The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1874-02-17
THE SPIRIT OF DEMOCRACY.
Taesday, February II. 1874
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CuRE FOR CoBSs. Take lemon, cut
out piecc sufficiently large to cover
the corn. and allow j. to remain over
night A few applications will be eff
fecsual
For the benefit Of Young persons af-
ficted with frcckles, we would inform
them that powdered nitro, noistened
with water, applied to the face night
and morning. will soon remove all tra-9
ces of them,
CLEANING STovEs Stove lus.er when
mixed with turpentine and applied in
the usual manner, is blackx, more CLOS
sy, aud more durable thans when mixed
With any othrr liqsid The turpentine
prevents rust, and when put on an old
rusty stove viii make it look as good as
new
FURSrTURE PoLIsH Makes a mixture
OF three parts linseed oil and one part
spirits of turpentine 1t not only COW
ers the disfiaured surface, bu. restores
wood III its original color. and leaves a
lastre upon its surface. Put on with a
wooden cloth, aud when dry rub with
wooden.
Coop CAKE WITHOUT Eees -One-and
half tahlespoonfuls of butter in cup
filed up with battermilk; one cup of
sugar and nearly two cups of -four; add
one tablespoonful of saleratus, and fa-
yor with nutmeg or lemon. Try it and
you viii be surprised at its excellence
LEMON PuDDINe Weight Of two
eggs IN hutter. which beat to cream,
same weight of -four, same of pounded
white sugar, the grated rind and juice
of two lemons; bake half an hour in a
small fiat pie dish, with a rim of paste
round the edge. Serve with sifted su
gar on the top, and send up very hot.
HAsTY SHORT CaKE.-Mix with pint
OF flonr lump of butten the SIZE of an
egg, rub well with two teaspoons OF
cream tartar in -four; powdered fine one
teaspoon OF saleratus; and one cup cold
water; make stiff batter, sdd -four if
needed. If you use sour or buttermilk,
ron do not need cream of tartar nor SIS
much butter 1t is much better made
OF buterniik.
GRiTs PUDDING WITH APPLES Take
ten apples, pared aud qaartered, cover
the bottom Of your pudding dish, sprin-
kle little sugar and CRATE little nut
meg over them, cover this with we'll
boiled grits, seasoned with butter (as
for breakfast), then another laver of
apples, and so on until the dish is iull
Bake until the apples are well done, and
eat with sweet cream. Good either cold
or hot.
BREAKFAsT PuFFs Take two eggs
well beaien,s and stir into pint of milk
alittlc sail, . piece of butter, and pint
and half OF -four Beat the egg and
stir the milk. Add the sat. melttho but
ter and dstir in, then pour all into the
flour. so as not to have it Iumpy. Stir
mp thoroughly, and grease De cups into
which the batter is poured, filing them
two-thiris full. Eat with sauce.
RUsKs One pint of warm milk, one
tcacuptul of yesst or one yeast cake,
half capful of butter, one OF white
sugar, -four enough to make the dough
The consistency of biscnit After the
sponge of milk, yeast and -four is light
add the other ingredients. Let it rise
again. then mould into small round
cakes; put ir huttered tins and bake
half an hour. Beat the yolk of an egg
In milk, and rub over the top Of each
rIsk as soon as baked.
GExUIsE BosroN BRnwN BREAD.-
Four coffee cups full of sifted Indian
meal, Two cups Of coarse -four, either
wheat or rye; one teaspoonful of salt,
one tcacup OF molasses, and boiling
water enough to make it as thick as
gfiddle cake batter. When nearly cool
add teacup of yeast, either home
made or distiIlery. Put the mixture
into an iron haking dish. cover lightly,
and set Il in warm place till it cracks
over the top (which should besmoothed
over with wet hands before it is set to
rise Bake it five or six hours in 8
moderate oven. which will not burn the
crust to einder