Democratic Sentinel, Volume 3, Number 52, Rensselaer, Jasper County, 6 February 1880 — HOUSEHOLD ECONOMY. [ARTICLE]

HOUSEHOLD ECONOMY.

Eggs often turn black when boiled hard. If they are put in boiling water ten minutes, and then into cold, the yelk will remain a bright yellow. Musty books may be made sweet by applying oil of lavender mixed with alcohoi. If this application is made to new books they will never become musty or moldy. Cideb may be preserved and kept sweet by putting it in wine bottles, adding a teaspoonful of white sugar to each bottle and corking tightly. The corks should be tied down. Roast Goossr.—A goose should be roasted in the same manner as a turkey. It is better to make the stu fifing of mashed potatoes, seasoned with salt, pepper and onions to the taste. Apple sauce is good to serve with it. Allow fifteen minutes to a pound for a gosling, and twenty or more for an older one. Goose should be cooked rare. Having derived so much satisfaction from tho use of a very simple remedy for ridding our pantry of those little pests, the red ants, I am tempted to send the same to your household column for the benefit of other sufferers. It is only necessary to cover the shelves where you wish to place meat or other articles of food with newspapers. The ants will not go over the printed matter.* The newspapers may be covered with other paper, if desired. We and others who have tried it have found it a sure and permanent relief. R. M. S.

Plum Pudding. —The quantity given here will serve for a mess of five cr six. One cup of molasses, one cup of beef suet,freed from fiber,and chopped fine; one cup of sweet milk, one cup raisins, nicked, seeded, chopped, and dredged with flour; three cups sifted flour, one teaspoonful salt, one teaspoonful ground cinnamon, one teaspoonful of ground cloves, one-half teaspoonfol soda, one egg. Put soda into molasses and stir very hard; beat the egg well and stir it into the molasses, then add the flour, salt, spices, suet and fruits. Put into prepared bag and boil three hours. Stock fob Soup.— This receipt will be found useful, as in a family not too numerous enough stock can be made for a week. Take four pounds of lean beef, cut it into small pieces, slice an onion, saw a hock-bone of beef, remove the marrow, and fry the cut beef and onion in the marrow to a full brown; put fried meat, onion and fresh hock in two gallons of cold water; let it simmer all day; at night strain through sieve, and replace in kettle; throw in some egg-shell and clear; strain through a cloth into an earthen crock; in the morning skim the stock to remove grease; this stock may be used for vegetables or for any kind of soup; of course it is of a rich brown color.