Daily Republican. [volume] ([Wilmington, Del.]) 1874-1890, 1886-01-30
THE HOUSEHOLD.

To brighten the inside Of q coffee or
teapot fill with water, add small
niece Of soap and let it boil for about
forty-five minutes.
II may not generally be known that
il the saucepan in which milk is to be
boiled be first moistened with water, II
will prevent the milk from burning.
To clean black cashmere: Wash In
Ihot suds, with little borax i'll the
water-very blue and iron while
damp. 1t will look equal TO new.
Soft Gingerbread without egg).--
One tablespoonful butter, one table
spoonful ginger, one half cup Of brown
sugar. two cups molasses, two cups
water or sour milk, one and a halt tea
spoonful soda; do not STIR very long;
bake in moderate oven.
Pork Cake: Half pound OF salt
pork chopped fine, two cups OF molas-
SEES, half pound raisins chopped well,
1.-TWO teaspooniuls each q. Glove, all
lspice and mace, half tablespoonful OF
saleratus or soda, and -four enough 10
make stiff batter. The oven must
not be too hot.
Salad of Beets.-This salad is par
Iticularly good when both beets and
Ipo,atoes are new and tender. Boil In
Isalted water equal quantities of both,
land set ON ice 10 get cold. Just before
lserving cut them into thin but regular
lslices, dress with pepper. salt, oil and
Vinegar, and garnish with watercress.
| At a fashionable dinner, soup is the
first course. All should accept it, ever
liz il is a kind they 90 not like, anc
know that they will not touchi It, ScuE
lshould never be called for a second
thine. Take 1t noiselessly from thu
side of your spoon, and never tilt you
soup plate for the last spoonful
Pressed Chicken. the CHECKER
Into four parts, boil in as little water a
lpossible; when done tender take on
1.-The meat, but keep the broth boiling
lpick the meat from the bones, chop II
land add butter, pepper and salt. Tax
all fat from your broth, then pou
lover the chopped chickens. Thel
Ipress il and serve cold.
II Steamed Ham.-Soak and clean, th
Isame as for boiled ham; put into
Is,eamer, cover, and keep the waite
underneath boiling briskly. Allo,
Thirty minutes to pound; when nearl
Idone remove the skin, and place tn
lham in baking pan, pour over it
little vinegar and sprinkle with whit
: sugar: bake in the oven few minute
It'll nice brown. This is nice wa
: TO cook part of a ham; it wastes les
/ THAN when boiled,
Endive salad is wholesome and deli
:. Icate. II the curled endive be pre-
lferred, use only the yellow leaves, re
knowing the thick stalks and cutting
1.-The small oues into thin pieces. TIL
lsmooth endive stalk as well must b
. cut fine. 1t may be mixed with oil, vins
gar, salt and pepper and potat
: mashed fine, or with sour cream nike
with oil. vinegar and salt. Whe
linked with this last dressing is usua
lly served with hot potatoes.
81 To dye cotton goods black: Ft
y five-pound goods, boil them in
ldecoction of three pounds sumac
:, one. halt hour, and steep lively
!. Ihours; dip in lime water again fiftee
- minutes. Make a new dye with tw
d and one halt pounds logwood (boile
one hour, and dip again three hour
add bichromate potash, two ounces
the logwood dye, and dip one hou
Wash in clean cold water and d.
y in the shade. Only process for perm
nent black.
An excellent rice pudding is maj
-Iby this south German krcciept:
lquarter of pound of rice, the san
weight OF sugar, one quart of milk, OIL
lpint of cream, haitian ounce OF gela
q lime. Parboil the rice in water al
then cook It soft and thick in the mil
adding the sugar and some vanill
and, when nearly done, add the gela
tine which has been dissolved in
little water. When done set it ash
II Ito become cold. Beat the cream to
i. Istiff froth, and mix it thoroughly wi
y 1.-The cold rice. Put in mould viii,
has been moistened with cold wal
land set it in on the ice. A lique
glass of Muraschine may be added
Z the whipped cream. This amount
4 Isuiiicient for ten persons.
Ill How to Cook Vegetables. Potato
and many other vegetables are mu
/ lnicer steamed than boiled. 1t is
/ lcommon idea that it requires no ski
: to cook vegetables; but many dim
:. lis spoiled by neglect in this depa
Y Iment. Cook them till done, seas
well, use plenty of butter and ser
them hot if you wish them to be goo
In order to boil vegetables of q 60
} green color, put them on in boili
~ water and boil very fast; do not COY
Ill.,. - Aalra Alaar.a .nihk 40 an0n