The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1881-11-24

cautiously.
VEGETABLE Co1oRs, FRUIT, RED WINE
AND RED INK.-On white goods, sulphur
fumes or chlorine water; colored cottons
and woolens, wash with lukeworm soap,
lye or ammonia /; silk, the same, but
more cautiously.
IRON SPors AND BLACK SnK.-White
goods, hot oxalic acid, dilute muriatic
acid, with little fragments of tin. On
fast-dyed cottons and woolens, citric
acid is cautiously and repeatedly ap-
piled; silk, impossible.
BLOOD AND ALBUMIN1oD MATTERS
Sleeping in lukewarm water. If pepsin,
or the juice of Carica papaya, can be
procured, the spots are first softened
with lukewarm water, and then either of
these substances is applied.
GREAsK-White goods, wash with
soap or alkaline lyes; colored cottons,
wash with lukewarm soap lyes; colored
woolens, the same, or ammonia silks,
absorb with French chalk or fullers
earth, and dissolve away with benzine
or either.
TANNING-From chestnuts, green wal
nuts, etc., or leather-White goods, hot
chlorine water and concentrated tartatic
acid colored cottons, woolens and silk,
apply diluted chlorine water cautiously
to the spot, washing it away and re-
applying it several times.
TAR-Cart- wheel grease, mixtures Of
fat, resin, carbon and acetic acids-On
white goods, soap and oil of terpentine,
alternating with streams of water |;
| colored cottons and woolens, rub In with
lard and let lie, soap and let lie again,
and treat alternately with oil of turpen-
! tine and water; silk the same, but more
carefully, using benzine instead of oil of
turpentine.
AcIDs-Vinegar, sour wine, musty and
sour irnits-White goods, simple wash
ing, followed up by chlorine water.
very carefully moistened with dilute
of delicate colors it will be found prefer
able to make some prepared chalk into q
thin paste with water and apply it to the
spots.
DIsCoLoRED pianoforte keys-Should
the keys at any time become discolored
remove the front door, fall, and slip OF
wood just over them, then lift
each key up separately from the front
(do not take them out), and with a white
cloth, slightly damped with q little
c.ean cold water, rub each one separately
(white keys only dry off with q cloth
slightly warm. Should they be sticky
through children practicing after hand
ling sweetmeats, ETC., first damp the
cloth with little spirits of wine or gin.
On no account use soap or washing pow
der. If the keys be very yellow, the
only thing to be done, if too unsightly,
is 20 have them properly whitened by d
practical man. If only slightly yellow,
keep clean and exposed well to the light,
and they will gradually improve.
RECIPES.
STEAMED PUDDNa.-One cup of sugar,
one-half cup Of butter, three eggs, one
cup of milk, three heaping teaspoonfuls
of baking powder and three cups ol
flour ; steam one hour.
GERMAN WAY OF FRYING BEEFsTEAK.
Pound the cut steak e lit -le, salt it and
fry quickly with hot lard on both sidea
Pour off the lard and place the steak or
the dish. Put into the pan some fresl
butter and fry with it some finely GU
onions and pour this over the steak.
GERMAN WAY OF MAKING PorATc
SALID.-Take some small and long pota,
toes Qady fingers, if procurable) and
boil them unpeeled. Let them cool, pee
and cut into fine slices, add little hot
water, best vinegar, oil, salt, onions and
pepper to suit.
OUNCE JELLY.-Take clean rice par
ings and seeds. Put them in your porce
lain kettle, cover with water and cool
until very soft, drain through flame
bag (without squeezing,) boil the juic,
from twenty minutes to three-quarters o
an hour you can not tell when it is boilet
enough unless you cool little of tht
juice; do not put the sugar in until tn,
juice begins to be thick; skim off al
the froth that rises, for on this depend,
the purity of the jelly.
FRIED STEAK AND ONIONS. Melt
lump of butter in n frying pan cove
the bottom of the pan with onions SLICED
very thin then lay the steak over them
when the onions are fried until they ar,
tender put the beef on the bottom Of tn,
pan and cover it with the onions ado
butter or lard as you need it. Live
cooked in this way is nice also. Whel
it is done lay it on a platter and heal
the onions on the meat. A very ittl
| RldNJ ulttuC Al bhiO pbA Ill ml1Cd ~
have cooked the meat and onions is al
addition, but make only arlittle and turl
over the meat, seasoning it well will
salt and pepper.
PoTAro SALAp.-The potatoes are frs
put into cold water in their skins, witt
a good teaspoonful of salt added to
dozen potatoes. They are then allowe
to boil up, and afterward left to simme
gently until quite tender. When coll
they are peeled and cut up into round
as thin as possible, which are laid in
dish, well seasoned with salt and pepper
sprinkled with plenty of finely-choppe
parsley, and then saturated with oil an
vinegar. In other salads, vinegar j
used in about the proportion of one
four of oil but potatoes require goo
deal more-in fact, an almost equa
quantity of each, not less in any cas-
than three spoonsful of vinegar to four {
oil. Those who like the flavor will fin
thinly sliced onions, either spring G
Spanish, or very small piece Of garlic
finely shred, great improvement to til
tastiness of the salad.
Carrying His Skeleton Outside.