Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1873-02-13
RECIPES, ETC.

Improved Johnny -Cake.-One cup of
corn-meal and one of flour, two table
spoons of molasses,a teaspoon of salt;
wet with buttermilk, adding a teaspoon
of saleratus. Hearth and Home.
-Frizzled Beef.-Put piece of butter
the size of an egg into skillet; silver up
some beef and put in, turning nearly all
the time, till done. Put the meat in one
side of the skillet, and put in a little
cream, milk, or water, for gravy.
How to Dress.-One of the most i'm
portant things to be considered in dress
is the careful covering Of the chest and
back. Exposing the lungs by inadequate
shielding of these portions of the BODY
from cold is too generally practiced, es-
pecially among the ladies. To cover the
chest alone most carefully is not enough
There should be a thick covering between
the shoulders
Head Cheese Boil in water some
what salted, the ears, skin, feet, and a
proportion of the sides of hogs, till the
meat drops off or the flesh is quite soft.
Take out and chop, not as fine as for
sausage; season with pepper, salt, cloves
and herbs; mix well together, and put it
in pot or vessel, with a weight on it.
When needed it can be cut in slices and
eaten cold.
Veal Outlets the veal in slices
near an inch thick, wash, drain and sea-
SOD it; beat up an egg, and have ready
some pounded crackers or bread crumbs;
dip the slices first in the egg and then in
the bread, and fry them in hot lard; mix
a gravy Of flour and water, with salt. pep
per and parsley; when the veal is taken
up, pour it in; let it boil few minutes
and pour it over the dish
An Economical Dish.-Steam or boil
some mealy potatoes; mash them togeth-
er with some butter or cream; season
them, and place a layer at the bottom of
pie dish; upon this place layer of
finely chopped cold meat or fish of any
kind, well seasoned; then add another
layer of potatoes, and continue alternate
ly those until the dish is filled. Smooth
down the top, strew bread crumbs upon
it, and bake until it is well Drowned. A
very small quantity of meat serves in this
manner to make nice presentable dish
Smoke it in Sugar.-In my own case
a rusty nail had made bad wound in
the bottom of my foot. The pain and
nervous irritation was severe. This was
all removed by holding it in the smoke
for fifteen minutes, and | was able to re-
sumo my reading in comfort. We have
often recommended it to others with like
results. Last week one of my men had a
finger nail torn out by pair of ice tongs.
1t became very painful, as was to have
been expected. Held in sugar smoke for
twenty minutes, the pain ceased, and it
promises speedy recovery.-Erctange.
Cream Pie.-One cup of sugar, three
eggs, one and one half cups of flour, one
teaspoon of cream tartar, one half tea
spoon Of soda, and flavor with lemon.
Beat the eggs and sugar as for sponge
cake. Bake in two tins; while warm cut
open with sharp knife ndlay in cream
Cream for Pie.-Boil one pint of milk;
beat well together enc cup of sugar, two
thirds Of cup of flour, two eggs, and
turn all into the boiling milk, let it boil
two minutes, then add a small piece of
butter.
Manufacturers Of farm tools usually
apply varnish to prevent rusting, but the
cost and difficulty of removing it make it
unsuitable for home use. White lead is
etfectual in keeping off rust, but with this
the same difficulty of removing is met
The best thing we have tried-and where
the recipe was first given has escaped us
is whiting thinned with kerosene to the
consistency Of paint, and applied with a
small brush or cloth. This readily rubs
off, but will :prevent rust for months. We
keepit ready mixed, and when hoes,
spades, or plows are laid aside, if only
for few days, coat of this preparation
is given. The London Lancet says the
medical officers Of the British navy pre-
serve their surgical instruments from
rust by mixture of ca-bolic acid and
olive oil, in equal parts, smeared over
them Exchange.
The following is said to be the very
best Of the numerous receipts for white
washing: White chalk is the best subst-
tute for lime as a wash. A very fine and
brilliant whitewash preparation of chalk
is called the paris White" This we buy
at the paint store for three cents pound
retail. For each sixteen pounds of Paris
White we procure half pound of the
white transparent glue, costing twenty
i've cents fifty cents a pound). The six
teen pounds Of Paris White is about as
much Us person will use in d day. 1t is
as follows: The glue is covered
with cold water at night, and in the
morning is carefully heated, without
scorching. until dissolved The Paris
White is stirred in with hot water to give
it the proper milky consistency for apply
ing to walls, and the dissolved glue is
then added and thoroughly mixed It is
then applied with brush like the com
mon lime whitewash Except on very
dark and smoky walls, a single coat is
sufficient. 1t is nearly equal in brilliancy
to zinc white" far more expensive