The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-09-23
HOUSEHOLD HINTS.

A KNIFE SHHRpENER.-It is a difficult
matter to obtain a ~"steel" which retains
its sharpening qualities for any length Of
time. A common round file answers the
purpose admirably. Fasten it in an old
knife-handle, and it is ready for use.
GRAHAM CooKIEs.-Two cups of sugar,
cup and a half of o u cream, hall tea
spoonful of soda dissolved in the cream f;
mix quickly, roll and bake. These re-
quire less heat and more time in baking,
as Graham instead of fine flour is used.
PIPsY PoTTs, in Arthur's, gives a recipe
for making mince-pies in warm weather:
A cup and a half of chopped r~aisins, one
cup of sugar, one cup of molasses, one
cup of warm water, half a cup of vinegar
or good boiled cider, two well-beaten
eggs, five crackers pounded fine. Stir all
together and season with spices, as other
mince-pies. Bake with rich crust. For
the top crust, roll them, cut in narrow
! strips, twist, and lay across. ~-s7T.
Boston BREAKFAST CAKE.-One quart
of Hour, two teaspoons of cream-of-tartar
rubbed into the flour, two tablespoons OF
brown sugar rubbed dry in the flour, a
little salt, teaspoon of soda dissolved in
as much sweet milk as will make the in
gradients about the consistency of pound
cake dough. Grease a pan with lard,
place the muffin-rings in the pan, having
them also well creased; fill them half
full and bake in a quick oven.-German-
tom Telegraph.
SALT FOR CATTLE.-Salt should be fur
nished to all animals regularly. A COW,
an OK or a horse needs two to four ounces
daily. Salt increases the butter in milk,
helps the digestive and nutritive process
es, and gives a good appetite. The people
of interior Europe have a saying that a
pound of salt makes ten pounds of flesh.
OF course, salt only assists in assimilat-
ing the food; it does not make flesh, nor
bone, nor muscle.-SpringieM (Nass.) Re
publican.
APPLE JELLY.-Peel and quarter the
apples, put them in Il preserving kettle,
and for every quart of prepared apples
allow a pint of water. Cook gently until
they are ready to fall apart, then strain
through a jelly-bag or colander, and add
to the liquor its weight of sugar. Boil as
for other j%ellies. If sweet apples are used
the Juice of lemons should be added to
give an acid taste, and the peel be en-
ployed to flavor the jelly. The pulp may
be used for pies or sauce.-N. Y. Tribune
AUNT PoLLY's PUDDING.-Take thir
slices of light bread, well buttered; put q
layer in the bottom of a dish, then a layer
of raspberries, well sprinklcd with sugar
then another layer of bread, then another
of berries. and so on until the dish is full
cover with a plate, and bake for a hal
hour in a quick oven, or t~hree-quarters il
a slower one. When baked, beat the
white of an egg TO a froth, add a table
spoonful of powdered sugar, spread il
evenly over the top of the pudding, brown
it in the oven and serve.-American Gro
Ar.
OUNCE JELLY.-Quinces for jellyshoult
not be quite ripe; they should be a fine
yellow; rub off the down from them, core
them and cut them small put them in
preserving kettle with a teacup of watel
for each pound, let them stew gently unit
soft without MASKING, put them in a thir
muslin bag with the liquor, press then
very slightly; to each pint of the liquol
put a pound of sugar; STIR until all is dis
solved, then set it over the fire and let i
boil gently, until by cooling some on
plate, you find it a good jelly, then turn i
into pots or tumblerS.