The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1875-08-21
HOUSEHOLD HINTS,

| OF nv0 eggs TO u SblH iTobu, dud TO Uni
one ounce of quicksilver; apply with
feather in every crevice.
To REMOVE IRON MoLD.-Dr. Thomp
son recommends that the part stained
should be remoistened with ink, ant
this is removed by the use of muriati,
acid, diluted with five or six times it,
weight OF water, when it will be fount
| 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 hall teaspoonful of alum
dissolved in half teacupful of boiling
water, two teaspoonfuls of soda, two Of
shortening. Mix soft bake quickly.
This amount makes quite quantity.
To remove rust from steel, immense
the article to be cleaned (for q few
minutes, until all dirt and rust is taken
off, in strong solution of cyanide Of
potassium, say about half an ounce, in
wine glassful of water; take out and
clean with toothbrush, with 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
crushed for two or three days, then
pressing ont 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 sirup 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 ExTINGUIsH KEROSENE FLAMES. -
One of the most ready means is to
throw 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 substitute, ard which. it is
said, promptly extinguishes the flames.
It rapidly absorbs the fluid, deadens
the flame. and can be readily gathered
up and thrown out of doors when the
fire is out.
A COOP 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 a moderately stiff
batter; bake in loaf if you want q
plain cake, or in layers if you want a
Ielly-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 person whose supply of butter,
sugar and eggs is limited.
PIE-CRUsT.-The most healthy pic
crust is n ade of thin, sweet cream and
-four, with little salt. Don't knead
thin. Bake in quick oven. Another
way is. Stir in the center little ealt
and half a teaspoonful of soda well
pulverized. Now put in the hole a
cup of soft (not liquid lard, or lard
and butter mixed; stir it thoroughly
with the flour next add two scant cups
of good sour 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 freshening mackerel or other salt fish,
and never dream that there is a 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, as it 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
L IKE House, Saratoga Springs, every
summer: Peel good sized potatoes,
and slice them as evenly as possible
drop them into ice-water. Have a
kettle of lard IS for fried cakes, and
very hot. Put few at time into
towel, shake them about to dry them,
and then drop into the hot lard. Stir
them occasionally, and when of light
If properly done they will not be at all
greasy, but crisp without and mealy
within.
Potato SALAD.-A most delicious dish
may be made in the following manner
Cut eight or ten good sized cold boiled
potatoes in very thin slices, chop half
small onion and a good-sized apple very
fine !; pick the leaves from large hand
full of green parsley, rinse aud chop
them. Spread a layer of the potato in
a choppipg tray, sprinkle literally with
salt, then half the parsley, apple and
onion. Pour over the whole cup of
the best sweet oil or melted butter, and
two-thirds of cup of vinegar. Mix
the whole carefully go as not to break
the POTATOES put in deep dish and
garnish with parsley. Suitable for lunch
or tea. So, says the "Home Interests"
editor of the Tribune, and no one better
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. 1t 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 a steaming mess of
this humble but wholesome article.
The advantages of oatmeal as an article
of food are getting to be tolersbly well
and all persons who have
its regular use will agree
that its nutricious and health-g giving
properties have not been overrated.
analysis shows that oatmeal is
richer than wheat in starch and the nj
trogenons compounds, the first being
fat-forming, and the latter fesh-forming
As compared with barley
aud corn, oatmeal is found to still be
richer in these clements.