Year: 1878

Recipes.


PORTABLE LEMONADE. - Take one
ounce of powdered tartaric acid and six
ounces of powdered sugar, and wet the
mixture with one drachm of essence of
lemon; dry in the sun; rub, and divide
into twenty-four parts. Each part will
make glass of lemonade.


Strawberry JELLY. the fruit
and strain through coarse linen bag,
and to each pint of juice allow one
pound of sugar; boil ten minutes, skim
ming as necessary; pour hot into jelly
glasses and stand the glasses in the sun
as for preserves for two days.


LARD TO KEEP THROUGH SUMNER.
Prepare it in this way: To one gallon
of lard put one ounce of sal soda, dis
solved in gill Of water. Do not fill
your kettle more than half full, for it
will foam and perhaps boil over. No
other water is required than what the
soda is dissolved in. When it is done
it is very clear, and will keep two years.
Strain through a coarse cloth and set
away.


BLUEBERRY CAKE.-One small cup of
sugar, half cup of butter, and yolks of
three eggs beaten to a cream; one tea
spoon, even, full of soda, dissolved in
a cup and a half of sweet milk, and -four
enough for cake batter, with two tea
spoonfuls of cream of tartar in the flour;
then the whites of three eggs, beaten to
a stiff froth; dredge a quart of blue
berries, or huckleberries, and stir into
the mixture just before putting into
the baking g-pan. Bake quickly. ..


CHERRY PUDDING. One quart of
-four, three cupfuls of dried cherries
rubbed in the -four, four eggs, two cup
fuls of sugar beaten very light after be-
ing added to the eggs, cupful of sweet
milk, one teaspoonful of bicarbonate of
soda and two teaspoonfuls of cream of
tartar sifted into the -four. Wet the
-four and fruit with the eggs and milk,
and add teaspoonful of salt. Scald
your pudding-cloth or mould, allowing
ample room for swelling, and boil for
two or three hours.


PRESERVED STRAWBERRIES. - Three
quarters of pound of fruit and q pint
of water to seven pounds of sugar. Put
the sugar and water into porcelain ket-
tie and boil from seven to ten minutes,
according to thickness; then add the
fruit previously washed and drained,
and boil four minutes; skim out the
fruit; turn the syrup into tin pans and
set in the sun, adding the berries as
soon as it is cool; let stand in the sun
protecting from insects-the sunny part
of two days; put into glass and screw
down; it is not necessary, however, to
have them air-tight.


Household Hints.


To REMOVE GREASE FROM CARPET
AND RESTORE CoLoRs.-A handful of
crushed soap bark (Quillaya) to pail
of water. Scrub the spots and sponge
the carpet all over.


To BRIGHTEN GILT FRAMEs.-Take
sufficient -four of sulphur to give
golden tinge to one and one-half pints of
water boil in this water four or five
onions, strain, and when cold, wash with
soft brush any part that requires restor-
ing; when dry it will come out as good
as new. ....


CANE AND UMBRELLA STAND. Get q
section of earthen, sewer pipe, and
stand it with the projecting point at the
bottom. Paint the inside some delicate
hint to harmonize with the illumination
Of the hall, and the outside some bright,
rich color. Paint black band around
the top and bottom. When dry, deco
rate the outside with some decalcomanie
flying horses, heads
anything odd and antique, and then
cover with two coats of white varnish.
Paint small, tin basin both inside and
out, and stand the vase over it. These
bear so close resemblance to imported
vases as almost to defy scrutiny, and are
far more ornamental than this imperfect
description would imply. l


How TO STARCH. Every housewife,
as well as laundry maid, should know
how to starch. Here are good directions
from an experienced hand: When hot
starch is used, take one heaped table,
water after it has been beaten down
smooth with q little cold. II it does not
turn into jelly, put it into saucepan,
and stir it while it is over the fire till it
does. To prevent the iron sticking, stir
a piece of wax candle two or three times
round in the hot starch, or add four
drops of turpentine. Strain the starch
piece of muslin, and cover it
up till nearly cold. When the things to
be starched are dry, they should be
dipped into the starch then wiring them
out, and when half dry place them in a
towel, sprinkle with little water, and
roll them up till you are ready to iron
them. Instead of the candle, it is q
good plan to keep small piece of skinny
fat beside you, and each new thing you
take up, touch the tip of the iron with
tLa fat