The National tribune., 1881-10-08
THINGS TO MAKE NOTE oF.

To KEEP CIDER FROM GETTING HARD.-It is
said that calcium sulphite of lime viii prevent
cider from getting hard. After the cider is thor
Oughly strained and barreled, add about one ounce
of suIphite to every eight gallons of cider. The
sulphite should first be mixed in about half gal
Ion of cider, and then pour the whole into the
barrel. Let the barrel stand with the bung out
for one week, and it may then he closed up, and
viii remain sweet all winter. The suIphite of
lime may be had of any druggist. and costs about
half a dollar pound. Be careful to get sulphite,
not sulphate. IfyOu put in too much it will make
your cider taste of sulphur.
VINEGAR PIEs.-One and hall cups OF good
vinegar one cup OF water lump of butter size OF
an egg, sugar enough to sWeeten to the taste;
flavor with lemon; put in stewpan on stove;
take five eggs beat the yelks with one cup of
water and two heaping teaspOOntuls Of -four;
when the vinegar comes to boil put III the eggs
and flour, stirring till well cooked; have ready
crust for four pies, put in the filling and bake;
beat the whites with two spoOnfuls of white
sugar to a troth spread on the pies when done,
and color in the oven. These are excellent.
MEAT PIE.-Take mashed potatoes, seasoned
with salt butter and milk and line baking dish.
Lay upon it slices Of cold meat of any kind; add
salt pepper, catsup and butter or any cold gravy
put in a layer of potatoes and another layer of
meat in the same way until the dish is full have
a layer OF potatoes on the top. Bake it until it
is thoroughly heated through.
RICE CHICKEN PIE.-COver the bottom of a
pudding dish with slices of brOiled ham; cut up
a brOiled chicken and nearly fill the dish; pour
in gravy or melted butter to fill the dish; add
chopped onions if you like, or little curry-pOw
der, which is better; then add boiled rice to fill
all interstices and to cover the top thick. Bake
it for one-half or three-quarters of an hour.
MAGIC PASTRY-Two tablespoonful of pound
ed sugar four of fine flour, two eggs. Mix
all together very smoothly and fry in lard
A NICE BIsCUIT.-One pint of scalded milk
cooled two quarts of sifted flour, three table
spoonfuls of shortening, one teacupful of yeast.
and little salt.
CHICAGO GRAHAM MUFFINs.-One pint of gra-
ham flour, one-half teaspOOnful of sugar, two tea
spoonfuls Of baking powder; wet with water to
make it soft as gingerbread.
SPICED APPLE TARTs-Rub stewed tart apples
through a sieve; Sweeten and flavor with mace or
cinnamon. Line soup plates with crust, fill with
the apple, and lay bars of crust a quarter of an
inch wide over the top of the tart. Bake till the
crust is done
RICE FRUIT PUDDING.-One large tea-cup of
rice, little water to cook it partially; dry; line
an earthen basin with the rice; fill up with quar-
tered apple, or any fruit you choose. Cover with
rice. Tie cloth over the top and steam one hour
To be eaten with sweet sauce. Do not butter the
dish.
DYsENTERY CHOLERA CORDIAL.-Two ounces
tincture cayenne, one ounce spirits camphOr, one
ounce tincture rhubarb, two ounces essence pep
permint two ounces best brandy, two drachms
laudanum Dose for adult, one teaspoOnful
every hour until relief is obtained.
A HEALING OINTMENT.-Put little beeswax
in a pipkin and add some fine olive oil; as it
meIts. add more, till the mixture assumes the
consistency of butter This is good for abraided
hesh-cuts, chilblans, or any broken surface which
requires to be healed, not drawn.
To REMOVE the sulphur OdOr of rubber goods,
take of caustic potash half an ounce water one
and half pints; dissolve and heat to boiling
Put the goods into this for few minutes, rinse
thoroughly, and dry.