^^*0>. o o ^ ** s J.53 Author Title Imprint TH E PRACTICAL Household Assistant. A COM PLETE GUIDE FOR THE HOUSEKEEPER. ^^Sp^r-g;^-?^ '• :■ 1880. W BY LPF W\SH\^ MRS. R. S. LIVERMORE, (Nee R. S. BAIL.EV. ) Silver Creek. N. Y. : THE LOCAL PRINTING HOUSE. 1880. THE PRACTICAL Household Assistant A COMPLETE GUIDE FORTHE HOUSEKEEPER. JB-^. MRS. R. S. LIVERMORE. (Nes R. S. BAILEY.) yiLVKi! C'RKEIC. N. Y.: TflE LOCAL PKIXTING IIOrSK ^ Entered according to An Act of Congress, in the year 1880, by riPEARS & BROWN, In the Office of the Lil)rarian of Congress, at Washington, D. C CONDENSED INDEX. CHAPTER I. Washing. — Fluids, Bleaching, Removing Stains, Washing Flannels, Laces, Velvets, Silks. Fancy Goods, Etc 3- 7 Ironing. — The Board, Polishes, to Iron Shirts, Prints, Fancy Goods, Etc 7- 9 CHAPTER II. House Cleaning. — Sweeping, Dusting, Care of Carpets and Oil Cloths, Whitewashing, Painting, Polishing, Paper- ing, Bed Bugs 1 10-15 CHAPTER III. Breakfast.— Cooking Meats, Hash, Fried Apples, Toasts, Buckwheat Cakes, Potatoes 16-20 Dinner. — Soups, Roasts, Pot-pies, Cooking Potatoes, Cabbage, Onions and other Vegetable. Puddings, Pies, Tarts. Relishes for Dinner 20-32 CHAPTER IV. Bread and Cakes. — Bread from Home-made Yeast, from Yeast Cakes, Lightning Rising and Railroad Emptings, Indian Bread, Corn Bread, Graham Gems 32-35 Cake.— General Instructions, Cakes of Baking Powder, 5 kinds; Cream Tartar and Soda, 7 kinds ; Saleratiis Cakes, 8 kinds. 35-39 CHAPTER V. Rag Carpets. — How to make them, Coloring the Rags 40-42 CHAPTER VI. Toilet.— To Whiten the Teeth, Wave the Hair, make Puffs, Soften the Hands, Chajiped Hands, to prevent Dandruff. 43-44 CHAPTER VII. Medicinal. — Composition, Alcoholic Vapor Bath, To Cure Burns, Earache, Sick Headache, Hiccough, Crouj); a Cough Syrup; Family Ointment; Liquid Measui-e; The Healthy Pulse 45-47 CHAPTER VIII. Miscellaneous.— To Glean Kid Gloves, Hair Brushes, Porce- lain Kettles, Pork Barrels; Paper for Warmth; Rats and Mice ; Moths ; To keep Butter ; Old Jars ; Casks ; Picture Nails; Bottles, Cements, Rust, Polishes, Cracks in Stoves 48-51 ADVERTISEMENTS. The Combination System. Books — Painless Childbirth, Fat and Lean. Petroleum Remedies. The Silver Creek Coun- terfeit Detective. PREFACE. The author believes that there is an opening for a practical book of instructions for doing all kinds of housework, the price of which shall bring it within the reach of every one. Whether that opening shall be in the public heart or the tomb of oblivion will shortly be determined. The rules and recipes which follow have all been thoroughly tested, and found to be good, and they are arranged in such order as will make them easy to find. While the book is small it is comprehensive. It contains rules and instructions for all branches of housework. If it shall lighten the burden of the weary ones whose work is never done, without too seriously lightening the pocket of the undersigned, it will fully meet the expectations of R. S. L. CHAPTER I WASHING. EXCELLENT WASHING FLUID. One pound sal soda, one-half pound unslaked lime, and one gallon water. Boil both till dissolved and let settle; drain off in a jug, oork and use one cup full for soaking the clothes and enough in boiling to make a brisk suds. Used twelve years with perfect success. Removes all stains easil}^ Cost five cents. One-half pound borax of is a decided improvement. ANOTHEll. One pound potash, one ounce ammonia, one ounce salts tartar, one gallon boiling water. Dissolve potash in the water; when cool add the other ingredients and cork tightly. Soak the clothes over night in suds, soap them well, put them in the boiler of cold water and one cup of the fluid; boil twenty minutes, take out, suds and rinse. The suds are good for plants and all cleansing purposes. Cost thirty-five cents. A tablespoonful of turpentine boiled with your white clothes will add to the whitning process. MES. LI VERMORE ' S TO BLEACH MUSLIN OR SMALL PIECES. Put them in a bowl of strong soap suds and put in a window wdiere the sun will shine on them, through glass, turn often. QUICK WAY TO BLEACH. Twelve ounces of chloride of lime for five pounds. Boil the cloth and rinse; put the lime in a dish and pour boiling w^ater on it; lot it settle, then strain into a tub with sufficient water to cover the cloth and let it bleach twenty minutes, rinse thoroughly and dry. LIQUID BLUIXG. Prussian or Chinese blue, pulverized, one ounce, one-half ounce oxalic acid, one quart soft water. Bot- tle for use. TO REMOVE IRON IIUST. Make a weak solution of oxalic acid, let the spots remain in it a short time, when the stain is gone, rinse thoroughly or it will destroy the goods; if too strong will eat the hands. A sure thing for any stain but do not make strong. TO REMOVE MILDEW. Make a paste of powdered chalk and soft soap; ap- ply and bleach. Cold rain water and soda will re- move machine grease from washable fabrics if used before putting in the wash. FRUIT STAINS. Let the stain imbibe a little water, without drip- ping and hold it over lighted matches until the stain disappears. ANOTHER. Strain the stained part over a pail, then continue pouring boiling water through,' till the stains disap- pear; do this before washing. FOR TAR AND PITCH SPOTS. Put butter or sweet oil on and let it lie for a time PRACTICAL HOUSEHOLD ASSISTANT. 5 then wash in suds; or, break an egg and take the yolk alone and rub the soiled parts in it until it softens and comes out then wash in water. In removing grease spots with benzine do not apply with a sponge or piece of rag; the stained parts of the garment should be laid fiat between two sheets of blot- ting paper, the upper sheet well soaked with benzine; this will dissolve and absorb the fatty matter. FOR PAINT. Apply spirits of turpentine; leave on woolen goods a time, and it will crack and come off. ^VASHING FLANNELS. The great secret in washing flannels lies in keeping them in water of the same temperature from the time they are wet until hung up to dr3^ Flannels tliat are very much soiled are best washed in hot soap-suds, care being taken to rinse in water of the same tem- perature. Fine flannels, but slightly soiled keep whiter and remain soft if washed and rinsed in tepid water. Avoid rubbing flannels on a board or wring- ing too tightly. Never rub soap on flannels but ^dis- solve it in the water. Use always rain or soft water, and be expeditious about both the washing and dry- ing. To set the color of colored flannels or colored trimmings, soak for ten minutes in a pail of contain- ing a teaspoonful of sugar of lead, then wash in tepid water. When the water is not soft make it so with the addition of borax. Shake the garments well and hang where they will dry quickh'-. Iron on the wrong side while still damp with a moderately heated iron. Flannels washed by the above directions will shrink but little if any. It is a good plan always to pull and stretch in shape the garments previous to drying and during the process of drying. MRS. LIVERMORE'S TO WASH LACE. Cover a, bottle, or quart glass can with linen, smoothly, and sew firmly; wrap the lace around and fasten with needle and thread nicely on, keeping the pearl edge out smoothly. Wet in cold water ; put in cold suds, let it come to a boil gradually, rinse in clear water ; if you wish it to look like old lace take weak coffee sweetened, enough to stiffen the lace ; dip it in it and let dry on the bottle. Press between the white leaves of a book, or fill a bottle with hot water and iron it with the bottle on flannel, on the wrong side. TO CLEAIS'^ BLACK LACE. Use alcohol. Throw them boldly into the alcohol and churn them up and down till tkey foam; if very dusty u.se a second wash of alcohol. Squeeze them, part them and smooth them out ; put between paper and press under weight till dry; do not iron. TO CLEAN CRAPE. Wind it on a round stick smoothly ; hold it over the spout of a tea kettle till thoroughly steamed. If the stifftiess is gone from it, dissolve a bit of glue in skim milk and water and dip. Shake it partially dry and fold in the original creases and lay under a book to dry. TO RESTORE THE PILE OF VELVET. If slightly pressed hold over steam ; if necessary heat a flat iron, dampen the wrong side of the velvet, place the iron between two sticks face upward, pass the wrong side back and forth over it until the pile is restored and the velvet dry. Do not leave finger marks on it. EAXCY STOCKINGS. Should have black pepper sprinkled in the water pre- vious to washing to prevent fading ; dry quickly. PRACTICAL HOUSEHOLD ASSISTANT. 7 For prints of doubtful colors ; let them soak in salt Vv^ater a short time before washing. GLEANING SILK. Brush the silk well to free it from all dust ; then sponge it on the wrong side with alcohol and warm water; then press with an iron that is just warm enougli to dry the silk slowly. You will be well pleased with the effect. Black cashmere should be waslied in suds and rinsed in a dark blue water and ironed while damp on tlje wrong side will look as good as new. BLACK MATERIALS. Brush well all the dust out of the article, then take a piece of black flannel, or an old black woolen stocking, (it must always be black); dip it in cold coffee, and sponge well the material all over alike; then fold up each piece of breadth nice and even, and let it remain dam]) for three or four hours before ironing. Do not press ribbons with an iron but sponge smoothly and let dry on a clean surface. IRONING. IRONING BOARD. Get a board a foot and a half wide and four and a half feet long, sharpen one end to a point ; procure four door protectors, such as are fastened to the base, with rubber inserted in the end, to prevent the door being bruised ; screw two of them into the board, one in each square corner and the other two about two feet from the corners, leaving the point projecting to slip skirts or shirts under. Secure a staple under the table on one side, and on MRS. LIVEILMOBE'S the square end of the hoard fasten a liook — a heavy bent wire will do — long enouoh to hook into the staple ; this will keep the board from tipping when ironing on the point. Use the door protectors as legs to rest on tlie table; the rubber prevents injury to the tal)le and makes it some higher, consequently easier to iron. CHINESE STARCH POLISH. Six ounces parafine, one ounce citronella. Melt with gentle heat together and pour on plates to cool; cut in blocks one inch square and use one for a quart of boiled starch. EXAMEL FOR SHIRT BOSOMS. Melt one ounce white wax with two ounce sperma- ceti; to one quart of boiled starch add a piece the size of a cherr3^ POLISH OF ARABIC. Take two ounces white arabic powder ; pour one pint of boiling water over it, let it stand over night; in the morning pour it carefully from the dregs into a bottle and cork for use. Put a tablespoonful into a pint of boiled starch, it will give black lawns or prints a look of newness which nothing else will when washed. It is good, when diluted, for white muslins and bobinet. Shirt fronts should be starched in hot starch when washing and dry ; then when ready to iron dip in cold starch and rinse in hot water; after a few minutes iron them ; put a thin cloth over at iirst, then polish with a polishing iron. Starch calicos with starch made of flour if preferred, let dry thoroughly, then sprinkle and roll tightly for a dress; begin by ironing waist and sleeves first; k'eep- ing the skirt rolled meantime. Prints look more like new if ironed on the wrong side and keep clean longer PEAOTICAL HOUSEHOLD ASSISTANT. !' if ironed on the right side. Rub beeswax on the leaves of a pamphlet and heat through with a flat iron. Keep it with the board and rub the iron over it and wipe with a soft cloth. Or tie a lump of wax in a rag and keep it for the pur- pose and sprinkle salt on brown paper and scour the waxed iron on it. If linen or cotton become scorched while ironing, wet it in a hot soap suds and place in the sun to dry, then wet again till bleached. Old boot-tops, cut into pieces the right size and lined, make good ironing holders. The leather keeps all heat awav from the hand. CHAPTER 11. HOUSE CLEANING. SWEEPING. It takes time to sweep properly. The stroke must 1)8 firm and short, creating as little wind as possible. Grandmo'ther's rule was once on the board and twice on the crack; and always lengthways of the floor. This of course depends on the width of the floor boards. A rag carpet should be swept across the breadtli or the way of the rags. When the room is cold and one can get snow, cover the carpet thickly with it and scrub it around with a broom; then sweep quicklj^; the snow will take up all the dirt and leave the carpet as fresh and clean as new. It will not soil any carpet and prevents the dust from rising. Excellent for bed rooms. Be sure the snow does not melt. The light snow is best, the ex- ercise is good, and the satisfaction complete. ANOTHER. Mix Indian meal with water; not enough to make it wet, but ratlier dry; sprinkle the carpet with it, scrub PliACTlCAL HOUSEHOLD ASSISTANT. 11 it about and sweep it thoroughly; it will lay the dust and clean the carpet nicely. Will not stain. DUSTING. Use a soft cloth instead of a brush or wing; the cloth will catch all the dust, and you can shake it from the window, while the others set it floating again. TO PREVENT MOTHS WORKING IX A CARPET. Wash the cracks in the floor in spirits of turpentine, benzine, or strong alum water ; about one-half yard around the edge of the room before laying the carpet and afterwards sprinkle the carpet often with salt in sweeping; sufficient adheres to the carpet to prevent their working in it. Use bright clean straw, or papers alone, but better still sweet flag well dried, it will keep off moths and impart a pleasant odor through the room. TO KILL MOTHS IN CARPET. Take a coarse towel, wring it out in clear water, spread out smoothly on the carpet, iron it dry with a hot iron ; it is not necessary to iron hard ; it is the steam that does the work and will not injure the car- pet. Stair carpets should always have three or four thick- nesses of paper put under them, at or over the edge of every stair, which is the part where they first wear out. Procure an extra yard when buying, and change often so the wear will not come on the edge of the step. Wash the spots with ammonia water, one spoonful to one gallon water. Grease can be taken out by the use of Danforth's burning fluid. Pour some in a dish and wash the spot quickly same as water. It evapo- rates very soon after, and will not soil the most deli- cate carpet. The fluid can be procured at hardware stores. 12 MBS. LIVURMORE'S Ink freshly spilled on carpets should be taken up with a damp sponge, after washing the sponge clean, scrub the spot on the carpet in warm water ; wet the spot with a solution of oxalic acid, and, after a few minutes wash off with cold water, and linally sponge with weak ammonia water to neutralize any of the acid that may remain in the carpet. Dip brooms once a Aveek in suds and they will be as good as new until nearly worn out. TO CLEAN OIL CLOTHS. Wash in milk and water and wipe dry, or wash well with ammonia water, and rub Aty, then with a flannel cloth dipped in kerosene oil go over it again; do this occasionally and it will look ever bright and new. Varnish twice a year. STRAW MATTING. Should be washed in salt and water. This can easily be done when off the floor by laying it on a table. Wipe dr}^ Or sprinkle on dry Indian meal and sweep thor- oughly. I have found the following a good way to clean a carpet which has had hard usage. First sweep it clean, then put three tablespoonfals of ammonia in a bucket o^ hot water. With a stiff brush and plenty of borax soap scrub a yard or two of carpet at a time, rinsing it off with a second bucket of w^ater and am- monia and wiping as dry as possible with a woollen cloth. Proceed in this wa}^ over the entire carpet and when done open the windows to dry it quickl}^ KALSOMINING. To kalsomine a room 15x20 with tvv'o coats use ten pounds whiting, one-fourth pound glue, two ounces ultra marine, one ounce Venetian red. Dissolve PRACTICAL HOUSEHOLD ASSISTANT. 13 whiting in boiling water, the glue in warm water, ( it should be set over night,) and stir both frequently: add Avater after stirring, if too thick, and strain through a wire sieve in a good sized tin or iron pail, so it can be put on the stove and heated if required. Stir in first blue, then red, ( alternating, after each is dissolved and strained ) till the desired tint is obtained, dry on a paper to determine, it will be lav- ender if both are used. After the color is determined pour in the glue. Apply hot to the walls, or the glue will cause the brush to stick. It will not rub ofi: Cost sixty-five cents. COLD KALSOMINE. Four pounds Paris white, cover it with water the night before using. Dissolve a handful of glue by putting in a little water over night. In the morning add enough water to make a quart. Stir each till thoroughly dissolved, then add enough Avater to make a pail three-fourths full. Add bluing or any color you wish, go over each place till thoroughly wet; if your brush dries quickly add warm water. This costs thirty-eight cents. If troubled about peeling off get ten cents worth of powdered alum, dissolved in two quarts of water and go over the wall first as it removes the superfluous lime. Take plaster Paris, a little at a time and wet it and fill all the cracks and nail holes smoothly with the hand before commencing. PAINTING. It is best done in cool weather, as the oil hardens on the outside, instead of penetrating the wood, and make a more solid coa,ting. Newly painted rooms can have the smell taken out if hay is scattered around or put in a pail of water and left to stand, sprinkle dry 14 MRS. LIVERMORJE'S hay with chloride of lime. Use whiting and clean warm water to clean paint, no soap is needed, rinse and wipe dr}^ ; never use soap on varnished doors. Before painting cover the windows with whiting- paste, no paint will adhere to them. Paint spots on windows can be easily removed by a strong solution of soda. Burnt umber and oil or vinegar rubbed well on pine with a rag will have the appearance of black walnut. An oaken color can be given to pine by washing in a solution of copperas dissolved in strong lye; when dry oil thoroughly; it will last a year or two then re- new with oil. Never paint the inside of sinks, but oil them and let dry before using. FILLING AND POLISHING. One quart alcohol, five ounces gum shellac, one ounce gum kino, one-half ounce gum benzoin ; let them stand ten hours before using. Apply with cot- ton wadding, covered with muslin. When bottled, add one ounce linseed oil, raw, to one quart polish. Mahogany: add one ounce alkenet root, let stand ten hours, then strain. Rosewood: use dragon's blood. Ebony: lamp black. Walnut: burnt umber. White wood: bleached shellac, no coloring. Always when polishing use a few drops of linseed oil on the muslin. PAPERING. Never paper over old paper ; it can be got off by dampening with saleratus water and scraping thor- oughly. PRACTICAL HOUSEHOLD ASSISTANT. 15 Fill all the cracks with plaster Paris, mixed with water a little time as it sets so quickly you cannot use it after a few moments. Begin at a space and go from right to left matching as you go over and under windows; use a hand brush and press out all the air from^under. PASTE FOR PAPERmG. For one gallon water use one ounce alum; dissolve, let it come to a boil, make a paste of flour and water, same as for starch, and thicken the water not too stiff ; let cool and add cold water when using if too stiff; none better, unless the paper is very delicate, then use cornstarch instead. To remove grease from wall paper, lay several folds of blotting paper on the spot and bold a hot iron near it until the grease is absorbed. The backs of upholstered chairs and the heads of lounges, which have become soiled by contact with greasy heads, may be cleaned by rubbing well with gas- oline or benzine. If gilt frames are varnished with white varnish when new, they can be easily cleaned with a damp cloth. While bedsteads are down have the slats and springs and insides of the rails washed with a solution of car- bolic acid. Have the mattress turned and well aired every morning. TO ANNIHILATE BED-BUGS. Varnish thfe bedstead thoroughly, particularly whei'e there is any signs of bugs. To clean zinc, rub on fresh lard with a cloth, and wipe dry. CHAPTER ill. BREAKFAST, Always get your material for breakfast ready over night ; fix the fire already to light, fill the tea-kettle, grind the coffee and prepare the potatoes, and thus you can sleep half an hour longer in the morning. COFFEE. Put a quart of boiling water into your coffee pot ; wet up a cupful of ground coffee with the white of an Ggg, adding the eggshell and a little cold water ; put this into the boiling hot water and boil fast ten min- utes ; then add a half cup of cold water and set it be- fore the hearth or table to settle for five minutes; pour it off carefully into your mefal or cliiiia coffee pot or urn. BEEF STEAK. Probably there are more opinions about beef steak than any otlier one article of cookery. All agree, I believe, on one point, that is it should be tender, in order to have this it must be tender beef to begin Avitli. It should be cooked quickly ; ten or twelve PRACTICAL HOUSEHOLD ASSItiTANT. 17 minutes is sufficient time to cook it thoroughly done. A gridiron is best over a bed of bright coals, if not, heat the frying pan, beat the beef well, not cut with anything sharp ; lay in carefully after it is buttered, as soon as heated on the under side turn it over, and change often to keep the juice from steaming out, have a hot plate ready, pour off the juice that escapes on it and keep adding a little butter to prevent it scorching; season with salt and pepper on each side when done, serve with butter, place in an oven to keep hot ; then put in the frjang pan a spoonful of coffee and pour beside it instead of water. I prefer to put in a heaping spoonful of butter as soon as the steak is taken out and stir in a level spoonful of dry flour with it, let it brown, pour in hot water for gravy ; then pour over the meat. For those who like the onion flavor, slice in one or two onions before you put in the steak and let them fry brown, then finish cooking altogether. Beefsteak can be kept a long time cooked same as for the table, packed in a jar and covered with melted beef suet to exclude the air. HAM AND EtiGS. Cut the ham into slices, making them of equal thickness; cut off the rind, and soak the slices in luke- warm water for ten minutes. Dr}^ them, and place them on a clean frying pan. Fry till a delicate brown on both sides, and lift to a hot dish with a fork, leav- ing the fat in the pan ; break the eggs into the fat; fry gently, basteing with the fat; take up carefully, and place whole on the slices of ham ; sprinkle with a little black pepper, and serve. FRIZZLED BEEF. Shave off very thin slices of dried beef. Put into a 18 MBS. LIVERMORE'S stewpan a teacup of cold water, then the slices of beef After it simmers a few minutes, add a spoon- ful of butter ; when this is melted, take out the meat, putting it where it will keep hot. Beat well the yolk of one egg, add slowly two tablespoons of cream or milk, in which a teaspoon of flour has been stirred, and pour it into the boiling liquor, stirring to prevent its curdling. Salt and pepper to taste ; when it has simmered a few minutes, pour in half a teacup of cream or milk and pour it over the meat. HASH. Take lean meat from corned beef, cut out all the gristle and poor pieces, chop it rather fine ; take two- thirds as many boiled potatoes as meat, chop with it till quite fine, not too much; put two spoonsful of butter in the frying pan with a little water ; let the hash heat gradually till thoroughly steamed through, salt if necessary, pepper and just before taking up put in two tablespoonsful of sweet cream and stir quickh''. Just try it and that abused dish will be restored to favor. As an appetizer for it serve onions sliced in vinegar with salt and pepper FKIED APPLES. To be eaten with pork for breakfast. Fare and cut in fine quarters, sour apples. Put a spoonful of butter in a sauce pan, with a very little water, (or use pork fat if preferred ) dredge with flour, cover and let fry. Stir often; take up and serve hot. CREAM TOAST. Toast the bread or biscuit to a light brown; put the milk and as much cream as you can afford into the dish, let it come to a boil, then stir in a paste of flour and water and salt (do not salt at first as it will curdle I PRACTICAL HOUSEHOLD ASSISTANT. l'> the milk ) let it just boil again afiid pour over the bread, if crusts, dip hastily in hot water before turning on the milk. FRENGII TOAST. Beat four eggs very light, and stir with them one pint of milk; slice some nice white bread, dip the pieces into the egg and milk, then lay tliem into a pan of hot butter and fry brown. A good cup of coffee and any of these dishes served with potatoes will make a nice breakfast. Corn bread or rolls substituted for griddle cakes, or codfish for meats. Always leave potatoes whole with fish, or beef steak ; mashed with fowls, roast or spare rib. Baked or fried for supper. BUCKWHEAT CAKES. Make a thick batter of warm water and buckwheat, ( and sour milk, if you have it.) the day before using ; keep warm over night ; it will be light and nice in the morning, pour out in a dish what is needed for breakfast, salt and put in a little saleratus with warm water to thin it sufficient!}'' to fry ; a small spoonful of molasses will make them temptingly brown ; a handful of meal also improves them ; the milk if used will brown them sufficiently. Fill with water again and stir in buckwheat quite thick and repeat the process, and they will rise every day from it; the saleratus, if put in the pitcher, kills the life of the batter. TO CREAM POTATOES. Heat one tablesj^oonful of butter in a saucepan, add one teaspoonful of flour, cook until smooth, but not brown, then add gradually one large cup of cold milk, stirring all the time until it boils up; put in the potatoes, which should be cut up fine and salted and peppered ; 20 MRS. LIVEEMOBE'S let them cook abput three minutes in the sauce, just enough to heat them. DINNER. BEEF sour. Take a shank bone, put cold water over it, enough to cover in the kettle, let it slowly come to a boil; skim before it boils, throw in some salt, skim again, let it boil gently until nearly tender, then put in inore salt to taste, one small red pepper, one-half tea cup of rice ; slice two onions, same quantity of turnip and cabbage, nine or ten potatoes, and boil till thoroughly done, it will not cook too much, is better if cooked over for next day's dinner ; put in butter if not rich enough of itself. roKK sour. Slice and fry brown in a kettle a few slices of pork, then pour over them boiling water sufficient for din- ner, put in sliced turnip and potatoes and boil tender. Cook one hour ; season with pepper and salt. OYSTER SOUP. To three pints water, just boiling, put one quart oysters, season with butter, pepper and salt, and cream or milk added just before done if preferred; let them come to a boil ; roll some crackers fine ; put in the soup tureen, pour the hot broth on them; serve with chopped cabbage in vinegar. KOAST BEEF. Wash and pour over it boiling water, to set the juices, then rub on and all over it, pepper, salt and flour ; put on the stove with water ; when the water boils in the dripping pan ; put into a hot oven ; baste PB ACTIO AL HOUSEHOLD ASSISTANT. 21 over with the contents of the dripper. Stir flour and Avater to a paste and make a gravy of the juice in the dripper after the roast is taken up, be careful not to boil it quickly so it will be evenly done ; serve separ- ately. A careful cook will taste of such cookery when preparing it, before placing on the table, to determine about seasoning. ROAST SPARE RIB. Roast this the same as beef ; serve with mashed po- tatoes, strew a little powdered sage over the meat if preferred. Beef having a tendency to be tough, can be made very palatable by stewing gently for two hours with salt and pepper, taking out about a pint of the liquor when half done, and letting the rest boil into the meat. Brown the meat in the pot. After taking up, make a gravy of the pint of liquor saved. CORXED BEEF. Make the water very salt, put in fresh beef and boil. It is as^good as corned beef. CHICKEN POT-PIE. Three cups of butter milk, or sour milk and cream, one large teaspoonful saleratus, one-half teaspoonful salt. Make the dough hard as bread and knead it in a loaf same as bread, cut in inch slices and roll them in flour separately. Have the fowl nearly cooked with sufficient broth to cover it and the broth well seasoned- Lay in the crust, let it boil twenty or thirty minutes without ceasing, keeping it tightly covered all the time. Have a paste of flour and water read}^ to thicken the gravy immediately on taking out the crust; eat while hot. CHICKEN PIE. Boil the chicken until tender, salt to the taste, make a crust with one quart flour, two small tabespoonsful 22 MJiS. L1VERM0R1<:'S lard, one teaspoonful salt, one teaspoonful soda, two of cream tartar, sifted with the flour ; two cups sweet milk. AVork the lard in the flour as quickly as possi- ble, and make the dough as soft as you cati roll out. Line a deep dish with the crust, j^ut in the cliickcn, with the large bones removed, one small tea cup of the chicken broth, a little salt and pepper; cover with the crust, and bake one hour. Serve with gravy made from the chicken broth. It is said that boiled hams are much nicer to stand in the water in which they were boiled until cold- The outside does not then turn black and dry up as it does when taken from the water to cool ; but remem" ber to remove the lid of the kettle, so that the steam may escape. TO BOIL POTATOES. Different kinds of potatoes need boiling differently ; all should be dry and mealy when done. It is well to Avash one half a bushel at a time so they will be dry to peel, and one can select those of a size to cook by themselves ; keep them in a dark place till ready to use them. Peel and drop in cold .water; have the water boiling when put in. The Hose potato will cook quickly and through evenly. For Peachblows, after boiling nearly done add cold w^ater to cool the water and let finish b}^ boiling till done. This cooks them through more evenly; pour off the water, cover and let steam done if diflicult to cook without breaking. TO ]\[ASH POTATOES. Mash thoroughly fine and long before seasoning with ])uttor, salt, and cream or milk. POTATO PUFF. Two cups mashed potato, two tablespoonsful melted PRACriOAL HOUSEHOLD ASSISTANT 23 butter beaten together till light; beat in two eggs, one cupful milk and a little salt; turn into a buttered dish and bake in a quick oven till well browned. POTATOES TO BROIL. After boiling potatoes not quite sufficiently to send to table, put them on a.gridion over a slow fire, and turn them frequently until they are of a nice brown color all over; serve them hot; take care they do not become too hot, as that spoils the flavor. CABBAGE COLD SLAW. One cup vinegar, one-half teaspoonful mustard, salt and pepper, one tablespoonful sugar; chop or shred the cabbage and pour the liquid over it. FRIED CABBAGE. One spoonful of butter or drippings, and one small cabbage. Chop the cabbage and season with salt and pepper; let stand fifteen minutes. Heat the kettle hissing hot, put in the butter and cabbage ; cover for a minute ; stir often, it will cook in fifteen minutes and leave no odor in the house ; if preferred put in vinegar or cream or both just before taking up. STEWED CABBAGE. Shred a small cabbage as for cold slaw ; boil in water for twenty minutes, then drain thoroughly and cover with sweet milk. Cook until tender, season to taste with butter, pepper and salt, and just before serving add the yoke of a beaten egg mixed with a little sweet cream. HOT SLAW. Shave the cabbage fine ; put it on with hot water enough to cook it ; when it is done put a little milk in, salt and pepper ; then rub a little flour in some butter and stir in. An egg may be stirred in in place of the flour. 24 Afr.S. LlVEUMORE'ti ONIONS. To every quart of onions a quart of cold water, with a half teaspoonful of salt. Boil not too last for one hour. Drain ; make a sauce witli a tablespoonful of butter, same of flour, and one-half pint of milk ; rub butter and Hour perfectly together, using a pinch of black pepper. Boil milk, which pour over flour and butter, and stir all the time to keep smooth. Put onions in sauce and let them heat, until the same boils. Ought to be served rather dry. Keep onions in a well ventilated room free from moisture and very cold. FllIEI) ONIONS. Peel and slice, let them remain in the water some time, sit in a draft of air or before the stove draft, while preparing them to prevent the eyes smarting. Put some drippings in the frying pan and let it heat; add the onions, stir often, fry, a delicate brown, salt and pepper to taste; serve hot. BEETS. Bake beets in a moderate oven, turn them often, do not cut them to let the juice flow. Season with but- ter, salt and pepper; serve piping hot. BAKED SQUASH. Cut the squash into slices half an inch thick, pare them and sprinkle with a little salt and sugar. Put bits of butter over each slice and bake in a pan; serve hot. Steam or boil them with the rind on them, remove the skin and season after being well mashed. Sugar added to beets, sc[uash and turnips is an improvement especially if of an inferior quality. To make macaroni tender, put it in cold water and bring it to a boil. It will then be much more tender than if put in hot water or stewed in milk. PRACTICAL HOUSEHOLD ASSISTANT. 25 In cooking a fowl, to ascertain when it is done put a skewer into the hreast and if tlie breast is tender the fowl is done. BAKED INDIAN PUDDING. One quart of sweet milk brought to a boil, seven tablespoonsful of meal stirred in while hot, one cup of sugar, two eggs beaten with the sugar, one teaspoonful of ginger, one teaspoonful of salt, butter size of an Qgg. Bake one hour, then stir in some cold milk to make it whey and bake two hours longer. THE QUEEN OF PUDDINGS. Take one pint of bread crumbs, add one quart of milk, one cup sugar, the yolks of four eggs well beaten, the rind of a fresh lemon grated fine, a piece of butter the size of an egg, then bake until well done. Now beat' the whites of the four eggs to a stiff froth, add- ing a teacupful of powdered sugar, in which has pre- viously been stirred the juice of tlie lemon. Spread over the pudding a layer of jelly ( any kind to the taste), then pour the whites of the eggs over, and place in the oven till lightly browned. Serve with cold cream. None better. CORN BPvEAD PUDDING. Soak relnnants of corn bread in milk, make quite thin and break up fine, to one quart add one-half cup sugar, two eggs well beaten, a spoonful of butter; bake one hour. Serve with butter and sugar, stirred to a cream and flavored to taste. Better than raw meal. SPONGE PUDDING. One cup sugar, one-half cup milk, two and one-half flour, four tablespoonsful of melted butter, three tea- spoonsful of baking powder. Put some raisins in buttered teacups and pour on the batter; steam three- 2() MBS. LIVERMORE'S fourths of an hour; turn out; it will mould niceh'-, and serve with cream and sugar or sour sauce. SUET PUDDING. One cup molassess, one cup suet, one cup raisins, one cup sweet milk, three cups flour even full, one tablespoonful soda. Steam three hours; serve with sour or w^ine sauce. COMMON PUDDING SA.UCE. One pint water, butter the size of an egg, one cup of sugar, thicken with flour, and vinegar, added to make it tart, season with nutmeg. INDIAN MEAL MUSH. Let the water come to a boil, salt it to taste, sift the meal and stir in slowly at first, then more rapidly; wdien quite thick throw in a teacup of cold water, it will break all the lumps, add more meal and a -hand- ful of flour, thicken till it drops from the spoon, do not make it stiff enough to hold the stick upright as our grandmothers did, let it cook one hour or longer, stirring often; turn in a dish to mould. When cold it is very nice fried for breakfast. Cut in slices, lay in the spider with pork fat or butter, cover, let it remain awhile over the fire, turn and cover again, now remove the cover for a few minutes to crust it a nice brown; serve with syrup. MINUTE PUDDING. Put one quart of milk upon the fire; when it comes to a boil add three tablespoonsful of flour, wet up in a little of the cold milk ; stir briskly with a spoon until it thickens, then flavor with one teaspoon- ful of extract of lemon; put in a mold. To be eaten cold with cream and sugar. A little salt. PIES. Always use pure lard or butter. Mix shortning and flour together dry and stir in the water a little at a PRACTWAL ILOUSEHOLB ASSISTANT. 27 time with a knife, the heat of the hand softens it too much, always liave the lard cold, this makes whiter crust ,but not so rich as butter with it. Do not by any means mould or knead it but take it in lumps on the board and with plenty of flour roll out with the roll- ing pin, sprinkle with flour, and roll it about one- fourth inch thick, line the plate with this ( granite ware is the best ) for the upper crust roll out the size cut in cjuarters and sprinkle plenty of flour between the quarters, lay them on each other, roll again, this will make it flakey. If for custards or anything that will soak the crust, size over with the white of an egg before putting in the filling, wet the under crust where the edges join the upper crust, and sprinkle dry flour around the edge to prevent juices running out. For pies with no upper crust flute the edge with the left forefinger pressed between the right forefinger and thumb, it raises the edges somewhat and gives it a neat appearance. Baking powder is a great help to make it light and puffy. Make the crust and put in a cool place while preparing the filling. PIE CRUST FOR TWO TIES. Four cups of flour, one-half cup of lard, one-half cup of butter, water sufficient to wet the flour, one half teaspoonful salt, one-half teaspoonful baking powder. RHUBARB PIE. Line the plate with crust, fill with the stalks after peeling them and cutting in one-half inch pieces, put one cup of sugar, and as much more as your con- science will allow; squeeze some lemon juice over it, sprinkle thickly with flour, put on an upper crust, stew gently while baking, remove, brush over the crust with the white of an egg, cover thickly with 28 MRS. LIVERMOBE'S granulated sugar, cut when cool and eat while fresh as all fruit pies should be. ANOTHER. Cut the stalks in squares without peeling, sufficient for a pie, pour boiling water over it, let it remain till cool, throw off the water, put the rhubarb in the plate after lining with crust, cover with one cup of sugar, two tablespoonsful of flour, and grate one-half of an orange peel over it, superior flavor to lemon for this kind of pies. APPLE PIE, Use small quarters, instead of slices, of tart apples, season with sugar, butter, cinnamon and nutmeg. WINTER CREAM PIES. Line the plate with pie paste and place in the oven to bake. After it is done, lay away until cold, or when needed for the table. For filling, beat or whip cream to a froth. Sweeten, and flavor it with vanilla or lemon, and fill the pie. Ornament the top with a few pieces of jelly. PUMPKIN PIE. In a quart bowl put four large tablespoonsful of pumpkin, one tablespoonful of flour, two eggs, one teaspoonful of cinnamon, one-half teaspoonful ginger, two large tablespoonsful of sugar, beat thoroughly, then fill the bowl with sweet milk. Line two plates with paste; fill and bake a long while. LEMON CUSTARD PIE. One lemon, one cup sugar, two eggs, the 3'olks only, three tablespoonsful of flour made in a paste with milk enough to fill the plate, grate off the yellow rind, do not use any of the white skin that is bitter, squeeze the juice in the sugar, beat the yolks and stir all to- gether, line a plate with pie paste and fill, bake evenly; PRACTICAL HOUSEHOLD ASSISTANT. 29 whfen done beat the whites of eggs with four table- spoonsful of sugar and a pinch of baking powder, cover the custard and return to the oven to brown slightly. LEMOX PIE. One cup of sugar, one cup of boiling water, one ta- blespoonful of cornstarch, one tablespoonful of butter, one lemon, two eggs; wet the cornstarch and pour over it the boiling water, stir till clear, add butter, sugar and grated rind of the lemon. When cool add juice of lemon and the yolks of the eggs well beaten. Line a plate with the paste, fill and bake moderately, when done beat the whites Avith sugar and a pinch of baking powder and cover, return and brown slightly. MINCE PIE. One pint of chopped meat, one quart of chopped apple, very sour, season with boiled cider, jellies, spices, sweet cider, molasses and sugar to taste, also raisins, zante currants, citron and butter. ANOTHER. Four pounds of lean beef, one pound of beef suet chopped in flour, eight pounds of sour apples, two pounds seeded raisins, one pound zante currants dried and washed, three-fourth pound citron ehredded tine, two cups of liquor that the meat was boiled in, four tablespoonsful of cinnamon, one tables j)00nful of cloves, two tablespoonsful of allspice, one tablespoon- ful of mace, one tablespoonful of black pepper, two tablespoonsful of nutmegs, three pounds of sugar, one pint of molasses, two quarts of boiled cider, jelly, jam or brandy added as required. Cook till the apples are done, chop all fine and separately, let the apples re- main over night before using them, after they are chopped, to darken them, let the meat stand in the 30 3niS. LIVERMORE'S water it was boiled in, it should be stewed nearly out of it; if too dry add sweet cider, use empty fruit cans o keep it in for summer use, pack it in jars and cover with molasses for immediate use, it will keep so for a long time; pies are better kept some time. JELLY TAKTLETS. Make a rich paste, line small patty-pans, pricking the paste in the bottom to keep it from pufhing too high; bake in a quick oven and fill with jelly or jam. RELISHES FOR DINNER. I CEANBERRY SAUCE. Pat a quart of clean cranberries into a saucepan with a cupful of cold water, stew slowly, stirring often for an hour and a half; take from the fire and sprinkle abundantly with white sugar ; rub through a fine co- lander, and set to form in a wet mold, or serve stewed with turkey or chicken. Sour apple sauce is greatly improved b}^ the addition of a teaspoonful of butter to a quart of sauce, and moreover there is much less sugar needed. In absence of butter, a little salt will improve it. CHILI SAUCE. Thirty ripe tomatoes, ten onions, ten teacups vine- gar, fifteen tablespoonsful sugar, five tablespoonsful salt, rod pepper to taste, boil one hour. Nothing nicer for ripe tomatoes and keeps well in a jar. PRACTICAL HOUSEHOLD ASSISTANT 31 CHERRY CATSUP. Six pounds cherries without the pits, three pounds sugar, three pints vinegar ; simmer together two hours, just before taking from the fire, add nutmeg, cinnamon, cloves, allspice to taste. Nothing nicer for cold meats. PEPPER SAUCE. Mix cayenne pepper with any jelly before mould- ing, just sufficient to taste. CHOW CHOW. One quart vinegar, one-fourth pound mustard, ground; two ounces ginger, two ounces pepper, one spoonful mace, one teaspoonful cloves. Boil all in the vinegar, w^et the mustard and ginger, first in cold water. Peel and cut in bits one-half dozen cucum- bers, one-half dozen onions, string beans and cauli- flower; salt and let thein stand ten minutes, when the vinegar is cold put the cucumbers in large mouthed bottles or jars, pour over the vinegar, tie down tight. It will be fit for use in one Aveek. PICKLE LILY. One bushel of green tomatoes, one-half j^ieck pep- pers, twelve good sized onions, one ounce cloves ground course, one ounce cinnamon, two heads cab- bage, one quart sugar. Chop all fine, salt and drain over night ; boil in strong vinegar till tender, then drain and mix the spices, and sugar. Pack solid and cover with boiling vinegar, in the spring fill empty fruit cans for summer use and it makes a nice relish through liot weather. DELICIOUS PICKLED CABBAGE. One large white cabbage, two quarts cider vinegar, one teaspoonful cloves, one cinnamon, one allspice, one mace, one tablespoonful salt. Chop the cabbage 32 MRS. LIVERMORE'S fine, place all in a kettle and boil five minirtes tie the spices in bags, put away in a cool place. Nothing nicer. CHAPTER IV. BREAD AND CAKES. HOME MADE YEAST. Boil one .handful of hops in a pint of water ten min- utes, while boiling, grate six medium sized potatoes and stir in after straining while hot, then add one cup of salt and boil again, when cool add one cup of yeast, some of any kind will start this, afterwards take some of this kind once a month, or as often as you renew the yeast. Raise this by the fire in a pan, and then keep in the cellar, with a board underneath and tightly covered above: this keeps easy and well. HOME MADE YEAST BREAD. Eight good sized potatoes boiled and mashed well, one tablespoonful of lard ; put the potatoes, lard and one cup of yeast in a pan with the amount of wetting you wish for a baking and thicken with flour for sponge; set it at night and knead thoroughly in the morning. This is the best veast bread I ever tasted. 3* MBS. LIVERMORE'S BREAD OF YEAKT CAKES. For five loaves, boil six large potatoes, when well done skim them out and mash them fine, add the water in which they were boiled, and flour enough to make as stiif as sponge; when cool put in two yeast cakes whicli have been soaked in warm water ; set this at noon, and leave on the table to rise; at night mix the bread up hard adding what water you need ; in the morning knead again and put into the tins to rise again, it is not neces- sary to put near the lire; this is the very best bread of this kind. LIGHTENING RISING BREAD. Scald one-half cup of sweet milk, stir in quite thick with' sifted meal, set over night in summer, and longer in winter, in the morning make a batter, same as for salt rising with only flour and water ; put one heaping spoon- ful of the rising, which should be slightly light, and in one hour it will be ready for the sponge. Pour boiling water on one-half of the flour used for the bread ; mix it, add emptiugs and more luke warm water or milk or salt in a sponge, let rise and knead long and well, (jive it a blow with the hand and if it re- bounds it will be line and moist. Scalding the flour makes it moist and hastens tlie rising, RAILROAD EMPTINGS. One pint canell, one teaspoonful salt, one teaspoon- ful saleratus, one teaspoonful sugar, one teaspoonful ginger, keep in a glass can. Take one-half cup of the mixture, pour boiling water on it to the consistency of salt rising ; let it stand in a warm place twenty-four hours, when light add one tablespoonful to salt rising for a baking. It comes quickly but does not make as pleasant tasting bread as either of the other kind. Scald half the flour, raise with a sponge first, let rise PBACTlt'AL HOUSEHOLD ASSISTANT. ?.r> in the tins after considerable kneading, bake till it cleaves from the tin; cool before putting in ajar. IXDIAN BREAD. Two cups sour milk, one cup sweet milk, one-half molasses, one teaspoonful saleratus, one teaspoonful salt ; equal parts of meal and r3^e, meal and graham or meal and wheat flour, thicken the batter until it will run. from the spoon and no longer. Steam two and one-half hours and bake one-half hour, take from the oven, pour a cup of cold water over the top and and cover quickly, to soften the crust; let stand a few moments before removing from the tin. CORN BREAD. Two tea cups sour milk, two teacups meal, one-half teacup flour, one spoonful molasses, one teaspoonful saleratus, one-half teaspoonful salt, two spoonsful but- ter or drippings, stir all together, put in the drippings hot just before putting in the baking pan. GRAHAM GEMS. To one pint of sour milk take one egg, one spoonful of sugar, and one teaspoonful of soda, and good fresh Graham flour enough to make a stiff batter. To be baked in iron gem pans, with a quick, hot fire. They will be delicious, light, putfy, and tender. Beat well. CAKE. RULES FOR MAKING. Be accurate in measuring ; cream the butter and sugar; beat the whites and yolks separately ; test the baking by running a clean brown splint into it ; if it comes out clean it is done ; put blank newspaper or 36 3IRS. LIVEEMOBE'S tissue in the bottom of tlie bake tins if the oven bakes quicker on the bottom ; take stiff brown paper, make a square, tent like, to put over it to prevent burning the top, letting the edge rest on the bottom of the oven rather than on the cake ; tlie hot air will pass under it and the paper Avill not impede the baking; but prevent burning ; it should rise sufficiently before the crust forms ; put the baking powder into the flour before stirring it in; put the saleratus in cold water enough to take the lumps from it; ]:)ut in one teaspoonful of baking powder into sour milk cake to insure success, but not strictly necessary. There are three different mothods of cake making in the following receipts,and surely one or the other will please. CAKES OF BAKING POWDER. CHOCOLATE CAKE. One teacup sugar, two tablespoonsful butter, one Qgg, one-half cup of milk, one and one-third cup of flour, one and one-half teaspoonsful of baking powder; bake in jell cake tins for filling ; this will keep some time. FILLING. One-half cup of milk, one-half bar of grated choco- late, yolk of one eg^g, one teaspoonful corn starch, one teaspoonful vanilla ; boil together milk and choco- late; then add egg, and corn starch and flavoring. COCOANUT CAKE, One cup sugar, one-half cup butter, one cup sweet milk, two cups flour, two eggs, two teaspoonsful bak- ing powder, three tablespoonsful dessicated cocoanut, soaked in sweet milk ; make a thin frosting with the white of one egg, bake in two cakes, put the frosting PB ACTIO AL HOUSEHOLD ASSISTANT. 37 and cocoanut between, and sprinkle dr}'^ cocoanut on the top, with frosting. SPONGE CAKE. Three eggs, one cup sugar, one cup flour, two table- spoonsful cold water, two teaspoonsful baking powder, beat slightly and bake quickly. LIBBIE'S CAKE. One cup white sugar, one-half cup butter, one-half cup sweet milk, two cups flour, ( two teaspoonsful of baking powder,) two eggs, well beaten, flavoring; add fruit or change the flavoring and this will make the different kinds of cake ordinarially used and never fails. ^ DOUGHNUTS. Two eggs, five spoonsful sugar, two spoonsful butter, made hot, one-half cup sweet milk, one and one-half teaspoonful baking powder; mix soft, fry in hot lard. CAKES OF CREAM TARTAR AND SODA. DOUGHNUTS. One and one-half cup of sugar, one cup of sweet milk, four tablespoonsful melted butter, two tea- spoonsful cream tartar, one teaspoonful soda ; roll out soft and cut some fancy shape or in plain circles; dust with sugar while warm. COOKIES. Two cups sugar, one cup butter, one cup milk, one teaspoonful creim tartar, one-half teaspoonful soda; after they are rolled out sift on granulated sugar and bake; mix soft. WALNUT CAKE. One and one-half cups sugar, one-half cup of butter, one cup sweet milk, one cnp walnut meats, two and 38 MUS. LIVERMORE'S one-half cups flour, one teaspoonful cream tartar, one- half teaspoonful soda. ROLLED JELLY CAKE. Three eggs, one cup sugar, three tablespoonsful of sweet cream, one teaspoonful cream tartar, one-half teaspoonful soda. DELICATE SPONGE CAKE. One and one-half cup white sugar, one and one-half cup flour, one teaspoonful cream tartar, one-half tea- spoonful of soda ; the whites of eight eggs beaten to a froth. GOLD CAKE. One and one half cup of sugar, one-half cup of but- ter, one-half cup sweet milk, three cups flour, one tea- spoonful cream tartar, one-half teaspoonful soda, yolks of five eggs. SILVER CAKE. One and one-half cup white sugar, one-half cup butter, one-half cup sweet milk, one teaspoonful cream tartar, one-half teaspoonful soda, whites of five eggs well beaten, one cup of cornstarch and a little flour; flavor with lemon. SALERATUS CAKES. JELL CAKE, One cup sugar, one cup flour, one and one-half cup sour cream, two eggs, one teaspoonful saleratus; bake in jell tins and fill between with jelly or lemon cream. CUSTARD CAKE. One cup sugar, three eggs, four tablespoonsful sour cream, one-half teaspoonful soda, mix and stir in one and one-half cups of flour; bake in jelly tins. PRACTICAL HOUSEHOLD ASSISTANT 39- FILLING. Boil one pint of sweet milk, one cup of sugar, one- half cup of butter, two tablespoonsful of corn starch mixed with water, and stirred till it thickens to a cus- tard. COOKIES No 1. One cup sugar, one cup butter, one-half cup sour milk, one egg, one teaspoonful saleratus; mix soft, sea- son with nutmeg. COOKIES No. 2. One and one-half cups sugar, two-thirds of a cup of butter, two eggs, four tablespoonsful sour milk, one teaspoonful saleratus ; mix soft with flour. GINGER COOKIES No. 1. One cup sugar, one cup molasses, one cup butter and drippings mixed, one cup boiling water, one ta- blespoonful ginger, one tablespoonful saleratus ; be sure and have the water boiling and mix soft. GINGER COOKIES No. 2. Two cups New Orleans molasses, one cup sugar, one and one-half cup butter or drippings, one cup boiling water with four teaspoonsful of soda stirred in, one teaspoonful ginger; bake quick. SOFT GINGER CAKE. One cup molasses, one cup sour cream, one tea- spoonful ginger, one teaspoonful saleratus, a pinch of salt; bake niceh''; the best ever made. GINGER BREAD. One cup molasses, one cup sugar, one-half cup drip- pings and butter mixed, one cup sour milk, two cups flour, one and one-half teaspoonsful saleratus, two teaspoonsful ginger, two eggs and salt; excellent. CHAPTER V. CARPETS. TO MAKE A RAG CARPET ONE YARD WIDE. Prepare rags for the filling by tearing lengthwise of the cloth as fine as the strength of the cloth will admit; the finer the meshes and lighter the carpet the better it wears ; the warp should be fine and run six knots to the yard; ten pounds of warp M'ill make over twenty-five yards of carpet. Use calico without color- ing for main stripe, commencing with the darkest color and shade to light, then back to dark again, about six inches wide, wpigh the rags for the main stripe, they should weigh a little more than one-third of all allowing one and one-fourth pound for one yard; white rags color nicely in blue, yellow and green, darker rags make brown, if no flannel is used buy cardinal red in plain calico and twist with black or white, tear very fine and twist on a wheel, both black and red, then twist together again. A pretty gray is I PRACTICAL HOUSEHOLD ASSISTANT. 41 made by raveling out yarn, coloring it black and twisting it with white cotton yarn ; should you wish to color it any other color do so without first coloring the yarn black, and when twisted together, the wool takes dark and cotton a lighter shade, ( as in green ) and looks nicely for the fancy stripe between plain colors. Put red next green, blue next orange, or black and orange, be particular that the colors blend well. After coloring brown rags, select one-fourth of the warp and put iii to take up the die ; color one-fourth of the warp copperas, one-fourth dark green, one- fourth drab, stripe the warp with the different colors, allowing each color to be four aiid a half inches wide. It is advisable to use all cotton rags in bed rooms or where there is danger of moths working. To get a nice, red that will not fade use cochineal on woolen goods. All goods should be rinsed in warm water before coloring. COCHINEAL. One pound woolen rags, one and one-half ounce cochineal, two ounces muriate of tin, one ounce eream tartar ; use brass or tin, pulverize the cochineal, put in the water cold, also the cream tartar, let it boil, skim; then put in the muriate of tin, boil again, put in the goods, scald one hour, take out and air when cool; rinse in soft water. BLUE. Three ounces oxalic acid, three ounces Prussian blue, five pound cotton rags; dissolve each in a pail of warm water; dip first in the acid water then in the blue, alternately, until dark enougli to suit ; rinse thoroughly. YELLOW. Five pounds cotton goods, one and one-half pound 42 MBS. LIVEBMORE'S sugar of lead, twelve ounces bi-cromate of potash; dissolve lead in hot water, dissolve potash in a tub of cold water, dip in the lead water first, then in the pot- ash, back and forth until dark enough. GREEN. Take the blue and dip in the yellow dye, and wring; dip again in the blue; proceed until sufficiently dark; rinse in cold water. BROWN. Five pounds goods, one pound catechu, three ounces blue vitrol, four ounces bi-chromate of potash. Make catechu as fine as possible ; put in sufficient water and boil gently two hours, then add the vitrol and dissolve, soak the goods an hour or two and and dr}^ Then dissolve the bi-croraate in water enough to cover the goods by pressing them down. Let the goods remain in this till dark enough. • BLACK. One pound goods, one ounce extract logwood, one ounce blue vitrol, one ounce fustic. Sufficient soft water to cover the goods ; boil the drugs in the w^ater one-half hour, put in the goods, keep boiling for an hour or two airing occasionally and rinse in clear water. These recipes were given by a carpet weaver who always had the best of success. CHAPTER VI. TOILET. FOR WHITENING THE TEETH. Pulverize charcoal, shave off Castile soap, dissolve ill spirits, thicken with charcoal to a stiff paste; add a little honey and perfume. TO WAVE THE HAIR. To make large waves in the hair ; part off what is needed from the front and twist up the rest at the back of the head. Take one large strand for the front and one smaller one, then take silk braid or strips of silk from the piece about one yard long ; fasten the center to the twist behind and bring forward for the third strand, braid all together and draw the hair up on the silk braid ; let it remain till dry ; if hard to wave wet with a Aveak solution of gum arabic or sugar water. TO MAKE PUFFS. Take about two inches of woven hair, and sew on to U MES. LIVEBMOBE'S a piece of black cap wire three inches long, pin wire to the knee, comb and roll up on the forefingers to the wire; bend each end of the wire inside to hold it firm. To form a row of puffs sew each to a strip of cap wire, leaving a bit to pin down while dressing the Lair. TO SOFTEN THE HANDS. Take equal portions of alcohol and glycerine ; mix and rub on the hands before retiring after washing in warm water ; wear woolen mittens or gloves over niglit. Avoid using most kinds of soap, they are liable to bring disease; brown Windsor is best. CHAPPED HANDS. Powder starch and put in a muslin bag; keep handy and whenever you take your hands from water dry them with a soft towel and dust with starch. TO PREVENT DANDRUFF. One ounce powdered borax, one tablespoonful of unslacked lime the size of a walnut ; put them in a quart of water and cork tightly ; shake often ; after twelve hours apply to the scalp and rinse. Use often; the cure is gradual and sure. CHAPTER VII. MEDICINAL. COMPOSITIOISr. Four pounds bay berry, two pounds ginger, two pounds hemlock, four ounces cloves, four ounces of cayenne pepper. Pulverize the whole and mix well; take one teaspoonful, pour boiling water on it, let it settle, drink with milk and sugar for a cold or in case of taking a sweat. ALCOHOLIC VAPOR EaTH. Fill a cup half full of alcohol ; place it in a saucer of water to insure against danger of fire. Put both under a solid wood bottom chair, and elevate by plac- ing a brick under each post ; prepare the patient for bed, seat in a chair and completely envelop in woolen blankets or quilts ; put one around, behind and lap one over the patient in front to prevent the heat escaping. Put cold water on the head and let them drink it, or warm tea as they prefer; put the feet in as 46 MliS. LlVEIUIOIiE'S hot water as they can bear ; then set fire to the alcohol; if the heat is too g^reat raiee the blanket occasional!}', and watch the blaze to prevent accident. Drink often. Remain in the chair until the patient sweats freely, or is too tired to sit longer ; keep the warm blankets about them and cover warmly in bed. If it does not produce sweating it sends a warm glow through the whole system, and will break up cold or fever if taken in time ; is excellent in rheumatism, neuralgia or chills. CURE FOR BURNS. One third linseed oil, two thirds lime water ; slake the lime and rnix water with oil; shake well and apply; wrap in a soft linen cloth. CURE FOR EARACHE. Black pepper, in cotton, dipped in sweet oil, put in the ear. The sap from black ash is also a good cure; put a stick of wood in the fire, catch a few drops from the end of the stick though the stove door; drop in the ear; three drops will effect an instant cure. CURE FOR SICK HEADACHE. Take one teaspoonful of common wood ashes; put in a goblet of water, drink as strong as is pleasant to take; will relieve in a short time if caused by acidity of the stomach. FOR HICCOUGH. Saturate a lump of sugar with vinegar; it will stop it nearly ever}'- time. CROUP. Pulverize a teaspoonful of alum and twice the bulk of sugar and administer quickly. CROUP SYRUP. Two ounces syrup tolu, one ounce syrup ipecac, one-half ounce hive syrup ; dose one tesspoonful every three or four hours to keep the cough loose; to vomit. FRACTICAL HOUSEHOLD ASSISTANT 47 one teaspoonful once in ten or twenty minutes. Give something to reduce fever. A sure cure. FAMILY OINTMENT. One-half pound lard, two ounce beeswax, one-fourth ounce camphor, one-half ounce organum oil, one-half laudanum, one ounce ox marrow ; dissolve camphor in two ounces alcohol ; melt wax, lard and marrow; stir all together till cool. Good for burns, bruises and sores on men or beast. LIQUID MEASURE. One tablespoonful contains one-half fluid ounce; one teaspoonful contains one fluid drachm ; one tea- spoonful contains sixty drops. HEALTH PULSE. An infant's pulse should be one hundred beats to a minute; a child of seven j^ears, about eighty and from twenty to sixty years, seventy beats. A slight varia- tion in different persons. CHAPTER VIII. MISCELLANEOUS. TO CLEAN KID GLOVES. One quart deodorized benzine, one dram sulplmr ether, one dram chloroform, two drams oil wintergreen, two drams alcohol. Brush with a clean cloth or sponge and hang to dry. AXOTHEll. Buy Danforth's burning fluid, by the quart ( five cents ) or gallon, keep well corked ; it is very explo- sive, only licensed dealers keep it, found at hardware stores generally. Put in a wash bowl and lay the gloves on a white cloth, dip a rag in the fluid and go over the gloves, the soiled parts thoroughly, have a round stick to put into the fingers and with a clean cloth rub them clean, hang in the air to dry; all soiled ribbons, swans down, feathers, and anything, even carpets 3'ield suddenly to this process. Shake feathers and swans down in it and then dip in cold corn PRACTICAL HOUSEHOLD ASSISTANT. 49 starch with a little indigo blue in it ; shake off the starch and curl with a blunt edged knife. TO CLEAN HAIR BRUSHES. One teaspoonful ammonia, one quart water; dip tlie brush only and comb with a coarse comb till clean, rinse well, rub dry and air by standing upright in an open window. TO WHITEN PORCELAIN KETTLES. Fill them with water, throw in a tablespoonful of borax and let in boil, if this does not remove the stain, soap a cloth and sprinkle on plenty of borax and scour them well. TO CLEANSE PORK BARRELS. Use sal soda water to scald or fill them with hay and let them remain some weeks; they will be as good as new. PAPER FOR WARMTH. If clothing is scarce at a hotel put some newspapers between the quilts ; also inside a shawl when riding; across the chest inside the dress and over the stock- ings used instead of India rubbers. FOR RATS OR MICE. Put a piece of hard soap into the hole, let it remain, they will not attempt to enter more than once. MOTHS. Red cedar placed among the folds of woolens will keep off moths; also camphor bags. TO KEEP BUTTER. A sure way to keep and restore butter that is off flavor. Two ounces common salt, one ounce good loaf sugar, one ounce saltj^eter, one pint boiling water; dissolve, let it cool, drain it oft" the sediment, pour over the butter, it will strike through it and the liquid will remain on it and preserve it any length of time; this is sufficient for a two gallon jar. 50 IlJiS. LIVERMORE'S OLD JARS. To purify old j^rs bury them in earth and fill them with it ; let them remain two weeks. FOR CASKS. Use charcoal, for a disinfectant use copperas freely for drains and outhouses; keep some in a dish of water above the reach of children about the house, TO MAKE PICTURE NAILS FIRM. Remove the plaster for a little ways about the place, and wet some plaster of paris and fill in ; the screws will hold firmly after. TO CLEAN BOTTLES. Shot with ashes and water well shaken, or cut potato into bits and shake ; all bottles should be cleaned as soon as empty. CEMENT. Alum and plaster of paris wet slightly makes a good cement for lamps and various things. Paper is best for keeping stoves bright after polish- ing. RUST ON KETTLES. Boil pork or beef for a time. Pine cones make excellent kindlings for coal and other fires. CEMENT FOR EVERYTHING. One-half pound of Russian isinglass, one pint of alcohol; dissolve two da3'^s, put in a stone jar, in boil- ing water, add one-half pint acetic acid and melt all together till it boils. Cork tight. TO MEND CHINA. Mix a little lime with the white of an Qgg, shave it off and sift very fine, work quickly in, applying it to the edges, as soon as it sets it will adhere. Calcined plaster of paris will answer in place of lime. SILVER POLISH. One ounce spirits ammonia, two ounces soft water; PRACTICAL HOUSEHOLD ASSISTANT. 51 whitening enough to look like cream when shaken rub silver with it; then dry with a soft cloth or cha- mois skin, TIN POLISH. Use kerosene oil and lime, wood ashes and whiten- ing wash in suds and rub dry with a paper. CRACKS IN STOVES. Can be stopped by filling them with sifted ashes and salt mixed slightly with water. THE PROPRIETOR OF THE 1 il 11 Takes pleasure in referring the reader to this method of cutting LADIES' AUD CHILDREHS' GARMENTS, AND Gentlemen^ s Shirts. By taking seven measures one can cut a basque to FIT PERFECTLY, and gentlemen's shirts by taking three measures. Everything can be CUT ACCURATELY by this system, if the measures are carefully taken and followed according to directions in INSTRUCTION BOOK, one of which is furnished with the system. It is pre- pared for immediate use ; agents can sell it and give instructions at once, if necessary; but man}^ can use it by the aid of the book. Sold on very liberal terms at wholesale to traveling agents, so as to enable them to establish local agents everywhere. All orders filled on receipt, either by mail or express. If prepaid, when sent by mail, one three-cent stamp is required to pay the postage. Retail price of single chart, $1.50. For terms to agents address, R. S. BAILEY, Silver Creek, N. Y. New Books for the Family PUBLISHED BY THE LOCAL PRLNTLNG HOUSE, Silver Creek, K Y. Painless Childbirth. Painlkss Childbirth, a sciemific treaties of about 200 pages, showing the causes of pain at childbirth, aud how they may be effectually overcome, with valuable hints and suegCPtions how to beget healthy children, and the proper management of the moth er'bef ore, during and after coutiuement, by the well-known Physician, Surgeon and Author, JOHCISr lEI. JD^YE, 1^. ID. TABLE OF CONTENTS. Sexual Attributes— Maternity — Is Pain Necessary — Causes of Pain — Hygienic Management — Dietetic Treatment — Therapeutic Measures — Anesthetics — Manage- ment of Labor — Management After Birth — Sterility. Xo book has ever been offered to the public that can confer as great a benefit on Woman, as Painless Childuirtii I Every woman should have a copy. It contrib- utes to her happiness by removing all fears and anxiety, and it saves her untold suffering. It clearly proves that Pain is A'o( Xeceasary to Maternity, but that it results from conditions that can be understood, Avoided and Overcome. The hygie- nic management of the mother during pregnancy will enable lier to pass through this interesting period without experiencing the annoyances and trials that assail this condition. The dietetic treatment enables the niolher to improve her health and contribute to the unborn. In the chapter on Therapeutic Measures, such prescrip- tions are given as can be relied on to cure ihose ills that attend the majority of women, and also prepare the mother for the coming event, and render delivery short, safe and«asy, and the getting up speedy and certain. It considers the employment of Anesthetics at parturition. Tlie management of labor is of great importance to both mother and child at the time of birth, and the mother's future depends upon the propriety with which it is conducted. The causes of barrenness are considered and the remedies jiointed out, so that very nearly all homes that are cheerless because there are no little ones there, can be made happj' and the highest aspirations of womanhood blessed bj' the realizatJou of maternal desires. Painless Childbirth is really a wonderful work. The Author draws upon an extensive experience for facts to prove the views set forth. He gives no advice ex- cept that which is perfectly practical and can be made available by all — rich or poor, old or young, in country or in town. No pen dsecription can do the work justice, or convey an idea of its "practical value. Those qualified to judge speak of it as the most important human gift to woman. It is a common oeouiTence for the mother to be tortured by the jiaius of parturi- tion for from twenty-four to forty-eight hours. Eight hours would be calied a very easj' delivery, yet, if the directions of tiiis work are carefully followed, the delivery will be wholly painless, provided there is no malformation of the mother or child. Where the directions are not fully carried out, delivery is longer and painful in like proportion. As it has become a custom for various dealers in proprietary medicines and spe- cial practitioners to advertise themselves and their drugs by means of books with deceptive titles, we think it proper to state that this book is not an advertisement for either man or medicine, but is simply what it purports to be— a complete discussion of the coiiditions under which the human nice is perpetuated, and how the elements of disease may be taken away. Price, bound in cloth, .^1.00. Sent free by mail, carefully packed in plain wrapper on receipt of price. A one-dollar bill in a well-sealed letter, with address plainly written, will be pretty sure to reach us — certainly if register-.d. Address all orders to THE LOCAL PRINTING HOUSE, Silver Creek, N. T. -FOll- CoNSUMPTioN, Asthma, Chronic Bronchitis, Colds, ^$^^^^^. Coughs, And all LUNG & BRON- CHIAL AFFECTIONS, riiE- ?d by Df, S. 1, Pillf IGl & 00., Tlie efficacy of Crude Petroleum as a remedial agent has long been established. Years before it formed so important an article of com- merce as it does now, it was used by the Indians on the Cattaraugus (Xevv York) Keservation under the name of Seneca Oil, as a remedy for Rheumatism, Sprains, etc.. was considered very valuable, but its smell and taste were such that it required an Indian, generally to take it. In one shape and another it has been taken as a medicine for various diseases. Workmen in the oil regions use it, and tliere is scarcely a neighborhood where some one has not used Kerosene (a product of the more valuable medical agent, Crude Petroleum), for sore throats, and always with success. It is spoken of by various medical writers of ))rominence also, and is classed high as a medicine. The Scientilic Am- erican, one of the most valuable scientific papers published, contained an article during the winter of 1879—80, giving the results at some length of a series of experiments in the use of Petroleum in Tubercular Con- sumption, in which, when given in the form of Pills, the cure has been rapiil in every one of the twenty-four cases noted. Petroleum Is A'hat medical men call a specific. Thus chloroform is a specific, and when administered a certain ell'ect that can be specified is sure to follow. Castor oil is a specific and when given as a medicine the result can be specified beforehand, and the same with a dozen other things known to everybody. In the same way Petroleum is a specific. Its action and re- sults are just as certain as cliloriform or castor oil. Petroleum is a spe- cific for diseases of the mucous membrane, and as all Pulmonary disor- ders are but a diseased condition of the mucous membrane that lines the tbroat, bronchial tubes and lungs, we are certain of ol)taining a prompt and beneficial result from its use in such cases. It is to be o.b- served that there is a dift'erence between tlie natural specitics and those made by this and that "doctor." Nature's remetlies are always to be relied upon to produce the same effects under the same circumstances. The specifics are good or bad according to the honor of the one who compounds them and the people who buy them have to "trust to luck" for the result. Knowing that the great drawbaclc to the use of Petroleum has been its disagreeable taste, Dr. S. M. Prentice of Irving, N. Y., was en- gaged for a long time in devising means for overcoming this obstacle, but has at last succeeded in maiving an agreeable preparation, upon the excellence and efficacy of which he is willing to risk a hard earned rep- utation gained in thirty years practice. The first and perhaps most important remedy is I^ET:R,OX.EXJIv^ 001VE^=0XJ3SriD, A compound of Petroleum Syrup and Cod Liver Oil. It is not claimed that tiiis remedy will manufacture anew lung where the one originallv provided by nature has been destroyed. l)Ut v/here consumption has not passed to the last stages, it will cure every time. In chronic bronchitis and asthma it is equally efficacious. To the afflicted we earnestly rec- ommend a trial. It will cost but a trifle, and will certainly produce the desired eft'ect. People who cannot lie down at night and sleep because they choke up with the asthma, will find that four doses daily ( the last before going to bed ) will enable them to thereafter rest in' peace and effect a permanent cure in a reasonable time. Begin by taking ver.v small doses and follow with larger ones as the system becomes accustoni- ed to the remed}^ and the result will astonish the invalid and his friends. The Compound is put up in laige bottles only. Price SI per bottle. For some, especially people traveling, it is more convenient to take medicine in the form of some solid substance, and to meet this demand we have i)re]iared our I=»ETE,OIL.EXJIv3: :E>XXjXjS,. They are maile of the simple Crude Petroleum and have the same effect as the Petroleum Compound, though in cases where the cough is distressing the Petroleum Syrup and Cod Liver Oil will give relief sooner, and is recommended. The Pills are put up in boxes containing from 120 to 130. and will be sent, postage paid, by "mail, with full direc- tions, on receipt of price, $1 per Box. The next preparation is Every year there are thousands of people catching cold. They are troubled with a cough, which eventually runs into something more se- rious. In cases of this kind the quickest and best remedy ever made is Petroleum Syrup. Its action is prompt and certain and is an infallible preventative of those dread iliseases, consumption and chronic bronchitis. Large bottles $1, medium 50 cents, trial size 25 cents. I>ETR,OLETJJVI F-A.STE. Hundreds of childreu taken to an untimely grave l>y diphtheria each year, could he easily and quickly cured by the use of Petroleum Paste. Its action brings speedy re- lief and certain cure, in cases of croup and whooping cough it is the only remedy that is at once safe and sure. In case of a raw sore throat, an irritating, hacking oouirh, a sudden cold, in adults or children, it is a never failing and prompt remedy, and will produce a permanent cure iu a few hours if taken according to directions on the bottle. Price 25 cents. If applied according to directions will cure Rheumatism, Neuralgia, Headache, Sore Throat, ( outward application only ), Backache, Sprains, Bruises, Cramps, Bowel Complaints, and those diseases for which Liniments are used, except raw sores, such as cuts, for which it is rather strong. Ladies loho suffer from Backache are requested to laake one trial. Price 25 cents. FOR SALE BY ALL DEALERS. If your druggist does not have it write to the manufacturers and proprietors. Dr. S. M. PKENTICE & Co., Silvkk Ciseek, N. Y. FAT AND LEAN. «EC01Sr3D E3DITI03Sr. By Dr. D . C . ] U L I E N . The success attending- the sale of tlie lirst edition of Fat and Lean has induced tlie publishers to add to and greatly improve it in its Second Edition. Fat and Lean is a ])lain ftnd comprehensive essay on the conditions which tend to make a person excessively fot, and on those whicli inaivc one lean and emaciated. Both conditions are the result of a disordered condition of the system, either acquired or inherited, and when these condi- tions are understood and the treatment for the restoration of health poijited out, it is a simple matter to eftect the desired change. This book gives full instrnctions, with prescrip- tions, where medical treatment is desirable, by which any one can obtain certain results. It is a synopsis of all that is known by the medical iirofession on the subject. Published in pamphlet form only. Price 25 cents. One cent stamps taken. Address, LOCAL PPtlXTIA^^^ HOUSE, Silver Creek, X. Y. THE SILVER^CREEK COUNTERFEIT DETECTIVE. An eight-page, forty-c^olumn monthly papei", containing' a complete list of all counterfeit money known to be in circu- lation at each date of publication, besides much valuable information for everyone in business, and a large amount of the latest and best literature. It is a very desirable paper for everyone who handles money. SUBSCRIPTION PRICE. One Copy one year, - - O.2.") cents. " '' three months, - - 0.07 " Five copies one year, - - 8L00 Address, LOCAL PRINTING HOUSE, Silver Creek, N. Y. LIBRARY OF CONGRESS 014 184 228 6 •