The home journal. (Winchester, Tenn.) 1858-188?, 1872-05-30
VALUABLE RECIPES.

together until the sugar IS dissolved;
then put it in jars; seal them and
expose them to a not sun for two or
three days.
Spring CLEANING Simple salt and
water cleans and preserves mating
more eilectually than any other me
thod. Tepid tea cleans grain wood. Oil
cloth should be frightened, after
washing with soap and water, with
skim milk. Salt and water washing
prevents bedsteads from being infect
ed with vermin; also mattrasses,-
Kerosene oil is the best furniture OIL;
it cleanses, adds a fine polish, and
preserves from the ravagcs of insects.
To get rid Of moths, reaches, etc,
from closet and b6reau drawers,
sprinkle powdered boraX over and
around the shelves and cover with
white paper.
A RELISH FOR BREAKFAsr,-Take u
quarter Of a pound of good, fresh
cheese; cut up in thin slices and put
it in a spider, turning over it Il large
cupful Of sweet milk; add a quarter
of a t~easpsooniul OF dry mustard, a
dash of pepper, II little salt, and II
piece Of butter as large as u butter
nut; stir the mixture all the tim c.
Have at hand three Boston crackers
finely powdered on rolled sprinkle
them in gradually; us soon as they
are stirred III turn the contents into Il
warm dish and serve
HOME MADE CORNER ErAGERE.-A
simple etagero cal be made by fit
ting in an angle Of the room n set OF
shelves, a little rounding in front,
and decreasing II little in size and in
distance apart as they rise to Il height
of about five feet from the floor
Each shelf should be covered by
rope, or cloth, of u color to cores
pond with the curtains on other up
holsterlng Of the room, and trimmed
on the edge with wooden fringe Of
the same shade, put on with iuyisi-
bic furniture tacks. If the shelves
are used rs a book rack, this hinge,
which cal DO easily brushed, serves
a useful AS well Us ornamental pur-
porse. The dust collects on the
fringe. which thus protects the tops
of the books beneath.
INEXPENSIVE ORNAMENTS. Tier. is
no ornament inside or out Of our
houses 80 cheap and tasteful as flow
crs and %shlubbrry. Few pause to
regard the architecture Of your rooms
or your house, but the beauty Of
Towering shrubs, or the living ara
basque off thrifty croepcr over your
door, are the lessons oil taste and
beauty. Indeed, suburban resi-
dences are sadly deficient without
these simple yet beautiful accessories,
always within the reach ti taste and
refinement, no matter how empty Tn
purse. AS tho real necessities Of
life require the expenditure Of time
and money, so the objects which
tend truly to satisfy the love Of the
beautiful in nature are within the
reach of our children.
PoTAro SEED.-Any one who has
eaten potato salad at n Parasiau ho-
tel will be glad to try it after he gets
home. The following is u good form
ula for the ample but delicious prep.
aration: Cut ten or twelve cold boiled
potatoes in slices from u quarter to
a half inch thick; put into Il salad
bowl with four tablespoonslul or far
ragon Or plain vinegar six table
spoonsful of best salad oil, one spoon
full Of minced parsley, and pepper and
salt to taste; stir well that all viii be
thoroughly mixed. H. should be
made two or three hoursbeioro need
ed on the table. Anchovios, olives,
or any pickles may be added to THIS
salad; us also bits Of cold beet, chick
en-, or turkey, if desired; but it is OK
cellent without these.
Soups.-A housekoeper writes ms
follows to the RuraL Nem YOykey /: |
nm glad to find some people inqui-
ring about soups. They are deli
cious, wholesome and economical,
but n majority Of housckeepcrs sell
dom put them upon the table. !
never buy soup meat. Bits Of cold
steak, the bones Of & roast, veal
scraps, any remnants OF cold meat
which comes from the table me- col |
lected for u week, and then III the
morning put into an iron pot with
cold water; as soon as it comes to a
boil, skim carefully, then let 1t SIM
mer all day, filing up rs the water
boils away; toward evening season
with salt, pepper, and IL little sage;
take one onion, one turnip, and two
or three potatoes, chop them very
fine and add to the soup with Il
small tea-cup Of raw tomatocD; let
the whole boil for an hour longer,
then strain through q colandtr, and
add a spoonful of flour to thickcu it
slightly, and you will have u soup OF
ele ant color and delicious enough
to tempt an epicnre. All soups
should be served hot. OF course,
when people live in II rational WY,
and eat their dinners mt noon instead
OF at night, your soup must be at
least partially prepared the day be-
forehand. The above vegetables will
be sufficient for three quarts Of soup,
and ! venture to say there are few
farmers families where enough
scraps of meat to furnish the stock
are wasted every week or at least
served up in unpalatable ways. If
you have much meat with your bones
it is nice to take it out before add {