The Russellville Democrat., 1875-03-25
Home and Farm

Tart Crust.-Take cup of lard, ] q tablespoonful of white sugar, the white of l egg, and } table spoonfuls of water and mix quick ly.
 Powdered chalk added to com mon glue strengthens it. A glue which will resist the action of water is made by boiling one pound of glue in two quarts of skinned milk.
 Delicious Rolls.a teacup but ter, mixed well into lib flour, ] teacup yeast little salt, and enough milk to make a good dough. Letit set in a warm place for about 2 hours, to rise. Then make into rolls and bake in an oven.
 New England Pancake-Mix a pint of cream, five spoonfuls of flour, seven yelks, and four whites of eggs, and a very little salt; fry them very thin in fresh butter, and between each put sugar and cinnamon. Send up six or elght at once.
 Cold Rice Pudding.-Swell rice in milk till soft; we'll butter shape, and stick round it raisins or French plums stewed and split open. Pour in the rice, boil twen- ty minutes with buttered paper under the cloth; turn out. When cold cover with custard.
 For Luncheon.-A nice little dish may be made of d-boiled eggs in the following manner: Cut the eggs in half, beat up the velks in a mortar with little an chovy paste and butter, pepper and salt, then refill the whites of the eggs and serve with a garnIsh of watercress.
 Potato Pudding With Neat Boil the potato till fit to mash; rub through a colander, and make 1t into a thick batter with milk and } eggs. Lay some seasoned steaks in a dish, then some batter, and over the last layer pour the remainder of the batter. Bake a fine brown.
 Biscuit or Thin Bread. Mix with yeast and water Into a thin dough; let it stand a few hours till light; spread about an inch thick, or less. into pans, and bake well. To be eaten while fresh.
 Virginia Corn Bread.-Dissolve l tablespoonful butter in 3 pints boiling milk; into this scald l quart Indian meal; when cold add j pint wheat flour, little sugar, a teaspoonful salt, and , eggs well beaten; mix well together, and bake in } cakes; tins we'll greased or buttered.
 Sugar Snaps.-One cup of but ter, two cups of sugar, four cups ot flour, one egg; stir sugar and butter to cream, add the egg well beaten, and a small teacupful of water with quarter of tea cupful of soda dissolved in it; stir half spoonful of cream tartar in to the flour; roll out very thin, and bake in moderate oven.
 Preparing Small Fish.-Any kind of small fish may be prepar- ed in the following manner: Al ter being well washed and wiped, it is put in a pan with a little but ter, and sprinkled over with pep per, salt and crumbs of bread scraped from a crusty loaf, with m onion chopped small and fried in the oven twenty minutes to half an hour.
 To Clean Wine and Beer Bar -Bisulphatc of lime is now extensively used in large brew cries for slnsing casks and arrest ing fermentation. When used for sinsing casks, the sulphate of lime is formed by oxidation, and it fills the pores of the wood, ren- dering it air tight, and thus serv- ing double purpose.
 Pudding Sauce.-2 eggs, l cup sugar, ] gill of boiling milk, fla voring. Add the boiling milk. Let this simmer, but not boil. When it is thickeded a little re- move from the fire, and, when the mixture is cool, flavor it well. Beat the whites of the eggs to a