Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-03-07
DOMESTIC ECONOMY.


Helpful Hints for the Housewife.
TO WASH BLACK CALICO.
After washing In warm suds, rinse IN
cool water, with a handful of salt
thrown in the rinse, or, perhaps, in the
starch water-haye not tried the latter.
A little bran water in the first suds
viii make it wash easier. On no ac-
count soak the goods, as that fades
badly.
TO REMOVE MILDEw SPOTS.
r. j., Cisne, Ill. asks how to remove
rnildew from clothing. Wet the spots
with solution of chloride of soda, or
with chloride of lime, and they will
disappear. SEARCHED linen will require
an application each day for two or
three days, rinsing out and bleaching
in the sunshine after each application.
PORK PANCAKES.
Make light batter with milk, -four
and eggs; add a little yeast, and give it
time to rise. If the pork is salt, fresh
en- it by sleeping, cut It as thin as pos
sible, and fry it until done enough.
Then dip it in the batter and fry it
again, pouring over it a spoonful of
batter. When fried on one side, turn
it as you would apancake. Cold boiled
or roast pork, sliced thin, will not re-
quire any previous frying, but may be
fried at once with due allowance of
batter.
FRIAR's oMELET.
Boil eight or nine large apples to a
pulp, stir In two ounces Of butter, and
add pounded sugar to taste. When
cold, add an egg well beaten up. Then
butter the bottom of a deep baking
dish, and the sides also. Tricky strew
crumbs of bread, so as to stick all over
the bottom and sides. Put In the mix
ture, and strew bread crumbs plenti-
fully over the top. Put it into mod
crate oven, and when baked turn it out,
and put powdered sugar over.
CURE FOR sTINGS.
For curing the stings of bees, hor-
nets and spiders, common fine salt, and
bicarbonate of soda, in equal parts, is
the best remedy. Rub the powder well
into the bite, and repeat the applca-
ton, if the pain does not cease. If the
soda is not at hand, soft-soap, made of
wood ashes, will often cure the pain.
Saleratus, moistened to a paste and
rubbed into the sting, is also good
remedy. The poison of these insects Is
of an acid nature, and an alkali ap-
piled directly to it, before the blood
has absorbed much of it, is very efica-
cious.
HOW TO COOK BEEFsTEAK.
Perhaps, says the Germantown IeIe-
graph, the very worst thing to do with
beef is to fry it. Not that beef cannot
be fried so that it will be palatable and
wholesome, but it seldom if ever is.
The following mode, recently offered, is
the best we have seen. and if carefully
followed, such fried steak may be d.
gestible: Cut thin across the grain;
pound well; heat a skillet with sufi-
Gent butter, lard or what is better,
melted tallow; fry uncovered asquickly
as possible without burning, turning
several times with a knife; when of a
light brown, place on a dish previously
warmed; spread little butterover, and
send to table Immediately.
TALLow AS A CURE FOR GAPEs.
A correspondent of the London
Field says; One day l noticed a flock
of eleven pure bred Creveceur chickens
very bad with what is generally called
"gapes." remarked to the man who
had them in charge that he would not
have many chickens out of that lot.
"Ohl never mind, said he, Il have got
a cure for them from a neighbor wo-
man, which is a common half penny
tallow candle melted and mixed into
about a quart of oat meal stir-about."
The remedy was resorted to and the
Creveeeurs have every one recovered
and grown into finely developed chick.
ems. l have since tired this cure, with
invariable success, with Brahmas,
Dorkings, etc.
70 MAKE RUSTs.
To every pound of -four allow two
ounces of butter, quarter of a pint of
milk, two ounces of loaf sugar, three
eggs, one tablespoonful of yeast. Put
the milk and butter into a saucepan,
and keep shaking it around until the
latter is melted. Put the flour into
basin with the sugar, mix these well
together, and beat the eggs. Stir them
with the yeast to the milk and butter,
and with this liquid work the -four into
a smooth dough. Cover a cloth over
the basin, and leave the dough to rise
by the side of the fire; then knead it,
and divide it into twelve pieces; place
them in a brisk oven, and bake for
about twenty minutes. Take the rusks
out, break them in half, and then set
them in the oven to get crisp on the
other side. When cold, they should be
put into the canisters to keep themd dry;
and, if intended for the cheese course,
the sifted sugar should be omitted.