The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-06-30
HOUSEHOLD MATTERS.
Removal Of Spots and Stains

The following concise rules are ex-
tracted from German Journal:
Matter Adhering 5lechanically-Beat.
ing, bruising and currents of water,
either on the upper or under side :.
Grease-White goods, wash with soap
or alkaline lyes. Colored cottons, wash
with French chalk or fuller's earth, and
dissolve away with benzinc or ether.
Lime and Alkalies-White goods,
simple washing. Colored cottons, woolena
and silks are moistened, and very dilute
citric acid:is applied with the finger end.
Scorching-White goods, rub well
with linen rags dipped in chlorine water.
Colored cottons, re-dye, if possible, or in
woolens raise fresh surface. Silks, no
remedy.
Alizarine Inks-White goods, tartaric
acid, the more concentrated the older
are the spots. On colored cottons and
woolens, and on silks, dilute tartaric acid
is applied cautiously.
Oil-Colors, Varnish and Resins-On
white or colored liners, cottons or
woolens, use rectifed oil of turpentine,
alcohol I've and soap. On silks, use
benzlne, ether and mild soap, very rau-
tiously.
Blood and Albuminoid Matters-Steep-
ing in lukewarm water. If pepsin or the
juice of Carica plpaya can be procured,
| the spots are first softened with lukewarm
water, and then either of these substances
are applied.
Iron Spots aud Black Ink-White'
goods hot oxalic acid, dilute muriatic
acid, with little framents of tin. On fast
dyed cottons and woolens, citric acid is
cautiously and repeatedly applied. Silks,
impossible.
Vegetable Colors, Fruit, Red Wine
and Red Ink-On white goods, sulphur
fumes or chlorine water. Colored cot
tons or woolens, wash with lukewsrm
soap-lye or ammonia; silks the same but
more cautiously. -
Tanning from Chestnuts, Green Wal
nuts, etc., or Leather-White goods, hot
chlorine water and concentrated tartaric
acid. Colored cottons, woolens and
silks, apply dilute chlorine water eau:
tious:y to the spot, washing it away aad
reapplying it several times. =.
! Tar, Cart Wheel Grease, Mixtures Of
Fat, Resin and Acetic Acid-On white
goods, soap and oil of turpentine, alter
mating with streams of water. Colored
cottons and woolens, rub in with lard,
let lie, soap, let lie again, and treat alter
nate!y with oil of tlrpentine and water.
Silks The same. more carefully, using
benzine instead of the oil of turpentine. :
Acids, Vinegar, Sour Wine, Must,
Sour Fruits goods. simple wash
ing, followed up by chlorine water if .
fruit-color accompanies the acid. Colored
costons, woolcns and silks are very care.
fully moistened with dilute ammonis
with the finger end In case of delicate
colors,i it will be found preferable to make
some prepared chalk into thin paste
with water, and apply it to the spets.
Recipes.
YOUNG BEANS.-Cut off the tops, not
| too near the root wash without scraping
or peeling, and cook from forty minutes to
an hour in hot salted water Scrape of
the skins, slice and dish, then cover
them with dressing made by heating
four tablespoonful of vinegar with q
heaping tablespoonful of butter, salt and
pepper to liking.
AsPARAGUs.-Cut off about an inch OF
the woody end of each stalk, tie in bun
dies of six stalks each and boil tender
about thirty minutes, if large, in hot
salted water. Have ready slices OF
crustless toast on hot dish, wet with
the water in which the asparagus was
cooked; lay the stalks on them and pour
drawn butter over all.
Corn MEAL MUsH.-Put into your ket.
tie nearly as much water as you wish OF
mush; when it boils stir in the meal
evenly until thin mush is formed. Let
it cook slowly for almost or quite an
hour: add salt to your taste. The coarsef
the meal the longer it should be cooked.
English currants or raisins may be cooked
with it, or sweet apples may be sliced
and spread over the top half-hour be-
fore it is done. Serve with cream and
sugar. or with maple syrup. -.
WHITE SoUP.-Three pounds of
'knuckle" of veal, bones broken and
meat minced, one-half cup of rice, three
quarts of water, two tablespoonfuls OF
butter rubbed in flour, half an onion
chopped, three eggs, one cup of milk,
two tablespoonfuls of minced parsley,
salt and pepper to taste. Put water, meat,
bones, rice. and onion over the fire ana
boil very slowly for four hours. Strain,
pick out meat and bones and rub the
rice through fine colander. Season.
return to the fire. boil up. skim we'll and
put in parsley and butter. Heat the
milk in saucepan, pour upon the beaten
eggs and stir into the soup, removing the
latter from fire as soon as they are fairly
mixed together.
SPICE PUDDING.-Take one small,
square loaf of bread, cut of the crust,
cut in pieces ond pour upon it one pint
of boiling water, and add teaspoonful
of salt. Take one pint Of flour, add one
heaping teaspoonful of baking powder,
two coffee cups of raisins, seeded and
chopped; mix all we'll with the four,
first powd der and next ra<ins, then add
soaked bread and one teaspoonful each OF
allspice. cinnamon. mace and cloves;
then add by degrees one coffee-cup OF
sweet milk, and beat the mass we'll
together. Sca!d pudding bag and put IN
the pudding, which should be pretty
stiff and boil three hours. The whole
secret lies in plunging in boiling water
Immediately after they are mixed, and
never letting them cease boiling. BE
sure and turn them over, and always
leave room in the bag for swelling.