The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-07-22
HOUSEHOLD HINTS.

DELICATE MuFFINs.-One pint OF milk,
one pint of flour, two eggs, and one
pinch of salt. Fill small tin cups or IRON
corn cake pans and bake in hot oven.
AHoP-VNE.-This beautiful vine makes
delightful shade for porches and WIN
dows. and can be utilized for domestlc
purposes, one vine yielding enough hops
to make INTO yeast to supply any ordinary
family year.
GREEN BEANs.-Select those which
shell easily; it is great waste OF poth
time and beans to shell those which are
very Young and small, and the product is
not rich nor sweet. Have them as nearly
alike in size as possible, otherwise the
very young beans will be cooked so much
as TO lose their flavor before the older ones
are done. They should be picked by
person of some judgment. Cook gently
until all are done, the time depending en-
tirelv upon the age of the bean. Serve
them in their own juice, which should
fill them nearly full when done.-Seienee
# Health.
CrRRAST CATsUP.-This is a tayorlte
preparation TO eat with meats, and Is made
of five pounds of mashed currants, three
pounds of sugar, one pint of vinegar, two
tablespoonfuls of Underground cinnamon,
one of cloves, one of allspice, one OF black
pepper, one nutmeg and a pinch OF salt
Cook one-half hour. A great improve
ment on the above is to add the same pro-
portion of spices to the juice, boil, and
finish as Jelly. Then the useless seeds
and skins are rejected, and, more than all
it always retains its first fresh, delicate
| flavor, which is lost after time under the
regular recipe for catsup.
TAR and pitch produce stains easily re-
moved by successive applications of spir
its of turpentine, coal-tar, naphthaa and ben
zine. If they are very old and hard it is
well to soften them by lightly rubbing
with a pledget of wool dipped in good
olive oil. The softened mass will then
easily yield to the action of the other
solvents. Resins, varnishes and sealing
wax may be removed by warming and ap-
plying strong alcohol. Care must always
be taken that. in rubbing the material to
remove the stains, the friction shall be APP
piled the way of the stuff, and not indiffer-
entity backward and forward.-J0urndl Of
Applied Chemistry.
CURRANT JELLY.-If the fruit is
gathered before dead ripe it will make
| firmer jelly, and it is not necessary to pick
it from the stems, only remove all leaves
or sticks. Put the fruit in a pail or pan,
over kettle of boiling water, and heat
/ enough for the skins to break easily, then
| dip into bag made of flannel, and squeeze
! till dry. Measure the juice, allowing for
every pint one pound of white sugar, but
| do not add the sugar to the liquor till it
has been allowed to gently boil over the
| fire for twenty minutes or more, removing
any scum that may arise. The sugar is
now to be added in the proportions men,
toned, when the process of coagulatiOn is
so rapid that Jumps of jelly are often
! formed before it is all dissolved: while in
color it glows with all the richness and
transparency of the garnet. The secret of
making all fSlit iellies is to boil the juice
before and but little after adding the
sugar; if boiled together, the product is
apt to be soft, dark and gummy, if it ever
becomes jelly at all. Use pound OF
sugar for pound of fruit in preserving
currants, and if all the necessary boiling
has taken place before the sugar is added
the juice will become tender, beautiful
Jelly