Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1878-10-31
Household Hints.

dRAHAM PASTE.-MlX lightly one
pound OF Graham -four with pint of
thick, sweet cream; add salt, roll thin,
and bake as other pastry.
To PROTECT STEETwARE FROM
RUST.-If all steel or tinware is well
rubbed with lard and then with COM
mon unslacked lime before being put
away, 1t will never rust. This is also
fhe best plan tC remove rust.
COLD-wATER CAKE. Three and a
half cups of flour, two Of raisins, chop.
ped fine; two of sugar, cup of butter,
a cup of cold water, the yolks of six
eggs, well beaten, half a teaspoonful
each of cloves, cinnamon and soda,
and little nutmeg.
HORsE-RADIsH.-If horse radish be
prepared in the fall as follows, it may
be kept all winter: To each coffee cup
full of horse radish allow one teaspoon
full of salt; one teaspoonful of white su-
gar and pint and half of good vine
gar; bottle and seal.
GLOSSY STARCH.-To three cups of
water take three rounded tablespoons
fuls of starch, a pinch of salt and one
teaspOOnful of powdered borax. Dis
solve your boraX in part of the water;
then add starch and salt; dip your coll
lars, cuffs and bosoms into the starch.
Your irons must be good; rub them
with beesWaX.
APPLE JELLY.-COre and cut out all
bad spots from the apples, then add a
little water, and stew as for apple sauce;
put into bag and hang up to drain;
when cold enough squeeze gently; be
careful not to get the pulp through. To
a pint of juice add pound of sugar;
boil twenty minutes and it is done.
BOSTON BROWN BREAD.-One heap
ing coffee cupful each of Indian, rye,
gether with two cupiuls OF molasses,
two cupfuls of sweet milk and one of
sour, adding teaspOOful OF soda and a
little salt. Beat thorou ghly and pour
into ii tin form; steam four hours and
then place in the oven to brown.
PICKLED PEARs.-Seven pounds of
fruit; three and half pounds of sugar;
one pint of vinegar; cloves, cinnamon
and allspice tied in a cloth. Put the
sugar, vinegar and spice into a porce-
lain kettle, boil up and skim, then add
the fruit; which should be peeled and
LETT whole, and boil until fully done.
Put into cans, pour over the syrup and
screw down alright.
GINGERBREAD.-Ru one pound of
butter well into three pounds of flour,
then add one pound of powdered sugar,
one pound of mOlaSses, and two ounces
of ginger, pounded and and sifted very
fine; then warm quarter of q pound
of cream, and mix all together; you
may add caraways and sweetmeats i'll
you choose; make it into stiff paste,
and bake in slow oven.
SPONGE INGERBREAD.-Melt piece
of butter of the size of a hens egg, mixI
it with pint OF nice molssses, a table
spoonful of ginger and quart of -four;
heaping teaspoOnful of saIer-
atus in half pint of milk and mix it |
with the rest of the ingredients; and
sufficient flour to enable you to roll it
out easily; roll it out about an inch
thick, and bake it on flat tins in quick
oven.
To WASH A WOoLEN SHAwL.-Boill
enough soap to make thick lather in
d quantity of water enough for two
dips of the shawl; have ready hot wa
ter to rinse, unless there are colors, Il e1
the water must be cool; ;baste neatly and
loosely two sides of the shawl together
(if square,; get two sticks little long
er than the shawl, and after washing
prss the the sticks through the open
ing, rest the ends of one on two chair
backs; the other will weigh it down
md keep il in shape; when partly dry
draw out the thread and baste up the
other two sides and repeat, which will
make when dry the same square per-
feet.