Daily Republican. [volume] ([Wilmington, Del.]) 1874-1890, 1886-09-23
HOUsEH hold.

SoNUcu CuocpC CiOtus PAoHuSO 'NJ
charming draperies at very small cost.
When the edges ofcurtains are finished
with fluffy tassels, a pretty effect is
produced.
To clean black cloth or silk, SPONGE
with warm water or coffee and q little |
iron on the wrong side; i'll
the silk is thin. add q little sugar toI
the water or coffee.
Plain pudding Two eggs, cup of
sweet milk, 1 pint Of flour, 2 table |
spoonsful each of melted butter and
sugar, Q teaspoonsful of baking pow-l
der. Steam from 90 10 25 minutes,
and serve with sauce.
Spiced currants. Five pounds OIL
ripe currants, tour pounds of brown
sugar, one pint Of vinegar, one table,
spoonful each of cloves and allspice, al
little nutmeg; boil one hour, or until
quite thich
To use canned salmon. One can of
fish rubbed into a tablespoonful of
melted butter; add well beaten eggs,
u cup of fine bread or crackers
crumbs, pepper, salt and minced pars-
ley. Put into pudding mould latter
thoroughly beating tog their; boil or
steam an hour.
Tapioca cream-Cover tablespoons
full of tapioca with water and let it
stand over night, then pour off the
water, If any, and put into quart OF
milk, over the fire; when 1t boils stir
in the yolks of 3 eggs. Is cup of
sugar, and brown in the oven.
Lobster plain Separate body from
tail. break off the claws and crack
them at the joints without breaking
the meat; split the tail in halves. Ar
range neatly in a pretty dish with the
body in the middle. Garnish with
parsley. Serve with salad oil if you
wish; it can be spIinkled on the lob
stcr.
Cabbage salad - Two cabbages
chopped fine; sprinkle with salt; let
stand over night. One pint vinegar,
half cup of ground mustard, eggs.
Beat eggs thoroughly and add to boil
ing vinegar; pepper and salt to taste;
let all come to boil. Pour over cab
bage and stir thoroughly together.
Molasses fruit cake-Two cups of
molasses, each of butter, sugar and
sour cream, a teaspoonful of powdered
cloves, 2 nutmegs, 2 teaspoonsful of
soda, raisins and currants. Make
about as thick as cup cake. This will
make 2 cakes; the fruit can he omitted
as it is good without it.
Fish and rice--''Pick up" and bone
cod fish, be it either salt or fresh. Sea-
son and heat in stew-pan with a
piece Of butter the size of an egg.
, When hot add teacupful of cold
boiled rice and chopped boiled eggs.
Stir until thoroughly heated thr ugh.
Dish and serve with pickles.
/ Drowned butter.-Put / pound of
butter in frying-pa over clear fire;
when the butter smokes, have ready
and throw into 1t tablespoonsful OF
minced parsley, 8 tablespoonful OF
vinegar, salt and pepper and simmer l
minute longer. Most excellent upon
fish, either salt or fresh, or as sauce
tor clans, q1ahaugs, Holsters, scallops
or oysters.
Cherry tart-Beat the yolks of five
eggs with twelve ounces of sugar fol
thirty minutes Beat the whites of the
eggs to stiff froth, adding the grated
rind of lemon and six ounces o
sifted bread crumbs. Stir in the heater
yolks and sugar, and put half this wei
. mixed batter in buttered baking pan
stew with cherries that have beef
seeded; cover with the other halt tn
batter and bake in slow oven.
White Lemon Cream.-Boil the thil
peel of two lemons in one pint O
cream, strain, and thicken with tn
well-beaten ,yolks of three and tn
whites of four eggs, into which half
teacupful of white sugar has beef
beaten. Add half a saltspoonful o
salt, stir rapidly with the egg-beate
until nearly cold, and pour it int,
glasses or cups. This quantity will
fill six custard cups.
Raspberry Vinegar .-Take tire
pounds fruit, one quart good eide
vinegar, one pint of juice, one pount
of sugar. In deep earthen pan plac,
blc UcIllcS anu ViucRai, iet ehoih otah'
for three days and mash them thor
oughly. Ladle them out into point
: ed flannel bag; let it drip as much a
it will without shaking or pressing
When it will no longer drip measure
the juice into preserving kettle. d.
not stir. but when boiling hard stir il
J rapidly the sugar until dissolved. LIE
| the whole boil for three minutes, re
, move from the fire and when cool bot
, tie it. To pour it for drink, fill win
glass one-third with vinegar and fill
7 up with water; stir till thorough.
mixed.
To Clarity Soup,-Just before tn
soup boils the scum that has risen t
! the top during the progress of heating
should be carefully removed; littl
j, cold water poured in will assist tn
particles that compose the scum t
D rise. After the soup has been boile'
! it should be strained; this may be re
peated, then if the soup is not as clea
as you would like 10 have 1t, mix on
! egg and its broken shell with tea
cupful of cold water, then to this adj
about a teacupful of the hot soup, thel
stir it all into the boiling soup; let |
boil up well, then set the kettle upor
al L.. r Il.