Democratic Sentinel, Volume 13, Number 32, Rensselaer, Jasper County, 30 August 1889 — Seme Good Receipts. [ARTICLE]

Seme Good Receipts.

Blue ointment and kerosene mixed in equal pronortions and applied to the bedsteads are an unfailing bedbug remedy, as a coat of whitewash is for the walls of a log houseA quick cure for burns is to apply a layer of common salt and saturate it with laudanum. Hold it in place an hour or so by a simple bandage. The smarting sensation disappears rapidly, and the bum gets well.

The lady from Georgia who broke her glass jar by pouring in hot things, need never do so again if she will simply set her glass jars or bottles on a wet cloth, and either dipped in cold or hot water, as is convenient. You van pour boiling hot liquids in glass in this way and fear no breakage. I have never broken either glass or stoneware since I was told this.

To make cold slaw, cut the cabbage fine and season it with salt and pepper. Put it in an earthenware bowl. Rub together a teaspoenful of flour and butter the size of a walnut: pour over it two tablespoonfuls of boiling water and stir smoothly on the stove; put it on the back of the stove, where it will keep hot but not boil, and add two teaspoonfuls of vinegar. Beat light the yolks of two eggs, a teaspoonful of sugar, half a teaspoonful of mustard, and two tablespoonfuls of cream. Mix this with the hot mixture; replace on the stove, stirring well. Let it come to a boil, and pour while hot over the cabbage.

A housekeeper in Prairie Farmer says: It is difficult to can corn successfully in the country. Vegetables should be hermetically sealed in a dense cloud of steam while boiling hot. I have had good success in canning corn as follows: Pare and scrape the coj’ii from the cob. and, when it comes to a boil, fill tin cans and soder hermetically—air tight. Puncture the top of each can with a small hole for the escape of steam. Set the cans in a vessel of water and boil hard for two hours; then while the steam is rising, drop a little soder over tiie hole. K( ep the cans in a cool, dark place. Here is anoH er lady’s way of doing it: I have tried canning and drying corn for winter use, but I prefer this method of preserving it to c ny other.. Boil on the cob until the milk ceases to flow, when the grain is pricked. Cut off the corn and pack in stone jars in the following manner: A layer of salt in the bottom, half an inch deep, then one of corn two inches deep, another half inch of salt, and so on until the jar is nearlj filled. Let the top layer be deeper than the others, and pour over all melted—not hot—lard. Press upon this when nearly hard, thick white paper cut to fit the mouth of the jar. Keep in a cool, dark place. Corn put up in this way should tbe soaked over night before using, after which it will be fresh enough to require a little salt when you boil it for the table. Even if you should find the top layer a little musty, as the case in my experience the first year I put it up this way, you will find the remaining portion good. Patrons and teachers of the 'schools of the county are invited to call at the Post Office book store, before going elsewhere.