The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1874-11-06

PORK FRUIT CAKE. -Three-fourths of
a pound of pork, chopped fine, one
pound raislns, one pound currants, one
pound sugar, three fOurths of a pound
citrons, one gill mOlasses, four cups
flour, one teaspOonful soda, two eggs.
one tea-cup water.
To BAKE ARPLEs.-Take sour apples,
dig ont the cores, place the apples in a
deep dish or tin, fill the cavities where
the cores come ont with sugar, pour a
cup of hot water in the tin, bake in
quick oven, and you will have health
full and palatable dish.
To BAKE ToMATOEs.-Take large.
smooth tomatoes and cut them round
ways. Take the seed out and fill the va
cancies with stuffing same as pre- pared for
fowls, then place them together again,
pntting them In pan or dish, and bake.
When done remove them carefully and
yOu Will have something that is nice.
Do not peel your tomatoes.
To REMOVE FRFCKLEs.-Small round
freckles can be removed by the appli-
cation of chlorine water every night and
morning, allowing it TO dry in. For the
more dense ones, chloride of lime, ] to
10, 10 or 20 parts of water, according to
the constituencies of the skin. When
using the stronger solutions, merely
touch the spot with a moistened camel's
hair brush.
CREAM PE.-One and half cups of
sugar, three cups of -four, one cup of
milk, two eggs, two teaspoonfuls O
cream tartar, one teaspOOnful of SAHARA
tus. Cream for inside, one pint OF
milk, One-half cup of sugar, a little
butter and salt, two Eeaspoonfuls of
flour Cor corn starch.) Flavor with
lemon. Make two pies). Stir into
the milk while boiling till sufficiently
thick.
SPICED BEEF.-Chop tough beefsteak
Craw) and piece of suet the size of an
egg season with pepper, salt and lit
tie summer savOry add two eggs, one
half pint of bread crumbs, four or five
tablespOOnfuls of cream, small piece of
butter; mix and make in a roll with
flour sufficient to keep together, put in
pan with little dripping and water,
bake a roast. Slice thin when cold.
Nice FIR tea.
ECONOMY II COoKING.-Tt must not
be Imap med that good cooking REQUIRES
increased expenditure. On the con-
trary, n really good cook is far more
economical than bad one. The cook
who Is perDetually wanting sauces to
season her dishes is not worth the salt
she uses. The good cook, moreover,
knows how to make the most of every
thing, while the bad cook is excessively
wGsteful of the best material.
To A
way to bleach cotton is to soak it in but
teruilk for few days. Another way is
to make good suds, put from one to |
two table-spOonfulso of turpentine into it |
before uttlng the Clothes in. Wash as |
usual, wringing the clothes from the |
boil, and driving without rinsing. ByI
using the table spoOnfuls of turpentine |
IN the first suds on washing DAYS it will |
save half the labor of rubbing, and the |
clothes will never become yellow, but |
Will remain pure white.
COCKRoACHEs.-M Lowery, the chief |
propagation at the FlOriste de Paris. has |
given to the Revue Horticole his method |
of destroying cOckroaches, which are .
found very destructive and annoying,
both in greenhouses and in dwellings. |
This plan is to take package of match |
es, and dissolve the phosphorus on them
in quart of water, and make paste /
with this water by mixing it with a |
pound OF flour and six or seven ounces
of sugar. Place this mixture where the |
cOckrOaches will most readily find it,
and it will destroy them effectualIv.
Snow PUDDNG.-Into one quart of |
sweet milk nut one pint of bread
crumbs, butter the size of an egg, the |
well beaten yelks of five eggs, sweeten |
and flavor as for custard, mix the whole |
well together. While the above is |
baking, beat the whites of the five eggs
to stiff frOth, add half teacup sifted /
sugar, pour it over the hot pudding |
when cooked, return to the oven until a |
delicate brown. The above is excellent |
without addition, but some prefer a |
layer of jelly or canned peaches on the |
pudding before frosting. No sauce.
To Hull CORN.-Put into an iron
kettle three quarts clean wood ashes
fill the kettle with boiling water aud |
boil half an hour then take it from the
fire and let it stand until cold: then |
pour off the I've and boil the corn in it |
until the hulls begin to come off then
rub and wash thoroughly three or four
times and boil until very tender Git can
be made in large quantities), and then
take small portion and put it in the
frylng-pan and add one pint of milk
when 1t bOils mash it fine and add lit
tie butter, salt and cream-or, if pre-
ferred, warm in in milk and add salt
without washing it.
To REMOVE GREASE SPoTs.-Tn taking
ont al, l. |
benzOle or tUrpentine, people generally
make the mistake of wetting the cloth
with the tUrpentine and then rubbing it
with sponge or piece of cloth. In
this way the fat is dissolved, but is
spread over a greater space and is not
removed. The benzOle or turpentine
evapOrates and the fat covers a greater
surface than before. The only way to
remove grease spot is to place soft
blOttlng paper beneath and on top of
the spot, which is to he first thoroughly
saturated with the beuzole and then
well pressed. The fat is then dissolved
and absorbed by the paper and entirely
removed from the clothing.
ORANGE MARNTALADF.-Take one do
zen sweet oranges and their weight in
lump sugar; CRATE the outer rini of
A''tA VI 'tht'tN : peer the remaining blCnT, !
and cut the peel into verv narrow
strips with scissors. Separate the or
anges into sections, removing the seeds.
Soak the Clipped pecls in weak salt and
water over night. Pat the Grated peel
and skinned sections of pnlp with the
sugar. Next morning put the orange
chips INTO pure boiling water, and boil
until tender then break them up with
a spoon, and mash them fine add the
sugared pulp, and boil for twenty-five
minutes; put into jars, AID cover with
paper dropped inio the white Of an egg.
This marmalade makes an excellent ad- {
ditiou to the breakfast table, and is not
apiss for lunch or tea.
PEACH MANGoEs. the largest
heath peaches for this purpose. Cover
the peaches tn brine strong enough | /
to bear an egg. Allow them TO remain
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