The Osceola times., 1881-02-05
HONE TOPICS.
Plan for Doing Washing - Household
Recipes.
PLAN ron DOING A WASHING.

the management of the washer have
one home washing with wooden wringer
this does for my mangle-two INDIA
rubber wringers, three wash tubs, one
/ rinsing tub with a division in the center
to fix Il wringer, etc. two old saucepans
that are spoiled for cooking. to hold, say
| two or four pints these are TO boil soap
| in), one hair sieve, sundry mugs and
| pals, one stick to take the clothes out Of
! the machine, another for the copper, six
! clothes bags made from old cheese cloth
These are for boiling the clothes in. |
| double the cloth, make them twenty-four
! inches long have a cord run in the top
to draw up; this cloth answers well for
| boiling, as il is thin and strong. The wa
| ter goes through more quickly, and there
| is no fear of the boiling water springing
up to your face and hands while stirring
/ them round to prevent them burning.
| Never put more than one pair of large
sheets in one bag and six shirts into an
other Place as many bags in the copper
as it will conveniently hold, and never
boil cotton and linen together. Put each
boiling in co d water, with soap and COM
mon soda. never use washing powders
or dry soap for flannels or print dresses,
etc. | use bicarbonate of soda for white
flannels, and sometimes liquid ammonia
with the soap but the bicarbonate of
soda will not iniure the most delicate
colors if the water is not too hot as
strain the water through the hair sieve
after doing the flannels, To wash the
prints, etc. don't use ammonia; for the
tlannels | never rub the soap, but have 1t
all boiled, and find from experience it
answers better and is much more econ
omical For dark wooden hose, dresses,
blue serge suits, etc, never use soap, but
boil for five minutes some bicarbonate of
soda and wash with a machine, or rub
with the handle, then rinse in clean
water and stitlen with blue. ! have all
dark things dried as quickly as possible,
mangle them in towel before they are
dry, and iron until they are dry on the
wrong side. With regard to the buttons,
| have all mine put on the dress with
rings. Linen buttons / do not take off;
night shirts | make to slip over the head
and have stud for the neck. The day
and dress shirts | make with button
hole at the back of the neck for stud
instead of a button, so that ] never have
the trouble of sewing buttons on the
shirts when wanted. The white quilts
stitch round with the machine - old
sheets, too-and this makes them strong
er-not so easily torn on the line, and 1t
is never seen. Table cloths might be
done the same way.
HOUSEHOLD RECIPES.
SruFFIYG FOR ROAST TURKEY.-Chop
half-pound lean and half-pound fat pork
very finely, and mix with them four
ounces bread crumbs, a large teaspoon
of minced sage, blade Of powdered
mace, and salt and pepper to taste. Mix
with an egg. Sausage meat may be used
in place of the pork, and may be favored
with lemon peel and sweet herbs, accord
ing to taste
Swiss PuDDING.-Put layers of crumbs
and sliced apples with sugar between, till
the dish is quite full; let the crumbs be
the uppermost layer; then pour butter
melted over, and bake it, Or butter a
dish, strew bread crumbs thickly over it,,
add apples raspborrics, or any fruit,
sweetened, alternately with bread crumbs
until the dish is full; then pour melted
butter, or rather small Jumps Of butter,
over the top, and bake.
SPONGE CAKE-Take of powdercdlum
sugar the weight of six eggs in their
shells, and take half that weight of po-
tato flour; separate the whites from the
yolks of the eggs beat up the latter with
the sugar, adding the grated rind of one
lemon. Whisk the whites TO stiff
froth, mix the two together, and incor-
porate the potato flour with the mixture,
quickly and efTcctually. beating il all the
time with the egg whisk. PouI the mix
ture in a buttered mold, and bake it in
the oven until done. When cold turn it
out and trim it to make it stand even.
GERMAN PANCAKEs.-To the whites Of
six and the yolks Of twelve fresh eggs
add, by degrees, three quarters Of a
pound of powdered white sugar, one
quart lukewarm milk, half pound butter,
melted and nearly cold, a little good
yeast, and n wine glassiul of brandy; mix
these ingredients well together, and stir
in rs much flour rs will bring it to a stiff
batter. Let it stand covered beside the
fire for half an hour; roll il out; cut into
oblong or square pieces; put some jam or
marmalade over these, double them, and
after they have stood for twenty minutes
near the fire, fry them of a good color,
covered in boiling lard so that you have
not to turn them; sift powdered sugar
over them, and serve.
PoRTsLADE APPLE PrpDING-Pare and
core half Il dozen good apples, and boil
them in as little water as will cook them:
reduce the fruit to pulp; and the juice
of one lemon and about quarter of its
grated rind, and half a teaspoonful Of
fresh powdered ginger. Next, make a
mixture Of four well beaten eggs with
quarter-pound butter, warmed to iuidity,
and six ounces bread crumbs; moist su-
gar to taste-say four ounccs-and good
deal of nutmeg. Lastly, blend all to-
gether, and put into a dish which has
been buttered, aud spread over with
bread crumbs; then bake for one hour.
To serve, turn out of the dish and dust
with white sugar.
EMPIRES, RICE.-BOil three tablespoon
fuls of rice, picked and washed clean, in
pint Of milk, with sugar to taste, and
q piece Of vanilla; when quite done put
it into a basin to get cold. Make a GUS
tard with gill of milk and the yolks of
four eggs; when cold mix it with the rice.
Beat up in u froth gill of cream, with
some sugar and pinch of isinglass dis
solved in a little water; mix this very
lightly with the rice and custard; fill a
mold with the mixture, and sci it on ice
When moderately iced turn it out on a
dish to serve.
TURKEY TO RoAsT-Pluck the bird care
fully, and sngc all over with piece of
white paper, then wipe it with clean
cloth. Draw it and keep the liver and
gizzard. Wash the inside well, and wipe
s.,l Il 1. ~ IL