The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1875-08-28
HOUSEHOLD HINTS.

have been thoroughly cleaneu Will un'
| Stacked lime will preventthem from rust.
! The coil of piano wires thus sprInkled
will keep from rust many years.
| If the chimney glass of a lamp be cut
with diamond on the convex side it will
never crack, as the lncision affords room
for expansion produced by the heat, and
| the glass, after it is cool, returns to its
original shape, with only scratch visible
where the cut is made.
| STRING BEANS WrTH Corn CREAM
! When the beans are done, have ready
some tender and sweet green corn,
| grated and scraped from the cob, and
| add the cream to the beans in the pro-
| portion of one gill to one quart of the
cooked beans. Barely bring to the boil
ing point, and then serve at once.
SHOULD the top of your lamp become
loose, take it off and wash it with soap
wash the glass also; then put the plaster
around the glass put the brass top on
again, let it stand until hardened, and it
is ready for use again. A lamp never
should be filed quite full, as the kero-
sene softens the plaster.
PIE PLATES that have been used much
for baking are apt to impart an unpleas-
ant taste to the pies, which is owing to
|
| into them and becoming rancid. 1t may
be removed by putting them in brass
| kettle, with ashes and cold water, and
| boiling them in it an hour.
CLEANSING PICTURE FRAMES. BLACK
| walnut frames will become dull and
| rusty looking. They may be renewed
by first busting thoroughly with stiff
brush to remove dust and then apply
brush in the absence of brush, q
piece of new bleached muslin will an
| swer the purpose.
AFTER the supply of family soap has
been made in the spring the grease that
accumulates and is laid aside during
the summer often gets "maggoty." To
Have kettle full of I've and throw all
bacon rinds, ETC., into this kettle and
when fall comes you will be surprised
at the nice lot of soap you have. And
even if rat falls in he will be changed
into soap just the same.
A CUP OF TEA.-Scald the vessel out
just before using, put into the vessel
the required quantity of tea, pour just
enough water on it to saturate the leaf,
let it stand about five minutes, then
pour the necessary quantity of water
into the vessel boiling hot, and il it is a
China tea let it stand five minutes, but
if Japan tea it requires about eight
minutes. By following the above direc-
tions you will always have a good cup
of tea.
SLICED TOMATO PIcKLEs.-To one
gallon of sliced tomatoes that are just
turning white, and have been scalded in
salt and water sufficient to make them a
little tender, mix a tablespoonful of
ground pepper, one of mace, of cloves,
one of ground mustard, one of CHINA
mon, four of white mustard seed, two
of celery seed, or celery salt, one pod of
green peppers, four onions chopped
fine and half pint grated horseradish.
Mix all together, and put layer of
each alternate, and one pound of sugar
and cover with vinegar.
lasses (not sirup), one cupful of sugar,
one tablespoonful of ginger, and one
tablespoonful of soda put your sugar
in psn, and put in just little water,
then set upon a stove and dissolve
then pour in your molasses, ginger, and
soda, and let them boil several minutes,
stirring all the time to prevent scorching;
remove from the fire, and add one and
a half cupfuls of melted lard !; when
cool enough to bear your hands in, pour
into your flour, and knead in enough SO
they will roll nicely without sticking;
cut same as other cookies, and bake in
a tolerable quick oven. Thess will
keep for long time-unless you have
fifteen-year-old boy about the house, in
which case they will not keep long.
How TO Cook POTATOES. -Potatoes
are standard article of food on most
tables, but they are often 80 badly
cooked that they are neither palatable
nor wholesome. As a breakfast dish
they are excellent. We like them pre-
pared thus Select the smaller ones
leaving the larger ones for dinner
scrape off the skins of new potatoes,
put them into cold water for ten min
utes, have water boiling and cook them
twenty minutes pour off the water and
a cup of milk or cream, and thicken
with a little flour and butter rubbed
together. Butter never floats on the
surface when mixed with -four thus, nor
1t is just as well, however, to leave out
the butter, mixing the flour with little
cream.-Proirie Farmer.
CURRANT JELLY. To be perfectly
successful, currant jelly should be made
within the first week of the ripening of
the fruit. The fruit should be plucked
upon the stems, and, after looking over
to see that it is clean from leaves and
sticks, it should be packed in an earthen
jar, covered tightly, and either set in
the oven or it should stand in boiler
of hot water for at least half an hour /;
you can judge by the state of the fruit
whether it is fit to mash and strain.
When it is somewhat shriveled and the
berries fall easily from the stem it is
ready for this operation. When this
occurs, mash and strain put the juice
over the fire in new tin vessel, and let
it come to a boil. Skim it we'll, then
the liquid and add pound of
white sugar to a pint of juice heat it
for ten minutes and pour into
glasses. 1t will be clear, light and
hard if these directions are implicitly
followed,