Jasper Republican, Volume 1, Number 2, Rensselaer, Jasper County, 25 September 1874 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Here is a Japanese recipe for keeping meat fresh in hot weather: Place it in a clean porcelain bowl and pour very hot water over it so as to cover it. Then pour oil on the water. Tne air is thus quite excluded and the meat is preserved. Sweet Potato Pudding.—To a large sweet potato weighing two pounds allow half a pound of sugar, half a pound of butter, one gill of sweet cream, one grated nutmeg, and a little lemon peel and four eggs; boil the potato until done, mash up fine, and while hot add the sugar and butter. Set aside to cool while you beat the eggs light, and add the seasoning last. Line tin plates with puff paste and pour in the mixture. Bake in a moderate but regularly heated oven. — Cultivator. Plate Polishing Powder. —The English Mechanic states that an excellent preparation for polishing plate may be made in the following manner: Mix together 4 OZB. spirits of turpentine, 2 ozs. spirits of wine, 1 oz. spirits of camphor, and i oz. spirits of ammonia. To this add one pound of whiting, finely powdered, and stir till the whole is of the consistency of thick cream. To use this preparation, with a dean sponge cover the silver with it, so as "to give it a coat like whitewash. Set the silver aside till the paste has dried into a powder; then brush it off, and polish with a chamois leather. A cheaper kind may be made by merely mixing spirits of wine and whiting together.

Preserved Pears. —Take small, rich, fair fruit, as soon as the pips are black; set it over the fire in a kettle, with water to cover them; let them simmer until they yield to the pressure of the finger, then with a skimmer remove them to cold water, pare them neatly, leaving on a little of the stem and the blossom end. Pierce them at the blossom end to the core, then make a syrup of a pound of sugar for each pound of fruit. When it is boiling hot pour it over the pears and let it stand until the next day. Then drain it off, making it boiling hot, and again pour it over. After a day or two put the fruit in the syrup over the fire, and boil gently until it is clear; put it in the jars or spread it on dishes, boil the syrup thick, then put it and the fruit in jars.