The weekly Shasta courier., 1873-05-31
HOUSEHOLD.

per Win the IOllOwlng remarks on warm
feet, which remarks are admirably calculated
for this latitude: 71'
10 go with cold feet is to undermine the
constitution, and this half the women and
girls are doing. They have habit of cold
1eet and an accompanying habit of i'll health.
Thick, home-knit stockings are not very
fashionable. Once, no country girl was reck-
oned tit to be married until she had knit a
pillow-case full Of stockings but it is not SO
now. l do not regret that less hand-knit
ting is done now than formerly, but 1 hope
We shall not give up wooden stockings for
winter until We can replace them with some
thing better. Merino, or the common
boughten' white wool stockings, are ra-
ther thin, but some of US supplement them
with an additional pair of cotton stockings.
wearing the cotton or the wooden pair next
the feet, as individuals prefer. Cold feet
are often caused, at least in part, by too tight
elastlcs or bands at the tops of the stock
ings, or by tight shoes, or shoes tight in the
ankles. These interfere with the circulation
of the blood, and there can not be a COM
Portable degree of warmth without a good
circulation and aeration of the blood. Nv
last lesson in this matter came from baby's
experience last September Suddenly she
contracted a habit of having cold feet, and
when L warmed them the skin seemed hard
and inactive, suggesting the need of bath,
when bath did not seem necessary except
for the feet. AT length it occurred to me
that her "ankle-ties" had been too loose,
and just before we came home from our Wis.,
it a young lady cousin had set the buttons
back farther, to make the little slippers stay
on better. Ever since that change the slip
per-straps had been too tight around her an
kles, especially after l put on wooden stock
lngs l changed the buttons again. and her
feet no longer got cold, exceptin consequence
OF the actual rigors of the climate. Some
well-lnformed persons object to Congress
CATERS, the classics are usually so firm and
close about the ankle. Only very loose gar
tiers are allowable, and these may not be-
necessary when the stockings are worn over
under drawers. Carriers in the shape of
straps buttoning to both waist and stockings
are most sensible for women as well as chill
dren.
FRUIT PREPARATIoN.-Many kinds OF
fruit assert well with dried apples-frst of
all, canned ounces. If not cooked very
tender in canning. they can be interlaid with
the dried apple in preparing them to stew,
say in equal quantities, or one-third ounce.
Add the sugar to the ounce as it is put in,
and cooked as already directed until tender.
This improves by keeping a day or two.
Dried or canned rhsbarb, cherries, peaches,
canned green grapes, cranberries, lemon
pulp and raisins are also good with apples
Lemon-rind should never be used, on &C
count of the acrid oil. Raisins need stewing
much longer than most apples. Valencias
an hour in all, and Malagas and Muscatels
an hour and half This rule it is we'll to
remember in using raisns for any purpose.
1t makes them both richer and more digest
ible. The previous partial cooking before
putting them into other dishes is called
" blanching'' in cookery parlance. Raisins,
when thus well cooked. make with lemons
rich and snowy dish. Pare the lemons three
to a pound of raisins, cut them in thin rings,
and cook them with the raisins for the last
half hour sweetening to the taste.
If apples are spelling faster than they can
be used, put them up in cans already emp
tied of other though for most purposes
they are better fresh, as, for example, in
plain rice pudding. Take, for this, one part
washed rice and three parts apple, dressed
and chopped into quarter inch pieces. Place
a half-inch layer of the latter in the bottom
of pipkin or earthen jar, then scatter in
rice, not quite enough to hide the apples,
and so on making them spend alike; then
pour on two parts water, or enough to fill
the mixture; cover close and bake in me-
dunn oven an bour and a quarter, or one
hour after it begins to boil. 1t can be cook
ed on the top of the stove, but it is liable to
burn. Dish in saucers, and sprinkle sugar
over it while hot, or dress with sweetened
cream or milk. Serve warm. This is very
plain, but good.-Science Of Health.
ENGLISH Plum PUDDIEe.-Roll three
quarters of pound of soda crackers, and
mix them in two quarts of milk. When
they have soaked soft, put in quarter Of
pound Of melted butter, the same quantity
of loaf sugar rolled, two gils of -four, meas
ured after sitting, one wine-glass of wine, and
one third of nutmeg Beat ten eggs as
lightly as possible, and stir them in the mix
ture. Beat the whole well then rub in
-four, half pound of seeded raisins cut once,
the same quantity Of Zante currants washed
and dried, and half as much chopped citron;
and mix the fruit well in the pudding. Bake
or boil two hours. Serve with brandy or
wine sauce. 1t can be eaten hot or cold.
FRIED EGGs.-Whie frying. they ought
never to be turned. Break carefully in a
cup one egg at time without breaking the
yolks), for fear some may not be quite fresh.
If the yolks are mingled with the whites,
they will not fry nicely. When sufficient
are broken to fry at one time, remove the
boiling fat from the fire, pour in each egg
by itself so that they may not form mass;
scatter over the yolks Of each pinch of fine
salt and dust Of pepper, throw the white
belonging to each egg over the yolk with q
tablespoon, and as soon as it is nearly con-
gealed, remove the eggs to the platter if
it cooks too slowly, dip over the egg some
of the hot fat.
To Fry EGGs HARD.-Proceed as above
leaving the spider on the fire dip the hot
fat over each egg until sufficiently cooked.
To PoAcH EGGs.-Have in the spider
water instead of fat the water should bare
ly cover the eggs. Remove the spider from
the fire before putting in the eggs, and re-
move it as soon as the whites are CONCEALED.
Lay on each egg small bit Of sweet butter,
and dust on triHe Of pepper; if desired
hard, let them remain longer in the water.
RADrsHEs FOR THE AGEp.-Peel tender
CRATE them. add salt and vinegar,
if desired. This manner Of preparing rad
shes is more healthy for all especially for
persons who have poor teeth, and children
who do not take time to masticate their
food. Winter radishes CRATE nicely, and
will be found fine relish, when fresh salads
can NOT be obtained