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

DELICATE MUFFINs.-One pint OF mix,
one pint of flour, two eggs anu one
pinch of salt. Fill small tin cups or iron
corn cake pans and bake in hot oven.
AHop.V1NE.-Th beautiful vine makes
a delightful shade for porches anu VIII
dows. and can be utilized for domestic
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 Oh oo'n
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, when sho"io
fill them nearly full when done-Sc'e'ce
If Health.
CrRR.NT CATsUP.-This is a favorite
preparation to eat with meats, and Is mace
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 a 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, naphtha and ben
zine. If they are very old and hard it is
well to soften them by lightly rubbing
with pledget of wool dipped in good
olive oil The softened mass will then
easily Weld 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 indifler-
entity backward and forward.-JournaI 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 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 FOL
every pint one pound Of white sugar, but
do not add the sugar to the liquor till II
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 fyuit jellies 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 evel
becomes jelly at all. Use pound Of
sugar for a pound of fruit in preserving
currants, and if all the necessary boiling
has taken place before the sugar is added
the juice will become a tender beautiful
Jelly