The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-12-18
BON ESTIC,


DOMESTIC. 7'7
AS food, eggs are exceedingly nutri-
tious. They are easy ofdigestion, and
when tho shell is included, they may
be said to contain in themselves all
that is required for the construction OF
the body. 1t has been claimed for them
that they may be served in about 6OO
ways, although 1t is generally found
that the more simply they are prepared
the more they are approved. Although
other eggs than those OF birds are eat
| cn-for instance, turtles eggs-it is
generally conceded tina. the eggs of the
common fowl and of the plover posses
the richest and sweetest flavor. An
! ordinary hens egg weighs from one
and half to two and half ounces
avoirdupols, aud the quantity Of dry
solid matter contained IN 1T amounts to
about 200 grains. In 100 parts, about
and thirty Of yolk. Tho white of the
egg contains a larger proportion Of wa
ter than the yolk. 1t contains no fatty
matter. hut consists chiefly Of albumcn
In dissolved state. Ill tho fatty mat
| ter OF the egg is accumulated in the
yolk, which contains relatively a
smaller proportion Of nitrogcnous mat
ter and larger proportion OF solid
matter, than the white. IL Is said that
raw eggs arc more easily digcsted than
the cooked ones. A hard-boilcd egg
presents decided resistance to gastric
| solution.
Hints ON ConKING PoULTRY.-Stcnm-
ing is preferable to boiling for tough
fowls. Remove the threads before
sending roast fowls to the table. In
winter kill tho poultry three days to Il
week before cooking. Poultry and
game are less nutritious, bus moro di-
gestible than other meats. Singc with
| alcohol Instead Of papcr-a teaspoon ful
Is sufficient for either turkey or chick
ell. Remcmbcr,mucho Of the skillot cook
| Ing poultry in the best manner dc cpends
upon bastng faithfully. 10 give roast
birds frothy appearance, drehge, just
before they are done, with flour and
baste literally with melted butter.
When onions are added to stufIlng,
| chop them so fine that in eating the
mixture one docs not detect their pres-
ence by biting in piece. Ladies do
Ing their marketing will do we'll to re-
member that young poultry may bo
told by the tip of the breast bone beng
soft, ana easily bent between the fin
gers, and when fresh by its bright full
eye, plant feet and soft moist skin.
SALT FOR THE TnnoAT.--In these days
when diseases Of the throat prevail, and
particularly a dry hacking cough,
which is not only distressing to our
selves but to those with whom we are
brought into business contact, those
thus afflicted may be benefited by try
ing the following remedy: "I.ast Fall
n ~ ~ 1,at tptt
thcro was In common salt In about half
! a tumbler Of cold water, and with this
wo garglcd the throat most ctfectually
just before each meal time. Tho re-
suit has been that during the win CT
W" were not only free from the usual
coughs and colds, to which, rs far rs
our momory extends. we have ALWAYS
been subject, but the dry, hacking
cough has entirely disappeared. we
attribute IL entirely TO the salt gar
gle, and do most heartily recon-
mend 1t to those OF our readers, who
are subject to diseases Of the shroat."
GRAHAM BIsCUIrs.-Two cups OF
graham flour, Que cup Of white flour,
one cup OF sweet milk, two tables poon-
fuls of brown sugar, four tablespoon
tuls yeast, ono tablespoonful Of melted
butter, one-half tcaspoonful salt, and
the same Of soda, dissolve In hot water.
Mix we'll together, except the soda, to
rise over night. and in the morning
add tie soda: kncad quickly and roll
about half an inch thick, cut out, and
let them rise about fifteen minutes be-
fore baking.
COTTAGE PUDDINa.-rwo eggs, half
cup Of sugar weil-beaten together, add
ave tablespoons melted butter, stir
we'll, then add cup Of sweet milk, tea
spoon soda, two Of cream~o f-tartar, az
cups of flour; bake in square tins,
and serve with sauce made as follows,
which is nice for almost any pudding
tcacuP of sugar, teacup Of vinegar;
tcacup of water; set over tho fire and
when it boils add y tablespoon of -four
and butter rubbed together.
BAKED TRoUT.-Put inside the fish
piece of butter the size of al egg, in
to which due quantity OF salt, pow.
dcrcd pepper and minced parsley have
been worked. Lay 1t in baking dish
plentifully DuLtcred, sprinkle pepper
and salt over 1t, then lay pieco of
oiled paper on the fish, and bake it in
moderate oven for about half an hour,
more OF lcss, according to the size of
the fish. Serve garnishcd with pieces
Of lemon.
TARRAGoN VINEGAR. - Take some
tarragon; let it dry In the sun, put it
into jar, which fill with.vinegar. Let
1t infuso for fortnight, then draw it
off, express all the liquid from the
drcgs, and filter tho whole; bottle 1t,
cork 1t tightly, and keep in cool pla:e.
FRUIT PUDDING.-One bowlful of
nice thick cream, 2 eggs, teaspoon SAL
eratus; mix and roll 1t nearly an inch
thick, then spread with fruit and roll
up and boil or steam In sack for two
hours. Eat with cream and sugar.
NosE BLEED.-If the use of cold wa
ter will not stop tho bleeding, place
powdered alum In tho nose and leave It
there until the wounded vein is healed,