Eaton weekly Democrat. [volume] (Eaton, Ohio) 1866-1875, 1871-10-05
DOMESTIC RECIPES.

u
TOMATO PIE.-Slice ripe tomatoes, sea-
son with pepper, salt, plenty of sugar
and butter, and sprinkle q little flour
over it; bake with two crusts.
BEE STINGs.-Let person stung by a
bee apply sour mix as soon as possible.
The worst cases of poison from ivy have
been cured by few applications of the
same remedy.
INDIAN POUND CAKE.-Two cups corn
meal, cup wheat flour, two cups sugar,
five eggs, one cup butter; season with
nutmeg and cinnamon; bake three-quar-
terS OF an hour.
GINGER SNAPs.-Two cups of molas-
ses, one cup of lard, one tablespoonful of
ginger, one teaspoonful of salt, two tea
spoonfuls of soda. just boil the molas-
ses and lard, and then add the other
articles, roll thin and bake in quick
oven. Ef -
MENDING TIN PANs.-Tell your lady
readers to mend their tin pans with
putty. 1t is very easily done ,and is much
better, than to throw them away. Put
it on the outside, let it thoroughly dry,
and they will never have to mend that
place again, l have them that 1 have
used for twenty years.
To MAKE CALICO TRANSPARENT AND
WATERPROOF six pints of pale
slinseed oil, two ounces OF sugar of lead,
and eight ounces of, white resin; the
sugar, of lead must be ground with a
small quantity of it, and added to tho re-
n1ainder; the resin should be incor-
porated with the oil by means ola gentle
heat. The composition may then be laid
on calico OF any other material by means
of a brush. = aaE conc
93To DYE SCARLET ON Wool.
ounces of powdered lac dye, three ounces
madder compound. Mix them in an
earthen bowl. Take enough soft water
to cover the goods, and put in a brass or
copper kettle. When near the, boiling
point, put in one and a half ounces OF
cream tartar. Boil a minute or two.
then add the lac and compound, and boil
four or five minntes. Wet the cloth in
warm water and wiring it out. Put it in
the dye, and boil three quarters of an
hour. Rinse in clear cold water, and
dry in the shade. This wilEdyea pound
of cloth or yarn.
PEARL MANUFACTURE.-The Chinese
have, for centuries, carried on well or
ganiZed system of manufacturing pearls.
The invention was made early in the 18th
century, and they still honor the inyen-
tor with q temple, and acts of ceremonial
worship. The French pearls, which
excel all others in the beauty of imita-
tion, are manufactured, in the first in
stBnce, out of the scales of tiny white
fish, which abound in the small tribu-
taries of the Seine and Marne 1t cakes
from seventeen to eighteen thousand fish
to make one pound of the famous essence
G0rieat. 1t is curious that the nearest
cognate substance to the pearl is bezoar,
a. of nj
found in the stomaehs of goats, dogs,
cows, and especially of camels. The be-
zoar used to be a valued talisman.
PEACH PIcKLE.--Take any quantity of
fine peaches just before they are ripe
stick into each tour or five cloves, make
a syrup of three pints of vinegar and
three pounds of brown sugar to eyery
seven pounds OF peaches; add cinnamon.
If you like. Bring the syrup to boil,
and pour hot over them; repeat the pro-
cess for three days, or until they are
shrunk on the pit. After the last scald,
they should be well covered and put
away in a very cool cellar until cold
weather sets in. They will be ready to
use, however, in few days after they
are picked. r.f.-,..
CURE FOR A FELoN.-The Journal of
Medicine produces the following recipe
for this painful affliction, which it says
has been known to cure scores of cases,
and will never fail, it says, if applied in
season. The reader will do well to cut
it out and preserve it: ''As soon as the
parts begin to swell, get tincture OF
lobelia and wrap the part affected with
cloth saturated thoroughly with the
tlncture, and the felOn Will be dead"
FRENCH ToAsT.-Stir together a pint
M mil nT.n
full of salt, and two eggs well beaten.
Have ready on the stove frying-pan
half full of lard, which must be boiling
take slices of bread, with the crust cut
Off, dip them in the mixture. and place
them in the frying-pau, covered well
with tin pan. When of a crisp brown
on one side, turn and cook the other in
the same way, and when done, serve very
hot, like batter cakes. This makes a nice
dish for breakfast, tea or lunch.
A SIMPLE OYSTER PIE.-Drain the
juice from one quart, or can, of oysters,
by placing them in culIender with
dish below to catch the liquor. In
kettle pour one quart of milk, and salt
and pepper to taste; when it comes to
boil, pour in The liquor, and when this
boils, the oysters must be put in, and the
whole simmered slowly. Make a crust
of one pint of flour, sufficient baking
powder, one teaspoonful OF salt, and one
tablespoonful of lard mix well and add
enough water to make it a wet dough.
Line baking dish and cover plate
with it, and bake in quick oven. When
done, first add Il lump of butter to the
oysters, then pour them into the dish !;
remove the crust from the plate, and put
it as an upper-crust over the top. When
made in this manner there is no danger
of soaked and heavy under-crust.
STEwED ToMAToEs.--Pour boiling
water over fair and fully ripe tomatoes,
that you may peal them quickly; let the
water remain only long enough to start
the skin. When peeled, cut into an
earthen "pipkin," or a porcelain-lined
kettle, as tin or iron turns them dark
and gives them a bad taste. If onions
are agreeable, cut one small one in with
the tomatoes. Cover closely, and set
where they will gently simmer, but not
boil hard. Stir them occasionally to
prevent burning, and when they have
cooked two hours add pepper and salt
to suit your taste, and to quart of Uoma-
toes add tablespoonful and half of
sugar, and two and half spoonfus
bread crumbs, then stir often or they
will stick to the bottom of tho dish and
soon burn. Twenty minutes before din
ner beat two eggs, or if you have more
than quart of tomatoes, increase the
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