Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1875-12-11
Household HELPS.

10 TAKE OL- MrLDEw --Rub soft
soap on the widowed part, scrape
chalk on If, and lay 10 the sun. Re.
peat the application till the stains are
removed.
a Coon WAY TO USE Day BREAD
Make batter Of wheat -four and into
this dip as many thin pieces Of dry
bread as can be fried at once, andfry
Immediately. Then butter the slices,
Place them ip layers, and serve at once.
To REMOVE DAsDRUFF:--Into a
quart Of water put an ounce Of -four of
sulphur aud shake frequently for sever
al hours; then pour off the clear hauid;
and with this saturate the head every
morning.. 10 few weeks every trace
Of dandruff will disappear and the hair
become soft and glossy.
IcED APPLES. - Pare, core and slice
apples of large tart kind. Bake them
till nearly done. Put them away to get
entirely cold, then prepare some sugar
icing, and first pour off all the juice,
lay the icing thickly Oh the top and
sides as much as you can. Return them
to the oven to just harden and set. Serve
with cream.
To IRON VELVET RIBBON --Dampen
the undersidc slightly, and draw it back
and forth over hot stove-pipe until
the velvet is quite Cry. A still better
plan--though in winter it is not always
convenient--is to lay wet piece of
cotton cloth on hot fat-iron placed
upside down, and while the steam is
rising from it draw the underside Of the
velvet lightly backward and forward
over the wet cloth.
CHICKEN PANADA. Boil chicken
till about three parts cooked. take off
the skin, cut the meat when cold and
pound it in mortar with little of the
water it was boiled in, season with salt,
nutmeg, and lemon peel to taste. Boil
this few minutes to the consistency
you like lit should be tolerably thick,
but such as you can drink) This con-
veys great nourishment in small COM
pass.
HOMEMADE CREAM CANDY. TO a
coffeecupful of white sugar add two
tablespoonfuls of water to Dissolve it,
aud boil without stirring. in bright
tin pan until it will crisp in water like
molasses candy. Just before done put
in tablespoonful Of vanilla, or lemon,
or peppermint essence, and quarter of
a tablespoonful of cream tartar. When
done pour into buttered pan, and,
when cool enough to handle, work it as
you would molasses candy until it is
perfectly white, then stretch and lay on
marble slab or moulding board with
a chopping knife cut into mouthfuls
and lay it on buttered paper or on
plate.
BOILING EGGs.-There is an objection
to the common way of boiling eggs
which people do not understand 1t is
this The white under three minutes
rapid cooking becomes tough and indi-
gestible while the yolk is left soft.
When properly cooked eggs are done
evenly through like any other food.
| This result may be attained by putting
the eggs into dish with a cover, as
tin pail, and then pouring upon them
boiling water, two quarts or more to the
| dozen eggs and cover and set them
away from the stove for fifteen minutes.
the heat of the water cooks the eggs
slowly and evenly and sufficiently and
to a jelly-like consistency, leaving the
center or yolk harder than the white,
and the egg tastes as much richer and
| nicer as fresh egg is nicer than a stale
egg, and no person will want to eat
them boiled after having tried this
| method once.