People's voice. [volume] (Wellington, Sumner County, Kansas) 1890-1917, 1892-08-12
DOMESTIC CONCERNS.

Crude oil Is excellent to wipe the
woodwork and furniture with, accord
ing to painter. Wipe off with clean
cloth.
-Cannelon: Mince and season with
salt and pepper. Add beaten egg and
about one-half as much fine bread
crumbs as there is meat. Make moist
enough with gravy to shape into roll,
and bake one-half hour in the oven.
Serve with tomato sauce poured around
it.-Good Housekeeping.
-Dutchess Potatoes: Take two cups of
mashed potatoes, add a gill of hot milk
and tablespoonful of butter. season
with salt and pepper. Beat the pota-
toes rapidly until they are perfectly
white and light. Then form them into
little balls; stand them in a creased
baking-pan, brush them over with milk.
brown in the oven and serve immedi.
ately.-N Y. World.
To Can Ounces: Allow lust as
many tart apples as you have ounces:
rub the down of, peel, quarter and core
the ounces, cook in cold water until
tender, prepare the apples, and weigh
them and the cooked ounces together
Make sirup with the juice the ounces
were cooked in, and half a pound of
sugar to each pound of fruit. When
hot, put in and cook slowly, until the
apples are tender; then dip into cans
and seal. Save the cores and Feelings
to make jelly of.-Housekeeper.
Most housekeepers keep themselves
provided with rubber gloves, to protect
the hands while engaged in any light
homework. A woman who used hers
TO wash dishes in was chagrined to find
that pair of the best would last only
ten days or fortnight. The dealer
told her that it was the grease in the
water, which ate through the rubber
like an acid. She was careful after
ward to use one Of the mop dishcloths
with wooden handles, and her gloves
resumed their former period of service.
N. Y. Times.
Pressed Chickens Take an ordinary
sized chicken, and after dressing il boil
it in just enough water to cover it well.
until it is thoroughly done. Then take
the skin off and pick the meat from the
bones, keeping the white and dark meat
separate. Chop the meat fine, season it
with salt and pepper and put it into a
crock or any sort of mold, putting first
layer Of white and then a layer of
dark meat until it is all used. Boil
down the water in which the chicken
was cooked until it makes small cup
full. Pour this over the chicken and
put weight on it. When it is cold it
is ready to serve in slices. This is nice
Tor lunches or for cold meat for supper
-Demorests Magazine.
Sun Preserved Fruits: For straw
berries, sprinkle a scant pint of sugar
over pint of the berries after they are
hulled and placed on shallow plates or
platters. Set them in the hot sun and
cover with glass or netting. At night
keep up the drying by placing them in
a warm, but not hot, stove oven. In
two or three days the juice viii have
stiffened and the fruit become prac-
tically dried and transparent They
may now be placed away in glass bot
ties or in self-sealing jars and kept for
winter use. Blackberries, raspberries,
cherries, etc, are all said to be nice if
dried in this way and are thought by
many to be more delicate than the
canned or cooked ones.-0range Judd
Farmer
Clear Soup: Five pounds lean meat
cut from the lower part of the round.
FIVE quarts cold water. Bring to a boil
very slowly and skim carefully for the
first one or two hours. A little salt
will help the scum to rise. Let it sim
mer slowly from eight to ten hours.
About two hours before straining add
one onion, one carrot, little parsley
and celery tops, all cut in small pieces.
Six whole cloves, stick of cinnamon and
three whole alspice. Salt and pepper
to taste. Strain through cheese cloth.
set in a colander and let it stand all
night and skim all the fat off carefully
in the morning. If there is bone in
the meat do not let the butcher crack it
Or it will make the soup muddy. This
quantity may be used for two dinners.
old Homestead.