The Red Cloud chief., 1879-06-26
HINTS FOR THE HOUSEHOLD.

hINIS fOh InL
-Borax is p~reserva,iye Of fresh meat,
either dry or in solution
Rusty stove-pipes can be much i'm
proved in appearance by simply rub
bing them over with o bit Of wooden
clotn moistened with kerosene oll. This
should be done Of course when there Is
no FIRE in the stove on account OF the
explosive character of the kerosene.
Ink stains in cotton or linen AT be
removed By washing in salt wafer; while
wet they can De taken ou; with vinegar
or milk withou, injury to color or fabric;
but either Of these methods must be
employed before the fabric Is washed
with soap, or even wet with water.
A pinch of sal; and 3 small piece OF
sperm about rs large rs a hazel nut
more or less according 10 the quantity
of stsrch-added To boiling starch I'M
proves it much, especially when II Is
designed for shirt bosoms. The salt
keeps the irons from sticking and the
sperm imparts a gloss.
A moth d~estroying tincture is made
ss follows: ] unc of gum champor,
and ! ounce powdered shell of red pep
per are macerated in $ ounces OF strong
alcohol for : days and then strained.
With this tincture the furs or cloths are
sprinkled over and rolled up in sheets
This remedy is used IN Russia under
the name of s'Chinese tincture for
MOTHS" and is found very effective.
The good suggestion is made in the
Herald of Health that all painted inside
woodwork should be kept covered with
a coat Of varni. b TO render any deleteri-
Gus ingredient of the paint harmless
and the cleaning more easy; also, that
if you will paper the walls, paper OF the
smoo,hest surface is much TO be prefer
red, as it will collect, absorb and retain
less dust than if rough.
Small holes in white walls can be
easily closed without the assistance OF
the mason b. taking equal parts OF plas-
ter of paris and the white sand used in
the family to scour with. Mix with
water to a paste and apply immediate
ly. Smooth off with q fiat knife or
piece of wood. This mixture karcens
very quickly and therefore only a small
quantity should be prepared at q time.
TO stain floors in oak or walnut
colors, put / ounce Vandyke brown in
oil, 8 ounces pearlash and 2 drains
dragoon's blood into an e~arthenware
pan; pour on the mixture i quart OF
boiling water; stir with q wooden ladle
or piece of wood; smooth the floor; I'LL
up the cracks with plaster of Paris; then
take a stiff brush, dip it in the stain and
rub this in well. The brush should be
rubbed lengthwise of the boards, doing a
small portion at a time. By rubbing in
one place more than another an appear
ance of oak or walnut is more apparent
When dry, size the floor with glue siz-
ing, brushing it in hot. When this is
dry the boards should be s~andpapered
smooth aud vanished with hard brown
varnish.
q THE TABLE.
Cheese Toast: Toast stale bread cut
in thin slices a fine brown, pour over II
boiling water, drawing of again as
quickly as possible, butter well, sand
witch with toasted cheese and serve hot.
Rice Fritfers: 2 cups OF boiled rice
made into a batter "a thick as can be
stirred with rolled bread or cracker
crumbs, mashed potatoes, OF each ]
cup, salt and pepper a. pleasure, / tea
spoonful of soda dissolved in sweet
milk, ard sweet milk and flour TO form
the dough; drop into boiling hot butter,
and cook for 5 minutes.
Egg Salad: 2 large heads of lettuce
coarsely minced, with 8 hard boiled
eggs, a small ~teacupful of rich, sweet
cream, or 2 tablespoonful of "salad
OIL" vinegar. mustard, pepper and salt
to taste. When lettuce q not be OBJ
tanned, part of a small head of cabbage
may be substituted, but this must bt
shaved with a sharp knife, not minced
Slowed Onions: Wash, peel, ant
cut into slices 6 fine large onions, ant
put into q stew-psn with l quart of colo
water and 1 small teaspoonful OF soda
when the water comes to a boil, pouI
off and set the onions back over the fir
with l cup of boiling water, IA cups o
sweet milk, large tablespoonful of but
ter, I t~easpoonful of sugar, season Il
taste and boil half an hour.
Fried and Broiled Mush: Mush
to broil CT fry should be made as fol
lows: Into boiling water that has beel
sufficiently sailed, should be sifted In
dian meal-the coarser the better q
thick as can be conveniently stirred
and boiled for an hour, stirring all tn
while lest il burn. When properl,
cooked, pour into deep pans to cool
when entirely cool, cut in slices an inc
thick and fry in butter. The butte
must be very hot before laying in III
mush; sprinkle slightly with salt an
pepper and fry q dark brown.
Sponge Cakes: Use l cupfulo of sug
81, l of flour, and 8 eggs. Beat tn
eggs to a froth, then add the sugar, an,
beat until il is dissolved; then add tn
-four, stirring il in round and round yer
gently and quickly, 50 that the foamini
mass may not be made solid. Bake i
q small fat tin, in . very quick over
Old housekeepers used TO tell us v
must not step heavily when sponge cak
was in the oven, else it would fall.
do not find it s. hard to bake as tina
but there is one thing certain, the coo
must know her oven, for you must m
move the cake until it Is nearly dom
, and, unless burning, not then
To Cook Asparagus: Usual receip
for cooking ASPARAGUS state that haf 9
hour is necessary. 20 minutes Is 50
icient. 1t Is too delicate . vegetable
be overlooked, for all the favor is was
ed then. Clean the stalks of grit, wa:
in cold water, and be SURE to tie up Il
e asparagus in bundles of Is or 20 VII,
I You 60 to boil them. Hsve your wat
y on the full boil, in which there shou
e be q good tablespoonful Of salt; cook
minutes outside; drain thorough
d steamipg them slightly when they q
cooked. Serve on toast, with 3 san
q of melted butter. Asparagus boil
u -la:z "a ~.lA -n lii.