The home journal. (Winchester, Tenn.) 1858-188?, 1875-01-28
THE HOUSEHOLD.

IOTAI IibDh''s 10.
,ound NJ currants, ditto suet, ditto
iour, ditto boiled potatoes, mashed
ditto raw grated carrots, n table.
snoonful and q half OF molnsses, md o
lille allspice and salt. Bake o short
crust one hour ; q little sugar with the
molasses is an improvement.
CUsrARD.-Sweeten one pint OF miiK
with a little pounded sugar, bollit with
a piece of cinnamon, and the thin rind
Of a lemon, strain, and when a little
cooled mix gradually the well'beaten
yeIks of four eggs, stir it over a slow
ire until il chickens, keep stirring
every now and then till cold.
SATURDAY EVENING Biscuits. One
pound OF fine eugar, half a pound OF
almonds and n few bitter ores pounded
fine, quarter Of a pound OF flour, Six
eggs, yelks and whites beaten sepa'
rately, the grated rind Of two lemons,
some iineIy.eliced citron peel {: mix well
together, and bake in small tin shapes.
CHEAP VINEdAR.-Take a quantity OF
common Irish potatoes, wash them
until they are thoroughly clean, place
them in q large vessel and boil them
until done. Drain off carefully the
water they were cooked in, straining ii
il necessary, in order to remove every
particle Of the potato. Then put this
potato water in a jug or keg, which sei
near the stove or in some place where
it will DO kept warm, add n pound
of sugar to about two and one-half gal
Ions OF water, some hop yeast, or
little whisky. Let it stand three OF
four weeks, and you will have excellent
vinegar, at o cost OF six or seven cents
per gallon.
TOMATO SoUP.-Take eight middlipg.
sized tomatoes, cut them in two, and
removing the pips and watery substance,
put them in q saucepan with a bundle
OF sweet herbs, a Glove of garlic, an
onion stuck with three or four cloves,
some allspice, and whole pepper and
salt to taste. Place the saucepan on a
gentle fire, stirring the contents occa-
sionally. When tho tomatoes are thor
oughly dsne, turn them out on q hair
sieve, remove the onion, the garlic and
the bundle OF sweet herbs; emove also
the moisture that will drip from the
tomatoes; then work them through the
sieve until nothing remains on the top
but the skins. Have a quart of plain
stock boiling hot, stir the tomato.pulp
into it, and removing the saucepan from
the fire, stir in the yelks of two eggs
beaten mp with q little cold water and
strained. Serve over small dice of
bread fried in butter.
The HEAD OF THE HoUsEHoLD.-Wo.
men sometimes do not value tier hus-
bands as they ought. They not unfre-
quently learn the value of o good hus'
band for the first time by the loss of
him. Yet the husband is the very roof.
tree of the house, tho corner. stone OF
the edifce, the keystone of the arch
called home. He is the bread winner
Of the family, its defense and its glory
the beginning and ending of the
golden chain OF life which surrounds it
its consider, its lawgiver and its king.
And yet we see how frail is that life on
which so much depends. When he is
taken away who shall fill his place?
When he is i'll, what gloomy clouds
hover over the house! When he is
dead, what darkness, what weeping,
what agony Then poverty, like the
murderous assassin, breaks in at the
windows; starvation, like a famishing
wolf, howls at the door. Widowhood
is too often Al associate of sackcloth
and ashes. Orphanhood, too, means
desolatioD ard woe.
How TO MAKE CHICKEN SAhAD.-Take
eight large pullets, or two turkeys, and
boil till we'll done pick out all the
bones, skin and fat cut up the bal,
ance into small pieces and set it aside.
Boil one dozen eggs hard, let them cool,
then separate the whites and yelks,
Mash the yelks very fine, and chopping
the whites very fine, set them also aside.
Get a very large flat dish, put in the
middle Of it the yelks Ct the eggs, and
four large tablespoonfuls of mixed mus
tard. Have by you n pint Of strong
vinegar, from your spiced pickle.pot'is
best, } and q large bottle CT pure olive
oil. Pour o little oil in the mustard
and with a silver fork rub it in till
smooth then a little vinegar, in which
has been melted two good tablespoon
fuls Of salt /; then oil, ETC., alternat
ing oil with vinegar, and each time rub
bling it till we'll mixed. When yor
have mixed the whole bottle Of oil aut
pint of vinegar, and it is smooth lik'
butter, then id a heapiug teaspoonfu
of Cayenne pepper, II ounce of blacl
pepper and three of celery seed
rubbed fine in a mortar. Have read,
as much celery as you have fowl, Gu
up in pieces o~ne-quarter of nm inch il
length; mix carefully together an,
pour the dressing over all. Serve il
glass or china bowls. The above quan
tity is enough to provide for a party o
eighty or one hundred persons.