Dcntesth! (gconmno. 
recipes fob bye cookeby. 
Rye is not as much grown as of yore, yet 
it is a staple product in many localities, and 
the following Recipes for Rye Cookery, con¬ 
tributed to a late number of the Science of 
Health by Miss. Julia Colman, wili prove 
of interest and value to many readers : 
Bye Gems. —Take ice-cold water, as for 
wheat gems, and stir in good rye meal, 
entirely unbolted, sifting with one hand and 
stirring with the other, until they are of a 
consistency much thicker than that required 
for wheat. Experiment with a few at first, 
making .some thicker than others (the last 
about as thick as you can well stir them), 
so as to be sure to get the right consistency 
before making them for the table. Then 
bake them a little more than you would 
wheat, and serve warm or cold, as you 
prefer. We like them warm. 
Bye and Wheal Gems.— Those who do not 
fancy so much of the rye taste, may soften 
it a little by putting in one-third wheat and 
then makiug them into gems, precisely as 
for wheat or rye alone, making them not 
quite so thick as the latter. 
Bye and, Indian Gems. —These are made 
very much like the rye gems, only one- 
fourth of the meal should bo corn meal, of 
medium fineness. It does very well without 
scalding, though in that case it should be 
baked very thoroughly. If scalded, it 
should be mixed so thick that the gems will 
need to bo smoothed down with a wet 
spoon before putting them into the oven. 
Otherwise they will seem soft and mushy. 
If rather soft, let them stand some minutes 
after taking them out of the oven before 
serving them. This will do them more good 
than trying to bake them dry in the oven. 
Rye and Indian Loaf. —Take two quarts 
coarse corn meal, wet it thoroughly with 
two quarts boiling water, add two quarts 
rye meal, mix intimately, make into a loaf 
three or four inches deep, or, if convenient, 
put it into Boston biown bread pans, place 
on top of the stove, where it is barely hot 
enough to make it simmer, let it slaud here 
until it cracks well over the whole surface, 
say au hour and a half or two hours, Then 
put into a hot oven, bake two or three 
hours, according to the size of the loaf, then 
cool the oven gradually, or take the loaf out 
and steam it an hour or two. 
Rye Mush.—If the rye meal or rye 
Graham be coarse, sift it into boiling water 
with one hand while stirring with the other. 
Jf it be line, pour the meal into boiling water 
and stir vigorously, until thoroughly wetted 
and of the consistency you wish it when 
done. Then, in either case, cover close and 
set it where it will cook slowly, from forty 
to sixty minutes or more. Dates may be 
added to this if desired, stoning them and 
stirring in just before serving. Dress the 
plain mush with stewed currants. 
Rye and Indian Mush. —Use two parts 
rather coarse corn meal and one part rye 
meal, stirring in the corn meal first and 
cooking a while if desired, then adding the 
rye meal, stirring very carefully, then cover 
close and cook slowly one hour or more. 
Rye and Rice Mush.— Boil one pint of rice 
in three quarts of water for twenty minutes, 
then add coarse or fine rye Graham, as 
above, and cook one hour. 
The following recipes are in use at Dr. 
Trail’s eminently Hygienic table, at the 
Hygeian Home, Florence Hights, N. J : 
Rye and Indian Fruit Loaj. —To five 
quarts of fine corn meal add five pints rye 
meal, mix thoroughly, add water as hot as 
the hands will bear, and make into a not 
vary stiff dough, then add three pints of 
stewed raisins and three pints of washed 
currants, mix intimately, fill a deep pan and 
smooth it over the surface, steam it six or 
eight hours (all night if convenient), bake 
about two hours longer, and serve warm or 
cold. 
Rye Bread. —Pour boiling water on rye 
meal and mix into a stiff dough, make it in¬ 
to squares or rolls and bake in a hot oven. 
When the beginner can manipulate the 
dough readily, he may succeed in making it 
light in loaves three inches in diameter. 
RECIPE 
PRESERVING MEAT. 
As warm weather has come at last, the 
following by a writer in the N. Y. Times will 
prove both seasonable and serviceable : 
There is no good reason why farmers and 
their families should eat so much salt pork, 
leaving all the fresh meat to the inhabitants 
of cities and villages, when the following 
method will keep meat fresh for weeks even 
in the warmest weather. I have tried it for 
several years. As soon as the animal heat is 
out of the meat, slice it up ready for cooking. 
Prepare a large jar by scalding it well with 
hot salt and water. Mix salt and pulverized 
saltpeter. Cover the bottom of the jar with 
a sprinkle of salt and pepper. Put down a 
layer of meat, sprinkle with salt and pepper 
the same as if it was just going to the table, 
and continue in this manner until the jar is 
full. Fold a cloth or towel and wet it in 
strong salt and water in which a little of the 
saltpeter is dissolved. Press the cloth closely 
over the meat and set it in a cool place. Be 
sure and press the cloth in tightly as each 
layer is removed, and your- meat will keep 
for months. It is a good plan to let the 
meat remain over night, after it is sliced, 
before packing. Then drain oil all the blood 
that oozes from it. It will be necessary to 
change the cloth occasionally, or take it off 
and wash it first in cold water, then scald in 
salt and water as at first. In this way 
farmers can have fresh meat all the year 
round. I have kept beef that was killed the 
12th. of February till the 21st of June. Then 
I packed a large jar of veal in the same way 
during the dog days, and it kept six weeks. 
This recipe alone is worth the price of any 
newspaper in the land. 
--- 
SELECTED RECIPES. 
e 
c 
Strawberry Shortcake.— With oue quart of ^ 
sifted flour mix thoroughly two teaspoon- t, 
fills of cream-tartar and one of soda, or the ^ 
equivalent of these in bakiug powder ; rub 
in a bit of butter the size of an egg, a little t 
salt, and sweet milk enough to form, a soft j, 
dough ; roil half an inch thick and bake in a t 
shallow pan 15 or 20 minutes; have ready li 
two quarts of fine, fresh strawberries ; split r 
the cake, place half the strawberries between w 
and cover thickly with white sugar and \ 
cream ; put the other half on the top and e 
Cover in the same way ; serve as soon as c 
done. I a 
Queen of Puddings. — Take 1 pint of bread- .1 
crumbs, add 1 pint milk, 1 cup sugar, the ^ 
yelks of four eggs, well beaten, rind of a e 
fresh lemon, grated fine, a piece of butter 
the size of an egg ; then bake till well done ; 
now beat the whites of four eggs to a stiff t 
froth, adding a teacupful of powdered ' 
sugar, in which has lioen stirred the juice i 
of a lemon ; spread over the pudding a layer * 
of jelly, then pour the whites of the egg« l 
over, and place in oven till browned. Serve * 
with cold cream. 1 
Stewed Water-Cresses. —Water-cresses are 
very delicious stewed. They should be placed 
in strong salt and water to free them from 
insects, after which they should be carefully 
picked over, the water drained off, and then 
put iuto a stewpan with a lump of butter 
and a little salt and pepper ; a few minutes 
will suffice to render the cress quite tender, 
A little vinegar may be added just before 
serving, but this must be according to taste. 
Good Pastry. —To seven tablespoonfuls of 
flour add one heaping tablespoouful of lard 
and one teaspoonful of salt. R.ub flour and 
lard thoroughly together ; add enough ice- 
cold water to make a stiff paste ; catch this 
lightly together with a fork ; flour the paste¬ 
board well; take enough of the paste for a 
pie, and roll it out quickly and gently. On 
the top crust drop thickly little pieces of 
butter. 
Chocolate Cake.— Whites of two eggs, 
chocolate sufficient to thicken, (generally 
use three small cokes German prepared 
chocolate), sweeten to taste. Spread in lay¬ 
ers between cakes, same as in jelly cake. 
Cocoanut cake may be made in the same 
way, using grated cocoanut, instead of 
chocolate. 
To Prevent Lamp Chimneys from Crack¬ 
ing. —Pat the chimneys in a kettle of cold 
water and heat gradually until the water 
boils, and let it cool as gradually. As the 
heat from the lamp flame becomes more or 
less intense the chimneys will expand and 
contract without causing them to break or 
crack. 
Bakers’ GingerbreMd —One cup molasses, 
two and one-half cups flour, three table¬ 
spoons butter or lard, one teaspoon soda 
dissolved in five tablespoons warm water, 
one tablespoon ginger, and half teaspoon or 
less of alum. 
> Scrambled Eggs.—Into a fryingpan pour a 
1 cup of cream ; when this is hot, pour in a 
dozen eggs, previously broken into a dish, 
i Cook slowly, stirring constantly, so that the 
, eggs will be evenly done, and serve imrae- 
s diately. 
Jnfovmation. 
lute physical and moral prostration that 
follows a sudden breaking off from the use 
of stimulating drinks. 
TAKE CARE OF YOUR TEETH. 
The following suggestive paragraphs on 
this subject are from the Herald of Health : 
TOOTH BRUSHES. 
How can a good tooth brush be selected, 
and how should it be used t 
Answer.—The brush should be selected for 
its modenua softness, and by no means for 
its stiffness; it should have rounded edges, 
both of bristles and handle, that neither may 
wound the gums ; the length of time for 
each brushing of the teeth should never ex¬ 
ceed from ten to twenty seconds ; the water 
used should never be so cold as to cause the 
least, uneasiness to the teeth, and the articu¬ 
lating face of the teeth should be even more 
carefully brushed than the labial or buccal. 
Twice, or at most thrice, brushing daily is as 
often as any denture will permit ; and great 
caution in regard to brushing the gums from 
off the necks and even roots of the teeth will 
have to be exercised if more than one brush¬ 
ing dally is indulged in. 
ClEANINO THE TEETH. 
What rule have you in regard to the use of 
tooth powders, soap, etc. f 
Ans.—Dr. Flagg says:—“Tooth powders 
containing insoluble ingredients, such as 
ground barks, and especially pulverized char¬ 
coal, do nothing toward preventing decay of 
the teeth, and are eminently injurious by 
their insinuation under the margin of the 
gums. 
“ For very many years it has been noticed 
that the use of soap as an adjunct in cleans¬ 
ing the teeth has proved very efficacious in 
the prevention of decay ; this is believed to 
have been particularly due to the alkaline 
reaction of certain kinds of soup formerly 
used, such as mottled Castile, for example ; 
but of late years to this has beeu added the 
equally great, and possibly greater, efficacy 
of some of the most noted antiseptics, such 
as creosote, carbo'ic acid, etc., which, con¬ 
joined to saponaceous compounds, have 
wrought wonders in tho retardation, and 
even arrestation of caries. 
“ Together with these, or any soaps, it is 
advisable to use some frictional powder, gen¬ 
tle or harsher, according to requirements ; 
with some the addition of precipitated chalk 
is all-sufficient to prevent, tho tendency 
to yellowish discoloration which Is apt to 
accompany the frequent, nse of soap alone ; 
but again, in other instances, It is found 
necessary to employ powdered cuttle-fish 
bone, or even finely pulverized (levigated) 
pumice stoue.” 
DECAY OF THE TEETH. 
What time of day do the teeth decay most ] 
rapidly i 
Ans.—From midnight till the breakfast 
hour. The meals of the day help to preserve 
the teeth by friction and the flow of saliva, 
which to a great extent cleanses them of de¬ 
caying matter ; and thus it is that the teeth 
pass through the day and early part of the 
night without much progress of caries ; but 
after retiring the remaining particles of 
acidifying food, the inspissating mucus, the 
developing fungi, all combine to make the 
haul's toward morning pre-eminently the 
period of decay. Then it is that the chalk 
placed between the teeth late at night and 
allowed to remain there comes to the rescue, 
and by its antacid reaction prevents in great 
degree that disintegration dependent upon 
acidity and parasitic growth, 
-♦♦«- 
PRESCRIPTION FOR DRUNKENNESS. 
BRAN BED 
BURNS. 
There is a curious prescription in England 
for the cure of drunkenness, by which thou¬ 
sands are said to have been assisted in re¬ 
covering themselves. The recipe came into 
notoriety through the efforts of the father of 
Rev. Newman Hall and Capt. Vine Hail, 
commander of the Great Eastern. He had 
fallen into such habitual drunkenness that 
his utmost effort to regain himself proved 
unavailing. At length he sought the advice 
of an eminent physician, who gave him a 
prescription which he followed faithfully 
for several months, and at the end of that 
time he had lost all desire for liquors, 
although he had for many years been led 
captive by 'a most debasing appetite. The 
recipe, which he afterward published, and 
by which so many have been assisted to 
reform, is as follows -.—Sulphate of iron, live 
grains; magnesia, ten grains; peppermint 
water, eleven grains ; spirit of nutmeg, oue 
dram ; to be taken twice a day. This 
preparation acts as a tonic and stimulant, 
and so partly supplies the place of the 
accustomed liquor and prevents that abso- 
The Sanitarian says that in cases of bad 
scalds of children, in which a large part of 
the body is involved, it knows of no dressing 
so good as a bran bed ; that is, a bod of bran 
in which the patient may lie, and bo covered 
with a thick investment of tho same. This 
dressing lias tho advantage of not requiring 
change, for each day as the moist particles 
tall off they can be replaced with fresh bran, 
without disturbing the patient. One of the 
severest cases of scald recovered by this 
treatment. A great, deal of harm Is done to 
patients by frequent, dressings, and any 
method that obviates this is most, desirable. 
Patients frequently are exposed for hours to 
the action of tho air, suffering unnecessary 
pain by the old anil tedious process of dress¬ 
ing. The air itself does no injury, but the 
extreme hyperaisthesia of the skin produces 
a state of nervous tremor which leads to 
exhaustion. 
$tifnttfii[ mid Useful. 
WATER-PROOF PAPER. 
The French papers speak of a method of 
rendering paper extremely hard and te¬ 
nacious by subjecting tho pulp to the action 
of chloride of zinc, After it has been treat¬ 
ed with the chloride it is submitted to a 
strong pressure, thereaft er becoming as hard 
as wood and as tough as leather. Tho hard¬ 
ness varies according to tho strength of the 
metallic solution. The material thus pro¬ 
duced can be easily colored. It may be em¬ 
ployed in covering floors with advantage, 
and may bo made to replace leather in the 
manufacture of coarse shoes, and is a good 
material for whip handles, the mounting of 
saws, for buttons, combs and other articles 
of various descriptions. An excellent use of 
it is in large sheets for roofing. Paper already 
manufactured acquires the same consistency 
when plunged, unsized, into a solution of the 
chloride. 
■-- 
RUBBER CEMENT. 
Four, ounces of pure India rubber, one- 
eighth of an ounce powdered aspbaltum, put 
together in a tin can, then add about six 
times the quantity of benzine, let it stand 
three or four days, then take a stick and 
work it over, then add benzine and stir it 
well until you have it about the consistency 
of honey; then it is ready for use. It should 
be covered as tight as possible while dissolv¬ 
ing, and afterwards. To use it, scrape the 
polish from the rubber, then apply the ce¬ 
ment to the place to be mended and also to 
a piece of rubber to be used as a patch. Dry 
half an 'hour and apply another coat, then, 
after another half hour, press the patch iuto 
Its place over the break. Like all other 
preparations containing benzine, it must be 
kept away from fires, as it is as explosive as 
burning fluid. 
♦ * »- 
SCIENTIFIC AND USEFUL NOTES. 
To Extinguish Kerosene Flames .—One of 
the most ready means Is to throw a cloth of 
some kind over the flames, and thus stifle 
them ; but as the cloth is not always con¬ 
venient to the kitchen, whuro such accidents 
are most likely to occur, some one recom- 
mends flour as a substitute, and which it is 
3aid, promptly extinguishes the flames. It 
rapidly absorbs tho fluid, deadens the flame, 
and can be readily gathered up and thrown 
out of doors when the fire is out. 
New and Durable Colors .—Durable colors 
can be prepared economically, according to 
the English Mechanic, by mixing small por¬ 
tions of sulphate of iron, nitrate of manga- 
, nese and nitrate of cobalt or sulphate of 
1 copper, with a solution of sulphate of zinc. 
, The mixture is then reduced to dryness and 
^ subjected to sufficient, heat to drive off the 
r sulphuric acid. The colors prepared by this 
- process are yellows, greens, grays, pinks and 
, gold- 
1 Your Own Mason .—Small holes in white 
s walls can be easily repaired without sending 
1 for the mason. Equal parts of plaster of 
o Far is and white sand—such as is used in 
e most families for scouring purposes—mixed 
t with water to a paste, applied immediately 
e and smoothed with a knife or a flat piece of 
s wood, will make the broken place “ as good 
■j, as new.” The mixture hardens vex-y quickly, 
e so it is best to prepare but a small quantity 
>- ■ at a time. 
