Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-08-31
DOMESTIC.

has found extensive application III tam
ming, as it has been proved that it adds
materially to the elasticity and strength
of the leather. Especially has it been
found of great value in protecting leath-
er bands of machinery from cracking
and drying. The partially tanned leath-
er is immersed for a considerable time in
a bath of glycerine, by which the pores
are filed, and such an elasticity aud
softness is impaired to it that it Is rem
dered far more durable and lasting. III
order to prepare neutral guttaperchs
paste composition paste with glycerine,
take from three to four pounds of lamp
black, half pound of ivoryblack, cover
up in suitable vessel with pounds of
glycerine, 8 pounds of common syrup,
and stir we'll, until the whole is lntim-
ateIy mixed and free from Jumps. -Four
or FIVE ounces of gutta-percha, finely
cut, are to be put into a kettle, and after
melting must be mixed with twenty
ounces of sweet oil and dissolved, and
two ounces of stearine acid. While still
warm the gutta-percha solution must be
incorporated with the syrup and lamp
black, and after this is done ten ounces
of Senegal gum dissolved IN one and
half pounds of water il also added. In
order to impart an agreeable odor to the
mass, q little rosemary or lavender oil
may be added. In using, dilute with
three or four parts of water. 1t gives a
fine lustre to harness, makes the leather
soft and elastic, and being free from acid
adds very much to its durability.
Dorx, Drr,, prrrr,D,a Ona Oound
suet, one pound currants, one pound
stoned raisins, eight eggs, half OF a gra-
ted nutmeg, two ounces sliced candled
peel, one tesspoonful of ground sugar,
half pound bread crumbs, half pound
-four, half pint of milk. Chop the su-
ct finely; mix with it the dry ingredients;
stir these we'll together, and add the well
beaten eggs to moisten with. Beat up
the mixture, and should the above pro-
portion of milk not be fonnd sufficient
to make it Of the proper consistency, a
little more should be added. Press the
pudding in mould, tie it in Toured
cloth, and boil for five hours, or rather
longer, and serve with brandy sauce.
HARD MONEY CAKE. Gold Part--Take
two cups of sugar. a scant cup of butter,
and work together to q cream, then add
the yolks of eight eggs, four cups of
-four and one tablespoonful of corn starch;
one cup of sour milk, with teaspoonful
of soda in it, added the last thing. ex-
cept the flavor, which may be lemon
and vanilla. Silver Part-Take two cups
of sugar and one of butter, four cups of
flour and one tablespoonful of corn
starch, the white of eight eggs, one cup
of sour milk, teaspOonful of soda; flavor
with almond or peach. Put in the bak-
ing pan alternately one sp onfuI of gold
and one of silver.
| DANDELIoN TEA. Pull up six or eight
dandelion roots, according to size, and
cut off the leaves; well wash the roots
and scrape off little of the skin. Cut
them up into small pieces and pour on
one punt of boiling water. Let them
stand all night, then strain through mus
lin, and the tea Is ready for use. 1t
should be quite clear, and the color of
brown sherry. One wineglass should be
taken at time. The decoction Will not
last good for more than two or three days,
and therefore it must only be made in
small quantities.
PoTATo croquettes are nice for supper,
and are preferred by some people to the
much praised Saratoga potatoes. Take
two cups of cold mashed potatoes, two
eggs, lump of butter half the size of
an egg, salt and pepper to taste and half
a cupful OF fine cracker crumbs. Mix
well, roll with your hands on a knead-
ing board In round cakes or long ones,
scatter little flour on the board, drop
the cakes in hot lard and fry until they
are brown.
| MOCK MAYoNAIsE DRESSING: Beat
eggs very lightly (yolks and whites to-
gether), add 2 small tablespoonfuls of
mixed mustard, l tesspoonful salt, I
teaspoonful white pepper and very lit
tie cayenne pepper, tablespoonful
butter( r(hard), and nearly teacupful of
sharp vinegar. Cook these ingredients
in custard kettle, stirring until they
form thick custard. Be sure and not
curdle it.
MAoARoNI SoUP.-Six pound of beef
put into four quarts of water with one
large onion, one carrot, one turnip, and
1 uedu vi CeleIy. h1 DOIISu IllIe0 OT lOuE
hours slowly. Next day take off the
grease, strain cut the vegetables and
pour into soup-ketttle. Season with salt
TO taste. Boil one-hslf pound of maca-
roni until quite tender and place in the
soup. Pour over 1.-THE last thing
and serve.
| MACARoNP AND TOMATOES: Peel and
slice some fresh tomatoes. Stew them
with butter, salt and pepper ard few
spOonfuls OF strong gravy or stock; add
one rolled milk cracker. Pass the whole
through O sieve and mix with the boiled
macaroni. Cover the top with grated
cheese and a sprinkliug of fine bread
crumbs. Place the dish In the oven just
long enough to nicely brown.
Poor MANS FRUIT CAKE.-This cake
is excellent as well a. economical. Take
one and half cups of brown sugar, two
cups of -four, one of butter and one
of chopped raisins, three eggs, three
tablespoonfuIs of sour milk, half tea
spoon of soda, half cup OF blackberry
jam. Mix the sugar, butter and eggs
together first, then the -four and milk
and fruit. Bake In a moderate oven.
PINEAPPLE PE.-One large pineapple,
| nared and grated one cuD of su0ar one