The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-04-27
HOUSEHOLD HINTS.

A SURE cure for boils or csrbuncles:
Boil one pound of shot in one quart OF
milk drink gobletful three times day.
Exchange.
MEA T.BALLs.-Cold beef chopped fine
with bread, pepper, salt and butter some
times; but generally the meat is suffi-
GENTLY moist not to need it. Make the
compound into balls, and fry in butter.
FR1cAssEE VEAL OR BEEF.-Cold meat
chopped fine; hot water, pepper, salt and
butter. Simmer a few minutes; have
ready few slices of toast on platter,
and pour the meat over the toast. Cold
chicken is nice prepared in the same
way.
MUTTON -HAsH.-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 the pan,
and gets thoroughly mixed.
FARINA PUDDING.-Five ounces of fari-
Ma stirred gradually and boiled in one
quart of milk, then let it cool; separate
the yelks and whites of five eggs; beat the
whites to stiff froth, and stir the yelks
and sugar together; then stir all into the
cool boiled farina: flavor and bake; it
will be light like sutile if made in this
manner.
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 pint of milk and three
eggs, stir in the fish, and fry in small
cakes. ANY kind of cold fish makes nice
fr;tters.
To CURE WHITE SWELLING OR SCRoF!!
ULA.-Scrape common elder bark, bitter
sweet, mullen leaves-equal parts. Boil
together in IA little water; then put in
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.-Rural
Nep 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 OF the Germantown
Telegraph says The proper way to make an
Omelet is to take three teaspoonfuls OF
milk for each egg, and 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
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 well 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 latter 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.