The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1878-08-07
HOUSE, FARM. GARDEN.
Domestic Recipes.


A few drops OF ammonia on a sponge
cleans q window equal to crystal.
Iea.--Tea is best made in an carthen.
ware tea pot, which should be kept dry,
Tor II allowed to remain damp after use it
becomes musty. The water should al
ways boil when the tea is aGded. Tea is
not wholesome when taken on an empty
stomach
bacon Oumplsnqs- slices of cold
bacon, pepper them; roll out crusts as for
apple dumplings; slice some potatoes
very thin, and put them in the crust with
the meat; close them up, and let them
poll last for an hour; when done take
them out with ladleg 80 !
Boiled indian Pvdding,-Take one
pint of buttermilk, two eggs, one tea
spoonful of SODA. one half cup of flour,
one teacupful Of fruit, and lndian-meal
sufficient to make as stiff as griddle
cakes; tie in bag, put into kettle of
water and boil fol- three hours.
Sponge Cake.-One cup of sugar, three
eggs; one tablespoonful of butter; three
tablespoonful of sweet milk; one scant
teaspoonful OF soda and two Of cream-of
tartar; onescup of flour. This recipe is
almost pever-taihng. Put the ingredi-
ents together, beat ra~idly until thor
oughly light and bake twenty five min
utes. This. is a good recipe also for layer
cake. Es E& TIL e. &&4 n
Eng Mtnce-. Chop eight hard
boiled eggs with, double their weight Of
cooked beef, verv fine; add one pound of
washed and dried currants; the, peel Of
two large lemons minced fine; a quarter
Of a pound each OF candied orange and
citron cut thin; seven teaspoontuls of
sweet wine; mace, nutmeg, salt and su-
gar to the taste: mix we'll together and
press into jar tor use. .......s .
-lpple Pudding.-Put into a pudding
pan, in alternate layers, raised dough and
pleasantly acid apples, having the first
and last layer ofdough. Set it in warm
place till it is light, and bake in a mod
crate oven till done. Eat with q sweet
sauce. The dough made for bread will
answer for this purpose, but should be
used before being well buttered to keep
the pudding from sucking.
Cherry Pudaing.-Make batter Of a
pint OF flour, one half cup of molasses,
one egg, one third of a cup of sour milk,
little salt, and not quite teaspoonful
Ct soda dissolved in q very little hot
water. Dredge pint Of stoned cherries
lightly with flour: stir them into the batter
and put it Immediately in welI-buttered
mold. Place: this in a steamer over boil
ing water and cook steadily for two hours
or, II more conyenient,put tight cover or
IlOured cloth over the mould and plunge
it into kettle of boiling alter, being
careful that the latter does not quite
reach the top Of the mold. Whichever
way it's cooked, the water should not
stop boiling for an instant.
Fenetiun F1Stters-Pick. wash, and
drain three ounces Of whole rice, put it
into Il full pint of cold milk, and bring
it ve"y slowly to a boil; stir it often, and
let itsimmer gently until quite thick and
dry: when about three parts done add to
It two ounces Of powdered sugar, and one
OF fresh butter, grain of salt, and the
grated rind Of half small lemon; let it
cool IN the saucepan, and when only Just
warm, mix with it thoroughly three oun-
ces of currants, four of apples, chopped
fine, teaspooniul of flour, and three large
Or four small beaten eggs; drop the mix
ture in small fritters, fry them in butter
from five to seven minutes, and let them
become quite firm on one side. before
they are turned; do this with slice
drain them as they arc taken up and sift
white sugar over them after they are
dished. - +
Good glue should contain no specks,
but be transparent and clear when held
up to the light. The best glue swells
without melting when immersed in cold
water, and resumes it's former size on
drying. Shreds or parings of vellum and
parchment make an almost colorless glue;
old gloves, rabbit skins, and the like are
frequently employed In this manufacture.
The method of softening glue for use is
to break it into small pieces, soak for
twelve to twenty hours in cold water,
then set it over a fire. apd gradually
raise its Temperature until it is all dis
solved, taking care to stir it frequently
while melting. Prepared in this way it
cools down INTO a stiff jelly, which re-
quires only a little warming to fit it for
use. Amber colored glue is that most
esteemed by cabinet makers Glue must
not be used in a freezing temperature.