The New Orleans bulletin. [volume] (New Orleans [La.]) 1874-1876, 1876-01-23
HOUSEHOLD RECEIPTS.

ETo prevent water freezing in the gas meter
add glycerine. The proper proportion is one
pint of glicerine to gallon Of water.
Lemons can be preserved by vanishing
them with a solution of shellac in alcohol
The skin of shelac formed is easily removed
by rubbing the fruit in the hands.
SrEwEp ONIONS. Boil two or three large
Spanish onions till very soft; then put them
in the oven in dish with little butter; bake
till brown; haste and turn. and then put them
in your dish; dredge -four over the butter
left in the dish; add some hot milk. Stir
we'll. Boil it up with little catsup and
seasoning, and then pour it over the onions.
SrEwED BETS Pare the beets thinly, and
cut in thin Slices across; cut up some onions
and put all together in a stew-pan, with q
little pepper and salt; rub bit Of butter in
-four and stir it smooth in hot water; pour
this over the beets lit must cover them well),
and let it stew until the beet is quite tender.
The older the beet the longer time it will re-
quire. When quite young, one hour will be
sufficient. Serve hot.
To Cook PoULrRY-All kinds of poultry
and meat can be cooked quicker by adding to
the water in which they are boiled little
vinegar or q piece of lemon. By the use OF
a little acid there will be considerable saving
of fuel, as we'll as shortening of time. Its
action is beneficial on old, tough meats, rem
dering them quite tender and easy Of diges-
ton. Tainted meats and fowls will lose their
bad taste and odor If cooked this way, and if
not used too freely no taste of it will be &C.
quired.
To MAKE BUTTER CoNE.-Milk the COW in
a tin bucket, and before straining set the
bucket in hot water until the milk is hot, then
strain; let stand and churn as usual, and you
will have no trouble to get butter. When
cream foams and refuses to make butter, take
about one quart OF cream, put 1t in vessel
and bring il to q boil, and then pour it back
into the churn again. If this does not kill
the foam, repeat second time, and you will
have no further trouble. l have followed
the above plan tor several years with good
success
French polish for furniture can be made by
putting half an ounce of shellac, the same
quantity Of gumlac and q quarter OF an ounce
Of gum sandarac into pint Of spirits OF
wine Put them all together in stone bottle
near the fire, shaking it very often. As soon
as the gums are dissolved it is ready for use.
Now make q roller of wooden rags-soft old
broadcloth will do nicsly-put little OF the
polish on it, and also q few drops Of linseed
oil. Rub the surface to be polished with this,
going round and round, over . small space at
time, until it begins to be quite smooth
then finish by a second rubbing with spirits
Of wine and more Of the polish, and your
furniture will have q brilliant luStre, equal to
new.
Boston BROWN BREAD -Oae quart of milk
(sour il YOU have it), cupfuls of corn meal,
2 cupfuls of rye meal, nearly cupful Of
common molasses, an even teaspoonful OF
common salt and heaping teaspoontul OF
soda or salerstus thoroughly dissolved. Put
it in covered tin pudding boiler. leaving
room for it to rise; set it into kettle Of boil
ing water. and cover the kettle tightly, SO as
| to keep in all the steam-frst putting into the
kettle three or four large nails Tor any substi
| tute) for the pudding-boiler to set upon.
Steam it for four hours, take the lid Oft and
set it into the oven for little while. Slice,
and eat with plenty Of butter. Toast wha il
| left for the next meal.