Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-04-18
Donksric EooNoMY.
Helpful Hints for the Housewife.

Helpful Hints for the Housewife
HINTS ABOUT TRUE ECONOMY.
The uralN eU Yorker says: The most
expensive kinds of food are not neces-
sarily the most nutricious or whole
| Some, and "the cost often spoils q
relish" Those who wish to economlse
| should remember that true economy
consists in being equally saving IN all
things, and that As much depends on
the manner in which food is cooked as
upon its quality, though there is no
reason Why both should not be the very
best if the attention is given which Is
due to culinary affairs and waste ana
extravaganza is banished from the
kitchen. There are people who are
penny wise and pound foolish" and
it is those who use bakers bread IN
stead Of homemade. Some people
think slime is money!" and that the
labor and fuel expended in heating
ovens and making bread is extrava-
gance, therefore think it economy to
use bakers bread; but it is not because
it is neither nutritious nor wholesome.
Biscuit dough, rolled very thin and
baked on a griddle, is much better than
bakers bread, and is very toothsome
and will satisfy every craving of hun
ger, which bakers bread will not do.
When the seasons changethere should
be Appropriateness In the kind of food
used and In the n of cooking it.
Wafies, cakes with a plenty OF soft
boiled rice stirred in the batter, make
good substitute for bread: or, if pre-
ferred, the batter can be baked on the
gfiddie; and almost any kind OF ttieal
is good if fried in a tablespoonful Of
lard with -four and cream added to the
gravy; and butter can almost wholly be
dispensed with. If cream cannot be
procured, milk can be used instead.
Soup should be made of the bones of
beef and veal; it is much better flavor
ed and stronger when made of two
kinds of meat boiled together.
Graham -four contains more nutri-
ment than white -four, therefore ia
cheaper. Buckwheat is not expensive,
as no meat is required when it is used.
1t is a very strong, rich article of food
and is wholesome if corr meal is added
and no soda used. The cakes should
be made fresh often.
The heterogeneous elements contained
in corn-meal make it too stimulating
to be used as constant food, unless a
small quantity of -four is added TO it.
1t can be cooked IN a variety of ways
and made very palatable by adding
milk, eggs, etc.
Corn Bread.-Take equal quantities
Of corn-meal and -four Tor rye four;
scald the meal by pouring a little boil
ing water IN it; when nearly cold add
the -four, the same quantity of yeast as
Used for other kinds of bread and a lit
tie melted lard and salt; makethe dough
stiff and knead it put it in a warm
place to rise and bake it longer than
other kinds of bread.
Graham Bread.-Add to Graham
-four warm water, yeast, salt, a large
spoonful or two of molasses; make the
dough stiff and knead it and bake two
hours.
Buckivheat Cakes.-Scald l pint corn
meal; when nearly cold, add l pint oat
meal and lof buckwheat, a tablespoon
full molasses, a little salt and a half
pint yeast add water Of the same tenn
| perature until thin batter is made;
keep it warm until very light, then
bake quickly.
MiH Cakes.-Take / egg and a pint
sweet milk; add buckwheat -four until
the batter is rather stiff; then add 1
teaspoonful yeast powder, a little salt;
bake quickly. If liked very light, add
more yeast powder.
Corn Meal. Pudding.-2 pints meal, l
pint grated bread, l Of molasses, l of
brown sugar, l of sour milk, tive ta-
blespoonfuls butter, q half t~easp0onful
Of ginger and 2 of cinnamon, 3 eggs,
half a teaspoonful soda; slice soft juicy
| apples and add l ~teacupful if liked;
bake half an hour. Sauce, cream and
sugar.
Cheap Pudding.-Put in a tin pail 2
quarts of skinned milk and set in a
kettle Of beiling water; when very hot,
stir into it l pint of meal; take from
the fire and add l teacup molasses, l
teaspoonful salt and l of cinnamon;
bake in a buttered cake-pan; use cream
sauce; favored with 1utfiieS:
Mush.-FM a kettle half full of boil.
ing water; add salt; when the water
bOils stir in meal until it is stiff; then
add ! teacup four; cook very slowly
half an hour; when cold, slice and roll
in -four and fry brown in 2 spoonfuls
hot lard; or eat warm, with sugar and
butter or sweet milk.
Home-Made Hominy.-Put In an iron
kettle 8 quarts clean wood ashes; fill
the kettle with boiling water and bell
half an hour; then take it from the fire
and let it stand until cold, then pour
off the lye and boil the corn in it until
the bulls begin TO come oft; then rub
and wash thoroughly 3 or 4 times, and
boil until very tender lit can be made
In large quantities.; then take a small
portion and put in the frying pan and
add l pint of milk; when it boils mash
it fine and add butter, salt and cream
or, if preferred, warm it in milk and
add salt without washing it.
FRegar-Take two gallons water
and add q lbs. brown sugar and 2 gills
fresh yeast. Keep warm 8 or 4 days
then draw it off and add 2 ounces each
cream tartar and chopped r~aisins; it
WILDE ready for use in a few weeks if
kept very warm at first.
POBYGAMT IN UTAH.
From the washingtnp Republican. Auru a.