Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1879-09-07
DOMESTIC INTELLIGENCE.
For the Household.

Another remedy for the sting of bees
"na Nasps IS common soda or saIeratus
,'n q, water Rub a little of the moist
enei SOFA upon the part bitten and all
Z: Will subslde almost instantly. As
.nie iclneoy Is accessible to all. and we
nave oiten used it in our family we can
strongly recommend it.-Hoa seiesp6r.
HoIseraddish Sauce. mix stick.of
grated horse-raddish with q vinc-olass
OF cream, a teaspoonful of mustard and
pinch q salt, and then stir in half
tumbler Of the best white v;nonar
ID WIN spoon, and when
turreen. ..... III q
tomatoes on the Half Shcll.-uave
toasted few shoes of bread nice and
brown; butter, cut in half, and mace il
where it is warm. Select tomatoes wh;cb
are smooth and not overripe; cut IN two
tlatwise, and put skin down on a hot orid-
iron; serve on slices of toast, with butter
pepper and salt ,.s
Grape Jelly.-Take perfectly fresh
grapes; then remove the stems and put
the berries over the fire in an earthen-
ware pan or porcelain-lined kettle; crush
lew berries on the bottom Of the kettle
to prevent burning; let them boil up and
remove from the fire and hang up in the
Jelly bag to drain; when the juice is all
drained OF weigh it,and return to the ket-
tle ana IRE; boil 1t twenty minutes, skim
ming when necessary; then add three
quarters of pound of sugar to each
pound OF juice, and boil till thick enough
to suit
Bread and Butter Pudding. a
mold we'll; take any stale bread crusts ar
cake, CRATE or crumble it; put 8 LAYER Of
crumbs an inch thick in the mold: then
strew some jam or sultana raisins, then
layer of crumbs. and so on, alternately.
until the mold is full; then pour very
equally over it a custard made as follows:
Beat up one egg; add a tumbler or break
tast-cuptul OF milk to it, then s. table
spoonful OF sugar and little grated nut
meg. 1t requires to be poured slowly in
to the mold, that the crumbs NAV absorb
the whole. Bake it about twenty minutes
or half az hour, according to the heat of
the oven.
Peach Marmalade.-Takc rine free
stone peaches; pare, stone and ouarrer
them; to pound of fruit allow three
quarters of loaf sugar. and half ar ounce
OF almonds. Blanch the almonds in
scaldlng water, and pound them until
smooth Scald the peac ,es in a very lit
tie warm water; mash them; mix them
with the sugar and almonds, and put the
whole into preserving kettle Boil it to
a thick, smooth paste. Skim and stir it
we'll land keep the kettle covered as much
as possible. Fifteen minutes will be SUIT
ticient to boil them. When colo put up
in glass jars.
Tea Ice Cream.-Scald four tablespoon
fuls OF Hyson tea in pint Of sweet
cream-it is best to scald it either in a
custard kettle, Or in tin pail set within
a kettle Of boiling water. When partly
cool strain it into pint of cold cream,
bring to scald and str in four beaten
eggs and three-quarters OF g pound Of
sugar. Let cool, and freeze. have
found that in making water ices, if the
sugar is not well stirred in before freez
ing, it will sink TO the bottom, and give
the mixture a sharp, unpleasant taste. it
is best to make a syrup of the sugar and
water by boiling, and, when cold, to add
the pure juice of the fruit.-Ruyu, Neao
Yorker.