Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-04-04
ECONOMY.
Helpful Hints for the Housewife.
MoLAssRs CANDY.

Helpful Hints for the Housewife.
MoLAssEs CANDY.
Two cups molasses, one cup sugar,
one tablespoonful vinegar. butter size
OF a hickory nut. Boil brilkly twenty
minutes, stirring all the time. When
cool pull until white.
ALMOND CAKE.
One pound sugar, eve ounces but
ter-beat to a cream. Five eggs, one
cup milk, one and a half teaspoonfuls
of extract of almond, or half pound
bleached almonds, three teaspoenfuls
Of baking powder, or one of soda and
two OF cream tartar, n pound -four.
Bake in thick sheets.
RICE PUDDING WITHOUT EGGS.
This we consider the best pudding
that comes to our table. Take a tea
cupful of rice to three pints of cold
milk. and a little salt and sugar, and
set it into a cool oven soon after break
fast. Let it swell and cook slowly til
half an hour before dinner, then lift
the slight crust that will have formed,
and pour in a cup full of cream; when
this has come slowly to the scalding
point, it is ready for the table.
ABOUT BOILING MEATS
Boiling, when done in the usual way
namely, that of making up a large
fire, setting the pot ON it, and giving it
a good stir just as the meat is put into
the boiling water-is a method that in
sures its hardening instead of soften
ing. Just the reverse is the proper
plan. A moderate fire should be
made, and the saucepan or
pot containing the meat should
be placed either at the back of
the range or on a trivet, so as to heat
slowly as the fire burns. Then, when
it has come to a boil, it should be re-
moved to such a distance from the
blazing Goals as to keep the water SIM
mering at the boiling point until the
process of cooking is completed. This
is the simplest and cheapest of all
methods of cooking meats. There
should be Just enough water to keep
the joint covered. As soon as the scum
of grease, blood, and impurities rises
to the surface, it should be removed
with a skinner. Then add a little
cold water, which will cause the rest Of
the scum to rise. When this is re-
moved, nothing more need be done
except to allow the whole to simmer
at the boiling point until ready for
serving. If you intend the water IN
which the meat is cooked for soups or
g~rayies, put in the joint before the
water boils. If, on the contrary, you
wish to confine all the juices Of the
meat, do not put the joint into the
water until it is at the boiling point.
The length of time required to boil a
joint depends on i~tssize. Twenty min
utes to the pound, counting the time
from the moment the water begins to
boil, is a good allowance; but if the
meat is very fresh killed. or tough and
old, it will require a longer time. In
cold weather, twenty minutes more
should be allowed, A small quantity
of salt should be put into the water
first.
HOW TO HAVE WHITE n oft HANDS.
In the first place, perfect attention
to cleanliness must be remembered
when any employment compels a per-
son to make S of the fingers; In the
next, the soaps used must be such as
are mild and emollient. The kind OF
soap is a great consideration, and any
trouble in procuring good soap is well
repaid, for the lady-like appearance
produced by soft white hands is unde-
niable, and by using good soap over
chaps and chilblains may be In a meas
ure, if not entirely, prevented. Soaps
containing an improper proportion of
soda or acids has the same effect. Sand
soap or pumice-stone- Will re-
move roughness, and is especially
useful to ladies who DO much needle.
work, as they-but especially the
pumiee-stOne-will remove the rough
ness on the forefnger of the left hand,
caused by the needle; but in using
either sand or pumice-stone, care must
be taken that the nails are not scratch
ed. Warm water cleans the hands
more readily than cold, but theyshould
be afterwards rinsed in cold water,
otherwise they soil soOner again, and
too frequent washing discolors the
skin instead of improving it. When
washed, the hands should be carefully
dried with a rather coarse towel. Erie
ton produces circulation and improve
ment IN appearance; but to preserve
this, cold winds and rain must be
guarded against by warm gloves and
muff. Stains on the fingers from
ink are removed by the application
of spirits of hartshsrn. While wash.
ing the hands, drop the hartshorr on the
fingers, rub and wash them until the
stain is removed, which will be very
quickly, especially if Immediately APP
piled. Stains from fruit, especially
walnuts, may be removed by rubbing
the fingers Immediately with salt and
then washing. If the hands become
warm while working, wash them IL
rarm water, and puff them with violet
powder; and if the hands are habituallJ
moist the same plan may be adopted
as cold water tends to increase the
moisture. After washing the hands
and well drying them, the almond tab
let may be rubbed over them lightly
and the application will be found t.
nroduc n very agreeable sensation OF