The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-12-07
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
CREAM SALAD.-Chop fine half
head of cabbage; into it stir little
salt and half cup of thick cream;
heat half cup Of vinegar, stirring
into it the beaten yelks of two eggs, a
teaspoonful of sugar and half tea
spoonful of mustard; pour this over
the cabbage just as it goes to the table.
DESSERT OF APPLEs.-Make of a
pound of sugar rich strip; into this put
pound of apples pared and cored, and
stew till they are soft; mix them
smoothly with the sirup, and form IN
to mold. Into pint OF cream OF
new milk stir the yelks of two eggs,
half cup of sugar, spoonful OF rose
water, and let the whole boil III
farina kettle. When cool pour 1t
around the apples, and serve.
ONE thing should be remembered on
washing. day, and that is, never to
permit those who stand at the tub and
do the washing to hang out the clothes,
for while they are at the tub they get
warm and heated, and, especially III
winter or windy weather, it is very IN
furious to go out while heated. Many
cases of consumption are undoubtedly
brought on by repeated colds; there
fore great care should be observed IN
regard to this simple matter. - Western
Rural.
To PREPARE EGGPLANT FOR THE
TABLE.-"You first takes him und
slices him up, den you soaks him IN
salt und vasser till der next morning
come; all right, so far; den you makes
leetle gravy, flour and vasser, what
you calls him? all nice, put der plant
in und fries him jist so beautiful; very
well; den you put butter und milk on
him. all nice, put him on a clean plate,
den, all done, you takes him to der
back window, md trOanS him our
Teas Cor. Chicago Tribune.
If any one wishes l can give them a
nice recipe for Gingerbread" one that
will melt in your mouth 1t is not a
Boston or Yankee gingerbread, but
one from the good old Buckeye State;
One and one-half cups New Orleans
molasses: one half cup brown sugar
one-half cup butter; one egg well
beaten; one tablespoon of soda, dis
solved in a cup OF boiling water; near
" tablespoon each of ginger and Gin
namon; mix like cake, and bake in a
moderately hot oven.-Cor. chicago
Tribune.
CHRISTMAS PUDDING.-Take twelve
mcdium-sized crackers and pound then
up fine, then stir them into two quarts
of milk and water, equal parts; ado
four eggs, one cup of sugar, one cuI
of molaSses, one pound of ralslns, ONT
teaspoOnful of cloves, one of caSSla
one of nutmeg, two of salt, two OF
baking-powder When well mixed to-
gether pour it into buttered eartheI
pudding-pan, and bake it in a mod
erately warm oven four hours; ther
let it stand until cold, and it will turn
out whole, and look, as well as taste
deliciOuS.-N. Y. tribune.
CIDER is not benefited by any of thu
bung-hole additions which are so gen
orally made to it. Mustard, wheat
fresh beef, sulphite of lime, raisin'
and roots all these are not only utter
" useless to make cider "keep,' bu1
they spoil the simple, natural flavor o
this common beverage. For keeping
have it made late, from sound, ript
fruit: and keep the casks in a coo
place till spring; then bottle, corl
tight and tie the cOrkS down. Lay thu
bottles on their sides in a cool dry eel
lar and you will be able to give you
harvest hands sip Of cider at dinner
any yCar.-DetrOH Iribatne.
SPICED ROUND OF EF.-For {
small round-say twenty-five pounds
mix in a jar or bowl that can bt
covered two pounds common salt ont
pound dark brown sugar; one-fourtl
pound ground allspice; one ounce
ground cloves; two ounces black pep
per: one teaspoOnful cayenne. a
wooden bowl or implanted tub, thai
will just hold the round, will be re
quired. Fill the hole from which thu
bone was taken with marrow
or nice fat. Bind into nice shape will
strips of cotton and skewers. Firs
rub with tablespoonful of powdered
Saltpeter on both sides and in al
crevices; leave for tWenty-four hour:
lit should be in cool, dry place, tha
will not freeze. Then rub daily will
some of the above mixture for two OF
three weeks, turning every two day:
and ladling its own liquors over it
When ready to cook the round, pro
vide tin dish that will just hold it
Place small pieces of hard wood tt
keep the meat from sticking to the tir
underneath; also chopped vegetables
carrots, onions, celery-tops, and sue
or drippings. Some of these should
also be thickly strewed on the top
Cover all with coarse paste rolled tt
keep moist and retain their flavor, anC
bake six hours in moderate oven
When done. take off the paste cover
| remove the vegetables, ETC., and put
on the round heavy weights until quite
cold. Slice thinly
Learning Farming.