The Valley Virginian. [volume] (Staunton, Va.) 1865-1895, 1881-12-01
Household Hints.

Csgeru .Sasod.-Mix with some nice white
lettuce some celery cut into short, thin slices.
Dress with oil, pepper, salt and vinegar
Lsgit Tea Cdks-One cup sugar, two eggs,
half cup melted butter. one and one-fourth
CUPS of milk, flour to make stiff batter, two
teaspoons soda bake twenty minutes in a
hot oven.
Face Wdshes.-Two grains of bi-chloride of
mercury, two grains of muriate of ammonia,
eight ounces of emulsion of almonds Or
this Two ounces of sub,carbonate of soda,
distilled water eight ounces, essence of roses,
six drops.
Cream Pie.-One cup of sugar, one egg,
piece of butter size of an egg, one teaspoon
soda, dissolved in cup of sweet milk; add
to this when mixed together two teaspoons
cream tartar, rubbed in three cups OF flour,
and bake in three jelly cake tins.
Furniture Poash.-An excellent furniture
polish is made with one pint of linseed oil,
and about half gill of alcohol, stirred well
together and applied to the furniture with a
linen rag. Rub dry with soft cotton CLOTH
and finish with an old piece of silk.
TO Keep Preserges.-Apply the white of an
egg with brush to single thickness of white
tissue paper; with which cover the jars. lap
ping oyer an inch or two. 1t will require no
tying becoming when dry inconcevahly tight
and impervious to the air
Cooking for the Children.-One cup of sugar
one cup sour cream, two eggs, one teaspoon
soda, Graham -four or fine mdlings sufficient
to roll out. If any spice is wanted ginger is
best-one teaspoonful. If cream is not to be
had. one cupof butter, one of sour milk.
Chicken Croquettes-Mince very fine some
cold chicken, put it in pan with a little stock
a tablespoonful of cream, a little salt and nut
meg, and the right thickness of flour. Let il
boil well, then pour it in deep dish, and put
1t aside to get cold. Divide it into parts, form
them into small balls or cylinders; roll each
in fine bread crumbs, then egg over with the
yolk ofegg beaten roll again in bread crumbs
and fry not too brown. Serve ornamented
with parsley.
Treatment for Eeon.-Take of soft I've
soap add faxseed- meal or corn meal in suffi
Gent quantity, stirring the meal In slowly and
thoroughly, so as to form saye or poultlce
Envelope the finger in this, applying snugy
to bring it in close contact. Renew the poul-
tice every twelve or twenty four hours. Don't
try every prescription you may hear Of De
pend ON this. 1t will, ifapplied in time, abate
the disease; adopted later, it will bring it to a
small head (f too far advanced to be "scat-
tered, y when it may be picked almost pain
lessly..
Pound Cdks.-Take one pound of butter
one pound of sugar, onS pound of flour, ten
eggs, two teaspoonfuls of rose water. Beat
the sugar and butter together as lightly as pos
sible; then add gradually the rose water and
about one fourth of the flour. Whsk the eggs
until very thick then stir in the butter and
sugar gradually; then the remainder of the
tiour-a small quantity at time Beat a Il
well together. Line your pan with white pa
per, but in your butter, smooth the top with
knife, and bake in a moderate oven about two
and half hours
Roast Goose or Duck.-Boiling water should
be poured all over and inside of goose o.
duck before you prepare them for cooking tC
take out the strong oily taste. Let the fow
be picked clean and wiped dry with a clotl
inside and out; fill the body and craw will
stutfing put it down before the fire or in thu
oven and roast it brown. Ii will take two
hours and half. The oil that drips from i
should nearly all be turned off, or it will b,
too greasy.
Crust.-A good way to avoid wasting foul
each time you use your kneading board is t.
brush it carefully off the board into sinai
sieve; sift out the flour; it will be good to us,
again. When making the crus; for pot pie
there is danger, a every cook knows, of tn,
crust falling when it is cooked in the kettle
with the meat or chicken II instead of doine
this you put the crust on plate and steam i
for three-quarters of an hour it will not b,
heavy. Be sure to have plenty of water il
the kettle so that you will not have to take
the steamer off in order to put more in. Make
the crust just as you do baking powder bis
cult. When the meat is cookeAand the gravy
made. drop the crust into gravy and leave il
there for minute or two.