FoodNetArchive

The new home cook book

1896

Page 155 · 2 recipe records on this page

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Cure for Wasp Sting. — Apply a poultice of saleratus water and flour, and bind on the sting. Apply slices of raw onion for a bee sting. Cure for Summer Complaint. — Two ounces tincture rhubarb, one of paregoric, one-half of essence of pep- permint, one-half of essence of annis, one-half of pre- pared chalk. Dose for adult, one teaspoon in a little water; take as often as needed. — Mrs. L. Bradley. VALUABLE EECIPES. 395 The best Deodorizer. — Use bromo-chloralum in the proportion of one tablespoon to eight of soft waterThe Best Deodorizer; dip cloths in this solution and hang in the rooms ; it will will purify sick rooms of any foul smells. The surface of anything may be purified by washing well and then rub- bing over with a weakened solution bromo-chloralum. A weak solution is excellent to rinse the mouth with often, when from any cause the breath is offensive. It is also an excellent wash for sores and wounds that have an offensive odor. To Destroy Bed Bugs, Moths and Other Vermin, — Dissolve alum in hot water, making a very strong solu- tiTo Destroy Bed Bugs, Moths and Other Verminon ; apply to furniture or crevices in the walls with paint brush. This is sure destruction to these noxious vermin, and invaluable because easily obtained ; is perfectly safe to use, and leaves no unpleasant traces behind. When you suspect moths have lodged in the borders of carpets, wet the edges of the carpets with a strong solution; whenever it reaches them, it is certain death. BILLS OF FARE. In the accompanying Bills of Fare, the arrangement of the various courses will be suggested by the form in which they are given : MENU. BKEAKFAST.-JS-Q. 1. Fine Hominy. Buttered Toast. Beefsteak. French Rolls. Potatoes a la Creme. Buckwheat Cakes. Tea. Coffee. Chocolate. BREAKFAST— No. 2. Broiled Spring Chickens. Parker House Rolls. Saratoga Potatoes. Scrambled Eggs. Fried Oysters. Rye and Indian Loaf. Coffee. Tea. Chocolate. BREAKFAST— No. 3. White Fish. Potatoes. Muffins. Fried Ham. Egg Omelette. Coffee. Tea. Chocolate. LUNCHES. IiCTNCH PARTY-No. 1. Beef Tea, served in small porcelain cups. Cold Chicken and Oyster and other forms of Croquettes. Chicken Salad. Minced Ham Sandwiches. Escalloped Oysters. Tutti Frutti. Chocolate Cream. Cake Basket of Mixed Cake. Mulled Chocolate. Mixed Pickles. Biscuits, etc. Ice Cream and Charlottes can either be added or substituted. For twenty guests, allow one gallon. (396) BILLS OF FARE. 397 LUNCH PABTY-No. 2. Oyster Pie. Boiled Partridge. Cold Ham. Sweet Pickles. Sandwiches. Pound and Fruit Cake. Pyramids of Wine Jelly. Blanc Mange. Snow Jelly. Pineapple Flummery. Kisses. Macaroons. Ice Cream. DINNERS. DINNER - No. 1. FIRST COURSE. Oyster Soup, with Celery. SECOND COURSE. Roast Turkey. Croquettes of Rice. Sweet and Irish Potatoes. THIRD COURSE. Quail on Toast. Vegetables. Pickles. Escalloped Tomatoes. Macaroni. J^^l^y* DESSERT. Almond Pudding. Mince Pie. Lemon Pie. Cheese. Fruits. Nuts. Coffee. DINNER -No. 2, FIRST COURSE. Raw Oysters. White and Brown Soup. SECOND COURSE. Boiled White Fish, with Sauce and Sliced Lemon. THIRD COURSE, Roast Beef. FOURTH COURSE. Roast Turkey. Ducks. Vegetables in season. Croquettes of Rice or Hominy. Cranberry Sauce. Currant Jelly. DESSERT. Cream Custard. Lemon Pie. Fruits. Nuts. Coffee. BILLS OF FARE. TEA COMPANY TEA COMPANY -No. 1. Tea. Coffee. Chocolate. Biscuits. Oyster Sandwiches. Chicken Salad.