The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-08-19
HOUSEHOLD HINTS.

Cp,R.AppIE JEI1Y.-Boil the apples
with lust water enough to cover them lor
four hours. Rub through colander and
then strain through a 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 DOH
while before putting in the sugar, then
put the sugar in and boil ten or fifteen
minutes.
CsFFEE ANC-MANGE.-One-ha box
English gelatine, two cups OF mix, TWO
Guns 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 and 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
a cool place and it will jell very quickly.
WAFFLEs.-In the evening boil quite
soft four tablespoonfuls of rice, using
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 light brown in
we'll creased watfle-lron. 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 a 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 10 boil in
one quart of water to each pound of meat,
and a large teaspoonful Of salt to each
Quart OF water. Let it boil two hours and
skim it we'll Then add four onions, pared
and sliced, two carrots, scraped and cut
| in slices, and bunch of sweet herbs, If al
| hand. When the vegetables are tender
| take out the meat, strain off the soup, and
return it to the pot again; thicken it with
a little -four mixed with water; then add
some tinely-chopped parsley, salt and pep
per to the taste, and some dumplings
made of teaspoonful OF butter to two o.
flour, moistened with a little milk OF
water. Drop these dumplings into the
soup and let them boil five minutes. i
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 tc
two inches in diameter, and saving then
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 benC
the halves so as 10 form a seml-clrcle
around the end of one of the sticks, tasten
ing it to it with small braids and thu,
forming a small loop. Then nail one enc
of another split piece of willow on to an
other little stick and draw it through the
loop already made by the other stick ant
fasten it tightly on the other side of The
| StlCh. SoHtluuc " ioOp IlSSS pltS U
wood together with the willow or osiel
rods until the desired length of chain i.
made, and then cut one edge obliquely
and nail it firmly where it is desired tC
hang. The kinds of wood which vii
present the prettiest appearance for thes,
rustic chains are those which present {
rough bark, such as the Norway pine anc
spruce, but maple, elm and oak stick
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-house
built of pine branches and trees they ar
| also exceedingly effective