Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1888-02-22
DOMESTIC MISCELLANY.

Sttte~~ TN
TIE free use Of salt has often proved ef-
fectual in the treatment of fever and ague
THE simultaneous application of hot water
to the back Of the neck and the feet often
cures headache.
EQUAL parts of linseed oil and lime water
applied with cotton batting is the besttreat-
ment for burns.
A CHILL may be broken by drinking pint
Of scalding milk, in which has been stirred
a spoonful of ginger, taken just when the
chill comes on.
In measles the greater danger lies In
taking cold, which is apt to induce infiam-
nation of the lungs, and injury to the eyes
from overuse or exposure to too strong
light.
A CLEAN, tastefnlly-laid table is pleasure
to the eye and often induces one with poor
appetite to try and eat. The service may
be poor, but, if neat, will 60 a long way
toward creating contentment
Drowned potatoes to be served with tur-
key are prepared thus Parboil the potatoes
in their skins, then peel, cut in half and lay
in the pan with the turkey half an hour be-
fore serving, basting them literally.
SLIPPERr-ELM bark is good remedy for
scaly boilers, and has been successfully
used for number of years 1t is placed in
the boiler and left there, the. scale falling
Of in flakes, which should be at once re-
moved.
For burns or scalds, nothing is moro
soothing than the white of an egg, which
may be poured over the wound. 1t is softer,
as a varnish for a burn, than collodion, and
being always at hand can be applied imme-
diately
IT is said on good authority that oil is a
preventive Of dyspepsia. Americans have
fixed aversion to salad oils and a great
many to fat of all kinds, yet it is an un-
doubted truth that the free use of oils in
food aids the digestion.
In making tea it will be found that strain
ing before heating gives unusual delicacy
to the flavor. This follows the sleeping, of
course; a teaspoonful of tea having been
first steeped three minutes in just enough
boiling water to cover it, when the full
amount is added.
To PROVIDE proper food for sick person
it is Indispensable that the nurse should
know something of the effect of different
forms of food on the human system, what
kinds are best adapted TO repair the waste
of disease, and how they can be admin
istered to obtain the best result.
CoLLoPs. away the fat and gristle
from a pound and a half of round steak,
then chop it fine and place it in a saucepan
with pint of hot water; just as it reaches
the boiling point move to part of the stove
where it will barely simmer; cook it slowly
thus for one hour, then add teaspoonful
salt, large pinch of pepper and simmer
another hour; season and serve hot.
VERY often invalids are disinclined to the
exertion Of lifting the head to partake of a
nourishing drink. Let them have their way.
A bent glass tube, sold for five cents at the
apothe cary's, is not signal of extreme
illness or lowness, except that the head
may rest low. 1t simply means comfort,
and the invalid need not be disturbed in a
sick headache or extreme fatigue, but can
take the beverage provided without a
change of position.
FRUIT PUDDING.-Soak one cup of stale
bread crumbs in one pint of hot milk, add
one tablespoonful of butter one cup of
sugar, one tablespoonful of salt, and spice to
taste. When cool, add three eggs well
beaten. Add two cups of fruit, either
| chopped apples, raisins, currants, canned
peaches or apricots. When using canned
fruit, drain it from the syrup, and use the
after in making sauce. Vary the sugar
according to the fruit. Turn in to but
tered pudding mold and steam two hours.
To MAKE a fine rice pudding, take one
cupful boiled rice, three cupfuls milk, three
quarters Of cupful sugar, one tablespoon
full cornstarch, two eggs and fiavoring.
Dissolve the cornstarch first with little
milk and then stir in the remainder of tho
milk; add the yelks Of eggs and the sugar
beaten together, now put this over the fire,
and when hot add the rice. Stir until thick
as custard then take off and add extract.
Put it into pudding dish and place it in
the oven. Now beat the whites of tho eggs
to stiff froth and add little sugar and
havoring. Take the pudding from the oven
when colored a little, spread the froth over,
the top and return 1t to the oven for a few
minutes to give the froth delicate color
| ing.
MILK BREAD.-Scald a pint of milk and
turn it in to bread pan, and butter and
salt when cool, add half cup of yeast,
and sufficient -four to make a stiff batter
Beat thoroughly until very light. Cover
and set in warm place over night In tho
morning work in -four to make a stiff
! dough. Then turn on the bread board and
knead quickly until the dough is perfectly
| smooth. Put back in bread pan and
cover. Set to rise until it doubles in bulk.
When light turn out on the board, divide in
halves, mould in to loaves, put in creased
pans and let stand until very light Bake
in moderate oven one hour.