Dodge City times., 1877-11-10
HINTS FOR THE HOUSEHOLD.

sirup, ana when belllng put in apples
and boil until soft; seal Immediately in
heated cans; no pairing.
Liquid Shoe-polish. = Dissolve 81
ounces of shellac in pint of alcohol.
Rub smooth 25 grains Of lampblack with
6 drains Of cod-liver oil, and mix. A
few drops are to be applied to the leath-
er with a sponge.
Egg-pldnt Fried.-Cut in t-inch slices,
salt, and place one over the other, with
an inverted plate and heavy iron on top.
The salt and weight draw out the strong
water. 1t should be prepared at night
if wanted for breakfast, or in the morn
ing if for dinner. Dredge with flour
and fry thoroughly in beef-drippings,
lard, or butter.
Apple Fruit Cake.-Soak cups dried
apples over night in cold water; in the
morning chop and stew till soft in cups
of molasses; when cold mix with 3 cups
flour, cup butter, eggs. teaspoon
full soda, spices, 2 cups raisins, of cur
rants, lemon, chopped fine, this makes
2pans of cake.
Lemon Pufs.-1 pound powdered
sugar beaten with the yelks of eggs,
add l extra spoonful for every spoonful
of fiavoring; beat the yelks and sugar
as stiff as possible; then add the whites
beaten to stiff froth; beat well, flavor
with lemon juice and extract Of lemon;
drop on buttered papers in small cakes,
and bake quickly without browning;
leave the puffs on the paper until entire
ly cold.
Preserving Eggs for Winter Use
Pour gallons boiling water over 8
pounds Of quick-lime. Stir it slowly till
well mixed, then let it stand 80 or 40
hours, and then take off the clear lime
water so as to remove as little lime as
possible. Mix teacupful of salt with
the lime water and pour it over the
eggs, previously put into glazed earth
en- pots, till it rises fully an inch above
the eggs. This quantity is sufficient for
II dozen eggs.
Plum Pudding.-4 cupful sugar, !
cupful molasses, l egg, cupful chop
ped suet, cupful sour milk, l teaspoon
full soda, 8 cupfuls flour, l teaspoonful
salt, and of cinnamon; lastly, add l
cupful raisins, seeded and chopped,
after sprinkling little flour over them
to prevent settling; steam hours; to
be eaten with sauce. Sauce for Pnd-
ding.-6 tablespoonfuls sugar, of but
ter, and heaping tablespoonful flour;
stir all together; when thoroughly mix
ed add boiling water till thin enough,
stirring all the while; place it on the
stove, let it come TO boil, remove, and
add the beaten white of an egg.
Old-fashioned Pumpkin Pie.-Select
medium-sized pumpkin, thick-meated
and fine-grained; wash it thoroughly:
cut it open in the middle, and scrape out
the seeds and insides; cut it offin slices
about three-quarters of an inch thick,
and cut up the slices in pieces about an
inch long. Put it all into large kettle,
with about a teacupiul of cold water, to
keep it from burning; stir it frequently
while stewing, and let it stew quite slow
". When the whole mass is soft, take
it off and let it stand on top of the stove
two or three hours, for the moisture to
dry out and evaporate, stirring it occa-
sionally. My mother always stewed her
pumpkin the day before she made pies.
She then sifted it through a tin cOland-
er, and all she did not need for pies at
that time, she spread upon buttered
plates, and dried for winter use. She
then took just as many teacupfuls of the
sifted pumpkin as she wished to make
up at that time, allowing 3 cupfuls to
2pies. She put into it l spoonful of
molasses to cups of pumpkin, and
teaspoOnful of ginger or cinnamon for
6 pies. She then added milk to make it
thin enough to spread nicely; not using
over quart of milk to 8 cups of pump
kin. She made her crust of cream, in
stead of lard, and used little saleratus,
and rolled it out quite thin, bringing it
m af the edCe of the nan to make a nice