The Grenada gazette. (Grenada, Miss.) 1885-18??, 1889-06-20
USEFUL AND SUGGESTIVE.

"A little pounded ice laid on the
back OF the neck will allay nausea
I'm washing and hulling them much
of the piquant favor which distin'
guishes the Strawberries may be lost.
II they are not carefully handled
In making omelet for a number, II
is better to prepare several small one
rather than one largo, unless it is q
baked omelct, which Is very good IL
served and eaten Immediately after
cooking.
Before going shopping make an
estimate Of what you need, note where
you are going and just how much you
a afford TO spend. Statesmen like tc
wait on a woman who "knows just
what she wants. and if there r any
bargains going she usually gets them.
TO free the head from scales, pro-
cure from a druggist an ounce OF car
Donate of potassa, and take as much OF
1t as will lie on a shilling in the palm
of the hand, wash into a froth with a
little water, and rub into the roots oil
the hair. Repeat every morning as
long as required.
The following recipe for the ce.
menting of wood and glass is said to
have the advantage over many others
in that it does not injure the most
brightly-polished hard woods: Mix to-
gether some finely p~ulverized, we'll
dried zinc-white with clear copal var
nish in such quantities as to produce a
half liquid preparation; spread this
over the parts to be cemented, and it
will be found that they will DO joined
firmly together.
-Varnish made with alcohol will get
dull and spongy by the evaporation OF
the alcohol, which leaves water in the
varnish, as all commercial alcohol con
tains water. 1t is therefore advisable to
take a sheet of thin gelatine, cut it into
strips and put into varnish; it will abb
serb in the thin sheet most Of the
water, and the varnish can be used
clear and bright till the last drop. The
gelatine will get quite soft, it can then
be taken out and dried and used again.
Fig Cake. One and one-half cup
fuls OF sugar, one-half cupful OF but.
ter, the whites of four eggs, one and
one-half teaspoonfuls of baking-pow-
der, one cupful OF milk, two and one
half cupfuls Of -four. For filling, cut
one dozen figs into small pieces, barely
cover with water and let them come
to q boil, then emove from the stove
Immediately. Have ready the whites
Of four w%ell-beaten eggs; add to these
the figs and one cupful Of sugar; mix
well and spread between the layers.
Egg Outlets ,-Cut half a dozen
hard boiled eggs into thin slices when
perfectly cold; dip each slice into beat
en- egg, roll in bread-crumbs which
should be seasoned with pepper, salt
and minced parsley. Make three table
spoonfu!s OF buttor Or nice dripping hot
in a frying-pan. and fry the slices of
egg to a light brown, turning each piece
as soon as it is done on ono side; drain
from the fat, lay on a hot dish and pour
over them a cupful of broth or drawn
butter into which a raw egg has beer
beaten whilo boiling hot. Good House
keeping.
Tho British Medical journal iavors
cleansing the stomach before meals b.
drinking freely Of water. OF this il
says: at washes away the mucus which
Is secreted during the intervals OF re-.
pose and favors peristalsis of the whole
alimentary tract. The membrane thus
cleansed is in a much better condition
to receive food when converted into
soluble compounds. Food coated with
tenacious mucus matter must necessar.
lily be slow Of digestion, and so espe-
cially in the morning before breakfast
a good glass of water makes a hygienic
preparation for breakfast"