The Red Cloud chief., 1879-11-20
HINTS FOR The orSEHOLD.
Ths Table.

"+s'e2-s az ~ = gAsEa - arr HEfaA AZ
The sup.
-Brol steak wiibou, sailing. Salt
draw iha juices IN cooking u /. d~.ira-
bic - keep these in IL possible. Cs-k
over a hot tre. turning frequently. -ar.
IN on t-'th sides. Place on = platter
salt and pepper d TASTE
Gems. Fog- az spoonful. corn
meal. two u fne four, On. cup II sugar,
"n-haii cap 81 butter. on. cup q sur
max. ~sta 70 sNertsu l., al; 20 taste,
-" egg. yclks snd white beaten setsa-
ra;els. TIN, vii make i1elye gem.
Sweet pota;ae, Boil the E-stai.-..
until tender. peel, gu; ~leng,hxise, pu;
Hat 20 down on 4 creased pan ard
place IN I h.; oven. 4 Ia. po,aia-.
begin "a crust, baste with a little melted
butter. Repeat until nicely Drowned.
Raised Biscuit Make 4 sponge with
one quar- II water. and one vast cake.
4 H'tlr salt when light. add half q tea
cufful of melted butter. one cyg. and
kneai we'll but not tDp stiff with -four.
r. y ne, and then make into biscuit.
and bake OF tins.
Boiled Potatoes Wash the r-,'a-
tD+>, leave the skins on aud throw into
boiling. >alicl water. When q fork vii
easily pierce them, throw IN a mall dip
prrful If cold water. Let stand two
minutes. throw of the water and .;aud
on the back II :he stove, with the poi-
Id half removed. until the steam i, eyap-
Grated. Take up, peel and -cnd To the
table in an open dish.
Baked Egg Plant. Cut il into
SNe'- thrre-fuUrih> If an inch thick aud
lay in -ait water for an hour or more
Wine the pieces dry and dip into beaten
~, then into hrcad-crumbs or cracker
du~; have the IA hot in Your pan, lust
enough 10 prevent stickiny-and put
them into the oven until done. This
viii be- found a better WAY than irving.
and they are very light and delicious.
season 10 taste before cooking.
Bride Cake: Ten ryg~ beaten s.pa-
rately. one pound # butter. n If Whit
sugar two Of almonds. blanched and
chopped fine, II If seeded r~ai-inS. half
pound %citrpn. shaved fine: beat butter
20 % cream, add sugar gradually: then
ih. well beaten vclks: stir all tin very
light. and add the chopped almonds:
beat the whites stiff. aud aid genily
" 80 INV tA'HAA q TINT = 4AkAkf Aflffft fEtlAt. .
and sprinkle over the rai>in, and ci;rnn.
then put IN TIA" cake-pdn first a laver Of
c~lk.-batlcr. then a LAYER of rai>ins and
ciirun. then cake, and -o ON till all J.
used, fini>hin" off with 4 LAYER II cake.
Bake in a moderate oven two hours.
Saratoga Potatoes: Pare the po-
tI'oc- aud cut into slices - thin that
one a almost see through them. If
tor breakfast, prepare them the night
before and let stand in 4 dish If icc-culd
water. Just before frying drain them
from the water and wipe them dry with
90 cloth. Fry only 4 few a, a tim, IN
boiling lard a. Won would doughnuts
Before putting in the potatoes. separate
the slices from cach other and do nut
attempt 70 cook more "a, a time han Won
can keep separate. Tend with a fork.
tossing them over and over until
Drowned evenly and deIicatcly. Take
mp with a skinner and place on a sieve.
Sprinkle with salt.
Miscellaneous.
Save Your washing SudS for the gar
den: If they are poured over the roots
IF the plum trees they will Kill the cur
cuIio: if turned At the roots Of gcraui-
Uu-. roses, etc. they will enhance their
beauty tenfold. .
4 beautiful square for a rug NAV Ice
made-or indeed a whole carpet-hy =
taking several old ingram carpets. cut
ting them into strips three or four inch ?
- wide and raveling ou; each edge. then
sewing into balls and weaving after the
manner of r1~ carpets. The rc>ul; viii
be IN imitation Of a mixed Brussels car '
pet.
-rc?lcayc, stepped. not boiled. for .
half au hour in a tin pan, and strained
through 4 sieve, will give a liquid useful ,
L" wash all vanished paint. 1t removes ,
spots. and givcS a fre>hcr. ap- :
pcarance than when soap and water are ,
used. For white paint, take up 4 small ,
quantity OF within" on a damp piece # ,
old white flannel. and rub over the sur ;
face lightly. and it will leave the paint f;
remarkably bright and new. :
-kiln-drird fruit taken from the kiln d
and put into empty salt-barrelS and a.,
headed in. will be perfectly secure from !
worms. Fruit dried in the sun should !
ice covered with a cloth every evening :
before the sun goes down. to keep the .
moth away until the fruit dries. and then }
put in empty salt barrels. ANY worms .
in the fruit viii he DESTROYED and the {
moth viii not 90 there 10 deposit its |
eggs. 4,
There i but one paint suitable for I
floors. French ochre. First. II the boards :
Shrunk. clean ont the Joints well. !
and. with a small brush, give them a a
heavy coat IF boiled linSeed-oil. then :
putty up solid. Now paint the whole :
with a mixture of much oil and lit e
tie ochre. for the first coat. then after II Y
i well dried, give two more coats of G
much ochre and little oil, finally finish
with a u a of first-rate copal varnish. :
This Is an extremely durable paint for G
indoors or out, such As verandaS. a
porticoS and the Ike. 4 floor stain is D
mixed with oil, and finally var 4
L
To pickle pork. make your brine Il
strong enough to bear an egg. Cut the n
meat in suitable pieces 10 fit well in a s
barrel that will hold water. Pack the Il
pieces in the barrel. filing with rock b
salt all space not occupied. Now pour :
brine in As long as the barrel viii p
hold il; put a board over the top and n
il down with a stone 10 keep the .
meat covered by the brine. The meat p
Will take up = portion Of the brine at S'
first. and il must be refllled. In your "
II may be necessary To put the p
meat in new brine in three or four -
W
A correspondent gives the following g
for packing butter: Rub Your =
jar 81 keg all around with salt and .
sprinkle 4 thin layer of salt over the a
OF Your vessel, then put in a Law =
er Of butter, then sprinkle over it a lay AZ
nr of salt. and 50 on until the vessel i n
nearly full; make 4 brine strong enough a
q bear up m egg and put on I the oi
Of three or four inches. Ii YOU
'olow these directions closely l think in
VIII have no trouble in keeping Your IN
1utter sweet and nice. | have used II II
With good success every time. You n
must put 4 weight on it or the butter II
raise in the brine n