The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-10-06
Hints and Recipes.

In making large mole ID COTh Will
co:k-bore or any ether instrument the
danger of splitting can be avoided by
wrapping the co k tightly with twine.
Tapioca Pudding Take six tablespoon
fuls of tapioca and soak it in milk for
some hours before you intend to use it.;
when you are going to make your pud.
ding, put ths tapioca into a quart of
milk, place it on the fire, and, as soon
as it boils, sweeten it to you taste and
let it simmer for quarter of an hour.
Pour it into a basin and stir in little
fresh butter and three eggs we'll beaten.
Bake one half hour.
Chamois skin may be cleaned by rub
bing into it plenty of soft soap and then
laying it for two hours in weak solu-
ton of soda and warm water. At the
end of this time rub it until it is quite
clean, rinsing it in clean, warm water,
in which soda and yellow soap have
been dissolved. 1t should then be wrung
dry in a rough towel. pulled and brushed.
This process makes the le lther soft and
pliable. 1t should never be rinsed in
clear water. The soapy water causes it
to become soft.
Wax can be taken out of carpets by
several very simple methods. Lay a
thick piece of blotting-pape over the
wax and apply hot iron to it; the
paper will absorb the wax that is melted
by the heat. If, in doing this, any dark
traces should remain on the carpet, rub
a little benzoline carefully on, drying
the same with q cloth. Another method
is to drop few DROPS of boiling water
immediately on the spots, and dry after
with q cloth; care must be taken that
the coors in the carpet will stand hot
water. Green is the most dangerous color
to fear.
MEAT CRooUETTEs: Take the remains
Of any cold meat and mince it fine; add
on onion minced just as fine (don't any
Of you sneer at the onion, for it is one Of
the most healthful aud most obliging
vegetables grown), and Sc son with salt
and pepper to taste. You can also add
a sprig of parsely or q hint of sage or
dust of thyme, if you like. Soak thick,
crustless slice of bread in cold water;
squeeze it dry; add to meat and onion
some pcop.e say bind with on egg, but /
keep my egg for something else-form
into small, fiat cakes AID fry. am as.
; suming that the meat remains are scanty;
! thev needn't be much About coIec
cup packed full after minciug will do
nicely, and give you enough croluettes
for break asst OF lunch or little side dish
at dinner.
GREEN CORN CHowDER: A vegetable
chowder may be novelty to some read
ers, bat it IS a very palatable dish. Ee
move the husks and silk from twelve
large ears of corn, cut downward through
the middle of the rows of grains, and
scrape out the interior with the back of
knife; peel and slice two onions and 4
QUART of potatoes, and cut in small dice a
quarter of pound of salt pork; fry the
pork and onions in saucepan, take them
out with skinner, and put the other
ingredients into the drippinss in layers;
sea on them palatably with salt and pep
per; midway put in the pork and onions,
then the rest OF the vegetables and more
seasoning, ard hot water enough to stand
an inch above them; cover the saucepan,
and cook the chowdcr gently for liali an
hour after it begins to boil. Just before
the chowdcr is done scald a piut of milk
I and pourit over half pound of milk or
! Boston crackers laid in soup tureen; !;
cover the turccn for five minutes. then
see that the chowder is palatably sea-
soned, pour it into the turecn, and serve
! it with a p!ate Of crackers.