Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1882-02-16
HOusekeeper's Help.

HOusekeeper's Help. 5g
To CLEAN GLASS GLoBEs.-If the
globes on a gas fixture are much STAIN
| ed on the outside by smoke, soak them
in tolerably hot water, in which little
washing soda has been dissolved. Then
put teaspoonful of powdered ammo
nia in a pan of lukewarm water, and
with hand-brush scrub the globes un.
til the smoke-stains disappear. Rinse
in clean, cold water. They will be as
white as Il new.
BRoILBo TRIPE.-Cut up honey. comb
tripe into pieces from three to four
inches wide; rub little oil or melted
butter over them, dredge them in -four,
and broil over charcoal fire; squeeze
little lemon juice over each piece,
and serve. Never broil over hard
coal fire; the gases arising from the
coal spoil the flavor of the tripe, max
ing it ind:gestible and unpalatable.
PRESERVED ORANGE PEEL.-W eigh the
oranges whole, and allow pound for
pound. Peel the oranges neatly and
cut the rind into narrow shreds. Boil
until tender, changing the water twice,
and replenisning with hot from the ket-
tie. Squeeze the strained juice of the
oranges over the sugar; let this heat to
a boil; put in the shreds and boil twen-
ty minutes. Lemon peel can be pre-
served in the same way, allowing more
sugar.
TUBNIP SOUP. This soup should be
made all but adding the turnips,
the day before it is required.
Stew knuckle of veal, with an onion
and II bunch Of sweet herbs in six
quarts Of water; cover closely and stew
gently five or six hours put in cool
place; the next day remove the grease,
fat and sediment cut five or six tur-
nips into thin slices, and stew slowly in
the soup until tender; then add half
pint of cream thicken with little
flour and butter, and season TO taste.
| ORANGE PIE AND PUDDING = Une
[ pound of butter, one pound Of sugar
beaten to cream, one glass of brandy,
wine, or rose-water, ten eggs beaten to
a high froth, halye two oranges. and
boil the rind until it is tender, change
the water two or three times while it is
boiling, then beat it iii mortar apd
squeeze the juice in, together with the
rind of the lemon grated and the juice
of the same; mix all well together with
the other ingredients, and bake in
puff paste without an upper crust; half
this quantity is sufficient for two ordi-
nary sized pies. a
ONE QUART OF JELLY.-Onc quart of
water, one and a half ounces of gela-
tine, eight ounces of sugar, one or two
lemons, one teaspoonful of whole mix
ed spices, two whites of eggs ard the
clean shells. But cupful of water
more must be added to allow for evap-
Grafton and loss, unless it is intended
to add half pint of wine to the stock
jelly produced. For jellies to serve or
dinarily for dinner, pour them in bright
pans, an inch or more in depth, and
when set cnt out little diamond shaped
blocks and serve two such pieces of diff
ferent color in the same saucer.
CHOCOLATE CREAA.-Soak one-fourth
pound of chocolate in water until per-
fectly soft Dissolve the gelatine in
boiling water. Yolks of six eggs. Mix
chocolate with one and one-half pint of
milk, one cocoanut, two spoonfills of
sugar, one small tablespoonful of starch
previously mixed with a little milky
Stir fast over quick fire until it boils.
Cool little and mix with the eggs well;
then throw all together in the pot.
Beat the whites very stiff and stir in
with the rest. Put in the gelatine.
Pour in the mould; put on ice. Whip
one-half pint Of cream, spread over top
and sprinkle on cinnamon.
DIFFERENCE IN THE RICHNESS OF
| EGGs.-The white portion of different
eggs may be almost pure albumen in
both instances, in chemical point of
view. Every one who has taken obser-
vations concerning the taste of eggs
after they have been cooked, knows
that there is an immense difference in
their flavor. Hens fed on clear, sound
grain, and kept on clean grass, will
produce much finer favored eggs than
hens that will have access to the stable.
Hens feeding on fish and onions will
flavor them accordingly, the same as
COWS eating onions or cabbage or drink
ing offensive water impart bad taste
to the milk or butter. The richer the
food the richer the color of the eggs.
Wheat and corn will give eggs the best
color, while buckwheat will make them
celoress, rendering them useless for
some confectionery purposes. Fresh
meat milk, scraps of bread and other
garbage of similar character will
make eggs of the richest quality