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DETROIT, JANUARY 33, 1888..

 

 

THE HOUSEHOLD-"Supplement.

 

 

(1001) TO—HORROII'.
uv A. II. .t.

In siumlwr-rohe. with pink bare feet,
Our tiny maiden thinks it meet

To count the mischief she has done
Since waking with the rising sun:
And finds such long and varied list.
she lifts her sweet face to he kissed,
And says. in tones of hopeful sorrow.
“ I‘m sure i will he dood to-tnorrow."

And, lit-toning to the soft refrain,

I think how oft we strive in vain

To reach theutark our thought has set:
And looking back with sharp regret.
See all our otl‘orts Count as naught
See bright hopes into failure wrought.
nut rise again and courage borrow

Ry saying. -~ We‘ll be good to-morrow."

 

.0.—-——-——-

A WOMAN’S TRIALS.

I have been having a new experience
lately. My landlady was summoned to
Chicago, and hastily departed, leaving me
her blessing and the care of the water pipes.
The first was easily endured, the last has
been “ a fearful responsibility.” A bliz-
zard came down upon us almost immediate-
ly, as if specially ordered f 3r my confusion.
I feel as if it were only by special interven-
tion of Providence 1 am not a howling
maniac at the Pontiac asylum. How’s a
business woman whose life is regulated on
a Podsnapian programme of getting up at
seven sharp, breakfasting at seven-thirty
and demurely walking into the oflice at
eight o’clock, there i r thereabouts, accord-
ing to the number of pancakes she takes
time to butter. and whose “times are set ”
with the‘precision which goes to make the
neighbors set their clocks by her outgoings
and incomings, to take time to thaw out all
the crooks and turns and twists that a
plumber puts into water pipes for the un-
doing of humanity? “ Have you been ill?”
kindly inquired a friend whom I met during
my season of tribulation.” “No; the Water
in the bath-room won’t run.” “Have you
met with any serious misfortune lately,
Mrs. J 1’” was the next anxious solicitation.
“ No; its only the waste pipe frozen solid.”
Deepest gloom settled down upon me; life
was not worth living if that landlady of
mine was going to stay away another week,
with the weather bureau predicting a con-
tinuous cold wave. At last, “plunged in
the depths of dark despair” like the
“wretched mortals” of Dr. Watts’ hymns.
1 took myself and my troubles to the white-
haired gentleman across the hall. “Mr.
--—-—; I am not happy.” “My dear Mrs.
J.. if anything I can do can make you hap-
py, command me.” “Come up and thaw

 

out the water pipes.” He came, and as
Christian’s burden rolled from his should-
ers, so mine vanished when I had success-
fully transferred my obligations to another.

Mr. Ctoverdale asked in a late lIoL'Isn-
HOLD which was best, a hot air furnace or
a hot water heater. simplicity and economy
considered. From the depths of my recent
experience I would say, Don’t have any-
thing to do with water. Pin your faith to
a coal stove, rather than cequet with this
treacherous element, which will freeze Solid
on no greater provocation than a cold night,
(“(1 then thaw itself out and deluge your
dwelling in purely wanton mischief. I be—
lieve not a little of the intemperance of
cities is due to the deadly water pipes. and
think the legislature ought to be petitioned
to abolish thetn as a proltioitory measure;
men become so wild with wrath at the
misbehavior of that fluid during cold
weather that they partake of beer rather
than encourage the consumption of water.
Indeed, I am driven to the humiliating con~
fession that in the midst of my dire per-
plexities, I am not certain, that, had it been
within reach, Ishould been able to resist the
temptation to drown my wows in a bottle of
pop. No, Mr. Cloverdale, be warned in time?
never mind simplicity; let economy go hang.
Heat your house by hot air; then upon y )ur
return from half a day’s absence, you will
not find everything froZen up and be
obliged to spend another half day in thaw,
ing out the pipes. Hot air is evanescent-
out hot water is not evanescent enough; hot
air at least will not freeze solid.

lll-IA'l‘Ith.

Quay

IRONING DAY.

I have heard a great many housekeepers
say they dreaded ironing more than wash-
ing. For myself,I always detested the odor
of steaming suds and the slopp'ng round,
not to speak of the dirty socks and the
men’s shirts, which in harvest time especi—
ally lwanted to handle with tongs. But
when it came time to iron I felt quite hap-
py. The disagreeaule part was done, and
the task of smoothing out the wrinkles was
quite pleasant by comparison.

In the first place, I always liked to dry
the clothes out doors. leaving them over
night, even in the severest weather; the
frost bleached them so nicely and they
smelled so wholesome when brought in.

 

Piled up on the basket in the dining room
the frost soon left them, and they could be

 

folded with no danger of tiking cold. In the
city it is never possible to leave the clothes
on the line over night, nor even till late in
the evening, for “clothes line thieves” do

abound, and many a line has teen cut and
carried away with all its frozen burden
upon it, when its owner had too much con-
litlonce in the public honesty. Be careful,
in taking frozen clothes from the line not
to tear the' ; linen breaks very easily
when froze—n. if bent too sharply.

Any woman who has no help in the house,
ought in justice to herself to study to make
her work as light as possible: it. is a duty,
and to d i so cannot be called “shirking ”
b‘he can tighten her labor at the ironing
table by folding many of the coarse articles
and putting them under a weight to press.
This she knows, if she will only permit
herself to practice the innovation. Starch-
ed things, napkins, tablecloths, handker—
chiefs and the like, are the real burden of
ironing day.

l uSed to enioy seeing the pattern of my

table linen “come up” under the hot iron.

Rub the napkins over first on the right side.

then on the wrong, then fold once and iron

again on the right side as you fold them. I

always pulled the table clorh straight, edge

to edge, folded down the center. and

ironed both sides. Hand towels are to be

folded as they are when they come from the

store, then the initial l’ttei‘ which it is new

the custom to embroider in the middle of

one end, near the bottom, shows to best

advantage. Always finish ironing on the

right side.

The starched things are the greatest trou-

ble. Generally speaking, they iron better

if dried,then starched, rolled in a dry cloth,

let lie ten or fifteen minutes and then iron-

ed with hot clean irons. Before beginning to
iron, rub the linen side with a bit of old

linen rag. Coarse salt or sandpaper will
clean the irons better than scraping them
with a knife. A friend whose linen collars
were always immaculate, and as stiff as
they could be made outside of a laundry,

always dried them. starched first in cold

starch, and then with clean hands rubbed

them in a very stiff boiled starch, so stifl'
that it could be piled up on a plate like.
jelly. The pieces were then rolled in

towels, and allowed to lie half an hour.

There is a great deal in having the irons
just right for starched things, a. knowledge
we can only get by experience. The irons
must be clean; they should be cleaned and
put away when the ironing is done, not
left standing on the stove to get spattered
with grease. A piece of wax tied in a cloth
should be handy; rubbed over the hot iron
and the iron then rubbed on stout manilla
paper, makes it smooth as it can well be, if

 

clean at the outset.

Have a good cloth to iron on, and keep

 
 

o


 

2 THE HOUSEHOLD.

it clean. An old woolen blanket is a good
foundation, over this a worn cotton sheet.
The ironing blanket should not be too thick,
nor yet too thin; experience here is again
the best guide; it is hard 'work to iron on
a too thick blanket and disagreeable to use
one that is too thin. it must be smooth;
every wrinkle or scam in it will make a
mark on the article ironed. Have good
holders: they are a necessity to iron conr
fortably. I like them mole of one thickness
of leather, covered. The wooden handled
irons are best, but even they need a light
holder to protect the hands. I prefer a
table for everything but skirts and dresses.
which are more easily ironed on the skirt-
board; the table gives more room and one
can iron faster.

I never could see that spermaceti, white
wax, etc., in the starch made any differ
ence in the stiffness; I think it is all a no-
tion. There is m we in having the starch
the right thickness and the irons just hot
enough, than in a few shavings of wax in
the starch. If you do not believe this try
it for yourself, as I did.

There is a good deal of satisfaction to the
tidy woman in the contemplation of a
“horse” full of nice, white, freshly ironed
clothes; there’s the satisfaction of know-
ing that task'is done till another week.

I forgot to tell you that to make cuffs and
collars curl up, as do those from the laun-
dry, go over the lower edge of the cuffs and
the collar, on the wrong side,with the back
edge of the iron, pressing very hard all the
time; this shapes them. L. C.

DETROIT.
H.“

FUNERAL CUSTOMS.

“ 1 never had so much fun in my life as I
did last night,” exclaims a young lady.
Some one of her group of listeners asks
where, and she replies, “Oh, four of us
watched with the corpse.”

To many of us who have been born and
bred in the country, some of its customs
are, and always must be, very distasteful,
but none more repulsive than the sort of
“wake" we must allow every night over
our sacred dead. Tobe in “good form,”
two pairs of young people must be invited,
and while there are aching hearts and
weary bodies seeking rest in one room; and
Death clasping his latest treasure in another;
in a third, fun, flirtation and courtship are
the order of the hour. They who take part
in this are not necessarily vulgar, ignorant,
nor base, but their sense of delicacy and
decency is too badly blunted by long
habit and custom to see anything wrong in
it, and a good time is often anticipated at
a “watch” with just as much assurance
as it would be at a ball. Another custom
which is not only distasteful, but really
painful to think of, is the long line march—
ing around a coffin at the undertaker’s
order, to take a look at the dead, very
much as they would peer into a cage at
a menagerie, and then going home to

thin,” etc, etc. Then, to think of taking a.
last adieu, the very last ,look on earth of a
face which for years has been our sunlight,
with a crowd of curious eyes looking on
taking note of how we bear ourselves in that
awful moment.

Shakespere says, “ it is with grief as it is
with waters; the shallow murmur but the
deep are still.” But we well know that the
greater part of a funeral crowd measures
the depth of sorrow by the amount of noise;
and he who fails to “ take .on,” is pre-
sumed to be indifferent alike to the loss of
his friend and the demands of the public.

Another infliction is the sermon, hog and
tedious, made up of dry orthodoxy and un-
meaning exhortatiou, never a word of
which touches the fresh and gaping wounds
in our heart, while our worn bodies grow
weaker and weaker under the restraint,
and we yearn more than ever before for

“ The touch of a vanished hand,
The sound of a voice that is still.“

Many who listen to the sermon do so
from a curiosity to know what disposition
the minister will make of our beloved dead;
and sometimes, if he has not been a church-
member, we are given to understand that
his chances of Heaven are very doubtful;
while all the time we feel that he is safe,
but shrink in sorrowing weakness from the
long days and years we must face alone,
and echo in some phase the mother’s cry,

“ D0 1 want my angel? No!
I want my baby, with such yearning pain.
That were this bitter life thrice bitter, Oh,
I could but call him back again."

These funeral customs are many of them
traceable to those of other classes and
times; and thoroughly disliked by all the
more refined and cultured rural class; but
when Death enters their homes. and they
are bowed with grief, they do not feel
equal to making a stand against long es-
tablished rules, or desire to rouse comment
and gossip by any new departure. But if
we ever question the progress of the age, or
the effect our boasted education and cul~
ture has upon the finer sense and sympa-
thies, it is when we hear people exclaiming
over the sport they had while watching with
the dead. A. H. J.

THOMAS.
-———M————_—

HOW WE NAMED THE BABY.

 

Our precious four months old girlie—the
first girl after five boys all in a row—was
not to be named carelessly after her two
grandmothers and let it go at that, but she
must have a pretty name of her own, one
sweet enough for her babyhood, lovely en-
ough for her girlhood and yet dignified
enough for her matronhood. Many and
long were the discussions, and we found
the chief difficulty to be there are too many
girls’ names that are pretty. So last night,
we wrote all the names that “might do,” on
slips of paper for baby to make her selec-
tion with her own hands. “And if she don’t
like it when she is grown up she will have
no one to blame but herself” remarks one
of the boys. So the names were written:

 

 

talk over every detail with that relish
which naturally arises from a narrow
horizon and monotonous life, “ Oh, her
hair was fixed so and so; “ Mrs. Smith
made the shroud;” “I think the teeth

Lillian, Ethel, Grace, Bonnibel, Lulu, Car—
mine. “Is Leslie a girl’s name?” “No.”
“Well, it is pretty any way, and she shall
have a chance at it,” says the writer. “J ust
one more,” I plead. “You know the pretty

‘Anne,’ by Constance Woolsonw—‘Crystal‘
put that on a slip too.” The papers are
arranged on aplate and held before the baby.
who immediately grabs them all at once and
stuffs them in hcl' mouth. Then she holds
then out, dropping them to the floor, but
just before the last one is gone, with one

of the sudden changes peculiar
to infantile minds, she clutches
it so tightly that the rosy little

fist must be pried open to get the scrap of
paper. Opened it reads "Crystal.” Our
new baby hasa new name never worn or
soiled by any human being yet.

(The Very Latest).

“Finally bretheren” we have just
named our baby to stay, after her two
grandmothers Pioneer, “Amy Louise.”

HULD AH PERKINS.
_.__..*__.

ECONOMY IN THE KITCHEN.

 

[Paper read by Mrs. J. P Dean at the January
meeting of the Napoleon Farmers‘ Club.]

There is a maxim that has come down to
us from the ages, that “those who would
have must save, and those who would save
must practice self denial,” but a great many
of the American people form an exception
to the general rule. It is a deplorable fact
that we are the most wasteful people
in the whole world, in the matter of
buying and cooking our daily food. What
particular profit is it to the laboring man
that he receives the highest wages. when
his wife with extravagant tastes and waste-
ful ways in the management of the house-
hold, will keep him poor all his days?

Girls marry young, and go into homes of
their own, with no idea whatever of what
management and saving means. Mother
always looked to those things, you know,
and quite often mother’s ideas of economy
were rather vague. The wisest legislation
cannot wholly prevent the evil of hard times,
which the country occasionally experiences.
But economy in our personal and house-
hold expenditures will help wonderfully.
We are passing through an unusually close
winter; in some places there is much suf-
fering. Men are out of employment, and
as a necessary consequence their families
are needy, because there has been nothing
laid by for th rainy day which is liable to
come to every one.

There is no excuse for bad cooking, Look
at the poor stuff set upon the table in some
homes, and dignified by the name of bread.
There should be less guess-work and more
certainty; when the sponge is set at night,you
want to know for a fact that the bread will
come out of the oven next day in good
shape. I mean by this it is to be eatable;
so nice and white and sweet and light that
your husband and "everybody else at the
table will remark how beautiful the bread
is, and there will be such a satisfied feeling
that you will determine every baking shall
be just as nice. I think it needs a well
balanced head to run the home machinery;
we need to look a number of ways to keep
everything going. We must calculate.
There are seven days in a week, four weeks
in a month and twelve months in a year,

with three meals a day; there must be con-
siderable calculation used to have variety,

plenty at the table each time, and see that

 

 

showed too much;” “0h! he looked so

name Helen Lorrington gives her friend in
. 0

nothing is wasted. The wife is vested with

  

 
    

 

 

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’ fun g

   
  

 
 

 

‘ clothes smooth and dry; what looks worse

the authority to manage the household. See
how many drains there are if she is inclin-
ed to waste. The husband will wonder
where all the profits go. One woman will
say, “Well, I shall not save, he has a new
binder and all the improvements in farming
implements, keeps lots of help, I shall
spend all I can; what little I would save
would not count.” Ah, but it does!

There is nothing better than a well man-
aged household, it will not dwarf or stunt
the mind, it will help to develop it. Econ
omy is not stinginess. The pantry need
not be filled with numberless butter plates,
mould y meat, dry bread and cake. Calcu-
late how much you want for each meatcook
it just as good as you can, improve every
time if possible. There is progression in
the kitchen as well as elsewhere. A true
wife should feel that a great share of her
husband’s success depends upon herself.
She must be interested in the management
of the house, or failure is the result.

H

HOME TALKS.

_N0. XVI.

 

The rough lard we will cut in small pieces
ready to try and put it to soak, put in a
little salt and change the water once. One
would be surprised to see the blood that
soaks out of it. This I try by itself and
strain in a pan or jar. If I have plenty of
leaf lard I usually sell this, if not I use it;
it will be, as white and clean as any, but
after all is not leaf lard. I do as an old
friend of mine said he did, “Use the best
and sell the poorest.” When the men out
up the pork, all the thin flabby strips of
meat I have thrown in for lard; it is not first
class pork and helps fill the lard can. Wed-
nesday we will try the lard and make
sausage. John will cut the meat but we
will season it; put some in bags, some in
crooks with lard run over the top. If the
weather is variable the meat does not keep
as well in bags, but packed and set out in
the milk room it is all right. The heads and
chops must soak until Thursday morning,
the sense, part of the backbone pieces and
the heads, hearts and tongues we will boil;
the chops try for lard. Also all the fat
that can be trimmed from the heads, it is
oily and is very excellent for frying cakes.
The souse I free from bone and season with
salt, pepper and sage, then press in a pan;
it is lots nicer and does not take up half
as much room as when left on the
bones. The lean of the head and of the
chops, heart and tongues and backbone
meat is also freed from bone, seasoned with
all kinds of spices, pepper and salt. and
chopped not very fine, then pressed and
makes delicious head cheese; it is not so fat
as to be greasy. We have been very heat
about it, this old matting saves the floor so
much.
We are all cleaned up, clothes folded
ready for the irons to-morrow. I am glad
you are so handy at ironing; you press the

and gives so little satisfaction as a bung-
ling, half done ironing. A garment should
be hung on the bars until it is dry.
Tablecloths, napkins and towels should
open in stiff folds, the corners all

put on the table that had the very marks
at the ends where they were pinned on the
lines with clothes pins, pulled out and
puckered up just as the wind blew them,
and half ironed, so the wrinkles were all
over them. Most women will have the
stove red hot to iron, and they have to
hustle or the garment is scorched. There
is nothing more dangerous than to put on
half ironed and aired clothing. I heard a
physician say that a baby’s clothes should be
thoroughly aired, and should never be put
on the child the same. day they were ironed.
On these grounds we must suppose that
the man who had to go to bed while his
wife washed and ironed his shirt, because
he had but the one, was proof against colds,
pneumonia and kindred ailments.

As the top of the stove will be in use
we will have a stuffed rib for dinner. Your
father will cut or saw the rib in two so it
will fold together nicely. Make the dress—
ing as for chicken or turkey, fill one-half of
the rib rounded up slightly, first seasoning
the rib with salt, pepper and sage, rubbed
in well; then bring over the other part of
the rib and press it down, now tie a cord
around in three places; this should bake one
hour and a half. Make a brown gravy.
Baked Hubbard squash, boiled potatoes and
stewed tomatoes, with mince pie and cm!-
lers. We shall have our usual baking for
to-morrow with the added work of churn-
ing, but that will not occupy more than
twenty minutes with the cream and churn
the right temperature; butter cannot be ex-
pected to come quickly if the churn is ice
cold and the cream the same. This time
of year one lady recommends stirring in hot
milk to warm the cream. 1 like it best left
in the pantry over night, the warm room
will be sufficient; by stirring well at bed
time, and in the morning, it is warm enough.
Here is a basket of beef that your father
has brought home from the market; four
beef’s tongues; wash and trim them care-
fully, boil them in salted water, then peel
them and when cold put them in a jar, turn
cold vinegar over them and add a. bag of
spice. These we shall want for future use.
The beef is for mince meat, it is neck pieces,
and there are four hearts also. Boil this
until the meat drops from the bone, then set
away to cool. The mince meat is made by
measuring two bowls of chnpped apples to
one of meat, boiled cider, molasses, brown
sugar, cider, candied orange and lemon
peel, all kinds of spice, currants, citron,
raisins and butter, no water; this is all
cocked together in the kettle, then turned
into jars; it is always ready. The citrons—
there are four of them—wash clean and
boil in the boiler until they can be pierced
with a straw, then take out and pare; cut
in pieces and pick out the seeds; then cut
in oblong pieces and cube shapes, weigh and
take an equal amount of White sugar; the
syrup that drips from them while cutting
them up strain into the preserve kettle, and
add the sugar. When it boils skim, then
turn in the citron and boil gently. Mean-
while slice one dozen lemons thin and
cook in sugar and water; when tender add
to the citron, when done down thick like
preserves put in gallon jars. The largest

citron cut in larger pieces and make into
pickles—as we did the nutmeg melon

 

smooth and even. I have seen tablecloths

 
   

 

THE HOUSEHOLD. 3

fl

drained take two and one-half pounds
sugar, one quart of vinegar, cloves, cinna-
mon and cassia buds—an ounce each—tied
in a cloth, put in cans and turn on the tops
tight; these are really delicious.

Weigh the cranberries, allowing a pound
of sugar to each of fruit, turn boiling water
on the berries and when cooked nicely and
beginning to mash add the sugar; cook
slowly until thick and nice. For jelly,
cook the berries thoroughly with water
enough toa little more than cover, then
drain through a jelly bag; do not squeeze.
Allow pound for pound, it will jelly as
soon as it boils up. The berry pulp will
make lovely pies, sweeten to taste and can
for use when needed. Cranberries are nice
spiced to serve with poultry.

An old lady taught me to cook chicken
in a delicious way. Cut it up as for boiling
—this requires a chicken, as an old hen
would be entirely too tough-—3pread it in
the dripping pan and add a little water.
salt, pepper and butter and cook in the
oven; it requires about two hours’ cooking.
Another way is to boil it tender in just
sufficient water to cover, then season well,
and for the thickening take the yolk of an
egg for each chicken; rub into the flour,
make the gravy right on the chicken, turn
over a platter of baking powder biscuits.

BATTLE CREEK. EVANGELINE.

—_..._____

HOME MADE CONFECTIONS.

 

The following recipes for home made
candies will, we think, find favor with the
young people who admit the possession of a
“sweet tooth: ”

To make old-fashioned molasses candy
put in a saucepan a pint of molasses, half
a pint of sugar, butter the size of asmall
egg, and one tablespoonful of glycerine,
and boil for twenty minutes. When the
mixture is thick, try a few drops in a cup
of cold water. If the drops retain their
form the candy is nearly done. Try a few
drops more; if they are brittle take off the
saucepan immediately, and stir in half a
teaspoonful of cream of tartar and pour the
mixture into buttered pans. When it is
cool enough pull until it is as white as de-
sired. Be careful not to boil it too much.
Always try the candy at the end of twenty
minutes. If flavor is wished, pour the
vanilla or lemon or any other essence de-
sired ou the candy before it cools.

Butter scotch is made by the following
rule: Take three pounds of treacle, two
pounds of moist sugar, one-half pound of:
butter, flavor with a few drops only of
essence of lemon or of peppermint; boil one
and a half hours, watching all the time that
it does not boil over, as it is apt to do if not
attended to and stirred now and then.
Cream taify is the name given to sugar
candy pulled till it is snow white. Take
one pound granulated sugar, one table-
spoonful of gum arabic water, one—half
teaspoonful of cream tartar, one cup water,
one teaSpoonful vanilla, mix ingredients,
except vanilla; stir over fire until sugar is
dissdlved; then boil without stirring until
it hardehs in cold water; it must not be
brittle; when done turn out on a plate or
marble and pour over the vanilla; pull when

 

pickles. For five pounds of citron well

nearly cold until perfectly white; cut it up

  


  

 

 

4

 

THE HOUSEHOLD.

      

 

 

 

and set in a tureen, cover and let stand a
couple of hours. '

Popcorn candy is a new fancy. To pre-
pare it make a common molasses candy.
Have corn nicely popped, grind it fine in a
coffee—mill, and when the candy is ready to
remove from the fire stir in as much of the
ground corn as prssible and pour the whole
into tin trays or dripping pans. well butter-
ed, marking squares when partly cool.
This is a very delicious, tender candy.

Peanut candy, a never-failing favorite
with children, is made by taking four quarts
of peanuts, before they are shelled, two
cupfuls of molasses, two spoonfuls of
vanilla, two-thirds Of ateaspoonful of soda.
Boilthe molasses (the candy will be still
nicer if one-half sugar is used) until it
hardens in cold water, then add the vanilla,
then the soda, and lastly the shelled pea-
nuts, chopped slightly. Turn out on but-
tered platters and mark olf in squares when
nearly cold.

To make cocoanut candy you will need
two cupt‘uls of white sugar, one cupt‘ul of
water; boil six minutes. When ready to
take it from the fire stir in one cupful of
dessicated cocoanut and pour at once into
square, buttered tins. When partly
cooled, mark it oif in strips orsquares.

A pan of caramels will enliven a slow
party wonderfully. Try them, using the
following simple recipe: Two cups of brown
sugar, one cup of chocolate grated fine, one
cup of boiled milk, one tablespoonful of
flour; butter, the size of a large English
walnut. Let it boil slowly, and pour on
flat tins to cool; mark off while warm.

To make marsh-mellows, one of the
favorite and highopriced candies of the
confectioners, dissolve half a pound of gum
arabic in one pint of water, strain and add
a pound of fine sugar, and place over the
fire, stirring constantly until the syrup is
dissolved, and allot the consistency of
honey. Add gradually the whites Of four
eggs, well beaten. Stir the mixture until it
becomes somewhat thin and does not adhere
to the finger. Flavor to taste and pour
intoa tin slightly dusted with powdered
starch, and when cool divide into small
squares.

To make chocolate cream drops that can
not be known from the best French candy
proceed as follows: Put the chocolate
(grated) on the stove to steam for an hour.
While this is preparing boil the sugar (best
granulated) in the proportion of one cup of
sugarto onethird of a cup of hot water;
flavor and boil till when a little is dropped
in cold water the particles readily adhere
together like wax. Take from the tire, stir
briskly till it loses its transparency and is
cool enough to handle. Mold into tiny
balls with the hands, lay on butterei paper
and set in a cool place for a whileto harden;
then dip each ball in the melted chocolate,
lay on buttered paper and again set away
to harden the mating. To keep the choco-
late hot enough to run freely when Olf the
fire, set the dish containing it in another of

hot water.
__.__Q..—————

WILL the lady who asked for the HOUSE-
HOLDS of Jan. 24, April 5, July 25 and Dec.
12, of 1887, kindly send her name and ad-
dress per postal? The memorandum con-
taining the address has been lost.

 

AN OCCASIONAL TROUBLE.

 

Putting buttons, beads and similar
objects into the nose is a vicious habit,
which is by no means rare among children.
When it is done the mother or some of-
ficious neighbor almost always attempts the
removal, and the effort much Oftener fails
than succeeds, the object being pressed
deeply into the nose. A very young child,
after such an accident, can rarely be per-
suaded to forcibly blow its nose; if it could
the foreign body would in nearly all cases
be expelled. When it is too young to do
that, his nose should be blown for him in
this manner: Have an assistant hold the
head steadily between his or her knees,
then let the mother apply her lips closely
over the mouth of the child and blow sud-
denly and forcibly into it. It is surprising
with what ease the trouble can be removed
by this means. The child will very likely
cry when the operation is attempted; if it
does so much the better. If the simple
procedure advised fails, the services of a
physician will generally be needed to ac-
COmplish the removal of the foreign body.—
Journal of Health.

_.—§..____.—
HOUSEHOLD HINTS.

 

A GOOD thing forinillers to tell their
customers is to keep the flour barrel raised
a few inches from the flour, so that the air
may circulate underneath and prevent
dampness.

A TOOTIIBRL'SH, kept solely for the pur-
pose, will aid greatly in cleaning glassware
which is patterned or pressed into dia-
monds, etc. Or a tiny five~cent scrubbing
brush is still better, as it cleans the creases
thoroughly.

 

BUTTONIIOLES in children’s garments
are apt to tear out, especially in waists and
drawers bands. If you will stitch a strong
cord immediately in front of the button-
holes you will have no more trouble of this
kind.

 

THE most convenient “pot-lifters ” are
made of stout bed ticking or colored canton
flannel, made circular—a dinner plate makes
a good pattern—and well filled with cotton
batting basted to the cover. These holders
are large enough so the hand never slips
from them on to a hot handle. When you
get them made, keep them where they will
be handy. ‘

CHAMUIS skin may be cleaned by rubbing
into it plenty of soft soap and then laying it
for two hours in a weak solution of soda
and warm water. At the end of this time
rub it until it is quite clean, rinsing it in
clean water, in which soda and yellow soap
have been dissolved. It should then be
wrung dry in a rough towel, pulled and
brushed. [‘liis process makes the leather
soft and pliable. It should never be rinsed
in clear water. The soapy water causes it
to become soft.

IN buying tablecloths, choose one that is
well covered by the pattern, as such a cloth
does not show the quality of the linen as
does one with a good deal of plain space.
The creamy, unbleached linen Wears better

 

 

than that which has been whitened by strong
acids in the bleaching vats of the manu—
facturer, and soon whitens in May dews.
Heavy stair crash makes very durable dish-
cloths, which should be hemmed, and
washed as regularly as the towels. Though
stiif at first, the crash soon becomes pli-
able. '

A NOVEL nursery apron is made from
three towels which are sewed together with
ovarhand stitches and the seams decorated
with fancy stitches of colored cottons. The
apron, thirty-six inches, is finished off at
the top and bottom with a narrow hem, and
at the back, about an inch from the top, a
casing is ended, through which a cord is
run to fasten round the waist. A large
pocket is put on one side to hold Odds and
ends. This apron completely envelops the
dress.

A connssi’oxnnx'r of an English maga-
zine claims to have found relief from acute
rheumatism accompanied by painful swell-
ing, by use of the following simple remedy:
One quart Of hot milk, into which stir one
ounce of powdered alum. This makes curds
and whey. Bathe the parts affected in the
whey until it is too cold, then bind the
curds—which must have been kept hot—on
as a poultice, under flannel. Go to bed and
sleep. The pain will disappear and three
or four applications will cure. At least the
remedy can do no possible harm, and if it
affords relief is worth knowing.

»———-—-—ooo

AMELIA can, we think, obtain transfer
pictures of G. L. Fox or Madam Rtbaut,
Woodward Ave., this city. We would
advise Amelia to buy the colors in em—
broidery silk wanted for her work, rather
than send for waste silk, which usually
consists of dull colors, and often too fine to
be effective for crazy work. We no longer
see it advertised and cannot tell where it
can be obtained.

Mus. E. N. BALL, of Hamburg, says of
the sewing machine obtained of the Fami-
ER: “We like our ‘Jewel’ sewing ma-
chine very much. I do not see but it does
as good work as a fifty dollar machine Iliad
been working on before.”

 

 

 

THE Editor is supplied with the desired
file of the HOUSEHOLD for 1886, thanks to
the kindness of Mrs. G. W. Judson, of
Schoolcraft, but returns her thanks to the
many who so promptly offered to supply her

need.
~———¢o¢—-—-——

Contributed Recipes.

 

NICE Barrens—One cup sweet milk; one
egg; one teaspoonful .laking powder: a pinch
of salt: two cups flour. Drop small table-
spooni‘uls in hot lard and fry 8. nice brown.
Serve with syrup made of melted sugar, or
sweetened Cream. AMELIA.

VOLINIA.

LEMON PUDDING.-—The yolks of four eggs:
one cup sugar; one quart sweet milk; one
pint bread crumbs, soaked till soft in the milk
and well beaten: one dessert spoonful of
butter; grated rind of one lemon. Bake half
an hour. When done, spread a layer of jelly
over the top, and the whites of two eggs
whipped to a froth, sweeteneu with one-half
cup of sugar and flavored with the juice of
the lemon. M. E.

Cansros, IA.