The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-07-16
HOUSEHOLD HINTS.

| lug small steer arIlcI0Ss S-tCu us Ie"olIS
| buckles, etc.
DoUGHNUrs. pint milk, one cur
shortening, two of sugar, one of yeast
three eggs, two spoonfuls cinnamon
| When risen fry in hot lard.
SoAPsToNE hearths are first washed il
pure water, and then rubbed with pow
dered marble or soapstone, put on Will
a piece of the same stone.
GINGER,-Take one spoonful of gin
| ger, one of lard. one even of saleratus
| half a pint Of molasses, half a teacUP o.
water. knead soft, roll thin, and bake il
quick oven.
SODA CAKE.-One half cup of butter
one and half cups of sugar, two cups
of -four, one half cup of milk, three
eggs, one half teaspoonful of soda, one
teaspoonful cream tartar.
BLACK SILK.-When the gloss is
caused by constant wear, moisten the
silk with q sponge, lay damp cloth
over 1t, and pass a hot iron quickly over
the cloth Sc yeral times till 1t is quite
dry.
Pork CAKE.-One pound of pork
chopped very fine, two cups of sugar,
one cup of m0lasses, one pint OF water,
one pound of raisins chopped not very
fine, one tab espoonfHl Of cloves, one
nutmeg, one teaspoonful OF soda. If 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 MUFFNs.-Three pint3 of
flour, half teacup Of sugar, the same
of shortening, a teaspoonful of saiera-
tus, two teaspoonfuls cream tartar,
salt to taste rub all together with the
hands moisten with cold water; bake
in mufin-rings half an hour in hot
oven.
IRISH POTATOES. Stake 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
a crock, add pepper, salt, some butter
and sweet cream enough to make thin
batter. Put the batter in pan and 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 ard 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
Gags and sugar together until very light,
then add the -four; beat five minutes );
then bake in breaJ-pan in hot oven !;
when done, spread the jelly and roll
while warm it must not be cut until
cold.
LIGHT BISCUIT Take a quart of f0Rr
and heapipg teaspOOnful of soda, put
III the flour, pulveri1e your soda, and
stir il i'll flour, aid the salt, then the
lard, lump of lard larger than hen
egg, work it we'll in the -four. then your
buttermilk. The quantity of soda de-
ponds on the s0urness of the buttermilk;
pour the bUttermilk in, and stir your
flour like batter till it is too thick to
stir. Bell 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 q little, CT put them IN the
stove before 1t gets hot enough to cook
them.
FRUIT CAKE.-Two cups white sugar,
two thirds Of Q cup OF butter, three
eggs; beat separate; three cups flour,
before sisted, three teaspOonfuls baking
pOwdaT, one cup sweet milk; flavor
with lemon. Take one-half Of the above
mixture, and to that add one table
spoonful mOlasses, one cup raisins, one
half cup currauts. five cents worth cit
ron chopped fine one tablespoonful Of
-four stirred over the fruit to keep 1t
from sinking to the bottom one tea
spoonful of cinnamon, or cloves and
nutmeg. Make tw, layers Of each, and
when cool take the white of one egg and
two tablespOOnfuls white sugar and
spread between the layers, ike 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 in 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 III salted water, possess a 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
aIso rendered moro tender by the salt,
and their proper taste is often i'm
proved. Water containing l. 423 of it's
weight in salt is much better adapted
for boiling vegetables than clear water.
FooD FOR lean WoMEN.-If any one
wishes to grow fieshy, pint of milk
taken before retiring at night will cover
the scrawniest bones. Although nova
days we see q great many fieshy females,
vet there are many lean and lank ones
who sigh for the fashionable measures of
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
g clipper builds" as the consciousness
of plumpness 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
tents, or those in too low a state to be
lourished 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 filed miIk-pitchers ON the |
able each meal, and you will also have |
3Ound flesh and light doctors bills.
Exercise for Breeding Ewes.