Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1856-06-26
USEFUL RECIPES.

SSIG OI 4tIS41 LIZ
GLAss.-Glass should be washed in cold
water; which gives brighter and clearer ap-
pearance to it than when washed in warm wa
ter.
PAPIER MAcHE.-Wash papier mache ar
ticles with sponge and cold water (without
soap,) dredge while damp with -four, and
polish with piece of flannel.
ToREsToRE CRApE.-Skimmed milk and
water, with little bit of glue in it, made
scalding hot, is excellent to restore rusty l.
Italian Grape. If clapped and pulled dry,
like muslin, it will look as good as new.
HAIR BRUsHEs.--To clean hair-brushes,
put spoonful of pearlash into pint of boi,
ling water, then fasten bit of sponge to the
end of stick, dip it into the solution, and
wash the brush. Next pour some hot water
over it, and dry before the fire.
CAMpHoRATED Observation-Disclosures,
half an ounce; prepared chalk, two ounces
cuttle-fsh-bone (powdercd,) } half an ounce
rose pink half an ounce; honey in sufficient
proportion to make the whole into a paste.
The "Rosc Toothpaste" is made by the mere
substitution Of otto of roses for camphor;
and the same paste is sold under various
names and appearances by similar substitu-
tions.
Corn BREAD.-Take seven pints yellow
corn meal, three pints wheat -four and mix
them we'll together, then six eggs, we'll bro
ken, two cups of melted butter and little
salt and sugar to suit the taste. Put this
mass together, and mix with milk to make a
batter about the consistency or stiffness of
paste prepared for drop-cake. Then dissolve
three tea-spoonfuls of cream of tartar, and
the same of soda, pour it upon the mass, stir
it thoroughly, and dip at once into pans, and
bake it in hot oven.
WASHING SILVER WARE.-Itseem that
housekeepers who wash their silver ware
with soap and water, as the common prac-
tice is, do not know what they are about
The proprietor of one of the oldest silver es-
adjustments in the city of Philadelphia,
says that "housekeepers ruin thier silver by
washing it in soap suds; it makes it look like
pewter. Never put a particle Of soap about
your silver; then it will retain its original
lustre. When it wants polish take peice
of soft leather and whiting, and rub it hard"
To WASH LAcE.-The following method
of washing lace, lace collars, and crotchet
collars, will be found excellent, whileit does
not subject the articles to so much wear and
tear. Cover glass bottle with calico or
linen, and then tack the lace or collar
smoothly upon it; rub it with soap, and cov-
er it with calico Boil it thus for twenty
minutes in soft water; let all dry together,
and the lace will be found ready for use. If
long piece of lace is to be washed, it must
be wound round and round the bottle, the
edge Of each round little above (or below
the last: a few stitches at the beginning and
end will be enough to keep it firm. A col
lar requires more tacking to keep it firm.
To WASH 4 RIGoLEIrE.--A rigolette is
hood netted or knitted of fine white wool
or zephyr yarn, and ornamented with little
fringe balls of the same. Ladies wear them
as covering for their heads when going to
plays or concerts. When rigolette becomes
soiled, wash it as follows: Steep it in warm
water till the water becomes cool squeeze
it out lightly, and soap it we'll with the best
white soap. Lay the rigolette, loosely, in a
clean cullender Set the cullender over a
pan of boiling water, and let it steam until
cool. Then squeeze it out, and shake it
we'll Wash the cullender clean. Put the
rigolette again into it, and place it over a
fresh pan of warm water, working it lightly
up and down, till the steam has rinsed off
the soap. Then open it out; shake it, and
dry it fast in the sun.
BLACKBERRY WINE.-To every pints
of berries add one quart of water; suffer it
to stand twenty-four hours; strain first
through a cullender then through jelly
bag; and to every gallon of the juice add
three pounds Of good brown sugar, the
white of two eggs, beaten to froth, with a
piece of isinglass (three inches square will
be enough for three gallons) dissolved in the
juice little spice, one nutmeg, one dozen
cloves; the spice should be beaten and put
in small linen bag, then dropped in. At
ter all are we'll mixed, put it into a stone
jug filled up and kept full with some of the
same juice reserved for that purpose, until
it is done working, which will be in seven or
eight days. Cork it tight and keep it in a
cold place for three or four months; then
pour it off in bottles, with little loaf sugar
in each bottle. Cork and seal close. If the
wine is kept for twelve months, it will still
be better; and it will continue to improve
with age.
THE FIRESIDE.
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