The Red Cloud chief., 1879-06-12

aIxTy ROR me nOUSKnOLD.
-Kerossns viii soften issshse harden.
I'd By water.
Ripe tomasoes win pmovs ssains
from white cloth, also from hands
Geld starch IL mech improved II
made with . sosP-sods of white TOLLS
soap.
A teAspoonful Of iurpendse boiled
with white clothes viii aid materially In
the bleaching process
Milk which IL changed may b
svee;ened and rendered 81 for use in
cooking by stirring n . little soda
TO remove machine oil. vash the
spots in cold water. using soap; must
be done before net in any thing else
A transparent mucilAgs u great ~
nacity may be made by mixing noe
-four with cold waier and letting Il gen
:iy simmer owe the fire.
To make starch polish, take 2 ounces
Of spermsceti, ? OF white wax, and melt
them together with gentle beat; add ]
tsaspoonful to I pint Of starch.
TO keep the hands soft, mix honey,
almond meal and olive oil into . paste
use after washi.g with soap CASTLE
soap is best for use; il viii cure . scratch
or cut, and prevent any spot
When color on . fabric has been
destroyed. sponge II with acid ammonia,
after which m application Of chlorofoTm
viii restore the original color.
If the teeth are black, take equal
parts of cream-tsrtar and salt; p~ulver-
ize them finely, and mix well; then vAsh
your teeth in the morning, and rub them
with this powder. Afterward keep your
stomach free from fetid gases.
Clarified fat is . great economy in
cooking. 1t may be used in making
plain pastry and even apple dumplipgs.
The came fat may be used for different
bookings. One lot may be used 10 or
80 times simply by adding . little more
fat when it becomes weak.
Ice Cream: Scald one quart Of
milk, and thicken with three table
spoonfuls of arrowroot, dissolved in
milk. Flavor and sweeten to taste, and
strain through q sieve; when cool, aid
q pint Of cream, then freezs. The
more it is padded the smoother 1t will
be-.
Asparagus, Italian Fashion: Take
some asparagus, break them in pieces,
then boil them soft, and drain the water
of; take q little oil, water and vinegar,
let it boil, season it with pepper and
salt; throw it in the asparagus, and
thicken with the white Of two eggs
beaten TO a frost.
Slight rents in gloves ian be re-
paired by drawing the edges together
with the fingers and applying . piece Of
court plaster the same color as the
glove. A drop of sweet oil and SCOT or
ink mixed applied to the stained places
Of black gloves, will remedy the defect.
Lamb Stewed with Green Peas: Cut
the scrsg or breast of lamb in pieces and
put into q stew-pan with just enough
water to cover it. Cover it closely and
let it stew for 20 minutes. Take Of the
scum; add a tablespoonful Of salt and q
quart Of shelled peas; and let
them stew for hall an hour; mix 3 ia
blespoonful of -four and butter and stir
in and let it simmer 10 minutes; then
S6TSc. III yOu III JIG uoui ~ OiSOAA
it makes it better. Veal is nice cooked
in the same way, with half . dozen small
new potatoes added with the peas.
Strawberry Shortcake: Into l quart
of -four, put 2 ~teaspoonfuls Of baking
powder and I of salt; sift all together;
add to this ! of q teacup Of butter. and
cut it through the flour with . knife;
this nm with cram that has been on
ice, if you have it, or else with rich, ice
cold milk; mold together, handling As
little as possible, and roll out in cakes
half an inch thick. Bake in jelly-cake
tins, or cut out with . biscuit-cutter.
(This last is avery nice way to serve it,
but is troublesome to prepare.) When
done, split; butter them with the sweet
est of butter, and put the ripest fruit be-
tween then. sweetening them plentifully.
A layer of berries may be put on the
top of the cakes, and you may pour
cream over all.