Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1874-07-02
RECIPES, ETC.

-Buttermilk Pudding-Two eggs, two
cups of sugar, half cup Of butter, one
teaspoonful Of soda sifted in two cups of
flour, three cups of milk; stir the flour in
lightly. Grease your tin and bake one
hour. 1t can be turned out.
-Panado.-A nice dietetic preparation
for the sick can be made, according to
the Druggists Circular, by taking of
wheat bread one ounce; cinnamon, one
dram; water. one pint. Boil them till
well mixed; then add a little grated nut
meg and sugar.
Charlotte Aux Pommes.-Bake a
sponge cake in a deep tin, with either
straight or fiuted sides. When removed
from the tin and cold, scoop out the
middle, leaving good thickness on the
bottom and all around the sides Moisten
thoroughly with good wine some of the
scooped out pieces and spread in a LAYER
in the cake. Have ready some apple
marmalade: place a LAYER of this over
the soaked cake, then layer Of cake and
a layer of apples till full. Whip to a
stiff froth One-fourth of a pint of thick
sweet cream with one-fOurth of a pound
of powdered sugar, on which has been
poured the juice of a small lemon. Pile
the whipped cream on the top of the
charlotte and garnish it with pieces of
clear apple jelly. This dish may be eaten
hot by merely emitting the cream and
garnishing the top with red jelly before
sending to the table.-HedItb and Home.
DR.. Scudder remarks: 8" am salts
fed that I have seen patients die from
deprivation Of common salt during pro-
tracted illness. 1t is a common impress
sion that the food for the sick should not
be seasoned, and whatever slOp may be
given it is almost innocent of this essen
tial Of life In the milk diet that [ rec
ommend in sickness, common salt is used
freely the milk being boiled and given
hot And if the patient cannot take the
usual quantity in his food | have it given
in his drink. This matter is so important
that it cannot be repeated too often or
dwelt upon too long. The most marked
example of this want of common salt [
have ever noticed has been in surgical
disease, especially in open wounds
Without supply of salt the tongue
would become broad, pallid, puffy, with
a tenacious, pasty coat, the secretions
feeble, the effusion at the point of injury
serious, with an unpleasant watery pus,
which at last becomes a mere sanies or
ichor. A few days Of free allowance
of salt would change all this, and the
patient get along we'll"
Milk Cooling.-The following mode
of cooling milk is now practiced by the
Chicago milk dealers, they having dis
carded the use of ice: A can is filled
with milk and is placed with cover Off
in a stream of spring water till the tenn
perature of the milk is very nearly the
same as that of the water; the milk is
not stirred while the cooling process is
going on. Most farmers have a cooling
vat of capacity four times as large as
the milk vessels that are placed in it.
The cans are placed on Stats near the
bottom, while the water warmed by the
milk flows off at the top. The water
should stand an inch over the body of
the can. With good conveniences, milk
in ordinary-sized cans may be cooled in
about thirty minutes. Where farmers
have no springs they rely on water
pumped from wells. When milk has
been cooled in this manner the covers
are put in place and the cans are covered
with blankets, if they are exposed to the
sun. Nearly all the dairymen now unite
in the opinion that milk is injured for
any purpose by being cooled too sud
denly, as by the use of ice or the employ
ment of patent coolers They also agree
that warm milk should not be mixed
with that which is cold, as is frequently
done by pouring milk into can that
already contains milk cooled by the us9
of ice.