St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-06-28

I tine soaked and dissolved in a teacup of
boiling water. Add pint of whipped
cream and pour into moldS.
Bags of hot sand are much better than
bottles OF hot water to place in the beds of
inyalidS who require artificial heat. The
sand retains heat longer than water, and
sand-bags are more comfortable "bed fell
lows than bottles.
ChamOiS leather makes an excellent fill
tering medium. 1t should be previously
washed in soda solution to remove grease,
and well washed in water after each using.
Tinctures, elixirs, syrups and mucilages
will run through it in most satisfactory
and expeditions manner
Strawberry jam requires the best fruit,
ripe but fresh, dry and sound. Pick them
carefully and put them with the sugar, a
full pound to pound of fruit, in a pre-
serving pan. Simmer over moderate fire
for one hour without stirring. Put the
jam into jars, and, when cold, cover down.
A delicious way to serve frogs is to make
a fricassee and season it with very little
tomato catSup. When they are broiled it
must be done with extreme care. A favor
tie way is to dip them into boiling lard
just long enough to cook them, and remove
with skinner, and lay upon a cloth, so
that all supertluouS grease will be alb
sorbed.
Sulphuric acid will remove spots from
brass that will not yield to oxalic acid. 1t
may be applied with brush: but great
care must be taken that no drop of the acid
shall come in contact with clothes or skin,
as 1t is rulnous to garments and to cuticle.
Bath brick or rotten stone may be used for
polishing, the latter being preferable for
delicate work.
Small birds, roasted-Clean by washing
quickly i'll one water after they have been
drawn; season with salt and pepper; cut
slices OF salt pork very thin. and, with
small skeWerS, fasten a slice around each
bird; run a long skewer through the necks
of six or eight, and rest it on a shallow
baking pan; put into hot oven, or before
hot fire, and cook twenty minutes; serve
on toast.
If the kitchen floor is not of hard wood
have it painted. Venetian red, ochre or
raw sienna, ground in oil, are the best col
ors. They must be of standard make, and
it is well to give three coats at the first
time of painting. Two coats are absolutely
necessary. If the walls are painted, and
they surely ought to be, let coat of damar
varnish be applied. There will beno diff
Guilty then in keeping them sweet and clean,
as soap and water may be applied without
showing streaks.
Scotch short bread-Take ID pound flour,
1apound butter, u pound sugar; rub the
butter into the flour. then add the sugar
Ito be done on the board with your hands,;
it necessary moisten with little milk, di-
vide it in half, work each part into fiat,
round cake with your hands; not less than
three-quarters of an inch thick; pinch the
edges and stick caraway seeds or carda-
mons well in, all over the tops; bake in
tins very little creased.
Always wash the pods Of peas before
Smelling, and then boil the shells with
them to give added richness to the juice.
In the country good cooks boil the tender
tops of pea vines with the peas, to make
them look green and give fuller flavor.
Beef tea, either hot or cold. made from
the extract, favored with celery salt, is
served at some lunch tables instead of tea
or coffee on hot days. A cup of this, or a
glass OF orange phosphate, taken when
one is limp or faint between meals, will
Danish the worst terrors of warm weather.
People make a mistake when they quit
eating in summer because the appetite
turns from heavy fare. One needs strength
for the demands hot weather makes on vi
tality, and care must be given to supply
light but very nOurishlng food.