Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-06-01
FOR THE HOUsEwIFE.

To wash Glass.
In washing window and other glass nevel
use soap unless it can be thoroughly rinsed
of; wash off the dirt with clean warm wa
ter; after the glass is dry rub little paste
of whiting and water Id tie centre of each
pane. With another cloth rinse over the
glass, then rub it with dry cloth till il
shines like erystsl.
Potato PuE
Take cold roast meat-beef OF mutton, OF
| veal and ham together-clear from gTistle,
cut small, and season with pepper and salt
and cut pickles, if liked; boil and mash
some potatoes, and make them into paste
with an egg, and roll out, dredging with
-four. Cut round with saucer, put some
of the seasoned meats with onehslf, and
fold 1t over like a puff pinch or nick it
neatly round, and Fry It light brown. This
is good method OF cooking it1eat which
has been cooked before:
The ssSshy'' I'm Vegetable Cookery.
Why should sea .kale never be boiled in
plain boiling water, but in milk and water
and salt; or, instead of milk, little bacon
butter, lard or beef dripping? Because
kale requires to be cooked in soft water and
be kept of good color. Soda would soften
the water, but turn the kale black. Equal
parts of milk and water may be used, but
then milk is expensive, while by using a
little fat in the water the kale is equally
good, and is not greasy when served.
Why should celery for sauce or Tor stew
ing be boiled In a little milk, butter and
salt, and with sufficient water to very little
more than cover it2 Because it requires
soft water to cook it in, and the milk and
water in which il is cooked will, after the
celery is dressed, serve for sauce if it be
thickened with one or more tablesponsfull
of corn flour mixed with little milk, and
and adding to it the celery and liquor it is
in. It is then converted into a thick sauce
till wanted, then be placed in dish, and
the sauce strained over it.
Why should carrots not be split for boil
ing? Because the favor is entirely lost by
splitting them. They require boiling in soft
water, soda would blacken them. Some
fat, as dripping or other fat, should be put
in the water when it is put on cold; when it
boils fast put in two ounces of salt, and the
carrots whole or cut across, not split, and
boil them two hours after they have boiled
up. These directions are for boiling car
rots in winter.
Why should summer carrots not be
scraped? Because the delicate flavoring
would be spoiled. They should be washed
clean, be put into boiling water with little
fat and salt, then be strained and thrown
into cold water. With a clean cloth rub
off the outside skin, and throw each car
rot as it is done into hot water till the mo-
ment Of serving.
Why should parsnips not be split for
cooking them? For the same reason as for
carrots splitting destroys the flavor. They
should be boiled as directed for carrots, but
only for twenty minutes, half an hour, or
an hour, according to the size-the largest
only an hour.
Why should soda be boiled with greens,
cabbages, broccoli, and tUrnip greens? Be-
cause the oil which all these vegetables con-
tain, more or less, the soda extracts, and
leaves the green's sweet and wholesome,
but the water is, after boiling the green's
with soda, most unwholesOme, perhaps
poisonous. How wrong, then, it is to eat
green's not cooked with soda. A piece of
soda, flbert size, is sufficient for very
large saucepan of boiling water. Turnip
greens have scarcely any OIL in them, put |
are, nevertheless, much more wholesome
for eating when cooked with little soda.
From the seed of cabbage the COLA oil is
Why should vegetables be washed in |
rather warm water first, then in cold, to
cleanse them from sand and insects? The |
hot water, which must be hotter than tepid, |
Causes the insects and sand to fall out at |
once. Insects do not always dislike cold |
water and salt, but the hot water kills them. |
1t must be understood that only a small |
handful of greens or one head of cabbage at |
a time must be washed; and then instantly |
thrown into the cold water, which crisps |
and thoroughly cleanses them. Spinach,
eeks, celery, and sea kale are thus rem
dered very clean, and, moreover, are very
rapidly cleansed. 1t is worse than useless
10 attempt to cleanse vegetables in salt and
water. The hardness which salt creates in
the water prevents all cleansing properties. |
The salt may kill the insects (it does not al
ways do this), but they stick on hard and
fast; the hot water makes them fall out at
once, and the cold water crisps and blanch-
es them.