Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1882-02-23
HOUSEHOLD RECIPES

M
Ios2EsroRE Gilt FRAME r.
places Is the frame that have become
pare re-, WIN !. bit Of isinglass dissolved n
a niue spl pm of alcohol, and let il get
very nearly orys then apply gold Leaf
ana press gently bVt firmly with a hall
OF cotton. To keep gilt frame hr;o Dci
wash IT over with copafsarnisb ns; ne,
fine brush for the pufnose us ny.
specks can be washed off and Iaaro
discoloration. "se no
STRAW BEDS FOR NURSERY usr T.
not ger orally known that cut s,r,m
makes a most excellent stuffing for haSs
used by children and infants. MaLes
case Of soft tick, obtain some no%
well-dried straw, have it cut in chat
cutter and fill the case moderately full
It makes an astopishingly comforta.
BILE bed, il very warm, and is much
more healthy for infants than a feather
bed. The idea is really a good one
and the straw beds are well worth the
attention of mothers.
SUGAR PIE.-Ingredients: Flour.
sugar, butter, one tablespoonful vine-
Ii "A
rich crust; line the pie pan. and sprin-
kle -four over the bottom Of the crust
until about quarter of an inch thick >
same amount of sugar; mix this to-
gether thoroughly; add small lump of
butter, then the vinegar; flavor with
lemon, and lastly enough warm water
to fill the pie pan over half full. Stir
carefully without breaking the crust,
and bake quickly. Only bottom
crust is needed.
TO MAKE TOMATO MEAT PIE.-Take
the remains of roast meats (roast beef
or other meats will answer); chop as
for hash, and chop three times as much
bread. Have peeled some tomatoes.
Take broad iron or tin basin and
grease it; then proceed to make your
pie. First put a layer of crumbs, then
thin layer of meat; slice layer of to-
matoes over the meat; season with salt
and pepper; then add other layers rs
before, and, lastly, cover the top win
the bread, and press all down smoothly
to form the upper crust. If you have
gravy pour over the pie to moisten the
beef, but avoid using too much fat; or
melt piece of butter in two cups of
water and little salt if you have no
gravy. Bake until the crust is brown
and the tomatoes are cooked in a mod
erately hot oven, and let it stand to cool
awhile before turning it out. If right
fully done up you will be surprised to
have SO nice dish from remnants.
The canned tomatoes are good in win
ter.
DIRECTIONS FOR VARNIsHING.-It Oft
en- happens with families residing at a
distance from cabinetmakers that GER
tain pieces of furniture become sadly
in need of new coats of varnish, and
there are many who think that nothing
more is necessary than to get brush
and make the required application.
But there are several things to be con-
sidered in the premises. In the first
place no work of this kind should be
done in temperature under seventy
five degrees Fahrenheit, otherwise The
moisture of the air will give the varnish
milky and beclouded appear
ance that can never be obviated
except by performing the task
over again in the right wap. The arti-
Gle to be vanished should be left in
room at the temperature above men,
toned for some time before commenc
ing operations, in order to drive away
all dampness. The surface should
then be smoothed, washed and rubbed
with chamois leather until thoroughly
dry. Then every remaining particleof
dust must be removed with clean
soft brush, and no oil or grease what
ever must be used. The varnish brush
may now be applied with long, straight,
even strokes, commencing about the
middle of the article and working
toward the edges. Exposure to mild
sunlight is the best method oe drying,
but care should be taken to avoid dust
ar drift of air. There is right way
to do everything, and any number of
wrong ways, but to secure the right
way have everything in readiness be-
fore setting to work, and then work de-
liberately, as if you counted on success.
Quick BREAD There amt no use OF
trying to make bread real light by any
other way than putting yeast into it
and going through the regular business
which taxes time. Now this here
quick bread answers its purpose, and
have been asked to give it, because
sometimes on yacht fellows grumble
at style bread, and though it does well
enough at sea it mightnt suit people
on shore. amt myself much of
hand at using soda, but if you haven't
yeast, nor the time TO let the dough
rise, you are obliged to use soda
if you don't want soggy bread.
You mostly has lemon
on board of a craft--which goes for
lemonade, or other things which is
stronger. Now, take three pints of
flour and mix-dry into two drachms of
super carbonate of soda, mix Just as
thorough as you can. Then take half
lemon, squeeze it, and be sure to
take out the pips, and mix this with
pint of lukewarm water; before you do
this have your oven up to baking heat
and pans all creased and ready; now
work away with your lemon JUICE wa
ter into the flour, and go for it just as
quick as you can; put your, dough IN
the pans and bake away, II the dough
ia rOlloh IN ton smooth 1T with your