The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1878-09-25
HOUSE AND FARM.
Household Recipes.

one pound of sugar; boil ten minutes and
bottle hot. II
Cosmetics. ladies would eat meat butouce
day, pickles but once q an onth; 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 Potat0es.-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 Si1per-P1ate B,TgM-Silver-plat
Jewelry and door-plates Ncan be beautifully
cleaned and made to look like new by dipping
soft cloth or channels skin in a weak prepar-
ation of ammonia water and rubbing the ar
ticles with it,
To 1Fhiten Porcelain Saucepans.-Have the
pans half oiled with hot water, throw in a
tablespoonful of powdered boraS, and let it
boil. If this does not remove all of the stains,
soap cloth aad sprinkle on plenty Of pow
dered boray. Scour it well.
Queen Pua35ngs-Soaf 4 plot Of bread
crumbs in boiling, milk, add the VulkS of four
eggs, well beaten to a stiff froth, with four
tahlespooEsfuls Of white sugar; put in the
oven, and bake q very light brown. Flavor
with essence of Vanilla OF lemon. E e
Fish as Food.-lhere is much neurishment
weight for weight. Intact, it may be more
nourlshlng, because, Nss' d rule it is much
more easily gdigested. & Fish is considered al
most 4 specific against scrofulous diseases.
Value Of Foo1-One pound OF corn is equal
as a food, to four pounds Of potatoes, and
more than equal TO eight pounds of cabbage,
or to twelve aud a half pounds of turniys.
Meat is not fatteuing, but is muscle yielding
and stren9thing, Grains are fattening.
Rice Cu&tay,ds. ounce and 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-
moo; pour into custard cups, in which lit
tie fresh butter has been melted, and bake in
SLOW oven. ~ 81. 10 "~.
Black C,,ruat yao,.-Gather. the currants
when thoroughly ripe, and pick from the
stalks; bruise slightly, an. to each pound of
fruit allow three quarters Of pound of
sugar; put sugar and fruit in a porcelain
kettle, and boil nearly one hour over slow
fire, stirring COL stantly. .t -....s -.
Rice IFa6es.-To one cupful and a half of
boiled ri~e add two cupfuls Of flour, mix it
than pancake batter. Add a little salt; then
beat two eggs very light, and stir them in the
last thing, giving it a good beating. Bake in
Waffe-irons. ~'E5iEaE <sr.@@>s$%3ss
Fried Lettuce.-Chop lettuce very fine and,
iflked, the tops OF two or three young onions.
Add Two Weil-teaten eggs and little salt, put
a piece OF butter the size Of an egg into a fry
ing pan and when melted pour in the mix
tire. Turn when a light brown and serve
with or without vinegar
To Clean Ornaments .-DissOiye a little So
ammoniac IN spirits of wine and wash the
gold in it; Or try the following method Mix
some jewelers. rougeTwlth a little salad oil
and with a tooth brush rub the ornament till
perfectly clean. Then wash it in warm water
al r II wi II r.
err.
RoSSolet Of Cold Roast Chjcken.-Mince the
white aud 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
andtr and serve them with fried parsley.
ICED T'ea.-The tea should be made in the
morning and OF half green and half black;
make stronger and sweeter than usual; pour
into ajug and place in the ce-house or chest.
Serve in gob.ets with small pieces of broken
ice Lemon Tea.-Add a few slices OF lemon
and Q little j1ice totea as made as above
To Wash Toacels Winh Cozored Boyyse,s.-To
set the colors, let the towels soak in palful
OF cold water containing one tablespoonful of
sugar OF lead; lob 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 tBmms.-Commop
whiting, naked with water to the consistency
of q thick cream, spread on linen, forms an
excellent local application to burns and 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
sprnkling of cold water. '.j.a ."
Onion Toast.-Boil some small onions
changing the water twice and sailing it the
last time When done, take the onions up with
skinner. Thicker the wafer, which should
be boiled away to about pint, with very lit.
tie corn starch Add butter, pepper and salt
to taste. Have toasted some thin slices of
bread lay them on a dish, put the onions on
the slices and pour the gravy over. -'.s 49,.
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. w Toast
some Thin slices of bread nicely, lay them in a
dish and pour over 81 gill Of rich, hot cream
sailed to taste. Take UP the eggs with a
skinner and put al, egg on each slice of
toast. Sprinkle little salt and pepper over
and garnish with parsley if you please
Raspberry Viaegar.-The following makes
a delicious summer drink by stirring two or
three tablespoonful Of it into a tumbler of
iced water. Fiilastonet jar with ripe berries
and cover with pure, strong ciderevinegar; let
stand five days; and then strain through a
oiCfC, "a CSolbS7 Jul Oil rliC JuitC. Atlo" one
anda nalf pounds of white sugar to each pint
of this juice, and boil untilt sugar is dis.
solved, removing any scum which may arise.
Take from the fire, boil ard SEAL -!
Pineapple and Iapioca Ps.adi,sg.-soaS a tea
cupful Of ttpioca in a pint of water for two or
three hours, then add9one quart Of milk to tN O
beaten eggs, wothirds of cup of sugar, q
little salt and a tablespoonful of butter: bake
in buttered dish, stirring occasionally at
first. When 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, sp1inkled with sugar and
covered tightly for an hour or so before using.
Rat E'1ternaiaator.-Thi is how, it is said
the Germans get rid of rats: A mixture of two
parts of well-bruised common Gouills and
three parts of finely chopped bacon is made
into stiff mass, with as much meal as NAV 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.
ton of this simple plan.-,,,. -v.,,f- - ...s, :,
Sham Chanapaghe.- One lemon, sliced one
spoonful tartaric acid, one ounce ginger root
one pound and a half sugar. Pour Ten 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 outthe flies and insects, and allow
to stand all day in the sun. When cold in the
evening bottle cork and wire it, then place