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

80 @g
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 teaspoonful OF
soda. @ rs -
CocoANur CAKE. Two eggs, one
/ cup of white sugar, halfa cupof sweet
milk, quarter of cup of butter, one
and half cups of -four, one and half
teaspoonfuls of baking powder. Bake
in a moderate ovenin pans one inch
deep.
SUGAR DRoPs.-One pound of flour,
three-fourths of pound of sugar, one
half pound of butter. four eggs, gill
of rose-water; bake on buttered paper
in quick oven. This makes sixty
drops. 4 s.
BREAD AND WATER PoULTICE.-y
Take slice of stale bread, care
fully pare away the hard brown
crust which lies around the edge, and
then dip it into vessel of hot water;
lift it out at once, and, if not too hot,
apply to the part where it should go.
'BREAD-AND-MILK PoULTIcE. RE
move the crust from a 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. -One ounce licorice, 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 a thimble, and dry thorough
ly on a platter N. Y. Times.
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
offruit, as they accumulate. Let them
ferment and drain the juice into jugs.
1t is vinegar at once. After fermenta.
ton, a little water may be added,
which will hurry the process.-Detroit
Tribune.
GINGER SNAPs.-Two teaspoonfuls
of molasses, one of sugar, one OF but
ter or 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 thar
for cookies, cut out, bake in a 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 adj
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 tn
= 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.
e HEAD CHEESE. the legs nice
e ly and boil by themselves, so that whel
: done there will be plenty of the liquor
e Boil the upper head, minus ears, eye
+ and nose, with considerable lean meat
! tenderlein is best, and when done re
e move bones and skin from head an
k legs; chop the lean; salt and peppe
g to suit the taste; add the liquor tn
o least, teacupful of vinegar and tee
: cupful of catsup to every gallon
! When thoroughly cold it can be Gu
: out in slices. This makes the bes
h head cheese.
:. CoLoRING COTTON BLUE.-Taketw
pounds of copperas, one-half pound Q
prussiate of potash, one-half pound O
oil of vitriol. Dissolve the copperas i
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
8 sufficient to cover the goods well; ad,
the prussiate of potash, put in tn
goods and boil twenty minutes; thel
take out the goods and to the iquo
add oil of vitroil and stir well. Pu
: in the goods again and let them re
main until the color is as dark as de
sired. Rinse in cold water.