Fayette County herald. [volume] (Washington [Washington Court House], Fayette County, O. [Ohio]) 1860-1???, 1872-01-25
FACTs FOR THE HOUSEHOLD.
Helpfu1 Hints for Housevvives.

l
CREAM MUFRINs. pint of cream,
three eggs, a pinch of salt, -four
enough to make a thick batter.
FRIED PorAroEs.-Slice them very
thin, and drop into cold water. Drain
! for few minutes on calander, and
drop few at time into boiling lard
an inch deep. Skim them out, and
drain on a sieve over the fire to dry.
Sift little salt over them.
AIUFFINs-One pint of milk, one
tablespoonful of hutter, two or three
eggs, two tablespoonfuls of quick
yeast, pinch of salt, flour enough to
make thin batter. Set the mullins
to rise, and add the eggs and butter
when they are light. Bake in rings
on griddle. ,evs.r
CoRxED BEEF.-In cooking corned
beef, at this season of the year so de-
licious, it should be put into boiling
water when putaon to- cook, and
when it is done it should remain in
the pot until cold This is the whole
secret of having coTned beef juicy and
full. favored, instead of the contrary.
SPrcED APPLEs.-Eight~ pounds of
apples, pared, four pounds of sugar,
one quart of vinegar, one ounce stick
cinnamon, half ounce of cloves. Boil
the sugar, vinegar, and spices to-
gether; put in the apples when boil |
ing, and then let them remain until |
tender-abouttw twenty minutes. Take /
them out and put them in jar Boil |
down the syrup until thick, and pour
itoyer. - !
OINTMENT EoR CHAPPED HANDS,
Take sweet oil, three ounces; sper
maceti, four ounces, and pulveriZed
camphor, one ounce. Mix them to-
gether in clean earthenware vessel,
by the aidof a gentle heat, and apply
1t, warm, to the hands night and morn
ing Another very good ointment for
chapped hands is made with a little
newly churned butter and honey.
To REMOVE STAINS FROM BROAD
CLoTH.-Take one ounce of pine clay
that has been ground fine, und mix it
with twelve drops of alcohol and the
same quantity of spirits of turpentine.
Whenever you wish to remove any
stains from cloth, moisten a little of
this mixture and rub it on the spots.
Let It remain till dry, then rub it off
with woolen cloth, and the spots viii
disappear.
Poor POTATOES MADE PALATABLE
Half the people who eat potatoes
to-day will find them cutting like q
piece of bar soap, and not much more
agreeable to the taste, the fault, ac-
cording TO a lady in the Household,
is not in the tubers, but in the cook.
She says she never has any but dry,
mealy potatoes on her table, and this
is her modus operandt of preparation:
'If old, I-pare them and let them
remain in cold water several hours.
When time to cooksI put them in a
kettle of boiling water, "salt as brine"
When they are sufficiently boiled, l
turn off the water and set the kettle on
the fire till the steam has all dried out.
Prepared in this way, old potatoes
are delicious and wholesome New
potatoes need not be pared, nor need
they remain in cold water. Wash
them thoroughly, and if there are any
rough places, cut them off. l place
them in boiling sailed water, and
when done always pour the water off
and place them over the fire again"
CLEANING PoTs, KETTLES, AND TINS
Boil a double handful of hay or
grass in new iron pot before attempt
ing to cook with it; scrub it out with
soap and sand; then fill it with cold
water, and let it boil half an hour.
After this, you may use it without
fear. AS soon as you empty pot or
frying pan of that which has been
cooked in it, fill it with hot or cold
water (hot is best, and set it back
upon the fire to scald it thoroughly.
New tins should stand near the fire
with boiling water in them, in which
has been dissolved spoonful of soda,
for an hour; then be secured inside
with soft soap; afterward rinsed with
hot water Keep them clean by rub
bing with sifted wood ashes or whiten-
ing.
Copper utensils should be cleaned
with brickdust and flannel
Never set a vessel in the pot closet
without cleaning and wiping it
thoroughly. If grease be left in it, it
will grow rancid. If set aside wet, it
is apt to rust.