The Placer herald., 1873-03-29
HOUSE AND F A RIM.

w nen properly Cookeu, tHcy arc "hoNNo"'o
to stomach OF normal strength, if the taker
be accustomed TO active exercise They are
not 80 good for the sedentary, but the great
est difficulty in digesing them results from
the fat usually cooked into them. They may
not relish quite so well without this at
first, but proper cooking will help greatly,
for they are much richer if cooked in but one
water and that not draiued off. The very
water that is called strong, and thrown away
when the beans are half done, would, if
cooked, make tootbsome soup. Let 1t re-
main. having the beans nearly full Of the
liuuid, and salt Just before serving. They
should cook gently but Thoroughly, being
kept covered, so as not to lose the flavor.
The time required depends much on the age
and variety of the beans. Some will cook
in an hour and half, while others will re-
quire three hours. They are best very ten
der, beginning to fall to pieces, bnt 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 some
trimming while, if more moist, they become
trimming to other dishes, especially to the
potatoes eaten with them. Indeed it makes
a very pal,table 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, bu. no more pal
atabIe, is made 10y placing the beans, when
nearly done, in nappy lin which they can
be served), covering the surface neatly with
potatoes pared and lalved, 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 cranberres or sour baked apples,
or with cold or warm saw, while sweet po-
tatoes and ryc-and- Indian bread form All
agreeable contrast.
Bean soup is IA dish that many people, and
especially children, would relish if properly
made. 1t requires about halfa pint OF cooked
beans for quart of soup. Mash Ind boil
until well dltfused in the water, ard then
run through a colander to take ont the skins.
Thcken with about one ill of wheat meal,
and add sprig Of thyme if desired. Boil
five minutes, and salt TO the asle.-Science
Of HeaM.
ECONOMICAL COOKERY. all depart
mcnts of housekeeping it costs less to be
neat, orderly and systematic, and to know
just how much butter, sugar, eggs and -four
to use on baking day, as well rs just how
long to boil or roast a nice, tender piece OF
meat, that it may not be ioughened, and its
sweetness and nourshment cooked away.
Good housekeepers know so mnny ways
to economize, of which an unpraciced hand
is entirely ignorant Experienced cooks
make delicious and inexpensive dishes of odds
and ends left over from meal to meal which
in most housckeepers are more or less vast
ed. Who would believe that the well picked
bones of roast chicken, with two or three
little beef bones taken from the broled beef
steak which has served at breakfast, boiled
two hours in about quart of water, will
make excellent soup, good for the sick ana
tempting TO the most delicate taste? Try il
and see.
much cheaper than most people imagine
Beef bones are just as good for soup after
they are roasted as any, and save much ex-
pcnse.
There is no accomplishment for which a
woman has so much reason to congratulate
herself and be proud, as for being a good
housekeeper, and the foundation of house
keeping is to be good cook. ok.-AmericaI'
Farmer.
PACKING EGGs IN SALT-Your CORE
spondent. "H. f. P.," asks, in Rural OF
March 1st, information in regard to packing
eggs in salt. ! can only say tried it; com
mencng packing eggs in July and continu
ing through August. | placed them in Il
box, small end down. on a two-nch layer of
salt, not allowing one egg to touch another;
then another layer of salt not so deep; then
on top of that more eggs, and so on alter
natey till the box was full, ending with salt
two or three inches deep. This box remained
in my barn (frame) all through the severe
weather until Christmas, when it was broughi
to the house and we commenced using. The
eggs were as fresh, apparently, as if only
laid a few days before. True, there was
but small number--twelve dozen--perhaps
not enough for thorough test; ! would add
some we've impregnated, some not. We do
not use many eggs and they lasted us some
time, continuing Ieriec'ly fresh to the last.
Baltimore Co., Md. NOVICE.
A HANGING garden of sponge, is the lat
est novelty in gardening. Take a white
sponge of large size and sow it full of rice,
oats and wheat. Then place it for week
or ten days in a shallow dish, containing WA
ter, and as the sponge absorbs the moisture,
the seeds will begin to grow before many
days. When this has fairly taken place the
sponge may be suspended by mean of cords
from hook in the top of the window, where
little sun will enter. 1t will thus become
like mass of green, and can be kept wet b.,
merely immersIng it in a bowl of wafer
To WATERPROOF PApER--To waterproof
paper, dissolve one pound of white soap in
one quart Of water. In another quart OF
water dissolve one ounce of gum nitric, and
six ounces of glue; mix the two solutions,
heat them, and soak the paper in the quid,
then hang it up to dry. Paper sometimes
will not stick to an old wall. Where there