DETROIT, DEC.

12, 1891.

 

 

THE HOUSEHOLD-"Supplement.

 

 

THE GIRLS OF NlNEI‘Y-ONE.

 

They tell me ’twas the fashion.
Oh, long and long ago

For girls to look like lillies white.
And sit at home and sew.

Forth strode their worthy broth are,
On many a gallant quest;

But the maids behind the lattice
Their weary souls possessed.

Today the times have altered.
And pretty Kate and Nell

Are playing merry tennis—
In sooth they do it well.

They ride across the country.
They climb the mountain side.
And with oars that feather lightly,

Along the rivers glide.

If they’ve not yet been to college,
They are going by and by,
To shake the tree of knowledge.
Though its branches touch the sky;
For all their Greek and Latin.
And pouring over books.
With faces smooth as satin.
They’ll keep their dainty looks.

Do you want a happy comrade.
In study or in fun?
Be sure you’ll find her quickly
’Mid the girls of ninety-one.
She’ll keep that bright head steady,
Unharmed in any whirl.
And not a lad will love her less
Because she is a girl.
—Margarer E. Sangstrr.

M...—

CHRISTMAS FAN CY WORK.

A pretty sofa pillow is always an ac-
ceptable gift. A novelty in this line is
of the usual size, its India silk cover
made considerably larger, and fullness
arranged chiefly around the corners.
Sew two bands of ribbon crosswise
around the cushion rather tightly, fin-
ishing with afull bow, and afterward
pull the fullness into each corner. This
is lovely with a cover of pale pink silk
withwhite flowers, tied with either
pink or white ribbons.

A handsome necktie case can be made
of chamois skin. Take a strip 18 inches
long by 12 inches wide, and line with
Nile green China. silk. with an interlin-
ing of sheet wedding well sprinkled
with sachet powder. Make a cord of
Belding’s Nile green rope silk and sil-
ver tinsel cord. The case is folded
through the centre, crosswise, and the
upper side decorated with a cluster of
field daises, crossing diagonally and
painted in their natural colors. One
corner is turned over just enough to
show the contrast between the lining
and chamois skin. A band of inch-wide

 

ribbon crosses the centre lengthwise,
and is caught down at the ends, in the
centre, and in the centre of each side:
this makes four loops, under which the
neckties may he slipped. The end of
the ribbon on the upper side is formed
into a large bow, and conceals a hook.
which fastens into a loop made on the
other end of the ribbon. One lined
with pale blue or pink and decorated
with forgebme nots woulc be pretty.

A crotched cover for a ball of twine

is a gift little fingers can manage.-

Make a chain of five stitches and join
in a circle, and gradually widen to fit
the ball. ‘Nhen half done, stop widen-
ing and finish the cover at that width.
Run a drawing-string into the top, put
in the ball, and draw it up. The end
from the centre of the ball must be put
through the hole made by the union of
the five stitches at the start. Add a
loop of ribbon to hang it up by, and a
long end with a pair of small scissors
attached.

A cover for a small book may be
made of Chamois. Allow enough to
cover the book and turn in two anda
half inches. Cut out the corners to fit
the corners of the book, and sew the
bias seams. Pink the edges, or cut
them in scallops, then letter with gilt,
or paint a small design on one cover.

A beautiful knitting bag is of blue
plush, lined with quilted silk. It con-
sists of a straight strip nearly a yard
long, lined the whole length, with
pockets of the lining silk which extend
half way from each end to the centre.
A design is outlined in gold thread on
one end, and a ribbon bow with long
loops and ends is set where the bag is
folded in the middle ; a strap of ribbon
across its Width serves to hang it up
by.

A shoe—bag is made of heavy brown
linen. Cut two pieces, one 18 inches
long, the other 13 inches. Round both
ends of the long piece and one end of
the short. Lay them together and
bind them neatly with braid, which
should then be feather-stitched. Turn
the longer piece over the shorter like a
pocket flap and fasten with a button and
loop. Embroider the words “Goody
Two-Shoes ” on the back.

A violin cover, to lay over the violin
in its case, follows the outlines of the
case, and is made of some delicate shade
of silk, a soft green or blue, lined with

 

quilted silk and edged with cord of
the color of the outside. The outline.
of a violin is embroidered in the widest
portion. with a traccry of leafy Sprays
tied with bow knots and ends cmbroich
ered in colored silks. .

thite china silk handkerchicfs are
sometimes used for pillow-shame. Or
one can buy the silk and hemstitch
them to suit.

Big pincushions are out of style. The.
very largest of the new fashion is not
over six inches square. A beautiful
one was of very fine linen embroidered
with a Wreath of forget-mc~nots; as a
finish, a ruffle of white ribbon, two.
inches wide, under one of lace the same
width is gathered very full and curved
round it.

.__..—..~—_-_._

THE COMING WINTER.

 

Once upon a time, when I was very
busy and my days were full of people
from morning till night, I thought it.
would be happiness to spend a winter
in the country, and the more back-
woods the country the better. To have
in pantry, cellar, granary, barn and
woodhouse the winter’s supplies with
no further care; to have by your own
fireside peace and quiet, with plenty of
leisure for whatever you wished to do,
reading, writing, fancy work, or even
the little economies of making over
and fixing up which you enjoy doing,
but don’t like to flourish in the faces of
your friends; to have your fireside comv
fort enhanced by the storms that beat
against your Window and to be secure
from interruption, and the trouble of
entertaining people who cannot enter-
tain you—I once thought all that would
be bliss.

Well, I have been cursed with a
granted prayer. Ihave just that kind
of a winter before me, with even more
of backwoods in it than I could have
hoped for, and I find I am not exactly
reveling in anticipation. I have found
by experience that there is one im-
mense want in human nature that
physical comfort or even intellectual
pleasures cannot satisfy. It is the
great social need. More than “old
wood to burn, old books to read,”
wouldbe “old friends to talk.” That
is the great drawback of farm life—its
isolation and loneliness.

I have a neighbor, an elderly lady
whose home though not differing from

 


  
  
 

   
   
  
  
 
  
  
  
 
 
 
 
 
  
 
  
  
  
   
   
  
   
   
  
  
  
   
  
   
  
 
  
   
  
   
  
  
    
   
   
   
  
  
   
  
   
  
  
   
    
  
  
   
   
 
 
  
    
     
   
  
   
    
 
  
  
 
 
 

 

 

 

 

 

 

 

 

2

The Household.

 

Others around seems an especially
pleasant place to call, as one always
comes away in cheerful spirits aftera
half hour's chat there. I have won-
dered why, for both house and hostess
are not out of the common order. Once
I asked her why and this is her reply:
“If a woman is contented and happy
in her home her cheerfulness really
seems reflected from the walls around
her on others. If you are blue in spirit,
though you may try not to show it,
your home will never seem pleasant to
others."

I. suppose we women hardly realize
how pleasant the house seems to hus-
bands and sons coming in from their
outdoor work. Abright fire, supper
table set, cheerful lamplight and an
orderly house relieves half the tired-
ness fthe outdoor workers. To con-
tribute towards the cheer and well
being of others is a high and holy work

—none above it.

PIONEER. HULDAH PERKINS.

.._—_.—-

. COLOR 1N OIL PAINTING.

 

 

I have lately been notified by “ She,”
that a friend—an embryo artist—would
like some information on color-mixing
in oil painting. Though but a beginner
myself. if any knowledge acquired
through books or teachers can be of use
toone less favored than myself that one
is very welcome to the same.

Ruskin says: “ The business of a
painter is to paint. If he can color he
is a painter, though he can do nothing
else. If he cannot color he cannot
paint though he do everything else;
but if he can color he can do more, for
afaithful study of color will give power
over form, but the most intense study
of form will give no power over color.”

Again he says: “It is noteworthy,
the way in which God has employed
color in His creation, as the unvarying
accompaniment of all that is purest,
most innocent and most precious, while
for things precious only in material
uses or dangerous, common colors are
reserved. Look at a dove’s neck and
compare it with the gray back of a
viper. All the serpents I have ever
seen were gray, brown or black and
brick—red variously mottled; so again

the alligator and crocodile are gray,
but the harmless lizard green and
beautiful. I do not mean this rule is
invariable. otherwise it would be more
convincing than the lessons of the uni-
verse were intended ever to be, but
take awider view of nature and com-
pare generally, rainbows, sunrise,
roses, birds, goldfish, butterflies,
rubies, emeralds and Opals, with alli-
gators, hippOpotami. sharks, bears,
swine, bones, slugs, fogs, and corrupt-
ing, stinging, destroying things in
general and you will see.”

But I started out to mix paints.
Perhaps it would be as well to begin.
For landscape work the sky colors are

are French ultramarine, cobalt and
Pussian blue. A good German au-
thority says: “ Never use Prussian
blue, as it has nothing in common with
sky tints, and its effect is very dis-
agreeable," while one of our best De-
troit artists said to me. “Oh, that’s
all a notion; [use it in. my work, and
like it too." (Just take your choice.) If
you copy from a print be sure you get a
good one, and then follow it. White
with a portion of either of these blues,
adding a bit of yellow ochre and mad-
der lake, forms a good sky color.
Cobalt, light red, and yellow ochre
make a pretty gray tint for light
clouds, while indigo, light red or
Indian red, and Ochre, can be used for
rain clouds: for clouds on moonlight
nights. ivory black, ultramarine, sepia,
and brown madder can be used: for a
very cold gray tone black and cobalt;
for purple tones, indigo, Indian red
and black. For morning and evening
skies, yellow ochre and madder lake,
Indian yellow and light red or aurolin
and madder lake; for any sky tints add
white or not as your judgment dictates,
As you probably know, the sky tints
should be used somewhat modified for
the distance; in fact the colors used in
these tints should be employed through-
out the picture wherever possible.

For trees and vegetation the strongest
green is obtained from indigo and
Indian yellow and Prussian blue.
Burnt sienna added to either of these
gives a fine olive. From yellow ochre
and cobalt you get a cold green; this
mixed with brown pink in varying pro-
portion: gives a useful color. Shades
of black and raw and burnt sienna give
warm olives. A good set of tints is
made of blue, raw sienna, and a little
white, blue, and burnt sienna; for the
light touches Naples yellow.

Raw umber and cobalt; also burnt
sienna, vandyke brown, indigo and
yellow ochre, are good colors Efor
middle distance.

For foliage in the foreground these
combinations with perhaps the addition
sometimes of ivory black or French
ultramarine, will answer very well.
Brown pink, madder brownjand Indian
yellow are good glazing colors if
needed.

Now as to water tints; for ayellowish
tone use raw sienna with. either van-
dyke or madder brown; for greenish
water brown pink, indigo and vandyke
brown, or cobalt and yellow ochre; for
a gray toned water, ivory black, cobalt
and brown ochre, or blackultramarine,
light red and cobalt.

For lakes and still water in clear
weather, use cobalt, madder lake and
yellow ochre, or cobalt and light red
or Indian red.

For shores and roads. yellow ochre,

burnt sienna and cobalt, or ochre and
vandyke brown singly or mixed; ultra-
marine and brown madder for shadows
with Indian yellow and burnt umber

COMPARISON.

 

In the early summer I read an editor~
ial in the HOUSEHOLD describing a visit
to the home for deserted or cast away
children in Detroit. About the same
time I was attending some lectures on
Mormonism by our minister, who had
visited Salt Lake and gave us a descrip-
tion of the country, its people and their
manner of living, saying that some men
felt very proud because they were the
fathers of a great many children,
Brigham Young with the rest, who
had built splendid temples and a palace
for each of his wives (with other
people's money) showing how one man
gratified his worldly desires.

There is quite alarge institution in
New York for these homeless or
bastard children. There is one in
London, England, which is called The
Foundling's Hospital. There are five
or six hundred boys and girls in the
institution, who are dressed alike.
They are clothed, educated, and fitted
for the duties oflife. Their play-
grounds are quite large, with long
covered sheds for bad weather. The
Hospital is supported by many noble-
men and rich people. I was at its
church service twice, and it is quite
beautiful to hear the children sing and
chant the service. Some of these
children when babes are left at the
lodge gate in little boxes or baskets,
with a note pinned to their clothing;
and some are found by the police, on
door steps and other places. Un-
doubtedly many of them are the off-
spring of personages in high life, but
they are destined never to know who
their parents are.

Now when I heard these lectures on
Mormonism it set me to thinking.
which is the greatest evil or sin? the
open and acknowledged ways of the
Mormons, or the sly and secret way
these children come into the world?

When Lloyd Garrison and Wendell
Phillips felt the great evil of slavery,
their eyes and ears were open, but
they did not “shut their months.” It
is amatter of policy for our advisers
to warn us to keep our mouths shut,
because, like us, they have some faults
they do not wish exposed. We are all
very apt to look over the fence at our
neighbor’s failings, but are blind to see
something we are cultivating ourselves.
There is an old saying that “those who
live in glass houses should not cast
stones,” but I think that person is my
best friend who will some time tell me
of my faults, giving a true chance for
the end to justify the means.

PLAINWELL. ANTI-OVER.

 

A CORRESPONDENT asks a remedy
for the worms which trouble young
children. The most effectual remedy
is santonine, a homeopathic medicine
to be obtained of any physician of that

 

will be found useful. F”#1

 

first in order. The principal blues used

  

AUNT YOBKE.

school. Sage is also good.

 

 


' -- 'wflh‘a use; assume—.2 stature ruff“

The -Household.

8

 

DISTURBING ELEMENTS .

 

Dr. Talmage showed most conclusive-
ly in a recent discourse that all the
passions implanted in the human breast
by an all-wise Creator are as necessary
to our well being as the tempest, the
tornado, the earthquake, the whirl-
wind and the cyclone to the physical
world. The latter, though often caus-
ing great destruction both of life and
property, are nevertheless necessary
in stirring up the briny ocean, thus
preventing its stagnation; in purifying
the air of its miasma and relieving the
earth of its superabundance of electric-
ity; all having a place in Nature’s
economy. So all of our passions, if
directed into proper channels, and
properly controlled, will inure to our
benefit.

All this is preliminary to saying that
if your humble scribe has committed
the unpardonable offense—in the sight
of N. Durance, of being a disturbing
element in the HOUSEHOLD, deserving
the expulsion threatened, he claims
some slight credit for starting a few
subjects that seem to have stirred up a
little commotion in the placid HOUSE-
HOLD, and suggesting subjects of
thought. The doctrines of the “end
justifying the means," and “ What-
ever is, is right,” were proclaimed by
wiser heads than any of us of the
HOUSEHOLD will presume to claim,
and long before any of us were born.

It was with no small degree of tre-
pidation that I ventured to enter the
portals of the HOUSEHOLD, but the
cordial greeting extended to me by the
Editor and the promptness with which
all my articles, save the last, have ap-
peared, encouraged me to think I was
not an unwelcome guest.

The impression seems to have ob-
tained in the minds of some that I ad-
vocate the doctrine that everything
that happens, or is, is best; whereas
in every instance, the qualification
“ Whatever is of Divine origin, beyond
the control of man,” has been used; and
to dispute this proposition would be to
charge the Almighty with doing wrong.

I claim no credit for having my head
“silvered o’er with age," and covered
with the heavy locks of seventy
”winters; nor do I claim that “long ex-
perience has made me sage;” but I do
claim some interest in the Golden Rule,
and hope I shall never be found so un-
grateful as to withhold the same kind
treatment and charity to others I
would like myself. How the impres-
sion that I advocate a tyrannical govern-
ment in the training of children has
gained credence, passes my compre-
hension, for in an experience of over
thirty years in teaching. I never in.
flicted as many severe corporal punish-
ments, finding keeping pupils busy
about their studies and a watchful eye
constantly upon them, a better way of
preventing mischief.

N. Durance‘s “ inward chuckle of de-

 

light” was “wasted on the desert
air,” so far as the incident of the
scorched boots related to me, for I
never taught in a house where there
was a fireplace, and my boots were
always thawed and put away, room
swept, twenty to forty copies written,
and as many pens mended before any

n il 0t to the school-house.
p P g GRANDPA.

 

PIE CRUST.

Evangeline has told us how mince
pies came into being, but evidently the
dried-apple article antedated the mon-
key’s recipe and the origin of pie is as
much a mystery as ever. Who made
the first pie, anyhow? We know the
times and the seasons of most great
events, but this is shrouded in impene-
trable gloom. Eve couldn’t have made
pies in Paradise, but judging from the
hereditary instinct in man which de-
mands pie as his birthright, she must
have made apple turnovers for Cain and
Abel in those early days when the
Adam family were the oldest settlers.

At least Shakespeare knew all about
“hot venison pastry ; ” and we have an
account of some wonderfully elaborate
pies baked at Munich in the year 1509,
out of one of which came live birds
when it was cut—“ the four and twenty
blackbirds baked in a pie.” Queen
Elizabeth had a weakness for a pie
made of fattened geese as well as for fine
dresses and the earl of Leicester; and
pies were found in Pompeiian ovens.

The basis of pie is the crust. It is a
popular mistake to believe all the vir-
tue lurks in the “ fillin’,” and that there-
in lies the difierence between pie and
pie. All pies are divided into two
great classes, pies with good crust and
pies without good crust; after that,
those difierentiations begin which the
restaurant waiter classified as “kiver
top, open face and cross bar,” next, those
specific divisions into apple, custard,
mince, etc., with which we are more or
less agreeably familiar.

I care not what combination of “sugar
and spice and everything nice,” what
luscious layers of golden Belleflowers,
smothered in sugar and seethed their
own juices; what judicious mingling
of eggs and sugar and milk with a dash
of nutmeg to flavor its yellow foam, you
may make and bake and set before the
king, if your pie crust is not crisp and
flaky, brown and tender as a “lover’s
thought” of his absent sweetheart,
your pie is a dismal failure. And you
will know it, and your king will know
it too, for if you feed him on tough,
leathery, soggy crust, he will surely
get bilious in complexion and temper,
and dyspeptic as to stomach and re-
ligious views.

The average man wants pie for des-
sert. He has a great capacity for it.
His appetite is not satisfied with a little
dab of pudding in a saucer. No dainty
desserts of whipped cream and syllabub
for him. He asks loudly for pie. The

bald-headed man at the dinner table
had been spending two weeks with a
family who don’t believe in pie. His
first meal on his return was dinner.
The table maid stood at his elbow and
repeated her little story: “Apple and
cranberry pie and cottage pudding?"
“Pie, Mary,” was the terse reply. Such
a smile of satisfaction stole all over
him, even to the little fringe of hair on
the back of his neck, when two quarter
sections were placed before him! “I
haven‘t seen a piece of pie since I went
away,” he said as he poised his fork for
the attack, “and how I’ve wanted
somel At the Vans’ we had nothing
but ‘pudlglin‘!" said oh so contemptu-
ouslyi

Pic has become an American insti-
tution. Nowhere does it flourish so.
luxuriently as under the Stars and
Stripes. What foreigners don’t know
about pie would fill abook. Even our
English cousins, who claim to know
about all that’s worth knowing, are
not acquainted with our toothsome
pumpkin pie. An American lady
spending the winter in London decided
to have an American Thanksgiving
dinner, although she had to substitute
pork and beans for turkey because she
could not get the latter. But she pro-
posed to have a pumpkin pie, which
was to be the great American feature
of the repast. It was brought to her
and she didn’t recognize it! The maid
was told to bring “ the American pie.”
“There it is, mum,” was the reply. It
had an upper crustl No wonder she
wasn’t acquainted with it. When she
lifted the crust and investigated the
department of the interior, she found
the pumpkin, cut in slices, sugared and
cinnamoned, blanketed and steam
smothered between two crusts. Ar-
temas Ward made one of the party.
He reversed the American flag which
decorated the table, putting it Union
down—the signal of distress—then they
all went out and had an English dinner.

Most cooks recommend what is called
pastry flour for pie crust. This is
made of Minnesota spring wheat, with-
out much gluten in it. A flaky, crisp
crust, the only kind which is fit to be
eaten, is only to be had by the liberal
use of shortening. And the shortening
and the flour and the water used for
mixing shOuld be very cold. This is
essential. Observe correct proportions,
handle as little as possible, and you
cannot fail of good pie-crust. One
third of a cup of shortening, one cup
of flour and just water enough to stir
into a mass, are sufficient for one pic
with two crusts. Two-thirds lard and
one-third butter makes a good crust.
Beef drippings, melted and strained,
are often used by economical cooks and
give good results.

Remember every bit of flour you add
above the required proportion and all
you use in rolling makes the crust
harder and hence tougher.

A good rule for pies requiring but

 

 


 

  

     
    
   
   
  
   
    
   
 
   
    
   
    
   
  
  
   
   
    
  
  
   
  
   
    
   
    
   
 
    
  
    
   
  
   
  
  
  
    
   
   
    
   
  
 
  
 
 
  
  
   
  
  
  
  
   
  
   
     
  
  
  
   

 

 

  
  

mm... saw»: ,

one crust is this: Three cups of flour;
one—half teaspoonful of baking powder
and a pinch of salt sifted through the
flour; wet this with one cup thin sweet
cream. Roll it out thin, spread half
a cup of butter over it, fold over three
times and roll thin; repeat the. folding
and rolling.

There is a good deal in baking pics,
to make the crust good. The oven
should be hot at first, and the tempera-
ture lessened after the quick heating
has expanded the air in the crust.

A cooking-school recipe for puff
paste, which is chiefly used for upper
crusts, is as follows: One pound of
flour, in a bowl, put with this the yolk
of an egg, ateaspoonful of salt and a
teaspoonful of lemon juice; mix with
ice water to a stiff dough; take out on
a floured board and knead smooth.
Wash one pound of butter; divide it in
four parts; roll out the dough, lay on
one portion of the butter, which must
be very cold, fold the dough over, roll
out, repeat seven times, then add an-

other portion of butter and so on. It
takes a long time, fully an hour, to
make a puff paste, and it is hard work
too. The board is floured every time
the paste is rolled, and when the butter
is laid on it is also floured. Half the
quantity named in the recipe is more
easily manipulated. If you have no
scales, remember that one pint of but-
ter is equivalent to one pound, and one
quart of flour the same.
BEATRIX.

WESTWARD HO!

 

Our stay in San Francisco was limit-
ed, as we had found very cold weather
and snow in crossing the mountains,
and feared we might be too late to ex-
plore the Yosemite valley, which was
one of our most desired sights. Of
course we went out to the Cliff House
and Sutro Heights. The rocky islands,
covered with the sea lions, playing,
plunging, crawling and barking, while
whole schools of them are making the
salt water boil, are a curious and in-
teresting sight. “Golden Gate” park,
a tract of 1,300 acres, partially improv-
ed, gives promise of wonderful beauty;
and a walk through “Chinatown ”
transports the tourist to a foreign and
not pleasant land. The almond-eyed
strangers seem to look you through,
and cov‘etous inquisitiveness and re
pulsiveness seem to glare in every
lineament of each face.

Leaving ’Frisco, we left the main
line for the Yosemite at Berenda. As
my impressions of that place and the
“ Big Trees” have already appeared,
I will continue my narrative from the
return point, viz., Berenda.

Fresno is a thriving city noted as the
center of a great raisin grape growing
district. Thousands of acres are
planted, and in one year there were
5,000,000 pounds exported. When ripe
the grapes are picked. placed in shallow
boxes between the rows, and in from 15
to 20 days are cured by the sun; they
are then stacked up ready for shipment.

The Household.

Vines are not trellised as with us; the
fruit lies on the ground. There are
large quantities of other products
raised also. Irrigation is necessary for
all farming. The route is through a
pleasing country, cultivated, and with
pretty towns along the line. From
Caliente to Stockton the irrigation is
largely from artesian wells, which are
from 200 to 700 feet in depth. An
average well will irrigate 150 acres of
land. With storage reservoirs, the
capacity is increased. Great windmills
are a feature of this tract of country.
At Caliente we enter a deep and nar-
row canyon where the hoarse puffing
of the engine shows the sharp ascent.
Tehachapi Pass is reached by a loop
where the track doubles back, crosses
itself, climbs, curves and squirms until
it successfully reaches the summit. We
pass through a tunnel, follow a plain fer
some distance, then descend to the
Mojave desert. Here we find the giant
cacti or Yucca Palm, with its club-like
branches. It grows from 20 to :30 feet
high, and sometimes two feet through.
Forests of them are seen, of all sizes
from pigmies to giants.

Scattered about the desert are coni-
cal mounts or hills called “Buttes,”
often 500 feet high. Another low
mountain range called the Solidad is
crossed through a pass of that name,
and further on the San Fernando range
is crossed through a tunnel 6,967 feet
long. Entering this tunnel, we left
bright cold sunshine; emerginginto a
thick fog, but a tropical clime—orange
groves and olives, with all the lux-
uriance of tropical growth in place of
an arid waste.

From here to Los Angeles is like
villages and gardens; itself a mingling
of the two. It has a population of 60,000,
and is growing healthfully and rapidly.

We went out to Redondo beach, 18
miles distant, to spend a day on the
ocean sands. It was a lovely day, the
surf was in playful mood. challenging
to a race occasionally, and giving us a
sprinkle in warning. We went to
Pasadena, the city of the wealthy; a
paradise of beauty in nature and art.

A. L. L.

(1b be continued.)

 

MORE TESTIMONY FOR OUR SEW-
ING MACHINES.

 

Mrs. A. J. Morgan, of Pine Lake,
writes us:

“I bought a ‘Michigan’ in April,
and being a dressmaker, I presume I
have used my machine during the six
or eight months more than most
women in as many years. I have used
a great many different machines, and
like the ‘Michigan’ as well or better
than any other. Were I to buy an-
other to-morrow it would be a ‘Michi-
gany )3

Mrs. C. S. Young, of Harris, says:

“ I have the Jewel, bought Dec. 21,
’87, and think the name very appro-
priate. It does nice work and I have

 

not even broken a needle yet. Would

  

  

not exchange it for any new machine of
the same price.” '

Mrs. E. W. Lawton. J udds’ Corners,
testifies as follows:

“ The ‘Michigan’ sewing machine
you sent me one year ago is A No. 1.
It gives the best of satisfaction. Have
done all kinds of sewing and have not
broken a needle yet. We like it. very
much.”

Mrs. T. Seamark writes us from
Waterford:

"I purchased a machine with the
FARMER about nine years ago. Have
never had a particle of trouble with it.
It does just as good work as ever. A
cousin who is a sewing maChine agent
admitted that it was a good machine.
Do not think the FARM'ER would send
out a poor machine knowingly. I
would very much like one of their new
high arm machines, and. could I dispose
of my low arm would have it too.”

[The machine referred to above is
the same as that of Mrs. Mitchell, who
complained her machine did not wear,
but has declined to accept our offer to
put the machine in order for her.]

Mrs. A. Stacy, of Bridgeport, says:

“ I bought a new ‘Michigan’ machine
eight months ago, and after using it
for all kinds of sewing. can see no poor
material about it. I have broken no
needles; have had had no other trouble.
I think it is a first class machine in
every respect. My sister bought one
and would not take double for it if she
could not get another."

MRS. J. T. CARPENTER, of South
Lyon, would like a good, tested recipe
for chicken salad.

 

A. MADISON, of Dupont, Wis, wants
some mother to give hints from her
own experience on the management of
young children.

.———‘...——.——

Contributed Recipes.

 

MEAT RECHAU’FFE.-—-Cut slices of under—
doue mutton, veal, lamb or beef, put them
in a fryingpan, with sufficient gravy or
broth for the family, a lump of butter,
pepper and salt. When it boils add current
jelly and a little thickening if necessary.
Sand to table hot; the meat in center of
p‘atter, and gravy turned about it. Serve
with baked potato and sliced beets.

 

HOMINY Csoousrrns.——0ne cup of cold
boiled hominy—small grained: one table-
spoonr'nl of melted butter; one cup of sweet
milk; one cup of white sugar: two well beaten
eggs, yolks and whites separated. After it
is well mixed roll it into oval balls; dip in
beaten egg. then in cracker crumbs. and fry
in hot lard.

 

POTATO Csoousrrns.—Season cold mashed
potato with butter, pepper. salt and nutmeg,
beat to a cream with one tablespoonful of
butter to each cup of mashed potato; bind
with two or three eggs, whites and yolks
separated, and a bit of minced parsley.
Roll into balls. dip in egg, roll in cracker
crumbs, fry in hot lard or meat drippings.
Pile in a pyramid on a flat dish and serve.

 

Excellent. Evmenmnn.