Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-09-20
THE HOUSEHOLD.
TO CURE CHICKENS OF THE CAPE.

Ten drops of the oil of turpentine
shaken up with teaspoonful Of sweet
milk will cure half a 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
prom pity. The dose should be repeated
several times, say morn, noon and night.
STRAWBERRY soUFFLE.
Cover a half box of gelatIne with a
half cup of cold water and soak half
hour; then add half cup Of boiling water
and stir until the gelatine is 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 cream; add the N
TO the syrup; beat until thoroughly mixed.
Whip one quart of cream. Strain the
gelatine into the syrup and eggs; turn in
to q freezer and freeze. When frozen
stir n lightly and hastily the whipped
cream. Repack the freezer and stand it
aside for two hours.
STRAWBERRY sHORTCAKE.
Mix two cups of creamery-buttered
flour with one cup of cold water or milk
add two heaping tables poonsful of sugar,
and when thoroughly mixed, drop into
jelly cake tins and bake in quick oven
When done put the desired quantity of
strawberries between layers and on top
of the upper one. Sprinkle with pulver-
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 hang two or three days, according
to the weather, till it ceases to drip. Then
turn it out, shape If, and lay it between
straws sewed together, with light weight
on it. 1t will be fl to eat in few days.
WHITE SAUCE.
Have ready very clean saucepan, in TO
which put half pint OF white stock; mix
one dessertspoonful of flour with a half
pint of cream, taking care that there are
| 10 Jumps; add it to the stock, season with
pepper and salt, and boil ell the iugre-
dents very gently for ten minutes, keep
ing them well stirred, as this sauce is
| very likely TO burn.
PUEEE OF PEAS.
Shell half peck of peas, boil them
with n onion, little mint and plenty of
salt IN the usual manner. When done,
drain and rub them through a sieve, add
L ounce of butter and tablespoonful of
sifted sugar. Put the PURGE into stew
pan with spoonful of cream or milk,
and stir it over thu fire for tive minutes.
BEEF OR MUTTON scALLoP.
| Many people have great dislike to
cold meat, aud find great difficulty of
disposing of the remnants of a roast.
The following is good dish for break
fast or other meal: Take what 10 left Of
a roast or stew of beef or mutton, cut the
meat across the grain in thin slices and
chop fine. Reject the hard gristly gor-
lions 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 a
pint of water and simmer slowly an hour;
lift from the fire, strain out the liquor
and add to 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,
moistening with the gravy. Follow with
layers of crumbs and meat, finishing with
the crumbs. Cover the dish with another
of the same size and set in the oven
thirty minutes, or until steaming, then
uncover, brown quickly and serve hot.