The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-02-27
DOMESTIC.

soIs, puG Dy experience IN utilizing the
ample materials that nature has so ebun.
dainty lavished around her. Whether
it is the game the young master has
brought home from forest or stream, or
the concoction of quaint dishes. for
which she draws OH the "wepitabIe
gyarden" and smokehouse, she is ALWAYS
ready to give one q meal, the doxclogy
OF which is q lament that it could not
last longer, Her corn dodgers, break.
fast watiles, sweet potato pones. hoe
cakes and not rolls are marvels of cul.
mary art; while 'hoppin' John, shrimp
pie, rice and possum, boned turkey.
barbacued pig, and thousands of other
articles, become under her deft manipu-
latlon luxuries that once tasted nobody
would turn back upon, until Obliged
to DO 80 by mere inability to eat more.
Your old-time Southern cook is also
economical. Nothing is wasted. The
she uses are generally of q
simple and inexpensive kind (unIess. of
course, special occasion calls for sex
tras and her methods OF combining
arc such as to produce the most pleas.
ing results. Hero is her fashion of
boiling rice;
If possible, get tho whole rice, be-
cause 1t makes much more attractivo
dish than the cracked rice. Wash thor.
oughly in threo waters (cold); put it in
a porcelaln-lmed vessel Zone having o
!ld); cover with cold water about two
lncnes above the rico; boil until the
grains swell and begin to soften, then
take 1t OF the fire; wash again to remove
all glltlnous substance; then add salt
to taste; return the rice to the vessel
ana set 1t on the back of the stove for
about half an hour, in order that it may
steam; keep covered. Always
remove 1T from the cooking-yessel to
the serving-dish with q silver fork: each
grain will then stand alone and be
snow white,
To EMPLOY FAIR FINaERs.-A hand-
some and durable cover is made of n
large square of drab Aida canvas, with
q plush square in the centre. The edge
OF the plush is scalloped and bound
with silk or satin or is buttonholed, as
ones taste may decree. The border is
OF the cloth and Is to be embroidered in
many colors. The predominatipg color
should harmonize with the plush used
at the centre. Tho pattern should be
chosen with reference to the effect pro-
duced by looking at it from distance.
say from across the room. If economy
is not considered narrow band Of plush
above this border and below it makes It
particularly handsome. The edge
should be finished with tassel-like
fringe. The crazy patchwork which is
attracting so much attention, and which,
like the little girl, is, when good, very
good, and when bad, horrid, is used y
great deal III the construction of table
covers. A scarf made in this way is
much admired. Its centre is of dark
olive felt; across the ends bands of plush
nIe put on dlagonally, and then the COR
ners above and below this are filled in
with the crazy patchwork; the pieces
are all small, and Of elegant silk, satins
and velvets, joined with innumerable
fancy stitches in various coIored silks:
the ends are completed by q fringe Of
tassels tied IN with gilt crescents. An
other and more simply elegant square
spread is of felt, wish the corners alone
embroidered, in crewels. A square felt
cover was recently exhibited in a fancy
store, with border Is inches deep. Of
the crazy patchwork. This was also
finished with fringe.
ENaLIsH WAD TO SCALLoP LoBsTERs
-One large lobster, q tablespoonful of
anchovy sauce, three tablespoonfuls of
cream, yolks Of two eggs, some bread
crumbs. little cayenne, nutmeg and a
lump OF butter. Out large we'll boiled
lobster III halves with sharp knife.
pound the spawn, pith and coral in O.
mortar with lump of butter, then rub
1T through colander into q porcelained
sauce pan, add the white sauce OF cream.
the anchovy and the seasoning, boil five
minutes, stirring constantly. Gut the
meat OF the lobster intosmall pieces.
and stir it into the sauoewith the yolks
OF the eggs; make itthoroughly hot,
fill tho shells of thebody and tail,
strew over them some bread crumbs
and brown in the oven.
MINT SAUCE. - Take fresh young mint.
strip leaves from stems, wash, drain on
a sieve or dry them on a cloth, chop
very fine, put in a sauce-tureen, and to
three heaped tablespoonfuIs OF mint add
two OF pounded sugar; let it remain q
few minutes we'll mixed together, and
pour over it gradually six tablespoonfuls
OF good vinegar. Is is better to make
the sauce an hour or two before dinner,
so that tho vinegar may he lmpregnated
with mint. The addition of three or
four tablespoonful of tho liquor from
the boiling lamb or tho roast is m i'm
provement. BY request.
bsoTcH cakes arc economical so far
as eggs arc concerned. and, if made
with care, will melt in tho mouths of
children. TO cne pound Of flour allow
half pound of butter and quarter of
pound of sugar; let the butter stand
Ill basin near tho fire to soften, but
not melt; when soft, rub il and the flour
together; then Rnead IN the sugar.
Roll out in sheet half IN inch thick;
cut out cakes about two inches square;
bake until they arc light brown. Put
them away in n stone jar, and they will
in day Or two gather moisture enough
to DO soft.
HERE is an excellent rule for making
rice pudding without eggs. Wash q
coilee-cupiul Of rice in two or three wa
ters, then let 1t soak all night in ono
quart of new milk. In the morning add
little salt, large spoonful OF butter,
q little ground cinnamon, and grated
nutmeg. Put in the pudding dish, and
set in the oven, allowing ample time,
say two hours, for it to cook. Stir II
frequently, but without removing from
tho oven. When it begins to bubble
odd n ouor,or - n ,,o,,,,l ~ ,t<,>o1 -.