The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1879-09-18
tors running through the centre. N
TOPICS FOR THE HOUSE.

| To STARCH BLACK MUsLIN.-Two
tablespoonfuls of starch, mixed with
| cold water, and boil ten minutes (pre-
viously, OF course, having added hot
water); a teacupful of strong coffee
stirred in; when 1ukewarm put in the
article and squeeze tight; hang in the
shade; instead of using grease put in a
piece of white wax about the size of a
small hickory nut; to give look of new
| ness to muslins and lawns, take two
ounces of gum-arabic, pound to a pow
der, pour on little more than a pint of
boiling water, cork, rest all night, pour
from the dregs, keep for use; one table.
spoonful to pint of starch makes them
beautiful. Never wash lawns or mus
lins in hot water, but use cold.
LEMoNs.-For sick headache take a
tunbler two-thirds full of finely crushed
ice, the juice of one lemon and one tea
cupful CT white sugar. Ghis mixture
eaten by degrees or all at once will al
lay the feverish thirst and quiet the
disturbed qualmish stomach, as it is not
sweet enough to be nauseous. Sliced lem
on is a very appetizing addition to cold
roast veal, also to minced veal on toast.
For a cough or tickling in the throat,
take the juice of two lemons, the beaten
white of one egg, and enough powdered
or fine graduated white sugar to make
thin paste. A teaspoonful of this mix
ture will allay the irritation and cure a
cough in its early stages.
SCOTCH BRoTH.-Two pounds of the
sc:raggy part of the neck Of mutton. Cut
the meat from the bone and cut off ali
the fat cut the meat into small pieces
put into soup pot with one large slice
OF turnlp, two carrots, one onion, one
stalk of parsley, one-half cup of barley,
three pints of water and boil gently two
hours. To the bones put one pint of
water, boil two hours and then strain
on 'she soup. Cook one spoonful of -four
and one of butter together until per-
fectly smooth, then stir into the soup
and add one teaspoonful of chopped
parsley. Season with salt and pepper.
from Mss NJ. Parloa's Recipes
FRIED CABBAGE.---Cut cabbage very
fine, on slaw-cutter, if possible; salt
and pepper, stir well, and let stand five
minutes; have an iron kettle smoking
hot, drop one tablespoonful of lard into
1T. then the cabbage, stirring briskly un-
| til quite tender; send to table immedi-
| ately. One-half cup sweet cream and
| three tablespOonfuls of vinegar, the
vinegar to be added after the cream has
been we'll stirred, and after it is taken
from the stove, is an agreeable change
When properly done, an invalid can eat
it, and there is no offensive odor from
cooking it.
DREADED EGGs.---Take one pint of
bl cad crumbs and soak in one pint of
mix. Beat eight eggs very light, and
stir with the soaked crumbs, beating
five minutes. Have ready saucepan
in which are two tablespoonfuls of but
ter, thoroughly hot, but not scorching;
pour in the mixture, season with pepper
aad salt, as the mass is opened and
stirred with the "scrambling," which
should be done quickly with the point
of the knife for three minutes, or until
Thoroughly hot. Serve on hot platter,
with squares of buttered toast.
CREAM POTATOES Heat one table
spoonful of butter in a saucepan, add
one teasp,1Onful of -four, cook until
smooth, bu not brown, then add gradu-
ally one large cup of cold milk, stirring
all the time until it boils up; put in the
potatoes, which should be cut up fine
and salted and peppered, let them cook
about three mi uutes in the sauce, just
enough to heat them.-From Miss II.
Parloa's Recipes,