Democratic Sentinel, Volume 16, Number 3, Rensselaer, Jasper County, 5 February 1892 — HOUSEHOLD AND KITCHEN. [ARTICLE]

HOUSEHOLD AND KITCHEN.

The Family Doctor. Whooping CouGn.—The following Is regal ded as an excellent remedy: Pure carbonate of potassa, one scruple; cochineal, one grain. Dissolve in six ounces of water sweetened with sugar. Dose for a child 4 or 5 years old, one teaspoon fuT three times a day, to he taken before meals. The inhalation of air charged with,,, ammonia vapors, as a remedy for whooping cough, has becu tried in France with success. One of the methods of application employed is boiling strong ammonia In the room where the patient is. Pound best black resin very fine, and give as much as will lie -on a cent in a little moist sugar three times a day, commencing before breakfast in the morning. I have known it to ■cure the most obstinate cases of whooping cough in Ijiree weeks. Burns and Scalds.— Mix common kitchen whitening with sweet oil, or, if sweet oil is not at hand, with water. Plaster the whole of the burn and some inches beyond it, all round, with the above, after mixing it to the -consistency of common paste, and lay it-on.an eighth, or rather more, -of an inch An thickness. It acts like a-charm; the most agonizing pain is in a lew moments stilled. Take care to keep the mixture moist by the application, from time to time, of fresh •oil or fresh water, and at night wrap the whole part affected In guttapercha or flannel, to keep the moisture from-evaporating. The patient 'will, in all probability, unless the flesh-be much injured and the burn a very bad one, -sleep soundly. Common baking soda—the bicar bon ate—has been found to cure burns ■or scalds, affording immediate relief when it is promptly applied. For & ■dry burn,-the soda should be made -into paste with water. For a scald -or wet burned surface, the powered soda for borax will do as well) should be dusted on. Hint* lor the Household. Salt fish of any kind Is quickest -and best freshened by soaking in sour -milk. Boiled starch is much Improved bf ithe addition of a little salt or dissolved gum • arfibic For simple hoarseness take a fres2. egg, beat it and thicken with pulverized sugar. Eat freely of it. Kerosene will soften boots or shoes -that have been hardened bf water.and render them pliable as new, Iripork As young the lean will break •on being -pinched: the fat will be white, -soft, and pulpy. Fine-shavings from -soft pine wood make -a pleasant pillow. They have special curative virtues for coughs and lung -troubles. To clea® ,a stove -of -clinkers put a handful -of salt into -it during a hot fine; when -cold remove the clinkers with a -cold -chisel. Pine may be made to look like some beautiful wood toy giving repeats eoats of toot linseed -oil .and rubbing hard after <eadh -coat.

What feood Mu Milk Toast. —Slice some bread, toast it of a nice light brown on both sides. Boil a pint of milk; mix together two teaspoonfuls of flour In a little cold water; stir this into the boiling milk. Let it boil about one minute, then add a lit,tie salt and stir into it two ounces of butter. Dip the toast in the milk, place it on a dish, and pour the remainder of the milk over it. The toast may be made much richer by increasing the quantity of butter. Black Pudding.— I Three cupfuls of • flour, one and one-half cupfulu of milk, one and one-half cuDfuls of raisins (stoned), one egg (or without), butter the size of an egg, teaspoonful of clove, cinnamon, salt, one cupful of molasses. Steam four hours. Cheese Wafers —Kub a tablespoonful of butter to a cream, and stir in two tablespoonfuls of grated English cheese. Spread this mixture on thin water crackers or plain wafers, or, if you cannot get thin crackers, split the thicker ones. Keep them in a hot oven till they are a delicate brown. Balloon Muffins. Place your gem pans on the range to get very hot Take one pint of flour; halfpint milk, half-pint water; beat thoroughly with a keystone or wire beater. Butter the pans; fill two-thirds full and bake in a quick oven twenty minutos/or until they are puffs and nicely browned. Use no salt or baking powder. Salt is easily added when they are broken open to eaL