River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1894-04-05
DOMESTIC CONCERNS.

"A bag filed with salt and heated
is a great relief to anyone suffering
from neuralgia. There is nothing
more restful to tired eyes than bath
of warm salt water.
-Prawns in Shells: Pick the shells
/ from five dozen prawns; mix with one
quarter the quantity of stewed mush-
rooms, and four tablespoonfuls of
white sauce. Fill buttered shells with
the mixtures; spread over with grated
bread crumbs which have been fried
in butter. Arrange the shells in a
baking-pan and set in the oven until
thoroughly heated, and serve.-Har-
per's Bazaar.
To Pickle Salmon: Remove the
bones from the boiled salmon, or part
of one that has been boiled, lay il in
dish. Boil sufficient quantity of the
/ liquor the fish was boiled in, with the
same quantity of vinegar, one ounce of
black pepper, one ounce of allspice,
four bay leaves and some salt. When
cold pour it over the fish, and in twelve
or fourteen hours it will be hit for use.
Boston Budget.
"A simple way of turning a plain
handkerchief into handsome one is
to sew very narrow lace around the
equally narrow hem. The sole req
uisite is that the center should be
suitably fine and the trimming of a
good quality. Then one has a very
dainty addition to ones wardrobe.
There are most unobjectionable imita.
tions of lace now that might he levied
upon for the purpose.
Boiled Beef Heart: Wash the heart
and cut in small pieces. Stew ten or
| fifteen minutes, in water that has been
slightly sailed; then pour that water
off and cover with fresh water. Boil
until almost done, then add salt, pep
per, a tablespoonful of catsup and
tablespoonful of butter. Boil until
the meat is very tender, then add ta-
blespoonful of -four, wet with milk.
Boil minute or two, then serve-Ohio
| Farmer.
Boiled Goldfish: Select tie largest
and thickest pieces; after freshening
| tie in a cheese-cloth napkin and boil
/ till tender. Make sauce by melting a
| spoonful of butter, and while hot,
stirring into it a scant teaspoonful of
flour; then add a teacupful of sweet
milk and pinch of salt and bringing
all to a boil. Remove the fish from the
napkin, place them on a platter and
! dip the sauce over them, sprinkle
| lightly with pepper Farm, Field and
Fireside
-Macaroni with Cheese Break and
wash twelve sticks of macaroni Put
it into sauce pan with two quarts of
boiling water and tablespoonful of
salt, and boil rapidly for twenty-f
minutes Drain. mix with it one.half
pint of cream sauce, aud turn into
buttered dish Sprinkle half a cupful
of the grated cheese over the top, and
| dust with fine bread crumbs. Put
small pieces of butter here and there
over the top and place in the oven to
brown. II will take about twenty
minutes.-Boston Budget.
-Deviled Crabs: Boil dozen crabs
in salt water until done. Take up,
dram, breaG eff the claws, separate
the shells, remove the spongy fingers
and the stomach. Pick out all the
meat Put tcacupfa. of rich milk on
to boil; rub an ounce each of butter
and flour together; add to the boiling
milk, and let cook for two or three
minutes Take from the fire; add the
crab meat, the mashed yoll1s of three
hard-boiled eggs. a tcaspoonful of
minced parsley, a squeeze of lemon
uice, little nutmeg, salt, and a dash
of cayenne. Clean the upper shells of
the crabs; fill with the mixture; brush
over with beaten egg; sprinkle with
bread crumbs. Set in the oven to
brown, and serve hot. -Harper's Eazar