Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1880-05-15
FARM AND FIRESIDE.

L |
Liquid Glue.-Glue, water, vine
gar, each three parts; dissolve in water
bath; then add alcohol, one part. An
excellent cement.
To extract grease from papered
walls.-Dip piece of flannel in spirits
of wine, rub the greasy spots once or
twice and the grease will disappear.
Recipe for making the hands white.
Take some dry Indian meal, wet your
hands and rub them with it; then wash
them with soap and tepid water.
Fly Poison.-Boil one-quarter ounce
small chips of quassia in one pint of
water; add four ounces molasses. Flies
drink this with avidity, and are soon de-
stroyed.
To Keep Dried Beef.-Do up in thick
brown paper each piece separate; take |
a box, put in a layer of dry ashes, then
a layer of beef, then alternate; cover
the top with dry ashes; set in a cool, dry
place.
Stair carpets can be made to last a
long time by having a yard more tn an
| the length needed to cover the stairs,
for then you can change it so that the
same place in the carpet will not come
upon the edge of the stairs every time it
is put down.
The digestibility of bread depends
in great measure upon its being porous.
If It is compact and heavy, the igestive
juices are unable;to act upon it, and it
remains in the alimentary canal undi-
gested, giving rise to those disagreeable
sensations all know as indigestion.
To restore Grape, thoroughly brush
all dust from the material, sprinkle with
alcohol, and roll in newspapers, com
mencing with the paper and Grape to-
gether, that the paper may be between
every portion of the material. Allow it
to remain in the roll until perfectly dry.
When making cake or omelette,
take your discarded egg shells, crush
them into small bits, put them into your
decanters three parts filled with cold
water, and thoroughly shake them.
The glass will look like new, and all
kinds of glass washed in the same water
will look equally well.
Rico Custard quart of milk,
: onc-half cup of rice, boil the milk and
rice one and one-half hours; beat to-
! gether the yelks of four eggs, one-ha!f
cup of sugar, salt to flavor, and stir it
in the thickencd rice hot. For frosting,
: the whites of the eggs and four table
: spoonfuls OF sugar.
Potatoes for early use can be
brought forward by sprouting in a shall
low hot-bed, and then transplanting in
? the open field when all danger from
frost has passed, but it is much better
. to simply warm up the seed i'll a warm,
light room, as the labor is much less
:. and the yield more satisfactory.
! Rice Blanc Mange.-Four table
: spoonfuls of ground rice and a little salt,
wet with cold milk and stirred into
one quart Of boiling milk. Rub the
rind of a lemon hard with lump sugar
O and sweeten with the sugar thus flavor
:. cd. Boil, stirring all the time, for eight
: minutes; then cool it and add the whites
{, of three eggs beaten to a froth. Place
over the fire again and stir constantly
! until boiling hot, then turn into holds
= to harden.
y Jelly Cake.-One and one-half cups
y of sugar, one-half cup of butter, one
: half cup of milk, two and one-half cups
- of flour, three eggs, well beaten, two
. teaspoonfuls of cream of tartar and ont
y, teaspoonful of soda. Cook in pans
bought for the purpose, using six
!, When done, turn out on a cloth to cool
= Now take your jelly, and with q knife
:, stir it up and spread it on your cak'
!, the thickness you desire, not putting i
- on the top of them. This will make twt
i cakes of three layers.
-e "A good liquid yeast is made as fol
m lows: Peel and slice six medium sizet
"a potatoes, and boil them in two quart
'e of water with handful of hops tied VI
,e in bag. When the potatoes are sof
v mash and strain; raise with a little goot
20 yeast. When light add two tablespoon
af fuls of salt and one-half cup of sugar
,r and bottle it. This will keep good
ID month in summer, if placed on ice OF il
r. cool cellar, and is better after it ha
ID been made week.
is -Tapioca Pudding.-One cup of tap
&c ioca, one quart of milk, four eggs, white
j. and velks separate. two tablespoonful
st of melted butter and two tablespoonful
IN of sugar. Soak the tapioca two hour
I'd in cold water and two more in war;
er milk; beat butter and sugar together
or add the yelks and milk and tapioca, the
ds the whites, stir well, and put into th
IN oven. Sauce.-One cup of sugar, nearl
st half cup of butter, one egg, all til
ly juice and half the grated peel of on
Mt lemon, one teaspoonful of nutmeg an
ed three tablespoonfuls of boiling water
r. Cream the butter and sugar, beat in til
1g egg, whipped light, the lemon and nu
Of meg, beat hard, and add spoonful ;
ss a time of the boiling water. Set in til
n top of the teakcttle until the stcal
or heats it very hot, but not boiling.