Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-10-11
HINTS FOR THE HOUSEHOLD.
The Table.


quart milk, six eggs, sixteen tablespoon
fuls -four, and little salt; bake in small
tins or cups.
For apple custard, take fine appl,
sauce, favored with lemon: half fill
Your pie crust with it, and then pouI
over it nice -custard seasoned with nut
meg or vanilla; then bake.
Considerable information abou; po
tatoes and the way 10 cook them is I'M
parted by Il lady AS follows: | find i
economy Of time to prepare over nigh
the potatoes needed for breakfast.
scrape the skin from the new potatoe,
while partly immersed in pan of clear
water; this so neutraliZes the juice thai
/ am spared the embarrassment o.
brown fingers-;he usual consequence o.
scraping potatoes. A little later, wher
ripe enough to make scraping impossi
BILE, | simply wash them over night, cu
small slice from the stem end, cover
with clear water, and boil them in theil
Jackets for breakfast. The Early Rost
and other very mealy varieties are es
pecially good cooked in this way, as the
skin prevents their falling apart the mo-
ment cooked through, as they otherwise
would do. During the autumn l shall
continue to cook without pairing, think
ing the outer part gives an excellen,
flavor to the whole; but rs the potatoes
will then crack less easily, and the skin
be harder to remove, / shall peel a ring
lengthwise around each one before boil.
ing. This causes the remaining edge to
curl slightly, and it is scarcely any trou.
BILE to remove it, each half coming of
entire. | usually boil enough for break
fast or dinner to warm over for tea,
knowing that the men need a substantial
relish for their evening meal, and always
desiring TO prepare it as quickly and
with as little trouble as possible. | slice
the potatoes while doing the after-din-
ner work, and, when the fire is lighted
for tea, add cupful of rich, sweet
cream, with salt and pepper, and place
the spider containing them in the oven,
where they are heated thoroughly and
with no trouble, rs chopping is not es-
sential. Prepared in this way. they are
preferred by many to those freshly
boiled.
Miscellaneous.
To take mildew out of linen moisten
the widowed spot with clear water, then
rub over it Il thick coating of CASTLE
soap. Scrape chalk with the soap, mix
ing and rubbing with the end Of the
finger. Then wash it off. Sometimes
one coating suffices, but generally sew
eral are required.
Uses of BoraX: A half teaspoon of
boraX dissolved in a tablespoon of boil
ing water and added to quart of milk
or cream will keep it from turning sour.
If meat is to lie for several hours before
using, it may be kept from spelling by
slight sprinkling of borax water. Wash
in borax water before cooking.
-Sitting-rooms are very often bor-
dered with oil-cloth, and large mat is
laid in the center of the floor. If they
are frequently washed with soap-water,
they will soon become dull. With the
ordinary care of daily sweeping, howev-
er, this is not needful, and if any spots
are seen, they can be easily rubbed off
with little linseed or olive oil and a bit
of flannel. When it is time for a regu-
lar housekeeping, mix little stale beer
or ale with half a teacup of oil, and rub
the oil-cloth all over with it.. This will
brighten its surface.
"A Michigan correspondent of the
Country Gentleman gives the following
process of peeling peaches by the use of
I've: 1t is necessary TO have the I've as
strong as for soap, and boiling hot, in a