HOUSEKEEPER.

Lake County Press, Issue 2788, 5 June 1919, Page 2

HOUSEKEEPER.

i i HOUSEWIVES' HINTS. i l \ For tho Economical Housewife. To remove the Binell of cooked onious from n pot, fill with boiling water and , drop in a hot cinder. i ( To remove the skins from tomatoes rub them all over with the back of a ' 1 knife to loosen the skins before peeling. ', This is better than scalding them. Just before putting potatoes into tha 1 oven to bake, butter them well. The j fat softens the skin and makes tho s potatoes more attractive-looking when * served. .! I Add a little cornflour to salt for fill \ ng salt cellars, as this prevents thl (ait hardening. Only half a teaspoon, j ful of cornflour to two tablespoonfuls of salt is needed. Polished floors should bo rubbed with a mixture of one-third raw linseed oi_ and two-thirds paraffin. Use it sparingly, or the polishing afterwards with I dry cloth will be a long business. s Cut-glass should always be washed in! very hot water, but no soap is required. If at all blurred, the glass should be cleansed with a soft brush dipped in whiting and polished with a soft piece of old newspaper. MASSAGE. Tho popular and up-to-date form < remedy can bo highly recommended in many cases. It is particularly successful in neurotic affections. Expert massage on scientific lines can only be conducted by a trained operator. In most cases it is important i that the process be performed in some I special way, according to the peculiar symptoms of tho patient. If done in an opposite way or direction it would not only be useless, but probably injurious. Thus an ignorant person attempting "massage proper" would be liable to do serious harm to the sufferer. But in many simple cases, such as sleeplessness, restlessness, stiffness of muscle and exhaustion, much good may j be done by an amateur, provided she be gentle and bland in her movements. All that is needed is, after putting a few drops of oil in the hand, to rub with long, slow, even strokes, in a downward direction. This is most soothing and acceptable to the ailing one, usually producing placidity and j sleep. ] A person in a debilitated state of I health and shattered nerves can be greatly strengthened by a brisk rub down with damp salt. Then sponge' with tepid water. Have ready a bottle of the cheapen' brandy or other inexpensive alcohol ' in which sixty grains of quinine have been dissolved. Thoroughly rub this_ into tho invalid from neck to heels ; j using about a tablespoonful. Tint j should be done both morning anal nig-h*. \ A neurasthenic patient receives con-j siderable benefit from thi3 treatment in* ' a very short time, if conscientiously and regularly administered. In a few weeks he should be conscious of new . ljfe and vigour throughout his whole constitution. \ t HEALTH SUGGESTIONS. The physical defect of people in possessing bad teeth, or none at all, is declared to be due in great . measure to the faulty kind of food ' given to children—the importance | being primarily to select food that re- ; j quires mastication, as this tends to j develop the gums and salivary glands, while the practice of giving too much i liquid food causes narrow jaws. ! weakens the gums, and mars physical . beauty. Then, too, the small, thin jaws consequent upon a liquid diet do ' not furnish room enough to accommoi date the teeth, even were the blood supply sufficient the teeth, thus crowded, failing to receive adequate nourishment, a most potent cause of | defect in the enamel and consequent caries. Mastication is the important point—and so true is that, that if proper care were taken of the diet of children, English people would be physically the strongest people on earth—surpassing in development and ( beauty the ancient Greeks. Pure grape juice is invaluable, either in sickness or in health. In fevers it is both food and medicine, and is more and more used by physicians. Oranges and pineapples make a delicious juice, but the small fruits are move valuable. i Currants, used alone or mixed with a . Blackberries, field or garden, are valuable medicinal agents, and the poorest cherry, unedible as a fruit, becomes nectar when made into a drink. . Headaches arises from many causes, but the most common variety is the , bilious headache, which arises when indigestible food has been eaten, or rich food in larger' quantities than are < necessary for the well-being of the j body. Such headaches are preceded by j t a white tongue and by a yellowish ap- J c pearance of all objects looked at. c When such symptoms appear the head-, c ache itself can be warded off by a e fairly strong dose of effervescing saline j i mixture. Most headaches can be re- j lieved by bathing the forehead m hot p W For tired feet try a warm. foot-bath [ d with an ounce of sea salt in it. Saddle y in it until it cools, dry the feet put c an clean stockings, and you will feel i When an insect gets into the ear put \ drop or two of sweet oil into the ear. rhis will kill the insect, and can be ■ •cmoved by syringing with warm j A very good remedy for curing a cold N a the head or chest, or a wheezing « hest, is to grate some nutmeg into a « ablespoonful of salad od. and heat ver a fire or candle, and when hot ub well with the hand into the chest a nd neck, as also across the forehead. J ) bbe applied when in bed This will pi e found a most simple and safe care. ■ ay USEFUL RECEIPTS. ] pecially written for this column to f th. BREAKFAST ROLLB- ' alo As Ingredients:—lib. flour, 2 ozs. but- the r, 1 tablespoonful of good yeast, 1 soi ;g. i pint warm milk, salt. . I Method.—Sift flour and salt, rub in tro itter, beat the eggs, and add to them ( e yeast and warm milk; pour in and ir well; mix into dough, and stand ( warm place to rise; knead .H 1 * 0 a J „ ;ht dough., and again set aside for

about half an hour. Divide into equal portions; make into rolls, put on a floured tin; stand in a warm place again for 10 minutes, and then glaze and bake in a hot oven from 12 to 15 minutes. * TOMATO 80UP. Ingredients.—2 quarts of stock, 1 dozen tomatoes, 1 large onion, 1 bunch of herbs, a few peppercorns and cloves, 2 ozs. of dripping, 1 pint of water, 2 tablespoonfuls of arrowroot, bacon bones. Method.—Wash and wipe the tomatoes, cut them into slices; peel the onion and cut it up roughly; melt the dripping, and fry the tomato and onion with the herbs, seasoning, and bacon bones; then add 1 pint of water and simmer until soft; then rub through i. sieve. Remove the fat from the stock and put it into a largo saucepan witl the tomato pulp; blend the arrowroo ivith a little water, and when nearlj lioiling stir it in; stir till it boils am thickens, and then serve. TOMATO CHUTNEY. Ingredients.—4 lbs. of ripe tomatoes, 1 lb. of cooking apples, 6 onions, 4 ozs. of salt, 1 lb. of sugar, 1 bottle of vinegar, 1 tablespoonful each of mustard, - ground ginger, and peppercorns, 1 teaspoonful of powdered mace and cinnamon, J-oz. of chopped bay leaves. Mothod.—Slice the tomatoes, onions i and apples, sprinkle over the salt and | stand for a few hours; put into the [ saucepan with all the other ingredients, except tho sugar, and boil for half an hour; then add the sugar and boil for 1J hours longer; rub through a coarse sieve; bottle down when nearly cold. BANANA CHUTNEY. Ingredients.—l djzen large bananas, g oz. of salt, 4 ozs. sugar, *-lb. stoned raisins, 4 onions, 2 ozs. garlic, 1 bottla vinegar, 1 tablespoonful of mustard and finger, half a teaspoonful cf mixed spice. Method. —Peel and slice the bananas, mince tho onions and garlic finely, and add them with all tho other ingredients; boil slowly two hours, and bottle when cold. Keep for some time before using. TOMATO SAUCE. Ingredients.—2o lbs. of ripe tomatoes, 2 lbs. of brown sugar, 4 ozs. of i white pepper, 1 lb. of salt, 2 ozs. mace, j2 ozs. of mixed spice, 3 quarts of vinegar, 2 lbs. of onions, 1 or 2 ozs. of garlic. Method.—Boil altogether for three hours very slowly; rub through a coarse 1 sievo and bottle; cork tightly and I' cover with wax. Be very careful not to have any tomatoes that are at all decayed, tins causes almost immediate I fermentation.