Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1883-08-31
FARM AND FIRESIDE.

FARM AND FlRESIDE.
HOUSEHOLD HINTs.-Charlotte russo
may be varied by adding chocolate to the
cuStard.
A lump of alum dissolved in the water
in which you wash light-blue stockings
will prevent their fading.
A delicate way to vary the inyalid's dali
ly toast is to heat little clear, sweet
cream and dip the toast into it.
Summer squash dipped in batter and
fried brown is good substitute for egg
plant. Season with pepper and salt and
serve hot.
Imperfect sweet apples, which are not
suitable to bake whole, may be made
delicious dish. Pare and slice the best part
of the apples, put them In pudding-dish,
add enough water to cover them when
tender serve with sugar an9cream.
Nice breakfast cakes, to be baked in
muffin tins, are made of one cup Of wheat
-four and one cup of Grab am -four, a little
salt, one egg beaten very light, sweet
milk enough to make a thin batter. The
irons must be hot before putting the bat
ter in.
-four, with one egg, are transformed into
a delicate side dish by the addition of
some boiled peas, mashed soft, and highly
seasoned with pepper and salt. These are
excellent with fowls of any kind, or with
roast lamb.
Tomato hash is good dish for tea
Take some cold meat. mince 1t and put it
in puddlng-dish with layers of bread
crumbs, well seasoned with pepper, salt.
and butter !; put the tomatoes in In slices;
bake all for half an keHr. No water ia
needed if the tomatoes are ordinarily
juicy. &sr
A SIMPLE CURE FOR DYsPEPsIA.-A
gentleman in Maryland has cured himself
of chronic and ugly form of dyspepsia in
a very simple way. He was given up to
die, but he finally abandoned alike the
doctors and the drugs, and resorted to
method of treatment which most persons
would laugh at as an old woman g remedy.
1t was simply the swallowing of a teacup
full of hot water before breakfast every
morning. He took the water from the
cook teakettle, and so hot that he could
only take it by the spoonful. For about
three weeks this morning dose was re-
peated, the dyspepsia all the while de-
creasing. AT the end of the time he could
eat, he says. any breakfast or dinner that
any we'll person could eat-had gained in
weight, and has ever since been hearty
and well. His weight is thirty or forty
pounds greater than during the dyspepsia
suffering, and for several years he has had
no trouble with his stomach-unless it
| was temporary Inconvenience due to
late supper or dinner out, and in such a
case single trial sof his ante-breakfast
| remedy was sure to set things all right
He obtained this idea from German doc
tor, and in turn recommended in to 9TH
ers, and in every case, according to this
| gentleman's account, cure was effected.
A BEAUTIFUL toilet set for the Dress
ing-case is made by covering large cush-
ion with cream colored satin; around the
| edge of the cushion put pleating Of rib
| bon of the same color and fall of lace.
The lace is not to be pleated, but gathered
| little. On the top of the cushion paint
in water colors two or three pansies. with
leaves and stems to relieve all stiffness.
The bottles that help to make up the set
should be covered and decorated to match.
The flowers on the bottles need not be pam
! sizes, however. "
Snow PUDDING.-Soak one-half a paper
| of gelatine in just enough water to cover
it; add one pint of boiling water, two
cups of sugar. and juice of lemon; strain
| it after it is thoroughly cooled, SO it COM
| mences to thicken; add the beaten whites
| Of three eggs; beat all together until
creamy; then turn into mold. The same
is made with a pint of milk and the yolk
of the eggs. sugar TO taste, and flavor
this makes a thick custard.
A DANGER to be- avoided in making
bread Is that Of using too much yeast
| This is particularly the case when yeast
cakes are used the dry hard squares look
so incapable of raising pan OF POUCH.
| These cakes should always be dissolved in
a little warm water, and then be strained
| through muslin cloth this is likely to
prevent the almost bitter flavor they some
times give to bread. IT ore young cook
will give heed to this, I shall not have
| lived in vain.
A NEW way to prepare fig cake is to
first bake a large, round loaf of cake.
! When it is cold, cut in three parts or
slices: for this you must have thin and
very sharp knife, and must exercise great
| care not to break the slices. Between
these layers spread filling of boiled FROST
] ing, with the figs chopped fine and cooked
| for two or three minutes in tho frosting.
| The top may be frosted with plain frost
| ing, or, it may DO omitted altogether.