Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1875-04-01
RECIPES, ETC.

-'utter and other perishable articles
can be kept fresh and sweet without the
use OF Ice by lining packages with sheets
maze Out OF the pulp of poplar wood.
-Whiskers and Mustaches pro.
mote their growth rub in the following
lotion two or three times a week at
night: Eau de Cologne. two ounces /;
tlncture of cantharides, two ounces; oil
OF rosemary and oil of lavender, each
ten drops.-EIchnnge.
-Graham Biscuit.-One- half pint OF
Graham flour, one-half pint of white
hour, one.half pint of white sugar, one
cup OF sweet milk, one tablespoonful of
butter, one-Ealf cup of yeast; salt. Set
to rise over night. In the morning add
one-half teaspoonful of soda. Roll out
and cut ike white biscuit
Bread Dough Pudding When knead.
ing bread for the tins take enc loaf and
mix in some dried berries or fruit and
let 1t get light; then steam one hour or
more, and If good spongy bread is made
a good pudding will be the result (eaten
with sweet gravy with very little trouble,
but it must be steamed done and raised
light.
Baked Custards. One pint of cream !;
Tour eggs; cinnamon; almondflavor and
three ounces Of sugar. Boil the cream
with a piece OF cinnamon; pour it into
basin, and when cold add the eggs,
well beaten and strained, the sugar
powdered and few drops of almond
flavor. Bake in small cups, in cool
oven.
-Buttermilk Pancakes.-One tea
spoonful soda, two teacups sweet
skinned milk, two tablespoonfuls thin
cream; thicken with flour to a stiff paste;
1t will take nearly two teacups of sour
buttermilk to form thin enough to bake.
Always add small handful of canell
and the same of bran; it is more whole
some for children. Give them trial,
and you will say you never ate good
pancakes before.-Inter- Ocean.
Pork Soup.-Many persons object to
eating pork, but for those who sosH eat it
we give the following, and though pork
soup does not sound SO agreeable as beef
and mutton, yet to the taste it is equally
as good; but it needs no praise from us;
try 1t: Pare and slice some potatoes,
have quart of them after they are
sliced; put them into three pints of cold,
boiling or hot water; pare and slice half
dozen OF onions, and add these when
your potatoes get to cooking, unless they
are small; if they are they need not be
added quite so soon; then fry five or six
slices of pork and when it is nearly done
add to the soup with the drippings
(there will not be too much fat for this
II the pork is only half fried). When
the soup is done, before taking it from
the stove, thicken itwith tablespoonful
OF flour wet up with milk and let all boil
up once more; if you like add crackers
the same as for any soup. -H0usehoLd.
One of the greatest troubles of the
neat housewife in the country results
from muddy boots of those members of
the family who have to work in the fields,
the stables, and the barnyard. The wet
boots must be dried, and are generally
left under the kitchen stove, where their
presence is very disagreeable. Now, to
have neat kitchen, there should be a
boot-rack placed behind the stove, In
which the damp boots may be placed to
dry, Such a continuance has been found
a great convenience. 1t has three shelves
about four feet long, ten inches wide and
placed foot apart. AT one end boot
jack is fixed by hinges so that, when not
in use, it is folded against one end of the
rack and secured by button. There is
also a stand for cleaning boots at the
front, which also folds up when not in
use, and the backing brushes are placed
on the shelves behind the stand and are
out of sight, and when folded they hang
down out of the way. The rack should
be made of dressed pine board and
stained some dark, durable color.