The interior journal. [volume] (Stanford, Ky.) 1872-1881, 1874-09-04


ISpI,AS CAxE.-One and halfcups
Of -four, the same Of meal and milk. ore.
half cup Of sugar, butter the size Of an
egg, mel,oi, one egg, n tcaspoonful Of
soda, and two teaspoonsful Of cream Of
tartar.
FuRSrrrRs POLISH Make mixture
Of three parts linsecd oil and one part
spirits Of turpcntine. II not only covers
the disfgurcd surface, but restores wood
to It's original color, aud leaves lustrc
upon the surface. Put on with woollcn
cloth, and rub with woollcn.
INDIAN PrpDISG.-Two cups Of In.
dian meal, one cup Of -four, one Of sugar.
moistcn with little milk. Boil three
quarts Of sweet milk (skim milk is pref.
erablc), pour slowly to the meal, and
stir till quite thick; then add one cup Of
molasscs and a little salt Rake two
hours in an esrthcn dish.
WHIPPED CREAM.LCream should be-
whipped in very cool place the after.
noon before wanted; flavor delicately
with lemon OF vanilla, aud beat in lit
tie ofthc finest-sifted white sugar. When
il will stand up when heapcd up with a
spoon put ON fanny that is only uScd
for sweet things; place that ON dish in
cool larder to drain till wanted.
FIG PuppING. Take quarter of q
pound Of figs, pound them in mortar.
and mix in gradually half pound Of
bread crumbs and four ounces Of beef
tallow, minced very small four ounces
of pounded loaf sugar, and mix the whole
together with two eggs beaten up and a
good teacupful of new milk. When all
these ingredients are well mixed, ill a
mould and boil for four hours.
KIDNEY ToAsT.-Chop very fine -ome
Kidneys and little Of the surrounding
fat; season with salt, pepper, a little cay
enne pepper, and grated lemon peel
warm this mixture with little butter.
then place on thin slices Of toast, first
beating up and adding one egg to the
kidneys, place the toast in dish with a
little butter; brown them in an oven,
and serve very hot. This is very Ape.
tizing little dish.
To BRoL TouAroEs.-Broiled toma.
toes make delicious dish; select those
that are not over ripe and cut them in
half crosswi~c; dip the cut side into
beaten egg, and then into wheat -four.
and place them upon gridiron Whose
bars have been previously CREASED; a.
they become well burned, turn them
over and cook the skin side until thor.
oughly done. Put butter, salt and pep
per upon the egg side, and serve upon a
platter.
To PURiFY WATER.-It is not grner-
ally known that powdered alum possesses
the property Of purifying water. A
tablespoonful Of pulyerized alum sprin-
Killed. into a hogshead Of water 1.-THE water
stirred at the time) will, after the lapse
Of few hours, by prccipitating to the
bottom the impure particles, - purify il
that IT will he found to possess nearly
all the freshness and clearness of the fin
est spring water. A pailful, containing
four gallons, may be purified by a single
teaspoonful.
GRAPE WINE.-Take from onc-half to
one peck of grapes. Put them in boil
er or kettle, and add water, ~ that it
will nearly cover the grapes, and bring to
boiling heat; put into the press while
hot. Should get seven gallons of juice
from one bushel of grapes if you do not,
add water enough TO make it that guam
tity; add three or three and halfpounds
ofsugar toevery gallon of liquid; put into
a keg, leaving out the bung, and le, it
ierment for about two months; fill it up
occasionally with the same, saving some
for the purpose; let it remain in the kcg
until April; then draw off and put in a
clean keg, or bottle it.