FoodNet

Ransom's family receipt book, 1885

1885

Page 2 · 4 recipe records on this page

Presented as published in 1885. 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, riLsi? it penetrates to every Portion of the human 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 of Dr. Trask’s Magnetic Ointment. Price 25 and 40 cents per bottle. Sold by all dealers in medicine. (2) Try t£ King of the Blood.” Soups, Meats, Side Dishes, Etc. £$e® massy ©ih®p S»e@jpi« Ib prevloui b«>©lc3,-^8»® f*r«i« lb? swaiHaf . 8#® Dsnnop Bills of Fare, pag® 28.) |T* OOD STOCK FOR CLEAR SOUP*.— Five pounds of '■‘V dear beef, cut from the lower part of the round; five quarts of cold water. Let come to a boil, slowly; skim carefully, and set where it will keep just at the boiling point for eight or ten hours. Strain, and set away to cool. In the morning skim off all the fat and turn the soup into the kettle, being careful not to let the sediment pass in. Into the soup put an onion, one stalk of celery, two leaves of sage, two sprigs of parsley, two of thyme, two of sum¬ mer savory, two bay leaves, twelve peppercorns and six whole clovesGood Stock for Clear Soup. Boil gently from ten to twenty minutes; salt and pepper to taste. Strain through an old napkin. This is now ready for serving as a simple clear soup or for the foundation of all kinds of clear soups. TOMATO SOFP.-To two quarts of stock add 1¥JL one can Gf tomatoes or twelve fresh ones; boil one hour; add a table¬ spoonful of flour, strain, let it boil to desired thickness; slice one lemon into bottom of soup tureen and turn over the soup. Vegetable Soup