The Red Cloud chief., 1880-01-01
HINTS FOR fHE nOrsEBOLD.



Cream Sauce Half rauni ssxar.
one pin, eream. one tahlesppoa butter.
and favor io .uit the taste.
Lady Cake: One and \ half pounds
Of sugar. four and ba,;rr. one tahlr'
.,spon baking. po.dcr. and the shiirs q!
twenty four eggs-
Ginger Snaps: One cup each Il butter.
molasses and sugar. ON. teaspoon --'a'
one tablespoon ginger; mis With houf
enough 20 roll well.
-Corn-S;arrh Pudding Sir table
spoons Il corn-starchio one quart 1T uiiik
scald the milk and add the cprn-siarch
dissolved & a cold milk boil a few min
utes. stirring briskly. This same may
be- cooled in mo.ds.
Snow Pudding Make boiled ctf~-
,ard Of ~ eSgs; use oni, the yrlks. IN
\ quart II milk. Skin and core baked
apples. BEAT thoroughly with the white,
IL eggs io q stiff foam. add sugar and
lemon pour this upon the cus,ari when
cool.
Baked Indian Pudding EighitAhle-
spoons II Indian meal stirred into ,hEce
pints 81 scalding milk add n pint oi
cold milk. a large handful II wheat -four /;
when cold. add one egg. half \ cup of
m~olasses, or more IL liked. and sliced
sweet apples. Bake slowly for three
hours.
-Tapioca, or Sage Pudding Put one
teacup If tapioca or sagu ia three pihis
Of water, let il stand where il viii BE-
quite warm, but no, warm enocgh to
cook; slice half n dozen good sized, tart
apples, then take n teacup Il sugar,
sprinkle in cinnamon and bake until il
becomes n jelly.
Flannel Cakes: Mix one pint cold
mush with one quart 81 warm milk and
three eggs beaten very light and enough
-four Ia make il tolerably thick, put m
three tablespoons Of yeast and set IL Ia
rise the night before. Before baking
them, stir in a lump of butter or lard
size Of an egg.
-Mush Bread Put n pint of sweet
milk in a saucepan, and when it comes
To 4 boil make a thin mush with cor
meal. Cook il done and set il aside To
cool; beat in one egg AT q time ill You
have put in three, add n piece If butter
the size of an egg and a little salt, put
in a deep dish and bake; il must be-
eaten - soon - baked.
Charlotte Russo: Take one pint
rich cream, whites of four eggs, half
pound powdered sugar, third Of a box
Of gelatine, onc-half pint Of warm Wa
ter, dissolve the gclatinc i'm the water,
whip the cream To a froth, and place in
flour sieve to drip, beat the whites Of
the eggs very stiff, place in miNing-bowl,
add the sugar 10 them mix the CELIA
tine, mixing lightly; then add the
cream quickly, flavor 10 taste and mix
gently; place in molds and set in a cold
place; the mold may be lined with
sponge cake.
miscellaneous.
SCOT from achimney where wood j.
used for fuel, is an excellent fertilizer
for p~ot-plants. Put into \ pail and pour
hot water upon it; then water the plants
with this every few days.
Bay Rum: One pint Of alcohol,
one dram Of the oil Of Bay, one-half 4
teaspoonful Of liquid ammonia put into
the alcohol, then add a pint of soft wa
ter, and you have a quart Of nice bay
rum at about half the expense Of that
you buy Of the druggist.
Good Mucilage: OF %gum-arabic
three ounces, distilled vinegar three
ounces white sugar one ounce. 4
small quantity of sulphatc Of quinine
added to the solution is a complete pro-
lection against mold. Instead If the
vinegar one part acetic acid, and five
parts water may be substituted.
Very Strong Glue: Dissolve by ap-
plication of moderate heat, N ounce Of
best isinglass in a pint Of soft water.
Strain through a piece of cloth and add
an ounce of glue, previously soaked for
a few hours in a small quantity of water,
and a gill of vinegar. After the ism
glass and glue are brought to n solution,
boil up once and strain off the impuri-
ties.
To Take Rust Out of Steel: Place
the article in a bowl containing kerosene
oil, or wrap the steel up in a soft cloth
well saturated with kerosene; let ii re-
main "a hours longer; then scour the
rusty spots with brickdust. II badly
rusted, use salt wet with hot vinegar /;
after securing rinse every particle Of
brickbust or salt off with boiling hot
water; dry thoroughly; then polish off
with a clean flannel cloth and a little
sweet oil.
Treatment of New Wooden Uten-
sis: Wooden vessels for containing ar
ticles of food, wine, etc, also wooden
vessels for culinary purposes, n be
rendered fit for immediate use by the
removal of the unpleasant extractive
matters by treatment with a solution of
washing soda. Thus, an ordinary bar
rel should be filled half full of water,
and a solution Of about two pounds of
soda in as much water as will dissolve it
poured in, and the liquids thoroughly
mixed by shaking the barrel, which
should then be filled to the bung with
water, and allowed to remain from II
to II hours: then, after Withdrawing
the discolored liquid, it should be well
rinsed and filled with pure water, and
should remain a few hours more, when
it will be fit for use. Other wooden
utensils may be similarly treated
Journal Of Chemistry.
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