The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1878-08-08
HOUSE, FARM. GARDEN.


~,rrssi'ss DoUs>sls R&espes. ~ -
A few drops Of ammonia on q sponge
cleans awindow equal to crystal.
Tea.-Tea is hest made in an carthen-
ware tea pot, which should be kept dry,
for if allowed to remain damp after use it
becomes musty. The water should a.
ways boil when the tea is aided. Tea is
not wholesome when taken on an empty
stomach.
Bacon Du,apl;nqs Cut slices of cold
bacon, pepper them; roll out crusts - for
apple dumplings; slice some potatoes
very thin, aud put them in the crust with
the meat; close them up, and let them
boil fast for an hour; when done take
them out with ladle. ''
Boiled Indian Pudding.-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
teaspOontul Of soda and two Of cream-of
tartar; one cup Of flour. This recipe is
almost Dever-failing. Put the ingredi-
ents together, beat RAJ idly until thor
oughly light and bake twenty. five min
utes. This is good recipe also for layer
cake.
Egq Mtnce- Meat.----Chop eight hard
boiled eggs with double their weight Of
cooked beef, very fine; add one pound of
washed and dried currants; the peel of
two large lemons minced fine; quarter
If q pound each OF cendied orange and
citron cut thin; seven tcaspoonfuls Of
sweet wine; mace, nutmeg, salt and SUI
gar to the taste; mix well together and
press into jar tor use.
apple Pudding.-Put into q pudding
pan, in alternate layers, raised dough and
pleasantly acid apples, having the first
and last layer Of dough. Set it in warm
place till it is light, and bake in a mod
crate oven till done. Eat with 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 sticking.
Cherry Puddinq.-Make batter Of a
pint of flour, one half cup OF molasses,
one egg. one third of cup of sour milk,
alittle salt, and not quite teaspoonful
Of soda dissolved in very little hot
water. Dredge pint Of stoned cherries
lightly with flour: stir them into the batter
and put it Immediately in we'll bu,tered
mold. Place this in steamer over boil
ing water and cook steadily for two hours
or, if more convenient,put tight cover OF
Toured cloth over the mould and plunge
it into kettle Of boiling ater, being
careful that the latter does not quite
reach the top Of the mold. Whichever
way it is cooked, the water should not
step boiling for an instant.
Venetian Frstters.-Pick. wash, and
drain three ounces of whole rice, put it
into full pint of cold milk, and bring
it very slowly to boil; stir it often, and
let it simmer 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
"oAAi> AHA with ~ >AoAouSu1y IuAcc JUL
ces Of curran.s, four Of apples, chopped
1nc, teaspoonful 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 enc side before
they arc 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 its former size OF
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 sottening glue tor use is
to break it into small pieces, soak Tor
twelve to twenty hours in cold water,
then set it over fire, and gradually
raise its temperature until it is all dis
solved, taking care to stir it frequently
while melting. Prepared in this way ii
cools down into stiff jelly, which re.
quires only little warming to fit it TO,
use. Amber colored glue is that most
esteemed by cabinet makers. Glue must
not be used in freezing temperature