FoodNet

Cooks in clover

1889

Page 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.
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.