Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1874-12-18
HOUSEHOLD.

UOUSEEOLD.
EGGS AS FooD.-Would it not be wise 70 ,rb-
stitute more eggs for meat in our aia.7 abo,.
one-third of the weight of an epp "a sorfd -,,.-i
men,. This is more than can be said Of meat
/ Ihere are no bones and pieces that have TO b.
. laid aside. good egg is made up of ten parts
shell, sixty parts white, and thirty parts voIr
The white of an egg contains SIS per cent. water
the yolk 81 per cent. The average weicbt ofan
egg Is Two ounces. Practically an egg is animal
/ food, aud yet there is none of the disaorse,b1.
work OF the butcher necessary to obtain H. Fgqs
are best when cooked four minutes. This takes
away the anima! taste that is offensive to some
but does not so harden the white or yolx a. 10
make them hard to digest. An egg if cooked
very hard is difficult of digestion, except hythose
with stout stomachs such eggs should be ,eaten
with bread and mastIcated very finely. An er
cellent sandwich can be made with egg and
brown bread. An egg spread on toast is for
a king, if kings deserve any better than anyody
else, which is doubtful. Fried eggs are 'ess
wholesome than boiled ones. An egg droped
into hot water Is not only a clean and handsue
but delicious morsel. Most people spoil ne
u
little sweet butter is the best dressing. E.,
contain much phosphorus, which is supposedo
be useful 20 those who use their brains much
Poultry R.giels.
How TO PREPARE BUCKwHEAT CAKEs.-BuG-
wheat cakes make quick and hot breakfast FIR
cold mornings. | never could really make ID
my mind whether eight inches or four incb4s
raE h. hoss of1o
Is hot, sweet, Fight and brown. They are apt 10
be more crisp in families where the gridde sur,
face is proportioned to the number of plates at
table, and some seifsacrifcing person holds to
the baking like a martyr. The mixture of syrup
and sugar in the batter TO bring out a spurious
and superficial brown color should be denounced
as 4 swindle. Some cooks brown but one side
frand that mostly disturbs those who do not
meokly accept things as they find 'em. To BE
safe from disappointment in this particular,
cash your pile of cakes and introduce the butter
and susar from the top, instead of spTawling
the cakes around to cool and show every defect
/ i'll the baking. Gravitaliou and few love pats
with knife and fork will distribute butter and
syrup through the laminated strata Of pile of
hot cakes most unctuOusly. If a little time be
lost so in eating, whole cakes merely folded are
not 80 likely 10 produce disagreeable sensation
in the stomach, and the rersoa sweating over
the cook stove may have to get ahead a little.
As for pimpies along with buckwheat-don's
you believe it. It's an ignorant SANDER of one
OF the best grains and comes of eating il ''pound
for pound" with sugar and shortening. Put the
pimples on diet of buckwheat cakes and milk
tOast-skim milk for aggravated cases.
KEEPING Butter FREsH.-The best way to
keep butter that is prime is TO exclude the air
from it and put it in a cool, sweet place but
the first is the most important. If che butter is
in pail, tub, or jar, cover it one or two inches
with the strongest brine, made of the best Onon-
daga butter salt. Remember, II will not do 20
simply cover it with salt; the air will pass
through the salt, but not through the brine. If
the package has tight fitting cover, so much
the better. This best butter exposed to the air,
in the summer. will not keep perfect for twenty
four hours. Butter for the family should be
kept constantly under brine.
VERY SUPERIOR BLACK CAKE.-One pound
of butter, one and one-quarter pound sugar, ous
pound -four, twelve eggs, three pounds raisrs,
seeded and chopped two pounds currants,
washed, dried and picked, one pound citron, cut
thin and small one glass Of Madeira wine, two
wineglasses Of brandy. one of rose water, two
nutmegs grated, two tesspOonsfuI of cinnamon,
cue teaspOOnful of mace and cloves mixed. near
" pint OF currant jelly, which beat well but
ter and line your pans with white paper, and
bake IN a moderate oven abort four hours.
CoSDITIoN PowDERs.-Land and Water, an
Acknowledged authority in English turf afiairs,
recommends condition powders, judicially used,
as very servceabe to horses, and declares that
the following is a simple and excellent recipe:
''Nitre, powdered, Ia ounce; aniseed, powder
ed, , ounces ginger, powdered, ounces; sui-
phur, 5 ounces +; gentian, powdered, ounce;
cinchoua, powdered, l onnce oil of aniseed,
drachm. Make into twelve powders and give
one daily in food, taking care not to continue
their use too long
FoR DIPTnFRIA.-A gentleman who has tried
il recommends as garge for diptheria the FOL-
lowing TAKE piece OF red oak bark about the
size of the hand, a large grasp of sage leaves.
put in one pint OF water, boil down to a hall
pint then add one teaspoonful of pulverized
alum and one teaspOouful Of pulverized borax
then add enough honey to make it very sws
and use as gargle every half hour, sw"'
Il little ct the same time to be sure i
affected parts.
To CLEAN SILvRRwARE.-Nr
of soap about your silver il
retain its original lustre.
ing take piece of soft
rub hard. The proprie'
silver establishments il
says that housekeeper
ing it in soapsuds, as l.
ter"
To EXTRACT ink from
goods, saturate the spots
ine and let it remain Sc
{ between the hands.
Without inJuring other q
he article.
PASNED OYsTERs.-Put
,an over quick fire, with
er, two salt spooufuls of 5,
round allspice, white pep2e.
ne boil, and they are ready to
ookpd. they become tough and l.