The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1881-12-23
HOUSEHOLD HELPS.

IRON the Detroit Free Press "Housshold.'l
APPLE SAUCE. core and cut up
one quart of apples, ada han cup =,
water boil until tender; add sugar an"
nutmeg to taste.
CHICKEN SALAD.-Chop the remains OF
chicken or turkey, and mix with II one
third the quantity of celery ada pep
per, salt and venegar.
BUTTER SPONGE CAKE.-Tree cups OF
sugar, one cup of milk, one spoonful OF
butter, three eggs. three cups OF flour
and two teaspoOnfuls of baking powder
CRANBERRY PUDDrNG.-One pint oil
milk, three eggs and flour enough 10
make thick batter add one pint cram
berries and boil two hours To be eaten
with sauce.
GINGER SNArs.-One heaping cup OF
-four, Que cup of molasses, one-halt cup
of sugar, one-half cup Of butter, one
fourth cup of lard, one tablespoonful OF
ginger. Mix and bake.
ljEFF TEA.-Chop tlkwSF fine and
Dour cold water on II p N tie back
OF the stove and cover close. Let 1t
stand until it boils then feed directly
TO patient. Do not forget TO season tea
with salt.
SAGo JEL1Y.-To one quart of water
put six large spoonfuls of sage and the
same of sugar boil to Jelly; stir it all
the time while boiling and flavor with
an essence Of some kind. To be eaten
with cream.
OYSTERS. Toast a few slices of bread
and butter them, lay them IN a shallow
dish, put ON the liquor of the oysters to
heat, salt and pepper, and Just before 1t
boils add the oysters, let them boil Up
once then pour over the bread.
Pres HEAD CHEESE Have the head
nicely cleaned and boil until tender
Chop it very fine, season with salt, pep
per and sage while hot. Put In a deep
dish. and cover with a plate smaller than
the dish, that it may rest ON the meat
Place on a plate a heavy weight, and let
1t stand twenty-fow hours.
SCoroH CAKE.-One quart of flour,
one pound light brown or crushed sugar
well mixed, butter enough to make a
soft dough-if very cold, warm the but
Ter but not melt; klead II to a smooth
dough roll three-fourth inches in thick
ness. place in tin and score across into
hree inch squares. Bake IN a slow oven
Thin slices OF citron, raisins or currants,
may he pressed on the top, but 1t Is ex-
cellent without
SOUP WITH BARLEY After washing
the soup meat put 1t into the stewpau,
ulst cover with water, and take of the
scum when it rises. Wash and pick
over half pound Of pearl barley put
this with the meat. and a small onion
peeled and cut in small pieces flavor
with catsup add a little pepper and
salt add little more water and vegeta-
bles liked; celery root gives a good flavor
TO any soup. Cook the barley about an
hour and a half
DoN'T SPou THE MEATs.-Any flesh
heated sufficiently, Will, just like wood,
be reduced TO charcoal (carbon) and
water, and a little gaseous matter.
The water and gas escape into the at
mosphere the charcoal VII remain, I'M
less heated sufficiently II thsznaas -.
to form carbonic acid gas, whe7s.1aast VII
also go off, leaving only little ashes.
Well, in roasting, baking, grIlling or
broiling, and frying meats Of all kinds,
every minutes continuation of heat be-
yond Just enough TO cOagulate the albu-
men, does something towards changing
the meat into charcoal, and char
coal Is innutritiOus and indigestible.
Further, rare cooked, fresh, lean beef,
viii digest and so into nourishment IN
two to three hours, while we'll done
beef, and well corned beef need four TO
four and a half or five hours to digest in
strong stomachs, and longer in feebler
ones NIne-tenths or more of families
cook meats too much, for health, for
good digestion, and for getting the best
nourishment from them. 1t is a matter
of habit. Rare-cooked meats. "blood
rare that Is, only barely well heated
through-are far more digestible and
nutritious, and when one "breaks him
self into the habit of eating them rare.
they will he more toothsOme than if
well done" These are facts; act in
accordance with them. american Aq-
riculturiSt.