The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-10-27

rubbed thoroughly, while hot, with y
clean damp cloth. This rule may be fol-
lowed with respect to tins used for bak.
ing cakes, biscuits, etc. they should
never be washed. Then, again, there
ought always to be, ct any rate, one
enameled saucepan, for boiling milk,
making custards and such things. 1t is
very risky to attempt using an ordinary
pan for these purposes. - -
The buffalo Bug "&s
Corrosive sublima is the only thing
known which has any effect on that mys-
terious little round ack buffalo, or car
pet moth. which cats in strais sht lines,
not only across carpets, but dresses, silks,
velyets etc. Wlel they arc susp cted,
the floors and cracks should be thor
oughly saturated with sub innate s,of
double streng'h-ona tablespoonful in
quart of boiling wat +. Tne1 the car
pets should be brushed with the weaker
solution. This with great vigilance in
watching for and destroying them will
finally exterminate them. Buffalo moths
do not come from the title white millers,
as many enormously suppose, but from
curious little beetle, which is, in shape
and habits, like lady bug. The lady
bug, we all know. IS red, with black
spots; but the little bug which causes
the buffalo moth is black, with red and
white spots, or red spots and VIII tish
line down the midd of its back, and is
rather smaller than a lady-bug. Early
in the spring they b gin to creep out on
the sunny window s:ts. If you watch
for and carefully destroy them you will
be saved much after trouble, a. the lit
tie, round, black furry creatures are far
more destrucsivet an the common moths.
Dresses or clio hes in closets must be
taken down and brushed thoroughly
two or three times week. They seem
to haunt particular spots, though one can
find no reason for taat particular spot
being chosen. Turpe. tine or benzine
only scatter them, but strong solution of
corrosive sublimate destroys them.
Recires.
CREAM SLAw.- Shave fine onc:half
head of cabbage, take three tablespoons
of thick, sweet cream, three tablespoons
Of sugar, salt and pepper to taste, one
half pint of vinegar. Mix thoroughly.
DoUeHrurs.-one cup Of sugar, one
cup of sweet milk, two tablespoon
fuis each of butter AID lard, three eggs,
three teaspoonluls Of baking powder,
-four enough to roll we'll. Cut into
shape and fry in boiling lard.
CHOCOLATE TARTs Chocolate tarts
can be made by the following recipe:
Take one coffee cup of granulated suger,
mix with three-G quarters of cup OF fine
grated chocolate, and heaping tea
spoonful of corn starch. Add the we'll
beaten yolk of an egg and cup (scant)-
of sweet milk. Boil three minutes, STIR
ring constantly, and then add tea
spoonful of butter and one of yanllls,
and boil four minutes more. Fill your
shells with this while it is yet hot.
WELSH CUsTARDs. One cup OF dry
grated cheese, four eggs, one cup OF
milk, one teaspoonful of butter, two
teaspoonfuls of prepared dcur mixed
with the milk, bit of soda the size OF
pea, half teaspoonful OF salt ana a
pinch of cayenne, Heat the milk, STIR
ring in the soda, butter, salt and pepper,
with the flour wet up with little milk,
and pour it sca.ding hot on the eggs,
beaten light in bowl; add the cheese,
beat up for minute. pour into b1ttered
custard cups and bake in brisk oven
for about twenty minutes. They should
be puffy and lightly Drowned and served
instantly in the cups. as they soon fall.
Pass the waters with them.
RAISED BRowN BREAD.-Put one quart
of yellow Indian NEIL in an earthern
bowl; pour over it sufficient boiling
water to entirely moisten it, and let 1t
cool to blood heat; when it ls cool mix
with it one quart of rye meal, one cupfu!
of home made yeast or half cupfui OF
bakers yeast, one tcaspoonful OF salt
dissolved in little water and sufficient
luke.warm water to make soft pastei
after thoroughly m king these ingre.
dients put the dou n into butter>d
ea-thern or thick iron ran, smooth 1t on
top with. wood spoon wet In cold
water. cover it with a folded towel and
set it in a modera ely warm pace to
rise; when the surf ce begins to crack
open put it into a moderate oven with
another pan tunnel over it, for foul
hours, or steam it five hours, and then
dry the crust in the oven.
CHICKEN CHcwcc---. PLUCK and SINCE
chicken, wipe it with a wet towel,
draw it without breaking the intestines,
cut it in small joints: put it over the frs
with enough water to cover 1t, and q
little salt and pepper, and stew it gently
until it is tender; meantime peel and
slice pint of onions, and cut in small
dice quarter of a pound of pork; try
the pork brown, take it up, and brown
the onions in the dripping'. and then
take them up; when the chicken is ten
der put it into the drippings in layers
with the pork and onions and half q
pound of sea biscuit; mix two table
spoonfuls OF iour with cupful OF the
chicken broth, stir it into the rest OF the
broth, let it boil, and pour it over the
chowder. Season the chowder palatably
with salt and pepper, let it boil for fif-
teen minutes, and then serve it with
plate of dry crackers.