The Newberry herald. [volume] (Newberry, S.C.) 1865-1884, 1874-04-01

action Of its digestive powers. Com
ruerciug with breakfast aud the ''staf'
Of life" there follow in regular order
all that will be required for the three
meals Of the day. To suggest bills Of
fare to the intelligeu housekeeper
seems useless; yet perhaps, all feel
such waut at times, when they de.
sire to present some variety daily to
tempt the palate of those they love-
Such variety is not Gully agreeable but
necessary TO the health Of house
hold.
In the spring, before new vegeta-
bles come, is the most trying time
for novelty, the winter having passed
with its warm bread, biscuits, rolls,
batter cakes and mullins, so grateful
at thatseasun. For dinner Ii ght soups,
fresh fish, baked hams, roast beef,
etc. For dessert. pies, puddings and
blapcs-manges. For tea, warm rusks,
cold rolls and bread, cream, cheese,
cottage cheese, radishes, cold tongue,
chicken salad, fish salads, preserves
and light cakes, are nice. In the sum-
mer for breakfast: use dry and milk
toast, light rolls, ham cut very thin
and brciled or frizzlcd, early tomatoes
sliced, lamb chops.
In autumn, the season of fullness
and plenty, but few hints are needed,
as fruits, vegetables and meats are
crowded upon the attention. For win
ter, ample stores you have provided,
so We will say few words about
setting the table, and then I will give
you two recipes for each meal, which
I think ere nice for this season of the
year. First Of all Z nice clean cloth.
I would advise white tablecloths for
dinner, red and white Tor colored) for
breakfast and tea, rs they save great
deal Of washing and ironing. Have
your silver, china and glass polished
brightly, as pretty bright dishes add
-1&t to the meal. Do not sit at the end
of the table, but at the side; have
your better half sit opposite of course.
aud, ifyou will, you can wait on the
table, and reach all your side dishes q
great deal better, than if you sat at
the end. Have the meat dishes near
the carver and good sharp knife, as
carving presents no difficulties but
simply requires kn vi lie d &c. For
breakfast, if you use coffee, have it
good. use one teaSpoonful of ground
coffee for each person. One teacup
Of ursround coffee is enough for six
grown persons. Mullins are nice, for
breakfast for d small family. Take
one pint of milk, one egg, two table
spoonfuls of yeast, small piece of but
ter, enough -four to thicken; bake in
rings when risen. mix at night for
breakfast. You can bake in the oven
on eriddle. Be sure to grease the
rings we'll Quick waffles: Take one
pint of milk, beat into it three eggs
and enough -four to make Il stiff batter,
add tablespoonful Of melted butter
and j little salt ; bake them immedi-
ateiy.
TO bake FISH you should empty
the FISH at the gills then stuff it with
bread and herbs, forced meat balls or
oysters, just as Jon prefer. Season
the outside with pepper; turn the
tail into the mouth and tic it. Lay
it on sticks in your bake pan and -four
it well. Lay some pieces of butter on
it half an hour will cook small one.
For cocoanut pudding CRATE the nut
across the grain, free from the outside
skin, then stir it into custard made
Of one quart Of milk, FIVE eggs and Su-
gar 10 taste, and little butter, aud
bake OIL ! thin paste.
{ Western Rural.