Daily Republican., 1886-04-15
rHn HOUSEHOLDS.


Oblong wooden trenchers are bronzed
or gilded, and are painted with figures
|or flowers to adorn tablesor walls.
A round chopping bowl has a pale
blue ground with punches of lilac,
purple and white, painted upon it.
Water in which peeled potatoes have
been boiled may be used for washing
doubtful scarlet or lilac that will moi
bear soap. The article must not b Q
badly soiled. "fe
German biscuits. Mix the yolks T
five eggs thoroughly with eight ounces
Of sugar and stir five ounces of -four
into the mixture. Add the whites OF
five eggs beaten to stiff froth, put in
to buttered pan and bake slowly.
Nearly every article of the batterie
de cuisine has been impressed into ser
vice by the home decorator. Potato
Washers painted with floral designs
have tiny hooks along the handle for
the various small articles needed upon
the dressing table.
When washing Isle. thread gloves
for your husband or son do not use
soap; instead OF that put a teaspoonful
of ammonia in one quart of water. If
washed in this way, there is no danger
:of there being spots and streaks in the
gloves, as there would almost certainly
be il washed in the usual way.
A dainty round cushion for nursery
| is made of white linen The cover is
of fine cambria edged with delicate
torchon lace, with dainty sprays Of
bluets embroidered in silk. It,is kept
in place on the cushion by running it
| by strings Of narrow blue ribbon,
masses of loops of the ribbon finishing
the cushion on both sides.
Try this way of cooking canned
string beans: Cook the beans soft,
drain them and then simmer them in
milk, adding little butter. Just be.
fore serving add finely minced parsley
and one tablespoonful of -four mixed
with a gill of cream to one can Of beans
Let all boil until the flour is cooked
and serve hot.
Lace may be washed by winding it
around bottles or sewing it on muslin
and boiling it in soft water with white
CASTLE soap. 1t should be rinsed in
soft water after removing it from the
suds. Rice water or thin solution of
gum arabic may be used to stiffen it.
| BY pressing it between pieces of fan
mel it will look very well, as this pro-
cess prevents the flattening so undesir-
able in lace.
4 In using cold fowl for salad or any
rechauffee, always be careful not to
split the bones, as splinter therefrom
may cause a serious or fatal accident.
| One occurred only recently, where a
bit of Jagged bone so injured person
Swallowing it that death ensued. Cut
the meat from the bones, saving the
latter for soup, which must be strained
through fine strainer, so that no par
lticle of bone can pass through.
This old recipe is always good;
Peel and pare twelve apples, and stew
them as for apple-sauce: and after they
are cooked, sweeten with one quarter
of pound OF powdered sugar; when
cold add four we'll beaten eggs. But
ter baking dish, and strew it thickly
with bread crumbs, covering the bot
IOiu anu SluCS. Jul III buC hilAluIo,
strew the top with bread crumbs, and
| bake. When done, turn out on a
ldish, and sprinkle with sugar.
For cooking pigeons Stew the
birds in stock and then cut them in
D pieces. Have some fine bread crumbs
, mixed with little powdered thyme
9 grated lemon peel, minced parsley and
; soupeon of cayenne pepper. Dip the
! pieces of pigeon in beaten egg, roll in
? the crumbs and fry delicate brown
'lStrain the stock in which they were
stewed and thicken with flour Drowned
in butter. Place boiled green pea.
Or mashed potatoes in the centre OF q
dish, arrange the pigeon outlets around
s it, pour the sauce over the outlets ant
t serve.
A simple, wholesome pudding, rel
:. ished by the children, is made after
: this recipe Heat a generous pint o
, milk to boiling point. Stir into the
milk one tablespoonful of corn starch
!, (which has been smoothly mixed with
a little cold milk, two well beaten eggs
a teaspoonful of butter and sugar tt
O taste; essence of lemon is pleasant al
: flavoring. Let all this boil up once
and then add one cupful of stewed
v Iprunes that have been seeded. Poul
i the mixture into a Duttered baking
# dish and bake for twenty minutes
s Serve with cream or sauce or al
n naturel.
J, A laundry expert gives the following
: methods for removing iron mold from
9 white fabrics, but on no account are
d they to be applied to colored materials
q Dissolve in gill o: boiling water one
u ounce of cream OF tartar and one ounce
!, of oxalic acid. Bottle the mixture an6
!. keep for use. The rust stain is to be
g moistened with the mixture, and after
3 short time it will disappear. Then
e rinse the article well in clear water
= The following method is quicker bu
requires more care: Warm q little
l. muriatic acid in basin and dip the
e stained part in it; the rust will in
e stantly disappear, as the acid dissolve'
e the oxide. The fabric must be imme
d diately washed in warm water that j
d be not injured by the acid. Thi
q method will also remove ink spots.