The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-05-12
DOMESTIC.

as will equal the other ingredients put
together. The whole should be ground.
thoroughly mixed, and put into little
bags, which may be hung in closets or
put among clothing, with the certainty
OF the remedy beng etfectual If resorted
to In time. When tha prevention has
not been resorted to, and the mischief
Is upon you, the use of preventive
means is mere idle waste of time. With
out allowing on hour to elapse imme-
dlately after discovery of recent ravages
turn everything out of the house that
Is made OF woOlen; search 1t, shake it,
beat 1t If it will bear it, put it in the
sunshine, or, failing that, hang it before
good hot fire as bear as can be borne.
In the worst cases put the infected ar
tlcIes IN an oven as hot az they will
bear. This last is especially necessary
Tor infected mattresses, one mattress
sometimes being half eaten away and
containing thousands of erubs that
should never be admitted into the house
again. If they can be oil killed and
beaten out the mattress may be of some
service again, otherwise it should be
thrown away as worse than worthless.
LAMP CHIMNEYs. kerosene oil is
generally used tor lights III the country,
and the cleansing of lamp ohimneys is
quite tlresome, but must be attended to
every day. The burners often get out
of fix, and it is very vexat.ous to keep
them in rnnning order. When they are
clogged and will net turn up or down,
and are all covered with SCOT and gum,
do not throw them away, but take a
little iron kettle and put III a pint of
wood-ashes and quart OF water; put
In the burners and set them Oh the stove
and let them boil five or ten minutes:
take them out, and with soft rag wash
them clean and dry them we'll. They
are then as good as new, and will do
another six months. 1t is very little
trouble to do 1T, and saves much vexa-
ton. After oie has tried it once she
Will not be apt to forget it. Nice look
ing, clean lamps are quite an ornament
while smoky chimney and bad-smelllng
burners are not agreeable.
SPONGE drops are nice to mix with
other cake in the basket Beat four
eggs to n stiff froth; then STIR in one
hoaping cup of sugar and one cup and
third of flour. One teaspooniul OF
baking powder should be thoroughly
mixed with the -four. Flavor with LEM
on and drop from dessertspoon on
buttered paper spread on tin plates.
The oven should be hot, and the cakes
will bake i'll few minutes. They re-
quire Watching, rs they are very likely
to brown too much.
In making frostlng many have poor
success of it, and complain that it rolls
up in turfs and will not frost. The
reason doubtless is that it Is not beaten
properly and the knife not dipped often
enough in cold water when putting it
on, For good frosting take five table
spoonfuls OF pulverlzed sugar and tho
white OF one egg; whip the egg until
very stiff; not resting at all, adding
sugar gradually; flavor delicately with
any essence desired, and spread with
broad-bladed knife, not forgetting to
dip the knife repeatedly in cold water.
MoLAssEs PUDDINa.--Four cupfuls of
flour, Blk eggs, two and IL half cupfuls
of molasses, one and n half cupfuls of
butter, or butter and lard mixed, one
cuptul OF butter or some cream md n
teaspoonful OF soda. Season to your
taste with cinnamon, ginger or cloves
and eat with hot boiled molasses as a
sauce; or else hot molasses, prepared
by adding small pinch OF soda and
stirring until 1T froths up we'll. 1t may
be made moro palat .ble by the addition
OF lemon or nutmeg rs favorlng,
LEMON jelly. to spread between layers
OF cnke or on the top Of sage or custard
puddings, is made by grating the lind
OF two lemons and Squeezing out the
Juice; add heap:ng cup of sugar, a
tablespoonful Of butter. Stir these to-
gether, and then add threo eggs beaten
very light; set the basin or little pail in
which you have this in another OF boil
ing water; stir it constantly until IT
thickens. When'it is cold it is ready
Tor uso.
A VERY delicate and easily prepared
dessert can be made of chocolate, and
as almost all persons are extremely fond
OF chocolate.. 1T is very safe. Take one
and hnlf pihts OF milk, three squares
OF bakers chocolate grated in milk; let
it como to boil. When cool add the
yolks OF three eggs, three tablespoons
OF corn starch, one cup Of sugar; pre-
pare the whites of eggs with sugar for
frosting, brown nicely and serve cold.
10 CLEANSE BAKING CRooKERY. -Bak-
lng-plates and pudding-dIshcs that
have been used Tor long time need
through cleansing occasionally. TO do
this put them in q kettle OF water in
which you have put spoonful of wood
ashes to ono quart OF water. Lot them
boil i'll this tor one honr, and if any
grease has been absorbed through cracks
III tho glazing, it will be removed, and
piecrust baked on a plate thus cleaned
will be sweet and not unwholesOme.
For a vory good frmt-pudding, use
one coffee cup of grated bread, also ono
of apples, chopped fine, and ono OF
Engllsn curralts; add three eggs, boa
ten we'll, and for Havoring use lemon
extract and grated nutmeg. After mix
ing thoroughly, steam for two hours
and half and then serve with wine
sauce.
Squash griddle cakes, which are very
n'co tor breakfast, are made ofetwo CUP
fuls Of cooked squash that has been
passed through sieve. pint of milk,
two well-beaten eggs, two spoonfuls OF
sugar, pint of flour, thoroughly silted,
a teaspoontul and half of baking pow
der, and plnoh Of salt. Bout all to-
gether until light and smooth.
A TEAspooNFUL Of borax put in the
Ia. =