Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1871-06-03
VALUABLE RECIPES.

SALAp.-Cabbage salad is 4 whole
some dish, rs raw cabbage is much soon
err digested than the cooked. A dresSin!
of vinegar, pepper, salt and sweet cream
may be used; shred it finely, rs TO
slaw; some add mustard to the dressing
and dispense with the cream.
MILK TOAsT.-Milk toast is very nlc'
with Just enough flour stirred into th'
milk, when boiling, to make it like thict
cream; enough sugar to sweeten to TN
taste: vanilla to flavor, and 4 small piece
of butter. Put this over the toast JUS
before setting on the table.
Carbonate of lime will destroy the
currant worm. The method of using
it is by sprinkling it over the vines
as soon as the worm makes its ap'
~pcaranoc, bringing it well in contact
with the leaves; and soon the insect
is destroyed. 1t will need but two
or three applications and the work
is done. In this way for 4 few cents
large quantities Of currant bushes
may be saved and the fruit allowed
to mature, and no danger whatever
incurred. Neither the foliage nor
the fruit is in any way injured by the
carbonate oflimc. 1t will be well for
our readers to remember this when
the fruit season returns.
STUFFED EGGs.-Boil your eggs
very hard, take off the shell when
cold, cut the egg around, but be care
flunot to break the whites, so that
they cannot put together again take
cut the yolks and make q dressing OF
shcm, mixed with butter and ham or
tongue, or any meat you fancy minced
very fine, and seasoned with half
pepper and mustard. You may add
pickle of any kind, cut up fine.
Make small round balls and place
them in the whites where the yolks
came from, keeping it together.
They look like common boiled eggs
with the shells off, but 4 nice dish
for lunch or tea.
MUFFIN Pronunciation a muffin
pudding, cut six stale mullins in
very thin slices, lay them in a deep
dish, and pour over them half q pint
of brandy, in which you will let
them soak. Simmer half a pint Of
cream with a stick of cinnamon, the
grated peel of a large lemon, and
four ounces of lump sugar. Let it
%simmering over the fire for
ten minutes, then take it of and
keep stirring until cold, then mix it
by degrees with the yolks OF eight
eggs well beaten butter a plain mold
and line it with mullins, the crusty
sides being outwards. Fill up the
mold with alternate layers Of dried
cherries or other fruit and the crumbs
of the muffin. Flavor the custard
with orange fower-water, and pour
it into the mold. Keep the mold
upright, by sitting it in bran until
the custard has soaked in. Then
bake ii half an hour.
DESTROYING STUMPs. A little eX-
cavation Is made under the stump,
between two ofthe large roots, some
combustible material put in, and then
set on fire. Previous to this, hoWev-
er, some dry materials should be
piled around the root, above the sur
face Of the ground, and covered over
with a compact layer ofturf, forming
a sort of coal pit. 1t has been found,
upon experiment, that the stumps
will burn in this way q lumber of
days, with a sort of subterranean fire
and when the turf falls in, nearly all
of the root is found consumed below
and above the surface of the ground,
To BLEACH STRAW PLAIT.-EXpose
it to the fumes of burning sulphur, in
q close chest or box, or immerse it in
a weak solution of chloride of lime,
and afterwards wash it we'll in water.
Water strongly acidulatGd with oil Of
vitrlol, or oxalic acid, is also used for
the same purpose.
VEAL OR MUTTON BRoTu.-To each
pound of meat add a quart of cold
water, bring it gently to boil, skim it
thoroughly, &nd season with salt.
Simmer the broth for three or four
hours, according to quantity. A little
rice boiled down with the meat will
both thicken the broth and render it
more nutritious. Strain it Off when
done, and allow it to stand until quite
cold, that the fat may be entirely
nod from II