Toast Water.— Remove the crust from two thick
slices of stale, well made bread, and toast to a crisp
brown, without scorching; lay them in a bowl,
add boiling water✪ Toast Water, cover the bowl closely and set
it away till cold. Strain gently through muslin.
A little sugar may be added, and, if the case per-
mits, the bowl may be kept on ice.
Cough Remedy. — One ounce of sumac berries,
two ounces of elecampane, two ounces of hoarhound,
one pound of brown sugar, half a pound of rock
candy, and one stick of licorice. Put two quarts of
water on the herbs and boil down to one; strain,
add the sugar, candy and licorice, and boil until
dissolved.
Miss C. M. Still.
COOKS IN CLOVER.
Cough Syrup. — Boil a handful of hops in three
pints of water until the strength is extracted, stfain,
and add one and a half cups of best molasses, and
one cup of sugar, and boil down to about one quart.
Miss K. C. Biinkman.
Flaxseed Tea. — Pour a pint of boiling water on )
a tablespoon of whole flaxseed and let it stand!
covered for fifteen minutes on the back of the stove, >
but do not let it boil. When cold, add lemon juice''
and sugar✪ Flaxseed Tea. This is very good in colds with sore)
throat. Mrs. V. G. C. \
i
Mustard Plaster. — One part mustard, and two
parts flour, mixed with warm water✪ Mustard Plaster. It must not be
thin enough to run. Spread between two pieces of
cheese cloth, in a very much thinner layer than for
a poultice. Keep it on from fifteen to twenty min-
utes, never long enough to blister, as a blister raised
by mustard is very sore and difficult to heal. G. C.
] Bread Poultice. — Soak a muslin bag filled with
[bread crumbs in boiling water✪ Bread Poultice for a few minutes,
I then squeeze gently until it does not drip. As this
[poultice does not retain heat any length of time,
I it should be very thick.
Flaxseed Poultice. — Stir flaxseed meal into
'boiling water slowly, stirring constantly to prevent
lumps, until it becomes stiff enough not to run
freely. It takes about a pound of meal✪ Flaxseed Poultice for- a good
sized poultice.
Charcoal Poultice. — Mix powdered charcoal
through either meal or bread poultice✪ Charcoal Poultice, and sprinkle
its surface freely with the powdered charcoal. This
is an excellent purifier for old and foul sores.
When for any reason a poultice cannot be had as
soon as desired, flannel cloths wrung out in hot
water, and renewed every few minutes are very
effective. Grace Crane.
Hints.
RIALS.
Barley. — Pearled barley is excellent in soups.
It requires soaking for several hours before using.
Caramel. — Indispensable for coloring Soups, Gravies
and some Jellies. ]Melt one cup of granulated sugar in
[ a sauce pan, stirring it imtil a very dark brown ; add
> very gradually one cup of cold water, stirring con-
} stantly, and boil these together until a little thick ;
Bay Leaves. — The leaves on the top of a box of (as soon as it is a little cool, put in a wide-mouthed
figs are usually bay leaves. Theyhavea very strong j bottle. When cold it should be about the consist-
flavor, and more than one is never used at a time, {eucy of molasses. It will keep indefinitely.
Cooks in clover
1889Page 58 · 6 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Toast Water.— Remove the crust from two thick slices of stale, well made bread, and toast to a crisp brown, without scorching; lay them in a bowl, add boiling water, cover the bowl closely and set it away till cold. Strain gently through muslin. A little sugar may be added, and, if the case permits, the bowl may be kept on ice.
Cough Remedy. — One ounce of sumac berries, two ounces of elecampane, two ounces of hoarhound, one pound of brown sugar, half a pound of rock candy, and one stick of licorice. Put two quarts of water on the herbs and boil down to one; strain, add the sugar, candy and licorice, and boil until dissolved.
Miss C. M. Still.
Cough Syrup. — Boil a handful of hops in three
pints of water until the strength is extracted, strain,
and add one and a half cups of best molasses, and
one cup of sugar, and boil down to about one quart.
Miss K. C. Biinkman.
Flaxseed Tea. — Pour a pint of boiling water on ) a tablespoon of whole flaxseed and let it stand! covered for fifteen minutes on the back of the stove, > but do not let it boil. When cold, add lemon juice'' and sugar. This is very good in colds with sore)
throat. Mrs. V. G. C. \
Mustard Plaster. — One part mustard, and two parts flour, mixed with warm water. It must not be thin enough to run. Spread between two pieces of cheese cloth, in a very much thinner layer than for a poultice. Keep it on from fifteen to twenty minutes, never long enough to blister, as a blister raised by mustard is very sore and difficult to heal. G. C.
] Bread Poultice. — Soak a muslin bag filled with [bread crumbs in boiling water for a few minutes, I then squeeze gently until it does not drip. As this [poultice does not retain heat any length of time, I it should be very thick.
Flaxseed Poultice. — Stir flaxseed meal into 'boiling water slowly, stirring constantly to prevent lumps, until it becomes stiff enough not to run freely. It takes about a pound of meal for- a good sized poultice.
Charcoal Poultice. — Mix powdered charcoal through either meal or bread poultice, and sprinkle its surface freely with the powdered charcoal. This is an excellent purifier for old and foul sores.
When for any reason a poultice cannot be had as soon as desired, flannel cloths wrung out in hot water, and renewed every few minutes are very effective. Grace Crane.
Hints.
RIALS.
Barley. — Pearled barley is excellent in soups. It requires soaking for several hours before using.
Caramel. — Indispensable for coloring Soups, Gravies and some Jellies. ]Melt one cup of granulated sugar in [ a sauce pan, stirring it imtil a very dark brown ; add > very gradually one cup of cold water, stirring con- } stantly, and boil these together until a little thick ; Bay Leaves. — The leaves on the top of a box of (as soon as it is a little cool, put in a wide-mouthed figs are usually bay leaves. Theyhavea very strong j bottle. When cold it should be about the consistflavor, and more than one is never used at a time, {eucy of molasses. It will keep indefinitely.
Records on this page
Toast WaterFlaxseed TeaMustard PlasterBread PoulticeFlaxseed PoulticeCharcoal Poultice