Democratic Sentinel, Volume 3, Number 34, Rensselaer, Jasper County, 3 October 1879 — HOUSEHOLD ECONOMY. [ARTICLE]

HOUSEHOLD ECONOMY.

To Clean Sponge.—Rinse two or three times in sea-water. ...... . Fleas.—ls you will take air-slacked lime, place in a colander and sift over the places infested by fleas, you will find yourselves free of the pests. Oatmeal Cbackebs.—Take one pint of milk, one teaspoonful of salt, and stir in sufficient meal to make a thin batter; drop in buttered tins and bake hard. Green-Corn Omelet.—Take twelve ears of green corn, five eggs, salt and pepper to suit the taste; split the middle of each row of corn, and then scrape from the cobs. To Drive Away Red Ants.—One pint of tar in two qparts of hot water, put in earthen vessels in closets, or sprinkle sea-sand, or strew oyster shells or red-cedar shavings. To Renew Gilt Frames.—ls you will take sufficient flour of sulphur to give a golden tinge to one and one-half pints of water, and boil in it five onions, strain, and when cool apply to the parts that require restoring, with a soft brush, it will come out good as new, wh?n dry. Blackberry Cordial.—Ripest ber ries; mash; put in linen bag; squeeze out juice; pound of best loaf sugar to every quart of juice; put in preserving saucepan, and when melted set on the fire, and boil to thin jelly; when cold, to every quart of juice allow a quart of brandy; stir well and bottle. Ready for use at once.

Chicken Salad.—Two chickens weighing six pounds, two bunches of celery. Boil the chickens in very little water; cut in large pieces; dry the celery without washing; take two yelks of hard-boiled eggs, the yelk of one raw egg, and mix them together, with one teaspoonful of dry mustard; add slowly half of a large bottle of oil, the juice of one lemon, two table-spoonfuls of vinegar, teaspoonful of salt, little red pepper; put in a cold place just before using; mix it through the chicken; also, two hard-boiled eggs cut fine, one tablespoonful of capers, and six olives, cut fine; save little dressing for the top. Baked Fish.—Take any nice fish, boil it, remove the bones and chop considerable parsley very fine, with one small onion. Have about as much bread crumbs as fish. Take a pudding-dish and butter it, then lay in a layer of bread crumbs, then a layer of fish, ending with the bread crumbs. Mix your parsley and onion, with salt and pepper, through your bread crumbs. Put lumps of butter over the top, a very slight grating of nutmeg, and pour over it all sweet cream, cr very rich milk, till it rises nearly to the top. Bake in a quick oven till it has a nice, rich brown crust.

Sparkling Broth, or Bean Soup.— Procure one quart of small black beans or white ones will do, and soak them in b filing water over, night. In the morning put the beans in six quarts of water in a large boiler, adding some beef or mutton, or any kind of cold meat that you may have in the house, first cracking the bones and cutting off the fat from the meat. Put to it on e large onion, some nutmeg, and whole peppers. Set it on the fire where it will simmer nine hours. Then strain it, rubbing all the mealy parts, of the beans through the sieve. Wash the boiler and return the soup to it to heat up. When served, cut up half a lemon in very thin slices and lay in the bottom of the tureen, pouring the soup, boiling, over them. A wine-glass of claret is a great improvement.