Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-11-01
HoUsEKEEPsRs' HELP.

RELIEVES Sick HEADAcHs.-A half tea.
spoonful of soda in half a cup Of water
will re lieye sick headache caused BY Indi-
gestion.
A Sure ASTrDorE.-Warm mustard wa
ter should be given 10 one who has acct
dentally swallowed poison; this will cause
vomiting; sf,er that give q cup of strong
coffee; that will counterfeit the remsning
effects.
CRorr OR PxEUNoXIA.-For Group or
pneumonia, orOise raw onions, lay on q
cloth with poEdered gum csmphor sprin-
HE'D over it, and apply to chest and lungs,
and cover with hot flannel This is q cure
cure if taken in time.
ToorHACHg -Pulyerizs about equal parts
of common sslt en- alum. Get as much
cotton as will ill the tooth, dam it, put in
the mixture and place it in the tooth. This
is also good mixture for cleansing the
teeth.
Hnr PoTAro Said Slice thin eight
boiled potoes; cut up q white onion and
mix with the potatoes; cut up some bacon
into iDAll bits, sufficient to al tescup,
and fry il brown; remove the meat aRd
into the grease SUR three tablespoonful Of
vicegsr. Pour over the potatoes and serve
hot.
PLRsSIPl SrEw.-Three slices of salt
pork, boil one hour and halt, scrspe I've
large parsDips, cut in quarters lengthWise,
add TO the pork, and let boil one halt hour;
then add few potatoes, and let ell boil to-
Eesher until the potatoes are soft; the fluid
10 the kettle should be about cupful when
ready to take Of.
RIcE CUsrARD. Soak halt q cup Of cold
cooked rice in one pint of hot milk until
every grain 10 distinct Add the Yolks of
two eggs, beaten with quarter Of 9 cup
Of sugar and . pinch of salt, and cook ike
soft cus,ard While still hot, stir in the
whites, beaten stiff, and set away to cool;
or turn the hot custsrd into dish, and
when cool cover vita Q mersingue Of the
whites. Brown slightly and serve so9l.
FxrrERs.-Delicious fritters may have
stale bread for their foundation; If care is
taken in removing any or all the crust that
is dark brown, the fritters vii be light col
ored and very inviting in appearance. Eggs
are q good addition IN the proportion of
four eggs to one quart of sweet milk; q
spoonful salt, and four FIVE shoes Of bread
are also required. The bread should lie
soaking in the milk Tor two hours. IL can
be broken into very small bits, ana than it
viii not be lumpy.
EGGs AND HAN-A nice way to serve
eggs vita boiled ham is to butter some
patty tins, spriskls With fine crumbs of
bread, break an egg into . saucer, and
then, without disturbing the yolk, pour Il
into the an. Set the tins into hot drip
ping pan and let them stand in the oven
until the Whites cooked. Then, after put
ting the thin slices OF boiled ham upon Q
hot platter, take the eggs from the oven
and turn out on the ham. IL is not neces-
ssry 70 close the door of the oven while
the eggs are In. Indeed it is better not to
do 80
SOFT MOLAsSEs GNGERBREAD One aud
one-hslf cups molasses, one cup Of beef
shortening or butter, or halt Of each, two
cups Of soar milk. oue-hAif cup of brown
sugar and two tablespoOnfals OF Saleratus.
Have ready in pan two or three cups Of
hour, With the sugar, 9 little ginger and
cinnamon; and when when You have boil.
ed mp the molasses, butter and shortening;
pat II upon the ingredients in the pan and
sur il we'll Then add the sour milk and
ssssratus and -four enough to make It as
thick SS cup eak'. Bat thoroughly.