The news and herald. (Winnsboro, S.C.) 1877-1900, 1885-04-07

ana ton parts or boiling water. Mix
the meal and water and then add the
mustard, constantly stirring. It is most
important not to forget a mustard pIas-
ter when 1t is applied to patient who
is insepsible. Remove it in half an
hour. From twenty minutes to half an
hour Is the best time to leave mus
tard plaster on. Mustard papers, or
leaves, are often used instead of the
poultice. To the tender skin little
violet powder can be applied; or, better
still, little olive Oil upon soft piece
OF lint. ...~
HOP SYRUP FOR CoUaHs. Take four
hnndfuls of hops, put in porcelain
Kettle with one quart of cold water,
simmer to q pint. Pare and slice two
lemons; put them in pitcher or bowl
with one and q half pounds of granu-
lated sugar, then strain the pint of
boiling hop extract in the lemon and
sugar, stirring till the sugar is thor
, oughly dissolved. This syrup we have
used for many years in our family and
is made from recipe of DIR. Hendrie.
1t is an anodyne and expeotorant. pleas.
ant to take and excellent In dispoaing of
troublesome cough to which we are all
80 liable at this time of year. 1t is so
agreeable that our children literally
'cry for it, and particularly request
piece of lemon in the dose.
NURSERY RUa.-rhe cloth or drugget
Tor the center should measure forty
seven inches in leagth, and thirty -one
inches in width. A bright color should,
of course be chosen for the center.
Then border of about two inches in
width liz made of some contrasting COL
or, 1t is joined and then the. seam flat
tened and row of brier or herring
bone stitches fastens the seam down,
and narrow hem or fringe finishes the
outer edge, also herring -boned In n
contrasting color, Upon the border all
sorts of designs cut out of oretonne or
flannel or anything so the shapes are
funny, dogs. dolls, fish, flowers, butter
hies-everything looks pretty. They
are, of course, chain or herring-boned
or buttonhole stitched on.
10 TAKE FAT off soups, gravies, jeI-
lies, etc., thoroughly wet cloth, such
as glass cloth, with cold water, and
pour the stock through it; every parti-
Gle of fat remains In the cloth, and your
stock Is as free from fat as if it had
been allowed to get cold and the fat re-
moved in q cake, This hint will be
found very useful, especially where
beef tea or Jelly has to be prepared for
invalids, which is often needed in
hurry. The fat can be melted and
clarified, and is quite as good when re-
moved from the cloth as If taken off in
cake. For this information we are
indebted to lady friend in Scotland;
having tried and proved it's perfect
success, we gladly impart the informa-
ton to your readers.
PITCHERS are no longer pitchers, but
Jugs. two-lipped and Tipped. square,
flat. urn-shaped, copies of antique in
fish, animals and all manner OF gro
tesque shapes; ''Iittle brown Jugs" of
unglazed brown olay, Limoges faience;
large two-handled jug-shaped. with
decorations in high relief. Pitchers of
cut-glass in classic shapes for water
and wine; claret jugs are seen in the
same ware with leaf decoration about
row and oval. There are water jugs in
the flashing, sparkling, angular antics
of out glass; goblets and glass for
every wine, whisky jugs, finger-bowls
and cordial sets.
GROUND ROE BuNs.-Take a quarter
pound of butter, work it to q cream,
then add quarter pound of caster
sugar, quater pound of ground rice
and one.half pound of flour, taking
care to throw in the roe after the sugar,
or 1t Will not mix properly. Then add
two eggs and enough milk to make the
mixture into thick batter. Divide
into moderately buns, and bake
twenty minutes in quick oven.
WHITEHoUsE FRIrrERs. s.--Boil in one
pint OF water dessertspoonful of fresh
butter, pour soalding hot over light
pint Of hour and beat until cold; add
the well-beaten yolks of six eggs, and,
just before cooking, the perfectly light
whites. Fill skillet with lard, and
wien boiling hot, drop in the batter, q
tablespoonful at time. 1t only takes
few minutes to cook them. Put them
In warm oven on n dry towel for
short time to dry superfiuous grease.
Serve hot, and eat with wine and sngar.
CuRR1ED LIVER Is much liked by
those who are fond OF curry. Out one.
half pound of liver into pieces for serv-
ing; soak ton minutes in cold water;
drain and fry in two tablespoonfuls OF
butter, with one slice OF onion. When
the liver is done, remove it; add to the
butter one tablespoonful of flour. one
saItspoonful af salt, speck of cayenne,
one.haIf teaspoonful of curry powder,
one-half cup of stock or water; make
into smooth paste. When cooked
pour over the liver. Garnish with
slices of lemon.
GINGER OREAM.~-Dissolve one quar-
tor ounce OF isinglass, whip up pint of
cream until it is quito thick, and add
half pint of ginger syrup. Out up
the preserved ginger into very small
dice, stir IL we'll into the cream; add
the isinglass and stir 1t we'll. Pour it
into mould and let it stand until
wanted, then turn out as. you would
jelly.
AMoEd unique and dainty articles for
uae are sets of fire.proof oyster shells
for roasting oysters in the oven; these
arc small sets of white China pans with
handles for poaching eggs.