Connecticut western news., 1878-04-11
DOMESTIC HINTS AND HELPS.
THE USE OF sA1ERArus D1soouRAeE1

THE USE OF SALERATUs DISCOURAGED. The free use of saleratus so much con- | sumed iu bread is excessively injurious | to the human system. It is particularly liable to produce musouler prostration or paralysis, and is sure to injure the di- gestive organs. Of course, it is most fatal to children whose delicate organiza- tion is more SC nsitive than that of grown persons.
 To SOFTEN WATER.-Hard waters are reduced very soft and pure, rivaling dis titled water, by merely boiling two- ounce phial; say in kettleful of water. The carbonate of lime and any impurities will be found adhering to the vial. The water boils very much better at the same time.
 SoFT G1NaERBREAD.-Dip up, shake off lightly, six even cups of flour put in a pan and add one tablespoonful sale ratus, two of ginger, one cup butter, two cups molasses, and two of good butter milk let the butter be soft enough to mix easily with the other ingredients, but not melted stir all together enough to mix, and bake immediately in two tins about by 12 inches square. If the oven is right 20 minutes will bake them. YEAST CAKEs.-Boil a handful of hops pour on Indian meal sufficient to make stiff dough when cool enough not to spoil yeast, put in cupful mix | o1y into cakes immediately put meal on mould ing board, set in shade in airy place to dry turn every day till dry.
 To MAKE YEAsT.-Boil one handful hops in two quarts of water till strength
 is exhausted in the meantime grate
 three good sized potatoes pour on the
 hop water, boiling hot, which forms g
 starch add one-third cup salt, two
 thirds cup sugar, one tablespoonful o1
 ginger when milk-warm stir in one cur
 or less good yeast; set in warm place te
 rise. This yeast will keep longer thar
 any other in use.
 HARD LARD FOR PAsTRY.-Lard fol
 pastry may be used as hard as it can b'
 cut with knife, and 1t will make ia,
 better paste than if let stand to warm
 It needs only to be cut through the hou
 not rubbed.
 BOSTON BAKED BEANs.-Put you
 beans-which must be small beans-n
 cold water on the back of the stove t. simmer. When the skin cracks talk them out of pan and pour off water. Yo1 | must have brown earthen bean pot, il : which you place on the bottom 8 smal
 onion then pour your beans into tn , pot, putting to two quarts beans tw t tablespoonful molasses, quarter of } pound nice salt pork scored on top, wit one tablespoonful salt and pepper fl bean pot with cold water, and let it stan in the oven where it will bake yer , slowly. When water has evaporated F the beans are not done pour in nor
 water. The beans should bake for seve , or eight hours, and be light brown They can be warmed up in the pot fo breakfast.
 l BOSTON FISH CHowDER.-Buy pal : cod and part haddock skin fish and bo 5 head and bones in three quarts col f water and little salt then cut fish i } squares, wipe dry, and four a little then fry out in pot four slices nice lea salt pork and two large onions cut up take out pork and wipe pot dry tur ) back fat and lay on one layer of fst l pepper, salt and fried sliced onions then layer of thick sliced potatoes wit ) pepper and salt then a layer of Bosto hard crackers split in two then ifs
 again until all is finished boil slowly
 adding one good pint of milk, one qual
 ter pound butter, pinch of thyme an one bay leaf when fish is done, talk out carefully with large spoon, so a not to break up the fish more than : absolutely necessary. Do not stir tn chowder, but turn pot around.