The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1878-07-03

out, and stand the vase over IL. Iuess
bear 30 close o resemblance to imported
vases as almost to defy scrutiny, and are
far more ornamental than this imperfec'
description would imply.
How TO STARoH.-Every housewife,
az we'll as laundry maid, should know
how to starch. Here are good directions
from an experienced hand: When ho'
starch is used, take one heaped table
spoonful of starch to q quart OF boiling
Water ; after it has been beaten down
smooth with a little cold. If it does moi
turn into a jelly, put it into q saucepan.
and stir it while it is wei the fire till il
does. To prevent the iron sticking, Still
q piece of wa1-candle two or three times
round in the hot starch, OF add four
drops of turpentine. Strain the starch
through o piece Of muslin, and cover 1t
no till nearly cold. When the things to
be starched are dry, they should be
dipped into the starch ; then wiring them
out, and when half dry place them in q
towel, sprinkle with a little water, and
roll them up till you are ready to iron
them. Instead of the candle, it is a
good plan to keep a small piece of skinny
fat beside you, and each new thing you
take up, touch the tip Of the iron with
the fat.
PORTABLE LEMONADE. - Take one
ounce of powdered tartaric acid and Six
ounces of powdered sugar, and wet the
mixture with one drachm Of ssence OF
dry in the sun rnb, and divide
into twenty-four parts. Each part WILL
make a glass of lemonade.
STRAWBERRY JEnnY.-Orush the fruit
and strain through a coarse linen bag,
and to each pint Of juice allow one
pound of sugar; boil ten minutes, skim
ming as necessary; pour hot into jelly
glasses andistand the glasses in the sun
as for preserves for two days.
LARD TO KEEP THROUGH SUMNER.-
Prepare it in thisiway: To one gallon
lard put n ounce of sal soda, dis
in a gill of water. Do not fill
your kettle more than half full, for it
will foam and perhaps boil over. No
other water is required than what the
soda is dissolved in. When it is done
it is very clear, and will keep two years.
Strain through a coarse cloth and set
away.
BnUEBERRY OAKE.-One small cup of
half a cup of butter, and yolks OF
three eggs beaten to q cream; one tea
spoon, even, full of soda, dissolved in
> cup and o half of sweet milk, and -four
enough for cake batter, with two tea
spoonfuls of cream OF tartar in the flour;
then the whites of three eggs, beaten to
q stiff froth; dredge o quart of blue
or huckleberries, and stir into
the mixture just before putting into
The baking-pan. Bake quickly.
FLANNEL CAKEs.-Warm one quart
Of milk with two ounce of butter until
mixed; dissolve a teaspoon.
full of soda in a little rich cream, and
add alittle warm milk. Sift two pounds
Of -four, with two tablespoonful of
,ream of tartar, and stir into the milk
10 make a thick, smooth batter. Beat
seven eggs until very thick and light,
and add gradually to the batter, beating
it hard while pouring the eggs in. Bake
On q hot griddle, we'll creased.
CHERRY PUDDNa.-One quart OF
-four, three cupfuls of dried cherries
in the -four, four eggs, two cup
fuls of sugar beaten very light after be-
ing added to the eggs, q cupful OF sweet
milk, one teaspoonful Of bicarbonate OF
soda and two teaspoonfuls Of cream OF
Tartar sifted into the -four. Wet the
-four and fruit with the eggs and milk,
and add a teaspoonful of salt. Scald
your pudding cloth or mould, allowing
room for swelling, and boil for
two or three hours.
PRESERVED STRAWBERRIES. - Three
quarters of pound of fruit and a pint
Of water to seven pounds Of sugar. Put
The sugar and water into %aporcelain ket-
lie and boil from seven to ten minutes,
according to thickness; then add the
iruit previously washed and drained,
and boil four minutes; skim out the
turn the syrup into tin pans and
get in the sun, adding the berries as
soon as it is cool; let stand in the sun
protecting from insects-the sunny part
Of two days; put into glass and screw
it. is not necessary, however, to
have them alright.