The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-02-10
HOUSEHOLD HINTS.


WAFFLEs-Melt one ounce of butter
and add it TO two quarts OF buttermllk, or
sweet milk; buttermilk is best. Beat
separately five eggs, add the yolks, some
salt, one teaspoonful soda and flour sufti-
cient to make IA thick batter, lastly the
whites of the eggs.
RAISED CAKE.-Five cupfuls of flour,
one of butter, half cupful OF yeast, ana
three cupfuls of milk. Rub the butter
into the flour, add milk and yeast, and set
it to rise; when risen, work in the sugar
and add spice to taste; when raised, put
in with a fork cuptul of Toured ralslns.
A LADY in McGregor, Iowa, sends this:
A strengthening Imminent, good for lame
ness, weakness; also for bathing the
stomach in cases of dyspepsia-take one
beefs gall, two ounces of origanum Oil,
one pint alcohol; mix thoroughly; keep
tightly corked; shake well before using
Chicago Inter-Ocean.
To STEW CRANBEIRIEs.-Oneq quart OF
berries to one pound of white sugar, one
half pint of water; when the water is dis
solved and the strip boils, put in the fruit
and boil for fifteen or twenty minutes. Put
in a mold, and if done right, they will
turn out in proper shape. If the berries
are inferior it may take rather longer to
cook.
CoCoANUT BREAD PUDDING.-SOak half
cup desiccated cocoanut in boiling hot
milk fer half an hour or more, then add
it to the usual bread pudding preparation
1.-THE quantity of the bread being about
three times as much as the cocoanut). En-
rich and flavor to suit This you Will
find to be very pleasant and economical
| dessert.
BREAD PUDD1NG.-One pint of bread
crumbs, covered with milk, add CHINA
mon, lemon peel AID grated nutmeg; put
them on gentle fire u1til the crumbs are
| we'll soaked. Take out the cinnamon and
lemon peel, beat the milk ana crumbs TO-
gether, add four eggs we'll beaeen, one
ounce butter, two ounces sugar, ian
pound currants and boil it one hour.
CREAM MUFFINs-One quart e. rlch
milk, or, if you can get it, half cream anu
half milk one quart of flour, heaping;
six eggs; one tablespoonful Of butter, one
of lard, softencd together. Beat whites
and yolks separately, very light; then
add flour and shortening, and a scant
tablespoonful of salt, and stir in the flour
the last thing, lightly as possible, and
have the butter free from Jumps. Half
| fill your well-buttered muffin rings, and
| bake Immediately in a hot oven, or your
mullins will not be good. Send them to
the table the moment they are done.
THE following recipe will restore the
original polish of furniture, especially in
the case of such articles as pianos, fancy
tables, cabinets, lacquered ware, etc,
which have become furnished by use:
Make polish by putting mali an ounce OF
shellac, the same quantity of gum lac, and
quarter of an ounce gum sanderac into
pint of spirits of wine. Put them all
together IN a stone bottle near the fire,
shaking it very often. As soon as the
gums are dissolved it is ready for use,
Then take roller of wooden rags-sott
old broadcloth will do niccly-put a little
Of the polish on it, also a few drops OF
linseed oil. Rub the surface to be pol
isbed with this, going round and round,
over small space at time, until it be-
gins to he quite smooth. Then finish by
asccond rubbing with spirits of wine and
more of the polish. Furniture thus
treated will have brilliant luster, equal
to ncw.-OU and Pant Journal.