Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1883-05-22
HOUSEHOLD.

A White Knitted Shawl.-A white
knitted shawl can be cleaned, without
making it yellow, by rubbing it thor
oughly with dry -four.
To Wash a Knitted Shawl
enough warm water, not hot, and rub
about an ounce of soap in it; lay your
shawl on it and poar over it a table
spoonful of magical mixture. After
letting it lie ten minutes, rub it out OF
this and rinse out Of cold blued water
and hang in the wind to dry quickly.
Remember that old newspapers will
put the finishing touch to newly
cleaned silver, knives and fork, and
tinWare better than anything. Rub
them well and make perfectly cry.
They are also excellent to polish
stoves that have not been Dlackcncd
for q length Of time.
Black Bean Soup, I.-One quart Of
black beans, soaked over night, boiled
until soft, and mashed through a COL
ander: have ready two quarts Of stock
made from beet bones, add the beans
and boil about half all hour; put i'll
your tureen two hard boiled eggs cut
fine, slices Of lemon, half q teaspoon
tut brown sugar, pinch ofcloves Gin
namon, black pepper and salt, half a
dozen force meat balls size of hicko-
ry-nut, and glass Of sherry tea
spoonful of corn-starch adds rich
ness.
Black Bean Soup, II.-One pint of
black beans put to soak over night in
the morning put in a pot with four
quarts of water, three pounds Of beef,
two onions, two carrots, some parsley
and celery tops Let it cook slowly
all day and stand over night to get
cool. In the morning take off the fat
and strain through colander. Put
pinch of cayenne pepper and salt, two
.hard-boilcd eggs chopped fine, glass
of sherry Wine, and lemon cut thin,
i'll the soup tureen; make the soup
boiling hot, pour into the tureen and
serve Immediately.
Mushroom Ketchup.-Place agarics
Of as large a size as you can procure
(not worm eaten), layer by layer in a
deep pan, sprinkling each layer as it
is put in with little salt; the next
day stir them up several times so as to
mash and extract their juice, On the
third day strain OFT the liquor, mea-
sure, and boil for ten minutes, and
then to every pint bottle of the Ii
quor add one-half ounce of black pep.
per, one-half ounce Of bruised ginger
root, q blade Of mace, Glove or two
and a teaspoonful of mustard seed !;
boil again for half an hour, put in two
or three bay leaves, and set aside until
quite cold; pass through a strainer
and bottle, cork well, and dip the ends
in resin, A very little Chill vinegar
is an Improvement. Care should be
taken that the spice is not added so
abundantly as to overpoWer the true
flavor Of the mushrooms
Black Bean Soup, III.-The day be-
fore the soup is required, get shin of
beef have it cracked in three or four
places, put it into the soup kettle
early in the morning, with plenty of
water; let it cook and simmer all
day until the last minute before the
cook retires for the night, when she
must strain all bone and meat from
the liquor, cut up bunch Of soup
vegetables into it, and let them boil
an hour, then strain off. A quart of
black beans which have soaked all
night, and been boiled until they will
60 through a colander like q sort of
paste, must be added to the soup
very soon after the vegetables arc
strained from it. Then add salt,
black pepper, ground all-spice, cloves
and mace. The spices must be added
to suit taste; finally glass of Wine.
When the soup is in the tureen, cut
two hard boiled eggs and one lemon
into dice, and throw them lightly in
so that they will.res OH top as much
as possible, taking care that each per-
son gets some, as the lemon, especially
is very nice with the soup.