The home journal. (Winchester, Tenn.) 1858-188?, 1871-08-31
VALUABLE RECIPES.

siNNo w ~ WI wa " ~
from wood ashes.
WINTER PEARS can be successfully
grated OH the roots of oak trees. so,
too, IN limbs; regular way in elm trees.
PRESERVING ONIoNs.-Bcst way 10
preserve onions is to pack them in wheat
or oat chat, and exclude them from
air, dampness and frost.
PUMrKINs.--Ncyer let your pumpkins
get s%un-burncd or frOst-bitten. AS
soOn as your corn is harvested remove
your pumpkins; be careful and not
break the stems. Feed the poorest first.
Keep them from dampness, hot sun ana
cold after the removal.
WASHINGTON CAKE.-Ono pound su.
gar, one-half pound of butter, II pound
Of flour, four eggs. II teacupful sour
cream, one glass of brandy and n OF
wine, two teaspoonsiul OF oda
BREAD CAKE.-Two pounds bread
dough alter it is raised, II pound OF
sugar, one-half pound butter, four eggs,
one cup raisins-stoned, Tablespoonful
soda, u little cinnamon; bake as soon rs
mixod.
To MAKE L~EAVEN.-Stir corn meal IN
u pint of fresh buttermilk; add an ola
yeast cake dissolved in water; make IT
the consistency OF batter bread, and set
in a warm place to rise. AS o as IL
is we'll risen, add more meal, make into
cakes and dry in the sun.
How TO Cook BEHTs.-Beets should
be carefully washed, but not cut before
boiling, as cutting allows the juice to es-
cape, leaving them white and hard. IN
summer boil for an hour in sailed water,
and in winter tourhours. After boiling,
scrape oil their skins, and cut OIL the
the threads hanging rom them.
PEACH JAM.-Take tho fruit fully ripe.
Peel and stone. Put the peaches into &
pan and mash them OF the fire until
they become hot; then rub through a
sieve; to each pound OF pulp adding a
pound Of white sugar and half an ounce
of bitter almonds blanched and pounded.
Put them over tho fire, boil ten or tif-
teen minutes, and skim well.
TOMATO OMELErTR.-Six eggs, wine
glass of flour, four ripe tomatoes, pepper
and salt to the taste, milk sufficient to
mix the flour smoothly. Beat tho eggs
very ligh, stir in the mixed milk and
flour, peel and chop the tomatoes, and
add with the pepper and salt. Have a
pan with some hot butter, pour i'll tho
mixture and fry it. When done, it may
be Topped over or not, according to the
fancy. DO not turn it.
Potato CRoQuETTES-A. SWEET DISH.
Take some nicely baked potatoes, scoop
out the mealy part, and mash it tho
roughly smooth; press it through u sieve,
make it into a stiff paste with some
cream, butter, orango-ilower water, pow
dercd loaf-sugar, and raw eggs, we'll
beaten; make it into croquettes by roll
ing portions in sittcl bread-crumbs, and
dipping them in white of egg, whipped
to a snow; fry them in plenty of lard or
fresh butter.
How TO Cool WATER.--Ifi it is desired
to cool water for drinking in warm
weather, and ice cannot be obtained tor
that purpose, let it be kept in an In
glazed eaathonware pitcher wrapped
around with two or three folds of coarse
cotton cloth kept constantly wet. The
theory Of cooling water in this name
is the absorption Of heat from it by the
evaporation of the moisture in tho cot
ton cloth-oXpansion produces cold,
compression heat.
FRICAssED CHICKES.-Cut up the
chicken, and boil with a slice or two Of
pork, in sufficient water to cover until
quite tender. Fry some pork, and, when
cooked little, drain the chicken, and fry
with the pork till quito brown. Then
take out, and pour the broth into the
lrying-pan, with the pork fat, and make
gravy, lhickened with brown flour; sea>
son well with butter, and pat the chick
en- into tho gravy. DO sure and have
the fat quite hot when the chicken is
put in, so it will brown readily.
DELICIOUS RICE WAFFLEs.-Tako one
quart ofsweet milk; two coffee cups of
boiled rice, and three quarters Of u cup
of wheat flour; warn the milk; add half
a teacup of home made yeast; and half Il
teaspoOntul Of salt. Make at twelve
O'Clock, to use for tea at six. Set in Il
Il warm place. When ready to cook,
add two eggs well beaten. Bake in
waffle irons.
TO Cook BIRDS For CoNvALEsCENTs.
Lay them upon the gridiron; broil
them until thoy have a brown light CO.
lor, then put them in Il. stow-pan, pour
oyer hot water enough to cover them.
Let them stow until tender. Season
with a little fresh butter, pepper and
salt. Chickens, birds and squirrels,
stewed in a double kettle, are very del>
icato for iuvalids. III permitted, stuff
the fowls and birds with minced oys-
tcrs.
Roll JELLA CAKE.-Four eggs, one
t%easpoonful OF cream of tartar, Ono-hali
teaspoonful OF soda, pinch of salt. This
will make two cakes. Spread thin on
long tins. AS soon as baked, turn out
from the tins; flavor your jelly and
spread Owe the cake, and roll it up i'm
mediately. This will not break rolling,
il there is lot too much flour in 1t; IL
will keep some time, and Is acknOwl-
edged by all who try it to DO the best
they ever saw.
SALT FOR CuIMNEYs.-ln building a
chimney, put q quantity OF salt into the
mortar with which tho intcrcourscs of
brick are to DC laid. The effect will be,
that there never will DO any accumula-
tlon of SCOT in that chimney, The phi
losophy is thus statcd:-The salt in the
portion Of mortar which is exposed alb
serbs moisture from the atmosphere ey-
cry damp day. The SCOT, thus becoming
damp, falls down into the fireplace.
To STEW PEARs.-Take six large,
well ripe pears, cut each in two, length
ways; peel them lightly, put them in a
very clean stewpan, cover with three
ounces of white sugar powdered slight
ly; peel a lemon, cut tho rind into small
strips, press the Juice on top Of tho su>
gar; then put it on Il slow fire for ten or
fifteen minutes; shake it gently once or
twice, turn each piece with a fork, put
it on the fire, and let it stew again for
ten minutes. When done, put them on
Il dish to cool, then dress them on Il flat
dish; pour the syrup over and serve.
They may also be done in a slow oven.
MELON VINEGAR.-In California large
quantities Of vinegar is made from wa
ter-molons. The california Farmer
gives the following recipe for making
the same:
A good heavy oak barrel or cask of
forty gallons was selected, one head
taken out, and the barrels filled with |
melons, which was pommcled to a mush, |
beaten by a blunt stick as they were
cast into the barrel. When full, or
nearly SO, the head was again inserted,
and hoops frightened and allowed to stand
on end in the sunlight with d vent until
II our change consumed most parts of
tho melons. Then ten gallons were
1I -