The home journal. (Winchester, Tenn.) 1858-188?, 1880-04-29

III quick oven.
MoLAssEs CooKIEs.-Three cups of
mOlassts, one cup of sugar, one cup OF
water, one cup of butter, two tablespoon.
iul' Of saeratus, two tablespoonfuls OF
ginger, aud -four to make pretty stiff
RusTY IRoNs-lf there is rust or
other roughnc,s on your hat.iron put
some fire salt on a board and rub it
rapidly while warm until it moves
smoothly.
PANCAKES. Take three eggs and stir
them into pint Of milk, add good
pinch Of salt, and -four enough to make
i, into thick, smooth batter; fry in
boiling fat till nearly done, roll over on
either side, drain and serve very hot
with lemon and powdered sugar.
BAvARIAN CREAM. - One pint of
milk, three ounces Of sugrr, ehalf
ounce gclatine, two eggs, beat the yolks
and stir into the boiling mills, dissolve
the gelatine in little hot water; beat
the whites of the eggs separate and stir
n when cool; cream is better whipped;
| favor to taste and then put in moulds,
| LEMoN CAKE-Three cups Of sugar,
one cup of butter; rub butter and sugar
to cream stir in the yolkso of five eggs,
we'll beaten; one teaspoonful of sala-
ratus to one cup Of sweet milk; the
whites of five eggs, beaten to a still
lro'h four cups of -four the grated
rind and juice Of one lemon.
BUREs.~-Wct saleratus and spread on
4 cloth, bind this around the burnt part,
and il few hours it viii be nearly well,
Ill less the burn is very deep, in which
case the saleratus should be removed
aud after being removed the burn should
be covered with piece of old linen on
which has been rubbed a little mutton
tallOw or sweet oil.
QUEENS PUDDING Three pints Of
milk, one quart of bread crumbs, the
y0Ik3 Of four eggs, one teaspoon(ul Of
vanilla; put the bread to soak in the
milk, then add the eggs beaten, one
quarter pound of sugar; bake it when
done. Beat the whites of five eggs to Il
stin' froth, add five ounces Of sugar, put
on tie top and put in the oven fora few
minutes.
ToCREAM PoTAT0Es.- Heat one table
spoonful Of butter in a saucepan, add one
teaspOonlul of -four, co until smooth,
but not lrOwn, then add gradually one
large cup Of cold milk, stirring all the
time until it boils up; put in the pOta-
toes, which should be cut W fine and
Salte! and peppcred; let them cook
about three minutes in the sauce, just
enough to heat them,
To TAKE STAINS OUT OF LINEN
Place the stained spot in a tin pan;
pour boiling water enough to entirely
cover; let it steep like you would tea or
coffee, then rinse well, and hang it out
of doors; iron the spot and it will not
show, For fruit stains you must wash
directly after pouring on the boiling
water. We know this to be good, for we
get all the stains out this way.
OMELET.-Break AL your eggs in one
dish; stir rather than beat up the yolks
and whites; to each three eggs you use
put in teaspOonlul of cold water; do
not like milk; salt and pepper to taste;
put two ounces of butter in the pan; when
the butter is very hot pour in TIE eggs;
| Just aS soon as cooked on enc side turn
quickly and cook on the other side !:
double over and serve on very hot
plate. The cold water in the eggs makes
the omelet light and moist,
TApIoCA CUsTARp.-After soaking a
cup of tapIoca until perfectly soft, drain
Oft any surplus water and add a quart of
new milk, set the dish in enc Of boiling
water to prevent sticking or burning,
sweelen to taste; when it begins to grow
Il little thick, add the yolks of four eggs,
beaten, with one tablespoonful sugar;
remove from the fire as soon as it be-
comes the consistency Of cream, or it
will be too hard when cold; flavor 10
taste after it is done, and spread the
whites of eggs over the top; brown a
delicate color III the oven.
COFFEE IN TYPHOID FEvER.-Dr.
Guillasse, Of the French navy, reports
that lit the early stages of the disease,
coffee Is almost a specific against typhoid
fever. lie gives to adults two or three
tablespoonfuls of strong black coffee
every two heura, alternating with one or
two teasp onfuls of clareL or Burgundy
wine. The beneficial effect isimme diate.
| A l,ttlc lemonade or citrate of magnesia
should be given daily, and after a while
quIninc
SCOTCH BRorH.-Two pounds of the
scraggy part of the neck of mutton. Cut
the meat from the bone and cut of all
the fat; cut the meat into small pieces;
| put into Il soup pot with one large slice
OF turnp, two carrots, one onion, one
stalk of parsley, ne-haf cup of barley,
three pints of water and boil gently two
hours. On the bones put one pint of
water; boil two hours and then strain
on the soup. Cook one specnful of -four
and one of butter together unit per-
fectly smooth, then stir into the soup
and add one tea,poonful of chopped
parsley. Season with salt aud pepper.
/ A RASPBERRY CHARLoTTE.-Takea
dozen OF the square or ob!ong sponge
cakes that are commonly called Naples
biscuits; they should lie quite fresh;
spread over each thick layer of rasp-
berry jam and plac, them in the bottom
and round the sides of a glass bowl;
take the white. of six eggs and mix with
them six tablespoonfuls raspberry or
current jelly; beat the eggs and jelly
very light and then fill up the bowl
with it; for this purpose cream Gf you
can conveniently procure iD /, still
better than white of eggs. You may
make a charlotte with any sort of jam,
marmalade or fruit jelly. 1t can be
prepared at a short notice and is very
generally liked.
PRESERVED ORANGEs.-Take any
number of oranges and rather more
than their weight in white sugar;
slightly CRATE the oranges and score them