The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-12-22
HOUSEHOLD HELPS.


IFrom the Detroit Free Press "Household."l
APPLE SAUcE.-Pare, core and cut up
one quart of apples, add half a cup of
water /; boil until tender add sugar and
nutmeg to taste.
CHICKEN SA1AD.-Chop the remains of
chicken or turkey, and mix with it me-
third the quantity of celery add pep
per, salt and venegar.
BUTTER SPoNaK CAKE.-Tree cups OF
sugar, one cup of milk, o1e spoonful OF
butter, three eggs, three cups of -four
and two teaspoonfuls of baking powder.
/ CRANBERRY PUDDMG.-One pint OF
milk, three eggs and flour enough to
| make a thick batter add n pint cram
berries and boil two hours. To be eaten
with sauce.
GINGER SNAPs.-One heaping cup OF
flour, cue cup of molasses, one-half cup
of sugar, ne-half cup of butter, one.
fourth cup of lard, one tablespoonful OF
ginger. Mix and bake.
DEEF TEA.-Chop. the beef fine and
pour cold water on it place on the 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 JE11Y.-To n quart of water
put six large ~spoonfuls of sage and the
same of sugar; boil to a 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
it stand twenty-four hours.
SCOTCH CAKE.-One quart of -four,
one pound light brown or crushed sugar
VOL mixed, butter enough to make a
soft dough-if very cold, warm the but.
ter but not melt; knead it to q 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 c~urrants,
may be pressed on the top, but it is ex-
cellent without.
SOUP WITH BARnEY.-After washing
the soup meat put it into the stewpan,
lust cover with water, and take off the
,cum when it rises. Wash and pick
over half a 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 a little more water and vegeta.
bles liked; celery root gives a good flavor
to n soup. Cook the barley about an
hour and a half.
DoN'T SPOIL 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 will remain, I'M,
less heated sufficiently in the open all
to form carbonic acid gas, when that will
also go off, leaving only a little ashes
Well, in roasting, baking, grilling OF
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
will digest and go into nourishment il
two to three hours, while well done
beef, and well corned beef need four tc
four and a half or five hours to digest il
strong stomachs, and longer in feeblel
ones. Nine-tenths or more of families
cook meats too much, for health, fol
good digestion, and for getting the bes
n~ourishment from them. 1t is a matter
of habit. Rare-cooked meats, "bloot
rare that is, only barely well heated
through-are far more digestible ant
nutritious, and when one "breaks him
self into the habit of eating them rare
they will be more toothsome than j
"we1 DONE" These are facts: act il
accordance with them.-Am1erican Ag
,icuLturist.