The weekly echo. [volume] (Lake Charles, Parish of Calcasieu, La.) 1868-1876, 1876-04-06
H0HGEHOED HINTS.

Simply alum and sugar. The way 10 ac-
sonpiish the act is to take knife or
yrster and shave off in small particles
Pbsut a teaspOonful of alum, then mix
d with about twice its quantity Of SUI
rar, to make palatable, and administer it
IS quick as possible. Almost instanta-
peous relief will follow
"A physician says: For the "wind
in the stomach children are thought to
have. for their tiresome crying, and for
their regtlessness and worrying at night
with which they are afflicted, if the
warm bath were resorted to oftener in
stead of using soothing syrups and worse
nostrums, it would be far better for the
children. In preparing warm bath TOR
infants, great care should be taken not
to have the water hot. A lady remarks
on this subject: When my child was sick
one night the doctor ordered the hot
water ready, and said it was all right,
Just as she was going to put the child In
I said, "Put your elbow into the water
frst.' She did SO and found it alto
esther too hot. In washing my babies l
often find the water that is agreeable to
my hands is not SO to my flesh that is
kept covered with clothing, which leads
me to think oftentimes babies are tor
tured, and even injured, by giving them
bath in water that is too hot.
..Acorrespondent tells how to make
beef tea, as follows: Take pound OF
good lean gravy beef, cut it up into little
Ueces, pour over them pint of cold
water, and add a little salt. Then take
a fork and squeeze. these pieces in every
direction, in order, as much as possible,
to extract the juices out Of the meat.
Next place it ALT. e., both water and
meat-in an enameled saucepan, and
put it BY the side OF the fire, not on the
fire, and gradually heat it, taking the
greatest care that it.does not boil. Hay-
ing continued this process for about an
hour and half or two hours, during the
last hali-hour keeping the beef-tea hot
without even simmering, strain the whole
off through strainer, pressing the meat
again with a spoon, so as to squeeze as
much as possible all the goodness out Of
it. Then remove all the fat. This can
be done by carefully Swimming it, or, if
time will allow, by letting it get cold,
when the fat will harden on the top.
Now to my mind good beef-tea is one of
the incest things we can take when i'll,
but sick persons often tire of it, and
Ioathe it. When this is the case, very
often by adding little sherry, and allow
ing it to get cold (when if properly made
it will be a jelly, patients will take it in
this form when they could not in the
liquid state.
Says a lady writer to the Rural New
Yorker: While visiting a friend, last
summer, she remarked to her mother at
dinner, one day, as dessert was being
served, that "our guest does not eat
pie" The mother gave little nod with
her head which was full of significance,
and said, 'Well, when she sees some of
my pies she will both eat and like them,
too" In due time the pies began to ap-
pear-pies of apples, and pies Of peaches,
and the mothers prediction proved true.
The pies were delicious and quite free
from the ordinary objection urged by
bygienists and Psychologists against pas
troy, There were made in this way:
A deep dish, from two to three inches in
depth, was filed with the fruit, pared,
and, if of apples, they were cored and
cut in dozen slices perhaps-with the
requisite addition of sugar, spices and
water. No under-crust. The top crust,
thin and flaky, came from the oven, light
and crisp and free from sOgginess. tire
tanned in the fruit all favor and the pecu-
liar deliciousness that escapes when
cooked uncovered. In serving it knife
was used to divide the pie in portions as
is ordinarily done, and with a spoon, the
fruit removed from the pie dish to the
dessert plate, where it formed an odorOus
and amber-like pile by the triangular
piece Of crust near it, The memory of
these pies remains like sweet fragrance.
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