The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-08-02
HOUSEHOLD HINTS
Odds and Ends Of Advice to
Busy Housekeeperg-How
to Brew Tea.
How to Make sIIIk Toast.

Melt two ounces of butter IN Que quart
Of milk; add reaspoonful Of -four wet
with little cold milk, and then beat it
in half q cupfal of the hot milk before
adding it to the remainder. Beat two
eggs in portion of the hot milk. and
then stir them well in the mixture.
Strain the cream and return il to the
stove, beating it carefully until It comes
TO the boiling point aud thickens. send
thin slices OF well Drowned toast TO the
table dipped In this cream, and ladle the
remaining cream over each slice as it is
served.
How to Brow Tea.
The old English fashion in brewing tea
IS this Heat the teapot--which must be
perfectly dry--to about the Temperature
OF boiling water, then put ia the tea, the
proper quantity being one teaspoonful
Tor every cup of water and one additional
spoonful. The dry tea is allowed to rest
IN the pot Tor a few minutes, after which
the boiling water is added. After This the
teapot is TO be kept on the IRE. but the
decoction must not be allowed to boil
again Tor eight 20 ten minutes. 1t il then
ready for the table, but It is always well
TO keep 'eozys' over the teapot &c keep
II al proper temperature II, after the
water is poured on the leaves, it Is
allowed 10 boil. the tannin is extracted
o%-Nf NV &c vi &C. t<1Mctru 0llA<.E 1l4l
unpleasant An earrhenware pot Is al
ways the best.
How to Make Pistaeiai1 Ice Cream
Blanch two ounces Of pistachio nuts in
exactly the same way as you would
almonds. Lay them on a plate in the
oven TO brown q little, Unen put them il
mortar with a tablespoonful OF sugar
and pound them to paste Add pint
OF sweet cream gradually and stir the
1aFDfrTftW Iran ~
with pint of rich boiling milk and half
pound Of sugar, beaten with the yelks
OF four eggs Set the bowl containing
the custard in basin of boiling water.
and stir till it begins TO thicker; then add
saltspoonful OF SALT and finally the
cream and pistachio paste When the
cream is nearly cold freeze it.
Useful Hints.
Never put away food in tin plates.
A pound of sulphur burnt Ia q tightly
closed room will destroy every living
thing in it, from moths and bedbugs to
possible disease germs
A little sugar added to beets, corn,
squash, peas, etc, during or after cook
ing. will improve them, particularly If
poor.
When meat is boiling it will COOK mors
quickly II trying pan is turned over It..
Frying may be fastened Ia the same
way.
TO have the crust OF a potpie brown set
the pot on few Goals before the FIRE and
turn 1t frequently.
II indeh1Ie ink gets spilled on gar
.lent. saturate the spot with Iodine and
then wash out with ammonia.
A small box filed with lime and placed
on a shelf In q pantry or closet Will abb
sorb dampness and keep the air dry and
sweet
A little kerosene oil rubbed briskly over
the spots on dark clothing will brighten
the garments and remove the stains al
most like magic.
II sheets or tablecioths are rung by put
ting the sewage through the wringer the
edges VIII not curl up and they will iron
much easier.
No kitchen should be without scales to
test the integrity Of things purchased By
weight, and TO measure the quantities OF
various recipes.
Spinach juice colors a white sauce pref
tily, and when poured over hard boiled
eggs, sliced and laid evenly on the plat
ter. is a tempting dish.
In making custard, pumpkin or lemon
pies it is better to partly bake the crust
before adding the mixture, SO that it may
not be absorbed BY the paste.
IT a little corn starch is put In the salt
for the table it viii keep it from Jumping,
and the pretty little shakers will not have
so hard a scolding IN damp weather.
Put camphor gum with your new sill
verware and il viii never tafnish as long
as the gum is there. Never wash silver
In soapsuds, as that gives It white APP
peRrance.
Il is Just as necessary to keep salt from
absorbing bad odcrs as cream. A sack Of
the best salt standing where there is
smell OF Ash or any objectionable odor
will absorb the flavor.