Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1876-01-28
gbe gtauntar 9inoifator.
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FARM AND FIRESIDE,
ADVERTISING RATES

U
HARD CoRNs.-However painful. can
! he safely, easily, and promptly softened,
| without any discomfort, by soaking the
| wh0le foot in quite warm waterfor halfan
| hour OF nighta morning, rubbing in the
water withthe finger, into the corn, dur
ing this bath In day or two, sometimes
after the first soaking, the kernel of the
corn can be- picked out with the finger
nail if this is removed, there is no dis
comfort for weeks and months; if ever af-
ter. ~-l-'-'.
If corns are pared with any sharp in
strument, they take deeper and wider root,
like weed cut off on g level with the
ground, growing harder aHa more painful.
| Medical works record cases where persons
| have bled to death from slielRg off top
with sharp instrument; no one ought to
run such risk when simple warm water
| is always efficient..sl Ga. GIL 1875
The hardest corn can be effectuaIly sof-
tened in forty eight-hours by making a hole
| iu two thicknessesl of buckskin or wash
) leather loose enough to receive the corn,
| bind it on the toe, fill,it with any ordinary
ointment, it with piece of oiled silk
I and let it remain. -- ID -'
'Corns are made by wearing too tight
shoes or tth,Ose so loose that there is shut
fling back and forth at every step, causing
friction on fbke skin. In three cases out of
four new shoes are too tight, this can be
easily prevented. if two pair of the ordina-
ny stockings are worn, and then having the
shoe fitted, or measure taken without let
ting1the shoe man k.ow anything about it
because the credit of & "neat fit" coming
from his store, is OF mcre Importance to
him than the comfort of his customer
COFFEE FIT FOR THE GoDS.-Aunt
Prudence writes in the American Grocer:
If we Drowned our own coffee, which we
confess with some we never do, we should
certainly adopt plan which we see spoken
of in Halls Journal, and which carries con-
viction Of its excellence to the mind of any
old housekeeper. 1t is this: When the cof-
fee is roasted, and before it is quite cold,
while you can hold the berries comfortably
the white Of an egg, and stir it 'ofoughly
through the mass, so that every berry will
be wet with it, 1t would have two advan-
tages the first is the one spoken of by the
writer of the arsicle, of settling. the coffee
without the addi&aon of anything but boil
ing water; and the second would be to coat
the berry so to preserve the aroma, which
will pass away in a measure. from the roas-
ted berry. We feel lneaally certain that
coffee prepared in this way, with the addi-
ton of the country creams, would be bev-
erage fit for the gods.
To SELECT MEATH is alwaSs impor-
tant to know how to choose meat in buy
ing. Ok beef should be of fine grain or
fibre, the flesh or dean of a bright retleolor
and firm; the fat white, and distributed
throughout the lean 1t should not be vel
low or semi-fuid. If the meat is entirely
lean, it will be tough and it's nutrive pow
er low. Veal is dry if fresh. 1t should be
close grained. If the meat is moist and
fiabby it is stale. Mutton should be of a
clear deep pink tint; firm and with a lib
eral supply of fat. Fine weather mutton
may be recognized BY the presence of a
small mass of fat on the upper part of the
leg. 1t is more nutritious than ordinary
mutton, and the darker it's tint the finer
it's flavor. Pork should be of a pale pink
tint, and the fat very firm. If it is soft, or
if the fat is yellow, the meat is bad. If it
is semi-fuid the animal has probably been
fed ON flesh.
EXCELLENT PUFF PIE CRUsT.-To one
pound OF quart of flour add one pound OF
quart Of butter. Mix with the -four one
quart Of the butter and enough water to
make a stiff dough. Divide the balance of
the butter into six equal parts. Roll the
dough into a large thin sheet. then put at
equal distances one of the six pieces of but
ter divided into small bits; fold up the
sheet or paste, flour it, roll it out again,
and add in the same manner another por-
ton of the butter. Repeat this process
until the butter is all in, then fold again
and divide into as many pieces as you want
sheets Of paste. Everything should be
cold, the working tools as well as the in
gradients. It will rise to great thickness
and appear in flakes.
The way to have good bread every time is,
pare and boil as many nice white potatoes
as your number Of loaves. Make your
sponge in the usual manner, over night;
In the morning take as many large spoons
fuls as you wish to make loayes for the
next baking. Put in a close can or bottle
and cover with strong hop water, cold,
little salt, and pinch of ginger. This will
keep fresh and nice for the next baking, and
is much better than making large quanti-
ty of yeast. s.t..r y,.,i-.s{g
MUTTON CUTLETs.-Trim off all super
fluous fat from each outlet, dip them in an
egg beaten up with little oil, some pep
per and salt, then cover them with bread
crumbs, and let them rest for couple of
hours. Fry them in plenty of butter or
lard to light brown color. Arrange them
in circle on dish, and pour some toma-
to sauce into the centre.
STARCH PAsTE.-This paste is often
used by photographers for mounting their
prints but it is very apt to turn sour and
moldy after keep for short time. If a
little alcohol be mixed with the starch i'm
mediately after it be dissolved, fermenta-
ton will be prevented, and the starch will
keep good for a long time.
Mrs. TAYLoR's DoUGHNUTs.-a cupful
of sugar, cupful of sour milk, half cup