Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1889-09-28
HOUSEH HOLD.

! CIedHSlIS Oh ClOIu. 1t IdOCS GliC Nolo :
and breaks up the paint, Ammonia, also,
! is TO be avoided, because it gives the
cloth dull, dead look. Ii brush is
used. it should be a soft one. but it is bet
ter not to use any, except in cases where
! the oil cloth has been long neglected or
/ poorly washed for some time previously
Take a clean flannel cloth and apply
clear wan water, which is finally % be
removed by soaking it up into the wash
! ing cloth again, after it has been wrung
out. The oil cloth is then wiped dry
with another piece OF clean flannel or
! coarse crash. After the oil clO'h has be-
come thoroughly dry, apply to it some
warm linseed oil The housekeeper who
tries this for the first time will probably
use too much, and make the cloth so
sticky that every particle Of dust will .Id-
I here to it. Only a very little is to be
used, and slightly rubbed into the cloth,
! giving it handsome gloss. The linseed
| oil will do more harm than good unless
used as sparingly as indlCat 4d. In the
! country skim milk is used instead OF oil,
and gives the cloth a beautiful gloss. OF
! couI Sc an oil cloth with frequent wash
! ings will look old, and the hOusekeeper
should be cautious about washing when
busting will answer Just as well.
Sweet Pickles.-Eight pounds of fruit,
: four pounds of best brown sugar, one
quart of vinegar and one cup of mixed
whole spices, stick cinnamon, cassia
buds, alspice and cloves; less Of the lat
! ter than Of the former. Tie the spices i'll
bag, and boil with the vinegar and
sugar. Skim well, then add the fruit.
TooI, fill IInH and
tender. Skim ont the fruit and put into
stone jars. Boil the syrup five minutes
8 longer, and pour over the fruit. The
next day pour off the syrup and boil
down again, and DO this fOr three morn
ings. Keep the bag OF spices in the
rup.
Cheese Fondu-A pint bow liu
minced cheese. which should not be OF
a rich kind, the same quantity OF bread
/ crumbs, two well beatec eggs, half nut
meg, a teaspoOniul OF salt. Heat a pint
OF milk boiling hot, put i'll IT large table
spoonful Of butter, pour the boiling milk
I over the other ingredients and mix well,
cover the bowl with a plate and set 1t
/ back on the range for three or four hours,
| stirring it occasionally, but be careful ii
! does not cook. Half an hour before sup
per butter a nice pie plate and pour into
it the mixture; set in quick oven and
! brown, sending it to the table very hot.
This depends for its success on being
! quite smooth and the cheese all dissolved.
! Cream Pie --Scald one pint OF milk in
a double boiler. Wet two even table
| spOonfuls of Cornstarch in little cold
milk, add the yolks OF three eggs and
three tahlcspOOnfuls OF sugar and beat
with an egg beater till very light, then
| stir into the sCalding milk. Flavor with
! lemon and let it cool. Line a pie plate
/ with nice crust and bake 1t. Then hll
with the cream and make meringue OF
! the whites OF the two eggs beaten with
! two tablespoonF'Ils OF powdered sugar.
| Cover the top OF the pie with this and set
on the upper CRATE OF the oven until the
meringue is pale straw color.
Prune Pudding.-Scald one pound OF
prunes; let them swell in the water till
! soft, drain, and exact the stones spread
on dish, and dredge with flour; take a
a gill OF milk from quart, stir into 1t
! gradually eight tabiespOOniuls sifted flour I;
beat six eggs very light, and stir by de-
grees into the remainder OF the quart OF
milk, alternating with the batter; add
prunes one at time, stir ali very hard,
b)il about two hours, and serve with
uce or cream,
| Hints About Squashes.-The crock
necked squashes are not as watery as the
round ones Select those that are ten
der. If they are not too old you can eat
through the skin with your nail. Wash
| them and cut in slices about half an inch
thick, and lay them on cloth III steam
er. When they are tender turn them
out into hot dish and mash them, add
ing salt nd butter to taste. II the skins
and seeds are not tender enough to eat,
rub the squash through colander.
Creamed Salt Fish.-Pick into pieces
| enough salt fish to make one cup, cover
with cold waler and let it come to the
| boiling point; simmer ten minutes, then
| drain; make one cup white sauce, with
one tablespoonful OF melted butter; add
one tablespoonful OF -four and pour on
slowly one cupful OF hot milk, season
with salt and pepper and add one beaten
! egg.
To Cook Hominy-Wash and soak the
hominv over night. In the morning add
plenty of water, and cook slowly or
| about two hours stir often and allow it 10
boil down thick pack in a stone jar, and
set in cold place. When wanted take
out the desired amount, add milk, salt
sugar and large lump OF butter; heat
! thoroughly, and it is ready to serve.
Shred Cabbage Salad Remove the
outside leaves from large head of cab
! bage, wash clean, and shred and lay in a
| bowl, shave over it little salt and add a
! leaf of minced parsley. Mince fine two
hard boiled eggs, mix thoroughly cup
Of sald oil and vinegar, equal portions,
pour over the cabbage and stir well with
| a fork.
Cucumbers peeled and bo led until soft
are served with chickens roasted Sea-
son the cucumbers just as you do summer
squash and add a very little sweet cream.
Serve in the vegetable dish or put around
the chicken on the platter as garnlsh.
Parsnip Cakes.-Two cupfuls of grated
raw parsnips, same quantity OF bread
crumbs, one cup of milk, two eggs, three
tabespooufuls OF -four. salt and pepper to
taste. Fry in butter or lard.
Rice Mufins.-To one quart Of sour
milk and three well beaten eggs, u little
salt, teaspoonfnl OF soda and rice -four
enough to make stiff batter. Bake IN
rim 8.
If you have an incubator, commence
hatching early in the fall. Prices are al
ways better.