The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1873-05-15
HOUSEHOLD

70 Fay FIsH WEL1.=Haye the hSh
veil soalded,, washed and drained, cut
sIashes in the sides Of each, season them
With salt and peper, and roll them in
corn -four, have IN your frying pan hot
lard or bacon drippingss dip then in
egg bsfore rolling them in corn -four, TO
keep them from breaking.
THE ivory keys Of a piano, which have
become yellow. may be made white
again by washing them with a sponge
with diluted sulph1r0us acid. or solu-
ton of soda, and exposed to the sun.
CASSED CREAM.-Heat sweet cream IN
a porcelain kettle and add sugar the
same as for fruit /; can while hot. Do
not let it boil. Il viii make custard or
pumpkin pies by adding water, and is
very nice for coffee.
FB1zz1ED BEEF.-Put a pice Of butter
the size of an egg into a skillet slice
some beef and put IN. turning nearly all
the time, till done. Put the meat In
one side of the skillet, and put In little
cream, milk or water for gravy.
THE PHILOSOPHY oF FRYING.-The
true philosophy of frying is to have the
fat at boiling heat before anything is
put into it. Being merely warm it
penetrates, and the food is "greasy =
hot, it is the perfection of cooking.
TAPIocA CREAM Soak two table,
spoonsful of tapioca in just enough
water to cover it ali night. The next
morning, boil one quart of milk with
the soaked tapioca, add two-thirds of a
small cup of sugar to it and a little salt
Beat the yolk of of three eggs thorough
ly, and when the milk has boiled for
ten minutes stir them into it, remove
it from the fire, and stir rapidly for five
minutes, so that they VIII not curdle
Flavor it with vanilla beat the whites to
a stiff froth, and pat over the top of the
pudding dish into which you have turn
ed the tapioca sift sugar over It, and
brown for five minutes in the oven
serve it cold.
BREAD PUDDING WITHOUT MILK OR
Eees. Take one pound of stale bread /;
half pound of currants quarter
pound of sugar, and one teaspoonful of
ginger. Pour boiling water on the bread.
and when cool and prosperity soaked.
adding the sugar, currants, ginger, a
little salt, and grated nutmegs mix the
whole well together, put it in buttered
dish, laying few small pieces of butter
on the top, and bake in a moderate
oven; when baked, let it remain few
minutes then turn it out on fiat dish
and serve either hot or cold.
DYSPEPSIA BREAD.-Three quarts un-
bolted wheat meal, one quart Iukewar1n
water, one gill Of fresh yeast, one gill
molasses, one teaspoonfl1 of saleratus.
To CLEAN GLovRs.-Male a thick
mucilage by boiling little haxseed, to
which add little dissolved soap, and
when the mixture cools wipe the gloves
with a piece of white flannel, previously
fitting them or the hand. Use only
enough of the cleaning mixture to take
off the dirt without wetting through the
glove.
To CLEAN GOLD CHAINS. the
chain IN a small glass bottle with warm
water, little tooth powder and some
soap. Cork the bottle and shake it for
minute violently. The friction against
the glass .polishes the gold, and the soap
and chalk extracts every particle of
grease and dirt from the interstiees of a
chain of the most intricate pattern rinse
it in clear cold water, wipe with a towel,
and the polish viii surprise you.
How TO SMOOTH RIBBONS a
moderately hot fatiron on the ironing
board, then place the ribbon on the left
side of the iron and pull it carefully
through underneath the iron. If the
ribbon is not pulled too fast, and the
iron is the right warmth, this viii be
found to be a much better way than
simply rubbing the iron over the ribbon.
To FAsrRS SHELLS ON PICTURE FRAMES.
Take an inch board and make rough
frame of any shape you like and cover
with good white lead putty, and com
mence with your large shells and place
the putty about as thick as will about
half bury the shells then fill in with
small ones according to taste; let them
dry and then varnisn, and the frame
Will be as solid as If made of stone.
BONED TURKEx.-This noble bird. tire
pride of American tables, cannot easily
be recognized after undergoing the
culinary process termed 'boning,' but
for a cold relish nothing more acceptable
need be sought. It is favorite dish at
evening parties. 1t may be thus prepar-
ed: Boil a turkey in as little water as
may be, until the bones can be easily
separated from the meat. Remove all
the skin; cut the meat in thin slices,
mixing together the light and dark
parts. Season with salt and pepper.
Take the liquid in which the turkey
was boiled, having kept it warm, pour
it on the meat, and mix il well. Shape
it like loaf of bread, wrap in cloth and
press with a heavy weight for a few
hours. When served up it is cut In thin
slices. Some of our professional cooks
can shape it somewhat like the original
bird so that one can not tell at once
when seen that it is boned turkey: but
this requires skill and labor.