The Morristown gazette. [volume] (Morristown, Tenn.) 1867-1920, 1875-07-07
USEFUL RECIPES.

SAUCE FOR LETTUCE Beat q tea.
cup of rich sweet. cream with half
pint vinegar. pour over the lettuce
which has already been thoroughly
washed, drained and then sugared.
Bl.ACK HARNESS VARF1sH Digest
IL parts of shellac, white turpentine
B parts, gum saadarac 2 parts, lamp
black part. with spirits of turpen-
tine 4 parts, and alcohol SO psrts.
PoTATo PUFF.--To two cups of
cold mashed potatoes add two 5cups
Of sweet ereafns two aspoonfulsa Of
melted butter, two we'll beatenleggs,
and q little salt mix thoroughly,
turn into a basins and bake quick
in aoyensa kss - sa 1.
GINGER SNAPS -One teacap white
sugar, one Of molasses, one Of butter.
Place in a pan and allow TO boil up
once. Fake from the stove, wheL'
cool, add tive taBIespoonfuls ginger.
two-tbirls teaeup sweet cream, two
teaspoonfuls baking powder and
flour enough for soft dough. Roll
thin and bake i'm a quick oven,
Lemon PIE WITH RAis1Ns.- Take
the juice and grated rfnd Of lemon,
one egg well beaten, one emp of .su-
gar, two tablespoonfuls corn starch
dissolved in two-thirds of a cup of
sweet milk, one cup of raisins care
fully added, and butter one half the
size of an egg. Mix and bake with
an under crust.
How TO USE STALE BREAD.-
Soak two quarts. of stale bread in
enough water to, cover the bread,
add five well whipped eggs. one cup
of sugar, one cup Of raisins, one of
currants, spices. to suit the taste. q
lump Of butter the size of an egg.
make a nice paste and line a dish,
fill it nearly full of your mixture.
then cover with a thin crust, and
bake in a moderate oven; eat while
warm, warm, This is a nice dessert for
dinner. sst ,,...-. i
THE EAR.- Never clean the ear
passages The wax preforms that
duty most faithfully by drying and
peaIing of, carrying with it all the
particles of dust collected. Wash
ing the ear with soap softens the
wax and makes it adhere and inham-
es the delicate membrane. a -
CASSEROLE OR DRESSED MUTTeN.-
To have it as it should be the dish
must be lined with mashed potatoes
the mutton nicely minced and prop
erly seasoned, placed in dish. a
little stock added, and then covered
over with mashed potatoes, roughed
with o fork, and placed before the
fire, till the dish assumes the appear
ance ofa nicely Drowned baked hedge
hog The hotter served the better
it viii be relished provided it has
only been allowed to simmer and not
to boil. aas
BREAKFAsT ROLLS. Take one
quart of sifted flour, put into it three
teaspoonfuls, partly heaped. of any
good baking powder rub -four and
powder through the seiye to get it
perfectly mixed. Add heapiBg
teaspoonfnl of salt, and then rub
into the flour one egg and half.
Then take cold water qniil1 makes
them whittier bnt water is good
enougb) and pour in enough to mix
it just as soft as yon can roll it out
cut into strips about two fingers
wide and a finger and q half long,
put into pans, and bake in a quick
oven. I'd .aHs
CHEAP VINEGAR. Take d quanti.
ty of common Irish potatoes, wash
them until they are thoroughly clean,
place them in large vessel and boi.
them until done. Drain off careful.
ly the water that they were cooked
in sJraining it, if necessary. in order
to remove every particle Of the po-
tato. Then put this potato water in
a jug or keg. which set near the stove,
or in some place where it will be
kept warm, and add one pound OF
sugar to about two aud one half gal
Ions. of the water, or a small portion
whisky. Let it stand three or four
weeks, and you will have excellent
vinegar, at a cost Of six or seven
cents per gallon. sasasasa ases4 -
,.sssss 3. : q 80 --z--E az gE &
80 What Grant is Worth.