The Russellville Democrat., 1880-10-21
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Warming Potatoes Second Time-Mush MakiDg-variety tn Daily Food
 Recipes.


 WARMING POTATOES SECOND TIME.
 am astonished that any one should warm over potatoes after they have been boiled so long that they have become strong in taste, which they will often do in twenty-four hours time, but when they fry them over second time, have no sympathy with such economy. What is the use? Potatoes are as cheap as anything we eat, and see no necessity of eating what properly belong to the pigs. Potatoes should never be left in open ar after boiling. if you want them nice to fry over. I have been so annoyed for years with SUI n practices that I de- termined to peak against them to re- mind the perpetrators of their error.
 MUsH MAKING
 l was rather amused the other even- ing when one of my neighbors came in just as l was preparing to make mush in way that was so different from hers that she staid to see me make it. 1 put the kettle on, pouring the boiling water from the tea-kettle, which had previ- ously filled for the purpose; salted the water, and taking my pan of corn meal, which had stirred to so thick batter with cold water that it would just pour, dsing about half as much meal as I wished of mush. I poured it in slowly, stirring the while; it became too thick, so added water from the tea kettle, a little at time. Having good fire, the water had scarcely stopped boiling, and in about fifteen minutes I set up the kettle, rinsed some dishes in cold water. so the mush would not stick, and took t up, done and not lump in it. My visitor thought it was done neatly and easily, and she said she would go home and try my plan. MRS. M. D. N.
 VARIETY IN DAILY FOOD.
 The proper variety IS one made up of fruits, vegetables, grain and animal food, the latter consisting of healthy meat, egg or milk in its various forms. With palatable graham or oatmeal prepara. tions, especially where milk is freely used, meat IS seldom carved or found to be necessary to high health and strength, but when starch, sugar and fat prepon- derate, as in the common fare of white bread and butter, potatoes. pie and little sauce-beef Especially steak often seems an absolute necessity to one who has to put forth strength. Coffee can not possibly supply its place. It does not give strength, but only stimulates 1t, or calls it out, making one feel strong while under its influence. Nourishing foods really strengthens us.
 You would hardly believe, until you try it, how heartily plain and nourish- ing variety of food is enjoyed by those who live with reasonable simplicity. It is easier in every way. All feel much better and more good natured, with no unreasonable craving for confectionery, pickles or stimulents. It lightens the care of children wonderfully. It makes the cooking more simple and easy, and, last but not least, it saves the doctors bills.-Faith Rochester, Agricuittrist.
 RECIPES.
 PUFFs.-Beat very light the yolks of six eggs add pint of milk, pinch of salt, the whites of the eggs beaten to roth, and flour enough to make the batter like thick cream. Bake in cups in quick oven.
 CocoANUT CAKE.-Take half cup of butter, cup of sugar, two eggs, half cup of milk, half teaspoon of soda and whole one of cream of tartar two scant cups of -four. Bake in three jelly cake tins. Ice the cakes and while the icing is still soft cover thickly with grated cocoanut Pile the cakes to- gether and cover the loaf with cocoanut