The home journal. (Winchester, Tenn.) 1858-188?, 1878-11-28

ht'fipt''
COOKIES. One teacup Of butter, two
teRcups OF sugar, half a teaspOonlul Of
soda and one Of cream OF tartar, three
eggs, -four enough 10 roll flavor with
cinnamon and lemon,
AUNT MILY's Cur CAKE-Four
cups OF -four, four eggs, two cups OF
sugar, one cup Of butter, one'haIt cup Of
sweet milk, half tcaspooniul Of soda, 4
teSspoollul Of cream tartar.
RECEIrT FOR DoUGHNUTs. --One cup
Of sweet milk, one cup OF sugar. one
egg, two tabIe4pOunluls Of melted but"
ter; favored with nutmeg, with little
salt; -four enough to roll easily,
CoRN CAKE.--One quart iIour two
thirds quart Indian meal cup and halt
white sugar, two ounces butter, one tea
spoonful soda two teaspoonInls cream OF
tartar, tour eggs, mix with milk,
To CLrAN LAMP CHMNEYs Hold
them over the nose OF the leakcttir wh II
the KEITH is boiling lurioudy. Que or
two repetitions Of this process will make
them beautifully clear. Of course tnry
must b. wipel upon clean cloth.
MARBLE STAINS An equal quantity
of fresh spirits Of vlLrIol and lemon
Juice will take stains out Of marble, Put
in bottle and shake up well; wet the
spots with the mixture, and in few
minutes rub with II soft linen cloth Till
they disappear.
RAT P0IsON.-The Germans extirpate
rats by furnishing them with cakes made
OF two parts squlls and three parts
chopped bacon and meal enough to make
a stiff mass, The rats 90 way, AZ any an
imal Of taste acknowledgement if provided
with such meal.
HOMINY MUFFINs Take two cups OF
very fine hominy, boiled and cold; beat
it smooth and stir in three cups OF sour
milk, half cup OF melted butter, two
teaspoonfuls of salt and two tablespoon
fuls OF white sugar; then add three eggs,
well beaten, one teaspoontuI OF soda dis
solved in hot water, and one large cup
OF -four; bake quickly.
CArCHuP.--For one gallon peeled to-
matoes, one quart Of vinegar three
tablesp0oniuls Of salt, three OF ground
pepper, half an ounce Of ground aIlspiGe,
three tablespoontuls ground mustard,
four red pepper-pOds. Simmer slowly
three or four hours, being careful not To
scofch it; stir constantly strain through
a wire sieve Put into common bottles;
cork and seal.
HAsm-The following is good and
economical way for preparing hash
Take cold roast lamb or mutton; throw
away the fat portions; chop very fine,
and add water enough to make it quite
thin; boil in frying-pan and add but
ter, salt and pepper to suit taste; have
ready hot toast which has been well but
tered and dipped into cream or rich
milk, and spread the hash over the toast,
and serve Immediately
SPONGE Melt piece
of butter of the size Of hens egg, mix
it with pint OF nice mOasSes, a tables
spoonful Of ginger and quart of flour
dissolve a heaping tcaspOonul OF sale
ralus III half pint OF milk and mix it
with the rest of the ingredients; add
sufficient -four to enable you to roll it
out easily; roll it out about an inch
thick, and bake it on fiat tins in quick
oven.
| DUCHEssE PoTAToEs.--Mash one
quart Of hot boiled potatoes through n
fine coander with potatoe masher mix
with them one ounce butter, one 4cant
teaspoonful of salt, half teaspoonfu Of
white pepper, pinch of grated nutmeg,
and the yolk of two raw eggs, pour the
potato out on plate, and then form it
with knife into small cakes two inches
long and one wide, lay them on the but
tered tin, brush them over the top with
an egg beaten up with teaspoonful Of
! cold water, and color them golden brown
in Il moderate oven.