The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-01-09
DOMESTIC.

now ~ LANG uAMS.--A wagon lOa,
dod with hams drove up to curb near
where a couple OF gentlemen were
standing, whom ono Of them asked the
other why 1t was that nearly every one
hung their hams by the hook or shank
The reply was 81 suppose it is more
convenient. The first speaker stated
that it was probably tho case, but that
it was not the correct thing to do. The
string should be put through the oppo-
site end and the ham hung the small
end down. When done in this manner.
families and others would find that they
would rarely, II ever, have a spoiled
ham. The reason given was that the
socket IN which the hip Joint worked
would collect the juices of the meat
above it, and having no chance to filter
through the flesh and evaporate, it
would remain in the CUP or socket, and
then putrify. He stated also that he
always hung his own in that manner
and never had any difficulty with his
meat. 1t was always as sweet about
this bone rs any other part of the ham,
If not more so
FACTS ABOUT FLOUR. is pecu-
liarly sensitive to the atmospheric inf1u-
III room with sour liquids, nor where
onions or fish are kept, nor any article
that taints the air Of tho room In which
it is stored. Any smell perceptible to
tho sense will be absorbed by the flour.
Avoid damp cellars or lofts where free
circulation of air cannot be obtained.
Keep IN cool, dry, airy room. and not
exposed to freezing temperature nor
to intense summer or to artificial heat
for any length of timo above TOO to 75o
Fahrenheit. 1t should not come in
contact with grain or other substances
which are liable to heat. Flour should
be sifted and the PARTICLES thoroughly
disintegrated and then warmed before
baking. This treatment improves the
color and baking properties Of tho
dough. The sponge should DO prepared
for the oven rs soon as the yeast has
performed it's mission, otherwise fcrmcn.
tatlon sets in and ncldity results.
GAME Salads grouse, par
fridge and phensant may he used in this
way: Gut them into joints and put
them into picilish; season with salt
and pepper, and pour ovor them the
juice of lemon and about two table
spoonfuls of very fresh salad oil; let
them remain in this for three or four
hours. Huving cut up and dried II
fresh lettuce, place it in Il flat dish and
arrange the pieces Of gumc which have
been i'll the oil and lemon juice neatly
III the contre; over tho game pour Il
salad sauce, which should be of the con-
sistency OF thick cream Ornament the
top with slices of hard egg, fillets
of well-washcd and scruped anchovics,
and galnish with tiny bits of parsley.
Cold chicken or the white ment from n
cold turkey cut into small pieces may
be treated in this way.
A New IDEA IN BREAD MAKING.-
Stale but pefectly sweet home. mate
bredd can DO Disposed OF in tins way:
Soak it III milk Or water till soft, then
mix it with your sponge. Squeeze the
milk or water from it before adding to
the sponge; its presence will never he
perceived in the new bread. \ some.
what similar economy can he practiscd
III regard to buckwheat cakes; take
those that are left ut breakfast, break
them III small pieces and put thcm in
the fresh bntter; they will soon be COM
pletely assimilated, and tho cakes will
he oven better for having them III the
batter; they will be of moro decided
brown, and have n smoother surface.
EscAELopED TURKEY. Moisten bread
crumbs with little milk; butter IL pan
and put i'll it layer Of crumbs, then q
layer Of chopped (not vcry iinc) cold
turkey, seasoned with salt AM, pepper.
then layer OF crumbs, and 20 on until
the pan il full. If any gravy or drcs-
sing has been lett, aid it. Make a
thickening OF one or two EGGS, hnlf n
cup OF milk, and quarter of IL cup of
butter and bread crumbs; season, md
spread it over the top; cover WI pan.
bake half m hour, and then lot il,
brown.
JERSEY PUDDING. Ono pint of sweet
milk, five Boston crackers rolled fine
and soaked i'll ii over night; half cup
OF butter, threo-Quarters OF cup of
sugar, four eggs, one cup Of raisins,
half teaspoonful of cloves, half ton
spoonful of cinnamon, half II nutmeg.
Bake and serve with "yeIlow sauce"
mnde az follows: Onc-thlrd of cup of
butter, beaten light, two-thrds of a
cup of sugar and the yolk of III egg.
l NAAA NSAA3 Nli\k poul oll IL OllS cup OF
boiling water. When it cooks a little.
add the beaten white Of the ogg, stir
ring i'll spoonful ut time.
WHITE CANDY White candy made
from this recipe has tho morit OF being
pure: One pound of sugar, two thirds
of tumbler of water. ono tenspoonful
Of vinegar, piece of butter the size of
Il walnut, half teaspoonful of cream of
tartar; boil for twenty minutes, without
stirring. Pour on bnttored plates to
cool, then butter your hands and pull:
have little vanilla or lemon in II sauce
plate aud wet your hands with it occns
ionally.
CASTOR FOR BoILING EGGs.-For
breakfast boiled eggs, little wire stands
are now sold. They are the shape OF a
tiny castor, with sockets for throo. four
or ak eggs; in the midul, is q handle
n long wire loop. Place the eggs in
their sockets and stand The egg-castoy
IN saucepan OF boiling wnter. The
castor can then DO lifted out, wiped dry
and placed on the breakfast table, when
the required number Of minutes have
elapsed.
LOUISIANA CREAM CHEESE. -IIayo n
clear white cotton bag in which to pour
large bowl of clabber; hang it up, and