The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1880-02-19

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 breed, one quart of
boiled sweet milk; pour the milk over
the bread and let it stand from three to
five hours, add half pint of butter
milk, one teaspoon soda, one teaspoon
salt and two eggs.
WHITE CAKE.-Whites of twelve
eggs, three cups of -four, two of sugar
one of 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. I
give this by permission of Mrs. Guild.
ScoTCH STEw.-Four pounds of lean
beef passed through sausage mill, one
onion chopped fine, half a 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 a 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 piece of butter the
size of an egg and little salt; put in a
deep dish and bake it must be eaten as
soon as baked.
OATdEAL.-Oatmeal is an important
and valuable article of food. With the
1f t. N
oily or fatty matter than any of the
other cultivated cereal grains, and its
proportion of protine compounds exceed
that of the finest wheaton flour. So
that both with respect to its heat and
fat making, and its flesh and bleod
making principles, it holds a very high
rank.
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 thickly
over it; bake until brown; very nice.
CHANGE OF CLOTHES. Another
means of promoting personal cleanli-
ness is, by the absolute change of all
clothing morning and night, wearing
nothing by night that is. worn by day,
and uice versa. 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 reasonable friction-asb by
flesh brush, crash, a coarse flannel,
or the hand, as means of cleanliness,
and of improved circulation.
CLEAN BEDs-A writer in the Con-
gregational writes intelligently on this
| topic and on clothing as .ollows: !" 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 -ffths of the
solids and liquids taken into the stom:
ach should pass off through the pores of
that this escape is the most rapid during
the night, while warm in bed. At least
one half of the waste and putrid matter
(rom twenty to thirty ounces in the
night, must become more or less tan
gled in the bedding-of course, soiling
| it-and part of this may becomereab-
sorbed by the skin, if it is allowed to
come in contact with it on the nexl
night, as it must if the bedding is not
exposed for few hours in the air and
light, We may well 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
may dissipate their impurities, or neu
tralize them. A least three hours or
the ave-ege is as short exposure as i:
compatible with neatness."