The Penn's Grove record., 1889-11-09

HOUSEHOLD
How AND How NOT TO LIFT
CHuD.-In lifting q child both hans
should be used and 90 placed as
clasp the body about the waist, {
hips, and the body raised without an
force being exerted upon the arms.
Every day upon our streets can B
zen little children just able to todd
along who have to be carried across tn
street and over or around distractions
and the torture that they oftentime
have 10 undergo from the thoughtless
ness Of those who attend them eau: Q
many q headache to . careful observe
who feels for them. Usually, with
hand g'asped by the mother or othe
persons caring ~ for the child, It 4
hurried along faster than its little leg
can carry 1t, q portion Of its weigh
being lifted and causing constant
strain upon the arm; when q crossing
Is reached the mother takes Q stronger
pull, the child DANCES by one arm un'
Til the opposite side Is reached and
then the feet are allowed to Partly rest
upon the ground again. Sometime.
the process will be varied by two per.
sons taking the child between them
and each taking a hand when the weight
of the child viii be divided between
two arms which is only one-half as bad.
But such practices should never be al
Low ed. The arms Of q child were never
intended to serve as handles for the
purpose Of lifting or carrying. Strains,
and fractures causing de.
formity and imperfect use of arm or
shoulder OF both, result from such
careless use IF the arms Of q child,
which were designed for the child's use
in doing things within its strength. II
would be impossible for q child weigh
ing thirty pounds to so exert Its strength
rs to lift that amount with one or even
both hands and yet that is what 1t is
to do when the arms are
made the handles whereby the child is
lifted.
.PIcKLED MELoN.-In picking q
musk or nutmeg melon, cut .
hole in the side through which 10 ex-
.ract the seeds, saving the piece that is
cut out. Then lay the melon In strong
brine, which should entirely cover it.
There let it remain for three days; take
it out, rinse it and let it lie in clear,
cold water over night. Then, after
Training, fill il with chopped cabbage,
seasoned with mustard seed, horse
a little ginger, some sugar,
celery seed and If possible rome small
.ucumbers. Sew in the piece that was
nut out put the melon In q stone jar and
pour hot vinegar over it. About three
will be taken for the picking,
he time depending on the size of the
but when it is done a delicious
will be the result.
PAN CAKES fADIRoNDAcKs).-Stir
pint of sifted -four into a quart Of
,our milk, with q teaspoonful of salt,
cave it stand lin a deep jar) in a warm
place over night. In the morning add
,ne teaspoonful bi-carbonate Of soda
dissolved in a tablespoon OF warm
two well beaten eggs and u
spoonful Of sugar. Bake on q we'll
griddle. The cakes should be a
large as a tea saucer and quickly
Drowned. Eat with maple syrup or
Never mind how thick the
mixture appears owe night. The eggs
and soda will thin 1t sufficiently in tile
morning.
FRUIT CAKE.-One pound of butter,
one pound of the finest granulatel
sugar, a teaspoonful each Of cinnamon,
allspice and ginger, n nutmeg, grated,
eggs, one pound Of -four, one
wineglassful Of brandy, one pound Of
stoned, one half pound of cur
rants thoroughly washed and dried, one
half pound Of citron cut in small bits.
Cream and butter; add the sugar,
and brandy; stir in the eggs by
degrees; rub the fruit with part Of the
-four weighed for the cake; tlen add
the flour, then the fruit. Bake slowly
four hours.
COLD BEEF Cur IN SLICES and laid
in vinegar over night, and then dipped
III beaten egg, seasoned with salt and
nutmeg, and rolled in dried bread
crumbs, and fried in butter a delicate
brown, is an appetlzing entree for
lunch.
DYSPEPSIA BREAD.-To make dys-
pepsia bread, take three quarts Of IN
bolted wheat, n quart lukewarm
water, one gill fresh yeast, n gill mo-
lasses, n teaspoonfut Of s~aleratus.
SHORT CAKE.-Rub q quarter of a
pound of butter into a half pound OF
-four; mix with a little water, enough
to form a dough. Roll out into thin,
round cakes, prick them, lay them in
shallow tins, bake.
APPLE CUsTARD.-Take a pint of
stewed apples made perfectly smooth,
cooled and ~sweetened, pint Of milk,
and four eggs well beaten; mix, CRATE
nutmeg over the top and bake for twenty
minutes or half an hour, according TO
the depth or the dish.
CHOCOLATE CAKE.-One pound Of
-four, one pound Of sugar, half a pound
Of butter, six eggs, n cnpful of milk,
two teaspoonfuls Of yeast powder in the
-four. Bake In jelly cake pans. Make
two cakes. three deep.
CHOCOLATE FILLING FOR ABOVE
Four ounce of chocolate, grated, twelve
ounces Of sugar, two taDlespoonfuls Of
cream, . good piece Of butter. Boil till
it thickens, stirring all the time.
Spread while hot.
RAW BEEF SANDwIcHEs.-Take a
tender piece Of fresh, lean beef, and
with a sharp knife scrape until reduced
to a pulp. Cut thin slices Of bread in
to squares and butter them after trim
ming OF the crusts. Season the heel
with salt and spread it between two
slicea al fhA bnffarpd bread In casa al