The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1875-03-25
USEFUL AND SUGGESTIVE.

FRECKLE LoTIoN.-Mix two ounces of
feeti6ed spirits Of wine, add two tea--
spoonfuis of muriatic acid, with one
pound and half Of distilled water
Rural Press. 81
WASH TO WHITEN THE NAus.-Dilute
sulphuric acid, two drschms; tincture of
myrrh, one drachm; spring water, four
ounces; mix. First cleanse with white
soap. then dip the fingers into the wash
-Pdctfe Rural Press.
WHOLE WHEAT.-0ne pint of whole
wheat, one teaspoonful of soda, salt
Pick and wash the wheat Put it in a
steamer, with cold water sufficient to
cover it well. Add soda. Boil until
soft, then drain, and put it in cold water,
rubbing it well with the hands. Wash it
again in cold water. Then place it on the
stove where it will get hot SLOWLY. Salt
to taste. Let it boil until it is very ten
der. To be eaten hot or cold, with
cream. .t. -tF- --s
SPANISH BUNs.-One pound of dcur,
one-hah pound of sugar, one-fourth of
apound of butter, three eggs, one cup of
fresh yeast, a little mace, milk sufficient
to make this the consistency of pound
cake. Beat the eggs until they are very
light. Rub the butter and sugar to-
gether, then add the eggs, mace, yeast,
milk, and, lastly, stir in the -four Mold,
and put the buns into the pan in which
they are to be baked. Set the pan in a
warm place When the buns are light,
bake like loafhread. e
CUsTARD CORN CAKE-This cake is
very nice for Sunday morning break
fast with fish-balls. One-half cup of
sour milk, one and one half cups of
sweet milk, one-half teaspoonful soda,
one tablespoonful melted butter, same
of sugar, and about four small handfuls
of Indian meal. This will seem very
thin, but when baked in a hot oven
twenty minutes it is very moist and
much like thick custard Eat hot with
butter
SEED CAKEs.-One cup of butter,
three cups of sugar, three eggs, salt, a
handful of caraway seeds, four and one
half cups of flour perhaps little more).
Beat the eggs thoroughly; rub the butter
and sugar together; add the eggs and
salt; roll the caraway seeds in little of
the flour before they are added, then put
them in and add the remainder of the
-four. Roll and cut into small, thin cakes.
Of this mixture does not roll out well a
little more flour is needed.)
CHEESE Toast. Crate a teacupful of
cheese of mild flavor. Take half a
pint Of milk and boil it on the stove;
beat to froth four eggs, season the milk
with salt and turn the grated cheese
into t. Let it come to a boil, then add
the beaten eggs and a small bit of but
ter. Have some thin slices of bread
toasted hot, and spread each slice with q
thick layer of melted cheese and egg.
Serve like cream toast. This makes a
fine relish for either supper or breakfast
HORSE RADIsH SAUCE.-Four table
snoonffnnlts Ct grated horseradish, one tea
SPoohi VI VI s-c------ .Aasnaanfu, "A
salt, one-half teaspoonful of pepper, two
teaspoonfuls of made mustard-vinegar
three or four tablespoonfuls of cream, a
little vinegar. Mix the horse-radish well
with the sugar, salt, pepper and mustard
Then moisten with sufficient vinegar to
give it the consistency of cream. Mix
thoroughly. Add the cream. Serve this
cold with cold meat and heat mot boiD il
for hot roast beef.
A FEW days since a young lady who
suffered from almost constant and severe
headache, though perfectly healthful
otherwise, consulted physician with re-
spect to her malady. The first question
! asked by the physician was: "What do
you wear on your teet9" For reply the
patient put out her foot, incased in a thin
cotton stocking and morocco slipper.
Further inquiry ELECTED the fact that she
wore no more clothing Oh her feet or the
rest OF her body in winter than she did
in the hottest part Of summer. "Do YOU
suffer from cold feet?" asked the physi-
clan. 20 yes, was the reply; "my feet
haven't been warm for year; they're
always CO Id" 1t ought TO be needless to
say that the prescription Of this physician
was wooden stockings, thick shoes and a
covering OF flannel over the entire per-
SON