Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-09-09
USEFUL HINTS

A bag of hot sand relieves neuralgia.
No, civilized person never slams the
door.
Tepid milk and water clean oil cloth
without soap.
Vanished furniture should not be
wiped off with damp cloth.
Stains on cups and saucers may be re-
moved by rubbing with ashes.
Eating handful of ground sOrrel or
| ''sour grass" followed by a drink Of
water, is said to be harmless, easy and
certain cure for diarrhea. Repeat the
dose if necessary.
A few drops of cheap sweet oil often
saves a great amount of the costly sci
| bow grease" Bear this in mind when
turning the crank of the clothes wringer
or any other cOntrivances.
| Wicks are cheap, and if often renewed,
will give you the comfort of a nice bright
light. We must have good light. Soak
ing wicks in vinegar "a hours before
placing in the lamp, is said to insure a
| clear flame.
| To have a good cup of tea or coffee,
put fresh water over the fire, heat to
| boiling and turn at once onto the tea
! leaves or ground coffee. Let it stand for
five minutes where it will keep hot but
not boil. Then serve.
Beefsteak is tender and more palatable
if not seasoned until removed from the
broiler. Then add little Jumps o.. butter:
sprinkle over it pepper and salt. Pour
into the dish, not upon the meat, little
hot water, and place in the oven for
about five minutes. Then serve.
A carpet can be mended by cutting a
piece like the carpet, little larger than
the hole. Put paste around the edge of
the patch, then slip it under the carpet
and rub it well with a warm iron until
dry. If the figure is matched it makes a
very neat job as well as a quick one.
Miss E. Shedden, of Barrett, Kan, writ
| ing to the Practical Farmer, says: "Sup-
per on the farm should be ready as early
as o'clock, and should consist of some
| thing more substantial than we some
times see on the tea table in town. The
men who have borne the heat and burden
of the day in the field will relish a nicely
prepared dish Of potatoes ond Goldfish
gravy, or cold baked beans with a dessert
I of berries and cream, much better than
| the usual tea, bread and butter and any
thing else that comes handy. 1 often
cook green peas for supper in this man
ner: When they have boiled tender, in
just sufficient water to keep them from
scorching, I pour off the water and
milk and cream from the mornings milk,
enough to make good tureen full. Then
add a lump of nice butter, a teaspoonful
of white sugar and salt and pepper to
taste. When it comes to a boil stir in a
large spoonful of -four that has been wet
up with little milk. Serve hot, and if
| oh; Nov
or preserves, but will make meal of peas
and bread and butter and glass of milk.
This recipe for currant jelly is from
the chef of a German prince, and the
| jelly is perfect: Perfectly ripe currants
freshly gathered are freed from the
stalks and gently pressed through a hair
sieve. To each pint of this juice allow
one pound of powdered sugar. Put the
sugar in brass or copper kettle upon
the fire, stirring constantly with a spoon
en- until the sugar looks like fine sage.
Care must be taken that the sugar re-
mains white; on no account must it burn
brown. AS soon as the sugar is like sage,
pour upon it the currant juice and set it
upon a moderate fire until it reaches a
boiling point, when it must be instantly
removed and placed where it may remain
for half an hour perfectly quiet. At the
end of this time there will be found froth
on top, which must be carefully removed
with the skinner. Fill the jelly glasses
with this clarified jelly while it is hot,
and let it stand for ten days open. Then
close the glasses and keep in cool, dry
place. The proper quantity for this re-
| ceipe is six pounds of sugar and three
quarts of juice. If more sugar is used at
one time it is difficult to manage, and If
less is used it is very apt to burn. Great
care must be exercised that the juice does
not pass the boiling point, for if it begins
to boil up and bubble syrup and not jelly
will be the result