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DETROIT, JUNE 21;, 1884.

 

 

THE HOUSEJHIQLID‘n-mguppllememtt.

 

 

TAKE 00 L'RA GE.

 

I think we are too ready with complaint
In this fair world of God's. Had we no hope
Indeed beyond the zenith and the slope
Of yon gray bank of sk , we might be faint
To muse upon eternity‘s constraint
Round our aspirant souls. But since the scope
Must widen early, is it well to droop
For a few days consumed in loss and taint?
O pusillanimous heart, be comforted—
And, like a cheerful traveller, take the road,
Singing beside the hedge. What if the bread
Be bitter in thine inn, and thou unshod
To meet the flints ?—At least it may be said,
“Because the way is short, I thank thee, God!”
—Elizabeth Barrett Browning.
—-—...____

NEW SUMMER STYLES.

 

A very pretty and simple muslin dress
. seen on the street here on one of the
’3 tropical days of the first of the month, was
i ' made with a full old-fashioned “ spencer”
waist, which was unlined and was gath-
ered at the neck and belt. With it was
worn apointed velvet girdle and velvet
collar and cuffs. This girdle,like the waist.
is the revival of an old fashion; it is point-
ed at both edges in front, is quite narrow
on the sides, andfinishcd behind with a
wide sash bow of two loops and ends
only a trifle longer than the loops. These
spencer waists, worn with the girdle and
sash described above, will be worn, we
are told, with skirts of different colors
. and materials, an economical fashion we
*~ shall appreciate.

. A dainty Victoria lawn had three
. straight widths in the skirt. the front
‘ breadth being slightly gored at the top,
and the fullness well massed at the back.
- __ , A six inch flounce of the lawn, with three
" ’ narrow tucks above the hem, was round
the bottom. and ten two-inch tucks were
run above it. The waist was cut with a
tucked yoke, and was long enough to
come over the hips, the skirt being set
upon it, concealing all below the belt.
but preventing displacement by raising
the arms. There was a belt covered with
the dress goods, and over this was tied a
sash of lawn, theends being finished with
ten narrow tucks, this being the only
drapery. The dress was very girlish and
pretty. Such dresses, with or without the
ruffle, are very becoming and suitable
for misses or young ladies, when copied

in gingham, chamberey. lawn, etc.
. “Jenny June,” the vivacious corres-
. pondent of the Louisville Courier Journal,
tells us this is to be a “muslin season.”
Muslins are cheap and pretty, and simply
made, the only drawback is the necessity
of frequent laundrying. Of the manner

  
  
  
  
  
  
   
  
    
    
  
    
 
    
   
 
  
   
 
   

 

of making, Jenny s ys: “ The popular
mode of making muslin dresses is with
one deep kilted or box~pleated flounce, a
rounded apron extra divided and crossed
to the left; an irregular drapery at the
back, which deepens until it falls over
the top of a narrower fiounce, and a basque
which is Shirred or pleated at the back,
or cut short, leaf-shaped and filled in
with a fullness which is rounded and
lace-trimmed. White lawn dresses for
morning wear are tucked at the back from
the waist to the hem, horizontally, kilted
at the sides, thus forming panels which
are edged with a needlewark band and ar.
rangcd with two or three tucked and kilt-
ed flounces in front. The basque is
pleated lengthwise back and front and
trimmed with needlework, or rather with
machine embroidery. This is belted in
with wide, soft ribbon or velvet.”

Ingenious mothers make pretty lawn
hats for their little girls, the crowns be.
ing laid in loose puffy folds on a stiff
foundation, with a shirred brim shaped
by wires run in between the rows of shir-
ring. These are cheap, since only a bow
and ties of satin ribbon are used for trim-
ming. The latest use found for silk
handkerchiefs is to trim young misses’
hats. Fancy straw bonnets have a lining
of gray velvet, anda gay plaided hand
kerchief is tied carelessly in a loose bow
on the front, forming the only trimming.

Black stockings for children’s wearhave
so completely superceded all others that
merchants are placing those with stripes
on their “bargain counters” at reduced
prices. It looks funny to see a pair of
black legs walking off undera white mus-
lin dress with brilliant sash, but “it’s all
in getting used to it.”

__...____
CHILDREN, BREAD AND LAMP-
LIGHTERS.

 

A. L. L. says: “No detail of the hap-
penings to the daughter should be deemed
too trivial for recital.” “The girls should
be encouraged to repeat everything.”
Taking one view of the matter I agree
with that, but, on the other hand, does it
not cultivate alove of gossip? It is al-
most an impossibility for a child, or even
an adult, to repeat without exaggeration,
and if they are encouraged to “tell tales
out of school” do they not .give attention
to, and remember for the purpose of re-
peating, much that is of a sensational or-
der? I have in mind a neighbor’s family
where there are four children in school,
and the parents are so fearful that any

 

improper word will be spoken in their
presence that they are “encouraged to
repeat everything.” I heard the teacher
say: “The B——-— children are really my

.grea'est trial in school, yet they never

break a rule and never fail in their reci-
ations. The trouble is they have been
brought up to report everything. so they
are continually running to me with a re-
petition of every word and act from the
play-ground until I am nearly wild. All
this they repeat at home, and every few
days there is a call, or a note, from the
father or mother asking me to see that
some word or deed of an offending school-
mate is not repeated in the presence of
their children.” It is a wretched feeling:
this knowing that every little thing will
be told—and of course it is impossible for
parents to understand all the circumi
stances, and things often appear in avery
different light from the true one.” The
mother also sald to me: “ I don’t know,
but I think I shall be obliged to take my
Susan out of school, the scholars abuse
her so. She never does anything to plague
them, but they actually call her names.
She says every time they see her coming
they’llshout: ‘Oh, here comes the little
tattle-tale.’ ‘Sue’s our little tattler.’ ‘2
And the woman was too short-sighted to
understand that she herself was most to
blame. Girls and boys soon learn that if
they “tell ” they will not be trusted with
the plans and pleasures of their mates,
although wiser parents would not repeat
what was given to them in confidence
Would that all fathers and mothers held
the first place with their children, but I
firmly believe that it is the fault of the
parents and not of the little ones that they
nearly always drift apart.

The bread question is doubtless outlaw-
ed, but I can’t bear to have that husband
of Tom’s Wife live out the remainder of
his days in ignorance of the fact that flour
and water will rise, her experience to the
contrary notwithstanding, as I bake twice
every week for two families and know no
such word as fail, the precess being just
as simple and sure in real life as on pa-
per. My interest in her future happiness
alone hinders me from sending a loaf for
their eating, but, knowing that it would
be—figuratively—suspended above her
head, and at every meal she would be ob
liged to hear, “ Now, if you could only
make such bread as El. See. sent us,” etc.
I forbear. ’

We use paper lighters, not so much for
economy as because the fumes of burning
sulphur aggravate Eli’s bronchial trouble.

  


 

2

THE HOUSEHOLD.

  

 

These are made of strips an inch wide and
twelve to eighteen in length. By holding
in the left hand and with moistened thumb
and forefinger of the right hand, com-
mencing at one corner, they will roll into
a long, slim lighter that reaches down to
the blaze of one and lights another lamp
without removing either chimney. A
vase of these always stands near our
lamps, replenished in a few minutes at
any odd time. One can make them as
ornamental as she pleases by using fancy
colored paper, and by pinching over an

inch at the last end they are kept in form.
\ EL. SEE.
WASHINGTON, June 15th.

-—-——OO.—-—"

A CONTENTED LIFE.

 

I am going to throw care to the winds
this afternoon, and write an introductory
letter to the Household. I will not see
that half finished shirt in the basket; out
here in the yard it is just delightful.
Why is it that farmers’ wives receive. so
much sympathy? As I look around I find
no reason to complain of my lot, and
think that a great many town ladies
might not complain of these surroundings.
My home looks very pleasant to me to—
day. The trees are covered with green
leaves, the locusts are in blossom, the
grain is waving in the breeze, the birds
are singing; insects are humming; I am
almost tempted to become drowsy here
in the shade. I am inclined to think
that the reason so many chafe and fret
about living in the country, making but-
.ter, feeding chickens, etc., is because
they imagine some one is laughing about
them. A contented mind is a continual
feast. We can pass through life finding
many beauties on either side, gleaning
the wheat from the chaff, picking the
roses from the thorns, or hoe corn and see
nothing but rugged paths and dark clouds.
The world is large; nature presents the
most entrancing beauties. We are placed
here free agents, to make life just what
we will it. We each have a mission to
perform, but we often blind our eyes to
the fact.

“We go our ways in life too much alone,
We hold ourselves too far from all our kind,
'Too often we are dead to sigh and moan,
Too often to the weak or helpless, blind,
Too often where distress and want abide,
We turn and pass upon the other side."

Love for our fellow beings and charity
is what we need most; we were all
taught the Golden Rule, and lisped the
Lord’s prayer at our mother’s knee, but
so many of us forget it as we reach
mature years; We grow selfish and are
anxious; instead of enjoying the present
we grasp for the future; like the little
child who roams from flower to flower,
throwing down those he has gathered
for brighter ones ahead, we pass by many
opportunities to do good, waiting for a
better one; to some it never comes.

“ The valley seems full of enchantment
That the mountain conceals from our eyes,
But when we have climbed the embankment,
The mystical beauty flies.”

There is something that is within the
reach of all. We can make our homes
pleasant, our dear ones glad with smiles
{id kind words;we can make sunshine
in the house when the sky is cold and

One of the pleasantest places I remem-
ber visiting was the sick-room of a friend
who was slowly dying with consumption.
She would talk about her favorite authors,
the news of the day, and of dying as of a
long anticipated and delightful journey
she was about to take. Instead of the
house being shrouded in gloom, there
was a subdued gladness. All her life she
had scattered smiles, and death had no
terrors for her. I hear Fannie’s sweet
girlish voice, singing “ No night shall be
in Heaven; nor day of pain.” and the
thought comes, we might have a little
more of Heaven, here on earth,_. if we
willed it; if we would put aside all those
selfish thoughts, and smooth the rugged,
sharp points that are thick along the
way of our fellow beings. When we are
all gathered Home, within the fold, our
life mission ended,our long rest beginning,
I do not think we shall find distinctions,
caste, high seats or low seats. We shall
all have one kind Shepherd. It w111
never be as it is here, the rich and the
poor, the high and the low, the stranger
within our gates, we will all know the
Golden Rule. EVANGALINE.
BATTLE CREEK, June 16th.

—-——“&——

FOR WANT OF THOUGHT.

 

I read all letters on the training of
children, for it is a work in which I am
interested but not successful. Some peo-
ple are natural drill-masters, fond of root-
ing out the faults of those about them
and enforcing discipline, while others
shrink from the work and feel like allow-
ing everybody to do as he chooses; and,
though I’m sure the Minervas will vote
me weak, I must confess to amembership
in the latter class. Some children are
easily taught self-helpfulness, order and
neatness, because they have inherited
those traits from a long line of ancestry;
while others learn them slowly because
they are averse to their nature. But
some people who pay a great deal of at-
tention to the manners of a child are
very thoughtless about greater things, and
I often wonder, not that so many grow
up bad, but that any are good. When I
hear a mother tell her child that there is
a “big bear ” that will eat him up if he
enters what Mary Blake calls the “ sacri-
ficial parlor,” that she W111 tell his pa,
and pa will cut off his ears if he doesn’t
stop doing this or that, I feel like saying
to her, and sometimes do, that she is giv-
ing him some excellent lessons in lying
and will punish him for it by and bye.
People bemoan the cruelty and destruc-
tiveness of their children sometimes, and
yet I once saw a man call a babe just
able to walk, and teach it to stamp out
the life of a harmless worm crawling over
the door-step. I watched the tiny slipper
set down with vehemence, the pleasure
of the father in baby’s activity, and won-
dered how far this one lesson might
reach during the next seventy years.

A few weeks ago a second child came
to our home, and we were anxious that
the “Household Baby," now grown to a
sturdy girl, should feel nothing but love

the thoughtless remarks of callers pained
us: “Ah, you can’t sit on lap anymore
now;” “Your nose is out of joint now;”
“ You can go home with me now, they
don’t want you because they have the
baby.” The last remark sank deep into
the sensitive mind, as a timid inquiry
next day regarding its truth proved, and
it took many kisses and tender words to
remove the impression.
No harm is intended by those remarks.
The people who‘ make them are quite apt
to be child-lovers and will guard tenderly
a little body from the slightest bruise or
scratch, while they hurt the little mind
without thinking. Who can measure a
true mother’s care and patience? How
many times each day must she lift her
heart with the plea that both may prove
sufficient’for her task, and how soon she
realizes that she can never lose her tem-
per without losing ground with her child?
If it comes with that indescribable look
in the true eyes and tells her that a dish
“just touched a little bit” is broken, or
that a favorite plant “smelled on" has
come up roots and all, she knows that a
scolding will turn away confidence and
destroy candor, and the impulse to “shake
up” the culprit must be suppressed.
Wheiher we govern them or not, I find
that children teach us to govern ourselves,
and while I leave to B , A. L. L. and
others the honor of training a child, (on
paper) to such a point that it will always
put up its playthings, keep face and
hands clean, never tease for raisins and
recite the multiplication table to woo
sleep, I will watch over other influences,
and remember that in training children,as
well as in other things, “ Evil is wrought
by want of thought, as well as a want of
heart.” A. H. J.

THOMAS, June 18th, 1884.

___..._____

JULIET CORSON.

 

This lady, so widely known through
her lectures on cookery, and practical
recipes contributed to thepress, is the
leader in the movement in favor of the
gospel of good food. She believes in a
reform which keeps us healthy and tem—
perate through wholesome, well cooked,
nutritious food.

Miss Corson’s attention was directed to
this branch of women’s work some twelve
or thirteen years ago, while she was con-
nected with the New York, Training
School for Women, an institution which
she aided in founding, and which was
designed to teach the young women of
the middle classes how to become self
supporting by instruction in book-keep-
ing, short hand, and all such employ-
ments at that time open to women. The
great panic of 1873, which caused such
extreme suffering among the poor of the
metropolis, caused the addition of a soup-
kitchen to the school, and of this annex
was born the idea of making instructions
in cooking a feature of the training. A
French cook was secured, and with him
Miss Corson studied the art of cookery.
As the subject opened up before her she
says: ‘ I found daily how much more

 

 

dark outside.

    

and welcome for the new comer, but how

there was in it than Ihad ever thought

 

 


  

u‘Hl’Wn

an? ID

  

 

THE HOUSEHOLD.

   

8

 

  

 

 

before.” She soon turned her whole at-
tention to the work, giving up everything
else, teaching and lecturing in many of
our large cities. She is very enthusiastic
over herWork, and possesses the happy
faculty of infusing her own enthusiasm
into her pupils. Her purpose is to teach
the wives of mechanics and people who
have to live on small incomes, how to buy
and prepare such food as will be at once
economical and healthful. Having
mastered her subject herself, she is said
to make her instructions very clear and
intelligible.

Miss Corson has a very pleasant, amiable
face, with a wide mouth indicative of
both firmness of character and good
temper, dark eyes, somewhat concealed
by a piece nee, and hair brushed loosely
back from an ample forehead. She is
very earnest, and thoroughly imbued
with the importance and dignity of her
work. What is the masculine idea of her
and her labors may be surmised from the
reference to her in H. G.’s letter in a former
Household. An effort was made to form
a class in this city to receive tuition from
her. but as no more is heard of the mat-
ter, it is fair to infer that it has been
abandoned. And yet, there are a good
many who might profit, and make life
more pleasant to those who sit at their
table, by a little study under so good an
exponent of domestic science as Miss

CorsOn.
—- -——¢O§———

B UT’I‘E R-MAKING .

 

I do not know where to begin, there is
so much I want to say, and I presume I
shall not know where to stop, and per-

haps you will all wishI had stopped be-‘

fore I began, for I can not express my
thoughts on paper very well. I wonder
if E. S. B. has tired of praise, if not I
shouldlike to add mine, and also ask for
some other recipes, for I know she must
have some to go with her bread.

To begin agitating the butter question
a little, I would say it is necessary to
have pails, strainer and pans sweet and
clean, a cellar free from all decaying
vegetables, soap, fish, or anything that
gives a smell of any kind, for butter takes
it quickly. Keep the cellar closed
through the day, and open at night to
keep free of mould. Skim the milk when
not over forty-eight hours old, and
generally not over thirty-six. Perhaps
you will think you have not all the cream
that would have risen, but to satisfy
yourself, skim it, and set it back on the
shelf until the next skimming: you will
find a very pale, thin skim, which if
added to the cream would destroy more
by far than it would make. It is a mis-
taken idea thatmilk must not be skim-
med until thick, as in cool weather it
will become bitter before that time.
Churn at least three times a week,
through the summer. Take the butter
into the bowl, which should be previous-
ly scalded and cooled, rinse well in cold
water by cutting with the edge, not the
back of the ladle, as that would make it
salvey; press out all the water you can
and salt with good butter salt, one and

 

one-half ounces to the pound. At night
work alittle; that will start the butter-
milk so that in the morning it will work
out nicely.

Good butter is often made poor by
packing in jars that are not sweet—they
are nicely cleansed by putting skim
milk in them fora few [days? ED.] when
they will be as sweet as new jars. If the
bowl gets too dry, rub it with salt before
putting away.

Will some of the readers tell me if
lilies of the valley can be started in any

th t ?
way but by e r00 5 X. Y. Z.

BATTLE Chunk, June 17th.

——‘Q.————'

CANN IN G FRUIT.

 

One of our Household correspondents
asks what is the reason her canned fruit
moulds. She will probably find the
trouble is in her cans. If fruit is put into
perfectly air-tight cans, and care taken to
leave no air spaces between the pieces
and to fill the cans perfectly full, the
fruit will keep unless there is a defect in
the can itself or in the rubber. It is a
good plan to invert the filled cans, after
tightening them, upon a board; then if
there is any fault it will show itself by
leakage, or a too large air space can be
detected. Mason cans are the simplest
and at the same time the most perfect.
Many people make themselves much un-
necessary work in canning fruit. Have
the cans ready, with rings on them, and
tops handy. Roll them in hot water long
enough to expand the glass; have the
fruit boiling hot, and with a cup with
handle or large wooden spoon-tin
changes the color of some fruits—ladle the
cooked fruit into the cans. Run a silver
tablespoon around the can inside, fill brim
full of juice, and screw on the top as tight
as you can turn it. Wipe off the juice
from the sides of the can, let stand till
cold, and then give the tops another turn;
invert to be sure the can is perfect. If you
know a can is imperfect, sometimes a
spoonful of melted wax turned around the
seam between can and top immediately
after the can is filled, will preserve its
contents, but it must be watched till dan
ger of “working” is past. Generally
speaking, there is no need of ever losing
a can of fruit if the cans are perfect. Red
raspberries are the most difi‘icult of fruits
to can, they ferment on the slightest
provocation. ‘

Very many housekeepers spoil the ap—
pearance of their fruit by cooking it too
much. and the flavor by using too much
sugar. Ahalf-cupful of sugar is plenty
to use with a quart can of berries, peaches
or pears;three quarters of a cupful for
sour cherries. ’ Fruit thus put up not only
holds its flavor much better, and is more
healthful than when one-half pound of
sugar to a can is used, the usual rule. In
this connection we are reminded of Dr-
Kedzie’s statement that sugar should be
added to stewed fruits when the process
of cooking is nearly completed, rather
than when it is just begun, owing to the
production of grape sugar under continu-
ed cooking. It is said that to drop the

   

 

   

prepared halves or quarters of apples,
pears, peaches or quinces into cold water
as they come from the knife, will keep
the fruit from turning dark colored, thus
making a nicer-looking preserve or can.
___._...___.

CUCUMBER PICKLES.

 

Harper’s Baza/r gave, late last fall, a
recipe for making cucumber pickles after
a new fashion to most of us, but which it
very highly commends, the pickles thus
made being a superior article. The recipe
is as follows: “Cut the cucumbers from
the vines when quite small. For pickles
cucumbers should never exceed three
inches in length, and two inches and two
and a half inches are long enough. Rinse
them by placing them in a colander and
dashing cold water over them; cover the
bottom of the barrel with a layer ofsugar
half an inch deep, then put in a layer of
cucumbers, and cove r with sugar, and
add alternate layers of cucumbers and of
sugar until the barrel is full. Put a thick
layer of sugar over the top. The sugar
and juice from the cucumbers will make a
vinegar which makes an excellent pickle.
A weight must be put on top to keep the
pickles down, and the barrel provided
with a tight wooden lid. In a short time
the pickles will be very sour. When put
down in this way they keep their fresh
green color. They are ready for table
use at any time, and need only to be
rinsed off and have fresh vinegar poured
over them; but we think them best with
spice added. Take out two quarts of
pickles, rinse and place in a jar. Take
enough fresh vinegar to cover them; add
to it two tablespooufuls of salt, one
teaspoonful of pepper, ounce of ginger
root, one ounce of mustard, and half an
ounce of mace; boil together ten minutes,
then pour over the pickles in the jar.
They will be ready for use in ten or
twelve hours. The same vinegar may be
used for more pickles.”

-——-—909—————

COOKING MACKEREL.

 

Salt mackerel is a dish frequently seen
upon the breakfast table at this season of
the year, and would often prove an appe-
tizing relish if properly cooked. Gener-
ally it is “boiled in water,” and if any-
body asks what else it would be boiled in,
I should reply that the contemptuous ex-
pression refers to its sodden, tasteless
state when sent to the table thus prepared;
If you wish to see—or eat—salt mackerel
at its best, broil it. The next best is to
bake it. Serve on a hot platter with a
tablespoonful of cream turned upon the
fish, and garnish with hard-boiled eggs
cut in rings. (I hope some practical wo-
man will not rise to remark that farmers
do not want “fancy” dishes; it really is
'no very great task to slice :1 boiled egg,
and the white and gold rings make the
dish look more appetizing.) If however
the oven is full and coals for broiling not
to be had, wrap the fish in a napkin and
steam it half an hour. Omit the cream
and serve on a hot platter with—dare I
repeat ?—-—hard-boiled eggs sliced.

BEATRIX.


 

   

4

THE HOUSEHOLD.

 

 

 

 

“FOR GREENS.”

Our Household has from the first been
called sensible, and judging from the
recipes which have found a place in its
columns, it rightly deserves the title.

Sin :e the b:ead question has been set-
tled, and we are all supposed to be good
bread makers—if we are not, there can be
no hope for us—I would suggest a diet of
vegetables for afew weeks. Will not the
farmers’ wives, who cook for men who
work from rise of mom to set of sun,
and longer, tell us inexperienced ones
what to cook, and how to cook it? How
shall we cook asparagus? What shall we
cook for greens and how?

Please give us the recipe for your
favorite pudding, and please, if there is a
“twisht” to it, tell us where it ought to be.

John don’t seem to thrive on angel
food, mountain dew, snowflakes and
vanities. He must have meat, vegetables,
pies and puddings, and the one who will
tell me how to cook greens as John’s
mother did, will confer a lasting favor on

JOHN’S WIFE.
HADLEY, J unc 12th.

____...___
“AUNT NELL’S ” CHAT.

I come to tell the Household how I
make rice pudding and strawberry short-
cake, and cook oatmeal.

My recipe for white cake in the House-
hold of May 27th, should read, one—half
cup sweet milk.

Some of the Householders seem like
personal friends to me already. I have
pictures (in my mind) of Beatrix, also
Aaron’s Wife. Mollie Moonshine, May
belle and Brunefille, where are you?
Come, rally around the Household, and
that its shadow may never grew less, is
the wish of AUNT NELL.

PLAINWELL, J uue 18th.

[Aunt Nell’s recipes will be found in
another column, under the head of Con-
tributed Recipes]

_____,.,_____

HOUSE HOLD HINTS.

 

BE a little careful where the oil can is
being stowed in the big wagon when the
husband loads in the flour at the mill. A
leaky or overturned can may spoil a bag
of flour, or gives 1t a taste which suggests
kerosene. Flour will absorb bad odors
very quickly, and such odors affect the
flavor of food made of the flour - And
perhaps you cannot guess how in the
world “ it happens so.’

 

DR. D10 LEWIS says of the coverings
of children’s beds: “They should be of
light material, and as full of meshes or
spaces between the threads and wool fab-
rics as to hold a large quantity of air.
What are called quilts, filled with cotton
batting, are very injurious, for the air
does not pass readily through them. The
bedding ought not to be tucked in
as to interfere with the child’s motion,
nor left so loose as to be easily kicked off.
Woolen blankets I regard asthe best, but
the wool should be soft. In cold weather
the child should wear a woolen spencer
with legs, so that it will not be chilled if

  
 
  

 

some of the covering is thrown
aside. While on this subject, let me say
a child should always sleep alone, but
near its parents. One reason why chil‘
dren areinjured while sleeping with the
aged, is because the latter exhale poison-
ous gases from lungs and skin, which the
child inhales. Achild Will grow much
faster to sleep alone.”

 

To take down astove is a disagreeable
matter, but the putting it up again in the
fall is often quite as much so, and this
may be made a little less unpleasant by a
simple precaution. After taking down a
sheet iron stove do not allow it and the
pipe to be put away uncleaned and with-
out protection in a place where it may
perhaps be rained upon, but proceed as
follows: First, clean both thoroughly
from ashes and soot, then rub them over
with a soft rag dipped in kerosene oil,
and with a dry cloth wipe them off. Then
wrap the pipe and the stove as far as pos—
sible, with newspapers. Tney are now
ready to be stowed away in a dry place«
where a piece of old carpet or sacking
thrown over them will do no harm. In
the fall they should be brushed or rubbed
over with a cloth. If the stove is cast-
iron mix alittle stove polish, or dry black
lead with the oil and put it on with a paint
brush. In the fall an easy rubbing with
stiff, dry brush will bring out the polish,
and you will have a bright, shiny stove
ready to put up, instead of a hard job of
cleaning and polishing a rusty one.

 

Do you know the carpet moth when
you see it? If not, “ about these days” you
have need to be careful of the woolen
goods not yet put away. The yellowish
moth is the mischief-maker. It is about
ahalf—inch long, wings and all. It is a
light buff color, and. shines like satin.
The larva "(or worm) is white with a yel-
low head, has 16 legs, and is always sur
rounded by a flattened cylindrical case,
the color of which varies with its food.
The ends of the case are open for the larva
to peer forth. The pupa or cocoon is sim
ilar to the larva case. The moth comes
forth as early as the last of May, and may
be seen till the close of the summer. To
protect articles it is a good plan to shake
thoroughly, or give a good beating in the
sun, and pack in tight boxes, pasting a
strip of newspaper over the cover. It is
well to line a dry goods box with paper,
and paste strips over the cracks on the
outside. Pack blankets and woolen wraps
in it; nail on the cover and paste strips
of paper over the crack. Infested goods
should be put into atrunk or tight box
and afterwards a half ounce of chloroform
put in and the box made as tight as pos-
sible, The vapor will kill the insects.
Paper wet with carbolic acid or spirits of
turpentine and placed under the edge of
carpets will kill the larvae at work. To-
bacco, cedar, Russian leather and red
pepper are said to prevent the moths from

laying eggs.

 

IN response to the request for informa-
tion respecting the cooking of vegetables
the following is given: Shell green peas

 

and wash and put them to cook in fresh
water, enough‘merely to cover them; sea-
son with salt, pepper and butter; boil till
done, when they will have taken up nearly
all of the water; then add creamy sweet-
milk, enough for a pleasant accompani-
ment of moisture; let them come nearly to
boiling heat, adding more salt if neces-
sary. Nice, served alone; also excellent.
poured over lightly toasted bread, and
served immediately.
”—4...“

Contributed Recipes.

 

RICE PUDDING.——Butter the pudding dish,
wash a cup of rice, put in the dish, then a cup
of sugar, a small cup of raisins, eight cups of
milk, and a piece of butter the size of a hickory
nut. Grate a little nutmeg over the top.
Bake two hours without stirring.

OATMEAL—Soak oatmeal over night, if
wanted for breakfast; if for dinner, two or
three hours will do. Put it in a tin pan and
place over a kettle of boiling water. It will
cook in half an hour. Serve with sweetened
cream. .

STRAWBERRY Snowman—Take one coffee
cupful of sour cream, small teaspoonful soda,
9. pinch of salt; mix like biscuit; dlvide the
dough in two pieces; roll to fit a round pie tin.
Spread a little butter on bottom layer and bakell
This will make the layers separate much nicer
than when baked all in one piece. Butter and
spread with well sweetened strawberries.

AUNT NELL.
PLAINWELL.

 

BOILED RICE—Wash the rice well, put it in
earthen or bright tin dish, put on as much
water as you think it will take up. Salt and set
the dish in a steamer and steam one and a half
hours; the last 15 minutes leave the steamer
cover off to make it dry. Sugar and cream, or
syrup and butter make a good sauce.

FROSTING.—One cup granulated sugar; put
about a tablespoonful of water on it, set where
it will boil, but not burn, until it will hair
when dripping from a spoon. Beat one egg to
a stiff froth, and keep beating while some one
else 'turns on the melted sugar slowly. Spread
on the cakes immediately, as it will soon set
so you cannot spread it; this will stay where it
is put and will frost ,two cakes, if directions
are followed. X. Y. Z.

Burns Cnsnx.

 

 

 

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