The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1892-12-14

lave the mouth and tonsils will some
time prevents children in IL house in.
fected with diphtheria from contracting
the disease.
A bushel basket of roken toys is nicer
than a whole lot of new ones. Every
house should have a little bedlam, n room
given over to misrule, a place where the
young ones may go and not be compelled
TO take care of otner folks notions and
play other folks ideas. That is what We
older folk do. We are never half so prim
as we try to make our children. We
don't own it up. but we pull things to
pieces Il great deal, and when we don't dc
that we pull people to pieces and Call it
criticism.
Fever b~listers, when they are allowed
to develop. are very painful and most dis
figuring, and yet they can easily be cured
III the beginning by keeping a bail of
saltpetre On hand and at their first APP
peatancs moisTening the ball with water
and rubbing it on the spot.
This is the way Russians clean and rem
ovate furs:-Seme rye -four is put into d
pot aud heated upon a stove, with con-
slant stirring as long as the hand can
bear the heat. The -four is then spread
over the fur and rubbed into il. After
this the fur is brushed with a very clean
the Hour is removed. the fur thu re-
sumes its natural lustrc and appears alb
SoiutelY as if new.
Sterilized milk diluted with water aud
served hot is d good drink for the sick.
In hospital practice nurses rave often
told me that patients for whom hypoder-
mics of morphine have boer ordered for
sIeeDleSsness have been put to sleep with
hot milk instead. It is particularly com
forting and, OF course, exceedingly valu-
able as a nutrient.
Chicken ~fritters, when made in the fol-
lowing way, are a delicacy:-One cup
Quicken stock, one heaping tablespoonful
flour, one tablespoonful butter, one-half
teaspoon salt. one saltspoon celery salt,
one cup cold chicken. Mix ths -four
smoothly in the hot butter, adi the boil
Ing stock gradually. and when smooth
add the seasoning. The sauce should be
quite thick. Pour half of the sauce into
IL small. shallow dish (buttered). Chop
the chicken fine, and when the sauce is
crusted over a little spread the
chicken evenly over the top. Then cover
with the remainder of the sauce. Place
on ice, and when cold aud hard cut into
inch by two-inch pieces. Dry them
quickly in fritter batter and fry in hot,
deep fat.
Vegetables for picking are always
mixed with salt or laid In brine. When
they are mixed with salt. they are usually
put in a press. The object in either case
Is to extract the rank, crude juices, and
TO leave only the pulp of the vegetable for
picking. Old fashioned housekeepers
invariably soak their pickles in briue for
nine days. changing the brine every third
day; but this is not considered necessary
now. 1t tended to turn the pickles vel.
low, and Often made them soft. 1t is
considered sufficient now to soak the
pickles in a weak brine for twenty-four
hours; or where it is practicable, as in
the case of chopped pickles, to mix them
with salt and put them in a press. The
salt tends to draw out the juices. The
most satisfactory way to put up cucum-
bers for pickles is to pack them down in
salt brine and pickle them during the
winter as they are needed.