Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-10-20

fill your pie dish, to which add the whites
OF two eggs beaten to froth, and sugar en-
ough 20 suit your taste; favor with lemon.
Ta1ing Care OF BrOoms.
Have a screw with an eye or ring on its
end; this can be screwed into the end of
the handle Of each successive new broom.
1t is handler to hang up by than a string,
though the latter viii do if always used. 1t
is bad for broom 10 leave.it standing upon
the brush. If not hung up, always set it
away with the stick end down.
Steamed Pudding.
Take about a quart of buttermilk, add
one teaspoonful Of salt, and if in. the season
of berries, add nearly teacupful, if not
pare and slice one or two apples into my
dish, then thicken it with either -four or
corn meal as thick as it will stir easily with
spoon; then put it in dish and set the
steamer over my boiling dinner to cook; it
wants to cook from one to two hours; eat
with sweetened cream or butter and sugar,
whichever is preferred.
Chicken Salad.
A New England hOusekeeper thus write
in Hearth and Home use all the meat os
a tender chicken, not rejecting the dark part
as some do. An equal weight of celery is
the rule, but / seldom use SO large pro-
portion, say two-thirds of celery. For
dressing, the yolks of two raw and two
hard-boiled eggs, one large tablespoonful dry
mustard, stirring in one direction; add
little sweet oil, stirring constantly until
third Of half pint bottle is added, the juice
Of lemon, then more oil, in all two-thirds
Of bottle, little vinegar, teaspOonfll or
more of salt. This must be made very
slowly and stirred long time. / have had
il so white that it looked like rich cream,
and so stiff as to hold the spoon upright in
the bowl. 1t is about perfect for salad of
any kind. 1 do not mix salad until Just
before it is to be set npon the table, but the
dressing may be made several hours before
using, L kept covered.
Substitutes fer Meat.
Would it not be wise to substitute more
eggs for meat in our daily diet? About
One-third of the weight of an egg is solid
nutriment. There are no bones and tough
pieces that have to be laid aside. A good
egg is made up of ten parts shell, sixty parts
white, and thirty parts yelk. The white Of
an egg contains eighty-six per cent. Of wa
ter; the yelk ffty-two per cent. The aver
age weight of an egg is about two ounces.
Practically an egg is animal food, and vet
there is none of the disagreeahle work of
the butcher necessary TO obtain il. The
vegetarians of England use eggs freely, and
many of these men are eighty and ninety
years old, and have been remarlxa-
bly, free from illness. A good egg
is alive. The shell is porous.
and the oxygen of the air goes through the
~ ion
An egg soon becomes stale in bad air, or in
air charged with carbOnic acid. Eggs may
be dried and made to retain their goodness
for long time, or the shell may be var
nished, which excludes the air, when, if
kept at a proper temperature, they may be
kept good for years. The French people
produce more eggs than any other, and ship
millions of them to England annually.
Fresh eggs are most transparent at the cen
tire, old ones on the top. Very old ones are
not transparent in either place. In water,
in which one-tenth of salt has been dis
solved, good eggs sink, and Indifferent ones
swim. Bad eggs float in pure water. The
best eggs are laid by young healthy hens.
If they are properly fed the eggs are better
than if they are allowed to eat all sorts of
food.
Eggs are best when cooked about four
minutes. This takes away the animal
taste that is offensive to some, but does not
so harden the white or yelk as to make
them hard to digest. An egg if cooked
very hard is difficult Of digestion, except
by those with stout stomachs; such eggs
should be eaten with bread and masticated
very finely. An excellent sandwich can
be made with eggs and brown bread. An
egg spread on toast is food fit for King,
if Kings deserve any better food than any
body else, which is doubtful. Fried eggs
are less wholesome than boiled ones. An
egg dropped into hot water and left till pro-
perly cooked, is not only clean and hand
some, but delicious mOrsel. Most people
spoil the taste oftheir eggs by adding pepper
and salt. A little sweet butter is the best
dressing. Eggs contain much phosphorus,
which is supposed to be useful TO those who
use their brains much. -...
Another substitute for meat is cheese.
Good cheese is even more nutritious than
eggs. Cheese varies wonderfully in its
composition, but when properly made con-
tains about one-third water, One-third al
luminous material, one-fourth fat, and
about twenty-five per cent. of mineral mat
ter. One half of pound of good cheese
contains as much nitrogenous matter as a
pound of the best meat, and One-third of
pound as much fat as a pound of average
meat. Old cheese, however, is not whole
some, and cannot be eaten in large enough
quantities to be useful as a food. Very
new cheese, on the other hand, is less easy
of digestiod. Cheese is difficult to
keep in warm climates, and easily decays in
all places unless properly cared for. Moldy
and decayed cheese is unwholesome, and
can always be known by the taste. Amer
lean cheese is not so good as English and
Swiss, still the best American cheese is
very good. The English working classes
use bread and cheese largely as an article
of diet. The Americans use it as a relish
and luxury, but rarely as an article of
nourishment. We believe Americans use
too much meat. Those who wish for substi-
tute viii find it in good eggs and cheese.
With these foods they need rarely or never
use mat at ALL