The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1879-12-20

pull it thoroughly by hand, let it lie a
day or two to air, wash the tick, lay it
in as lightly and evenly as possible, and
catch it down as before. Thus prepared
they will be good as new.
IT is said that boiled hams are much
MGR to stand in the water in which
they were boiled until cold. The out
side does not then turn black and dry
up as it does when taken from the
water to cool; but remember to re-
move the lid OF the kettle, 50 that the
steam may escape.
The following is recommended to
whiten porcelain sauce pains: Have
the pans ha filled with hot water:
throw in a tablespoonful of pulverized
borax, and let it boil If this does
not remove all the stains, soap a cloth
aud sprinkle on plenty of pulverzed
borax. Scour them well.
GOOD hen manure from fowls which
nave been literally led is worth as much
as guano. 1t should be put in barrels
Us soon as taken from the chicken-house.
and kept in a dry place until wanted, a
little plaster mixed with it, and before
using, pound up fine. Apply it same as
guano. ...
TO MAKE COFFEE. "A gentleman
from Ctylon states that the custom
there to make coffee was as follows: Put
sufficient ground coffee into cold water
over night; in the morning strain off;
then heat. He adds his testimony that
coffee made under this plan is excellent
in flavor, and those who are bilious will
not find the evil effect produced by the
old method.
RELATIVE to changing the clothing.
it is considered hazardous TO lessen its
amount after dressing in the morning,
unless active exercise is taken imme-
diately. No under-garments should be
changed to lighter ones during the day,
ordinarily. The best, safest, and most
convenient time for lessening the cloth
ing is in the morning, when we first
dress for the day. ts
CHICKEN PIE.-Boil the chicken until
tender, salt to the taste, make crust
with one quart flour, two small table
spoons lard, one teaspoon salt, one tea
spoon soda. two of cream tartar, sifted
with the -four, two cups sweet milk
Work the lard in the -four as quickly
as possible, and make the dough as soft
as you can roll out. Line deep dish
with the crust, put in the chicken, with
the large bones removed, one small tea-
cup OF the chicken broth, little salt
and pepper; cover with the crust, and
bake one hour Serve with gravy made
from the chicken broth.
FRITTERs.-Oy ster-Beat two eggs
very light; then stir in two tablespoons
cream or milk, three tablespoons sifted
-four, pinch of salt; dip the oysters in
this, and fry in hot lard. Clam--Take
twenty-five clans and stew them in
their own liquor; salt and pepper Them
slightly cook for fifteen minutes slowly
drain the CLANS, chopping them as fine
as possible, removing all the hard por-
tions first; make batter of four eggs,
with half-pint of sifted -four and a
pint of milk get it as smooth as posi-
BILE; mix the clans with it; use butter
for frying. A small addition of parsley
is excellent Peacock pint or
three cups, more peas than you need
for dinner; mash while hot, seasoning
with pepper, salt and butter; put by
until morning; make a batter of two
beaten eggs, a cup of milk, quarter of
teaspoon soda, half a teaspoon of cream
tartar, and half cup of -four. Stir
the peas into this, beating very hard,
and cook as you would griddle cakes.
Brain-Half pint of milk, quarter of
pound of -four, two eggs, half light tea
spoonful of salt, saltspoonful of white
pepper, and a teaspoonful of choppt d
parsley. Stir the milk gradually into
the -four and salt and the well-beateu
yolks of the eggs, parsley and pepper,
then the whites of the eggs. Drain all
the salt and water from the brains,
break them up thoroughly with a fork,
and then put them in the batter, beat
ing them well in. Fry them by the
tablespoonful in boiling drippings or a
mixture of lard and butter. With an
expenditure of sixty.five cents, or with
wine seventy-fve cents, if you use wine
for the stew, you have three dishes, suf-
hcient for quite two days dinner for
six people. ..... .s.l, ~.