The Penn's Grove record., 1884-12-06
DOMESTIC,

CHoKSG.-U q person is choking,
give him a smart wback with the open
hand between the shoulders. In nine
cases out Of ten the sudden compression
OF the air in the chest will shoot the
substance out Of the mouth; but If not.
look into the throat and see If there is
ANYTHING you can reach with your fin
ger aud thumb, or with q large blunt
pointed pair of scissors, and pull it out.
If Won do not succeed in this, take a sill
yer or pewter tablespoon, bend it a lit
lie, and holding the bowl securely IN
the hand, push the handle down the
throat. If you keep 1t quite to the back
of the throat You will do no harm. This
is a case which admits of no delay, and
the life hangs upon your GOODNESS and
quIckness of action. II it be only a
small substance in the throat, and the
person can swallow at ali, give plenty
of bread and potato, and a drink OF
water after it, Swallow the whites of
one or two raw eggs, and then a large
mOuthful of crumbs of new bread.
This will generally carry down any
such substance as fish bones, pins, etc.
Ii this is not sufficient, give a teaspoon
full Of mustard and water, WaTDl, or any
other emetic you have at hand, and AZ
ter the person has vomited You will
usually find it all right.
CHEESE Sou. Take a cup and a
half of flour, one pint of rich cream,
four tablespoonful of butter, four ia
blespoonfuls of grated Parmesan cheese,
a very small pinch of cayenne pepper;
beat them thoroughly together; put
the basin in which they are keaten into
another and larger one of hot water,
and stir until this mixture becomes q
smooth firm paste; then break into it
two eggs and mix together quickly and
very thoroughly. Cook over the boil
ing water two minutes longer and then
set it away to cool. When cold, roll
into little balls about the size OF an
American walnut. When the balls are
made, drop them into boiling water
and cook gently five minutes. Mean
time have over the fire three quarts OF
clear soup stock, and when these little
balls are ready skim them carefully
from the water, so as not to break them;
let them drain a minute IN the skinner,
then lay them in the soup tureen, and
pour the boiling soup stock over them.
In dishing out the soup a plate of fine
ly grated Parmesan cheese should be
passed with it.
A CNEAMoN-ROLL CAKE Is said by a
h~ousekeeper to taste good about
once a year. Take one cup of sour
one cup of sugar, half a cup of
butter, ope egg, one teaspoonful
soda; mix as if you were making
cookies; use -four enough to have a
light dough, but stiff enough to roll;
roll this out and scatter ground CHINA
mon over it, then roll it up as if for
Jelly cake, and bake. THIS may be
served as a pudding also, if hot fruit
is poured over 1t as soon as it is
taken from the oven.
APPLE C4KE.-Boil a pound and q
half of loaf-sugar in a pint of water for
a few minutes, add two pounds of good
cooking apples: let these all boil to-
until the mixture is tolerably
stiff; Just before removing it from the
fire add the grated rind of two lemons;
press it into molds which have been
previously dipped into cold water and
not wiped. When the cake ID turned
out on a dish, ornament it with blanched
almonds, and pour a custard or some
whipped cream around it.
EGGS in paste are somewhat a novel;
ty. The egg should be boiled. but not
quite hard, cool them in cold water,
then shell very carefully, not breaking
the whites; roll puff paste round them,
brush them oven well with the we'll
beaten yolk of an egg, and shake some
very finely grated bread crumbs over
them. Heat some butter in a frying
pan, and when quite hot put in the
eggs, fry them until of q light brown
color, and send brown Il to the ia
bic with them.
TINS recipe for ginger-cake comes
from an English cook noted for the eI-
cellence of her work; Put one pound
of butter into one pound of flour; add
half a pound OF finely powdered sugar,
the rind of a lemon grated, two table,
spoonfuls of ground ginger, and one
grated nutmeg. Mix them together;
then heat one gill of sweet milk, or
it rather, stir into it half a tea
spoonful of ~bicarbonate OF soda. Roll
ont, cut in square cakes and bake In q
moderate oven.
A NICE breakfast for one who is not
equal to hearty fare is made of toast
and eggs prepared in this way: Put a
of butter in a saucepan. and then
drop three eggs into it, stir briskly and
constantly, so that the eggs will be
smooth and not lumpy. Have two thin
of buttered toast ready, and
when the eggs are done lay them on
one piece of the toast and lay the other
over it; do not crowd it down
and make the egg u over the edge of
the toast.
THINGS WORTH KNowINa.-That fish
may be scaled much easier by first
dipping them into boiling water about
a minute, That salt fish are quickest and
best freshened by soaking in sour milk.
That milk which has turned or changed
may be sweetened or rendered fit for
use again by string in a little soda.
That salt will curdle milk; hence in
preparing milk porridge. gravies, ETC..
the salt should not be added until the
dish is prepared.
HARD TINES PUDDING.-One half pint
Of molasses or syrup, n half pint of
water, two small teaspoonfuls of soda,
and one teaspoonful of salt. Thicker
with sifted -four until the pudding bat
ter becomes as thick as cup cake batter.
Pour the pudding batter into a mould
or pudding boiler, half full, to allow
Tor enlargement. Boil 3 hours, and
serve without sauce. Ii tastes nicer
dressed with butter or can sauce.