Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1880-05-22
FARM AND PRESIDE.

INK SpOu III pure melted IdllOW, lHeH
wash out the tallow and the ink will
come out with it. This is said to be un-
failing.
To Remove Rust from Stovepipe.
Rub with lnseed oil Ga little goes
good way); build a slow fire till it is
dry. Oil in the spring to prevent it
from rusting.
To Clean Brass.-Immerse or wash
it several times in sour milk or whey.
This will brighten it without securing.
1t may then be secured with woolen
cloth dipped in ashes.
The great secret in having lace or
thin muslins look clear and like new is
to clap them between the hands, shak-
ing and pulling into shape as they dry.
This removes the starch from the mesh
es and leaves them clear.
1t is not generally best to disturb a
hen when her eggs are Matching. Let
her and her chicks alone until all are
hatched. The shells may be taken from
the nest, but do not remove the hen and
brood for a few hours, OF for a 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 all 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 q small piece of
butter. 1t can be baked with upper
crust, or use the yelks of two eggs for
the pie, and the whites for frosting the
same as in the pudding.
-Tapioca Pudding.-Soak three ta-
| blespoonfuls of tapioca in cold water
over night. Boil one quart of milk in
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
dish, beat the whites of the eggs to
froth, add two tablespoonfuls of sugar
for frosting, put it in the oven and let
it brown slightly. To be eaten cold.
--Rusks. One and a half pints flour,
half teaspoonful salt, two tablespoon
fuls sugar, two teaspoonfuls baking
powder, two tablespoonfuls 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 q 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 Il 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 a lump and
as you mash put IN a generous quantity
of fresh butter, and, if you have it, some
cream-if not cream enough milk to
make the potato rich and moist. Salt
it to taste, and serve fresh and hot
piled up and smoothed overin hot
dish with little black pepper sifted on
top. Mashed potato which has stood on
the stove for Il while before serving is
poor stuff. If you want the top brown
hold over it salamandcr or a very hot
stove lid-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 su-
gar Now, very carefully put 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 MOTTO break the fruit, which
must be kept whole; allow it to stand
until the next day, when carefully drain
all the sirup from the strawberries. Put
the sirup 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 i'll
jures the color, and there's 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 un-
timed copper preserving pans, but
. properly used, there is no danger in
them. No preserve of red fruit can be
made with its proper color in a pan LINED
with tin, as the action of acid on this
, metal is to produce a violet OF purple
tinge. If copper preserving pans art
kept scrupulously clean and the fruit i;
not allowed to cool in them, there cal
be no valid reason against their use.