Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1890-07-25
THE HOUSEHOJn.

Salt IN whltewaSh will make it stick bet
ter
The best covering for a poaltice or a mus
tard paste is tissue paper.
To clean willow furniture use salt water.
Apply with a nail brush, scrub well and
dry thoroughly.
10 drive away ants scrub the shelves or
drawers that they frequent with strong car
oollc soap, after which sprinkle red pepper
in every Crevice.
In picking cucumberS for putting down
IN brine 1t Is best to leave small portion
of the stem adbering, to prevent whitening
and insure perfect keeping.
HOP BEER.
Two handfuls of hops, two pail
fuls of cold water. one nint
OF malt; boil five minutes, then strain if: if
very bitter, add cold water: put in half a
pint OF yeast, one pint of molasses; nut If
IN keg to ferment, and next day it may be
drank.
BEEF TEA.
Cut 2 pounds of lean beef very
fine with a sharp knife. Pour pint of
cold water over it, and let it stand for
several hours in double boiler on the back
of the stove, where it will heat to the boil
ing point but not boil. When the Juice is
all extracted from the meat, so that the
meat is white, drain off the liquid and salt
to taste.
CREAM PIES.
Beat three eggs thoroughly and add one
and one half cupfuls of sugar, three table
spOonfuIS of lemon Juice. two cupfuls of
-four, one teaspoonful of baking powder
nix these ingredients thoroughly. adding
the beaten whites of the eggs last; bake in
shallow pans, and when cool fill with
cream and dust well with powdered sugar.
DEEP CUsTARD PIE.
One quart of milk, grated lind of e
lemon, one tablespoonful of flour, fo"
eggs, four heaping teaSpoonfulS of Sug"r;
boil the milk and lemon rind together UNI
til the milk Is strongly favored, then
strain it and add the -four mixed smooth
in cold milk, let it boil up once, stir it con
stantly, then pour it over the beaten eggs
and sugar. pour into deep plates lined
with paste and bake carefully.
RASPBERRY TARTs.
Roll out some puff paste to the thickness
of about an inch; butter some patty pans
line them with it and cut off the superhu-
Gus paste close to the edge of the pans
Put a small piece of bread in each tartlet
to keep them in shape and bake in a brisk
oven for ten minutes or rather longer
When they are done and Of a nice color
take out the pieces of bread and replace
them by large spoonful OF raspberry jam
Dish them on with 'oyley. and pile them
high and serge.
PEA SOUP.
Pour two quarts of cold water on two
quarts of clean and tender pea-pOds and
boil for half an hour. Strain the water
add to it one-half of a grated onion, OF
one teaspoOnful of powdered bay-leaf, two
tablespoonfuls of -four, rubbed into the
same quantity of butter; one quart of milk,
two level teaspOonfuIS of salt. pepper to
taste. Boil FIVE minutes and serve, adding
parsely or little chopped mint if you like
it. If you have plenty of peas, boil one
gill of the shelled ones in a separate sauce
pan, and add to the soup as it is diShed.
RICE FLUMMERY.
Blanche two or three dozen .
nels and pound them fine. Throw them
into three pints OF milk. sweeten to taste,
and add little rose water. Set it on to
DOil. and thicken it with scant half-pint
of ground rice. first smoothed to a paste in
little cold milk Boil for ten minutes.
Wet the china moulds in cold water before
you turn the tlummery IN. Anyfruit fun
merry may be made with rice -four in the
same way, adding the strained juices of
stewed berries to the rice -four, and max
ing the -four paste thinner than usual with
cold milk.