Jasper Republican, Volume 2, Number 2, Rensselaer, Jasper County, 24 September 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

• Grahah Cookies.—Two cups of sugar, cup and a half iff sour cream, half teaspoonful of soda dissolved in the cream; mix quickly, roll and bake. These require less heat and more time in baking, asGraham instead of fine flour is used. Pipsy Potts, fn Arthur't, gives a recipe for making mince-pies in warm weather*. A cup and a half of chopped raisins, one cup of sugar, one cup of molasses, one Cttp of warm water, half a cup of vinegar or good boiled cider, two well-beaten eggs, five crackers pounded fine. Stir all together and season with spices, as other mince-pies. Bake with rich crust. For the top crust, roll them, ent in narrow strips, twist, and lay across. Boston Breakfast Cake.—One quart of flour, two teaspoons of cream-of-tartar. rubbed into the flour, two tablespoons of brown sugar rubbed dry in the flour, a little salt, teaspoon of soda dissolved in as much sweet milk as will make the ingredients about the consistency of poundcake dough. Grease a pan with lard, place the muffin-rings in the pan, having them also well greased; fill them half frill and bake in a quick oven.—Germantown Telegraph. Salt fob. Cattle. —Salt should be fur. nished to all animals regularly. A cow, an ox or a horse needs two to four ounces daily. Salt increases the butter in milk, helps the digestive and nutritive processes, and gives a good appetite. The people of interior Europe have a saying that a pound of salt makes ten pounds of flesh. Of course, salt only assists in assimilating the food ; it does not make flesh, nor bone, nor muscle.— Springfield (fifase.) Republican. ** Apple Jelly.—Peel and quarter the apples, put them in a preserving kettle, and for every quart of prepared apples allow a pint of water. Cook gently until they are ready to fall apart, then strain through a jelly-bag or colander, and add to the liquor its weight of sugar. Boil as for other jellies. If sweet apples are used the juice of lemons should be added to give an acid taste, and the peel be employed to flavor the jelly. The pulp may be used for pies or sauce.— E. Y. Tribune. Quince Jelly.—Quinces for jelly should not be quite ripe; they should be a fine yellow; rub off the down from them, core them and cut them small; put them in a preserving kettle with a teacup of water for each pound, let them stew gently until soft without mashing, put them in a thin muslin bag with the liquor, press them very slightly; to each pint of the liquor put a pound of sugar; stir until all is dissolved, then set it over the fire and let it boil gently, until by cooling some on a plate, you find it a good jelly, then turn it into pots or tumblers.