Rensselaer Union, Volume 7, Number 28, Rensselaer, Jasper County, 1 April 1875 — RECIPES, ETC. [ARTICLE]

RECIPES, ETC.

—Butler and other perishable articles can be kept fresh and sweet without the use of ice by lining packages with sheets made out of the pulp of poplar wood. —Whiskersand Mustaches.—To promote their growth rub in the following lotion two or three times a week at night? Eau de Cologne, two ounces; tincture of cantharides, two ounces; oil of rosemary and oil of lavender, each ten drops Exchange. —Graham Biscuit.—One-half pint oi Graham flour, one-half pint of white flour, one-half pint of white sugar, one cup of sweet milk, one tablespoonful of butter, one-half cup of yeast; salt. Set to rise over night In the morning add one-halt teaspoonftil of soda. Roll out and cut like white biscuit. —Bread Dough Pudding.—When kneading bread for the tins take cne loaf and mix in some dried berries or fruit and let it get light; then steam one hour or more, and if good spongy bread is made a good pudding will be the result (eaten with sweet gravy) with very little trouble, but it must be steamed done and raised light. —Baked Custards.—One pint of cream; four eggs; cinnamon; almond-flavor and three ounces of sugar. Boil the cream with a piece of cinnamon; pour it into a basin, and when cold add the eggs, well beaten and strained, the sugar powdered and a few drops of almondflavor. Bake in small cups, in a cool

oven. —Buttermilk Pancakes. —One teaspoonful soda, two teacups sweet skimmed milk, two tablespoonfuls thin cream; thicken with flour to a stiff paste; it will take nearly two teacups of sour buttermilk to form thin enough to bake. Always add a small handful of canell and the same of bran; it is more wholesome foi children. Give them a trial, and you will say you never ate good pancakes before.— lnter-Ocean. —Pork Soup.—Many persons object to eating pork, but for those who wiU eat it we give the following, and though pork soup does not sound so agreeable as beef and mutton, yet to the taste it is equally as good; but it needs no praise from us;’ try it: Pare and slice some potatoes, have a quart of them after they are sliced; put them into three pints or cold, boiling or hot water; pare and slice hart a dozen of onions, and add these when your potatoes get to cooking, unless they are small; if they are they need net be added quite so soon; then fry five or six slices of pork and when it is nearly done add to the soup with the drippings (there will not be too much fat for tins if the pork is only half fried). When the soup is done, before taking it from the stove, thicken itwith a tablespoonful •of flour wet up with milk and let all boil up once more; if you like add crackers the same as for any soup.— Household. —One of the greatest troubles of the neat housewife in the country results from muddy boots of those members of the family who have to work in the fields, the stables, and the barnyard. The wet boots must be driei, and are generally left under the kitchen stove, where their presence is very disagreeable. Now, to have a neat kitchen, there should be a boot-rack placed behind the stove, In which the damp boots may be placed to dry. Such a contrivance has been found a great convenience. It has three shelves about four feet long, ten inches wide and Jdaced a foot apart. At one end a bootack is fixed by hinges so that, when not in use, it is folded against one end of the rack and secured by a button. There is also a stand for cleaning boots at the front, which also folds up when not in use,-and the blacking brushes are placed on the shelves behind the stand and are out of sight, and when folded they hang down out of the way. The rack should be made of dressed pine board and stained some dark, durable color.