The Mason County journal. [volume] (Shelton, W.T.) 1886-1927, 1889-10-04
HOUSEHOLD.


four eggs, flavor and beat till cold.
HOUSEHOLD.
Keeping Oil Cloth Bright and Glossy.
Never use soap in the water when
cleansing oil cloth. 1t fades the colors
and breaks up the paint, Ammonia, also,
is to be avoided, because it gives the
cloth dull, dead look. If brush is
used. it should be 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 clean flannel cloth and apply
clear wam water, which is finally to 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 cloth 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 ad-
here to it. Only 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 indicated. In the
country skim milk is used instead of oil,
and gives the cloth beautiful gloss. OF
course an oil cloth with frequent wash
ings will look old, and the housekeeper
should be cautious about washing when
dusting 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
,hOI1 .a1x
buds, allspice and cloves; less of the lat
ter than Of the former. Tie the spices in
bag, and boil with the vinegar and
Cook ten minutes, or till scalded and
tender. Skim out the fruit and put into
stone jars. Boil the syrup five minutes
next day pour off the syrup and boil
down again, and do this for three morn
ings. Keep the bag of spices in the
syrup.
Cheese Fondu.-A pint bowlful
minced cheese. which should not be of
a rich kind, the same quantity of bread
crumbs, two we'll beaten eggs, half nut
meg, teaspoonful OF salt. Heat pint
of milk boiling hot, put in it large table
spoonful of butter, pour the boiling milk
over the other ingredients and mix we'll,
cover the bowl with a plate and set it
back on the range for three or four hours,
stirring it occasionally, but be careful it
does not cook. Half an hour before sup
per butter nice pie plate and pour into
brown, sending it to the table very hot.
This depends for it's success on being.
quite smooth and the cheese all dissolved.
Cream Pie.--Scald one pint of milk in
double boiler. Wet two even table
spoonfuls of cornstarch in little cold
milk, add the yolks of three eggs and
three tablespoonfuls of sugar and beat
with an egg beater till very light, then
stir into the soalding milk. Flavor with
lemon and let it cool. Line pie plate
with nice crust and bake it. Then fill
with the cream and make meringue of
the whites of the two eggs beaten with
two tablespoonful of powdered sugar.
Cover the top of the pie with this and set
on the upper CRATE of the oven until the
meringue is rs-e 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 gill of milk from quart, stir into it
gradually eight tablespoonius sifted -four;
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 all very hard,
boil about two hours, and serve with
sauce or cream,
Hints About Squashes.-The crook
necked squashes are not as watery as the
round ones. Select those that are ten
der. If they are not too old you can cut
through the skin with your nail. Wash
them and cut in slices about half an inch
thick, and lay them on cloth in steam
er. When they are tender turn them
out into hot dish and mash them, add
ing salt and butter to taste. If the skins
and seeds are not tender enough to eat,
rub the squash through a cOlander.
Dreamed Salt Fish.-Pick into pieces
enough salt fish to make one cup, cover
with cold water 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
hominy over night. In the morning add
| plenty of water, and cook slowly Ior
about two hours stir often and allow it to
boil down thick pack in 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.
7 A neighbor tells us of tame pigeon
that was stolen from her nest where she
was sitting on one egg. Her mate kept
the nest for one day, then left it. On the
fourth day the little pet was found and
placed in her old home. She resumed
business at once, and in five days, q
young SQUAD was Matched out of the egg.
Tongue Toast.-A very nice dish is pre-
pared from cold boiled or potted tongue.
Slice the tongue and cut each slice into
small, fine pieces, heat it in pan with
little butter, salt and pepper. Stir into
it two beaten eggs. When set arrange
neatly on toast.
Shred Cabbage Salad.-Remove the
outside leaves from large head of cab
| bage, wash clean, and shred and lay in
| bowl, shave over it little salt and add
leaf of minced parsley. Mince fine two
hard boiled eggs, mix thoroughly cup
] of Said oil and vinegar, equal portions,
pour over the cabbage and stir well with
i fork.
i Cherry Stain for Pine.-Rain water
three quarts; annato four ounces. Boil
in copper kettle until the snnato is dis
solved then put in piece of potash the
size Of walnut; keep it on the FIRE about
half an hour longer and it is ready to bot
tie for use.