Savannah courier. (Savannah, Tenn.) 1885-1979, 1892-10-13
DOMESTIC CONCERNS.

boWGo W SONCthNS.
Ammonia diluted with water to
suit The delicacy of the goods will re-
store the color which has been taken
out Of silks, woolcns, etc, by acid.
Use q camel's hair brush and touch the
spot only, laying, towel underneath
the silk while 50 doing. y Detroit Free
Press tt
Polish your nails with your fin
gers" says manicure. r'The friction
of the flesh and the little oil which
exudes from the pores gets up quickly
healthy circulation beneath the nail,
making it rosy, and fingers impart, be-
sides, q better. actual polish than tho
chamois rubber."-N. Y. Times.
Bristol Cakes: One and one-fourth
pounds of flour, one pound of coarse
powdered sugar, one pound of butter,
eight ounces of ground sweet almonds,
ten eggs, almond flavoring, Beat the
sugar and butter to cream, adding
the eggs two at time while beating;
nddthe flavoring and beat in the al
monds; sift the flower and work lightly
in; fill into we'll buttered, small, oval
shaped pans, dust the tops with sugar.
place few pieces of chopped almonds
on each, bake on tins in warm oven.-
Good Housekeeping. ar-0 -i,tt
Rolls: Let one pint of milk come to
boil; then add one tablespoonful of
butter and one tablespoonful of sugar;
cool and add one-half cupful of soft
yeast and flour to make soft sp ,nge,
let it rise several hours, or, If for break
fast, over night, then stir flour in un
til the'dough is firm; knead thoroughly;
let it rise again, cut out with biscuit
cutter andfold half way over. When
light bake in quick oven half, an
hour. Watch carefullythat they bake
evenly and are golden brown.-N. Y.
Observer. w ~
-Chow-Chow Quickly Made: Chop
fine equal quantities Of cabbage and
tomatoes with half as much onion and
a few green peppers if obtainable.
Mix together well. adding plenty Of
salt and white pepper. Press the
whole into jars or wide-neclxed bottles
and pour cold vinegar over. After two
or three days drain well and scald
fresh vinegar in which is mixed ia.
blespoonful of mustard to each quart.
When cold pour it over the show-chow
and cover closely. 1t will b. ready for
use in anfew days.4r Grange Judd
| Farmer HHfk NNN ENNNEH AH NJ tN
in boiling any kind Of fish salt
should be put in the water, and If salt
sea water can be had they ave of even
better flavor. After the water has come
to boil allow it to simmer and take
| the scum from the water as fast as it
rises. Another way is to soak the fish
in salt and water for five or ten min
utes before boiling. Dy this method
salt need not be put IN the water, and
there is, consequently, not SO much
scum onthe water. The fish Should be
about half Covered by the water, and
whenit boiis cover with lid and leave
it to simmer. 1t win be firmer and OF
much better flavor thanif it is drowned
in water-Boston Budget
Chicken Fritters: Trim every bit
of meat from the carcasses of pair Of
roasted chiclsens-that is, after you
have made one dinner from them; put
the bones on with quart Of cold water,
an onion and parsley and stew for an
hour and a'half, when it should be re.
duced to one pint. Chop the meat fine,
wet with the gravy, if any, and one
third as much bread crumbs or cold
boiled rice, season to taste and mix
with beaten egg If there was no
giblet gravy left from the day before
use any kind of stock or gravy, failing
any of there, cream or milk to moisten
the crumbs and meat Make a thin
batter with two eggs, gill of milk and
prepared -four and having made up the
mince into tiny balls, dip them in the
batter and fry III, boiling dripping.
pile, them on dish and pour around
them the gravy made from the bones
which has beenstrained, thiclsened and
seasoned. American Agriculturist.
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