The home journal. (Winchester, Tenn.) 1858-188?, 1871-09-21
VALUABLE RECIPES.

Brown BREAD.--Ono pint of Gra-
ham flour; one Of Indian meal one
pint Of sour milk one tcaspoonful OF
soda or Salaratus, and n tcacup OF
molasscs. Boil or steam three hours,
and then bake 1t in the lin it has
been boiled in for one hour. IT IL tie
liciOus. You can boil five hours IN
stead OF baking il you prefer it.
MARYLAND BrscuiT.-Onc quart of
flour, ono tablespoonful of lard or
butter; salt. Mix the shortening
with the nour--lhcn add water or
milk (swcct) enough TO make the
stinlcst possible dough, which should
be beaten with n rolling pin or
knccdcd until perfectly Timber; HAIR
nm hour Of good beating is enough
usually, bnt the best test il the air
holes which will appear all through
tho light dough when cut with n
knife. Cut out with n biscuit cut
ter, and bake with u hot fire from
six to eight minutes. Water biscuit,
so nice for tho sick, arc made In the
same way, except that they must be
worked a little more, and some skill
is rcquircdto roll them sufficiently
thin, VIZ: not thicker than paper,
and the greatest CAFE Is necessary not
to burn them.
! PlOELED WALNUTs,-This is the
, season to make pickles out OF the
English walnuts. Gather the nuts
while the outside rind is quite soft;
prick them through and through
with n largo darniDg needle, and
place them in a stone Jar, pouring
over them q strong cold brine; let
them lie in this for lonr or five days
skim them out, and spread in the sun
until thoy arc dry and have turned a
very dark brown; put them back in
tho jar, and cover them with spiccd
vinegar, poured on boiling hot. Toonc
gallon OF vinegar, add two ounces OF
all.picc, two ounces of pcppcrcornS,
two ounces of mustard seed and six or
eight blades of mace; if liked a few
onions will add to the relish. These
pickles can Ire kept for years, and
tho vinegar makes delicious catsup.
B%uttcrnuts can be used instead of
walnuts.
How TO PRESERVE SMOKED MEATS.
Take ground black pepper, the
finer tho better; wash all the mould
or soil off from the hams or beef, and
while they arc damp, rub them
thoroughly with the pepper. Two
pounds OF pepper will keep thirty
pounds of meat free from flies or in
sects of all kinds. 1t can remain
after being thus treated, in the
smokc-house or wood-houSc and not
u fly will approach it.. 1t also im-
proves the flavor of the meat.
LEMON CUsTARD PIEs,-Thrcc lem
ons, (gratcd,) ono pound Of sugar,
eight eggs, a piece Of butter the size
of a walnut; beat the yolks and
lemons together add the juice stir
the butter and sugar together,
and mix with the eggs and lemons;
beat the whites to a stilf!roth, and add
Just az the pics arc ready for the
oven. Bake on deep plates. with an
under crust.
LEMON JELLY. - To make lW"
quarts of Jelly Take n package,
which il two ounces, or grlHtinc, ~
lbs. of sugar, the Juice Of tive lemons,
some orange peel or stick of CHINA
mon, or other nayorinG il You wish
it, and soak all together FOR an hour
in u pint Of cold water; add to this,
af,crihc gclarino Is Thoroughly $ooh-
, cd, three pints Of boiling water, and
Sir until it Is al dissolved, and then
strain through u fine straincr. 1t is
better to make the jelly the day be-
fore it is to be used, and in warm
weather use u little less water. BE
sure that the gclatinc Is perfectly
soaked before pouring on the boiling
water, even though it should take u
longer time than above statCd.
70 PURIFY RANCID LARD, &c
Melt it, and to every quart Of the oil
add n %tcaspoonfnl of salcratus. Boil
up, skim Off the crust that rises, and
strain through u cloth. Also arcmc-
dy for Peach Stains and MliCp.
Oxalic acid, dissolved I'm water, as
much rs it will hold, will take out
the fruit stains. Rub the cloth in
the liquid, then wash IN two or three
waters, else the acid may injurc the
fabric. MildCm can be removed from
white cotton or linen, with chalk and
soft soap /; mako y paste Of them, and
rub il int" the fabric. Lay it in the
sun to dry, and then either renew the
paste or moistcn 1t again, until the
spots disappear.
DRIED ArrLEs.-Applcs should be
dried as soon as possible after they
are cut, to have them light colorcd;
stoves and kilns should be used in
preference to putting them out on
acaflOlds to run their chance for
rain or sunshine and as soon as
dried they should be boxed up tight,
to keep them from the insects which
deposit their eggs amon4 them and
produce inc WORMS winch SpOll so
many of them. In this way they
may DC kept or years with perfect
safety. Some time ago, whilc pur-
chasing a lot of dried fruit, VIC dis
covered small pieces Of sassafras bark
mixed among it, and upon inquiry,
was informed that il was a prevent
Two against the worms. IL is said
that dried fruit put away with a little
bark (say a handful to the bushcD will
saw for years unmolcstcd by those
troublesome lite insects, which Sc
often destroy hundreds of bushels IN a
single season. The remedy is cheap
and simple, aud we venture to saga
good one.
Tho Romip Plant