The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1877-01-18
HOUSEHOLD HINTS.

HOUSEHOLD hin 1lOs
CREAM SPONGE CAKE. Break two
eggs into teacup, beat WELL then fill
up the cup with thick, sweet cream;
add one cup of flour, one teaspoonful
Of cream-tartar, half a teaspoonful of
soda. s - -
8 CocoANur CAKE. Two eggs, one
cup of white sugar, halfa cupof sweet
milk, a quarter of a cup of butter, one
and half cups of flour, one and half
teaspoonfuls of baking powder. Bake
in a moderate oyengin pans one Inch
deep.
SUGAR DRoPs.-One pound of flour,
three-fourths of pound of sugar, one
half pound of butter. four eggs, a gill
If rose water; bake on buttered paper
in a quick oven. This makes sixty
drops. g q 8
BREAD AND WATER PoULTIcE.-
Take slice of stale bread, care
fully pare away the hard brown
crust which lies around the edge, and
then dip it into a vessel of hot water;
lift it out at once, and, if not too hot.
apply to the part where it should so.
'BREAD-ANp-MILK PoULTIcE. RE
move the crust from piece of stale
bread, and crumble the bread into a
bowl. Pour on this enough sweet
milk to cover it, and simmer over a
fire, stirring it all the while until the
bread becomes completely broken up.
The .poultice is now to be applied to
| the patient as warm as can be borne.
TRooHEs. ounce icorice, one
ounce gum arabic, one ounce cubebs.
These must be pulyerized at the drug
gist's.) One pound powdered sugar,
two tablespoonfuls. paregoric, water
enough to moisten. Then take flour
sufficient to make it roll cut easily ;cut
out with thimble, and dry thorough
ly on platter N. Y. Times. X
= WHY not make your own vinegar
Take common apple-barrel, or make
a small leach of clean boards, and into
these throw all the cores and parings
of fruit, as they accumulate. Let them
ferment and drain the juice into jugs
1t is vinegar at once. After fermenta
| ton, little water may be added
which will hurry the process.-Detroi
Tribune.
GINGER SNAPs.-Two teaspoonfuls
of molasses, one of sugar, one OF but
ter OF pork-fryings, or half of each Of
the latter two; one tablespoonful Of
ginger, a teaspoonful of ground CHINA
mon, one of cloves; one teaspoonfu
saleratus, dissolved; fill the cup will
| boiling water, stir all together, mix no
too stiff, roll out little thicker thai
/ for cookies, cut out, bake in quicl
oven. Excellent. ....
| CoLoRING CoTToN GREEN.-For tel
pounds of cotton carpet yarn, boil in ;
loose sack four pounds of fustic fo
two hours. Take out the sack and ado
two ounces of alum. When dissolved
put in the yarn; keep it boiling gentl,
one-half hour, stirring all the time
Then lift out the yarn, add to TIN
water four ounces of indigo paste; sti
well. Put in the yarn and stir gentl,
for fifteen minutes. Leave it unit
cold, take out, rinse in cold water ant
dry in the shade.
HEAD CHEESE. the legs nice
ly and boil by themselves, so that whel
done there will be plenty of the liquor
Boil the upper head, minus ears, eye
and nose, with considerable lean meat
tenderlein is best, and when done lie
move bones and skin from head an
legs; chop the lean; salt and peppe
to suit the taste; add the liquor tn
least, teacupful of vinegar and a tea
cupful of catsup to every gallon
When thoroughly cold it can be Gu
out in slices. This makes the bes
head cheese.
CoLORING COTTON BLUE. tw
pounds Of copperas, one-half pound o
prussiate of potash, one-half pound o
oil of vitriol. Dissolve the copperas il
enough hot water to cover the goods
Scald two hours. Take out the good
and rinse in cold water; then empt,
the kettle and put in fresh, soft water
sufficient to cover the goods well; ado
the prussiate of potash, put in thu
goods and boil twenty minutes; ther
take out the goods and to the liquor
add oil of vitroil and stir well. Put
in the goods again and let them re.
main until the color is as dark as de.
sired. Rinse in cold water. 81