The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1892-02-20
REMEDIES AND RECIPES.
For Living Daintily, Clearly, Com
fortably and Kesping in
Good Health.
Suggestions That Will Prove Of
Interest and Advantage for
Housekeepers.
m. preparatipu or Dishes for Dinner-To
Clean observation-disclosures Tables
Covered with Tin.

Chocolate Creams-One cupful of granu-
lated sugar, one-third of a cupful of cold
vater; boil sugar and watsr until it just
strings whom you lift a little mp; remove
from tho fire and beat first fouringl until
cool; do not stir while cooking; when COOL
form into balls ready for chocolate. lou
can put nuts. ~raisins, citrons or bits OF ngs
inside this balls if desired. Melt the ohoco-
late in ! BOWL ever the tea kettle, dip the
creams in, and whom coated remove ana
Mace to cool ON buttered papers. The great
point il to get the sugar cooked lust
enough. If too much done, 1t becomes
supa,y instead of creamy; it can be cooked
over, adding water again.
Fried Chicksn-Wash your chickens, cut
them in pieces, season them with pepper
and salt. Have in pan some hot butter and
lard mixed; dust come -four over each piece
and fry them slowly till of a bright brown
on both sides; take them up, put q little
water in q pan, add some butter rolled IN
flour to thicken tho gravy. ana mors pepper
and salt if required. Young spring CHICK
ems are only suitable for frying.
To Clean EnRravings-For cleaning old
engravings Of carbonate Of soda, use the
b~icarbonate, in slight excess. for decom-
posing chloride Of lime. The reaction IS
yery violent, and Jsvelle water is easily
separated from the p%recipitate produced.
Old engravings, woodcuts and all xmas q
printed matter that have turned yellow arc
completely restored by bsing Immersed IN
it only for one minute, without the least
injury to tbs paper, if the prscauslon y
taken to thoroughly wash the article 70
water containing a little hyposulate OF
soda. Undyed linen and cotton goods OF
all kinds, however soiled or dirty. are rem
dered snowy white in q very short time by
merely placing them in the liquid men,
toned. For the preparation of Javelle
water, take four pounds Of bicarbonate OF
soda, one pound of chloride OF lime, put
the soda into q kettle over the fire, add one
gallon of boiling water. let it boil from ten
to fifteen minutes, thsn stir in the chloride
of lime, avoiding Jumps. When cold, the
liquid can be kept i'll g Jug ready for uss.-
Publishers Weekly. @
Kitchen Tables Covered with Tin
Houssksepers who havo nevsr had q TIN
covered table for kitchen uss ars still I'M
acquainted with one of the most valuable
articles Of domestic economy. 1t is never
too late to get one, however, as an ordinary
KlGEuGn JuDkS LIN W. ~ AASNeA
cover. Got the tinsmith to fit a sheet of
tin On the table and perforate the edges
for tacking. Che tin should cover the
thickness Of tbs board top, that it may be
tackled on the under side Of the table.
A table SO covered needs no Borubbing,
is impsryious to hot kettles. sheds grease
Is the proverbial ducks back does water,
and in fact cheers this heart Of the kitchen
maid more than ANYTHING on earth except
her wages and her company" The wo-
man who does her own work should not let
another dawn find her without one, it she
il not at present rejoicing in it. said a
wise family man the other day, "Anythlng
which simplifes the domestic labor of the
household should be regarded as of distinct
benefit to mankind" and he was speaking
of Uncovered kitchen table upon whose
virtues his wife was dllatlng.
A fair and cheap substitute is found by
covering tables with the marble cloth sold
sometimes for washstands and children's
bibs. It was Mephistopheles himself who
designed kitchen tables out of soft pine
boards. With their absorbent and spread
ing qualities a tiny drop of grease is
quickly converted into an unsightly blotch,
and d hot handle or kettle sears its indelible
mark across their surface. They are made,
certainly to be covered.
Another good use of marbled cloth is for
the floor Of closets. 1t is easily put down
and fitted. MANY closets are seldom stepped
AAtoS NAA 1o y Az NAJ ~ w. ASkAop
but tritling wear. its durable qualities are
not tested. Closet floors SO covered may
DO easily wiped over with q damp cloth
every morning, thus securing all loose dust
and preventing any injury from 1t to clothes
that may be piled or hanging within.-Good
Housekeeping.
How to Treat Currants-ihe cleaning of
currants is often d laborious task. SC
many stones, sticks and refuse matter of
various kinds ave found in cur ants that
many good housekeepers refuse to use
them. 1t il very difficult. if it is possible,
to find anything that will give the same
flavor to a budding or cake az currants.
This fruit has a certain acid richness which
is very different from the sweet flavor Of q
good raisin. The little acid, seedlesg sultana
raisin docs not approach acurrantin flavor;
it has q crude acid, because it is cured when
the grape is in an immature state, before
the seed has formed, and consequently has
no richness and f~luitiness of flavor. The
best way to clean currants is to rub a Guy
of flour into every pound OF currants. The
-four must be rubbed into the c%urrants thor
ouQhly, SO rs to separate the individual cur
rants. The currants must then be rubbed
through a coarse sieve. Tha last sitting
will carry with it most of the line stems
Pick out any stones are larger stems ano
immerse the currants In this colander il
plenty of cold watsr, rubbing them well
under the water. This will cause any small
stems to float. Take cut the currants, hand.
full by handful, dry them in Il dry towel
spread them on boards or in the bottom o
large dripping pans aala set them in TIL,
closet of the stove under the oven to dry
There are many old-fashioned fruit cakss
that owe their whole character to currants
no raiBins being used.-IrIbune.
Boston Baked Beans.-Pick over AM
wash the beans and soak them over night
in the morning parboil them, then pu
them IN a bean pot, o. any Bmall-necket
earthen jar, with sufficient cold water t.
cover them; add two tablespoonful of mo
~lasses, ana salt and pepper to taste. Hay
ready half a pound for a quart Of beans O
picked pork, parboiled and scored; put i
in the centre of the dish and bake in d mod
crate oven fer twelvs hours: add water a
often es necessary. If the pork is obiec
tionable omit and use u little butter in
stead.
Cream Meringue.-Beat the whites of 81
eggs very stiff, add three or four drops O,
vanilla and mix in nine ounces of pulyer
izeu sugar. Sprinkle a tin platter wit
sugar and drop the mi1tnrs on it. a table
spoonful at a time, taking caro- that the
do not touch. Place in a moderate oye
(leaye the door opcn) for five minute,
When the crust is formed scrape out IL
soft confer. let the shells cool. then Fl
with whipped cream. Fill the center of
large dish with whipped cream and arrang
the merinsue over and around it.
Quaking Pudding.-Beat four eggs, wit
two tablespoonfuls of sugar, two tabl,
spoonfuls of cornstarch and a small pine
of salt. Stir ths mixture into a quart