The Maryville times. (Maryville, Tenn.) 1884-1944, 1891-03-04
HOME HINTS AND HELPS.
ITO take paint out of white cloth

~ tuAS iittuiu ott VA CloJlAS
soak well in spirits of turpentine.
To Keep Milk Sweet: Put into
painful, a spoonful of grated horse-rad.
ish; it will keep milk sweet for days.
"A small barrel either stained or
covered with cretonne makes an excel
ept substitute for hamper for soiled
clothes.
Lard is sometimes adulterated with
alum, starch and lime water. When
pure, it is completely soluble in ben.
zine, has no burnt taste or odor, and
melts without suffering to clear fluid.
Oil may be taken out Of any carpet
or wooden stuff by applying bucllwheat
plentifully, and carefully brushing it
off after short time, and putting on
fresh until all the oil has disappeared.
Ginger Biscuit: Take two eggs, one
cup of molasses, one cup of sugar, three
teaspoons of ginger, one teaspoon OF
baking soda, and enough -four to make
thin batter; set aside for two hours
to raise, then add enough -four to roll
thin; cut in squares and bake in a mod.
crate oven.
Spanish Bun Cake: Two eggs, one
cup brown sugar, one-half cup of short
ening, one cup of sour milk, one scant
teaspoon soda, one teaspoon cinnamon,
one-half teaspoon cloves, two and one
half cups -four Bake in deep tin.
Frosting: Whites of two eggs, beat
stiff; one-half cup brown sugar, stirred
in. When the cake is done turn the
frosting over it, put in the oven till
brown over the top.
Prime wheat flour should have the
| following characteristics. When ham
died none should adhere to the fingers;
if a handful be squeezed, it should not
sift through the fingers, but should clog
together, forming little ball, which
will show the fine lines of the palm for
some time after release: if little ball
of flour be dropped on table, it should
even then preserve its form and contin-
uity, at least in large measure.
-Giblet Soup: Stew slowly all to-
gether for two hours, two pounds of
veal, one-half pound of ham, the wings,
neck aud giblets of three or four chick
ems, having all the bones cracked be-
fore placing on the stove to cook.
When they are tender thicken the
broth little with one tablespoonful of
flour dissolved in enough water to let
it pour out nicely, and, when allow, al
low to boil for twenty minutes. Season
with pepper, salt and little butter il
desired.-Detroit Free Press
-Stewed Sleeps Tongues: Put the
tongues into cold water and let them
boil until sufficiently tender to remove
the skin easily; then split them and lay
them in stewpan with enough of the
liquor in which they were boiled; t.
corn them add a dessertspoonful of but
ter, little chopped parsley, mushroom
and onion, pepper and salt to suit taste
simmer gently until all are tender; ado
sufficient flour mixed in milk to thicker
well; place the tongues on a warm dish
strain the gravy and pour it over them
use hot with mashed potato and choppe,
! carrot.
Beef Essence: Get two pounds @
tender round of beef. Carefully trir
off every atom of fat and cut the mea
up in small pieces, about half an inc
square; or, better still, grind it up in
meat-chopper Put it into a clean glas
jar, such as is used for putting up fruit
and lightly screw on the top. Put
, handful of straw in the bottom of
deep saucepan, set the jar on that an
, surround it with wisp of straw to pre-
vent it's touching the sides. Fill tn
saucepan with cold water to with
three inches of the top of the jar an
sit it on the stove to boil. Let it boi
for an hour and half, then remove tn
jar from the saucepan, pour the juic
out and season with little salt. Thro,
the meat away, for its virtue has a
been extracted. This essence is nc
only extremely nourishing, but is yer
nice. Keep it in cold place.-Ladle'
Home Journal.