Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1881-07-14
HOUSEHOLD NoTEs

A clam shell is more convenient for
scraping kettles and frying pans than
o knife. 1t does the work in less time.
FRECKLE LoTIoN.-Muriate ammo
mia, one dram cologne water, two drains;
distilled water, seven ounces; mix and
use as a wash. 1t contains nothing
injurious.
When washing fine laces do not use
starch at all; in the last water in which
they are rinsed, put little fine white
sugar, dissolve it thoroughly and the
result will be pleasing.
PUFFs-Two cups milk, two cups
-four, two eggs, little salt. Beat the
whites separately, and add the last
thing. Bake in muffin rings or cups.
This is sufficient for eight cups.
A LUNCHEON DIsH-Beat two eggs,
mixing with them a tablespoonful of
cream. Put them into a saucepan.
adding some anchovies and some min
eed tongue. Spread on toast and serve
Immediately
CORN CAKES.-One cup of sweet
milk, tablespoonful of white sugar, one
egg, one tablespoonful of butter, one
tablespoonful of soda and two of cream
tartar; make as stiff as butter. They
are delicious for breakfast.
A Sponge dipped in wine and placed
in saucer whose bottom is covered
with small quantity of water, will
not color the water for quarter of an
hour, unless the water is adulterated,
when it will begin to color at once.
If rat or mouse gets into a pantry
stuff into the hole rag saturated with
a solution of cayenne pepper, and no
rat or mouse will touch the rag for the
purpose of opening communication
with depot of supplies. These reci-
pes are worth trying.
APPLE CRoUTEs.-This simple and
dainty little desert is one taught by
Miss Corson: Peel and core the apples
and halve them; take half slices of
bread, spread thickly with butter and
sprinkle with sugar, then lay apple on
bread, core side down; sprinkle on more
sugar and any kind of spice to taste
Bake.
EGG AND TOAsT.-FOr this per-
fectly fresh egg is necessary, put pan
half full of hot water on the stove,
with a little salt in it, let it come to a
full boil, break your egg carefully in it,
cover, and put on the stove till the
white is firm. Take out the pan with
skinner, and slide into bowl of hot
water while you make and butter your
toast. Take up the egg carefully on a
perforated skinner, shake dry, trim
off any ragged edges, and serve imme-
diately on the toast. Sprinkle little
salt and pepper on the egg. If this is
well and neatly done it is appetizing
for sick person.
BEEF TEA FOR INvALIDs.-Take a
pound of lean steak from the round
and cut very small; press it into a
small saucepan, porcelain-lined or
tin, one which the meat will elf fill /;
cover with cold water, end put on the
back of the stove, close covered, where
it will keep hot but not simmer; let it
stay there four hours, strain and let it
get perfectly cold, so as to remove all
fat from it. For a very i'll person this
should be used with no seasoning but
salt, to the taste, either hot or cold.
For a convalescent, this tea may be
used as stock for soup. seasoned in any
way to suit the taste, or as directed by
the physician.
CHICKEN BROTH-Take chicken
weighing two pounds after it is dressed,
break all the bones, cut in small pieces,
and put in porcelain-lined stewpan
with a quart of cold water and two
teaspoonfuls of salt; let it come very
slowly to boil; put aside on the stove
closely covered and let it simmer, say
three hours, or until all the meat drops
from the bones, then strain and skim
There should be a pint of soup wher
it is done, so if it boils down too much
a little hot water should be added
while it is cooking. If the patient i:
strong enough to bear it, a little rice
tapioca, or barley can be added al
hour before serving; two tablespoon
fuls of rice are sufficient.