SOUTHERN CULTIVATOR. 
131 
Hum or smoked beef may be prepared in the same way. 
For a variety, beat up an egg cmd stir it in, instead of 
cream, or with the cream. 
These preparations are also good for a relish for a family 
at breakfast or tea. 
Several ways of preparing Chiclcensfur the S'/c/r.— Chick- 
en tea is made by boiling any part of the chicken, and 
using the broth weak with only a little salt. 
Chicken broth is made by boiling the chicken a good 
deal, and skimming very thoroughly and seasoning with 
salt, A little rice, or pearl bailey improves it, or a little 
parsley may be used to flavor it. 
Chicken panada is made by pounding some of the meat j 
of boiled chicken in a mortar, with a little broth, and also 
a little salt and nutmeg. Then pour in a little broth and 
boil it five minutes. It should be a thick broth. 
Milk Porridge.— ISlokt a thin batter with Indian meal 
and wheat flour, a spoonful of each, and pour it into a 
quart of boiling milk and water, equal portions of each, 
bait it to the taste. Boil ten minutes. 
Rice Gruel, and Oat-meal Gruel . — Make a thin paste of 
ground rice or Indian meal, and pour into boiling water. 
Let the rice boil up once, but the corn meal must boil half 
an hour. Season with salt, sugar and nutmeg. A little 
cream is a great improvement. 
Arrowroot and Tapioca G=na?Zs.— Jamaica Arrowroot 
is the best. Make a thin paste, and pour into boiling 
water, and flavor with sugar, salt, and nutmeg. A ]ittle 
lemon juice improves it. 
Tapioca must be soaked in twice the quantity of water 
over night, then add milk and water, and boil till it is soft. 
Flavor as above. 
Wheat Tie half pint of wheat flour in thick cot- 
ton cloth and boil it three or four hours; then dry the lump 
and grate it when you use it. Prepare a gruel of it by 
making a thin paste, and pouring it into boiling milk and 
water, and flavor with salt. This is good for teething 
children. 
Another Panada.— ^o\\ a mixture of one-fourth wine 
and three-fourths water, and flavor it with nutmeg or 
lemon. Stir in grated bread or crackers, and let it boil up 
once. 
Herb Drinks.— Ba\m tea is often much relished by the 
sick. Sage tea also is good. Balm, sage and sorrel, 
mixed with sliced lemon and boiling water poured on, | 
and then sweetened, is a fine drink. Pennyroyal makes 
a good drink to promote perspiration. 
Herb drinks must often be renewed, as they grow in- 
^pid by standing. 
Other simple Drinks.— Vonx boiling water on to tamar- 
inds or mashed cranberries, or mashed whortleberries, 
then pour off the water and sweeten it. Add a little wine 
if alllowed. 
Toast bread very brown, and put it in cold water, and 
it is often relished. Pour boiling water on to bread toast- 
ed very brown, and boil it a minute, then strain it, and 
add a little cream and sugar. Make a tea of parched corn 
pounded, and add sugar and cream. 
Simple Wine Whey . — Mix equal quantities of water, 
milk and white wine. Sweeten it to the taste. 
A great Faxorite v:iih Invalids . — Take one third brisk 
cider, and two-thirds water, sweeten it and crumb in 
toasted bread, or toasted crackers, and grate on nutmeg. 
Acid jellies will answer for this, when cider cannot be ob- 
tained. 
A nev: V‘ay of makim Barley Water . — Put two table- 
spoonfuls of pearl barley into a quart jug, two great spoon- 
fuls of white sugar, a small pinch of salt, a small bit of 
orange, or lemon peel, and a glass of calve’s foot jelly, 
and then fill the jug with boiling water. Shake it, and 
I then let it stand till quite cold. It is best made over night 
I to use next day. When the liquor is all poured ofl', it may 
be filled again with boiling water, and it is again very 
good. 
Arrowroot Blanc Mange . — Take two tablespoonfuls of 
arrowroot to one quart of milk, and a pinch of salt. Scald 
the milk, sweeten it, and then stir in the arrowroot, which 
must first be wet up with some milk. Let it boil up once. 
Orange water, rose water, or lemon peel, can be used to 
flavor it. Pour it into moulds to cool . — Domestic Econo- 
my. 
CHEAP OIL FOK KITCHEN LAMPS. 
We find the following, says the New England Farmer, 
in an old almanac, and think that if it will operate as 
stated, it would be of some consequence in our domestic 
economy. To keep a good light at the present high price 
of oil is quite an item of expense, and any suggestion that 
will put us in the way of reducing that expense, and of 
obtaing a good light at the same time, is worthy of con- 
sideration. Oil that could be purchased five years ago for 
$1.25 per gallon, now sells at $2, and the dirty whale oil 
that was then considered unfit for the most common use, 
is selling now at eighty or ninety cents, and even one dol- 
lar a gallon ; 
“ Let all scraps of fat (including even whatever bits are 
on the dinner-plates) and all drippings, be set in a cold 
place. When the crock is full, transfer the fat to an iron 
pot filling it half-way up with fat, and pour in sufficient 
cold water to reach the top. Set it over the fire, and boil 
and skim, till the impurities are removed. Next pour the 
melted fat into a large broad pan of cold water, and set it 
away to cool. It will harden into a cake. Then take out 
the cake, and put it away in a cool place. When wanted 
for use, cut off a sufficient quantity, melt by the fire till it 
becomes liquid, and then fill the lamp with it, as with lard. 
It will give a clear bright light, quite equal to that of lard, 
and better than whale oil, and it costs nothing but the 
trouble of preparing the fat. We highly recommend this 
piece of economy.” 
To MAKE Lard and Tallow Candles. — The following 
method of making the above-named candles is described in 
the New England Farmer, by a correspondent f 
“I kept both tallow and lard candles through the last 
summer, the lard candles standing the heat best, and burn- 
ing quite as well, and giving as good light as tallow ones. 
Directions for making good candles from lard: For l3 
lbs. of lard take 1 lb. of saltpetre and one lb. of alum; 
mix and pulverize them ; dissolve the saltpetre and alum 
in a gill of boiling water; pour the compound into the lard 
before it is quite all melted; stir the whole until it boils, 
and skim oflf what rises ; let it simmer until the water is 
all boiled out, or till it ceases to throw off steam ; pour off 
the lard as soon as it is done, and clean the boiler while it 
is hot. If the candles are to be run, you may commence 
immediately; if to be dipped, let this lard cool first to a 
cake, and then treat it as you would tallow.” 
A Certain Cure for a Rattle-Snake Bite or Spider 
Sting. — Take the yolk of a good egg, put it in a tea cup, 
and stir in as much salt as will make it ihick enough not 
to run off, and spread a plaster and apply to the wound, 
and I would insure your life for sixpence. The subscri- 
ber has tried the above remedy in a number of cases, and 
never knew it to fail in one. P. Prettyman, M.D., 
\in Country Gentleman. 
Portland, Oregon. 
