The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1879-12-06

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IN making crust of any kind do not
melt the shortening. Let it be as cold
as possible and knead it through the
-four. Melting it Injuries the crust.
To BROWN SUGAR7FoR PUDDINGs.--
Put the sugar in perfectly dry pan.
If The pan Is the least wet, the sugar
will burn and spoil both il and the pan.
T 20 MAKBA CLOTHES LINE PLIABLE.-
Boil it an hour or two before using it.
Let it dry in a warm room and do not
allow it to kink." "r ttsl
New linen may be embroidered more
easily by rubbing it over with fine
white soap; it prevents the threads
from cracking.
To REMOVE GREASE FROM WALL
PAPER Lay several folds of plotting
paper on the spot, and mold hot iron
near it until the grease is absorbed ~
To TAKE INK Spots OUT OF LINEN
Dip the ink spot 10 pure melted tallow,
then wash out the tallow and the ink
will come out with it. This is said to be
unfailing. t-taf1
If brooms are wet in boiling suds
once a. week they will become very
tough, viii not cut carpet, will last
much longer, and Away sweep like
new broom. .lf f4e 1ae
To REMOVE Rust FROM STOVE
PIPE--Rub with linseed oil Ga little goes
a good way; build slow fire RS
till it dries. Oil in the spring to pref
vent it from rusting.
' To CLEAN BRAss.--Immerse or wash
it several times in sour milk or whey
this will brighten it without securing
it may then be secured with a WOODEN
cloth dipped in ashes.
+ To CRYsTALIzE GRASSES
pound best alum, powdered; half gallon
of soft water; boil until dissolved; dip
the grassin the solution, and allow it to
remain six or seven hours; remove and
dry in the sun. This is reliable re-
cipe.
OH cloths can be kept like new if
washed once month in skim milk and
water, equal quantities of each; rub
them once in three months with linseed
OIL put on very little, rub it in well,
and polish with an old silk cloth, and
they will keep for years. 5.l5~
ExTRAvAGANoE OF AMERICAN HOUSE
KEEPERS Mr.. Delmonico, talking
about entrees, says that Anne ricans
ought to copy "the French method of
utilizing small bits of raw meats and
fowls, and of recookiDg all kinds of cold
joints and pieces of cooked meat which
remain day by day from every dinne-
in almost every family. The success of
such dishes depends mainly on the
sauce, which is best made from broth.
The following is his receipt for fay
orite sauce: Take an ounce Of ham or
bacon, cut it upin small pieces and fry
in hot fat Add an onion and carrot,
cut up, thicken with -four, then add
pint or quart of broth, according to
quantity desired. Season with pepper
and salt and any spice or herb that is
relished DIETER though without the
spice), and let simmer for an hour, skim
carefully and strain. A wine glass of
any wine may be added if liked.o Cold
roast or boiled beef or mutton may be
cut into small squares, fried brown in
butter, and then gently stewed in the
sauce above described. Mr.. Delmonico
describes croqnettes as the attractive
French substitute for American hash,
and tells how to make them: "Veal,
mutton, lamb, sweetbreads, almost any
OF the lighter meats, besides cold
chicken aud turkey, can be most delic-
iously turned into crequettes. Chop
the meat very fine. Chop up an onion,
fry it in an ounce of butter, add table
spoonful of -four; stir well and then
add the chopped meat and a little broth,
salt, pepper, little nutmeg; stir for two
or three minutes, chen add the yolks of
two eggs, and turn the whole mixture
into dish to cool. When cold mix
well together again, divide up into
parts for the croquettes: roll into the
desired shape in bread crumbs, dip in
beaten egg, then into bread crumbs
again, and fry crisp, a bright golden
color. Any Of these croquettes my be
served plain. or with tomato sauce or
garniture of vegetables"