The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-09-14
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
PLAIN SPONGE CAKE.-One cup OF
sugar, one and half cups of flour,
two eggs, four spoonfuls Of water,
warm, one-half teaspoonful soda, one
teaspoonful of cream of tartar. This
makes one sheet.
BOILED SALMoN.-Tie up a nice
piece weighing five pounds, in cloth,
put in cold water enough to cover 1t,
with half a cup of vinegar added. Set
on the fire, and in half an hour it will
be sufficiently cooked. 1t should not
boil too fast. The vinegar is for the
purpose of making the fish firm, and
not soft and falling to pieces.
WHEN the feet become tired and
ache, sit down a few minutes and rest
them high upon table or chair. I'm
less very bad, that will give immediate
relief. If it does not, immerse them
in pail of water as hot as you can
bear your hand in; let them remain
until the water ceases to feel hot, then
wipe dry, and they will trouble you no
more for quite a while. Have the
water only deep enough to cover the
feet.-EGchange.
PLUM-BUTTER.--Put the plums in
porcelain pot, with enough water to
cover them. Let them boil fifteen
minutes. When cool, strain through
a collender. Work as much of the
plum through as you possibly can.
Then measure the juice, and for every
cup of the plum put one cup of sugar.
Then let it stand until the next morn
ing, when you must boil it from one
to three hours, according to the thick
ness required. The longer you boil it,
the better it will keep; but do not make
it too thick.
LEMON MERINGUE.-Bea the yelkS
of four eggs very feathery and one cup
powdered sugar, the grated rind of one
lemon and one large spoonful corn
starch, smoothed in one cup of milk.
Add a small piece of butter, and lastly
the juice of the lemon. Bake in a deep
fire-plate lined with puff paste. Bake
about forty minutes, OF till well set.
Then beat the whites of the eggs to a
very stiff froth, with three spoonfuls
| &c 10 70 f
| meringue, after it is baked, then re-
turn to the oven, and brown deli
cately.
ONE of the arts of making fine
cheese is to have every portion of the
curd of the same texture and cOnSiS-
tency when it goes to press. The fer
mentation or curing process is then car
ried on alike, and we have uniformity
in texture and flavor. But if soft par
ticles Of curd be mixed with those of
firmer texture, it will be seen
there will be a lack of uni
| formity in the fermentation, while eX-
cessive portions of fat, in separate
Jumps, will have a tendency to become
rancid, and thus the cheese must soon
get d" off flavor. ~. Y. Herald.
RYE BREAD.-One cup of yeast, if
homemade, four or five boiled pota-
toes, mashed hot and very smooth,
three pints of rye flour, a heaped table
spoonful of sugar and one quart of
warm water. Beat all well together,
and let it rise over night In the
morning add a pint bowl corn-meal and
sufficient rye flour to knead well. Let
it rise once more very light, but be eX-
ccedingly careful that it does not sour
in the least; then mold it into loaves,
set the pans in a warm place and let it
rise again. Then bake like wheat
bread. In all recipes for rye flour a
handful of corn meal or graham flour
is considered an improvement.
and tough it is made palatable by this
French mode of cooking it. Season a
thick steak with salt and pepper, and
fry slowly in a little lard. Turn it
often that both sides may be cooked
alike and equally Drowned. When
well Drowned add small quantity of
water, half sliced onion, some
minced parsley and thyme. Thicker
with a spoonful of floor, cover close
and leave it for an hour on the back
of the stove, where it may simmer
slowly; after this has been done add a
pound can of tomatoes, then let the
daube cook about two hours, or until
the meat is ready to fall to pieces. A
good-sized porcelain-lined pot should
be used in preparing this dish.-Chris-
| tan Union.