Democratic Sentinel, Volume 3, Number 16, Rensselaer, Jasper County, 30 May 1879 — HOUSEHOLD ECONOMY. [ARTICLE]

HOUSEHOLD ECONOMY.

Mushboom Catsup.—Throw salt on them, and set them by a slow fire; then strain the liquor; add garlic, shalots, pepper, mace, ginger, and cloves to taste; boil slowly,skim well; bottle and cork tightly; in two months boil again, adding a little spice and stick of horse radish. White Spbuce Beer.—Dissolve ten pounds of loaf sugar in ten gallons of boiling water; add four ounces essence of spruce, and, when almost cold, add one-half pint of good yeast. Keep in a warm place, and the next day strain through a flannel; put into bottles and wire the corks. Cinnamon Jumbles.—Make one, two, three, four, or cup-cake, a little thicker than usual; mix together equal parts of cinnamon and granulated sugar; drop a large spoonful of the dough into the cinnamon; when all have been well covered put into a quick oven; should be done in ten minutes. Ginger Beeb.—Ten pounds of sugar, nine ounces lemon juice, one-half pound of honey, eleven ounces of bruised ginger root, nine gallons of water, and three pints of yeast. Boil the ginger half an hour in one gallon of water, and then add the rest of the water and the ingredients and strain. Add the beaten white of an egg, one-half ounce essence of lemon, and let stand four days, when it may be bottled. Gingb Pop.—Boil two ounces of best white Jamaica ginger root in six quarts of water for twenty minutes, strain, add one ounce of cream-of-tartar and one pound of white sugar. Put over the fire and stir until all of the sugar is dissolved, and then put into an earthen jar. Now put in one-fourth ounce of tartaric acid and the rind of one lemon. Let it stand until one can bear his finger in it with comfort, and then add two table-spoonfuls of yeast. Stir well, bottle and tie down the corks. Make a few days before wanted for use. Choice Pickles.—Put cucumbers, peppers, etc., in vinegar; a lump of alum, size of an egg, to three gallons; thus leave them two or three weeks, if necessary; then pour off vinegar, and let it come to a boil. Have your pickles placed in stone jars—not glazed—or firkins, with layers of green Savoy cabbage leaves between; leave a week; then repeat, pouring off the vinegar, and agam another week repeat the boiling. Tie up in thin muslin bags, green ginger, horse radish, English mustard seed, whole pepper, cloves and allspice, and a little garlic; add cassia buds. Uniboned Gowns.— Solid-colored lawns and muslin gowns need not be ironed unless the owner pleases, and she will be very silly if she do please, for her robes will be far more becoming if she try the following process: Wring the gown out of the water, not through the wringer, but by hand, so as to make a long, fine rope, and then twist it tight around a clothes-line, and let it stay until it is thoroughly dry. Then shake out, and a crape gown will appear instead of the humble muslin. White gowns should be wrung out of very weak coffee. If it should be necessary to pack one of these dresses, do not untwist it; stow it away in any corner of a trunk, and the more it is crushed the better.