Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1875-12-16
HOUSEHOLD HINTS.

In case of poisoning, vomit the patient
instantly and freely with strong salt and
water, giving abundantly, atterward, of
milk and white of eggs.
EQUAL parts of sand and plaster Paris
molstened with water makes an excellent
mortar to stop cracks and holes in walls
or ceilings. 1t hardens rapidly.
To MAKE corn meal griddle-cakes,
scald half a pint of Indian meal, half a
pint OF the same dry, flour, and stir all
into pint of milk, with a tablespoonful
OF butter and one egg. Spread very thin
on the griddle.
FLOUR kept in barrels for long time
often acquires peculiar odor, supposed
to be derived from the barrel. This smell
actually indicates an incIpient decomposi-
ton prejudicial to bread-making, owing
to the gluten having become partially
soluble. 1t is therefore much preferable
to keep flour in sacks, unless for short
periods.
PoTAToEs are adapted to be eaten with
lean meat-the starchy potatoes furnish
ing the tattening and heating elements
which lean meat lacks, while the lean
meat supplies the bone and muscle-mak
ing elements not afforded by potato or
fine flour bread. Fat meat affords heating
and tattening elements, like potato, but in
form less easily digested by most per-
sons.
For taking tracings, thefollowing proc
ess has lately been suggested; One part
by volume of castor-oil should be dis
solved in two or three volumes of alcohol,
and this solution applied to the paper with
a brush. The spirit soon evaporates, leav-
ing the paper transparent and ready for
use. A tracing in pencil may then readi-
ly be made, and when finished the paper
is Immersed in alcohol, which dissolves
out the oil, restoring the sheet to its origi-
nal condition. The drawing may after
ward be completed in India ink or in
colors.
For scent-cases it will be necessary to
buy an ounce of sachet powder (helio-
trope, mile feur, violet or Florentine
orris-roOt). Cut out two layers of thin
cotton wadding three inches square,
sprinkle the powder between them and
tack the edges together. Make a little
bag of blue or Crimson silk of the same
size, run it round the edges, leaving one
end open; tack the scented wadding
smoothly in and sew the open end over
and over. Trim around the case with a
narrow plated ribbon and catch it
through in four or five places with tiny
ribbon bows of the same color.-St NScho-
las for December
CHILDREN almost invariably dislike
pOrridge, which is the more to be regret
ted as there IS no kind of food that will
more surely build up a strong and healthy
frame. That it is an unreasonable preiu-
dice is often shown by the fact that the
child who apparently loathes his basin of
porridge will, when grown up to mans
estate, esteem. it the greatest luxury
Some parents apply the rod in such cases,
but it is a pity when children's food has
to be whipped into them. Rather let the
best of all sauces, hunger, give them
relish for what would otherwise be dis
tasteful and occasionally, by way of va
riety, substitute stale bread scantily but
tered, with weak, half-cold tea INSULT
GENTLY sWeetened, and if that does not
bring the little rebel to appreciate his
porridge try something even more unin-
viting still.-N. b. Farmer.
WHEN you once eat Of macaroni as it is
prepared in Italy, Olive Harper writes,
you find it like the Turkish coffee, some
thing the soul delights in Why don't
we have macaroni cooked in the same
way? We have an insensate way of
tunbling handful into basin of soup,
which comes out pasty stuff, good for
nothing. took the pains to get an au-
thentic recipe for cooking macaroni, and
for all who wish most delicious, easy
and cheap dish / write it: Take three
pints of beef soup, clear, and put one
pound of macaroni in it and boil fifteen
minutes, with little salt; then take up
the macaroni-which should have alb
sorbed nearly half the liquid-and put it
on flat plate and sprinkle grated cheese
over it thickly, and pour over all plenti-
fully a sauce made of tomatoes, we'll
boiled, strained and seasoned with salt
and pepper. Some people prefer only to
put the cheese on it, but prefer it with
the tomato as well. If anybody don't like
that when it is done, it is because he don't
know what is good.