Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1870-10-28
FARM AND FIRESIDE.

our readers know how to cook them. For
this information we are indebted to the
Norfolk Day Booh The Norfolk editorsl
it must be acknowledged, know all abo
oysters They were raised on them Z:
OYSTERS SOUP.
Put two quarts of oysters, liquor and
in pan, set them on the stove to head
but don't let them boil or come very mean
to it; now drain all the liquor into your
soup kettle and put in pint of water and
two quarts of new milk, half pound of
butter, a little whole allspicc and pepper.
Have the oysters all this time where they
will keep warm, add them, and salt to the
taste just as you are ready to serve the
soup, break up some crackers fine and put
them into the soup before the oysters are
put in.
Salt should always be put in the last
thing in any soup, stew or fricasec, where
milk is used, or it is apt to curdle. Oysters
should never be boiled. but only scalded it
makes them tough and shrinks them all up.
If they are to be stewcd, heat them hot.
but don't boil them. Always have the
soup or gravy hot
OYSTER STEW
Put as many good fresh oysters, with
their liquor, as you think you will need into
a pan on the stove to heat, but not boil
Drain the juice off into pan AS. soon as
it boils add half a pound Of butter and some
pepper. When this boils add pint OF
cream and thicken little with -four after
this boils up once put in the oysters, and
more salt if necessary. Serve hot.
OYSTER TOAST.
The same as the preceding, but no cream.
Tbicken the juice a little with flour. When
the stew is ready, have few slices of toast
laid in dish, we'll buttered, and pour the
oysters in it. 1t is best to heat the dish
hot that you put your oysters in to send to
the table, as they are so much better hot
than merely warm.
OYSTER STEW WITHOUT CREAM.
Make in all respects the same as with
cream. only substituting halfa pint of wa
ter for the cream. Many persons prefer
oysters stewed in this way.
OYSTERS FR1TTER.
Make batter of milk, -four, eggs,
cream of-tartar saleratus, salt in proper
proportion. Don't make any thicker than
for pam cakes. Drop an oyster into each
spoon of batter as you dip it out and fry in
hot lard. Brown wi on both sides.
OYSTERS FRIED.
Drain the oysters we'll roll in fine rolled
cracker and fry in hot lard and butter two
thirds lard and one-third butter.
OYSTER PIE
Line deep basin with puff paste fold
large towel and place inside to support
the lid then roll and ornament piece of
paste, the same as for common pic put
on the basin and bake slowly. Have an
oyster stew make as above without cream,
and fill the basin as soon as the paste is
done Serve Immediately.
OlLING FARM IMPLEMENTS. Every far
mer should have can of lnseed oil and a
brush OF hand, and whenever he buys q
new tool, he should soak it well with tie oil
and dry it by the fire on in the sun before
using The wood by this treatment is
toughened and strengthened, and rendered
impervious to water Wet new hay rake
and when it is dries it will begin to be
loose in the joints but if we'll oiled, the wet
will have but slight effect Shovels and
forks are preserved from cracking in the top
of the handle by oiling the wood becomes
smooth as glass by use, and is far loss liable
to blister the hand when long used Axe
and hammer handles often break off whore
the wood enters the iron this part parti-
cularly should be toughencd with oil, to
secure durability.
Oiling the wood in the eye of the ak will
per vent it swelling and shrinking, and
sometimes getting loose. The tools on
large farm cost large snm of money ; they
should be of the most approved kinds. II is
poor economy at the present extravagant
prices Of labor, to set men at work with Or
binary old fashioned implements. Laborers
should be required to return their tof Is to
convenient places provided for them =
after using, they should be put away clean
and bright. The mold boards of plows are
apt to get rusty from one season to another,
even if sheltered; they should be brushed
over with a few drops of oil when put away,
and will then remain in good order till
wanted
TAFFY CANDY.-Put into Il pan or some
shallow vessel, a quarter OF d pound of but
ter and a pound of brown sugar set it upon
the stove and stir together for fifteen min
utes or until little of the mixture dropped
into basin of water will break clean be-
tween the teeth without sticking to Them
Any favoring that is desired as lemon,
pineapple, or vanilla, should be added just
before the cooking is completed Taffy,
when done, should be poured into shallow
dish, which is buttcred on the bottom and
edges BY drawing knife across it when
it is partially cool, it can easily be broken
into squares.
CURE FOR TuE ToorHAcnE DIR. Henry
L. Reynolds, of Baltimore, writes to the
editor of the Medical Neacs, that for eigh-
teen months he has been using acetate of
lead (sugar of lead) as remedy for tooth
ache. He finds it better than any of the
numerous remedies proposed in the books,
and, in cases in which it is applicable, the
relief is instantaneous. He advises the suf
ferer to apply from one to three grains to
cavity for moment or two. then spit it out.
1t fails in fewer cases than any remedy that
DR.. Reynolds ever tried, not more than
eight per cent.
To TAKE GREASE Our OF VELVET OR
CLoTn.-Get some turrentine from the oil
shop, and pour it over the place that is
greasy ; rub it till quite dry with piece Of
clean flannel; if the grease be not quite re-
moved, repeat the application, and when
done, brush the place we'll and hang up the
garment in the open air to take away the
smell.