Jasper Republican, Volume 2, Number 12, Rensselaer, Jasper County, 3 December 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Silks and woolens may be dyed blue as follows: Take water one gallon, sulphuric acid a wineglassful, imperial blue one tablespoonful, or more according to shade desired. Put in the goods and boil ten minutes; then wash in a weak solution of soap lather. Suoahkd Pop-corn. —One cup of white sugar, half a cup of water, boll till it taffies, and sprinkle in the pop-corn as much as the pan will hold. If nicely popped this will sugar two quarts of corn. Stir well, so that it does not stick together. The grains ought to be separated. How to Cook Salt Pork.— Many people do not relish salt pork fried, but it is quite good to soak it in milk two or three hours, then roll it in Indian-me&l and fry to a light brown. This makes a good dish with mashed turnips, or raw onions out in vinegar; another way is to soak it over night in skim milk and bake like fresh pork; it is almost as good as fresh roast pork.

Never use anything but light blankets as a covering for the sick. The heavy, impervious cotton counterpane is bad, for the reason that it keeps in the exhalations from the pores of the sick person, while the blanket allows them to pass through. Weak persons kre invariably distressed by a great weight of bed-clothes, which often prevents their getting any sound sleep whatever. —Herald of Health. To the lovers of ham, sausages, roast pork and other dishes prepared from the flesh of swine is dedicated the plan of Jackson 8. Schultz, of New York, proposed at the Sanitary Congress, in Baltimore, a few days ago, for getting rid of the offal and dead animals in great cities. He proposes that the refuse be collected and fed to a municipal herd of hogs. By this plan he thinks the expense of collecting the garbage would be more than repaid from the sale of savory pork. .Quince Preserve.— Peel and core the quinces; simmer the the peelings and cores in just water enough to cover them till they are done; then strain and use the same water to boil the quinces iu, part at a time, till they are all soft. Take them out on a colander to drain, and into the kettle put pound tor pound of sugar, and boil till the iirup is made. In this stew the quinces half an hour, take them out, boil down the sirup until it is thick, and strain it over the fruit through a fine sieve. The same quantity of apples as of quinces may be taken, and when the preserve is made it will not be easy to tell one from the other. Sweet-Potato Pudding. —To two coffee-cupfuls of mashed sweet potato (boiled) add one teacupful butter, four eggs, one teacupful sweet cream, one teacupful cinnamon, one grated nutmeg, a teaspoons ul lemon (extract) and a pinch of soda dissolved in a teaspoonful of water. Beat the eggs light, add sugar and butter rubbed to a cream, stir all together into the mashed potato while hot. Cover a deep plate with puff-paste, and pour in the mixture. Bake in a moderate oven; when done, cover the top with slices of fruit marmalade and sprinkle thickly with granulated sugar. To be eaten with a glass of rich milk. This will make three puddings.

Hulled Corn. —Last fall I had a quantity of sweet corn left from the garden ; I had no use for it and thought I would try and hull some of it. It was so nice that I have used it all, and this is the way I hulled it: Soak over night in warm water; m the morning put it in an iron kettle with water enough to cover it. To each quart of corn I put in a rounding teaspoonful of soda; boil until the hulls come off readily, then wash in several clear waters, and after it is thoroughly washed put it on to boil again in clear water, Boil until tender and then salt it; and then let it boil a little longer. Turn into a sieve and drain thoroughly; Eat hot or cold in milk.— Cor. Household.