The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-10-04
nOUSEaOLD RECIPES.

And seek for comfort elsewhere:
And Remember. boys make men
HOUSEHOLD RECIPES.
To remove iron rust from white
linen, apply lemon juice An salt put
It In bright sun for time-0ne or two
applications If necessary.
TO DRY CITRoN OR WATERMELON
RIND.
After preserving place in the sun and
dry. They answer in buildings aud
cakes as substitute for the Inn ported
citrOn.
GRAHAM GINGER CAKE.
One cup of sour cream egg 1 cup
syrup; teasp0Ol.ful ginger; l sinai
teaspoODfnl soda; a little salt; graham
-four sufficient to make thick batter.
Honey stored in small frames that
will hold from one to three pounds
each, sell more readily, and is in bet
ter shape for the groceryman to handle
there being no cutting, waste or break
age of comb in retailing.
MUFFINs WITHOUT SODA.
One quart Of -four, one quart of sweet
milk, four eggs whipped eeperately, q
little salt, three desert stOonfuls Of
melted lard or butter; bake in . hot
oven. "-1
One cup of four cream; cup butter.
milk; sOsie sufficient to neutralize the
acid little salt and flour; roll Q lit
tie thinner than lard pie crust it will
not be- " flaky but light and delicious
to one who has more regard for health
than for mere custom and fancy.
PIMPLE, FRECKLE AND SUNBURN IO-
TON.
A correspondent of the Western Ru.
raj sends the following to that paper /:
Take one drachm muriate of am monia,
one drachm of borax, two drachms
tincture of bezOin, and one pint of roee
water; mix. Apply with a fine sponge
two or three times q day.
TOMATO CATsUP.
To q peck of tomatoes, boiled soft,
and strained through q sieve that will
allow a little of the pulp to pass through
add four tablespoonful of salt, four of
ground pepper, four Of ground mustard.
two of grOurd allspice, two of ground
cloves, one OF Cayenne pepper and one
quart of strong vinegar: boil gently
several hours; cool and bottle. ~
A FARMERS SCOTCH DISH.
Cut up fresh Goldfish in pieces four
inches square, lay them on the bottom
of the pan. then layer OF cut potatoes,
and so continue alternate layers, cook
ing enough for the family. An ordi-
nary onion sliced, and . lump Of fresh
butter, ought to he placed between each
layer. Finish with layer of butter
crackers, or toasted stale bread, cover
with water, aud stew twenty minutes
season with salt.
CLEANING SOFA COVERS.
Jfthe covers of sofas and chairs are
dirty, they may be cleaned without be-
ing removed, by first washing them
over with a flannel, then, before they
are dry, sponge them over with q
strong solution of salt and water, in
which small quantity Of gall has been
mixed. The windows of the rooms
should be opened so as to secure a per.
feet drying, and the cOlors and the
freshness of the articles will in this way
be restored.
TO WASH SILK.
Half q pint of gin, four ounces of
soap, and two ounces of honey well
shaken. Wet sponge with this mix
ture and rub the silk, which should be
spread upon the table. Then wash it
through two waters, in which rut two
or three spoonfuls of OK gall, which will
brighten the colors and prevent their
running. Do not wiring the silk, but
hang it up to dry, and while damp iron
it. The lady who furnished this receipt
says she has washed green silk dress
by it, and it looks rs good as new.
HOMEMADE CANDY.
Use q new tin basin, put into it four
tablespoons of water, one pound Of
"coffee A" sugar, one teaspOOnful Of
good cream tartar. boil, stirring con-.
stanIly to avoid burning. After it be-
gins to have soapy appearance try 1t
often by dropping little cold water,
and if done 1t will at once become brit
tie. Butter an earthen dish and pour
the hot candy into IL, that it may cool
just enough to handle. Flavor to taste
with oil Of PEPPERMINT, winter green,
sassafras or lemon. Two drops of oil
will flavor it strong. For variety, d.
vide into three or four parts and flavor
differently by touching one kind of oil
to each. Work in the bands at once
the more it is pulled the whittier it will
get.
DRYING PUMPKINS.
We have tried all modes of drying
but no plan is equal, we think, to this
"Take the ripe pumpkins, pare, cut
into small pieces, stew soft, mash and
stain through a cullender, as il for
making pies. Spread this pulp on
plates in layers not quite an inch thick;
dry it down in the stove oven, keep at
SO low Temperature as not to scorch |
it. In about day it will become dry |
and crisp. The sheets thus made can |
be stored away in dry place, and they |
are always ready for use for pies or |
sauce. Soak the pieces over night in q
little milk, and they will return to a
nice pulp, as delicious as the fresh |
think much more 90. |
The quick dry after cooking, prevents |
any portion from slightly soOring, as Ia
always the case when the uncoOked /
pieces are dried; the flavor is much
better preserved, and after cooking Is
saved. This plan is quite - little trOu-
BILE rs the old mode, to say nothing of
The superiority in the quality of the ma
terial obtained. Try it and you will
not return to the old method, we are
sure. and you will also become q great
over of pumpkin pie, all the year
round. a#.
When Jenny Lind was in this country,
The once attended the Bethel Church in
Boston, where the wellremembered Father
Taylor was pastor. The good man, who
Il IL IL car,k