ladies’ department. 
193 
Cabks’ SDqjartnunt. 
A FEW MORE TRIFLES FOR THE LADIES. 
To Purify Tallow. —Mix 5 parts of beef tallow 
with 3 parts of mutton tallow, in a copper or iron 
kettle, with half a pint of water to each pound of 
grease. When melted, mix 8 ounces of brandy, 1 
ounce of salt of tartar, 1 ounce of cream of tartar, 
1 ounce of sal ammoniac, 2 ounces of pure and 
dry potash, with the tallow. Boil fifteen minutes, 
and set off to cool. When cold, take off in cake 
and bleach it in the air and dew a few days and 
nights. It will then be hard and white. Candles, 
with a fine cotton-yarn wick, (6 to a pound,) will 
burn 14 hours. 
Tomato Catchup. —First bake your tomatoes, 
then squeeze them through a sieve. Add to 6 
quarts of juice an equal quantity of wine vinegar; 
boil slow until it begins to thicken ; then add 
cloves, allspice, and pepper, \ an ounce each, cin¬ 
namon i of an ounce, and 2 nutmegs, all finely 
» powdered. As it thickens, add four spoonfuls of 
salt, and when done, pour out in an earthen dish to 
cool. Bottle, cork, and seal, and it will keep 
years in a warm climate. 
Potato Pudding.—Take l of a pound of sugar, 
| ditto of butter, and beat well together; add one 
pound of boiled potatoes, (Irish or sweet,) rubbed 
fine through a collander or mashed ; six eggs, the 
whites and yolks beat separately, and a wine- 
glassful of brandy and one of wine, a trifle of rose 
water, and cinnamon or nutmeg, as much as you 
like. 
Rice Bread. —Take six tablespoonfuls of boiled 
rice, and one of butter; rub them together, and 
then pour in half a pint of milk; add two eggs, 
and six tablespoonfuls of wheat flour. Mix all 
well together, and bake a little brown; and you 
will have a very good and wholesome kind of 
bread. Solon. 
Columbia , S. C., April , 1849. 
. ■ — -- 
TO MAKE DRAWN BUTTER. 
Into a quarter of a pound of butter, rub a table¬ 
spoonful of flour, and half a teaspoonful of salt, 
until it becomes a smooth batter. Have ready half 
a pint of boiling water, in a sauce pan ; stir the bat¬ 
ter into it until perfectly smooth, and let it simmer 
for fifteen minutes, stirring it frequently. Some 
cooks will tell you it must be stirred all the time it is 
on the fire, which is quite unnecessary, as all that is 
intended by such directions is, that it must be watch¬ 
ed and stirred often enough to prevent it from becom¬ 
ing “ lumpy,” and burning to the bottom of the 
sauce pan. 
I This drawn butter is the foundation of most 
gravies and sauces—as oyster sauce, celery sauce, 
&c. &c., and the following cheap sauce for puddings 
is among them:— 
For six people, make the quantity directed in the 
above receipt, and have ready in a bowl six large 
teaspoonfuls of good brown sugar; half a tea¬ 
spoonful of powdered cinnamon, or half a grated 
nutmeg, moistened with a wine-glassful of white, or 
home-made currant wine; pour the drawn butter, 
while boiling, on this; stir it well, and serve in a 
sauce bowl. 
If wine is thought to be too expensive, or is ob" 
jected to for other reasons, lemon juice is a delicious 
substitute, but it requires double the quantity of 
sugar ; or, if your vinegar is pure and well flavor¬ 
ed, use the proper quantitv of that, instead of the 
wine. ' E. S. 
Eutawah , May, 1849. 
HOW TO WEAN A SETTING- HEN FROM THE 
NEST. 
Your correspondent, at p. 224, volume seventh, 
of the Agriculturist, in his sensible remarks on the 
subject of Dorking fowls, speaks of their being 
“rough nurses,” and advises, as the best way of 
rearing their broods, that the eggs be hatched by 
other hens; and then says : “ The only question 
is, how the hen is to be managed when the sitting 
fit comes on ; for they are most persevering sitters.” 
I am sorry to say I have never been able to pro¬ 
cure pure Dorkings to experiment upon, and there¬ 
fore cannot tell how my method might answer 
with them ; but with my mongrel hens, which are 
very good of their kinds, I have no difficulty. 
However persevering they may be, I manage to 
tire them out. When I find one determined to sit, 
that I know to be an indifferent mother, I watch 
her closely, and whenever I find her on the nest, I 
apply the hydropathic remedy, a cold bath, If the 
weather be warm, I plunge her, head and all; if 
cool, I only dip her breast in cold water, and put 
her on the perch. Three or four such immersions 
always effect a complete cure. 
When two small broods are brought out within 
ten days of each other, and I do not want to lose 
the time of two nurses, I give both broods to the 
hen that hatched first, and shut the other up, at 
a distance from the coops, where she can neither 
see nor hear her chicks. After four or five days’ 
solitary confinement, I take her at night, and put 
her into the hen house with the other fowls, and 
always find that she leaves it in the morning to 
seek her food with them ; and that, in a week or 
so afterwards, she begins to lay again. *M.* 
May 5th , 1849. 
Clearing Lawns. —The most effectual method 
of clearing lawns and pleasure grounds of snails, 
grubs, and worms, that I have ever tried, is to al¬ 
low my fowls to run at liberty in the autumn, and 
early spring. They will pick every blade of grass 
clean; scratch around the roots of trees and shrubs, 
fly into the branches, and clear them of larvae and 
chrysalides, hunt under the edges of stones and 
fences, and drag them to light; and finally, they 
greedily eat the seeds of weeds, and such flower¬ 
ing shrubs as become almost a nuisance by spring¬ 
ing up by thousands, if you neglect to gather the 
seed vessels in the fall. 
Fried Potatoes.— The French cooks at the large 
hotels are making this dish very fashionable. The 
potatoes are peeled, wiped, and cut into thin slices, 
then thrown into a fryingpan containing an abun¬ 
dance of hot lard. As soon as they become brown 
and crispy, they are thrown into a collander to drain, 
then sprinkled with salt, and served up as hot as 
possible. It is used at breakfast. 
