Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1877-08-17
KITCHEN ECONOMIES.

AAAOA1AN LOVNVM1L0s
Mackerel, when broiled or fried, is
much improved by squeezing the juice
OF a lemon over it just before sending
to the table.
To tell good eggs, put them in water;
It the butts turn up they are not fresh.
This is an infallible rule to distinguish
a good egg from bad one.
Cure for Rheumatism.-Le juice
is recommended as certain cure for
acute rheumatism 1t is given in guam
titles of a tablespoonful to twice the
quantity of cold water, with sugar, every
hour.
Lemon Snaps.-Two cups of sugar,
one cup Of butter, one-half cup Of milk,
half teaspoonful of soda, and one Of
cream-of tartar; enough -four to work
well; flavor with lemon Roll thin, and
bake in quick oven.
Here is a good molasses cake, which
can be made before it is wanted: Two
eggs, one cup molasses, one cup brown
sugar, large spoonful of lard or butter,
one teaspoonful soda, large spoonful Of
mixed cloves and spice, one and one
half pints of butter-milk and -four
enough to make rather thick batter
Bake in a biscuit pan; cut out in squares
while warm. This is quite a favorite
with the harvesters, especially when &C
companied by glass of cold, sweet
milk.
To Cleanse Nursery Bottles.-After
the bottle has been used, rinse it out
with warm water, then fill it with warm
water containing teaspoonful of pull
verised borax, and let it stand, shaking
occasionally. If a rubber tube is used,
let it remain in borax-water until need
ed. Borax will sweeten it quickly. In
removing the tube or bottle from the
boraX-water, it is not necessary to rinse
in clear water. The little borax that re-
mains it will prove benefit, especial
ly if the child's mouth is sore.
Here is recipe for pudding, which
may be made while preparing breakfast:
Crumble four or five biscuits into three
pints of new milk, add one cup of brown
sugar, pinch of salt, a spoonful of but
ter and yelks of four eggs; little nut
meg when done; spread the whites of
the four eggs beaten to foam with
three spoonfuls of sugar and little es-
sence of lemon on top of the pudding;
set in the oven till brown, which will be
in two minutes. Make sauce with one
cup sugar, half cup butter, scant spoon
full of -four, pint and half water; sea-
son with lemon. 1t will be delicious,
either hot or cold.
Liver and bacon make good dinner
dish for family use. Procure two
pounds of liver and about a pound of
bacon; first fry the bacon and set it
aside, but keep it hot. Sprinkle your
slices of liver with flour and season
them literally with pepper and salt
Fry in the fat left in the pan in which
the bacon was done and take care that
it does not burn. To keep it from burn
ing turn it once or twice. 1t should be
ready in ten or twelve minutes, accord
ing as the slices of liver are thick or
thin. When ready arrange both meats
nicely on an ashet and keep hot till you
prepare a gravy for it, which you can do
as follows: Pour out of the pan any of
the fat which remains and keep it for
future use; put in small piece Of but
ter, dredge in some -four, add a small
spoonful of lemon juice in teacupful
of water, let the whole come to the boil
and then pour the contents over the liv-
er and bacon The dish can be garnish-
ed with poachcd eggs or little boiled
spinach or cabbage, just as suitable
TO preserve watermelon rind, pare of
the thin green skin. cutting into pieces
of fancy shapes. If you wish to color
them beautiful green, line your porce-
lain kettle first with vine-leates, then
cover each layer of rind with little
pulverized alum; lay vine leaves on top
three or four thick; pour on cold water
just enough to cover the rind; closely
cover the top of the kettle; let them
steam (but not como to a boiD for two
or three hours; when they are as greer
as you would like, throw away the leaves
and place the rind in cold water; let il
remain four hours; change the water
every hour. TO every pound and a
quarter Of sugar allow two cupfuls OF
water. Boil and skim until no more
scum rises, then put in the rind, and
let it simmer gently nearly an hour
skim out the rind, spread it on dishes
and let it stand in the sun until it be
comes firm and almost cool; then let it
simmer nearly half an hour longer
spread it out again and let it become
firm; add the juice of one lemon and {
strip of ginger root for every pound OF
rind; let it boil in the syrup until il
thickens. Pack the rind nicely in jars
and pour the scalding syrup over it
Tie it up when cool. This makes very
handsome looking sweetmeat.