Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-08-24
HOUSEHOLD HINTS.

CUsTARD.-Twelve eggs and twelve
tablespoOnfuls of sugar to one gallon
Of milk. Beat the yelks and whites
separately. Let the milk come to a
boil, pour on the yelks and sugar. Let
IL just boil, take it off the stove and
turn in the whites. Flavor to taste.
Eat it cold.
BREAD PUDDING one pint of
bread crumbs in one quart of milk, add
one cupful Of sugar, one lemon, piece
OF butter the size of an egg, yelks of
four eggs; bake until done. Place
some Jumps of jelly on the top of the
pudding and spread over it the whites
OF the eggs and one cupful of sugar.
To be eaten cold with cream.
To DRESS COLD FIsH.-Pick out all
the bones; chop in small bits, not too
fine. Season with salt, pepper, one
small onion chopped fine, and parsley.
Add a spoonful of Worcestershire
sauce or catsup, two well-beaten eggs.
Mix all well together, put it into a
baking dish. Put three thin slices of
bacon on top, and bake twenty min
utes. Be careful not to scorch it.
Serve with melted butter.
To PICKLE ONIONS Choose small
button onions, as nearly the same size
as possible; peel them and pour over
them strong boiling hot brine; cover
them closely, and the next day drain
them from the brine, wipe them dry,
and put them into cold vinegar, with
whole pepper, bruised garlic, blades of
mace and sliced horseradish. Keep
them covered with vinegar; close the
jar tightly and set in a cool, dry place.
THE following directions for using
kerosene lamps are issued by a famous
lamp manufacturer, and seem worth
publishing for general information -
1. Dry the wick before the fire. 2.
Use none but best oil. 3. Fill the con-
tainer with oil each time before light
ing. Cut the wick the same curve as
top of cone. 4. When the wick is we'll
saturated with oil, light with wax
taper, turn it below cone until the
flame appears only about half an inch
above cone, put on chimney, and then
turn the piniOn slowly until the flame
is the required height. 5. The wick
must he always below the cone when
burning. 6. The flame must never be
allowed to remain less than three-quar-
terS OF an inch above the cone, OF the
lamp will smell. 7. Cleanliness is
to the well burning of the
lamp. Keep all perforations perfectly
free from Wick-cuttings, paper ash,
etc. ; all burners take to pieces to gain
access to interior. s. To extinguish
light, turn it down until a small blue
flame appears; it will then begin to
flicker, and eventually go out.-QUee1as-
lander.
In putting up pickles, apure, strong
and palatable vinegar forms the most
essential part of the programme.
There is nothing in the world SO aggra-
waiting to a thrifty housewife as to find
on opening her pickle jar that instead
OF the firm, crisp and refreshing pickle,
so much desired and looked forward
to, she has for all her trouble, time
and money simply a mass Of soft,
tasteless and insipid rubbish that has
been rendered so by the use of vinegar
lacking proper strength, OF containing
all sorts Of mineral acids and deleteri-
Gus substances. The following recipe
will prove success: Pour boiling
salt water over the pickles, using a
handful Of salt to one gallon of water,
let them stand over night, then drain
them off thoroughly and cover them
with good vinegar (that
known as white wine vinegar is gener-
ally considered the best for this pur-
pOSe); let them stand q few days; then
scald with the vinegar, pour it off and
cover them again with fresh vinegar,
cold; spice to taste; a small piece of
alum may be added to improve the
color; keep your pickle jar well COW
cred and you will have fine and crisp
pickles for years.-EGc7a072g