Domestic

New Zealand Tablet, Volume XXXV, Issue 3, 17 January 1907, Page 33

Domestic

By _• Maureen '

A Simple Remedy for Sick Headache. A most efficacious cure for sick -headache is to " mix two teaspoonfuls of powdered charcoal* with half a t tumbler of water. In less than half an. hour it will give relief to a sick headache, when caused, as it generally is, by acidity of £he stomach. . Preserving Parasols. A silk, parasol can be preserved from cracking between the ribs if, while the parasol is'- held partly opened in the hand, the "upper % part inside the ribs is stuffed full of crujnbled tissue^ paper. The parasol' should then be suspended" from a hook in the centre of a wardrobe, and paper 'laid all over, the outside to collect the dust. This treatment has preserved a delicate parasol for years in a perfect -condition. Nasturtium Seed Pickle. • The nasturtium that grows so" easily is both useful and ornamental, for a very good pickle may be made* from its seeds. Gather the seeds and put them " into a paper tray,- and leave for a few days to dry. Place them in picMe -bottles, and _pour over boiling vinegar. When cool, tie: down- closely. "After six months they will be ready for use, -and are a useful substitute for capers. ,l, l „ - About Salt. . „ . Salt cleanses the palate and . furred" tongue, and a gargle of salt ' and water is „ ,verty t efficacious. A pinch ' _ of salt on .the tongue, followed ten "minutes after by a " drink of cold water, often cures a sick, headache. A pinch of salt in' a glass of " water*- is .good to . steady a palpitating heart..' Salt "hardens ~ the t gums, makes the teeth white,, and . sweetens "Ifoe breath. Salt - water and alcohol in solution should be used for rub-r bing weak angles. Salt in warm water; if used for 'bathing tired eyes, will be found very How to Make Beef-Tea. Every home nurse is supposed to .know how to make beef-tea, yet it is surprising how many failures are to be recorded., in -this ' simple operation. The' principal thing to' remember- is that the' whole of the nutiXmenL of the beef is to be extracted. The following method will secure this result :— Remove a;ll fat and skin from lib of .gravy - beef, "cut it up -in small pieces, and put it . into a< stone jar, with' a pint of' water aii'd a little' salt. Replace the lid of- the jar, and let it stand all. night: The, next- .morning place the, jar _' in a saucepan of boiling;., water,- and let it "simmer gently, . but never 'boilf : for five hours. Strain the "fluid through a colander," but instead." of throwingaway the residue -- of -the meat, ' pound into ' a pulp, pass ■; it through a wire sieve, arid add it" to the beeftea. Beef-tea made according to this -'recipe contains all "the iibre and albumen *of the meat, and is consequently much more nourishing^ and invigorating than the ordinary beef-tea made in a.' hurry. Windfall -Jelly. " v Those who are fortunate enough, to possess a few apple trees, need not let any. of jthe windfalls go to waste, for a good table jelly may -be obtained from them. AVipe and stalk, but. do" .not peel or core, any small apples blown down before fully grown or ripe, and cut- out any bruised or decayed parts. Three parts' fill a stew jar with them, fill up with ~ cold water, and cook to^ a pulp. Now turn the contents into the jelly ,bag and let drain for twelve hours, or till Ihe juice is all extracted. It" is - then- measured, and' for every quart of juice atld one pound of- loaf- sugar, a saltspoonful of grated -nutmeg, /the .grated rind of half a lemon, a large dessertspoonful of lemon juice, and then a bit of stick cinnamon, and five" or six cloves tied up all together in a little muslin bag, which is lifted out when the jelly is coo^rd. These are boiled 1 altogether till the mixture is thick, when 'it. is pot led and tied down, as- usual. It should be s a stiff, solid jelly /-when cold, which is turned out of its mould before coming to .table, '" - --