Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-04-05
FOR THE HOUSEWIVES.
Some Hints worth Rememberlr

and not wiped of for some minutes, is an
excellent remedy for chapped hands.
There is nothing better for cleaning
woodwork than piece or common india
rubber. Rub the wood as if you were eras-
| ing pencil marks, and then pass dry brush
over it. No water is necessary.
A writer in the Household advises ladies
who have furs to cleanse, to take nice In
dian meal in large pan and rub them with
| it--using no water, nothing but dry mea,
and they will look as good as new.
Borax is useful article to have about.
A half pound of it viii drive the cock
reaches out of any house. A large hand
full of the powder TO ten gallons of water
will effect a saving of fifty per cent. in
soap. 1t is an excellent dentriice, and the
best material for cleansing the scalp.
Alum and plaster of Paris well mixed
with water, and used In liquid state, will
form a very useful cement. u will be
found quite handy for many purposes. 1t
forms very hard composition, and for fix
ing the brasses, ETC., on lamps nothing
could be better,
For preserving hams and shoulders, take
ground black pepper quarter of pound
will do for two hundred weight, though a
| first with pepper until quite black, and then
salt in the usual way. This method of
preserving meat adds much to its flavor.
Calicoes often fade simply because they
are improperly washed. To insure their
not fading, infuse three gills of salt into four
quarts of water; put the calico in while it is
hot, and let it remain there until cold. By
this means the color of the goods are made
permanent, aud viii not fade with suisse
quent washiDgs. @
Meat is much better for family use when
at least one week old, in cold weather. The
English method for keeping meat for some
time has great merit. Experts say, hang up
q quarter of meat with the cut end up, be-
ing the reverse of the usual way, by the
leg, and the juice will remain in the meat,
and not run down to the cut and dry up by
evaporation. 1t is worth trial, and when
made will be continued.
The right way to sweep is to incline the
handle a little forward, then give light
drawing stroke, allowing the broom to
hardly touch the carpet. Not one half the
weight of the broom should be allowed to
press on the carpet as the dirt is moved for
ward. Let the dirt be moved and rolled
along very lightly. If a generous supply of
tea grounds, small bits of wet paper, or
clean and wet sawdust can be spread over
the carpet before the sweeping is commenc-
ed, all the fine dirt will adhere to the wet
material. A little smart woman who is a
terror to dirt will frequently huri it about
the room as if it were impelled by whirl-
wind, and when the task is ended her dust
pan will contain scarcely enough to pay for
sweeping. But by using good broom,
having long, elastic brush, aud touching
the carpet very lightly, it will scarcely re-
quire the strength of child to sweep
large parlor in a few minutes. Scarcely one
housekeeper in fifty understands how TO
sweep carpet correctly.
Cakes, Puddings, Etc.
CUSTARD.-Two eggs, half cup Of
sugar, half a pint of sweet milk, two tea
spoonfuls of corn starch; flavor with vanilla.
CUsTARD CAKE.-Two cups Of sugar,
two and half of -four, yelks of five eggs,
whites of three, half cup Of cold water, a
pinch of salt, half tesspaonful of soda, one
Of cream of tartar; flavor with vanilla.
PEARL CAKE.-Two-thirds of cup of
butter, two cups CT sugar, two of -four, one
of corn starch, whites Of six eggs, half
teaspoonful of soda, one Of cream of tartar,
one cup of sweet milk; flavor with vanilla
or bitter almonds.
GROUND RICE CAKE -Four ounces of
ground rice, three ounces of -four well sift-
ed, eight ounces of sifted loaf sugar, the
rind of lemon grated, six eggs with half
the whites; beat the whole together for
twenty minutes, and bake for three-quart-
ers of an hour.
ICTNG.-Take the two remaining whites
of the eggs, add powdered sugar and grated
chocolate till sufficiently thick to spread on
the top of the cake; favor with vanilla; put
in the oven few minutes to harden. Bake
in jelly cake pans, and, when cold, spread
custard between.
BUCKEYE CAKE.-One pound of sugar,
one cup OF butter, one of milk, four Of -four,
one teaspoonful of soda, two of cream of
tartar, six eggs. Put the soda in part of the
milk, separate your eggs, beat the whites to
a froth, and put them alternately with the
-four; flavor with bitter almonds.
CRUMPETs.-Dissolve tablespoonful of
yeast in in quart of milk, add pinch of
salt, and, having warmed the milk, stir into
into it carefully enough corn flour to make
a thickish batter. Cover it up with cloth,
and let it rest for an hour. Have some
trumpet rings on a baking sheet, pour the
ullA5uAC III OdNh AlLiS,s dEd pun lhO SAOOI III
the oven. When nearly done on one side,
turn them over, and keep them in the oven
till done.
TRANsPARENTPUDDN welve yelks
of eggs, half pound of sifted sugar, half a
pound of butter; beat the butter and sugar
together until well mixed, then let them
boil in saucepan, put some orange mar
malsde in a mould so as to line it, mix the
beaten yelks of eggs with the butter and
sugar when boiling, then put all into the
mould, and steam it for an hour; use lemon
for favoring; serve hot with wine sauce.
This is very nice pudding, and much ap-
proved.
RICE FRoTH-For one-third of pint of
rice allow one quart of new milk, the whites
of three eggs, three ounces of loaf sugar
finely powdered, favorlng of lemon or al
mord TO taste, and aquarter of a pound Of
raspberry jam. Boil the rice in pint or
rather less Of water; when the water is abb
sorbed, add the milk, and let it go On boil
ing till guile tender; keep stirring to pre-
vent it from burning. The favoring, if an
essence, to be dropped among the sugar.
When the rice milk is cold, put it in a glass
dish. Beat up the whites of the eggs and
sugar to frotn, cover the rice with it, and
stick bits Of jam over the top.
SEED CAKE.-To one pound and half
of dried and sifted -four the same quantity
of fresh butter washed in rose-water, and
the same of finely powdered loaf sugar;
six ounces Of blanched sweet almonds, half
a pound of citron, and three quarters of
pound Of candied orange peel, ali cut into
narrow strips; grated nutmeg, teaspoon
full of pounded carrawsy seeds, fifteen eggs,
the yelks and whites beaten separately.
Beat the butter to cream With the hand,
add the sugar, and afterward the eggs
gradually; mix in the flour small quantity
al time, and afterwards the sweetneats,
almonds, and spice. Stir in a glass of
brandy at the last. Butter the hoop or
cake tin, and pour in the cake, nearly fill
iug it; smooth the top of it, scatter cara.
way comfits over it, aud bake in moder-
ate oven. 1t should not be moved till
nearly baked as the sWeetmeats would fall