r oni. to 
Jflntestiij (Booitomi). 
EGGS VS. MEAT. 
Would it not be wise to substitute more 
eggs for meat in our daily diet:—About one- 
third of the weight of an egg is solid nutri¬ 
ment. This is more than can be said of 
meat. There are no bones and tough pieces 
that, have to be laid aside. A good egg is 
made up of ton parts shell, sixty parts white, 
and thirty parts yelk. The white of an egg 
contains eighty-six per cent, water ; the yelk 
fifty two per cent,. The average weight of 
an egg is about, t wo ounces. Practically an 
egg is animal food, and yet there is none of 
the disagreeable work of the butcher noces- 
sary to obtain it. The vegetarians of Eng¬ 
land use eggs freely, and many of these men 
are eighty and ninety years old, and have 
been remarkably free from illness. A good 
egg is alive. The shell is porous, and the 
oxygen of the air goes through the shell and 
keeps up a kind of respiration. An egg soon 
becomes stale in bad air, or in dry air charged 
with carbonic acid. Eggs may be dried and 
made to retain their goodness for a long time, 
or the shell may be varnished, which ex¬ 
cludes the air, when, if kept in a moderate 
temperature, they may be kept good for 
years. The French people produce more 
eggs than any other, and ship millions of 
them to England annually. Fresh eggs are 
more transparent at the center, old ones on 
the top. Very old ones are not transparent, 
in either place. Tn water In which one-tenth 
of salt has been dissolved, good eggs sink 
and indifferent ones swim. Pad eggs float in 
pure water. The best, eggs are laid l»y young, 
healthy hens. If they are properly fed, the 
eggs are better than if they are allowed to 
eat all sorts of food. Eggs are best when 
cooked four minutes. This takes away the 
animal taste that is offensive to some, but 
does so harden the white or yolk as to make 
them hard to digest. An egg if cooked very 
hard is difficult of digestion, except by those 
with stout stomachs; such eggs should be 
eaten with bread and masticated very finely. 
An excellent sandwich can be mude with 
eggs and brown bread. An egg spread on 
toast is food fit for a king, if kings deserve 
any better food than anybody else, which is 
doubtful. Fried eggs are less wholesome 
than boiled ones. An egg dropped into hot 
water is not only a clean and handsome but 
a delicious morsel. Most people spoil the 
taste of their eggs by adding pepper and 
salt. A little sweet butter is the best dress¬ 
ing. Eggs contain much phosphorus, which 
is supposed to be useful to those who use 
their brains much.— Poultry Review, Eng- 
land. 
-4_*_*- 
WHAT I KNOW OF HOUSEKEEPING. 
A lady correspondent of the Maine Farmer 
gives the following valuable hints to house¬ 
keepers : 
If you wish short biscuit without much 
shortening, do not knead them. 
Bo your husband’s and brothers’ boots let 
water through them ? Then apply tar and 
oil after being thoroughly mixed, and you 
will have no further trouble. Patent not 
applied for. 
One cup of sugar, one of buttermilk, one 
egg, one-fourth of a nutmeg, one and one- 
half teaspoonsful saleratus, three table- 
spoonsful of melted lard, will make just as 
good doughnuts as any editor ought to eat. 
Some cooks are invariably troubled with 
“saleratusbiscuit.” By allowing just one 
even teaspoonful of saleratus the trouble will 
be obviated. 
If brimstone is offensive, use strips of paper 
one iDch wide, rolled into a lengthy cylinder, 
for lighters. If you wish to save your papers 
a bit of split pine will answer better, and 
when stacked In a lava vase, make a very 
conspicuous ornament. 
-■ 
SELECTED RECIPES. 
Tomato Chow-Chow. —Take half a bushel 
of green tomatoes, one dozen onions, one 
dozen green peppers, all chopped fine. 
Spi inkle over the moss a pint of salt. Let 
it stand over night, then pour off the brine 
and cover with good vinegar. Let it cook 
one hour slowly, then drain and pack in a 
jar. Take two pounds sugar, two table- 
spoonsful cinnamon, one each of allspice, 
cloves and pepper, half a teacup ground 
mustard, one pint of horseradish ; mix the 
spice, mustard and horserudish with vinegar, 
heat boiling hot, and pour over the other 
ingredients. Pack tightly in a jar, cover 
tightly and set in a cool place. This will 
_ 
MOORE’S RURAL NEW-YORKER 
238 
keep two and three years, if covered tight 
and well pressed. 
Grease-Spots on Books or Paper.— Gently 
warm the soiled part or paper, and then 
press upon it pieces of blotting paper, one 
after another, so as to absorb as much of the 
grease as possible. Have ready some fine, 
clear, osseutial oil of turpentine, heated 
almost, to a boiling state ; warm the greased 
leaf a little, and then, with a soft, clean 
brush, wot with the heated turpentine both 
sides of the spotted part. By repeating this 
application the grease will be extracted. 
Lastly, with another brush, dipped in rec¬ 
tified spirits of wine, go over the place, and 
the grease will no longer appear, neither 
will the paper bo discolored. 
Oysters Scalloped in a Pari.— Mix well 
the finely-chopped yelks of six hard-boiled 
eggs, six ounces of bread crumbs, three salt- 
spoonfuls of salt and one each of ground 
cloves, mace and white pepper. Blanch one 
hundred oysters, put them in a deep padding 
dish, In layer*, alternately with the egg and 
crumbs, finish with the latter, and on the 
top spread two ounces of butter cut into 
small dice. Bake in a quick oven from 
twenty to thirty minutes. 
They are also very nice, the oysters being 
finely chopped with the bread and eggs, and 
baked in small scallop edged cake pans. 
Apple Bread. —Weigh one pound of fresh 
juicy apples ; peel, core and stew them into 
a pulp, being careful to use a porcelain kettle 
or a stone jar, placed inside a kettle of boiling 
water; mix the pulp with two pounds of the 
best flour ; put in the same quantity of yeast, 
you would use for common bread, and as 
much water as will make it a fine, smooth 
dough ; put it into a pun and place it in a 
warm place to rise, and let it remain for 
twelve lmurs at least. Form it into rather 
long-shaped loaves, and bake in a quick oven. 
How to Make Evasive Soap —Here is an 
excellent recipe for making genuine erasive 
soap that will remove grease and stains from 
clothing :—Two pounds of good Castile soap ; 
half a pound of carbonate of potash, dissolved 
in half a pint of hob water. Cut the soap in 
thin slices, boil the soap with the potash 
until it is thick enough to mold iu cakes ; 
also add alcohol, half an ounce ; camphor, 
half an ounce ; hartshorn, half an ounce ; 
color with half an ounce of pulverized char¬ 
coal. 
A pood Salad. —A. correspondent of the 
Gardener’s Chronicle says Here is a salad 
that will delight those who eat cucumbers 
with bread and cheese : —Take a tomato, not 
over-ripe, and cut ft into slices, as you would 
a cucumber; take a small onion, and cut it 
up as fine as you can, sprinkle it over the 
tomato slices, add salt, pepper and vinegar 
at discretion, and you will have a salad 
which, as a relish, puts the cucumber to 
shame. 
Stuffed Cabbage. —Take a large, fresh cab¬ 
bage and cut out the heart, fill the place 
with a stuffing made of cooked chicken or 
veal, chopped very fine and highly seasoned 
and rolled into balls with yelk of egg. Then 
tie the cabbage firmly together and boil in a 
covered kettle for two hours. This makes a 
delicious dish, and is useful for using small 
pieces of cold meat. 
To Stuff a Ham. —Parboil and place the 
hum on a tray ; make incisions over it with a 
sharp knife some two or three inches deep, 
and stuff these with a dressing made of 
crackers cooked to a brown crisp and 
crumbled fine ; add salt, pepper, egg, butter, 
parsley and onion chopped flue, then bake it 
brown in a moderate heat and serve when 
cold. 
Oocoanut Pie.—One half a cup of butter, 
one cup of powdered white sugar, four well- 
beaten eggs ; beat whites and yolks together ; 
one cup of grated cocoaimt, oue quart of 
sweet milk ; mix butter and sugar together, 
then add the eggs and oocoanut, and lastly 
the milk. Bake in a lower crust. Eat when 
cold. This quantity makes two pies. 
Bread. —Thirteen quarts of flour ; mix 
with warm, sweet milk, and half a pint of 
yeast. Let it rise four hours ; add two tea- 
spoonfuls of salt and one tablespoonful of 
shortening ; knead hard. Let it rise again 
over night. In the morning knead, and 
bake in hot oven. 
Delicate Cake. —Two cups of white sugar, 
two and three-quarters of a cup of butter, 
half a cup of milk, the. whites of eight eggs, 
half a teaspoonful of soda, one teaspoonful 
of cream tartar. Flour to taste. 
Baked Eggs.— Beat up six eggs, cne table- 
-poonful of flour, six of sweet milk ; melt 
your butter in the frying-pan ; when hot, 
turn the whole in, well beaten, and bake in a 
hot oven. 
,'pmles and 
FALL AND WINTER FASHIONS. 
Now, more than ever, are wo permitted to 
exercise independence of ta^te. So many 
different things are fashionable that there is 
no person who cannot find fashions that are 
to them most becoming. In the fu st place, 
there is a decided preference {for flat, over- 
puffed trimmings. The most, marked exam¬ 
ple of this is in the substitution of a wide 
box plait, running the whole length of the 
back, for the punier puff. The plait is first 
made of the material, one large box plait 
with several side, plaitings. This is kept in 
shape by tapes sewed on the under side and 
fastened on a foundation, the whole sewed 
in with the seams. The stiff effect of the 
plaiting should be broken by bows and ends 
of silk fringed or trimmed with jet. This 
fashion is to be especially commended for 
blackgrenadinedresses, which are so suitable 
for autumn wear and cool ovonings. 
A very pretty way of making tlio front of 
the skirt, is with throe bias puffs a quarter of 
a yard wide, extending to within a half yard 
of the bottom, then puffs follow the lines of 
the skirt, leaving spaces between them which 
widen towards the bottom. These spaces 
arc tilled with pieces of black satin, narrow 
at the top and wklo at the bottom, either 
rounded or pointed. Tfio satin should be 
sewed on stiff lining and the edges heavily 
corded. The dress will bo more elegant if a 
bias ruffle of grenadine is added and a pat¬ 
tern in jet is worked insidc the cording. This 
is very easy to do. Lay on a tissue paper 
pattern, as for braiding, put on the beads at 
intervals and afterward tear out the paper. 
Beaded pagsamenteric gives the same 
effect, but is of course much more expensive. 
There are four of those satin pieces needed. 
The lower part of the skirt is trimmed with 
several narrow knife plated flounces. The 
waist has a vest of satin, a standing rolled 
collar of satin and very small coat sleeves 
with satin cuff. It is no longer necessary to 
use silk as skirt lining for grenadine. Com¬ 
mon black calico for dresses made as de¬ 
scribed answers every purpose. The waist 
and sleeve linings, however, should be of 
silk. The most suitable fashion for walking 
costumes Is the cuirass suit. It is made gen¬ 
erally of two shades and materials, the 
sleeves and underskirt being of silk and of 
the darker slm.de. The basque and overdress 
are of the lighter shade wool material. 
Brown is l lie favorite color. The heavier the 
wool material the better; camel's hair goods 
In the lighter or creamier shades, or in that 
shade known as the seal skin brown, are 
most desirable, but gray with bleach silk 
is also in favor. The beauty of the cuirass 
suit is in perfect fit. The basque must follow 
the sloping lines of the figure easily and 
smoothly over the hips. The front of the 
basque is rounded in the back and slightly 
pointed in front. The trimmings arc fiat 
folds following the seams. These folds 
are made on a net foundation with several 
rows of stitching, and are put on the waist 
with as few stitches ns possible. The edge 
of the basques is finished with several rows 
of stitching or the flat trimming may he 
substituted. The sleeves are cut to fit the 
arm singly, and are flni -hod at the wrist with 
several rows of stitching. 
Hero let a few things be said about cutting 
the waist. The fault of almost all but ex¬ 
perienced dressmakers is in cutting the 
shoulders too long and the breast too full, 
leaving a fold near the arm. The shoulders 
should not only be short, but rounded, cut¬ 
ting in in front to remove this objectionable 
fold, but of course not so much as to give 
the front a narrow, pinched look. The arm 
hole should be cut so as to give the arm full 
play; this doe3 not require a large armhole, 
and the seams under the arm should extend 
to the armpit. The shoulder seams should 
be carefully taken in to follow tho curve up 
to the neck and the back of the neck should 
fcc very low. If the person is slender the 
cuirass suit may bo cut with the seam down 
the back, but if large the side seams produce 
better effect. The apron front is long and 
drawn fairly back. The only trimming ne¬ 
cessary is several rows of stitching. A deep 
kilt-plaited flounce ornaments the lower 
skirt, Dresses of heavy materials, such as 
thick cloths used for men’s suits, are made 
in this way for winter, but of these again. 
HATS. 
There are two distinct styles of hats, the 
round low crown and the peaked crown, but 
these have endless modifications. The first 
belongs to round faces, the second to slender 
faces, while their variations will be found 
to suit every peculiarity of feature. Young 
girls wear the round hat, turned up in front, 
at the side, back, or all around, placed lightly 
on the back of the head. The peaked 
crowns, on the contrary, arc worn low on 
t he forehead. The trimmings for these hats 
are hands of velvet and a cock’s wing. The 
fashionable color is crimson, which is gener¬ 
ally introduced in a knot of ribbon or flowers 
about the head fn some place or another. As 
ft rosette it is placed directly over the fore¬ 
head in hats turned up in front. Or the 
braid which is worn on the back of tho head 
is tied near the end or queue with a crimson 
ribbon. Jet is omnipotent. Lovely jot 
bandeaux, are placed across tho fronts of 
hats and jet flowers ornament the sides. 
An cld hat may bo renovated by a wide 
black ribbon Studeod with little loops of jet 
beads. Tho ribbon is slightly gathered 
directly in front and folded in short ends in 
the back; a feather falls over tho crown 
toward tho back. 
PLAIN DIET. 
This is what children ought on every 
account to bo accustomed to from the first ; 
it is vastly more for their present health and 
comfort than little nice tilings, with which 
fond parents are so often apt to vitiate their 
appetites, and it will save them a great dual 
of mortification iu after life. If you mnlco it 
a point to give them the best, of everything ; 
to pamper them with rich cakes, sweetmeat s 
and sugar plums ; if you allow them to say 
with a scowl, “ l don’t like this or that,” 
“Ican’t eat that,” and then go away and 
make them a little toast, or kill a chicken 
for their dainty palates—depend upon it you 
are doing a great injury not only on the score 
of denying a full muscle and rosy cheek, but 
of forming one of tho most inconvenient 
habits that they can carry along with them 
in after life. When they come to leave you 
they will not half the time find anything 
they can cat—and thus you will prepare 
them to go chafing and grumbling through 
life, the veriest slaves almost In tlis world. 
Mothers, listen and be warned In time, for 
tho time will come when you will repent ; 
seeing your sons and daughters make their 
homes miserable by complaint, and raising 
tlieir children up in the same way. 
LET LIGHT INTO YOUE ROOMS. 
The exclusion of light from room is a prac¬ 
tice very cornraou in this city, and one that, 
in a sanitary point of view, cannot be too 
highly reprehended. Short-sighted economy 
is responsible for this rejection of one cf 
nature’s greatest blessings, blinds and shut¬ 
ters being closed to prevent the carpets from 
fading in the sunlight—Just as if a few yards 
of woolen fabric were anything in com¬ 
parison with health. It is well known that 
there Is a vital principle in the light and 
warmth of tho sun that cannot be supplied 
from any other source. People who work In 
mines and those whose life Is passed in the 
depth of forests arc invariably squalid and 
unwholesome as to their complexions. As 
was stated by a recent lecturer, the mortality 
in hospitals and barracks is much greater on 
the. shady than on the suuny side, and that 
is a hint of which housekeepers ought to 
avail themselves. 
HYGfENIC N0TE8. 
Give them Cold Water. —It is very doubtful 
if there is a single possible disease in which 
the patient should not have cold water ad 
libitum. Ob, how babies often suffer for 
cold water! A nursing baby is given, no 
matter how thirsty, nothing but milk. The 
little lips arc dry and cracked, and the little 
tongue so parched it can scarcely nurse, aad 
yet it has nothing but milk to assuage its 
craving thirst. Try it yourself, mother, 
when you have a fever, aud we are sure that 
ever after, when your darling is dying with 
thirst, tho teaspoon and tumbler of cold 
water will be iu constant use. 
Earache. —Perhaps some mother may 
thank the Household for my remedy for ear¬ 
ache. I take a piece of salt pork, say an 
inch or more long and half an inch square, 
cut down one end to fit the ear, and Insert it, 
taking cm • to have the piece loo largo to 
slip in. I use it with my family, and always 
find it gives almost instant relief. Tie a 
handkerchief to keep it in place, if the child 
will allow it. I also use pork for sore throat, 
croup and lung colds. Cut slices half an inch 
thick, dip in warm water, sprinkle on a 
little pepper, and sew on flannel. 
