Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1875-07-08
HOUSEHOLD HINTS.

BORAX HAIR WAsH.-To cleanse the
hair and scalp: BoraX, one ounce; cam
phor, one half ounce; boiling water, one
quart When cold filter for use.
FUDGE.-One pound brown wheat -four,
one-fourth pound of butter little cold
water; knead, roll, cut in cakes one inch
thick bake on an iron plate in the oven.
BERRY CAKE.-One pint of milk, one
quart of flour, one quart of berries, one
cup of sugar, two eggs, a little salt, butter
size of an egg, one teaspOonful of soda
or three of yeast-powder.
CURRANT MARMALADE.-Pick TOver the
fruit nicely, and allow an equal quantity
of white sugar put layer of each alter
nately in a preserving kettle and boil ten
minutes, or boil them the same length of
time in rich sirup boiled like candy.
A SIMPLE mode of keeping butter in
warm weather is to set over the dish con-
tanning it a large t1ower-pot or unglazed
earthenware crock, inverted. Wrap wet
cloth around the covering vessel, and
place the whole where there is draft of
air.
\ DARK house is always an unhealthy,
an ill-aired house and a dirty house. Want
of light stops growth and promotes
scrofula, ricketts,, ETC., among the children
People lose their health in a dark house :;
and if they become i'll they cannot get well
in it.
LAMB PATTIEs.-Mince cold cooked
meat, season with pepper, salt and nutmeg
Line pie pan with good rich crust, put
in your meat and some rich gravy Or bits
of flour and butter worked together, near
| " fill the dish with water, cover with
crust and bake.
COMMON PRESERVED CHERRIES.
twelve pounds of good cherries, stoned
add six pounds of nice brown sugar; cook
| slowly for two hours. These are very good
| for common use but will not keep so long
as where one pound Of sugar is allowed
for one pound of fruit
GINGER CoOKIEs.-One teacupful of
butter, one teacupful of molasses, one and
half teacupfuls of sugar, one teacupful
Of sour milk or cream, a tablespoonful of
ginger, and one tablespoonful Of soda dis
solved in warm water. After the rest is
added, roll and bake quickly.
AN excellent, well-recommended pickle
| for curing hams is made of one and a
| hllf pounds Of salt, half a pound of
sugar, one-half ounce of saltpeter and
One-half ounce OF potash. Boil all
together till the dirt from the sugar has
risen to the top and is skinned. Pour it
over the meat and leave the latter in the
solution for four or five weeks.
SALAD DREssING.-YoIks of two eggs,
raw; two tablespoOnfuls Of oil and same of
sugar; four mustard spoOnfuls mustard !;
| two salt-spoonfuls salt; mix together and
| beat we'll Boil one teacupfuI of vinegar
| and stir into the mixture Set the whole
| into pan of boiling water to prevent
its curdling; stir until it thickens. This
will keep a week, and is good for lettuce,
slaw or chicken salad.
| SCALLoPED VEAL.-Take three veal
steaks, and boil very soft; take them out
| and save the water in which they were
boiled. Chop the meat very fine; put into
a deep dish, with alternate layers of the
meat and bread crumbs, salt and pepper
each layer, and add small Jumps of butter.
When the bowl is quitefull add the liquor,
of which there should be about pint, and
teacup of milk.
YORKSHIRE CAKEs.-One pound of
flour, one-fourth of pound of butter well
rubbed in, one-fourth pound Of currants:
beat one egg to froth, add a teacupful of
cold milk, and mix we'll with the flour
with a wooden spoon to light paste. Lift