Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1877-05-26

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OATMEAL--ln Great Britain children
alone. bccsase IT Causes them % grow
strong and beautiful. and no better ford
Can Possibly DC found for them. IL is
also quite a. desirable for the student rs
for the laborer, and for the delicate lady
and her hard working sister; indeed. all
classes would be greatly benefited by its
Use, and dyspepsia, with all its manifold
annOyances, can he kept at distance.
Oatmeal is more substantial food, it is
said, than veal, pork or lamb, giving as
much or more mental vigOr, while its
great desideratum consists in ones not
becoming weary of it, for it is as welcome
for breakfast or tea as is wheat or gra-
ham bread. 1t can be eaten with syrup
and butter as hasty pudding, or with
cream and sugar, like rice. 1t is especi-
ally good for young mothers, upon whose
nervous forces too great demand has
been made, and they lose the equilibri-
um Of the system and become depressed
and dispirited. Oatmeal requires to be
cooked slow, and the water should be
boiling hot when it is stirred in.
LEG OF MUTTON STUFFED.-Wash and
wipe the mutton, crate pint of bread
crumbs, season with salt and pepper, q
teaspoonful of sweet marjoram, two tea
spoonfuls Of sage, and half one of sweet
basil (all dried and rubbed fine), chop a
mediums sized onion, and put it over the
fire in small saucepan, with butter the
size of large egg, stew for five minutes,
pour over the bread crumbs and stir in
thoroughly; with sharp knife make q
deep incision on the long side of the leg
parallel with the bone, push the dressing
in, making it go all through the length Of
the leg, skewer it ut the opening where
you stuffed it, season the leg with pepper
and salt, dust it with flour, and roast two
hours in good hot oven, keeping a lit
tie water in the pan to haste it with,
which should be done every fifteen or
twenty minutes; thicken the gravy with
Drowned flour, put few spoonfuls over
the meat when you place it ON the dish,
and serve the remainder in gravy boat.
To be eaten with currant jelly.
KEEPING SQUAsHEs.-They should be
kept in dry place. We prefer cool
one, but we do not know that they often
keep like time sound when they are
kept in warm place. The decsyed ones
should be removed, and not allowed to
come in contact with others. Farmers
who grow them in quantity have squash
house, q room set apart expressly for them,
where they are as free from dampness az
possible, and where fire is kept to pre-
want their freeyinO If onlv a faxv a ra IN