The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-03-02
MONTHLY CALENDAR.
HOUSEHOLD HINTS.

BAKED SPONGE PuDDING.-Three eggs,
beaten very light; their weight in butter,
in sugar and in flour. This quantity
makes four large cups. Fill the cups
half full, bake in moderate oven ten
minutes, being very careful not to scorch;
to be eaten with cream sauce, or hard
sauce.
RAIsIN PIE.-Takc of the following in
gradients, one and one-half pounds of
raisins, picked but not stoned; cover with
cold water and boil slowly till quite soft;
mix one tablespoonful each Of flour and
vinegar, reduce it with water to thinness
of gravy thickening and stir in raisins
while boiling; take off then and put II
small piece of butter in, and sweeten to
taste; add little nutmeg and make the
same rs mince pies.
Toaus BREAD.-Three cups of Indian
meal, one cup flour, two cups sweet milk,
one cup of sour milk, one-half cup mo-
lasses, one teaspoonful soda. Steam three
hours Should be eaten hot, and is excel
lent as side dish with cold meat. With
good sauce it makes good plain pud-
ding. The above recipe was sent the
| Christian Union by New England house
wife, and that journal therefore thinks it
can safely vouch for its goodness.
A SIMPLE little recipe for tomato soup
is given by lady in the Household. She
| pronounccs it good and our readers can
try for themselves: Boil one quart of
AIMED tomatoes one and one. half min
utcs, add one quart Of boiling water, boil
fifteen minutes, then nearly teaspoonful
OF soda, or enough to neutralize the acid
ity; to this add one quart Of rich milk,
| four or five rolled crackers, let it boil
season with butter, pepper and salt.
Please try it; think some of you will
surely like it,"
WHEN oll-cloths are put down around
stoves they wear out on the edges quickly,
I'm less protected in some way. Strips OF
zinc are used by some, but are not as good
as common carpet binding, doubled and
tackled along the edge, or one edge Of the
binding put over the oil-cloth and the
other under and fastened with tacks
Strips of full cloth-gray, or any shade to
suit the taste-will answer very well, and
can often be cut out of the best part Of d
garment that has been thrown by. For a
common room this last is as good as any,
thing, and is the most economical.
A NICE WAY TO Cook A TURKEY
Clean a large, plump turkey, perfectly re.
move all the pinfeathcrs, SINCE, wash thor
oughly, and wipe very dry inside and out
Nov, stuff the turkey, leaving plenty OF
room for the stutfing to swell; sew VI
with a small, strong cord, or coarse
thread. This done, cut with a sharp knit,
a dozen or more deep but not long gashes
in all the tlcshy parts. Press good
sized, plump oyster into each cut, AS fal
in as you can close the flesh over each
oyster rs much as can be done; draw tho
skin over tightly, and as far as possible
cover up or hide each cash with the skin
sprinkle over little flour, some pepper
and salt, and put a little into your drip
ping-pan, with some water. If you have
a CRATE or bars in your pan to keep tht
meat from resting on the bottom of the
pan, it is a great advantage. Basic Tho
turkey often with its own drippings. b
sure and not scorch it, but bake to cleal
golden brown. -Christtdn Union.