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Ransom's family receipt book, 1886

1886

Page 2 · 5 recipe records on this page

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
IT NEVER FAILS, while there remains sufficient life to restore a natural and healthy action to the capillary vessels of the body and equalize the circu¬ lation of the blood. By this means a controlling power is gained over the most malignant forms of disease, which cannot be obtained from any other remedy. Such is the power of this combination, that it penetrates to every portion of the hitman frame; every bone and muscle , vein , nerve , liga¬ ment is searched out and made sensible of its purfying and healing influ¬ ence. Hence it copes as readily with internal as external disease. NUMEROUS INSTANCES are on record where this remedy has restored health to patients so near the grave that the most powerful internal remedies failed to produce any effect. Such has frequently been the case in Inflamma¬ tion of the Bowels. No patient ever need die with this disease where the Magnetic Ointment can be obtained. FOR INFLAMMATORY RHEUMATISM this Ointment is the most com¬ plete remedy ever prepared. For Diphtheria, or Putrid Sore Throat, it is unrivalled. ‘ In nine-nine cases out of a hundred it will afford entire relief to the worst cases of Nervous Headache in thirty minutes. FOR NERVOUS DISEASES this medicine is of immense value. Piles, Affections of the Spine, Rheumatism, Lameness, Ulcerated Sore Throat, Bronchitis, Pleurisy, Croup, Colic, Cholera Morbus, Ague in the Face or Breast, Burns, Chilblains, Scald Head, Scrofula, Salt Rheum, Erysipelas. Inflamed Eyes, Fever Sores, etc., will be immediately relieved by the use ox Dr. Trask’s Magnetic Ointment. Price 25 and 40 cents per bottle. Sold by all dealers in medicine. ■ <3= |4 Try «• King o £ the Blood,” Soups, Meats, Entrees, Etc. (Sea many oiher Receipts in previous books.— See terms for mailing.) |1®EEK PEA SOUP.-C over a quart of green peas ydth hot water, and boil, with an onion, until they will mash easily. (The time will depend on the age of the peas, but will be from twenty to thirty minutes). Mash, and add a pint of stock or water. Cook together two tablespoonfuls of butter and one of dour until smooth, but not brown. Add to the peas, and then ajid a cupful of cream and one of milk. Season with salt and pepper, and let boil 'up once. Strain and serve. A cupful of whipped cream added the last moment is an improvement. f | IT 01-5 EDS® SOUF.AOne quart of milk, two large onions, three MW eggs,' two tablespoonfuls of butter, two of flour, salt, pepper, two table¬ spoonfuls of grated cheesOnion Soupe. Put milk on to boil. Fry the butter and onions together for eight minutes ; then add dry flour, and cook two minutes longer, being careful not to burn. Stir into the milk, and cook ten minutes. Rub through a strainer, and return to the fire. * Now add the cheese. Beat the eggs, with a speck of pepper and half a teaspoonful of salt. Season the soup with salt and pepper. Hoid the colander over the soup and pour the eggs through, upon the butter, and set back for three minutes where it will not boil. Then serve. The cheese may be omitted if it is not liked. Egg Balls