The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1880-08-26
HOUSEHOLD.

nut, four tablespO0nfuls of flour, OF
pound Of sugar, and. four eggs who
whites are beaten to froth. Stir IL
mixture well, aud drop on pans wit
: tablespoon.
How to Eat Pineapple.-Do nj
peel. Cut off the bottom. Insert
fork over one Of the lower "eyes," pre-
downward, and thus pull OFF lit
cone. The cones gradually torn o.
arc much softer than slices of pineaI
pie bit across the grain.
II. To Cook Satisfy. Wash the root
and as the outerskin is craped off thro'
the roots into cold water. They II
quire nearly an hours boiling in ple1
J ty of water. Throw in with them
little salt, q small piece Of butter, an
the juice Of half a lemon. Serve wit
rich gravy or melted butter.
Waterproof w hitewash. ha
bushel of lime with boiling hot w:
ter, and cover to keep in the stear
Strain and add five gallons of hot W.
ter, seven pounds of salt dissolved
hot water, three pounds of ground rit
boiled to paste and hot, half pou -
of Spanish whiting, and one pound
clean glue dissolved to thin past
Stir the whole, and keep it covered If
a few days. The whiteWash must /
used hot, but one pint Of it will cove
q square yard.
Cocoanut Pudding.-Three slices o
bread, soaked in one pint Of milk. Tai
six eggs-separate yolks from whit
Beat the yolks we'll into the breat
using one egg at a time, adding OF
ounce Of butter. Take half pound
dessicated cocoanut and mix with tt
bread, adding another pint OF mill
sweetening to taste. Beat the white
of the eggs to a froth, and mix wit
the compound just before baking. Pr
in a moderately hot oven and bake ft
one hour. 1t is rather rich, and lii
tie goes great way.
Chocolate Cream Custards.- t
boil quart of milk; mix with half
cup of cold milk, two ounces of CRATE
sweet chocolate, pour some of the boil
ing milk into it, and then poura all bac
into the pan of boiling milk, stirrin
it all the time when quite heated, an
about coming to the boiling point, ad
the yolks OF six eggs which have bee
beaten with a cup of powdered sugar
when these are nicely blended ad
three whites, beaten with a little va
nilla, keeping the three other white
for frosting; put in cups, and . tea'
spoonful OF frosting on the top Of o.
cup. ..s.:.',-. IT., TX s+@5
10 Renovate Black Goods.-Tak
one-f fifth of a pound Of extract of log
wood and one ounce of saleratus; pu
in boiler with ten gallons OF water
cold or hot; stand over the fire, an
when boiling hot put in tine goods
either wet or dry; let stand twent,
minutes, moving about occasionally
rinse in cold water until the good
drip clear, and iron Immediately. Thi
will be found most excellont recip
for restoring black goods Of any kin
that have become rusty Or brown
, cloth, cashmere, q waterproof, WOr
sted grenadine, OF any material tha
will not cookie in WetLing. Press O
the wrong side.
; To Dye Pink.-For every tire
!, pounds of material take three and
Aalf quarts of water, two ounces o
} cochineal and half an ounce OF cream
J Of tartar; steep the cochlneal in warn
water two hours, or until the strengt
is entirely extracted, anu add th
| cream Of tartar; then wet the carmen
in clean water, Wrinyins out quite dry
put it into the dye, Drlny 1t 10 scald
ing heat and let it remain a few min
l ules, stirring all the time, when it vii
5 he finished. 1fa lighter color is need
t ed, use less cochineal; ii darker, NOR
. the shade depending upon tho quaint!
! ty of cochineal used. A cheaper dy
may be obtained by substituting mad
dev for the cochineal.
/. BREAD.-To be set at o'clock p. I
= Three eggs, three scant Tablespoonful
: of brown sugar, eight tablespoonful
-four beat the eggs and sugar; stir
the flour, quart of lukewarm water,
!, little salt and cents worth of yeas
. cover it to rise at 10 o'clock at nigh
: take five quarts Of sifted -four, put in
= small piece Of butter, and knead w
: into dough; set it away for the nigh
= spread it with butter before putting
: away to prevent it getting hard cru
= which impedes it's rising; all it requi1
=, !" in the morning is putting into the pal
d WOOD ashes viii decompose bon
o Expose to the weather a barrel ill
l. with alternate three-inch layers Of b.
d ken bones and ashes for several montl
70 when, on examination, the bones "
8 be found to be reduced to a jelly-i
l. substance, forming phosphate OF potas
I. one of the most powerful as well as La
If ing fertilizing materials known, and
p which, when exposed to the sun TO
IS few.days, may be easily reduced to pc
g der the very best condition for app
y ing to the land. Do not hurry the I
st Grafton, but save all the bones and
or time and wood ashes convert them il
" rich manure.
!, An agricultural writer says his adv
re to farmers is to try and keep off disea
Ie Keep hogs in clean, good fields; g
r them access to good water. In the d
U, est part of the field provide good shel
ca both from sun and rain. In troul
ne near their resting places, two or tn
er times each week, place'a composition
sl- salt, soda, red pepper, and ginger.
ne four parts Of the first two articles, ,
~ one part Of latter. Common red pep
will answer, well p,llverized, and all
ingredients thoroughly mixed. Thi
a no remedy. but preventive Of the