The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-09-27
THE HOUSEHOLD.

| TIE HOUSEHOLD.
WHAT FooD CHILDREN NEED. =
Mothers should be familiar with tn
laws of growth. Some children ar
fat, and others are lean. They may be
or may not be, hercditarily so. Lean
ness ~llOes not mean poor health, no
does fat mean good health. The con
ditiOn of the lean does not usually i'm
ply bad feeding. The well are some
times thin of flesh and in want 0
strength. Still, nutritious food has
tendency to properly fattcn. Oatmea
IS often urged rs tattening food. |
fattcns some children, but by no means
all. We should consider what cncl
child needs. Some may need milk.
is the best food for some, who can dl
gcst 1t, and fit it for absorption. Milk
was made expressly for tho younges
members of society. 1t has the Gle
ments that contribute to infant growth
1t has fat, sugar, cascin, and severa
salts dissolved in water, and 50 supple.
the means Of forming bones, flesh
brain and every other tissue. Sugar /!
more needed in the earliest days of in
fancy than at any later period Of life
Cascin Is in less abundance at the
outset. If we wish to select food pc.
culiary fitted for any given children
We must sonsidcr their individual
wants. 1t is Il science we'll worth the
mothers study to know exactly what
each child needs. She wishes to make
her weakly child look plump ant
| strong. The health of youth depends
very much upon the health and growth
of early childhood.
DUCHEssE POTAToES MASH one quar-
of hot boiled potatoes through fine
| colander with the potato-mashcr; mix
with them one ounce butter, one small
tcaspoonful of salt, half salt-spoonfu
OF white peppers pinch of grated nut.
| meg, and the yolks Of two raw oggs
pour the potatoes out on Il plate, an(
then form It with a knife into small
cakes two inches long and ono vile
lay them on buttcrcd TIN, brush them
over the top with an egg bcater up will
teaspoonful Of cold water, and color
them golden brown in amodcratc oven
CHICKEN CuEEsE.-Boil two chicken.
in water enough to make them tender
take out when douc, remove all tht
| bones; mincc the meat very fine; sea-
son with salt, pepper and butter, ant
| return them to the water in which they
were boiled; cook until the liquid is
nearly gone; pour into deep dish
lay plate over 1t, put on Il weight
and set away in a cool place. Whcr
ready to be eaten, cut it in slices, ant
1t will be as firm us cheese.
BREAKFAST RoLLs.-MiX halt al
ounce of white sugar in two pounds OF
the finest white flour; make hole il
the centre, and put in about two table
spoontuls fresh yeast, mixed with
little water; let it stand all night. Ii
the morning add the yolks Of two eggs
Il piece Of butter about the size Of ;
walnut, and sufficient warm milk tt
make it Of right consistency; divide
| into rolls, "abOut twelve or fourteen,
| bake half an hour in Il brick oven.
Oil STAINS OUT OF WHITE CLoTu.-
| Make a strong SOLUTION of borax waite
one tablespoonful powdered borax t,
pint of boiling water; place the clotl
on clean board or table, and rub til,
oil stains well, uaing clean brusl
dipped into the solution; il the spot
arc of long standing Il very little soa,
may be used with the boraX water, us
ing the brush for that purpose, thcl
rub dry with clean soft cloth.
INK FROM CARpETs.-To remov,
frcshly-spillcd ink from carpets, hrs
take up as much as possible Of the ink
with teaspoon. Then pour cold swce
milk upon the spot and take up as be
fore, pouring on milk until at last i
becomes only slightly tingcd will
black; then wash with cold water, an,
absorb with Il cloth without too much
rubbing.
CORN MEFFINs.--Three eggs beate,
light, one pint Of buttcrmiik (i. yer,
sour use lcss), one tcacup cream o
milk, one small teaspoon soda. Lar,
or butter the size Of an egg. Mea
enough to make the batter the consist
ency Of pound cake. Bake in munil
| rings.
ONION SOUp.-Cut INTO slices twelv
onions; boil them in three quarts O
milk and water, equally mixed; add
little veal; season with butter an,
pepper; add few wcll-toasted slice
of white bread and handful of finely
chopped parsley.
MEAT LoAF.-Chop fine whateve
cold meat you may have, fat and leal
together, add pepper and salt, on
finely chopped onion, two slices O
bread which have been soaked in milk
and one egg. Mix well together, an,
bake in form. This makes an admira
ole tea or breakfast dish.
SNOW SPONGE CAKE.-Onc quart o
flour little heated; one and ono hal
cupful sugar; two teaspoonsful cream
tartar, mixed with flour (no soda,
whites of ten eggs. This makes YER,
a very white and beautiful cake.
FRIED CAKEs.-One teacup Of cream
one egg, well beaten, piece Of salerat,,
the size Of Il hickory-nut, teaspoonfu
of salt, and flour enough to make ther
roll out thin. Fry in hot lard until O
a light brown.
| SPONGE BREAD.--Onc cup sou
| milk Quo nnn rnnla cons Lnlf a a.,., 1,