The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-09-26
HINTS FOR THE HOUSEHOLD.


The Table.
Corn i said to he sweetcr il boiled
with the inner hnsks on; strip the husk
back, pick off the silk, then put the
husks back again over the ear Of corn
and boil IL.
Stuffed Tomatoes: Take dozen
firm, well shaped tomatoes Have
pound Of cold roast beef, or the same
of cold steak, or If YOU use raw meat i
i Just as good; chop an onion with a
tablespoonful Of parsley; addtwo table
spoonfuls Of salt and u tablespoonful 81
white pepper; pound up six soda crack
ers; fry the onion thoroughly IN "A table
spoonful Of butter. to which. when
cooked. add the meat, which has also
been divided; let il cook thoroughly
with the onion and parsley; take the
tomatoes, cut off the stem end. which
do not use; remove the inside of the
tomato, and add 10 the meat; then mix
the meat. etc., with the pounded cracker.
fill the tomatoes, which are 10 be placed
on a bakc-pan. and bake for one hour
in moderate oven
--Oat-meal il food Of great strength
and nutrition. having claims 70 be bet
ter known and more widely used than y
i at present Of much service as a
brain-food. II contains phosphorus
enough to keep man doing an ordinary
amount Of brain-work in good health
and vigor. All medical authorities unite
in the opinion that, eaten with milk, i
il perfect food, and, having oil the
requisites for the proper development q
the system, II l. prc-eminently useful
food for growing children and the young
generally. Oatmeal Requires much
cooking to cffectually burst IT, starch
cells, but when Il Is well cooked il will
thicken liquid much more than equal its
weight in wheaton flour. The oats Of
this country are superior 10 those grown
on the Continent and the southern parts
Of England, but certainly inferior 70 the
Scotch. where considerable pains j.
taken to cultivate them. and Il u need
less 10 point out that the Scotch are an
example Of strong and thoroughly ro-
bust nation, which result Is justly set
down as being derived from the plenti-
ful use Of Oatmeal. DIR. Guthrie has as
serted that his countrymen have the
largest heads 0f any nation In the word
not even the English have such large
,crsal use If oat-ueal; as universal "
Il, being found alike on the tables q the
rich, and on the tables Of the poor
in the morning the porridgc and
in the evening the traditional cake. The
two principal ways of cooking oatmeal
are ponidge and cake (bannock) which
win describe, and also some other
modes II cooking. in order 10 afford an
agreeable variety Of dishes; FIRST, then,
we will commence with receipt Tor
porridgc. To three pints Of boiling
water add level teaspoonfulof salt and
pint of coarse meal, stirring while i y
being slowly poured IN: continue sur
ring until the meal i diffused through
the watcr-about eight or ten minutes
Cover Il closely then, and place y where
il will simmer for an hour; avoid sur
ring during the whole Of that tlme-
Serve hot. with n little messing rs pos
siblc, accompanied with milk, maple
sir,p. or sugar and cream. To make
oatmcal-cakc, place IN bowl = quar- -
meal. add To il as much cold wafer ~
will form IL into soft, light uouHn'
cover Il with cloth fifteen minutes ~
allow Il 10 swell, then dust the paste,
board with meal, turn ont the dough ana
give II n vigorous kncading Cover ',
with cloth few minutes, and proceen
al once 10 roll out to the eighth q ~
inch in thickness; cut II In i've picc1S
and partly cook them on y griddle' tnc'.
finish them by toaSting them Ia front ~
the fire. Montreal Hiincss.
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Fruit 10 The value ~ S2,93I .O25 was