Huntsville gazette., 1881-12-24
HOME AND FARM.


--Oil-cloth should not be washed with
soap, but with lukewarm water and a
soft cloth, then wiped with cloth wrung
from milk.
-Corn-starch puffs. cup Of
butter, one cup sugar, four eggs, one
cup of corn starch; take out two table
spoonfuls of the starch and replace with
flour, same amount; two teaspOonfuls OF
baking powder.
| Potato Noodles.-Grate one dozen
of boiled potatoes, add two eggs, a little
salt, half q cupful of milk, enough flour
to knead stiff, then cut in small pieces,
and roll long and round, one inch
thick; fry in plenty of lard to a nice
| brown.
-Hotch-potch.-Two pounds of shin
of beef, three quarts of water, two on
ions, two carrots, three turnips, head
of celery; stew gently, skimming care
| fully, for three hours. Thicken a little
with butter and flour before serving
pepper and salt according to taste.
Ham Cakes-A capital way of dis
posing of the remains of a ham, and
! making an excellent dish for breakfast,
is: Take one and half pounds of ham,
fat and lean together; put it into NOR
tar and pound it, or pass it through a
sausage-machine. Soak large slice OF
bread in half-pint of milk, and beat it
and the ham well together. Add an egg,
beaten up. Put the whole into mold,
and bake rich brown.
A correspondent of the Cleveland
Herald gives the following remedy for
chilblains: Into the coolest water you
can get put your feet, from three to five
minutes; follow with a brisk and thor
ough rubbing with coarse towel. This
treatment faithfully carried out suf-
ficient length of time is a certain cure.
We have seen it tested.
Chocolate Cake.-Take three cup
fuls of finely sifted flour, one cupful OF
milk, two cupfuls of white sugar, half
cupful of butter, three eggs, one small
teaspoonful of soda dissolved in a little
boiling water, and two small teaspoon
fuls of cream-tartar sifted into the flour.
Four ounces of chocolate, grated and
stirred into the cake, with a teaspoonful
of extract of vanilla just before it is
baked, in two cake tins, will make it very
delicious.
Colts should be broken to harness
at three years old, and used in light
work for two years, when they will be-
come matured and fit for full work. If
they are used for hard service before
their joints become settled, or surround
ed by full-grOwn texture of muscle and
sinews to support them, they are liable
to become strained, causing spavins, or
bony enlargements, that will destroy
their future usefulness.
"A delicate pudding is made of three
tablespoonfuls of cornstarch dissolvedin
little cold water. Have one pint of
water boiling on the stove; in this stir
the cornstarch and the well-beaten
whites of three eggs; let it boil up once;
pour it into an earthen pudding dish
which will hold three pints; steam the
pudding for ten minutes. For the sauce
use the yelk of the three eggs, one cup
of sweet milk and small piece of but
ter; boil for few minutes; when cool
flavor it with lemon or vanilla. The
pudding also is to be eaten cold.
Skins can be tanned or tawed, ac-
cording to a correspondent of the Cou-
aaer-Jouraal, as follows: Shave off with
sharp knife all flesh adhering to the
skin, then wash thoroughly with warm
water and strong soap both the hair and
flesh side of the skin. After being
cleansed, stretch the skin tightly upon
board, with the flesh side up; apply
and rub well into composition of equal
parts of common salt and alum. After
the composition has been applied put
the skin-still on the board-in shaded
place to dry, and when dry rub with the
hand until the surplus composition is
removed and the skin is pliable. If it is
desired to color the wool the dye should
be prepared lukewarm, and the skin
dipped into it and colored the desired
shade after being cleansed, and before
the salt and alum composition is applied.
.