Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-12-03

was this formula which enabled the
| fair Priscilla to charm Miles Standish
| and John Alden. 1t runs as follows:
| One pint pumpkin, one egg, one gill
molasses, quarter pound muscovado,
one piece of butter big as an egg, one
gill Of milk, salt, little cinnamon, nut
meg and ginger; bake forty minutes.
"The Wilson, of Hartford, Conn, can
trace their recipe back to 1910. 1t
shows a slight progress over The two
more ancient ones, but not enough to
justify comment. 1t reads: One large
cupful of boiled pumpkin, one table,
spoonful of -four, stirred up in half
cupful of milk, one egg, one piece OF
butter as large as walnut, half
cupful of yellow sugar, half teaspoon
full of salt, little nutmeg, Glove, CHINA
mon and ginger; bake forty minutes"
~
The selection and preparation OF our
food has more to do with our health
than many suppose. The great Ameri-
can disease, dyspepsia, originates in a
majority of cases in the kitchen. The
food is poorly prepared, improperly
cooked, and the stomach cannot digest
it,
Take, for instance, oat meal; few
cooks take the trouble to cook II three
hours, most of them only boil it few
moments, and consider it ready to be
served The result is that when taken
into the stomach in this condition. it
forms a starchy, sticky mass, and not
only is a burden for the stomach to
handle, but retards the digestion OF
other foods. 1t has been stated by
prominent physicians that oat meal and
other cereal foods that were not prop
erly cooked were one of the prime
causes of dyspepsia. Always cook GER
cal breakfast foods three hours.
1t is better to buy those cerals that
come prepared-that is already partly
cooked-if they must be hurried in
their cooking in the home.
Hot fresh bread is unquestionably
most indigestible, but stale bread may
be reheated without disastrous con5e-
quences, and is liked by many persons
better than toast. Cut the bread in
even slices and pile upon tin plate
Cover closely and set in the oven for
ten or fifteen minutes. The upper and
under slices will have Drowned slightly,
while the others are soft like freshly
baked bread. This is a great improve
ment over the old method of steam
ing.
Gum chewing, tobacco chewing, the
use of tobacco in any form, must be
condemned as harmful to the digestion
through exhausting the function of the
saliyary glands, so that when required
to maintain constant activity. the saliva
secreted by the glands has very little
value as a digestive agent. The glands.
as well as the muscles and other parts
of the body, require rest in which to
store up the elements necessary for
their proper function.
The possibilities of the fig in cook
ing are many. Incidentally it is OF
great virtue, and by no means is to be
despised as an article Of diet.
Figs are very nice used with sage or
tapioca. Let either of the latter be
cooked clear, seasoned with salt or
sugar, and poured over prepared figs
and baked. Serve very cold with
cream.
Figs may be stuffed. For this they
should be split and then cut in half.
Lay in each quarter piece Of crystal
lized ginger or nut. Press together
/ and roll in powdered sugar. Chopped
figs are very wholesome as well as
palatable for making sandwiches.
The prepared figs may be nodded in
clear lemon gelatin. They also are nice
to spread a roly-poly pudding. Serve
the latter with hot lemon sauce.
MARTHA.