Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1861-03-22
Domestic.


seen it tried are generally ncrcdulous as
to its efficacy. The first symptoms of
complaint are heat, pain, swelling, and
reduess at the top of the nail. The in-
aamation, if not checked, will soon go
around the whole of the nail, causing in
i, tense pain, accompanied by a fostering
or gathering of yellow matter, and end
j. iny in the loss of the nail. To prevent
all this, as soon as the first symptoms of
swelling and inflammation commence, lay
the finger fat on the table and let the
nail be scratched all over with the sharp
point of pair of scissors or penkniie.
This exccristion must be done first cross
ways, and then lcngthways, so as to thor
oughy scratch the aohole surface of the
nail, leaving it rough and white. This
little operation does not give the slight
est pain and we have never, IN a single
instance, known it to fail. BY next
morning the finger will be WELL If done
before fostering commences, it is a cer-
tain and speedy cure. And it will even
succeed at a later stage of the disease by
first opening with needle that part of
the swelling where the yellow matter has
begun to appear, md afterwards by
scratching the surface Of the nail with
scissors or pcnknife.
BAKED BEANs.-=Few people, says the
Germantocn Telegraph, know the luxu-
ry Of baked beans, simply because few
cooks properly prepare them. Beans,
generally, are not cooked half long
enough This is our method: Two
quarts of middling sized white beans, two
pounds CT salt pork, and one spoonful of
molasses. Pick the beans over carefully,
wash and add gallon of boiling hot
soft water; let them soak in it over
night in the morning put them in fresh
water and boil gently till the skin is very
tender and about to break, adding tea.
spoonful of saeratus Take them up dry,
and put them in your dish /; stir in the
molasses, cash the park, and put it down
in the dish, so as to have the beans cover
all but the upper surface; turn in boiling
water till the top is just covered; bake
with a steady fire four or five hours
/ Watch them, and add more water from
/ time 10 IlIllc dS II uTltS away
MlNcE MEAr-(F on an English COR
reSpondemt) Take two pounds of good
beet, from skin aud fat; stew it till tender
in small quantity of water. Then take
one pound of raisius. we'll stoned, one
pound of sultana raisins ; two pounds OF
currents, washed and picked carefully;
one pound Of candied fruit peel, the rinds
OF two lemons and the rinds of four; two
pounds of beef suct The suct beef and
fruit should be chopped separately. Pare
aud core dozen large sound apples, chop
fine, mix all the ingredients together with
two pounds of raw sugar. Mince the
whole very fine; pour on the gravy from
the beef Put into a jar, pour upon it
half pint of brandy, and it will be ready
for use If closely y covered, it will keep
good for several months In using it
should be moistcncd with little aweet
cider or wine.
To ROAST BEEF.-Choose that which
has a fine, smooth grain, rather fat, and
that OF whitish color. The first three
ribs are eood--@the surloin the best
/ Wipe it clean, but do not wash it. Put
little salt on it and place it in an oven
to bake baste it often. Itshoud supply
its own grease. \ piece of seven pounds
should take about an hour, or an hour and
half, to roast, allowing that it is prterr-
cd little rare. To make good gravy,
pour off carefully the grease, stopping
with a spoon any Aoatn. gravy. Then
add little water and boil, and pour over
the roast in a tureen, az desired. Horse
radish is considered the epicure's relish
with roast beef Some prefer mustard.
or both.
LryenEoy CAKE.-Mix well together
one teacuplul OF butter, and two cups of
powdered sugar. Add the yolks of three
eggs and one cup Of milk, and one tea
spoonful of cream tartar, or one tcacup
Of sour milk. Sift to this enough -four
to make it of such consistency as will
allow it to be poured into the baking tins
+ After this, add one-halt teaspoonful Of So
/ da, previously mixed in one tablespoonful
of warm water, and the whites of three
eggs beaten to stiff froth. \ few cur
rants or raisins added are an improve
msnt, 1t may be seasoned with lemon or
vanilla Bake half an hour. You may
look at it in ten minutes after putting it
in the oven
JENNY LIND CAKr-Beat well togeth-
cr one coiIcecup of butter and one lb. of
pulverized sugar. Add the yolks Of six
eggs and one cup of milk. Mix thor
ouehly. To four cups of flour add two
teaspoonfuI. OF cream tartar, and sift
gently over the cake, stirring all the time.
Add one teaspoonful of soda dissolved in
one tablespoonful Of warm water. Mix
it well Stir in gently the whites of six
cgss beaten to stiff foam. You may
flavor with lemon. Bake slowly. 1t
should be put in the oven as soon as pos
,ible after putting in the soda and whites
Of eggs.
How TO Cook \ BEEFSrEAK.--Th fol.
lowing were the rules adopted by the eel
cbrated 'Bcefstcak club, started in Eng
land in Iii.
Pound well your meat unit the fbres break;
BE sure thnt next yeu have, 10 broil the steak,
Good coal in plenty nor a moment leave,
/ But turn il over this way and then that
The lean should be quite rare not SO the fat.
The plattcr now and then the juice receive,
! Pat on your batter place it on your III Mt,
amt ont