Stevens County tribune. (Morris, Minn.) 1877-1880, 1878-09-26
HOUSE AND FARM.


hours: strain and to each pint of juice add
one pound of sugar; boil ten minutes and
bottle hot. Ff
Cosmetics. -Ifladies would eat meat. but once
a day, pickles but once month, and sweet
meats meyer; if they would battle freely in
cold water, and live as much as possible in
the open air, they would not require any 9th
er cosmetics.
Old PotctOes.-Peel and boil in saited water
and take up as soon as done, that they may
remain whole; have ready some rolled crack
ers and beaten egg; dip the potatoes into
the egg and then into the crackers and fry in
boiling lard.
To Make Silaer-P Plate Bright. -Silver-pla
iewelry and door-plates can be beautifully
cleaned and made to look like new by dipping
a soft cloth or chamois skin in a weak prepar-
alton of ammonia water and rubbing the ar
ticles with it.
To Whitea Porcelain SGucepdnS.-Have the
pans half oiled with hot water, throw in
tablespoonful of powdered borax, and let it
boil II this does not remove all of the stains,
| soap cloth and sprinkle on plenty of pow
dered borax. Scour it well.
Queen Puddtngs.-Soak pint of bread
crumbs in boiling milk, add the yolks of four
eggs, we'll beaten to stiff froth, with four
tablespoousfuls of white sugar; put in the
oven, and bake very light brown. Flavor
with essence of Vanilla or lemon.
| Fish as FOod-There is much nourishment
in fish, little if any less than there is in meat,
weight for weight In fact, it may be more
nourishing, because, as a rule it is much
more easily digested. Fish is considered al
most specific against scrofulous diseases.
Valueof Foo1.-One pound of corn is equal,
as food, to four pounds of potatoes, and
more than equal to eight pounds of cabbage,
or to twelve aud half pounds of turnibs.
Meat is not fattening, but is muscle yielding
and strengthing. Grains are fattening.
Rice C,stards.-One ounce and a half of
| ground rice; three ounces of loaf sugar and
one pint of new milk. Boil the rice in the
milk, adding the sugar and piece of cinna-
| mon; pour into custard cups, in which lit
tie fresh butter has been melted, and bake in
| slow oven. -
Black CorrGnt JGm.-Gather the currants
when thoroughly ripe, and pick from the
fruit allow three-quarters of a pound OF
sugar; put sugar and fruit in porcelain
kettle, and boil nearly one hour over slow
fire, stirring constantly.
! Rice Waf1es.-To one cupful and half of
boiled ri~e add two cupfuls of -four, mix it
with milk. The batter must be rather thicker
| than pancake batter. Add little salt; then
beattwo eggs very light, and stir them in the
last thing, giving it good beating. Bake in
waffieirons.
Fried Lettuce-Chop lettuce very fine and,
| ifliked, the tops OF two or three young onions.
| Add two well-heaten eggs and little salt, put
| a piece OF butter the size Of an egg INFO fry
ing pan and when melted pour in the mix
tire. Turn when light brown and serve
with or without vinegar.
To Clean Ornaments. a little sa
| ammOniac in spirits of wine and wash the
gold in it; or try the following method; Mix
some jewellers rouge with little salad oil
and with tooth brush rub the ornament till
perfectly clean. Then wash it in warm water
| n clean V II w
| er. ..-. es:-
RoSSolet Of Cold Roast ChicEen.-Mince the
white and good parts; warm the mince in
white sauce well rendered; season with mace,
white pepper, nutmeg, and when cold roll
this up with two silver spoons into balls the
size of large eggs; wrap these in thin paste
and fry and serve them with fried parsley.
Iced Tea-The tea should be made in the
morning and OF half green and half black;
| make stronger and sweeter than usual; pour
| into a jug and place in the ice-house or chest
Serve in gobcts with small pieces of broken
ice Lemon Tea.-Add few slices Of lemon
and little Juice to tea as made as above.
To Wash Toooels With Co1ored Borylers.-To
set the colors, let the towels soak in a paiful
| of cold water containing one tablespoonful ct
sugar of lead; let them remain ten minutes
before washing. To make the coors look
clear and bright use pulverized borax in the
wash water, very little soap and no soda.
Simple Remedy for Burns.-Common
whiting, naked with water to the consistency
| of thick cream, spread on linen, forms an
excellent local application to burns anil scalds
| The whole burned surface should be covered
thus excluding the action of the air. The
ease it affords Is instantaneous, and it only
| requires to be kept moist by occasional
sprinkling of cold water.
Onion TOast.-Boil some small onions
| changing the water twice and sailing it the
| last time. When done, take the onions up with
a skinner Thicker the water, which should
be boiled away to about pint, with very lit.
tie corn starch. Add butter, pepper and salt
bread, lay them on a dish, put the onions on
the slices and pour the gravy over.
Dropped Eggs-Have a sauce pan of boiling
/ water and drop fresh eggs carefully into the
water. Let them stand where they will be
hot, but not boil until the whites set Toast
some thin slices of bread nicely, lay them in
dish and pour over gill of rich, hot cream
sailed to taste. Take up the eggs with
skinner and put an egg on each slice of
toast. Sprinkle little salt and pepper over
and garnish with parsley if you please.
4 Raspberry VinegGr.-The following makes
delicious summer drink by stirring two or
three tablespoonful of it into a tumbler of
iced water. Fill stone jar with ripe berries
and cover with pure, strong cider vinegar; let
stand five days; and then strain through
sieve, pressing out all the juice. Allow one
and a naf pounds of white sugar to each pint
of this juice, and boil until the sugar is dis
solved removing any scum which may arise,
Take from the fire, boil Q I'd seal.
Pineapple and IdpiOc0 Patdding.-Soak tea
cupful Of tapioca in a pint of water for two or
three hours, then add one quart of milk to two
beaten eggs, two-thirds of cup of sugar, a
little salt and a tablespoonful of butter; bake
in buttered dish, stirring occasionally at
first. Wher done it must be quite stiff; turn
on to platter and pour over pint of canned
pineapple or uncooked pineapple previously
cut into little dice. spl inkled with sugar and
covered tightly for an hour or 80 before using
Rat EItermindtor-Th is how, it is said,
the Germans get rid of rats: A mixtuve of two
parts of well-bruised common Gquills and
into stiff mass, with as much meal as may be
, required, and then baked into small cakes,
which are put down for the rats to eat. Sew
eral of the correspondents of the German
Agricultural Gazette write to announce the
complete exterpation of rats and mice from
their COW stalls and piggeries since the adop-
tion of this simple plan.
Sham Champagne One lemon, sliced, one
spoonful tartaric acid, one ounce ginger root.
one mound aud a half sugar. Pour zen quarts
/, of boiling water on the above ingredients.
When blood warm stir in two gills of home
made yeast, cover with thin piece of gauze
to keep out the flies and insects, and allow
to stand all day in the sun. When cold in the
evening bottle, cork aud wire 1T, then place
j it on the floor of the cellar. In forty-eight
hours it will be ready for use and will pay the
trouble of making 1t.
Il The French mode killing poultry, causing
instant death and perfect bleeding without
, Disagreement, is accomplished by opening
the beak of the fowl and with sharp point
ed and parro W bladed knife, making an in-
cision in the back OF the roof of the mouth,
| which will divide the vprtphrDp and pa1lnn IN