The Liverpool Standard and General Commercial Advertiser.
Liverpool, Merseyside, England, 1855-10-30 00:00:00

HOUSEHOLD ECON OMY.

FROTH FOR CREAM, CUSTARD, OR TRlFLE.—Sweeten
half-a-pouud of pulp of damsons, or any other sort of
scalded fruit ; put it to the whites of four eggs, and
beat the pulp with them until it will stand up high.
Being put on the cream with a spoon, it will take any
form ; it should be.rough, to imitate a rock.
A GOOD RICH CAKE.—HaIf-a-pound of flour, one
pound and a quarter of currants, one glass of brandy,
four ounces of citron, two ounces of almonds, six
eggs, six ounces of butter, six ounces of pounded loaf
sugar, two ounces of treacle. Turn the butter back-
wards, and add the other ingredients by degrees.
Bake three hours ; rather a quick oven at first, then
slow.

FORCEMEAT BALLS FOR SOUPS AND HASHES.—
Three-quarters-of-a-pound of bread crumbs, half-a-
pound of suet, chopped fine, a little lemon-peel, lemon
thyme, parsley, marjorum, and savory, chopped fine;
a little nutmeg, mace, salt, white pepper, and cayenne ;
mix with two well-beaten eggs, divide into small balls,
and fry or boil them in lard till they are a light brown,
then dry them immediately before the fire. They will
keep good for two or three days.
BROWN PAPER IN RHEUMATISM AND DEAFNESS.—
Rheumatic pains in the body have been cured by
wearing a brown paper jacket next to the skin. Wear-
ing a nightcap of the same under a flannel one, has
cured many of deafness, who have been subject to it
for years. Also wearing it to breathe has been of
great service in weakness of the lungs, and round the
neck for a sore throat, and in many other complaints,
when flannel has proved of little use. It is best to
rub it smooth with a black glass bottle.
GRAVY SOUP.—Wash and soak a leg of beef ; break
the bone, and set it on the fire, with a gallon of
water, a large bunch of sweet herbs, two large onions,
sliced, and fried a fine brown, but not burnt ; two
blades of mace, three cloves, twenty allspice berries,
and forty black peppers. Stew till your soup is as
rich as you choose ; then take out the meat, with a
little of the gravy. Next day take off the fat, which
will serve for common pie-crust, or for basting. Have
ready such vegetables as you prefer; cut carrots,
turnips, and celery small, and simmer till tender.
Boil vermicelli a quarter-of-an-hour, and add to it a
large spoonful of soy, and one of mushroom catsup.
A French roll should be made hot, put into the soup
till moist through, and served in the tureen. The
soup must he strained after the meat is removed.
APPLES AS AN ARTICLE OF HUMAN FOOD. The
importance of apples as food has not hitherto been
sufficiently estimated nor understood. Besides con-
tributing a large proportion of sugar, mucilage, and
other nutritive matter, in the form of food, they con-
tain guch a fine combination of vegetable acids, ex-
tractive substances, and aromatic principles, with the
nutritive matter, as to act powerfully in the capacity
of refrigerents, tonics, and antiseptics; and when freely
used at the season of ripeness, by rural labourers and
others, they prevent debility, strengthen digestion,
correct the putrefactive tendencies of nitrogenous food,
avert scurvy, and probably maintain and strengthen
the powers-of productive labour. The miners of Corn-
wall consider ripe apples nearly as nourishing as bread,
and more so ..than potatoes. In the year 1801, a year
of scarcity, ,apples, instead of being converted into
cider, were sold to the poor ; and the labourers asserted
that they could stand their work on baked apples with-
out meat ; whereas a potato, diet required either meat
or fish. The ",French and Germans use apples exten-
sively ; indeed, it is rare that they sit down, in the
rural districts, without them in some shape or other,
• even at the best tables. The labourers and mechanics
depend on them, to a very great extent, as an article
of food, and frequently dine on sliced apples and bread.
Stewed with rice, red cabbage, carrots, or by them-
selves, with a little sugar and milk, they make both a
pleasant and nutritious dish.