Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-10-04
HINTS FOR THE HOUSEHOLD.



butter TO a quart Of sauce, and more
In absence of butter, little salt will
improve it.
Tea should not be infused for more
than seven minutes. Have the water
boiling, and use 4 teaspoonful of tea for
each person, and one over. Put the tea
in the pot, and pour the boiling water
over it, and let it stand for seven min
utes. If il is allowed to stand, the tan
min in the tea is drawn out, and dyspep-
sia is the result.
Baked sweet apples, with bread and
milk. are an excellent addition to Sun
day luncheon or Monday dinner They
have better flavor if baked dry, but if
one dislikes to burn the tin, or the
trouble of washing il, half inch of
water added to the baSe-tin when placed
in the oven will nicely cook and not burn
them. b
A quickly and easily made boiled
pudding, which can be made of dried,
fresh or canned berries, is the following:
Two quarts of water, two or three pints
OF berries, sweetened TO the taste: when
the water boils, crust made of two
cupfuls huttermilk. with salt and soda,
and made stiff, either by stirring in
-four with spoon or mixing with the
hands, is dropped in the boiling mass in
little Jumps: after boiling twenty min
utes it is done.
Boiled apples are delicious. Take
pan nearly full of fair, sweet apples,
previously well washed, pour over them
!, cupful of sugar and as much more as
one can afford, and pint Of water;
cover closely and place on the stove. As
soon as the lower strata are tender, re-
move and allow the upper ones to take
their places; as fast as they become
soft remove to a platter, watching all
the time that the water is replenished as
fast as it boils away When all are done,
boil the juice to sirup and pour over
the apples.
The following are excellent recipes
for Indian baked pudding: No. l. Scald
a quart Of milk and stir in seven spoon
fuls of Indian meal, a teaspoonful of
salt, teacupful of molasses and great
spoonful of ginger or cinnamon. Bake
three or four hours, the longer the bet
ter. II you want whey, pour in little
cold milk after it is all mixed No. 2.
Let one quart Of milk come to boil,
then add two eggs well beaten, three
tablespoonful of Indian meal and one of
-four. Bake three-quarters of an hour.
Serve with cream and sugar.
Miscellaneous.
Leaves of parsley eaten with vinegar
viii prevent the disagreeable conse-
quence of eating onions.
To remove iron taste from new ket-
ties, boil a handful of hay in them, and
repeat the process of necessary. Hay
water is great sweetener Of tin, wooden
and iron ware. In Irish diaries every
thing used for milk is scalded with hay
water.
For a damp closet or cupboard,
which is liable to cause mildew, place in
il saucer full of quick-lime, and it will
not only absorb all apparent dampness,
but sweeten and disinfect the space Re-
new the lime once fortnight; if the
place be very damp, renew it as often as
il becomes slaked.
A farmers wife writes: l saw
very good arrangement for keeping eggs,
at a friends house, short time since,
and it was so simple and practicable
that it ought to be generally known. 1t
was set of shelves, two feet long and
eight inches wide. There were four of
them, with a space of five inches be-
tween the shelves. They were made of
hard wood boards, planned, and round
holes bored with an inch augur ran the
whole length-three rows Of the holes on
each shelf, and twelve in each row; one
shelf would hold three dozen eggs. The
eggs were set in, with the small end
down, so that the yelk could not settle
against the shell. The lady said she