Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-01-16

SUCH uuuUcI do no CAL W1tuVub SoycIo
cramping of !, the hands; what are MIXED
should be MIXED fast. increasing the num-
Der until at last there is no firing what
ever. Five minutes is about the time that
should be allowed for milking, cow.
There is another thing well worthy of be-
ing remembered. Cows should be MIXED
as nearly at given hour every morning
and every evening as is possible; undue
distention of the udder is always injurious.
CHEAP FURNIsHINGs.-Ioc occupied last
night a chamber in rambling old house,
where the window curtains, of rather
cheap lace, were profusely decorated with
dainty pressed ferns. The effect was beau
tiful, and I thought how often we miss the
lovely in nature while trying to, excel in
wealth and fashion. No ribbons or other
fastenings would give those curtains the
beauty produced by the fer4s.g One thing
in the chamber pleased me very much; it
was a ''silencer,' . and any one annoyed by
the persistent rafting of crockery will APP
preciate it fully. 1t was covering crotch
eted of No. IL white knitting cotton, be-
gun with scallops around the, knob. It
was widened as necessary until it reached
the edge, and continued the same size
three inches wider. After being fitted on
it was drawn up with shirr- string and
tied. This one was ornamented with a
blue bow, but should prefer a narrow
line Of Germantown wool, to give it the
appearance Of china. This I should put in
with rather fine work, while the cocton is
worked in a very loose stitch. -Er.
T335A 84@I 3HI 49, 49, ~ aoJaHfiia 81
LAP ROBES. While out riding this
morning spent considerable time in adj
miring the robe. My friend is farmers
wife, and does her own spinning Conse-
quently the wool being grown, spun and
knitted {vnsher New Haven knitter) at
home she Thought the robe cost very little
while it is both handsome and durable
She knit long strips from colored wool,
cut them apart and opened them fat; then
taking piece of colored, partly-worn fan.
mel, she fastened each strip on separately
gray, cardinal, green, pink, green, cardi-
nal and gray-covering and fastening the
edges with cross stitch of gold colored
wool. The border was scarlet flannel,
pinked and slightly ruffled. The knitting
was done in part by her oldest son. and the
cash outlay was very little, therefore she
feels quite proud of her labor G,ssse
Thomas IN the Country Gentleman.
CURING BEEF.-To every one hundred
pounds of beef, take eight pounds salt, (if
for winter use, seven pounds two ounces
saltpetre, two and one-half pounds brown
sugar, two ounces soda, two, ounces cay
enne pepper, six gallons WATER First,dis-
solve the salt in part Of the water, skim
ming it well; then add the o5heri ingredi-
ents except the saltpetre, set it off to cool.
then put the remainder of thewater into
clean wash boiler, and add the saltpetre.
When it comes to a boil, immense each
piece Of beef in the boiling water, holding
it with a carving fork; let it remain few
seconds until it looks little white; when
finished add the water containing the salt
petre to the other brine, let meat andlbrine
cool, pack in a barrel, pour on the brine.
lay the barrel-head on the meat, and over
it large stone to hold it down. Molasses
barrels are best.
BEEF PIE.-Take any pieces Of beet, Tor
any other meat) that are left, stew in
little water till tender; cut in small bits,
put into any pan of convenient size, pour
in the water that was left from stewing it,
adding more if necessary to just cover the
meat, add piece of butter, a little salt,
and sprinkle of -four; cover with good
biscuit crust, make q small hole for the
steam to escape and bake one-half hour.
Raw, tender beef may also be, used, and
sliced potatoes may be added. This is an
excellent way to use up any bits Of meator
fowl, as several kinds may be mixed TO-
gether. If any grayies were left, save
them to warm up and serve with the pie.
If preferred. the meat may be chopped as
line as for hash. Y .zIDd8oey4 Is 3sae
fsi5s.a2sa alt9$ - ---- Ie9cI az n
PUDDING WITHOUT MILK OR EGGs.-
Make dough as for biscuits; or to every
| pint of -four, -~one 30 teaspoon baking
powder, half tablespoon melted suet or
| butter, saltspoon of salt. water or sweet
milk to make soft dough; roll half inch
thick cover with fruit of any kind, sprin-
kle with sugar and roll, pressing the edge
down and ends together; lay cloth in a
steamer, place the dough on it and steam
an hour. If dried fruits are used, they
should first be stewed. Serve with sauce.
This may be warmed over bv steaming.
Excellent and may be made with chopped
sueG and steamed three hours.
COR MING HAMs.-For one hundred
pounds meat, take ten pounds salt, four
pounds sugar, four pints molasses, four
ounces saltpetre, four ounces pepper. two
ounces soda. dissolve the salt in four gal
Ions water; boil and skim, then add the
other ingredients; pour on while warm.
In six week they will be ready for smok-
ing, some prefer to take them out in three
OF four weeks. Smoke with corn eohs or