The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-02-06
DOMESTIC.

HINTS FOR WOMEN,-Ino 1900 anon
cold and winds is upon us. Those ewm
on tho farms arc more or less exposed
menoies of the season.
Whether wife or daughter you do not
entirely belong to yourself. Your prec-
ious health and lives are important to
you and to those dependent on you.
Exposure on "blue Monday" getting
through with the family washing, ex-
poses tho wife or daughter to many
perils. Over the hot suds and in prob
ably a hot room, with sleeves rolled up,
the wood, the water or the clothes line
are out in the cold, where tho bleak
winds pierce the very marrow. In the
hurry ono is tempted to go bareheaded,
with bnre arms, and thinIy clad to the
wood shed or probably the wood pile
buried in the snow. or the we'll or pump
at the corner of the house where tho
fierce winds cut to tho heart. Detained
longer than ,aT icipated, severe col,ls are
contracted, which are neglected until
pulmonary troubles ensue. followed by
consumption und death. Will not you
who are 50 valuable to husband, child
ren, father md brothcrs-and who havo
such sanguine hopes of q long lie Of
happiness-take care Of yourself? If
compelled to go from hot room ard
stcaming suls, put OH a shawl, close and
comfortable; some protection to tho
head; roll down the sleeves, md put on
over-shocs. You can, too, make your
self cheap but comfortable pair Of
cloth miltens in which to hang out or
bring in clothes, wood, or perform any
other outdoor chorc, which even tho
best and most delicate women are called
OH to perform. But take care of your
solves. Your health and lifc nre moro
valuable to your friends than stock,
houses or lands.
TURKEY SoUp.-For four quarts Of
soup use the cnrcasB Of cold roast tur
key; cut all the meat from the bones
and reserve it; break up the bones and
put them into saucepan with any skin
lorcc-meat and gravy which mny be on
hand--the bones which may have been
served at the table should be saved for
this soup; ndd to the bones four quarts
OF water, largo white turnlp and II
mcdlum-size carrot peeled, an onion
peeled and stuck with dosen whole
cloves, blade OF mace, IL sprig of thyme
or sweet marjoranl. IL stalk of celery, a
tablespoonful of salt nnd two table
spoonfuls of tomato cutsup or any good
table sauce. Let all these ingredients
boll slowly together for an hour, keep
ing the saucepan closely covered,
IIcn Stran the soup. season it highly
with salt and pepper, put into it the bits
oi turkey meat and nalf n cupful of rice,
picked over and washed, and boil the
soup until the rice is just tender, which
will bo i'll about twenty minutes; then
serve the soup hot.
ScALLors dreaded AND FRIED. Pre-
pare the scallops us directed in the recipo
Tor Fried Scallops with Salt Pork; have
ready tho frying kettle half full of smok-
ing-hot fat; beat two eggs smoothly.
but not to II froth; put plenty of fine
slfted brcaI-crlmbs or cracker dust in
Il largo dish; roll the scallops first in the
crumbs, then dip them one by one in
the egg, taking care not to wash of the
crumbs, and letting the egg drain Off
them; roll them again in tho crumbs,
and Try them in smoklng-hot fat; when
the srallops are brown take them ny
with the skinner, lay them for a mo.
m"nt on brown paper to free them from
H..
sliced lemon, water cresScs, or fried
parsley. Remember in brcadl,lg the
scnllops to dip only one hand in the
beaten egg, and keep the other dry to
roll the scalIops about in the crumbs or
cracker dust,
SCALLors FRIED IN INDIAN NlEAL.-
Follow the general directions for wusL-
ing and drying the scalIops. While
they arc being dried put over the fire q
half full OF fat, and let if
get smoking hot; then quickly roll the
in lndian meal, seasoned with
salt and pepper; drop them iuto the
hot fat and fry them IL light brown; us
soon rs they are brown take them ND
with skinner, lay them for momcn,
OH brown paper, 10 free them from fat,
and then serve them hot. Slices OF
lemon served with the scullops greatly
improve the flavor and appearance OF
the DISH. II water crcsSea are IN season
they mny replace the lemon.
FRIED PARSLEY. Choose full STALKS
of parsley, carefully Remove all impcr.
feet OF dccnycd leaves, wash it we'll in
plenty of saltod cold water, and aprcol
it on n clean towel TO dry. Whom it is
quite free from water, gather the stalks
i'll the right hand, and quickly dip the
leaves into smokmg-hot fat for mo-
meut to crisp them. If the purs]rv ;s
put INTO the lat with any moisture on
it II cloud of steam will arise, ami thcrn
will be great danger OF burning thc
hand seriously; but il it is carefully
dried the operation can be performed
with perfect safety,
HERE Is recipe for making coflrc
(not Germany: Grind two gills of roas-
tel Rio coffee as fine as possible. put
into common tin coflcc-pot. Add two
tin-cupiuls of cold water and set on the
back part of the stove and lot IT com,
to boil gradually. When ut the boil
ing point set OIL and serve. 1t requires
no addition to settle it, ns it is bcauti.
fully clear. The above quantity will
make six medium cuptu]s of No. 1 cof-
fee, good enough for any man, and very
easily made. Try it.
SPONGE ROLL. Two eggs beaten very
light, l tcacupful of light brown or
white sugar, 3 tcaspoonfuls of sweet
cream, hcaping toaspoonful of baking
powder thoroughly mixed with tea.
cupiul OF flour. Stir all together fiji
very light, bake in q quick oven, have
napkin ready spread with sugar, turn
out on the napkin, spread with any kind
OF Jelly, jam or npplcDuttcr. Roll up
whi!o hot and cover with Il napkin until