The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-08-20
HOUSEHOLD HINTS.


To REMOVE IRON Mold. DR.. Thomp-
son recommends that the part stained
should be remoistened with ink, and
this is removed by the use of muriatic
acid, diluted with five or six times it's
weight of water, when it will be found
that the old and new stains will be re-
moved simultaneously.
GINGER sNAPs.-One teacupful of mo-
lasses, one of sugar, one tablespoonful
of ginger, one-half teaspoonful of alum
dissolved in half teacupful of boiling
water, two teaspoonfuls of soda, two of
cinnamon, one and a half cupfuls of
shortening. Mix soft bake quickly.
This amount makes quite quantity.
To remove rust from steel, immerse
the article to be cleaned (for few
minutes, until all dirt and rust is taken
of, in strong solution of cyanide of
potassium, say about half an ounce, in
a wine glassful of water; take out and
clean with toothbrush, with a paste
composed of cyanide of potassium,
CASTLE soap, whitening and water.
RASPBERRY Strip. An improved
method of preparing raspberry strip
consists in allowing the fruit to remain
pressing out the juice and placing it in
glass jars, the necks of which are closed
by dipping in water. The Juice ferments
rapidly, after which the strip becomes
clear, and may be readily bottled and
kept for use.
PRESERVED CHERRIES, - To twelve
pounds of good cherries, stoned, add
six pounds of nice brown sugar cook
slowly for two hours. These are very
good for common use, but will not keep
so long as where one pound of sugar is
allowed for one pound of fruit An
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 EXTINGUTsH 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
-four as 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 out.
A GOOD CAKE WHEN EGGS ARE SCARCE.
One pint of cream, one 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,
-four enough to form moderately stiff
batter bake in loaf II YOU want
0loJ in ;
lelIy-cake or cocOanut- cake make
sitter, and put in two cups of fresh,
best currants, and you have a nice plain
fruit-cake. The cake recipe should be
named " hard times cake" as it is valu-
able to a person whose supply of butter,
sugar and eggs is limited.
PIE-CRUsT. most healthy pie
crust is Il ade of thin, sweet cream and
-four, with q little salt Don't knead
thin. Bake in quick oven. Another
way is. Stir in the center little salt
and half a teaspoonful of soda we'll
pulverized. Now put in the hole
cup of soft (not liquid lard, or lard
and butter mixed stir it thoroughly
with the -four next add two scant cups
of good sour milk or buttermiIk. 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 fresheniug mackerel or other salt fish,
and never dream that there is right
and wrong way TO do it. Any person
who has seen the process of evaporating
going on at the salt works knows that
the salt falls to the bottom. Just so it
is in the pan where your mackerel or
whitefish lies soaking and, IS il lies
with the skin down, the salt will fall to
to the skin and there remain, when if
placed with the flesh side down the salt
falls to the bottom of the pan and the
flesh comes out freshened, as it should
be. In the other case it is nearly as
salt as when put in.
SARATOGA FRIED POTATOES The fol
lowing is said to be all there is of the
cooks secret for producing those world
renowned potatoes served at the Moons
Like House, Saratoga Springs, every
summer: Peel good, sized potatoes,
and slice them as evenly as possible !;
drop them into water. Have a
kettle of lard as for fried cakes, and
very hot. Put few at time into a
towel, shake them about to dry them,
and then drop into the hot lard. Stir
them occasionally, and when of light
brown take them ont with q skinner.
If properly done they will not be at all
greasy, but crisp without and mealy
within.
Potato SAIAD.-A most delicious dish
may be made in the following manner
Gut eight or ten good. sized cold boiled
potatoes in very thin slices, chop half 8
small onion and a good-sized apple very
fine pick the leaves from large hand
full of green parsley, rinse aud chop
them, Spread layer of the potato in
a choppiDg tray, sprinkle literally with
salt, then half the parsley, apple and
onion. Pour over the whole O cup Of
the best sweet oil or melted butter, aud
two thirds Of a cup of vinegar. Mix
the whole carefully so as not to break
the POTATOES put in deep dish and
garnish with parsley. Suitable for lunch
or tea. So, saws the "Home Interests"
editor of the Tribune, and no one better
knows what is good and wholesome.
OATMEAL AS FooD-A powerful COM
petition for the patronage of the dys-
peptic is oatmeal. This, however, is
popular with classes not likely to be
afflicted with Indigestion. It is, and has
been for years, used extensively by the
Scotch and Irish. Laborers drink it
freely with water in the summer. But of
late years the use of this food has
greatly increased among families rea-
sonably wealthy, and many breakfast
table of this class of people would be
incomplete without steaming mess of
this humble but wholesome article.
The advantages of oatmeal as an article
of food are getting to be tolerably well
understood, and all persons who have
commenced its regular use will agree
that its nutritious and health-giving
properties have not been ogerrabed.
Chemical analysis shows that oatmeal is
richer than wheat in starch and the nj
trogenous compounds, the first being
fat-forming, and the latter flesh forming
constituents. AS compared with barley
and corn, oatmeal is found to still be
richer IN these elements.
Changes in the Farth'S SUrfacp