The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1871-11-08

= Sudii Always rcLualu so.
: ''TO God and to thee, my James" viii
, pered Lena, and laid her head blushingl
+ upon her husbands breast.
Is Hurrah for the leap from Blackfriar
: Bridge" cried Axe exulting, and embrace
his father-in-law.
USEFUL KNOWLEDGE.
: To fold any dress, mantle, or Jacket,
should be laid fiat on table or bed, th
right side uppermost, and all the ses 20
smoothed down, the founces, frills, bow
ctc., carefully arranged. tits rather desil
able to have always at hand q suNcien
quantity of soft paper, not old newspaper
but tissue, or newspaper on which there
no printing, to lay between the folds of sill
satin or velvet articles, to cover the buttons
or fill up any spaces. Care must also be "a
ken to fold each article SC, that IT fits Int,
the box or basket which ise to hold It.; 8,
that it may lie perfectly smooth, and not b.
moved out of its place by being trans
ported.
away for the season, or In trunk for travel
may be injured more than by actual wear
Many young girls are careless about pack
ing their wearing apparel, which snould new
er be the case ; for however wealthy they
may be, it behooves them to take good care
of nice clothing. or it will look wrinkled
and rusty even before they will be willing to
call i. old.
To MAKE CARBoLIC ACID PAPER.-Car.
bolic acid paper, which is now much used
for packing fresh meats, for the purpose OF
preserving them against spelling, is made
BY melting five parts of stearine at gentle
hest, and then stirring in thoroughly two
orfa nj rhn vyhi f9ryo
parts Of melted paraffin are to to he added.
The whole Is to be well stirred together un-
til l. cools (; after which it is melted and ap-
piled with brush to the paper, in quires, in
the same way as in preparing the waxed pa
per so much used in Europe for wrapping
various articles.
HANDLING CUCUMBER PICKLEs.-Alum
will harden cucumbers. To a gallon of VIM
egar add one ounce of powdered alum. If
the vinegar is put into bottles tightly corked
and set in kettle of cold water, with hay
or straw between them to keep the bottles
from knocking together. and allowed to re-
main over the fire until the water boils, then
removed and kept in the kettle until nearly
cool, the vinegar will keep perfectly clear
when used for pickles; but it should be
added to them cold. Shreds of horse radish
root will prevent all pickles from moulding.
FRENCH BATTER FOR FRYING VEGErA-
BLEs.-MOisten a lsttle flour with water,
and add to it small quantity of salt. Ia
b1espOonful of olive oil. and a spoonful and
a half of French brandy. Beat up the mix
ture thoroughly, and, when you are ready to
use it. beat into it the white Of an egg pre-
viously beaten to a strong froth. This bat
ter may be used for frying sweet entremets,
in which case sugar must be put instead Of
salt.
PoTTED SHAD.-Take the backbone out OF
the shad, cut IL IN small pieces, then put one
LAYER of shad, one small piece butter, some
salt, pepper, and very small piece of mace,
Glove and allspice whole; cover with vine
gar. Bake in an earthen pot, well sealed,
eight hours. Six whole cloves and the same
of allsplce is enough for three shad; seal the
cover with dough, so as to keep the air out.
ORANGE CAKE.-One cup of butter, two of
sugar, three and halfO flour. one of sweet
milk, four eggs, a small teaspoon of salera-
tus: when cold cut into layers and spread
with this preparation: one orange, juice and
red part grated; white of one egg; sugar to
make the consistence of paste. You can
make chocolate cake of this same receipt
Prepare your chocolate in this way: Over
a quarter cake of chOcolste, little milk;
heat To the consistence of paste, spread as
above.
DRYING PUMPKINS AND MAKING PIEs.-I
Cut them up and stew them till they are soft
and dry; pound and strain them through
tnsn grease the pie-pans, and
spread it on Qnarter OF an inch thick and
Try it; roll it up and put it awav in tight
box or bag from the insects. Each one of
these rolls will make pie. 1t is very easy
now to make pie. Put it in sweet milk
and let it soak about two hours; put an egg
and tablespoonful of sugar, and if you
love pumpkin pie, you will pronounce it
good.
NEWPORT FISH PUDDING.-Pick any cold
lsh left from the dinner in'O fine bits, care.
'ullv removing all the bones. Tbicken some
boiling milk with flour, wet to batter with |
,old milk, and stir the fish into it; season |
with pepper, butter, and salt. Put it into |
pudding dish, and spread cracker or bread |
,rumbs thickly over the top to prevent the |
milk from scorching, AMI set into the oven |
o bake just long enOngh to brown nicely.
MANGoEs OF MELoNs.-Take green mel |
ms and make a brine strong enough to bear |
lp an egg; then pour it boiling hot on |
he melons, keeping them under the brine; |
ct them stand five or six days, slit them |
lown on one side, take out all the seeds, |
crape them well in the Inside, and wash |
hem clean then take cloves, garlic, ginger, |
nutmeg and peper; put all these proportion |
lteiy iutO tiic Iut ollS. uiilux Gucul up Will |
mustard seed then lay them into an earth |
N pot, and take one part of mustard seed |
md two parts of vinegar, enough to cover |
hem, pouring it on scalding hot. Keep |
hem closely covered.
TOMATO SwEETBREADS.-Cut up quarter |
If peck OF fine ripe tomatoes; set them
,ver the fire, and let them stew in nothing |
,ut their own juice till they 60 to pieces
hen strain them through sieve; have
eady four or five sweetbreads that have
,cen nicely trimmed and soaked in warm
water. Put them into stewpan with the
omato juice, and little salt and cayenne;
i'd two or three tablespoons of butter roll
d in flour. Set the saucepan over the fire,
md stew the sweetbreads till done. A few
minutes before you take them up, stir in
wo beaten yolks of eggs. Serve the sweet
'reads in a deep dish with the tomatoes pour
d over them.
Alaska has coal mines. The cid stories
hat she had got gold and silver, not to
MENTION diamonds and things, appear to
ave exploded, and in their absence the coal
will do very we'll. "One coal company"
We read, sis organized and at work, while