Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-06-03
DOMESTIC TOPICS.

The Oriental idea of relieving tired
nerves or physical fatigue in treatment
of the feet is worth remembering. To
battle the feet in water to which various
cooling and soothing lotions are added
is to carry far the restoring process
when tired. Foot treatment, according
to experts in the matter, is not sufficient
ly appreciated or resorted to. SOft-soled
shoes for all household wear certainly
are to be recommended, and if it were
possible, according to these same author
Pities, for busy men and women to change
both shoes and stockings in the middle
of the day, much comfort and positive
benefit would follow. A salt foot bath
taken at night when one feels too tired
to sleep will prove suitably relaxing and
put one in trim for the real rest. Have
the water pretty hot, add a handful of
sea-salt, and keep the feet in till the
water cOOls. Dry with rough towel,
and it will be found that the tone of the
whole system is restored.
A milk sherbet is something of a
novelty in the list of cold things. Add
the juice of three lemons and of one
orange to one and half cupfuls of
sugar. Work together till the two seem
half melted, then begin and pour in
slowly four cupfuls of milk. If the milk
is added too rapidly the mixture may
curdle. Freeze in three parts of ice
mixed with one of salt.
A recipe for making currant jelly that
is warranted never to fail is very simple.
Stem the currants and crush in the por-
celain kettle. Heat through, but do not
boil the mass as it stands, and afterwards
strain and measure the juice. Let pan
of granulated sugar heat through in the
oven, and when the juice is ready meas
ure juice and sugar pint for pint, but
not mixing them, and keeping out the
last half-pint of sugar. Return the juice
alone to the kettle and boil five or ten
minutes, or until clear. Skim and add
the hot sugar, letting it boil up hard
once. 1t is then ready to be removed to
the glasses, and if the directions have
been carefully followed, it will be stiff
while it is being ladled from the kettle.
Covers of unbleached muslin slipped
on over pillow-ticks, the real pillow
cases drawn on over them, will be found
to be genuine saving. They add, too
to the good appearance of the pillows
as the striped ticking does not show
through. These muslin covers should
be slipped off frequently and washed.
A delicious and extremely pretty des
sert that is appropriate for violet tea
or luncheon is violet mousse. The base
is half box of gelatine soaked for hall
an hour in cupful of cold water. When
ready flavor the gelatine with two tea.
spoonfuls of extract of violet and one
of vanilla, coloring it with little vege.
table violet coloring that is quite harm
less. Have ready a quart of cream whip
ped stiff to which cupful Of powdered
sugar has been added, and mix the gel
atine with the cream. Pour into a
mould, pack in salt and ice and freeze
for two or three hours. When ready to
serve this should be turned out on a
glass dish and garnished with a few
candied violets, and teaspoonfuls OF
stitfly whipped cream arranged about the
base of the mould.
Pieces of cold meat of the white vari
ety-chicken, veal, or even lamb-car
be made into most appetizing dish thai
has no flavor or appearance of the usua
stew. Cut the meat into dice or strip!
and mix it with good white sauce thai
has been made by rubbing together a
generous piece of butter and an ever
kitchen tablespoonful of flour, large
cupful of milk stirred into this hot
paste. If a few chopped mushrooms art
added, so much the better. Mix thu
sauce and meat and serve on platter, {
little chopped parsley sprinkled over the
top and slices of hard-boiled eggs alter
mating around the edge of the dish witt
oblong waters of toast. Dark meat may
be served in the same way, except tina
the sauce is Drowned. 1t is in the
proper preparation CT these simple dishes
and their dainty serving with garnisf
that they are made appetizing, and art
taken out of the unpalatable list of left
overs.
Try serving the Sunday morning cod
fish balls with horseradish sauce, made
as follows: Cook fifteen minutes in {
double boiler three-fourths of a cup o
fine bread crumbs, half a cup of fresl
horseradish grated, and one pint of milk
add one large tablespoonful of butter
and season with salt and pepper.
A sandwich which is quite seasonable
and appetizing, while perhaps not en-
tirely new, is worth recalling to mind il
these spring days when appetites neet
urging. Chop English walnuts fine, ant
mix with cream cheese and a littl'
chopped celery or watercress, finishing
with little mayonnaise. Spread tn,
mixture on thin slices of not very fresl
bread, or on thin toast, and serve will
sprigs of crisp fresh watercress al
around them on the plate.-Harper
/ Razar