Democratic Sentinel, Volume 3, Number 6, Rensselaer, Jasper County, 21 March 1879 — HOUSEHOLD ECONOMY. [ARTICLE]

HOUSEHOLD ECONOMY.

Renovating Manuscript.—Take a hair pencil and wash the part that has been effaced with a solution of prussiate of potash in water, and the writing will again appear, if the paper has not been destroyed. Oatmeal Porridge.—lnto one quart of perfectly boiling water, into which a small tdaspoonful of salt has been added, stir one teacupful of granulated oats, and let them boil actively two hours. Boil them in a double boiler, and do not take off the lid or stir them until the very last, when they may be stirred thoroughly and poured into a mold. Oatmeal Blanc-mange.—Take one quart of boiling milk, slightly salted, or boiling water will do, and two heaping table-spoonfuls of oat flour, mixed in a little cold water to form a paste, and stir into the boiling milk, and continue to stir it twenty minutes. Turn it into a mold. May be eaten either cold or warm, with sugar and cream. Total expense, 14 cents.

Potato Puffs.—Take cold roast meat - beef, mutton, or veal and ham together—clean from gristle, cut small, and season with pepper and salt; also cut pickles, if liked; boil and mash some potatoes, make them into a papte with an egg and roll out, dredging with flour; cut round with a saucer; put some of the seasoned meat upon one half and fold the other like a puff; pinch neatly, and fry a light brown. Stuffed Eggs.—Boil the eggs hard, cut them in two lengthwise, and remove the yelks, which chop, adding to them some cooked chicken, lamb, veal or pickled tongue, chopped fine; season the mixture, and add enough gravy or the raw yelk of egg to bind them. Stuff the cavities, smooth them, and press the two halves together j roll them in beaten egg and bread ertimbs. When just ready to serve, dip them, in a wire basket, into boiling lard, drain, serve on napkin. Garnish with parsley or leaves, or serve with tomato sauce. Dyeing Blue and Green.—For five pounds of goods, take one ounce of prussiate of potash, 3 cents’ worth oil of vitriol, one-quarter pound of copperas ; dip your goods first in the copperas water, then ’in the potash; then pour in the vitriol, part at a time; prepare the copperas in porcelain, and heat it boiling hot; the potash in brass; now put as many of your blue goods as you want green into the sugar-of-lead water, and from that to potash the same as the yellow, and rinse in cold water; thus you have a beautiful green. Imitation Marble. Make your bracket of smooth, seasoned pine, or other soft wood. Cover every part with white muslin or linen—the latter is best if pure white. Secure it firmly either with liquid glue or with small tacks. There must be no wrinkle or unevenness whatever. Now mix, a little at a time, the finest plaster of Paris, in which a little white glue has been dissolved, and apply with a brush and work it thin. It sets at once, and rapid work only will succeed. Continue to coat it till the surface is a clear, even marble white. The Right Way to Brush Velvet, ti.v ait ui removing iim, oust and light matters adhering to velvet consists in the proper mode of managing the brush. Take a hat-brush—not too soft, but having the bristles plastic, and returning at once to their original state after being pressed aside—hold it firmly under the palm of the hand, in the direction of the arm, and with the bristles downward, and pressing them first gently into the substance of the velvet, then twist round the arm, hand and brush all together, as on an axis, without moving them forward or backward. The foreign matters will thus be drawn up and flirted - out of the flock without injury to the substance of the velvet, and the brush must be lifted up and p’aced in a similar manner over every part required to be bnished. By this means velvet will be improved instead of deteriorated, and will last for years.