The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-10-12
HINTS FOR HOUSEWIVES

u11N ID / UN /.
ton not only arise from eating I'M
wholesome and unsuitable food but in
many cases too much food.
Only a part being digested the re-
mainder ferments and decomposes in
the stomach in the same manner as 1t
would if exposed to unfavorable condi-
tons in the open air.
In a healthy stomach the digestive
fluids preserve the foods If they are in
fit state when eaten, and at the same
time they insure digestion if theamount
of food is not out of proportion needed.
Says an Exchange.
AS all food taken into the stomach
is exposed to a temperature of 100 de-
grees Fahrenheit the heat and moist
ure would deeompose it were the fluids
of the stomach not antiseptic.
1t is only when Indigestion has i'm
paired the natural action of these fluids
or the substance eaten have already
undergone a change, making them I'M
suited for food, that they do not fulfill
their proper function.
Nothing so surely proves the closel
relation of food to man as the result
of errors of diet. We cannot expect
to have a healthy, we'll nourished body
and brain unless we build them of the
best material.
1t is well to learn by how little life
may be sustained and just how much
nature requires in order to maintain
health and comfort.
%A&
BREAKFAST
Fruit,
Cereal, Cream,
Frizzled Dried Beef with Eggs,
Broiled New Potatoes in Cream,
Rolls, Coffee,
Potato Chowder
Grilled Tomatoes, Crisp Bacon,
Fruit, Waters,
Tea,
AAA
DINNER
Sorrel Soup,
Mutton Pilau, Mashed Potatoes,
Spinach, Dressed Cucumbers,
Cherry Pie, Coffee.
FRIED OYSTERS
Select large oysters. Clean, parboil
slightly. Drain dry on towel. Roll
in flour or fine bread crumbs, dip in
mayonnaise dressing then in crumbs
again. Let them stand five minutes,
and if they seem moist, dip again In
crumbs and cook at once in deep, hot
fat, one minute. They now need only
the browning of the crumbs.
EGGS A LA MODE
Remove the skin from a dozen to-
matoes, medium size, cut them up in
a saucepan, add little butter, pepper
and salt; when sufficiently boiled, beat
llp five or six eggs, and just before
serving. turn them into the saucepan,
with the tomato, and stir one way for
two minutes allowing them time to be
well done.
TO BOIL EGGS
Three minutes will boil them soft;
five minutes will cook all hard but the
yoke; eight minutes will cook them hard
all through
BAKED EGGS
Have a little beef fat in a tin, let it
be hot, then break in eggs as for fry
ing; salt them and set in hot oven a
few minutes and they are done.Eat
with buttered toast
SO
SCRAMBLED EGGS
Beat up four eggs, with salt and pep
per to taste, Put an ounce of butter
into a saucepan; directly it is melted
put in the eggs, and keep constantly
stirring With "a spoon until they are
nearly set A little finely minced pars-
ley added is a great Improvement.
A&A
OMELETs
Take four eggs and beat as light
as possible. For every egg add tea
spoonful of milk, Put piece of butter
into the omelet pan, and when hot pour
in the mixture. With a fork scrape the
egg very lightly toward the centre Of
the pan as it cooks, and when done
fold it together with a pancake turner.
POACHED EGGS
The eggs should be fresh Have the
boiling water in a shallow pan, break
the eggs separately in a saucer, and
slip gently into the boiling water;
when all are in the water, place the
pan over the fire, until the white of
each is perfectly set; remove with a
sheer, anu lay Oi DueeSASo 'Oo9I VI
broiled ham.
s@4A
FRIED SMELLS
Clean. wipe dry, season, skewer into
rings, dip in flour or fine crumbs, egg
and crumbs, and fry in deep hot fat
Serve with sauce Tartare.
BEEF BROTH WITH POACHED
EGG
Prepare the broth in the proportion
of two teaspoonfuls of fluid extract
to one cupfull Of hot water. Add to the
broth a carefully poached and well
trimmed egg. A small egg should be
selected for poaching and care used in
adding to the broth not to break
BROILED HAM
Cut thin slices from the middle part
of Ham, cover with sour milk and let
stand over night. In the morning
rinse well and broil over hot Goals, the
cooking should be quickly done, and the
ham but delicately Drowned.
SCOTCH HASH
Chop raw beef very fine, add pepper
salt and butter and a little chopped
parseley. Cover with water, cover the