The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-03-20
DOMESTIC.

sticks OF 1.-THE right length, for the legs;
a round piece OF pine board, or barrel
cover, for the table, and some plush Of
a desirable color. Out strip Of the
plush OF the right length to cover the
logs, and sew It with silk of the same
color, where it will be least noticed.
Gather the ends together, and sew them
firmly. Nail the cover to the ends of
the legs, and put broad hoop around
the cover, and nail it firmly to the GOV.
or and to the legs. The legs ere crossed
IN the middle, and bound firmly with
wire. A bow of bright oolored ribbon
is tied around the legs where they meet,
to hide the Joint. The top is covered
with the plush drawn tight, and lam.
brequln is fitted all around with braid
or gimp over the seam. Out the lam
brequin i'll one piece with scallops, and
pointed tabs alternately, bind them
with ribbon, and hang chenille tassels
to each point. The lambrequin may be
lined with sllesla or muslin. Embroid-
cred work may be put on the lambrequin
as we'll as III the centre Of the cover.
This makes handsome light work ta-
ble. aud if the top is made of cheese
box lined inside, aud half tho cover
hinged with lid, it will become useful
and handy, as we'll as pretty.
JUbTENNR Sour. chicken, a
slice OF pork, somo trimmings Of fresh
veal and two large onions; then put
them on to boil with gallon Of cold
water and somo parsley; skim we'll, and
whom reduced to huff the quantity,
strain. Parbol two carrots, cut them
into any funcy shapes you choose, then
toss them over tho tire in little hot
butter until they begin to brown, sprink-
ling little pepper, salt anu sugar over
them' Cut two turnips with vegeta-
bic cutter, and parboll them until quite
tender. Cut ten or twelve leeks aud q
head OF celery into rings and n head Of
cauliAower into tiowerets. Throw the
locks, cAulitlower and celery into separ-
ate vessels containing boiling water, and
let boil two OF three minutes; then add
them to the builng brolh. Let the
soup simmer Tor halt al hour, then add
the Leart OF lettuce cut into rings;
when that is tender, add II tablespoon
iul OF caramel, pepper and salt to taste,
the CARROTS, turAips, and half n teacup-
ful each OF green pens, and asparagus
heads, boiled quite tender. Pour the
soup into tho tureen and drop in IL
ponohed egg for each person ut the
table.
RAaoUr or MUrroN.-A ragout of
oold meat Is A.. appetlzing dish If careful.
ly prepared; in uupract.oed HANDS it Is
usually an uninvlting one. The follow
loving recipe W II prove very good
preparation: Shco thinly two turnips,
Two carrots and two Mons; melt ta-
blespoonful OF butter in q saucepan,
put Ill the vegetables and brown them.
Sprinkle i'll little flour and STIR tho
whole to prevent browning too quickly,
turn them out on hot dish until wan
TED. Gut cold, roast mutton into square
pieces and brown them on each sldo in
the same pan i'll which tho vegetables
were Drowned; then add half q pint of
hot stock salt aud pepper, n little chopp-
ed parsley and the sliced vegetables
Simmer gently until the Vegetables ar.
tender. ArrInge the vegetables in the
centre OF tho dish, with the meat as a
border; pour the sauce over all and
serve.
APPLE BUTTER PUDDING. Gore and
peel eight or ton apples, put in dish,
6ll the places from which tho core have
been tuken with sugar and n worry small
piece OF oinDamon-StiUk. cover and buk5
until halt done. Beat the yoks Of four
eggs light, add one cup OF -four with
QUO teaspoon of baking powder siftcd
with 1t, two tablespoons of powdered
sugar, a haIf-pint OF milk. Stir all well
together. add lastly tho whites OF foul
eggs beaten to q froth. Butter q baking
dish. put III it tho haIf-baked apples,
pour over them the prepared butter.
Tho apples must be quine cool before
adding tho buttor. Buke in wcll-hcac-
Cd oven three-quarters of an hour.
serve with q cream sauce.
To USE Cold MUTTON OR BEEF
Chop 1t fine. and put it in Il saucepan
with cup OF gravy or of soup stock.
season with pepper and salt, aud scat
tor ov'r it, stlrrmg all the timo, table
spoonful of flour; let tho meat heat
gradually, and, when "boiIlng hot" sot
the pan on the buck part of the stove,
and poAch some eggs to servo with the
meat: When the eggs nro done, put
tho meat on platter, and lay tho eggs
around tho odge. This receipt is very
good without the eggs. Gold bc elsteak
tastes like black bird served in this way,
BREAD SoUrFLE.-Pour quart OF
"SAAtS tuhh oNoi ouo pound Oh stale
lrend. Let it stand until soft, then
beat to smooth pulp. add the we'll
beaten yo)ks of eight eggs, quarter of a
pound Of butter, quarter OF pound OF
sugar, 9Iato orange peel to ts,te, half
pound OF ralslns, pinch of salt and tho
we'll beaten whites of eight eggs Bake.
Soive with wine sauce or rich cream.
Buy at any drug store ono ounce Of
canphorated oil and five cents worth of
chiorate of potash, and whenever q
soreness appears in the throat, put the
potash in n Matchmaker OF wuter and
gargle the throat: then rub the neck
thoroughly with the camphorated OIL
at night before gong to bed, and also
pm around thu throat small st1ip of
woolen flannel.
THERE is nothing better for cut than
powdered rosin. Got few cents worth.
pound it until it IL quite fine, put it in
cast"of spice box with perforated top,
then you can easily sift 1t OIL tic cut.
Put soft cloth around tho Injured
member, and wet it with water once in
while; it will prevent inflammation or
soreness.
STONE CREAM One quart OF milk.
half box OF gelutine, sugar to taste. Mix
we'll and put on to boil, then add the