The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1875-02-04
TEE HOUSEHOLD.

PorATo PUDDING. - Quarter of a
pound of currants, ditto suet, ditto
-four, ditto boiled potatoes, mashed,
ditto raw grated carrots, one table
spoonful and a half of molasses, and a
little allspice and salt. Bake a short
crust one hour a little sugar with the
moIasses is an improvement.
CUsTARD.- SWeeten one pint of milk
with little pounded sugar, boil It with
piece of cinnamon, and the thin rind
of lemon, strain, and when q little
cooled mix gradually the well-beaten
yelks Of four eggs, stir it over slow
fire until it thickens, keep stirring
every now and then till cold.
SATURDAY EVENING BISCUITS.
pound of fine sugar, half a pound of
almonds and few bitter ores pounded
fine, quarter of a pound of -four, six
eggs, yelks and whites beaten sepa-
rately, the grated rind of two lemons,
some fnely-sliced citron peel mix well
together, and bake In small tin shapes.
CHEAP VREGAR.-Take quantity of
common Irish potatoes, wash them
until they are thoroughly clean, place
them in large vessel and boil them
until done. Drain off carefully the
water they were cooked in, straining it
If necessary, IN order to remove every
particle of the potato. Then put this
potato water in jug or key, which set
near the stove or In some place where
it will be kept warm, add one pound
of sugar to about two and one-half gal
I Ions of water, some hop yeast, or a
little whisky. Let it stand three or
four weeks, and you will have excellent
vinegar, at q cost of six or seven cents
per gallon.
TOMATO SoUP.-Take eight middling-
sized tomatoes, cut them in two, and
removing the pips and watery substance,
put them IN q saucepan with q bundle
of sweet herbs, a Glove of garlic, an
onion stuck with three or four cloves,
some allgpice, and whole pepper and
salt to taste. Place the saucepan on
gentle fire, stirring the contents occa-
sionally. When the tomatoes are thor
oughly done, turn them out on a hair
| sieve, remove the onion, the garlic and
the bundle of sweet herbs; remove also
the moisture that will drip from the
| tomatoes; then work them through the
| sieve until nothing remains on the top
| but the SKINS Have q quart of plain
stock boiling hot, stir the tomato-pulp
into it, and removing the saucepan from
the fire, stir in the yelks of two eggs
beaten up with q little cold water and
| strained Serve over small dice of
bread fried in butter.
! The HEAD OF THE HoUsEHoLD. -Wo-
men sometimes do not value their hus-
bands as they ought. They not unfre-
] quently learn the value of q good hus.
band for the first time by the loss of
him. Yet the husband is the very roof
tree of the house, the cornerstone of
the edifce, the keystone of the arch
called home. He is the breaa-winner
of the family, its defense and its glory
the beginning and ending of the
| golden chain of life which surrounds it
Its consider, its lawgiver and its king.
And yet we see how frail is that life on
which so much depends. When he is
taken away who shall fill his place?
| When he is Ill, what gloomy clouds
hover over the house When he is
| dead, what darkness, what weeping,
what agony! Then poverty, like the
murderous assassin, breaks In at the
windows; starvation, like a furnishing
wolf, bowls at the door. Widowhood
Is too often an associate of sackcloth
and ashes. Orphanhood, too, means
| desolation ard woe.
| 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 bal
ance INTO small pieces and set 1t aside.
Boil one dozen eggs hard, let them cool,
then separate the whites and yelks,
Mash the yelks very fine, and chopping
the whites very fine, set them also aside.
| Get very large fiat dish, put in the
middle OF it the yelks Ct the eggs, and
four large tablespoonfuls of mixed mus
tard. Have by you one pint of strong
vinegar, (from your spiced pickle-pot is
best,) and large bottle of pure olive
oil. Pour little oil in the mustard
and with silver fork rub it in till
smooth then a little vinegar, in which
has been melted two good tablespoon
fuls of salt then oil, etc., alternat-
| ing oil with vinegar, and each time rub
bling it till well mixed. When you
have mixed the whole bottle of oil and
pint of vinegar, and it is smooth like
butter, then id 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 pisces one quarter of an inch in
length; mix carefully together and
pour the dressing over all. Serve in
| glass or china bowls. The above guam
tity is enough to provide for a party of
eighty or one hundred persons.