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DETROIT, B‘EBRUAIRY 8, 1885.

 

 

 

THE HOUSEHOLD‘nmSupplememm

 

 

A MOTHER’S Q UESTION.

 

This morning I hung in the closet
The clothes she wore yesterday,
The apron torn in her climbing,
The dress she had soiled at her play;
And then, as [heard her moaning
On a couch of revered pain,
I sadly whispered the question,
“ Will she ever need them again?”

There was no time to pause or wonder,
I hastened away at her ca‘l,
But while I bathed, kissed and soothed her,
I kept hearing a tone under all,
That talked of those clothes in the closet,
. And fancied, with heart-numbing pain,
The question I dared not to answer,
“ Will she ever need them again i”

A. H. J.
Tnorus.
“THE SLAUGHTER OF 'THE .m-
NOCENTS.”

 

Will there be any birds in this country

after the present mania for fancy plum-
age has burned itself out? I doubt it. A
wholesale slaughter seems to be going on,
and nothing that wears feathers is safe.
I have been making a tour among the mil
linery shops and bonnet departments of
our large stores lately, and really I was
amaZed at the number of birds
that must have yielded up their
useful and innocent lives to furnish the
stock in trade for our Detroit stores
alone. What the destruction must be,
taken through the whole country, I can
hardly venture to estimate. A taxider-
mist of this city pays sixty cents per dozen
for blackbirds, and a trifling advance for
“redwings.” He has a contract with a
Long Island man, Who in his turn has
agreed to furnish 70,000 skins to a single
New York manufacturer. The prospect
is that our horticulturists will have to
fight a desperate battle wi‘h bugs and
insects. and that farmers will suffer dam-
age to crops and purses by this most
cruel freak of fashion, which sets a dead
bird, head, claws and tail, on every wo-
man’s head, and calls it an adornment.
Birds’ food is naturally of an insectivorous
character. The swallow skims the air
and takes his meal “on the fly,” other
birds keep the trees and the shrubs free
from the insects which hide in the bark,
but when these little protectors are gone
what shall we do about the ravages of our
enemies? A tour of the shops shows we
are not satisfied with using one bird as a
decoration; some bands of plumage in-
tended to encircle the ITOWUs of bats
were on n USU} )" :rom e'ght to teL little

o~vs,: , r wings touching. 115.: egos

 

with bead eyes and gilt bills, being turned
together in couples, and the claws thrust
through the wings in an awkward
and unnatural style. A hat was trimmed
with no less than fifteen tiny wings, set on
at all angles, and was voted “ just too de-
liciously sweet for anything.” The scar-
let taniger and Baltimore oriole are much
used, while the skill of the dyer has so
changed the natural hues of others that
one would never guess their nativity. A
hat made for a Detroit belle was of car-
dinal velvet, witha large dove of snowy
plumage resting on it. Breasts of birds,
that soft, glossy, close plumage so beau-
tiful as a winter cloak for the sweet song-
ster, are much used; where the breasts are
small three or four are united in pompous.
One very stylish hat was in brown, and
trimmed with the breast, Wings and tail-
feathers of a partridge, once at home in
some dusky wood, or guiding a covey of
young through the fields. By some re-
markable oversight the bird’s head and
claws were not included, to the great im-
provement of the appearance of the hat.
I can see nothing beautiful about a stuffed
bird when flattened out against the side
of a hat or bonnet. The taxidermist’s
work is seldom so well done that ruffled
feathers, torn and dull, do not mar the
beauty of the skin, and the ragged ap-
pearance, so unlike the trim neatness of
the bird in life, is unpleasing. The glass
eyes and gilded bill, the claws twisted
round to appear between the wings and
the body, and'also gilded, and the unna-
tural look of the whole thing, are not
eharn ’ng to those who measure beauty
by of he! standards than fashion’s.

In every description of rural beauty to
which the poet’s pen has lent itself, men~
tion is made of the songs of the birds,
whose notes thrill the air with their mel-
ody and fill the quiet scene with the
beauty of action. The robinis earliest in
spring", he is the avant courier of the maid
wit . cowslips in her lap; bobolinks and
or; -es are associated with apple blossoms
and the freshness of the early year, the
swallow swings in swift circles at twilight,

the whipporwill’s note recalls the feeling
of awe with which we heard his 'melan-
choly cry in childhood. But if we are all
to wear a bird on our bonnets, recollec-
tion and description shall be all we will
have left pretty soon. BEATRIX
—-—...-—

MRS. J. S. 3.. of Jackson recommends
as 1 starch for paper-in: ver whitewash
e. r painted W s utter made of per-
fee ty sweet skim n .1 milk with wheat
flour, used uncoo a—J.

 

PLEASANT FACES.

 

It is said that "first impressions are
lasting.” In my own experience this is
not so, f or I have often met people with
when I was really delighted, but upon a
more intimate acquaintance, I did not
like them at all. What I thought to be a
perfect frankness of manner, proved to be
false and treacherous. “The face is the
mirror of the soul, the index of the
character,” so it would seem that features
and complexion were not as essential to
beauty, as to have the mind free from
evil, the thoughts pure, the character
noble, nothing mean or low in the nature.

“ Beautiful faces, they that wear
The light of a holy spirit there,
It matters not if dar or fair.

I have in my mind an able English
woman who lived in our neighborhood,
when I was a little child. She was a per-
son who was useful wherever you put
her; tending wee babies, caring for the
sick, or washing. Her face was furrowed
deep with lines that trouble and care and
hardship had left there; her sons were
more of a curse than a comfort to her,
for they had the example of a drunken
father before them; so you see that her
surroundings were sad, so that had she
willed it, every evil passion in her would
have been aroused and fostered. In-
stead, every one learned lessons of
patience and hopefulness. and forbear-
ance from her. I never looked at her,
but the word “purified” came to my
mind. When my mother died, she was
at our own house, how softly she smoothed
her pillow, and closed her eyes, and
whispered comforting words to us; we
never thought of her brown hands, or
old face, or bent form; there was some-
thing in her tone that went to our hearts,
and made us feel better. You know
sometimes when you have some great
sorrow that seems almost unbearable;
and are grieving and feeling so badly,
friends come and offer sympathy, and
as they go away one by one, you feel
harder if anything, and wish they had
stayed away. Another may come and sit
down by you, or give you a gentle
pressure of the hand, or a kiss, and you
feel the silent sympathy. It can not be
expressed, we only know it is sincere,
and we feel comforted. Outside appear—
ances are very deceiving. Within the
fairest rose often lurksaworm; let us
look upon the heart for beauty.

No virtue has been so much recom-
mended as cheerfulness, :‘or people of all

   

é
.3
i,
i:

      
      
      


2 THE HOUSEHOLD.

 

ages and in all stations in life. Some are
naturally more despondent than others.
We quite often become tired of the
paper on our walls, the furniture, our
meals do not relish well; a sure cure for
this is to go and visit some one who
has not half as good ahome as ours, and
we will be surprised at the change in
everything when we get home. A great
many move around like machines,
they have got just so much work
to do. and they will do it, good,
bad, or indifferent, not a particle of
animation about it, a sort of listless
indifference; such people feel no satisfac-
tion after a task is ended. We have it
within us to generate sunshine and cheer-
fulness, or clouds and discord. There is
no use in distressing ourselves whether
the soul is immortal or not, or if there is
a Heaven, and whether we will get there.
How few of us live so that we would be
fit companions for angels, or ready to
go to a better world if we were called to
go unexpectedly. Henry Ward Beecher
says: “ Though there be storm and turbu-
lence on this earth, one would rise but
little way through the blackened air, be-
fore he would come to a region of calm
and peace, where the stars shine unob-
structed, and where there is no storm.
And a little above our clouds, a little
higher than our darkness, a little beyond
our storm, is God’s upper region of
tranquil peace and calm. And when we
have had the discipline of winter here, it
will be possible for us to have eternal

summer there.” EVANGELINE.
BATTLE CREEK.
——oo¢——

FASHION NOTES.

On every fine day which does not neces-
sitate heavy ostside wraps, tailor made
dresses are numerous on our aven'ues.
’They increase in popularity constantly,
and are fashionable and economical, two
things which rarely go together. In
colors, brown is most stylish, next plum
color, green, blue and black, the latter
color being reserved for elderly ladies.
The suit consists of three pieces, skirt
with drapery attached at the belt, basque,
and an outside jacket. It takes eight
yards of goods, 54 inches wide, for such a
suit. Cloth finished flannels, camel’s
hair and serges are the materials em-
ployed. The skirt is made upon the

. customary foundation skirt. The buttons
are quite small, of list, a second row
being often set on at the inner edge of the
buttonholes. A single pleating or
straight folds may trim the skirt, or the
front of the skirt be covered with half-
inch tucks. Some basques are made
short and round, without ple its in the
back and with a point in front, but
the postilion basque is preferred, gener-
ally. The sleeves are stitched at the
bottom, no cuffs, but three or four buttons
are set on the seam. The jacket is
single breasted, and nearly plain across
the ba«-k in the skirt.

Comhan-nion dresses are still worn,
woolen g o Is being made up with velvet
or velvet. ln‘m‘ade for the vest and lower
part of the trout and sides of the skirt.

These dresses are economical, as at this
season of the year short lengths and
remnants may be purchased at very low
prices, and odds and ends of handsome
goods for the vest, etc., bought at almost
half their former prices. Two yards of
velvet or brocade will make a front for a
skirt, the wool goods being laid in three
large pleats down the side breadths, with
a short drapery of the woolen goods in
front. and long drapery in the back.

Figured goods are now put in plain,
and are almost invariably used in the
lower part of the skirt, as the large
figures are very hard to cut so as to make
a waist look well in its many curved
seams.

Black cashmere dresses for ladies are
made as plainly as if of cloth, and orna-
mented with rows of narrow braid, or
with braid mixed with silver or gilt. Vel-
vets are combined with cashmeres. It is
said green is the “coming color;” not the
crude greens, but soft shades of mig-
nonette and grey-greens.

A HOME.

 

As we advance in years, and from man
and womanhood look back upon our
Childhood’s home, we see that our lives
are being moulled by the physical and
mental conditions surrounding us there,
and largely from these influences our
ideals formed. Then in the heart, reach-
ing forward in the desire to the future
home which every truly human life an-
tipates, we build our ide t1 home—a home
where there is the blessedness of the old
without its mistakes, its sweetness with-
out its burdens. Experience unfolds and
beautifies the idealistic within us, and
from the lessons of varied joy and pain,
of hope fulfilled and again of hope de-
ferred, our confused knowledge of life in
its higher forms becomes clear and lumin-
ous. We have all perhaps seen a home
somewhere, approaching our ideal home
circle. I see in fancy now a pleasant
room in such a home. A woman of about
thirty years, one of nature’s noble wo
men, pure and delicate, full of grace and
kindness, sits watching her little daugh-
ter who is happy with her dolls. You
would know it is her child, for there is
the same white, full forehead, wavy hair,
and gentle grace. One must instinctively
feel in the presence of such a mother and
child, earth has nothing more pure or
or lovely.

What is the mother’s thought? For as
she notes her darling’s play, her eyes grow
fixed and dreamy, as of one who he are
from the past or far away. She has just
recalled a night some years ago, when
sitting alone in her room she heard a
child cry in the cold street below. At
the sound a flood of thought swept over
her; she felt in that cry the neglect, the
cruelty, the needs of suffering childhood,
and for the first time in her strong wo.
man’s heart she wondered if she would
ever know the love and sacredness of
maternity. The thought filled her with
strange wonderings; she lifted her heart
to Heaven with the prayer that she might

 

fathomable resolve took possession of her
to make her life worthy so sacred an oflice.
As she returns to the present, contem-
plates the completeness flowing round her
life, its love crowned by peace,her heart is
filled with rest and content almost infinite
in assurance.

Her reverie is here interrupted by the

chat of household and various other mat-
ters. The little girl comes to her mother
with her favorite doll, whose toilet she
has very carefully completed saying with
childish pride, “See! mamma.” The
mother smiles and praises the dainty
lady’s dress, and as the child returns to
her play the visitor remarks, “She is see-
ing her happiest days,” and with a half-
sigh she adds: “ How often I have wished
I might forget my troubles and cares in a
brief return of those early years with
their childish delights!"

The mother’s dark eyes grow sad and
earnest, while the child, hearing the al
lusion to herself, rises from the floor and
clasping two of her doll children, cries
with eagerness: “ I am always going to
play with my dollies, I shall love them
just the same when I am a woman!” With
this remark she returns to her play, now
caressing one of her family, now chiding
another.

“The child-world is truly a realm of in-
nocent delight and immeasurable growth
to ‘the mind of a child,” thought the
mother. Then as a memory, clear and
distinct, of her childhood occurred to her
she said: “ I remember so well as a child
when I reached that period of life which
my mother thought too mature for play-
ing longer with my dolls. I was grieved,
for I was not yet prepared to give them
up. Such a wealth of love centers about
these playthings in the child-heart!

“ Mothers should not take them from
their little ones, nor ridicule them for en-
joying the childish happiness. ,So long’ as
they cling to it, there is need for it. Gro wths
are not all equally rapid. Let the young
and tender life unfold like the flowers,
slowly, perfectly. The child-mind can-
not suddenly apprehend the spiritual and
ideal. These gradually rise into being
through their love and familiarity with
real, tangible objects. I felt this tie so
strongly when the thought first came to
me that I would sometime abandon these
my doll-things, as I saw other girls had
done, I made a resolve then that if any
change were to co me to me which would
influence me to throw them aside, it could
not be right, and I would not do it. I
could not then know that the change
which brought me only pain was but a
gentle beckoning to fairer scenes. Ah!
such resolves are not alone made in
childhood. How many times since have
I said of a loved something in my life,
‘this is right, I cannot have it changed,
it is necessary to my happiness.’ I have
watched those loved ideals vanish, and
felt in my heart the pain death brings—
the death of a dear one, with whom our
own life‘ seems buried—but time has pass-
ed, and the growth brought to life made
the path bright, and I saw that resolves in

 

be granted this great gift, and an un

regard to future action are useless in the

O

entrance of a neighbor. The two friends _

    

      

  

 
     
 
   


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THE H'OUSEI—IOLD. 3,

 

face of development and the unfolding
mind. We learn syllable by syllable.”

She paused, and her visitor looked at
her half wonderingly, for she was one of
those women who feel and think deeply.
and in her desire to be helpful
felt no reluctance to express those
beautiful conceptions of life and its daily
duties in which even its common places
were dignified and exalted. Her guest
rose to go, saying it was time to get sup-
per. She made some pleasant remarks
about the beds of flowers, wishing she
had time to cultivate some. The lady
gathered a bouquet for her, and as she
passed up the road shaded by majestic
oaks, the mother watched her, feeling the
fragrance of the flowers, the gentle air,
and the beauty of the summer sky all
blend in harmony with her spirit. Yet
as she recalled her neighbor’s wish for the
return of childhood, her thought grew
sad and she asked herself, why should
this be? Should not maturity bring
greater zest and richness to life than
childhood? Is there not something to
compensate the loss of animal spirits, the
perfect ease and pleasure of motion
peculiar to child life?

Is childhood the richest device of divine
thought for securing joy to human life?
Or is it but the foundation upon which to
erect a fairer structure, growing heaven-
ward as life advances?

The tears came to her eyes as her rapid
thought solved the problem, and before
her mental gaze came those men and
women who have come to the burdens of
life without strength and sweetness of
spirit, which should help them to grow
strong instead of fainting and heart-sick.
She sees those who are crushed by physi-
cal pain, others by disappointment and
wrong; yet these see no light, their hearts
have not opened to the lessons of the
passing years, they have seen the joy,
the bounding health and spirit of child-
hood vanish with nothing to take its
place. Again she sees those who are
weighed down in heart and brain by the
problems and burdens of life; yet is there
dignity, royal strength, and gladness,
which cast a halo over even the deepest
gloom. The mystery of sufleringhas been
made clear and shining to their souls.
Childhood is outgrown.

“Mamma,” cried the child, tired of play
“come and hold me.” The mother en-
tered the house, took the child in her lap
and gently rocked her. She soon fell
asleep, and as the mother pressed her
more closely to her heart, she resolved
that full of joy as her little girl's life was
she would so teach her spirit to unfold as
the years passed, that she would never
say, “these were her happiest days ;” or
when her life as a woman should be full
of pride and strength, weakly sigh to be
again a child.

STRONG MlNDED GIRL.
___..,___

CARPETS AGAIN.

ALBION.

 

Rag carpets pay just because they do;
seems to be the feminine logic of Zip. At
least she ignores all figures; and if she is
unable to state accurately the cost of any
of her rag carpets, she is no exception to

 

the rule of authors of the favorite web.
Iknow some women who have figured
the cost closely, and claim that thirty or
forty cents per yard is as cheap as it can
possibly be made. This estimate never
includes labor, and “fancy” carpet runs
up ever so much higher. A neighbor
who made such an one for her sitting- room
last summer. paid out twenty dollars for
dyes, warp, new cloth, (for desirable
tints,) and the weaving, made herself sick
by inhaling the dyes, and doesn’t expect
it to last more than four or five years.
That twenty year-old ingrain is a fact,
and not a very shabby one, either. I read
of “Lignitect, the new floor covering.”

Can Beatrix tell us about it?

A. H. J.
THOMAS.

[Lignitect is a material more suitable
for the kitchen, pantry, back halls, etc.,
than for use in the sitting-room. It
might be used to advantage in a dining-
room which it is not desirable to carpet.
It is made of wood pulp, mixed with a
certain gum found in the sand in Egypt,
and spread upon a canvass backing, mak-
ingafabric over an eighth of an inch
thick, which is then stamped in oilcloth
patterns. It comes in two widths, six and
twelve feet, so that an ordinary sized
room can be covered without piecing, and
costs $1.10 per square yard. It is durable,
much superior to oilcloth, can be cleaned
easily, and water and grease do not affect
it. It is as hard as woo 1, yet when a
piece is bent or broken it crazks, and on
straightening out again the break disap-
pears and the surface is smooth and un-
marred, and if bent again Will break in a
new place. It is handled in this city by
J. H. Black & 00., carpet dealers,on Mon-
roe Avenue]

——...—___
COFFEE-MAKING, AND HOW TO
COVER A LOUNGE.

We consider Old Government Java
or Mocha much superior to Rio. Try
the different sorts until you get that
which suits your taste and your purse.
Whatever you choose, buy in the berry,
look over carefully, and brown it your-
self in small quantities, say a week’s sup-
ply. It is best browned oftener, as it loses
its strength rapidly after browning.
Much depends on the browning. Have
the 'oven about right for baking bread;
put the coffee in a shallow pan, watch it
constantly, and stir often, to have it an
even, dark brown. If too light colored,
it will have a raw taste; if some of the
grains are burned, pick them out, they
will impart a sharp taste and spoil the
whole. To satisfy yourself on this point
used the burned coffee by itself.

When eggs are scarce, it will be econo-
my to settle in the berry. When cool
enough to hold in the hand, turn over it
the white of an egg, (the whole egg may
beused,)stir until each berry is wet, re-
turn to the oven until dry, then put at
once into tight cans to keep from the
air. ,

It can be settled after grinding by
moistening with white of egg, mixing
well, being careful not to wet too much;
if you do, it will be apt to boil over, a

 

portion of the coffee will stick to the
sides of'the coffee pot and be lost. If
eggs are not to be had, wet the coffee with
a very little cold water, then add the
boiling water. Three or four minutes
before serving set it off and throw into it
aquarter of a cup of cold water. That
will settle it. Turn off rapidly. Do not
grind very fine; allow one heaping table-
spoonful for each person; if liked very
strong, and several cups are required, use
a little more. Allow it to come to the
boiling point, then set back on the stove
where it will gently simmer from fifteen
to twenty minutes. If boiled fast, much
of the aroma passes off in the air with the
steam. I have seen the lid of the coffee
pot left open to prevent boiling over, and
the best part of it was lost by this means.
I always try to make just enough so as to
have no waste. This is easily done in
one’s own family, as you know how much
each is in the habit of taking. With
guests one must allow a little extra, so as
to have plenty; it would be awkward not
to have enough. Some always like theirs
weak, so have a pitcher of hot water on
the table. But however you make it,
bring it to the table in the dish it is made
in; never pour itinto any thing but the
cups. Have the sugar and cream in the
cups, then fill. If cream cannot be af-
forded, a tablespoonful stirred into morn-
ing’s milk is a great addition; or scald the
milk, using it very hot. After breakfast,
scald the grounds, turnoff the coffee in an
b0 W1, and add to the coffee next day. Wash
and dry the colfee pot, and never use for
any other purpose but coffee-making.
The best coffee I ever drank was made in
brown, glazed earthenware,—a large
sized tea pot. I have never tried it, but
think that marbleized iron ware would be
better than tin.

If the coffee pot is very old it had bet-
ter be discarded, as it will be impossible
to make good cofiee in it, if the tin is
off. A good way to clean a coffee pot af—
ter washing it thoroughly, is to fill with
clean water in which two teaspoonfuls of
baking powder have been dissolved. Set
it on the back of the st 3% for two or three
hoursto scald.

As a substitute for milk take yolk of an
egg, stir into it sugar until quite thick
Place one spoonful of this in the cups,
pour on the hot cofiee, stirring a little at
first.

Many have old fashioned lounges
which are looked upon as nuisances be-
cause they are so untidy and used up.
This is how I fixed mine, and it has been
in use almost fourteen years, and is as
good as ever. _

I took five yards of new ticking, meas-
ured the exact length and width, cut off.
Measured from the bottom and two
inches above the side, took the strip
which came off the width and sewed it on,
like a mattress, leaving a place about a
foot long in the centre of one breadth to
fill it, finished with button and button~
hole. Filled it with good husks, making
it very full and even. I had an old quilt
too shabby for the bed, this I folded four
double, tacked at intervals to the tick
with~ strong thread. It is now ready

,«-.W
m' .

re

.3 A J, :'

 


4: THE HOUSEHOLD.

 

for the outside cover, which may be pret-
ty furniture calico, or cretonne, or better
still, but more expensive, a piece of Brus-
sel carpeting, the length of the lounge.
This will wear for years, will not show
the dirt, and always look well. I made
a lounge pillow of ticking, filled it with
hens’ feathers, covered it to match the
lounge, and it was done.

After a few weeks’ wear it will settle
and become uneven. Remove the cover
and fill in those places with husks, but
don’t disturb those that are packed down,
only fill the uneven places. This do
until it remains smooth. As the cover
has to be removed several times at first,
tack it lightly, but when it suits you,
sew on the cover, whatever the material,
securely. If carpeting is used, one side
of the pillow may be covered with that,
the other with something soft and pretty,
finished with atidy. SISTER MARY.

MILFORD.
__——«.——-

COOKING VEGETABLES.

 

Last summer we had quite a talk about
the best methods of cooking vegetables,
the directions being principally confined
to those then in season. A few words on
the manner in which winter vegetables
should be prepared, may not be inapro-
pos. Perhaps all our housekeepers do
not know that “cots are nice baked. Pre-
pare ‘nem as if for boiling, remembering
that it wfll take alittle longer to bake
than to boil them, but this is no objection.
Allow from fifteen to twenty minutes
longer for baking; then slice them and
season as you would if they were boiled.
One pleasing way to serve them is to chop
them fine after they are cooked, and sea-
son with pepper, salt, and butter. Tur-
nips are nice also served in this way. To
boil turnips, wash, peel, cut in thin
slices across the grain, and place in a
kettle with as little water as possible;
boil till tender enough so they can be
easily pierced with a fork; drain well,
season with salt. pepper and butter, mash
fine and place on the stove, stirring fre-
quently, until the water is all evaporated.
They are better to be quickly cooked.

Parsnips are one of the best of our
winter vegetables, and are so easily
raised and preserved for use in spring
and winter, that they should be found in
every farmer’s garden. One method of
preparing them for the table is to wash,
scrape, slice and cut them in half-inch
dice; put them over the fire in suflicient
boiling water to cover them, and boil
them until they are tender; meantime put
in a saucepan over the fire a heaping
tablespoonful each of butter and flour,
stir until they are smoothly blended,
then gradually Stir in about a pint of
boiling water, a level teaspoonful Of salt
and quarter of a saltspoonful of white
pepper; after the sauce has boiled for two
or three minutes keep it hot by placing
the saucepan containing it in a pan of
hot water on the back of the stove;
when the parsnips are tender drain them,
pour the white sauce over them, stir them
to mix it thoroughly with them, and then
serve them hot. Parsnips are most
agreeable to most palates, when .fried,

after being boiled till tender, in hot but-
ter till a rich golden brown. Another
way which varies them somewhat is to
scrape the skins, split the parsnips in
slices about half an inch thick and three
inches long, put them over the fire in
enough boiling salted water to cover
them, and boil them until they are tender.
When the parsnips are tender drain them
and lay them on a towel to free them
from moisture; put over the fire a frying-
kettle half full of fat; roll the parsnips in
cracker dust, dip them in beaten egg and
again roll them in cracker dust. When
the fat begins to smoke drop in the
breaded parsnips and brown them; when
they are brown take them out of the fat

with a skimmer, lay them on brown pap-
per for a moment to free them from fat,
and then serve them hot.

——————-«*—————-—

HOUSEHOLD HINTS.

 

QUITE a neat little bookcase or cabinet,
says one of our exchanges, can be made
by nailing two soapboxes together, one
on top pf the other, and making a shelf
in each box. Cover the box with maroon
paper or flannel, or sandpaper it and then
stain and varnish it, inside and out. If
you choose you can nail a strip of colored
morocco leather with pinked edge, as a
finish to each shelf. Support the cabinet
on iron brackets, or stand it upon a
writing table or stand.

 

IF your layer cakes stick to the bake-
pans, grease the pans and line them with
tissue paper. When the cake is done,
turn bottom side up on a napkin, and
with a bit of cloth dipped in hot water,
dampen the paper and you can peel “it off
in a moment.

 

To wash silk'stockings, mittens, linen
etched with silk, etc., an exchange says
dissolve a very little white castile soap in
lukewarm water, and wash the article
quickly, with as little rubbing as possible.
Do not wring, but press the water out
and rinse in clear water, squeeze in a
crash towel till the water is out, pull into
shape and dry in the shade. When
nearly dry, fold in a towel and press
under a weight. Fancy stores have a
process for fixing the color of embroidery
silk so it will not run when washed,'but
the means employed are a trade secret.
Another exchange says that dark colored
fine cotton and lisle hosiery can be kept
from fading when washed by addinga
large spoonful and a half of black pepper
to a pailful of hot suds. When the
water becomes cool enough to wash
colored things put the stockings in,
wash them, rinse in one water and hang
up in a shady place to dry. The pepper
sets the color.

__.__..._____

Contributed Recipes.

 

SOUR GRIDDLE Cums—If you chance to
have sour bread, do not throw it away; excel-
lent pancakes can be made of it. Out the leaf
in slices, then crumb up quite fine Pour
over it boiling water, he sure every piece is
wet; let stand and soak until soft. Drain ofi

 

the water, beat the crumbs lightly with a fork.

 

To one quart of these add one quart of good
buttermilk, one quart flour,three or four eggs,
two large teaspoonfuls of soda. Bake on a grid-
dle. Stale bread may be used the same way.
HOME-MADE Homer—Five pounds of good
brown sugar, one quart of water; bring to a
boil; skim well, and when cool add one pound
of bees’ honey, and four drops of peppermint
essence. A better syrup can be made by using
white sugar and a half pound more honey.
MILK YEAST.—-One-h8.1f cup of new milk
brought to a boil. Stir into it one tablespoon-

ful Indian meal. Let it cool; then keep in a _

warm place until it rises. If set early in the
morning it will be light by bedtime if not kept
too warm. If by chance it should get scalded
again, it will not spoil it, but it will not come
so quick. As soon as light set away in a sweet,
cool place. In the morning put three quarts of
flour in your bread-pan, add a little salt, place
in the oven to warm in cold weather. One
quart of boiling water stirred in the flour, and
enough water to cool it so you can hold your
finger in it. Stir in the cup of yeast, mix well
together, add flour to make a thick batter,
cover with flour; keep in warm place until it
rises, which will be in about two hours. Make
into loaves, let rise again, bake. Wring a clean
towel out of well water so it will not drip, put
over and under the bread, and then a dry one
under and over that. Now take an old, clean
table cloth or sheet, fold, and place over the
whole, tucking up the sides and ends. Leave
until perfectly cold, then wrap the loaves up.
snugly, put them in a stone crock or wash-
boiler and keep covered. This bread will have
no hard crust, will be light, white and sweet.
Scald everything well before using, if you-

have been making hop bread, 0. have had)
sour bread. This quantity will muse four

large loaves.
SISTER MARY.
MILFORD.

IF YOU WANT
Profitable Employment

SEND AT ONCE TO

THE NEW lAMB KNITTER 00.,

For Full Information.

An ordinary Operator can earn from one to titre.
dollars per day in any community in the Northern
States on our New Lamb Knitter.

100 Varieties of Fabric on Same Machine.

You can wholly finish twelve pairs ladies' fun-
shaped stockings or twenty pairs socks or mitten!
in a day! Skilled Operators can double this pro-
duction. Capacity and range of work double that
of the old Lamb knitting machine. Address

The New Lamb Knitter 00.,
117 and 119 Main St., west, JACKSON, Mien.

 

 

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3.
5.

 

    

P '2‘...” “ . t‘
E Mitt“:

THE BEST THING KNOWN’

FOB

Washingand Bleaching

In Hard or Soft. Hot 9‘? {02:3 Water.
AVES LABOR, 1‘!..—.'r. .L-h’l “DA!“ .‘LIMZ-
NGLY, and gives unirersul .»=atist'.iz-tion. Kc

tami': , rich or poor, should be Witnwt :t.

“nil by all Grocers. HE‘VA RH 0f unitationl
ell designed to mislead. PEARLINE 15 till
J:.LY SAFE iabcr~saving compound, and

ways bears the above symbol, and name of
OIAJWQ PYLE. NEW’ YORK.

 
   

 

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