Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1885-11-11
FOE THE HOUSEWIFE.
IN CASE OF sCALDING.


dentally drink scalding water, cod liver
oil and lime water, mixed in equal
parts, should be administered, tea
spoonful at time, to the scaldeo.
throat, giving slowly SO that the heal.
ing mixture trickles down almost OF
itself. This not only heals the injured
parts but supports the strength OF the
child as food would until other nour.'
ishment can be taken. For external
scalds and burns there is nothing SO
cooling and curative as an ointment
OF oxide Of zinc, but as every one does
not have this in the house it is as well
to plunge the injured part In cold
water as to do anything else, whenever
the plunge is. practicable, and when 1t
is not to keep cloths upon it Wrung
out of ice water. This excludes the
air, at any rate, and allays the pain,
allowing the strength to rally, while 1t
is within the reach of everybody.
GINGERBREAD.
This is very good recipe and use,
full, as it contains certain medicinal
elements conducive to health, as well
as very pleasant and wholesome
taste. Take one pound OF green or
black treacle, one pound OF coarse
sugar, one ounce Tor moreif preferred)
of ground ginger, four ounces OF can,
died orange and lemon peel mixed and
chopped very fine, one-half ounce ofcor-
lander seed and one-half ounce Of cara
way seed we'll pounded and bruised,
Que egg beaten and one-quarter OF a.
pound of good butter, melted so as
not to oil, with sufficient flour when
we'll mixed to form a good, consistent
paste, which you can make up into
SQUARES, small cakes or nuts; put
them on a tin plate and bake in slow
oven from half to three-quarters OF an
hour. If large, thick squares, they
will take IL hours. A few nuts or
pieces of gingerbread for children Is a
great corrective for the stomach If
given occasionally, as well as Won
derful treat from dear mother.
CABBAGE SOUP.
Take any piece of beef, veal and
mutton you can afford; put into some
cold water and let it boil, removing
the scum as it rises; have ready some
onions or leeks, parsley, turnlps and
carrot cut in thin slices; let 1T SIM
mer one hour, then add pepper and
salt, boil quickly, make two, three or
more according to family small cur
rant dumplings the size of an egg and
the heart of very close tiny cabbage
thoroughly picked, washed and divided
into quarters. After having removed
the stalk put the dumplings and cab
bage into the soup; let it boil sharp
for half an hour, when it will be ready
to serve. Put your meat and dump
lings on a separate dish and your soup
in tureen or deep pie dish; do not
strain, but serve as it Is. This Is con-
sidered in some counties a rare good
dinner, but to delicate appetites and
children it is in my opinion far too
strong. Potatoes should be boiled
separate and can be either mashed or
served whole according to discretion.
POP CORN BALLS.
Chop fine about two quarts OF pop
corn, boil together onecup of molasses,
half-cup brown sugar, small piece OF
| butter. When it hardens in water add
a pinch of soda; stir in the chopped
corn, spread on large pans about one
half inch thick, and when nearly cold
make into squares. Balls can bemade
in the same way, using whole instead
of chopped corn, and rolling in pow
dered sugar or fresh corn. Or, put INFO
a kettle one tablespoonful OF buttT,
three of water, one teacupful OF white
sugar; boil until nearly ready to caniy
by dropping a little into cold water.
Then throw in three quarts of corn
nicely popped. Stir briskly until The
candy is evenly distributed over the
| ~ 4bo1 /o44 10 q
until it has cooled a little, grease the
hands and press into balls. The balls
can be colored pink, whichis harness,
and can be made with one Dune Of
powdered cochineal, one ounce cram
tartar, two drains of alum and lalf-
pint of water. Boil the cOchireal,
water and cream of tartar till reduced
one-half, then add the alum. Put in
small bottles to use.
PLAIN CURRANT SCHOOL CAKES.
When children have long distance
to school and cannot come home to
dinner these cakes are very satisfying
and far better than any other fOd,
which generally gets pretty well pun
meled before dinner hour. TaR a
quarter of dough kneaded ready for
bread, il you have it, from the bakers,
or if it is cold stretch it on your pate
board, and put six ounces of god
dripping or lard, one pound OF veil
picked, clean currants, three-fouths
pound OF sugar, and if you can afbrd
it some candied peel thinly sliced ind
some spice on your dough; pour ever
the whole a breakfast cup OF boiing
water: then mix with the paste Ind
knead until the whole is we'll incopo-
rated; if you have not sufficient wster
add more, as it must not be stiff G it
will turn out heavy; then divide it Ind
put each into separate baking tins;
stand before the fire to rise; when hat
is done sufficiently bake with god
brisk oven as for bread two hours or
divide into nice school cakes, by gleas-
ing small tins or saucers and lake
from twenty to thirty minutes. seed
cake made as above but without cur
rants is very good.