The sun. [volume] (Morris, Stevens County, Minn.) 1882-1895, 1886-07-22
HOUSEHOLD HINTS.
Don't put off the mending from weel
to week.


to week.
Cream sweetencd with powdered
sugar will keep for n couple of days.
To prevent fat irons from scorch-
ing, wipe them on a cloth wet with
kerosene.
If 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-Onc tum-
bier Of milk. tablespoon corn starch,
yolk of l eyg, 2 tablespoons sugar;
flavor with vanilla.
The Art of Drinking Milk-Milk
should not be taken in copious
draughts. like water, or any other flu
ids which differ from it chemically.
To remove mildew, soak in butter
milk and spread on the grass in the
sun. A well ventilated bedroom will
prevent morning headaches and lassi-
tude.
Cream Pie-Beat one egg with a
small half cup of sugar, two table,
! spoonfuls of flour, one cup creamy
milk and one tAaspoonful 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 tablespoonfuls powdered sugar, one
tablespoonful boiling water. Mix all
together without beating. Warranted
to be iirst-class.
If applied Immediately, powdered
starch will take out many kinds OF
fruit stains on table linen. 1t must be
left on the stained spot for a few hours,
until it absorbs the stain.
Egg Sauce-To eat with buildings or
dumplings. Two eggs whipped until
they are light, stir in 1 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.
Cauliflower with Butter Sauce-Two
large caulflowers, two quarts OF boil
ing water, half an ounce of salt, half an
ounce of butter, one lemon. Wash the
cauliiower, trim off the leaves, put
them in water, salt. butter and juice OF
one lemon and boil rapidly until quite
tender, drain and serve with white
sauce.
Canned Currants. Cherries or any
Berries-Heat slowly to boiling in q
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 palatabIe fer Il change
Ono 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 FlayQr viii
lemon aud 4aake ii IS you would Gus
tard pic.
Cream Sponge Cake-Three-quarters
of a pound OF sugar, 3 tablespoonfuls Of
water, boil; eggs. whites left out fol-
icing, yolk for custard. Beat white;
and yolks separately, then together
Pour boiling sugar over all, beating al
the time. Beat till cold, add the juice
| VI 4St&uAS htiI III SloNly puma vi
flour; bake in layers.
Watermelon Preserve of :
melon, loaf sugar. green ginger, lemon
peel. Lay the rind ct nao.on in sail
"ato. ff3r throe days and then in fresh
water for the same time. Make j;
syrup, allowing one pound of sugar te
one OF the rind, and let the ripd lilo il
it all night, then boil oil together unit
clear, adding green ginger and lemon
peel to flavor it.
Canned Pears-Seckel or Bartlett
pears. syrup of one pint of water ant
one-quarter of a pound of sugar. Pee
the pears as rapidly as possible ant
drop each into pan of clear water.
When the syrup has come in a fast boil
put in the pears carefully. Aat TO bruiss
,hem, ana boil until they look clear ant
can be easily pierced with fork. Have
the jars ready, rolled in hot water. pack
with the pears, fill TO the brim will
scalding syrup a :'nnd sea-: