River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1891-02-19
DOMESTIC CONCERNS.

FOR slight cut, blnd on piece OF
common brown wrapping paper, such
as butchers use for wrapping meats.
If one mashes a finger or toe-nail.
bore small hole close to the root of
the nail with a penknife Immediately
after it is hurt and the throbbing viii
be checked at once.
When boiling mutton don't forget
to make some good Scotch broth from
the rich broth remaining in the kettle
after taking the mutton out. Or if you
boil, or roast the mutton down brown
remove some of the broth while the
mutton is cooking.
-Butter-Scotch: Put three pounds of
coffee sugar in a kettle with quarter
of a pound of butter, half teaspoon
full of cream of tartar and sufficient
water to dissolve the sugar; boil with
out stirring until very thick; flavor with
lemon. Pour in a shallow pan, well
buttered. and when partly cool mark off
in squares.
"A sick person should never under
any circumstances be awakened from
sleep without the sanction Of the ply
stefan. Once awakened after short
nap, a patient can rarely fall asleep
again; while, had he slept a few hours
before being aroused, he might have
fallen asleep again in a few minutes
with a little effort.
-Pish-Pash Put half fowl into
stewpan with one quart of water; let it
cook until il falls to pieces; then drain
off the meat, and to the liquor add the
other half of the fowl, cut into joints,
with half of small cupful of rice, lit
tie mace, pepper and salt to suit taste:
let this stew until the fowl is tender and
the gravy nearly all absorbed, add the
rest of tho meat and serve.-Boston
Herald
Decided oddities in furs are the
beaver ''cravats" which some of the
fashionable girls are wearing. They
are made of the actual pelts, with two
or three tails added and the head left
on one of the pelts. This head fastens
in front, and while it is not particular
ly ornamental, it indicates that the
beaver is the genuine article and ex-
pensive. Alleged beaver cravats can
be had for a few dollars, while the gem
uine costs $50 or more.
-Eggless Cake: One cup sugar, one
half cup butter, one cup milk, four cups
flour, two heaping teaspoons baking
powder Flavor to taste. Beat butter
and sugar to cream, then add milk
and flour with the baking powder, and
beat until the mixture is very smooth.
Bake in a loaf or in layers. If the lat
ter, use the following filling: One pint
milk, one cup sugar, one egg, one table
spoon flour. Boil the milk; mix other
ingredients and stir into boiling milk
Stir till it thickens, flavor to taste, and
spread it on cake when both are cool.
Last fall | tried canning rhubarb in
cold water simply by way of expert
ment and really expectinga failure. To
my surprise upon opening the glass jar
the rhubarb seemed to have kept well.
| cooked it, making a sauce i'm the usual
manner, and by some members of the
family il was pronounced to be better
than the fresh sauce, having a taste
somewhat resembling Strawberries, the
acidity being lessened by the process.
The stalks were cut into small pieces
and put in a self-sealing jar, with cold
water pumped into it till overlooking.
then the top was screwed on, and the
rhubarb has thus Ike ot well for the past
three months Cor. n. Y. World.
-Soupe la Refine la Volatile: Take
a chicken, and having made it thorough
~ clean pour over it three pints of wa
ter, add a little salt. an onion root of
celery, and half a white turnip. Cook
this over a slow fire After the chicken
has been simmering for three-quarters
of an hour, add to it a cupful of washed
rice. When this is cooked, remove the
chicken nd the vegetables, and pass
the rest through a sieve. Take all the
white meat from the chicken, take off
the skin. pound the meat, and then
dilute the mass with the soup, and
again pass all through a sieve. Pour
all into heated saucepan, and at the
moment it reaches the boiling point
thicken with the yelzs of four eggs and
half cupful of cream, and season with
salt and pepper. 1t is then ready to
serve.-Demorest's Monthly.