The home journal. (Winchester, Tenn.) 1858-188?, 1874-09-17
HOUSEHOLD HINTS AND RECIPES.

HOUSEHOLD HINTS AND RECIPES
A Coop SALAD.-A correspondent o
the Gardeners Chronicle says Her,
is a salad that will delight those wh'
eat cucumber with bread and cheese
Take a tomato, not over-ripe, and cut i
into slices, as you would a cucumber
take n small onion, and cut it up as flint
as you can, sprinkle it over the tomato
slices, add salt, pepper and vinegar, a
discretion, and you will have a salat
which, as a relish, puts the cucumber t
shame.
BAKED AppLE DUMpLINGs.--Roll on
some dough thicker than pie.crust, ant
inclOse Il handful OF sliced ripe apples
well covered with sugar and butter
Bring tho edges together as in any Other
dumplings. When as many are made az
are desired, place them side by side IL
n pudding pan, spread butter and sugar
over them, and pour boiling water &C
about half cover the dumplings. Put
them in the stove and cook moderately
fast until they are nicely Drowned. The
butter, sugar and water mako n nice
sauce, which can bo enriched with more
butter, and favored with nutmeg il
desired.
CREAM CHEESE. To make this take
one quart Of fresh cream, not scalded.
If not desired very rich, add one pint
of new milk, warm il by letting 1t stand
in hot water until it il about the heat OF
milk from the COW. Add n tablespoon
FIJI of rcnnet, let it stand until It is
thick, then break it slightly with II
spoon, and place it in a frame eight
inches square and four inches deep, III
which previously Place a fine canvas
cloth. Press it slightly with a weight
on a loose board, to slip inside the
frame. Let it stand twelve hours, then
pnt n finer cloth in tho frame. A little
powdered salt should be put over tho
cloth I; leave ii without the weight-it
will be fit for Use in n day OF two.
BATH CHEESE. To Il gallon of new
milk add two quarts Of cold spring
water, and two tablespoonfuls OF rennet.
This milk and water should be made
about IA warm as new milk from the
COW. When it is turned thick, take 1t
gently ont of the vessel with the skim.
ming dish, and lay it in n small vat OF
suitable size for the cheese to be about
three inches thick. Acanvas cloth must
be placed in the vat apply dry cloths
every twelve hours for two days, when
it should be turned out IN n plate with
another oyer it. The cheese should be
turned occasionally and it will be fit Tor
use in about ten days. All these pro-
ducts OF the dairy are particularly CRATE
full food during The hot days Of summer.
WAsnIHG LIGur CoLuEED C%ALtCoUs, -
Fake II tabIcsr oonful of alum, md dis
aoIyc it in enough lukowarm wntcr to
rlneo n print dress. DIP tho sollcd
dress into it, taking caro- to wet thor
oughIy every part Of it, and then wiring
it out. Have warm soap suds NIL ready
Obut only pleasantly warm to the hand
hot wat,r always fades calicoes) and
wash ont tho dress quickly f.; then rinse
it in cold water. Have the starch ready
but not too hot, only warm-rinsc the
dress in it, wiring it ont, and hang it out
to dry, but not in the sun. Always
place your limo whore the wind will
strike 1T rather than the nm. When
dry enough 10 iron, bring III and iron
directly. Prints should never be sprin-
killed., but if allowed to become rough
dry, they should be ironed under n
damp cloth. 1t is better to wash them
some day by themselves, when washing
and ironing can be done at once.
DEyoNsuRE CREAM. Tho "clottcd
cream" Of Devonshire is another famous
English dclicacy, the manufacture of
winch is described by the same author
ity thus "Set up the milk in tin or
copper vessels, and if possible on the
stove on which il is to bo heated. 1t
should stand twelve hours and bo very
equity placed on the stove if needful TO
be moved it should there he made
rrpdually made scaldiuG hot, 80 thut
the cream iuat rises in hlistcrs; on no
account whatever allow it TO boil. 1t
should bO allowed TO cool very gently,
and tho cream remains twelve hours
lougcr on the milk, when tho whole
should hc Skinned and lifted off. 70
mako butter from ibis 3caldcd cream a.
IN Davonshire. it saould he gently beat
On by the hand or q large wooden spoon
for n few minutes and it will become
butter. Two II three days cream may
be kept to be made up into butter if