Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-04-13
FARM AND FIRESIDE.

CoRNs AND WARTs.-For more than
year preceding last August, was sorelY
afflicted with large corn On the ball of my
left foot 80 much so that at times was al
most unable to walk, and then only by be-
ing TERRIBLY tortured by the corn. also
had large wart in the palm of my hand
that was very much in my way, and at
times very painful. I used various reme-
dies in vain. In August hit upon cure
for both. 1t was a simple application If
wood (hickory) ashes and strong cider vim
egar sufficiently to keep up the moisture.
The application was then renewed for thir-
ty hours more when found all pain had
ceased, both being entirely destroyed l
then could wear my boot, and by a small
application every night of beef tallow, in
one month all the hard substance that had
formed around the corn had been removed.
There is now no trace left of either corn
or interchangeable Country Gentle
man.
BAD CoLD.-As soou as you find that
you have an attack of cold, abstain from
swallow ing anything that is liquid. You
may eat ordinary food, but you must not
drink anything. Keep this up for Is
hours, and your cold will be very slight;
for 20 hours, and you will be comparatively
well. The first drink CT water you take,
will teach you how good water is. The
first night after you take cold, take dose
Of aperient medicine and rub we'll, night
and morning, with damp towel.
LUNCHEON CAKE.-Take one pound
and a half of dough, half pound of cur
rants or half an ounce of carrawy seeds,
six ounces of sugar, tWoor three eggs, and
half pound Of clarified dripping or of
butter. Spread out the dough On the
paste-board, pull it we'll out, rub in the
currants and sugar. then add the dripping
or butter, and lastly the eggs. Mix all
well together, leave it to rise, put it into
tins, and bake about an hour in mod
crate oven.
MRS. Patterns CooKIEs.-A heaping
cupful of white sugar, three eggs, tea
spoonful of cream of tartar beaten with
the eggs and sugar, half teaspoonful Of
soda dissolved in teaspoonful of water,
half cupful of melted butter, flour to mix
quite stiff; flavor with nutmeg or lemon.
Roll out, cut with fancy cutter and bake
in quick oven. These will keep for months
in dry, cool place.
Potato CAKEs.-Boil some white pota-
toes, mash them very fine, adding salt,
butter and milk as if used as vegetable;
then mold in them sufficient sifted -four
to make them into soft dough; roll them
out on the paste-board aboutan inch thick;
cut i'll small square cakes; fry on griddle
creased with equal parts of lard and but,
ter; cook slowly, turning but once. Nice
for breakfast, or an ordinary lunch.
STALE BREAD CAKEs.-Soak pint of
stale pieces of bread in warm milk enough
to cover them; when they are quite soft
add teaspooIful of salt, one quart Of flour,
two teaspoonfuls baking powder, and two
tea: poonfuls condensed eggs, dissolved in
a little warm milk =; add milk sufficient to
form batter to fry on griddle.
SUGGESTIONS ABOUT BREAD.-The
quicker bread rises the whittier it will be,
and it is far nicer to mold it On large
towel or an old table-cloth folded, with a
little -four sifted over it, than on mold
ing board.