The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1883-11-08
Practical Recipes.

To CLEANSE THE HAIR.-To one
| gill OF warm water, add twenty drops
aqua ammonia, and with bit of
flannel or Il sponge, wash the head and
hair, dividing it into partings, so as to
rub out the dandruff thoroughly.
Then comb the head with a fine tooth
comb, and let it dry in the air. This
! hair wash has been tried for years.
and will not only keep the head very
clean if used twice month, but pre-
serve the color and thickness of the
hair.
To CLEAN HAIR BRUSHES
a dessertspoontul of saleratus into a
half pint of warm water. Dip the
brush, and rub it until clean. The
best way is to wash two brushes at
the same time, and rub them together
until the bristles are white. Then
rinse them in bowl of cold water.
and rub with a thick cloth until near
ly dry, and place them upright at an
open window until they are wholly
dried.
To FILL SMELLING BOTTLES
Take equal parts of sal ammoniac
crushed to a coarse powder, and pearl
ash mixed together. and perfume it
| "1bAA WV VI lllCO utOpO VI SO1lG Is
sential oil, like neroli or lavender.
Strength is increased by holding the
bottle in the warm hand. Concentrated
acetic acid can be used instead of salts
of ammonia, and then the bottle
should be first filled with few crys-
tails OF sulphate of potash, and some
small bits OF sponge moistened with
the acid, and the perfume can be
dropped upon them.
A DENTIFRICE. = Dissolve two
ounces of boraX in three pints of warm
water. Before it is quite cold add to
it one teaspoontul Of tincture of myrrh,
and one Tablespoonful tincture of cam
phor. Bottle it tightly. Half wine
glassful of the mixture can be added
to the tumblerful of water used for
brushing the teeth. If applied daily.
it will preserve the teeth, remove tar
tar, and induce healthy action of the
gums.
CRULLERs.-One cup Of sugar.
three eggs, six tablespoonfuls of but
ter, four tablespoons of water, nut
meg and soda. Fry in lard. While
warm roll in sugar. They are deli
ciously crisp. and if properly rolled
and fried, will "melt in the mouth"
CHICKEN CURRY. One chicken.
weighing three pounds, three-fourths
of cupful of butter, two large
onions, one heaping tablespoonful of
curry powder. three tomatoes, enough
cayenne to cover a three-cent piece.
salt, one cupful of milk. Put the
butter and the onions, cut fine, on to
cook; stir all the while until brown:
then put in the chicken, which has
been cut into small pieces, the curry.
tomatoes, salt and pepper Stir well.
Cover tightly, and let simmer one
hour, stirring occasionally, then add
the milk. Boil up once, and serve
with rice.
STEWED STEAK WITH OYSTERS
Two poands of rump steak, one pint
of oysters, one teaspoonful of lemon
juice, three of butter, one of flour,
salt, pepper, one cupful of water
Wash the oysters in the water and
drain into stewpan. Put this LIQUOR
on to heat. AS soon as it comes to
boil, skim and set back. Put the but
ter IN frying-pan, and when hot, put
in a steak. Cook ten minutes. Take
up the steak, and stir the flour into
the butter remaining in the pan. Stir
until dark brown. Add the oyster
liquor and boil one minute. Season
with salt and pepper. Put back the
steak, cover the pan, and simmer half !
an hour; then add the oysters and
lemon juice; boil one minute; serve
on hot dish, with points of toast for
a garniSh.