Daily Republican., 1886-07-15
HOUSEHOLD.

CASTLE or oil soap cut up in small
pieces, three-quarters of a pint of
water, and boil for two or three min
qtes, then add five ounces of glycerine.
When cold, this fluid will produce the
best and most lasting bubbles that can
be blown.
Blackberry Brandy.-Two quarts of
the juice of blackberrles, one pound
lot loaf sugar, one half ounce OF nut
meg, one-half ounce of cloves, one
quarter ounce of pimento (the spices
are pulverized); boil together about
half an hour, and when cold add a
pint of the best brandy.
Invalid Apple Pie.-Slice up one or
more nice, tart apples in a saucer,
sweeten with white sugar and cover
with o moderately thick slice of bread
buttered slightly on the under side.
When the bread is Drowned, the apples,
IT OF tender kind, and thinly sliced,
will be done.
Cider Cake Five cups of flour,
three OF sugar, one of butter, five
eggs, two teaspoOnsful of soda dissolved
In two cups OF cider. Work the butter
to cream; beat eggs and sugar together,
pour the cider on the flour; spice to
taste. When the over is ready, mix
all ogether and bake.
Doughnuts.-Half a pint of sweet
milk, half cup of butter (scant), one
cup of yeast, salt; flavor with nutmeg
or cinnamon. Mix them at night.
In the morning, roll out and let them
raise until very light, and drop in hot
fat. They are very nice, alter they
are fried, to roll them in pulverized
sugar.
Hop Yeast.-Two tablespoonsful of
hops to q quart of water; let them steep
well; make thickening of six potatoes
ma shed fine, and three tablespoonsful
of flour worked into the potatoes; strain
the hop water upon it, stir it we'll, and
when cool add enough yeast to work
it. Bottle and keep in cool place.
! Potato Balls.-Mash boiled potatoes
till they are quite smooth; add little
salt, then knead them with -four to the
thickness required; toast on the grid
die, picking them with fork to pre-
vent their blistering. Eat them warm,
with fresh butter; they will be found
equal to crumpets, and much more
nutritious,
Mint Sauce. Choose fresh and young
mint, strip the leaves from the stems,
wash and drain, chop them finely, and
add two tablespoonful of pounded
sugar to three heaped tablespoonsful
of mint. Mix thoroughly, and pour in
! gradually six tablespoonsful of good
vinegar. The proportions can be va
ried according to taste.
! Excellent Biscuits. Take of -four
two pounds, carbonate of ammonia
three drachms in fine powder, white
, sugar four ounces, arrow root one
ounce, butter four ounces, one egg;
mix into stiff paste with new milk,
and beat them well with a rolling pin
for half an hour; roll out thin and cut
them with decker, and bake in
quick oven for fifteen minutes.
Chocolate Caramels-Take two cups
! of sugar, one cup of molasses, and one
cup of milk; put them in buttered
saucepan and boil fifteen minutes; then
add one teaspoonful each of butter and
flour, beaten to a cream; let all boil to-
gether five minutes, and add the choc-
olate grated, and boil till thick. Turn
into buttered pan, and before 1t is
cold mark in squares with knife.
! German Toast.-Cut thick slices of
bread-baker's is the best-dip them
each side in milk enough to soften,
then dip into beaten egg; put in pan
creased with just sufficient butter to
fry; fry till brown as an omelet, then
serve, well sprinkled with white sugar.
Two eggs would be sufficient TO dip
nearly dozen slices of bread. Like
pancakes, the hotter the toast the
better.
Batter for Fritters. Beat up one
tablespoonful of brandy and a little
cold water, with the yolk of one egg;
add pinch of salt, then work in suffi-
Gent -four to make, with the addition
of more water. as much batter as will
be needed. 1t should be of the con-
sistency of thick cream, Just before
using beat the whites of two eggs to a
stiff froth and mix them lightly but eff
iAStuallJ WIN tiiC DdblCl.
Asparagus Cut the heads four or
five inches long; scrapc them and
throw them into cold water; lie them
in bundles; put them into boiling
water with plenty of salt in 1t; let
them come quickly to a boil-they
will take from quarter Of an hour to
twenty minutes. When tender take
them up with slice; drain them well;
remove the string, and lay the aspara-
gus in dish, heads inwards, on
slices of toast previously dipped in the
liquor. Serve with melted butter.
Sea kale is DIR essed in the same man
ner.
Lemon extract.--To prepare the
best lemon extract for flavoring pur-
poses, procure quart bottle, have it
perfectly neat and clean, pare the vel
low rind off the lemon carefully, TAX
ing off as little of the white skin as
possible, cut it in fine bits, put it in
the bottle and fill up with the best al
cohol-only the best will cut the oil,
which is the flavoring desired, and ex-
ists in the outside rind only. A dozen
lemons will make quart of the ex-
tract. The cheapest way is to have
your bottle ready, and whenever
lemon is used, save the outside rind
and drop it in the alcohol. In that
way you have much better extract
than any that can be bought, and the
cost is comparatively small.
She Shot Her Traducer.