The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1875-07-17
HOUSEHOLD HINTS.

| lug studll Sueel irIlcIeS, S.lCfl JtWtlTN,
buckles, etc.
DoUGHNUrs. One pint milk, one cup
shortening, two of sugar, one of yeast,
three eggs, two spoonfuls cinnamon.
When risen fry in hot lard.
| SoAPsToNE hearths are first washed III
pure water, and then rubbed with pow
dered marble or soapstone, put on with
n piece of the same stone.
| GINGER. one spoonful of GIN
ger, one of lard. one even of saleratus,
half pint of moiasses. half a teacup ol
water, knead soft, roll thin, and bake in
quick oven.
! SODA CAKE-One half cup of butter,
one and half cups of sugar, two cups
of flour, one half cup of milk, three
eggs, one half teaspoonful of soda, one
teaspoonful cream tartar.
BLACK SLK-When the gloss is
caused by constant wear, moisten the
silk with sponge, lay damp cloth
over it, and pass hot iron quickly over
| the cloth Sc yeral times till it is quite
dry.
Pork CAKE.-One pound of pork
chopped very fine, two cups of sugar,
one pound OF raisins chopped not very
/ hhSs JIG wv VI SioNOb, out
nutmeg, one teaspoonful OF soda. Ii 1t
is iced it will keep some time.
| Corn CAKEs-Three cups of butter
milk, three of corn meal, one of wheat
-four, one tablespoonful salt, two of
sugar, one level of soda; dissolve the
last three ingredients in water, stir all
together ; if the meal swells too much
to spread nicely, add more water.
| GRAHAM MUFFINs. pints of
flour, half teacup of sugar, the same
of shol tening, teaspoonful of salera-
tus, two teaspoonfuls cream tartar,
salt to taste rub all together with the
hands; moisten with cold water bake
| in muffin-rings half an hour in hot
oven.
| IRISH PoTAToEs.-Take as many pota-
| toes as you want for your family and
cook them with the skin on. When
tender take the skin Off Mash them in
crock, add pepper, salt, some butter
and sweet cream enough to make thin
batter. Put the batter in pan end set
it in the stove to bake.
REMOVE PAINT FROM CLoTHING.-
Equal parts of turpentine and spirits of
ammonia will take out the paint spots
from any kind of clothing, no matter
how old ar d dry and hard it may be.
Saturate the spot with the liquid, per
haps two or three times, till the paint
is soft, then wash out all with soap
suds.
JELLY Roll CAKE.-Four eggs, one
cup of sugar, one cup OF flour, one
fourth of teaspoonful of salt beat the
eggs and sugar together until very light,
then add the flour; beat five minutes
then bake in a bread. pan in hot oven :;
when done, spread the jelly and roll
while warm it must not be cut until
cold.
LIGHT BISCUIT quart of -four
and heaping teaspoonful of soda. put
in the flour, pulverize your soda, and
stir it in flour, add the salt, then the
lard, q lump of lard larger than hen
egg, work it we'll in the flour, then your
buttermilk. The quantity of soda de-
ponds on the sourness of the buttermilk;
pour the buttermilk in, and stir your
flour like batter till it is too thick to
stir. Rcll very soft; do not work them
more than you can help, it soddens
them. Do not cook them too fast ;
set them on the stove-hearth and let
them rise little, CT put them in the
stove before it gets hot enough to cook
them.
FRUIT CAKE.-Two cups white sugar,
two thirds of cup OF butter, three
eggs beat separate three cups flour,
before sitted, three teaspoonfuls baking
powder, one cup sweet milk; flavor
with lemon. Take one-haf of the above
mixture, and to that add one table
spoonful molasses, one cup raisins, one
half cup currants. five cents worth cit
ron chopped fine one tablespoonful of
flour stirred over the fruit to keep it
from sinking to the bottom one tea
spoonful of cinnamon, or cloves and
nutmeg. Make tive layers of each, and
when cool take the white of one egg and
two tablespoonfuls white sugar and
spread between the layers, like Jelly.
VEGETABLES COOKED WITH SALT
Vegetables which are cooked in clear
water are quite different in taste and
smell, and particularly in their degree
of tenderness from what they are when
cooked ia water and salt. This may be
especially remarked in the case of
onions, which, when cooked in pure
distilled water, are comparatively taste
less and odorless, but which when
cooked in sailed water, possess quite
different, somewhat sugary flavor, and
decided onion smell. The reason of
the difference is that salt diminishes
the solvent qualities of water SO that
more of the soluble substances of vege-
tables are retained through cooking
them in salt water. Vegetables are
also rendered more tender by the salt,
and their proper taste is often i'm
proved. Water containing 1.423 of its
weight in salt is much better adapted
for boiling vegetables than clear water.
FooD FOR LEAN WoMEN.-1f any one
wishes to grow feshy, pint of milk
taken before retiring at night will cover
the scrawniest bones. Although nova
days we see a great many feshy females,
yet there are many lean and lank ones
who sigh for the fashionable measures of
plumpness, and who would be vastly
improved in health and appearance
could their figures be rounded with
good, solid flesh. Nothing is more
coveted by thin women than a full fig
ure, and nothing else will SO rouse the
ire and provoke the scandal of one of the
clipper-builds" as the consciousness
of piumpness in rival. La cases of
fever and summer complaint milk is
now given with excellent results. The
idea that milk is feverish has exploded,
and it is now the physicians great reli-
ance in bringing through typhoid pa.
tients, or those in too low state to be
nourished by solid food. It is a great
mistake to scrimp the milk-pitcher.
Take more milk and buy less meat.
Look to your milkmen, have large
sized, we'll filled milk-pitchers on the
table each meal, and you will also have
sound flesh and light doctors bills.
Exercise for Breeding Ewes.
An Ohio fiock-master of much expe-
rience, writing on this subject, says :