Headache, Indigestion, Constipation and Biliousness.

Star (Christchurch), Issue 9919, 6 August 1910, Page 4

Headache, Indigestion, Constipation and Biliousness.

o ~— The Immense number of order* fw Frootoids, sent by post direct to the Proprictor, is convincing proof that the Publio appreciate tfieir splendid curing power over the above-named complaints, Frootoids are elegant in appearanco end ploksant to t&ko; they are immensely more valuable than an ordinary aperient; they remove from the blood, tissues, «mdl internal organs, waste poisonous matte? that ia clogging them and choking the channels that lead to and from them.

The beneficial effects of Frootoide ara evident by the disappearance of headacha, a bright, cheery sense of perfect health taking the place of sluggish,; depressed feelings, by tho liver acting properly, aasl by food being property digested.

Frootoids are tho proper aperient modisine to take when any Congestion o? Blood Poison is present, or when Conges, (.ion of the Brain or Appoplexy is present or threatening. They ha vo been tested, c?nd havo been proved to afford QuicK relief in such cases when other aperient# hare not done any gooci at all

Frootoids act splendidly on the "river; a doso taken at bod-tirao, one® a week* is highly beneficial. %, constipated habit of body will be nomplefcely" cured if tho patient will oh each occasion, when suffering, tako a d&sa of Frootoids, instead o e sn ordinary aperient. The patient thus gradually becomes independent of Aperient Medi» (Sines.

Price 1/6. Chemists, Medicine Vendor or tho Proprietor, W. G. FiJarne, Ohsxaie^ jflaelang, Victoria.

add tho water find allow it to stand: overnight. Next morning boil until tender. Then add the sugar and continue to boil until the fluid thickens and adheres to the spoon. Canterbury Pudding.—Crumble up enough stale gingerbread to make a pint of crumbs. Have ready about a pound and a half of stale soaked bread, squeeze dry and 1 crumble. Mix together, and add one tablespoor.ful .of brown sugar, two of currants, two of . dripping. Then <add' one well-beaten egg and as much mil'k as will make a stiff batter. 'Place in a greased dish, bake 0110 hour or more. To Wear Stair Carpet Evenly.—When purchasing stair carpet it is wise to buy ha!f a yard more than is actually needed. This extra length can be folded l in at either end. Every month or so the carpet should be moved up or down, so that the piece that wa3 trodden on one month will now be against the back of the stair. In this way the carpet gets worn evenly, and not just on the tread o£ the stair.

Beef Trifles. —Tako ono pound of cold roast beef, free from skin and fat, and chop it aa finely as possible. Place the mince in a basin, with a seasoning of pepper, salt, a tablespoonful of grated horseradish, three ounces of fijie breadcrumbs, and a little chopped onion. Add two ounces of butter, and after mixing thoroughly moisten with an egg. Place the mixture in small cups, bake in a moderate oven for twenty minutes, then turn out on to a hot dish. Pour a lililo nice gravy round, and serve at once. Uses of Ammonia. —Inhaling spirits of ammonia will often relieve a severe headache. Grease spots may be taken out with diluted ammonia; lay soft white paper over and then iron with a hot iron. Put a tablespoonful of ammonia in a quart of water to take all tho grease and dirt out of combs and brushes. If ammonia is applied to a fresh cold 3ore it will relieve it. Put a tablespoonful of ammonia in half a gallon ol water to restore a bright colour to your carpet. Cleaning old brass with strong ammonia and a scrubbing brush, will make it look like new.

Yorkshire Crumpets.—These require a cupful of milk, half a ; tea,spoonful of salt, a teaspoonful of sugar, half a cup of y e ast a quarter of a cupful of melted butter; flour. Scald tie milk, and add to it the sugar and salt. When lukewarm, add tho yeast and sufficient flour to "make a rather stiff batter. Leave to rise for half an hour, when the mixture should bo light and spougy, then stir in the melted butter, and pour into rings. When tho upper side is full of bubbles and slightly dried, turn the ring's and bake lightly on both sides. Care phould be taken that the. batter is fairly stiff, cr it will not remaan in tho rings. Scotch Broth.—One quart strong mutton stock, a leg of mutton; boil one hour before making broth. Ono cupful of barley that has been soaked in topid water for three, hours, ono large carrot, one turnip, two onions, four stalks of celery, one ciipful and a half of green peas, same of string beans and parsley. Cut the vegetables small and parboil them for ten minutes. Drain and put over the fire in tho stock; simmer slowly for three hours. - Have roadv a good white stock, made by. heating 1 a heaping tablespoonful of butter in a pan and stirring- into it a tablespoonful of flour. Add a few spoonfuls of the soup to thin it, and stir into the broth. Boil up and serve.