The Morristown gazette. [volume] (Morristown, Tenn.) 1867-1920, 1880-04-07

| tablespoons sugar, one tablespoon butter,
half q tablespoon celery seed. Mix
well; let 1T come to good boil, then
stir IN two tablespoons mustard.
LIGHT BREAD BATTER CAKEs-Take
three slices of light bread, one quart of
! boiled sweet milk; pour the milk over
the bread and let it stand from three tn
i've hours, add half. pint Of butter
milk, one teaspoon soda, one teaspoon
salt and two eggs.
WHTrE AC4KE.-Whites Of twelve
eggs, three cups Of -four, two of sugar
oneof butter one teaspoon soda, two
teaspoons cream tartar. Beat the eggs
and sugar together very light for icing,
and cream the -four in the butter.
give this by permission Of Mrs. Guild.
| Scotch Sq'Ew.-Feur pounds of lean
beef passed through a sausage mill, one
! onion chopped fine, half teaspoon of
salt, pepper to taste. Place in a covered
| vessels with one teacup Of boiling water.
| Let stew slowly three or four hours.
| just before taking it off the fire stir in
lump Of butter the size of an egg.
MUsH BREAD.-Put pint OF sweet
milk in sauce pan, and when it comes
to boil make a thin mush with corn
meal. Cook it done and set it aside to
cool beat IN one egg at time until you
put in three, add a piece of butter the
size of an egg and little salt; put in
deep dish and bake it must be eaten as
soon as baked.
81 0AT1IEALs--Oatmeal is an important
and valuable article of food. With the
exception of Indian corn it is richer in
oily or fatty matter than any of the.
other cultivated cereal grains, and its
+ proportion of protine compounds exceed
that OF the finest wheaton -four. So
that both with respect to its heat and
fat making, and its flesh and blood
making principles, it holds a very high
rank. r g-T 90 NJ
STUFFED OR DRESSED HAM.-Mix
one quart of grated light bread with a
teaspOOnful each of mace, nutmeg,
cloves, allspice, salt, thyme, sweet basil
fat meat and parsley chopped fine, a
little butter and brandy to soften dres-
sing; boil and skin a nice ham, make in
cisiOns about an inch apart as deep as
possible and stuff with the above mix
ture; spread the yOlk of an egg over the
top and then CRATE bread crumbs thickIy
over it; bake until brown; very nice.
( CHANGE OF CLoTHEs.-Another
means of promoting personal cleanIi-
ness is, by the absolute change of all
clothing morning and night, wearing
nothing by night that is worn by day,
and Vice Uer8a. Such clothes as are hung
to sun by day and dry by night, and
such only, are fit to be worn by those
who have a reasonable regard for per
sonal cleanliness. And / may remark that
when such clothes are removed for the
change, it is of the utmost importance
TO the health that the skin should be
subjected to a reasonable friction-as
a flesh brush, q crash, a coarse flannel, |
or the hand, as a means of cleanliness,
and of improved circulation.
CLEAN BEDs-A writer in the Con-
gregation0I writes intelligentIy on this |
topic and on clothing as follows: " 1t |
must be false idea of neatness which |
demands that beds should be made soon .
after being vacated. Let it be remem-
bered that more than three-ifths of the
solids and liquids taken into the stom-
ach should pass off through the pores of
the skin-seven million in number-and
that this escape is themost rapid during
the night, while warm in bed. At least
one half OF the waste and putrId matter
(from twenty to thirty ounces in the
night, must become more or less tan
gled in the bedding-of course, soiling
it-and a part of this may become reab-
sorbed by the skin, if it is allowed to
come in contact with it on the next
night, as it must if the bedding is not
exposed for a few hours in the air and
light. We may we'll initiate the Dutch
example of placing such bedding on
two chairs near the window, in the sun
light; or in the window, that the best
purifier known-the light of the sun
nay dissipate their impurities, or neu-
ralize them. At least three hours on
he average is as short exposure as is
with neatness."