Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-03-22

saues for Sponge Cake pudalng.

samce for Sponge Cake Pudding.
Two eggs well beaten, one-half cup but
ter, one cup sugar; mix thoroughly, then
I pour in wine-glsss Of boiling wine, stir.
ring while pouring in.
Remedy for Cold Feet. fGl
Soak the feet in warm water with . little
cayenne pepper in it two or three times q
week. Try this for month, or longer II
necessary, and you viii find it an excellent
remedy for cold feet. - ~ P7sFf
S0de Doughnuts. AA Hy
Twoquarts of -four, four teaspoonfuls of
cream of tartar, two teaspoonfuls of soda,
one teaspconful of salt, two cups sugar, one
teaspoon mace, one tablespoon melted but
ter; mix with cold milk.
Superior Corn Bread.
Scald one quart of milk, make It the con-
sistency Of thick Cruel with corn meal, then
add four eggs beaten very light, one tea
spoon OF salt. Bake in q hot oven and serve
as soon as baked.
f.-' Fried Bread.
The following Is . good dish for break.
fast: Three eggs well Ueaten, one pint
sweet milk. Salt, dip slices of bread In the
milk and eggs, lay one slice upon another,
let them stand ten minutes, and fry brown
in hot lard. ~ aE .0
a Orange Pudding.s eag
Take four fair sized oranges, peel, seed
and cut in small pieces. Add one cup of
sugar, and let it stand. Into one cup Of
nearly boiling milk stir two tablespoons of
corn starch, mixed with q little water and
the yolks Of three eggs. When done let it
cool, and mix with the orange. Make a
frosting Of the whites of the eggs and half Q
cup of sugar. Spread over the top of the
pudding, and put it into the oven for few
moments to brown. q-..sr
Washing Vegetables and Salads.
The Gardeners Chronicle, speaking of
vegetables for culinary use, truly says:
"Nsither the one nor the other should be
washed until they are Just about to be
cooked or eaten. Even potatoes lose flavor
quickly after being washed; so do carrots
and turnips; while water will speedily be-
| come tainted in summer in contact with
caulinowers and cabbages, and thus destroy
their freshness and h4vor. The case is still
worse With salads. If washed at all, it
should be done only just before they are
dressed, and they should be dried and
dressed Immediately. Nothing ruins the
favor of vegetables, and renders good salad
ing UNBEATABLE, sooner than water hanging
about them. IL letsuces are quite clean,
they make the best salad unwashed; but If
washed, the operation should be done
quickly, the water instantly shaken out,
and the leaves dried with q clean CLOTH"
Some Seasonable Dishes.
White beans may be considered one of
the substantial dishes for some months to
come. When properly cooked, they are
wholesome to stomach of normal strength
II the taker be accustomed to active exer-
else. They are not so good for the seden-
tary, but the greatest difficulty in digesting
them results from the fat usually cooked
into them. They may not relish quite so
well without this at first, but proper cook
ing will help greatly, for they are much
richer If cooked In one water, and that not
drained off. The very water that is called
strong, aud thrown away when the beans
are half done, would, if cooked, make q
toothsome soup. Let it remain, having the
beans nearly full of the liqui |, and salt just
before serving. They should cook gently,
but thoroughly, being kept covered so as
not TO waste the favor. The time required
depends much on the age and the variety
of the beans. Some will cook in an hour
and half, while others require three
hours. They are best very tender, begin
ming to fall to pieces, but not so soft as to
become thick and pasty with the necessary
handling. Some prefer them thick; but in
that case they seem to require trimming
while if more moist they become a trim
ming to other dishes, especially to the po-
tatoes eaten with them. Indeed, it makes
a very palatable dish to cook the potatoes
with the beans, being careful to serve them
as soon as the potatoes are done. A more
stylish dish in appearance, but no more
pslAtable, is made by placing the beans,
when nearly done, in a happy Gin which
they can be served), covering the surface
neatly with potatoes pared and halved, and
baking until the latter are done. Some
like a squeeze or two of lemon over them
on the plate, and to most tastes they serve
well with rather acid fruits, like cranber-
ries and sour baked apples, or with cold or
warm slaw, while sweet potatoes and rye
and-IndiAn bread form an agreeable con-
trast.
Bean soup is dish that many people,
and especially children, would relish if prop
erly made. 1t requires about half a pint of
cooked beans for quart of soup. Mash
and boil until well diffused in the water,
and then run through colander to take
out the skins. Thicker with about one gill
of wheat meal, and add sprig of thyme if
desired. Boil five minutes, and suit to the
taste. The wheat meal makes it much
richer than thickening of fine fonr.
Onions can be used in many ways, though
they do not range high in nutritious quail
ties. The odoriferous are altogether too
htolN until VCan anOboH iHa ooh hoOo thor7
are almost indispensable to meat and ve.e.
table soups. They are good also for stews.
A delicious little stew, into which / was
led by the favor shown to "Mallium," can
be made of about equal parts of onion, po-
tato and apple. Peel and quarter three on
ions and put them to stew in do uble their
measure Of wster for forty-fve minutes
(for red or yellow onions one hour.
Then cut up and add three medium
sized potatoes, and three apples, pared,
of wheat meal, pour boiling water enough
to scald it, stirring it lightly; and when the
stew boils up, after putting in the potatoes
and apples, add this dough, In bits as big as
an :lmond, and not compact. Cover close
and stew gently until the potatoes are done.
Then dish the stew, and If the liquid is too
thin, add little wheat meal; salt, and pour
over the Sew, and serve warm. Rutaba-
gas and psrsnips can be used instead of the
apples, but they require more time to cook
and are not so delicate. Ifmeat is wanted
in these stews, use the lean of mutton, not
lamb nor veal. Perhaps word of caution
is necessary at this time of the year about
young meat. 1t contains very little nutri-
ton (probably because not fully formed),
and fhaf If Ia ,1N % ha
adapted to our wants. In many cases the
effects of eating it have seemed little short
Of poisonous. 1t is the best economy to
kill the calves at once, if there are any to
be disposed Of, or keep them until they are
st least year old.-Science of Health.
ID