Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1875-12-10

FARM AND FlRESIDE.

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| BOILING EaGs.--There is an objection
to the commln way of boiling egas which
people do not understand 1t is this: The
white under three minutes rapid cooking
becomes tough and indigestible while the
yolk is left soft. When properly cooked
eggs are done evenly through, like any
other food. This RESULT may be attained
by putting the eggs into dish with COW
er, as a tin pail. and then pouring upon
them boiling water, two quarts or more to
the dozen eggs, and cover them and get
them away from the stove for fifteen min.
utes. The heat of t1a water cooks tie
eggs slowly and evenly and sufficiently and
to jelly-like consistency. leaving the
centre or yolk harder than the white. and
the egg tastes as much richer and nicer as
a fresh egg is nicer than stale egg, and
no person will want to eat them boiled aft
ter having tried this method once.
saratoga FREE4 BqTATqys. -Fhe
real Saratoga potatoes are easily prepared
and are delicious for breakfast or lunch.
The first thing necessary for their prspara-
ton is the purchase OF small
appliance Of wood and steel, which
somewhat resembles u carpenters plane.
which neatly shayes off the raw pototoes
in slices almost as thin as paper. A hand
full of these slices is thrown into boiling
lard, and as soon as they are nicely brown
ed they are removed with u skimmer, care
being taken to drain off every particle OF
the hot fat. They should be sailed i'm
mediately. and kept in q hot dish by the
fire until the right quantity has been pre-
pared for the neal. The dish must not be
COVERED, 9s that woHld make them fat
soaked. Potatoes cooked in this way look
as dainty as they taste, and are very quick
ly made ready.
HOMEMADE CREAM CANDY.-To a
coffeecupful OF white sugar add two table
spoonsfql Of water to dissolve it, al boil
without stirring, in bright tin pan until
it will crisp in water like molasses candy.
just before it is done put in a ta.spoonful
OF vanilla, or lemon, or peppermint essence,
and quarter Of Q teaspoonful of cream
tartar. When done pour in i buttered
pan, and when cool enou,l 20 handle,
work it as you would molasses candy until
it is perfectly white, then stretch and lay
on marble slab or moulding board, with
Attempting knife cut into mouthfuls and
lay it on buttered paper ON plate, When
children want candy by all means let them
have that made at home, s..4 they " ill not
eat plaster of paris, chalk, starch, and
poisonous compounds, which derauae their
stomachs and ruin their teeth.
A PRETTY ORNAMENT.-Take goblet
with the foot and stem broken or cut off,
so that the bowl will be perfect; take
coarse red flannel, the redder the better;
stitch it neatly round the bowl, Or goblet,
SO as to cover it completely on the outside;
dip it in water so as to wet it tharoushly,
then roll it in flaxseed; the seed viii stick
in and on the flannel; he sure that the
seed is distributed evenly, then stand it on
its mouth, or large end, in saucer or
small plate; put water in the plate OF
saucer. and add to it as it absorbs. Never
let the vessel get dry, nor suffer it to chill
OF freeze. 1t will grow In any part Of the
room, and will be y deep green with red
ground.
CURE FOR LIBERATED SORE THROAT.
Dissolve small teaspoonful of chlorate
OF potash i'll tumbler of water; then oc-
casionally take teaspoonful of the solu.
ton, so 40 to gargle the threat. It is
nearly tasteless; and not at all efIsnaiye to
take land is hence well adapted for children.
Nothing is better than this for chapped
or cracked hands. Wash them In the
weak solution, and they will soon be we'll.
1t is also good for rough, pimply, or
chapped face 1t may BIZ had at any drug
gist's. Common salt has been recommend
ed for the incipient stages Of the dreaded
disease, diptheria; but we have no doubt.
this would be better,
BREAD GRIDDLE-CAKEs.- Save all your
bits and crnsts Of broken bread, whether
they are toasted or not; and, when you
have good supply, turn upon them
enough boiling water to soak them
thoroughly. Let them stand until perfect
sieve, and mix three or four tablespoonful
Of flour with them. Add enough milk to
make thin batter, and add one beaten egg
This makes delicious griddle-cakes, and
saves all the odd pieces Of bread into the
bargain.
To PATCH RUBBER BoOTs.-Rub tho
patch and boot thoroughly With sharp
sand paper. Smear both with liquid rub
Der Eve times, every time letting them
dry. Do this once more, and, before they
dry, apply the patch with pressure, il pos-
sible, and the boot is mended. If LIQUID
rubber is not obtainable, dissolve small
pieces of rubber, not vulcanized, In warm
spirits OF turpentine to the consistenee Of
molasSeS in summer.
RICE WAFFLEs.-Boil two gills Of rice
quite soft. mix with it three gills Of fou,.
a little salt, two ounces melted butter.
two eggs beaten well, and as much N will
make it thick batter, beat it till very
light, and bake it in wafie-irons,
A GOOD WAY TO UsH Dry BRnAn.-
Make batter of wheat -four and into this
dip as many thin pieces Of dry bread AZ
can he fried at once. and fry immediately
Then butter the slices, place thea, In lay-
ers, and serve at oncs
HoT SLAw.-Cut the cabbage In half.
and shave it very finely. Put it into