Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1870-09-24
VALUABLE RECIPES.

PROTECTION FROM SUNSTRoKE.-lt is
said that by putting cotton in the
crown of the hat, sun-strokes will be
prevented. The cotton absOrbs the
heat from above, and transmits the
moisture rising from the head.
To REMOVE FRECKLEs,- One of the
best lotions we know Of is the follow
ing MixtwO tablespoonful of grated
horse-radish in a teacupful of sour
milk, and apply frequently with a lin
Ell rag.
delicious LEMON PIE.-Takc the
Juice and rind of one lemon, a cup of
sugar, the yolk of two eggs, three Ia
blespoousful of flour, milk to fill the
plate line the plate with paste, pour
in this Custard, and bake until it is
done. Beat the whites of two eggs,
add four tablespoOnsful of powdered
sugar, spread over the pie, and brown
lightly III the oven.
To Color CoTToN YELLow.--For
every three pounds Of cotton, take six
ounces of sugar of lead, dissolved in
hot water in Il vessel of lead or tin.
In a wooden vessel dissolve three
ounces Of bi-chromate of potassa in
cold water. Dip the goods first in
one vessel and then in the other, until
the color suits. If you wish orange,
dip the cotton in strong lime water.
Soar MAKING.--For one barrel of
soap, pour into a strong barrel four
pailsfull Of lye that will bear up an
egg !; add thirty pounds melted grease
previously tried and strained), and
mix them we'll together. Let stand
a few hours, and then stir thoroughly.
AS soon as the soap begins to thickcn,
add weak I've, II or two pailsfull at
a time, until the barrel is full. BE
sure to stir Il C soap thoroughly cpch
tine the lyc is added, and afterward
stir it once or twice daily for three
days.
To Color BLACK.-Takc half a
pound Of madden, half an ounce of
cream of tartar, and ono ounce of ma
rinc or %hydrochloric acid, to a pound
of cloth. Put all together, and bring
the dye 10 a scalding heat. Then put
in the cloth and scald, but do not boil,
for ten minutes. Rin.c immediately
in cold water. The various shades Of
green may be pblsined by dipping he
goods, first into blue. sud ibeu into
! yellow DYE; those " lilac ARD purple.
by alternating aill red and blue aud
those oforange, by Usiu2 Grst yellow,
and then red.
BEEysTEAKs AND OhIDRs--Cut tie
steaks about three quarters ii al inch
thick pot agoOd lutap Of dripping o.
lard into your pm and vi en- il l. hot
lay ia ihe steaks turn thcm frequent.
ly, = that they may not burn Iti
them be nicely Drowned all over, and
when cooked, hay them IN a hot dish
before Tie fire; meantime have IN
readiness plaieful Of onions, sliced
very thin, aud sprinklCd with pepper
and salt put them into the pan and
- hiFN pfIt iiIHh w htSD III liif
steam turn them about, and let them
be cooked thoroughly. They will re.
quirc a long time they should be soft
and brown; when done, pour them
over the steaks, and serve up hot.
VEAL CUTLETs.-Vcol outlets form
Il delicate dish, and should be lied
eitheri IN veal dripping or butter. Cut
them half an inch thick, hest up an
egg, and with a wlisk lay II over the
outlet on each side; after which dip Il
IN breadcrumbs and lay II In the par
Dress cut'cts slowly aud thoroughly
of a light brown. For gray !, TAX,
half Il cupful Of water tlickened will
flour, a lump of butter, a little peppc'
and salt, a pinch Of sweet herbs rub
bed fine, and q little lemOn-juicc mi,
all together aud put II into the pan
boil II up and pOurit over the outlets
1t Is usual TO Try bacon or liam witt
veal outlets, and TO servc them In /
! separate dish. Lamb chops arc fried
in the same way.