The Findlay Jeffersonian. [volume] (Findlay, Hancock County, Ohio) 1870-1881, 1878-12-20
Domestic Hints.

The Jelly Bag should be made of fam
mel, ten inches across the opening and
about half yard deep. 1t can be sus-
pended by strings between two chairs.
Finely-rubbed bichronate of potassa
mixed with twice its bulk of sulphuric
acid and an equal quantity of water will
clean the dirtiest brass very quickly.
Of course the inventor of frying-pan
handles was not a married man, or he
would have taken his wife's advice, and
made round-edged, convenient and
shapely handle. Now most Of them are
simply instruments of torture.
If those interested in backing stoves
will try greasing them with fresh grease
before blacking, they will find that It pre-
vents them from rusting. Add pinch of
brown sugar to backing just before ap-
plying. This causes it to stick, and it
polishes much easier, and with half the
usual rubbing.
Clear Tomato Soup.-One large can to-
matoes, one beef shin, one bunch soup
herbs, one gallon water. Boil eight
hours, stir and skim several times. Strain
through wire sieve, add one tablespoonful
Worcester sauce and some brown sugar.
Serve with slice of toasted bread; pepper
and salt to taste.
Custard Pie.-Boil a quart of milk with
half dozen peach leaves, or the rind of
lemon. When they have favored the
milk strain it, and set it where it will boil.
Mix tablespoonful of -four, smoothly,
with couple of tablespoonsful of milk.
Let it boil minute, stirring it constantly,
take it from the fire, and when cool, put
in three beaten eggs, sweeten to the taste,
turn it into deep pie-dishes, and bake the
pies directly in quick oven.
Apple Trife.-Scald as many apples as
when pulped will cover the dish you de-
sign to use to the depth of two or three
inches. Before you place them in the
dish add to them the rind of half lemon,
grated fine, and sugar to the taste. Mix
half pint of milk, half pint of cream,
and the yolk of an egg; scald it over he
fire, keeping it stirring, but do not let it
boil. Add little sugar, and let it stand
till cold; then lay it over the apples, and
finish with the cream-whip.
Apple Preserves.-Peel, halve and core
six large apples, selecting those of the
same size; make syrup of one pound of
granulated sugar and pint Of water;
when it boils drop in the apples with the
rind and juice of a lemon. As soon as
they are tender, care must be taken that
they do not fall in pieces, take the halves
out one by one, and arrange, concave side
uppermost, In glass dish. Drop q bit Of
currant jelly into each piece, boil down
the syrup, and when cool pour around the
apples. This makes very nice preserve
for tea Peaches can be substituted for
apples In the above recipe.
Croquettes of Fowl or Meat.-Mince the
meat finely, removing the skin and bones.
and fry four small onions in one table.
spoonful of butter until brown, then mix
them together and dredge the whole with
one tablespoonful -four, and add pepper,
salt and ground mace or nutmeg at plea
sure. Beat two eggs with one tablespoon
iul OF powdered sugar, and string it light
~ through the mass, set it away until
cold. Then make into oblong balls the
slze OF a large pigeons eggs; dip each one
In beaten egg and then In crumbs rolled
very fine; fry rich brown in plenty of
boiling lard, butter. or dripping. and
serye on bed Of mashed potatoes, with
. light feathery border made by ouickly
g5anng boiled potato directly On the