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 waterToast 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 sugarFlaxseed 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 waterMustard 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 waterBread 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 mealFlaxseed Poultice for- a good sized poultice. Charcoal Poultice. — Mix powdered charcoal through either meal or bread poulticeCharcoal 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.