River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1879-05-22
Useful Family Hints.

Imperial Blue % Dye Water, one gal
Ion, sulphuric acid, wine-glassful, inn
perial blue, one tablespoonful or more,
according to shade required; put in the
silk and boil ten minutes, wash in weak
solution of soap lather.
lSaugies-A drop of luke-warm water
poured in each nostril will always relieve
an infant of snuffling-F d. h.
apple Bread.-To one quart OF meal
put one pint of ripe chopped apples, one
egg, a small piece of butter, little salt,
and fresh water enough to form a stiff
dough. The apples should, of course, be
peeled and minced very fine. Some per
sons like a little sugar in the dough, but
it is generally preferred without. This is
| favorite with children.
| To Whiten IDofy-Slack some lime in
water; put your ivory in the water, after
being decanted from the grounds, and
boil it till it looks quite white. To polish
it afterward, set it in the turner's wheel,
and, after having worked, take rushes and
pumice-stones, subtle powder, with water,
rub it till it looks perfectly smooth.
Next to that heat it by turning 1t against
piece of linen or sheep-skin leather, and
! Nii0h bONs ihp II pNIl Will d lINtlC
whiting diluted in oil of cloves; then.
with little dry whiting alone; finally
with piece of soft white rag When ali
this is performed as directed, the ivory
will look very white Useful Companion.
Chocolate EcIai,s.-Put one ounce of
butter over the fire, to melt, in one pint of
water; when the water boils, beat into it
four ounces of flour and let it cook five
minutes, stirring it constantly, to prevent
burning; remove it from the fire, and beat
siZ eggs into it, two at time when
thoroughly mixed and beaten, put the
batter, by the tablespoonful, on baking
sheet, first buttered and then Toured
brush the tops of the pufls with beaten
egg, and bake them in moderate oven
about half an hour. Cool them, cut them
open at one side, and fill them with pastry
cooks cream, made as follows Mix to-
gether in a saucepan two ounces of corn
starcc, two ounces of powdered sugar, and
the yolks OF two eggs then gradually stir
! in pint of milk; put the cream over the
fire, and stir it constantly until ii has
: boiled five minutes; remove it from the
: fire, flavor it with a teaspoonful of vanilla
essence, pour it into bowl to cool, and
tHch III lllc puls Will IL. brush Ine tops
with chocolate icing made as directed in
the following receipt; Put four ounces
OF sugar and gill of water over the fire
and boil and skim until it reaches
the ''crack, which may be decided by
! dipping a small stick first into the boiling
!, sugar, and then into cold water; if the
sugar forms clear, brittle candy it is
ready for the chocolate; check the boiling
at once by dipping the saucepan contain
ing the sugar into another partly filled
with cold water; sow stir in an ounce OF
| finely grated and sifted chocolate. and
brush the cellars with it; dry them in the
mouth of a rather cool oven; cool and
serve them.-Cooking School T'ert Boob. =
Miss Juliet Carson. 'Down East" will
certainly find this receipt explicit. Sew
eral trials will prove its excellence.
Roti de Chat.-Put parts of your cat IL
; a casserole with either butter, lard, Of
grease; cook with it an onion or some
garlic, pepper, salt, a bouquet of herbs
and glass of white wine or the same Of
bouillon; cook slowly After your cat is
cooked you may put potatoes in the gravy
or carrots. Cat is really very delicate
food, and differs but little from hare.