Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-08-18
FOR THE HOUSEWIVES,
Useful Hints for the Household.

II
GINGER SNAPs. Two cups of molasses,
one cup of lard, one tablespoonful of
ginger, one teaspoouful of salt, two tea
spoonfuls of soda. Just boil the molasses
and lard, then add the other articles, roll
thin and bake in a quick oven.
D0MEsTIo CRACKERS cups
eff flour, one cup of lard, one-half cup
of butter, three cups of water, two lea
| spoonfuls of cream of tartar, one tea.
| spoonful each o. soda and salt, mix very
hard, roll, and cut in squares. Bake
quick.
POWERFUL DEoDoRIzER. iron
IA well known species of iron) is a more
powerful de0dorizer than charcoal. Wa
ter filtered through this will keep fresh
and sweet long time, in some cases for
months. The impure and corruptiDg
substances in the water are removed by
this filter.
BROILNG AND FRYING.-Beefsteak and
mutton chops not only taste better when
broled than if cooked in any other way,
but they are more easily digested by weak
stomacbs. A sprinkle of fine salt thrown
on the Goals when drippngs from the
meat flame up, will extinguish the flames,
and keep the steak from being Smoked.
A wire broiler is better than a brOiling-
iron, IS it permits the meat to Returned
over frequently without removing it from
the wire. Where the steak or cuOp must
be fried, let the meal be ell resdy for the
table before the meat is put over the fire,
and when the pan is hot enough not to
burn, put in bit of butter and the steak,
fry quickly, browning first on one side
and then on the other, remove 10 a hot
plate with bit of butter melted in il:
season with salt and pepper ard eat at |
once. In both frying and broiling, the !
outside albumen of the meat should be |
made finn Immediately, so IS to imprisOn !
the internal juices. Fried meats require
an hour longer, on an average, for diges- !
ton than those baked, boiled or br0iled. |
ICE.-The curative and relieving pow |
ers of ice are found more valuable year
after year. Small Jumps of ice swallowed |
whole will often check acute stomach in
fl4mmatiOns, and will prevent nausea If
heat is applied outside st the same time
Pounded ice applied to the spine is said
to cure sea-sickness. A bit of ice will
help diptheris and all other throat com
plants. To become delightfully."- cool in
apply ice, wrapped in paper, TO
the back of the head for one moment
SOME HOUSEHOLD HINTS If your flat
irons are rough and smoky, lay little
fine salt on fiat surface, and rub them
well; it will preserve them from sticking
to anything starched, and make them
smooth.
Rub your griddle with fine salt before
you grease it, and your cake will not
stick.
When walnuts have been kept until the
meat is too much dried TO be good, let |
them stand in milk and water ei2ht hours,
and dry them, ard they will be as fresh
IS when new.
1t is good plan to keep your different
kinds of pieces of tape, thread, etc, in
separate bags, aad there is no time lost in
cooking for them.
Dat straw is the best for filling Of beds,
md it is well to change it as often as once
| year.
Cedar chests are best to keep flannels,
or cloth moths are never found in them.
Red cedar chips are good to keep in
lrawers, wsrdrObes, closets, trunks, etc,
o keep out moths.
When clothes have acquired an IN
,Ieasant odor, by being kept from the air,
harcoal, laid in the folds, will soon re-
aove it. i
If black dresses have been stained boil r
handful of fig leaves in quart of wa. E
er, and reduce it 10 a pint. A sponge 3
tipped in this liquid and rubbed upon 9
hem, will entirely remove stains from e
Tapes, b5mbiZines, etc. G
In laying up furs for the summer, lay {
tallOw candle in or near them, and dsu- o
er from worms will be olivia ed.
To prevent metals from rustiDg, melt
Dgether three. parts of lard, ard one of
esip, and apply very thin coating. 1t =
nil prevent Russia iron stoves and CRATES =
rom rusting during summer, even in =,
amp situations. The effect is equally VI
OoG on brass, copper, steel, etc.
MAKING COFFEE.-TO make ordinary
fter dinner coffee: Heat the water in a
orcelain saucepan over the gas, If con- L.
enient. While the water is boiling grind
le coffee When the water has boiled,
our it into two coffee cups, and from
lese into the coffee pot, to warm them. "
Sc three cups OF water to make two of
1ffee, for about one cup of water will
: absorbed. Pour the water from the
,ffee pot to the saucepan. Put in the CT
)ffte, mOisten with little hot Wster, "
I'd allow it to soak until the water boils pr
rain briskly. Then make the coffee by sc
5uring the boiling water through once. br
small cup Of this coffee will be suffi- SC
ent for any ordinary nervous system. on
is too strong to be taken in quantity at M
eskfSst. uo
The prac ice of boiling coffee cannot Sc
. too strongly condemned. Boiled cof- qu
e is nearly as bad as boiled tea, and is pu
eat deal more common; indeed, coffee GU
generally made by boiling with water
ID settling with white of eggs, tish-skin,
some such substance. 1t is fact, de
soreticany Irresponsible and actually ar
that every moment of boil m,
2 drives off certain portion of the BIZ
Io4;Ia ororna9io YDripasDlaa Of tho ocffoo