Jasper Republican, Volume 1, Number 4, Rensselaer, Jasper County, 9 October 1874 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Sunderland Pudding.—One cup of milk, one egg, one and a half cups flour. Stir well together, bake in cups about twenty minutes, and serve with sweet sauce.— Cultivator. Mucilage.—According to R. Bother, the following formula affords a mucilage which will keep in the hottest weather: Gum arabic, twelve Troy ounces; glycerine, eight fluid ounces; water, sixteen fluid ounces. Short Nut Cakes.—Two cups of sweet milk, three cups of sugar, five eggs, three tablespoonfuls of butter (level, not rounded), one and a half teaspoonfuls of soda, three of cream tartar, one spoonful of salt, a little nutmeg. Pickled Plums.—Seven pounds sweet blue plums, four pounds brown sugar, two ounces stick cinnamon, two ounces whole cloves, one quart vinegar. Put a layer of plums and spice alternately. Scald the vinegar and the sugar together; pour it on the plums; repeat for two or three days, the last time scalding plums and sirup together.

Preserving Grapes With Honey.— Take seven pounds of sound grapes on the stems; have the branches as perfect as possible and pack them snugly, without breaking, in a stone jar. Make a sirup of four pounds of honey and one pint of vinegar, with cloves and cinnamon to suit, or about three ounces of each is the rule. Boil them well together for twenty minutes and skim well; then turn while boiling hot over them and seal immediately. They will keep for years if you wish and are exceedingly nice. Apples, peaches and plums may be done in the same way. Peach Marmalade.—Take small and imperfect clings; they will not admit of being removed from the stone in pieces of uniform size and shape, but you can pare them, and after cutting from the stone place them in a porcelain kettle with one pint of water to two quarts of fruit; boil them until soft; take off and put through a sieve with a wooden potato masher. Then return to the kettle, adding one pint of sugar to every quart of prepared fruit; bring to a boil and seal while hot. It can be sealed without the addition of the sugar, and when eaten let it be sweetened with white sugar to the taste. It then greatly resembles fresh peaches. Cold Slaw.—With a sharp knife—there are knives made for the express purpose —cut up nicely a firm head of cabbage. Sprinkle it with as much pepper and salt aS you think necessary. Beat up the yolk of one egg, add a lump of butter the size of a walnut, a gill of cream, the same quantity of vinegar, a tablespoonful of sugar, an even teaspoonful of mustard, and a pinch of bruised celery seed. Heat these condiments, mixed together, in a tin cup; put the slaw in an oven, and pour the mixture over it boiling Ijot; stir it till well mixed, and the cabbage slightly coddled; then send to table hot. It may not be irrelevant to remark that the term cold, usually appended to slaw, has no reference to the dish being served up hot or cold, but is only an English corruption of kohl, the German name for cabbage. Cold slaw, therefore, merely signifies sliced cabbage. It is the most digestible form in which cabbage is dressed, besides being generally liked when well made, and peculiarly acceptable at seasons when vegetables are scarce.— Harper's Bazar.