Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1886-07-29
HOUSEHOLD HINTS.
Don't put off the mending from week
to week.

Don't put of the mending from week
to week.
Cream sweetened with powdered
sugar will keep for couple Of days.
To prevent fiat irons from scorch-
ing, wipe them ON cloth wet with
kerosene.
II a broom is hung up when out of
use it will last much longer than if
allowed to stand or lie about in corners.
Cream for Cake Fiiling-One tum-
bier of milk. tablespoon corn starch,
yolk cf egg, ? tablespoons sugar;
flavor with vanilla.
The Art OF Drinking Milk-Milk
should not be taken in copious
draughts, like water. or any other ilu-
ids which differ from 1t chemically.
TO remove mildew, soak in butter.
milk and spread on the grass in the
sun. A we'll ventilated bedroom will
prevent morning headaches and lassi-
tude.
Cream Pie-Beat one egg with II
small half cup of sugar two table
spoonfuls of flour, one cup creamy
milk and one teaspoonful OF lemon
extract.
The yellow stain made by the oil
used on sewing machines can be re-
moved, if before washing in soapsuds.
you rub the spot carefully with bit OF
cloth wet in ammonia.
Icing for Cake-The white of an egg.
six tabiespoonfuls powdered sugar, one
tablespoonful boiling water. Mix all
together without beating. Warranted
to be tirst-class.
II applied Immediately, powdered
starch will take out many kinds Of
fruit stains on table linen. 1t must be
left on the stained spot for few hours,
until it absorbs the stain.
Egg Sauce-To eat with buildings or
dumplngs. Two eggs whipped until
they are light, stir in / cup of sugar
and pour on tablespoonfuls of boil
ing milk, stirring the egg and sugar all
the time. Flavor with any extract
that suits the taste.
Caulifower with Butter Sauce-Two
large caulifowers, two quarts of boil
ing water, half an ounce of salt, half an
ounce of butter, one lemon. Wash the
cauliflower, trim of the leaves, put
them in water, salt, butter and juice of
one lemon and boil rapidly until quite
tender, drain and serve with q white
sauce.
Canned Currants, Cherries or any
Berries-Heat slowly to boiling in "a
large kettle; when they begin to boil
add one tablespoonful of sugar to each
quart of fruit; before doing this dip out
enough juice to leave the berries al
most dry before putting in the sugar;
boil all together fifteen minutes, and
can Immediately.
Vinegar Pie-The lady who is anxious
for some materials for pies will find the
following very palatable for a changes:
One cup of molasses, one cup OF sugar,
one cup of vinegar, one cup of flour,
three cups of water. Boil this all to-
gether and let it cool. Flavor with
lemon and make it as you would Gus
tard pie.
Cream Sponge Cake-Three-quarters
of pound of sugar, 3 tablespoonfuls of
water, boil;7 eggs, 2 whites left out for
icing, yolk for custard. Beat whites
and yolks separately, then together
Pour boiling sugar over all, beating all
the time. Beat till cold, add the juice
of l lemon; stir in slowly pound of
flour; bake in layers.
Watermelon Preserve of n
melon, loaf sugar. green ginger, lemon
peel. Lay the rind of melon in salt
water for three days and then in fresh
water tor the same time. Make a
syrup, allowing one pound OF sugar to
orc OF the rind, and let the rind lie in
it all night; then boil all together until
clear, adding green ginger and lemon
peel to flavor it.
Canned Pears-Seckel or Bartlett
pears. syrup of one pint of water and
onc-quarter of 4 pound of sugar. Peel
the pears as rapidly as possible and
drop each into a pan Of clear water
When the syrup has come in fast boil
put in the pears carefully, not to bruise
them. and boil until they look clear and
can be easily pierced with fork. Have
the jars ready. rolled in hot water. pack
with the pears. fill to the brim with
scaling syrup and seal.