The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-07-02
HOUSEHOLD HINTS.

indefinitely.
Cold STARCH should not be made too
stiff, or undissolved portions will adhere
to the garments. If of the right con-
sistency, the article will look as if wrung
out of water. Roll tightly, and let it
lie for two hours. 1t will then iron as
easily as if boiled starch had been used,
and take much less.
A COOP DENTIFRICE.-Disso two
ounces of borax in three pints of boiling
water before quite cold add one table
spoonful of tincture of myrrh and one
tablespoonful of spirits of camphor.
Bottle the mixture for use. Add one
wineglassful of the solution to half a
pint of tepid water, and use it daily. 1t
preserves and beauties the teeth, and
arrests decay.
To CLEAN KID SHOES AND GLOVES -
Dip a piece of flannel into cold milk /;
squeeze it little; then rub it on some
yellow soap and rub the kid quickly
with the flannel, and the dirt will be
removed very readily. Squeeze the
flannel again in the milk, without any
soap, and rub the kid again. Wipe dry
with a clean linen cloth. The things
will be ready to wear in an hour.
FURNITURE PoLIsH.-An excellent fur
niture polish is made of ten cents
worth of beeswax placed in a tin cup
and melted in a hot oven. into this
pour two ounces of turpentine and let
it stand to cool. Apply it briskiy to
the furniture with a wooden rag, and
give it a finishing rub with an old silk
handkerchief. This polish is almost
equal to a coat of varnish.
SHORTS PUDDING. four eggs
well beaten, pint of milk, and make a
thin batter with shorts. When boiling
corned beef dip in your pudding bag
and fill with the above. Have plenty of
room in the kettle with the beef, and be
sure the water is boiling put in the
pudding and let it boil two hours with
out letting it stop. Eat with sweetened
cream or any other pudding sauce.
To CLEAN WINDOW. GIAss.-A pan of
cold water, a wash-Ieather and a clean
duster are requisite for this purpose.
Begin at the top panes. Rub them
over with the wet wash leather. Rinse
the leather and do them over the second
time, and dry Immediately with the
buster proceed in the same way with
the lower panes. Looking glasses are
washed in the same way as windows.
Care must be taken not to touch the
gliding, as it is easily rubbed off when
moist.
To SETTLE COFFEE WITHOUT EGGs.-
Put the ground coffee 1.-TWO tablespoon
| fuls or r;ore, according to the size of
the family to soak over night in about
| a teacupful of water. In the morning
add more water and put it over to boil,
! boiling fifteen or twenty minutes ; then
fill in what water is necessary and put
the cOffee-pot on the stove-hearth in
fifteen minutes or so the coffee will
pour off clear as amber colored claret
| If any be left alter the meal is over, it
can be heated again with better result
than if it had been settled with eggs in
the beginning.
THE following is said to be all there
is of the cooks secret for producing
those world-renowned potatoes served
at the Moons Lake House, Saratoga
| Springs, every summer: Peel good
sized potatoes and slice them as evenly
as possible drop them into ice-water.
Have kettle of lard, as for fried cakes,
and very hot. Put few at time into
towel, shake them about to dry them,
them occasionally, and when of light
| brown, take them out with a skinner
If properly done, they will not be at
all greasy. but crisp without, and
nearly within.
CHICKEN SA1AD.-Mince finely the
| white parts of one chicken previously
we'll boiled. Take blanched, crisped
celery and chop very fine. With one
measure of minced chicken mix measure
and half of the chopped celery. Boil
hard one large or two small eggs, roll
the yelK fine, and, mixing in a teaspoon
full of mustard and nearly as much salt,
| with half teacupful of vinegar, pour
this over the chicken. Cut the boiled
whites of the eggs in rings and lay on
top, garnishing also with the smaller
leaves of the celery. Usually the celery
is not chopped fine enough.
To DRY PLUMs.-G Gather the plums
when not too ripe. Prick each onewith
a darning- needle in several places. Take
half pound of sugar to each pound of
fruit. Melt the sugar with a little wa
ter; skim it thoroughly then add the
plums, and boil for half an hour. Lift
out the p!ums and boil the sugar for
twenty minutes longer or until it nearly
candies, which you can tell by taking
up small quantity in spoon and let
ting it drop down until it threads out in
strings turn it over the plums and put
them to dry in cool oven, stirring
them up every few minutes. When
candied put into boxes.
HORSE. RADIsH SAUCE is a great i'm
provement upon the plainly scraped or
grated horse radish for eating with
either hot or cold roast beef. A desert
spoonful of olive oil or cream, same
quantity of powdered mustard, table
spoonful of vinegar, and two table
spoonfuls of scraped horse radish, with
a little salt to taste, must be stirred
and beaten up together until thoroughly
mixed. Serve separately in a sauce |
tureen. It will keep for two or three |
days, or longer if oil and not cream be |
used. I have tried this two or three |
times lately, and am much pleased with |
it. It is an English idea, but it will |
soon become an American one if its ex- |
cellence is once known.
GOLD FISH may be kept ten or twelve |
years (the average period of existence) |
by using the following precautions : |
Allow not more than one fish to two |
quarts of water. Use the same kind of |
water, whether well or river; change it
every other day in summer, and twice
each week in winter Keep clean salt
and pebbles at the bottom, washing it
occasionally or replacing with fresh |
supply. Use a small net rather than
the hand while changing the water.
Feed with cracker, yelk of egg, lettuce
or flies, once each week, except in cold
weather remove any crumbs that re-
main on the surface after feeding. Do |
not feed at all from November to the |
end of February, and but little during |
the following three months. If there
are growing plants in the Aquarium,
water need be changed but rarely. |
Keep from sun and in coolest part of
room.