Jasper Republican, Volume 1, Number 17, Rensselaer, Jasper County, 8 January 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Johnny Cake. —Take a pint each of buttermilk and sweet milk, one heaping teaspoonfnl of saleratns, a half cup of sugar, one egg and a little salt. Stir in meal until thick, but allow it to pour readily. Butter your pans plentifully and bake brown. This with a dish of warm apple sauce makes a delicious breakfast. Sliced Mutton or Bebf, on Blazer. —Slices of cold mutton or beef, currant jelly, butter, salt, pepper. Drop a piece of butter into the blazer. When the butter is melted, stir in some currant jelly, pepper and salt. Then lay in the cold meat. After it has cooked a moment on one side turn it, and cover the blazer for a few moments. Graham Pancakes.— lnto three pints of water stir about a quart of Graham flour, put a half teaspoonful of salt and three spoonfuls of hop yeast. Set in a warm place over night. In the morning add a small teaspoon of saleratus and bake on a griddle. Better than buckwheat.

To Cure Warts.— Bind on freshly powdered blood-root, moistened with vinegar; change frequently. Will sometimes cure in two days. I think I have heard of spirits of ammonia being used for the same purpose—the warts to he wet with it twice a day for three weeks, if they had not all disappeared before that time. — Cor. Rural New Yorker. Pimples on the face usually indicate some defect of nutrition or some error in food. Many persons on the adoption of a wise and reasonable diet become for the first time free from pimples on the face; therefore, instead of doctoring them with medicines, you should look well to your habits of life, improve your digestion, wisely regulate your diet and keep the skin active by proper bathing and much life out of doors. Egg Blanc Mange. —Take two-thirds of a box of gelatine, one quart and one gill of milk, one cup of sugar, six eggs, salt, vanilla. Put the gelatine into a quart of milk. Set it on the back of the stove to dissolve the gelatine; then add the sugar. While the milk is heating heat the yolks of the eggs until they are very light; then add the gill of milk to them, and when the milk is scalding hot put them in. Stir constantly one way until it is done, which will be in a few moments. If it remains on the fire too long it will curdle. About two minutes will be sufficient to scald it. Take from the fire; continue to stir it gently until it is quite cool; then raise a mold, and strain the mixture into it. Put it on ice. To be eaten with cream.