Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1875-01-22
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FARM AND FIRESIDE.

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| FARM AND FIRESIDE.
How TO MAKE CHICKEN SALAD.-Take
eight large pullets, or two turkeys, and
boil till well done; pick out all the bones,
skin and fat; cut up the balance into small
pieces, and set it aside. Boil one dozen
eggs hard, let them cool, then separate the
whites and yolks. Mash the yolks very
fine, and chopping the whites very fine, set
them also aside. Get a very large fiat
dish, put in the middle of it the yolks of
the eggs and four large tablespoonfuls of
mixed mustard. Have by you one pint of
strong vinegar (from your spiced pickle
pot is the best) and large bottle of pure
olive oil. Pour little oil in the mustard, +
and with a silver fork run it till smooth;
then little vinegar, in which has been
melted two good tablespoonful of salt;
then oil, &c., alternating oil with vinegar,
and each time rubbing it in till well mixed.
When you have mixed the whole bottle of !
oil and pint of vinegar, and it is smooth,
like butter, then add heaping teaspoonful
OF Cayenne pepper, one ounce of black
pepper, and three ounces of celery seed,
rubbed fine in mortar. Have ready as
much celery as you have fowl, cut up in
pieces one-quarter of an inch in length;
mix carefully together, and pour the dress
ing over all. Serve in glass OF china bowls.
The above quantity is enough to provide
for party of eighty OF one hundred
persons.
WINTER APPLEs.-In putting away
winter apples, give them the coolest part
of the cellar. Every cellar ought to have
a partition in it, cutting off a space large
enough to store apples, and then keep the
room at a much lower temperature than
that for other vegetables. Instead of stuff
ing straw in the cellar windows or bank
ing them up with dirt, put in an extra sash
outside the one that is in, giving four to
six inches space between them. If the OUT
er sash is fitted close with weather strips.
there is no danger of freezing, and your
cellar is light enough to go into without a
candle or lantern. A cellar perfectly dark
is a nuisance.
CLEANSING BOTTLES, ETC.-Bottles that
have had medicine in them may be clean
sed by putting ashes in each, immersing
them in cold water, and then heating the
water gradually tillit boils. After boiling
an hour, let them remain in the water till
it is cold. Wash them in soapsuds. and
rinse them till clear in fair water. Pie
plates that have been long used for baking
are apt to lmpart an unpleasant taste on
account OF the rancidity of the butter and
lard lmblbed. Put them in brass kettle.
with ashes and cold water, and boil them
an hour.
BEEF-TEA.-Take one pound of iuicy.
lean beef-say a piece from the shoulder or
round-and mince it. Put it, with it's
juice, into an earthern vessel containing a
pint OF tepid water, and let the whole stand
Tor one hour. Then slowly heat it to the
boiling point, and let it boil for three min
utes, Strain the liquid through a colan-
der, and stir in little salt. If preferred.
little pepper OF allspice may be added.
Mutton-tea may be prepared in the same
way. 1t makes an agreeable change when
the patient has become tired of beef-tea.
10 MAKE HAIR CURL.-The method
by professional workers in hair
IS as follows: Wet the hair to be curled.
wrap 1t smoothly around a cylindrical
stick OF tube of proper size, tie it in place.
hen pour it in water and boil it two or
'hree hours, remove it from the boiler.
wrap 1t carefully in a newspaper and bake
t III modern oven for an hour. Thus
reated, it will stay in curl permanently.
YOU CAN SAVE FEED and trouble by
settlng rid OF your poorest stock now.
This is particularly true of sheep. Get rid
II the miserable scrawny ones that YOU
Know Will not winter over, or if thew do
VIII be worth nothing when spring opens.
setter knock them in the head and sell the
'elts than to feed them all the winter for
lothing. 1t pays to keep good stock, but
,oor stock never.
BALTIMORE CORN BREAD.-One ouart
IT milk, one pint of Indian meal. three
'ggs, one-quarter pound of butter. Boil
he milk, and with it scald the Indian
neal; stir in gradually the meal and butter:
when cold add the eggs. Bake in SQUARE
ins, land half an inch thick of butter when
'ut in pans, An excellent recipe.
"A GOOD LUBRICATOR for wooden axles
made OF six parts of clean tallow and two
PARTS of fine smooth plumbago. Another
S made of five parts Of tallow, FIVE parts Of
oapstone, one part plumbago, and nine
PARTS rosin oil; the tallow and the oil are
heated and mixed, after which the soap-
'tone and plumbago are added.
POTATO SALAD.-Cut dozen cold boiled
potatoes in thin slices and mix them thor.
,ughly with little onion chopped very
inc, a teaspoonful of salad oil or melted
'utter, chopped apple, bit of parsley
ind half a gill of vinegar. This makes
lice relish for tea or lunch.
CHOCOLATE FOR THE SIcK.-When an
invalid uses chocolate, it should be made
N the ordinary way and then suffered to
stand until cold. The oily parts collected
On the surface should be taken off. Then
DOLL the liquid again, and add sugar and
milk, as usual.
COOKING EGGs.-The fresher eggs are,