The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-11-24

benzine, ether, and milk soap, very
cautiously.
VEGETABLE CoLoRs, FRUIT, RED WINE
AND RED INK.-On white goods, sulphur
fumes or chlorine water; colored cottons
and woolens, wash with lukeworm soap,
I've or ammonia ; silk, the same, but
more cautiously.
Iron SPoTs AM BLACK SmK.-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 ALBUMN1oD Matters
Sleeping in lukewarm water. If pepsin,
or the juice of Garcia papaya, can be
procured, the spots are first softened
with lukewarm water, and her either of
these substances is applied.
GREAsE-White goods, wash with
soap OF alkaline lyes; colored cottons,
wash with lukewarm soap lyes colored
woolens, the same, or ammonia silks,
absorb with French chalk or fuller's
earth, and dissolve away with benzine
OF either.
T~ANNNa-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-Oh
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.
Aoms-Vinegar, sour wine, musty and
sour fruits-White goods, simple wash
ing, followed up by chlorine water.
Colored c~ottons, woolens and silks are
very carefully moistened with dilute
ammonia with the finger end. In case
of delicate colorsit will be found prefer
able to make some prepared chalk intoa
thin paste with water and apply it to the
spots.
D%IscoLoRED pianoforte keys-Should
the keys at any time become discolored
remove the front door, fall, and slip of
"oON 1ooS v tA1OAAs bhOa 4t4b
each key up separately from the front
lido not take them ort), and with a white
cloth, slightly damped with q little
c.ean cold water, rub each one separately
(white keys only dry off with a cloth
slightly warm. Should they be sticky
through children practicing after hand
ling sweetmeats, ETC., first damp the
cloth with q 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 TO have them properly whitened by a
practical man. If only slightly yellow,
keep clean and exposed well to the light,
and they will gradually improve.
RECIPES.
STEAMED PUDDINa.-One cupof sugar,
one-half cup Of butter, three eggs, one
cup Of milk, three heaping teaspoonfuls
of baking powder and three cups of
flour /; steam n hour.
GERMAN WAY OF Frying BEEFsTEAK.
Pound the cut steak 6 little, salt it and
fry quickly with hot lard on both sides.
Pour off the lard and place the steak on
the dish. Put into the pan some freah
butter and fry with it some finely cut
onions and pour this over the steak.
GERMAN WAY OF MAKING PorAro
SALm.-Take some small and long pota-
toes Qady fingers, if procurable) and
boil them unpeeled. Let them cool, peel
and cut into fine slices add a little hot
water, best vinegar, oil, salt, onions and
pepper to suit.
OUNCE JELnY-Take clean rice par.
ings and seeds. Put them in your porce-
lain kettle, cover with water and cook
until very soft, drain through a flannel
bag (without squeezing,) boil the juice
from twenty minutes to three-quarters of
AMOUR you can not tell when it is boiled
enough unless you cool a little of the
juice; do not put the sugar in until the
juice begins to be thick; skim off all
the froth that rises, for on this depends
the purity of the jelly.
FRIED STEAK AND ONIoNs.-Melt a
lump of butter in a frying-pan ; cover
the bottom OF the pan with onions sliced
very thin then lay the steak over them /;
when the onions are fried until they are
tender put the beef on the bottom of the
pan and cover it with the onions add
butter or lard as you need it. Liver
cooked in this way is nice also. When
it is done lay it on a platter and heap
the onions on the meat. A very little
gravy made in the pan in which you
have cooked the meat and onions is an
addition, but make only a little and turn
over the meat, seasoning it well with
salt and pepper.
PoTATo Subtitle potatoes are first
put into cold water in their skins, with
q good teaspoonful of salt added to q
dozen potatoes. They are then allowed
to boil up, and afterward left to simmer
gently until quite tender. When cold
they are peeled and cut up into rounds
as thin as possible, which are laid in a
dish, well seasoned with salt and pepper,
sprinkled with plenty of fnely-chopped
parsley, and then saturated with oil and
vinegar. In other salads, vinegar is
used in about the proportion of one to
four of oil /; but potatoes require a good
deal more-in fact, an almost equal
quantity of each, not less in any case
than three spoonsful of vinegar to four OF
oil. Those who like the flavor will find
thinly sliced onions, either spring OF
Spanish, or a very small piece of garlic,
finely shred, a great improvement to the
tastiness of the salad.
Carrying His Skeleton Outside.
The tortoise has not accomplished the
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