The Centre reporter. [volume] (Centre Hall, Pa.) 1871-1940, 1878-01-03
Farm, GARDEN AND HOUSEHOLD
atretRRM.


SoDA BIscuIr. One quart aifted -four,
two even teaApoonfuls croam.taTtar,
well mixed with the -four, pioco Of but
ter thoaize Of An egg-rub we'll together
one teaapoonful soda In one pint Of milk.
A little salt Bake in quick oven.
GERMAN MusrARD.-To half a pound
Of ground mustard add three ounces OF
uugE.. aud moisten with boiling vinegar
stir for half an hour with a wo0den
spoon, and set Il aside. well-coyered, for
AN hour. Finally, add As much vinegar
as may be necessary 10 thin II. Keep il
well.covered ia glass jar. The mustard
an sold in New York has aome aromatic
addition.
To FH OYsTERH. Take fifty large
Ireah oysters, and dry them we'll, have
six freah eggs well beaten together with
plenty of pepper and salt have two
pounds Of good butter crackers pounded
and well sifted; then dip one oyster al a
time IN the eggs, and roll them in the
crackers, and lay them 30 they win dry,
and II YOU do not have crumbs enough
on, You can roll over again. Fry in
good butter aud fresh lard, hAlf-and-
half; quick fire; light brown.
How TO Cook BERPsrEAK. A beef
steak is always best broiled; but ths fol-
lowing method is recommended by .
lady writer, when broiling Is moi con-
venient: Fhe frying pan being wiped
dry. place IL upon the stove and let 10
become hot. In the meantime mangle
the steak-if il chance 10 be q airlOin SO
much the better-pepper and Aalt ID,
then lay IL on the hot dry pan, which in.
stantlY cover aE tight as possible
When the raw fieah touehas the heated
pan, of course IL seethes and adherea 10
Il, but IN n few seconds il becomes
loosened and juicy. Every half minute
turn the steak but be careful 10 keep il
as much AS possible under cover. When
nearly done lay IA small piece OF butter
upon it, and II you want much gravy
add q tablespoonful of strong coffee.
The same method may be applied 20
mutton chops. only they require more
cooking 30 prevent them from being
rare. All excellent gravy may be made
by adding little cream, thickened by q
pinch Of -four, into which, when off the
fire and partly cool, stir the yolk Of an
egg well beaten.
Household HiaIs.
Ink stains IN cotton or linen can be
removed by washing in salt and water.
This should be done before the fabric ia
washed with soap.
SILVER PoLIsA. One ounce ammonia,
four ounces Paris white dissolve the
Paris white in one pint Of water boil
il when cool, add the ammonia.
Use plenty of boraX
in the first water, also in the rinse water
use soap on only very greasy pots and
pans; borax will cleanse the dishes, purify
the skin, and at the same time make the
hands soft ami white.
To FREsHKS BLACK LAoK.-Lny il on
n clean table, sponge il all over with q
weak solution Of borAx-About an even
teaspooninl or less to . pint Of warm
water. Use n piece OF old black
silk, or black kid glove In better, to
sponge with. While damp cover with
a piece of black silk or cloth, and iron.
To SETTLE COFFEE settle coffee
without eggs, put the ground coffee
two tablespOonfnls or more, according
10 the size OF the family-to soak over
night in a teAcnp Of water. In the
morning add more water and put Il on
10 boil, boiling fifteen or twenty min
utes then I'LL in what water is necessary
and put the coffee.pot on the stove. IN
fifteen minutes il will pour of clear As
amber.
To CLRAS WHITE FuRs. them
on table, and rub well with bran made
moist with warm water rub until quite
dry and afterward with dry bran. The
wet bran should be put on with flannel,
then dry with book muslin. Light furs,
in addition 10 the above, should be well
rubbed with magnesia, or n piece Of
book muslin, after the bran process,
against the way Of the fur.