Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1879-03-02

and set in cool place for at least "a
hours. If the cranberries are good and
no more water is used than the receipt
calls for, this way of cooking them makes
beautiful mclds for the table
Chocolate C0rGDaels, Three pounds
white or brown sugar, drown preferred,)
one pound chocolate, one pint milk, one
half pound butter, and vanilla to taste at
the last: cook until the edges of the pan
become little sugafy, then pour into
shallow pans well creased C. Fl. NJ.
Chocolate Car0maezs, II.--One cake
chocolate, one cupful white sugar, one
cupf1l brown sugar, one heaping table,
spoonful flour, one cupfuI molassas, a
piece Of butter the size of an egg, and
one cupful milk; cook about one-haf
hour, stirring constantly; pour into pans
and mark in squares while soft.-C. II. II.
Butter IaBu.-One half pint molassas,
one half pint water, one pound loaf sugar,
one.quarter pound butter Let boil with
out stirring until, by dropping a little in
water. you find it is done. N.
Chestnut Stu1Sng for Goose. CAS- pre-
pared in Southern Germany Cut the
shells from two pounds of chestnuts,
sca!d them until the brown skin slips
easily off,; remove these also; stem and
wash one-half pound of raisins; put nuts
and raisins with one tablespoonful of
fresh butter and one teacupfui of boiling
water, pinch of salt, to gently stew I'M
til the chestnuts are almost soft; fill in
thn Oh tot, ~ ~,
above sy substituting sweet potatoes,
pared and cut Into pieces the size of
nut, otherwise the ingredients and pre-
paration being the same. It is cheaper
and much less trouble to make For
these filings it is important. that the
goose be not too Old or fat; Should be
slowly roasted and very Otter basted dur
ing the process. WSes6aden.
CrGn6erry Jezzy.--Take two quarts of
large sized cranberries; add one pint of
cold water; put them in an earthen
saucepan; let them stew slowly two hours;
then strain and add one cup of gram ated
sugar to each cup OF juice; let them sim
mer very slowly one nalf hour more; try
it by putting in spoon and dipping it
in cold water; if it should ,jelI on the
spoon it is done, if not let 1t cook little
more; pour in jelly mods. This W i'll be
fit for use the next day after being made.
III A. Nc.
Cranberry jelly. W-Pdt one quart
OF cranberries, covered with boiling water,
IN closely covered vessel, stew fast until
dry; rub the pulp through a sieve; fill
molds half full Of pulp. the remaining
half with sugar; stir we'll and set on
back OF range to harden; when oold your
mnlds will turn out fine.
Christmas Plum Pudding. one
half pound Of stoned raisins, one-haif
pound OF well-cleaned currants. one-half
pound ct beef suet chopped fine. two
ounces OF powdered white sugar, two
ounces OF -four, one half pound of bread
crumbs, 10 almonds, blanched, chosped
small, one-half a nutmeg grated. two
ounces OF candleG cltron, the peel of one
half lemon chopped fine, when all is
prepared separately, put In basin, break
over four eggs, and add one-half gill of
brandy; mix all we'll the day before want
ed cover over till morning, then add one
half gill Of milk and Stir vigorously;
slightly butter a cloth, flour it, tie up
your pudding in it, using bowl CT not,
boil for two hours and half, and serve
x. II. r.
Pun: Pudding One pound of flour,
one-halt pound Of chopped suet. one-half
pound stoned raisins, one-half pound cur
rants, three tablespoonful molasses, one.
half pint of water; mix all the ingredients
thoroughly, boil steadily for four hours
| and a half to five hours; do not ALLOW it
to stop boiling, the pudding should not
rest on the bottom OF the vessel in which
it is boiled; allow space in bag for ex-
pansion in boiling.-.S. r.
In Stormy Weather the stock are better
under cover than exposed to the wintry
blasts. tits mistake to suppose that
exposure makes them hardy; on the
contrary they are weakened by it.
Feed your land with the utmost iber,,
atty if you wish it to return the campli::
ment. You cannot cheat Nature, though
you may succeed in obtaining small crops
for a year or two withot making any
return therefore. It will not pay to
attempt it.
| Polish for Fzoors.-One pound OF bees
| wax, one quart Of benzine-the peeswax,
melted soft to which add the benzine;
put them over a range or stove, the fire
closely covered, as benzine is highly in
fammable; stir together till well mixed.
Those are the proportions, the quantity
must depend upon the space to be cover
ed. Apply to the floor, first making it
clean, and rub it thoroughly. 1t shows
the grain of the wood, and makes per-
manent polish, growing better by use
and rubbing in. It is free OF dust and
clean, and it is not iaborious to take care
of -twice year rubbing and sweeping,
50 to say, with a broom in flannel cover.
The floor Of the Louvre has on it this
preparation, and all who have seen it will
recall its smooth and clean appearance.
Household Hints. b.
10 Retain the Color of a Laaon or Calico
Dress.-One tablespoonful of alum, one
tablespoonful of SAL, dissolved in one
gallon of soft. water; soak the dress, wash
as usual, and rinse in the salt and alum.
NeD Paint New painted rooms are
very unpleasant for maay-days, but if q
handful of hay be strewn on the floor up
on which is sprinkled little of chloride
of lime, after couple of hours the often