The Red Cloud chief., 1879-05-08
HINTS FOR THE HOrsEH0LD.

- 1VS 11VS S811VAOe
Frat cais.-5 cups -four. S eggs,
cup butter. I cup lard, ? u sugar. ] Of
moiasses, I pousd Of ~raisins. I of cur.
rants, 4 pound Of citgon. ! teaspoon
soda. and 4 teaspoon crcAm-tar,ar.
Cheap CaA.-i egg. I cup sugar, !
tablespoonful Of butter. ! of . cup Of
milk or water, nearly ? cups Of dour.
heaping teaspoonful Of baking powder,
nutmeg TO taste.
FrtnoA Paneak.-Take pin.
Of sour milk. ] egg. pinch Of salt, small
4 tesspoonful soda, -four % make thin
batter; bake in large cakes, spread sith
butter and curran, jelly. and roll them
up nicely - serve; sprinkle sugar over
il you choose.
Pan d. ddies- pin, milk. 2 egg, ?
tablespoonguls Of molsssss, ! tsaspoon-
fol Of soda, 4 teaspoonful Of salt, equal
parts o! Indian and rye meal until the
mixture comes 90 q still ba,,or. Drop
from a spoon into boiling lard, and cook
10 q light brown.
To Initiate Ground Ggss.-Obtain
a lump Of GLACIERS putty, and touch the
glass with il until is surface Is nearly
covered with small marks. Ii makes
an excellent imitation Of ground glass,
and it's 30. eff .ced by rsin or damp AIR.
thereby being sery useful for kitchen
windows, or for offices.
Ice Cream.-l quart ofsweet cream,
and l quart Of milk, bea. thoroughly
with \ pound Of sugar; add, for vanilla
cream, the whites OF 4 eggs; for lemon
or strawberry, the whole III 4 eggs thor
oughly beaten together; flavor with ex-
tract Of vanilla, lemon, or strawberry,
TO suit the taste; place it in the freezer,
and keep constantly in motion while
freezing.
Ginger Snaps.-Melt l pound Of
butter. the same quantity Of lard; mix
them with / pound Of brown sugar, a
pint Of molasses, 2 tablespoonfuls of
ginger, and l quart Of -four. Dissolve
2 tesspoonfuls Of saleraius 10 a wine
glass of milk, and strsia it into the cake;
add sufficient flour TO enable you TO roll
it out very thin, cut il into small cakes,
end bake them in a slow oven.
HoU 10 Determine the PURITY OF
Water.-To detect impurity in well
water, put a tumbler Of it in a
warm place for 10 days. Ii free from
organic matter it will remain sweet, but
IL impure it will begin to smell disa-
greeably. Otherwise a small quantity
of nitric acid may be poured into a
glass of the water; if organic matter is
present it will become oxidized and
turn brown and color the water in a
few hours.
Potato SOup.-Pare and soak in water
2 hours 10 good sized potatoes; boil till
soft enough TO strain through q colan.
der; while hot add ! pound pf butter /;
boil 3 pints Of milk, aud TURF by de-
grees upon the potatoes, stirring it per-
iectly smooth; add / large onion,
chopped very foe, . few blades of mace
or parsley; boil Is minutes; split and
toast 6 crackers and put into soup;
strain soup, to remove the onions, be-
fore serving.
HoW TO Lime Eggs.-Eggs are lined
by packing them in a liquid made as fol-
lows, viz. l peck of fresh limeis slack
ed in sufficient water to make a thin
paste; when thoroughly Stacked, which
will require "a hours, water is added TO
thin it SO that it ear be strained through
q fine sieve into a clean barrel, which is
then filed up with water; the eggs,
perfectly fresh, are laid carefully into
kegs or barrels, and the stirred lime
liquor is poured over them, a board be-
ing loated On the top to keep the eggs
under the surface. In this way the eggs
may be kept six months.
Use of Stale Bredd. -TOast: Soak the
slices in milk which has been sweetened
and mixed with 2 beaten eggs, after
which fry in hot lard and serve with
fruit sauce or jelly. Pudding: Soak the
bread in milk. and when quite soft stir
it up fine, add 4 beaten eggs, a little
salt, sugar to taste, grated rind Of l
lemon, as much more milk or water TO
make a soft batter. Mix well and turn
into a well CREASED pudding-dish, and
bake in a quick oven from ! to I of an
hour. A little baking-powder may &c
added if preferred. When almost done,
it may be made far better by putting the
stiff beaten froth of the whites of 2 eggs,
mixed with a little powder-sugar, on
the top of the pudding and Drowned
slightly.