Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-06-03

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- To Take Ink out Of Linen. dip the the
Ink spot .ia pure melted, tallow;g then
wash out the tallows and the ink will
come out with it. This. issaid to be :un-s
1al4tifngi3 - o4iiug t.s,Tf.,4 q o t1ss5 ~
4ETo Removei Rust froma Stovepipe.1
--Rub with linseed Oil Ca little goes a
goed way; build a slow fire till it is
dry. Oil in the spring to prevent it
from rusting. ai ~
= TO Clean Brass. or wash
it several times in sour milk or whey.
This will brighten it without securing.
1t may then be secured with wooden
cloth dipped in ashes.
.s-Itis not generally best to disturb
hen when her eggs are Matching. Let
her and her chicks alone until all are
Matched. The shells may be taken from
the nest, but do not remove the hen and
brood for few hours, or for night.
Glue, one-half pound dissolved in
three gallons of water. makes sizing
for white-washed walls that are. to be
papered. After scraping off sall the
loose lime apply the sizing with white
wash brush, and when dry paste on the
paper.
ALL sorts of vessels and utensils
may be purified from long retained
smells of every kind in the easiest and
most perfect manner by rinsing them
out well with charcoal powder after the
grosser impurities have been secured
off with sand and water.
Lemon Pies.-One grated lemon,
one teacupful of sugar, one tablespoon
full of corn starch, one teacupful of
water, one egg, and small piece of
butter. It can be baked with upper
crust, or use the yelks of two eggs fof
the pie, and the whites for frosting the
same as in the pudding.
-Tapioca Pudding.-Soak three Ia.
blespoonfuls of tapioca in cold water
over night. Boil one quart of milk in
a pail set in a kettle of water, then add
the tapioca, with the yelks of three
eggs, one tablespoonful Of corn starch,
a small teacupful of sugar, and pinch
of salt, flavor with lemon, pour into a.
dish, beat the whites of the eggs to a
froth. add two tablespoonful of sugar
for frosting, put it in the oven and let
it brown slightly. To be eaten cold.
-Rusks. ---One and a half pints -four
half teaspoonful salt, two tablespoon
fuls sugar, two teaspoonfuls baking
powder, two tablespoonful lard, three
eggs, one teaspoonful each extract nut
meg and cinnamon and one pint milk.
Sift together the flour, salt, sugar and
powder; rub in the lard cold; add the
milk, beaten eggs and extracts; mix
into a dough soft enough to handle;
turn out on the board; give quick turn
or two to complete its smoothness;
break off into small pieces; roll them
under the hand into small balls round
and about as large as a small egg; lay
in well creased shallow baking pan
very close together; wash over with a
little melted butter and milk; bake in
moderate oven about thirty minutes;
when cold sift fine white sugar over
them. #
For perfect mashed potatoes, pare
and boil them, and after every trace of
the water has evaporated, mash them
with your pestle still in the kettle over
the fire; they are naught if not kept hot.
Get out every suggestion of lump and
as you mash put in generous quantity
of fresh butter, and, if you have it, some
cream-f not cream enough milk to-
make the potato rich and moist. Salt
it to taste, and serve fresh and hot
piled up and smoothed over in hot
dish with little black pepper sifted on
top. Mashed potato which has stood on
the stove for a while before serving is
poor stuff. If you want the top brown
hold over it salamandcr or very hot
stove id-don't put the dish into the
oven, that only makes the contents
watery.
Preserved Strawberries To each
pound of the finest lump sugar put a
half pint of water, or, if preferred,
the juice of fresh red currants. Let
this boil, carefully skimming all the
time, until it begins to get thick and
has the appearance of returning to SUI
gar. Now, very carefullyput into each
pound of sugar one pound of fine fresh
picked strawberries, and let them boil
gently for quarter of an hour, or I'M
til the fruit appears to be done. Pour
the preserve into an earthenware pan,
taking care not to break the fruit, which
must be kept whole; allow it to stand
until the next day, when carefully drain
all the strip from the Strawberries. Put
the strip into the preserving kettle and
let it boil until it will jelly, carefully
skimming it, Now return the straw
berries to this jelly. and let them boil
gently from five to ten minutes. A
wooden spoon should be used for STIR
ring, as any metal other than silver in
lures the color, and there is besides less
risk of breaking the fruit with it. Put
the preserve in small glasses, let these
stand uncovered for week. If at the
end of that time the preserve does not
appear to be sufficiently set, the last
process must be repeated. There is
some prejudice against the use of TN
timed copper preserving pans, but,
properly used, there is no danger in
them. No preserve of red fruit can be
made with it's proper color in pan lined
with tin. as the action of acid on this
METALS TO produce ayiolet or purple
tinge.: EIf.jcopper, preserving pans are
kept scrupulously clean and the fruit is
not allowed to cool in them. there can
be no valid reason against their use.
Restoring and Fertilizing Orchards.
To reiuvenate old orchards, cut out
all the dvinSs EoOd. and three-fourthS