The National tribune., 1893-09-28
HAPPY HOUSEHOLD.
Hints on Health and Few Practical Reel
pes and Directions.
HINTS ON HEALTH.

Never buy bleachcd sponge. The color shows
they are secondhand articles. often from the rag
picking establishment, and may have been used
for the most uncleanly purposes Beware of the
clear small sponges hswked about for a song, and
buy the yellow sponges firm and strong. and sure
to be sweet and clean and free frsm poison.
SIeeplessness is chiefly caused by worry, over
work and improper food. Avoid rich soups, ice
cream, cakes and pastry if you would sleep well,
and eat abundantly of plain, wholesome food. DR..
Salisbury the great health authority. says that 10
hours should be the limit of mental physical
labor and that the rest of The time should be spent
in eating, sleeping and recreation. DIR. Salisbury
is the famous prescriber of drinking bot water a
pint an hour before each meal, slipped slowly, and
one retiring at nights.
Many people suffer untold torments from buni-
ons. These may be almost entirely cured by OBJ
serving the following direcions Battle your feet
in hot water at least the part affected. Then
lave the bunion with a preparation OF hot water,
say quarter of a cupfu to which has been added
tesspoonful Of salt Tablespoonful Of starch, and
a half. teaspoonful of arnica. Wipe until dry and
paint the surface with iodine, with a camePs-hair
brush. Wear loose shoe out Of doors. and in the
house the leather should be cut away over the
bunion until cHre has been perfected. Apply the
lotion frequently until well.
EXCELLENT GRAPE PIES.
Either ripe or green grapes make excellent pies
Line deep pie-ula,e with rich pastry and I'LL up
with grapes, picked from the stems and washed
Rub together la a bowl spoonful of butter and
of -four; add sugar enough for the pie, cup
fu more, according 10 the tartness of the grapes
also two or three tabiespoonfuls of water. Stir
well aud pour over the grapes. mixing thoroughly
Pat the upper crust over and bake.
Pastry: To two rounded cups OF -four take one
even cup OF lard; chop together with knife; wet
untl it sticks together with ice-cold water; pinch
of enough for lie top and bottom separately, and
roll without kneading.
PEPPER PICKLES.
Picked peppers are delicious served with meats
either sweet sour. plain stuffed. For present
USE TO be served as entree with a meat dinner
cook until tender in sailed vinegar, scoop out the
seeds, stuff with chopped tongue and serve with
mayouai-e dressing, made by stirring olive oil
into the yolks of eggs drop by drop, half cupful
Of oil TO yok.
For sweet pepper pickles chop cabbage very lne
split the peppers, stuff, tie up with threads and
boil until tender in sweetened vinegar Seal up
until wanted FOR
For sour pepper pickles, or mnngoes take large
bell peppers, and with keen penknife cut around
the stem and remove all the seed. Lay the peppers
and the stems la brine strong enough to float
egg. To every two dozen peppers allow two
quarts Of chopped cabbage. Put The cabbage and
three green tomatoes also chopped. in a bag under
n press, frsg sprinklinR literally with salt Let
the vegetables remain in brine and the cabbage
and tomatoes ia press for "a hours. Then remove
inens Iut the caDDdSe ana tomatoes In n bOwi.
Add to them tablespoonful of white mustard
seed, tablespoonful OF celeTy-seed and two table
spoonluls of grated horseradsh, Mix ali these in
gradients together and stuff the peppers with
them, putting Tiny cucumber and tiny onion in
each one. Fit the stems back in their places and
lie them on. Lay the nangoes thus prepared in
stone pot. Pour boiling hot vinegar over them
adding two ounces OF cinnamon and one OF cloves
20 every two quarts OF vinegar
Put a small weight like q stone, in the mouth of
the jar To keep them under the vinegar Cover
them closely and set them away to ripen for six
weeks. HorserRdsh is exceedingly valuable to
The pick maker, because IL not only improves
the flavor, but tends 10 preserve the vinegar from
a certain small fly which Is very fond of pickle
and will soon ruin "a polful.