The Red Cloud chief., 1879-06-19

-onioas may b soaked 81 ntxh:
viiAou; sakisS he favor OCT % ihsm.
The yelks of exxs n. % ros-tsA-
Ing - the whites. iso1sh . hssas ksar.
er.
Newer pss ciraz <hes on gin eAssa>
sor Il uIn surely take al ,he gladdtng
Of.
-O.d potatoes may b. fr.shened b.
plunxing them into cod water before
cooking them
The water used In ruiIing bresd
mus; be ;epid bot II Is 10 too b.: the
losyes viii b fall os holss-
-Sprinkie ~palvesised borzx aroynd
your sink and closets, aa9 you uigl sooa
De nd OF cookrosehes-
A ii1le cheese taken .; meals helps
other food TO digest II taken IN large
qualities II 10 very i~adtgssable-
Potatoes ouyh; not 10 stand loo
long In water. for it lakes the starch ou,
Of them aud makes them i~As;eicss-
To clean rzi.ins wipe them with =
dry towel. Never uxsh hem. for IL
viii make cakes or puddings heavy.
TO make . clothes line plisble. boil
il IN hour or two before using H. L<,
IL dry in n warm and do not allow
IL 10 "kink."
To boil potatoes 50 they viii be cry
and mealy When the skin breaks pour
of the water and Ie, them finish cook
ing Ia their steam.
To brown sugar for ppdding., put
the sugar in = perfectly dry pan. IL the
pan Is the least we, the sugar will burn
and spoi! both il and the pan.
In making q crust OF any kind DO
not melt the shortening. Let IL be as
cold IS possible and knead Il through the
aour. Melting !; iujurcs the crust
BY coating the top Of the lower crus,
OF pies with the white Of an egg. IL vii
absorb no moisture from the fruit or
custard, and viii come OF. Of the oven
crisp. and will remain 60.
TO clean brass. immsrse or wash 1t
several times in sour milk or whey
this will brighten il without securing;
1, may then be secured with n wooden
cloth dipped in ashes.
The following is said 10 be q suie
Of bed bugs: The white
OF m egg and an ounce Of quicksilver
beaten up together, and appisd TO 10
tested furniture. BE careful 20 keep the
mixture beyond the reach OF children;
it is rank poison.
To render the fame Of your lamp
more brilliant, without increasing the
consumption, whether you burn oil fu-
id, or any of the products Of petroleum,
soak your wick In vinegar and dry be-
fore using. This is an old idea, and as
it is easy 70 try, il ought IA be.
TO sanove iron taste from new ket-
ties, boil a handful Of hay in them, and
the process il necessary. Hay
water is a great sweetener Of Tin,
and iron ware. In Irish diaries
every thing used for milk is scalded with
hay water.
To make q beef omele', take 2
pounds of raw beef chopped fine; I egg
we'll beaten, 2 crackers pounded fine, n
piece Of butter (meited) and pepper,
salt and ssge TO taste. Mix all together
with just -four enough TO knesd il, form
and bake n hour in n pan, haste often
while it is baking; it is best sliced cold.
Carmel for browning soups and gra-
ries NAV be made a. follows: Heat q half
pound Of moist brown sugar IN a sauce
pan. Stir until it is as smooth rs but
let it darken but be careful that II
not burn; add one pint OF hot wa
very slowly and mix thoroughly. let
L simmer, while the sugar d~issolves,
keeping it well scraped from the sides
the saucepan, then bottle and cork.
To prepare sweet-breads quickly,
nave ready q half pint Of veal gravy OBJ
aimed by stewing q small piece Of scrag-
y veal. Boil the sweet-bresds half an
hour, then throw them into cold water
bleach and grow plump; roll them
eggs and bresd-crumbs seasoned with
,alt and pepper; lay them in a pan with
\ piece Of butter as big asa large wal
nut on each and bake q nice brown,
season, strain and thicken the gravy TO
! consistency Of cream and pour it over
hem.