Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1882-02-24
HOUSEHOLD HELP.

Use FRESH WATER.-Water that has
stood IN an open dish over night should
not be used for cooking or drinking, as
1t will have absorbed many foul gases.
MoLASsEs CANDY.-An excellent re-
cipe for molasses candy is: One cup of
molasses, one of sugar, one tablespoon
full of vinegar, one of butter and one
teaspoonful of soda.
PICKING RAIsINs.- In picklingraisins
leave two pounds of large, fine raisins
on the stems; add one pint of vinegar
and half a pound of sugar, simmer over
slow fire half an hour.
CRACKER CREDIBLE CAKEs.-One pint
of cracker dust; the yoik of two eggs;
thin with milk, and when it swells add
more milk until Of the right consistency;
salt, and when ready t. bake add the
whites of the eggs beaten stiff.
DELICIOUS PUDDING SAUcE.-For a
simple and delicious pudding sauce take
two cups of powdered sugar and beat it
into the yolk of an egg. Into tits stir
gradually the white of the egg, beaten
previously very light. Flavor to suit
the taste.
LEMON BUTTER FOR TARTs.-Lemon
butter is excellent for tarts. 1t is made
as follows: One pound pulverized sugar,
whites of six eggs and yolks of two,
three lemons, including grated rind
and juice, cook ten minutes over a
slow fire, stirring all the while.
BANANA AND APPLE TARrs.-Make
crust of fine flour and fresh butter.
Make little crust, but make it good.
Slice apples fine and put in dish with
three or four bananas sliced, only adj
ding sugar and perhaps little syrup, if
you have it. Cover crust over fruit;
brush a little melted butter over top,
stew with white sugar and bake twen-
ty minutes or more, as required.
CAKE OR FRUIT SANDwIcHEs.-Cake
or fruit sandwiches are made thus: Four
eggs, their weight in -four, sugar and
butter; warm the butter and beat it to
cream, then stir the flour and sugar
into it gradually, beat .p the eggs and
stir them In. Beat the cake well for
half an hour and bake in rather quick
oven. If for sandwiches slice the cake
in half and put preserves between.
FHBERT TART.-Grind one half pound
of filbert kernels fine with orange flower
water; mix with one half pound of pow
dered sugar; add gradually eight yolks
of eggs well beaten, two ounces of flour
and eight whites of eggs beaten firm
spread this paste out into three layers OF
equal size, three-qnarters of an inch
thick; bake in moderate oven; spread
peach or apricot marmalade between
each layer, and ice with maraschino
icing.
BUCKwHEAT CAKEs.-One quart oil
buckwheat meal, one pint of flour, hall
a teacupful of yeast; salt to taste. Mix
the flour, buckwheat and salt with as
much water, moderately warm, as will
make it into thin batter. Beat it WELL
then add the yeast; when we'll mixed sci
it in warm place to rise. As soon as
they are very light grease the griddle,
and bake them delicate brown, but
ter them with good butter and eat while
/ hot.
IMITATION GROUND GLAss.-Cut from
tissue paper or thin white muslin fancy
figures, and then with transparent gum
fasten them upon the glass. These are
good for hall doors. The same end may
be obtained by applying to the windows
with brush hot solution of sal-am.
moniac, Glauber's salts or Epson salts
The crytalizations in the firsts will be in
straight lines: the Epson salts will pro.
duce four-sided prisms, and the Glau,
ber's salts six-sided ones: A perfect and
beautiful screen can be formed in this
| way.
To MAKE A RUG.-For a rug, use a
piece of small figured Brussels carpet
Around this place three rows of thick
cloth, cut in scallops 81 inches deep and
% wide. Make the first and third rows
of black cloth, worked on the edge oil
each scallop in buttonhole stitch, with
scarlet Germantown yarn. Make the
second row of drab cloth worked with
blue. Put strip of drab worked in
feather stitch with blue. Cover the
seam where the first row is sewed on
The whole is then sewed on another
piece Of carpeting to keep it in place
on the floor.