Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1886-05-08
HOUSEHOLD HINTS.

IL DIV Keeping INC All my
To remove tea stains from cups and
saucers scour with ashes.
Boil coffee in q salt sack; this is bet
ter than egg for settling the coffee.
A piece of zinc put on the live Goals
in the stove will clean out the stove
pipe.
When there is n crack in the stove
it can be mended by mixing ashes and
salt with water.
A few drops of extract of lavender
will prevent mucilage from moulding
or becoming sour.
To clean willow furniture use salt
and water and apply with q coarse
brush, and dry thoroughly.
Cold sliced potatoes fry and taste
better by sprinkling tablespoonful
Of flour over them while frying.
New tins should be set over the
fire with boiling water in them for
several hours before food is put into
them.
Perhaps some would like to know
that milliners use any ordinary polish
for ladies shoes, TO renovate old black
straw hats.
To keep ice from windows take a
sponge or ordinary paint brush. rub
over the glass once or twice with q
little cold alcohol.
Cover house plants with newspapers
before sweeping; also give them little
ammonia once week in the water you
put on them.
Tin vessels rust and are often worth
less in q few weeks, because after
| washing they are not set on the stove
for a moment, or in the sun. TO dry
thoroughly before they are put away.
The prettiest lace quilts are made of
guipure, in squares and stripes, alter
mating with stripes of linen, white or
blue, or Turkey twill. simply sewed or
hemstitched, frill of lace at the edge
Finger marks may be removed from
vanished furniture by the use of a lit
tie sweet oil upon soft rag. Patient
| rubbing with chloroform will remove
paint from black silk or any other ma
terial.
Stale buns may be made to taste as
nicely as when fresh if they are dipped
a moment or so in cold water, then put
into hot oven for five or ten minutes.
They will turn out as light and crisp as
when first baked.
Lunch-Cold beef cut in slices and
laid in vinegar over night, then dipped
in beaten eggs, seasoned with salt and
nutmeg, and rolled in dried bread
crumbs and fried in butter delicious
brown, is an appetizing entree for lunch.
Roast Loin of Veal-Haye every joint
thoroughly cut, and between each lay
a slice of salt pork; roast a fine brown,
so that the edges of the pork will be
crisp; season with pepper-the pork
will make it salt enough; basic often.
Potatoe COMPREHENSION mashed
potatoes with pepper and salt, beat to a
cream with a tablespoonful of melted
butter to every cup of potatoes, add a
couple of beaten eggs, roll into small
balls. dip in beaten egg, then in bread
crumbs, and fry in hot fat
Brown Potatoes-Boil and peel s)me
large potatoes; tnree-quarters of an
hour before piece of roast meat is
taken from the oven, skim the fat from
the gravy. dredge the potatoes with
| -four and put them with the meat; basic
often with the gravy and bake till
brown.
We have it on the testimony of n re-
liable man that buttermilk mixed with
fine sand, and applied to new wood
work outside will stand for many years,
and gives the most complete imitation
of stone it is possible to get, and with
| it absolute preservation of the timber
journal of Decorative art.
Tongue Toast.-A very nice dish is
prepared from cold boiled or potted
tongue. Slice the tongue and cut each
slice into small fine pieces; beat it in a
pan with little butter. To prevent
burning moisten with warm water or
clear soup; add salt and pepper, stir in.
to it two beaten eggs. When set, ar
range neatly on toast.
| Ice Cream Cakc-One cup OF sugar,
half cup of butter, one cup of flour
and the whites of three eggs beaten to
a stiff froth, mix very lightly and bake
in two cakes. When cold, or nearly so,
spread between and over them the
cream made of the yolk of two eggs and
coffee cup of powdered sugar mixed
together with tablespoonful Of vanilla.
Simple Boiled Pudding cups
e bread crumbs, one cup of molasses,
zone cup of milk, one teaspoonful OF
soda, one well beaten egg. and one
large cup of raisins, Boil this pudding
in tin boiler and let it cook two hours
and q half Eat with any hot sauce
that may be preferred. Excellent pud-
ding sauces have been given before in
these columns.
Prune Pudding-A delicious prune
pudding is made by stewing pound OF
prunes until they are soft, remove the
stones, and sugar to your taste, and
whites of three eggs beaten to stiff
froth. Make puff paste for the bottom
of pudding dish. After beating the
eggs and prunes together till they arc
thoroughly Mixed. spread them on the
crust. Bake for half an hour, or until
you are sure the crust is done.
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