The home journal. (Winchester, Tenn.) 1858-188?, 1874-12-31
HOUSEHOLD HINTS.

turnip is 30 simple n matter that there
should seldom be n mistake in regarc
to it yet the truth is, it is so rare tt
find them well cooked that few people
know when they are properly treated
and wnen not. Generally speaking
this wholesome vegetable is presented
in a washed-out state so that it is quite
seldom we discover its real flavor.
Many will, perhaps, say that the real
full flavor Of the turnip is too strong,
and this may be an argument in favor
of a reduction of the fl avor in the pro-
cess of cooking. But it should be
known that the saccharine and gummy
constituents that are removed and there
fore lost, in the customary modes OF
cooking, are the most nutritiye portions,
and communicate to the dish when it is
cooked, on what may be called ICON
sentative" principles, a far finer flavor
than tho majority Of people have any
idea Of. ! will ask the reader to cook
two turnips, in two different ways. The
first is to be peeled and sliced, and left
to soak in cold water for an hour or
more. The slices are to be boiled until
quite tender, and then are to be drained
nd nicely nashed with butter. This
, most common method of cooking,
lrsd it has ,Ie demcrit of washing out
}vne gum, and the sugar, and the other
finer constituents Of the root, and, con-
sequently, the flavor is very much re.
dGCcd. The other root is to be washed
quite clean, but it is not to be peeled,
or cut, or soaked. Boil it whole-in
its <" jacket" lG will take twice as long
to cook as the one that was cut. When,
by trying it with a fork, you find it
quito tender, take it up, peel it, press
it moderately, and mash it with butter.
You will be surprised at the difference.
Instead of being, az, perhaps, you will
expect, " strong" frank" or "bitter, ="
it will b. deliciously ull.fiavored, and
will contain all the nourishmont that
was in it before 1t was cooked.
SUGAR MACCAROoys, --Bl tnch and skin
half Il pound of sweet almons, dry thom
in q cool oven with the door LETT open,
and then put them into u mortar with a
pound and Il half Of lump sugar, pound
well together, and pass the whole
through a wire seive; put it again ito
mortar with tue whites Of two eggs, mix
well with the pestle, then add the white
of another egg, proceeding thus until
you have used the whites of eight eggs,
and made a scottish paste then lay out
the maccarOOns at equal distances
apart upon wafer paper in pieces near
ly tie size Of %walnuts, place some strips
Of almonds upon the the top Of each,
silt sugar over, and bake in a slow oven
to a yellowish brown color. They are
done when set quite firm through.
CLOSING CRACKS IN STovEs.-It may
be convenient to know q ready method
Of closing up cracks, which are not an
common in Cast-iron stoves, and we are
assured the following receipt is a good
reliable one Good wood ashes are to be
silted through Il fine seive, to which is
TO be added the same quantity OF clay
finely ~pulverized, together with q little
salt. The mixture is to be mOistened
with water enough to make a paste, and
the crack filed with it.. The cement
doea not peel off or break away, and
assumes an extreme degree Of hardness
after being heated. The stove must be
cool when an application is made. The
same substance may be used in setting
the plates Of Il stove, or in fitting stove
pipes, serving to render all the joints
perfectly tight.
A NICE Observation-Disclosures one
~teaspoonful soda in Il pint of sweet
milk take nearly enough flour for a
thin dough; thoroughly mix it with
two spOOnfuls cream f.tartar, and then
rub in one-half tea-cGp sugar, nearly a
cup of butter aud a little salt. Mix the
adding -four enough to make it as
thick as tea biscuit. Bake, split in two,
md butter the pieces. Have q good
of berries or stewed apples, pre-
we'll sugar6d, and put thom be-
tween the slices, piling them on a plate
like jelly cake. Eat either warm or
and you will find it Il valued &C,
QUESTION to your tea table, moro espec-
tally ii eggs are scarce.
MINCED VEAL WITH PoACHED EGGs.-
Take some remnants of roast or praised
veal, trim off all brown pats and minco
very finely. Fry n chopped shallot in
Of butter when it is q light
color add a large pinch of flour
md a little stock then the minced
meat, with chopped parsley, pepper,
salt, and nutmeg to taste mix well
ldd more stock, if necessary, and let the
gradually get hot by the side of
he fire. When quito hot, stir into it,
'l the fire, the yOlk Of an egg and the
uiCe of a lemon strained and beaten up
Serve with sippets Of bread
rlcd in butter round it, and th5a4 or /
our poached eggs on top.
AfrERSooS TEA CAKEs,-Dry before
ac5s a quart of fine flour, and rub
.uto it q quarter of a pound Of butter
then, beating up a couple of eggs with
two tablespooufuls of yeast, pour the
whole into the center Of the flour, and
keep mixing it well with a pint of warm
new milk. Beat it up with the hand
until it comes off without sticking, and
Atb u, COFtTbu "ltu u tiOblly W IlSt
before the fire. After it has remained
about half an hour, make it up in round
abou an inch thick put them
in a tin plate, sot them before the fire
to rise little for ten minutes, and hay
ing baked them in n slow oven, butter
them, and eat them hot.
SCRAP PUDDING.-Put the scraps OF
bread, crust and crumb, into q bowl,
with sufficient milk to cover them well.
Cover with a saucepan liu or a plate,
and PIT it into the over to soak for half
an hour. Take it ont aud mash the
bread with a fork until it il a pulp
then add n handful of ~raisins and ms
currants, n teaspoonful of brown
sugar half a cup of milk, some can
died lemon eel, and one egg. Stir it
mp we'll, grease a pudding-dish, aud
pour the pudding in. Crate over a lit
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