Home and Health.

Bay of Plenty Times, Issue 3033, 9 October 1893, Page 3

Home and Health.

Headacbes.— ' You can judge of the c»u?e of a headache in many instance* by its location/ said the doctor after he had a*ked his little patient where the pain was that #be complained of. A dull headache in the front of tbe head, particularly *bo?e the eyes, proceeds almost fhwiably from indigestion, and can 1» treated accordingly. At the back of the head, however, just above flic neck, a steady pain betokens congestion or too much blood in the brain. An excellent remedy for this is to apply a mustard plaster on the spine, just below, tbe neck ; this almost invariably draws tbe blood away from the head and gives relief. Neuralgic headache is unmistakable through the sudden darting character of its pains. Cloths wrung out of the hottest water one can stand help tbis suffering to a great extent. Haricot of oxtails.— Time, two hours and a half . Divide two oxtails into pieces about three or four inches JoDg, f and Fry them (with one onion cot into slices in a little butter). Boil a dozen and a half of button onions in about a quart of water until tender % put the oxtails into a ■tewpan acd pour over them the onion liquor, with sufficient water to cprer them; put in a carrot cvt r in slices, and* let all simmer for 20 minutes; then add Wo turnips cut into slices, and stew it until the tails are f very tender, skimming off the fat occa. ■tonally.' Cover tne meat closely over to keep it hot; melt three ounces of butter with a little flour, pour the gravy j£a4ually into it, and stir it over Mm 6re " until it boite. Then etrain it through the hair sieve, and make it very hot. Lay the taiU round a di§b, and place the carrot and tumip^jn the centre, pour the gravy o?f r the whole, and garnish with the button onions warmed in hot witer.Americifl recijfe. •Dry 1 Ho© as prepared in the Southern State*,— Klce» to be cooked And iwlett **eft fay, for dinner, as by tit must not be boiled into a soft porridge of Rrti^i as matsy prepare it; but must be cooked according to the following directions, and eaten with meat gravies. It is said that rice, to be properly cooked, must be like Charleston (B.C) aristocracy— * eve?y grain to itself. 1 Th" « the way, thes, to accomplish this state of perfection : Pick and wash the proper quantity.?!, rice, salt it, and jmt it on in cold " water— tote of it— in a tin saucepan or porceUin-lined stewpan. Let it cook for about 10 minutes, after it has come to a boil, or until the grains can easily be mashed between tbe thumb and forefinger. J)o^not atir. Then drain off every |mp of the water, through a colander, l^i set the dry rice on the back of " tfte stove, where it cannot cook any longer, but can steam perfectly dry. This will take about half an hour, and the rice must often be stirred, then; it is now ready to be served, and eaten with any rich meat gravy.— Good Housekeeping. Mock sausage.— Soak dry broad in water. Take as much cold meat, chopped fine, at ton her* bread. Mix, and season with salt, Mfpr, *** sage.; Make into small esfrlfad fry in hot lard. f Beef cakes.— Cut cold beef In slices and soak in vinegar over "PfM* *te° dip in beaten egg Beasontj|^it| salt and nutmeg, roll in fpm &r*Mcrumbs and fry in butter #? I nice brown. p To boil a ham.— Saajt over night, if long hung ; put it in £pid waiter, and let it simmer for six # eight fiours, according to weight; a quarter of an bour for every Jpouod m uaual. If done brfore time % serving, cover it myoi dean doth doubled, and keep J&e dish hoi over boiling water. Jake off tbe *Mn carefully, and strew over the ham raspings. Garnish with lemon, and fix round the knuckle a fringed white paper. :.'*■ To boil tcM|rte.--If dry it will take j^ur hourV^ow boiling, after soak. Ing ; a tongue out of pickle from two hours and a half to three hours, according to siie. Meat or savoury jelly, very transparent, in small pieces, makes a very pretty garnish for cold tongue. Mock turkey.— Take off the outer skin from a leg of pork and remove tbe bone ; then roll out a thin pie crust and envelop the leg within its' folds aa snugly hidden as an apple in a dumpling. Place it in an oven— not too hot— and bake. Before serving knock away the crust, and a tavoury roast is exposed, with all the juices intact, white and tender, and tasting like a well hung turkey. Chicken fricassee. — Wash the chickens and divide them into* pieces ; put them in a pot or stewpan, with severaj slices of salt ham or pork, an< sprinkle each layer with salt anc pepper ; cover them with water and irt them simmer till tender, keeping them covered. Then take them op and mix with the gravy a piece of hotter the size of a ben'» egg, and a paste made of two teaspoonfuls of flour which wet up with the gravy. Pttt back the chickens and let them •tew five minutes; then spread cracker** Dr toasted bread on the platter, put the chickens on it and pour the gravy over. In case it is wished to have them browned, take them out when nearly cooked and fry them in butter till brown, or poor c: tfcli^d and fry them, j