Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1876-04-27
HOUSEHOLD HINTS,

A SURE cure tor bOilS or carbuncles:
Boil one pound of shot in one quart of
milk; drink a gobletful three times day.
Exchange.
MEAT-BALLs.-Cold beef chopped fine,
with bread, pepper, salt and butter some
times; but generally the meat is sutfi-
GENTLY moist not to need it. Make the
compound into balls, and fry in butter.
FRICAssEE VEAL OR BEEF. Gold meat
chopped fine; hot water, pepper, salt and
butter. Simmer few minutes; have
ready few slices of toast on a platter,
and pour the meat over the toast. Cold
chicken is nice prepared in the same
way.
NUTToN-H AsH.--Chop the lean bits of
cold mutton; put in spider, with a little
butter, and brown; have ready as much
potato as meat, chopped fine, and put in
with the mutton, stirring the whole with
a knife so that it does not stick to thepan,
and gets thoroughly mixed.
FISH FRITTERs.-Take salt goldfish,
soak it over night. In the morning throw
the water off the fish, put on fresh and
set it on the range until it comes to boil.
Do not let il boil, as that will harden it.
Then pick it up very fine, season with
pepper, mace and, perhaps, little salt.
Make batter of a pint of milk and three
eggs, stir in the fish, and fry in small
cakes. Any kind of cold fish makes nice
fritters.
To CURE WHITE SWELLING OR SCRoF
ULA.-Scrape common elder bark, bitter
sweet, mullen leayes-eQual parts. Boil
together in a little water; then put in a
little golden seal. Stew all in fresh but
ter and mutton talloW, equal parts, until
well done. Then strain and put back in
pot, and put in beeswax and pine tar.
Stew them all together. For use, spread
on cloth and apply as poultice.- RuraI
Neao Yorker.
SCALLoPED BEEF.-Cold beefsteak or
roast beef chopped fine also bread chopped
fine. Take basin with little butter on
the bottom; sprinkle the beef, then the
bread-crumbs, bits of butter, pepper and
salt, another layer of beef, then bread,
until the dish is full, having the last layer
of bread, and over the whole pour the
gravy of the roast beef, diluted with hot
water. Cover the basin and set in the oven
for half an hour, removing the cover ten
minutes before taking the dish from the
oven, to brown the top. Veal is very nice
prepared in the same way.
a CORRESPONDENT or the Germantown
Telegraph says: The proper way to make an
omelet is to take three teaspoonfuls of
milk for each egg, and a pinch of salt to
each one also. Beat the eggs lightly
for three or four minutes, and pour them
into hot pan in which a piece of butter
the size of a walnut has been melted a
moment before. The mass will begin to
bubble and rise in flakes immediately, and
the bottom must be lifted necessarily
with clean knife so that the softer parts
run in. An omelet should be cooked
about three or four minutes, and made in
this way will melt in the mouth If a lit
tie parsley and some we'll boiled onion,
cut into small pieces, be added, it is much
improved
To WRITTEN flannel made yellow by age
dissolve one and half pounds of white
soap in fifty pounds soft water, and also
two-thirds of an ounce spirits of ammonia.
Immerse the flannel, stir we'll around for
short time, and wash in pure water
When black or navy blue linens are
washed, soap should not be used. Take,
instead, two potatoes grated into tepid soft
water (after having them washed and
peeled, into which teaspoonful of am
monia has been put. Wash the linens in
this, and rinse them in cold blue water
They will need no starch, and should be
dried and ironed on the wrong side. An
infusion of hay will keep the natural color
i'll buff linens, and an infusion of bran
will do the same for brown linens and
prints. -Erchange.