The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-07-19
DOMESTIC.


DYEING BLUE AND GREEN five
pounds of goods, take one ounce of
prusslate Of potash, three cent? worth
oil Of vitriol, one-quarter pound Of cop
peras; dip your goods first in tho cop
peras water, then In the potash; then
pour In the yitriol, part at time; pre-
pare the cOpperas in porcelain, and heat
it boiling hot; the potash in brass; now
put as many Of your blue goods as you
want green into the sugar of lead wa
ter, and from that to potash the same as
the yellow, and rinse IN cold water {;
thus you have beautiful green.
ROLL JELLY CAKE.-Take four eggs,
one cup Of sugar, one cup of flour, one
teaspoonful of cream of tartar, one-half
teaspoonful of soda, pinch of salt; this
Will make two cakes. Spread thin on
tins; as soon as baked turn from the tin.
flavor your jelly, spread over the cakes
ana rol! 1t up Immediately; this will
much flour In 1t, will keep some time,
and is acknowledged by all who try 1t
to be the best they ever tasted.
CURE FOR CoRNs.-Take one measure
one Of brown sugar; mix well. Take a
piece of an old kid glove and spread a
plaster on 1T the size Of the corn and
apply to the part affected; bind on and
leave for two or three days and then re-
move, and the corn will come with It.
But If you will wear boots that are long
| enough you will not be troubled with
| cOrns.
FRENCH SLAw.-To one head of cab
bage take eight hard-bOiled eggs, rub
the yolks with three-qnarters Of cup
OF melted butter, one and half table
spoons of strong mustard, half u table
spoon of salt, same Of black pepper, one
teaspoonful sugar. Cut the cabbage as
ftne as you can on Il cutter then cut
across with q knife; cut whites Of eggs
| very fine, mix with the yokes, and add
vinegar to moisten, like chicken salad.
Corn CAKE.-One pint Of now milk,
one pint Of Indian meal, one pint oi
flour, half cup Of sugar, three eggs,
| one teaspoonful OF saieratus, two of
cream tartar salt. Measure the meal and
flour after they have been sifted, and
put into the sieve with the saleratus,
| cream tartar, sugar and salt. Mix we'll
together and sift. Break the eggs into
the pan Ia which you intend mixing the
corn cake, and beat lightly; then turn
IN the milk and stir in the meal. Bake
in tin plates In Il quick oven.
PRUNE PlE.- Wash the prunes through
several waters. Put in Il preserving
kettle in the proportion of two pounds
fruit to one pound sugar. Pour Il guam
ltnp md inf
them boil at least two hours. When they
are thoroughly done and the syrup
thtckens, take from the fire and pour
into tin plates, lined with paste. Add
one teaSpOOnful of butter. Cover with
| rich paste and bake.
ALBANY CAKE.-One and one-half
pounds flour, one and Oue-half pounds
brown sugar, one and onc-half pounds
butter, one tablespoonful lard, four ta-
DlespOontuls powdered cinnamon, one
tablespoonful soda dissolved in cup of
milk. Roll on extra flour very thin.
Dip the face of each cake in granula ted
sugar. Bake slowly in creased pans.
SUPERIOR PUDDINd.-Foure eggs, one
quart Of milk, one cup Of sugar, two
tablespOOnfuls of flour. Beat the sugar,
flour, and yolks Of the eggs together,
with one cup Of tho milk; scald the re-
! rnainder Of the milk and put the above
Into 1t. Flavor with lemon or vanilla.
Beat the whites of the eggs to a stiff
frOth, and add a little sugar; spread
on the top Of the pudding and brown
slightly.
APPLES AND BACoN.-Cut some nice
sweet bacon into thin slices and fry al
most to crispness. Have prepared
some greetings, pared ,cored and sliced
] and fry In the fat left In the pan from
the bacon. The bacon should be kept
hot until the apples are ready, when
they should be taken and placed upon
| The meat.
SWEET CRAcKERs.-One pound of
flour; one-half pound Of butter we'll
rubbed in; one-half pound powdered
| sugar; mix with the yolk of one egg,
we'll beaten, and glass Of sweet wine !;
roll out the paste very thin, and cut out
IN any small shape you please.
MoLAssEs DoUGHNUTs. - Take one
cup of molasses, two-thirds cup Of milk,
one egg, and a piece of butter half the
size of an egg, two teaspoonfuls of
| cream Of tartar and one of soda; CRATE
In some nutmeg anu use flour enough
| to roll out.
Soup FOR AN INVALlD.-Cuti In small
| pieces one pound of beef or mutton, or
part of both; boil 1t gently in two
quarts of water; take off the scum, and, ,
when reduced to a pint, strain it. Sea-
son with a little salt, and take teacup-
| ful ut time.
A DISH FOR BREAKFAsT.-Take six
good cooking apples, cut them in slices
| one-fourth an inch thick, have pan of
fresh, hot lard ready, drop the slices in
and fry till brown; sprinkle little
sugar over them and serve hot.
D.II ,