The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1881-07-21
Valuable Receipts.

SOFT SoAP-Take six gallons OF
soft or rain water, add three pounds
of best hard soap cut fine }. one
pound salsoda, four tablespo6nfuls
of hartshorn boil the whole till per-
fectly dissolved pour into vessels,
and when cool it is fit for use. This
makes fifty pounds of fine jelly soap.
BAKED DUCK.-To cook a duck
satisfactorily boil it first, until ten
der this can be determined by try
ing the wing, as this is always a
tough part of foul. When tender
take it out, rinse it in clean water,
stuff and put it IN the oven for about
three-quarters of an hour, basting it
often. ay
Ice CREAM.-To each quart of
milk add four eggs and a half a
pound of sugar beat yelks and SUI
gar together; beat whites stiff, and
add. Have the milk scalding hot,
pour it over the sugar and eggs
beating all at the same time; then
put it on the fire again and as soon
as it thickens take off and strain into
freezer to cool. when cold add any
flavoring extracts preferred, and if
yOu wish, one pint of cream, and
freeze. Mash the ice in cloth-not
too fine of course-and mix plenty
of salt with it around the churn, be-
ing careful not to let salt get inside.
STEwED CUCUMBERS.-Cutt the GU
cumbers fully half an inch thick
right through put them in a sauce
pan, just covering them with hot
water, and let them boil slowly for
quarter of an hour, or until tender,
but not so as to break them; you
want now pint of good cream, and
put your cream, with ieaspoonful
of butter, in saucepan, and when
it is warm drop in the cucumbers I;
season with little salt and white
pepper, cook FIVE minutes, shaking
the saucepan all the time, and SERGE
hot. 1t is just as delicate as a spara-
gus, and a very nice dish indeed.
APPLE MARMALADE.-Pare, core
and cut the apples in small pieces (;
put them in water with some lemon
juice to keep them white; after a
short interval take them out and
drain them; weigh, and put them in
a stewpan with an equal quantity of
sugar; add grated lemon peel,
the juice of a lemon, some cinnamon
sticks and pinch of salt. Place the
stewpan over a brisk fire and cover
it closely. When the apples are re-
duced to pulp, stir the mixture
until it becomes of a proper consist
ency, and put the marmalade away
in small pots. .
PORTABLE LE1IONADE.-Press your
hand on the lemon and roll it back
and forth briskly on the table to
make it squeeze more easily, then
press the juice in a bowl or tumbler
meyer use tin-strain out all the
seeds, as they give bad taste. Re-
move all the pulp from the peels and
boil in water, a pint. for dozen
pulps, to remove the acid. A few
minutes boiling is enough; then
strain the water with the juice of the
lemons put pound of white sugar
to pint of the juice; boil ten min
utes; bottle it, and your lemonade
is ready. Put in a teaspoonful or
two of this syrup into glass of
water and you have cooling and
healthful drink. 10
To CLEAN WHITE SILK LACE
The lace is stretched over small clean
slips of wood to keep it evenly
spread out, laid over night in warm
milk, to which little soap has been
added, rinsed in fresh water, laid for
the same length of time in warm
soap I've, and finally rinsed without
any friction. Linen lace is best
cleaned by covering the outside of a |
large glass bottle smoothly with
stout linen or white flannel, upon
which the lace is sewn in number |
of coils, and over the whole some |
coarse open tissue is secured. The |
bottle thus dressed is allowed to
soak for time in lnkewarm soft |
water, and the outside wrapping is
then rubbed with soap and a piece
Of flannel. After this the bottle is
aid to steep for some hours III clean
soft water. tits then rolled between
Try towels, dipped in rice water,
md rolled again. Finally the damp
ace is unfastened from the bottle
md ironed between linen cloths.