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The Household

The Household image
Parent Issue
Day
23
Month
March
Year
1883
Copyright
Public Domain
OCR Text

In an article in Rnowledge on scientifie cookery Mr. W. Mattieu Williams called attention to the danger of usinodrinking water full of organic inipurH lies. Such water, he says, sup'plies nutrimcnt to those microscopio abominations, the microeoeci, bacilli, bacteria etc. , which are now shown to be connected with blood-poisoning - possibly do the whole of the poisoning business. These little pests are harmless, and probably nutritious when cookei, but in their raw and wrigglinff state are horribly prohfic in the blood of people who are in certain states of what is called "receptivity." They (the bacteria, etc.) appearto be poisonedor somehow killed off bv the digestive secretions of the blood of some people, and uourished luxuriantly in the blood of othera. As nobody can be quite sure to which class he belongs, or may presently belong, or whether the water supplied to hïs household is f ree f rom blood-poisoning onranisms, cooked water is n anfor it. erage than raw water. l'ileileetingon this subject,'' says Mr. Williams, "1 have been truck with a curious f act that has hitherto cscaped notice, viz., that in the country which over all others combines a very large population with a very small allowance of cleanliness, the ordinary drink of the poople is boiled water Havorcd by an infusión oí leaves. These people, the Chinese, seem, in fact, to have been the inventora of boiled water oeverages. Judging from trayellers' accounts of the state of the rivers, rivulets, and general drainage andirrigation arrangements of China, its population could hardly havo reached its present density if Chinamcn were drinkers of raw instead of cookcd water." Miscellaneous Recipes. To Brouze Picture Frames or Fnrniture. - Mix sorne chrom ycliow with commoii varnisk and thin'down to a working consistency with turpentine, paint the parts to be bronzed and lot dry until a slight tackiness is perceptible on its surface, then apply tho bronze with a piece of ckamois leather, dipping t into the dry powder and daubing it on the paint; when perfectly covered, take a very fine brush and hghtly dust efl :he superfluous powder and your work s complete. To Prevent the Smell of Paint. - Slice a few onions in buckot of water, set in ;he middle of the room, shut the doors ind open the Windows (be sure to have the top of the windows open), let stand over night and the smell will have disappoared. Or plunge a handful of hay n a buckot of water and lot stand over a night in the room will be fonnd efective. To Mako Good Red Ink. - A recipe I havo tried with success: Tako lliree teaspoonfuls of aqua ammonia, guru arabic the sizo of eight peas, eighteen grains of No. 40 carmine, three ounces of soft rain water. Put in a bottle and let stand twenty-four honrs, and jou will havo as much ink for ten cents as you would pay f 1 for in the store, and just as good a quality. To Make Good Mucilago, - Take oqual parts of gum arabic and gum tragacanth, and add sufficient water to dissolve, add a oouple of oloves and you have good cheap mucilago. J nso it and find it excellent. Oyster Pie.- Cover the bottom of a tin dish wlth brokea crackers, then a layor of fresh oysters, seasoned with salt, pepper, and bits of butter. Continuo the altornato layers until tho dish is full, then pour over it the oyster liquor, or, if there is not cnough of that to moisten the crackers, nse sweet milk or wator. Bake in the oven until it is thoroughly heated through, and the crackers, which should be on top. brovned a little. Potato Soup.- Peel and slice half i dozen good-sized potatoes, and put in to a kettle half full of boiling water with a little salt; meanwhilo, have L skillct ready, with balf a cup of hoi lard; then thicken thia with flour unli: it is a mass of small lumps, stirring constantly to get thora a nice even brown, Salt and pepper should bc put in witb the flour. When the potatoes are tender, pour in the browned flour, thin the soup if necessarv, stir well, boíl up once and serre. Ginger Snaps.- One cup of brown sugar, ouo cup of rnolasses, one cup of lard, or ono-half cup e ach of lard and butter, two teaspoonfuls of gjnger, oae of cinnamon, six tiiblespoonfuls of vinegar and ouo of soda. Stir the soda and vmegar to a froth and add last, ovcept the flour. Add flour enough to roll without sticking. Head-Cheeso. - Take a plg'sheadand after cleaning it nicely cut ofl' the lower jaw, then the upper jaw, put it on to boil and when it is so tender that you ean easily piek the meat f rom the bones tako it off and let cool; then having taken tho moat froin the bones put in a wooden bowl and chop fine with onions and salt and pepper, then putinamold. Tho lower jaw is nice cooked with cabbage. A nico wav to prepare pigs' feet is to boil them till tender and then put in a brino of salt and water. When wantod for use take out and dry and out n two and frv in battnr. Jclly Roll - One cup of white sngar, four eggs, one. teaspoonful of vincgar, ono teaspoonful of soda, two teaspoonfuls eream of tartar and one cup of flour. Fronch Cako- Whites of four eggs, one anti ono-half cups of sugur, one and one-half cups of sweot jnïïk, ono-half cup butter, one tablespoonful baking powder, two cups of flour. For dark part, two cups brown sugar, yolks of fonr oggs, ono-lialf cup butter, one cup coflee, ono cup raisins, ono-half cup currants, threo cups llour, one nutrneg and four toaspoonfiils baking powdor. Cookies - Two eggs, ono cupofsugar, ono-half cup butter, onc-half teaspoonful soda, one tablespoonful water; bake quickly but lightly. These cookies will be as frcsh and nico when six weeks old as when first baked. Soft Ginger Cookies- Two cups molasses, one cup lard, one cup boiling' water, four tnasnoonfuls surla: nnnr boiling water over soda; two teaspoonfula ginger. Baking Powdor Bisouit-Tako one quart of flour, three teaspoonfuls of baking powder, mix thoroughly, thon ruft in butter or lard the size of an egg, and wet with milk, stirring with a spoon till thiek cnovigh to lay on the molding-board. Cut thin and bake in a quick oven. Sponge Cake - Three eggs, one eup sugar, ono cup flour, three tablespoonfuls sweet milk, two tablespoonfuls melted butter, two heaping teaspoonfuls baking powder, one-haïf teaspoonf ui extract of lemon. Baked in layers this makea a very niee jelly cake. Metropolitan Cake. - Light part. Two cups sugar, three-fourtlis cup buttor, ono cup sweet milk, two and onohalf cups tlour, wliites of flve eggs, three teaspoonfuls bakingpowdcr. Bake in two cakes. Darkpart - Gnc-half oup molasses, one-half cup flour, ono cup raisins, one teacupful einnamon, onohalf teaspoonful cloves, two large spoonfnls of the light part. Bake in one cake and placo between the two light cakes with jelly or frosting. Cheap Fruit Cake. - Soak ono large cupf ui of dned apples over night in a littlo water; tako out, chop as fine as ( raisins, add one cup raisins, cook theui in one cup molasses until wcll preserved, drain off molasses and add to it four I eggs, one cup sugar, one cup butter. one cup sour milk, two teaspoonfuls i soda, one-half nutmog, ono toaspooaful t cinnamon, one-half teaspoonñú clores flour to mnke a stiff batter, add fruit oud bake in a slow oren. Crumpets.- Mix togethcr ono quan of sifted flour and two toaspoonfuls of good powder and a linie aaltthen add two tcaspoonfuls of melted butter and enough swect milk to make a thin dough. Bake quickly in muffin rings or patty pans. Puffs.- Beat very light the yolks of six eggs; and one pint of milk, a pinch of salt, the whites of the eggs beaten to a froth, and ijotir enough to make the batter like thick cream. Bak,i in cups in a quick oven. Jelly Cake.- One and a half cups of sugar, one half cup butter, three esro-s half a cnp sweet milk, two and a üalf cups of flour, one teaspoon of saleratus and two of cream of tartar. Beat the sugar and butter well, then add the well beaten yolks and stir in Üie milk and then whites beaten to a froth; sift the srleratus and cream tartar with the flour. Ginger Cookies.- Make fl hole in the center of a pan of flour and then pour in one cup of sugar, one of molasses, and one of fned meat gravy. Take one eg-g one teaspoonful each of cloves, cinnamon and ginger; put two taalespoonfuls of saleratus in a cup and rour on six tablespoonfuls of vinegar, add to the rest, and mix very hard, roll thin and bake in a quick oren. Soft Ginger Cake- One cup of molasses, one of fricd meat gravy and boiling water, half and half, one teaspoonful of saleratus and one of ginger ilour cnough to make a soft dough. Minnesota Corn Bread.- Two cups of flour and two of mea], one of sweet milk and one of sour, one half cup of molasses, a teaspoonful of salt and one of Síllfirílt.n.q !f ir, i,-.,-,l :- and steam one hour, then bake lialf an hour. CoH Water Cake.- One cup of white sugar, two eggs, piecc of butter half as big as an egg, seren teaspoonfnls oi cold water, one cup of flour and a lioaping tcaspoonful of baking powder.

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Subjects
Old News
Ann Arbor Democrat