The Port Gibson reveille. (Port Gibson, Miss.) 185?-1857, 1854-06-28
Domestic Recipes.

.IoMMON BAKED CUsTARD.- Mix q quart
q No milk with eight we'll beaten eggs. strain
.ne .n'A.o'~. through fine seive. and sweelen
u WIN iio'n "a 8 ounces of sugar. according
TO the taste adds-s small pinch Of salt. and
pour the custard M q deem disb with or
without a rim of paste efss n,,,,,or i, la,,,
on rind over the top, aud baK~~ 4 q very
slow oven. from twenty to thirty H-;un,es .or
longer, should it not be firm in the ccffs-.
A custard if well made and properly bakess
will be quite smooth when cut, without the
honey y-combed appearance which hot oven
gives. and there will be no whey in the dish.
New milk, one quart eggs. eight; sugai.
five to eight ounces SALT one quarter SALT
spoonful nutmeg or lemon, CRATE; bake,
slow oven, twenty to thirty minutes or more.
AN EXCELLENT CusrARD.-Boil together
gently, for Eve minutes. pint and a half Of
new milk, few grains Of salt. the very thin
rind of lemon, and six ounces Of loaf SUI
gar - stir these boiling, but very gradually,
to the well beaten yolks of ten fresh eggs.
and the whites of four; strain the mixture,
and add to it half a pint Of good cream; let
it cool, and then flavor it with n few spoonfuls
Of brandy or a little rataffa; finish and bake
it by the directions given for the common
custard above; or pour it into small well
buttered cups aud bake itslowly from ten to
twelve minutes.
BURNT CREAM - Set over the FIRE in a
pan. three ounces Of sifted sugar. stir it, and
when it browns add quart Of cream, and
two ounces Of isinglass boil and stir until
the latter i dissolved. when sweeten It and
strain into moulds Or, this cream may be
made by boiling it without sugar, adding the
yolks Of four eggs, sweeteniDg and sitting
over it in dish, loaf sugar, to be Drowned
with salamander
To MAKE CAMPHoR CAKE-Take Of lard.
two ounces; spermaoeti two ounces; white
wax, one ounce camphor. half an ounce
and melt the whole together with as little heat
as possible. stirring the ingredients well that
they may unite. When nearly cold, it may
be cast into paper mould; pour the mixture
gently in. When cold it is fit for use.
Champion cake is excellent for chapped
hands. or rough skin. Il is best applied
after washing.
Il
Put teaspoonfu Of pearlash into pint Of
boiling water. Having fastened bit Of
sponge to the end Of a stick. dip it into the
solution, and wash the brush with it. careful
ly going in among the bristles Next pour
over it some clean hot water, and let il lie a
little while. Then drain il, wipe it with
cloth, and dry it before che FIRE.
To PREVENT IRoN AND Steel FROM Rusr-
ING Heat the iron or steel till it burns the
hands, and then rub It with pure white wax.
and polish it with piece Of cloth or soft
leather. This simple operation, it is stated,
fills the pores Of the metal, and defends it en-
trely from rust, even though il should be ex-
posed TO moisture
RICE CrsTARDs WlTHoUT CREAM.- Take
one teaspoonful of rice -four, pint Of new
milk, the yolks Of three eggs, sugar to your
liking; mix the rice very smooth. and stir it.
with the eggs. into the boiling milk. An ex-
cellent dish for children.
PAINTED PAILs.- We advise all persons
TO avoid using painted wooden pals A coat
Of varnish on tue outside is all the embellish-
ment we ever desire to see on water pail.
Evils involving l:fe, may result.
To Remove IRoN SPoTssoN MARHLE.-
Mix equal quantities of spirits of vitrol aud
lemon juice; shake 1t we'll wet the spot
with the mixture. and in few minutes rub
with a soft linen until they are completely
effaced.
To PREVENT REcURREScE or BoLs.-
Take tablespoonful of yeast in glass Of
water twice day. This has been found very
effecuaI by person very subject to these
eruptions.
REmovIEG FREcKLEs.- The favorite cos
mctic for removing freckles in Paris. is an
ounce of lemon juice and an ounce Of alum
in pint of rose water.
FoR SPRAIN-A a speedy and sure cure
for sprain.- is to steep few mullen leaves
IN urine, and wind them on bot.