Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1891-07-30
DOMESTIC CONCERNS.

Clothes pins boiled few minutes
and quickly dried onse or twice a month
become more durable
A gargle of salt and water used be-
fore retiring at night will strengthen
The throat and keep off bronchial at
tacks.
Ornamental furniture inlaid with
brass or buhl should not be placed near
the fire, as metal expands when warm
and becomes too large for the space.
To remove stains from marble make
a paste of whiting and alcohol, and
cover the stain. Let it remain on until
| dry, then wash off with warm water
and soap.
-DelicateIy-colore goods of any kind
should never be washed without a salt
water bath first, but care should be ex-
ercised in reference to materials which
are likely to shrink when immersed in
water.
The water-tank or cooler in which
the drinking water is kept should be
lined with porcelain, and it should be
emptied and thoroughly cleansed every
morning before the fresh water and ice
are put in.
Use a salad-dressing made with
sour cream for vegetables by way
of variety. Into one cupful CT sour
cream stir one teaspoonful of sugar,
one teaspoonful of salt, one tablespoon
full of lemon-juic three tablespoonful
OF vinegar and a very little cayenne
pepper. Beat together thoroughly
\. Y. World.
Boiled Custard: Boil the milk in a
double kettle and let it cool. Take for
every quart of milk the yellows and
half the whites of six eggs. Stir con-
| stantly until scalding hot. Sweeten to
taste and flavor. Beat the whites to a
stiff froth and pour over the custard
Some ornament this custard with flakes
of red Jelly, but it makes less elegant
appearance.-Detroit Free Press
Almond Custard: One-fourth pound
almonds, blanched and pounded, one
quart sweet milk. two pounds white
sugar, six eggs well beaten, one table
spoon essence Of lemon. Mix these IN
gradients together and bring to boil,
then take them off the fire and stir I'M
til lukewarm. Turn into cups or molds
for use. Just before serving cover with
whites of eggs well beateu.-House-
! keeper.
Always dissolve gelatine in an equal
measure of cold water; if put into hot
water at first a strong taste is devel-
oped. 1t will dissolve in fifteen min
utes, but may stand two hours without
injury. Pure gelatine, if properly
cooked, has no taste. 1t has very little
nutriment, but yet is useful as Il food
element. In summer more gelatine is
needed, for the same results, than in
winter.
For moldin9 blanc-mange, creams
and iellles, the familiar forms of the
| pineapple, ear of corn, bunch of grapes
or peach are the most satisfactory.
| Cheap tin molds, used With care, will
| last a long time: those OF heavier tin or
| the imported molds are somewhat ex-
| pensive. Earthenware molds are east
| ly kept sweet, and are the best for some
| purposes, but they held the heat Il long
| time, and the figure is not distinctly
marked in the ware.-Boston Budget.
| For stewed Goldfish, cut Il small cod
into three or four equal-sized pieces,
wash them in salt and water and put
| them in a kettle with no more water
| than will cling to them. Add a blade
of mace and two tablespoonfuls of but
ter divided in halves, one of them hav-
ing a scant tablespoonful of flour
rubbed into it. Add salt to taste, and
Il little white pepper tpowdered) at the
very last. Let it cook slowly and we'll
covered for fifteen or twenty minutes,
| and serve the fish and sauce in the same
| dish.