The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-04-15
USEFUL AND SUGGESTIVE.

USEFUL AND SUGGESTIVE.
For burns, bind on moistened bak-
ing soda. 1t will give prompt and per-
manent relief. II
For bites and stings, apply instant
ly with soft rag, most freely, spirits
of hartshorn.
Good red-wash for brick pathways:
Red ocher, five pounds; water-glass,
half a pound; dissolve the latter in
boiling water and add the ocher-to
form thin wash. Apply with stiff
brush. preferably while hot.
To make the air of q room heated
by furnace moist and more agreeable,
hang wet cloth in front of or over
register; SO that the air will have to
pass through it. OF course the cloth
must be wet frequently, but if only
done few times a perceptible relief
from the dry air will be experienced.
To wash mourning calico, put the
dress into boiler half full Of cold, soft
water; place on the stove and when
the water becomes as hot as you can
bear your hand in it, wash out the dress.
Use hard soap. Rinse thoroughly and
in the last water put in bluing and a
little dissolved glue. DO not use milk
or salt-and-,oater for calicoes
To Cream Potatoes, heat one
tablespoonful of butter in a saucepan.
add one teaspoonfuI of flour, cook un-
til smooth, but not brown, then add
gradually one large cup of cold milk,
stirring all the time until it boils up;
put in the potatoes, which should be
cut up fine and salted and peppered;
let them cook about three minutes in
the sauce, just enough to heat them.
Cosmetic Gloves. = (For night
wear): Yelk of two fresh eggs, two
tablespoonfuls; oil of almonds, two
tablespoonfuls; tincture benzoin, one
dessert spoonful; rosewater, one table,
spoonful. Beat well together. Keep
tightly corked. Paint the inside of the
gloves every night, and do not wear the
same pair longer than two weeks. Use
kid or dog-skin gloves, if you cannot
get India rubber gloves, which are the
best. b.
Sunshine Cake.-The whites of
eleven eggs and yelks of six; one and
half cups of granulated sugar, meas
ured after once sifted; one cup of flour,
measured after sitting; one teaspoonful
of cream of tartar and one of extract
of orange. Beat the whites to stiff
froth and gradually beat in the sugar.
Beat the yelks in a similar manner, add
the beaten whites and the orange.
Finally, stir in the -four. Mix quickly
and well. and place in pans. Bake
fifty minutes in slow oven.
| -Tapioca Custard.-After soaking a
cup of tapioca until perfectly soft,
drain off any surplus water and add q
| quart of new milk, set the dish in one
| of boiling water to prevent sticking ol
burning, sweeten to taste; when it be-
gins to grow a little thick. add the
yelks of four eggs, beaten, with one
tablespoonful sugar; remove from the
fire as soon as it becomes the consist
ency of cream, or it will be too hare
when cold; flavor to taste after it j,
done, and spread the whites of egg,
over the top; brown a delicate color il
the oven.
-Une is frequently annoyed at thi
season on finding specks OF hard cream
in the buttermilk. 1t need not be vast
ed if one win take the trouble to strail
it out with q wire sieve. 1t can be uset
for biscuits, cake, or anything on
would use cream for. An aunt, who's
family is fond of them, keeps on hand
quantity of sweet biscuits made with it
I can best describe them by saying the
are richer and half as thick as biscuits
and thicker and nearly as sweet a
cookies. They are excellent to ea
with milk or fruit, for children
lunches. or picked-up" dinner.
To preserve hams. after +smol
ing. pack tightly in sweet. finely-cu
hay. in good, strong, twO-bushel graf
sacks. For ordinary-sized hams, pr
two or three in sack, being careful I
pack the hay securely around each on,
Hang away in a darkish dry place.
This recipe, among other good thing
saws correspondent, is in my wife
receipt book. We commenced hous
keeping twenty years ago, and aft
testing it every year since with the be
results, we have no hesitaney in recon
mending it. We have often had GOO
sweet hams through the entire summe
/ and they were good till all used up.
Scotch Broth.-Two pounds of Il
scraggy part of the neck of mutton. G.
| the meat from the bone and cut off 9
} the fat; cut the meat into small piece
: put into soup pot with one large silt
: of turnip, two carrots, one onion, OF
: stalk of parsley, one-half cup of barle
: three pints of water and boil gently tv
| hours. On the bones put one pint
, water; boil two hours and then strain {
: the soup. Cook one spoonful of fol
and one of butter together until pc
+ fectly smooth, then stir into the sol
} und add one teaspoonful of chopp'
I parsley. Season with salt and peppe
g TO renovate black goods, tai
i one-fifth of pound of extract of 10
9 wood and one ounce of saleratus; put
boiler with ten gallons Of water. co
u or hot; stand over the fire, and VIII
3 boiling hot put in the goods either W
or dry; let stand twenty minutes, mo
9 ing about occasionally; rinse in CO
water until the goods drip clear, al
iron Immediately. This will be foul
a most excellent recipe for restoril
black goods of any kind that have t
come rusty or brown-cloth, cashmeI
u waterproof, worsted grenadine,
any material that will not cookie
u wetting. Press on the wrong side.
!. -Cocoauut-C Creams One pint
!, milk or water, piece of butter size of
egg, one cocoanut grated fine (or o
J. cup of desiccated cocoanut), three piI
!. of coffee or granulated sugar. two t.
spoons flavOriug. lemon or vanilla; b
a slowly until stiff when tried in water
2 on snow; then take a fork or knife a
- - beat as the whites of eggs, until s
- ~ like frosting. While yet warm ma
~ rapidly into small balls with the ham
= and place on buttered plates and set
" cool place to stiffen. This recipe y
- make about 200 creams, and if ms
.. properly they will be creamy on the
- . side and as nice as those we buy,
St sides being much fresher.
IN Baked Indian Pudding.-One gu
mr. of milk, boiling hot; stir in gradus
10 seven tablespoonsfuls of corn-meal, {
be cup of molasses, two-thirds of cup
to suet, one cup of flour, nearly one t
of spoonful of soda dissolved in little
Ve water, a little salt and cinnamon,
n few dried plums, cherries, raisins
currants. Bake very slowly three