The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-06-13

| a delight to sec how innocently she made
! her little hits and effects, now and then
! looking about in a gently inquisitive way,
| as if she wondered what had occasioned
| this merry interruption of her remarks.
| But they tell me Mrs. Steel has newer
! been in America.
| II your dentist is honest-and most of
| them are-he will tell you that if people
| would only exercise ordinary care they
| would materially reduce his income and
that of others in the same profession. 1t
! is astonishing how many people, other
/ wise hard-headed and sensible, will leave
| their teeth 10 take care OF themselves
| until violent toothache warns them that
| some mischief is at work in their mouth,
| and then they rush to their dentist only to
| find that the damage is very extensive
and will take both time and money to set
| right. AS a matter of fact, the dentist
! should be visited about once every three
months In this way the teeth can be
| kept in good condition, because the den
| fist is able to detect the first sign of
| trouble and may take measures to pre-
| vent its going too far
| 1t should be remembered that when a
| tooth begins to decay it not only affects
| itself, but the teeth that are next to it,
| and it also affects the breath in the most
unpleasant manner, so that you become a
! source OF great annoyance to your neigh
i
! the food can be properly maSticated you
cannot hope for good health, and where
| their is pain in eating the food is swal-
| lowed only half reduced to the proper
consistency that it should be. The best
way TO prevent this decay is to see
that no food is allowed to lodge between
the teeth You should not only brush
your teeth thrice a day, but after each
meal, and also use more than one tooth
| brush You should have three of these;
one should be rather hard and another
should be moderately soft, while the third
should be small and round, with a curve
in the handle, so as to get into every cor
ner of the mouth.
Another point not to be forgotten is
that water used in washing teeth must
always be tepid and never quite cold, and
you must rinse your mouth with the same.
A drop or two of tincture of myrrh can be
used in this water. The proper way to
clean the teeth is to brush them from the
gums TO the crown of the tooth; in this
way the particles of food that are lodged
between the teeth will be dislodged If
the teeth are only brushed lengthwise,
! as is generally the case, the food, instead
of being brushed out, will be more firmly
lodged than ever. You should keep a
! skein of dental silk always beside you
to pass between the teeth and clean them
effectively from anything that has got be-
tween them which the tooth brush cannot
reach.
You should never touch any metal to the
teeth, and if the occasional use Of a tOoth>
| pick is necessary use those made of quill.
But if the teeth are properly attended 70
such an instrument will be useless. Great
care must be taken of the gums, as II
! these become spongy they are apt to re-
cede from the teeth and leave the roots
! exposed and decay sets in very rapidly
in consequence. If the gums are kept
in proper order the teeth will remain
healthy and in good condition.
Fancy cakes In the form of cookies, etc.
are in special demand at this season OF
summer outings and picnic parties, and
are always convenient for afternoon teas
and gathering for the children, and re-
! ceipts may be used that will give excellent
| results (making delicious little cakes that
will keep indefinitely, and seem to improve
with age) without requiring a great
amount of time and patience to their man.
ufacture OF the seemingly numberless
receipts for small cakes the following have
| been tested and found to be most excel
| lent
To make delicious sugar jumbles weigh
| half pound of powdered sugar and the
| same quantity of butter and cream then
| together Beat two eggs light and stii
| into the cream mixture and then add three
! quarters of a pound of sifted flour and
| flavor with lemon or vanilla extract
| Sprinkle a holding board with granulatet
| sugar. Break off pieces of the dough tn,
size of a walnut roll them lightly will
the palm of the hand on the sugared board
and twist them into rings Lay them OF
buttered tins an inch apart. Bake them il
a moderate oven.
Cinnamon jumb,es are made thus: To {
half pound Of graduated sugar add quar-
ter of pound Of butter and stir to
cream. Beat three eggs light and ado
them with a scant half cup Of milk Sif
with half pound of flour, one and one
half teaspoonfuls of baking powder ant
stir into the other ingredients. Take heap
ing spoonfuls of the batter, drop them int
some pulverzed cinnamon, roll then
around so that a little of the cinnamon
shall stick to all sides Of the batter ant
drop them on creased baking pans allow
ing room for them to spread. Bake in Z
quick oven.
Delicious fruit jumbles called hermits
are prepared thus: Mix together one anC
one-half cups of sugar, one Gun Of buttet
and the yolks of three eggs. Add one-hal
teaspoonful of each OF allspice Glove,
and cinnamon. Dissolve in a little warn
water one teaspoonfui of soda and add {,
the other ingredients with a generous cur
OF raisins, seeded ana chopped fine. ant
! the whites Of three eggs beaten to a froth
Add flour enough to make a batter as thicl
as Tor fruit cake. Place teaspoousfuis OF
the mixture on buttered tins an inch apart
ana bake them in a brisk oven.
To make cardemon cookies: With on,
pound of brown sugar mix three ounce.
of butter ana stir in. one at time three
whole eggs Add one teaspoonful each OF
pulverized ginger and cloves, two table
spoontuls Of cinnamon and one pound OF
Hour. Roll the dough out thin and cut
II In diamond shapes and place In butteret
tins. Have ready a few blanched almonds
and put an almond on each point and bake
In hot oven.
For vanilla waters. cream half a pound
OF butter with the same amount OF sugar
Beat two eggs light and add them with
one and one-half teaspoonfus OF vanilla
extract and half teaspoonful OF soda dis.
solved In LITTLE water. Add to this mix.
ture Hour enough to make 10 a soft dough
that will roll out very thin and cut Il with
"a round cake cutter. Place the rounds or
creased pans and bake quickly without
browning
To make Ncapolitans: Mix quarter OF
a pound OF butter with the same quantlty
OF powdered sugar. and add the yolks OF
three eggs well beaten, one quarter Of ar
I Of