The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1879-11-27


To REMOVE GREASE FROM WALL
PAPER.-Lay several folds of blotting
paper on the spot, and mold hot iron
:nearsit until the grease issabeorbed.
ToTAKE INK SfoTs OR of LINEN
Dip the ink spot ID pure melted tallow,
then wash out the tallow and the ink
will come out with it. This is said to be
unfailing.
IF brooms are wet in boiling suds
once a week they will become very
tough, wild not cut a carpet, will last
much longer, and Away sweep like q
new broom.
To REMOVE Rust FROM A STOVE
PIPE.-Rub with linseed oil Ia little goes
good way); build a slow FIRE at first
till it dries Oil in thegspring to pre-
vent it from rusting.
To CLEAN BRAss.-Immerse or wash
it several times in sour milk or whey;
this will brighten il without securing !;
it may then Be secured With q WOODEN
cloth dipped in ashes.
To CRYsrALIzE GRAssEs.-One
pound best alum, powdered; half gallon
of soft water. boil until dissol we'd; dip
the grass in the solutioa, and allow it to
remain six or seven hours remove and
dry in the sun. This is reliable re-
cipe.
On 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 we'll,
and polish with an old silk cloth, and
they will keep for years.
ExTRAvAGANcEo OF AMERICAN House.
KEEPERS MIR. Delmonico, talking
about entrees, says that SAmericans
ought to COPY /" the French method Of
utilizing small bits of raw meats and
fowls, and of recooking all kinds of cold
Joints and pieces of cooked meat which
remain day by day from every dinner
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 fav-
oritef sauce: Take an ounce of ham or
bacon, cut it up in small pieces and fry
in hot fat Add an onion and carrot,
cut up thicken with flour, then add q
pint er quart of broth, according to
qus1fity 1esifed Season with pepper
and ds9slt apd any spice or herb that is
trelished betfeE though without the
sPice)s and lei sl(lyner for an hour, skim
| [c161fftly azid 1<foin. Awine glass of
| 81 fne may 81 added if liked" Cold
Jst AZ bciaed M for mutton may be
EdGf filt0.emllf 6qjiSll fried brown in
butteE and 4hRn geatly stewed in the
sauoe above described Mr.. Delmonico
describes cr0qnettes as the attractive
French Substitute for American hash,
/ and tells how to make them: "Veal,
mutton, lamb, sweetbreada almost any
of the lighter meats, besides cold
chicken I'D turkey, csnsbe most delic-
| iously turned into croquettes. Chop
the meat very fine. Chop up an onion
fry it in an ounce of butter, add table
spoonful of four; stir well aud then
add the chopped meat and q little broth,
| salt, pepper, little nutmeg stir for two
or three minutes, then add the yolks oi
two eggs, and turn the whole mixture
into dish to cool. sWher cold mix
we'll together again, divide up into
parts for the croquetfes; roll into the
desired shape.i in bread crumbs, dip in
beaten egg, then into bread crumb.
again, and fry crisp, a bright COLDER
color. Any ofithese .crequettes my bt
served plain. or with tomato sauce OF
garniture of vegetables"