The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1886-03-19
HOUSEHOLDS HINTS.

To pOllSn stove, IuO Win q H0"o-
paper.
Salt increases the heat of the water in
the boiling of potatoes.
Half cup of vinegar 10 water will
make an old fowl cook quickly.
Lard may be made perfectly sweet by
boiling a raw pared potato in it.
II nutmegs are good, when picked
with a pin oil will constantly ooze
out.
The wings of turkeys, geese and
( chickens are good to wash and clean
/ windows, as they leave no dust or lint
| like cloth.
A charming design for bureau or
! sdeboard cover has clover blossoms and
leaves in the natural colors, with spi-
! derived back ground.
/ If you wet the under crust of pie
with milk just before putting into the
/ oven it will be a rich and yet delicate
brown without baking until the crust
/ crumbles.
/ BY a Japanese process sea weed is
made into paper, so transparent that it
may be substituted for window glass.
/ When colored it makes an excellent
imitation Of stained glsss.
It is claimed that a paste made Of
equa! parts of sifted ashes, clay and
salt, with a little water, will be found
very effective for filling and cement!ng
cracks in stoves and ovens.
Fo keep insects out of bird cages, tie
up little sulphur in bag and suspend
it in the cage. Red ants will fee from
a closet or drawer, if a small bag of
sulphur be kept in those places.
Graham mush is good substitute for
rice pudding on some occasions. Make
Just as you do cornmeal mush, but add
few berries or raisins or English cur
rants. Serve with milk and sugar.
a refreshing beverage for an invalid
is made by slicing tart apple after
peeling it and adding a small piece of
lemon peel and three Jumps of sugar !;
pour boiling water over it and strain.
Potato crust for meat pie is made by
adding one teacupful of cream TO six
large potatoes that have been boiled and
mashed fine. Add flour enough to roll
and little salt, and handle as little as
possible.
Many cooks consider it a great i'm
provement upon ordinary apple sauce
which is to be served with roast goose
or with pork, to rub it through the cul-
lenaar, and then beat it with a spoon
until it is very light and almost like
pulp.
Brass ornaments, that have not been
: gilt or lacquered, may be cleaned and a
very brilliant color given to them, by
washing them with alum boiled in
strong lye, in the proportion of an ounce
; to a pint, and afterward rubbing them
, with strong tripoi.
Corks may be made air and water
; tight by keeping them for five minutes
, under melted parafne they must be
kept down with wire screen. These
, colks have a perfectly smooth surface
and may be introduced or drawn out
easily and seal perfectly.
, a nice breakfast relish may be made
by slicing cold sweet potatatoes and set
ting them in the oven to warm. Thick
: en- some milk or cream with a little
G -four ard season with butter, pepper and
, salt. When the potatoes are hot pOu1
the sauce over them and serve.
scotch short bread made by this recipe
is recommended Half pound Of but
h ter and a quarter of a pound Of suga
mixed to a cream add one pound o
r sifted -four, knead and rool it half al
inch :hick. Bake slowly. If the cak
= is preferred very sweet use six ounces o
Il sugar.
Ary kind of cold boiled fish may b
utilized for breakfast or lunch. PIcl
= the fish into fakes and put it into
- saucepan with enough milk to moiste
A il, seasoning with pepper and salt. Adj
a little butter, and when quite lot pOu
it on buttered toast, garnishing wit
IS hard boiled eggs, cut in slices.
u Il YOU want good cream cake, pU
;, three teaspoonfuls of baking powder int
! two cups of hour and sift the mixtur
= into a bowl Beat the yolks of fOu
% eggs light, then add one and e-hal
- cups of sugar to them and beat togethe
- few minutes. Pour into the flour an
- mix well, then add one-half cup of boil
% ing water, then the beaten whites {
io three eggs. Flavor with vanilla an
III bake in jelly tins. Whip one cup yer
), cold, thick, sweet cream and one sma
lS cup of sugar together, and put wit
d. chopped figs between each layer OF cake