Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1897-07-22
THE HOME CIRCLE.

The way to have good neighbors is
to be good neighbor yourself.
"Unhurried muscular exercise" will
put the body in such condition that dis
ease can not get start.
Order is the sanity of the mind, the
health of the body, the peace of the
city, and the security of the state.
The parent who would train up a
child the way he should go, must go
the way in which he would train up his
child
There is nothing better than cold
water, applied several times daily, for
| preserving, Strengthening and cooling
the eyes.
Cheese and rice can be capitalIy
| cooked thus:-Boil the rice some time;
then add quantity of milk; CRATE or
chop some cheese very finely and mix
| it in. Put the whole in a stewpan on
the fire, or pie dish in the oven.
Every house ought to have tner-
| mometer in order to save fuel, for
when the temperature is up to eighty
| fire stirred up. Bring a thermometer
into the room and show them what the
| temperature is and they will warm UP
at once.
| In choosing a roast, if the meat has
a reasonable proportion of fat upon the
back and running in little lines
| through the lean, and if the color is
fresh and not very dark red, the meat
is good; if the butcher has kept it
properly for some days it may be sup
posed to be reasonably tender.
AS a remedy for sites M. Abadie has
found great efficiency in boracic acid
one part dissolved in thirty parts of
distilled water, dropping on some Of
this solution with wetted piece OF
wadding several times a day. 1t is
said not only to effect a cure, but to
prevent any recurrence of the trouble.
Vanilla Biscuit.-Mix one-quarter
pound of butter with one-half pound
of sugar; add one-half pound of flour
| and two well-beaten eggs, one tea
spoonful of baking powder, one-quarter
pound of currants and several drops of
vanilla essence; roll it out, then cut
in shapes and bake in a Toured tin
Ingram carpets, worn beyond repair,
should be cut into lengthwise strips
and woven the same as rag carpet. It
is unnecessary to sew the ingram cut
t1ngs, weavers generally preferring ia
overlap the strips as they weave. Mats
and carpets assume quite a Persian
look when made in this way, and are
very durable.
Baked potatoes must be eaten as
soon as they are DONE When they are
taken from the oven they should be
put into napkin or towel and the
skin broken, so as to allow the steam
to escape; this will keep the potato
mealy. If it cools without breaking
the skin it will be watery and will
have an acrid taste, which is caused by
the retaining of a kind of Juice which
lies next the skin.
To roast or bake potato, it should
be washed clean, wiped dry, put into
a moderately hot oven, either on the
CRATE or in baking pan, and subjected
to gradually increasing heat until the
skin become firm and assumes light
brown color. If the oven is kept at a
proper temperature potatoes will bake
in from forty to sixty minutes, accord
ing to size.
Irish Stew.-Two-and-a-h pounds
OF neck of mutton and any pieces of
cold meat you may happen to have.
Cut it into neat pieces, and put in
saucepan. Slice two or three large
onions and four or five big potatoes.
Add small teaspoonful of pepper, nalf
a teaspoonful of salt, and the meat.
Just cover it with water, and put the
pan over the fire to cook gently. Stir
it occasionally, and do not take it off
the fire until the meat is tender enough
to leave the bone. 1t should cook very
slowly.
A summer soup which can be well
and economically used by people in the
country with gardens of their own, Is
made by taking equal quantities of
French beans, green peas, potatoes, a
young carrot or two, a tomato, and
haricot beans, about half as many as
of all the other vegetables. You must
soak the haricot beans in cold water
over night, drain them dry, cover them
with cold water and boil them two
hours. Drain them, add some stock
and boil again for 11a hours. Cut tne
vegetables very small and put them to
the stock. When the vegetables have
become quite tender, serve with a ia
blespoonful of dried parsley, and pep
per and salt to taste, and serve with
fried bread