The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1882-11-30
HOME MATTERS.

SCOTCH SHORTBREAD.-Half a
pound ofsugar, half a pound of but
ter the butter and sugar to be melt
ed together, and then the flour
dredged in.
PLAIN CAKE. -Three-quarters
pound of -four; the same of moist
sugar; quarter pound of butter; one
egg; two tablespoonsfuls of milk.
Mix all together and bake 1T.
If you put soda in the water with
which you are to wash windows you
will find that finger-marks, putty
stains, ETC., will be much more easily
removed than if clear water alone Is
used.
MILK PORRIDGE can be varied so
that an invalid will not tire of it
soon. Put a dozen raisins in about
two cups of milk, boil of five minutes
they will flavor it agreeably, though
they are not intended to be eaten.
A little nutmeg can be added, or the
white eff an egg beaten light may be
stirred in just after the milk is taken
from the stove.
To MAKE OYSTER CATsUP.-One
hundred of large oysters, with all
their liquor one pound of ancho-
vies; three pints of white wine; one
lemon with half the peel; boil gent
ly for half an hour, then strain and
add cloves and mace, of each quar-
ter of an ounce, one nutmeg, sliced;
boil quarter of an hour, then add
two ounces of shallots. When cold
bottle it with the spice and shallots.
If the oysters be large they should
be cut.
A VERY DELICATE CHOCOLATE
PUDDING is made of one quart of
milk boiled with once of grated
chocolate. Sweeten to suit your
taste, aud flavor with vanilla. After
it has boiled so that the chocolate is
thoroughly dissolved and mix ed
with the milk, take it from the fire and
let it cool. In about twenty minutes,
and possibly in less time it will be cool
enough to stir in the beaten yolks of
six eggs. Put in a pudding dish and
let it bake until it is of the consis-
tency of baked custard. While it is
baking beat the whites of the eggs
to a stiff froth, adding six table
spoonfuls of powdered sugar; then
spread this over the top OF the pud-
ding, and let it brown quickly. This
is perfectly delicious pudding.
STovEs.-Stoves BACKED when en-
tirely cold will keep the clean look
a very great deal longer than when
thew are polished when the stove is
warm. Zinc can be frightened by
rubbing it with kerosene oil, but it
is much better to have it painted, as
this will save much labor.
After you have swept your
carpets quite clean you may
brighten them with flannel
cloth wruDg from beefs gall and
water. White paint may be cleaned,
as well as windows, by using whit
ing and water, while grained wood
work should be wiped with flannel
cloth wrung out of cold tea. Wash
pantry shelves with hot alum and
water to rid them of ants, water
bugs and other troublesome insects.
FACTS ABOUT FLoUR.-Flour is
peculiarly sensitive to the atmos-
pheric influences, hence it should
never be stored in a room with sour
liquids, nor where onions or fish are
kept, nor any article that taints the
air of the room in which it is stored.
ANY smell perceptlble to the sense
will be absorbed by the flour. Avoid
damp cellars or lofts where a free
circulation of air cannot be obtained.
Keep in a cool, dry, airy room, and
not exposed to freezing tempera-
ture nor to intense summer or to ar
tificial heat for any length OF time
above seventy to seventy-five de-
grees Fahrenheit. 1t should not
come in contact with grain or other
which ale liable to heat.
Flour should be sifted and the par
ticles thoroughly disintegrated and
then warmed before baking. This
treatment improves the color and
baking properties of the dough. The
sponge should be prepared for the
oven as soon as the yeast has per-
formed its mission, otherwise fer
mentation sets in and acidity re-
Suits Miller.