Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1875-10-14
HOUSEHOLD HINTS.

l.
BREAD JELLY-Toast some stale bread.
and soak in boiling water; slice in one
lemon, and then boil to a jelly; strain and
sweeten to taste; this is nice for children
as well as for invalide.
A GOOD housekeeper tells through the
columns of the Germantown Telegraph how
to prepare nice clam fritters. She saws:
The CLAIMS were stewed until quite done,
then taken out, the hard edge removed,
and chopped into mince meat, poured into
the batter, and we'll stirred, so as to mix
thoroughly Fry as you would the fritter
without the clam, and you will have
most palatable evening dish.
CoRN-STARCH CAKE.-This is a simple
and digestible cake, easily and quickly
made, and generally liked. Rub we'll to-
gether one cup of butter and two cups of
sugar. Add the whites of six eggs
beaten to a froth. Stir in one cup of
sweet milk, two cups of flour, in which
have been thoroughly mixed two tea
spoonfuls of baking powder or two of
cream of tartar and one CT soda, and flavor
with one teaspOOnful of extract of bitter
almonds Tor other flavor desired). Lastly
stir in one cup Of corn-starch, which acts
both as food and shortening. Immediate
ly bake in ACKNOWLEDGEMENTS oven.
QUEEN OF PUDDINGs-A simple, easily
| digestible and Ito our taste) a very palata-
hlp tbo Il, e
eggs, and mix in a quart of milk with
sugar to the taste (about a teacupfuD
| Flavor with vanilla or otherwise, and
pour this over pint of fine bread crumbs
in the pudding-dish. Bake to a light
| brown; remove from the oven, and while
hot pour over it the whites of the eggs
| beaten to froth, with three-fourths to one
cup Of sugar. Replace in the oven, leav-
ing the door open, and bake to a delicate
brown. Some like jelly spread over the
pudding before adding the frosting.-
Anaeraca1e Agr5cuZturist.
LIGHT GINGERBREAD (home recipe).-
To three quarts Of flour put one pound of
butter and three eggs, three pints of mo-
Iasses, and three teaspoonfuls of pearlasn
dissolved in half teacupful of sour
cream or buttermilk. Unlike biscuit.
| gingerbread requires good deal of soda
to make it rise, and therefore pearlash is
used, as being stronger. If soda is pre-
ferred, one dessertspoonful will not be
found too much to allow to a quart of
flour This cake is better when the bat
ter is poured in shallow pans than when
made into dough, rolled out and cut in
shapes. Your success must, after all, de
pend very much on the kind of molasses
used, for the cOmmOner sorts will MOI
make cake any more than will strip
Flavor with ginger, and add other spices tc
your taste.-Erch011ge.
ELASTIC VARNIsH FOR LADIES' Shoes
| Three pounds of rain water are placed in
pot over the fire. and when well boiling
there are added four ounces of white pull
verified wax, an ounce of clear, trans
parent glue in small pieces, two ounces OF
pulverized gum Senegal, two ounces Of
white soap scraped fine, two ounces o.
brown pulverized sugar; the ingredients
are placed in one by one, and every time
stirred up; it is we'll to take the pot from
the fire every time substance is added
to prevent boiling over; when all is added
the pot is removed from the fire; wher
sufficiently cooled, three ounces ofalcoho
are added, and finally three ounces of fine
Frankfort black, we'll incorporated by
continued stirring. This varnish is pu
on the leather with brush, and is very
valuable for boots and shoes, as it can b.
afterward polished with large brusI
like ordinary shoe-blacking, shows higI
polish, and does not soil the clothing
Western RurGI