The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1879-09-10
DOMESTIC INTELLIGENCE
For the Household.

Another remedy for the sting of bees
and wasps is common soda or saleratus
and water. Rub little of the moist
ened soda upon the part bitten and all
pain will subside almost Instantly. As
this remedy is accessible to all, and we
have often used it in our famll y we can
~ strongly recommend it.-HoaseGeeper.
Horseraddish Sauce-Mix stick of
grated horse-raddish with wine-glass
Of cream, a teaspoonful of mustard, and
apinch of salt, and then stir in half
tumbler of the best white vinegar.
Bruise with a spoon, and when
thoroughly mixed together serve in a
turreen.
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
few 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 off weigh it,and return to the ket-
tie and tire; 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.-Butter a
mold we'll; take any stale bread crusts or
cake, CRATE or crumble it; put layer of
crumbs an inch thick IN the mold; then
strew some jam or sultana raisins, then a
layer of crumbs. and 80 on, alternately,
until the mold is full; then pour very
equally over it custard made as follows
Beat up one egg; add tumbler or break
tast-cuptul of milk to it, then table
spoonful of sugar and little grated nut
meg. 1t requires to he poured slowly in
to the mold, that the crumbs may absorb
the whole. Bake itabout twenty minutes
or half an hour, according to the heat OF
the oven.
Peach Marmalade.-Take ripe free
stone peaches; pare, stone and quarter
them; to pound of fruit allow three
quarters of loaf sugar. and half az ounce
of almonds. Blanch the almonds in
scaldlng water, and pound them until
smooth. Scald the peaches in very lit
tie warm water; mash them; mix them
with the sugar and almonds, and put the
whole into preserving kettle. Boil it to
thick, smooth paste. Skim and stir it
we'll land keep the kettle covered as much
az possible. Fifteen minutes will be sui
ticient to boil them. When cold put up
in glass jars.
Tea Ice Cream.-Scald four tablespoon
- Is of Hyson tea in pint of sweet
team-it is best to scald it either in a
custard kettle, or in tin pail set within
kettle Of boiling water. When partly
cool strain it into a pint of cold cream,
bring to scald and STIR in tour beaten
eggs and three-4 quarters OF a pound of
sugar. Let cool, and freeze. I have
found that in making water ices, if the
sugar is not we'll stirred in before freez-
ing, it ill sink to the bottom, and give
the mixture 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.-RuraI Neao
Yorher.
Sour Mi;k-This Is one of the best feeds
for poultry, especially for young chicks,
that can be given them; and we fear that
its value is not fully realized by those
generally that keep poultry in the coun-
try, as We are satisfied much refuse mil
goes to waste that might be given to the
hens as we'll as not. Young chicks thrive
wonderfully upon diet of sour milk land
1t may be given to them in place of water
to great advantage.
The London L,ve Stock journal says
British farmers get about Sd per gallon
tor milk, whilst it is sold to customers al
"a to 3D. per quart-or the middleman
gets more for selling the milk than the
farmer for its production. The middle.
man gets the cream there as here.