The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1873-09-19
HOUSEHOLD HINTS.

ter of 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 well, and bake in
small thin cakes, rolled out.
PUMPKIN PIEs.-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.
CHoCoLATEsIC ING.-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 PE.-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 a walnut.
KEEPING HoNEY.-To 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 in 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 a 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
well beaten lay them on a sieve, sift
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.
CoRN-MEAL BREAKFAST CAN.-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, a little at a time, stirring
thoroughly, until you have it so thin
that it has tendency to settle as you
pour it into your tins. It should not
be more than half an inch deep in the
tins, and it should bake quickly in
hot oven.
To BRoIL TOMATOES. -Broiled tOma-
toes make a 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 a platter.
To Boil GREEN CORN.-Trim off all
the husks, and put the ears into boiling
water with a tablespoonful of salt to q
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 Aousekeep-
ers prefer to steam the ears of corn to
wrap them in linen towel while boiling.
BAKED STUFFED TOMATOES. 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 a stufing of bread rub
bed through a colander, butter, salt,
pepper and little sugar put back the
stem end, which should have been
cut out in circular form, carefully, so
that it will fit in closely; place the to-
matOes in baking pan, and bake for
one hour. If we'll managed they can
be made to retain their shape.
RECIPE FOR MoLAssEs-CURED HAMS. s.
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 point. Then
put the hams thus prepared in cask
for four days. Then rub again with
and return the hams to the cask
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.
EGGs.-Fresh eggs, according to the
Prairie Farmer, afford great nourish-
ment to the weak animals. It tells of
a colt, which to all appearances was
nearly dead, the breath of life being
barely perceptible, which was almost
instantly revived by giving it one or
two fresh eggs. The same results have
attended the administering of eggs to
weak cattle, and to feeble, weak lambs.
The remedy is simple one, and farm
ers would do well to bear it in mind.
House WNDows.-The more light
admitted to apartments the better for
those who occupy them. Light is as
necessary to sound health as it is to veg
etable life. Exclude it from plants and
| the consequences are disastrous. They
cannot be perfected without its vivify-
! ing influence. It is a fearful mistake to
curtain and blind windows so closely
for fear of iniuring the furniture by ex-
posure to the suns rays, that rooms
! positively gather elements in darkness
which engender disease. Let in the
! light often, and fresh air, too, or suffer
| the penalty of aches and pains and long
doctor bills which might have been
avoided.
POISONING OF THE ATMOSPHERE BY
/ ARSENIC IN WALLPAPER. poisO-
nous effects upon the air of rooms of
arsenical pigments on wallpaper have
been generally ascribed to the inhala-
ton of the dust, which was found to
contain arsenic and copper, but cases of
arsenical poisoning of this kind have
occurred in which, on account of the
moisture still present in the wall and
the effeotual fixing Of the colors, this
explanation will not answer. Upon
! these a recent series of experiments by
Fleck throws some light. Air in glass
receivers was subjected to the action of
Schweinfurth green and arsenious acid
/ by simply placing these substances be-
meath some bodies in moist condition,
and by applying them as coating to
/ others, with and without paper, potato
and wheat starch being employed as
pastes. After from eight days to three
weeks, in different cases, the presence of
! arseniureted hydrogen in the air was
Enthusiastically revealed by tests, and left
ne doubt that cases of chronic arsenical
poisoning must be attributed not only
/ to the mechanical mixture of arsenical
/ compounds with the air of rooms in the