The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1875-01-07
HOUSEHOLD HINTS.

SHOULD seldom De q mistake IN regard
70 it yet the truth Is, it Is so rare tC
find them welI-cOoked that few people
know when they are properly treated,
and when not. Generally speaking
thls wholesome vegetable is presented
IN washed-out state so that It is quite
seldom We discover its real flavor,
Many viii, perhaps, say that the real
full flavor of the turnip IS too strong,
and this may be an argument In favor
of reduction of the havor IN the pro-
cess of cooking. But 1t should be
known that the saccharine and gummy
constituents that are removed and there
fore lost, In the customary modes OF
cooking, are the most nutritive portions,
and communicate to the dish when it is
cooked, on what may be called =" con-
servativo" principles, a far finer flavor
than the majority Of people have any
idea of. 1 will ask the reader to cook
two turnips, in two different ways. The
first is to be peeled and sliced, and left
to soak IN cold water for an hour OF
more. The slices are to be boiled until
quite tender, and then are to be drained
and nicely mashed with butter. This
Is the most common method of cooking,
and it has the demerit of washing out
the gum, and the sugar, and the other
finer constituents of the root, and, con-
sequently, the flavor is very much re-
dEced. The other root is to be washed
quite clean, but it is not to be peeled.
or cut, or soaked. Boil it whole-in
its jacket" Il viii take twice as long
to cook as the one that was cut. When,
by trying it with a fork, you find it
quite tender, take it up, peel it, press
it moderately, and mash it with butter.
You viii be surprised at the difference.
Instead of being, as, perhaps, you will
expect, I" strong g rank or 50 bitter, -
it viii be delicionsly full favored, and
will contain all the nourishment that
was in it before 1t was cooked.
SUGAR MAccARooNs -Blanch and skin
half a pound of sweet almons, dry them
in a cool oven with the door left open,
and then put them into a mortar with q
pound and half of lump sugar, pound
we'll together, and pass the whole
through a wire seive; put it again ito
mortar with the whites of two eggs, mix
well with the pestle, then add the white
Of another egg, proceeding thus until
you have used the whites of eight eggs,
and made scottish paste then lay out
the maccaroons at equal distances
apart upon wafer paper In pieces near
IL the size of walnuts, place some strips
of almonds upon the the top of each,
sift sugar over, and bake in a slow oven
to yellowiEh- brown color. They are
done when set quite firm through.
CLOSING CRACKS IN STovEs.-It nav
be convenient to know ready method
of closing up cracks, which are not IN
common IN cast-iron stoves, and we are
assured the following receipt is a good
reliable one : Good wood ashes are TO be
sifted through fine seive, to which is
to be added the same quantity of clay
finely pulverized, together with little
salt. The mixture is to be moistened
with water enough to make paste, and
the crack filed with it. The cement
does not peel off or break away, and
assumes an extreme degree of hardness
after being heated. The stove must be
cool when an application is made. The
same substance may be used in setting
the plates of q stove, or in fitting stove
pipes, serving TO render ali the Joints
perfectly tight.
A NICE Dissolve one
teaspOOAful soda in a pint of sweet
milk; take nearly enough flour for g
thin dough thoroughly mix it Will
two spOOnfuls cream-of-tartar, and theI
rub in One-half tea-cup sugar, nearly 6
cup of butter aud a little salt. Mix the
whole adding flour enough 10 make it as
thick as tea biscuit. Bake, split in two
and butter the pieces. Have a good
lot of berries or stewed apples, pre-
viOusly we'll sugared, and put them be
tween the slices, piling them on plate
ike Jelly cake. Eat either warm OF
cold, and you will find it a valued &C
QUESTION to your tea table, more espec-
tally If eggs are scarce.
MINCED VEAL WITH PoAoHED EeGs -
Take some remnants of roast or praised
veal, trim off all brown pats and mincC
very finely. Fry chopped shallot IL
plenty OF butter when it is a light
straw color add large pinch of floul
and a little stock then the minced
meat, with chopped parsley, pepper
salt, and nutmeg to taste mix well
add more stock, if necessary, and let the
mince gradually get hot by the side Of
the fire. When quite hot, stir into it
off the fire, the yolk of an egg and the
Juice of a lemon strained and beaten az
together. Serve with sippets of bread
fried In butter round it, and three OF
four poached eggs on top.
AFTERNOON TEA CAKEs.-Dry before
the fire n quart OF fine flour, and rut
into it a quarter of a pound of butter
then, beating up a couple of eggs with
two tablespOOnfuls of yeast, pour the
whole into the center of the flour, and
keep mixing it well with a pint of warm
new milk. Beat it up with the hand
until it comes off without sticking, and
set it, covered with a cloth, to rise
before the fire. After it has remained
about half an hour, make il up in round
cakes about an inch thick put them
in tin plate, set them before the fire
| to rise q little for ten minutes, and hav.
| ing baked them III a slow oven, butter
them, and eat them hot.
SCRAP PUDDNa.-Put the scraps Of
bread, crust and crumb, into a bowl,
with sufficient milk to cover them well.
| Cover with a saucepan lid or 8 plate,
and put it into the oven to soak for hall
an hour. Take it ont and mash the
/ bread with a fork until it is g pulp
/ then add handful of raisins and as
many currents, teaspoOnful of brown
sugar half cup of milk, some can
| died lemon eel, and one egg. Stir IL
up well, grease a pudding-dish, and
pour the pudding in. Crate over lit
| tie nutmege put it into moderate
oven, and let it bake for an hour and g
half.
OYSTER PR.-Fifty oysters, two eggs
two teaspoonfuls of -four, quarter of {
cup butter, a little vinegar, chopped
parsley, pepper, salt, and nutmeg. Beat
the eggs until they are light; drain the
| oysters from their liquor, put them in 1
steW-pan, and let them simmer for five
minutes. Melt the butter, and stir the
-four into it perfectly smooth. To the
| butter add the beaten eggs, parsley
nutmeg, pepper, salt, and vinegar. NH
we'll, and to this add the oysters. Lei
them simmer together for ten minutes
then put into the paste. Place In the
oven Immediately and bake.
| To CLEAN CLOTH GARMENTS. Wet
| sponge in warm water and squeeze i
ont till nearly dry then sponge ont
! place after the other until all the gar
ment mas been cleansed. All the dus
and soil viii be absorbed by the sponge
| But if the garment Is very much soiled
| wash the sponge IN clean water severa
times, squeezing it as dry as possible b,
wrapping it IN a piece Of black alpaca
! UIF,Sg = so