The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-06-10
HOUSEHOLD HINTS.

To PICKLE EGGs.-Boil the eggs hard,
remove the shells and cover the eggs
with vinegar in which blood beets have
been picked. For picnic these are
very nice and snowy.
EXCELLENT TEA-CAKE.-One cupful OF
white sugar, two-thirds of cup OF sweet
milk, three tablespoonful of butter, one
egg, half teaspoonful of soda, one tea
spoonful of cream tartar.
ONE-Eea CAKE.-One and one-half cups
sugar, one or two eggs, butter the size OF
an egg; beat smoothly together; one cup
sweet milk, two to tive and one half cups
flour, two teaspoonfuls baking-powder.
SpIcED GoosEBERRIEs. Eight pounds
gooseberries, four pounds brown sugar,
half pint pure cider vinegar. Boil one
hour and half. When done add CHINA
mon and cloves. They will keep without
sealing and are very nice.
To EXTRACT ink from cotton, silk and
wooden goods, saturate the spots with
spirits of turpentine and let it remain
several hours, then rub 1t between the
hands. 1t will crumble away without
injuring either the color or texture of the
article.
Iowa GINGER SNAPs.-Take coffee
cup, put in three tablespoonfuls OF boil
ing water, one teaspoonful of ginger,
half teaspoonful of soda, three table,
spoonfuls of butter or lard, and fill the
cup with molasses. Mix up and roll out
thin. These are favorites of ali who eat
them.
To REMOVE cake from the tins set the
pan on damp cloth few moments,
then loosen by striking the edge of the
pan gently on the edge of table. Care
should be taken to place the hands safe
ly under the cake to prevent it's falling to
the floor. Delicate cake should be
handled lightly.
APPLE SNow.-Pare the apples, halve
and core them, put to boil with little
water and one cupful of white sugar.
When the apples are cooked lift them
out without breaking, boil down the strip
and pour over. On the top place few
spoonfuls of whites of eggs beaten to
stiff froth and seasoned with lemon.
FLowERs.-If you wish to obtain
fresh flowers in winter attend to the fol-
lowing directions: Cut the buds of the
flowers you wish to preserve just as they
are nearly ready to open, leave about
three inches of stem, cover the ends
with hot sealing-wax. In few days the
buds will begin to look wrinkled; wrap
each bud separately in paper, pack them
away carefully in a box, and keep them
in dry place. When you wish to have
your flowers in bloom cut off the ends
of the stems at night and put them in
water with little inter- and the next
day the flowers will expand, and smell
as sweetly as if gathered in the garden
in summer
CUCUMBER PICKLEs.-For 300 small
cucumbers use three quarts of dry, fine
salt. Put the pickles in a wooden YES
sci and cover them with the salt; let
them stand day or two to form brine
of their own, which they will do with
out the use of water. Scald this brine
nine mornings in succession and throw
hot over the pickles. After this salt
process is over, take two gallons of pure
cider vinegar, one,half ounce each of
mace, cloves, allspice, cinnamon and
one small red pepper. Let it boil
thoroughly, and pour hot over the pickles.
If you follow this recipe you will have
pickles that are always nice and ready
for use. assert mine before l put the
vinegar on them, putting the very small
ones in glass cans, and make them air
tight; the larger ones l put in stone
crooks. Iprefer this to having them all
together. Tie the spices in thin muslin
bag, or make as many spice bags as you
have jars of pickles, and put one in
each. Be careful and have the vinegar
entirely cover the pickles. This recipe
is used by the very best housekeepers
we have, and is an excellent one.-Cor.
Cincinnati Times.