Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1881-12-08
FOR THE HOUSEHOLD.

WHY WE BEGIN WITH SOUP.-The
rationale of the initial soup has often
been discussed; some regard it as cal
culated to diminish digestive power,
on the theory that so much fluid taken
at first dilutes the gastric juices. But
there appears to be no foundation for
this belief. A clear soup disappears
almost Immediately after entering the
stomach, and in no way interferes with
the gastric juice, which is stored in its
appropriate cells ready for action. The
habit of commencing dinner with
soup has, without doubt, its origin in
the fact that aliment in its fluid form
in fact, ready digested-soon enters
the blood and rapidly refreshes the
hungry man, who after a considerable
fast and much activity sits down with
a sense of exhaustion to commence
his principal meal. In two or three
Ininutes after he has taken a plate of
good warm soup, the feeling of ex-
haustion disappears, and irritability
gives way TO gradual rising sense of
good fellowship with the circle. Some
persons have a custom of allaying ex-
haustion with glass of sherry before
food-a gastronomic no less than a
physiological blunder, and injuring the
stomach and depraving the palate.
The soup introduces at once into the
system small installment of ready
digested food, and saves the short
period of time which must be spent by
the stomach in deriving some nutri-
ment from solid aliment, as well as
indirectly strengthening the organ
of digestion itself for its Forthcoming
duties.
SWEETBREAD A LA FINANCIERE. -
Place your sweetbread IN cold water
and put it on the fire; when it boils
take it off and let cold water run over
it until it is thoroughly cold; press il
tightly for few minutes and then lard
it; take some spare lard and put it in g
saucepan with some sliced onions, car
rots, thyme, whole pepper and cloves
put your Sweetbread in with a little
consomme; place it on the fire until il
boils, keeping it closely covered all the
time; when it comes to a boil put it in
a hot oven for from half an hour t.
three-quarters; half bake some chicken
liver; take "a small piece of sweetbread
some truffles and olives, and put all il
saucepan with brown sauce. Dish III
your sweetbread and put the garniturt
around the dish and serve.
APPLE RoLY PoLY.-Peel, quarter
and core sour apples, make rich soda
biscuit dough, or raised biscuit dough
rolled thin, roll the dough half al
inch thick or less, slice the apples thin
and lay them on the dough, roll up
tuck in the ends, prick deeply with [;
fork, put in a pudding bag or in ;
steamer over boiling water, and cool
an hour and three quarters. Serve
with sweetened cream or butter ant
sugar. Blackberry jam or any othel
fruit may be used instead of apples
If the roly poly is cooked IN bag, pu
an inverted saucer or plate in the bot
tom of the kettle, and have boilin.
water ready to renew that which
wastes.
HONEY SPONGE CAKE.-Two-third
of breakfast cup of sour cream, tw,
cupfuls of flour, an even teaspoon O
soda, one cup of butter, three eggs, on
and One-quarter lbs of honey, one table
spoonful of cinnamon. half tablespoon
full of allspice, and little extract o
lemon, mix the spices with the flour
put the soda in the milk and stir vel
that all the ingredients may thorough
ly mix; beat the cake well for anothe
five minutes; put in buttered tin
bake from one-half to three-quarters o
an hour This is nice eaten warm