Jasper Republican, Volume 2, Number 5, Rensselaer, Jasper County, 15 October 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

A GOOD housekeeper tel 1 s through the columns of the Germantown TsfeprqpAhow to prepare nice clam fritters. She says: The clams were stewed until quite done, then taken out, the hard edge removed, and chopped into mince meat, poured into, the batter, and well stirred, so as to mix thoroughly. Fry as you would the fritter without the clam, and you will have a most palatable evening dish. Corn-Starch Cake. —This is a simple andi digestible cake, easily and quickly made, and generally liked. Rub well together one cup of butter and two cups of sugar. Add the whites of six eggs beaten to a froth. Stir in one cup of sweet milk, two cups of flour, in which have been thoroughly mixed two teaspoonfuls of baking powder or two of cream of tartar and one cf soda, and flavor with one teaspoonful of extract of bitter almonds (or other flavor desired). Lastly, stir in one cup of corn-starch, which acts both as food and shortening. Immediately bake in a moderately-quick oven. Queen of Puddings.— A. simple, easily digestible and (to our taste) a very palatable dessert: Beat theyelksof three to five eggs, and mix in a quart of milk with sugar to the taste (about a teacupful). Flavor with vanilla or otherwise, and pour this over a pint of fine bread-crumbs in the pudding-dish. Bake to a light brown; remove from the oven, and while hot pour over -it the whites of the eggs beaten to a froth, with three-fourths to one cup of sugar. Replace in the oven, leaving the door open, and bake to a delicate brown. Borne like jelly spread over the pudding before adding the frosting.— American Agriculturist. Light Gingerbread (home recipe).— To three quarts of flour put one pound of butter and three eggs, three pints of molasses, and three teaspoonfuls of pearlasn dissolved in half a teacupful of sour cream or buttermilk. Unlike biscuit, gingerbread requires a good deal of soda to make it rise, and therefore pearlash is used, as being stronger. If soda is preferred, one dessert-spoonful will not be found too much to allow to a quart of flour. This cake is better when the batter is poured in shallow pans than when made into dough, rolled out and cut in shapes. Your success must, after all, depend very much on the kind of molasses used, for the commoner sorts will not make cake any more than will sirup. Flavor with ginger, and add other spices to your taste. — Exchange. Elastic Varnish for Ladies’ Shoes.— Three popnds of rain water are placed in a pot over the fire, and when well boiling there are added four ounces of white pulverized wax, an ounce of clear, transparent glue in small pieces, two ounces of pulverized gum Senegal, two ounces of white soap scraped fine, two ounces of brown pulverized sugar; the ingredients are placed in one by one, and every time stirred up; it is well to take the pot from the fire every time a substance is added, to prevent boiling over; when all is added, the pot is removed from the fire; when sufficiently cooled, three ounces of alcohol are added, and finally three ounces of fine Frankfort black, well incorporated by continued stirring. This varnish is put on the leather with a brush, and is very valuable for boots and shoes, as it can be afterward polished with a large brush like ordinary shoe-blacking, shows a high polish, and does not soil the clothing.— Western Rural.