The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-08-12
HnrNEHOLD RECIPEa.

NALAAaAN
To PuRrYy wA1Ea.-sprlnkls little
powdered alum In the water and In
lew hours all Impurities will DO pre-
cipitated 10 the bottom, lsaying the water
pure and clear as spring water.
RosE LEAyEs.-Thsse are nice to put
In cake. Gather as many as wished, chop
tine, mix in a little white sugar, spread
on plates and dry. When perfectly dry
pack iu cans and keep air tight.
DRIss WAsH.-A very nice thing for
lady to keep q bottle Of this on her dres'
sing table always for little spots on her
garments: One quart Of boiling water,
half an ounce of camphor, one ounce OF
borax; after cooling, half q pint OF alco'
Dol.
To WASH RED TABLE LtSEs.-Use
tepid water, with little powdered borax,
which serves to set the color; wash the
linen separately and quickly, using very
little soap; rinse 10 tepid water, contain
Ing little boiled starch; hang up TO dry
In the shade and iron when almost dry.
To KEEP HANS PGRFEcr.-The most
easy way Of keeping hams perfectly is to
wrap and Tie them in paper and pack
them in boxes or barrels with ashes. The
ashes must gil all interstices, but must
not touch the hams, rs It ubsorbs the fat.
II keeps them sweet and protects from all
kinds Of insects. ...
Eco SouP.-Beat up an egg in teacup,
and salt, pepper, and pour over 1t aoiling
water to cook It 4 little; butter may be
added il desired, also toasted bread or
crackers. A variety Of harmless dishes
TO suit the capricious appetite oil amin.
valid Is sometimes difficult TO obtain.
To ExPEL MusoulTo.-It 10 said that
a room may be rid Of musquitos BY tax.
Ing piece Of gum camphor about one
third the sizs Of hens egg, and eyapor.
ate 1t by placing II in tin vessel, hold.
ing It over lamp or candle, taking care
that It does not ignite. The smoke will
soon till the room and expel the musqui.
tos.
To WASH HAIR BRusHEs.-Never use
soap to wash hair brushes. Take piece
Of soda, dissolve Il Ia warm water and
stand the brush in 1t, making sure that
the water only covers the bfistles. II
will almost instantly become white and
clean. Place II in the air to dry, with the
bristles downward, and 1t will be as firm
as new brush.
sHIRRED Eoos.-shirred eggs are made
by buttering as many common earthen
saucers as are required for each person
10 have one; break into each two or three
eggs, set the sAucers iuto stove p9n and
put this into well heated stove 10 bake :
the whites only to be done, the yolks half
done. Send these to be seasoned and eat.
en- out OF the saucers.
GREEN TOMATO SWEET PIoKLEs.-First
prepare the tomatoes by laying them In
salt water over night: in the morning
stick them quite full Of cloves. Have on
the stove large pan with the following
Ingredients: One pint vinegar, one pint
water, one pound sugar; let this come to
a boil; then place layer Of tomatoes In
at time and cook until we'll done. re.
peating this until you have used about
eight pounds Of tomatoes. F...
FRIED AppLEs.-This Is the season now
for this Wholesome and palatable dish.
Don't fry them alter the pork-they will
taste too porky. Just drop little lump
Of butter in the spider, heat II hot, and
then pour in the sliced apples, add tea.
cup OF boiling water, put on the cover,
and then let them cook until soft without
stirring them. Give the spider an occas
ional shake, then take of the cover and
let them dry until they begin to brown.
CHICKEN WITH RroE.-Truss a fowl as
for boiling, putting couple Of onions in.
side OF II, lard 1t with bacon and put II to
bruise 10 stewpan, with slices OF bacon,
carrot, onion, sweet herbs, spices, pepper
and salt to taste; moisten with some good
stock, and during the process Of cooking
frequently haste the breast Of the fowl
win the liquor. Pick aud wash quite
clean half a pound Of rice, pu, tito boil
In plenty Of sailed water; when the
grains begin to bnrst drain of the water,
cover the rice with damp cloth and let
it remain by The side Of the Ere ill quite
dry. Take equal parts OF the liquor IN
Nhlch the fowl il braising aud tomato
sauce, and work them into the rice with
grated chee.e until you get 1t TO u proper
consistency, then make border with il
around the dish, lay the fowl 10 the mid
die with little gravy under II, hold 4
salamander over the breast to give the
Harding nice color and serve.
PorAro AND ONION SouP.-Put four
medium. sized peeled potatoes in some
cold water with little salt, and boil
them until well done and mealy, then
drain and mash them smooth, and add
gradually q quart OF scalding milk.
Strain Il through a colander, to remove
all Jumps. While the potatoes are cook.
ing put a small tablespoonful Of butter
10 saucepan, and when melted put In
three or four sliced onions, and stir them
until they are quite brown, then draw
them to one side and put In half teacup.
fol Of hour, and stir and mash 1t until 1t
begins 10 brown, when the onions may be
mixed with il, and when the -four is Of
the same color add by degrees the milk
and potato; season TO taste with pepper
and salt and let It simmer for fifteen
minutes, watching carefully that II does
not burn. Serve hot with dry bread, cut
in slice and fried in boiling lard (croutons),
and little chopped parsely.
To CAN FRurr.-Use only fresh fruit
and that which is ripe-not to soft, just
right to eat we'll; Gil your can full Of
fruit put the can in vessel OF cold
water, and put a few iron rings in the
bottom Of the vessel TO prevent breaking;
then make II hotter and hotter after the
water has become hot. Too great heat
at first will crack the cans at the bottom.
Meanwhile make syrup Of white sugar,
and when your fruit is half done cooking,
pour the syrup over the fruit In the cans,
and continue boiling until done. Remove
from the FIRE and seal Immediately.
Some prefer cooking their fruit before
putting II 10 cans, tdoes not preserve its
natural favour as well, neither will the
syrup DO perfectly clear. Cooking the
fruit in the cans Is the proper way Of can
ming fruit. Use q half pound Of sugar
to quart jar Of fruit. Cherries, peaches,
peare. raspberries will do with six ounces