The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1873-08-08
HOUSEHOLD HINTS.


one cup of milk, three cups -four, one
teaspoonful saleratus, and spice as liked,
Steam three and one-half hours. Il.
MARBLE CAKE.-One-half cup of but
ter, one and one-Ealf cups of white
sugar, the whites of four eggs beaten to
froth, one-half cup of milk, two cups
OF flour, one teaspoonful of cream tar
tar, and one-half teaspoonful of soda.
DOMESTIC CRACKERS. -Fourteen cups
of flour, one cup of lard, one-half cup
of butter, three cups of water, two
spoonfuls of cream tartar. one TEASPOON
fu1 each of soda and salt, mix very
hard, roll, and cut in squares. Bake
quickly.
GINGER SNAPs.-Two cups of mo-
lasses, one cup of lard, one tablespoon
full of ginger, one teaspoonfuI of salt,
two teaspoonfuls of soda. just boil
the molasses and lard, then add the
other articles, roll thin and bake in a
quick oven.
RICH RICE PUDDNG.-One quart of
milk, small cup of rice. four eggs,
with sugar to suit the taste. Use
the white of the eggs for a frosting,
with cup of sugar, less sugar will do
unless you have very Sweet tooth"
Prepare and cook the rice, and when
done put it in pudding dish and put
on the frosting and set it in the oven to
brown.
Coop CoFFEE.-If you wish to make
good coffee, put half the amount to be
used into the coffee-pot, pour over it
gill or two of warm water and boil two
OF three minutes, then add the remain
der of the coffee, fill up with boiling
water, and place it where it will keep
hot without boiling until required for
the table. Try this and see if it is not
an improvement over the old way.
BREAD PUDDING.-One pint of bread
crumbs, one quart of milk, one cup of
white sugar, yelks of four eggs, and
flavor with lemon. Beat the yelks and
sugar together, stir in the crumbs and
milk, and bake light brown. Beat the
whites to stiff froth with four table
spoonfuls of sugar spread jam or Jelly
over the pudding and over this the
beaten whites. Set in the oven long
enough to brown. Eat cold.
SPICE CAKE. cup of butter,
one-half cup of molasses, one cup of
brown sugar, the yelks of four eggs,
ene-half cup of milk, two cups of -four,
one teaspoonful of cream tartar, one
half teaspoonful of soda, one teaspoon
full each of allspice, cinnamon and nut
meg, and one-half a teaspoonful of
cloves. First put layer of dark cake,
then of light, and so on, putting the
dark on top. This makes two good
sized loaves, and will keep long time.
LEMON TART.-To the grated rind
and the juice of one lemon add a tea
cupful of sugar stir into a teacupful
of warm water one teaspoonful of corn
starch and two finely powdered Boston
crackers, and add to the lemon and su-
gar whip to froth the white of one
and the yelks of two eggs. Add these
to the foregoing, stirring briskly, and
pour into a plate lined with a light
crust. While the above is baking in a
moderately heated oven, whip the re-
naming white of egg to froth and stir
in three teasp0onfuls of powdered SUI
gar. When the tart is done remove
from the oven and spread the beaten
white over the top then return to the
oven and allow to brown slightly.
SEARCHING" Kate Humble" says
in the Hearth and Home cit seems
strange to us old housekeepers that
anybody should find difficulty in doing
up bosoms and collars nicely, but our
ranks are continually recruited by wo-
men quite ignorant of these mysteries.
The mutations in Wall street year ago
left neighbor of mine poor, and now
the brave wife hires nothing done but
the washing. She came in to-day to
ask Just how to make and manage the
starch, and was glad to tell her. Dis
solve the pearl starch in cold water,
pour on boiling water, stir it all the
time till it is the right consistency, that
is, about as thick as paste for ordinary
purposes if too thick it will not iron
nicely, if too thin, the linen will lot be
stiff enough. I starch my clothes when
they come from the rinse water, rub
the starch we'll into them and hang on
the line. When sprinkle the clothes
have bowl of very thin cold starch,
from which I wiring the collars and bo-
SONS, and let them lie two or three
hours, or over night. When they are
to be ironed place them on the bosom
board, rub them till they lie smoothly
with soft, clean, damp cloth, and then
pass the iron over them. IF the starch
shows any disposition to stick [ lay
thin linen cloth on the bosom and pass
the iron over that first, then remove it
and finish the work Various substan-
ces are used to give the linen a gloss
and keep the iron from sticking. Some
use a little lard or butter, and few
shavings of white soap stirred in the
starch Just after hot water has been
poured over it. Others use a teaspoon
full of white sugar, or a bit of wax can
die, or little gum arabic water. Some
boil their starch five minutes, others
only one, and others not at all. Some
do not make their starch until they
sprinkle their clothes, and then rub the
starch into the dry linen and let it lie
over night before ironing, and some
depend entirely on cold starch. But I
have found the first method given the
surest and easiest. If one is disposed to
polish her linen, polishing-iron can be
purchased at any house-furnishing or
hardware store. 1t is a small steel
faced iron with a bulge at the acute
end, and costs from seventy-fve cents
to one dollar. The articles to be pol
ished are first ironed in the ordinary
way, then dampened by laying on them
wet cloth, Their placed on a board and
rubbed hard with the bulge of the pol
ishing iron till they shine. Linen that
is placed, Immediately after being
ironed, near the stove, or in the hot
sun, is sitter when dry than if it is per-
mitted to dry slowly. 1t is a good
plan to lay collars and small articles on
a waiter, and set them on a kettle or
other support on the stove till they are
quite dry. Sometimes the iron will
stick in manner perfectly unaccounta-
BILE if it is rubbed on board on which
fine salt has been sprinkled, and then
passed over brown paper with wax in its
folds, the sticking propensity will be
checked. A bowl of clear water and
clean old linen cloth to remove any
specks the linen may acquire before or
while being ironed.
Rye for Hay and Seeding Alone.
Rye is almost as important crop in
New Jersey as wheat in Minnesota
and, as a matter of course, / have to
SOW a few acres every year or be ruled
ont IF fellowship amOOO New Jersey