Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1875-10-28
HOUSEHOLD HINTS.

WHEN milk sours, scalding will render
it sweet again. The whey separates from
the curd, and the former is better than
shortening in bread
BLUE WHITEwAsH.-Diss one and
a half pounds of blue vitriol in boiling
water and add one pound of well-dissolved
glue. Add this to whitewash, prepared
with slaked lime in the usual manner,
until the right shade is acquired Put
on two coats at right angles with each
other.
To DRIVE awayrats, an English journal
gives the following recipe, which it says
has proved very successful: Take some
glass and powder with pestle and mortar,
then mix with some lard into pills and
drop into the rat-holes. 1t will drive rats
and mice out Of the place; they die of de-
cline
TH0RN-APPLE JELLY.-Gather thorn
apples after the frost has made them red
and stew them with water enough to cover
them; strain and to a cup of juice use a
cup of dry white sugar-granuiated is
best; boil about fifteen minutes and try
on the back of silver spoon. This jelly
is excelle nt.-H0uSeh0ld.
PRUNE CAKE.-Flour three pounds,
sugar half q pound, butter one pound,
raisins two pounds, dried prunes one
pound, chopped fine, eight eggs, one tea
cupful of yeast, one teacupful of emma
mon water, half ounce Of pulverized Gin
namon; form into loaves and let it rise
Bake in moderate oven one hour.
IN cases of a sudden jar, knock or jam
of the hand or fingers, immediately after
the blow press the injured part with the
uninjured hand, say between the thumb
and forefnger, and gradually let up on it,
It will nearly always remove the pain,
and generally any swelling that migh oc-
cur under the circumstances. Scientific
A31cricdn.
THERE is an objection TO the common
way Of boiling eggs which people do not
understand. 1t is this: The white under
three minutes rapid cooking becomes
tough and indigestible while the yolk is
left soft. When properly cooked eggs
are done evenly through like any other
food. This result may be attained by put
ting the eggs into dish with a cover, as
a tin pail, and then pouring upon them
boiling water, two quarts or more to a
dozen eggs, and cover and set them away
from the stove for fifteen minutes The
heat Of the water cooks the eggs slowly
and evenly and sufficiently and to jelly
like consistency, leaving the center or
yolk harder than the white, and the egg
tastes as much richer and nicer as a fresh
egg is nicer than stale egg, and no per
son will Want to eat them boiled after hav-
ing tried this method-RmaE .Neao
Yorker.
THE L0ecs Of Life gives the following in
reply to an inquiry for a recipe for Ora
ham crackers: We answer with pleasure,
and for the purpose have interviewed the
cook who makes " the sweetest ones that
ever was" Have some soft water, either
cold or tepid, in a mixing dish, and sift
nice meal slowly through the fingers into
the water, stirring it until too stiff to
manage with the spoon; then mold the
dough on board with the hands until it
is about as stiff as for common biscuit
Roll it with rolling pin about three
fourths Of an inch thick, cut with a
round cookie-cutter, and lay on baking
tin, not creased but busted with flour, so
the cakes will nottouch each other. Bake
about thirty minutes in pretty hot oven,
making them sharp and crusty or tender,
as preferred. Take them from the oven
into pan or bowl, and lay a napkin over
them to steam awhile, then lay them in
neat little piles on plates for the table
They are excellent and more popular in
our private family than any other form of
bread