Rensselaer Union, Volume 7, Number 14, Rensselaer, Jasper County, 24 December 1874 — RECIPES, ETC. [ARTICLE]

RECIPES, ETC.

—The Medical and Surgical Reporter ssy»:-“ Dr. D. H. L. Hogg, of Texas, writes us that he has found liquor calcis (water of lime) very useful as a mouthwash. It improves the gums and prevents the toothache. He has used it in private practice and personally.” , —An old farmer talks thus about his boys: From nineteen ?o twenty they knew more thanhejlid; at twenty-five they knew as much; at thirty they were willing to hear what he had to say; at thirty-five they asked his advice, and he thinks when they get to be forty that they will actually acknowledge that the old man does know something. ’ _ —Cleansing Bottles, Etc.—Bottles that have had medicines in them may be cleansed by putting ashes in each, immersing them In cold water, and then heating the water gradually till it boils. After bailing them an hour let them remain in the water till it is cold. Wash them in soapsuds, and rinse them till clear in fair water. Pie-plates that have been long used for baking are apt to impart an unpleasant taste on account of the rancidity of the butter and lard imbibed. Put them in a brass kettle, with ashes and cold water, and boil them an hour. —Corn Bread.—Add to a quart of buttermilk one-half cup of yeast; set in a warm place over night. In the morning add one piut of dry bread crumbs, half a cup of sugar, two or three eggs, a teaspoonful of soda, a little salt, and corn meal enough to make a moderately stiff batter, and stir well. Instead of baking, I steam this loaf, having for the purpose a tin pudding-form, or bucket, with a closefitting lid. Into this (well buttered) I pour the batter in the morning. After standing an hour or two, and when perfectly light, I place the bucket in a pot of boiling water and steam it one and a half or two hours. You will then turn out a beautiful light brown loaf, delicious enough for the Empress of the Grangers, if there is.such. a dignitary.—J/i'.s. p V. 8., in Household. —Good Recipe for Doughnuts.—Take three eggs, beat well; have your pot on the fire and your lard all melted ready to fry the nuts. Take three tablespoonfuls of the melted lard, two good heaping cups of sugar, rolled; sift about, three pints of flour, put it in the bread bowl, make a round place in the middle of the flour to hold your eggs; when they are beaten pour them into the flour; now the sugar, then the melted lard, now one-half teacup of sour cream or buttermilk, into which put one heaping teaspoonful of soda; beat the milk and soda up till it foams, pour that among all the rest; now put in ground cinnamon to suit you, or any other spice you like best. And now the secret comes: if you want them good don't mix quick,, but take your time; work and squeeze the e ggs, ba rd, su gar, e t c., back ward and forward through the fingers until it will be stiff and make dough in spite of you. When you fry, try and keep the grease at a regular heat, and not too hot, but* fry quickly. Make the dough about as stiff as biscuit dough,— Cincinnati Times.