The Grange advance. [volume] (Red Wing, Minn.) 1873-1877, 1877-01-17
HOUSE FARM & GARDEN.
Why We Cough.

lSs
come to the conclusion that they are
the result of the presence of parasit-
ic fungus in the air-passages. In Sc
we're cases the parasite multiplies and
takes possession of the lung-cells.
Quinine is said to possess the power of
stopping the microscopic fungi, andis
therefore, recommended as remedy.
The Italian doctor has successfully
used composition of the chleral-
hydrate. of:Yuinine, one part ,5icarbonate
of soda, one part; gum arabic. twenty
parts. The soda is intended to dis.
solve mucus: the gum arabic to in
crease the adherence OF the powder on
the bronchial passages. The blowing
IN of the powder should take place
during a deep inspiration Of the pa
tient, so that it may penetrate the
wind'pipe, the chief seat of the micro
scopic fungus. The remedy, whatever
may be the truth of the theory on
which it is founded, has the merit of
simplicity, and if its application did
! little good, it could not do much harm.
Selected Recipes
Plain Plum Pudding.-One pound of
chopped raisins one cup of suet, or
butter one cup of milk; one cup of
molasses four cups Of -four one-half
teaspoonful of soda. Mix and boil
four or five hours.
A Christmas Plum Pudding.-Take
one pound and half of raisins, the
same quantityof currants, the same of
grated bread rubbed fine through a
colander; one pound of chopped suet,
half pound of citron, one lemon chop
ped fine, one grated nutmeg, one tea
spoonful of ground cinnamon, half a
pound of brown sugar, one teacupful
OF flour, six eggs we'll beaten, a glass
or two of brandy, little salt, and as
much milk as will make it the proper
consistency. Put the mixture into a
buttered mold and tie over with
cloth. Boil four or five hours. Send
to the table with brandy sauce. The
water must boil before the pud-
ding is put in, and should be kept
boiling all the time. or the pudding
will not be light.
Cottage Christmas Pudding.-A
pound and quarter of flour, fourteen
ounces of suet, pound and quarter
of stoned raisins, four ounces of cur
rants, five ounces of sugar, a quarter
of a pound of potatoes smoothly
mashed, half nutmeg, quarter tea
spoonful of ginger, the same of salt
and of ground cloves. Mix these in
gradients thoroughly, add four we'll
beaten eggs, with quarter pint Of
milk tie the mixture in a well-foured
cloth and boil it four hours. Serve
with brandy sauce.
Orange Snow. Balls.-Wash well a
half pound of rice ;put it into plenty
of water boil it quickly for ten min
utes drain and let it COOL. Pare four
large oranges and clear from them
entirely the thick white inner skin:
spread the rice, in as many equal por-
tions as there are oranges, upon some
pudding cloths; inclose an orange in
each, tie up, and boil the snow-balls
for an hour turn them carefully on to
a dish, and strew plenty of sitted
sugar over them.
Apple Snow-Balls. and core
some nice, tart apples, without divid-
ing them. Prepare the rice as in the
foregoing recipe, inclose the apples in
the rice, and boil them for an hour.
Serve with butter and sugar stirred to
cream, with any flavo1ing agreeable.
TO Boil Pigs Feet to Fry.-Scrape,
SINCE and wash the feet thorugh sew
eral waters. Put them on to boil,
with two or three tablespoonful of
salt, according to the number of feet.
when very tender, take them out Of
the water, place them on dish, draw
out all the large bones, and then let
them cool. season them with salt and
pepper, roll them into corn meal, and
fry a nice brown. When about half
fried, add little vinegar when done,
place them on dish, pour the gravy
over, and send to the table very
hot.
Soused Pigs Feet.-Clean thorough
ly, put them into hot, sailed water.
sufficient to cover them, and let them
boil slowly until perfectly tender.
When done and cool, cut the feet apart,
remove the large bones, put them into
stone or glass jars, and cover with