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Household Brevities

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- Copper saucepans are cleanedonthe entside with salt and viwsgar, and on the inside with soap and water - after they have been iilled with water and a small lump of soda, whieh must cometo a boil. - Ladies' Home Journal. - Many goud housekeepers uho have preserved strawberries, cherries, pluma or almost any preserves whleh have begun to ferment, but are not moldy, add them to the minee meat before it is sealded. in proportion to a quárt to the quantity g-iven. - Tongue Toast.- Take a cold tongue that has been boiled. minee it line and mix with créam and beaten yelk of an eg-g and simmer on a stove. 1 laving first cut off the ernst, toast sliees of bread and bntter tliem a little. lay in a flat dish and spread over them thickly the tongue wliile it is hos.- Boston Budget. - Eye Dtop-Cakes. - Mixtogether two cnpfula and a half f rye flour, half a cupful of rye meal, one cupful of wheat flour one teaspoonful of salt. Stir in gradually three cupfuls and a half of milk and add four well-beaten eggs. ' The rye meal can be done without, but the cakes are mach letter with it. Fill the ii-on gnn-pans. - Demorest'a Month- Bread. - l'ut a pint of sweet milk into a vessel and let come to a boil; then stir in meal till it is as thiek as mush. Cover it closely and keep warm over night. In tlii' morning add a pint of lukewarm milk and flour to make agood Btiff batter. Xow set your yeast in a pot of water to keep warm: when lig-ht and spongy work into loaves; let raise and then bake. - Detroit Free Press. - A sand-ba-. with a plush cover, is a mqst useful present to any one who drives much in wintry weather. A contains the sand. which should not be packed too tight. This raay be warmed at any time in the oven and then slippcd into the cover, which Is a plush or velvet bag with handles like a child's school bag. This. placed in the carriage or sleiifh. will retain the heat a long time and give great comfort. - Mashed Potatoes. - Iíemove the skins from the potatoes and let them lay in cold water for an hour: then put into a sacepan. with a little salt; cover vvith water and boíl; when done drain off water, tnrn into a bowl and mash fine; melt a piece of butter size of an egg with a little milk: mix it with the mashed potatoe:; until they are a smooth paste; be careful not to have them too wet; then put the mixture into a dishpiled up. - Boston Herald. -Pumpkin Indian Pudding'.- With a pint and a hall oí stewed pumpkin mix a pint and a half nf Indian meal anda tablespoonful of gnmnd gisger. Into a quart of boiling milk stir a pint of molasses. Add, stirring hard, the ineal and pumpkin. It will be improved by the gTated rind of ;i lemon or orang-e. Tie in a pudding bag and drop toto .boiling water. Bofi fonr honra. If West India molasses ís us;-d. it requires no eg-irs: without it. add three. Whatis left muy be reboiled next day. - Pumpkin Mannalade. - Kor a nice ripe pumpkin of medium size about six pounds of sugar, o) ■ int of good eider rinegar. one ounce of ginger root bruiaed and ;i dozen cloves tird in a bit of lace or thin mr.slin will be required. Pare the pumpkin and ent into small pieces: heat the other ingrediente in a poreelain-lined kettle, add tlir pumpkin and cook until quite soit: tlien take it out of the sirup with a strainer, keeping it hot while the liquid is bolled down a little; ]:: the pumpkin back into the kettle and let it boil about half an hcrar, stirrinjr well meanwhile.-


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Ann Arbor Courier