Daily Republican., 1885-11-30
THE HOUSEHOLD

IT is said that furnished or rusted
brass may be restored by rubbing it
with fine emery cloth; or the article
may be dipped in diluted nitric acid,
then rubbed with sawdust, and finally
polished with "brassolinc.
Sauce for Roast Beef. Crate horse.
radish on crater into a basin, add
two tablespoonful of cream, with ALT
tie mustard and salt, mix we'll together,
add four tablespoonful of the best.vine
gar, and mix the whole thoroughly.
The.vinegar and creamarc both to be
cold
To Clean Paint.-Mix common whit
ing to the consistency at common paste
in warm water. Rub the surface TO be
cleaned quite briskly with piece OF
flannel dipped in the whiting, and
wash off with pure cold water. Grease
spots, etc, will be removed without
injury to the paint.
A correspondent asks if there be any
means of prevention for the emulation
of petroleum upon lamps. If the lamps
be carefully cleaned and wiped dry,
and the wicks turned down short dis
lance below the top OF the burners,
there will never be trace of oil upon
the outside OF the lamps.
Tapioca Cup Pudding.-This is very
light and delicate for invalids. An
even tablespoonful of tapioca. soaked
for two hours in nearly cup of new
milk. Stir into this the yolk OF fresh
egg, a little sugar, grain of salt, and
bake in cup for fifteen minutes. A
little Jelly may he eaten with it.
Nellies Corn Puding.-Grate twelve
cars sweet corn, stir into one quart of
milk, add four beaten eggs, two cups Of
sugar and tablespoonful OF salt. Pour
| the mixture into dish and put small
| pieces of butter on top bake three
| quarters OF an hour in II quick oven and
eat hot with butter.
| 4 rich buffet cover is made of ecru-
linen crash, with a branch OF orange
tree, with fruit and foliage embroidered
across one end, while on the other is q
cherry branch. Below the embroidery
is an cight.nch border Of drawn work
edged by an inch-wide piece of the
plain linen, this being bordered with a
iour-inch wide knotted fringe.
Tomato Soup. lone quart CaA Of to-
matoes; or twelve large ripe WMoes,
peeled and chopped boil an hour, then
stir in half teaspoonful Of soda; when
the foaming ceases add two soft crackers
rolled very fine, one quart OF milk, one
tablespoonful OF butter, salt and pep
per to taste. Cook fifteen minutes. II
too thick add milk or boiling water.
Bela de Riva is Spanish dessert ano
is made in the following manner: Beat
| fine in mortar three ounces of al
monds and mix with two ounces o
chopped almonds. Mixed halt u pound
OF butter with half n pound OF puIveri
| zed sugar; then add four eggs, stirring
thoroughly; next add the almond mix
ture and stir well together; add one
pound of sitted flour, mixing all very
smooth, Form into balls or cakes and
bake in a creased pan.
Picked Apples.-Choose green, hare
fruit if perfectly dry, windtall:
answer very we'll. Peel, core and
quarter if large divide again. Have
ready some vinegar in which ginger
allspice and blade OF mace have beer
well boiled. Lay your apples, few
at time, into your jar and pour OF
vinegar enough to we'll cover, ther
more layers and vinegar, dividing
your loose spice and scattering il
amongs; the apples. When your vesse
is full, cover down close, and in three
months you will have splendid
pickle. Some put the vinegar ON colo
and do not peel the fruit, but | prefer
boiling vinegar and the rinds removed
The fruit must be perfectly dry anc
also kept in dry place after picking
Bass, blackfish and bluefish are ex
cellent prepared au court bouillo n
Cleanse three pounds of fish and pu
in a fish kettle, just covering it will
cold water and gill OF vinegar. l
preferred, half white wine and waite
with one gill of vinegar may be used
Add three or four sprigs OF parsley, on'
of thyme, two cloves OF garlic, hal
q carrot, sliced, one onion, little tar
ragon, il you have it,one Glove and sal
and pepper to taste. Put the Kettle OF
the fire and simmer the contents unit
done. Dish the fish and serve warn
with caper OF anchoyy sauce or cur
| rant Jelly. ut Sducc Is oClN ia
sauce boat.
Fried chicken prepared in the So utl
German fashion and called in the dia
lect Back Haehnerl'' is relished b,
connoisScurs. After cleansing youn!
chicken hold it for minute in yer,
hot water, and then the same time il
cold water Cut it down the back will
sharp knife and remove the back
bone then cut each piece in halt
Sprinkle the quarters with Il little fin
salt, roll them in -four, dip them il
well beaten eggs, and then roll them il
bread crumbs, with which may b
mixed grated sparmesan cheese,
liked. Fry Immediately in plenty o
warm butter or dripping until deli
cate brown. Move the pan gent.
during the process, which require:
about four minutes, SO that there be n,
danger of burning. Lay the friet
pieces on some slices Of bread to absorI
any fat. Fry some parsley in butter
light yellow. Serve the chicken on
warm dish, placing the pieces SO the.
are higher toward the centre sprinkl
the fried parsley with little salt ant
arrange i: around tho pieces OF CHECKER
and place a nice bunch OF parsley o.
I A. L. 1s,l,