Richland beacon., 1876-01-29
Household ReceiptS.

\ little lime dissolved in wafer.
and applied to the soil, kills every
SPECIES Of worm without injury to the
plant.
Le'"ons can he preserved by varnish.
ing them with solution Of shellac in
alcohol. The skin of shrllac formed
!" easily Removed by rubbing the fruit
in the hands.
STEwED ONIONS BOIL two or three
large Spanish onicn> ill very s,ft;
then put them in the oven in a dish
with lillle butter; bake ill brown:
ba>lc and ,urr, aud then put them in
your dish; drcdge -four over the
butler hit in the dish add some hot
milk. Sir well. Boil it up with
little cai>up aud seasoning, and then
I pour IL over the onions.
STEwED Bee Ts-rare the bcc,s
lhIniy, aud cut in thin slices across:
cut up some ouicns and put all
together in stew pan, with a little
pepper and ,all rub biz of butter
IN Hour and stir it smooth in hot
water; p ur this over the Lee,s Gt
must cover them welD aud let it stew
until the beet is quite tender. The
Older the beet the longer time it will
Ieqhlre. When quite young, one
hour will be sufficient. Serve hot.
To Cook PoULTIY.-All kinds of
poultry AMI meet can be cooked
quicker by adding to the water in
which they are boiled little vinegar
ar piece Of lemon. By the use of a
little acid there will he considerable
saving of fuci. as well aS shorlninr of
tine. lI> action is beneficial in old
tough meats. rendering them quite
tender aud easy Of digestion Tainted
neat, and fowls Will lose their bad
taste and odOr if cooked this way.
AMI il not used too freely uu lasc Of it
will he acquired.
To MAKE BUTTER COME.-Milk tho
COW IN Il tin bucket, and before strain
ing set the bucket in hot water until
The milk Is hot, then strain let stand
ana churn as usual, and you will have
no trouble to get butter. When
cream toans ant. refuses TO make
butter, take about one quart of cream,
put 1t IN vessel aud bring it to a
boil, aud then pour it back into the
rhurn again. If this does not kill the
|oan', repeat second time, and YOU
Will have no further trouble. | have
followed the above plan for several
years with good success.
French polish for furniture can be
made by putting half an ounce of
-hellar, the same quantity of gumlac
and quarter of an ounce of gum
'hndarac INTO pint Of spirits of wine.
i'ut ,heh' all together in IL stone bottle
near the hire, shaking it very often.
As soon as the gums are dissolved il
+ ready for Use. Now make roller
,: wollen rags-soft old broadclo'h
Nlll do niceiy-put little of the
'oli>h Oh it, and also a few drops pf
IN ced oil. Rub the surface to he
polished with this, going round and
'ound, over Il small space at u tiu.r.
intll IL begins 10 he Iui,c smooth,
heh iili,h by second rubbing with
spirits of wine and more of The polish,
md your turn tire will have bril-
liant lustre, equal to new.
BosTON BRowN BREAD-One quart
# milk (sour if YOU have i } 4 cup
'ils Of corn meal, : cupiuls of rye
neal, nearly Il cupful of common
nola>scS, an even tea-pOonful vf COM
non salt and Il hcapiny teaspoonful If
oda or salcralus thoroughly dissolve
d. Put it in u covered tin puddiuy.\
ulrr, leaving room for it to rise: set
into kettle Of boiling water, and
over the kettle tightly. so as to keep
all the stcam--first putting into the
rt'le three or four large nails Tor
ny substitu'c) for the pudding
oiler to set upon. Steam it tor four
ours. take the lid off, and set it into
he oven for little while. Slice, and
At with plenty Of butter. Toast
hat Is left for the next meal.