The rustler., 1891-11-13

-UuN uI kaN - MMNAu urAAaA=E4
Ger ths poia q hoass plants Il ths ans-
" cut eork In which grapes arr paeksd
Cor exporfation IL Ia said 10 contain
moisture for a long Psriod.-Detrolt
Free Prcss
A disinfcctant which combines
cheapncss with general worth l. found
In permanganate Of potash one ounce
win make tucketfui of disiufectanl
II Is . crystal. and can be kept IN this
state until ready for use
Citron Cake.-one cup Of butter,
beaten % q cream; one cup Of white su-
gar. one cup Of milk. three cups -four.
three eggs. three teaspooufuls baking
powder, one-hah pound Of citroa cut
mp; line lpaperl dish; bake one hour
Detroit Free Press
An Iowa butter dealer gives this
direction for distinguishing tetween
butter and oleomargarine; Cut .
piece Of the questioned butter In halves
II ever Il saw the inside Of a churn
there viii be watery eKudations right
In the track Of the knife. but II II Is
combination Of prepared and disguised
fat, there viii be q smooth greasy Sur-
face only.
Our Mufiins-one pint Of boiling
milk, add half = cupful Of butter, a
pinch Of salt and two-thirds cupful Of
white sugar Let II cool and then stir
in -four enough TO thiclSen. and half q
cupfpl OF yeast Stir well AZ night and
LET rise. In the morning stir down and
add little flour II Il needs il. Dip
with spoon into muffin rings
andbalse from twenty TO thirty minutes
-Housckeeper.
-Rechauffe Of Salt Beef-Cut large
and th N slices of cold beef Pour out
on n dish some OF the sauce or vinegar
of a bottle Of piccalilli; add little
vinegar TO make II thinner. Dip each
slice OF beef into il; -four them, and lay
on n dish Pour a gill OF water over
them, and warm them in the oven or
before the fire. Mash some potatoes
with a little cream or butter. and lay
the puree on dish. Place the slices of
beef when hot on It. and serve
Boston Herald
To make n French salad dressing,
stir a saltspoonful of salt and half as
much pepper into a large spoonful of
oil. When the salt has dissolved, mix,
/ in four additional spoonfuls of oil and
/ pour the whole over the salad Turn
/ 1t well. then add two tablespoonfuls of
tarragon vinegar, mix the whole thor
oughly and serve without delay. Gu
cumber or common vinegar may be
substituted for the tarragon. Salad
should not be dressed In this way till
the instant before serving.-N. Y.
| World
--Frizzled Beef and Eggs Soak a
quarter Of n pound of shaved, dried
beef In pint of boiling water for ten
minutes, then drain we'll Beat four
eggs with fork Put n generous ta-
blespoonful Of butter in the granite
ware dish and place over the lighted
lamp. When the butter becomes hot,
add the beef, and stir with fork until
over another of boiling water, and set
all over the lamp Add the eggs, and
stir until they become thick and
creamy. Serve at once. II one likes
very aalty flavor the beef need not be
soaked in water Ladies' Home Jour
nal
II am afraid have greatly inter-
fered with my own practice" snid a
celebrated aurist ''by giving the fol-
lowing ADVICE to many Of my friends:
At the first symptoms of earache let
the patient lie on the bed with the pain
full ear uppermost Fold thick towel
and tuck it around the neck; then with
teaspoon fill the ear with warm water.
Continue doing this for fifteen or twen-
~ minutes; the water will fill the ear
orifice and flow over on the towel. Af-
terward turn over the head. let the wa
ter run out, and plug the ear with warm
glycerine and cotton. This may be
done every hour until relief is obtained.
1t is an almost invariable cure and has
saved many cases of acute infamma-
tion. The water should be as warm as
possible, but not too hot. IN. Y. Trib-
une.