Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1881-11-17
HOUSEHOLD NOTES

BREAKFAST RoLLS.-Warm a quart
of milk, and q quarter Of pound Of
butter, two beaten eggs, one cup of
yeast, and -four to knead. Make them
at night, If wanted for breakfast and
bake light brown, having them hot
for the meal.
OLD-FAsHIoNED BAKED APPLEs.-l
Take juicy apples, pare and core whole;
use large corer. Put side by side in
baking pan and fill up centres with
brown sugar pour into each little lem
on juice and into each long piece of
lemon evenly cut; put enough water
in the bottom of the pan TO prevent
the apples from burning and bake
gently until done.
HoRsE-RADIsH VINEGAR (English).
One quarter of a pound Of scraped
horse radish, one ounce minced chalet,
one dram cayenne, one quart vinegar
put all into bottle; shake well every
day for two weeks; thoroughly STEPPED,
strain and bottle and it is ready for
use. This is made best in September
or October, as horse radish is best then,
and is nice relish for meat.
REMEDY FOR DIPHTHERIA.-Dr. C.
X. S. Curtis, of Quincy, Illinois, reports
In the Boston Medical and Surgical
Journal, the results of the local use of
a decoction Of leaves of the Black Wal
nut, Juglans regia, in diphtheria. The
remedy was chiefly employed as a gar
gle, or applied with a swab to the
throat and fauces. A poultice of the
leaves was also resorted to in some in
stances. The use of the gargle was
unattended by discomfort and improve
ment in each instance was rapid.
OLD-FAsHIoNED APPLE JELLY
Take twenty large juicy apples, pare
and chop, put into jar with the rind
yellow part of four large lemons,
pared thin and cut into bits; cover the
jar closely and put in a pot of boiling
water, keep water boiling hard all
around it until the apples are dis
solved; strain through a jelly bag and
mix with the liquid of four lemons; to
one pint of mixed juice add one pound
of sugar; put in the kettle and when
the sugar is melted set it on the fire;
and boil or skim about twenty minutes,
or until it is thick, fine jelly.
!, COUGH SYRUP.-Four teaspoonfuls
of castor oil, four teaspoonfuls of mo-
lasses, one teaspoonful of paregoric,
one teaspoonful of camphor; mix to-
, gether and take teaspoonful at dose
four or five times day. Mothers try
: this; a month old baby can take a few
J drops, six months half teaspoonful
and year old teaspoonful. When a
, child has cold and threatened with
Group begin giving the syrup through
: the day and on going to bed. If ii
/ coughs during the night give more. II
will not fail to prevent Group and cure
: cough. A grown person can take a
: larger dose.
CITRON PRESERvE.-Take out seeds,
pare and cut up, and put in water for
one night; in the morning put in kettle
D and simmer-not boil-slowly; the
3 slices should be thin; to one pound of
! citron add one pound of white sugar,
? a quarter of a pound of ginger root, six
: pounds of fruit, put the ginger bruised
: in muslin bag; half a lemon to each
? pound; when the fruit is boiled tender
pour off that water and add sugar,
lemon slices and ginger; let it boil
: slowly until it comes to a jelly; then
pour over citrOn, which should be
} transparent. The large green melon is
: better than small ones.
SwEETBREAD A LA FINANCIERE.-
Place your sweetbread in cold water
and put it on the fire; when it boils
take it off and let it cool; press it
tightly for a few minutes and then
: lard it, take some spare lard and put it
in a saucepan with some sliced onions,
: carrots, thyme, whole pepper and
cloves; put your sweetbread in with a
little consomme, place it on the fire
until it boils, keeping it closely covered
all the time; when it comes to a boil
: put it in hot oven for from half an
, hour to three-quarters; half bake some
: chicken hvers, take small piece of
sweetbread, some truffles and olives.
and put all in saucepan with brown
} sauce. Dish up your sweetbread and
} put the garniture around the dish and
serve.
CHARLOTTE RUssE.-Take half an
ounce OF gelatine and put in only Just
enough warm water to cover it; while
this is slowly dissolving take one pint
OF thick sweet cream and whip it up to
stiff froth; beat well the white of
one egg; after the gelatine is dissolved
boil 1t for two or three minutes, then
sweeten and flavor it; when it is about
as warm as new milk add the cream
and egg and beat the mixture until it
is cold. If the sponge cake over
which this is to be turned is baked on
a large round tin which is scalloped
around the edge, it adds much to the
pretty effect of the dish. Put the
cake while warm to prevent its crumb-
ling into a round dish, allowing the
scallOps to show on top; then pour the
whipped cream over it.
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