Rensselaer Republican, Volume 13, Number 7, Rensselaer, Jasper County, 5 November 1880 — HOUSE AND HOME. [ARTICLE]

HOUSE AND HOME.

A LunOheon Dish.—Beat tiro eggs mixing with them a tablespoon of cream, put them into a sauce pan, adding boom achovies and some minced tongue, Spread an toast sad serve immediately. Ample Croctes.— Peel and core the apples and halve than; take half slicea of bread, spread thickly frith butter aad sprinkle with sugar, then lay the apple on, core aide down; sprinkle on more sugar aad any kind ot spice to take. Bake. Ptufruw son Veal.—Chop halt a pound of suet, put it la a basin with threequarters of a pound of bread-crumbs, a teaspoon at salt, a quarter of pepper, a little thyme, three whole eggs, mix well. A pound of bread crumbs aad one more egg may be used; it will make it cut firmer. Skapts.—Take one cop of molasses, three quarters of a cup of sugar, one table spoon each of powdered doves, cinnamon and allspice. Add these to one-half cup of melted butter, and beat in two teaspoons of soda, and flour enough to roll. Roll very thin, cut out with a tin cutter, and bake In pane la a hot oven. Ckeldren’s Can.—Mix well two pounds of floor in one pint of warm milk, and a tablespoonfUl of yeast; let it rise about half an hour;, then add three quarters of a pound of sugar, one-fourth pound raisena stoned and chopped, two ounces candied peel shred fine, and one quarter pound of good fresh beef drippings; best the mixture for a quarter of an hour, and bake in a moderate oven. Hard Yeast. —Stir into a pint of lively yeast enough flour to make a thick batter, and a tablespoontal ot Let it rise once, then roll out thin, 7 cut into thin cakes with a cake cutter, and dry in the shade in clear, windy weather; When perfectly dry pat la a bag, and hang in a 0001, dry place. They will keep good six months. One of these cakes dissolved in a little milk or water is enough for four quarts of flour,

Preserve* Pears— Take onehalf pound sugar to one pound pears; dissolve the sugar with about one and onehalt pint of cold water to eight pounds of sugar. When dissolved, and three or four lemons sliced, and about six inches of ginger (scraped) and sliced thin, pat in the pears, and let them boil until soft enough to put a straw through; boil the syrup down, if too thin, after taking out the pears, and patting them in the jars. Sweet Pickle. —Slice green tomatoes and sprinkle with fine salt ; let them lie over night in a wooden tray. In the morning scald in oneteirds water, then drain and put into ajar. Makes syrup of two pounds of sugar, two tablespoonthis each of allspice, cloves, ginger, oinn&mon and mustard, one teaspoonful of cayenne pepper, and two qaarta ot vinegar, and pour while hot over the tomatoes. To Color Walls Perk—Take two ounces ot cochin»al and steep it in warm water two hours, when add to it one-halt ounce of cream tartar, aemuch or aa little ot this decoction in your white-wash as will make the desirable shade. A cheaper and handsomer pink may be made from nichwood or madder. Take one pound of madder and soak over night in a brass kettle; set it on the fire and let it When use the tame as

Chicken Mayonnaise.— Cat np seme chickens and fry them nicely in butter. Let them get cold, and then trim into good shape and put them in a covered dish with salt, pepper, oil and vinegar as for * salad; add a few pieces of onion and a little panley. Let them stand thus two or three hours. Then drain the pieces of chicken, place them on the lettuce in your salad dish and spread a nice mayonnaise dressing over ail. Some of ths chicken when fried can be saved for the tomato stuffing. Coffee Ice Pudding.— Pound two ounces of freshly roasted coffee in a mortar, just enough to crush the berries without reducing them to powder. Put them into a pint of milk with six ounces of loaf sugar, let It boil, then leave it get cold, strain it on the yolks of six egss in a doable saucepan, and stir on the fire until the erustard thickens. When quite cold, work Into it a gill and a half of cream whipped to a froth. Freez the mixture in the ice pot, then fill a plain ice mould with it, and lay it in ice till the time of serving. , To Remove Wrinkles.— I To one fluid ounce of tincture of gum benzine add seven fluid ounces distilled glycerine. gpfi “«* hands with it at night, letting u diy on. Wash off in the morning with a veiy little pure white castile soap and soft water. If the water is hard, add a little dissolved borax. This is a famous cosmetic, and has been told under various names, it is an remedy for ten, snaburn and freckles also. —Mrs. T Ths latter it is said, may be removed by using the following decoction Pat a quantity of elder-flowers into a jug, pour boiling water on them, let the mixture stand twenty-four hoars and strain through muslin. Wash the face ever* morning with the decoction. It is good also for sunburn and to beautify the Painted Ladies. —Remove the eyes and stalks from some nice round looking apples that will cook well, and peel them very evenly to preserve their shape. Place them in a shallow stewpan large enough to hold them in one layer. Dissolved loaf sugar in sufficient water to completely cover the applet, allowing four ounces of sugar to each pint of water: add a few cloves and a little lemon peel aad stick cinnamon. Cover the stewpan and sHnyy+r the applet very gently, or they willbreak before being cooked thoroughly. When done, and they Ire cool enough, lift them “pSiwiti* a small brush tint teem delicately on one side' with a little liquid cochineal or melted red currant jelly ; strain tee nrran, return it to the stewpan, aad boil it rapidly until reduced to one-third of a pint. When cold stir to it a wineglass of shwry and tee Juice of half a lemon. »nd pour it round &t not over the apples. TW winery be omitted. •