The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1884-12-25
HOUSEHOLD RECIPES.

Cold boiled turnips make a nice
| gaTnish for roast beef or lamb. Cut
| them in thin slices, and brown in but
ter, pouring hot gravy over them
Place them on the platter around the
meat.
Fried ham for breakfast is much
improved when the slices are cut the
| night before and are allowed to soak
all night in a cup Of water into which
| a tablespoonful of sugar has been
added. This softens the meat and
takes out much of the salt taste.
Minute Pudding.-AlloW one cup
| of milk for every person. Place over
the fire and let come to boil; stir ia
one egg and teaspoonful Of -four to
each cup wet in little milk; stir
well; cook few moments and pour
| into buttered cups: Serve cool with
| cream.
Cure for Dyspepsia.-Ten minutes
before eating take as much common
| salt on the end of your tongue as you
| can swallow without inconvenience,
and Immediately drink half a lumber
full Cor more) of very warm water, the
hotter the better. Take no medicine,
and battle frequently.
Deliaious Breakfast.-Fry several
slices of salt pork to crisp brown.
Then take five or six large potatoes,
pare and slice them, drop them in the
hot polk gravy, turn them on both
sides to brown, pour over them three
well-beaten eggs. Stir the whole
gently to equalize the portions of egg.
Then eat and be happy.
Gingerbread may be varied and
wonderfully improved by the addition
of cupful of grated cocoanut; this
quantity is sufficient for a loaf of
medium size. Almonds are also used
in ginger cake, but unless you add
f1avoring of bitter almonds, there
will not be distinctive almond fla
vor.
ONIONS. very appetizing way to
cook onions Is to boil them in salt and
water until they begin TO be tender;
drain the water from them, and wrap
each onion in soft paper; set them
side by side into dripping pan; let
them bake until done, then put into a
vegetable dish and pour rich brown
gravy over them. Spanish onions are
especially nice cooked this way, as
they have so 'ielicate flavor.
DRIVING AWAY PEsTs.-,A recipe
for getting rid Of pests from houses,
stables and stock-shed5 will be useful.
Suspend in the place pieces of tow,
sponge, cottonwa or any other
absorbent material; saturate with car
bollc acid, and keep it moist The
scent, which is very wholesome, will
drive flies away. Common carbolic
acid, which Is very cheap by the gal
Ion, will do'for the purpose.
To Clean Gilt Frames.-A gill of
good vinegar in a pint of cold water,
a large camers-hair brush "a shaving
brush will dog and clean, soft cloths.
The frame must be perfectly free from
dust. Dip the brush into the liquid
and squeeze it slightly, that it may
not be TOO wet; brush the gliding, a
small piece at time, lightly up and
down until it is quite restored. The
brush must be constantly washed. and
| in finishing it should be squeezed dry
and the gliding brushed until dry.
| Frames and other gilt articles should
be busted daily with a soft brush and
never touched with cloth. By OBJ
serving this, and cleaning every two
years covering will be found quite IN
| necessary, and the gliding viii always
| be in good order. The liquid must be
renewed when dirty.
Smoked Beef and Esgs.-Boil six
| eggs hard; twelve minutes will be
long enough to cook them if the wa
ter is boiling when they are put in
and there is sufficient supply of it
Chop them fine AMI sprinkle them
4 l. =,
| pound oi shaved smoked beef ten
minutes in cold water; take it out and
| pull it iato shrSdS, or cut it up fine
and pour boiling water upon it. Let
| it s. and ten minutes. During that
time make gravy by putting table
spoonful of butter and half a table
| spoonful OF flour upon a fryiDg-pan
and letting them cook together TIL
they are smoothly blended, after which
add some water from the beef; then
! put In the eggs and beef, let them get
| Well heated through and serve hot
If more gravy is needed, use the re-
| mainder of the water in which the beet
was soaked, enriching it with butter
To Cook Calf Llver.-The majority
! of people know of but one way to cook
calf's liyer-fryfng it either with fat
or with salt pork or bacon. Calls
liver makes one of the incest of occa-
| atonaI entries cooked in the following.
manner: Take nice liver, wash il
and scald for five minutes in water
having little soda in it. Then take
/ out and lard with :hin slips OF bacon
or salt pork. TINS process Is easily &c.
complished either with iarding nee
de or a sharp pointed kpifs. Dredgs
= ;tb flour. pepper and salt. Put intS
Kettle one-haig tsBeupfu. OF vinegar