The Osceola times., 1879-03-15
DOMESTIC RECIPAs.


STAINED BRASS. Whiting wet with
aqua ammonia will cleanse brass from
stains, and is excellent Tor polishing
ia uct ts and door>knots of brass or silver.
EvERroN TAFFY.--One cup of sugar,
one OF molasses. three iourths Of a cup OF
butter. Boil not quite 30 long ar mo-
lssses candy and pour On buttered
dishes.
TONGUE TOAsT.--Tske cold boiled
tongue, mince it fine, mix with cream,
and to every halt pint Of the mixture
allow the well beaten yolks OF two eggs.
Place over the fire, and let it simmer a
minute or two. Have ready some nicely
toasted bread butter 1t, place on hot
dish, and pour the mixture over. Send
to table hot. ...-
APPLE JELLY.-A very nice, arm,
rich Jelly may be made rom the parings
Of apples and the cores. Cover then
with water and let them boil until the
water has wastOd little and the apple
skin, are very soft; then strain then
and add an equal quantity Of sugar n
there Is liquid. A little lemon juice 3
few cloves, and some ginger improve:
the jelly. H . ="
VEaErABL SToCK. - Clean and cut
up some carrots, celery, turnips, onions
lettuce, parsnips and herbs; put them in
a stewpan, with butter and litd,
water, and stew until the water il
evaporsted and the butter begins 10 hiss
then I'll up with fresh water, add nut
meg, pepper, salt and few green peas
simmer tor three hours; strain and ust
for maigre soups of any kind.
PoTATo SALAp.-Six large cold boilec
potatoes cut fine, two small heads o
lettuce broken in small pieces, hall ,
small onion cut fine, Two hard. boilet
eggs, one tablespoon capers, Mayonnsis'
dressing, or dressing made OF Frenct
mustard, oil and vinegar. Boil one egl
very hard, rub the yolk TO pulp; ado
one law yolk, one teaspooniul .oi corr
starch or fine -four, one of tarragon ol
other vinegar, one OF sweet oil, one salt
spoon OF mixed mustard, one OF salt, hal
tablespoonful OF cayenne pepper, ont
Tablespoonful of sweet butter; beat thor
ouehly together to a smooth paste ; slic,
cold potatoes thin, arrange in pyramid ol
mound shape and pour the mixtur,
over; ornament with slices OF hard boileC
eggs, parsley, young celery tops snC
sliced lemon--any or all, as yeu sncy
After arranging on the dish put on ic,
to cool. A.
Swiss PUDDISG.-Sift together half
pound of -four, one heapipg teasposnfu
OF baking powder, and one of salt; rul
together tour ounces of granulated sugs
and two ounces of butter, and when the,
are well mixed; so as 10 be granular, bu
not cresmy, d the -four gradually
until all is used make q hollow in tn,
middle OF the -four, put into itone egg
hall teaspooniul of lemon fsvoring ant
a pint OF milk mix To a smooth paste
put into well-buttered and foure
mold, and set this into large pot, witt
boiling wster enough to come two.third
up the eide OF the mold; steam the pud
ding three quarters of an hour, or unit
a broom.splint can be run into it without
finding the pudding sticking to tn,
splint. Turn the pudding out OF the
mold and send it to the table with tn,
following sauce Stir together over the
fire one ounce each OF -four and butter
as soon as they are smooth pour int,
them half pint of boiling milk, sdC
two ounce, % ,ugar and half a teaspoon
ful OF lemon fiyoring, and use with tn,
pudding as coon as it boils up.