Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1874-01-09

three eggs, boiled hard and finely
chopped, with salt and pepper to
the taste, and tablespoonful of
milk or cream. Make it out in
small cakes, flour them on both
sides, and fry them dLicate
brown.
Beef Stored acith Onions.-Cut
some tender beef in small pieces,
and season it with pepper and salt,
slice some onions and add to it,
with water enough to make some
gravy; let it stew slowly till the
beef is thoroughly done, then add
some pieces of butter rolled in
-four to make a rich gravy. Cold
beef may be done in the same way,
only the onions must be stcwed
first and the meat added. If the
water should stew away too much
put in little more.
Waf'es.-Two eggs, one pint of
milk, half an ounce of butter, half q
gill of yeast, salt just enough to
taste, as much flour as will form a
thick batter. Warm the milk and
butter together, beat the eggs and
add them by turns with the flour,
stir in the yeast and salt. When
they are light, heat your waffle irons
and butter them, pour in some OF
the batter and brown them on both
sides. Butter them and serve them
either with or without sugar and
Coffee for Eestiuals.-This bever-
age may be made on a large scale
as follows: Parch and grind the
coffee and put it into flannel bags,
each holding about half pound,
sew them up tightly all around.
When the festive time comes heat
n clean wash-boilcr as much wa
ter as will be required for the first
Of coffee; when it boils
throw in one or two of the bags and
let them boil ten or fifteen minutes,
more or less, according to the
strength desired. Then take and
throw in another bag Of coffee, al
lowing it to remain ten or fifteen
minutes more only, as before. In
this way the beverage will be kept
aromatic as we'll as strong, and
the bitterness of long-boiled coffee
be prevented.
Il Nice Lunch.-Take slices of
stale bread, dip them in batter and
fry them in lard after the manner of
crullers or doughnuts. Apples are
very nice treated in this way. They
should be peeled, cut in slices one
fourth of an inch thick, dipped in
batter made of one egg to one tea.
spoonful of flour, and fried like
crullers. Little potatoes peeled,
wiped clean and dry, and fried thus,
make a delightful accompaniment
to steaks and relishes. This cold
weather we can take more carbon
in the shape of fat into our stom
achs, with happy results, than in
the summer time. Now, if ever, is
the season for doughnuts, mince
meat, and pastries.
LcaHd Pxdding.-Soak one ev
en- tablespoonful of tapioca in nearly
a cupful Of milk for an hour, or un
til thoroughly softened; add little
salt, sugar to taste, and the yolk O.
an egg, and bake fifteen minutes.
For Burns.-Apply raw linseei
oil with feather, or, what is bet
ter, mix linseed oil and lime water
together and apply. Wash the burr
three times day with warm mill
and water and renew the oil dress
ing each time. Lime water ma,
always be had at the druggists, OF
made at home by Stacking lump
of quicklime in water, and, as soor
as clear, mix it with the oil. This
simple and effective remedy should
always be kept in the house, as age
does not impair its properties. Il
is said that in case Of an extensive
burn, covering the raw surfaces
with wheat flour, if nothing else is
at hand, may serve to give relic
till physician can be called, the
principal object being to preserve
the surface from irritating contac,
with the air. 1t is mainly for this
reason that the application of oil is
effectual.
The following cure for neuralgia
is given by the Newark Gazette
"a friend who suffered horribly
from paina from neuralgia, hearine Q
of a noted physician in Germany
who Invariably cured the disease
crossed the ocean and visited Ger.
many for treatment. He was per
manently cured after a short so.
journ, and the doctor freely gave
him the simple remedy used, which
was nothing but poultice and tea
made from the common field this
tie. The leaves are macerated and
used on the parts afflicted as a poul-
tice, while a small quantity of the
leaves are boiled down to a pint,
and a small wine-glass Of the de.
coction drank before each meal.
Our friend says he has never known
it to fail in giving relief, while in
almost every case it has effected a
cure.
Bake0 Xam.-If the ham has
been long hung, put it on cold wa
ter and let it come to a boil, when
the water should be turned off. AZ
ter trimming from the under side
all rusty and smoked parts, return
it to the kettle with sufficient hot
water. to cover it. Bring it gradu-
ally to a boil, and as the scum
rises carefully remove it. Keep it
simmering gently until tender, being
careful that it does not stop boiling
nor boil too quickly. A ham
weighing fifteen pounds will take
about five hours. When done, let
it remain in the water until nearly
cold; this will retain the juices.
After removing the skin, stick
whole cloves in the fat about an
inch apart each way, and sprinkle
the surface with powdered crack
ers. Bake the ham in a moderately
hot oven for from three-quarters OF
an hour to an hour. When taken