The Superior times. [volume] (Superior, Wis.) 1870-1912, 1875-01-16
Household Matters.

Corn BREAD.-Add to quart of but
termilk, One-haif cup of yeast; set in q
warm place over night. In the morning
add one pint Of dry bread crumbs, half
a cup of sugar, two or three eggs, tea
spoonful of soda, a little salt, and corn
meal enough to make a moderately stiff
batter, and stir well. Instead of baking.
[ steam this loaf, having for the pur-
pose a tin pudding form, or bucket,
with close-htting lid Into this well
buttered) | pour the batter in the morn
ing. After standing an hour or two and
when perfectly light, [ place the bucket
IN pot OF boiling water and steam it
one and a half or two hours. You will
then turn out beautiful light brown
loaf, delicious enough for the Empress
of the Changers, if there Is such Dig
nitary L. !. B., IN Household.
To DRESS CoCoANUTs.-In selecting
the nut, shake it, and see if the water is
abundant. If not do not take it. 1t
has lain SO long that the water is alb
sorbed and the nut may be disagreed
bly, tainted. Make holes through two
of the 'eyes IN the end of the nut and
pour the water off and save it. Then
break the nut with a hammer, peel out
the pieces and Put them in cold water.
Pare off the brown skin and CRATE the
white meat, letting it lie up light on
the dish If you are to use it soon. If
not, pack it away in a can and place it
where it is cool.-Scie1lce of Heath.
APPLE JOHN. Pare, quarter and
core, enough apples to fill three or
four quart crock Make a batter little
thicker than for pancakes; put a layer
of apples on the bottom of the crock,
then pour over some of the batter; then
another layer of apples, then batter,
and SO on till all is used; then put a
thick soda crust on the top, and bake
three hours. To be eaten with a sweet
sauce.
WASHING FLANNEI.s Mrs. B., of
franklin, Pa, writes as follows: | see
in the Weekly Inter Ocean of the 18th
some one asks, $ How to wash fiannels
so they viii not ''full up" Ihave kept
white flannel soft for years by pouring
boiling water over it. and washing it
through the water as hot as | can bear
my hands, scalding through a blue
water, then wringing as d:y as possible.
and shaking till no more water can be
shook ont, and dry as quickly as posi-
BILE.
To AVON WET FEET.-Here is an
other way to prevent water from getting
through shoes. The composition also
makes a good harness dressing. Take
neatsfoot oil, one and one-half pints :;
beeswax, one ounce spirits of turpen-
tine. four ounces and stir until cold.
Spread and rub this composition over
the leather while il is damp leather
viii absorb oil and grease better when
damp than when dry. For the soles,
take pine tar and rub it in before the
fire until the soles viii absorb no more.
Three or four applications will be need
ed. The durability of the soles Will be
much increased.
DETECTION or ADULTERATED VINE
VI. de Cherville gives the following
useful hints for deciding whether red
wines are artiiciallv colored or not !:
- Pour into 4 glass a small quantity of
the liquid YOU wish to test, and dissolve
a bit Of potash in It. If no sediment
forms, and If the wine assumes g green
ish hue. it has not been artlticially col
ored: If a violet sedin ent forms, the
wine has been colored with mulberrIes; If
the sediment is red, ii has been colored
with beet root or Pernambuco wood; II
violet red. with logwOod; If yellow, with
nhvtolac berries: if violet blue, with
priyet berries; and if pale violet, with
sunfiower.