The Common sense recipe book

The best position for a patient in a faint is on the back with the head lower than the body and with feet raised. Then loosen the clothing and bathe the face with cold water and apply ammonia to the nose. Internally, give frequently small doses of brandy or wine as stimulants. CONV.ULSIONS. Irritation in teething or worms are the usual causes of con- vulsions in children. Apply cold cloths to the head, and place the feet and legs of the child in hot water and mustard. -1t an overloaded stomach is the cause of the convulsion an emetic should be given. In convulsion in adults loosen the clothing and give plenty of fresh air. Place a cork between the teeth to prevent the tongue from being bitten, but do not restrain the movements of the patient except to prevent injury. As soon as the patient is able to swallow give a little brandy and water cold. LUBY’S HAIR seowess"” 243 H j _is_a most healthful dish for children and ansen S invalids, as the milk, being a perfect food, gives all the necessary nourishment, and in a J u nk t T bl t form extremely palatable and readily digested, ra a e S In cases of indigestion it may be taken with MADE AS DIRECTED = 2"°#t Penefit. Evans and Sons, Ltd., Agents for Canada, Montreal and Toronto. MISCELLANEOUS ELUN Lah Reni pees EPC) bo aha yee >: That in preparing stale bread for breading chops, croquettes and cutlets the best way is to pass the dried and crushed crumbs through a sieve; put the finest into a jar, and keep the rest for meat dressings and escallops. That the fire should be kept clear next to the oven when bak- ing; if clinkers have been allowed to form on the fire brick throw in half a dozen oyster shells when the fire is bright, and cover them with fresh coal. The clinkers will become soft by this process, and are. easily disposed of. That when disappointed in the cooking apples, and they are found to be sweet, insipid and tasteless, they should be stewed and mixed with stewed cranberries in the proportion of one part cranberries to two parts of apples. Not quite as much sugar will be required as for the cranberries alone. Strain through a colander and serve cold with meats and fowl. If instead of using sliced raw potato to clarify fat a spoonful of ginger is used, the result will be most satisfactory. All kinds of fat, including fat from ham or sausage, will be made per- fectly sweet and clear and free from any strong flavor. Add a little ginger to doughnuts (not enough to make the doughnuts taste) and it will prevent them from ever soaking fat. is particularly adapted for a washing flannels ; it will not cause them to shrink, but restores their softness. 244 q° if by magic, for, after a few applications, every gray hair in my head was changed to its original color by bh | BY’S PARISIAN U Hair RENEWER.” I now use it when I require to oil my hair. Try it, and you will see for yourself what the result will be. At all Druggists. Only 50c. a Bottle. All general soup stock should be simply made and the flavor- ing ingredients added each day as the variety is decided upon. The flavor of rich brown soups will be brought out better if a small piece of sugar be added to it: The outside fat of mutton and lamb should be shaved away after it is cooked and before it cools of the strong taste that is peculiar to this meat is not liked. It is the oil of the wool, whose roots are in this fleshy part, that produces this unpleasant flavor. The chimney of a lamp is less liable to break if never touched with water. A few drops of alcohol, or even paraffine oil, will remove the dim, smoky effect and make the chimney bright when it is polished with soft flannel or chamois skin.