FoodNetArchive

The housewife's referee

1898

Page 44

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sulphur Pastilles are capital things to keep in the house as a ^' disinfectant " and a deodorant." Their application to the sweetening of sick-rooms recommends them to every one, and their convenience is also one of their many merits. The usage of them is so simple ; one of the pastilles is placed on a plate or saucer, and a light applied to the top. For preventing infection, fumigate night and morning. They are made in two sizes. To disinfect body- or bed- clothes, they should be hung on a screen in a close room and exposed to the fumes from a burning sulphur pastille. Tainted meat, fish, etc., will be divested of smell ; and fresh meat may be kept much longer in the warmest weather, without the slightest injury to its taste or quality by burning one of these pastilles in the larder every evening. Table for Measuring Medicines 1 teaspoonful 1 dessertspoonful 1 tablespoonful 1 wine-glass full 1 teacupful 1 breakfast-cup full 1 tumblerful 1 fluid drachm. 2 fluid drachms. 4 fluid drachms, or half a fluid ounce 2 fluid ounces. 5 fluid ounces. 8 fluid ounces. 10 fluid ounces or half a pint. The most agreeable way of taking powders and nasty medicines is in cachets. A cachet is composed of pure rice starch, which is spread out in folders, and the contents put inside a kind of cup with a lid, which is wetted and folded 5 66 THE HOUSEWIFE S BEFEREE over, and when pressed together it can be taken after dipping it into a little water and then placed on the tongue and swallowed like a pill. Table for Regulating doses of Medicines For 1 year , 2 years 3 4 7 14 20 „ 20 to 60 years. full dose. Diaphoretics, diuretics, and purgatives should be given in the proportionably larger doses to children, whilst anodynes and narcotics must be in comparatively smaller quantities, and are in many cases even inadmissible. ON ENTERTAINING Dinner Table Appointments Their table was a board to tempt even ghosts To pass the 8tyx for more substantial feasts. I will not dwell upon ragouts or roasts, Albeit all human history attests That happiness for man — the hungry sinner — Since Eve ate apples, much depends on dinner." Byron. Tell me what jou eat and I will tell you what you are." Brillat Saverin. A HOSTESS should bestow much attention on her menu. Long dinners of many services are no longer de rigueur, and in most cases it is considered enough to give soup and fish, one entree, a piece de resistaTice (though this latter is seldom given now ; two entrees being preferred), poultry or game, a dressed vegetable, one or two sweets, and a savoury. ON ENTERTAINING 67 Every dish should, of course, be cooked perfectly, and look appetising. The wine should be sans reproche, and cham- pagne given throughout dinner as soon as the entrees are served. One servant to wait on three is necessary for a well- appointed dinner. Cold dishes are very much on the in- crease.