The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1880-08-26
NUMBER 81.
HOUSEHOLD.

=. OAAOxIxS O6s
/ " HOUSEHOLD.
Coco1nut Drops.-One grated cocoa.
nut, four tablespoonfuls Of 1our, one
pound Of sugar, and four eggs whose
whites are beaten to froth. Stir the
mixture vel, aud drop on pans with
. tablespoon.
How to Eat Pineapple.-Do not
peel. Cut of The bottom. Insert /.
fork over ono Of the lower "eyes,1 press
downward, and thus pull of . little
cone. The cones gradually torn of
are much softer than slices Of pineap.
pie bit across the grain.
To Cook Salsify.-Wash tho roots
andas the outer skin is scraped of throw
the roots into cold water. They re-
quire nearly an hours boiling in plen-
ty Of water. Throw in with them q
| little salt, small piece Of butter, and
the juice Of half lemon. Serve with
rich gravy or melted butter.
Waterproof Whitewash.-Slaks halt
q bushel Of lime with boiling hot va.
ter, and cover to keep in the steam.
Strain and add five gallons Of hot VA
ter, seven pounds Of salt dissolved in
hot water, three pounds Of ground rice
boiled to . paste and hot, half 4 pound
OF Spanish whiting, aud one pound Of
clean glue dissolved to . thin paste.
Stir tho whole, and keep it covered for
q few days. Tho whitewash must be
used hot, but one pint Of it will cover
q square yard.
! Cocoanut Pudding:-Three slices Of
bread, soaked in one pint Of milk. Take
six eggs-separate yolkS from white.
Beat the yolks well into the bread.
using one egg at q time, adding one
ounce of butter. Take half pound of
dessicated cocoanut and mix with tho
bread, adding another pint Of milk,
sWeetening to taste. Beat the whites
Of the eggs to froth, and mix with
the compound just before baking. Put
in q moderately hot oven and bake for
one hour. It IL rather rich, and lit.
tie goes great way.
Chocolate Cream Custards.-set to
boil quart of milk; mix with half q
cup Of cold milk, two ounces of grated
sweet chocolate, pour some of the boil
ing milk into it, and then pour all back
into the pan Of boiling milk, stirring
It all the time; When quite heated, and
about coming to the boiling point, add
the yolks Of six eggs which have been
beaten with cup Of powdered sugar;
when these arc nicely blended add
three whites, beaten with q little w.
nilla, keeping the three other whites
for frosting; put in cups, and q tea.
spoonful OF frosting on the top Of eaeh
cup.
TO Renovate Black Goods.-Tako
One.dfth of pound Of extract of log.
wood and one ounce Of salcratus; put
in boiler with ten gallons of water,
cold or hot: stand over the fire, anil
when boiling hot put in the goods.
either wet or dry; let stand twenty
minutes, moving about occasionally:
rinse in cold water until the goods
drip clear, and iron Immediately. This
will bo found most excellent recipe
for restoring black goods Of any kind
that have become rusty or blVw0-
cloth, cashmere, Q waterproof, Wor-
sted grcnadlne, or Qny material that
will not cookie in wetting. Proae On
the wrong side.
To Dye Pink.-For every three
pounds Of material take three and q
half quarts Of water, two ounces of
cochineal and half an ounce Of cream
Of tartar; steep the cochineal In warm
water two hours, or until the strength
1s entirely extracted, and add the
cream Of tartar; then wet tho garmant
In clean water, wringiug out quite dry;
put It into the dye, bring it to . soald.
ing heat and let it remain feW min.
utes, stirring all the time, when it win
be finished. LII lighter color Il peed.
ed, use leee cochineal; If darker, more.
the shade depending upon tho Quanu-
ty Of cochineal used. A cheaper dyo
may be obtained by substituting mad.
der for the cochineal.
BREAD.-To be set at 4 o'clock p. m.
Three eggs, three scant tablespoonful
Of brown sugar, eight table.spoonfu1s Of
-four beat the eggs and sugar; stir in
the flour, quart Of lukewarm water, .
little salt and q cents worth Of yeast;
cover it to rise at 10 O'Clock ct night
take five quarts of sifted -four, put In it
small piece of butter, and knead we'll
into dough set it away for the night;
spread it with butter before putting it
away to prevent it getting hard crust,
which impedes it's rising all it requires
in the morning is putting into the pans.
WOOD ashes will decompose bones.
Expose to the weather q barrel filed
with alternate three-inch layers Of bro
ken bones and ashes for several months,
when, on examination, the bones will
be found to be reduced to . jelly-like
substance, forming phosphate Of potash,
one of the most powerful as well % last
ing fertlizing materials known, and one
which, when exposed to the sun for
few days, may be easily reduced to pow
der the very best condition for apply
ing to the land. Do not hurry the op-
Grafton, but save all the bones and let
time and wood ashes convert them into
rich manure.
An agricultural writer says his advice
to farmers is to try and keep of disease.
Keep hogs in clean, good fields give
them access to good water. In tho dry
est part of the field provide good shelter
both from sun and rain. In trouRhs
near their resting:places, two or three
times each week, place composition Of
salt, soda, red pepper, and ginger. To
four parts Of the frst two articles. edd
one part Of latter: Common rcd pepper
will answer, we'll pulvezi1ed, and alf the
ingredients thoroughly mixed. This il
no remedy, but preventive of the in.
furious effects of the foul gases and tho
pestiferous filth in which hogs have been
allowed to wallow.
CrIRoN OAKr.-How to keep the cit
ron from falling to tho bottom Of the
cake.) One cup Of butter, two Of sugar,
three Of -four, four eggs, and one cup Of
two Of cream Of tartar and one pinch Of
salt. Make the cake ~ above, put in
the pan, cut the ciron thin, put II in the
cake eudwise. push down until tho bat
ter covers citroo.
T0CLEAH DrcANrRRa. When makino