New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1906-02-01
SHORT HOUSEHOLD TALKS.
Good German Dish-Simple Homemade
Cough Candy.

Sour beef tsauer braten), which is very popular
In Germany, is prepared in the following way:
Soak the beef in weak vinegar three or four DAYS
in summer or eight or ten days in winter Boil
up the vinegar with spices and pour II hot over
the meat For spices use four bay leaves and
eight cloves 70 every five or six pounds of meat.
Cut few strips Of bacon half the length Of a
finger and coat them with mixture Of salt pep-
per and allspice. Slash the meat with a pointed
knife all and push the bacon strips into the
slashes. Sprinkle the whole with little salt but
this recipe comes says has much Ti salt IRON R " nom
TO make the roast topgh) Put few small pieces
sprinkle heapng tablespoonful OF fiour in the
pot ana let II 5r0wn Let the pieces around the
water TO cover the meat ana put a cover on the
and three or four large onions Let it simmer
slowly but steadily covered tightly. for two and
half hours. During the last half hour of cook
ing add a cupful of sweet cream.
simple homemade cough candy which an old
fashioned ID, house mother offers runs follows:
Soali a gu OF Mhoe naZseed III half pint of boil
bits Of slippery and cover this also With RfH 61
ing water. Let them stand for two hours, then
saucepan containing pound and a half Of granu-
lated sugar Extract ali the quor yoa it ean st iq
boil until len 1t minutes TO 6e6 Ae5 The has
juice Of two lemons. When II andes pour II I'M
mTs not Be- sosoen that pet cats like bit
OF something green TO nibble at in winter. Pieces
them Some people Keep tiny lot Of oats or erass
growing in the kitchen window especially for the
belt of woven material has been designed. it
Is said. for the kitchen broom. II can be clasped
around the centre Of the broom and Will prevent
II from spreading too much, and thus lessening
days of usefulness.
An old time authority in cookery says in regard
20 the preserving and keeping of cheese: Almost
all cheeses except delicate cream cheese, are pre-
served from decay for very long time by means
OF powdered charcoal; This is wonderful preser-
vstire and extensively used an Europe for fresh
meat, fruit and some other foods The article 10
dersd charcoal and be Covered with the same p II
cheese is kept in charcoal in a vessel just large
enough 10 hold It. should be taken to sprinkle
the sides OF the cheese with the powder so that
may not come In contact with the vessel Earthen-
ware. etc. can be used TO keep the cheese in. but
wooden utensils the least be recommended.
Castor oil Is the best cathertic there is. II can
DC swallowed quickly and easily in the form OF
large capsules purchasable at any drug store. II,
however. II is more convenient 10 take It in liquid
FORM here are two good ways of doing So given
BY trained nurse. The. fret is TO place two
Grams or sherry in medicipe glass and moisten
The nm and sides with II. The oil ls then poured
carefully into the osptre. Then another dram of
sherry poured On top OF that and the whole taken
IN one Fwelloss, The second way Is take equal
parts or the oil and Elycerine favored with a few
drops OF the oil OF cinnamon or some other aro-
matte OIL Castor oil Is sometimes taken IN strong
coffee or brandy.