New Orleans daily crescent., 1860-10-22
nspeelally for our Lady READERS.
fReeipss seleele.i hg crsseenta.,

To promote the growth of hair, make wash Or
the ordinary black tea and CASTLE soap, and rub
| the roots OF the hair well two or three times q
week.
| CURE FOR DRY OR CRACKED LIps-Balsam tolu
| ounce, and clarified or strained honey ounce
mix and apply frequently.
To GIVE 4 YELLOW Color TO A FLooR WHEN
ScRuBBRa.-Take the leaves OF the China tree,
| boil well in water when cool pour off the water
and use it for scrubbing. 1t gives rich golden
| hue to the floor and does not rub off easily.
| TO MAKE FINE FLorR STARcH.-Take the guam
tity of flour you intend using and wet it slowly with
| cold water making stiff dough; dip it into the
water you intend boiling and work it slowly In your
hand holding the dough; it will throw of the starch
into the water, leaving yellow paste in your hand
which gives the yellow color to the usual -four
starch washerwomen use.
| CAaPHoR PoMADE.-Half pound Of fresh lard that
you have rendered out yourseh-or still better, il
you can procure it, goose+grease-3 pound of very
| nice beef suet, G ounces of French camphor-melt
all together slow fire, strain. and when cold
add tablespoonfalts of spirits of hartshorn. Ex-
cellent for spran bruse rising in the breast, etc.
/ LEmeS GusTARps.-Take pound of light sugar,
the juice of two lemons the rnd of one pared thin,
and pint Of white wine; boil for fifteen or twenty
minutes then take out the peel strain it into DISH
4 stir well, and let it cool. wv
CoLoGNE.-Take fine article Of alcohol
gallon and ounce of oil of Bergamot, / ounce
of oil of orange, ounce oil of Lorender drachm
of oil of rosemary, 10 drops oil of cloves, 10 Of
oil of roses, and drops of tincture of cinnamon.
FoR ERYspELAs.-Take 4 ounces of sarsapa-
/ rilla root, ounces Of burdock root, ounces of
the bark Of sweet ozier, ounces Of lumfrey root
ounces of the bark of the root of bitter sweet 8
ounces of princes pine, ounces of black alder
bark, 2 handsfuf of tow-malows leaves, and put
all in pints Of pure, soft water; steep the water
half away: strain it; add half pint of molasses
made by yourself from sugar, and ounces of
| good Smyrna figs boil the whole fifteen minutes;
| strain it again when cold, add pint Of best Hol-
land gin; take o small wine glassful three times
/ daily. Roots to be had from any botanic drug
| store.
| GREEN TOMATO CATsUP.-Seleet fullsized to-
matoes first, before turning; cut into slices: take
| large onions sliced, and some horse radish sliced;
put the tomatoes in q jar, layer of tomatoes, and
| sprinkle handful Of fine salt then layer Of
onions; sprinkle salt; then tomatoes again, and
so on, till the jar is full; let it stand twentyfour
hours, then take out the tomatoes and onions and
| let them soak in clear, cold water few hours
4 take the vinegar and put it on the fire, put in
few allspice, the horse radsh, some black pepper,
whole, and couple or more red pepper pods;
| scald all well together; put your tomatoes and
onions in a large bowl; pour the vinegar over
them hot; stir them, and when cold put up in
small jars, sealing those not wanted for immediate
use. This catsup is much finer then tile ordinary
tomato catsup, and makes an excellent relish for
| meat dishes.
| Corn MEAL MUFFINs.-Scald your meal after
sitting, thin it with cold water; to pint of meal
add full tea-spoonful Of good lard, salt to the
taste take two eggs, beat the yolks well add to
the corn meal when cool, stir all up well butter
your muffin rings and the bottom of your dripping
pan, have the pan quite hot add as the last thing
the white of the eggs beaten to froth; the butter
should be little thicker than for pancakes. Bake
quick.
CRAwFIsH SoUP.-Boil small piece of veal well
in about three pints of water; take your crawfsh,
| say couple of dozen, boil them, pick out the
meat, cut an onion fine, soak the crust of half
loaf of bread, put crawfish, meat, soaked bread
and onion together, break on them an egg, add a
small piece of butter and pepper and salt to your
taste, mix all well together, put them on the fire
with spoonful Of butter to fry brown, parch some
| flour, but don't burn IT, take the veal out of the
broth, thicken the liquid with the parched flour,
| add little thyme tied in bundle that you may
remove it, season with onion, salt and pepper
when ready to dish it stuff the prepared crawfsh
in the heads and put them into the tureen pouring
the veal pfotn over tnem. 4ry IL
| CINNAMON BTscUITs.-Haf pound of dry -four,
one pound of loaf sugar, sfted fine, one pound of
good butter, five cents Of powdered cinnamon. mix
Wiui Slass oi pFanuy ot Iuhi foh out thn ana
bake quick.
80.
4''' - ~ NNO't N0N P0PPt', 81"
ger ana cinnamon, seven cieVes, mace hah an
ounce, one-quarter of an ounce of cayenne pepper
nntmegs one onnce white nepner one ounce and a
ra ~