Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1876-10-06
FARM AND FIRESlDE.


FARM AND FIRESlDE.
CLEANING AN OvEN.-To clean an oven
follow these direction: After the fire is
out, and the oven is slightly warm, take a
basin of water as hot as you can bear it,
and in which an ounce of soda has been
dissolved, and with a clean flannal,
thoroughly wash it cut. Thus you will re-
move the burnt fat that gives to dishes an
unpleasant taste. Do this twice week. 1t
is not only essential to see that an oven is
well heated, but that it is also kept quite
clean. Nothing would taste of the oven
were the oven cleaned as it ought to be.
To WASH FLANNELs without their
shrinking, prepare two suds with hard
soap, as hot as the hands can bear. Make
one blue so the flannel will have new
look. Wash, rinse, hang up one piece at a
time, never allow them to fade, and when
nearly dry, press them-as sprinkling
shrinks them. In washing blankets, or
large shawls, add piece of borax in each
suds; it whitens and softens them, and
takes out the factory grease which is often
left in them.
FRUIT PUDDING.-Make crust in the
proportion of four ounces Of suet to six of
flour. pinch of salt, and water to make a
stiff paste, roll it out thin before putting
into buttered basin, then add the fruit
mixed with sugar, except in the case of
apples, which are sometimes hardened by
boiling with sugar, put on lid of paste,
and boil the pudding an hour and half
Care should be taken to roll the crust thin,
in order to get as much fruit as possible
into the pudding.
COFFEE CAKE.-One and one-halt cups
cold, strong coffee, one and one-half cups
sugar. half cup Of molasses, nearly cup
of butter, one cup of chopped raisins, one
of currants, one teaspoonful soda, one
wineglass brandy or wine, little citron,
one nutmeg, cloves, cinnamon anu allspice.
Stir with flour as stiff as pound cake. This
should make two loaves-and bake slowly.
The fruit should be rolled in flour before
adding to the rest.
GENUIN E ERAsIvE SoAP.-Two pounds
of good CASTLE soap and half a pound of
pearl-ash, dissolved in half pint of hot
water. Cut the soap in thin slices, boil it
with the pearl-ash until it is thick enough
to mould in cakes; camphor, half an ounce;
hartshorn, half an ounce; color with half
an ounce of pulverized charcoal. This will
remove grease and stains from clothing.
To CAN GREEN CoRN.-Cut the corn
o IF the cobs, then boil the cobs until the
juice is well extracted; then boil the corn
in the juice of the cobs for an hour,
after which measure the corn, and
to every quart of corn put a teaspoonful of
tartaric acid. Can boiling hot. When used,
put one spoon full of soda to every quart Of
corn before warming for the table.
To REMOVE A Sly ON THE EYE.-Put
a teaspoonful of soda in a small bag, pour
on just enough boiling water to moisten it,
then put it on the eye pretty warm. and
keep it on all night; in the morning the
sty will most likely be gone, if not, a Sc
cond application is sure to remove it.
DoUGHNUTs.-Two eggs, two cups SUI
gar, one and half cups water, one table
spoonful butter, nutmeg, two teaspoon
fuls cream tartar and one of soda half
cup of yeast makes them better Make
the dough up and let the doughnuts stand
on the board fifteen minutes before frying.
BREAKFAST CAKE.-One pint Of sweet
milk; two tablespoonful of butter; one
heaping teaspoonful Of baking powder;
worked thoroughly through -four enough
to make batter not very stiff. Bake in
gem pans in quick oven.
IN MAKING WHITEwAsH for smoked
ceiling, for the first coat mix to every two
quarts of whitewash one cup of fine, sifted
ashes. This will prevent the smoke from
striking through. After this another coat
may be put on in the customary manner.
Potato SoUP.-Boil eight potatoes and
one good-sized onion until tender ;strain
through sieve add one quart of milk
salt and pepper to taste, and nearly one tea
cup of butter; put all in saucep an and
let it come to boil. Serve hot.
APPLE PUDDING.-Eight apples graf
ed the same quantity of stale bread; three
eggs; one and half pints of milk sugar
and flavoring to taste. Bake ane hour in
in slow oven. To be eaten with cream.
To CURE TONGUES, take four quarts
salt, two of molasses, six ounces saltpetre,
three gallons water. Boil and skim the
and when cold pour oyer the
tongues.
To TAKE RUST from steel, cover the
steel with sweet oil, well rubbed in. In
forty-eight hours, rub it with finely pow
dered unslacked lime until the rust dis
appears.
FR1TTERs.-One quart Of milk, one
pound of flour, and seven well beaten eggs,
one teaspoonful of salt. Drop by the
spoonful into lard aud fry light brown,