Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1894-10-13
HOUSEHOLD BREvlTIEs.

Teach your little girl to breathe
tbrough her nose. Persistent practice
will overcome the feeling OF Suno'a,
ton experienced when the mou'"
closed.
For a very bad burn melt oeeSWaN
and into this pour sweet OH un'li !.
makes a salye which can ne red"'S
spread with a soft brush, Keep every
mart covered with the salve.
Cranberry Tart Pie.-Line a PIE YIN
with good crust rolled rather I"iu,
Spread with cranberry sauce an" Jay
narrow twisted strips OF the cruN'
across: or cut cirleS OF crust WIN
.himble and Law them regularly on the
top. Bake just long enough 10 o'"'
the crust.-Housekeepea
BY putting lace htndkereh'eiS III
warn water. a few drops of ammonia
and using CASTLE soap, they are eas'E
washed and made a beautiful clear
white. Then do not mon, bnt Spreao
the handkerchief out smoothly on
marble or glass, gently pulling u Or
shaping the lace, Just before II Is Gu,
tirely dry, fold evenly and smoothly
and place under a heavy weight OF some
kind. and YOU will find handkerchlefS
lasting thrice as long as before.
Tomatoes Preserved Wnole, Peel
three pounds of small yellow tomatoes
add three pounds of sugar and let thehi
stand over night. Drain Off the slrup
and boil ii until the scum ceases to rise,
then put in the tomatoes ana ool'
gently for twenty minutes. Take out
the fruit with II skinner and lay on a
dish; boil the sirup until it thickenS'
adding the iuics of a large lemon. tut
the tomatoes IN jars and pour the not
s;rup over them and seal at once.-Ohlo
Farmer.
Watermelon Pickle.-Cut the fruit
into desired size. put in a stone jar ana
pour over enough scalding vinegar to
cover. Heat the vinegar three success
siye DAYS and pour over the 1ruit'
Then weigh the fruit, and to every hVe
pounds add three pounds of white
sugar. one quart of vinegar, cloves,
cinnamon and allspice to suit, Bon al
together until fruit is tender, put the
fruit into Jars, boil down the sirup un'
til there is just enough to cover, and
pour over scalding-hot and seai,-N' J
Ledger.
Baked Tomatoes.-Cut a thin slice
| from the blossom end of twelve solid
| smooth. ripe tomatoes; with Il teaspoon
: remove the pulp without breaking tht
) skin. Chop one onion fine; mix "ltI
, powdered bread crumbs and tomato
oulp: season with pepper, salt an'
sugar, adding a cup of good swee
t ,ream. Fill tomatoes; put each sllc'
y n place, lay the fruit stem end down
( n a buttered baking dish, with a littl'
}, water and Il small lump Of butter o.
each. Bake till done; place Il bit o
. butter on each and serve in the sam
Z T lish.-llousckecper.
Corn Drops.-Takc twelve ears o
y arge, young. sweet corn and CRATE al
II .he grains off the cob as fine as posS.
d ole. Mix with the grated corn tw
II large tablespoonfuls Of sifted iloul
he yolks of four well-beatcn eggs, an
oepper and salt to your taste. llav
!; ready in frying-pan equal proportion
% If lard and fresh butter. Hold it owe
I the fire until il is boiling hot, and the
IS drop a tablespoonful of the miNtur,
! enough to fill the pan SO they will nj
+ ouch each other. Fry them brown
l urn them and brown them on bot
sides. and send them to the table hot
y Ohio Farmer.