Richland beacon., 1877-07-14
Household Htnfs.

Household Hunts.
CREAM PIE.-One pint of rich swee
cream, the whites of two eggs we'll beat
en-; sweetened to taste with pulverizet
sugar one crust.
JENNZ LIND PIE.-Four eggs, ont
cup!ul of sugar; one cup.ul molasses
one cupful vinegar, three cupfuls water
spice to your taste; raisins.
CALVES FEET.-Gvil them until ten
der; cut them in two, taking out the
large bones. Season with pepper and
salt and sweet marjOram, and dredge
we'll with -four; fry light brown in
lard and butter mixed. Serve with
parsley sauce.
SALvE FOR BURNs-The following re.
cipe is said to be first-rate: Mike a
saIve of lamp-oil and beeswax, about the
consistency of lard in summer, and ap.
ply to the burn. In a few hours the
pain will be relieved.
AsPARAGUs-BOil in sailed water un.
til tender have very thin buttered toast
on hot dish, and place layer of aspara-
gus, with the heads all one way; then
more toast, and layer of the asparagus
with the heads directly opposite from the
other layer, and SO proceed until you
use up the asparagus; cut, with very
sharp knife, the asparagus across the
middle, and pour your drawn or melted
butter over it. 1t can be served out
much nicer this way, and each person
will get the usual amount of head.
For bee-pasturage there are few plants
that excel mignonette, as it grows readily
on light soils and blooms throughout the
hottest and dryest weather, when many
of the more hardy perennials fail. If
you keep bees SOW bed of mignonette
for bee pasturage in times of draughts.
A SUCCESSION of fodder crops should
be planted for dairy cows, horses. calves,
sheep and pigs. For all these animals
green crop, to be cut when pasture begins
to fail, is of the greatest value. 1t must
be something that win grow quickly,
will furnish heavy cutting or two, and
be agreeable and nutritious,
MINT SAUCE.--Tske large bunch of
young green mint--If old the taste will
be unpleasant; wash very clean; pick all
the leaves from the stalk and mince very
fine; cover with cold vinegar and pow.
dered sugar, sufficient to make quite
sweet, and tiny pinch of salt. Some
persons prefer dark brown sugar and
brown vinegar.
Eggs IN CUPs.---Place cups in a drip
ping pan of boiling water and place on
fire, where the water will keep boiling;
in each cup put lump of butter the
size of hickory-nut and let it become
very hot; then put in, carefully, one
egg in each cup. 1t is best to break
each egg in dessert-saucer first. When
cooked serve on thin-buttered toast.
AN English paper, the Builder, has
the following: "a correspondent states
that he has made the simple discovery
that hard waters are rendered very soft
and pure, rivaling distilled water, by
merely boiling two-ounce vial, say in
kettleful of water. The carbonate of
lime and any impurities will be found
adhering to the vial. The water boils very
much quicker at the same time. The
knowledge Of this fact will prove a boon
to housewives and laundresses."
ASK your grocer for ten cents worth
of gum-benzine and alcohol. Let it
stand until the gum has dissolved suffi-
GENTLY to redden the alcohol, and then
pour off this mixture into a pint bottle,
to the depth of half an inch, and fill the
bottle with soft water. The preparation
will then resemble milk, and is ready
for use. Battle the freckles with a soft
cloth dipped in the liquid. If the skin
snarts under the application, add little
more rain.water. This is perfectly
harmless and will remove moth spots,
tan and freckles without fail. 1t is said
to be one of Lola Montez' recipes for the
toilet. II has delicious perfume of its
own, and is a refreshing addition to the
toilet on warm days.
SUGAR CooKIEs.--Two cups of sugar,
one cup of butter, two eggs, one cup of
milk, and sufficient -four to roll; to
every cup Of -four add one teaspoonful
of aking-powder. Season with extract
of lemon and bake.