Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one gill of alcohol
- 1 gill of cologne
- 1 gill of glycerine
- 1 quart soft
- 2 tablespoons of flour in the oven
- 1 tablespoon of water
- one-quarter pound saltpeter
- 8 pounds salt
- 2 pounds brown sugar
- one pint of salt
- 1 teaspoon of saltpeter
- 20 pounds of beef
- 6 ounces
- 1 teaspoon- ' ful every 3 hours
- 3 doses
- half cool add the meat
- three parts
- three successive days
- 99 left-over bits of meat chopped
- salt
Directions
Mrs. 0. C. Emmons.
COUGH 'MIXTUEE. Pour grains of codeine sulphate, 2 oz. ammonium carbonate, syrup of acacia in sufficient quantity to make 6 ounces. Mix. Take 1 teaspoon- ' ful every 3 hours. If cough is very bad, take every hour for 3 doses.
HULDAH T. ACKLET, E. N.
LOTIOK FOE THE HANDS; One oz. glycerine, 1 oz. rose water, 1 oz. lemon juice. Shake well, and apply when the hands are moist.
One gill of alcohol, 1 gill of cologne, 1 gill of glycerine, one-quarter oz. gum tragacanth. Soak gum over night in 1 quart soft, warm water ; morning, stir until dissolved, add other ingredients and bottle.
Mrs. Ltdia Hemingway.
POULTICE POE PAIN. Heat 2 tablespoons of flour in the oven, wet it with 1 tablespoon of water and enough spirits of camphor to make a paste. Spread on paper, and apply without a cloth between. It relieves neuralgia very quickly.
Jennie Northrup.
Doughnuts and cookies, as well as crackers, oan be freshened by heating them thoroughly in the oven, afterwards cooling in a dry place.
98 THE USEFUL GQOK BOOK
Scald rhubarb for a few minutes before cooking and much less sugar will be needed.
Never allow fresh meat to remain in paper ; it absorbs the juices.
Eub the nickel stove trimmings and the plated handles and hinges of doors with kerosene and whiting, and polish with a dry cloth.
Never cook a chicken until 24 hours, anyway, after killing, as it re- tains animal heat that long and is not healthful.
Cut your new bread with a hot knife.
Oyster shells put in a tea-kettle will take to themselves the sediment and leave the kettle clear. Mes. H. P. O'Neil.
Do not cover spinach or green peas while cooking, and they will re- tain their fresh color.
Do not rub the butter too finely into the flour or it will be mealy. To have flaky short-cake or crust, the shortening should show in little flakes or streaks in the dough. Miss AVillson.
When making cake, put in all the ingredients but the eggs, then break them in one at a time and stir them in. This makes the cake much better. Mes. G. M. Pashlet.
PICKLE FOR MEAT. One-quarter pound saltpeter, 8 pounds salt, 2 pounds brown sugar, to 100 pounds meat; water to cover meat. Boil water, saltpeter, ^ugar and salt, and when about half cool add the meat. A sure recipe.
HOME EECIPE FOR DRYING BEEF. One pint of salt, 1 teaspoon of saltpeter, 4 oz. brown sugar, for evorv 20 pounds of beef. Divide the ingredients into three parts and rub tbent wtl] in the beef lor three successive days. The meat is ready to hang in one week. Turn the meat every day until ready to dry.
Mes. Ltdia Hemingway.
I want to recommend cooked rice as an agreeable and healthful substitute for potatoes occasionally.
TEE USEFUL COOK BOOK 99
Left-over bits of meat chopped and combined with left-over bits of gravy,, highly seasoned, served on hot cooked rice makes an acceptable luncheon dish. Mes. L. C. P.