Sharp County record., 1891-06-04
USEFUL AND SUGGESTIVE.

-.-Toothache can generally be cured
Immediately by putting a small piece
of cotton, saturated with strong am
monia, into the hollow of the affected
tooth.
To make candy from honey, boil
one cupful of honey, one cupful OF
sugar. one-fourth cupful Of water and
a large teaspoonful of butter. Test in
water and pull while cooling.
To melt chocolate, break it in
few pieces, then melt it in small dish
set in the top of the teakettle; it is not
necessary to CRATE it. Do not put a
chocolate mixture into tin mold, as 1t
will become discolored from contact
with the tin.
Rice is very nice for dessert when
prepared with strawberry jam. Put
LAYER of rice, cooked rather thick, on
plata, spread the rice with jam and
cover with another layer of rice, then
layer Of jam, and lastly layer of rice.
Sprinkle the top with fine sugar. Serve
with cream.
A good egg beater may be spoiled
by i'll treatment Ifwashed in hot soap
and water which takes the oil out, it
will not work well. To keep it in good
order, wash it by beating a dish of cold
water or hold it under the cold water
faucet; this will remove egg, cream or
dough better than hot dishwater.
To prepare chicken curry, boil a
fowl fifteen minutes, cut it up into
small pieces and add two ounces of ham
chopped fine, one onion sliced thin, one
tablespoonful of curry powder. Put all
into a saucepan with half a pint of
chicken broth and quarter of pint of
milk. Simmer this slowly for an hour,
then serve.-N. Y. World.
-Turkey-dressing Croquettes. There
is so much richness and lasting material
left over in cold scraps from turkey din
ners that it may as well be utilized for
croquettes. Stir beaten egg into the
dressing, mold into oval shapes, dust
with bread crumbs and fry. Any NOR
sci of the fowl left over can be minced
finely and added, taking some of the
gravy or giblets to complete the rich
dish. The carcass of all fowls or game,
pounded in mortar, helps to make
black gravy or soup. Boston Budget
Rice Custard One quart of milk,
half teacupful of rice, four eggs, four
spoonfuls of white sugar and pinch of
salt, Put the rice, after washing, into
the milk, add the salt; steam one hour;
beat the yolks of the eggs, add the sug
ar; stir into the rice just before it is
taken off; mix well after adding one
teaspoonful of vanilla. Beat the whites
to stiff froth and add fine sugar, Put
the rice in a nice pudding dish and
spread the frosting on top; set it in the
oven to brown lightly.
Fish pie may be made as follows:
Cut any solid fish in neat pieces after
it has been carefully cleaned of skin
and bone; mix a seasoning of finely
shredded parsley, marjoram, salt and
pepper Dip every piece of the fish in
warmed butter, put loosely into pie
dish and sprinkle with the seasoning.
Put halved oysters on sardines between
the pieces of fish. Beat four eggs well
and mix with half pint of cream or
milk, pour this over the fish, cover with
light crust, glaze it over with egg and
bake.-N. Y. World.
-Scram bled Eggs-Break half doz-
en- eggs, beat them lightly adding a
small pinch of pepper, half saltspoon-
full of salt, and large tablespoonful of
milk to each egg. Lightly grease fry
ing pan with butter, pour in the eggs
and cook over quick fire. AS soon as
they begin to stiffen, stir or minutes
or until the whole is thickened. This
is one of the most delicate modes of
cooking eggs, provided it is not made
too rich with butter and is removed
from the fire before it has browned.-
Orange Judd Farmer.