The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-01-29
HOUSEHOLD HINTS.


A SMALL piece of borax allowed to
dissolve in the mouth is said to be an
excellent remedy for sudden hoarse-
ness or loss of the voice.
To CLEAN iewelry, rub brush-a
toothbrush is best-frst on piece of
common chalk, then on the iewelry,
dampening the latter by breathing
upon it.
WHEN powder gets into the flesh, by
explosion or otherwise, it can be re-
moved by mixture of sweet oil and
cider vinegar, in equal quantities, ap-
piled to the surface.
CHILDREN's PLUM PUDDING. Six
ounces of finely-grated bread, six
ounces of currants, six ounces of sugar,
six eggs. six apples, some lemon-peel
and nutmeg let it boil three hours.
Sauce.
ARRowRooT CREAM.-Take one pint
and half of thin cream, two dozen
bitter almonds, two rinds of lemon ;
sweetened to your taste add two large
spoonfuls of arrowroot; let it boil two
minutes put it in a mold dipped in
cold water. It can be served with COM
pote of any fruit.
AUNTIE's PUDDING a pound
of best beef suet, half a pound of
grated bread-crumbs, half pound of
beaten white sugar, three eggs, well
beaten and strained; the grated rind
and juice of a large lemon; stick a
mold with raisins, pour in the mixture.
Boil two hours.
COFFEE CRRAM.-DissoIve two ounces
of isinglass in just enough water to
cover it put to pint and a half of
cream a tea-cup and half of very
strong, clear coffee, with powdered
sugar let it just boil leave it standing
till nearly cold; then pour it into a
mold, and when quite set turn it out.
BAKED INDIAN PUDDING.-Four eggs,
one quart of sweet milk, five large
J6etSpOOulu1S VI AudldD mSaA huVASS
and sugar to the taste. Boil the milk
and scald the Indian meal ia it, then
let it cool before adding the eggs.
Bake three-quarters of an hour. Eat
with butter or sweet sauce.
STRAWBERRY IN CREAM.-Put some
picked strawberries or strawberry syrup
into bowl, sweetened with powdered
sugar, add strawberry jam equal in
quantity to the fruit, the juice of two
lemons, a small quantity of new milk,
and quart of cream mix, color with
little coehineal, and freeze.
LEMON PUDDMa.-Weight of two
eggs in butter, which beat to a cream,
same weight of -four, same of pounded
white sugar, the grated rind and juice
of two lemons bake half an hour in q
small fiat pie-dish, with rim of paste
round the edge; serve with sifted
sugar on the top, and serve up very hot.
TOFFY.-One pint good molasses,
one-half-pound coarse brown sugar,
not quite one quarter pound of butter,
the juice of one lemon; all boiled
together till it becomes quite firm,
which might be ascertained by drop
ping a little into a tumbler of cold
water pour into plate or on a fat
marble till cold.
HARD TINES PLUMB PUDDING
Quarter Of a pound of fnely-chopped
suet, the same of grated bread-crumbs,
currants, raisins and -four. Add two
tablespoonfuls of mOlasses and half
pint of milk; all of which must be
we'll mixed together and boiled in
mold for three and half hours. Serve
with sauce.
PLUM PUDDING.-One pound of suet,
one pound of raisins, one pound of cur-
rants, three-quarters of a pound
brown sugar, three-quarters of a pound
OF bread crumbs, three-quarters of q
pound of mixed peel, eight eggs and q
pint of milk; ginger and spice to taste.
Boil six hours.
OAT MEAL FOR THE CoMPExIoN.-
The complexion may be improved by
the use OF oatmeal, which contains
small amount of oil that is good for the
skin. The hands may be soft and white
by wearing at night large mittens of
cloth filed with bran or oatmeal and
tied closely to the wrist. A lady who
had soft, white hands confessed that she
had great deal of homework to do,
and kept them white as any idIer's by
wearing oatmeal mittens every night.
ARRowROoT SHAPE.-Mix two ounces
of arrowroot in half a pint of cold
water let it settle; pour off the water,
and flavor with peach-water, the juice
ST half a lemon, or a little almond
essence in water. Boil one quart of
milk with some sugar, a little CHINA
mon, and the rind of a lemon strain
through a fanny Oh to the arrowroot,
stirring all the time. Let it simmer a
short time, still stirring put it into
mold which has been we'll oiled, turn it
out the following day.
A GOOD set of dishes will last for
ages if properly handled. We have III
mind an excellent housekeeper, whose
bridal dishes, thirty years old, are in
an excellent condition to-day, although
they have been in use every week, more
or less, during all the time alluded to.
In common dinner service it is a great
evil to make the plates too hot, as it
invaribly cracks the glaze on the sur
face, if not the plate itself. We all
know the RESULT comes apart emo
body broke it," "it was cracked be-
FORE" or "cracked a long time ago."
The fact is that when the glaze is in
iured, every time the "things" are
washed the water gets to the interior,
swells the porous clay, and makes the
whole fabric rotten. In this condition
they will always absorb grease, and
when exposed to further heat the grease
makes the dishes brown and discolored.
If an old, ill-used dish be made very