixture into mOlds
previously wet with cold water Place in
cool place and it will jell very quickly.
WAFFLEs,-In the evening boil quite
+,I,I f,,1 e ~
more water than when cooking it for
other purposes. In the morning beat the
whites of three eggs, put the yelks into
the rice, stirring both lightly together
add one pint of new milk, little salt, and
flour to make rather thick batter; stir in
the whites last and bake a light brown in
a well creased waffielrOn. The batter
should be thick enough to require little
spreading out with spoon when put upon
the iron, but if too thick the waffies will be
tough. The above quantity is sufficient
for family of four or five persons. Deep
irons are better than shallow ones.
A PLAIN MEAT SoUP.-Crack the bone
Of shin of beef and put it on to boil in
one quart of water to each pound Of meat,
and large teaspoonful Of salt to each
quart of water. Let it boil two hours and
skim it well. Then add four onions, pared
and sliced, two carrots, scraped and cut
III slices, and bunch of sweet herbs, if at
hand. When the vegetables are tender
take out the meat strain off the soup, and
return it to the pot again; thicken it with
d little flour mixed with water; then add
some tinely-chopped parsley, salt and pep
per to the taste, and some dumplings,
made Of a teaspOonful of butter to two of
flour, moistened with a little milk or
water. Drop these dumplings into the
soup and let them boil five minutes. 1t
is then ready to serve.
VERY pretty rustic chains can be made
to hang from verandahs, porches or piaz-
zas by taking small sticks from one to
two inches in diameter, and saving them
into lengths of from three to five inches /;
then take willow sticks about half an inch
in diameter and Of the same lengths as the
sticks, and split them in halves and bend
the halves so as TO form Semi-CircIe
around the end of one of the sticks, fasten-
ing it to it with small braids and thus
forming small loop. Then nail one end
OF another split piece of willow on to an
other little stick and draw it through the
loop already made by the other stick and
tasten it tightly on the other side of the
stick. Continue to loop these bits of
wood together with the willow or osier
rods until the desired length of chain is
made, and then cut one edge obliquely
and nail it firmly where it is desired to
hang. The kinds of wood which will
present the prettiest appearance for these
rustic chains are those which present a
rough bark, such as the Norway pine and
spruce, but maple, elm and oak sticks
can be used with good effect The par
ticular advantage of these chains for rus
tic decoration is that they will form very
graceful curves, which cannot be other
wise obtained; and in summer-houses
built of pine branches and trees they are
also exceedingly effective.