Democratic Sentinel, Volume 4, Number 26, Rensselaer, Jasper County, 6 August 1880 — DOMESTIC RECIPES. [ARTICLE]

DOMESTIC RECIPES.

Wet a flannei cloth in kerosene, dip it in dry whiting, and rub the plate ware. Let it dry on it, and then polish with a chamois skin. Chalk, or magnesia, rubbed on silk or ribbon that has been greased, and held near the fire will absorb the grease so that it may be brushed off. Paste for hanging paper should be made about the consistency of cream, perfectly smooth, without lumps; a little size will add to its tenacity, and a small portion of powdered alum will help it to dry. Cranberry Jelly. —Two ounces of isinglass and one pound of sugar to three pints of strained cranberry juice. Make a strong jelly of the isinglass; then add sugar and juice; boil up and strain into your glasses or molds. White Wine Jelly.— Take one pint of cold water and pour it on six sheets of isinglass. Let it stand until dissolved. Then pour a pint of boiling water into it, and add the juice and grated rind of one lemon, one pint of sugar, and one wineglass of white wine. Let it stand until it hardens. This is excellent in sickness, and makes a delicate dessert, to be eaten with cake. Strawberry Conserve.— Prepare the fruit as for preserving, allowing half a pound of loaf sugar to one pound of fruit. Sprinkle the sugar over the fruit at night; in the morning put it on the fire in a kettle, and boil until the berries are clean. Spread on dishes and put in the sun until dry, after which roll the fruit .in sugar and pack in jars. Preserved Strawberries.— Pound for pound of berries and sugar. Put them in a preserving kettle over a slow fire until the Sugar melts. Boil twenty-five minutes fast. Take out in a perforated skimmer, and fill a number of small mn« three-quarters full. Boil and skim the syrup five minutes longer, fill up the jars, and seal while hot. Keep in a cool, dry place. Fish Pudding.—Three pounds of

boiled fish; » large lump of butter; a tablespoonful of flour; two caps of fresh jfe&k. When boiled ft must cool a little. Add to it the yolks of seven eggs, the whftes beaten,,*mul stir it around; th^n broth and capers. This will be found an -excellent and toothsoiae dish. t vine with a sharp kCife or shears, leaving about an inch of the stein, on the cucumber. Use sorobum or any good cane ‘ molagies, as the other sirups will cause them'to become soft. Keep watch of them while g&thering, and if they do not keep good add moreQniolaßses and you will havs piekles iihajt will be good and our.