Democratic Sentinel, Volume 16, Number 1, Rensselaer, Jasper County, 22 January 1892 — THE HOUSEHOLD. [ARTICLE]

THE HOUSEHOLD.

YVaxhlne Blankets Made Easy. If one has a suitable place for the purpose, the washing of blankets may become an easy task, says the January Ladies’ Home Journal. In an open space, have a line tightly stretched out of doors. To this fasten the upper edge of the blanket. Have straps of cotton sewed to the bottom at intervals; tie these to pegs, which drive well into the ground. Now turn on the hose. Cold water, of course, and plenty of it. Drench the blankets well, on both sides. If much soiled, rub spots with soap and drench again. The force of the stream will do more than wringing. After the article is quite clean, leave ,it to dry; never mind if it does rain; if the work has been thorough it will not streak, but be all the better for it. When the sun has completed its task, you will possess blankets as white, soft and unshrunken as new, and the nap will not be destroyed.

Hint* to Housekeepers, Camp chairs are now covered with plush and bordered with tiny tassels of silk. Ceilings that have been smoked by a kerosene lamp should be washed off with soda water. The surest test of a frozen orange is its weight. If it is heavy in the hand it has not been frozen. Use good soap in the kitchen, as it saves the hands. When a felon first begins to make its appearance, take a lemon, cut off one dnd, put the finger in, and the longer it is kept there the better. Flour should be kept in a barrel, with a flour scoop to dip it and a sieve to sift it. Drain pipes and all places that are sour or impure may be cleansed with lime water or carbolic acid. For a cold on the chest, a flannel rag rung out in boiling water and sprinkled with turpentine, laid on the chest, gives the greatest relief. Cold sliced potatoes fry and taste better by sprinkling a teaspoonfiri of flour over them while frying. Rub the tea-kettle with kerosene and polish with a dry flannel cloth. Bent whalebone can be restored and used again by soaking In water a few hours, then drying them. To clean Carpets —Go over them once a week with a broom dipped in hot water, to which a little turpentine has been added. Wring a cloth In the hot water and wipe under pieces of furniture too heavy to be moved.

THE KITCHEN. What the Good Cook, Say. Potato Yeast. —Grate six large raw potatoes, and strain over them two quarts of water in which three tablespoonfuls of hops have been boiled. The potatoes and hops are then boiled two minutes, constantly stirred. Afterwards u third of a cupful of sugar and two tablespoonfulsof salt are added, and when the mixture is lukewarm a cupful of yeast, or a cake of compressed yeast, is added. This potato yeast should be kept in a cool place, well corked. Graham Gems are made of equal parts of graham flour and water, and baked brown in iron gem pans made hissing hot on top of the stove before the batter is poured in, and then put into a quick oven. The steam generated from the water raises them; so they require no saleratus or yeast. Perfect Buns.— One cup of potato yeast, a cup of sugar and a heaping tablespoonful of butter creamed together; add a pinch of salt and then r quart of milk. Knead flour into this until the whole forms a sponge the consistency of bread dough. In the morning, after rising all night, half a pound of currants or seeded raisins are rolled into the mixture, which is then cut into rounds and placed in a warm place to rise.'ln three-quarters of an hour the buns will be puffed up beautifully; t£en smear the tops with a mixture made of a cupful of sugar to half a cup of milk, and place in a moderate oven to bake brown. Cake Without Eggs or Butter.— Two heaping tablespoonfuls of the nicest pork fat creamed up with a cup of granulated sugar. To this add a cup of sweet milk, quarter of a nutmeg grated, half a cup of seeded raisins and two and a half cups of flour. Bake in a slow oven. The result is a moist, rich tasting, white cake. A Custard Pudding. —Beat flour into cold water the same as for milk porridge. Stir it into scalded milk till it is of the consistincy of cream. Let it simmer for a few moments, and then remove it from the Are and cool It to the temperature of new milk. Stir in one well-Deaten egg to every quart of batter. Sweeten to the taste and flavor it with nutmeg. Salt slightly, or it will spoil the flavor. All custards should be baked with a moderate Are, custard pudding included. It must not be so thick as to be doughy.