Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-05-31
HINTS FOR THE HOUSEHOLD.

cure by bathing them every night or
oftener in a strong solution of b0rax.
Two or three weeks of this treatment
will probably be found sufficient.
When you cook the supper, think
of the breakfast at the same time. While
boiling the kettle for tea, make the
mush to fry in the morning, or cook
half a dozen potatoes. All like thin
slices of mush fried brown, and the po-
tatoes should be sliced the long way and
fried in butter; cook slowly and brown
nicely.
Among other problems the mis-
tresses of Old-fashioned houses are call
ed upon to solve is thepapering of walls
that have been whitewashed. This may
be done by scraping off all the loose
lime and apply with a whitewash- brush
to the surface of the walls coat OF siz-
ing-i. e., glue-wafer, made in about
the proportion of pound of glue to 8
gallons of water.
-Soiled and dingy carpets can be
cleaned and frightened by scrubbing
them with ammonia, borax and ox-gall
mixed in the proportions of one table,
spoonful each 10 every quart OF warm
water. Sponge over or scrub, accord
ing as the carpet is soiled. a small por-
ton at time, and dry this with clean
cloth (woolen) before proceeding to wet
another. When there are pronounced
grease spots on the carpet remove these,
previous to cleaning the entire surface,
with the same preparation, minus half
the water. Ammonia and borax now
come prepared especially for cleaning
purposes and at reduced prices. The
Ox-gall can be obtained at any paint
store or of butchers. The merits of
sapoliO are too well understood by this
time to require specification. In clean
ing wood work, carpets, ETC., give the
preference to wooden cloths, and next
after these heavy cotton ones. Freshen
up all the oil cloth as soon as tackled
down with coat of varnish.
FOR THE TABLE.
Fried Egg Plant: Slice the egg
plant about half an inch thick, pare and
lay in salt and water; be sure all the
slices are under the brine; let them re-
main about an hour; wipe each slice.
dip in beaten egg, then in cracker
crumbs, and then fry in hot lard until
done and nicely Drowned.
Picked Cherries: Best vinegar, l
gallon; sugar, 4 lbs; cinnamon and
cloves, ground, of each l tablespoon;
tie the cinnamon and cloves in cloth,
putting them with the cherries into the
vinegar and sugar and cooking till done.
They are nicer than preserves and more
healthy.
Pea Fritters: Cook pint or cups
more peas than you need for dinner;
mash while hot, seasoning with pepper,
salt and butter; put by until morning;
make batter of beaten eggs, a cup
of milk, I of a teaspoon soda, tea
spoon cream tartar, and cup of
flour. Stir the peas into this, beating
very hard, and cook as you would grid
die cakes.
Cottage Pudding: egg. l table,
spoonful Of butter, cupful of sugar, 4
cupful Of flour; mix with pint of sweet
milk have ready rather shallow bak-
ing dish buttered; just before putting
into the oven add of teaspOOnful Of
soda which has been at the moment dis
solved in q tablespoonful of boiling
water; bake 90 minutes, and serve hot
with wine or brandy sauce.
strawberry Shortcake: Mix 2 heap
ing tablespoonful of cream-tartar, dry,
among pints of flour; add ! teacup of
butter, little salt, pint of milk into
which has been stirred teaspoonful of
soda; mix all thoroughly and quickly.
roll an inch in thickness, and bake 20
minutes in quick oven; then take
quart of strawberries, and add cream
and white sugar to make a sauce; when
the shor.cake is done divide it into 5
layers, butter them, and spread the
straw berries between them. Eat while
warm. The berries should be small and
not too ripe, but of an acid flavor.
-Gooseberry Fool: 2 quarts of