Jasper Republican, Volume 1, Number 8, Rensselaer, Jasper County, 6 November 1874 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

To Cube Cnn.TH.AJ kb.—Pour boiling water oyer one pint of wood ashes; when cool enough immerse the feat; lot them remain about half an hour. — Household. Oyster Sauce. —Take fifty oysters, rinse and put- them in a stew-pan with one gill of cream. As soon as they become hot stfr in' one ounce of batter, mixed to a paste with a little Soar. This is a delightful sauce to eat with boiled turkey or flue fat young pullets, im which case the fowls should also be stufied with oysters and bread-crumbs. — Harper’s Baear. How to Make Ebasive Soap.—A genuine er&sive soap that will remove grease and stains from clothing is made as follows : Two pounds of good Castile soap; half a pound of carbonate of potash, dissolved in half a pint of hot Water. Out the soap in thin ftijces, boil the soap with the potash until it is thick enough to mold in cakes; add alcohol, half an ounce; camphor, half an ounce; hartshorn, half an ouuoe; color with half an ounce of pulverized charcoal. Pickled Onions.— For sott pickled onions, throw them into boiling salt and water, and boil until you can put a steel fork into them. ' Skim out on to platters to drain off, then put into jars or bottles, and pour hot vinegar, spiced to taste, over. them. Cork up tightly. For hard, white pick ed onions, peel and scatter salt over them, and let them stand three days. Drain through a colander, pack In bottles and ptfur over them white vinegar (chemist’s vinegar) in which plenty of capsicum has been steepad.-r-Oounfry Gentleman.

Ip one portion of vegetables be boiled in pure water and another in water to which a little salt has been added, a decided difference is perceptible in the taste, and odor and especially in the tenderness of the two portions. Vegetables boiled in water without salt are vastly inferior In flavor. This inferiority may go so far in case of onions that, they are -almost entirely destitute of odor or taste, though when cooked in salted water they possess besides the pleasant salt taste a peculiar sweetness and strong aroma. They also contain more soluble matter than when cooked in pure water. Evidently-the salt by adding density to the water'"hinders ths solution-and evaporation of the soluble and flavoring principles of the vegetables.. This the advantages of an- addition of salt to the boiling water. And it is impossible to correct by after additions of Beat to the vegetables the want of flavor in such as have been boiled without it. —Western Rural.