Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-10-28
FOR THE HOUSEWIFE.
Cracked wheat

Lizzie r. Bronson says in the Herald of
Health: For a pint of the cracked grain,
have two quarts of waer boiling in a
smooth iron pot, over a quick fire; stir in
the wheat slowly; boil fast, and stir con-
stantly for the first halfhOur of cooking, or
until it begins to thicken and "pOp up"
then lift from the quick fine, and place the
pot where the wheat viii cook slowly for an
hour longer. Keep it covered closely, stir
now and then, and be careful not to let it
burn at the bottom. Wheat cooked thus is
much sweeter and richer than when left to
soak and simmer for hours, as many think
necessary. White wheat cooks the easiest.
When ready to dish out, have your molds
moistened with cold water, cover lightly,
and set in a cool pAe. A handful of raisins
added with the wheat is nice. Eat warm
or cold, with milk and sugar.
Waste Paper. 80
Few hOuSekeeperS are aware of the many
uses to which waste paper may be put. At
ter a stove has been blackened it can be
kept looking very well for a long time by
rubbing it with paper every morning. Rub
bling with paper is a much nicer way of
keeping the outside Of a tea-kettle, coffee
pot, and teapot bright and clean than the
old way of washing them in slds. Rub
bling with paper is also the best way of pol
ishing knives and tin-waTe and spoons; they
shine like new silver. For polishing mir
rors, windows, lamp chimneys, ETC., paper
is better than dry cloth. Preserves and
pickles keep much better if brown paper
Instead of cloth is tied over the jar. Canned
fruit is not so apt to mould if piece of
writing paper, cut to tit the can, is laid di-
Il.
to put under carpet than straw. 1t is
warmer, thinner, and makes less noise
when one walks over it, Two thiclnesses
of paper placed between other coverings
on bed are as warm as a quilt. If it is
necessary to step HpOn a chair, always
lay a paper upon it, and thus save
the paint or wood work from damage.
CrOquettes.
POTATO CROQUETTEs.-Aso soon rs the
potatoes are boiled maSh them smooth, TAX
ing cut any humps, and if you like onions
with them add such proportion as you
choose, minced very fine. Add a little
pepper and salt and enough butter to bind
it; make into oval balls the size of an egg.
rub them sver with yOlk of an egg, and fry
them brown in plenty of boiling lard. Take
them up with SKINNER and lay them on
plate in front of the fire for a minute or
two, then arrange them on warm dish and
send Immediately to the table.
INDIANA CROQUETTEs.-Make batter
Of three well beaten eggs, half cup of milk
and two tablespOonSfuls of -four; then stir
in enough of cold boiled corn, grated, to
make it stiff enough to form into balls.
Season with pepper and salt. Make the
crOquettes about the size of eggs, roll them
in grated cracker, and fry in boiling butter
and lard. Very young corn may be grated
without previously boiling, and will make
the incest croquettes.
RICE CROQUETTEs.-Boil quarter of a
pound of rice in water till it is quite soft
and dry. Mix with a tablespoonful of
grated cheese, little salt or powdered mace
or nutmeg, and sufficient butter to moisten
it. Form the mixture into small oval balls.
dip them in beaten yolk of egg, then roll
them in grated cracker, and fry them
like potato croquettes. Another way to
make them is to mix cold boiled rice with
butter, as in making Indiana croquettes,
seasoning it with mace or nutmeg.