Domestic

New Zealand Tablet, 8 December 1921, Page 41

Domestic

By Maureen

RHUBARB JELLY. Cut one large bunch of rhubarb into fine pieces without peeling, add a large chopped apple with peel and seeds included. Cover with hot water and cook until done. Mash fine and strain through a jelly bag. To every cupful of juice add one cupful of hot granulated sugar. Boil the juice until it begins to jell, or about 25 minutes. TRIPE SOUP. Tripe soup is very nourishing for children and invalids, and very good if made in the following way; Procure a pound of tripe, nicely cleaned, and - boil it slowly for four hours. Then take it out, chop it as if for mince, and replace it in the pot. Add a couple of onions, a carrot, and a pinch of sweet herbs. Let all simmer together for an hour, and then serve. ORAN OK CREAM. ' The following is a good recipe; Mix together one pint of milk, four tablcspoonsful of cornflour, and 2oz of sugar. Put this into a. saucepan, boil gently for 10 minutes, stirring well; add a small lump of butter and one well-beaten egg. Boil gently for another five minutes, stirring all the time; add the juice and grated rind of two oranges, then let it cool ; pour it into a wetted mould. Turn out when firm, and serve with some whipped cream on top. APPLE PANCAKE. Separate four eggs and beat whites stiff. Beat yolks and mix with one generous tablespoonful of flour, a pinch of salt, and one cup of milk. When thoroughly blended fold in beaten whites and one or two apples that have been peeled and chopped or sliced very thinly. Have one tablespoonful of butter hot in pan, pour in the pancake batter and bake over moderate heat until done. Sprinkle with sugar and cinnamon and serve with cream. BEEP STEW. One pound of beef cuttings, three onions, three carrots, two turnips, three tomatoes, two pounds of pearl barley, one tablespoonful of sauce, one ounce of cornflour, pepper and salt. Cut and trim the beef pieces into small neat bits, and put into a casserole or covered dish, with one pint of water. Prepare the onions, carrots, and turnips, and cut into thin rings; put into a frying-pan' with a little dripping, and fry a golden brown. Add to the meat. Peel the tomatoes, pulp them ; put pulp, with the sauce, pepper, and salt, into the casserole, and stew for two hours. When the stew is on the boil, add the barley,

previously soakedv Mix the cornflour with a little milk, and stir into theVtew, stirring for five minutes, then serve. ] USEFUL NURSING HINTS. An Excellent Gargle—Dissolve one-third teaspoonful of salt in one glass of tepid water. Many persons know the efficacy of salt as a gargle, but few know the right proportions. Don’t think that more salt than this will do just that much more good. Too much salt in the water is irritating. An Emetic in Case of Poison.— Stir one heaping teaspoonful of mustard or salt into one cupful of tepid water and give the patient the mixture to drink. Repeat the dose every 10 or 15 minutes until three or four cupsful have been swallowed, if vomiting does not occur sooner. An emetic of this kind is used- to empty the stomach of any irritating substance. Sometimes just running the finger down the throat will suffice. To Make a Mustard Plaster.—Mix one teaspoonful of mustard with five teaspoonsful of flour, and add tepid water to make a thick paste. Spread between squares of thm muslin or gauze. Apply to the skin, removing as soon as the skin becomes reddened. If the skin i s very sensitive, a little vaseline may be mixed with the paste to prevent blistering. This is a mild poultice for an adult. From six to ten parts of flour to one of mustard is generally strong enough for a child. General Instructions.—Never mix mustard with hot water ; use only tepid water, for, if hot, it destroys the medicinal properties of the mustard. Never use medicine out of an unmarked bottle, no matter how sure you are that it is the right medicine. When there is a definite rise of temperature, prolonged pain, or persistent vomiting, don’t lose time by trying home remedies, but send for your doctor. Buy medicines in small quantities. When kept too long some medicines lose their strength, while others grow stronger, because of evaporation.