Richland beacon. [volume] (Rayville, La.) 1869-1890, 1881-02-05
lIOUSEkEEPERS' HELPS.


Dread FROM GRowv WHEAT. -Scald
the flower when making sponge and let
cool before aiding Yeast. Knead the
dough little sitter than for good -four.
RoAaTING CHEsrvUTs.-Cut a small
piece off from easll shell-iust enough to
show the meat and put cupful into a
com-pOppcr. Shake over clear fire
until they become mealy.
LEMON BREAD PUDDIyG. One pint of
fine bread crumbs. yelks of four eggs,
one quart OF rich milk. two tablespoon
fuls of melted butter and one cup of
sugar. Flavor with lemon. Cover and
bake about onc-hali hour. Beat the four
whites to stiff frotl, mix with it tea
cip!ul OF powdered sugar and the jllice
81 lemon. Spread over tho pudding
ana return un.il slightly tin9ed.
APPLE AND BREAD PUDDlSG.-Put a
layer o; apple sauce i'll the bottom of a
pudding dish, lien a layer of bread
crumbs. sprinkle with sugar and little
hits Of butter. Another LAYER Of apples
and second lavcr of bread crumbs are
added with sugar and butter. and a cup of
rich milk to wet the top LAYER Of crumbs.
Bake i'll good oven three-quarters of
an hour. Eat with svectened cream.
Flavor with nutmeg.
MUTToN HANS. Allow one-quarter of
a pound OF satpeter to hail pound of
sugar. Put into an oven to heat. and
while hot rub thoroughly into the legs
ri mutton. In the morning rub we'll
with common salt. Place something
under the mutton 10 raise it from the
drlprnGs. Let stand three or four
DAYS, then give another thorough rub
blng with salt. and after week hang no
to dry. You may smoke them, if you
please. When dry. keep in canvas bags
HARD SOAP MADE WTH WASHING
SopA-Pour five gallons of boiling
water over six pounds of washing soda
and three pounds of unslacked lime.
After 1t settles and becomes clear. pour
Oh You may turn over it two gallons
ri clear cold water, to he added from
time To time a. the soap IS III danger OF
boiling over. To five gallons OF soda
and lime water add six pounds of per-
iec!!v clean fat and bod about two and a
half hours, or until it begins to harden.
Throw in 81 handful of salt Just before
taking from the fire Pour into q tub
and let stand until solid
To PREPARE HULLED CORN Take
about tilrce quarts of wood ashes. put
into large kettle, and pom over six
quarts OF cold water. Let come to the
boiling point and boil five minutes.
Swimming several times. Take from the
fire and pour in 4 kettle of cold water to
help settle 1t. Put three quarts Of
shellcd corn into another kettle and pour
over the strained I've. Now let boil
half an hour. then skim ont the corn and
rinse we'll with several waters. rubbing
with the hands until the black chits come
OFT. Put back into the kettle with clear
water and boil until soft. Salt and Eat
with milk. CT Outer. pepper, and salt
CURING HAMs.-I have used the fol-
lowing for a long time for my hams and
think it preferable TO putting the hams
into brine, for ] think brine has ten.
dency 10 make lean meat hard and taste.
less. For common sized ham take one
ounce saltpeter and enough fine salt to
| rub the ham twice. After rubbing the
hams thoroughly lay them in cask with
a hole in the bottom, or anywhere, SC
that the brine may run off. After one
week. take up and rub ON remainder OF
salt and saltpeter. After week OF ten
days longer, take up and rub over with
salt alone. After another week they are
ready TO smoke. Cor. RarM Neu
Ta,.Eo,.