Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-01-17
BREAKFAST BISCUITS.

bows.
BREAKFAST BISCUITS.
Take a piece of risen bread dough,
work into it one beaten egg and tea
spoonful of butter or lard; when it is
thoroughly amalgamated, flour your
hands and make it into balls the size
of an egg; rub tin over with milk,
and set them in a quick oven for twenty
minutes, and serve them hot for break
fast. When eaten, break them open;
TO cut would make them heavy.
BREAKFAST PUFFs.
Take two eggs well beaten, and stir
into pint of milk little salt, piece
of butter, and a pint and half of -four
Beat the eggs and stir the milk. Add
the salt, melt the butter, and stir in.
Then pour all into the -four, so as not
to have it lumpy. Stir up thoroughly,
and grease the cups into which the bat
ter is poured, filling them two-thirds
full. Eat with sauce.
HONEY SOAP.
Cut thin two pounds yellow soap into
a double saucepan, stirring it until it
is melted, which it viii be ina few min
utes if the water is kept boiling around
1t; then add a quarter of a pound of
pound of olive oil, quarter of pound
of honey, five cents worth of oil Of
cinnamon; boil all together ten min
utes, pour 1t out and stand it by until
the next day; it is then fit for use
Made by these directions it is very
superior soap.
RABBIT PIE.
Cut the rabbit in pieces and put it in
a stew pan with a bit of fresh butter,
the Juice of a lemon or the same guam
tity of vinegar, pepper, salt and little
pounded mace When the rabbit Is
about half done take 1t from the sauce
pan, and when cold put it upon raised
crust with light force-meat at the bot
tom, the rabbit on it and more force
meat on top. Cover it with crust and
put it in a moderate oven. Bake slow
ly till done.
RAISED DOUGHNUTS.
Take a quart of sponge for bread
after it is light, pint of warm water,
two eggs, teacup of sugar, q pinch of
salt, teaspoon of ground cinnamon,
three tablespoons of lard or fried pork
gravy; mix this well, and mold in -four
the same as bread. Let the dough
stand until light, then cut in any shape
and fry in hot lard. They are lighter
if cut in strips and then twisted than
if cut with cake-cutter. The quanti-
ty of sponge used need not be measur-
ed. A little practice enables one TO
tell the quantity sufficiently near. Lard
is better to shorten them with than
butter. They can be made without su-
gar occasionally, and it makes an agree
able change These make prime break
fast cakes with coffee.
CLEANING KID GLOVES AND SHOES.
Take little sweet milk and piece
of white or brown soap. Fold clean
towel three or four times, spread it
over your dress, and spread out the
glove smoothly upon it. Take large
piece of white flannel, dip it into the
milk, then rub it upon the soap, and
rub the glove towards the fingers,
holding the wrist Of it by the left hand
Continue this process until the glove,
II WnlJe, lOOhS u Il uluSJ lt1lON, DuJ
if Colored, looks dark and entirely
spoiled. Now let it dry, and then put it
on your hand, and it will be soft,
smooth, glossy and clean. Take care
however to omit no part of the glove IN
rubbing it, and see that all the soiled
parts are thoroughly cleaned. This
process applies only to white and col
ored kid gloves. For black gloves that
are soiled, turned white and otherwise
injured, take a spoonful Of salad oil
drop few drops Of ink into it, and rub
it all over the gloves with the tip of q
feather; then let them dry in the sun
White kid boots and slippers can alsC
be cleaned by the first process to loob
.'qs good as new" and black kid boot;
and slippers can be restored to then
pristine gloss by the latter method,
White kid gloves can be dyed yellow
or brown by sleeping saffron leaves il
boiling water for eight hours, and ther
wetting the gloves with a sponge dip
ped into the decoction. The color car
be graduated by the strength Of tn,
dye. A handful of saffron leaves steep
Cd ~ :. piat of wafer Blll color half ;
dozen pairs of gloves.