Richland beacon., 1873-09-20
HOUSEHOLD HINTS.


GINGERBREAD NUTs.-Rub one quar-
ter of a pound of butter in one pound
of flour, half a pound of sugar, one
ounce of ginger, peel of one lemon and
three eggs. Work it we'll, and bale in
small thin cakes, rolled ont.
PUMPKIN PrEs.-Pare the pumpkin,
then CRATE it, and add sugar and GIN
ger to taste, and milk enough to make
it of the proper consistency then line
your tins with pie crust, put in your
pumpkin, and bake in the ordinary
way.
CHOCOLATE ICING. One cake choco-
late, One-half teacupful of milk, one Ia
blespoonful of cOrn-starch mix togeth-
er and boil for two minutes when cold
flavor with one teaspOonful vanilla ex-
tract, and sweeten to taste with pow
dered sugar.
CHEAP LEMON PIE.-One lemon, one
teacupful of sugar, one tablespoonful
of corn-starch rubbed smooth in a little
water pour upon this one teacupful of
boiling water, stirring it the while !;
then add salt, one egg, and butter the
size of walnut.
KEEPING HONEY keep honey all
the year round, let it run through a
sieve to separate it from particles of
wax, then boil it gently in an earthen
vessel, skim off the foam which gathers
on top, and cool it in jars. After cover
ing these tightly set them away III a
cool cellar.
BAKED TOMATOES. thoroughly
ripened fruit, cut them in halves (;
sprinkle over the cut half with bread
crumbs, sugar, salt, pepper and butter
Place them in baking pan, cut side
upward, and bake in an oven for two
hours. Serve in a platter, garnished
with curled parsley.
ICED FRUITs.-Take fine punches OF
ripe currants ON the stalks, dip them in
gumarabic water, or the whites of eggs
we'll beaten lay them on a sieve, slft
white sugar over, let them dry. They
are very nice for desert or the tea-table.
Bunches of grapes, cherries or plums
may be done in the same way.
COMMUNAL BREAKFAST CAKE.-For
two baking tins, take one and half
pints of coarsely-ground corn-meal (; add
water nearly boiling, but not enough
to wet quite all the corn-meal add
cold water. little at time, stirring
thoroughly, until You have it so thin
that it has tendency to settle as You
pour it into your tins. 1t should not
be more than half an inch deep in the
tins, and it should bake quickly in a
hot oven.
To BROIL TOMATOES. toma-
toes make delicious dish select those
that are not over ripe, and cut them in
halves crosswise dip the cut side into
beaten egg and then into -four, and
place them upon gridiron, whose bars
have been CREASED previously. When
they have become well Drowned turn
them over and cook the skin side until
Thoroughly done. Then put butter, salt
and pepper upon the egg side, and serve
upon q platter.
| To BOIL GREEN CORN.-Trim off all
the husks, and put the ears into boiling
water with tablespoonful of salt to a
dozen ears. If the fire is brisk, tender
corn will be done in fifteen minutes,
otherwise in half an hour. Lay nap
kin on large dish, and after draining
the water from the corn, lay it on,
turning the corners of the napkin over
it to keep it warm. Some hOusekeep-
ers prefer to steam the ears of corn to
wrap them in a linen towel while boiling.
BAKED STUFFED ToMAroEs.-Select
very large sized Trophy tomatoes, and
cut out a space at the stem end, taking
| care not to break the outer skin fill up
this cavity with stufiing of bread rub
bed through colander, butter, salt,
pepper and little sugar put back the
stem end which should have been
Ont out in circular form, carefully, so
that it will fit in closely place the to-
matOes in o baking pan, and bake for
one hour. If we'll managed they can
be made to retain their shape.
RECIPE FOR MOLAssEs- CURED HANS
Moisten every part of the ham with mo-
lasses, and then for every hundre
pounds use one quart of fine salt and
four ounces of saltpeter. rubbing them
in very thoroughly in every pc mt. Then
tput the hams thus prepared Ill a cask
for four days. Then rub again with
molasses and one quart of salt,
and return the hams to the casl
for four days. Repeat this the third
and fourth time, and then smoke the
hams. This process takes only sixteen
days, while other methods require five
or six weeks.
Eaas.-Fresh eggs, according to the
Prairie Farmer, afford great nourish'
ment to the weak animals. 1t tells Of
Q colt, which to all appearances was
nearly dead, the breath of life being
barely perceptible, which was almost
instantly revived by giving it one OF
two fresh eggs. The same results have
attended the administering of eggs to
weak cattle, and to feeble, weak lambs.
The remedy is a simple one, and farm
ers wouA DO well 10 bear it in mind.
POISONING OF THE ATMOSPHERE B,
ARSENIC IN WALL-PAPER.-The poiso
nous effects upon the air of rooms Of
srsenical pigments on wallpaper have
been generally ascfibed to the inhala
ton OF the dust, which was found tt
contain arsenic and copper, but cases o.
arsenical poisoning of this kind have
occurred in which, on account of tn.
moisture still present in the wall ant
,, the effeotual fixing If the colors, thi,
explanation will not answer. Upo1
these q recent series of experiments b,
Fleck throws some light. Air in glass
receivers was subjected to the action o.
! Schweinfurth green and arsenious acii
BY simply placing these substances be
meath some bodies in q moist condition