n ‘Lfl‘zi‘amw ’

 

 

DETROIT,

 

 

 

 

 

THE H0U§EH©LD==s§uppiememe

 

 

NOBILITY.

 

True worth is in being, not seeming;
In doing each day that goes by

Some little good thing—not in dreaming
01' great things to do by and by.

For whatever men say in their blindness
And spite of the fancies of youth,

There’s nothing so kingly as kindness,
And nothing so my a1 as truth.

We get back our mete as we measure-—
We cannot do wrong and feel right,

Nor can We give pain and feel pleasure,
For Justice avenges each slight.

The air for the wing of a sparrow,
The bush for the robin or wren,

But always the path that is narrow
And straigh; for the children of men.

’Tis not in the pages of story
The heart of its ills to beguile,
Though he who makes courtship to glory
Gives all that he bath for a smile.
For when from her heights he has won her
Alas! it is only to prove,
There’s nothing so loyal as honor,
and nothing so loyal as love 3

We cannot make bargains for blisses
Nor catch them like fishes in nets;
And sometimes the thing our life misses,
Helps more than the thing which it gets;
For good lieth not in pursuing,
Nor gaining of great or of small,
But just in the doing, and doing
As we would be done by, is all.

 

 

COOKING MEATS.

 

I believe that as a general rule farmers’
wives are more ignorant of the best
methods of cooking meats than of the
preparation of any other article of food
which comes to their tables. Many
women who pride themselves on the
whitest of bread, the lightest of cake and
the flakiest of pastry, serve meat which
has had “the goodness ” so cooked out
of it that it is as dry and tasteless as the
proverbial chip. “All roads lead to
Rome,” and too many make all meats
travel via the frying pan route to the
table. The method has “ inglorious ease”
as its principal recommendation, yet
there is a right ani wrong way to use
even a frying pan. Beefsteak, mutton
chops, chickens, fresh fish and ham are
more palatable and nutritious if broiled;
and the inexpensive wire broiler, with
long handles which enable the cook to
avoid the heat of the fire. has replaced
the old-fashioned cumbersome gridiron,
and its lightness and ease of handling
make broiling as easy as frying. But if
the fryingvpan or “ spider ” must be used,
the right way is to have the pan hot,
lay the meat in and turn almost instantly,
repeating the turning every two or three

 

minutes; you sear the surface and in this
way the juices of the meat are cooked
in, not out, and also prevent the forma-
tion of a hard crust of overdone meat. I
have seen a woman who prided herself
on her reputation as a good cook, put
half a tablespoouful of pork drippiugs
into a frying-pan, let it just melt, and
then lay her beefsteak in the semi-liquid
fat. As a natural consequence the meat
was hardly fit to eat, and the complaint
was made that the local butcher “ never
had any decent beef.” If meat is laid in
a cold or merely warm pan, covered up
and cooked in its own steam, the rich
juices are found in the gravy, and the
meat has lostjust that amount of what
makes it palatable and nutritious. Nor
should beefsteak or chops be salted While
cooking; the salt extracts the juices
which should be preserved in the meat.
Sprinkle with salt when laid upon the
platter, and spread a bit of butter upon
each piece if preferred; many relish it
best without any addition but the salt,
but if butter is used it must be, like
Caesar’s Wife, “above suspicion.”

The ordinary “roast beef ” of the
farmers’ table is simply baked beef. The
meat is put in a dripping-pan, sprinkled
with salt and pepper, the pan filled up
with water, and set in the oven. The
meat is “basted ” with the water in the
pan. The better way is not much more
trouble, and requires a standard on
which the meat is placed, entirely out of
the water, of which only enough is used
to keep the pan from burning, that it
may be the richer for the gravy. The
oven should be quite hot at first, to cook
the outside enough to keep the essences
of the meat within, and the heat then
gradually diminished to a good baking
temperature. Some good cooks cut off
portions of loose fat, or obtain them from
the butcher, melt them in a little basin,
add salt, pepper and two or three cloves,
and baste the 'meat with this. Ribs of
pork, the “spare-rib,” may be very
temptingly cooked by cracking the ribs,
folding over, and filling the opening thus
made with a regular turkey dressing,
with oysters if desired. Wllld a string
or piece of tape around to keep the bones
in place, and cook as usual, turning to
brown both sides alike. Arib roast of
beef can be cooked the same way, or
“roasted down ” in the big kettle

When a farmer kills a beef animal for
home consumption, there are many rough
pieces to be used for mincemeat, etc.;
put these, after washing, into hot water,

 

and not too much of it. Other pieces
are for soup; have the bones in these
well cracked, and put into cold water.

Just here it occurs to me to ask why
soup is so seldom seen on a farmer’s table?
Except the festive oyster stew for
holidays, dinner parties or weddings,
soup rarely forms part of a farmer’s din-
ner. Yet the city housekeeper finds it
almost a necessity in economical cooking,
and a good soup is highly prized by the
ban oioant. The usual objection is that
it is not hearty enough for farmers, whose
robust frames require more substantial
nourishment. But it is not expected nor
desirable that an entire meal should be
made of it; it is an appetizer, a prepara-
tion for the substantial viands to follow,
to warm the stomach, to take 0135 the
keen edge of the appetite, yet by no
means to spoil it. Meat soups—those in
which meat enters largely—ought to be
made the day before they are to be eaten,
that they may get cold and the fat be re—
moved. Anything but a greasy soup; it
is offensive to the eye and unpleasant to
the palate. Keep soup in earthenware
or china; never in tin or iron; remember
it should not boil, but gently simmer at
the boiling point. In making oyster
soup the oysters should be put into the
seasoned “stock” while it is boiling,
and the soup removed from the fire and
served the moment it reaches the boiling
point after the oysters are in; they do not
then so much resemble fragments of sole
leather.

Gravics, which are allied to soups, are
generally too greasy. Dip off all the fat
possible; it is horrible to see a gravy-boat
a third full of clear grease, nor is it
healthy to eat so much fat. We are not
Esquimaux, who need to live on whale
blubber to keep the vital fires burning,
and the less grease we give to our much
enduring stomachs to digest, the ;clearer
our complexions and purer our blood.

Ham, to be eaten cold, should stand in
the water in which it was boiled until it
is cold; it will not be so dry and hard.
The same is true of corned beef, or almost
any meat intended to be eaten cold. Not
long ago a lady asked how corned beef
could be kept during the summer months.
Iknow of no method by which it can be
kept except by the use of so much salt
that it is rendered hard and unpalatable.
Our city packing houses furnish it to
their customers till quite late in spring,
but at the last it is apt to be somewhat
“01f flavor.” When corned beef is found
to have “turned ”just a little, so that it

 


2

THE HOUSEHOLD.

 
 

 

gives off an unpleasant odor in cooking, a
few pieces of charcoal in the water will
do away with the smell, and the meat will
come out perfectly sweet and fresh.
This I tried once when the brine on our
beef soured “ unbeknownst” to us. Salt-
ness in corned beef may be remedied ina
measure by putting it into cold water,
cooking for an hour, pouring off the
water and putting in a fresh supply,
boiling hot. If you would have the fat
of a baked ham anything but a “sizzle"
or scrap, cover it before baking with a
flour-and -water batter, which prevents it
from drying up. If you like a crisped
outer surface, remove the crust when the
meat is done, and return to awry hot
oven just long enough to brown it a little.
The average farmer’s wife has more ex-
perience in cooking pork than any other
kind of meat; she ought to do it to per-
fection. Too often it is not cooked
enough, and is'sent to the table swim-
ming in its own grease, which is eaten as
gravy, a most unwholesome substitute
for butter. Fry till brown and done, not
to a crisp, till it is like a “crackling," nor
only warmed through. Take up on a
platter and dip a tablespoonful or two
of sweet cream upon it. Pour off all the
fat except a tablespoonful or two, stir
into this ascant tablespoonful of flour,
’ mixing well to prevent lumps. Turn
enough sweet milk into this to make it
the right thickness, let boil up, and serve
inagravy boat. This is “way ahead”
of clear grease, yclept gravy.

Boiled salt pork is agreeable neither to
the eye or the palate. Do not serve it
“plain boiled,” but when tender score
the top and bake in a hot oven fifteen
minutes. It will smoke and splutter, but
it is “ away ahea ” of boiled pork.

Do our Michigan farmers ever eat mut-
ton? It is ameat seldom seen on their
tables, so far as my experience goes, yet
it is much more healthy than so much
pork. Many regard it unfavorably be-
cause of an alleged “ wooly ” taste, which
is easily prevented by giving the animal
to be slaughtered no food for twenty-four
hours, and then doing the work as
quickly as possible, taking especial care
that the wooly side of the pelt does not
touch the meat. I have little to say in
favorof boiled mutton, especially if the
animal was killed because it was too
ancient to be longer profitable on the
farm. But roast lamb or juicy chops, or
roast leg of mutton, find favor almost
everywhere. It is a great deal in the cook-
ing, as indeed is true of almost any meat.
Roast mutton by all means, and use the
rough pieces to make a mutton stew with
vegetables. A shoulder of mutton can be
made a piece du resistance at dinner by
filling it with a dressing prepared in the
usual manner, flavored with a pinch of
sweet herbs, if liked. Skewer into com-
pact shape, or bind with a bit of tape or
strip of cloth, lay in a stewpan and
simmer till nearly done on top of the
stove, adding pepper and salt and a small
onion shredded, if desired. Then put

into a dripping pan and brown nicely in
the oven.
Do not “ parboil ” fowls unless they at :

so venerable that you cannot make them
palatable in any other way. An old fowl
can be cooked tender in time, but the
meat is never so juicy and well flavored.
Some wild birds, as ducks, pigeons, etc.,
must be parboiled to remove the strong
“gamey” flavor. But a moderately ten-
der chicken can be baked, fricasseed or
broiled w1thout. If you wish to cook a
fowl a day before it is to be eaten, and
still have it served hot, cook it thoroughly,
and after it is cold, wrap it in a sheet of
strong white paper, covering every part
of- it and securing the paper firmly in
place. Heat in a moderate oven for half
or three-quarters of an hour, according
to size, basting frequently with the drip-
pings in the pan, which prevents it from
drying up. By this plan warm fowls may
be served at a late supper or Sunday din-
ner after church, no one need stay home
to attend to the cooking, and even if the
minister is a guest, though the latter are
generally good judges of “ chicken fix-
ings,” the verdict will be “ all right.”
BEA mm.

W

LITTLE THINGS.

 

' How many an anxious, weary spirit,
filled with vague aspirations and longings,
reads over the high and noble deeds of
some of earth’s heroes, and exolaims: “ 0
that Itoo, could thus achieve renown,
and could do work that would benefit
humanity, my country, or my God!” Ah!
my' friend, how many, think you, find
opportunity for the high and mighty deeds
of history? Did you ever think what dis-
cipline in little things they must have
practiced who have been fitted to achieve
the great ones?

It may not fall to your lot or mine to
find opportunity for great or renowned
deeds; rest assured, that unless we are
faithful to the common, minor duties of
life, we will fail utterly to compass the
major duties, if they fall in our way. Let
us not lose the passing days in idle dreams
of the great things of which we believe our'
selves capable. Look! right at your hand
lies a duty to be done. It belongs to you
to do it. Make haste to fulfill your mis
sion. Is it an humble work? Elevate it
by your earnest,self respecting way of do.
ing it. Be not ashamed of the most menial
labor, if duty points the way. Do your
work, whatever it may be, thoroughly and
well. Honor your labor and it will honor
you.

If those of our Household, who are from
circumstances obliged to perform the
routine of household drudgery if you
please to name it so, will take it up as a la-
bor of love,a necessary self sacrifice for the
comfort and advancement of themselves
and their loved ones, it will become in—
vested with a charm, a halo of interest
that will elevate work and worker to
heights almost sublime. The smile of
happiness will chase away the frown of
discontent, then asweet songwill take t} e
place of repining. as the busy matron
think: “ I am working for my loved ones.’
A. L. L.

 

Gnsnrtrrlnn.

 

AN AFTERNOON ’8 LESSON.

 

. Ipromised myself such apleas ant after-
noon. I was all alone, and I said “ I will
read some, and write some—and sew
none.” I sat down with a book, and this
is the first I read:
“ Whom first we love, you know, we seldom wed.
Time rules us all; and life indeed is
Not the thing we planned, « re Hope had fled,
But then we women cannot choose our 1 t,
Much must be borne Whlcn it is hard to bear
Much given away which it were sweet to keep."
But a low growl falls on my ear;
Dandy heralds the approach of some
one. I close the book and say “ Oh! dear,
everything is spoiled of course.” It is a
little miss of seven or so who comes in,
“And mamma says I can stay till four
o’clock, and this is my very best dress and
milled skirt;” bangs were all right, hair
in a neat braid, and as I looked in the big
brown eyes I thought “ Well, I will try and
please the child and perhaps we may have
the pleasant afternoon after all.” We
looked at the shells, and I told her that
we bought them of an old sailor, who
had polished them; there were large pearl
Shells, all were in pairs. one pair were
called Turk’s Turban, some large flat
shells, all shades of green, some rose
colored, and still others that looked like
a row of teeth on the inside, and shaded
from deep orange to a delicate straw color,
another is like a great crab, others still
rolled up small at one end, and large
at the other, and marked as evenly as if
done with a brush, with chocolate brown
spots. They all had a story. It was a
terribly stormy day when this old sailor
came to our house; the snow blew and
piled up all over everything; he could
not speak English, there was an interpre-
ter with him. I was a little girl, but I
remember well that chest of wonderful
shells, and the stories he told. Well, we
finished the shells and went for the
pictures. The babies are looked at first,
pronounced cunning and all that, but
none are as nice as the “new boy baby at
our house, he has four new teeth, and

can almost talk, does in his way ;" here is
agroup, the three prettiest girls at the

seminary, another yet two little boys and
asister. We were all packed up ready to
come west, when they brought in their
picture for me to look at when far away,
“ And it will seem real, just as if it is us,
wont it?” They are grown up now, and
live farther west than I do. Now comes
a beautiful span of black horses, sold for
four thousand dollars, quite a moderate
sum nowadays, but quite extravagant
twenty years ago. On to the scrap books,
story books, a little music, and positively
it is half past three. Of course she must
have some cake and jelly and ice water,
for she cannot stay to tea. and as she
kisses me good-bye, “ she has had a lovely
time, better than she ever had before,
didn’t I think so?" And I must confess it
had not seemed long. Next comes an
Irish pedler, with “ real linen tablecloths,
towels or hand kerchiefs, which I will sell
at a bargain, my lady.” I buy a pair of
towels and he goes on his way rejoicing.
and I lean back in my chair and fall to
thinking, and I wonder if this art 0

pleasing others must be natural, or if w

    

 

 

 


 

 

THE HOUSEHOLD

3

 

can acquire it; if instead of always look—
ing for our own comfort and enjoyment.
we would not find more real enjoyment in
pleasing others. There have been very
many times when I have listened to
others and appeared to be highly enter-
tained, when there has been a terrible
ache in my heart, and from choice I would
be by myself. The rest of the poem I
began comes to my mind:

“But blame us women not, if some appear
Too cold at times, whiles others are too gay
and light.
Some griel's grow deep, some woes are hard to
ar

e I
Who knows the past, and who can judge us
right?”

Is there any one living who understands
a woman’s heart? who has ever read it
aright? Idoubt it. Capable of loving,
of hearing so much which the world
never dreams of, it seems to me that it
never ought to be cast ofi lightly. The
love of a true womanly heart is priceless,
just as faithful in sorrow and trouble as
in sunshine and prosperity. But we
sometimes see this great love outraged,
and still the weary life must be lived out,
the round of duties must be attended to,
the homely tasks performed, and by keep—
ing the mind and hands busy we some-
times forget our troubles. We often find
such a restful feeling and repose in
nature. She has a thousand voices if we
would only hear them. [hear a robin
up in the top of the maple tree, pluming
himself before he settles down for the
night, singing “cheer up, cheer up, cheer
up.
“ Art tired? there is a rest remaining,

Lift up thine head, the lovely world, and the

over world alike,

Ring with a song eterne, a happy rede,
Thy Father loves thee.”
EVANGALINE.

BATTLE CREEK.

 

HOME-MADE PORTIERES.

A correspondent of Good Cheer says
she made a pair of old army blankets into
a handsome portiere, making them long
enough by adding a decorated stripe
crossing both top and bottom. The
stripes she made of cream pongee, on
which she laid “moons" or discs, cut
from various colors of silk and velvet,
using as a pattern the top of atumbler.
These discs lap slightly, every third one
being raised a little above the others to
avoid a straight line, and are outlined by
chain-stitching in silks of contrasting
color, or if the expense is not an object,
edged with gilt tinsel working cord.

Some ladies of this city have made quite
unique and serviceable portieres for
folding doors in a fashion which we do
not remember has been mentioned in the
Household. Save all the scraps of silk,
old ribbons, etc., cut half an inch wrde,
taking pains to fray the edges as much
as possible, and to cut on the bias
wherever practicable. Sew “ hitor miss ”
and have woven same as rag carpet.
using the finest warp obtainable, colored
some dark, dull color. The fabric thus
obtained is pliable, and falls in very
graceful curves and lines. If the colors
are bright and well mixed the whole has
a broche effect very fashionable at present.

We have seen some quite pretty and

 

novel draperies of double-faced CantOn
flannel, decorated with applique figures
out from cretonne. The flowers and
birds on this material are often very
beautifully executed, and when carefully
applied at a little distance look as if
painted upon the groundwork. Pale pink
roses and blue morning glories on a dark
red flannel have apretty effect, as the
nap quite conceals the stitches. A lovely
panel screen was of pale blue plush, on
which a flight of swallows was represent-
ed by birds cut from cretonne and
daintily fastened in place. B.

Dl'rnorr.
_—...__..—._

HOME HOSPITAL HINTS.

 

N0. 1 V.

 

COOKERY FOR THE SICK.

Diet is the great source of mischief
both in sickness and in health; how much
more so in the former than in the latter
perhaps only the professional nurse or
physician can tell. It certainly is one of
the greatest evils that the medical man
has to contend with: for while disease is
in progress, and the patient is in a critical
state, he can depend upon his instructions
being pretty faithfully carried out; but no
sooner is convalescence assured and the
patient visibly improving, than the ir-
regularities begin, and the doctor’s trouble
commences.

The popular idea seems to be that con.
valescence must advance in proportion to
the amount and frequency of food ad-
ministered, hence many a hopeful case
sinks back into fatal relapse from the in-
judicious or willful kindness of friends.
This point needs to be strongly impressed
on the minds of people, viz., in diet as
well as in everything else convalescence

_ must be gradual, and that nothing is

more dangerous, more likely to produce a
relapse, than the injudicious use of solid
food or of stimulents. In this connection
an eminent authority says:

“You need to learn much to cater for
the sick; to give fever patients lemons,
acid jellies—not fruit jellies made with
sugar—but gelatine flavored with wine
and a breath of spice, little piquant soups,
a few spoonfuls of which revive one so
much and which the system absorbs as a
sponge drinks. water, almost, apple pulp
scraped with a silver knife. or the juice
from the ripest of strawberries, given
drop by drop, together with barley Water
made in the good old way with lemon
juice and sugar candy. and calves-foot
jqelly, blandest and most blissful of foods.

ervous and weakly patients who need
building up require strong bro'hs. with-
out a drop of fat in them, savory roast
chicken, game, and such essence of meat
as we get by putting five or six pounds of
meat in a stone jar, covering tight with-
out one drop of water, and baking in a
moderate oven two or three hours. The
jar will be found half full of the richest
gravy, which is the very thing to build up
nerves and brain. A cupful of this gravy
heated scalding hot, with a fresh egg
dropped in. and toasted oatmeal crackers,
is a very hearty meal for an invalid. But
remember food for a sick person must be
of the freshest, best quality, for any thing
stairs or injured which a healthy system
might get over, will hopelessly derange a
feeble one.”

As much attention should be given to

the manner of serving food as to quantity

 

and quality. It seems almost unnecessary
to add that it should never be prepared in
the same room or within sight of the in-
valid. Let each meal be in a measure a
surprise to the invalid, and serve it as
daintily as possible. Spotless napkin and
tray cover, and your prettiest cups and
plates, with shining glass and silver
spoon, will go far toward tempting a ca-
pricious appetite; and whatever you do,
don’t oflfer a large quantity. How often
have I loathed food offered me, when in
my weak state a spoonful or two would
have seemed appetizrng. Don’t make the
mistake of putting flowers on the tray
with food; there is something about their
odor that does not blend agreeably with
food odors to a weak invalid. Until con-
valescence is well advanced it is better to
feed the patient a little at a time and of-
ten than to give all that the system re-
quires in the stated three or four meals
per day.

Almost every cookery book contains
more or less recipes for invalid dishes,
yet I venture to offer a few which I have
tested the value of, omitting all those that
cannot be easily obtained or prepared in
a country house. Before giving recipes
it may not be amiss to add a few
hints as to the effects of food, etc. So
far as possible the patient’s cravings for
particular food should be gratified, it
being Nature’s way to indicate required
elements of nutrition. Melons act on the
kidneys, and are good in many cases of
fever and bowel complaint. Celery is
good in cases of nervousness, rheumatism
or neuralgia, and kidney diseases. New
cider is excellent in nervous dyspepsia,
especially cider made from crab apples.
Fruits and berries—raw, ripe, perfect—
used in moderation, are admirable rem-
edies in cases of constipation and its at-
tendant diseases. The grape has a wide
range of curative qualities. The seeds
are excellent for costiveness; the pulp is
nutritious and soothing to irritated bow.
els, while the skins, if chewed, act as an
astringent. Remember that acid fruits
and tea and coffee should not be given a
patient after mid-day. Buttered toast,
either dry or dipped, is rarely a suitable
article to give the sick. as melted oils are
diflicult of digestion. Milk is a represen-
tative diet, though it does not always
agree with the digestion. Cream is better,
and less apt to turn acid in the stomach.

In conclusion, I wish to say, in justice
to myself and to others, that feeling
deeply the importance of this subject, I
have freely consulted all the reliable books
available—some dozen or more volumes—
and sought suggestions from experienced
nurses in order to be perfectly sure that I
had not erred in conclusions arrived at
during my own not inconsiderable experi-
ence both as nurse and patient.

I. F‘. N.
Darrow, o.

-———QOO—-—--—-

CHILDREN’S DRESSES.

 

The peasant dress with full round skirt
and short plain waist remains fashionable
for little girls. Two widths of cashmere,
simply hemmed, form the skirt; this is
arranged in two box pleats in front,

 


4. THE HOUSEHOLD.

 

which are about three inches wide and
are deeply folded so as to be pressed and
retain their shape the whole length of the
skirt. The sides and back are gathered
to the waist in two or three rows of shir-
ring. The round waist is slightly pointed
in front, and without side forms in the
back. The neck is half low, aid has a
revers or lapel two inches deep turned
back and finished with a welting. The
Breton peasant dress has two curved open
places, like side formsin front, which are
laced together, and between the laciugs
is set a row of small pearl buttons.
Guimpe dresses are still worn. These;are
in dark cashmeres, and half low neck and
short sleeves over a muslin guimpe, which
is worn over a high necked, long sleeved
flannel waist, to make the dress warm
enough to exchange with ordinary dresses-
Some of these cashmere dresses have a
round velvet yoke that fits low 011‘ the
shoulders, and dispenses with all sleeves
but those of the guimpe beneath. The
sides are in continuous pieces from the
neck down, but the front has a velvet
plastron with full skirt gathered below it.
and the back has a plain waist with the
skirt gathered to it. .Bows of satin rib—
bon with long ends are the only added
ornaments to these dresses; one is placed
- high on the left front, a second is on the
right side of the waist line, and the third
is in the middle of the back at the waist
line. High-necked dresses are made pre‘
cisely in the way just described, except
the waist is extended up to the throat,
and finished with a little turned-over
collar, parted in front and corded all
around. Welting cords are also seen in
the armholes of such dresses, and around
the waist.

The “Mother Hubbard ” apron is worn
over these dresses, with yokes laid in tiny
box pleats, and half round or square in

the neck; to the yoke is gathered two full.

widths of muslin; hemmed strings are sew.
ed in at the side seams and tied behind.

The rough bourette and boucle cloths
are used for children’s wraps, which are
long enough to conceal the dress. Girls
of seven wear cloaks which are long full
sacques with all the fullness of back and
front laid in gathers at the neck and
waist line, or else “ honeycombed” by be-
ing caught in diamond shaped spaces by
clusters of stitches. A waist ribbon is
passed under the honeycombed parts and
over the plain, and tied in a big bow in
front. A little hood, silk-lined, orna—
ments the cloak. Double-breasted coats
are worn, with a single velvet revers
turned back from top to bottom. The
back is in two pieces that are widened at
l3he waist line to make box pleats.

____.....————

Mns. M. A. FULLER, of Feuton, writes
us that at the Howell fair her flowers
secured seventeen first premiums, and
one second premium, also premium on
collection. At Milford she received
diploma on collection, and premiums on

nearly all her exhibits. In response to in-
quiries, Mrs. Fuller desires us to say
she cannot giveprices on bulbs for spring
planting, such as gladioli and dahlias,
until spring, as the winter may be severe
on them.

 

Mus. J. P. P., of Wisner, wishes some
of the ladies who use creameries would
write up their experience with them for
the Household. She wishes to know
whether they prove satisfactory in all re-
spects or not. The readers of the House—
hold have always been so kind about re—
plyingto inquires made through it, and
answers are of so much help to many,
that we hope this will receive attention.

everal requests of this character have
been made lately, which we hope will be
answered soon.

___...____ _.

Ann you going to make ahusk mat.
tress this fall? If well made, they are
far superior to a straw bed. and pay for
the time and trouble of construction.
The tick, “boxed” like a regular mat-
tress covering, can be quickly made on
the machine, and one ingenious woman
who had no mattress needle, utilized a
part of the rib of an old parasol, by
sharpening one end on the grindstone
and passing the cord through the hole in
the other. The top of an old kid glove
can he cut into pieces to prevent the
cord from pulling through the tick after
being tied.

WE would like a good recipe or two
for sugar-cured hams.

Beverages for the Sick.

Crust Gotta—Toast bread very brown, but
not burnt; pour on boiling water, strain, and
add cream, also sugar and nutmeg if desired

Sassafras Drink—Take the pith of sassafra,’s
boughs, break in small pieces and let soak in
cold water till the water becomes glutinous.

Fever Drinks .—Pour cold water on wheat
bran; let boil half an hour; strain and add
sugar and lemon juice. Pour boiling water on
flax seed, let stand till it is ropy, pour into hot
lemonade and drink.

Barley Wuhan—Add two ounces of pearl
barley to half a pint of boiling water; let sim-
mer five minutes, drain, and add two quarts of
boiling water, two ounces sliced figs, two
ounces stoned raisins. Boil until reduced one-
half and strain.

Cimmnmt Tea .—To a half pint of fresh new
milk add stick or ground cinnamon enough to
flavor strong, and a little white sugar. Bring
ti) the boiling point and drink either warm or
cold. Excellent for diarrhcea.

Lenwnade.——Take the juice of two large
lemons, the rind of one, add to a quart of
boiling water, sweeten moderately and keep in

close covered jar .
sours.

Cream Soup—One pint boiling water, half a
teacupr of cream. Flavor with a little salt,
and add bits of butter crackers.

Codfish Samar—Take a piece of codfish equal
in quantity to an egg; let it soak an hour in
cold water; then drain oif the water, add half
a pint of cold water and let some to a boil_
Remove thelflsh, add a trifle of blacklpepper,
a tablespoanful of thick sweet cream and
broken cracker.

Beef Tea Soup—To one pint of hot beef tea
add a teacupful of rich sweet cream, well heat-
ed, into which the yolk of an egg has been
previously stirred. Mix carefully together,
season slightly, and serve.

Vegetable Soup—Two tomatoes, two potatoes,
two onions, one tablespoonful rice. Boil the
whole in one quart of water for one hour.
Season and add toasted bread.

PUDDINGS.
Corn Starch—To one pint of boiling milk

 

add three tablespoonfuls of corn starch mixed
with cold milk into a thin paste; add one well
beaten egg. a pinch of salt and enough white
sugar to sweeten. Boil until thick; pour into
cups previously dipped in cold water, to cool.

Rice Pudding—Take two tablespoonfuls of
rice , sugar and cinnamon to suit the taste, and
one pint of milk. Set in a covered basin on
back of stove where it will slowly cook about
three hours. Stir occasionally.

Sago Pudding.—Sago requires thorough
washing in cold water to remove the earthy
taste, as also does tapioca. Take one table-
spoonful sage, wash, and put in one pint of
milk. Boil slowly till soft; then and a pinch
of salt, a well beaten egg, sugar to sweeten;
stir together and bake 15 minutes.

Tapioca Pudding .—Soak a tablespoonful 0f
tapioca in tepid water till dissolved; then add
half a cup of sugar, half a teaspoonful of
cinnamon and a large, ripe, tart apple, pared
and sliced. Bake half an hour. Tobe eaten
cold or warm with sweet cream.

MISCELLANEOUS.

Oatmeal Gruel .-—0ne dessert spoonful of
meal mixed smoothly with two of cold water-
Pour on one pint of boiling water; then boi
ten minutes, stirring well all the time; then
strain and add as proper or agreeable, sugar or
pepper or salt.

Gelatine Jelly—To a little more than one
ounce of gelatine add one pint of cold water to
soften it; then pour over one pint boiling wa-
I’er and stir till all dissolved . Pare very thinly

he rind of one lemon and add with the juice

of three or four lemons, one pound sugar, the
whites and shells of four eggs thoroughly
well whipped together and stirred into the
whole. Let it come to a boil upon the fire
without more stirring. Pour into a thick
flannel jelly bag, and if not clear, let run
through bag the second time. When cold it
will be sparkling and delicious.

Gum Arabic Jelly—One ounce of gum arabie
to one pint boiling water. The solution should
be cold when used. Gum arabic is very nutri-
tive, and life can be sustained on it alone for
some time. I. r. N.

Darren, 0.

——-—-—900——

Coutributed Recipes.

 

CANNING GREEN Coma—Master Thomas J.
Rice, of Hamburg, who writes and spells very
nicely indeed for a boy but thirteen years old,
sends us a recipe for canning corn. We are
glad to have the boys and girls interested in
the Household. Here is his recipe: “First take
the corn and cut it off of the cob, and then
take glass cans and pack the corn as you
put it in with the little end of a potato jammer
until the milk runs over the top of the can;
1"hen take new rubbers and screw on the top,
not very tight, so the milk of the corn will run
out; then take a kettle or a boiler and fold a
tablecloth the size of the bottom of the pot,
and then take the cans up and wrap cloths
around them and pin tight. Do so to each can,
so when the water boils it will not hit them
together and break them. Pour on cold water
until covered three inches; let boil three hours;
when the cans are done boiling screw the cov-
ers on tight. When opened boil fifteen
minutes; add milk, salt and pepper.”

 

TOMATO ersur WITHOUT (Juicers—Take
ripe tomatoes and scald them sufficient to

allow you to take off the skin; then let them
stand for a day, covered with salt; strain them
thoroughly, to remove the seeds. Then to
every two arts, add three ounces of cloves,
two of blac pepper, two uutmegs, and a ver

little Cayenne pepper with a little salt. Bo

the liquor for hal an hour, and then let it cool
and settle. Add a pint of the best cider vine—

ar' after which bottle it, corking and sealing .

t tightly. Keep it always in a cool place.