Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1881-11-18
HOUSEKEEPER'S HELP.

IARRAGoN NINGEAR.-Take some
tarragon: let it dry in the sun. mt il
INTO Jar, which fill with vinegar. Let
1t lnfuse for a fortnight, then draw II
OIL express all the LIQUID from the dreps
and filter the whole; bottle it. cork II
tightly, and keep in cool place.
CREAM OF TARTAR.-To one Quart of
hour add two teaSpoonfulS of cream of
tartar and one of saleratus, mix with
new milk; mix the cream OF tartar and
hour well together, and dissolve the
saleratus In the milk. A little piece of
butter improves them. Salt to the
taste.
CAKE or FRUIT SANpwIcHR.-Four
eggs, their weight in flour, sugar and
butter; warm the butter and beat il TO n
cream; then stir the -four and sugar
into i gradually, beat up the eggs and
str them in. Beat the cake well for
halt an hour and bake in rather quick
oven. II for sandwiches slice the cake
IN half and put preserves between.
PlGEoNS on ToAsr.-Split some Young
pigeons down the back. wipe them.
season with pepper and salt, rub with
butter, sprinkly lightly with -four, and
broll over = clear fire. Toast some
neat, thin slices Of bread, butter them
thlckly, and put pigeon on each slice,
arranging about them some sprigs of
fine watercres>
SCALLoPEp PoTAToES. some
cold mashed potatoes. left from day
before or meal before, butter Your baI-
ing dish, put layers of potatoes, some
rolled cracker, bits of butter. salt and
pepper(neyer forget the saltl. When
Your dish or pan is full pour milk over
to cover, bake till brown. serve hot; it
nice relish and enjoyed for breakfast.
IMITATION STAINED GLASS.-A very
admirable imitation of stained glass
for windows can be produced by past
ing over common windows thin sheets
Of silk paper printed III brilliant oil
colors, tasteful in design. The effect is
said to be fully equal to the finest col
ored glass, and the cost Il tride. This
will open new field to ameteur lady
artists even more fascinating than chi
ma painting
HASTY PUpDING.-Place on the stove
q pan containing six teacupfuls of sweet
milk. Beat two eggs well, and add one
teacupful of milk, six tablespoonfuls Of
flour and a little salt; beat we'll togeth-
er, then stir it in the milk on the stove
just before or as it begins 70 boil. When
as thick as mush put in creased cups
to mould. Made in the morning and
eaten with sweetened ere for dinner
1t IS excellent. am
HoREHovSD CANp1.-Prepare a strong
detection by boiling two ounces
of the dried herb III pint and half of
water about half an hour; strain this
and add three and one half pounds of
brown sugar; boil over n hot fire until
1t reaches the requisite degree of hard
ness, when it may be poured out in fiat
tin trays, previously well creased and
marked into sticks or squares with a
knife rs II becomes cool enough to re-
tain its shape.
OYSTER CATsuP,-One quart of oys-
tiers, one tablespoonful salt. one table
spoonful cayenne pepper, one table
spoonful mace, one teacupful cider
vinegar and one teacupful sherry. Chop
the oysters, and boil in their own lio-
uor with the teacupful vinegar. skim
ming the scum as it rises. Boil three
minutes, strain through hair-cloth
and return the liquor to the fire; add
the wine, pepper, salt and mace. Boil
fifteen minutes, and when cold bottle
for use
How To KEEP LAID HARD AND
SwEET.-When the scraps are Just be-
ginning to get brittle and brown, put
in tablespoonful Of fine salt to quart
of the hot lard, and there will be no
trouble; the lard will keep perfectly
sweet for any length of time, and the
salt does no possible harm to any kind
of cookery. A person can easily Judge
of the quar- yity of lard if they know
how much the kettle holds. 1t makes
the lard winter and harder aside from
pseserving it sweet. 1t must cook a
little while after adding the salt. That
designed for summer use should be
either kept i'll tight earthen jar or u
tin bucket with Il cover. To restore
lard that is n trihe tainted, put the
lard into an iron kettle, and cut up
salt pork in thin slices-about one-halt
pound of pork to gallon of lard; add
two spoonfuls Of salt, and let it cook till
the pork is crisp; take out the slices Of
pork and turn the lard into your jar,
and you will never know that it has not
always been sweet. But it is better to
salt in the first place, as it saves much
trouble and time.