The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-06-02
USEFUL AND SUGGESTIVE.

To make mint sauce take twotable-
spoons of green mint, cut it fine, add to
it two tablespoons sugar, and halt tea
cup of vinegar.
Cider jelly Get cider right from
the press before il is in the least fer
mented. Boil it in porcelain or brass;
do not add any fresh cider after it once
begins to boil. Therein lies the secret
if there is any. 1t does not require any
sugar.
1t is suggested that piece of char
coal, to be changed occasionally, should
be kept in refrigerators as purifier
Milk, butter and all strong-smelling
things, should be kept covered, espe-
cially where the water from the refrig-
orator is used for drinking.
Now is the time to get some coach
varnish and renew all your oilcloths.
Wash them clean, wipe dry, aud apply
a coat of the varnish. Be careful not to
step on them until they are dry. If
this is done every spring the oilclothes
will last twice as long as they will with
out it.
"A Mustard Plaster that will not
Blister.-Take the white of one egg,
stir in mustard until thick enough to
opAOdo hhSCA1y IuCu IdhO u lulu CAOlu 40
long again as you wish the plaster,
spread the mustard half the length, not
too near the edges, double the dry end
of the cloth back over the mustard and
apply warm.
Picked Cherries. as soon
as taken from the tree. Leave the
stems on. For every quart bottle allow
a ooffee-cupful of good vinegar, two
tablespoonfuls of white sugar, with 8
few whole cloves and sticks of CHINA
mon. Bring the vinegar, sugar and
spice to q boil, then turn into an earth
en- dish, strain out the spice and let get
cold. Nearly I'LL the bottles with cher
ries and pour the cold vinegar oveI
them. Cork tightly.
Harvest Cakes.-Take two pounds
of flour, and set the sponge with hall
of it, three tablespoonfuls of fresh
yeast, and half pint of warmed milk
cover, and in about half an hour add ,
quarter pound of sugar, two eggs, 8
quarter pound of currants, q quarter
pound of butter warmed, and the re
mainder of the flour, with warm mill
enough to make light dough. Let i
rise an hour, and then work it int
cakes, in about quarter-pound pieces
place them on a buttered tin to rise
and bake in quiet oven about tel
minutes. When baked, brush then
over with milk and sugar. Spice cal
be added, if approved: the currants cal
also be omitted.
To Wash Clothes Without Fading
Wash and peel Irish potatoes ant
| then CRATE them in cold water. Satu
rate the articles to be washed in thi
potato water and they can then b,
washed with soap without any runnin!
| of the color. This will set the color il
carpets if oil or grease is to be takel
out and the colors are apt to run. Thi
will set the color in figured black mus
lin, colored merinos, stockings, ribbon
and other silk goods. Often the potat'
water cleanses sufficiently without tn,
use of soap. In woolen goods it is nee
essary to strain the water, else tn,
particles will adhere; but this is no
necessary in goods from which the.
can be well shaken.
Bread Fritters.-Slice the brea,
and cut off the crust. the slices of uni
| form shape. Soak these in a custart
made ont of a cup of milk, one egg,
| little sugar and flavoring. Remov
them before they getso soft as to break
Dip each piece in rolled butter-crumbs
then in beaten eggs, and then bread
crumbs again. Fry in boiling lard to
golden-brown, and serve with lemol
sauce made thus: Cream together
cup of sugar and a half cup of butter
stir in beaten egg, half the grate'
peel and the juice of one lemon, and
little grated nutmeg. Beat hard; the
stir in half teacup of water. Do nc
beat again. Set in a bowl on top of tn
boiling tea-kettle until it thicken,
Stir and don't let it boil. Z.