The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-12-02
HOUSEHOLD HINTS.

SILKS and woolens may be dyed blue as
follows: Take water one gallon, sulphurlc
acid a wineglassful, imperial blue one
tablespoonful, or more according to shade
desired. Put in the goods and boil ten
minutes; then wash in a weak solution OF
soap lather.
SUGARED PoP-coRN.-One cup OF white
sugar, half a cup of water, boil till 1t
%tafies, and sprinkle in the popcorn as
much as the pan will hold. If nicely
popped this will sugar two quarts OF corn,
Stir well, so that it does not stick together.
The grains ought to be separated.
How TO Cook SALT PoRK.-Many peo-
pie do not relish salt pork fried, but it is
quite good to soak it in milk two or three
hours, then roll it in Indian-meal and fry
to a light brown. This makes agood dish
with mashed turnips, or raw onions cut IN
vinegar; another way is TO soak it over
night in skim milk and bake like fresh
pork; it is almost as good as fresh roast
pork.
NEVER use anything but light blankets
as a covering for the sick. The heavy,
impervious cotton counterpane is bad, for
the reason that it keeps in the exhalations
from the pores of the sick person, while
the blanket allows them to pass through.
Weak persons are invariably distressed by
a great weight of bed-clothes, which often
prevents their getting any sound sleep
whatever.-HeruSa Of HeaIth.
To THE lovers of ham, sausages, roast
pork and other dishes prepared from the
flesh of swine is dedicated the plan Of
Jackson s. Schultz, of New York, pro-
posed at the Sanitary Congress, in Balti-
more, a few days ago, for getting rid OF
the otfal and dead animals IN great cities.
He proposes hat the refuse be collected
and fed to a municipal herd of hogs. BY
this plan he thinks the Expense of collect
ing the garbage would be n,sre than re-
paid from the sale of savory pork.
OUNCE PREsEKvE.-Peel and core the
ounces; simmer the the peclings and
cores in just water enough to cover them
till they are done; then strain and use tho
same water to boil the ounces in, part al
a time, till they are all soft. Take them
out on Il colander to drain, and into the
kettle put pound tor pound OF sugar, and
boil till the sirup is made. In this ste"
the ounces half an hour, take them out,
boil down the strip until it is thick, and
| straip nunr thn fruit thrpn ub a hnt
sieve. The same quantity Of apples as OF
ounces may be taken, and when the pre-.
serve is made it will not be easy to tel
one from the other.
SwEET-PoTATo PUDDING.-To two
coffee-cupfuls Of mashed sweet potato
(boiIcd) add one tcaCuptul butter, foul
eggs, teaCuptul sweet cream, one tea
cupfuI cinnamon, one grated nutmeg, {
~teaspooniul lemon (extract) and ii pinch o.
soda dissolved in Il t~easpoonful of water
Beat the eggs light, add sugar and buttel
rubbed to II cream, stir all together into
the mashed potato while hot. Cover
deep plate with putt. paste, and pour il
the mixture. Bake in Il moderate oven
when done, cover the top with slices oi
fruit marmaladc and sprinkle thickly
with granulatcd sugar. To be eaten viii
a glass of rich milk. This will maxi
three ~puddings.
HULLED CORN.-LaSt fall I had
quantity of sweet corn left from the gar
den l had no use for it and thought
would try and hull some of it. 1t wa!
50 nice that | have used it all, and thi!
is the way hulled it: Soak over nigh
in warm water; IN the morning put i
in an iron kettle with water enough t(
cover it. To each quart Of corr [ put il
a rounding ~teaspoonful of soda; boil I'm
til the hulls come off readily, then wasl
in several clear waters, and after it i
thoroughly washed put it on to boil agai,
in clear water. Boil until tender an(
then salt it; and then let it boil a littl,
longer. Turn into Il sieve and drair
thoroughly. Eat hot or cold in milk
Cor. Household.