The news and herald. (Winnsboro, S.C.) 1877-1900, 1881-02-17
DOMESTIC.

DOMESTIC.
LARD.-Leaf lard, skin carefully,
wash, drain, cut into bits, put into a
tin pail and set iuto pot of boiling
water. After melting, throw in small
quantity Of salt to make the sediment
settle, then simmer for half an hour or
until clear. Strain through coarse
cloth Into jars. Tie over bladders or
paper and cloth, the latter dipped in
melted grease. The other fatty por-
tions, wash, drain, cut into bits and
put into an iron kettle over slow fire.
Add small teaoupful of water, to pre-
vent burning. When the bits Of fat
are reduced to fbers, take out with a
skinner. Watch constantly, and To-
ward the last stir constantly. The fire
should be moderate from first to last.
Sprinkle In little salt, and when the
fat looks clear take from the fire, and
when cool enough strain through a
sieve or coarse cloth into jars. When
straining lard, do not press the cloth
as long as the clear fat will run through
and when you do squeeze it, strain that
part into another jar. Lard keeps best
in small quantities, 80 it Is we'll not to
use over large vessels. Keep closely
covered in cool, dark place.
PICTURE FRAMEs.-Cut piece of
perforated card board two inches long
er than the picture, letting it run to
point at the top; cut the edges all
around In squares, points or other
fanciful designs, and work in each
design or star in colored wOrsted
(split zephyr); this makes the back for
the frame. Now cut another piece Of
cardboard the exact size Of your plot
hn a,
sides, top and bottom the width Of the
margin on your picture; work de-
sign III each corner; 1t row of plain
cross stitch around the inside edges
and cross the top. Place this in the
ocnter of the back; fasten OH by work.
ing down tile sides and across the bot
tom, through both pieces, the same as
across tho top. Braid or twist some
worsted the desired length, fasten at
each side and hang.
CHICKEN MAYONNAIsE.-Cutu uD some
chickens and fry them nicely III butter.
Let them get cold, then trim into good
shape and put them in Il covered dish
with salt, pepper, oil and vinegar as
for salad; add Il few pieces Of onion
and little parsley. Let them stand
thus two or three hours. Then drain
the pieces Of chicken, place thcm Oh
the lettuce III your salad dish and
spread nice mayonnaisc dressing over
all. Some Of the chicken when fried
can be saved for the tomato stufling.
COFFEE Ice PUDDING.-Poun two
ounces Of freslly-roastcd coffee in a
mortar, just enough to crush The ber-
rics without reducing them to pow
der. Put them into II pint of milk
with six ounces of Loaf sugar, let it
boil, then leave it to get cold, strain 1T
OH the yolks of six eggs in double
saucepan, and stir on the fire till the
custard thickcns. When quite cold,
work into 1t a GILL and n half of cream
ture III the ice pot, then fill plain ice
mould with it, and lay it in ice till the
time OF serving.
w HEN your CanarieS are moultlng
ard cease to sing, do this: Put Il little
oxide OF iron (irOn rust from the drug
storc,) or put Il couple Of lath nails in
the water they drink, take away their
bottle so they can't get any drink but
their medicine. In another cup inl-
mcrsc little saffron. The latter gives
color to their incoming feathers. The
iron braces their system while moult-
ing. In little while they will sing
LOUD enough to cause Il headache.
SOUTHERN MODE OF COOKING R1cE.-
Pick over the rice and wash it in cold
water; to one pint rico put three
quarts boiling water and half teaspoon
vi salt; boil IL just seventeen minutes
from the time it begins to boil; turn
OIL all the Water; set 1t oyer moder-
ate fire with the cover Off, to stcam
fifteen minutes. Take care and be
accurate. The rice water first poured
oil is good to stiilen muslins.
HoMINY FRlTrERs. Take hominy
that has been we'll boiled (thc large
hominy is the besU, mash it fine, and
add TO 1t three eggs, well beaten, one
cup OF flour, two tablespoons of milk
and little salt. Make it of the con-
sistency of hominy batter, and fry in
hot lard. These proportions need
about quart Of hominy after it is
boiled. very nice breakfast dish.
NUREMBERG pUDDlNG.-Tnrcc cups
OF flour, two-thirds of a cup Of suct
chopped fine, one cup OF molasscs, one
cup OF stoned raiSins, one cup of sour
milk anu one teaspoon Of soda in the
milk. Mix we'll, and pour into but
tered tin hasin, then into a steamer,
and steam for three hours. When
done, you can try it by running a
straw through it. Set it into Il hot
oven for five or ten minutes.
10 Boil VEGETABLES GRHEN N.-Put
them into plenty Of boiling water that
has been saltcd; keep them uncovered
and boiling fast till they are done.
10 countcract the hardness of the wa
ter, should 1t exist, little carbonate
of soda may be added with the salt.
10 USE STALE BREAD.-Soak the
bread In hot water until soft; when
cold add Gwo eggs, half cup OF sweet
cream, one teaspoon OF soda, u little
salt and flour to make Il stitf batter like