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DETROIT, NIAY 19, 1885.

 

THE HOUSEHOLlDaanSuppflememtt.

 

BE A WOMAN.

 

0ft I’ve heard a gentle mother,
as the twilight hours began,
Pleading wi h a son on duty,
Urging him to be a mah.
But unto her blue-eyed daughter,
Though with lovds words quite as ready,
Points she out the other duty—
“ Strive, my dear, to be a lady.”

What's a lady? Is it something
Made of hoops and silks and airs,
Used to decorate the parlor,
Like the fancy rugs and chairs?
Is it one who was tes on novels
Every feeling that is human?
If ’tis this to be a lady,
The not this to be a woman .

Mother, then, unto your daughter
Speak of something higher far
Than to be mere fashion‘s lady-
“ Woman” is the brightest star.
If you, in your strong affection,
Urge your son to be a true man,
Urge your daughter no less strongly
To arise and be a woman.

Yes, a woman! Br ghteet model
Of, that high and perfect beauty,
Where the mind and soul and body
Blend to work out life’s great duty.
Be a woman; naught is higher
0n the gilded crest of time;
On the catalogue of virtue
There’s no brighter, holier name.
—Montague Marks.
—————....____

HOUSEHOLD HELPS.

 

Certain it is that the question of help
in the farmhouse kitchen is an important
one, one that has considerable influence
on the operations of the farming com-
munity. Ambitious and enterprising
men are obliged to curtail their operations
and limit their enterprises to the ability of
the wife who must bear the brunt of the
kitchen labor; for a man with either heart
or conscience will never enter into a new
undertaking without considering what it
will mean to his wife, what new duties it
will bring to her and her strength to per-
form them.

Desirable help is scarce aud high priced
in town; it is harder to obtain in the
country where the work is harder and the
isolation greater. There is, however, no
lack of girls; girls who want work, yet are
insulted if you suggest housework. I
heard the other day of a young woman
who waited upon a business man in his
oflice, importuning him for employment.
She must have work, she said; her father
had lost his place, her brother was also
idle, it was necessary she should do some-
thing toward her own support. Yet when
- she was offered a place in his family, to
assist his wife, she flounced out of the

~mortifying, most humiliating, to hear

ofl‘ice without even the courtesy of “ good
morning.” The average girl will go into
astore or anywhere else at a profit of
nothing aweek rather than into anybody’s
kitchen at three dollars every Saturday
night. Why? Simply because house
hold service is ranked lowest in the social
scale. The shop girl and the servant girl
are as wide apart, socially, as my Lady
Lofty and the woman who trudges in the
dust of her carriage. There are some
queer things in the world: one is that a
woman may sweep her own rooms. cook
her own dinner, wash her own clothes, in
her own house, and retain her social
dignity; but if she performs the same
work in another’s house she loses that in-
definable something we call caste.

An undue exaltation of brain work over
hand work prevails everywhere, making
our social gradations. The world over,
brain workers rank higher, socially, than
hand workers. The valuation is false, for
brains and hands are interdependent;
faithful handwork requires brains for its
execution, and brain labor must be sup
plemented by manual tasks to keep up the
physical strength essential to its greatest
vigor. It often seems to me as if the less
brains a girl has the more she despises
housework. Yet it is less the fault of the
girls than of those who teach them to go
anywhere, do anything, rather than go
into the kitchen. Even a writer as sen-
sible as “Jenny June” is usually, says:
“The world is gradually becoming wo-
man’s oyster as well as man’s; and if she
is wise she will open it with her brains,
instead of her hands.”

Under existing circumstances, those
unwritten but inexorable laws which as
sign social standing, there is something
to be said on the girls’ side. I am speak-
ing less now of the foreign element who
essay housework and drive our house-
keepers frantic by their ignorance and
stupidity than of the bright American
girls, poor, in need of money, yet re-
solved never to “disgrace” themselves
in another woman’s kitchen. To a
young person, unduly but quite natur-
ally sensitive to public opinion, it is most

some one say in company or on the
street, “Who is she? Oh, only Mrs.
Blank's hired girl!” I don’t think I should
like it myself. A four-year-old sent from
the kitchen because of some misdemeanor,
by the power there, screams back “ You’re
only my mamma’s hired gir .” The mother
reprimands the child. but never says a

 

girl” belongs to another and an inferior
class of humanity. Kate Gannett Wells,
in her book “About People,” very amus-
ingly satirizes our social gradations. and
remarks that the lower people are in the
social scale the more jealous they are of
their dignity, the more careful not to mix
with those “beneath them.”

It is useless to deny that the average
girl looks forward to marriage as, if not
the chief aim of woman’s life, at least the
usual fate of all attractive and charming
girls. She expects to marry, her friends
expect it of her. I heard the remark
made recently, “ Young men aren’t going
into the kitchen for their wives now-
days.” You can’t blame a girl, educated
to believe she must “ make a good match,”
if she declines to do what will injure her
prospects of so doing. Knowing Prince
Prettyman will not think of looking
among the pots and pans for her, she pro-
poses to take her chances with the rest in
the great matrimonial mart, that at least
the Prince may have the opportunity of
noting her charms. It would be statis~
tically interesting to know how many of
these housekeepers who inveigh so
loudly against the reluctance of the girls
to go out to service, would be willing to
allow their own daughters to assume a
domestic‘s duties in a neighbor’s kitchen.
How many well-to-do farmers’ wives
would be willing their sons should go
courting a neighbor’s “ hired girl,” even
though she were his equal in all respects?
A few would cons1der the girl’s virtues,
more her position. Parents naturally
wish their children to “ marry well,” yet
their idea is usually rather to marry prop
erty than “well” in that better sense
which means domestic experience, good
roundabout common sense, adaptability,
and best of all, mutual affection. The
girl who knows how to order ahome, how
to cook palatable food, how to make her
own clothes, is a far more suitable wife
for a young man who has his way to
make in the world, even if he finds her
in somebody’s kitchen, than the white—
handed, empty-headed, indolent miss who
would grumble from morning till night
because life is not a perpetual picnic.
We have, happily, no titled aristocracy,
nor yet a class compelled to servitude;
any man may rise from the ranks to the
highest place among his fellow men, but
society is more cruel to womenkind; or
perhaps, since women are social lead~
ers, their petty jealousies, spites and prej.
udices conspire to keep their fellow

 

word to correct the idea that the “hired

    

woman down, unless she is so gifted by


   

 

 

nature that she will not be put down.
Farmers’ families know less of these?
social distinctions than any other class,
yet even they are far from free from prej-
udices of caste. Somebody has both
wittily and wisely said the real democra-
tic feeling lies not in self-assertion,” I’m
as good as you are,” but in equality,
“You’re as good as I am.”

For my own part I have respect and

esteem for those girls who disregard these‘

petty, ignoble ideas respecting domestic
service. The humblest work, well done,
adds honor to the deer. It is far more
honest and honorable to be a good ef

ficient hired girl than a poor school teach- -

er, or sit idlv at home while an over-
burdened father works hard that we may
eat and be clothed. But till an unwilling
world is convinced that intelligent house-
hold service demands more culture and

brains than daubing in water colors, or,

spoiling fair white china, I expect we
shall mourn because the girls refuse to
engage in work which gives people op-
portunity to “look down upon” them.
BEATRIX.

———-—¢o¢—————

OUR MOTHER.

 

At the close of one of those occasional
busy, trying, vexing, tangled days, I
found my heart filled with discontent,
and repining thoughts that might have
found expression in words, had not I
turned and looked into the calm and
peaceful face of our mother, who for
three score, ten and seven years has been
numbered with the people of this earth,
and whose life, “ Morn after morn, these
long years through,” has been filled
“with trifling tasks so often done, with
cares which come with every sun,” and
without complaint has borne the tiny
,stings of every day. And now in the
quiet evening of life, living more in the
past than the present, amid old scenes
and friends of her youth, she seems wait-
ing! . . .

Only waiting, till the shadows

Are a little longer grown;

Only waiting till twe glimmer

Or the day‘s last beam is flown;

Till the light of earth is faded

From the hearts once full of day;

Till the stars of heaven are breaking
Through the twilight soft and gray.

As I listen to her interesting accounts
of the trials. hardships and the poverty of
pioneer life in Michigan fifty years ago,
my own sink into insignificance, and I
am ashamed to call these hard times. I
find myself asking the question shall we,
like her, in passing through the sorrows
and trials that come into the lives of all,
learn the most difficult of all lessons,
patience and charity. that charity that
sufiereth long and is kind, endureth,
hapeth, beareth, believeth. Perhaps these
more than any other of life’s lessons are
learned alone from mother, the mantle
that falls from the mother upon the child.
Not only by her words are we taught,
but by her life. her character, silent but
potent influences which remain with us
even unto death. An aged lady in
speaking of her mother who passed away
over fifty years ago said, “In these my
declining years, when weary or sick, I
yearn for the sympathy and care of my

mother. I long to have her hold me as
when a child.” To me it was one of the
most touching tributes to a mother’s
memory I ever heard. Yet equally touch

ing is the recorded fact that the last word
more than any other on the lips of our
dying soldier boys, was “mother." These
instances show how the memory of
mother’s love and watchful care is con-
stantly with us, her influence has made
its impress for eternity, and this thought
brings to us, into whose hands have been
placed the care of children, an over
whelming sense of responsibility. And
the evils of the present hour, the uncer-
tainties of the future world, make the
weight of this responsibility unbearable;
it would crush us, were we not permitted
to cast our burden on the Lord, and
know that he will hear and answer our
cry, “Father guide us; may our lives he
to our children what mother’s has been to
us, and may we in our last days, like her,
be conscious that we have done what we

could.” J ANNETTE.

PALO.
———+OO-—-—-—-

A TALK TO THE GIRLS.

 

I have been reading the articles in the
Household, on “ How women can earn
money.” In some cases it is almost a wail
of anguish from woman’s heart. I do not
know how it can be remedied in those
cases, but will it not be wise in every
mother who has daughters to see to it that
each and every one has some means given
her whereby she can earn her own living?
In other words, cultivate a specialty, and
for fear the mothers will say " all bosh,”
I want to talk to you girls myself. I
shall take the ground that you have a
specialty to cultivate, and first you must
find out what it is; this accomplished go
to work. You must work hard; you must
do your own paddling. Set a stake a long
way off. and work up to it; in other words
have an aim. It has always been said that
“the boys outstrip the girls,” and the
reason lies right here. You may stand
side by side in the schoolroom, pass ex-
amination creditably, receive your diplo-
ma, and go home. The boy goes out in
the world with the idea in his mind that
if he ever amounts to anything he must
work for it; he puts his education to
practical use, and that is where our min-
isters and lawyers and statesmen come
from. If fortune does not come to them
they hammer it out, blow by blow. What
do you do? Dawdle away the time drum-
ming on the piano or organ, perfectly
oblivious to the fact that mother is work-
ing out in the kitchen, hang your hair,
and wear ribbon by the piece. Your
diploma is put in some -v.~ry conspicuous
place, and you look up and down the
road for that prince to come and take you
off to his castle in Spain. Now he may
never come, or if he does he is very liable
to drive past, and you will go on dream-
ing, which is the worst thing a anan
can do; mental indolence will become
habitual before you are aware of it,
“one's thoughts flow onward in a pleas-
ant gurgling stream, a sort of intellectual
lullaby, coming no-whence, going no-

 

whither.” It was once considered a virtue

for women to spin and handle the needle,
no matter how high their rank. The
cotton gin and sewing machine have
revolutionized these things. The world
is very liberal in its views, it wants your
very best thing, you can' cultivate your
highest gift and utilize it; this is a prac-
tical form of philanthrophy, for every
step upward that you take gives the
woman next below achance to rise. Prof.
Swing says: '
“The rhetoric thrown at women of pro-
perty for not doing their own work, could
only be useful in an age of fashionable
idleness, but in a busy age, it is a part of
nature's law that what are called the bet-
ter classes shall leave for the poorer
classes some labor to be done, just as the
Mosaic law left some sheaves in the field
for the gleaners. The world’s work is to
be apportioned according to the need and
capability of its workers, and the higher
order of power must not encroach upon
the task which nature seems to have set
apart for the employment and support of
the less capable.” .

If you cultivate your specialty you will
secure your independence; you need not
ask the world’s pity, you will have its
respect, and if you deserve it. its ‘honor;
or if you choose to hide your light under
a bushel or fold your talent in a napkin,
the world is too thoroughly selfish to
come and tell you to bring it forth, but

frowns instead of smiles, poverty in place
of riches. Your best gift will earn your
bread and butter. “ Be not simply good:
be good for something.” Carlyle says
“The man who owns a sixpence com-
mands the world—to the extent of that
sixpence.” Many a sermon has been
preached from the text “This one thing
I do.” On the top of the great St. Ber-
nard,'a lady asked the hospitable father,
a noble young monk, “How is it that
you, so gifted and well taught, are spend-
ing your life away up here among eternal
snows?” He answered, “It is my voca-
tion.” These are very uncertain times;
riches take wings suddenly; plenty may
be your fortune to-day, poverty to-moro
row; what will you do, if it comes to your
door? Remember it is not so much what
you do, if you do it well; “The value
of skilled labor is estimated on a demo~
cratic basis, nowdays.” William Van-
derbilt’s French cook receives the same
salary as our President; the President of
Harvard University, the cook in the
Parker House restaurant, and the editor
of Harper’s Bazar, each receive four
thousand a year. Perhaps you are
dreaming still of “ a gallant. gallant lad-
die, who will shield you in his plaidie
frae the cauld, cauld blast.” Ah! but
we see homes where yesterday the
family circle was complete, today the
“gude man” is gone, and the wife must
depend on brain and hand for bread. Not
in one home, but in ten thousand homes
intemperance enters, and the husband
and father sinks lower and lower, spend-
ing his evenings and nights at the drink-
ing dens, while the wife sits at home
through the long weary hours waiting
his return —the wife whose brain or
hand keeps the little children from
want, now that their ‘strong stafi

 

is broken, and their beautiful rod.’"

 

you will feel her lash on your back, see .

 
    

 

 

 

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THE HOUSEHOLD' 3

 

"‘It is a principle in public as well
as private economy, that the wisest
foresight provides for the remotest con-
tingency.” No matter how rich you are,
perfect yourself in some one thing, mas-
ter something with which you can earn
your bread in case you should be obliged
to. The years you so spend will be your

.best years, cultivating the best gift God

gave you. Those ad interim years which
separate the grad uate’s diploma from the
bride’s marriage certificate, can they pos-
sibly be invested better than in the ac-
quisition of some useful trade or pro-
fession? Margaret Fuller said: “No
woman can give her hand with loyalty
until she has learned how to stand alone.
It is not so much what comes to you, as
what you come to, that determines
whether you are awinner in the great
race of life. Never forget that the only
indestructible material in destiny’s fierce
crucible is character. Say this, not to
another, say it to yourself; utter it early
and repeat it often: Fail me not, thou.”

EVANGALINB.
Burn! 0333K.

—-——...__.__

DRESSES FOR THE GIRLS.

 

The Bazar says girls from twelve to
sixteen years of age have adopted what
is called the Eton jacket as part of their
summer dresses, wearing it with an under
waist. a kilt skirt and sash drapery. This
Eton jacket is a very short jacket, hardly
reaching to the waist line, sloping away
in front over a vest, and close fitted like
a basque behind. The front only is
trimmed. The vest is prettiest made of
pleated or gathered silk under the jacket.
The skirt is made in narrow kilt pleats.
The sash drapery is made by drawing a
single width of narrow material across
the front and hips and arranging it in
two loops and long ends behind. For
wash dresses the plain round skirt,
tucked, with sash bow at the back, made
of the dress goods, ‘the ends tucked and
edged with embroidery, is worn with a
yoke waist, the yoke being tucked or
striped with insertion, in which case the
belt is also of insertion. White mull dresses
are shirred at the neck and above and
below the belt, with skirts tucked nearly
to the shirring, or with two or three lace-
edged rufiles. A ribbon sash is worn.
Bright jackets of red, blue or golden
brown serge are made for wear over
white on cooldays. Nun’s veiling dresses
are made with plain basque waists, but-
toned or laced behind, with pleated skirts,
the prettiest trimming being many rows
of narrow satin ribbon. The overskirt
has an apron front, with sash bows and
ends behind. Girls eight and twelve
years old now wear the Gretchen dress at
first worn only by those of four and five
years; this has been described in the
Household. Flannel dresses are made
with kilt skirts and sailor blouses. Black
and navy blue dresses are worn almost
universally. Wraps intended for girls
from seven to twelve are made of mixed
cheviots or plaid flannels, with three
wide box pleats in front and back, are cut
as long as the dress skirt, and belted
down with a Wide belt. A dress quite

 

popular has three straight widths gather-
ed to the waist? with no belt, but a simple
sash of the goods sewed to the under arm
seams and tied behind; this sash is cut
across the goods, its length being from
selvedge to selvedge. The newest child’s
apron consists of two straight widths of
yard wide goods, hemmed, with two or
three narrow tucks; the top is turned
over and shirred on tapes to fit front' and
back. Small half arm holes are cut at the
seams, and strings attached to tie over the
shoulder, making a loose garment some-
thing like a Mother Hubbard without the
yoke.

 

 

CITY OF NEW ORLEANS.

 

New Orleans is a city of about 250,000
inhabitants, is built in a bend of the
Mississippi River, hence the name of
“Crescent City.” On the opposite side
of the river is the city of Algiers, contain-
ing some 15,000 people.

New Orleans covers a large area of
country, as, except the closely built up
business portion, the residences have
large grounds and yards around them. In
the southern portion of the old town the
old style of' high walls, arched gateways,
and inner courts prevails, giving it a
foreign appearance strange to the North-
ern visitor. These spacious grounds are
shaded with magnificent live oak and
magnolia trees; the last, although out of
bloom, are very beautiful, with their
thick, waxen green leaves. Several var-
ieties of roses were in bloom, and many
strange flowers mingled their sweet per-
fume with them. The orange trees show
ripe and green fruit and flowers, and add
to the beauty of the scene.

The ground on which the city is built
is low, being below the level of the river
at high water. The drainage is by open
ditches at each side of the streets, into
small canals, and opening back into Lake
Pontchartrain, three or four miles back
of the city. These are very sluggish,
often become obstructed, when they are
converted into noisome stagnant pools,
foul with filth, and emitting the most
Villainous smells. Thus the serpent of
disease lies coiled among the beauties. in-
viting pestilence to enter and possess the
land. Most of the streets are narrow; all,
including alleys and courts, are dirty.
There are some wide streets, having two
roadways with adouble line of shade trees
between. In some cases a drainage canal
runs between the trees, in others a street-
car traek fills the space.

New Orleans has a first-class street-car
service; lines radiate to all parts of the
city, cars run every three minutes, fare
five cents. On one line, operated by steam,
the fare is ten Cents. The cars are all
“bobtails,” but drivers are attentive. N o
gentleman thinks of giving up his seat to
a lady, although he would “jump out of
his boots ” to pass her fare. Smoking on
the cars is strictly prohibited, and a driver
who should allow it would, if reported, he
at once discharged. The management
make great efforts to supply plenty of
cars for all occasions There are 150 miles
of street-car lines in the city.

The soil is wet and porous. No wells

 

can be dug or cellars made. Rain water is
universally used; great iron bound wood-
en tanks, often reaching up to the eaves,
are seen at every house. It is said that
the United States Custom House has set-
tied down one story. The dead are inter-
red in tombs, which are blocks of mason-
ry, with receptacles for coffins, one or
more tiers in height, which when occupied
are sealed up. Others constructa vault
with a small room inside, into which the
recesses open. The cemeteries are thus
literally “cities of the dead.” There are
several fine parks and monuments; J ack-
son’s. in Jackson Square; Lee’s, in Lee
Circle; Clay’s. on Canal Street, and Frank-
lin’s. on Lafayette Street, are very fine.
The St. Louis Cathedral, built in 1724, is a
veritable curiosity, as is the French mar-
ket near it. No city of its size has so
many places of amusement. There are
many points of interest in and around the
city. A visit to Shell Beach, on the Gulf
of Mexico, is well worth the expense and
time necessary. Taking the cars at ten
o’clock you soon come to the United States
barracks and drill ground, and other ob-
jects of interest are pointed out as you
pass. You are allowed forty minutes to
inspect the “ 01d Battle Ground," where
the breastwork line is still plainly visible.
Aportion of the grounds was set apart
for a National cemetery during the late
war, and 19,000 brave “boys in blue "
now rest in that hallowed ground, known
as Chalmette Cemetery. Long lines of
white headstones, closely planted, run
seemingly as far as eye can follow. We
gain clearer ideas of the magnitude of the
sacrifices made for the Union after such
experiences. Everything is kept in neat
order; the grounds are enclosed with
massive walls of masonry, and a keeper
resides on the premises.

Near the fortifications we were shown
the headquarters of Gen. Jackson, a low
wooden house, and further on, the house
in which Gen. Packenham died, a two
story brick, now much dilapidated. Sugar
plantations, fine houses, magnolia and ’
orange groves and tropical plants were
numerous Further on we saw St. Ber-
nard, the oldest town in Louisiana, and
its cemetery with tombs one hundred years
old. As we near the Gllf we pass num~
erous lagoons, and see Fort Beauregaed
in the distance. At last we reach the
salt water, and gaze on the bank of shells
piled high and running along the coast as
far as we can see. There is a pier built
out nearly half a mile, we walked out to
the end, took a breath of salt water air
left our autograph, tasted the water and
returned.

On our way back we saw an alligator
swimming through a piece of open water.
The cars stopped at a cane-brake to allow
passengers to gather some cane and moss.
Their eagerness called out the remark
from a Southerner on board: “ Those d—n
Yankees want everything. They would
carry off the forest if they could.” We
collected a gobd number; of shells, a sup—
ply of moss and Other curiosities, and
were well. pleased 'with the interesting
trip." , ' - A. L. L.

Ixennsmn; ‘

 


4:

 

  

 

HOUSEHOLD HINTS.

 

MOTHERS are often driven to their wits’
ends to invent some amusement which
will keep the children quiet and stop the
teasing for “ something new to play
with.” A dissected picture is a good
thing, and one can make ahomemade one
by pasting apicture on pasteboard and
then cutting it in irregular bits. A horse
or a cow will please the boys; a bouquet of
flowers or a well dressed lady the girls.

 

WE have a new use for chicken fat,
advocated by experienced. housekeepers.
It is said to be superior to the finest but-
ter for making the most delicate cake.
The chickens are to be boiled, and no
salt used; there will then be not the
slightest flavor of fowl. Of course the
fat must be used while it is fresh and
sweet, and, since it is so solid, probably
atrifle less in quantity than of butter.
Will some of our good housekeepers try
this, and report results to the Household?

 

ONE of our exchanges tells how to make
an oilcloth out of an old carpet: “ Take
old rag carpet, or any kind will do. Tack
it down somewhere where it will not have
to be moved. Be sure to have the edges
straight. Then make some thin starch
and with an old brush go over it, being
careful to brush the starch in good. When
dry, paint it three coats; light brown or
dust color is the . est. Paint it once a
year after that, and you will have some-
thing that will wear for years. It can be
mopped like a floor and scrubbed, too, if
necessary. The less woolen rags in it the
better.”

TAKE a low, oblong box, or order one
made to suit you, having a hinged lid or
cover. Cover the inside with paper
muslin and the outside with some pieces
of ingrain or Brussels carpeting; or with
any heavy cloth, cushioning the top for a
foot rest. On each end fasten an upright
piece of wood, which may be an old table
leg if nothing better comes to hand, or a
straight strip of wood, which should
be stained or else ebonized. Have these
strips cut off slanting on top just the
right height for convenience, and firmly
morticed into an inch plank, which forms
a shelf for a dictionary or other heavy
book. A pretty scarf thrown over this
makes it quite ornamental as well as use-
ful. The box is used to keep slippers in.
This is a convenient thing to have, and
any clever man or boy can manage the
woodwork while the wife or sister does the
upholstering.

 

A CORRESPONDENT of the Indiana
Farmer tells how to freshen and renew an
old black silk or cashmere dress: Rip it
apart and pick out the threads, brush
thoroughly to remove the dust. To ten
quarts of water add two ounces of aqua
ammonia and bluing enough to make the
water very dark in color. Take the pail
of water and the pieces out to the clothes-
line, dip each piece up and down in the
water a few times and hang it on the line
wrong side out, putting the pins close to

not wring the pieces on any account, let
them drip. As soon as the pieces are
partially dry, but still quite damp, be
ready to iron them. Pin adark woolen
cloth over the ironing board, making it
and the blanket under it perfectly smooth,
as every fold will leave a glossy mark on
the cashmere. Press carefully on the
wrong side till thoroughly dry, and you
will be surprised to see how clean and
fresh and black the goods will look.
Re-made in a different style, with fresh
trimmings, one can delude Mrs. Grundy
into believing she has a new dress.
___«.————
SEVERAL correspondents have given
substantially the same method of packing
ham as that furnished by Aunt Nell, in
our last issue, hence, while grateful for
the ready response, it is unnecessary to
repeat. Mrs. D. W. P. advises packing a
few slices tightly in a jar, using a potato
masher to pack solidly, then pour in melt-
ed lard to fill all crevices, add more meat,
and fill with lard, and so on till the jar 18
full. In this way she is sure there are no
interstices unfilled.
______...__.

Contributed Recipes.

 

HOW TO DISPOSE or THE CRUMBs.—“ Wha
do you do with your crumbs?” said a pathetic
voice a few days ago, and I looked up to see the
flushed, anxious face of my sweet little neigh-
bor, who is bravely trying to be afull help-mate
to an ambitious husband. It carried me way
back to the golden period of my life, when
with girlish pride and a crushing sense of the
dire responsibility I first assumed the role of
housekeeper for a few months during the en—
forced absence of a dear invalid mother. My
previous training in that line had been pretty
good, but somehow crumbs and yolks of eggs
had a disagreeable way of accumulating in
spite of me. In the years that have since roL
led by I have learned toprepare some palatable
dishes chiefly from the above ingredients, and
venture to offer the results of my experience
to the Household, and shall limit the quantity
to “just enough for two.” First he sure and
crumb your bread fine, then soak at least three
hours befo-e using in just enough milk for the
bread to absorb all the milk. Mash to a fine
pulp, when your bread crumbs are ready for
use.

BREAKFAST OMELE'r'rE.- One cup prepared
crumbs; two tablespoonfuls milk; two eggs, or
yolks of three eggs well beaten; season with
salt and pepper. Beat all together thoroughly.
Have ready in a frying pan a large spoonful of
butter hissing hot. Pour in the mixture and
keep clear of the pan while it is cooking by
working a knife carefully under it now and
then. In eight minutes it should be “ set.”
With a cake turner double it down upon itself;
invert a hot flat dish over the pan, and turn it
out. Serve hot. The “ men folks ” will relish
this for supper as well as breakfast. The
above can be varied by putting chopped ham
between the folded halves, or by seasoning
with finely powdered herbs.

SUMMER SAUSAGE.——Mince fine one cupfui of
cold meat; add half a cupful of prepared
crumbs; one well beaten egg, or yolks of two;
season to taste. Make into small cakes and
fry.

A variety of delicious puddings may be made
from bread crumbs, though the bare mention

success with the following:

of “bread pudding ” is usually suggestive of its purchaser after t
a dry, lumpy, indigestible mass. I have had in every respect, and its pr ce refunde

pared bread crumbs; one cup boiled rice; one
egg; one and ahalf cups milk; one tablespoon-
ful sugar; flavor with vanilla. Pour into a
buttered pudding pan; bade in a moderate
oven thirty minutes. All puddings should be
baked in a pan placed in a larger pan partly
filled with hot water.

BREAD PUDDING N0. 2.——One cup milk; two
well beaten eggs; half cup sugar; one cup
prepared bread crumbs; beat well together.
Pour part of the batter into a buttered pan;
then put a layer of apples sliced fine; sprinkle
with a little cinnamon; add bits of butter;
pour on the rest of the batter and cover with
another layer of apple, as before, and bake half
an hour in a moderate oven.

The above puddings may be eaten plain,
but a sauce of rich whipped cream makes them
really delicious.

FRUIT PUDDING, (VERY NICE).—Half cup
sour milk; one cup dry bread crumbs; half on
flour; quarter cup butter; half cup chopped
raisins; half cup brown sugar; one egg; one
teaspoonful soda. Spice to suit the taste;
steam two hours.

SAUCE FOR ABOVE PUDDINo.—Half cup but-
ter; one cup sugar; one egg, beaten to a cream;
then add two tablespoonfuls of thick sweet
cream. Stir all together and flavor with nut—
meg.

SCALLOPED Essa-Put a layer of soft pre—
pared bread crumbs seasoned with salt and
pepper, or powdered herbs, into a pie dish and
set in the oven till hot through. Beat to a
stifi froth three eggs; add a tablespooniul of
melted butter, a little salt and pepper, and
pour over the bed of crumbs. Bake five
minutes in quick oven.

PORK FRITTERs.—.\iake a batter of one cup
prepared bread crumbs and a well beaten egg.
Cut fried pork int) small pieces; stir into the
batter. Drop a big spoonful at a time into hot
lard. just as you do for doughnuts; drain in a
colander in the oven 3 minute or two, and
serve hot. I. F. N.
DAYTON, 0.

IF YOU WANT
Profitable Employment

SEND AT ONCE TO

THE NEW [AMB KNITTEH 00..

For Full Information.

An ordinary operator can earn from one to three
dollars per do in any community in the Northern
States on our ew Lamb Knitter.
100 Varieties of Fabric on Same Machine.
You can wholly finish twelve pairs ladies’ full-
shaped stockings or twenty pairs socks or mittens
in a dayl Skilled operators can double this 5::-
duction. Capacity and range of work double t
of the old Lamb knitting machine. Address
_ The New Lamb Knitter 00..
117 and 119 Main St., west, J ACRsON, M103.

 

 

 

 

The ONLY CORSET made that can be returned b5
hree weeks wear. it not fonn

PERFECTLY ATISFAft‘IOI‘Y

in varies of st ice and rices. n I

ea‘lers eveyrywherye. Dewar-g of worthless imitations

 

 

the edges so as not to leave marks. . Do

nuine unless it has Ball’s name on the box

3““ PUDDING NO- L-OWhflf cup Pre' ”éfiicaco conss'r co.. Chicano. Iii.