The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-10-07
DOMESTIC.

DOMESTIC.
SWEET APPLES AS Food.-!There are
very few people who seem to know
what n hcalthful, nourishing, appeti.
zfng and satisfying use can be made of
this fruit. Baked and served with
cream, they make light and most de-
licious dessert. Sliced and used in
puddings OF various sorts, they save
other swcetcnings, and give grateful
element of freshness to the dish. Aud
this suggests that one reason Why
baked apples Of any kind fall into dis
favor In many families IS because they
are not fresh. a tinfull or two is baked
up "to save time" and they come upon
the table more and more dead and di-
lapidated, shrunkcn and slippery, until
the very sight vi them discOurages and
slckcns the family. a baked apple
over one day old is pas: its prime; and
an apple. like an egg, that "has seen
better days." we don't want to exercise
our charity on! But it is III putting
the finishing touch on bowl Of bread
and milk that baked sweet apples find
their highest mission. Given milk that
is pure and fresh; bread that is both
iorcordaincd and perfected in grace for
such use, which means home made,
mllk-rising bread, little stale, but
light, moist and sweet and a plate of
apples just done through, and only long
enough out OF the oven to have lost
their heat without getting really cold
and you have lunch fit for a king ;
too good, indeed, for the most of the
men who arc in "thr king business"
This dish has the three elements of
hutrimcnt found in bread, milk and
fruit; anu If there is anything better
than this combination the fact hasn't
leaked out, either through science or
experience. One meal Il day of bread
ana sweet apples, for children and pco-
pic or sedcntary habits, would be better
than the food which costs much more
in time and money, that many Of them
now indulge in. a pinch of salt or a
spoonful OF lime water will prevent the
unpleasant effect which milk has Oh
some siomachs. No keen appetite is
required to give relish to such a lunch
and no digestion that is good for any
thing has any trouble with il after is
eaten.
TO MAKE VINEGAR.-Good vinegar
can be made with sugar, water and
yeast, but cider vinegar is better. For
the former, boil course sugar with
water III the proportion of Il pound for
each gallon, and skim the mixture.
W hen lukc-warm, add yeast; pint
for every three gallons Of water. 1t is
best to spread the yeast on toasted
bread. Let it work for twcnty-four
hours, then turn into Il caSk or Jug and
expose to the heat OF the summer sun,
or place it near the fire. Fastcn a
piece of netting over the bunghole to
keep out flies and insects. At the end
or three weeks or a month it will be
very good vinegar If the heat has been
great enough; If not, it will require
longer. 1t will of course improve with
ago.
JAM IURNoV Roll out some
short paste about onc-cighth OF an inch
thick, cut 1t III pieces about four inches
in length, and between two and three
inches in breadth; lay cn each Il little
apple jam, or any other preserved
fruit, without syrup; turn the edges
over, wctting them as little as possible
with water; press them lightly to-
gethcr, and also tho ends, lay them on
tins and bake in moderately hot oven
Ice them worry perfectly and return
them to the oven for few minutes,
or set them I'M Dutch or American
oven before the fire.
How TO LIME EGGs.-Eggs are lined
by packing them in Il LIQUID made as
follows, viz: One peck or fresh lime
Is slalied in sufficient water to make a
thin paste; when thoroughly slaked
which will require twcnty-four hOurs,
water is added to thin it so that it can
be strained through Il fine scive into a
clean barrel, which is then filled up
with water, the eggs, perfectly fresh
are laid carefully into kegs or barrels,
and the stirred lime liquor is poured
over them, a board being 1loated on tor
to keep the eggs under the surface.
Now that colors are so largely used
in stockings. and so many are ruined
in the laundry, a good plan in washing
them is to roll them, after being rinscd,
INTO piece of white linen and squeeze
IL, to remove all the moisture possible,
then dry, and the stockings will look
new again. 1t is also good plan to
put small spoonful of spirits Of sal t
Into the water in which stockings are
washed IL order to keep in the colors.
HERE Is recipe for meat chccre:
Boil an oN's liver, heart and tongue
remove all the hard and sincwy parts.
and chop the remainder fine: add tC
this a pound of boiled pork, also chop
ped fine; season it well; then tic it in
cloth or put it into pan and press 1t
hard. After standing few hours 1t
will como out in solid cake, and is
very nice to slice from, for eating at
breakfast or supper.
10 cleanse a rubber piano cover lay
the cover on Il long, clean table. and
sponge it all over with clean warn,
water, containing little powdered
boraX; use no soap; with clean soft
cloth rub it dry. If it looks dull OF
does not give satisfaction, take another
soft cloth and drop on it not more than
two or three drops of sweet oil, and rub
gently all over the cover.
CoFFEE CAKE.-Use one cup Of mo-
lasscs, one cup Of butter, one cup of
very strong coffee, onc-half a cup of dry
brown sugar, four cups of flour, two
eggs, one pound Of raisins, one nutmeg,
one teaspoonful of baking powder, one
teaspoontul Of cloves and cinnamon,
mi ivn