Sharp County record., 1891-04-16
Useful AND SUGGESTIVE.

"A teaspoonful of cornstarch mixed
with cupful of salt will remove all
possibility OF dampness in the shaker.
White lilies, white lilacs white vio-
lets and other spotless blossoms are
most effective in white bowl or jar.
"A Marylander says of oysters" Fry
them singly and dry. Don't make frit-
ters with corn meal or cracker dust
with two or three oysters, but simply
roll each one in cracker dust, and
enough of it will stick for proper brown
ing, then throw your oysters into
skillet full of boiling lard and as quick
ly as possible remove them, allowing
to drain through colander before serv-
ing"
--Provisions should always be
emptied out of tin as soon as opened.
The chemical action of the air on the
soldering of the tins, it is said, produces
a most dangerous acid, which acid is
the origin of the prejudice against tin
ned foods. Most of the accidents are
due to ignorance or carelessness in
leaving fish and meats in the tins after
the portion required for immediate use
has been removed.
Hard Ginger Snaps.-A recipe is
called for by Com" in the December
Household. Out of the many sent, and
they are all good, we select three.
Number One-One cup molasses, one
cup sugar, one cup lard, one teaspoon
fui ginger and one of soda. Put
all but the soda in tin pan and set on
stove to heat When nearly boiling put
in soda and stir in flour, being careful
not to use too much, as the dough will
stiffen when cold enough to handle. If
wanted very brittle add teaspoonful
ofvinegar.-Household. of
Lemon Bread Pudding.
about pint of bread crumbs and soak
in milk enough to cover for two hours,
then beat into it the yolks of two eggs,
one cup of white sugar, the juice and
grated peel of one lemon, and, if you
like, add one-half cup of desiccated CO.
coanut. Add enough more milk to
make one pint in all, bake in slow
oven one hour, then beat the whites of
the two eggs to froth, sweeten and
spread on top Of the pudding. Place it
in the oven a few moments to slightly
brown.-Farm, Field and Stockman.
Recipe for tapioca cream: Soak
three heaping tablespoonfuls of tapi-
oca over night in just milk enough to
cover In the morning add it to one
scant quart of new milk and boil about
ten minutes, being careful not to burn.
Beat the yolbs of three eggs and one
half cup of sugar well together, and add
to the boiling milk let it boil up, then
take from the fire, flavor as desired Il
use one teaspoonful of vanilla), pour in
pudding dish, spread over it the
beaten whites, and set away to cool.
Serve as cold as possible"
Chocolate Caramels.-Put into a
granite saucepan a quarter-pound OF
grated, unsweetened chocolate, four
ounces of butter, one pound of brown
sugar, gill of molasses, a gill of cream,
and teaspoonful of vanilla powder.
Stir the whole over a slow fire until
thoroughly Mixed and then boil slowly
until it cracks when dropped into ice
water Turn yinto creased, shallow
pans to the depth of half an inch, and
stand aside to cool When nearly cold
grease sharp knife with olive oil, and
mark the caramels into squares cutting
part way through. When cold and hard,
break the caramels apart and wrap each
in waxed paper.-Boston Budget.