The New century cook book

Kerosene poured on red flannel and bound on the throat will greatly ease a sore throat. It will also heal cuts and cure chilblains. How to Prevent Pink or Blue from Fading. — Before washing, soak the article in one cup of vinegar to one gallon of water; has been tried successfully. To Remove Stains from Hands. — Wash in tomatoes or lemons. Mrs. E. M. Wood, Toledo, Ohio. New Century Cook Book. To Cure Beef for Drying. Six cups of rock salt, two cups of sugar, two ounces saltpeter. Mix thoroughly and rub on meat. Put pieces in jar or tub, letting stay in the brine nine days. Should the brine not cover it, turn the pieces over as often as necessary, for if the salt mixture has been properly rubbed in there will be sufficient brine. Before hanging up to drip, dip each piece of meat in cold water to wash off the brine. Dry without smoking. It is best to have the butcher cut a hind quarter of beef into the proper-sized pieces. Use the choice pieces for drying and the other pieces for corning. Mrs. M. E. Satterfield. FOR THE SICK. Chicken Jelly or Broth. Clean a small chicken, disjoint and remove all fat and skin; dip the feet into boiling water and scald until skin and nails will peel off. The feet contain gelatine. Cover meat with cold water; heat very slowly, and simmer until meat is very tender; strain and when cold remove the fat; season with salt, pepper and lemon. When the patient can take it, small dice of the breast meat may be moulded in the jelly. Mrs. Dyson. Coffee in Sickness. A nourishing drink for sick people is made as follows: Make a strong cup of coffee, add cream, and a little more sugar than usual, and let it all come to a boil, then pour it over a well beaten egg in the cup in which it is to be served. A medical exchange says that life can be sustained by that drink when nothing else can be taken. Mrs. H. E. Ford. Suggestion. A most delicious way of taking a raw egg is to beat it up well and put in a little lemon juice, then sweeten it. An excellent drink for an invalid. Spanish Cream. One quart milk, yolks of three eggs, one-half box gelatine, two tablespoonfuls sugar. Soak the gelatine for an hour in the milk, put on the fire in a double boiler and stir well as it melts. New Century Cook Book. Beat the yolks very light with the sugar and add to the scalding milk, and heat to boiling point, stirring all the time. Flavor with lemon or vanilla. When almost cold turn into molds. Gelatine Charlotte Russe. One pint cream, whites of two eggs, two tablespoonfuls sugar, one-half box gelatine dissolved in a cup of hot milk. Whip the -cream light, beat the eggs to a stiff froth; mix these and the sugar together. Flavor with lemon or vanilla and beat in the gelatine, which should be quite cold before it is added. Pour in a mold and set on ice. Very nice for those who can take anything so rich. Kumiss. Fill a strong quart bottle to the neck with pure milk, add two teaspoonfuls of sugar dissolved in a little water over a hot hre. Also add a quarter of a two-cent cake of compressed yeast. Tie cork of bottle in securely and shake well. Keep in room, temperature about seventy degrees, for six hours, then place on ice over night. Beef Extract.