Ihonsebold, RECIPES.

Waikato Times, Volume XVIII, Issue 1556, 24 June 1882, Page 2 (Supplement)

Household. RECIPES.

A CURE FOR RHEUMATISM. Some months ago we recommended the use of celery water for gout. One of our subscribers, suffering from that most painful of blood diseases, effected a cure with this simple recipe. He, however, informs us that it is necessary to use the celery occasionally as a preventative. Neglect to do this brings on a twinge of the old complaint, but it disappears at once on use of the celery. Numerous cures of rheumatismby the use of Celery have recently been announced in English papers ; but the following, more in detail, is given on the authority of the New York Times : " New discoveries — or what claim to be discoveries — of the healing virtues of plants are continually making. ' One of the latest is that Celery is a cure for rheumatism ;' indeed, it is asserted that the disease is impossible if the vegetable be cooked and freely eaten. The fact that it is always put on the table raw prevents its therapeutic powers from becoming known. The Celery should be cut into bits boiled in water until soft, and the water drunk by the patient. Put new milk, with a little flour and nutmeg, into a saucepan with the boiled Celery, serve it warm with pieces of toast, eat it with potatoes, and the painful ailment will soon yield. Such is the declaration of a physician who has again and again tried the experiment, and with uniform success. He adds that cold and damp never produce, but develope, the disease of which acid blood is the primary and sustaining cause, and that while the blood is the alkaline there can be neither rheumatism nor gout. English statistics show that in one year (1876) 2640 persons died of rheumatism, and every case, it is claimed, might have been cured or prevented by adoption of the remedy mentioned. At least two-thirds of the cases named heart disease are ascribed to rheumatism and its agonising ally, gout. Small-pox, so much dreaded, is not half so destructive as rheumatism, which, it is maintained by many physicians, can be prevented by obeying Nature's laws in diet. But if you have incurred it, boiled Celery is pronounced unhesitatingly to be a specific."

THE BEST RECIPE FOR CORNING BEEF. Cut the beef in small pieces, leaving out the large bones, pack solid in a six-gallon crock with a weight on top. Pour over the beef boiling-hot brine made as follows : Two gallons of water, three pounds of salt, one ounce of salt-peter, a pound of sugar, and two large Spoonfuls of baking soda. After two weeks heat, skim the brine, and repeat the process whenever you think necessary, but never put the brine on hot after the first time. If the weather is hot you can add a handful - of salt and soda at any time, and like aIl pickling be sure the brine covers the beef. If packed in a barrel, a large cloth should be securely tied over it in summer, to secure its contents from flies. The nicest vessel to put it into is a half-barrel earthern jar.

EXCELLENT APPLE-SAUCE. Pare, half and quarter nice stewing apples, put into a baking-dish, stew thickly with sugar, and add a little nutmeg or lemon peel. Cover the dish with a plate, set into a pan having an inch or so of hot water in the bottom and place in a hot oven. Bake until the pieces are clear and tender. This sauce when eaten with a little sweet cream makes a very good dessert. Plain cake in this case may be served with it.

APPLE MARMALADE. Ingredients Six pounds of peeled apples, three pounds of sugar ; cinnamon or lemon, or both tied in a close faggot ; half a pint of water. Time: about three-quarters of an hour. Peel, core, and slice up the apples into a preserving pan : add half a pint of water and the flavoring. Cover, and place the whole on the fire to boil until dissolved, then add the sugar, and stir the marmalade with a spoon, over a brisk fire, until reduced to a thick paste, running rather slowly off the spoon, when lifted out of the pan. The marmalade must be immediately removed from the fire and poured into pots or molds. COFFEE TO MAKE.— Few people can make a decent cup of coffee. Nothing spoils coffee like over boiling. Coffee should be ground at home, for ready ground coffee is always adulterated with chicory. Java, coffee is the best. After it is ground mix a little egg with it, then pour in as much water (cold) as required for a meal ; allow it to come to a boil, then set on the back of the stove where it will keep hot, but not simmer ; put in a very little cold water to settle.