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Show ORANGE JELLY. Grate the peel of five fine oranges and two lemons into a bowl; squeeze the juice of them into it; boil one pound of sugar in a quart of water, and, when quite boiling, pour it over two ounces of isinglass; stir until it is dissolved; add the juice to it, strain through coarse muslin, and let it stand until half cold; then pour gently into molds which have been wet with cold water. Before turning out put the molds into warm water; loosen the edges with a spoon. <br><br> COLD SLAW OR SALAD DRESSING.-One egg, two-thirds of a cup of sweet milk, one half teaspoonful of salt, one-fourth teaspoonful of mustard, sugar to taste; let this come to a boil and while hot stir in vinegar to taste; when perfectly cold pour over the fine chopped cabbage. This makes enough for seven or eight person; more eggs can be added for those who like more. Excellent. <br><br> HOW TO CLEAN BENAKER BRASS.-These brass ornaments are so popular that housekeepers will be glad to know how, with all the intricacies of their work, they may be cleaned. Mix some cream of tartar with warm water to a thick paste; rub this well into the brass with a flannel and brush; afterward rinse off under a stream of cold water, and dry with a soft cloth in front of the fire, polishing with a dry leather. <br><br> TO CLEAN STEEL ORNAMENTS.-Dip a small brush into some paraffin and then into some emery powder (such as is used in the knife machines), and well brush the ornaments, and all the rust will soon come off, polish with a dry leather and duster; it will clean any steel article. SPINACH.-Boil in hot water, a little salt, about twenty minutes, drain and press; then chop very fine and return to the fire, with a good lump of butter, salt pepper, sugar, a few tablespoonfuls of cream, beat to a smooth mixture like custard; pour into a deep dish and serve. <br><br> LEMON CHEESECAKES.-Grate the rind of two lemons and squeeze their juice into a bowl, add a quarter of a pound of powdered sugar, quarter of a pound of fresh butter; beat up three eggs, mix all together, and they will be ready to make into tartlets or open tarts. <br><br> TO REMOVE IRON RUST.-Apply, ?? ?? to the spot with the fingers wet with water, then lay in the sun a few hours, then rinse thoroughly. Soft-soap should be kept in a dray place in the cellar and not used until three months old. |