River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1890-10-16
DOMESTIC CONCERNS.


A few drops OF extract of lavender
viii prevent mucilage from moulding or
becoming sour.
Fuel can be saved on ironing day
)y placing over the irons an old tin
bucket or similar vessel bottom side up.
You need thick ron-holder, lined with
paper, to handle them with when heated
this way.
"A pound of sugar is usually required
o every pint OF juice, though less may
20 used in making currant or ripe grape
ellies. For straining the juice, it
should never be extracted by squeez-
ng, but allowed to drip through the
ELY bag. ~
Lemon Pies: Five eggs, cup of sugar,
half cup of butter. two-thirds OF a cup
)f sweet cream or milk, Juice of two or
three small lemons. Cream. butter and
ugar. add yelks of eggs we'll beaten,
then the lemons, then the milk, and
lastly the beaten whites. Bake in rich
pastry. This makes two pies Detroit
Free Press.
Ham Croquettes: After all the nice
slices have been cut from cold boiled
ham. chop the rest not excepting some
bread crumbs and cold boiled potatoes,
chopped. Season with salt, pepper and
chopped onion to taste. Make into
fat cakes; fry nice brown. They are
nice for BREAKFAST, and can be prepared
the night before. -Iiousekeeper.
Nursery Mullins: Two cups milk,
two cups fine bread crumbs. one cup
-four, tablespoonful salt one egg, one
tablespoonful butter three teaspoon
'uls baking powder. Beat the egg light
stir in the butter, the bread soaked In
the milk. and the flour and baking pow
Ter. Bake in a steady oven. greasing
The muffin tins well, SO that the batter
nay not stick to them.-Boston Budget
1t is said that ink spots can be To-
moved from the leaves Of books by first
washing the papers with warm water,
using a camers hair brush, then wet
ting the paper with solution Of oxalate
Of potash, or oxalic acid in the proper
ton of one ounce to half pint Of wa
ter. Finely wash the stained place
with clean water. and dry with blotting
pape-.
When meat is to be boiled be sure
and put it into boiling water to start
with, as that closes the pores instantly
and keeps the richness in the meat
When boiling it for soups or bullion put
it into cold water and bring it to boil
ing heat as slowly as possible, for in
this case our object is to extract the
strength and richness from the meat in
stead of keeping 1t in.
Beef Tea: One-half pound gravy
beef and two gills water. Cut the beef
very small; put it into jar, sprinkle q
very little salt over Ii to draw out the
juice of the meat quickly. add the water,
cover the jar with paper twisted close
over 1t; let 1t stand for half an hour;
place the jar in pan OF boiling water;
keep It boiling for half an hour, and
you will have good. nutritious beef tea,
easily digested by an invalid.-N. Y.
Observer.
Rolled Mackerel: Select large
mackerel, wash it carefully and remove
back bone. Wipe 1t with cloth, sprinkle
inside salt and pepper, and little fine
ly-chopped celery, or fnely-chopped
onion If preferred, roll in ane cracker
crumbs and beaten egg. lay on but
tered paper in a shallow pan and bake
delicately in good oven. Basic occa
sionally with butter, garnish with slices
OF beef, slices of lemon and sprigs oil
parsley.-B oston Herald.