Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1888-09-20
THE HOUSEHOLD.
no ouRn cnroxENs or TIE nArr.

Ten drops OF the oil of turpentiue
shaken up with a teaspoonfu of sweet
milk will cure half dozen chickens OF
the gapes, each getting an equal part of
| it; or the same quantity mixed with flour
or meal, and small bolus forced down
the throat of the chick, will do the work
promptly. The dose should be repeated
several times, say morn, noon and night.
STRAWBERRY soUFFLE.
Cover o half box of gelahne with a
halt cup of cold water and soak half
hour; then add n half cup OF boiling water
and stir until the gel.tine il dissolved.
Mix one pint OF strawberry juice and
| three-quarters of pound Of sugar to
gether until they form syrup. Beat
the yolks Of six eggs TO a cream add them
to the syrup; beat until thoroughly mixed.
| Whip one quart Of cream. Strain the
gelatine into the syrup aud eggs; turn in
10 a freezer and freeze Wnen frozen
stir N lightly and hastily the whipped
| cream. Repaok the freezer and stand it
ABIDE for two hours.
STRAWBERRY sHoRToAKR.
Mix two cups OF creamery-buttered
-four with one cup Of cold water or milk
add two heaping tablespoonful of sugar
and when thoroughly mixed, drop into
jelly cake tins and bake 10 quick oven
When done put the desired quantity OF
strawberries between layers and on top
Of the upper one. Sprinkle with pulyer-
lied sugar and serve With cream.
CREAM CHEESE.
Take pint of cream which has stood
untouched for twenty four hours since
skimming; tie it up in a muslin bag and
let 1t harg two or three days, according
to the weather, till IL ceases TO drip. Then
turn it out, shape it, and lay il between
straws sewed together, with light weight
on it. II will be e. to rat in a few daya,
WHITE SAUCE.
Have ready very clean saucepan, 30
which put half pint OF white stock; miz
one dessertspoonful Of -four with a half
pint of cream, taking care that there are
no lumps add to the stock, season with
pepper and salt, and boil all the ingre-
dents very gently for ten minuteG, keep
ing them well stirred, as this sauce is
very likely to burn.
PUBEE or PRAs.
Shell half peck of peas, boil them
with an onion, n little mint and plenty of
salt IN the usual manner. When done,
drain and rub them through sieve, add
l ounce of butter and tablespoonful of
sifted sugar. Put the PURGE into a stew
pan with spoonful of cream or milk,
and stir it over tho fire for iiye minutes.
BEEr on MUTTON scALLor.
Many people have great dislike to
cold meat, and find great difficulty of
disposing OF the remnants Of roast.
The following is a good dish for aseak
fat or othsr meal: Take what - left OF
roast or stew Of beef or mutton, cut the
meat across the grain in thin slices and
chop fine. Reject the hard gristly por
tons and part of the fat If there is much
of it. Crack the bones and put in stew
pan with the inferior bits. Pour in
pint OF water and simmer slowly an hour;
lift from the ERE, strain ont the liquor
and add 20 it any drippings left over.
Prepare some stale bread crumbs, cover
the bottom of bake dish with them put
in the same quantity Of chopped meat,
moisteniug with the gravy. Follow with
layers of crumbs and meat, finishing With
the crumbs. Cover the dish with another
OF tho sane size and set Ia the oven
thirty minutes, or uoti, steaming thsn
uncover, brown quickly aud serve hot.