The Russellville Democrat., 1879-11-06
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Skeleton Leases-To Polish Furniture-To-
 mato Figs--Recipes.


 mato Figs--Recipes.
 A few weeks ago some one asked for . recipe for skeletonizing leaves l will give recipe which is very good. Select well-grown leaves, and examine careful ly to see if they are perfect, before soak ing. Put into an earthenware dish or wooden tub, keep covered in rain water, and stand in the sun. In from two to three weeks time the skin and fleshy part-epidermis and parenchyma-will be found to be pulpy and decayed. Pro- vide yourself with some cards as large, or larger, than any of the leaves, soft camels-hair brush, as well as one stifier; gently float leaf onto the card, and with the soft brush carefully remove the skin on one side; have ready a pan of clear water, reverse the card in the wa ter, and slip it under the leaf so that the other side is uppermost; brush this to remove the skin, when most of the pa renchyma, or heshy part, will come with it, but if not, it may generally be washed out in water.
 If the soft brush fails to remove all the green particles adhering to the frame work, the hard brush may be used, but
 
 will surely break the veins, and the use of the stiff brush will only be successful in a perpendicular direction, sort of gentle tapping, to loosen the tissue, so that it may be washed out with the soft brush. Holly leaves make beautiful skeletons, but they should be soaked ill a dish by themselves, as their spines are apt to damage the more delicate leaves. 
 TO POLISH FURNITURE. Fe E
 Here are few recipes for polishing wooden furniture and ornamental work, collected from various sources: l. Two ounces of wood naptha, half ounce best shellac, one drachm gum benzoin; crush the gums and mix with the naptha in a bottle; shake frequently until dissolved. II is now ready for use. Dip bit of cotton wool in the polish lightly, and tie it up tightly in a linen rag, to which apply little linseed oil to prevent it sticking to the wood. Use this rubber gently. Polish always from center outward and in with circular motion, rapid and light. Finish with drop of spirits of wine on a separate and clean rubber. This will remove the oil. When dry your polish will show finely. ?. Iris said little whiskey put in clear water will give a nice gloss to furniture washed in it; or rub it with coal oil. which is very cleansing, and the oppres- sive odor of which soon evaporates Boiled linseed oil is excellent for oiled walnut. 3. Put into bottle one pint of linseed oil, half quantern of vinegar, and one ounce of butter of antimony. Mix all together and shaxe the bottle we'll before using it. 4. Boiled linseed oil is best furniture polish. ,. Sweet oil will remove finger marks from vanished furniture and kerosene from oiled fur niture. 6. Hot dishes sometimes leave whitish marks on vanished tables when set, as they should not be, carelessly upon them. For removing them pour some lamp oil on the spot and rub it hard with a soft cloth. Pour on little spirits and rub dry with another cloth and the whole mark will disappear, ! leaving the table as bright, as before. l :. A shovelful of hot coals held over vanished furniture will take out spots and stains. Rub the place while warm with flannel The grain of black walnut | is quite open, and will readily absorb a great deal of raw oil without becoming polished. If little gum copal is mixed with the oil, in short time the wood will become as highly polished as a coach body. 9. For old black walnut furniture which has been vanished, take of shellac two parts, boiled oil one part, shake well, apply with cloth, and rub briskly for few minutes.
 TOMATO FIGS.
 Take pear-shaped or small single to- matoes, scald and skin them, then to half a peek or eight pounds, take three pounds of brown sugar Cook them with sugar over fire without water un- i til the sugar penetrates and they are ! clarified. Take them out and spread on dishes, fatten them and dry in the sun. Sprinkle on them little syrup whilst drying, When dry pack down in boxes, treating each layer with powdered SUI gar; the syrup that is left over may be boiled down and bottled for use. They will keep from year to year and retain their flavor which is very much like that of the figs.
 RECIPES.
 By May Belle Hall
 Ffosting.-4 cup sugar, tablesooonS grated chocolate, ? teaspoons vanilla whites of eggs.
 Castard Cake.--l cup of sugar, II cups Ol uONI, o tSEN, 2 Nul' pi N"ttif "" spoons of baking powder
 Delieate Cdke.-2 cups sugar, 3 cups flour, cup butter, cup sweet milk whites of s eggs l teaspoon cream tar tar, spoon soda.
 Chocolate Cake. 3I cups of flour, ? cups sugar cup butter, 3 teaspoons baking powder, scant cup ofmilk, , eggs, lcav ing out whites of 2.
 Kisses-4 cup of butter, } cups of sugar 3 eggs, 1 cups flour, cup sweet milk, teaspoon soda, of cream tartar, flayol with lemon, and sprinkle sugar over Bake in patty pans.
 C,lsiard.--2 cups sweet milk, cup O sugar, egg, F tablespoons of corr starch, butter size of an egg, flavor, cool in a pail set in hot water, bake in layers with the custard between.
 These recipes are all good and sure The spice cake is our favorite cake. I'm secret in making the puffs is to be sur, they are perfectly baked, or they vii fall and be anything but pufis,
 Cream for Pufs.-3 eggs, cup of sugar nearly a quart of milk, small cup o | Anup aaIt and aavorinp cOnk in a mi