The sun., 1886-10-07
HOUSEHOLD HINTS.

HOUSEHOLD HINTS.
Boil meat slowly, it is more tender.
Meat put in sour milk will keep for
days.
To scale fish dip them in hot water.
Salt increases the heat in boiling po-
tatoes.
If meat bakes too fast cover with
buttered paper.
Do not put salt in gravy till it is done
or it will curdle.
Unslacked lime near meat preserves
it by keeping the air dry.
Half cup of vinegar in water will
make an old fowl cook quickly.
When bread will not retain the dent
OF the finger it is ready for the oven.
Mush to fry will brown better if the
meal is mixed with milk and then
poured into boiling water.
White Cake-One cup of butter, two
cups of sugar, one cup of sweet milk,
the whites of five eggs, three cups Of
flour, two teaspoons OF cream tartar.
one teaspoon of saleratus.
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squash. one cup of yeast, two table
spoonfuls each of sugar. butter and
milk. Salt to taste. Knead with -four
like bread and set to rise over night.
Bake in quick oven in biscuit fol-
breakfast.
Convenient measures-One pint OF
-four is called pound, a tablespoonful
of butter is an ounce, level cupful OF
sifted sugar is half pound, but for the
pulverized sugar, which is lighter, the
cup must be heaped very high. One
pint of finely chopped meat is estimated
as pound.
Wide Awake Ple-One cup of sugar,
one cup of molasses, one-fourth cup OF
vinegar, two-thirds cup water, and
butter the size of an egg. Simmer
them together, then add one cup oil
powdered cracker, allspice, cinnamon,
nutmeg and raisins. Bake with two
crusts. This makes two pies.
Banana Charlotte-This is simple and
refreshing. The sides of quart mold
are to be lined with sponge cake. and
the bottom of the mold with thin slices
of banana. Fill the mold with stiff
whipped cream. Set it aside in the ice
box till wanted. Remove carefully
from the mold and serve.
Black Cake-Two cups of sugar, one
cup of molasses, one cup of milk, one
cup of butter, three eggs, one teaspoon
full of soda, one teaspoonful of CHINA.
mon, one teaspoonful of cloves, one
nutmeg, five cups of flour. one pound
of raisins. one pound of currants,
one-quarter pound of citron. This cake
will keep good several months.
Baked Cucumbers-Pare the cucum.
bers, chop them fine with small onion;
put them on with very little water and
stew for ten minutes. Prepare rich
dressing as for poultry of bread crumbs
with herbs and yolk of egg; pour of
all the water from the cucumbers; add
the dressing and one tablespoonful oil
butter and bake in deep dish.
Rice Mold-During the heated term,
desserts which can be prepared before
hand and eaten cold are the most in
favor, and among them, the following
will be found to be useful: Wash six
ounces of rice and put to steam in one
and one-half pints of milk. If neces-
sary little more milk may be added
if this becomes absorbed before the
rice is tender. When done, add four
tablespoonfuls of sugar if desired.
Beat the rice smooth with a wooden
spoon, and press into cups previously
wet with cold water When cold. serve
with a simple custard for dressing, OF
with fruit sirup.
Cucumber Pickles-Always select
very small cucumbers for picking.
One hundred green cucumbers about
two inches long will fill four glass quart
jars. Soak twenty-four hours in rather
strong brine. Then pour off the brine,
and rinse in clear water To this num-
ber of cucumbers use three quarts ot
pure cider vinegar, one cup of sugar,
one ounce of whole cloves, one ounce
of stick cinnamon. one ounce of small,
black peppers, little horseradish,
sliced. and few small, red peppers.
Scald the cucumbers in the vinegar. As
soon as the vinegar is scalding hot, dip
them out, till the cans, and then pour
the vinegar over them till the can is full.
Seal hot
Bell Fritters-Put a piece of butter
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let it boil few minutes. thicken it very
smoothly with pint of flour. Let il
remain short time on the fire, STIR
ring it carefully all the while so that il
may not stick to the b bottom of the stew
pan; pour it into wooden or china
bowl; set it away to become cold. About
one hour before your dinner is to be
served add five eggs, breaking one at a
time, and beat all the time until the
dough is very light. Put pint of lard
in frying pan and let it come to boil;
then drop the fritters in SO that they
shall be small, and fry them brown;
they should puff up very much and be
crisp. To be served with boiled mo-
lasses, wine and powdered sugar OF
French sauce