The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1878-05-02
DOMESTIC.

up free from bones that has been left
over from dinner, either fresh or salt,
boiled or baked. For fresh fish use
equal parts Of potatoes, season, moisten
with a little ofthe gravy left over, make
into neat round balls, and fry In boil
ing lard, or clarified dripping, in the
same manner and with the anne care
you would use in frying dpughnuts. II
salt fish, prepare In the same way, only
use two-thirds potatoes. Desiccated cod.
fish found great favor until 1t was
spoiled by mixing all refuse hsh
together; but shredded Goldfish, a new
and entirely different article. after a
fair trial, and getting friends to try 1t
In their families, we are prepared to
announce perfect. The shredded fish
is made from the very best Georges
Bank Goldfish, and is shredded by the
only process that does not destroy the
fibre or affect the flavor, and In its pre-
paration gives none Of the disagreeable
odor In cooking usually so troublesome.
One pound of this shredded Goldfish is
more than equal to two pounds of fish
not prepared by this process, and can
be ready for the table in fifteen min
utes. We copy the directions. For
fish cakes; wash In cold water (never
In hot water) just to remove the salt,
strain through a coarse cloth, to free
from the water, add potatoes TO suit the
taste, and fry In butter or in a kettle of
lard as you would crullers.
THERE are times when bread accumu-
lates and is thrown away. We can not
make toast, for We have only Just a little
milk to spare. Let us tell you how to
make a good sized dish of toast, with
only one cupful of milk,-or nome at
all. Toast each slice of bread nicely
and brown; have a basin of clean hot
water on the stove; salt the hot water
and dip each slice of toast, one at a
time, into it. Let 1t remain a moment.
Then lay it on the dish you wish to
serve 1t in. Immediately on taking 1t
from the hot water lay a thin slice OF
butter on each piece of bread, and so on
until your dish is full. 1t is good just
30. But to give it the appearance of
milk toast, heat your small quantity of
milk, add a little lump of butter, a pinch
of salt, and hot water enough 10 just
cover the toast and no more. If you
have scraps and broken crusts which
can not be toasted, do not throw them
away, but soak them until soft. with
warm water. Add pepper, salt, and
butter, according to taste, and finely
cut onion, also, according to taste. Mold
into balls like an egg, and lay them in
a pan with a roast of beef; turn them
when brown, and serve with rich gravy,
and you will think it a rich, nutritious
dish. "a
RUsK.-Boil and mash two goOd-sized
potatoes, one quart of rich milk, one
compressed yeast cake, dissolved, and
-four to make a stiff batter; mix at
noon; in the evening, when quite light,
rub together one.half pound of sugar,
One-quarter pound butter, and beat very
light w eggs; stir these in the batter
with one half grated nutmeg; mold up
soft, put in a warm place, and when
quite light break off pieces about the
size of an egg, form them into small
cakes, laying them closely together in
the pan; when very puffy was over the
top with a little sweetened milk; bake
in moderately quick oven.
To DRIVE OFF RED ANTs.-Grease a
plate with lard and set it where the ants
are troublesome; place a few sticks
around the plate for the ants to climb
upon; they will desert the sugar bowl
for the lard; occasionally turn the plate
over q fire where there Is no smoke, and
the ants will drop into it; reset the
plate, and in a few repetitions you will
catch all the ants; they will trouble
| ..o4bEn- o1aa yuh;Ia tho lad 10 onnasath1o
Also a good way is to sprinkle pow
dered borax over the shelves and blow
it into their haunts. Borax is clean
a I'd not at allinjurious should it happen
TO get on food.
To HEAL A CUT.-Wlthout waiting
for it to stop bleeding press the edges of
the lacerated flesh together, and apply
Immediately a plaster made of SCOT and
cream, binding 1t firmly on, not to be
removed till healed; without cleanli-
ness requires it. Then put another of
the same on, without delay, not allow
ing exposure to the air any more than
possible to prevent.
TO FREsHEN A BLACK LACE BARBE.-
In half a %teacupful of hot water put one
%teaspoonful of the magical mixture;
brush the dust from the lace and place
on a clean towel; dip a small sponge in.
the water and squeeze partly dry, and.
then gently and slowly sponge both
sides of the barbe without getting it
very wet; fold in the towel about
twenty minutes, and then place between
thin tissue-like brown paper; put it on
a wooden blanket, and press with a half
cold iron; or you may press between
the leaves of very large books aud place
heavy weights on them.
VEGETABLEs.-All fresh vegetable
contain a very large proportion of water.
Thus potatoes consist of three-quarters,
and turnips and cabbage of Over nine
tenths of their weight In fluid. Dry
wheaton flour has fifteen pounds of
water in every hundred; this is driven
off in the process of baking. Bread on
talns one-third of its weight in water.
}TEA
The Frightened Soldier.
During the last siege Of Gibraltar, In
the absence Of the fleet, and when an
attack wa daily expected, one dark
night a sentry, whose post was near the
Devils tower and facing the Spanish
lines, was standing at the end of his
walk looking upon them, his head filled
with nothing but fire and swords,
mines, preaching, storming, and blood
she'd By the side of his box stood a
deep, narrow.necked earthen jug, in
which was the remainder of his supper,
consisting of boiled peas. A large
monkey (of which there are plenty at
the top of the rock), encouraged by the