Rapides gazette. (Alexandria, La.) 1869-187?, 1873-11-22
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MOTHS may be kept out of wooden
clothes by placing them in drawers or
boxes with plenty of tobacco laid among
them: but a good preventive is perfect
cleanliness in the house, keeping no old
rubbish in out-of-the-way places. constant
sweeping i'm corners and beneath furni-
tXre, and frequent airing and Summing OF
the clothes.
CuRB FOR CRoUP.-Mr. Aberlin. of
Stockholm, places children affected with
capillary bronchitis or Group. in small
rooms where there are vessels in which
water is kept. continually boiling. This
treatment, It is stated. If prolonged for
days or even weeks, eventually produces a
cure. The mortality from this disease in
Paris, Les Mondes says, has been reduced
from forty-eight to eighteen per cent.
JACKSON CAKE.-One pound of pulver-
lied sugar, four cups OF -four, One cup OF
butter. one rtp OF cream. six eggs, one
teaspoonful of soda dissolved in the cream
as well as two teaspoonflls of cream OF
| tartar-both to be mixed thoroughly in till
| free from the smallest humps. Mix well
| the butter, sugar, and yolks of eggs. Beat
| the whites TO stiff froth, and mix them
gradually. with the -four, beating all the
time. Flavor with lemon, and bake in q
shallow pan so that the cake will be only
two or three inches thick when risen.
CURE FOR BoMs.-Dr. Simon, a physi-
clan of Lorraine, gives new cure for
boils, by treating them with camphorated
| alcohol. As soon as the eliminating point
of boil makes its appearance, he puts a
little of the liquid in a saucer, and dipping
the ends Of his middle finger with it, r,ibs
the infiamed surface. especially the central
part, repeating the operation eight or ten
| times for about half minute. He then
allows the surface to dry, placing over it a
slight coating of camphorated olive oil.
He says that four such applications will,
| in almost all cases. cause boils to dry up
and disappear. The application should
be made at morning, noon and in the even
| ing.
To RoAsT A QUARTER OF LAMB.-Have
boiling water two or three inches deep in
| the lower part of the boiler, deep enough
| to just touch the bottom of the pan to be
set over it. Place the lamb i'm the inner pan
without water, first seasoning it with salt
and pepper, if agreeable. Put on the cover,
fitting it in tightly. When the water be-
| gins to boil, set the boiler back on the
stove or range, where it will keep just at
the boiling point, and let it remain cook
ing the usual time-fifteen minutes for
each pound is generally thought long
enough. When done take it out, dredge
with flour, and put it into quick oven to
brown, but not scorch. 1t is usually esti-
mated that one pint Of gravy is lost when
meat Is boiled in the usual way. Here you
have it all saved in the dish, the pure juice
of the meat making excellent gravy.
BUTTER FOR WINTER UsE.-It may not
be mai apropos to suggest that butter made
in the fall is not only superior in quality,
but much cheaper than that which can be
procured in the winter; hence the propri-
ETY. of packing away carefully at least a
few jars for times of scarcity. There are
many excellent recipes for preserving the
sweetness of fresh butter by means OF
brine, but experience convinces us that
however fine the brine the great art con-
sists in perfectly excluding the air. Tie up
really fresh, well worked rolls of butter i'm
separate pieces of muslin, pack the jar
very nearly full, pour on the brine, and
then weight down with clean stones so as
to keep the butter entirely submerged.
The following is a good and efficacious
recipe for packing away without brine
Half pound of salt, quarter of a pound
| of saltpetre, a quarter of a pound Of white
sugar. Pound these ingredients together,
and put one ounce to every pound of but
ter as you take it from the churn. sprink-
ling and working it just as with the salt
alone. Not to be used for at least month
after being prepared.