The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1875-07-16
DOMESTIC ECONOMY.

TO stop new boots Squeaklng, drive q
peg in the middle OF the sole.
A GLUE which will resist the action OF
water is made by boiling ! pound OF glue
in quarts of SKINNED milk.
CARE OF kNIvES.-DO not permit case
knife blades or forks to standin hot wafer.
1t expands the steel and cracks the
handles. Ivory handles should never be
placed in water.
IRISH MOS has been suggested aS a sub
stitute for tlaX-seed meal in pOultices. It
is said to make a'superiOr pOultice, as it
keeps moist about Is hours, and neither
fermentS easily nOr soils the bed clothes or
linen Of the patient.
STRTNG-BEAN SUCCOTASH.-When the
beans are nearly done, aid an equal guam
THY of tender. sliced green corn, stew
gently for Is or 20 minutes, mix thor
Oughly and serve warm. 1t can also be
made by grating and scraping off the corn
and adding ! pint with the milk to l quart
of string beans. Cook gently ! minutes
and serve warm.
LEMON JUICE IN DIPHTHERIA.-In The
clinical lecture by VI. Bucquoy, lately de-
livered. he expressed his preference" for
lemon juice as a local application in diph-
iberia, to acids, chlOrate of potash, nitrate
of silver. pcrchloride of iron. alum and
lime water. He Uses it by dipping a little
cotton wool, twisted around a wire, in the
juice. and pressing it against the diseased
Surfaoa 4 or = timpS 1aiIV-
PEAS PIE RUsT.-Stew split peas as for
dinner. Strain through a cOlander or
coarse sieve. Then add equal parts good
wheat meal and fire corn meal sufficient
to make Il soft dough. knead we'll for Is
minutes, adding mixed meal enough TO
make a moderately stiff dough. then roll
out and use as any other pie-crust. AS it
cooks very quickly, it is not best to put in
for a filling any fruit that requires long
cooking.
CRUST o. WHEAT BREAD.-l really can
see no necessity OF doing any thing to
make the crust Of wheat bread soft. |
have made and baked it for over twenty
years and never had any hard crust. | let
nv bread rise almost as much aS it will
before putting it into the oven, which |
have Just as hot as it can be and not burn.
When | think it is done | take it out, turn
it out of the pans and put it on the bot
tom of them. placing them in any con
venient spot until it is cool. never think
any thing about the crust, and DO not
know the cause of it. Can any one inform
.,LD WI, -, l-.pl - ,Anl I pAl' fF ~,
in clean cloths kept for that express pur-
pose, and put away in stone pots. 1t is
Just as soft when the last slice is eaten a
week after being baked, as it was when
new.-Ecchange.
HINTS ABOUT BAKING.-FOr biscuits the
oven should be equally hot when they are
put in, but begin to cool a little before
they are taken u this makes them very
light, but one has to watch to keep them
from being scOrched s minutcs are enough
to bake them; if baked with such a fire as
that required for bread, they are heavy.
For gems made of Graham flour and Wa
ter or for corn bread, the oven should be
very hot; but the fire should have been
built some time before they were put III,
and begin to 60 down by the time they
are light: for if the oven remains us hot
as Was necessary TO make them rise. they
will burn before they are thoroughly
cooked through. Bread requires 4 much
slower fire, but it should be even and
steady from first TO last.
BAKED BEANs.-Use the Pea-bcan or the
White-marrOW for this dish. Boil gent
IL with 4 little water until they begin
TO break. Then dip them into a Dripping
pan, a tin. or a happy, and fill them near
Iy full of tluid. Ii seasoning is necessary.
add a little salt and sprinkle over the top
"A little brown sugar, say | gill to | quart
of the dry beans. Bake in a hot oven |
hour or more. 1t will require about J
hour longer to cock in this way than by
boiling alone, and they are very little bet
ter. Without seasoning they are seldom
baked. If they can be put upon the table
in the dish in which they are baked. it
makes n handsome appearance to pare
some potatoes, cut them in two, set them
on the beans, and bake all together and
serve without disturbing. a fav0rite
method in New England is to bake them
with "A little mOlasSeS instead of pork, ,
spo0ntuls to l quart of boiled beans.
Baked beans serve nicely with boiled cab
bage and plain stewed tomatoes.
"
THROUGH ALL H AGES of study and in
vesti@atiOn which have marked the path
of scientific discovery, one especially al