Democratic Sentinel, Volume 16, Number 8, Rensselaer, Jasper County, 11 March 1892 — HOUSEHOLD AND KITCHEN. [ARTICLE]

HOUSEHOLD AND KITCHEN.

Advice for l>r*peptlc*. “A family doctor” gives the following advice to dyspeptics in Cassell’s Family Magazine: “The greatest ■.mistakes.of all overeating and eating too often. So long as a person is growing 'the system needs extra nourishment to enable nature to build up the frame-work of the body. But ad.ultts have need of food only to supjaty .the materials for new blood to make iqp for the waste of tissue. The waste of tissue is constantly going ©an, to be sure, but only in direct ratio to the vwotk we do, whether mental <©r bodily. If a greater quantity of food is taken,into the system than can toe nsed .up, it is more deleterious than if we had taken so much sand. The food so partaken of leaves the stomach in .an .undigested form, and never fails to work all kinds of mischief, and instead of doing good does injury, and weakens the body that it was intended to-strengthen. “The next most common mistake that leads to this forma ,of debility is the much-to-be-regretted practice of eating a poisonous mixture of foods at the same rneaL The adjective ‘poisonous’ may be thought a strong one, but it is not too much so. If people wllo suffer from nervousness would only live plainly for a month or two in all probability they would find renewed health, and with it a happiness and repose, to which they have been strangers for many years They would positively find themselves growing young again instead of growing older, for the simple reason that they would not now be living so fast or so feverishly. ” To Make a Good IMilnfeotant All authorities, I believe, f are agreed in giving the preference to chlorine, which may be evolved by mixing in a bottle two tablespoonfuls of common salt, two tablespoonfuls of red lead and half a wineglassful of strong oil ot vitriol in a quart of water. The bottle should be kept cool, tightly stopped and in <t dark place; a little of this fluid exposed in a saucer, sprinkled on the floor, or soaked in sheets of old linen and hung v about the rooms, rapidly destroys effluvia. Green copperas (sulphate of iron) one pound, dissolved in a gallon pf water, is another very excellent

agent, and the same may be said o\ the fumes of sulphur (sulphurous acidj for unoccupied rooms. Chloride ol lead solution is another potent fluid; it is cheap, involves very little trouble, instantaneous in its effect, and perfectly safe. Indeed, any o| the above will be found to destroy “the rankest compound or villanoui smell that ever offended nostril.” Bint* for the Hnu*«lml<t. Some of the newest imported dinnei chYna is plain white, with simply a flower painted on some part of the plate dish. Large heads and figures of brass on plush and handsomely framed are now hung on fashionable walls and designated as pictures. High black satin screens, on which are beautifully painted or embroidered scenes from celebrated plays, poems, or books, are in luxurious homes. Many elderly ladies are fond of breakfast caps. A dainty one, to go with a breakfast apron of scrim, is made of crqam-wbite fine wool lace, the meshes run through with black velvet or lavendqr ribbon. Salt sprinkled on any substance burning on the stove will stop the smoke and smell. Salt thrown upon coals blazing front the fat of broiled chops or ham will cause the blaze to subside. Bamboo plays an important part in modern household decoration. It is seen in screens, rocking-chairs, footstools, and even picture frames, the latter very odd and said to be the style in India. Reel pen. * Small Plum Pudding.— One cup of milk, one-half cup of sugar, onehalf cup of molasses, one-half cup of butter, two cups of flour, one cup of raisins, ©me teaspoonful of soda. Steam two hours. Sauce: One cup of sugar, one egg, beat together and add eight tablespoons of milk. Flavoi! to taste. Pie Crust. —One quart of flour, one heaping enp ot lard, a pinch of salt; chop the lard and flour together end add just as little very cold water as will suffice to roll out the dough. The less water used, and the less handling you give the dough, the better. Some cooks add a pinch of baking powder. Baked Indian Pudding. —One quart of milk, one-half cup Indian meal, one teaspoonful salt, one-half ©up molasses, one pint chopped apple. Pour the scalded milk on the ■dry Bake two or three hours in a slow, even oven. If you like a puddinkiWith whey, add more ■cold milk the last part of the ‘baking. This is all the better if the rule ds ’doubled and the time for baking also -doubled.

Plain Omelette —Break six eggs into a bowl, beat them very light and :add-six tabfespoonfuls of hot water. Have an iron saucepan, about eight inches in diameter, hot, and melt In .it one tablespoonful of tetter. Pour In’the eggs and shake the saucepan vigorously until the mixture thickens. Let it stand a miuutcor two to ■brown, run a knife around the sides ■of the saucepan, and double it over. Slip it into a hot dish amd serve immediately. Just before folding it, sprinkle half a teaspoonful of salt •over the top of the omelette. Cocoanut Soup. —Grate the meat <of a cocoanut very fine, and put it in ;a stewpan, with a quart (df milk and such flavoring as may toe preferred. After it has simmered for twenty-five ■or thirty minutes (it must never lie allowed to boil), strain it and thicken ■with a batter made from .the beaten ■yolks of two eggs, part of a>cupful of milk, and sufficient ground rice to give the proper consistency. It should then be again allowed to simmer, salt and pepper being added to taste, which it is ready to serve.

Scalloped Potatoes. —Teel and ■Alice two quarts potatoes thin. Butiter an earthen d'ish, put in .a layer of potatoes and season with pepper, salt .and butter. Sprinkle on a ‘little .flour; now put on another layer of .potatoes, and the seasoning. Continue this way till the dish Is filled. Sprinkle on top a layer ifflf.crackei crumbs. Cover with milk. Bake ■one .hour. Cold potatoes may be used in Uie-same manner and will require lees 'time ito bake. Apple Sago Pudding. —Pare six large tart apples; remove the cores; fill ithe holes thus made with sugar and .a little ground cinnamon, and stick in ,a few cloves into eaeh apple. Plaoe upright in a deep pudding dish. Over six large spoonfuls of sag© pom tw© cupfuls of boiling water, stirring continually until it begins to thicken. Cover and ilet stand about two hours; then pour into a dish containing the apples, a.nd bake in a moderate oven for two hours. Serve with cream and sugar. This is a dessert thatcan hurt no one.