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

Keep sugar in a dry, clean box. See to
it that al your boxes for supplies are
clean and sweet smelling.
Save the bags and pieces of wrapping
paper. 1t is good plan to fold them
smoothly when you have empued their
contents, and lay them together in box.
Put away all the strings. They are great
conveniences.
AIabaster is best cleaned by putting it
in a pan of water, and letting it soak
some hours until quite clean. Another
mode is 10 cover it with strong solution
Of soda.
Never allow rip in the carpet or
loOsened place ON the stairs to remain
without attention a single hour. \ stitch
or tack in time saves nine, sometimes
tWenty-nine. Never let servants leave
dustpans or brushes lying on the stairs,
and never set them 50 bad an example.
When the gilt frames of pictures or
looking lasses or the mouldings Of rooms
have specks Of dirt upon them from flies
or other causes, they may be cleaned with
white of eggs gently laid on with a cam
els hair pencil.
A little oatmeal mixed with blood
warm water is good to wash the face
with, as there is an oil in the meal which
softens and improves the complexion.
English ladies use it very often III wash
ing their hands. 1t is cleansing and soft
ening.
Apple Toast-A good substitute for pie
or pudding, quick made, plain and tooth
some Stew until tender, nice, juicy and
fart apples, sweeten and season if you like,
with nutmegor lemon. Having carefully
toasted your bread, butter and slice well,
arrange on your platter, and cover with
the stewed apple, then lay on more bread
and cover with apple again, one slice
above the other until you have sufficient
for your family, sending it to the table
hot. Any kind of berries are nice pre-
pared in the same way.
Cream Pie.-Two cups sugar, 2 of -four,
G eggs. 2 teaspOonsful Of cream tartar,
of soda, both worked into the -four. Bake
in three loayes in jelly tins, and when
cool, and the custard cool, pile up and
spread the custard between. Custard, one
pint Of cream or milk, eggs, 1 cup of
sugar, nearly a cup of corn starch or flour.
If you wish your success complete, be
sure your eggs are very fresh.
Syrup Of Collee-This preparation is of
great use to those who long journeys have
10 make Take half pound of the best
ground coffee; put it into a saucepan,
containing three pints OF water, and boil
it down to one pint. Cool the liquor, put
it into another saucepan, well secured,
and boil it again. As it boiIs, add white
sugar enough to give it the consistency of
syrup. Take it from the fire, and when
it is cold put it into a bottle and seal.
When travelling, if you wish for cup of
good coffee you have only to put two tea
spoonsful of the sryup into an ordinary
cup, then pour boiling water upon it and
it is ready for use.
Citron.-Kccp the rinds of watermelons
or cantelopes in a strong brine until you
wish to preserve them; then boil in fresh
water until the salt IS removed. Soak or
boil a short time in weak alum water,
then boil again in fresh water until there
IS no taste of alum left. Make rich
syrup of two pounds Of white sugar to
each OF rind When the syrup has boiled
until well clarified drop the rind in and
boil an hour. Lemon tlovoring may be
added and pinch Of citric acid to pre-
vent sugaring.
Crab AppIes.-M Make a syrup, allowing
the same weight Of sugar as apples. Let
it cool, then put in the apples, few at
time SO as to avoid crowding and break
inc. Boil until they begin to break, then
take them out of the kettle. Boil the
syrup in the course Of three or four days
and turn It while hot upon the apples,
and this continue to do at intervals of two
or three days until the apples appear to
be thoroughly preserved.