Jasper Republican, Volume 1, Number 7, Rensselaer, Jasper County, 30 October 1874 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

To Make Pepter Vinegar.—Take six laige red peppers, slit them up, and boil them in three pints of strong vinegar down to one quart. Strain it, and bottle for use. It will keep for years. Lkmoh Pie.— Three eggs (save the whites of two), juice and peel of one lemon, one cup of boiling water, one tablespoonful of com floor, one cup of sugar. Bake- Grate the lemon and pour the boiling water over the juice and peel; beat the eggs with'the cornflour and add to the boiling water; let it cool before adding the sugar. Beat the whites of the two eggs with one tablespoonful of sugar, and spread over the top of the pie. Have the under crust of pastry. Savoky Mutton on Veal Cutlets. — Cat up the chops and beat them with the edge of a knife. Beat the yolks of a few eggs and dip the cutlets in them; season them with pepper, salt, nutmeg and bread crumbs. Roll them in battered crumbs and broil them. Use for sauce some good gravy, a piece of butter, crumbs of bread, capers, anchovies, with some nutmeg and a little vinegar. As soon as they are dressed, tear off the papers and set them on the dish with the sauce.— Cor. Germantown Telegraph. Oyster Soup.— Take three quarts of oysters and strain the liquor from them. Put the liquor on to boil with half a pint of chopped celery, one onion, two or three blades of mace, pepper and salt. When it boils, add the oysters. Just before taking it off the thickening must be added, vie.: One spoonful of flour creamed into the well-beaten yolks of three eggs. Pour a little of the hot soup gradually upon the eggs and flour, stirring all the while, and as soon as well mixed with a little cream pour into the soup. Then add one quart of rich, unskimmed milk; let all come to a boil, and pour into a tureen over some small squares of cold bread. Serve it very hot. — Hooper'B Bazar. Water-Proop Boots.— A correspondent of the Indiana Farmer says: “I have stood in mud and water two or three inches deep for ten hours a day for a week without feeling any dampness or having any difficulty in getting my boots on or off. If you would be equally successful, before wearing the boots give the bottoms a good coating of tallow and coal tar and dry it in; then oil the uppers with castor oil, about one tablespoonful to each boot; then oil them twice a week with castor oil,when one teaspoonful will be sufficient. If the weather should be rainy, or you are compelled to work in water during the day, wash your boots clean at night, hold them by the fire until quite warm, and oil them while wet, and youwill have no trouble about your boots getting hard and shrinking up so that you cannot get them on. If the leather should become red, give a coat of ordinary shoe-blacking before oiling. The effect of castor oil is to soften the leather, while it fills the pores and prevents the water from entering.