The midland journal. (Rising Sun, Md.) 1885-1947, 1885-10-16
The Household.

OhfCK M FAX 1O8 CA1w. 'kQ0 IAx OF
ehickens 10 said by o cake maker Of
great experience to be superior to she
finest butter for making the most deli
cate cake. If the fat Of boiled chickens
is to be used, cook them without salt,
and there viii not be the slightest favor
OF fowl. 4
How TO COOK PorAroEs.-Don't peel
your potatoes and throw away the best
part OF them, but prepare them nicely
with their coats on" steam them until
done remove their skins with knife
and fork; place in tureen or platter /;
spread butter on them quite freelYi
sprinkle with salt and pepper set IN
the oven one moment to melt the butter !
then pour over them liberal guam
tty of sweet cream serve Immediately.
WHEN HAlsD-FINIsHED walls have been
kalsomined, the soiled coats should be
washed or scraped off before new one
is put on. This is the most disagree
able part of the process. The furniture
should be covered, rs the lime makes
spots that are removed with difficulty,
especially upon black walnut.
HEAD CHEESE Take o hogs head.
ears and feet, and clean thoroughly;
boil them till you can pick all the bones
out chop the meat, add cup of win.
egar, Ii tie salt and pepper, and pack
in pan or cheese hoop; when cool it is
ready for use. 1t is very nice served in
elices cold for the tea-table, or fried for
breakfast.
CLEANING CELLARS. "A lot of rub bish
from unused or spoiled fruit and vege-
tables will inevitably accumulate in
farm cellars during the winter season.
This should be cleaned out and the
walls of cellars whitened with the first
approach of warm weather. At the
ordinary farmhouse cleanliness of the
cellar is essential to the making of first
class butter. Besides, nothing is more
injurious to health than the odors from
decaying fruits and vegetables.
CLEANING MATTING.-To clean and
freshen old mating rub it with cloth
wet in salt water, being careful not to
allow any drops of water to dry in the
mating, as they will leave spots diff
cult to remove. Heavy vanished fur
niture 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 a large needle and drawn
through to the other side
BEEF FOR ROASTING. IF your beef for
roasting does not seem rs tender as it
ought to be- it may be improved in this
way Put the meat in tureen, mix
salt, pepper, two tablespoonfuls of
chopped parsley, four sliced onions, the
juice of half a lemon, two bay leave,
and four tablespoonfuls of sweet oil
put half of the mixture under the meat
and half over it. Cover the tureen and
let the meat remain i'll it for two days in
winter and eighteen hours in summer.
CLEANSING WITH FLOUR. Slightly
soiled white wooden articles, knitted or
crocheted may be made to look as well
as new if they are carefully rubbed in
-four. Cover them with -four and rub
gently, rs if washing, until the flour
becomes dark Shake out the article
and rub in clean -four until all soil is
removed. Shake well and hang in the
wind until no atom of flour remains in
the wool. OF course one would not care
to cleanse in this way articles that are
worn next to the body, but for shawls,
capes and head coverings, flour answers
admirably.
BACON AND EGas.-A very nice break
fast dish is made from this recipe Cut
some bacon into small. thin squares.
put them into a saucepan and set over
gentle fire that they may lose some of
the fat. Place the dice on a warm dish
and put ladle of melted bacon fat into
the saucepan. Set it on the stove and
put in dozen of the squares of bacon.
Tilt the saucepan to one side and break
an egg in it manage this very carefully
and the egg will soon be cooked. It