The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1875-08-06
DOMESTIC ECONOMY.

To REMOVE FRECKLEs.-Stir a little
grated herseradish in a pint of sOu milk.
Let the mixture stand over night and
wash your face with it three times a day.
The freckles will disappear after a few
days treatment.
KEEPING HAMS THROUGH WARM WEA-
THER.-ROll bacon, hams, shoulders, or
middlings, in brown paper or paper bags,
and tie perfectly tight, and put into a bar
rel, and throw a pair of mosquito nets
over the barrel. and set in a dry place.
LETTUCE DREssING.-BOil 2 eggs hard.
Mash the yelks with a very little cold wa
ter; put l t%easpOonfal of sugar, l light
teaspOOnful of mustard, and not quite a
full one of salt. Mix all these things we'll
with the yelks. Add slowly 3 tablespoon
fulS of best olive-Oil, until perfectly
smooth, and only l tablespoonful of wa
ter.
PLAIN SUET PUDDING WITHOUT SODA
l pint of milk ; ID of suet, chopped fine;
3 eggs, well beaten; %teaspOOnful of salt;
add fiour gradually, until you have made
a thick batter. Tie in a cloth which has
been dipped III boiling water, and well
sprinkled with flour; let the water boil
before putting in the pudding, and boil 2
hours. To BE- eaten with canned or pre-
served fruit.
CURRANT lCE.-SqueeZe the juice from
/ 4 -, g, 4. p Ct,,l1,, ,nl and 70 81 , ~;,+1 -
ice water and 2 pounds of white sugar,
and stir it till the sugar is all dissolved.
Then beat to a frOth the whites of 3 eggs,
and after the currant juice is turned into
the freezer stir them into it with a spOOn,
put in the dasher, and freeze at once. This
makes a very delicious and attractive-lOok-
inc dessert, and is preferable to ice cream
i'll very warm weather.
FRENCH MUsTARD.-Take ! pound of
best yellow mustard, pour over it J pint
each of water and vinegar. Add a pinch
Of salt and a piece of calamus root the size
of Il pea. Put it on the fire, and while it
bOilS add a tablespoonful OF flOur. Let t
boil 90 minutes, stirring it constantly.
cio tlpIt idhlliS II pI SUI III a ltdSiOO'i-
full of sugar or honey. When cool, put it
into bottles, and cork tightly.
DOMESTIC ICE-BOx.-PrOcure two dry
gOods-bOXes Tor make them one about S
inches smaller than the other. Procure
some thoroughly dry and clean sawdust,
pack the space between the boxes there
with as solid as possible, making a cover
land packing it alsO) to shut tightly; pat
a small pipe from the bottom of the inner
box TO the outside of the outer one. to
draw oft the water as the ice meltS. On
the inside box nail cleatS on which to
place racks made of lath. The ice is placed
at the bottom, and whatever you wish to
! keep coOl-SucL as butter, fresh mea-.
cream, etc.-placed.. upon the racks.
Such a box is also excellent 70 keep ar
ticlcs Of toOd in when there is 10 ice III it.
PUDDING y JELLY BAGs.-GoOd pub
ding and Jelly bags ar a great con-
venience, ard ought to be made before
there is pi 1sSing need Of them. TAX Il
piece of stout new muslin ] yarJ square,
fold SO as to make a ~three-cOrnered piece.
sew up from where two of the corners
meet to one of the points. and fell. cut off
the other points, D that the top of the bag
will be round, tasten securely 70 opposite
sides of the top IA strip of muslin J yard
Tonga pudding boiled in this bag will
turn ont in Il very good shape. \ bag
made in the same way is excel ent for
straining jelly. Pour the fruit, after it
has been cooked.into the bag; the muslin
strip permits it to be suspended 50 that
the juice can drip into a pan placed below
and be no trouble until it is cool enough
to squeeze with the hands. After the Su-
gar is added and boiled, strain into glasses
through a flannel bag made i'll the same
shape.
Dr2ISG fourteen years experience with adj
vn~ti~cgs and advertising agencies we have