Rapides gazette. (Alexandria, La.) 1869-187?, 1873-11-08
HOME INTERESTS.

CRuLLERs.-TwO cofiee-cups OF sugar,
one coilee-cup of sweet milk, three eggs,
one tablespoonful of butter, one table
| spoonful of quick yeast, mixed with Hour
enough to roll, one-half nutmeg, one
teaspoonful of cinnamon. Cut in rings
and cook like doughnuts.
| BREAD OMELET.-Put about cupful of
bread-crumbs into saucepan, with nearly
as much cream, salt, pepper, and very
little nutmeg. Let it stand until the bread
has imbibed all the cream; if any is left,
either pour it off or add more bread. Then
break six eggs into it, and beat together.
Turn into pan, with little melted but
ter, and fry like omelet.
CREAM CANDY.-Sifted sugar four
pounds; butter the size of an egg:
nye tlbleSpoonflls of cream; vinegar six
taDlespooniills; enough water to keep from
burning. Cook 1t three-quarters of an
nOur; sur 1t constantly over a moderate
IRE. Test it by dropping little in cold
water; take il out, and if you can pull il
II Is done. 1t is very nice when properly
made.
HOW TO Cook CRANBERRIEs.-Addo one
teacup OF cold water TO quart of cranber-
RES ana put them on in a porcelain or 9TH
er preserving kettle. After cooking ten
minutes, add two heaping cups of sugar
ana cook about ten minutes longer, stirring
constantly from the time they are put on.
Pour out into bowl, and, when cold. it
can be removed as jelly from mold. The
berries will seem very dry before the sugar
Is added, but If more water is put in they
Will not form jelly.
CHAPPED HANDs.-Take common starch,
and grind IL with knife until it is reduced
to the smoothest powder, put it i'm clean
I'm box, so rs 10 have il continually at hand
Tor use. Then, every time that the hands
are taken from the suds or dish-water,
rinse them thoroughly in clear water, wipe
them, and while they are yet damp, rub
pinch of the starch thoroughly over them,
covering the whole surface. The effect is
magical. The rough, smarting skin is
cooled, soothed and healed, bringing and in
surfing the greatest degree of comfort and
freedom from this, by no means insignifi-
can't annoyance.
LIGHTING A FRE.-Many persons have
often noticed the extreme difficulty en-
countered in lighting the fire in a stove,
especially in still, damp morning. The
stoveat first won't draw; even vigorous
blowing" will not suffice; and then,
when 1t does start, it is with sort Of ex-
plOslOll, or OUTWARD rush OF Mr, winch nils
the room with smoke and gas, oftentimes
putting the unpleasant fumes in the face of
the operator. The trouble is caused by the
difficulty encountered in overcoming the
inertia of the long column of air in the
pipe or chimney, by the small column of
air that can be forced up through the in
terstices of wood and coal, at the bottom
of which the fire is kindled. All this may
be remedied by simply putting few shaw
ings or bits of dry paper on the top of the
wood or coal, and first lighting that; tim
mediately bursts into blaze, because the |
air has perfectly free access TO it from all
sides, the heated air forces its way into the |
chimney, and establishes there an upward |
current, The match can tlren be applied |
TO the kindling under the fuel, which will |
readily light, and if dry, burst into brisk |
flame-ADa. Rural Home.