Custer County Republican. (Broken Bow, Neb.) 1882-1921, 1907-03-07
FOR THE LUNCHEON
PREPARATIONS THAT GIVE IDEA
OF NOVELTY.
Peach Cocktail Properly Put Together
viii Delight the Guests--Fine
Combination of Frults--Ice
Cream and Peach Souffle.


In preparing a peach cocktail re-
member that anything having cher
ny flavor will combine well with the
flavor of peaches, and either kirsch,
maraschino or curacao or any cherry
cordial may be usec. Place the can
ned peaches on ice for some hours so
that they may become thoroughly
chilled. The slices. which should not
be too thin, are then cut into smaller
cube shaped pieces, and the grain OF
The fruit will show; add little sugar
TO the fruit, sprinkling it thoroughly
from a sieve and tossing the fruit
about with salad fork so as not to
bruise IT. The fruit should not be
over-sweetened; pour over the sweet
ened fruit a few spoonfuls of syrup
from preserved marrons, or add a very
little of the syrup from preserved gin
ger than add the cordial according to
taste; fill into tall stemmed glasses
or into sherbet cups that have been
chilled and serve at once. Your guests
will think you're giving them the hot
house variety in January, and be prop
erly impressed.
Peach ombination.-Then,t there's a
delicious peach combination. For this
use bananas, oranges and peaches and
few white grapes. Prepare by cut
ting the canned fruit into small bits
pare and seed the oranges and cut
these these into small bits, first divid-
ing the orange into carpets and cut
ting across them; cut the bananas inS
small cubes and remove the stones
from the grapes; all the fruit should
be thoroughly chilled by being kept on
ice for hours before serving time. Add
little sugar sprinkled evenly over
the fruit, and if the flavor of bananas
is.not desired, omit these, substituting
pineapple cut into small pieces or
shredded; a few preserved chestnuts
also cut up, and few maraschino
cherries may also be cut up and added
Fill these into the bottom of tall
glasses, and then fill the glasses two
thirds full of peach ice cream; on top
of all place a small spoonful of whip
DGu Sltdii, Dlptu VII Ill piOtty Nv
sign, and sprinkle over the top chop
ped pistache nuts, or place chestnut
or maraschino cherry on top in the
middlesof the design
Ice Cream and Peach SouffIe.-For
the ice cream prepare one pint of
peach pulp, passing 1t through fruit
strainer; sprinkle over it the juice of
one lemon and one cup of sugar; fold
in a pint of cream, which should be
whipped, measuring it before whip
ping, then turn into a freezer and
freeze till firm.
Bed Sores.-These are liable to oc.
cur In any long illness where the pa
tent is much emaciated or where
there is paralysis of the nerves that
provide nutrition for the back and
limbs. While not always the nurses
fault, bespeaking neglect, 1t Is usually
considered so. To prevent the sores
the under sheet must be kept perfect
ly smooth, no crumbs must be permit.
ter to get into the bed and the bony
prominences where the trouble begins
must be bathed from five to a dozen
times day with alcohol and water,
half and half. Pat dry with a soft
towel, then powder. Finally make a
cushion or use circular air pillow
covered with linen or cotton and place
the sore spot in the center If you
make circular pillow, fill with curled
hair or cotton. If these sores are
neglected they become purple, NORTH
cation sets in, the flesh sloughs off and
leaves an ulcer.
For the Fever Thirst.--In nearly all
feverish conditions water Is now given
freely. 1t must, however, be boiled or
distilled. Never put ice in the water
the patient is to drink, but cool to a
refreshing temperature by laying the
bottles containing it next to the ice
Milk or beer bottles with the patent
corks are convenient for cooling in the
refrigerator. Mineral waters, vichy
appolinaris or settler are generally al
lowed If the patient likes them.