The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-03-10
DOMESTIC.

employment to the children on days
sometimes dreaded by quiet-loviDg
mothers, when the schools are out and
the house is full Of noise and frolics.
Get some plaster of Paris and watcr,
and provide some moulds; these may
he borrowed from the Kitchen
pudding moulds, blanc-mange moulds,
scalloped cake-tins, aud even plain
but prettily-shaped bowls, will any and
all answer every purpose. Now set
the children to work; lot them mix
the plaster and water, and fill the
moulds. If any of the articles they
make arc OF such size and shape that
they can be hung on the wall, provide
some loop Of ribbon or OF braid, and
when tho mould is about half full of
plaster lay the end of the loop in and
then pour moro plaster over it. When
the plaster is hardened The loop will be
found to be securely fastened in, and
capable OF sustaining the weight OF the
article. When the plain bowl is used.
or deep plate, the article moulded will
resemble plaque, and can be decorated
by pasting some bright picture or paint
ing some design on it.
A UNIQUE ORNAMENTAL UNIQUE Or
nament for the corner of room is made
by procuring we'll seasoned board.
about three feet and half long and
eighteen inches wide. This is to be
covered with dove colored felt, on which
Is embroidered in crowels bunch Of
cat-tails and grasses. Tho cffoct to be
sought in arranging the group is that of
being laid upon the board when freshly
gathered. There must be no Stiffness
III the arrangement; the grasses and
seeds must be Of unequal lengths, some
OF them reaching quite to the top of the
board, and oil uniting at tho bottom rs
II dropped from the hand. This may
DC placed in any graceful position in
the corner Of the room.
MAHcHE.-Chop your meat (oold)
very line, season with salt and pel,per,
and add one cup of raw rice to two Guns
OF chopped meat. Take the leaves Off
cabbage rs whole as possible; pour
over them boiling water, and let them
lay until thoroughly wilted. Take n
good spoonful of the mixture and place
IN each leaf, rolling it tight and packing
them Ill the kettle; thon add water
enough to cover them, and boil an honr
ana half. A good bowl of gravy is q
great improvement on this dish A few
Dones at the bottom of the kettIo will
prevent burning while cooking.
AN exchange recommends the use of
fresh, green grape leaves to place on
top OF pickles i'll jars in place Of flannel
or other cloth usually omployed. Hn
claims the leaves will preserve the vine.
gar sharp and clear, and impart d nice
haVor. The leaves should be rinsed in
pure water and lott to drain before Itso
ana occasionally changed. They ex-
ol'1de the alr, and besides imparting q
aellghttul flavor to tho pickle, cause
less trouble to the housewife,
BIRDS NEST PUDD1Na.-Pare six ap-
pies md take out the cores without
breaking them. Fill tho holes wbere
the cores came out with sugar. after
placing the apples in an eartGen md
Ding dish. Make batter of one mint
or milk, two tablespoonfuls of flour and
three eggs. Pour this over the apples md
bake until the fruit is soft. Serve with
"cream sauce" The saucc-Half n cnn
OF butter, beaten until very light; one
cup OF powdered sugar, half O Gun of
cream. Set the dish in basin OF hot
water and stir until it is all creamy: il
Will only take minute or two.
CATsK1L1 MILK PorAroEs -Toke
good sound potatoes, cut them in slices,
(raw), and put tho milk, according to
the quantity you wish to make, in O
pudding dish; then after you have put
tho potatoes in the milk put it in the
oven for about twenty minutes, then
take out and put the potatoes with the
same milk into saucepan to boil until
done; season before you put them to
boil.
BOILED CoD.--Sew tho fish up in q
piece OF mosquito-netting. Put on in
plenty of boiling water, little salt.
allowing about twelve minutes per
pound. Unwrap; lay upon hot dish.
and pour over it-serYing the same in n
Doat-a cuptul of drawn butter made
ifom the fish pot liquor, and containing.
beside butter and flour, the pounded
yolks OF two boiled eggs and table
spoonful OF chopped green pickle.
BEFORE putting q roast of veal in tho
oven cover the upper side OF it with
thin slices OF bacon. Unless you have
tried this you will be surprised to find
what delicate flavor and rich brown
color will be impaired to the otherwise
almost tasteless meat. The grovy will
DO greatly improved. and the dressing
also, If the knuckIe is stuffed.
RENovATINa FuR.-Take q largo tin
pan; put pint Of wheat flour in if: put
tho cloak III it; rub it thoroughly with
the hands until the flour looks dark:
then if tho fur is not white enough. rub
1T again with more clean flour; then rub
it with pulverized chalk, IHis gives it
n pearly-white look. It IS also good to
clean knit nubias.
NoURHHlNa and appotizing Cruel may
bo made OF Indian meal. Take n table
spoonful of sifted meal, and, after rub
blng it smooth in cold water, add O.
teaspoonful Of salt and pour over this q
pint of boiling water, stirring tho meal
constantly while adding tho water, so
that 1t will not be lumpy. Let it boil
slowly for half an hour, and thon a
tablespoonful Of cream may be added.
HAM COOKED IN CIDER. Put q pint
OF cider and cup of brown sugar into
enough water to cover tho ham: boil
three hours, or until the skin will peel
oil easily. Remove the skin, cover the
ham with crust of sugar, and buke in
slow oven three hours. Dissolve q
cup OF sugar in pint of cider and baste
INsNEr