FoodNet

High-Street cook book

1885

Page 17 · 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.
Is often caused bj frequent changes in the weather, the Bymptoms being lutier taste, offensive breath, tongue coated, Blck headache, drowsiness, dizzi- ness, loss of appetite, it this condition is allowed to continue, .serious cons. quenccs may follow. The besl known anti-bilious remedies are combined in Hoods Sarsaparllla, in such proportion as to derive the full medicinal effects without disturbance to the system. TjOss of Appetite, " During the spring and summer I was troubled with biliousness and loss of appetite. 1 was advised to try Hood's Sarsaparilla, and did so with the besl results. I have recommended it to a .ureal man] of my customers, to whom it has given entire satisfaction." E. i:. \'owi.am>. druggist, Indianapolis, Ind. Bilious Headache. •• i was troubled with a bilious bead- ache for two years. A friend advised me to take Hood's Sarsaparilla, and having done so, I feel like a new man and would recommend it to all Buffering. I am sure they will get their money's worth." A. DRAGON Northampton, Mass. Helped Very Much, '■ I used Hood's Sarsaparilla last spring andean truly say it helped me very much. To those suffering with bilious com- plaints, nervous j rostration, or rheuma- tism. I earnestly recommend it." SIRS. E. Carpenter, ens West North street. halama/oo, Mich. ■ 1 have used Hood's Sarsaparilla for biliousness; think it a great remedy for that complaint." .1. W. Ajbbott, Man- chester, N. II. Whole System Benefited. "Hood's Sarsaparilla has done me an Immense amount of good. My whole system has been built up and strength- ened, my digestion improved, my head relieved of the had feeling, and my throat relieved of the severe irritation, l con- sider it the best medicine I have ever used, and am glad to speak in its praise." MARI 1.. PXSLEj Salem, MaSS, 16 HIGH-STREET COOK BOOK. 59. Indian, Pudding. To two quarts of milk -when boiling, add two cups of Indian meal, one-half cup of molasses, one-half cup of sugar, two eggs, one-half teaspoonful ginger, one-half teaspoonful allspice, one-half teaspoonful cinnamon, one teaspoonful salt, and one pint cold milkIndian Pudding. Beat the eggs and stir all together, butter the dish, and bake two hours. 100 Doses One Dol- lar, is true only of Hood's Sarsaparilla. 60. Orange Pudding. Take four large oranges, peel, seed, and cut into small pieces, and sweeten to taste. Then boil one pint of milk and add to it a tablespoonful of corn starch dissolved in a little cold milk,, and the yolks of three eggs; when done let it cool, then mix it with the orange. Beat the whites of the eggs with one cup of sugarOrange Pudding, spread over the top of the pud- ding, setting it in the oven to brown slightly. To be eaten cold. 61. Sweet Flour Pudding. One quart of milk, five spoonfuls of flour, six eggs, a little butter half the size of an egg, little salt, nutmeg, sweeten to tasteSweet Flour Pudding; stir the flour in a little cold milk and mix with the milk when boiling hot. Butter the dish, put some raisins in the bottom of the dish, beat the eggs and sugar together, and add them to the milk when cold, then pour the whole over the raisins into the dish, and bake like a cus- tard. To be eaten cold, without sauce. 6 'J. Gingerbread Pudding.