The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-07-10
DOMESTIC.

| WY choulO u 1aBG DO1Il0Q
water be used in boiling vegetables,
potatoes excepted? Because the greater
the body Of boiling water the greater
the heat. If only little water be used,
the whole affair soon cools, and the
vegetables become tough, so much
so that no length of time in boiling
them will render them otherwise
Broccoli sprouts in April, ii properly
cooked by boiling them for eight min.
utes III boiling water, Will be tender as
marrow; but lf.not properly done. hours
will not cook them.
Why should onions be always out In
round and very thin rings Because the
fibre ls thus cut across. and in 80 cut.
ting them. whether for frying or for
making sauce, they are rendered yery
tender whom cooked. With turnips and
carrots it Is just the same; neither OF
the three should be split or cut IN any
her way.
Why should parsley never be boiled
with soda-only boiling water and salt ?
Because parsley, having no OIL In it.
would be spoiled with soda and all fla.
vor would be extracted. All parsley
should be picked free from the stem.
be put into plenty of boiling water with
minute, and i'll winter two inmates. and
Do strained and chopped on the back of
plato. Ii only n little water is used in
boiling 1t, tho water becomes brown,
and the parsley tough and ill favored.
why should vinegar for picking
with, never he boilcdp Because boiling
takes all the strength from it, What.
ever vegetables are to be picked should
strong wlth salt and then be we'll drained
and the vinegar poured over.
Why should two ounces of salt and q
Dlt OF washing SODA always be put in
the water to boil green's imp Because
tlle salt crlsps tho greens and havors
| them, and the soda extracts the oil
which IL greatly injurious to digestion.
AN ExoEbhENT WHrTEwAsH,
prudent housewife who regards the
cleanliness and neatness Of the homo
surroundings as one of tho essentials to
health and happiness, will appreciate
tho recipe appended. The mixture ls
used ny tho u. s. Light House depart
ment, and is said to be OF very superior
quality, being clear md lnstiug. Take
half bushel OF Quicl1lime, slack with
bolllng water, keeping it covered during
Inc process, strtin it and add pock Of
salt dissolved III warm water, three
pounds OF rico boiled to q tim paste:
hall pound Of powdered Spanish whit.
ing, and pound OF Glenn glue, dissolved
III warm water; mix these we'll together.
| ana let tho mixture stand for several
days. Keep tho wash thus prepared in
Il Kettle or portable furnace, and when
used put 1t OH as hot ~ possible with
either II painters or whitewasn brush.
LEMONS are really valuable agents as
blood purifiers. At this timo of tho
year young people should be onoouraoed
to eat them with sugar. They are a
good deal more palntable than drugs,
anyway, and serve us usoful d purpose.
Lemon pic Is not only wholesome, but
exceedingly good, and a pudding but
little known here-lemon pudding-wlll
amply reward any housekeepor who
decides to try 1t. Cnop lino half pound
OF the best suet, and mix it we'll with
half 1t pound OF flour: add tho grated
rlnd OF two lemons, tho Juice OF four
and tho benton yolks of six eggs; mix
tho ingredients well together with a
pinch OF salt, of course), molsten with
milk II necessary and pour into mould
or wclI-buttcred basin; to in cloth,
ana having pot ready with boiling
water let the pudding boil steadily for
two hours nnd half, keeping the lid
OF the pot little open. Serve with
sweet or wine sauce, and it will bo found
excellent.
IHE flavor of coffee may be greatly
improved and its dellcute aroma in.
creased by adding a little bi-carbonato
OF aodn to the water with which it is
made. This is the reason why the coffee
obtained at Vichy, Carlsruho and other
German watering places is OF such
superior excellence, tho water Ill these
localities continuing q certain pcrcen-
tnpe OF soda. In England many persons
habltually use carbonate OF soda in
making tea, pinch to Il pint OF water
being tho regulated quantity.
RIBS CUT SHORT The long bono end
OF RIB Joint Is usually supposed to DO
w"stciul. because 1t is usually overdono
when tho broader part Of the rib is
properly roastcd. Yet along these
bones, when not dried to leather. IL
very delicate meat. 1t is NATURALLY
!arded," that is, the fnt is distributed
| throughout the iihro. For this reason
some cooks cut off the rib whom it comes
| from tho butcher shorter still and cook
this flat portion separately, either
corning or stewing it, when its delioa-
cy can be judged.
LINEN lmch-cloths ono yard souare.
with vino and some odd and mirth.
provoking design in the corners are the
fancy o! tho honr. These arc very prot
ty to cover the small tables used at
lunch or small ten parties. Have as
much variety in coloring and in the
design rs possible and yot be in har
mony.
ECONOMICAL housewives may be re.
minded that the last remnant Of a ham
and the last pieces of cheese can ba
used II they are grated finely. Gratod
cheese IL useful III many ways, and Is,
besides, appetiAing on bread and butter.
Omelets made with grated ham arc very
nice and are also excellent for sandwich.
es, making capital luncheon for
schoolgirls.
STHwED PARsNIPs. The rough outcr
SKIN OF parsnips and ta'si!y should be
scrnpcd away and made clean Leforo
slicing. and neither rinsed or allowed to
bc in water before putting ever the fire,