The daily Panola star. (Sardis, Miss.) 1871-1872, 1871-11-04

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h9l even.
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texeihef. and poured Into : holioN Vessel
NAsfressf CoHa fAsas To one pint
az bsaIiae nlllk. silf IN one epase cup u
Nhigs Indian mmi. shen cold adj thfes
egxs. besssn sspsfsisly, llilie sail; bake ~
hmAi tins.
Clg1snxe BLASEsts = Pat tso table.
EpooBfuls u boFax and pint o. soap Into
tsb ~ cold saifr. When dissolved put 10
. pair ~ blankets. and let them remain
over night Next dsy fub AMI drain them
out. and hang them out 10 Dry. ID not
wiring them.
To MakE CLoIH WATEHFAOoF.-la pail
Of sofi water pat hall pound " alum stir
at Intervals until Il becomes cool, then pour
u Into another pail and put The garment
therein, aId iet Il b. In twenty-fouf hours,
and then hang It up 70 dry without wiring
ing II.
CucrNBER Cn0x Cli0w.--To eight quartz
chopped cucumbcrs. Md three quarts onions
cut fine, and one pint salt. Let all stand IN
a sieve twelve hours, then press out as much
Of the brine a. possible. Put Ia a vessel
and cover with vinegar, allowing room for
It 10 swell. as II will b. shrunk BY the salt
at first. Then add three tablespoons sweet
oil, two tablespoons black pepper, two tea
spoons cayenne pepper, stir frequently, and
| L., ehroa ,.,.aLa . will ha AZ Tor stsa
GREEN TOMATO PIcKLE.-0ne peck toma-
| toes, one dozen onions sliced, lay In salt one
night. Then pour of the water, and add
one ounce each Of pepper, allspice and
cloves, one-fourth pound mustard seed, one
pound sugar; cover with vinegar and boil
| till tender.
PICKLED CAuLIFLowER.--Oneg gallon vim
egar, eight tablespoons salt, eight table
spoons mustard, four tablespoons ginger,
two tablespoons of pepper, two tablespoons
allspice, two tablespoons Of tamerack boil
one minute; pour over hot improved by
steaming the caulillower until you can pierce
1t with straw.
BurTERMILK BIscUIT.-Take half pint
OF buttermilk and one pint of flour; rub
into the flour piece OF butter half as large
as an egg; add little salt, dissolve tea
spoon of soda In little hot water, and stir
into the flour. Add flour enough to mold
smooth. Roll and cut out like tea biscuit
PoTAro YEAsT.-One teacup hops; boil In
one quart of water nine medium-sized 20.
tatoes, boiled and strained, one tablespoon
sugar, two tablespoons salt, one tablespoon
ginger; If this is not thick en.ugh, stir il
some flour; put In one cup of yeast lido no
put In the yeast until il Is milk warm theT
put in warm place to rise; use three Ia
blespoonfuls to one loaf bread.
| CocoANUT PUDDINa--0ne cocoanut graf
ed, pour over 1t one quart of hot milk; whet
partly cooled add six well beaten eggs; SUI
gar to taste; bake twenty minutes; whel
. done, spread with currant jelly. then pu
over that the well beaten white OF one egg
return to the oven to slightly brown.
BREAKFAST RoLLs.-Pour sufficient Quan
tity boiling water on one pint of cornmea
to make thick Cruel then let it stan
until nearly cold then add salt, and on
/ large spoonful of yeast; mix in whea
, flour until 1t Is still dough; knead 1t well
and then let 1t stand In warm place seve
or eight hours to rise; when light, max
into rolls, and bake one hour.
APPLE MARMALADE.-Take any kind G
5 sour apples, pare and core, cut them in sma
pieces. and to every pound of apples pu
three-fourths Of n pound of sugar. Pu
them In a preserving pan, aud boil over
: slow fire until they are reduced to a fin
D pulp. Then put them in jelly jars, and kee
them In cool place.