DETROIT. JULY 6 1.589.

 

 

THE HOUSEHO LID-"Supplement.

 

 

THE FARMER’S WIFE.

The shadows lengthen on the lawn.
The day is almost done:

The weary wife. from early dawn,
A steady course has run.

Faithful and constant, doing all
Within her woman’s power

To let some rays of gladness fall
From her own scanty dower.

 

She cooked the meals with special care,
Her husband stein silence grim;
A word of praise—a treasure rare—
Had saved her eyes from being dim.
But tears will fall; “ I‘m so alone,”
In plaintive tones she said:
“ I’ve tried to win some praise from John,
I might as well be dead.”

Just then her chicks came chirping up,
Her reveries disturbing;

She gives them grain and fills their cup,
Their inward sorrows curbing.

With merry clack they crowd around,
Greeting with frantic joy,

Their true appreciation brings
Pleasure without alloy.

With grateful sense of needs supplied.
The pansies lift their heads.

Receiving showers by heaven denied
From her who came instead.

The welcome of her feathered friends,
The sympathy appearing

In flower and beauty nature sends,
Her aching heart are cheering.

But, brother farmer. it is true,
That hearts within your home

Miss the outspoken cheer from you
And long for it to come?

Do birds and flowers usurp the place
.That God designed for you?

0, quickly now your steps retrace,
And give the praises due.

 

COOKING FISH.

It was M. E. H., I think, who asked for
directions for cooking various kinds of fish.
My experiences have been rather limited,
but I have “ views ” on the fish question,
just the same. I have cooked in a palatable
manner the fresh fish of our inland waters,
the perch, bass and the coy pickerel whose
swift flight through his native element re~
minds one of an arrow flashing through the
sunlight. Then the plebeian cod and
mackerel have fallen to my lot in the days
when I got up warm meals. Not much
experience with the many species used for
food, from the lordly salmon to the dimin-
utive herring, but enough to make me con-
fident that an underdone fish is the worst
raw meat one ever tried to eat, that half of
the battle on the fish difiiculties lies in the
thoroughness with which it is cleaned, and
that however the quality of “ freshness ”
may be regarded in the human family, it
*s a cardinal virtue in the finny tribe.

 

First, catch your fish. Next, clean and
scale him. The plates which compose his
shining armor have a way of sticking to
him, requiring numerous ablutions to re-
move them. Not less than three baths in
plenty of water will ensure you against the
possibility of getting a mouthful of fish
scales, and I assure you that they are very
disagreeable eating. The quicker a fish is
cleaned and put a-frying after he is caught,
the better, as the flesh gets soft and flabby
in a short time.

Let me entreat you all to remove heads
and fins before cooking. Some of you may
resent this instruction as superfluouspim-
pertinent, but I once sat at a farmer’s table
where mackerel came on the table in that
fashion, and a very fine caudal fin was
served with my portion.

Fish should be cooked as quickly as pos-
sible, consistent with thorough “ done-
ness;” and acquire a rich golden brown
color in plenty of fat, because it absorbs
less and is less liable to burn, and also be-
cause it will not crisp if you are stingy with
the fat. Really, the most economical way
of cooking it is to keep a small flat pan or
spider, in which the fat can be a couple of
inches deep, and fry the fish as you do
cakes. The fat must be very hot, the fish
—unless they are small—cut in pieces; roll
them in flour—you will of course see that
they have been well drained and wiped—
and drop into the kettle of fat, which must
be hot enough to brown breadcrumbs with-
in half a minute. Don’t crowd them; and
let the fat heat up again before putting in
a second supply. They cook quicker, ab-
sorb less fat and are not so greasy as when
we try to use but a small quantity.

Much of the alleged salt cod we get is
really menhaden, a fish resembling the
cod, but of coarser quality. The cod is a
much abused fish. It is generally served
in a fashion which disgraces it, and only
worthy a cheap boarding-house. I used to
be fond of the thick part of the fish—the
steak—when boiled quickly for about
twenty minutes and served with drawn
butter. A tablespoonful of vinegar in the
water is generally considered an improve-
ment. The meat, picked from the bones,
not too fine, cooked fifteen minutes in boil-
ing water, and the water drained off, a
lump of butter and several tablespoonfuls
of cream added, and poured upon squares
of thin, buttered, brown toast, is not “half
ba .” But I dare say every cook knows

how to do that.
One of the best ways of cooking fresh

 

fish is to broil it. I shall never forget
the delicious flavor of the broiled Whitefish
we ate at the Astor House on Mackinac
Island, several years ago, and again at
Petoskey. Part of its excellence was
doubtless due to its freshness, part to the
appetite given us by the clear, bracing air,
but I am inclined to give due credit to the
cook. I also appreciate broiled mackerel,
whether salt or fresh. Among salt fish the
Finnan haddie is my favorite; it is cured
so thoroughly that it only needs to be
washed, wiped, spread with a little butter
and heated in the oven to be ready for the
table.

Boiling seems to me always a poor way
to cook a fish; much of its flavor is difiused
in the water. A fish should be boiled if it
is to be spiced, which is simply laying it is
hot vinegar in which spices have been
boiled—cloves and allspice are preferred;
otherwise I would always fry, bake or broil
fresh fish.

Scalloped fish is a nice supper dish, and
a good way to use up the remains of a large
fresh fish. Pick it up, carefully removing
all bones. Moisten rolled crackers with
butter, season with salt and pepper, and
place alternate layers of the fish and crack—
ers in a baking dish; set in the oven just
long enough to heat through thoroughly.

A fish chowder may be made with any
kind of fresh fish as follows: Cut half a
pound of salt pork into dice and fry brown,
slice two onions, and fry them brown in
part of the fat. Turn the rest of the fat
into asaucepan, having ready six large po-
tatoes, sliced. Putin a layer of potatoes, a
little onion and pork, and a. layer of fish
out in small pieces, salting and peppering
each layer. Turn on a little boiling water,
and cook half an hour. Boil a pint of
milk, and when the chowder is done, place
half a dozen crackers in a tureen, pour in
the chowder, and turn the hot milk over
all. Tomatoes are added sometimes. Clams
may be substituted for the fish.

When “the boys” have good luck fish-
ing they sometimes bring home more than
can be consumed fresh. Have them
cleaned as for the table, and pack them
with plenty of salt in a stone jar, adding a
very little water. Turn a plate over them
to keep them under the brine thus formed.
In hot weather, they make a good change
from the ordinary diet and are handy in an
emergency when the meat man fails to call.
Of course they must be freshcned, and as
they are usually small, can be best folded
in cheesecloth or muslin and boiled.

BEATRIX.

 


 

a ' THE HOUSEHOLD.

 

A CLOUDY WEEK.

 

(001212722 wed.)

I had planned to go to the Corners to
trade this morning. so I was up early and
flying around to get the work out of the
way, and have an early start. My heart
sank as I noticed how the groceries were
all either out or nearly so, for I must get
hats and shoes for the children so they
could go to Sunday school. and shirting
for Simon, for his colored shirts are so
bad I'm ashamed to hang them up: and
though there was two creeks of butter and
a basket of eggs to sell, I knew they
wouldn‘t do half Simon would expect. and
I should have to ask for money. He wants
to buy a new hay rake and I knew he'd
hardly know how to spare any. I didn't
expect anything would be left for me, but
I kept thinking how I would like a new
hat and a satteen dress. I never feel one bit
satisfied with my looks, but I nor anybody
else aint so homely but what nice dress is
an improvement. I care more lately than
I used to, for the children all notice and
are pleased, even the baby calls me
“Pitty mamma " when I dress up. Simon
thought he might as well take his wool,
so we went in the wagon. We had a
spring seat, but it was up so high and so
bouncing that I had to see to the baby all
the way and carry the eggs on my lap, so
the ride wasn’t clear pleasure. All the time,
too, I kept thinking I’d ask for the money,
but kept putting it 013?, till I finally had to
do it in the store right before a whole lot
of mm. He said something about going
pretty slow, for we couldn’t get any money
for anything we sold, and handed me a
bill. The very face of it shut off all hope
for myself, I felt something like an inter-
nal convulsion, and all was over; but I
wonder, and always shall, why Eve was
foolish enough to let Adam and his sons
become the natural purse bearers; and her
daughters, in addition to the rest of the
curses put upon them, obliged to ask for
money.

We got home in time for a late dinner. I
had slipped on an old wrapper to get it
ready in; I had a nervous headache and as
soon as the dishes were washed I took out
my teeth, did up my bangs so as to wet my
head, and took off my shoes, then began to
untie my bundles and spread them round
the sitting room to see how they looked in
the light and privacy of home. I was just
-wondering if the artificials on the girls’
hats wasn’t a rather foolish investment,
when there was a sudden rap on the door;
and when I opened it there was the minis-
ter! I do believe if I had seen him soon
enough, and could have managed the
baby, I should have pretended I was gone;

i (ked so, and the room too, and there
wasn’t a bit of cake for supper. But all of
these put together wasn’t half so bad as
the keeping up conversation. I never know
what to visit with a minister about, for my
religion isn’t worth mentioning, made up
mostly of morality, as one of our neighbors
says, and I feel as though the affairs 1 am
taken up with must be away below his
mind. I sent the baby out to tell Simon

 

 

we had company. but didn‘t say who, for
I knew if I did he'd put off coming in as
long as he could. I slipped my shoes on
and my teeth in and then began to put the
new things out of sight. talking about the
weather, and§the sick, and some young
men going west, until Simon came in.
Then as soon as I could I left for the
kitchen and threw a cream cake together.
It was so rich that it fell after I took it
from the oven. But his salary is pretty
small, and according to stories he isn’t
troubled with things too rich at home.

I remembered all at once that the baby
had been swearing some since the sheep-
shearers were here, and I was all of a
tremble for fear he would show off at the
very worst time. I brought up my last can
of red raspberries. It was only a quart
can. so I took Simon into the wood-house
before supper and told him not to fill the
sauce dishes more than two-thirds full, for
there would not be enough. and I’ve heard
it was more genteel than to try to heap
them as he usually does.

Well. when I saw the man roll down his
sleeves, I thought if the blessing was only
over I should feel middling comfortable.
But that is always a dread with a baby.
We got around the table in fair shape and
the minister was nearly through asking the
blessing, when the baby asked in a very
loud voice, “ Ma, what makes him shut up
his eyes?” I wanted to sink to the floor,
for the children snickered; finally the
minister laughed too, and we all passed it
off as a joke. Somehow it broke the ice,
and we got to visiting as freely as if he was
a common person. I presume a minister
doesn’t always want to talk and hear about
his trade any more than anybodyelse. I did
feel ashamed though when Simon filled a
sample sauce dish, and asked me in an un-
dertone—heard by all I am sure—if it was
about right. He is dreadfully trying
when I try to have things nice.

I guess our visitor went home happy in
spite of all, for we sent some russet apples
to his children, a basket of fresh eggs to his
wife, and Simon put a bag of oats under
the buggy seat for his horse.

(To be continued.)

—I—...-_

COMMENTS.

I think Evangeline must begin to regret
writing “ One Week,” it has called forth so
much criticism, much of it making her ap-
pear as having put upon paper more than
she could actually have accomplished.
Now for myself, I never have doubted for
One moment that it was performed exactly
as stated. Evangeline is not to blame if
some other women do not possess her knack
of turning off work. Well do I remember,
when a child, sister Fan and I would be
sent into the garden to pick currants. Her
pail would be filled long before mine; and
it was just so in other things; she could
sew more carpet rags and crochet more
edging in the same length of time than I
could.

As to button-holes, have we not all seen
women who would make as good ones in
half the time as some others? And who

 

stops to baste much on underclothes these
days? Take a sewing-machine that makes
a stitch alike on both sides, and a few pins,
and the work is done in the same time it
would have taken to baste it. Shiftless, did
you say? Not a bit of it, only economizing
time. It is on the plan of using an egg—
beater in place of the old time practice of
using a fork for the purpose.

Speaking of sewing, did you ever try
laying gathers with a pin? On anything
where the work is not very particular,
dish aprons, calico shirts, etc., place the
goods and band to which you wish to
gather it in place under the pressure—foot
of the sewing machine, and hold in place
with the needle. Then with a pin, or other
similar article, push a tiny gather under
the foot and start the machine. Do not
stop, but continue forcing the gathers even-
ly ready for the needle to fasten them in
place. A little practice will enable one to
lay the gathers as neatly as with a needle
and thread. and so much more quickly.

I am puzzling my brain over the author-
ship of “A Cloudy Week.” That experi-
ence with the turkeys, lambs, boots and
harness has been my own more than once,
with perhaps some slight variations. I
don’t think I ever had them all at once.

I want to say a word of welcome to
Kate. ’Twill not be long before the little
ones are grown up; the house can then b e
kept tidy. But many a mother would give
worlds, did she possess them, to have her
babies back again, with their noise and lit-
ter of playthings. As to the work, I think
two such babies make as much work as
four grown persons. My sympathies al-
ways go out to the mother who does her
own work and takes care of little children
too. It is more than she ought to do.
I know how it is, for “ I’ve been there my-
self.”

I agree with Huldah Perkins as to farm-
ers’ outings. I’ll take mine in some other
way than camping out. I can stand it for
one day and quite enjoy it, but when it
comes night I want to go home.

Will Bess tell us something about her L.
L. A. As we have such a society in our
neighborhood, would like to hear from
others.

I was just ready to seal my letter when
the last HOUSEHOLD was brought in. I
must add my sympathies for poor lonely
Maybelle. Lonely, indeed, must be her
home. But remember, Maybelle, that
though the little boy has gone never to re-
turn, you may still see him again; though
he may not return to you, you may go to
him. ELLA R. WOOD.

FLINT.

.___...._..._

LADIES are making mittens of Chamois
skin for mountain and seaside wear. A
75-cent skin will make a pair, sometimes
two. They can be washed when soiled, in
tepid water with fine soap, pulled into
shape and softness when nearly dry, and
are as good as new. They are the best
possible protection to the hands, better than
any gloves. Some mothers make the first
shoes for the babies out of Chamois, orna-
menting them with fancy stitching in wash
silks.

 


 

THE HOUSEHOLD.

 

3

 

“ DILL’S ” QUESTION ANSWERED.

 

W'ould say to “ Dill," in regard to bot-
ties and food for babies, that I have raised
two babies on bottles, the first one on cow’s
milk, the second on Ridge’s Food, and much
prefer the latter, used according to direc-
tions. If milk is used, let new milk stand
one hour, then remove the upper half and
save it for baby, diluting with one-quarter
water and adding a very little sugar.

In cleansing the bottles, clean immediate-
ly after using, scalding thoroughly; leave
upside down to drain. The parts of the
tube should be separated, well rinsed—a
knitting needle is a great aid in cleaning
the inside—and then hot water drawn
through and left to drain. You may say
“ O bother, all that fuss every two hours!”
but it is something that must be thoroughly
done, and it is not safe to leave it for care-
less persons to do.

Twin babies suggest large washings, and
I want to tell those who do not know, how
washing is made easy. Put the white
clothes to soak in suds over night. In the
morning wring and put them in to boil,
having the water hot, with plenty of soap
and one tablespoonful of kerosene to each
boiler full. Rinse through two waters,
rubbing those that need it in the first water.
All babies’ clothes worn next the skin
should get an extra rinsing.

A small lamp stove isa great convenience
in preparing food for babies, and I think if
every man realized what a help an oil stove
would be to his wife, he would get one the
first time he went to town, even though
“they do come high. MRS. J.

Scaooncnsm.

 

A COMPARISON.

“Comparisons are odious,” says some
one. Well, perhaps they are, to the one
who must figure at a disadvantage, but
nevertheless through them we often arrive
at new truths, or find old facts made more
evident. In the comparison I wish to
make, I desire to say at the outset that it is
not my intention to be fault-finding or
critical, or censOrious, but simply to state
how the matters under consideration ap-
pear to me, and I hope to be absolved in
advance from any possible charge of un-
kind criticism.

In the HOUSEHOLD of June 29th, under
the heading “ A Fifth Week,” Ven gives
us a summary of a week’s work in her
family, and at the close says she finds her
work, as compared with Evangeline’s, is
“ beautifully less.” I am not so sure about
that. I believe Ven worked harder and ac-
complished less than Evangeline. She
spent more time cooking, and prepared
less Wholesome food than did Evangeline.
I would sooner do Evangeline’s week’s
work than Ven’s, for the reason that at the
end there would be more to show as results
of labor. If you scan Ven’s bill of fare
for the week, and notice at how many
meals both pie and cake figure, how often
.two kinds of cake, and cookies, you will
see where the work came in. Out of the
19 meals whose “ programme” she gives,
cookies are on the table nine times; she

 

admits making them twice, and must have
forgotten one baking, because “fruit
cookies,” are mentioned on Thursday. and
Saturday’s baking included cookies with-
out fruit. It is in baking pie and cake
and especially that species known as
cookies—which I consider very extravagant
cake—that housekeepers Spend quite too
much time and materials.

Pork is the only meat cooked—for ham
is pork. isn’t it? and no vegetables other
than potatoes appear: eggs. too. though at
aseason of the year when at retail city
prices they are but fifteen cents a dozen
they must be cheap enough for home con-
sumption in the country, are cooked but
once. Now, some of that pork or the
eggs that went to make all those “ pies'n
things,” might have bought a beef roast or
stew, or a beefsteak, or a codfish, giving a
healthy and appetizing change from so
much salt meat. mightn‘t it. Ven?

I quite agree with Ven in her statement
that her bill of fare is about an average for
farmers in general, who though living
where they might have plenty of fruits
and vegetables for the growing, restrict
themselves to apples, potatoes and pork as
their principal—often only—fruit, vegeta-
ble and meat. It is a great deal easier to
keep Lhouse where you have a variety to
cook, instead of depending so much on the
flour barrel. I believe the very variety
which Evangeline served was the principal
means of her accomplishing so much.
When it was time to get a meal, it was
cooked, and less time spent between meals
baking pies and cakes for tri-daily con-
sumption, so she had the time for sewing
and other work that showed something for
her time.

I should like to have others give their
opinions on this matter; perhaps I am

wrong, at least I am “open to conviction.”
Dnrnorr. L. C.
———...——

PERSONAL.

 

Yes, “Bonnie Scotland,” although it
may seem a slow measure, right warmly
are you welcomed back to the HOUSEHOLD,
and the hope is expressed that you will find
it so pleasant you will join us often.

I thank you, Huldah, for the very flatter-
ing photograph you sketched for me; the
thankfulness arising from the fact that my
humble but earnest efforts to advocate
right and rebuke wrong should have pro-
duced so pleasant an impression on your
mind. As to the physical photograph, I
would have to follow Beatrix’s lead,
and “ ’fess” it is “far too nice to be I.”
This only shows how easy it is to get a
mistaken ideal. If no one but you would
see, I’d put in a vivid word‘photograph of
myself, but modesty and bashfulness for-
bid a public exhibition. Then again, we
do not “see ourselves as others see us,”
and I might draw on myself some very dis-
paraging criticism.

I hope Evangeline will feel moved to
address the house on every convenient oc-
casion, on topics agreeable to herself, re-
gardless of Trixy's flirtations with Philan—
der, or the fact that the recital of immense
accomplishments of household labor makes

 

weaker sisters “tired,” and even weakens
the faith of some in the length of the days
meted out to themselves—remember Evan-
geline boasts two “ helps," and confessed
to a weakness for putting Philena in the
foreground when reciting. The words
that would “ help a weaker sister” are al-
ways timely and should be welcome. Let
us admire the strong and capable, without
envy or breaking backs in a vain attempt
to reach their high plane, and not forget to
reach a hand to those weaker than we are.
INGLESIDE A. L. L.

.__.._ ~00.——-~——-—-

HOW TO MAKE STARCH.

 

There are very few housekeepers who do
not admire the " laundry finish ” on shirts
and collars. etc. and wish they could equal
the stiffness and gloss at home. The men
wish so too. since a man is known to be a.
"chronic kicker" so far as his shirts are
concerned. both as regards fit ant “doing
up." This is one garment which comes
under the direct manipulation of “the W0
men folks"and he improves his privilege
as regards grumbling about it. If I had a
husband whose shirts never suited him, I
would give him the privilege of paying for
them at a laundry: if he was reasonably
well satisfied with my work I would try to
please him. And this is how I would do
it:

There’s a great deal in the starch. Take
the required amount of the best quality
and mix it with a little cold water; take
out a. fourth of it. and cook the rest, stir-
ring to keep it from being lumpy; let it
cool alittle, when it has cooked enough-
ten minutes, perhaps—then stir in the rest,
which both whitens and stiffens the cooked
starch. It should now be very thick, a.
thick as you can rub it into the clothes,
which of course must be dry.

Rub the starch into the clothes while it
is as hot as you can handle it, rubbing well
with the hands, straighten out the garment
and rub well with the ball of the hand,
using a little fresh starch to rub in, then
roll up and let lie about ten minutes. The
then shirt is ready to iron.

You want hot fiatirons, as hot as you can
use them, so hot they will scorch dry cloth
if left on it. Iron the body of the shirt
rapidly; this will make the heat just right
for the cuffs. Rub them over lightly on
the wrong side. then a little harder, then
turn and finish on the right side with pres-
sure. then iron the band. Get another hot
iron for the bosom, cool it by ironing a rag
or a towel. See there are no wrinkles in
the bosom or in the back under it, turn it
on your table so the centre of the bosom is
parallel with the edge of the table, rub
quickly but lightly once or more, then “go
for it” with all the muscle you have; then
the other half. Put in your shirt board;
dampen about half of one side of the bosom
and with your polishing iron press as heav-
ily as you can and iron it fast. That brings
the polish—and the perspiration.

You cannot do fine work without a pol-
ishing iron. With it and plenty of elbow
grease you can. And you don’t want wax,
tallow, spermaceti or anything else in your
starch. CRIB.

 


 

 
   
   
 
   
  
    
  
   
 
  
 
 
   
 
  
  
  
  
  
   
  
  
  
  
   
  
  
   
   
   
  
 
   
     
   
   
  
     
 
 
   
   
 
   
  
 
  
  
  
  
  
  
  
  
   
   
   
   
 
   
 
  
  

 

 

 

  
     

    

 

4.- THE HOUSEHOLD.

 

A CURE FOB DYSPEPSIA.

 

I will send Philander a cure for dyspep-
sia. Drink a cup of water, as hot as pos-
sible, half an hour before eating and one at
bedtime, and do not eat between meals. I
know whereof I speak, for Seth had the
dyspepsia so that he could hardly eat
enough to keep him alive. By drinking
the hot water and eating graham bread he
can eat anything that anyone can, and as
much.

I enjoy Evangeline’s writings very much,
but wondered how she could accomplish so
much in so short a time. H.

Bunsen.

 

SSRAPS.

 

Hartman’s Bazar gives a dressing for kid
shoes and slippers which it says is better
than any patent dressing. It is prepared
by putting a little good black ink in a
small jar or something that can be set into
hot water, so as to heat the ink. Melt
down a common tallow candle, and mix it
to a smooth paste with the heated ink.
Rub this on the kid with a piece of old
flannel.

 

QUITEa showy mg for a bedroom may
be made of heavy dark ecru Turkish
toweling. Cut applique designs out of
Turkey red cotton, and sew them down to
form a border, edging them withawhite
cord, or chainstitch the edges with coarse
cotton. The rug must be lined with can-
vas; bind the edges with red. This is es-
pecially pretty on a floor covered with
matting, and is not expensive. Often a
pretty pattern for such work may be taken
mm the conventional figures of oilcloth
by combining and rearranging them.

 

A “ literary salad” is the latest novelty
for a bazar. A number of green paper slips
are cut in the shape of lettuce leaves and
arranged in a salad bowl. On the stalk of
each leaf a quotation from some well
known author is written. The person who
guesses where the quotation comes from is
rewarded by drawing from a lucky bag,
which contains a number of trifling presents.
The price of a guess may be varied from
five cents to twenty-five cents. Shakes-
peare is the best author to choose from,
and it is amusing to see how few people
know in which of his plays occur the most
familiar lines. As a social game, literary
salad is also entertaining, and the presents
in the grab bag may be as valuable as the
hostess pleases.

 

A PRETTY fan photograph rack is made
as follows: Cover a palm leaf fan with
any colored plush you prefer, and back it
with satteen of. the same color. Edge it
with a fancy cord. Make a pocket of some
pretty contrasting color, stiffened with
cardboard and lined, large enough to cover
about half the front of the fan; ornament
this in any way you prefer, with ribbon
embroidery if you wish it very handsome;
fasten it to the fan. The upper edge—along
the sticks of the fan—is left open, or rather,
finished with the cord but not sewed to

 

the lining, so that photographs may he
slipped between. Between the upper edge
and the pocket the plush is slashed to form
another small pocket. This will accommo-
date five cabinets very nicely.

 

THERE is nothing much hotter in hot
weather than a corset and a linen collar.
The “summer corset,” therefore, fills that
gap known as “ a long felt want.” It has
the principal whalebones of the ordinary
corset, similar clasps, shape, etc.; but is
made, except the casings of the whalebones,
of a sort of coarse, strong, open-work can-
vas, which is cool and light. It sells, in the
usual sizes, at 39 and 50 cents, and a higher-
priced article can be obtained at $1 and
$1.25 for those who think the others too
cheap. Tourist ruchings, six yards for 15.
25, 40 and 50 cents, according to quality,
banish the uncomfortable collar during the
hot months. When a ruche’costs less than
the laundrying of a collar, we can afford to
combine comfort and economy. The neat
little boxes, which take little room in the
satchel or hand bag, are invaluable to the
traveler, who can keep herself presentable
at hotels and on the cars by a cologne “ rub-
oif ” and a fresh ruche. It is the cheapest
neckwear in summer.

I GREATLY admired some lunch cloths
shown me by Mrs. A. B. Gulley, of Dear-
born, on the occasion of a late visit. They
were of plain linen, with a narrow border of
drawn work above the hem. One had the
corners decorated with drawn work, a
different design in each, and in the center
the owner’s initials and date, done in satin
stitch, and surrounded by a border in
drawn work which resembled alace inser-
tion, so beautifully was it done. The other
was bordered with designs done in Ken-
sington stitch with wash silks in colors,
first a spray of flowers, then one of fruit.
There was also two very dainty doyleys in
drawn work which resembled Venetian
embroidery, and must have cost not a little
time and pains. Some of our readers are
probably treasuring old linens, the hand
woven product of an ancestress’s skill and
work; and they might easily be converted
to some such use as this. For the lunch
cloth and the doyley are now almost as nec-
essary as the tablecloth and the napkin.

-—_....____

HOUSEHOLD HINTS.

 

DRIED berries are unsatisfactory winter
stores. Make jam of all imperfect and
surplus blackberries and raspberries, by
allowing one-third their weight in sugar,
cooking twenty or thirty minutes and
scaling in cans or jars.

 

IF a black or dark colored straw hat or
bonnet has become discolored by dust,
brush it well to remove the dust as much
as possible, then rub with a soft cloth on
which you have put a wry little sweet oil.
Too much will make it look worse than
before after it is once worn in the dust, but
just a little will brighten the braid.

 

THE chemist of the Oswego, N. Y.,

 

woolen mills says the following compound
is sure death to carpet bugs: One ounce of"
alum; one ounce of chloride of zinc; three
ounces of salt. Mix with two quarts of”
water, let it stand over night in a covered
vessel; in the morning pour carefully into-
another vessel without sediment. Dilute-
with two quarts of water and apply by
sprinkling the edges of the carpet for a
distance of afoot from the wall. This will
not injure the carpet, and bugs will leave
any carpet, box or bed on its application.

MEN’S Mackinac straw hats may be made
to look nicely by washing. Have some
clean, cold water, put in enough ammonia
tosoften it, wash the hat with this; then
with a small, soft scrubbing-brush and
some nice white soap scrub the straw until
clean, rinse in clean water and put in the
sun to dry. Lay the hat on a table or
board, while working, brim down, and it
may be done easier. When drying, lay on
a flat surface in the same position. This-
is only for plain braids and a few fancy,
but usually the latter do not take kindly to-
this treatment. Never use warm or hot
water for this purpose, as it will melt the
glue used for stiffening, and a general
mess will be the result. When wet press
with the hands the hat as near its original.
shape as you can, then let dry.

 

 

LUMA, of Maple Rapids, says she found
no difliculty in thoroughly cleansing a nurs-
ing bottle and tube by putting a few drops
of ammonia in the water; and the use of
two brushes with long wires attached, one
for the bottle and the smaller one for the-
tube. Such brushes may be obtained at.
any drug store.

____...____ _.

Contributed Recipes.

PEACH Poppins—Empty a quart can of
peaches into a porcelain-lined kettle; add half
a pound of sugar, and a quarter of a pound of
butter. While stewing put in little dumplings
of rich biscuit crus:. rolled very thin and cut
in squares. Cook half an hour, or twenty
minutes, and serve with cream. Do not add-
water to the fruit. unless a very little if you
use fresh peaches insted of ‘banned.

BERRY Strontium—Bake 9. Sally Lunu in a
square tin. When done pull it open with the
fingers, or cut with a hot knife. and cover
thickly with any kind of berries in season.
Serve with cream and powdered sugar.

RAISIN Pia—Stone and chop one heaping
cupful of raisins, mlx with them the juice
and grated rind of one lemon, the yolks of
two eggs, two tablespoonfuls of water and
half a cupful of sugar. Bake in a rather rich
paste, putting the beaten whites. sweetened
to taste. over the tep. B.

GRAHAM Balsam—Two cups sour milk: half
cup molasses: one tablespoont’ul soda: salt to
taste. Stir very thick with graham flour, and
bake three-quarters of an hour.

To CAN Pumpkin—Cook the pumpkin. sift
and pack the cans as full as possible, screw
on the covers just enough to keep out the
water while boiling: have a board full of holes
fitted to the bottom of the boiler, put in the
cans with cold or warm water (never hot) boil
about four hours, then take them out and-
turn the covers down tight. a,

HUDSON.