The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-05-11
HOUSEHOLD HINTS.

DRIED BEEF.-Take a pint of milk, a
small piece of butter and little pepper
in spider; when boiling, stir inthe yelk
of an egg, and one tablespoon of flour to
thicken; have your dried beef finely
shaved, and pour into the boiling mixture.
Pour this in round dish, and serve hot.
This preparation of dried beet is very pal
atable for lunch or tea.
CENTENNIAL BIscUIT.-Make good corn
mush, just as you were going to eat ii
| with milk. When it is lukewarm take
quart of it, work in flour enough to make
a stiff dough, make into biscuits, put in
your bake pan and set in warm place
over night; bake in very hot oven, and
YOU have the best and sweetest biscuits
YOU ever ate. Eat while hot, for break
fast
BREAKFAST ROLLS. Take one quart OF
milk and water; three eggs; one teaspoon
of salt; one tablespoon melted butter; a
| little sugar; flour to thicken (make very
stiff; yeast enough to raise them; sci
over night; work them in the morning
permitting them to become very light
Bake in fifteen minutes in very quick
oven. You will find this an excellent
recipe.
| CENTENNIAL SoUP.-If, when you have
mush for supper, there should be some
left, leave it in the pot; next morning
pour in good sweet milk, add little sail
and pepper, and set upon the stove tc
heat; let it get scalding hot, but not boil
it must be stirred frequently to prevent
burning. Children cry for it, and it is s
great deal better for them than strong cot
fee and fried ham.
GOLDFISH BALLs.-Boil your Goldfish I'M
til tender, also your potatoes; when the
latter are done mash them, leaving nc
Jumps; then with silver fork separate
the Goldfish in very fine pieces (never chop
the fish, as it makes the balls heavy and
indigestible); then mix the potatoes and
fish together, with very little flour, and
make into balls. If you wish add the
yelk of an egg. Heat the spider and cook
in lard. If you wish the balls for break
fast they can be prepared the night before
FRENCH RoLLs.-Two quarts of sitted
flour, lump of lard about the size of an
egg; one little larger of butter; stir in
| to the flour, the same as in making pastry
When we'll stirred, add bloodwarm water
or preferably milk and water; add lit
| tie salt, half teacupful of home made
yeast, or three tablespoonful of bakers
yeast. Mix in the evening as for bread
and let rise; ten or fifteen minutes will
suffice if the oven is sufficiently heated
Good bread is made in the same way with
proportionately small quantity of lard
and butter
LEMON TART.-To the grated rind and
the juice of one lemon add a teacupful OF
sugar; stir with teacupful of warm
water, one teacupful of corn starch, and
two tinely-powdered Boston crackers, and
add the lemon and sugar; whip to a fr0th
| the white of one and the yelks of two
eggs; add these to the foregoing, stirring
briskly, and pour into plate lined with
light crust. While this is baking in q
moderately heated oven, whip the remain
| ing white of egg to a froth, and stir in
three teaspoonfuls of powdered sugar
When the tart is done, remove from the
oven and spread the beaten white over the
top; then return to the oven and allow tC
brown slightly.
To MAKE an excellent soft soap take one
and quarter pounds of clean, melted
grease to each gallon of I've strong enough
TO bear an egg. Mix them together in &
barrel in the cellar and stir it for a few
minutes every day until the soap is made
II one prefers to use condensed I've tol
potash) take twelve pounds of stone potash
and the same quantity of clean grease
Put the potash in piece OF old carpe
and break it with Ratchet into pieces
the size of an egg; put it in a large kettle
with gallon or more of water. Wher
dissolved add the grease, and when thor
Oughly melted pour into the soap barrel
fill it with hot water, and stir well, and
stir occasionally for a day Or two there,
after .-ErCIange.