THE WISCONSIN FARMER.



playing seemed to me as rare in families as it
sn England; and, indeed, from what I saw
I should say that gambling in games of chance
was not a natural vice of the Northerner.-
Edward Dicey.

       DOMESTIC ECONOMY.

  To MAKE APPLx Fai:rT~ s.-Take one pint
of milk, three eggs, salt just to taste, and as
much flour as will make a batter. Beat the
yolks and whites separately, add the yolks to
the milk, stir in the whites with as much flour
as will make a batter. Have ready some ten-
der apples, peel them, cut them in slices round
the apple, take the core carefully out of the
centre of each slice, and to every spoonful of
batter lay in a slice of the apple, which must
be cut very thin.  Fry them in hot lard to a
light brown on both sides.

  A DELICATE DEssERT.-Lay half a dozen
crackers in a tureen, pour on enough boiling
water to cover them. In a few minutes they
will be swollen to three or four times their ori-
ginal size. Now grate loaf sugar and a little



nutmeg over them, and dip on enough sweet



cream to make a nice sauce.

  HOMINY CAxEs.-A pint of small hominy, a
pint of white Indian meal, sifted, a salt-spoon-
ful of salt, three large tablespoonfuls of fresh
butter, three eggs or three tablespoonfuls of
strong yeast, a quart of milk. Having washed
the hominy and left it soaking all night, boil
it soft, drain it, and while hot mix it with the
meal, adding the salt and butter. Then mix
gradually with the milk, and set it away to
cool. Beat the eggs very light, and add them
gradually to the mixture. The whole should
make a thick batter. Bake on a griddle.

  BREAD AND BUTTER PuDDING.-Cover the
bottom and sides of a deep dish with moder-
ately thick slices of bread, thinly spread with
butter, and then fill the dish with any kind of
sweetmeats. Over this place another layer of
bread and butter, and let the dish stand until
the bread is thoroughly soaked with the syrup.
Make a custard and pour it over the whole.
Bake for about twenty minutes, and after it is
cold turn it out on the dish on which it is to
be served. Send to the table with a hot liquid
sauce.-Genesee Farmer.
                     0
  LEMON PiE.-Two cupfuls of sugar, two
cupfuls of warm water, two eggs, two lemons,
three ounces of butter, 'ne tablespoonful of
corn starch.  Grate the rind of the lemons,
use the juice ot both lemons but the rind of
only one, or it will make it bitter; beat the su-
gar and eggs together, then add the juice and
rind, tben the butter and corn starch, then add
the warm water; this is sufficient for two pies.



      HEALTH AND DISEASE.

         How to Learn to Eat Less.
  It is difficult to convince people that they
really eat too much.  They say that they eat
no more than the appetite demands, and that
nature does not make a demand for more than
she needs.  This I think is sound doctrine,
and yet I believe that most people do eat too
much. The error is begun by eating too fast.
Americans are a fast people.  They like to
travel fast, get rich fast, work fast, eat fast,
drink fast, and take the chances of going to
destruction fast. The haste with which a din-
ner is swallowed, for instance on board our
Mississippi steamers, is quite astonishing to
one who is not accustomed to such fast ways.
  The consequences of eating too fast are:
  1. The food is not well masticated-is not
reduced to such a comminuted, pulpy mass as
to fit it for being readily acted upon by the
gastric juice in the stomach.
  2. The sufficient secretion and admixture of
saliva, which is essential to good digestion, is
not promoted.



TN LII  Al  U A _I_ I '_I  , -  IA I L A n Q - nl - n-o_



ing of half masticated food, unmoistened by
saliva, an undue proportion of liquids is re-
quired: hence we drink too much, as well as
eat too much.
  4. The sense of taste-the enjoyment of eat-
ing-is gratified only in a limited degree, and
hence one reason that it requires more food to
satisfy the appetite.
  5. The most important consequence is, that
for the reasons already given, the food we take
is less perfectly digested, the waste of the sys-
tem is unduly promoted by the too free use of
liquids, and hence an appetite is created for
larger quantities of food to supply the demands
of the system.
  In this view of the case it is easy to under-
stand how we may eat too much and still im-
perfectly supply the demands of nature for
the wants of the system, and how an appetite
is created for more food than would otherwise
be required.
  Therefore, if we would learn to eat less, we
should first learn to eat slowly.  We would
then enjoy our meals better, the appetite would
be satisfied with less food, and what we take
would be better and more easily digested. The
demands of nature would be better supplied,
and there would be less temptation to excess
in drinking either water or more potent liquids.
We would be healthier and happier, wiser and
better, stronger and richer. Imperfect nutri-
tion creates a feeling of want, which the un-
happy sufferer too often seeks to relieve by the
use of fiery beverages. Eating fast and drink-
ing too much water has often much to do with
the intemperate use of alcohol-Cor. Valley
Fanner.



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