Democratic Sentinel, Volume 16, Number 5, Rensselaer, Jasper County, 19 February 1892 — HOUSEHOLD AND KITCHEN. [ARTICLE]

HOUSEHOLD AND KITCHEN.

Heart ache. Dr. Haire says he has cured many victims of sick headache with the following simple prescription: When the first symptoms of a headache appear, take a teaspooonful of lemon juice, clear, fifteen minutes before each meal, and the same dose at bedtime. Follow this up until all symptoms are past, taking no other medicines, and you will soon be freed from your periodical nuisance. Sick headache is the signal of distress which the stomach puts up to inform us that there is an over alkaline condition of Its fluids—that it needs a natural acid to restore the battery to its normal working condition. Lemonade without sugar, plain lemon juice and water, is a grateful and medicinal beverage for a person of bilious habit, allaying feverishness and promoting sleep and appetite. Nervous headache is said to be instantly relieved by shampooing the head with a quart of cold water in which a dessert spoonful of soda has been dissolved.

Som« Tested ffeelpws. Rice Dumplings. —Pus your rice in a stew pan, and pour on each cup of rice one gill of milk; stand it near the fire where it will keep hot but not boil. As soon as it has absorbed all the milk, pare your apples, take out the cores, and put the rice around them instead of paste. Boil them until the apple Is soft. They should be tied in dumpling cloths. Lemon Pudding.— Pour a quart of boiling milk over U pints of bread crumbs. Put the mixture into a buttered pudding dish, stir in a teaspoonful of salt, cover closely with a plate and let it stand half an hour. At the end of that time, beat into it three eggs and a teaspoonful of lemon extract. Beat it until it is perfectly smooth, and hake it in a hot oven about three-quarters of an hour. Creamed Oysters. —One pint of milk; when boiling, add two tablespoonfuls of cornstarch, salt and pepper, and one teaspoonful of butter. - Take fine powdered crumbs, and scatter over the bottom of a well-buttered dish. Put a layer of oysters, then of cream, next crumbs, then oysters, cream, and so on, having crumbs on top. Brown, or rather cook as for escalloped oysters. It is a change from the latter dish. Creamed Onions. —Put a dozen onions in a pan of cool water and take off their skins. Put them in a saucepan of boiling water with a teaspoonful of salt, and boil them until tender. In the meantime melt in a small sauoepan a tablespoonful of butter, add a teaspoonful of flour, and when it froths stir in half pint of milk, stirring until it boils: now drain the onions, pour this sauce over them, and set them where they will only simmer .gently until dinner is ready.