The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1878-12-26
Domestic.

Water house plants once week with
water in which are mixed few drops Of
ammonia.
Rye Brcad.-Set q sponge over night
with one pint OF warm water, one teacup-
full Of yeast, and white flour for a batter.
In the morning, mix III one quart of warm
scalded milk, one tablespoonful Of salt
one cupful Of corn meal, and enough rye
flour to mould, and proceed the same as
in making wheat bread 1t requires 10
be baked longer than wheat bread.
Washing silk Handkerchief wash
white silk handkerchief, so that it will
not be stiff, make suds Of tepid water and
plain white soap, adding tablespoonful
of magical mixture, and lay the handker-
chief 10 soak twenty minutes, covering it
up 50 that it will steam; then wash with
the hands and rinse; putting a little blue
ing in the water, which should be a little
warm.
Roast Quails-Piuck and dress like
chickens, wipe clean. and rub both inside
and out with salt and pepper; stuff with
any good dressing and sew up with fine
thread; spread with butter and place in
the oven with good steady heat, turning
and hasting often with hot water seasoned
with butter, salt and pepper; bake three
quarters of an hour. When about half
done add little water to the pan, and it
Is well to place dripping pan over them
to prevent browning too much, Add to
The gravy, flour and butter rubbed to-
sether, and water if needed.
Minnehaha Cakc-One and half cups
granulated sugar, half cup butter stirred
to cream, whites of six eggs, or three
whole eggs, two teaspoons cream tartar
stirred in two heaping cups sitted flour,
one teaspoon soda III half cup sweet milk;
take in three layers For filling, take
teacGp sugar and a little water boiled to-
pether until 1t is brittle when dropped in
cold water. remove from stove and stir
quickly into the well beaten white Of one
EGG; add to this cup of stoned raisins
chopped fine, or cup Of chopped hickory
nut meats, and place between layers and
over the top.
About Butter.-It takes 10 longer to
set table neatly than it does TO set ltcare-
lesslv. Now in regard to butter. We
have it upon our table three times day,
therefore ! think it important that it
should look inviting. not as we SO fire.
auentlv see it, in both large anS small
broken pieces, surrounded by numberless
crumbs; as is the case when taken hur-
richly out Of the jar or tub. When we
purchase butter the better plan is to take
out of the jar, tub, or tirkin five or ten
pounds. and work 1t over in a wooden
bowl into small rolls Then you will al
ways have q neat looking plate of butter
TO set upon your table, G. smooth, round
slice, instead Of 4 .iumbled mass"
How to Select Flour First, look at its
color: if it is white, with a slightly yell
lowish or straw colored tint it is good
sign. If it Is very white, with blush
cast or with black specks IN 1t, the flour
is not good Second, examine IFS adhe-
siveness-wet and knead little Of 1t be-
tween the fingers; If it works dry and
elastic, it is good; if it works soft and
sticky it is poor Flour made from spring
wheat. Except the Minnesota new process
which is the best) IS likely TO be sticky.
Third. throw a lump Of dry flour against
dry, smooth, perpendicular surface; if
il fails Ike powder, it is bad. Fourth,
squeeze some OF the -four in your hand;
if it retains the shape given by the pres
sure, that TOO is a good sisE. Flour that
will stand all these tests is safe TO buy.