Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1873-12-18
RECIPES, ETC.

| cup butter, one cup strip, three cups
Hour, half a cup sweet milk, five eggs,
| one spoon cream of-tartar, half a spoon
soda, plenty Of spice. Bake in square
tin.
In digging up tree always turn the
side of the spade toward the stem of the
tree, and lift out the earth carefully. and
the small rootlets will thus be loosened
and preserved uninjured.
Chocolate Pufs.-One half pound of
sugar, sifted, one of chocolate, scraped
very fine, and mix together. Beat the
whites of two eggs and stir in your choc
olate and sugar. Continue to beat until
| it becomes stiff paste. Sugar your paper.
| drop them in it, and bake in a slow oven.
Preventive Wash for Sunburn.-Take
two drains of borax, one dram of
Roman alum, one dram of campbor.
half an ounce Of sugar candy, one pound
of OK gall Mix these all together. and
stir them we'll for ten minutes; repeat the
stirring four times day for a fortnight.
at the end of which time the lotion will
appear clear and transparent. Strain
through blotting-paper and bottle for use.
Wash your face with this every time YOU
go into the sunshine.
Chicken JelIy.-Take large chick
en-, cut it into small pieces; bruise the
bones, and set the whole into stone lar
with a cover that will make it water-tiCht
Put the jar in kettle of boiling wafer
and keep it boiling for three hours. Strain
off the liquid. and season it lightly with
salt, pepper and mace, or with loaf SUGAR
and lemon juice, according to the taste
of the person for whom it is intended.
Return the chicken fragments to the lar
and set it again in a kettle of boiling
water. You will find that you can collect
nearly as much jelly by the second boil
ing. This jelly can be made from an old
fowl.
How to Keep a Cheerful Kitchen
The kitchen, in the care of a wise and
capable housewife, can be as pleasant and
spotless a province as the parlor above.
Pans, kettles, skillets, stove-everythin
should be perfectly clean, for the unob-
serving little know how sensitive most ar
ticles of food in raw state are Meat,
for instance, standing on a kitchen table
by an open window that lets in air from
stagnant water or otherwise, often "spoils"
in short time, and the queen of the
kitchen is disguised by the bad odor of
once nutritious food. Berries, everything
in fact of the edible kind, allowed to re-
main in dirty kitchen absorbs "the dis
ease Of impurity," and sooner or later
tells on the health of the family.
-Rheumatism.-Ac correspondent in the
English Mechanic gives the following
remedy for curing rheumatic govt, Of
which he had long been a sufferer. He
insulated his bedstead from the floor, by
placing underneath each post broken-off
bottom of glass bottle. He says the
effect was magical-that he had not been
free from rheumatic govt for fifteen years,
and that he began to improve immediate
ly after the application of the insulators.
We are reminded, by this paragraph from
our English contemporary, Of a patent OBJ
tanned for physician some twelve or
more years ago, which created considera-
bic interest at the time. The patent con-
sisted in placing glass cups under the
bed-pOsts, in similar manner to the above
The patentee claimed to have effected
some remarkable cures by the use Of his
glass insulators, but we have not heard
from him for some time. We cannot
vouch for any merit in the idea, but it is
one easily tried; and as no harm can arise
from the experiment, we hope some one
will test it and give US the result of his
experience.-ScaeatJic american.
Baking Apples.-Bake your apple
slow, yet with all the heat it will bear
short of breaking tie skin; this to keep in
the moisture, for, the skin broken, evapor-
alton, especially outside escape, rapidly
takes place, forming a coat or scale, dry,
and non-conductor of heat. so that part
of the apple exposed does not bake, unless
heat is applied hot enough to scorch
the rest of the fruit. Bake them several
hours with uniform heat until the fruit is
Nv
open and take out the core. Apply sugar
if not sweet enough-white sugar granu-
lated is best-mix and work with a small
spoon to a fine pulp; then close, and let
cool. The MASKING with a spoon is but
aiding the heat, doing what is left unfin-
ished-reducing the pulp to fine jelly.
Here you have the Spitzenburgh, with all
it's qualities intact, softened and mellowed
down by the heat, and thus improved as a
taMe-dish. Butter or cream would spoil
it, however nice the product might be-
Spice would interfere with the flavor of
the fruit. Try the dish, and be careful in
its preparation.
German Washing Fluid.-Dr. CUES
neville, in the M0niteur iScGeatitfqqGe, de-
scribes mode of washing which has been
widely adopted in Germany and Belgium
The operation consists in dissolving two
pounds of soap in about three gallons of
water as hot as the hand can bear, and
adding to this one tablespoonful of tur-
pentine and three of liquid ammonia;
the mixture must then be stirred, and the
linen stepped in it for two or three hours,
taking care to cover up the vessel contain
ing them as nearly Theoretically as posi-
BILE. The clothes are afterward washed
out and rinsed in the usual way. The
soap and water may be heated and used
second time, but in that case half table
spoonful of turpentine and tablespoonful
Of ammonia must be added. The process
is said to cause great economy of time,
labor and fuel. The linen scarcely suffers
at all, as there is little necessity for rub
bling, and its cleanliness and color are
perfect. The ammonia and turpentine,
although their defensive action is great,
have no injurious effect upon the linen
and while the former evaporates immedi-