The Durham daily globe. (Durham, N.C.) 1889-1894, 1893-03-10
HOUSEHOLD BREVlTIES.

To Written Porcelain Saucepans.-
Fave the pans half filled with hot
water, throw in a tablespoonful of pull
verified borax and let it boil. If this
does not remove all the stains, 0 a
cloth, sprinkle on plenty of powdered
borax and scour the pan welL-GOOd
Housekeeping.
Remedy for Chilbla1ns on the Hands.
Take a piece of alum about the size OF
a nut, and melt in enough hot water to
cover the hands. When the alum has
quite dissolved, soak your hands in the
liquid for a quarter of an hour Wipe
the hands dry, put on loose gloves at
once, wear them all night, and as long
as you can during the day.-Drake's
Magazine.
-Caulitiower.-Remove the outer
stalks. Soak in cold water and cook in
boiling sailed water about twenty min
utes. Drain, separate the stalks, put
them in a dish and season to taste; or,
with two ~teaspoonfuls lemon juice, a lit
tie salt and pepper mixed with one-quar-
ter cup of melted butter. Or pour a thin,
white sauce over the cauli1ower and
sprinkle coarse bread crumbs which
have been Drowned in butter over the
Farm, Field and Fireside.
Bone Soup.-Did any of 1.-THE
H~ouseholders'' ever try to make soup
out of the leavings of roast turkey or
chicken? Save all the bones, the bits
of meat, skin, etc, and boil in plenty of
water on the back of the stove all day.
At supper you will find Ito your sur
on.c4 ~ l@,,htl fhot v0 Io-n n JnOcf
savory, ~palatable soup. A spoonful of
mashed potatoes, what dressing you
have left, a little bit of thickening,
pepper, salt and butter may be added a
little while before serving, or in time TO
become thoroughly incorporated.-De
troit Free Press.
Boston Baked Beans. One quart Of
beans, nicely picked and soaked in col d
water over night; in the morning par
boil; one pound of picked pork; wash,
scrape and cut the rind in strips three
quarters of an inch wide. Put the beans
in a bean-pot, with the pork in the cen
ter, the rind even with the top of the
beans, add about one-fourth of a cup of
molasses, fill the bean-pot with boiling
water till the pork and beans are COW
cred, cover and put to bake; add water
as needed and bake for six or eight
hours, or, indeed, all day. The next
morning heat through remove the cover
and bake till a delicate brown, when
they will be most delicious; and the
Oftener they are warmed over the better
they will be. If a bean-pot is not pro-
durable a crock or jar may be substi-
tuted.-Farm, Field and Fireside.
Oyster Shortcake. Make the crust
of a full pint of flour, one and one-half
~teaspoonfuls baking powder, half a tea
spoonful salt; sift and mix with it a
tablespoonful butter, and milk to make
a dough just stiff enough to roll. Halve
it and roll out to fit a deep tin; spread
a little butter over the top; then roll
the other half and lay over the first and
bake. While baking prepare the fol-
lowing: Drain the liquor from a quart
of oysters; place this liquor with one
and one-half pints of milk in a saucepan,
bring to a boil, then add a little thick
ening, a tablespoonful of butter. with
salt and pepper to taste. Put the oys-
ters in and as soon as it boils up thor
oughly, split the cake crusts apart, pour
in the oysters and serve at once. The
delicacy of the dish consists in eating it
at once before the under crust becomes
soaked Orange Judd Farmer.