The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-10-07

add the vinegar, also a quarter of a cul
OF grated horseradish, a tablespoonful
OF salt, an even teaspoonful each o
cassia, mace and ginger and two ever
teaspoonfuls each of celery and sugar
Boil ten minutes; bottle and seal.
- % %
Spiced Vinegar.-Slice two onions int
two even teaSpoonfulS each of celery.
seed, same of salt, half as much cay.
enne pepper and ginger, two tab espoon
fuls of corlander seed, grated rind OF
one lemon. Pound all well together
pour over a quart of boiling vinegar
When cold strain and bottle.
Mint Sauce.-Pick fresh mint; if not
! free from grit or dust, wash and drain
it dry Chop fine, and to every three
heaped tablespoonfuls of mint add two
rounded tablespoonfuls Of white sugar;
mix well together and add six table
spoonfuls of good vinegar. Let stand
over night, press through cloth strain
er, put in a bottle, cork tight and keep
in cool place. The sauce may also be
used fresh with the mint in it.
q O. y
Rather thick slices of Boston brown
bread toasted on both sides and with
4 q poached egg slipped upon each slice,
make an appetizing luncheon or break
fast dish.
@ g @
Boiling water made strong with am
mOnia and applied with whisk broom
cleans willow chairs admirably. Soap
should n> yer be used, as it turns them
yellow.
Aperient medicines are best taken
fasting. In administering a saline
draught. bring the two parts ready dis
solved in two glasses. When the large
glass is in the patients hands pour IL
the contents of the smaller.
Furs stored in dry or cold rooms re-
tain their natural colors, and both
leather and fur hold their natural faces.
Dyed furs stored in dry or ice storage
room die" Their pelt assumes "a
papery'' look and touch, and the fur
turns "felty"
To stop a bleeding nose, keep the pa
TENTS head thrown back and his arms
raised. Hold a, cloth or sponge to re-
ceive the blood. Press the fingers firm
ly on each side of the nose where it
joins the upper lip. A piece of ice or
cloth Wrung out of ice water may be
placed at the back of the head.
A fine silver polish is made of two
thirds of a pint of alcohol and one
third of pint of ammonia and table
spoon of whitening, shaken thoroughly.
Wet a small sponge in the mixture and
rub the silver or brass quickly and rub
off with a dry, soft flannel before it has
a chance to dry on the metal.
g g @
The best way to clean marble is to
mix two parts of powdered blueing and
half pint of soapsuds, and heat it to
the boiling; while still hot, apply with
a soft cloth to the discOlOred marble
and allowed it to remain there until
quite dry, then wash off with hot water
in which a little salts of lemon has
been dissolved. Dry with piece of
soft flannel.
To keep parsly, mint, celery tops and
similar garnish and f1avoring greens
for large families or restaurants where
the supply must be constant, they are
laid in even punches in a wooden box +
packed closely, slightly dampened, not !
noistened and kept in a dark place.
housewives can learn a lesson from the
florist in the way of caring for plant /
food. He keeps his flowers in the dark, !
and so should vegetables and greens be .
kept.
To scrub out a refrigerator a. clean
yhisk, kept for the purpose, should be
lsed with very hot water several times
applied. for the first hot water is quick
y chilled from the cold box. If the re-
rigerator is built in, of course it can
'nly be aired by opening the doors; but
f it is movable, let it be taken out of
loors and thrown open, soused with
lot water and left to air and dry. Heat
md sun are the best germicides, and
What needs them so much or needs
ha
God box?
In the event your gasoline stove ex-
lodes, do not try to quench the flames
With water. Throw a quart of flour on
he flames. They will Immediately sub.
ide. Il
Pare and core large tart apples, fill
he cavities with chopped, cooked and
beef, lean pork, or chicken.
seef and pork should be prepared as if
or mince meat, leaving out the apple
lake slowly until the apples are ten
er but will keep their shape. Serve
old.
A delicious dessert of jeElied apples
: made by filing a buttered earthen
udding dish with layers of thinly
Iced. tender, tart apples. Sprinkle
ach layer with sugar and dust with ?
nnamon. When full pour over one :
eacup cold water. cover with a but !
ered plate enough smaller than the ,
)p of the dish to fit inside and press !
pom the contents. Set the dish in ;
an of hot water, put it in the oven and r
Jok slowly three hours. When cold it +
IN be turned from the dish like jelly c
erve with whipped cream and sweet .
'ackers. 1t will keep nicely several !
avs. '
Pears: Remove the cores from pears,
cam until tender, arrange on a deep :
ate, sift on powdered sugar, squeeze :
{er a little lemon juice, and cover the q
hole with a thick meringue. Set in a .
ow oven to brown. :
Peaches: Line a deep earthen pie ~
ate with good pastry; pare, halve a
I'd remove the stones from large yell =
W peaches, fill the plate, placing the
nooth side of the fruit down. Mix -
teacupful of powdered sugar and
of corn starch, and scat .
: evenly over the fruit. Fill the :,
ate with sweet cream and bake I'M =
the crust is done. Cover the top y
it'll a meringua of the white of an "
g beaten to a froth with two table
oons powdered sugar, and brown in - -
slow oven. -
Grapes, Jellied: Place in a deep bak- u
g dish two teacups whole sweet
apes, scatter over five tablespoons
:e and three tablespoons sugar, and >,
axe the dish. Pour over one-half :,
acup water, cover and cook two hours -
a slow oven. -
@ g 9 L
ounce Float: Stew six ounces I'M >,
soft enough to rub easily through u
.sweetenl to taste with pow
red sugar and stir in the whites of II
Ut eggs beaten to a stiff froth. n
= 81