Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1879-10-09
Domestic Receipts.


Chocolate For Cake-The whites of
three eggs: one and one-half cups of SUI
gar, three tablespoonful of grated choco-
late, one teaspoonful vanilla.
Chill Sauce.-Twelve large, r1pc toma-
toes, four ripe plppins, two large onions,
two tablespoonful of salt, two of sugar,
one of cinnamon, three cups ofcider vine
gar. Chop all fine and boil an hour
Bottle for use.
Cream PieFine).-One-half pound
butter, four eggs, sugar, salt, and nutmeg
to your taste, and two tablespoonfuls Of
arrow root. Wet with cold milk; pour
on tia quart Of boiling milk, and stir
the whole together. To be baked in a
deep dish.
New Kettles.-To remove iron tasty
from new kettles, boil handful OF haze
in them, and repeat the process if neces-
sary. Hay water is great sweetner of
tin, wooden and iron ware. In Irish dali
ries everything used for milk is scalded
with hay water.
Cup Pudding-Three eggs, their
weight in -four, butter, and sugar; whip
the eggs we'll separately, and the butter
to cream, then stir in the flour gently,
and mix all together. Bake it twenty
minutes in small pudding cups. They
may be favored with bitter almond or
lemon-peel. Served with wine sauce.
Potato Cakes.-Take potatoes-mashed
ones are best, but boiled ones can be
mashed-immediatc after dinner, be-
fore getting too cold; add about an equal
amount of flour and small piece of but
ter or lard; rub thoroughly together, roll
out and cut as for blscuit-not too thick
and bake in rather quick oven.
When done to light brown, cut open,
butter and eat warm.
Blackberry Cordial the ripest
blaekbcrries, mush them, put them In a
linen bag and squeeze out the juice. To
every quart of juice allow one pound Of
beaten loaf sugar. Put the sugar into a
large porcelain kettle and pour the juice
on. When it is I'll melted, set it on the
fire and boil to thin jelly. When cold
add a quart of brandy to every quart OF
Juice and bottle. Fit to use at once.
Simple Treatment For Sciatica.-The
Brussels Medical Journal gives, on the
authority of DR.. ~Ebrard, of Mines, this
method of curing sciatica and neuralgia
pains Heat a fatiron sufficiently hot
to vaporize vinegar, wrap in wooden
clotn moistened with vinegar, apply as
warm as can be borne to the painful spot
two or three times day. As rule, the
pain disappears within twenty -four hours,
and recovery is rapid.
Custard Pudding.-1nto half pint Of
milk, put the peel of half a lemon very
finely shred = when it boils, put in an
ounce otslunnp sugar, take out the peel,
and pour the milk on two eggs well beat
en-. Put the custard into basin or tart
dish, and set il, in saucepan with boiling
water reaching only half way up the ba-
sin. Do not let the water boil, but keep
it just bubbling. In about twenty min
utes the custard should be set. It may
be eaten either hot or cold, and any favor
may be substituted for that of 'lemon-peel
Lock-jaw.-Having lately seen accounts
of several cases of lockjaw, resulting from
injuries by stepping on rusty nails, g.,
send you remedy which has been known
to prevent this painful disease in several
instances: Take a red hot coal from the
| fire and pour sweet oil (olive oily on it;
then hold the wounded part over the
thick smoke as near as possible without
burning. It will be necessary to repeat
the operation two or three times day
This remedy has been known to cure ATTIC,
the Jaws had commenced to get stiff. D
Bartlett Pears, Canned.-First prepare
q syrup; allow one pint of water and &
quarter pound of white sugar to every
quart Of pears; while the syrup is heat.
ing peel the pears; drop each piece as il
is pared into clear cold water; this is done
to keep them from changing color; when
the syrup has come to hard, boil, droI
in the fruit carefully, so as not to bruise
boil until they look clear, and can be
easily pierced with folk; have your can!
rolled in hot water; fill them with TIL
fcalding fruit to overdowing; keep them
on the IRE all the while and seal. Com
mon pears require different treatment
they must be boiled in water until ten
der, then boiled ten minutes in the syrul
before canning E E i