The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1891-11-26
HOME HINTS AND HELPS.

HOME ElNTS AND HELPS.
Lemon juice will whitcn frosting,
cranberry or strawberry juice will color
it pink. and the grated rind Of an orange
strained through cloth will color it
yellow.
flashed Poultry: G, fine one pint
OF any kind of cooked poultry. and cook
it for fifteen minutes in sauce made
the same as for crcamcd potatoes; but
place the dish over boiling water when
the meat is added. -Christian Inquirer.
The best way to clean plaster Of
paris casts which have not been waxed
is with paste OF starch. Pound two
cups of starch to powder. sift them
through flour sieve, make thick
paste Of it with cold water and apply
this to the plaster Of paris surface. Al
low it to dry on the plaster. Then brush
il off with stiff brush and cloth.-N.
Y. Tribune.
Bread Griddlc Cakes: Soak dry
pieces of wheat bread in milk or water
over night, mash soft in the morning,
beat up two eggs and add little salt,
pint of sour milk; thickcn with -four
to make batter; dissolve small tea
spoonful Of soda and stir through
the mixture: bake on griddie, serve
while hot II eggs are scarce, one will
do.-i.ousekeeper.
Pure glycerine is new remedy for
tea and coffee stains Of long standing.
1t should be washed off and the linen
washed and exposed 10 the air in the
usual way. Most stains on table linen
can be removed by soaking the spots in
hot or cold skinned milk When
strong bleaching fluids arc used unless
great care is taken the linen becomes
tender and will bear but little washing
thereafter.-S. Y. World.
A Pilau: Take large fine chicken
and cover the breast with slices of fat
bacon or ham secured by skewers. Put
it into a stewpan with two sliced
onions. Season it to suit your taste
with pepper and mace. Have ready ono
pint of rice that has been well picked,
washed and soaked. Cover the fowl
with it. Put as much water as will we'll
cover the whole. stew it about half an
hour or till the fowl and rice are thor
oughly done, keeping the stewpan close
ly covered. Dish it all together either
with the rice covering the foul or laid
round it in little heaps
French Pancakes: One pint of milk,
three eggs, two cups siftcd flour, two
small teaspoonfuls baking powder,
pinch of salt. Beat the yollss of tho
eggs light, and pour the milk upon
them. Sift the flour with the salt and
baking-powder. and add this alternate
ly with the whipped whites. Have
ready heated griddle, and cook the
latter on this in large spoonfuis. As
| each pancake is done. transfer it to q
hot plate, spread it lightly with butter,
then with jam or jelly, and roll it
up, the sweetmeat inside. When the
rolls are neatly arranged on dish.
sprinkle them lightly with powdered
sugar.-Harper's Bazaar.
Sweet Potato Pone: Wash peel and
CRATE the best quality of sweet pota-
toes Measure five teacupfuls into a
large bowl. Into this stir three cupfuls
OF the best molasses, two cupfuls of
butter (melt the butter carefully and
do not let it get oily.) one cupful of pre-
| served ginger, cut into bits like citron
that is prepared for cake, one cupful OF
preserved orange-peel,' also chopped
fine. one teaspoonful of pounded ginger
and two tablespoonfuls of mixed spi
ces. Mix all thoroughly together
Grease well plain cake-pan, pour the
pone in and bake in a moderately hot
oven. Try it with knife. When the
blade comes out clear, remove from the
oven. Let it get well cold before re.
moving from the pan.-Boston Herald.