Skip to main content

Mustard Plaster

I posted this on my regular blog a year or two ago, and I'm telling you, it totally works. It is from my Grandma Isobel, and if you have a chest cold or cough it will heal you! It healed me last week.

Mix 1 T. ground mustard with 3 T. flour and add just enough hot water to make a paste. Then spread it on one side of a thin cloth (something that can be thrown away) - flannel or an old dish towel work well, and fold the other side of the cloth over it so that none of the plaster is exposed. You can even double the material if it is really thin. Then place the cloth on your chest for 10 to 30 minutes. You will feel your skin start to tingle, and it will start to turn pink. When this happens it is time to take it off. **Make sure you don't let the plaster touch your skin directly or leave the cloth on too long because it can burn your skin and make it blister. My grandma always used it on us when we were little, but just be careful with little kids. After you are done you can place the plaster in a ziplock bag and put it in the fridge for another use. Just warm it up in the microwave for a few seconds first.

Comments

Popular posts from this blog

Cranberry Orange Scones

These are sinfully yummy and one feels so British eating them. 2 cups flour 1 TBS baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 cup butter 1/4 cup sugar 2 eggs 1/2 cup plus 2 TBS cream 1TBS orange zest 1 cup dried cranberries plumped in 4 TBS orange juice (boil juice, take off heat and soak cranberries for 30 mins) 1/4 cup sugar Heat oven to 425 degrees Cream butter, sugar, eggs. Add. 1/2 cup cream and ornate zest. Add flour, powder, salt, cinnamon. Squeeze juice out of cranberries and add to dough. Roll into a circle, 1/2 inch thick.  Spread additional 2 TBS cream on circle and sprinkle with the 1/4 cup sugar. Cut circle into 12 wedges. Bake on a greased cookie sheet 12-15 minutes Cool slightly on a rack before serving.

Pizza on the BBQ

We are addicted to pizza on the barbecue. It's the yummiest homemade pizza. You've got to try it while its still good BBQ weather. 1. Turn your grill to a really low setting. 2. Make your dough (any old recipe), gather pizza sauce and mozzarella and the toppings of your choice. I hear Fresh and Easy has a pizza dough you just buy in a little bag, all ready to go. 3. Spray a piece of wax paper (or foil) with Pam and roll out your dough to a size that will fit on your grill. 4. Carefully flip the dough onto your grill and close the lid. Get all your other ingredients outside. It only takes a couple minutes for the dough to cook. 5. Flip the dough over and quickly top the baked side with sauce, cheese and toppings. Bert and I always do this part together so it goes a little faster. Close the lid to melt the cheese but don't burn the second side. Sometimes we even turn the grill off but keep the pizza on the warm grill. Walla! Pizza on the BBQ. You'll feel like you work at ...

Dilly Beans

This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends.  Put 1 clove garlic and  1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.