The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-11-01
THE HOUSEHOLD.

gest ordinary animal TODD. In select
ing tripe IN market, take the small,
thin pieces which have already been
parboiled; pick out those which have
small patterns OF them, like lace work /;
there are coarser kinds coming from
the same animal which are not quite
rs tender; out about two pounds of
ttipc into long, thin strips not more
than half an inch wide by two or three
inches long; wash for few minutes In
tepld water; slice two onions, and chop
line ana put into a frying-pan with 4
tablespoonful Of the best butter; take
three tomatoes, put i'm scalding water,
and remove the skins; when your
onion Is perfectly brown, put on the
tomato In slices; take two cloves of
garlic which you rub down smooth,
pinch Of parsley, with some pepper
ana salt; put this in tho frying-pan
with the onion, let this cook fully six
minutes; then add Il good glassful of
white wine; let them simmer; have
the tripc now ready, having heated 1t
thoroughly In q saucepan, with tn Q
least water possible; mix the tripc and
the sauce together in tho saucepan,
and let cook together; serve it rs hot
rs possible.
MEAT ScALLoPs.-Take small scallop
shells or small patty pans, and line them
with mashed potato: mince any kind
OF cold meat, and mix with It u little
bread crumbs and minced boiled onions,
seasoning to taste, and moistening with
little. gravy; put layer Of this over
mashed potato in the shell, placing q
layer of mashed potato on tho top,
smoothing nicely, and pressing at the
edges IN scallops; lay a thin bit of
| butter In tho centre, and brown in a
hot oven. Allow one shell or pan to
each person.
| lea CAKE.-Beat two eggs with two
| tablcspoonfuls of white sugar; add four
tablcspoonfuls melted, but not hot,
| lard or butter; add one quart Of sweet
milk, little at u time, with flour sulll-
| cicnt to make it like muffin batter, only
little stitlcr; add half cupful Of
yeast and let 1t rise, then put it in the
pic pans and let rise again, while the
lire ana oven arc getting ready. The
| above will make two cakes. This re-
ceipt is new TO me, but | know folks
who esteem it highly. l suppose the
cakes are split, buttcrcd and served as
| usual.
| Observation-Disclosures an egg very light,
| add small pinch Of salt and as much
flour rs 1t will take to makca stif paste,
powder or soda, in the flour; kread it
we'll; break oil piece like marble,
| roll as round as possible and ilattcn out
very thin; then drop into boiling lard
| anu plenty of fat, so they will float;
they cook instantly; laya piece Of cur
rant jelly in the centre Of each roll
them all out before frying any.
CREAM SLAw.-Cut the cabbage rath-
cr fine. Sprinkle little salt over it,
thoroughly bruise the cabbage; then
take three saltspoonsfuls of salt; half
pint Of sweet cream and four table
spoonfuls of vinegar, stir we'll together
and mix through the cabbage. Or
another way is to mix the yok of
hard boiled egg, one saltspoonful Of
or salt, and one tcaspOonful of oil, mix
we'll together; add little vinegar,
but not enough to make the dressing
thin. Pour this over tho cabbage,
which has been sprlnklcd with pepper.
TO RENovArE 4 BLACK C1ur UAr.-
Add to one pint cold water. teaspoon
ful OF spirits Of ammOnla; use with a
soft tooth or nail brush: when clean
rinse with cold water and place in sun
TO dry. DO not soak or scrub sunl-
GENTLY to destroy tho shape. 1t will
look as good as new.
10 WASH CHINTZ.-Mnke Il lathcr Of
the best soft soap. add one tablespoon
ful OF vinegar and a pinch of salt to
every quart, a larger proportion to
rtnsing water, rinsing quickly, and the
colors Will be as good as new.
SALAD DRESSING WITHOUT On.-
Take the yollis of two eggs boiled hard,
mash them In plate with silver fork,
llG Oh lfSp f,,l
tho whole well together; add by de-
grces three spoonfuls OF fresh cream
ana two OF good vinegar, stirring all
the time until quite smooth.
If you want to renovatc black gren-
adinc, take strong, cold coffee, stra in
1t, and wiring the grcnadinc out of it
quite tight, after which shake out and
sold up; then iron it with moderately
hot iron over piece of old material.
10 remove iron taste from new ket-
ties, boil handful of hay In them
and repeat the process If necessary.
Eay water Is great swcctener Of tin,
wooden and iron ware. In Irish tlairies
everything used for milk is scalded
with hay water.
AN EXCELLENT CAKE.-Onc cup of
N'''>. WV VI sugar WullcS vi Blk
eggs beaten to a froth, two cups flour,
half cup of cream, one teaspoonful Of
extract of vanilla. Bake one hour
slowly.
TO clean brass, immersc or wash it
several times in sour milk or whey;
this will brighton t.without securing;
it uay then DO secured with q woolen
cloth dipped in ashes.
Io make clothes line pliable, boil it
On hour or two before using IT.. Let It
pry In a warm room and do not allow
1t to "kink.''
10 brown sugar for puddings, put
the sugar In perfectly dry pan. If
the pan is the least wet the sugar will
purn and spoil both 1t and the pan.
SCI BACK II ftAEs.---'I was troubled
t"i M yta's ith Kidney Complaint,
was duh aud inactive; could hnrfjlv