The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1889-06-14
USEFUL. AND. SUGGESTIVE.

OSEFOI- ANU Su6GeodjV6s.
"A little pounded ice laid on, the
back of the neck will allay nausea
In washing and hulling them much,
Of the piquant flavor which distin-.
gulshes the Strawberries may be lost.
il they are not carefully handled.
In making omelet for number, it
Is better toprepare several small ones,
rather than one large unless, it. is, q,
baked omelet, which is very good. if
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
can afford to spend. Statesmen like to
wait on a woman who. "knows just
what she wants." and If there are 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
it as will lie on a shilling in the palm
of the hand. wash into froth with a
little water, and. rub into the roots of
the hair. Repeat every morning as
long as required.
The following recipe, for the CO.
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 pulverized, 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 be 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 alb
sorb. in the thin sheet most of tho
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 eupful of milk, two and one
half cupfuls of flour. For filling, cut
one dozen figs into small pieces, barely
cover with water and let them come
to a boil, then remove from the stove
Immediately. Have ready the whites
of four well-beaten eggs; add to these
the figs and one cupful of sugar; mix
well and spread between the layers.
Egg Cutleta-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
aud minced parsley. Make three table
spoonfuls OF butter or nice dripping hot
in frying-pan. and fry the slices of
egg to light brown, turning each piece
as soon as it is done on one side; drain
from thefat. lay on hot dish and pour
over them a cupful of broth or drawn
butter into which a raw egg has been
beaten while boiling hot. Good House.
keeping.
The British Medical Journal favors
cleansing the stomach before meals by
drinking freely of water. OF this it
says: at washes away the mucous which
is secreted during the intervals of re-
pose and favors peristalsis OF the whole
tract. The membrane thus
cleansed is in 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 hygienic
for breakfast"