The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1885-10-23
HOUSEHOLD HINTS.

Leather book-bindings may be re-
vived by rubbing them with white OF
egg.
The grated rind and the juice of an
orange add much to the flavor of GIN
ger cake.
Burnt lumber, with q little Venetian
red mixed with porter, makes a dark
oak stain.
Flat fish, as a rule, keep better than
round: they should be chosen for
their thickness rather than for their
size. t
Velveteen makes very handsome
table scarfs, 1t may be embroidered
in the same way as velvet and may be
lined with sateen.
Brass, when corroded and black
ened, may be cleaned with rot
tcn-stone, moisteded with oxalic
acid and water; polish with whiting
or silicon.
A sure test for eggs is the following:
Dissolve one ounce of salt in ten ounces
of water and put the eggs in.
Good eggs will sink and bad ones will
float.
Vegetables, when fresh, are crisp.
Cucumbers must be perfectly firm and
stiff. Celery breaks off clean when
fresh; if it is stringy it has been kept
too long.
In choosing mutton or veal from The
carcass the quality may be determined
from the fat inside the thigh. If there
be plenty of clear, firm fat there, the
meat is good.
4 fnru Jsnv.s nf np,rNnnn will ha
effectual in removing grease from the
dishpan, and it is Il good plan once in
a while to add Il little to the water used
to cleanse the sink.
While it is conceded by most cooks
that winter squash is best when baked.
it is always necessary to use Judgment
about it., for if the squash is very
dry 1t is rendered almost tasteless
by cooking. In this ease it should be
steamed.
Veal should have firm white fat and
the lean have Il pinkish tinge. If the
barbarism of bleeding has been prac-
ticcd, the flesh will be quite white.
Veal should be six or eight weeks old
before it is killed, else 1t is unwhole-
some. Too young veal may be de-
tectcd by a blush tint.
An old and reliable test for the pur.
ity of milk is to dip a smoothly-pol.
ished knitting needle into Il cup OF
milk and withdraw it in an upright
position. If the milk be pure n pendu.
lous drop of the liquid will hang to the
end of the needle; there will be nc
drop adhering to the needle if even a
small quantity of water be mixed with
the milk.
To clean and freshcn OLD mating
rub it with Il cloth we in salt water,
beng careful not to allow any drops
Of water to dry in the mating, as they
will leave spots difficult to remove
Heavy, vanished furni,.re should
never rest directly upon the mating,
for even good varnish, becoming soft
in warm weather will stain the straw.
Mating may be turned if the loose
ends of the cords are threaded in q
large needle and drawn through to the
other side.
Chickens prepared in this way are q
up two young chickens, cook them for
half an hour in a saucepan with little
bacon cut in dice, adding thyme, two
bay leaves, a small onion, parsley anC
a piece of butter, moistenlng will
white wine. Mix the yolk of three
eggs in half a cup Of cream and pou'
the mixture over the chickens. taking
the saucepan instantly off the fire
Arrange the pieces of chickens sym
metrically on Il dish and serve
In choosing fish see that the gill
are bright pink, the fins stiff, and tn,
eyes clear and full; the scales and Skin
must be bright. HOLSTERS and crab
must be hosen by their weight a
compared with their size. Whel
fresh, the tail of a lobster will qulckl,
spring back into position after it j
Strengthened. A medium-sized lobster
with narrow tail and heavy for 1t
size, will be found to be choice. II
buying part of a large fish, its fresh
ness may be known by the b!uisl
tinge OF the flesh ard the iridescenc,
of the cut part. II is not fresh if tn
flesh be yellow.
This dessert is easily made and j
very nice: One quart of apple saue
or eight tart apples stewed soft. witt
one cupful of water and strained. adj
mi cup of graduated sugar, half
Vi fdnlita OF lculou eA
tract and the yolks of four eggs, wei
beaten. Put the mixture in u buttere,
pudding dish and bake twenty minute
in - quick oven. Beat the four white
to a stiff froth and add two tablespoon
fuls of powdered sugar, Spread thi
over the hot pudding and brown Yer
lightly. Serve when ice cold. wit
sponge cake or delicate biscuits. !
may be eaten with cream.
Good beef, when fresh, has . fin
grain and is ola vcrmiiion color, wit
IL slight tint of purple on the cut SUI
face. II is firm, but tender to tn
touch and is so elastic that no man
is left after pressure from the finger
The fat is yellowish-white, like fires
| butter, and firm. Sometimes the lea
is slightly veined with fat, but it mus
have no flavor of suet The surfac
must be quite. dry when cut. scarcel
: moistening the finger. If IL clea
; knife be pushed up to the handle int
,, the raw meat, the resistance will /
! uniform if it be fresh; but, if some {
. the parts are softer than others, it ha
begun to dccompose. When beef
lean, coarse and strengthening, it
old and tough. Cow-beef is coarse
; looking and has white fat.
| A Shower of Birds.
Special to 81. Louis Globe Democrn
A terrific rain and wind storm swer
over Central Mississippi, on the nigh