McCook weekly tribune. (McCook, Neb.) 188?-1886, 1885-04-30
HOUSEHOLD HINTS.

1 >,
| ger cake.
Burnt lumber, with little Venetian
red mixed with porter, makes Il dark
oak stain.
Flat fish, as rule. keep better than
round they should be chosen for
their thickness rather than for their
size.
Velvetcen makes very handsome
table scarfs. 1t may be embroidered
in the same way rs velvet and may be
lined with sateen.
| Brass, when corroded and black
ened, may be cleaned with rot
ten-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.
| A few drops of ammonia will be
| effectual in removing grease from the
dishpan, and it is good plan once i'll
a while TO add 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 case it should be
steamed.
Veal should have firm white fat and
the lean have pinkish tinge. If the
barbarism of bleeding has been prac-'
ticed, 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-
tected by blush tint.
An old and reliable test for the pur-
ity of milk is ITO dip a smoothly-pol-
ished knitting needle into cup of
milk and Withdraw it in an upright
position. If the milk be pure a pendu-
Ious drop of the liquid will hang to the
drop adhering to the needle if even
small quantity of water be mixed with
| the milk.
To clean and freshen old mating
rub it with cloth wet 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 furniture 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
large needle and drawn through to the
other side.
Chickens prepared in this way are a
change from the usual fricassee: Cut
up two young chickens, cook them for
| half an hour in saucepan with Il little
bacon cut in dice, adding thyme, two
bay leaves, small onion, parsley and
piece of butter, moistenlng with
white wine. Mix the yolk of three
eggs in half a cup of cream and pour
the mixture over the chickens, taking
the saucepan instantly off the fire.
Arrange the pieces of chickens SYM
metrically on a dish and serve.
In choosing fish see that the gills
are bright pink, the fins stiff, and the
eyes clear and full; the scales and skin
must be bright. HOLSTERS and crabs
must be chosen by their weight as
compared with their size. When
fresh, the tail of q lobster will quickly
spring back into position after it is
Strengthened. A medium-sized lobster,
with narrow tail and heavy for It's
size, will be found to be choice. In
buying part of large fish, its fresh
ness may be known by the blush
tinge of the flesh ard the iridescence
of the cut part. 1t is not fresh if the
flesh be yellow.
This dessert is easily made and is
very nice: One quart of apple sauce
or eight tart apples stewed soft, with
one cupful of water and strained. Add
one cup of granS lated sugar, half a
teaspoonful of Vanilla or lemon eX-
tract and the yolks of four eggs, we'll
beaten. Put the mixture in buttered
pudding dish and bake twenty minutes
in quick oven. Beat the four whites
to stiff froth and add two tablespoon
fuls of powdered sugar, Spread this
over the hot pudding and brown very
lightly. Serve when ice cold, with
sponge cake or delicate biscuits. 1t
may be eaten with cream.
Good beef, when fresh, has a fine
grain and is of a vermiiion color, with
slight tint of purple on the cut sur
face. 1t is firm, but tender to the
touch, and is so elastic that no mark
is left after pressure from the finger.
The fat is yellowishwhite, like fresh
butter, and firm. Sometimes the lean
is slightly veined with fat, but it must
have no flavor of suet. The surface
must be quite dry when cut. scarcely
moistening the finger. If clean
knife be pushed up to the handle into
the raw meat, the resistance will be
uniform if it be fresh; but. if some of
the parts are softer than others, it has
bepun TO decOmpOSe When beef is