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About The west shore. (Portland, Or.) 1875-1891 | View Entire Issue (Jan. 1, 1879)
January, 1879. THE WEST SHORE. DOMESTIC HKC1PES. How to Make and Use Beef Tea. An ordinary glass jar, such aa is uaed in canning fruit, with the glass cover laid over the top, is very convenient, but like all other recep tacles, must be thoroughly cleansed and aired after using before using again. Scrupulous cleanliness is very essential. If in great haste, the juiciest portion of the beef held over a brisk tire until heated, but not cooked, and then squeezed hard through a perfectly cleansed lemon-squeezer, ia an excellent way, and makes a palatable artiole with the addition of a little salt. Salt is the only seasoning usually allowed, but the patient's taate should be con sulted, when not injurious. When the patient tires of these modes, sorape with a sharp knife enough lean, juicy beef to fill a pint bowl, add a little water, cover close and set in the oven and let it bake slowly. When about half done remove the cover and let it brown a little, then cover again and let it cook a while longer. Beef tea made after this last mode has been accepted iu cases where all other ways have failed. Never approach a patient with a spoon in the hand when about to give nourishment. rut just what yon wish taken, ana no more, m the daintiest and prettiest teacup in the house. Have the tea of just the right temperature, and let the patient drink it from the eup, but remove the cup from the room as soon as used; and, we would add, wash, scald and pnt it in its proper place. When more tea is needed, take another and entirely different eup. This seem a little thing, but the comfort of the sick must depend largely on little things, and who shall blame them if sometimes fanciful or un reasonable ? Starvation in the Nursery. In an article headed "Starvation in the Nursery," the Loiv don Lancet calls attention to what it says is a fact established by daily experience that large numbers of persons occupying decent positions in society systematically starve their children in respect of that article of food which is the most essential to their nutrition. Kven to very young and fast-growing children (hey give cocoa with water, and not always a suspicion nl milk : corn-flour with water iust clouded with milk ; tea, oatmeal, baked flour, all sorts of materials, indeed, as vehicles of milk, but so very lightly laden with it that the term is a sham. I lie consenuenco ot tins misplaced economy is, that there are thousands of douse holds in which the children are pale, slight, nn wholesome-looking, and, as their parents say in something like a tone of remonstrance, "always delicate. Ignorance, no doubt, is often the cause. The parents do not know that, suppos sing there were no other reason, their wisest economy ia to let their growing young ones have their unstinted flit of milk, even though the dairyman's bill should come to nearly as much as t lie wine merchant's in the course of the week. But in many, the medical paper is of opinion, the stint is a simple meanness, a pitiful economy in respect of that which, it is supimeod, will not be open to the oritisism of observant mends. Ikihii Htvw On and a half pounds of canned meat, one and a half pounds of potatoes half a pound of onions. Time required, about one hour. To make an Irish stew:- Wash one and a half pounds of potatoes well in cold water, and scrub them clean with a scrubbing brush If the potatoes are not very mod, or are in any way diseased, take a sharp anile, peel mem and cut ont the eye and any black specks abou them! but it ia much better to steam or W t lo o, in tl..or alnna Kill a saucepan with ho' water, and put it on the fire to boil Feel half a pound of onions. When the water is quite boiling put the potatoes in a steamer and sprinkle them over with salt, as we omunu eaten with the potatoes, put them in the sauce i, ,J lw.;iin .t.r ami thev can bu boiled while the potatoes are being steamed. PUos and cover it down tight to keep tho steam in. im vne pniatoes steam and the onions boil for half an hour. Now onen the tin ot mm ,i mail take one and a half pounds of meat out of the tin ana out it in slices; take a fork and put it in the potatoes and onions to feel if they are quite tender; when they are sufficiently cooked take the potatoes out of the steamer, put them on a board, and cut them in slices ; tako the onions out of the saucepan, put them on a ooara, ana cut them in slices; take a large saucepan, put in a layer of potatoes, then a aver of onions, then a layer of meat: sprinkle a little popper and salt ever each layer of meat for seasoning; pour half a pint of warm water into the saucepan, put It on the fire, and let the meat and vegetables simmer until they are thor oughly warmed through. Kor serving, turn the Irish stew out upon a hot dish. Kkki'INo Butter. l'rof. Arnold is undoubt edly right in assuming that butter made from milk set in refrigerators will not keep so well as if the cream was raised in an atmosphere uf nearly the eaine temperature as that in which the butter ia kept. Much butter should be sold aa soon as made, unless the dairyman has a cellar of unusual coolness, which is not the uaau th the average cellar. If a strong brine is put on top of the package it will help to lower the temperature a degree or two, and to pre serve the contents. If the package is placed on a stone it will lie cooler thah if set on the ground Shutting the hot air out uf the cellar ami keep, ing it free from dirt and decaying vegetables are most important things to lie looked alter. We had a half bushel of onions removed from our cellar this season because uf the strong odor from them, which would, no doubt, have all. . tod the butter. Butter is so very sensitive in these respects that every one uf these little things must be considered if it is kept sweet and good. F. V. Vurtu, m If, Y. ItWNM Hic k I'IK. Take cold rice, oooked in milk; add sufficient cream to make quite thin; mash it with a wooden or silver spoon till free from lumps. Beat up four eggs very light, yolks and whites seiaratuly; sweeten to suit your taste, and pour in the eggs, the whites last; stir well; cover a deep custard or pumpkin pie plate with pastry, pour in the rice, anil bake, but not long enough to make the custard wa tery. Hice nn- should lie made thick, and eaten when freah. but not till after it ia cold. Child- ren are found of it, ami may lie allowed aa much as they wish. Apple Saiiik 1'ieh. Take mellow, tart apples, pare, core and stew till the pulp is free Ironi lumps, aim maun one. 10 every pint tho sauce add a tesaiKainlul 01 outier, one urn iMMinful ol ground cinnamon and neai an together, uue a pie-tin with crust and nil In the sauce. Cut strips of pastry and d eon rate the top of the pie ; bake in a moderately hot oven. Whan the crust is dime ths pie will lie ready to remove from the oven. lo M eaten warm with a dressing of sweetened sweet cream dipped over it. Graham Murrm. -Dissolve a half oaks of yeast in a little warm water, scald a quart of milk and pour it into two quart of graham flour, stir well, and let it cord sufficiently, then put in the yeast and a spoonful of brown sugar, make a very thick Isottor. which will heap on the spoon; set to rise over night In th morn ing have a good hot oven, batter your nags awl ,h. ,.. well with cold butler, till the rings t- thirds full, let them stand a fw minutes in a warm place, then put into the brisk ovo and bake hall an Hour. Am r. Jom.- 1'are, quarter and oor BW h apples to fill a three or four quart crook. Make a better a little thirker than for paneake ; pat a layer of apple on the bottom of the erook, then pour over some of the bettor ; then another layer of apple, lhn hatter, and so en, until all is used"; then put a thick soda crust on th. Uf. and bak. for three hours. To be oateo with a sweet sauce. Very nice. THK THRKK B1I.1.Y (.OATS UltUrT. Once upon a time there were three billy- goats, who were to go up to the hill-aide to make themselves fat, anil the name of all the three was '(Irufl"." On the way up was a bridge over ahum thev had to cross : and under th bridge lived a great ugly 1 loll, with eves aa big aa saucers, and a nose aa long aa a poker. So tint of all came the youngest billy jonl (I ruff to cross the bridge. "Trip, trap, trip, trap!" went the bridge. "Who's that tripping over my bridge?" roared tho Troll. "Ohlite only 1, the tiniest billy-goat llroll; and I'm going up to the lull tde to make my self fat," saiil tho billy got, with such a small voice. "Now I'm going to gobble you up," said the Troll. "Oh, no! pray don't take me. I'm tixi little, that 1 am," said the hilly goati "wait a bit till the second billy-goat (IrulT onmeai he's uiuuh bigger. " Well, ba off with you," said tho Troll. A little while after name tho secoud hilly goat 1 1 ruff to croa the bridge. "I rip, trap: trip, trap! trip, trap! went the bridge. "Who's that tripping over my bridge!" roared tho Troll. "Oh I its the sc.- I lolly goat I ! i till, ami I'm going up to the hill side to make myself fat," said the billy goal who hadn't such a small voice, "Now, I'm going to gobble, you up aaid the" Troll. "Oh, not don't take me, wait a little till the big billy-goat (iron" oomea; he's much lugger " "'Very Weill be off with you," said the Trull. But just tlo-u came th big billy-goat (Iruff. "Trip, trail! trip, trapl trip, trap!" went th bridge, (or tin billy-goat was so heavy that th bridge creaked and groaned under Into "Who's that tramping over my bridal?" roared th Troll, "It's I! the big billy-goat llruff," said th billy-goal, who had an ugly hoarse voice of his own. "Now, I'm going to gobble you up," roared th Troll. "Walt, corns along! I'v sol Iw.l pears, Ami I'll puis your . Iwfli sal i your son; I'VS go! IrOSltlM ISy l-tirllng t.H.MI, Ami t'll crush yiai In l,iU, laly awl Isms " That was what th billy goal said, and so ha flew at the Troll and mki d his y out with his horns, and crushed hun to mm, hud) -ml bun, and booed him out into the burn, and after that h went up to the bill sole There th billy-goats got so fat thy wer soeroe able to walk home again, and if the fat haaa't fallen off them, why they're still lai, and so 'N,I, snap, ms.mii, Tllll 11. . I -LI UOl I. r. it in to Boys on Hmuhikii. -Hoys if you wra Carman buys and should lay caught smok ing you would ba Inekad up. In (ierinany tho go, . moo lit ha booolu animus about the in jnrious effect of toteMMoou th Ahim of tho soldiers in coming days, and in order to reetily in some measure tha aviL has orilarod tha poll, a to arn t all umlar III found smoking on th street, and to hav thm puniahod by tin and imprisonment This will have a tenallviaJ in fluonca in more ways than one. According to rrts resulting from government in vestige llous among the attending the Polite. I schools of Paris, a clearly delliusl line ha boon discovered between th smokers and lh iioo smokers, th Utter being docldodly sapor!' to tha former in general scholarship and in mental vigor. Th anaouoas no ..iin.', so far counteract i .(in tho adult smoker by th resisting fore of his matured physical constitution, lays hoM of the forming aorva Usooaonf th young, sud 4eoa It injurious work without hindrance .Smoking . n nut I pat down by eel of Congree, bal H would no s gresl improvement u the Herman custom of apprehending all under IU found looking in tii street ouuld he pat la force. the steamer on the aaueepeu m
