Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1874-01-08

RECIPES, ETC.

New DIX 6lngerDfeau.-t)n cup OF
sugar, one cup Of milk, two cups of -four,
one spoonful of butter, one teaspoonful
of cream tartar, one-half Of soda, one half
OF ginger
Relief for Burns-A quick cure is to
apply a layer OF common salt and satu-
rate it with laudanum. Hold it in place
an hour or SO by a simple bandage The
smarting sensation disappears rapidly,
and the burn gets well.
Cream Pic.-Three cups of thick,
sweet cream, two-thirds Of cup OF sugar,
one egg; flavor with nutmeg little all
spice and salt; prepare the crust and bake
the same as custard pie, and you have
cream pie such as our grandmothers used
to make.
To repair rubber boots, take gutta
percha and dissolve it in chloroiorm to
| the thickness of honey. Warm the paste
| when ready to use, and apply with Il
brush. Patches can be put on very neatly
| in this way, and will stand all the Gle
| ments but heat"
-Children's Tarts.-Cover your tart
pans with pic crust or puff paste Slice
| three large apples in small squares; seed
| half a tea-cup of raisins; add one egg,
| sugar, cream and mix; with this fill each
| pan and bake in quick oven.
Either of the following preparations,
are said to remove superiluOus bair with
out injury. Quicklime, one part: carbon.
| ate of soda, TWO parts lard, eight parts :
rub together till they form an ointment.
! Or sulphuret of potassium and dry pearl
ash, one part each quicklime, eight parts.
| Use with care
Washing Black Calco.-After wash
| ing IN warm suds, rinse in cold water
with handful Of salt drown in the rinse
or perhaps in the starCN-have not tried
the latter \ little bran in the first suds
will make it wash easier On no account
soak the goods, as that fades them badly.
"A Good Polish for Furniture Take
one-third vinegar, one-third boiled oil
(linseed) one.third spirits of turpentine.
Apply with a soft wooden rag, and rub
well. Elbow grease is quite essential to
the goo0 looks of the article cleaned. This
| answers for black walnut picture frames.
Cheese Toast-Take slice of good
rich old cheese cut it up into small
pieces, put it in tin or iron stew pan,
and to one cup OF milk add three eggs;
beat eggs and milk together and pour on
| to the cheese; set it on the stove, and
when it begins to simmer, stir brisEly UNI
til it forms a thick curdle; then pour the
toast ana carry to table.
Baked Minced Mutton.-Take the re-
mains of any joint Of cold roast mutton,
one or two onions, one bunch of savOry
herbs, pepper and salt to taste, two blades
OF pounded mace or nutmeg one teacup-
tul OF gravy, mashed potatoes. Mince an
onion rather fine, and fry it a light brown
| color; add the herbs and mutton, both OF
which should be also finely minced and
well mixed; season with pepper and salt,
and a little pounded mace or nutmeg,
and moisten with the above proportion OF
gravy Put a layer of mashed potatoes at
the bottom of dish, then the mutton,
and then another layer of potatoes, and
bake for about half an hour.
Picking Hams The best method is
to rub the hams with coarse salt, to which
onct0urth the quantity of coarse brown
| sugar is mixed once u day, laying the
hams flesh side upward in pile upon r.
| table, At each rubbing the top ham of
The old pile should be put at the bottom
of the new pile. After three weeks of
this treatment the hams are ready for
smoking. If liquid pickle is prepared, it
may be made by rubbing the hams as
above mentioned and packing them in a
tub or barrel with IA layer OF sugar and
salt between the hams. When the hams
are packed the barrel is to be filled with
brine strong enough TO bear an egg, boil
cd and skinned. After smoking the
hams should not be returned to the
! pickle but hung up in cool, dry place
where flies cannot touch them,
An exchange says: 'In these DAYS
when diseases of the throat prevail, and
/ particularly dry hacking cough, which
/ is not only distressing to ourselves, but
to those with whom we are brought in
business contact, those thus afflicted may
be benefited by trying the following
remedy: Last fall We were induced to
try what virtue there was in common
salt We commenced by using it three
times day, morning, noon, and night,
we dissolved a large teaspoontul of com
mon salt in about half a tumbiCr of cold
water, and with this We garged the throat
most ctlcctua,ly just before meal time
The result has been that during the
wiutcr we were not only free from the
usual coughs and colds 10 which, as tar
as our memory EXTENDS, we have always
I been subject, but the dry hacking cough
has entirely disappeared; WE attribute il
T entirely 10 the salt gargle and most
! cordially recommend II to those OF our
readers who are subject to disease of the
/ throat