Richland beacon. [volume] (Rayville, La.) 1869-1890, 1876-05-27
DOMESTIC ECONOMY.

Butter will remove tar spots. Soap
and water will atterward take out the
grease stain.
Kerosene and pow dercd lime. whit
ing or wood ashes, will scour tins
with The least trouble
To remove paint splashed upon
window panes use hot solution Of
soda and soft flannel.
INDIA: FRITZ ERS. One pint of
siftei Indian meal, four tabIespoonful>
Of -four, two eggs, one quart of sour
milk, salt and soda. Cock like buck
wheat cakes.
COFFEE CAKE.-Onc cup of butter,
one of sugar, one Of molaSscS, one of
raisins, one Of cold coffee, three Of
-four, two eggs, a piece of citrcn, cut
small nutmeg and cinnamon.
SIMPLE SPONGE CAKE.-Thrcc eggs
one cup of sugar and one CT flour
Beat the eggs very light Then add
the sugar: stir in the -four aud one
tcaspoouful Of water. Flavor to
taste.
PLAIN RICE PUDDING.-To twelve
cups Of rice, we'll washed. Sweelen
TO taste; flavor with vanilla add a
little salt and about a teaspoonful OF
butter Excellent, if baked in a slow
oven for three or four hours.
BREAD nUMPLINGS Soak some
bread crumbs in milk or waller mix
an egg with it, and little flour. till
quite thick; then drop in Slowing
veal or soup, or stcwing chickens.
Soon as raised they are done.
MISSISSIPPI Corn BREAD.-One
pint of boiled rice, mashed fine, one
pint Of corn meal (sified,) Il table
spoonful of butter or lard; mix with
sour milk, add last tablespoonful OF
warm wafer bake in pan like a
pound cake, in q hot oven.
Mock LoBSTBR.-This makes fine
relish for tea. Take cold veal, either
boiled or roasted cut in small pieces
and season with oil, salt mustard,
pepper and vinegar. If preferred,
omit the oil and mustard and add
sufficient butter Put all in sauce.
pan, place on the fire, let it heat well
through and serve.
On a well-set table all the various
utensils Che knives, forks, spoons
and glasses, but not the plates, rcquir.
cd for use during the whole dinner)
are placed at once before each guest
who may thus have a champagne, a
hook, claret, sherry or Madeira
glass and a tumbler, large and small
knife, Il large and small fork, and a
desertspoon Relays Of each Of these
should be also kept in readiness.
TO clean an oven follow these
directions: After the Gre ia out and
the oven slightly warm. take a large
basin Of water, hot as you can bear
it. and in which an ounce Of soda has
been dissolved, and with a clean fan.
mel thoroughly wash it out. Thus
you will remove the burnt fat that
gives to dishes an unpleasant taste.
Do this twice q week. 1t is not only
essential to see that the oven is well
heated, but that it is also kept quite
clean. Nothing would ever taste OF
the oven were it kept as it ought
to lie.
A pane of window glass may be
cut into pieces by being rubbed by a
small portion Of the white ash obtain.
ed from the ignition Of certain woods
in contact with air. The ash is TO
be placed on the glass and briskly
rubbed over it with fat piece OF
wood This is dependent upon the
chemical law that when plants, etc,
are burned. a portion of the silicic
acid (sand) and soda, liue or potash
become lluxed together by the heat
to form minute particles of hard glass,
which, being rubbed upon the window
glass. finally cut through it,