The news and herald. (Winnsboro, S.C.) 1877-1900, 1880-12-11
THE HOUSEHOLD.

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to all articles of food. There are i'm
portant differences in this respect, and
1t is interesting to note how correctly
the experience of mankind has guided
them In this matter. The articles of
food which we still use in the uncook-
gu state are comparatively few; and it
1s not difficult In each case to Indicate
the reason of the exemption. Fruits,
which we consume largely in raw state
owe their dtetetio value chiefly to the
sugar which they contain; but sugar
Is not altered by cooking. Milk is
consumed by us both cooked and un-
cooked, tndifferently; for l have found
on trial that the digestion Of milk by
pancreatic extract was not appreclably
hastened by previously boiling the
mtlk. Our practice In regard to the
oyster IL quite exceptional, and furn-
Ishes a striking example of the general
correctness OF tho popular Judgment
on dlctetlc questions. The oysters is
almost the only animal substance
which wCeat habitually, and by pref
ference, In the raw or uncooked state,
and 1t is interesting to know that there
IL sound physiological reason ut the
bottom OF this preference. The fawn-
colored mass which constitutes tho
dainty part Of the oyster is its liver,
and this Is little else than a heap Of
glycogen. Associated with the gly-
cogen, but withheld from actual con-
tact with it during lite. is it's appro-
pirate digestive ferment-the heputlc
diastase. The mere crushing OF the
dainty between the teeth brings these
two bodies together, and the glycogen
Is mt once dtgestcd, without other help,
by It's own dIastase. The oyster III the
uncooked state, or merely warmed, is,
In tact, self. dlgestive. But the advan-
tage Of this provision ls wholly lost by
cooking, for the heat employed immedi-
aicly destroys the associated ferment,
ana a cooked oyster has to be disested,
like any other food, by the eaters own
powers.
CHEEsE SoUFFLE.-Mclt half an
ounce OF fresh butter in a saucepan,
stir into 1t tablespoonful Of flour;
When the two ere umslgamated put
In small quantity of milk aud about
three ounces OF grated Parmesnn
cheese. Stir the mixture on slow fire
Till 1t assumes the appearance OF thick
cream, but be careful not to let 1t boil;
then add some white paper; mix tho
roughly, and, If required, add little
salt; Keep on stirring the mixture at
very moderate heat for ten minutes;
take the saucepan of the fire ana stir
the contents occasionally until quite
cold, then stir into them the yolks of
three eggs beaten up with a little milk
ana strained, and finally the " hiles OF
five eggs whiskcd to stiff froth. Ialf
fill some small paper cases with the
mixture, put them into the oven and
bake until done--irom ten to fifteen
minutes.
VIENNA ROLLS. One quart flour half
teaspouhiul salt, two teaspoonluls
Royal Baking Powder, one tablespoon
tul lard one pint milk. Slft together
Hour, salt and powder; rub In the lard
cold, add tho milk and mix into u
smooth dough in the bowl, easily to be
handled Without sticking to the hands
and board. Flour the board, turn It
out and give it quick knead or two to
1t: thon roll it out with the
rolling pin to the thickness Of half an
hcll, cut 1T out with large cutter, fold |
,ne-hatf over on the otncr ny doubling
i; lay them on creased baking sheet |
Without touching. Wash them over
with ii little milk to slaZe them. Bake |
II hot oven fifteen minutes.
SCoTcH BRoTll.-1 wo pounds OF the |
,craggy. part Of the neck of mutton.
Cut the meat from the bone and cut of |
all the fat; cut the meat into small |
pieces put INFO n soup pot with one |
large slice OF turnip, two carrots, one
onion, one stalk OF parsley, one-half |
;up of barley, three pints OF water and
boil gently two hours. On the bones !
put one pint Of water; boil two hours
anu then rain otf the soup. Cook one
spoonful of flour and one of butter to-
Sether TN Ill perfectly smooth, then
SUR into the soup and aud one tea
spoonful OF chopped parsley. Season
with saltand pepper.
NhNUS puDDlNu.-Tuke n uuart
mould, butter it well and ornament 1t
Win candied ginger; make rich GUS
.ard with the yolks Of twelve and The
Whites OF Six eggs, apint of cream and |
loaf sugar to taste, then dissolve one
ounce OF tsinglass in sufficient milk to
Ill up the mould; when cold add q
glass OF rum or cherry; pour the INK.
'uro into the mould and place it on Ice
10 SGT. Before adding tho isinglassput |
telue 4 little Of the custard for sauce,
'dd little ginger syrup to this and |
serve cold with the pudding.
PARKER HOUSE RoLLs-Put two
quarts Of flour in Il deep dish. Make q
hole In tho centre, then add one tlble-
spoon OF sugar, piece Of butter the
slzo OF an egg, aud one tcacup Of yeast. |
Let them stand over night without
stirring, and III tho morning mix we'll |
together and knead twenty minutes,
l'at stand again till afternoon, then cut |
up with n Discult-vutter. Spread a
little melted butter on The TOP Of each.
then told over. Let them stand TIL |
light, then bake.
10 CLEANSE GLASS GLOBES IF the |
globes on IL Eas fixture are much stain.
"a on the outside by smoke, soak them
In tolerably hot water IN wnlch little
soda has been dis solved. Then
put teaspoonfnl OF powdered am
monla In pan of luke-warm water.
lnd with hand bru h scrub the globes
until the smoke stains disappear. Rinse
IN clean cold water. They will b. as
white rs If new.
MUFFINs.-Two eggs. one pint -four,
one teaspoon baking powder, one tea.
cup milk, n piece of butter half the size
of an egg, and little salt. Mix the
Hour, baking powder and salt together.