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.
RAIsrN PIE.-Take 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 a
small piece OF butter in, and sweeten to
taste; add little nutmeg and make the
same as mince pies.
ToGUs 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 a 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 ii
can safely vouch for its goodness.
A SIMPLE little recipe for tomato soup
is given by lady in the Household. She
pronounces it good and our readers can
try for themselves: "Boil one quart of
AIMED tomatoes one and one.half min
utes, add one quart of boiling water, boil
fifteen minutes, then nearly teaspoonful
of soda, or enough to neutralizc 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 vii
surely like it."
WHEN oll-cloths are put down arounC
stoves they wear out on the edges quickly
I'm less protected in some way. Strips o
zinc are used by some, but are not as goot
as common carpet binding, doubled anC
tackled along the edge, or one edge of thu
binding put over the oilcloth and TIT
other under and fastened with tacks
Strips of full cloth-gray, or any shade t.
suit the taste-will answer very well, anC
can often be cut out of the best part Of
garment that has been thrown by. For ;
common room this last is as good as any
thing, and is the most economical.
A NICE WAY TO Cook A TURKEY
Clean large, plump turkey, perfectly re
move all the pinfeathers, SINCE, wash thor
oughly, and wipe very dry inside and out
Nov, stuff the turkey, leaving plenty q
room for the stuifing to swell; sew u
with a small, strong cord, or coars
thread. This done, cut with sharp knit
a dozen or more deep but not long gashe
in all the fleshy parts. Press a good
sized, plump oyster into each cut, lis ia
in as you can; close the flesh over eac
oyster as much as can be done; draw tn
skin over tightly, and as far as possibl
cover up or hide each cash with the skin
sprinkle over little flour, some pcppe
and salt, and put little into your driT
ping-pan, with some water. If you hav
a CRATE or bars in your pan to keep tn
meat from resting on the bottom OF til
pan, it is great advantage. Basic til
turkey often with its own drippings. 3
f sure and not scorch it, but bake to Il clea
golden Thrown. -Christidn Union.