Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-03-27
FAMILY MATTERS:
WOUNDS.

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WOUNDS.
When nail or pin has been run inc
the foot, instantly bind on a rind of salt
pork, and keep quiet till the wound ia
we'll. Lockjaw is often caused by saCh
wounds, if neglected.
FRENCH CAKE.
One cup and half of butter, four
cups -four, three cups sugar, four eggs
always beat yolks and whites of ogss
separately, juice of half a lemon and
rind of whole one; just before putting
in the oven mix one teasp0onful of soda
and the lemon with one cup of sour milk.
KISS PUDDING.
Scald one quart Of milk and dissolve
six tablespoonfuls of corn starch in cold
milk: add the yolks of three eggs, ind
stir into the scalding milk; put the
whole Into dish and let it stand md
cool. Take the whites of the eggs, Treat
with one cup of sugar, put on top, and
set in the oven to brown.
BURNS AND eCAIDS.
Common baking soda-the bicarhon
ate-has been found to cure burns and
scalds, atording immediate relief when
it is promptly applied. For dry
burn, the soda should be made into paste
with water. For scald or wet burned
surface, the powdered soda (or borax
will do as well) should be busted or.
THE HAIR.
To thicken the hair and prevent it
from turning gray, pour boiling water
on a quantity of sage leaves, and let
them remain some time in the oven, or
near a stove; strain and apply 10 the
roots of the hair daily. If any Pomade
be needed, an equal mixture Of cocoa
nut and olive oils, with a little perfume,
is very etficacious.
PARsN1P FRITTERs.
First, having boiled them tender,
mash smooth and fine, picking out any
woody bits. For three large parsnips
allow two eggs, one cup of rich milk,
one tablespoon of butter, one teaspoon
of salt, three tablespoons of flour. Beat
the eggs light, stir in the mashed par
ships, beating hard; then the butter and
salt, next the milk, and lastly the -four;
fry as fritters by dropping spoonful in
hot lard, or as griddle cakes.
RICH BROWN SOUP.
Take six pounds of lean fresh beef cut
from the bone, stick it over with four
dozen cloves and season it with tea
spoonful of salt, one of pepper, one of
mace, and one of ground nutmeg, slice
six onions and fry in butter; spread
them over the meat after you have put
it into the soup. pot; pour in five quarts
of water, and let it stew slowly for six
hours, skimming it we'll; when the most
is all boiled to sRfeds strain it, and return
the liquor to the pot; then add six wine.
glasses of claret or port wine; simmer
slowly, and when reduced to three
quarts it is done, and may be sent to
table.
HOMEMADE CORNED BEEF.
Take saltpetre, pound it, and use
sufficient to rub well over the beef.
Make mixture of teaspoonful of red
pepper, one-half cup of brown sugar, and
a cupful of salt. After having rubbed
on the saltpetre, use the pepper, brown
sugar and salt in the same way. Let
the beef, after having been so treated,
remain in dish for one day; next day
make pickle strong enough to hold an
egg, and put in the beef. The beef is to
remain in the pickle 10 days or two
weeks, according to size of the piece.
For Is pounds of meat two weeks is
necessary. In cooking boil very slowly
for two and one half hours. The beef
becomes more tender if allowed to remain
for half hour in the pot before remov-
ing it.
NOODLES.
When vermicelli cannot be had,
noodles make an excellent substitute.
l. Take two eggs, separate yolks from
whites, only using yolks. 2. Beat up
yolks thoroughly. 8. Stir eggs into 8
pound of best sifted -four, making stiff
paste. 4. Flour a board, and roll out
the paste into thin pieces, not more
than one-eighth of an inch thick. S.
As each piece is made set it aside to
dry; this will take twenty minutes
about. g. Fold over the cakes in one
roll, and with a very sharp knife cut
through the roll at right angles, making
fine shreds. Shake them so as to divide
them. They can be used in any clear
soup, and should be introduced about
20 minutes before the soup is ready
for serving, and all cooked when the
soup is on to boil. If they must be kept,
they should be put away in a cool place.
They are better when fresh.