The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1874-11-05

H4A Ht ISA ptI'ItIn5 Blu butLu up, ana
boil them in three pints of strong vine
gar down to one quart Strain it. and
bottle for use. 1t will keep for years.
OYSTER SAUCE.-Take fifty oysters,
rinse, and put them in stew-pan with |
one gill of cream. As soon as they be-
come hot, stir in one ounce of butter,
mixed to a paste with a little flour.
This Is n delightful sauce to eat with
boiled turkey or fine fat young pullet',
in which case the fowls should also be
stuffed with oysters and bread-crumbs.
To Bom RICE, CAROLINA FAsHIoN.-
To one pint of rice put one quart of
water. Cover closely and boil rapidly.
When done, each grain will be distinct,
well swelled, and very white. Twenty
are sufficient for the whole
process. Rice should always be picked
over carefully, false grains removed,
and cooked in a stew-plan clean to
nicely.
OYSTER Sour, No. Take two quarts
of oysters, and drain them with a fork
from their liquor wash them in one
water to free them of grit. Take two thin
slices OF the lean of ham, and cut in
small pieces; some parsley, thyme, and
onion tied in bunch as thick as your
thumb; strain the oyster liquor put
all IN together, with pepper and salt.
When almost done, add lump of but
ter as big as an egg, rolled in flour,
with gill of good cream.
FRIED OYSTERS are delicious b in
digestible, and will therefore seldom be
brought to table by those who value the
health of their family. Select the very
largest and finest oyster for this pur-
pose. Have a ready skillet of boiling
lard. Dip your oysters, one at a time,
IN beaten yolk of egg. then in grated
bread-crumbs, lastly in sifted meal, and
then drop into the lard. Turn, and
allow them to become only slightly
Drowned. Drain upon a sieve, and send
to table hot.
OYSTER Sour, No. 2.-Take three
quarts of oysters, and strain the liouor
from them. Put the liquor on to boil
with half pint of chopped celery, one
onion, two or three blades of mace.
pepper, and salt. When it boils, add
the oysters. Just before taking it of.
the thlckening must be added, viz, one
spoonful of flour creamed into the we'll
beaten yolks of three eggs. Pour q
little OF the hot soup gradually upon
the eggs and flour, stirring all the while,
and as soon as we'll mixed, with a little
cream, pour into the soup. Then add
one quart of rich unskimmed milk; let
all come to a boil, and pour into a
tureen over some small squares of cold
bread. Serve it very hot.
To CLEAN MARBLE.-Marble of anv
kind, alabaster, any hard stone, or glass.
may be repolished by rubbing it with a
linen cloth dressed with oxide of tin
lsold under the name of putty POWDER.
For tins purpose a couple or more folds
of linen should be fastened tight over
n piece of wood, fiat or otherwise. ac-
corning to the form of the stone. To
repolish mantle-piece, it should first
be perfectly cleansed. This is hest
done by making a paste of lime. soda
and water, wetting we'll the marble, and
applying the paste. Then let it remain
for day or so, keeping it moist during
the interval. When this paste has bee6
removed, the polishing NAV begin.
Chips in the marble should be rubbed
out first with emery and water. Az
every stage of polishing, the linen and
putty powder must be kept constantly
wet. Glass, such as jewelers. show
conferences, which become scratched
may be polished in the same way.
To CLEANSE KID GLOVES. Take n
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 1t into the milk, then rub it upon
the soap, and rub the glove downward
toward the fingers, holding the wrist of
1t by the left hand. Continue this pro-
cess until the glove, If white, looks of a
dingy yellow, but If colored, look
Clark and entirely spoiled. Now let it
dry, and then put IL on your hand. and
1t 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 solled parts are thoroughly cleansed.
This process applies only to white and
colored kid gloves. For black gloves
that are soiled, turned white and other
wise injured, take n teaspoonful OF
salad OIL, drop n few drops of ink into
II, and rub 1t all over the gloves will
the tip OF a leather ; then let them dry il
the sun. White kid boots and slim
pSers can be restored to their pristin,
bAcsn ~ tAlb lhllsE u6blOu.
ScoLLoPED OYSTERS. -This name. n
first given to oysters cooked in thei
own shells or small scolloped tins. j
now applied in general to all baked oys
tiers, and is one of the most deliciou
ways IN which they can be prepare ;
Have ready your baking dish. n lar9
plate of grated or finely crumbled stall
bread, generous provision of butter
pepper, and salt. Proceed then as fol
lows Cover the bottom of the disl
with layer of fresh oysters, draipe,
from their liquor, dot thickly all owe
with small bits of butter, then cove
with bread crumbs, and sprinkle Will
pepper and salt. Continue to add tn
component parts of the dish in this orde
until 1T is full, taking care that tn
bread and butter form n top LAYER
which, when nicely Drowned in prop
erly heated oven, gives a most invitint
appearance to the whole. This dish i
frequently spoiled by too large a pro
portion of bread, as If the cooks under
stood as perfectly the relative value O
oysters and bread rs market-men d,
that OF butter and salt. Always remem
DER That neither your family nor you
guests Will relish this ruse, and try t,
. N''AN % "ALoN ITO pei ilbtIbLlOH.
PAINTING OF FLooRs.-HavinV Ia,
some experience with both oiled an,
painted floors, unhesitatingIy recon
mend the former. II some uniform
dark tint is wanted, like black-walnut
mix burnt lumber with boiled linseet
oil, and rub it in thoroughly with
WOODEN cloth. The lumber can b,
bought in boxes containing n poun,
and upward, already ground in oil
which is most convenient, as that SOLD
In dry state is npt to be coarse apt
rough. The depth of tint is varied b,
using moro or less of the color, Will,
the tone may be warmed, as desired, b,
adding burnt sienna. If an limitation
of the handsome ash and walnut floor
is preferred, rub every alternate boar,
with pure boiled oil, and use a main
brush to apply the dark staining, takinl
care not to have enough in the brush I,
spread on the part intended to be light
Leave the floor for a day or two 10 dry
though the only harm done by usinI
1t Immediately is that the oil j
liable TO be tracked over the other part
of the house. The great advantage al
OIL HNnp