Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-04-02
FOR THE HOUSEWIVES.
no RemoYe Rust from Cloth.

Take three parts water and one part mu-
ratio acid, and apply to the spots. Rinse
thoroughly.
Temperance Cake.
One cup vi sugar, one cup OF sour milk,
two cups of -four, one teaspoOnful Of soda,
one tablespoonful of lard, if you like.
Rice Pudding.
Two quarts of milk, half a cup of rice,
three eggs, one and one half cup of raisins,
half cup of sugar, one nutmeg, little salt.
Boil the rice and raisins for half an hour,
scald the milk, add the rice, beat the eggs
and sugar well together and add. Bake one
hour.
Isinglass Jelly.
Two ounces of isinglass to a quart of
water; boil till it is dissolved; strain it into
a basin upon slice of lemon peel pared
very thin, six cloves, and three or four
Jumps of sugar. Let this stand by the fire
for an hour, take out the lemon and cloves,
and add four tablespoonful of brandy.
To Remove Acid stains.
When color on a fabric has been acct
dentally or otherwise destroyed by acid,
ammonia is applied to neutralize the same,
after which an application of chlorOfOrm
will, in almost all cases, restore the original
color. The application of ammonia is COM
mon, but that of chloroform is but little
known. Chloroform will also remove paint
from garment or elsewhere, when benzine
or bisulphide of carbon fails.
Fried Chickens
Take a pair of young spring chickens,
| clean, and cut them down the back, then
wash and dry them. Season with pepper
and salt. Heat in pan equal proportions
| of butter and lard, dredge little flour over
| them, and fry slowly to a nice brown, on
| both sides. Then take them up. Dredge
little -four in tie pan, pour in some boil
| ing water, sufficiently to make it of the
right thickness. Let this simmer a short
time. Add more pepper and salt, if needed
! Pour this gravy over the chickens and serve
hot.
BrOiIinS Meats
When meats are broiled on gridirOn over
| hot Goals, the sudden high heat applied
sears the outside, which shuts in the juices,
and the rapid application ofheat soon cooks
the meat through, if in moderately thin
pieces. 1t is then tender, juicy and palata-
! BILE. Those who never brOil their fresh
meat, fish or poultry, do not know the ex
| cellences Of pro perry cooked dish of ami
NAL food. OF all methods for fowl, broiIing
| enough to handle the gidiron and meat
dexterOusly, so as not to make charcoal of
an atom, and yet quickly cook every part OF
meat sufficiently to suit the. taste OF the
| consumer.
POtted Meats,
1t sometimes happens to ladies, from
some unforeseen circumstances that large
| quantities of cooked meats, prepared for q
Il
main on hand, which are inevitably lost.
| Such should be ported. Cut the meat from
the bone, and chop fine, and season high
with salt and pepper, cloves and cinnamon.
Moisten with vinegar, wine, brandy, cider,
and Worcestershire sauce, or melted but
ter. according to the kind of meat, or to suit
your own taste. Then pack it tight into a
stone lar, and cover over the top with about
a quarter of an inch of melted butter. 1t
will keep months, and always afford ready
and excellent dish for the tea-table.
A Cheese OmeIet.
For a cheese Omelet, the smallest Of your
| fiying-pans should be selected. Remember
that the Ingredients ought TO be spread over
| it thin, and observe that a cheese omelet is
fried only on one side. Use about three
eggs for small Omelet. Beat up the eggs
singly and carefully. Add to hem grated
cheese. Regulate the quantity by the num-
Der of eggs used-three ounces go to three
eggs; salt and pepper to taste. Before frying
the ingredients, melt, in a small and per-
fectly clean fryingpan, two or three ounces
of butter; pour in the ingredients, and as
soon as the omelet is well risen, and appears
quite firm, slide it cautiously on to hot
dish. Take care that it has not to stand
minutes will be sufficient to cook it, pro-
vided there is a clear, brisk fire. A cheese
omelet is very savory, is quickly prepared,
and the ingredients are generally at hand.