The Osceola times., 1881-12-10
FOR THE HOUSEHOLD.
SECURING TIN.

y on writers on housekeeping are al
ways telling us poor, tired housekeepers
to keep our tin bright and shining" said
a jaded looking housekeeper to me the
other day. Now would like to have
some one'tell me how il is done; | think
that much securing of il takes a great
deal of time and much hard work"
think so, too, and however it may be
with others, ! preach-and practice
very little securing of any kind. Tin, If
never put into greasy dishwater, but al
ways washed in clean suds made OF
good soft soap, will remain bright a long
time, in fact will keep very to. cradle till
it is about worn out Whever do scour
tea kettles, tea pots, dippers or anything
which is tin, / prefer coal ashes for
Frightening to anything else | have ever
tried. The ashes must be first put
through fine sieve so that bits of coal
and all other hard substances may be
removed. After securing well in ashes,
wash in clean. hot soap suds wipe with
soft, damp cloth and your tin will look
nearly as well as new, besides it will not
grow dull 30 quickly as when secured
with other things. Coal ashes are nice
also for securing knives and forks of
steel, if washed and wiped Immediately
after rubbing otherwise it will incline
them to rust.
sEAsoNABLE RECIPES.
HAM BALLS -Mince very fine cold,
cooked ham-that which has been boil
ed is best-add an egg for each person;
stir little -four and make into ball. DIP
into egg and then into grated cracker,
and fry nice and brown.
CREAM CAKEs.-Into one pint of boil
ing water stir four ounces of butter, six
of -four, and when cool add five eggs
well beaten, and half teaspoonful of
baking powder; beat up thoroughly, and
bake in patty pans in very hot oven.
When cool, pull them apart and Till with
the custard, which you will make in
this way, One pint of boiling milk, one
cup of sugar, three beaten eggs, one-half
| cup of corn starch and favored with
lemon or vanilla, as preferred.
CHEAP GINGER CAKE.-One tea. cup of
brown sugar. one of molassas, two light
tablespoonsful of lard or clarified drip
pings, and two eggs, all beaten well to-
gether; then add teacup of milk, two
tablespoonsful of ground ginger, tea.
spoonful of salt. teaspoonful OF ground
allspice, a teaspoonful of mace and one
of cloves, three cups of -four, anda heap
ing teaspoonful of baking powder. Pour
Immediately into a hot, well.greased,
large baking-pan, ard bake in a quick
oven.
DRIED BEEF WITH EGGs.-For family
of four use nearly a pound of thinly-
shaved beef; if the beef is very salt, pour
over it some boiling water and let it
stand for few minutes, then drain off
| the water: have irying.pan well but
tered and Drowned, add the beef, cook a
few minutes, and add Just before taking
| from the fire two well-beaten eggs; mix
| them through the beefcook Just long
| enough SO that the eggs are not over
done. This makes very nice break
fast or lunch dish.
BOILED CHICKEN.-Stuff the chicken as
for roasting. A good dressing is made
by chopping half pint of oysters and
mixing them with bread crumbs, butter,
pepper, salt, thyme, and wet with milk
| or water. Baste about the chicken a
thin cloth, the inside of which has been
| dredged with -four, and put in 10 boil in
cold water with teaspoonful of salt in
| it. Skim while boiling. For moderate
hlZtu llbuI anu VI lNc
hours will be sufficient. Serve with
oyster sauce, or egg sauce. as you prefer.
STUFFED BEEFsTEAK.-Takea a "round
steak" weighing six or eight pounds,
| spread it out on the meat board and
pound carefully with the steak tender
err" Make a stuffing thus; Take bread
crumbs from the center of the leaf and
rub fine. Pit one-half cup of butter
into frying pan, and when hot add
| two medium-sized onions. minced quite
fine, and fry until soft, putting in ia
| blespoonful of water if there is danger
of scorching; add these to the crumbs,
| with a handful of salt, and saltspoonftil
of nutmeZ, making about quart of
stutfinp Spread it over the meat, and
commencing at one end, roll it into an
oblong roll. binding together with stips
of new muslin about half an inch wide.
Put some bits of butter in the bottom of
a baking-pan, and place in moderate
oven for one hour. Place on an oval
platter and garnish with balls Of mashed
| potatoes, Drowned in an oven. Stir the
gravy over the fire, adding water until a
proper consistency. This will be found
! the most delicious mode Of cooking a
tough steak. Serve either hot or cold, as
| desired.