Knoxville daily chronicle. [volume] (Knoxville, Tenn.) 1870-1882, 1880-05-27
WEEKLY CHRONICLE
Household knowledge.

To retain the color of any vegeta-
BILE plunge it into cold water after
boiling, ( .fE e n ETH Y 4
Cooks make the mistake of boil.
ing things too much After reaching
the boiling point meat should simmer
The toughest meats can be made ten
der by SO doing. vos~
1t is always best to under-season
rather than to over season food.
When anything is accidentally
made too salt it can be counteracted
by adding tablespoonful of vinegar
and tablespoonful of sugar.
Meats of any kind should not be
washed, but wiped with a towel to
preserve the juices and quality.
Potatoes, any time of the year, can
be made mealy If boiled In salt and
water and drained and then covered
with thick towel and left in back of
the range five minutes.
Stuffed Eggs.-Boil the eggs hard /;
cut them in two lengthwise, and re-
move the yolk, which chip, adding to
them some cooked chicken, lamb veal
or picked tongue chopped fine sea-
son tue mixture. and add enough gravy
or the raw yolk of eggs to bind them |;
stuff the cavities, smooth them and
press the two halves together; roll
them in beaten egg and bread crumbs
twice. When just ready to serve, dip
them in wire basket into boiling
lard, and when thoy have taken a
delicate color drain. Servessfo lanch
on napkin and garnish with parsley
or any kind of leayes Or serve with
tomato sauce.-Mrs. Henderson.
To BLEACH Cloth.-.Into eight quarts
of warm water put one pint of chic
ride of lime stir with stick a few
minutes, then strain through bag Of
coarse muslin, working with the hand
to dissolve thoroughly. Add to this
five bucketfuls of wsrm water; stir it
well and put in the muslin. Let it re-
main in one hour, turning it over
occasionally that every part may get
thoroughly lbleacbed. When taken
out wash we'll in two waters to remove
the lime, rinse and dry, This quaint.
ty will bleach twenty-five yards of
yard-wide muslin. The muslin will
bleach more evenly and quickly If it
has been thoroughly wet and dried
before bleaching. N .f
To Whiten Flannels.- ."How shall
| restore the color to flannels?' is q
question often asked by housekeepers
whose clothes have been ruined by the
bad treatment of INDECENT incompe-
tent washerwomen. A solution ofone
and-a- half pounds of white soap and
two-thirds of an ounce Of spirits Of
ammonia, dissolved in twelve gallons
of soft water, will impart beautiful
and lasting Wilderness to any fannels
dipped in it, no matter how yellow
they may have been previous to their
immersion. After being we'll stirred
round for short time, the articles
should be taken out and well-washed
in clean cold water. For washing
black or navy blue linens the follow
ing receipt is said to be an excellent
one: Take two potatoes, grated in
to terid soft water (after having them
washed and peeled), into which tea
spoonful of ammonia has been put.
Wash the linens in this, and rinse
them in cold blue water. This will
need no starch, and should be dried
and ironed on the wrong side. 1t is
said that an infusion of hay will pre-
serve the natural color in buff linens,
and an infusion of bran will do the
same for brown linens and prints.