Smyrna times., 1878-09-04

ioned black ink and spread it on the ring
worm with hair brush. Renew the ink
every day.
To wash quilts, comfortables, tickings,
sackings, ETC., soak in pure cold water
through warm water with little soap and |
rinse WELL 1t is worth trying.
A LUNCHEON CAKE.-One pound of flour,
four ounces of butter, six ounces of moist |
sugar, quarter of a pound of currants, a |
quarter of pound of stoned raisins, spices
and candied peel to the taste; a teaspoon
full of carbonate of soda mixed in half |
pint of cold milk all to be mixed.
EAT ONLY WHEN IUNGRY.-A person |
never should eat when he is not hungry, !
because there is no gastic juice in the
stomach to dissolve the food, and it can
only remain there to ferment and rot,
disgusting mass, pouring forth noisome
odors. This is the reason why some people
have such bad breath.
PULLED BREAD-To make pulled bread
take an ordinary loaf from the oven when
about half baked, pull it into pieces about
the size of an egg, throw them on tins and
bake to q rich brown. Leave the oven
door open when you take the pan out, and
put coal on the fire to deaden it before you
begin to work on the bread.
DIs1NFEcTIoN BY SULPHUR.-To disinfect
clothing it should be lightly sponged or
sprinkled with water, containing we'll
mingled milk of sulphur, in the proportion
OF teaspoonful to pint of water, and then
ironed with hat,iron, heated to tempera-
ture sufficient to volatilze the sulphur
without burning the clothing.
Embroidery silks should
be dipped in weak ammonia before using
in order to set the color, and articles en-
broidered or knit in worsted should never
oe washed in anything stronger than bran
and water. A little OK gall mixed with the
water will keep the colors from running un-
less the work is rubbed or wrung.
EGG OR BUTTER GRAvY.-Put into a tin
dish onequarter cup of butter and o large
tablespoonful of flour. Set on on the stove
and as the butter melts stir in the flour
until smooth, or free from Jumps; then
pour on nearly pint of boiling water
Slice into your gravy bowl two hard boiled
eggs, pour the gravy on them and serve.
Salt and pepper.
TOMATO SoUP.-To one pint tomatoes,
canned, or four large raw ones cut fine,
add one quart boiling water and let them
boil. Then add one teaspoonful of soda,
when it will foam Immediately add one
pint of sweet milk, with salt, pepper and
plenty Of butter. When this boils add
eight small crackers, rolled fine, and serve.
Equal to oyster soup.
BONE FELoN.-Of all painful things, can
there be any so eXcruciating painfully az q
! 0f fIot Qoeb
is heir to- and as this malady is quite fire.
9uent, and the subject of much earnest
consideration, we give the latest recipe fol
its cure, which is given by that high
authority, the London Lancet: GAS soon
as the pulsation which indicates the disease
is felt, put directly over the spot a fly
blister, about the size of thumb nail, anC
let it remain for six hours, at the expiration
of which time, directly under the surface
of the blister may be seen the felon, which
can be instantly taken out with the poin
of a needle or lancet"
USEFUL RECIPEs.-Keep fresh lard in tn
, vessels.
Keep yeast in wood or glass.
! Keep preserves and jellies in glass.
} Keep salt in a dry place.
Keep vinegar in wood or glass.
Keep meal and -four in cool, dry place
Sugar is an admirable ingredient in cul
ing meat and fish.
Lard for pastry should be used hard, as
e can be cut with knife. 1t should be Gu
( through the -four, not rubbed.
Crusts and pieces of bread should be kep
0 in an earthen jar, closely covered, in a dry
e cool place.
!. In boiling meat for soup, use cold waite
e to extract the juices. Ifthe meat is wante
i for itself alone plunge in boiling water @
?. once.
+. Broil steak without sailing. Salt draw
IS the juices in cooking; it is desirable t
t keep these in if possible. Cook over a he
h fire: turning frequently, soaring on bot
t. sides. Place on a platter, salt and peppe
q to TASTE
If To prevent meat from scorching durin
v roasting, place q basin of water in the over
e The steam generated prevents scorchin
q and makes the meat cook better.
Beef having q tendency to be tough ca
10 be made very palatable by stewing gent
4 for two hours with pepper and salt, takin
out about a pint of the liquor when ha
70 done and letting the rest boil into th
- meat. Brown the meat in the pot. AftC
taking up make a gravy of the pint
liquor saved.
You can get bottle or barrel of oil O
=, any carpet or woollen stuff by applying dr
{. buckwheat plentifully and faithfully: New
as put water to such grease spot or liquid
az o%r any kind.
l; READY TO Goa gentleman of our a
I'll quaintance being one night worried beyor
all endurance by tedious call from
as couple of friends, who, after long, weal
e. evening spent in endeavoring to enterta
w them, kept the family some minutes {
W. their feet at the door, while the good nigh
<e and little nothings" were being sale
TO waited only for the door to be closed {
the retreating guests, to say to his wife al
e. children, "Now, hear these words of W
ne dom, bind them upon your fingers al
ly write them upon the table of your hea