The Louisiana cotton-boll. [volume] (Vermilionville [i.e. Lafayette], Attakapas, La.) 1872-1883, 1875-08-18
HOUSEHOLD HINTS.

One ounce on qulckSllVer; apply WITH
leather in every erevice.
TO REMo8HJRoN Mo1D.-Dr. Thomp
son Tecomnends hat the part STAINED
should be remoistened with ink, ant
this is removed by the use Of muriatic
acid, diluted with five or six times it,
weight of water, when it will be founC
that the old and new stains will be re
moved simultaneously.
GINGER SNAPS. One ~teacupful Of mo
l~asses, Il of sugar, one tablespoonful.
of ginger, one-halt toaspoonful of alum
dissolved in half a teacupful Of boiling
water, two ~teaspoonfuls of soda, two Of
cinnamon, II and a half cupfuls oil
shortening. Mix soft !; bake quickly.
This amount makes quite a quantity.
To remove rust from steel, immerse
the article to be cleaned (for a few
minutes, until all dirt and rust is taken
off in a strong solution of cyanide Of
potassium, say about half an ounce, in
q wine glassful of water; take ont and
clean with a toothbrush, with a paste
ltcomposed of cyanide Of potassium,
CASTLE soap, whitening and water.
RASPBERRY STRUT. An improved
method of preparing raspberry strip
consists in allowing the frnit to remain
crushed for two or three days; then
pressing out the Juice and placing it in
glass jars, tie necks OF which are closed
by dipping in water The juice ferments
rapidly, after which the sirup becomes
clear, and may be readily bottled and
kept for use. Fl &Jt .g.. re 81.
PRESERVED CHERRIES. To twelve
pounds of good cherries, stoned. add
six pounds of nice brown sugar !; cook
slowly for two hours. These IRE very
good for cOmEOn use, but will not keep
so long as where one pound of sugar is
allowed for one pound of fruit. Au-
other way One peck of cherries, one
quart of best vinegar, four pounds of
sugar. Heat the vinegar and sugar
together, strain, then cook the fruit in
it till done. Leave the cherries whole.
To E~XTINGUIsH KEROSENE FLAMES
One of the most ready means is to
throw a cloth of some kind over the
hands, and thus stife them ; but as the
cloth is not always convenient to the
kitchen, where such accidents are most
likely to occur, some one recommends
flour as q substitute, ard which, it is
said, promptly extinguishes the flames.
1t rapidly absorbs the fluid, deadens
the flame, and can be readily gathered
up and thrown out of doors when the
fire is ont. "
AGOOD CAKE WHEN EGGS ARE SCARCE.
One pint of cream, n pint of sugar,
yelks of three eggs, soda, if cream is
sour, and soda and cream of tartar if
the cream is sweet flavor to taste.
flour enough to form o moderately stiff
batter ; bake in a loaf if you want q
plain cake, or in layers if you want a
jelly-cake or ~cocoanut- cake make
sitter, and put in two cups Of fresh,
best currants, and you have q nice plain
fruit-cake. The cake recipe should be
named "hard times CAKE" al it is valu-
able to a person whose supply of butter,
sugar and eggs is limited.
PIE-CRUsT.-The most healthy pic
crust is ade of thin, sweet cream and
-four, with q little salt. Don't kuead
thin. Bake in a quick oven. Another
way IS. Stir in the center a little salt
and half a teaspoonful of soda we'll
pulverized. Now put in the hole q
OF soft (nOt liquid lard, or lard
and butter mixed !; stir it thoroughly
with the flour next add two scant cups
good sou milk or buttermilk. Stir
all quickly with the flour, in such a
way that you nedd hardly touch it with
your hands till you can roll it out.
Bake quick. This will mako three or
four pies.
How SALT FISH SHOULD BE FRESH
ENED.-Many persons are in the habit
Of treshening mackerel or other salt fish.
and never dream that there is a right
a wrong way to do it. ANY person
who has seen the process of %evaporating
going on at the salt works knows that
salt falls to the bottom. Just so it
s IN the pan where your mackereI or
VhItcish lies soaking !; and, as it, lies
With the skin down, the salt will fall to
- h skin and there remain, when if
placed with the flesh side down the salt
alls to the bottom of the pan and the
iesh comes out ~freshened, as it should
'e. In the other case it is nearly as
alt as when put in.
SARATOGA FRIED POTATOES The fol-
owing is said to be all there is of the
ook's secret for producing those world I
crowned potatoes served at the Moons {
IKE House, Saratoga Springs, every {
ummer: Peel good-sized potatoes. :
nd slice them as evenly as possible ; {
rop them into ice-Water, Have n f
ettle Of lard As for fried cakes, and E
cay lot. Put a few at q time into q {
'wel, shake them about to dry them. I
nd then drop into the hot lard. Stir Y
occasionally, and when of a light Y
rown take them out with a SKINNER. I
properly done they will not be at all
reassy, but crisp without and mealy v
thin. Z
POTATO SAIAD. -Amost delicious dish Il
ay be made in the following manner g
ut eight or ten good sized cold boiled g
in very thin slices, chop half a &
nall onion and a good-sized apple very s.
; pick the leaves from q large hand, Il
l of green parsley, rinse aud chop "
EN-. Spread a layer.of the potato in 9;
ohoppipg tray, sprinkle literally with n
1t, then half the parsley, apple and p
non. Pour over the whole O cup of L
@ best sweet oil or melted butter. and tf
'o-fhlrds of q cup of vinegar. Mix >,
o whole carefully 60 as not to break Of
o Potatoes !; put in q deep dish and
.rnish with parsley. Suitable for lunch W
tea. So soys the "Home Interests" NJ
itor of the Tribune, and no one better le
what is good and wholesome. Il
OATMEAL AS FooD.-A powerful COM w
for the patronage of the dys. D
ptic is oatmeal. This, however. is :;
,pular with classes not likely to be ~ "
ijoted with Indigestion. 1t is, and has :,
en- for years, used extensively by the y;
Ditch and Irish, Laborers drink It a.
'ely with water in the summer. But of -,
10 years the use Of this food has =.
increased among families rea. 90
nably wealthy, and many a breakfast CO.
Die OF this class of people would be a.
complete without a steaming mess Of hi
is humble but wholesome article, 81
70 advantages of oatmeal ag an article 81
food are getting To ha EoIerob1v ,ro1I AZ