The Russellville Democrat., 1877-06-28
Tho HOusel, old.

RHUBARB PIE-Put a small basin in deep pie-dish, cut the stems in pieces about an inch long, without peeling, plenty of sugar, and good light crust.
 FRENCH FRYING BATTER, FOR VFGE. TABLES. - Moisten a little flour with water, add pinch of salt. one spoonful of olive oil beat this mixture well and just before using add the white of an egg, beaten to stiff froth.
 To CLEAN CoLoRED SILK.---Wash in warm soapsuds,. rinse in clear, warm water, dry quickly, and iron on the wrong side while yet rather damp. If there are grease spots on the silk press with tolerable warm iron under brown paper.
 GINGER DRoPs.-One half cup short. ening, one cup sour milk, two teaspoons of soda, one teacup brown sugar, half a cup of molasses, two eggs, one teaspoon of ginger. Grease dripping-pan we'll. Make the batter so it will drop from the spoon in drops as large as an egg.
 VINEGAR.--Save the parings and cores of apples. put them in jar with warm water enough to more than cover them, set them in warm place for several days, then strain and add one pint of molassss to a gallon of the water put in a jar, tie a thin cloth over it. keep in q warm place, and in two weeks you will have good vinegar.
 PEACH CoBBLER.--Make rich biscuit crust put it rolled thick around the dish put in layer of peaches, then butter and sugar, with very little flour, then peaches, and so on till the dish is full; cover with thick crust, cut slit in the center, and pour in boiling water until full; bake in a moderate oven.
 CANNING GREEN CoRN--To every six quarts of corn cut on the cob use one ounce tartaric acid. first dissolved in wa ter, and add it after the corn comes to a boiling heat, with sufficient water to make the corn juicy. In nopening for use, pour off the sour water, and add half teaspoonful of soda scant to the three quart can of corn, after dissolving in water, and let it stand in fresh water. If you add too much soda, neutralize with little of the sour water. prefer draining through a colander, pouring fresh water to wash the corn free of the sour water before cooking In cooking, l add little sugar, and salt, and butter to suit, as in cooking fresh corn from the field. have never failed in keeping my corn, and it is as good as "new" when treated as above.
 CREAM CAKE.-Two cupfuls flour, one cupful sugar, one cupful cream, one egg, soda, salt, spice.
 To DRIVE OFF MICE.-If you are troubled with mice, gum camphor placed about their haunts will keep them away.
 LEMON CAKE.--Four cupfuls flour, three cupfuls sugar, one cupful butter, one cuptul of milk, five eggs, seasoned with lemon.
 ELLEN CAKE One and one-half cup- fuls -four, one cupful sugar, one-half cup ful milk, one egg, cream-tartar, soda, spice, salt.
 SPONGE CAKE. Two cupfuls flour. four eggs, one and one-half cupfuls sugar, one teaspoonful cream tartar, one-half teaspoonful soda.
 SoFT SoAP.--This may be made with the soap powder which you get at any congratulations come with it, and it makes. with only the addition of water splendid thick, strong soft soap.
 PERENNIAL weeds must be dug, pulled or cut. Cutting with knife or spud | just below the surface will kill most of them. The English put few drops of oil of vitrol in the heart of each plantain or other large weed
 To WASH CoRsETs Take out the steels; use hot water; one teaspoonful of | borax to every pail of water place the | corsets on washboards and scrub we'll l