The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1879-10-16
FOR THE FARMERS HOUSEHOLD.
Domestic Hints.

10 DRY CoRN.-Do not boil, but cut
from the cob and heat thoroughly in
the oven; then dry out in the sun.
To SET CoLoRs IN BLUE CAMBR1o.-
Dip it into a solution Of saltpeter, using
two or three cents worth to a pail of
water; salt will injure the fabric.
Picked EGos.-Boil the eggs fifteen
minutes, then put them in cold water to
make the shells come off easily. Boil
three red beats very soft, peel and mash
fine. Pat this into vinegar enough to
cover the eggs, adding salt, pepper and
whole cloves. Put the eggs in a jar and
pour the mixture over them. Serve
them in cut halves.
MoIAssEs TAFFr.-Two cupfuls of
molasses, one cupful Of sugar, butter
the size of o guinea.hen's egg. Boil
hard for twenty minutes. Add half q
a teaspoonful of soda. Try if it is brit
tie; if not, boil a few minutes longer
Pour out into two buttered dishes. Nuts
may be added, if you like, just before
the soda.
CANNED PUMPKIN.-Wash the pump
kin (do not peel, as the sweetest part
lies next the rindl; cut up in rings, then
in small squares; gil your kettle and put
in a few ~spoonfuls Of water to start it;
cover closely and let it steam until ten
der; remove the cover and let it cook
until as dry as possible without burning
(stirring often), whether it be half or a
whole day. Seal while hot in tin cans;
Git must be kept dark. When wanted
for pies remove from the can to the
colander and thoroughly sift; allow two
eggs for three pies; make quite sweet
with good brown sugar; flavor with gin
ger and make thin as sweet cream with
equal parts Of milk and water, or two.
thirds water q prefer it to all milk;
bake slowly in a good crust until it is
solid like custard. If properly baked it
will be a rich brown, shiny to look at
and delicious to the palate.
CLARIFIED FAT.-The mode Of pre-
pairing clarified fat, an article which
Miss Dods uses largely, and which she
declares is next to olive oil for frying
purposes: For this she uses any charac.
ter of meat fat, cooked or uncooked.-
These scraps are cut into very small
pieces, placed in n pan aGd covered with
cold water and placed over a very hot
fire. Stir until it boils, and then skim
from the top all the impurities. II all
cooked fat is used, cold water should be
again added at boiling point, in order to
collect more effectually the impurities
and giveit a purer color. When all the
scum has been removed, continue to
boil until the water has entirely evapo
rated in steam. This point can be de-
termined by the change in the color.
Az soon as all the water has steamed
away the color changes from that of o
milky hue to a salad-oil color. When it
has cooled of, strain it.
The Rat and Mice ExterminntOr
A German newspaper gives the fol.
lowing simple method for DISCRIMINATING
rats and mice, which, it states, has been
successfully tried by n Baron Won
Bachhofcn and others for some time
past: "A mixture of two parts of well
bruised common squills and three parts
of finely chopped bacon is made into a
stiff mass, with as much meal as may be
required, and then baked into small
cakes, which are put around for the rats
to eat Several correspondents of the
paper write to confirm the experience of
the noble baron and his neighbors in
the extirpation of rats and mice by this
simple remedy.