The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-02-15
DOMESTIC.

10 WASH FLANNEL DRESSES Boil
quarter OF pound Of yellow bar soap
IN threee quarts of water, slioing the
soap into thin shavings, and letting it
boil until it is all dissolved. Take 1,
tub OF lukewarm water. and add enough
OF tile hot soapsuds to make good
lather. Dip the dress in and rub it
well. but do not rub soap upon it. for
1t Will leave white mark. Wiring ii
out with the bands, not with wringer
because 1t creases it badly. Wash IN
another water with q little more soap
euds, If it is much soiled. Then wiring
it again, and dip into lukewarm water
to rinse it, and make it very blue with
the indigo bug. Shake it outthorough-
~ after wringing it, and dry in the
shade until damp enough to iron on the
wrong side. 1t must not he dried en-
tirely before 1t is ,roned. Colored WOOL
en- or cotton stockings can be washed
Ill the same way, and rinsed in strong
salt and water to keep the colors from
running, instead of blued water.
10 RELIEVE BoILs.-Boils and whit
lows are relieved or dissipated in their
earlier stages by using the tincturo of
cnmphor. DIP finger in the camphor
and rub it over the boil; do this eight
or ten times and repeat every hour dur
ing daylight. For whitlow, dip the fin
ger into the camphor and let it remain
ton minutes; this often gives immediate
relief. Repeat every three hours dur
ing the day until cured, eating nothing,
meanwhile, but coarse bread and butter
and fruits. Prepare tho oamphor thus:
Put an ounce or more in a vial, till with
alcohol shake it we'll; some of the oam.
phor should always be seen at the bot
tom; this ensures saturated tincture,
which is the strongest.
How TO PREPARE YEAsr.-Take three
good sized potatoes, pare them and
place them in cool water. Take small
pinch OF hops aud one quart of boiling
water, and boil i'll porcelain or enam-
eled sauce pan and not III tin. MIX
quarter OF cup of sugar with q quarter
Of cup Of flour, and two tablespoons of
salt. Into this mixture CRATE the pota-
toes this keeps them from turning dark,
and then pour on the boiling hop water
and stir steadily. If the potato does
not thicken like thin paste, put it all
in double boiler and cook trlfle till
it docs thickcn. Strain the whole, and
whom luke warm add one cup of old, yet
good, yeast. Let it rise until it is toamy
and bottle with care.
BAKED APPLE PUDDING. moder.
ato.sized apples, two tablespoonfuls OF
finely chopped suet, three eggs, three
tablespoonful of flour, one pint OF milk,
little grated nutmeg. Mix the flour
to a smooth batter with the milk. add
the eggs, which should be we'll whisked,
and put the latter into welI-buttered
pie-dlsh. Wipe the apples, but do not
pare them; cut them III halves AID take
out the cores; lay them in the batter,
rmd uppermost; shake the suet on the
top, over which also crate the little nut
meg; bake III n moderate oven for an
hour, and cover, when served, with sif-
ted loaf sugar, This pudding is also
very good with apples pared, sliced, and
mixed with tho batter.
NATIVE BREAD.--Two quarts of sifted
flour; mix one tablespoonful of sugar
and one teaspoonful of salt; put in one
tablespoonful of beef drippings or lard;
mix one half Of cupful of home made
yeast with one pint Of water; if COM
pressed yeast Is used, dissolve q quarter
OF cake in half cup Of water; mix with
the pint OF water: STIR water and yeaAt
into the flour and when well mixed turn
on tho bread board and knend until
smooth and fine grained; lot rise in a
warm place until it is light and spongy;
cut it down with knife and knead it
again. Form into loaves aud bake in
rather hot oven for forty or fifty min
utes
RxE drops fried are nice for breakfast.
One cup OF sour milk or buttermilk.
three tablospoonfuls of sugar; If butter
milk is not used, put one tablespoonful
Of melted butter in with the sour milk,
ono well-beaten egg, ono teaspoontUl of
soda-not hcaping spoonful, either,
and ono OF cinnamon. Make stiff bot
ter by the addition of rye -four. This
is to bo properly dropped by large
spoontuls INTO boiling lard. If the spoon
's first dipped in the hot fat the butter
will not Stirring" from the spoon, but
will drop oil at once, and make the cakes
the wished-for shape. They should be
served while warm.
a PRETTY scent saohet is of satin,
eight inches square; the top is of white
satin, with the initial Of the owner work
cd III blue; the bottom is of blue satin,
on which q small bunch of daisies is en-
broiderod. There needs to be one thick
ness of cotton between the top and bot
tom, OH which the perfume powder is
scattered. The edge is trimmed with
luce two inches wide, very full at the
corners, and tho lace has for a heading
blue satin ribbon plated in shells.
PoRr WINE jelly for the sick is made
by melting one ounce of gelatine in n
very little warm water; stir it when on
tircly dissolved in one pint of port WINE,
adding two ounces of sugar, a lump of
gum arabic the size of walnut. and
little grated nutmeg. Mix these well,
then let them boil for about ten minutes,
tho strain in bowls or jelly tumblers,
and when cold the jolly will be found
and delicious.
CANNED pineapple con be greatly i'm.
proved by cutting the slices in small
pieces, adding sugar to it till it is as
sweet as preserves, and letting it boil
until the pineapple is clear and almost
transparent. 1t is much less awkward
to serve and to ent if out in small pieces.
and II prepared in the way recommen.
ded no ono will suspect you of serving
any but pineapple of your own presery.
ing.
AN excellent recipe for mullins is here
DiyaO. Fonr ruorta nf o;fto/l Qo,,~, 49,,