Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-03-21

previously washed. Now line two deep
pie plates with puff paste Cut into
thin slices some preserved citron, and
Lay closely over the pastry, leaving
margin, Of course, around the edges.
Eli with the batter, and bake In an
oven whose heat is regular, but not too
great When drawn from the oven, sift
over them finely pulverized white sugar.
They are good whether eaten hot or
cold, and are considered the most dainty
and delicate of all buildings.
ROAST HAUEcH OF vENIsoN.
The flavor of venison is improved by
being kept as long as possible and yet
remaining perfectly sweet. Choose a
haunch with clear, bright and thick fat.
The more fat the better the meat. Wash
1t IN warm water and dry II well with a
cloth; butter sheet of white paper
and put over the fat; lay the venison in
a deep baking dish with very little
boiling water, and cover with either a
closely-ftting lid or a coarse paste one
half inch thick. In the latter case
thickness or two of coarse paper should
he laid over the paste. Cook in mod
erately hot oven for from three to four
hours, according to the size of the
haunch. About twenty minutes before
it is done, quicken the fire, remove the
paste and paper, or the dish cover,
dredge the joint with -four, and haste
well with butter until it is nicely froth-
ed and of a fine delicate brown color.
Garnish the knuckle bone with fril
of white paper, and serve with a gravy
made from its own dripping-from
which the fat has beenremoVed-placed
IN tureen. Currant Jelly always ac-
companies venison.
LEMON PUDDINGs.
For six buildings take 4 lemons, 6
eggs, ] quart Of milk, piece of butter
the size of an egg, cups of white
sugar, and heaping tablespoonsfuls
of corn starch. Crate the outer yellow
rind of the lemons, then squeeze the
juice from them; break the eggs, keep
ing the whites separate from the yelks;
beat the yelks light and add the sugar.
Mix the corn starch In little cold
water; put the milk on the stove, and
when it Is nearly to the boiling point
stir in the corn starch; let it boil up
stirring to keep it smooth. Pour this
while hot over the eggs and sugar, add
the butter; set 1T again over the fire
and let it boil minuteor two; remove,
and stir In the lemon. Take six pie
plates, line them with nice pastry and
bake light brown; when done pour in
the mixture. Beat the whites of the
eggs to a stiff froth, and stir into
them 6 tablespoonfuls of sugar
When your buildings are cool spread
this over them, and return to the oven
to brown. This is a delicious pudding.
TO IMPROVE FURNITURE.
The humidity of the atmosphere and
the action of the gas cause a blueish
white coating to collect on all furni-
ture, and show conspicuously on bright
polished surfaces, such as mirrors, pi-
amos, cabinet wars and polished metal.
To remove it, take a soft sponge, wet
with clean cold water, and wash over
the article. Then take soft channels
skin and wipe it clean. Dry the skin
as well as you can by wringing it in the
hands and wipe the water off the funi-
ture, being careful to wipe only one
way. Never use dry channels on var
nish work. If the varnish is defaced
and shows white marks, take hnseed
oil and turpentine in equal parts; shake
them well in phial and apply a very
small quantity on a soft rag until the
color is restored; then with a clean
soft rag wipe the mixture off In
deeply carved work, the dust cannot be
removed with sponge. Use a stiff
hairedpaint brush instead Of a sponge.
To varnish old furniture, it should be
rubbed with pulverized pumice-stone
and water to take off the old surface,
and then vanished wiah varnish re-
duced by adding turpentine, to thecon-
sistency of cream. Apply with stiff
haired brush. If it does not look well,
repeat the rubbing with pumice-stone;
andwhen dry, varnish it again.