The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-08-24
HOUSEHOLD HINTS.


CrsTARp.-Twelve eggs and twelve
tablespoonful of sugar to one gailon
of milk. Beat the yelks and whites
separately. Let the milk come 70 a
boil, pour on the yelks and sugar. Let
if lust boil, take it off the stove ana
turn in the whites. Flavor to TASTE
Eat it cold.
BREAD PUDDING.-Soak one pint OF
bread crumbs in one quart OF milk, ado
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 overit 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 spoonful of Worcestershire
sauce or catsup, two well-beaten eggs.
Mix all well together, put 1t INTO a
baking dish. Put three thin slices OF
bacon on top, and bake twenty NM
utes. Be careful not to scorch 1t.
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 dram
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
lar tightly and set in a cool, dry place.
The following directions for using
kerosene lamps are issued by famous
lamp manufacturer, and seem worth
publishing for general information =
/, 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 vel
saturated with oil, light with wa,
taper. turn it below cone until thu
flame appears only about half an incl
above cone, put on chimney, and thel
turn the pinion slowly until the ham
is the required height. ). The wlcl
must be always below the cone Whel
burning. 6. The flame must never b.
allowed to remain less than three-quar
tiers OF an inch above the cone, OF tn
lamp will smell. I. Cleanliness l
imperative to the well burning of tn
lamp. Keep all perforations perfect.
free from wick-cuttings, paper ash
etc. all burners take to pieces to gail
access to interior. s. To eXtinguis1
light, turn it down until a small blu
flame appears; it will then begin t
flicker, and eventually go out. ~QueenS
lander.
In putting up pickles, apure, stron
and palatable vinegar forms the mos
essential part of the programme
There is nothing in the world 50 aggra
waiting to thrifty housewife as to fin
on opening her pickle jar that instea
of the firm, crisp and refreshing pickle
so much desired and looked fOrWar
to, she has for all her trouble, tim
and money simply a mass of soft
tasteless and insipid rubbish that ha
been rendered 50 by the use of vinega
lacking proper strength, or containin
all sorts of mineral acids and deleter
Gus substances. The following recip
will prove a success: Pour boilin
salt water over the pickles, using
handful Of salt to one gallon of water
let them stand over night, then drai
them off thoroughly and cover theI
entirely with good vinegar (tha
known as white wine vinegar is genel
ally considered the best for this pun
pOse) let them stand few days: the
scald with the vinegar, pour it off an
cover them again with fresh vinegar
cold; spice to taste; small piece c
alum may be added to improve tn
color: keep your pickle jar well COY
cred and you will have fine and Girls
pickles for years.-EHchange.