The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1875-07-09
DOMESTIC ECONOMY

CHARCOAL placed in a saucer and mois-
tened with boiling water, in a few days
gathers its own weight IN impure air. Use
a dozen pieces the size OF a hazel-nut and
change every G days.
SEASONING.-TO quarts of soup add l
teaspoOnful of salt and / of sugar, or milk,
cream, or condensed milk. Or | spoonful
of powdered sage or the same OF thyme.
Instead of the wheat-meal, crumbs OF
bread may be added, say ! pint 10 the )
quarts Of soup, letting it bOll more or less
according 10 the hardness or sOttneSs OF
the bread. DO not get ii thick and muSh-
like. These scaSOningS are rot all of them
wholesome, but they are much les un-
wholesome than butter or pOrh-tat.
COCOANUT AND APPLE-PUDDING.-SuiCct
large, rich. tart apples, such as are easily
cooked. greetings or Newtewn pippins.
if possible. pare and CRATE them on a
coarse crater; then add l part deSsicated
cocoanut TO ( parts grated apple, or / part
of fresh grated ~cocoanut to 3 parts apple,
and add the requisite amount of sugar.
The latter is readily determined by the
taste, but no rule can Well De given, since
some apples require more sugar than
others. lfnot sufficiently tlrt 10 BE- brisk,
add a lite ie~monjUice. say | Lemon to
each quart of apple. with enough addi-
tiOnal sugar to sWuaten. Bake J or ! OF
an hour, or until the apple is well cooked.
Serve warm or cold, better cold without
dressing.
WHY SOME PEOPLE ARE PooR-Silyer
spoons are useU 70 scrape kettles. Coffee,
tea, pepper, and spices are left to stand
open and lose their strength. Potatoes in
the cellar, grow, and the sprouts are not
removed until the potatoes become worth
less. BrOoms are never hung up and are
soon spoiled. Nice handled knives are
thrown into hot water. The flour is sit5-
ed in a waStcful manner, and the bread
pan is left with the dough sticking to it.
Clothes are left on the line to whip to
pieces in the wind. Tubs and barrels are
left in the sun to dry and fall apart. Dried
fruits are not taken care of III season, and
become WOrmy. Rags, string, and paper
are thrown into the fire. Pork spOils for
want OF salt. and beef because the brine
wants scalding. Bits OF meat, vegetables,
bread and cold pudding are thrown away,
when they might be warmed, steamed and
served as good as n~ew.-Cottoge Hearth.
CURRAET JELLY.-If the fruit is gath
cred before dead ripe, il will make tirmcr
jelly, and il is nor necessary to pick ii
from the stems, only remove all leaves
Or sticks. Put the fruit in q pail, or pan,
over a kettle Of boiling water. and heat
enough for the skins TO break easily, then
dip into q bagmadeo OF flannel. and squeeze
till dry. Measure the juice, allowing for I
every pint. l pound OF white sugar. but
do not add the sugar TO the liquor I'LL it
has been allowed 10 gently boil over the
fire fOr20 minutes or more, removing any
that may arise. The sugar is now
TO be added ii the proportion mentioned, |
when the process of coagulatiOn is so rap
id that humps Of lily are often formed b.
before ii is all dissolved: while in color
it glOWS with all the richness and trans
parency of the garnet. The secret of
ilak!llS All IIiiL JeilIc5 II ~ DOH tI!t JUICE
before, and but little after adding the SUI
gar; if boiled together, the product is apt
to be soft, dark and gummy, if il ever be
comes jelly at ell. Use a pound Of sugar
for a pound of fruit in preserving cur
and if all the necessary boiling has
taken place before the sugar is added, the
Juice will become a tender, beautiful Jelly.