The Cadiz Democratic sentinel. [volume] (Cadiz, Ohio) 1854-1864, 1857-11-11

side first and then bsat it more gently ON the
right side.
To CURE A Cold, take the juice of two lem
! ons, three quarters ola pound ofloaf sugar sim
raer it'ior half an hour, then add two table
spoonsful Of paragOrc. Dose, tea spoonful
| three times-a-aayss -- -
CREAM.PIE,a and very rich, is made by rich
paste for bottom; then layer of butter, the
! thickness Of a cent; then one ofsugar; then one
of flour the same thickness; and I'll up with
cream.
! To MAKE CRACKER PrE.-Take eight water
or butter crackers; break in pieces, and pour on
them one guartorboiling water; add teaspoon
ful Of tartaric acid for two pies Sweeten and
spice to the taste. ,-- ..s5 .
| PICKLED CABGAGE,-Slice red cabbage very
thin; put on it little coarse salt and let it rest
twenty four hours to drain; add sliced onions, il
You like them. Boil four spoonsfuls of pepper
and four Of allspice, in quart of vinegar, and
pour it over. t ,5
/ WGPINa D1sHEs,--Much time is wasted BY
housokeepers in wiping their dishes. 1fprop4r-
| ~ washed and drained in dry sink with a
cloth spread on the bottom, they look much
better than when wiped, besides the economy in
Saving time and labor.s as1
| To BAKE Corn MEN. PUDDIEG-To seven
heaping table spoonsiul Of Indian meal, add one
I cup of molasses, lIttle salt.and butter. Stir
all well together, and just as it goes into the
hot oven put in cupful Of cold water or milk.
Bake three quarters of an hour. .1
/. GINGER SNAPs.--One cup Of molasses, one
! haltcup sugar, one half cup warm water, the
butter melted init; two table spoonsful ginger;
one ea-spoonful saleratus. Kuead it well with
! -four enough to make it stiff Cut it into round
cakes; bake in a modera te oven. s5 p
Fruit PUpDMG-Malze crust same rs for
biscuit and roll it out, and spread it thick on
the upper side with any kind Of fruit you like
cherries, plunls, or any other dried fruit. =
Roll it up tight, put it in a cloth and boil It An
hour and half and 'youwilF have a delicious
pudding. ras5
| ExrEMroRE BUck%HEAr CAKns.-Three
| pints ofbuckRheat flour; one tea-spoonfll carb-
onate ofsoda, dissolved in water enough to make
| q batter Rith -four Whep mixel, add a tea
Spoonful oftartaiic acid, dissolved in afew spoon
| fuls of hot water Stir it in, and bake immedi-
ately.l Ia !, et gra v- ii eo1 sfi7".
OYSTER SouP.-To one quart Of oysters with
their juice, put two quarts of cold water, half a
Epmt OF milk. and heaping tea-spooniul oil salt;,
Flet them boil one minute, skim out the oysters
and add half a tea-cup Of butter, and q little
pepper let it bell i again; then pour over the
oysters. ~, ..,r ,;lss,.. ..st.. to.~. ..., ia
CURING HAMs.--R salt all over them as
soon as laid on the table; the ne xt day brush it
off and pack them in cask; put on pickle as
follows: quart salt to lgallon water, halfgal-
lon melasses and three ounces 'saltpetre. Let
ing to size. Smoke to suit, and pack away in
salt in a cask, and put in a cool dry place. and
they will keep good all summer.
y WASHING FLUID.-Tal1e one pound OF sal So
da and.a half a pound OF unsacked lime, put in
gallon Of water and boil twenty minutes, let
lit stand tillcool then drain off and put it in a
stone jug Or jar. Soak your cloaths over night
| or until they are well wet through, then wiring
them out and rub on plenty of soap, and in one
boiler of cloths well covered with water add one
table spoonful of the fluid. Boil haE an hour
brislly, then wash them thoroughly through one
suds and rinse well through waters, and your
clothes will look better than the cid fashioned
way of washing them through two suds before
boiling.
L1QUrD GLUE.-A strong liquid glue that will
keep for years without changing may be made
by placing in glazed vessal quart ofwater and
about three pounds of hard glue. This is to be
melted over gentle fire in o. glue pot and stir.
red up occasionally When all the glue is mel
ted, drop in gradually small quantity of nitric
acid, when elFeryescence will gradually take
place. The vesselis then to be taken off the
fire, and allowed to cool Liquid glue made in
this manner has been kept for more than two
years in an uncorked bottle without any change
It will be useful for many trades, especially
where strong glue is required without the trou-
bic Of melting
To MAKE IRIsH PoTATo PUDD1NG.-Take a
quart of boiled and strained potatoes; one quart
of new milk; six eggs; It coffee cupfnl Of sugar.
tea cuptul ofbutter, one nutmeg; stir them all
we'll together, adding a spoonful Of wine if you
like; bake ina deep dish or pan without crust.
Serve hot with sweet sauce, jelly or preserves
For dinner dessert, bake the pudding thirty
minutes