OCR Text |
Show RECEIPTS. English Mltfinv. To one quart of milk and water (lukc-wanu) add tiie whites of three eggs, well Uaien two tibleapoousfuls of brewers' veast, no salt, aud as much flour as will make ! it a very thin halter. L-t it lie before the hrc tor n hour to rise. If too thin add more flour. Make into small cakes nd bake on the griddle. How to make Welsh rarebit for four persons; One pound sotf American Ameri-can chet-Be cut in email pieces, two tftblespooulcls of ale. Stir iu a saucepan sauce-pan over a strong fire or alcohol lamp; add a lump of butter aud a dash ot pepper; the cheese to be stirred until entirely free from lumps and in liquid state. Then serve hot on dry toast. Anti-Croup Contrivance. To mothers whose children have the croup: First get a piece of chamois skin, make it like a little bib, cut out the neck and sew on tapes to tie it on, then melt together eomo tallow and pine tar; rub some to this in the chamois and let the child wear it all the time. My baby had the croup whenever she took cold, and since I put on the chamois I have had no more trouble. Renew with the tar occasionally. An old heusc-kecper thinks the most efiective way, without injury to the clothes by scrubbing, is to steep tliem in warm water for about half an hour, and uso borax soap, nibbing it 1 well on the most soiled parte; wash well in hot wattr and rinse two or three times in cold. I find the clothes whiter and sweeter than by any other oap. Potao Soup. Put three pounds of shin of beef or any scraps of meat or poultry or bones you may have, with a small slice of bacon or ham, in a saucepan, whith three quarts of cold water, some salt, some whole peppers, two cloves, two onions, one carrot, one-half turnip, half a leek, some celery tops, and two sprigs of parsely, and let it simmer slowly for three or four hours, skimming occasionally; than add eight or ten raw, peeled potatoes, and when they are perfectly tender mash it all through a colander. Put it back on the fire, and, when, boiling, add a small tablespoon ful of floar, wet with cold water. Let il boil a few minutes, and then strain through a sieve. This makes a delicious, de-licious, smooth, rich Boup. New York Times. |