Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1886-04-02
THE HOUSEHOLD.

To remove scratches on furniture
melt together becswaX and linseed
oil and rub the married places with
it, using a WOODEN cloth.
To sweeten rancid butter take
strong lime-water and work the
butter over in it just as you would
work it if Just taken from the churn
to get the buttermllk out of it,
1t is wise, lfyou are going to put
English currants into cake, to dry
them on cloth by the fire after
washing them, as sometimes the
cold water will cause the cake to
fall.
| Graham mush is a good substitute
for rich pudding on some accasions.
Make Just as you do cornmeal mush,
but add a few berries or raisins or
English currants. Serve with milk
| and sugar. -
Many cooks consider 1t a great
improvement upon ordinary apple
sauce which is to be served with
roast goose or with pork to rub it
through a culender, and then to
beat it with Il spoon until very
light and almost like pulp.
Dried herring make an excellent
relish. Split, skin, and bone, cover
with cream, and heat through in
the oven. Place each one on a
strip of buttered toast, thicken the
cream with flour and season well,
pour it over the fish give each a
dash of lemon and send it to the
table hot.
Sour sToCK.-Put a beef bone
weighing three pounds into three
quarts of water and set on to boil.
Cut up small a pound of lean ham
or bacon, fry brown, then add the
liquor from the bones cover up the
kettle and simmer five hours; strain
through hair sieve and set by
until cold remove the fat and if
will be ready for any soup thatmay
be required.
STRAW HATS FOR WORK DASk-
ETs.-Straw hats may be brOnzed
giIded, silvered or painted, and
utilized for work baskets. After
cOlOring the hat according to fancy,
trim it with two rows Of colored
ribbon. Then line the hat with silk
or satin, arranging pockets to hold
the various necessaries for sewing.
The lining must be long enough
to form a bag, which is drawn to-
gether by ribbon. 1t must be
securely attached to the top Of the
crown and then firmly fastened to
the edge of the crown.
SPICED TRIPE-Spiced tripe can
be prepared at home and be ready
for use in a few days. Take fresh
tripe, cut it in pieces four or five
inches square /; put layer oftripc
in an earthen jar, then sprinkle .
few cloves, allspice and some black
pepper over it, then another layer
of tripe and spice, aud SO on until
the jar is fall. Covert it closely and
set in a cool cellar, or, if possible,
in a refrigerator. This is relish
for tea. When served cold, with
potato salad, also cold biscuit but
ter and chocolate, it makes re
freshing meal.
BAKED HAsH.-Use a cupful Of
any cold meat chopped rather
course, a cupful of cold cooked rice,
a generous cupful of milk, an egg,
two tableSpOOnfuls of butter, one
tablespoonful of salt and One-eighth
of a teaspoonful Oipepper put the
milk on the fire in q frying pan,
| and when it has become hot, add
all the other ingredients except the
egg. Stir for one minute , then
remove from the fire, and add the
egg, well beaten. Turn into an
escallOp dish and bake in a mod
crate oven for twenty minutes.
Serve in the same dish.
| SPONGE CAKE FRITTERS.- SiXOr
eight square penny, sponge cakes,
one cup Of cream, boiling hot, with
a pinch of soda stirred in four
eggs, whipped light, one table
spoonful of corDstareh, wet upin
cold milk one quarter pound cur
rants, washed and dried. Pound
the cakes fine and pour the cream
over them. Stir in the cornstarcll.
Cover for half an hour, then beat
until cold. Add the yoils, fight