DETROIT, DECEMBER 14:, 1886.

 

 

THE HOUSEHOLD-"Supplement.

 

 

THEY SA Y.

They say—ah, well. suppose they do?
But can they prove the story true?
Suspicion may arise from naught
But malice, envy, want of thought;
Why count yourself among the "they, ‘
Who whisper what they dare not say?
They say—~but why the tale rehearse.
And help to make the matter worse?
No good can possibly accrue
From telling what may be untrue;
And is it not a noble plan
To speak of all, the best you can?
They say—well. if it should be so,
Why need you tell the tale of woe?
Will it the bitter wrong redress,
Or make one pang of sorrow less?
Will it the erring one restore,
Henceforth to "- go and sin no more ? “
They say—0, pause and look within!
See how thy heart inclines to sin;
And lest in dark temptation’s hour
Thou too, shouldst sink beneath its power,
Pity the frail, weep o'er their fall.
And speak of good, or not all.

_.__ __...__.

CHRISTMAS CON FECTIONS.

The appetite for candy is common to near.
1y all children, and some of us older ones
admit the possession of a “ sweet tooth.”
A Christmas without bonbons would be. to
the average child, as dull as “ Hamlet,”
with the Prince of Denmark left out. We
cannot recommend the cheap candies which
most children are furnished with from the
country stores, because they are so general-
ly adulterated. The home-made candies,
for which recipes have several times been
given in the HOUSEHOLD, are cheaper and
much more healthful, and we would advise
every mother to include among preparations
for Christmas a few hours’ work in the manu-
facture of candies. We give a new recipe,
one of Miss Carson’s, which seems very
easily and economically made: Put a pound
of loaf sugar, a third of an even teaspoonful of
cream of tartar and a half pint of cold water
over the fire in a thick sauce-pan, and boil
till it reaches a point when a little cooled in
cold water can be rolled to a little ball in the
wet fingers. Then remove from the fire and
let cool for five minutes. Beat the whites
of five eggs to a stiff froth, and holding the
saucepan above the bowl containing the
beaten whites, slowly pour the sugar into
them, beating the mixture constantly that it
may be smooth. If the sugar hardens, melt
it again, but the beating must be continued
until all the sugar has been added to the
eggs. Some of this, baked on buttered paper
in small spoonfuls, make meringues, or
“kisses.” With nuts, pop—corn, figs, dates,
and preserved fruits, as cherries, a great

 

many different varieties of candies may be
made; and a few cents expended for fancy
paper to cover boxes, or coarse lace to make
bags, will give these home-made bonbons a
holiday air eminently satisfactory to the
small people. Not a little of the delight of
a gift comes through the attractive shape in
which it is presented. The bonbons with
which Detroit confectioners tempt their cus-
tomers are put up in dainty boxes, with at-
tractive little pictures on the covers, and
lined with lace paper. Others are sent out
in miniature champagne baskets, with a
broad ribbon tied in a bow on the cover;
while there is no end to the fancy bags,
baskets, and boxes which are filled with the
daintiest of sweets, crystalized fruits and
flowers, morsels of exquisite flavor, and sold
at prices perfectly paralyzing to the inno-
cent indvidual who has only a half dollar to
spare.

Another way of making the candy which
shall serve as the basis of many sorts, like
the economical old lady’s seven kinds of
cake from one dough, is made as follows:
Boil a pound of sugar, one-third of an even
teaspoonful of cream of tartar and a gill of
cold water, to the thread, that is, till by
dipping the thumb and forefinger into cold
water, then into the boiling sugar, it will
stretch between them like a thread, without
breaking. Remove, and cool for fifteen min-
utes, then with a wooden paddle rub the
sugar against the sides of the saucepan; as
the portion rubbed becomes white and
creamy stir it with the clear syrup; when all
is creamy it is ready to use, and can be kept
just warm enough to use. Roll bits of it
round almond meats, make little cakes and
press the half of a walnut on top; make 11p
little balls and dip them in meltedchocolate,
or roll them in dry sugar; cut figs in half
and envelop them in the cream and dust
with sugar; chop nut meats or raisins and
stir into a portion, and make cocoanut cakes
by stirring the cream thick with dessicated
cocoanut. There are many ways of using
which will suggest themselves as you work.

If you like peanut candy, take half a pint
of molasses, two quarts of unshelled peanuts
and a little soda. Flavor with a teaspoonful
of vanilla, shell the peanuts, rub off the
inner skin, and stir the meats into the
candy. Pour into buttered tins, press down
smoothly, and check with a knife when
partly cold for convenience in breaking up.

Then, if you wish to present your friends
with a dish of very acceptable “tafiy,” you
will take the shells of the English wal-
nuts—which you cracked very carefully to
preserve them intact—and bore holes through
each half with a hot knitting needle, tying

 

the halves together with a bit of No. 1 rib-
bon. Write out personal remarks from the
poets—easily selected from a birthday book,
and place the neatly written “ sentiment”
inside the shells and fasten together with
just enough stiff gum arabic to hold the
paper. Bronze or gild the outside
and you will be able to administer some
very delicate morsels of compliment to your
friends.

Though not apropos to my subject, I want
to describe the most novel Christmas card I
have seen this season. It was just a brown
oak leaf, the sharp points tipped with gold
paint, and a little winter scene painted in
the centre—one had a little bird, a robin red-
breast, with his russet coat and ruddy vest,
on a twig, against a wintry back-ground; a
twig of Virginia creeper, gilded, with two or
three dark berries adhering, was with the
leaf, and the whole lay in a shallow box on
a square of white wadding which had been
frosted to represent snow by sifting mica
powder over it. It was a very unique trifle.

BE A'l‘RlX.
—--=———«o——-—-—

HOME DOINGS.

With what a satisfied feeling the busy
housewife can now sit down to wait the-
coming holidays, and the closing of another
well Spent year! The fall’s work is done,.
the canning, preserving and pickling season
is over, a peep into cellar, storeroom and
pantry reveals a quantity of goodies that
promises well for the delectation of the
inner man and woman, during the short
and sombre days to come. There is prob--
ably quite a pile of sewing yet to do, where
there is a group of little ones around the
home hearth, but now there is less house-
work for the busy hands, the sewing
machine will make rapid inroads on the
pile, unless there is too much tucking.
pufiing and ruflling put in.

The long winter evenings! What a
boon to overworked, tired farmers, and
their no less busy wives! Do not let them:
degenerate into nodding, sleepy evenings.
Brush up your wits, read the news, the
history, and the poem; read aloud; invite
remarks and criticism. Don’t let one brain
conserve all the good things. Read alound,
even if it does cost an effort, and when
tired, let another take a turn. You may
feel that it is a trouble to do so, and find it
tiresome; you feel you understand better
what you read, if you read it quietly to
yourself. This may be true, but it is also
very selfish.

If one is reading to himself, there is a
restraint on all the others, who are, de—
barred the pleasure of hearing the reading,

 


 

INTENTIONAL SECOND EXPOSURE

4: THE HOUSEHOLD.

much good or harm a few words will do her.
a chillingr manner or sneering sentence
ot'ten driving her to the verge of desperation;
while an assurance that all will soon be well,
a suggestion that the coming child may
prove the greatest blessing of her life, or a
mention of the briet’ness ot' the time her
family will be small compared to the num-
ber of years they will be a comt‘ort and
help. makes her feel brave and cheerful
again.

A mother caring for young Children has a
peculiar feeling that the task is endless, aml
under this impression grows impatient,
tired. and too discouragml to take the joy
of her dimpled darlings. when, lo! all at
once they are grown and gone. She has
time for her toilet, her books or pen. liberty
to come and go. but ot‘ten, too. a terrible
hunger to gather them back to her arms, to
put them asleep in their beds and crib: to
watch over them and know that she is the
queenoi their little hearts and that those
hearts are innocent. A Woman often has
wise and good reasons for not wishing
i-hildren—-hereiiitary disease, either mental
or physical. poverty. or some great unhappi-
ness: but when merely to escape pain. care
and toil she t'oregoes the joy of motherhoml,
when to escape the few years ot‘ their help—
less intancy. she yields ail the pleasure of
the man} of companionship and their re—
turnin- ;ove and care. and faces an old age
without children to give her a fresh interest
in life, she is false to her own nature and
at. enemy to her own happiness. A. n. .i.

iuonm.
————*O9—-———

PAINTED LACE.

Beatrix has diScovered that painted lace
is the newest departure in decorative fancy
Work. likely to interest her artist friends.
At her suggestion I’ve experimented on all
the lace within my reach. and found it
practicable as well as extremely pretty. it
is suitable on curtain lace for home decora-
tion, or on trimming for ladies’ apparel.
For the latter Spanish lace is best, as
it can be procured in a variety of tioWer
patterns. such as roses. daisies. primroscs,
etc. You will require water color paints,
Winsor a Newtons are considered best,
either in tubes or bottles. The following are
the most necessary: Chinese white, crim-
son lake, verinillion. Prussian blue. chrome
yellow. burnt sienna and vandyke brown:
they should be diluted with a little gum
arable water to thin. andprevent spreading.
Of course by mixing these colors many
desirable shades can be produced, as for
instance. blue. yellow and burnt sienna
give a tine olive green. chinese white with a
touch of vermillion a lov *ly pink. I think
the lighter the coloring the better the effect.
Hogs’ hair brushes are the best to use. but
camel’s hair will answer; one small and one
medium size.

Fasten your lace smoothly on a board
covered with cloth, and it a number of
yards are to be painted it is well to mix
sufiicient paint in a bottle, as it is ditticult
to get the same shade when mixed in small
quantities; shake the bottle well before
pouring in the saucer.

Nottingham lace pillow shams and
spread would be very handsome painted in
this way it a desirable pattern could be

 

procured; in fact there are numberless
ways in which this pretty art could be
turned to account. as will be seen from the
following description of a bedroom. taken
from the Jim Kirk 1[( MM: " The walls
were painted a delicate cream color. the
ceiling cream. rose color and light blue.
A t'riezc of Nottingham lace border twenty-
five inches wide designed in daisies. with
a deep scalloped edge. was painted in
colors to match the ceiling. the daisies were
of lue, centered with yellow and brown,
the leaves and stems a deli "at-e green; and
the borders in pink and cream color. the
two tints separated by a line of burnt
sienna: this was stretched around the
room and fastened with white tacks, the
whole having the appearance of an elegant
fresco. The window drapery was of Not-
tingham lace, similar to the frieze, painted
the same way. the furniture was of brass,
the. bed curtains. pillow shams, and spread
also painted, the mantel was covered
with a broad strip of lace painted and
caught up at one side with a rosette of
light blue and cream satin ribbon. The
furniture was upholstered in blue and
cream satin. and ornamented with tidies of
lace in wild rose design. painted in the
most delicate tints and tied in place with
satin ribbons: the toilet was also covered
withaspread of blue satin covered with
lace painted. and ot a pattern similar to the
tidies." 1:. 1;. (1'.
WA'FBHt‘r'\'!Y.I.E.
____..._._.__..

HOUSEHOLD HXNTS.

Do not be afraid to try new recipes. nor
test new methods or” household manage-
ment; make the most of every opportunity,
improve all your advantages.

.__——_.._

\Vlil-ZN you are done using the hot fat in
the frying kettle, pour the tat into a basin,
wipe the kettle with a cloth, then strain the
fat back into it through a, square of cheese-
cloth kept t'or the purpose. This removes
all crumbs; and then. it‘ you have a tin cover
to lit the kettle closely, the. lat is ready for
immediate use whenever wanted. Never al~
low the fat to get too low. it is more econo-
mical to use plenty.

 

livicm‘ one makes kitchen aprons big
and “far—reaching" nowadays. but every
one does not increase their capabilities to
the fullest extent. Make a holder of con-
venient size. cover it with goods like the
apron. and attach it to the band by pieces
of the goods stitched together. Make the
attaching band long enough so that the
holder will be readily useful. If in the
way when not in use, put it in the pocket,
which should be large.

-——-———¢w———-

)Ins. .J. l’. l’.. of Wisner, has our thanks
fora can of very nice apple jelly. which
reached us in good order last week. it
isot’ good color and excellent flavor. Mrs.
P. says of it: "It is made entirely of
apples, without sugar, simply cider boiled
into jelly. 1 find it splendid for cakes and
puddings, but rather too sharp for tarts.
1 make a cracker pudding, put. jelly on top,
cover with frosting and brown in the oven.
and we like it very well.”

 

Sour: of our correspondents are forgetting
the newspaper rule which requires that
matter for publication shall be written on
but one side of the paper.

___..k___.

Contributed Recipes.

 

Ronax S.\I‘('E.—-Nlce with fish. an tea—
cupt‘ul milk, one ot' water. brought to a boil-
ing heat. Stirin one table-spoonful oi flour
and three well-beaten eggs, salt. pepper. two
tublcspoonfnls butter. and a little vinegar;
boil t'onr eggs, hard and lay over the dish:
pour over the sauce and serve.

(,‘oni-‘Isn A LA Morita—One teacupt’ul fish,
picked tine: two cups mashed potatoes; one
pint sweet cream: two well-beaten eggs; halt
cup butter; salt and pepper. Mix well. Bake
twenty minutes,

HUSKS.—-FOU1‘ cups bread dough: two well-
beaten eggs: halt' cup butter; one cup white
sugar: mix thoroughly: let rise until very
light; then mold into rusks long as your
finger, and narrow: when raised sufficiently,
wash the tops over with sweetened water:
bake quickly. Delicious for tea.

Bttxs.———Four cups bread dough: half cup
sugar; half cup butter: half cup Zantc cur-
rants: mix: then roll about an inch in thick—
ness; cut with large biscuit cutter. Do not
crowd them in the tin. Sift cinnamon and
sugar over tops. Nice for breakfast.

BAKED Eons—Strep; bread crumbs about
an inch deep in an earthen pie-plate: add pep.
per and salt and bits of butter: break eggs
carefully on top of the crumbs: add butter,
pepper and salt. Bake about eight minutes
in a hot oven. Nice breakfast dish.

Fawn CARROTS.—-B0il carrots until tender
in slightly salted water: then peel them, slice
lengthwise and fry them brown in butter. A?
nice as parsnips.

MARBLED Loan—Take equal parts ofbeei's
tongue and veal, be sure it is boiled tender:
grate the tongue: out the vealin large pieces;
mix alternately in a jar or dish, seasoning
with butter, pepper and salt, sage it you like:
put on a weight and press solid. Keep in cold
place.

GLEANERs‘ PCDDING.—ODO quart sweet
milk: one pint. bread crumbs: {our eggs: one
cupsugar: quarter cup melted butter; soak the
crumbs fine inthe milk; rub the butter. sugar,
yolks of eggs together. and add: bake slowly
without browning much. Take from the
oven and spread thickly over the top raspberry
gum or currant jelly. or blackberry jam: beat.
the whites and add three tablespoont'uls of
sugar: flavor to suit taste. pile over the pud—
ding, return to the oven. and brown 3! golden
brown. Eat with sweetened cream.

CHARLO'I‘TE Hessn.~—Arrangc slices of white
cake, spread with jelly, around '31 large dish;
take two cotfee cups of very thick sweet
cream: put in a large bowl and beat it with
the egg-beater until it is thick and t'oamy:
then add half an ounce of gelatine, previously
placed in sutlicient hot water to dissolve: then
cool. and strain into the cream t‘our table-
spoonfuls sugar and one teaspoonl‘ul vanilla.
A ftcr adding these ingredients, beat a few
times—be very careful or you will have butter
—-then pour it into the dish over the cake; put
bits of the jelly on the top. Set in a coo;
place. Delicious.

Winn; MOUNTAIN Punt>1s(;.—Oiie quart
sweet milk; four large butter crackers: tea-
cupt‘ul white sugar: yolks of tour eggs; mix
thoroughly: tlavor with lemon; bake slowly.
Do not allow it to boil. Beat the whites of
tour eggs, add three tablespoonfuls sugar,
flavor, spread over the top, and brown a deli-
cate golden. It does not require any sauce
c r cream. EVANGALJNE.

 

 

 


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'i‘txsg.‘ ~e.: — 1M .1. supposu, they do?

I: .! cat, ‘hey {zovv izo- smry true"

,. Hum; naught

' .‘oulil of thought:
‘i-ozigtln- "they,"

‘ iii‘ 5' dari- not say"

   

'_::.~- "€‘f;l','[l'\1_',

31.:l’ii-z “arse"

  

  

N! g :li‘i‘r‘ilr.

i'lrri ii .I =:-t any we nn'rize.
Ami is : . hurtling-13!.

'i\ s 1;. .ll 12:»: i)l.‘l_ you cut}?
’i‘nl' ' 1-7. Joni-i i so,
Wi. tilt? in»; of woe‘.’

 

WLLi .1

0i niake one page of sorrow lv-ss':

11'e1'v.’:'u:._' redress.

 

Will .1 I: c ttzin.’ o:.e restore.
~- on and. sin no more 2“

  

they ritym’er. l'uli‘” lilltl look within'

see how thy hum inclines to sin:

And Zest it: «lurk icrnptation‘s hour

'i‘lzotz too. should»: sink beneath its poWer.
i veep o'er their fall.

r

.L'JH i. or not all.

 

     

HIV the f"

  

..____494—-——.
LHEQISTMAS CONFECTIONS.

’l‘lie appetite for candy is common to near-
ly all children. and some of us older ones
admit the possession of a "sweet tooth."
A Christmas without bonbons would be. to
the average child, as dull as “ Hamlet."
with the Prince of Denmark left out. We
cannot recommend the cheap candies which
most children are furnished with from the
country stores. because they are so general—
1 y adulterated. The home-made candies,
for which recipes have several times been
given in the llot’sr:noi.o, are cheaper and
much more healthful, and we would advise
every mother to include among preparations
for Christmas a few hours’ work in the manu-
facture of candies. We give a new recipe,
one of Miss Corson‘s, which seems very
easily and economically made: Put a pound
of loaf sugar, a thirdofan eventeaspoonful of
cream of tartar and a half pint of cold water
over the tire in a thick sance~pan. and boil
till it reaches a point when a little cooled in
cold water can be rolled to a little ball in the
wet fingers. Then remove from the fire and
let cool for five minutes. Beat the whites
of five eggs to a stilt froth, and holding the
saucepan above the bowl containing the
beaten whites, slowly pour the sugar into
them. beating the mixture constantly that it
may be smooth. if the sugar hardens, melt
it again, but the beating must be continued
until all the sugar has been added to the
eggs. Some of this, baked on buttered paper
in small Spoonfuls, make mcrz‘ngues, or
“kisses.” With nuts, pop-corn, figs, dates,
and preserved fruits, as cherries, a great

 

 

many diti'erent varieties or" candies may be
made: and a few cents expended for fancy
paper to cover boxes. or coarse lace to make
bags. will give these honu —ni.tde bonbons a
holiday air eminently satisfactory“ to tie
small people. Not a little of the delight of
a gift cmnes through the attractive shape in
which it is rresentod. 'l‘lu- bonbons with
which Detroit confectiom-rs tempt their cus—
tomers are put up in dainty boxes. with at~
il‘it(;ti\'l' little 1ilt‘t'li't‘> lPll lid-"orivi‘i‘s‘. Lilltl
lined with lace paper. Others are sent out
in miniature champagne baskets. with a
broad ribbon tied in a bow on the cover:
while there is no end to the fancy bags,
baskets. and boxes whieo are filled with the
daintiest of sweets. crystaliml fruits and
floWers, morsels of emui'site flavor. and sold
at prices perfectly paralyzing to the inno«
cent indvidual who has only a half dollar to
Spare.

Another way of making the candy which
shall serve as the basis of many sorts. like
the economical old lady’s seven kinds of
rake from one dough, is mad ‘ as follows:
Boil a pound of sugar, one-third of an even
teaspoont‘ut of cream of tartar and a gill of
cold water, to the thread, that is. till by
dipping the thumb and fore—linger into cold
water, then into the boiling sugar, it will
stretch between them like a thread. without
breaking. ltemove, and cool for fifteen min-
utes, then with a wooden paddle rub the
sugar against the sides of the saucepan; as
the portion rubbed becomes white and
creamy stir it with the clear syrup: when all
is creamy it is ready to use, and can be kept
just warm enoughto use. lloll bits of it
round almond meats, make little cakes and
press the half of a walnut on top: make up
little balls and dip them in meltedchocolate,
or roll them in dry sugar; cut ligs in half
and envelop them in the cream and dust
with sugar; chop nut meats o1 raisins and
stir into a portion, and make eocoanut cakes
by stirring the cream thick with dessi 'ated
cocoanut. There are many ways of using
which will suggest themselves as you work.

If you like peanut candy, take half a pint
of molasses, two quarts of nnshelled peanuts
and a little soda. Flavor with a teaspoont‘ul
of vanilla, shell the peanuts. rub off the
inner skin, and stir the meats into the
candy. Pour into buttered tins, press down
smoothly, and check with a knife when
partly cold for convenience in breaking up.

Then. if you wish to present your friends
with a dish of very acceptable " tatt'y," you
will take the shells of the English wal-
nuts—which you cracked very carefully to
preserve them intact——and boreholes through
each half with a hot knitting needle. tying

 

the halves together witl a bit of No. l rib—
bon. Write out personal remarks from the
poo-ts~eusily selected from a birthday book.
and place the neatly written " sentiment "
inside the shells and fasten together with
.. xvi arable to hold the
paper. Bron/r or gild the
and you will lu‘ able to administer some

l.l.\'l enough stiff

outside

very delicate norseis o! moiip’oiiezit to your
irieinls.

Though not apropos to my sci/fleet. i want.
to describe the most nove’. i‘hris‘tnias‘ card i
hate seen this season. I: was ju~t a brown
oak leaf. i;\\' lit .i points tipped with gold
paint, and a little. winter sci-he painted in
the centre—one had a lit? le bird. a robin red—
breast, with his russet coat and ruddy vest.
on a twig, against a wintry back-ground; a
twig of Virginia creeper. gilded. with two or
three dark berries adhering. was with the
leaf. and the whole lay in a shallow box on
if white wadding which had been
l‘rostei. to represent snow by sifting mica
powder over it. l: was a very unique trifle.

llr'ifx'l illX

a square

wwwoo
HUME DOLNGS

With what a satisfied feeling the busy
housewife can now sit, down to wait the
coming holidays, and the closing of another
wellspent yeari The fall‘s work is done,
the canning, preserving and pickling season
is over, a peep into cellar. storeroom and
pantry reveals a quantity of goodies that
promises well for the delectation of the
inner man and woman. during the short
and sombre days to come. There is prob~
ably quite a pile. of sewing yet to do, where
there is a group of little ones around the
home hearth, but now there is less house»
Work for the busy hands, the sewing
machine will make rapid inroads on the
pile, unless there is too much tucking.
putting and milling put in.

The long winter evenings!
boon to overworked, tired farmers, and
their no less busy wivesl Do not let then:
degenerate into nodding. sleepy evenings.
Brush up your wits; read the news, the
history, and the poem; read aloud: invite
remarks and criticism. Don‘t let one brain
conserve all the good things. Read alound.
even itit does cost an effort. and when
tired, let. another take aturn. You may
feel that it is a trouble to do so. and find it
tiresome; you feel you understand better
What you read, if you read it quietly to
yourself. This may be true, but it is also
very selfish.

If one is reading to himself, there is a
restraint on all the others, who are de-
barred the pleasure of hearing the reading,

What a

 


THE HOUSEHOLD.

 

 

and tacitly prohibited from amusing them-
selves in any other manner. True, if there
are books and papers enough to go roud,
all may read, but this makes a sleepy
household. No matter how much one may
be pleased or impressed with a chance ex-
pression or pleasurable idea, if they venture
to call attention, the better to enjoy it from
companionship, the chances are that the
annoyance felt and shown by others at being
disturbed in their own pleasures, will ef-
fectually dampen all pleasure or ecstasy of
feeling, and send the offender back to his
book with a saddened, mortified sense of
irritation, little calculated to help his present
enjoyment. or to tempt him to a further
effort at sociability.

The ability to read aloud is largely a
matter of habit, and is also auseful exercise
for the development of the vocal organs.
Where a family gathers round the table, and
one member reads aloud to the others, all can
enjoy the books or papers together; an occa-
sional remark, or criticism, or laugh does not
jar on the nerves, irritating one or more; the
other members of the family can be pur-
suing other avocations, and yet give and
receive pleasure. The mind is kept busy,
the senses are on the alert, mutual enjoy-
ment makes mutual improvement, and all
tends to acommunity of interests, and a
pleasant home feeling. Then shake off the
selfishness of isolated seclusion, and come
forward into the more gracious atmosphere
of social enjoyment. A. L. L.

Ixor.nsrnE.
——_—...—___

FOR CHRISTMAS.

 

It is a long time since I have been num-
bered among the HOUSEHOLD girls, but I
have been busy with my books and music,
and I take a ride when it is warm enough
to do so; but now I will write to the HOUSE-
HOLD oftener. I will try to help the girls
with their Christmas gifts.

A nice present for grandmother is a warm
night cap, crocheted from woolen yarn, or
. from tidy cotton; for very small children
nothing is nicer than a box of alphabet
blocks, to be bought at any book store; I
learned my letters from them before I could
talk plain. For older children nothing can
equal a nice book; if parents would give
their children a book every Christmas, they
would have a nice library when grown up.
A pretty little ornament for the centre
table is a photograph holder. Take two
pieces of cardboard, seven inches one way
and five the other; cover them on one side
with satin or plush, on the other with Silesia.
Now take'two and one half yards of ribbon,
cut one yard of it in four pieces, and sew
two pieces on one end of each of the pieces
of card board, about half an inch from the
side; tie them together and stand them up
in the shape of a capital A. Take the
other yard and a half of ribbon; cut in four,
and sew each piece about two inches from
the bottom of the A, and tie ina bow to
keep the A from spreading. Take a strip
of plush two and a half inches wide, and
five inches long, and sew it on the bottom
of the A on each side in the shape ofa
pocket to stand the photographs in. It can
be trimmed around the edge with a cord if
you like. TEMPERANCE.
Woonsrnn.

 

SOMETHING GOOD TO EAT.

 

Often have I hesitated and finally lost
the idea of sending to the HOUSEHOLD
some of my methods of housework, think-
ing “Surely every housekeeper already
knows that. Moreover, Huldah, you are
not a bright and shining light in housekeep-
ing, why should you hold your doings up
to public scorn?” Butif some sister seeing
my tracks shall take heart again, knowing
her own methods to be so much better, this
article will be useful.

One thing I do not do, is to keep a quan-
tity of cookies always on hand. If any of
the family want a lunch between meals, in-
stead of eating bread and butter with cold
meat or fruit, which would be much better
for them, they will eat cookies because they
are at hand, and it seems a pity to waste a
good appetite on anything so dry and taste-
less as cookies. I can easily prepare the
one or two pies needed for dinner, while
doing up the morning’s work, never mak-
ing a large quantity at a time, for cold pie
is way down in my ideas of something
good to eat, next to cookies. I take
especial pains with bread and butter, both,
try to have them always fresh and good
enough to be relished eaten alone.

If you have any one else to attend to the
rest of the breakfast, it is a good idea to
fry a plate full of doughnuts, to have fresh
and warm with coffee. A teacupful of but-
termilk, with soda enough to sweeten, two
eggs and a little sugar. and spice as you
like, make these anti—breakfast doughnuts
about right. They are not so good cold. In
making any kind of doughnuts, when rolled
out ready to cut, sprinkle salt on and roll
in light. That is a Pennsylvania Dutch
idea and is the way they make pretzels.

Cabbage or cauliflower boiled till tender,
and the water almost gone, then a cup of
‘sweet cream, and half a cup of vinegar
added, boiled up and served, is another
Dutch idea and sounds as if it would not
mix well, but is really very good. Another
dish which can be prepared in a very short
time is a potato stew. Potatoes are pared
and sliced in water with a few onions, a
little meat, either fresh or salt (this can be
omitted), and seasoned with butter, pepper,
and salt. I add sometimes a little celery
or tomatoes, or the juice and a little of the
rind of a lemon. Sometimes I mix an egg
with flour, roll out and cut in fine strips for
noodles, dropping them in the stew shortly
before serving. My recipes may not be
easily followed, for I always cook “ accord-
ing to my judgment,” and my husband
and three grown boys are not critical.

I make bread puddings that are all eaten
up, out of the dry bits of bread in this
fashion: Make the pudding in the usual
way by soaking the bread in new milk,
adding two 0r three eggs, but omitting
sugar or spice; bake. The sauce to be eaten
with it is: One cup of any kind of sour
wine, one cup of sugar, alarge spoonful of
butter, boil all together. If you have had a
can of fruit ferment, the juice will be just
right for this pudding sauce, to use in
place of the wine. Whether it is right to
use wine or liquors in cooking, is a question
on which I am an agnostic—I don’t know.

 

The kind I use is always home made.

I conclude with a quotation: “ Here 'are
seven kinds of cake, and nothing to eat,”
we heard a traveler remark at a hotel
in Vermont when he came in hungry
after a days’ fishing on Lake Cham-
plain. That’s just it; seven kinds
of cake and nothing to eat! A man
of sound digestion and healthy appetite
would wave these frivolous things aside
and ask for some proper human food. Good
bread and butter would answer. his pur-
pose; add baked potatoes and he would rise
from the table refreshed and satisfied, and
sleep his allowance of eight hours as like
the proverbial top as possible. What can a
hungry man do with pound cake and

pickles?
HULDAH PERKINS.

$
THE CHAUTAUQUA ASSEMBLY-

Pro NEER.

 

NO. I V.

 

One of the great days at Chautauqua is
Grand Army Day. The day was fine and
the “Army” made an imposing spectacle
as it filed into the Amphitheatre, led by the
Northwestern Band. Enthusiasm ran high,
and the lilies quickly bloomed for the“ Boys
in Blue.”

Mrs. Livermore spoke in the morning and
there was a “ fire of sympathy and rain of
eloquence,” as she talked of the “Women
of the War.” Congressman Horr, of this
State, spoke in the afternoon, discussing
the labor question, and I think no one in
America knows so well how to mingle sense
and nonsense as he. The amphitheatre was
packed, and the audience went fairly wild
over his enthusiasm. At the close of his
lecture the Chautauqua salute was given him
with a will, and of all the popular lectures
his seemed to take the best.

A red letter day at Chautauqua is Temper-
ance Day. The President of the National
Temperance Association presided. Col.
Bain, from Kentucky, lectured in the morn-
ing, and, excepting John B. Gough, is the
best temperance lecturer I ever heard.

Mrs. Livermore lectured in the afternoon.
She also gave a lecture on “ The Life of
Queen Elizabeth.” She had visited the Brit—
ish Museum, had spent much time in study-
ing her character, and gave us some new
revelations in regard to the life of that noted
woman. Mrs. Livermore is justly styled
“The Queen of the Platform,” and although
age is beginning to show itself in the silvery
hair, she has lost none of the old-time fire
and eloquence, and no one can listen to her
without receiving fresh impetus toward a
higher life.

Then there is Pyramid Day, Look-Up—
Legion Day, Seminary Day, College Fratern-
ity Day, St. Paul’sGrove Day and Denomin-
ational Day.

The Witty and eloquent Dr. Henson. of
Chicago, delivered the address before the
Baptist Circle. He said “ I esteem it a great
privilege to be here, not because it is a Bap-
tist Day, but in spite of it. I rejoice might-
ily in these summer assemblies that bring
together the representatives of the different
denominations. I am glad to know that we
have taken to expounding the word of God,
instead of pounding one another. I am glad
that we are getting closer together, and that

 

 

commonly the place where we get close t0‘

 

    

 

 

 

 
  
   
   
  
   
  
   
   
    
   

    


  

  

 

 

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children, but some have passed on to the

(common requirements and nobody thinks
.them degraded by it. Notwithstanding this,

gether is somewhere near the water’s edge.
Chautauqua and Ocean Grove! It is a great
happiness to me to see with what alacrity
the brethren and sisters do take to the
Water.” He then discoursed on governors,
mentioning the child, the cook, the wife, the
editor, capitalists, machinery, Knights of
Labor, the demon alcohol, the devil himself,
' and the Omnipotent God, closing with these
words: “As I watch that marvelous pano-
rama unrolled before the enraptured vision
of the Seer of Patmos, as I listen to the
thunder, as I look to the clouds, I see the
gleam of forms I do not understand. But
this much I do: I hear the footsteps of the
mighty God marching down the ages toward
a victory over which all earth and heaven
and the universe shall rejoice.”
Dr. Edward Everett Hale gave two lectures
on Gen. Lafayette and The Human Wash-
ington. He said: “I am to describe the
human Washington as well as I can. The
truth is the more we print, the more we tell,
the better for us, and the better for Wash-
ington. Had he been merely marble, with-
out passion and without feeling, there would
have been no credit to him that he went
through life, unselfish, unprejudiced, true
to enemies and loyal to friends. At the time
he was appointed to the command of the
American army, Washington was said to be
the gentleman Of largest private fortune in
America, and later his wife brought him an
added hundred thousand. His father died
when he was scarcely ten; he was brought
.up by his mother, his brother, and Lord Fair-
fax, with whom he was closely connected by
his brother’s marriage. This old nobleman
was ninety-two years Old when he heard of
the surrender of Cornwallis. It said he died
of the news of Yorktown. When he heard
the news that his king’s army was captured
he said to his black servant, “ Come, Joe,
carry me to bed, for it is high time for me to
.die.” MRS. W. K. Snxrox.
(To be Continued.)

-——-ooo-———
‘GIRLS AND HOUSEW ORK.

 

As there has been much written upon this
subject through the columns of the HOUSE-
HOLD, which we all like to peruse so well,
1 have often wished to give my opinion
with the rest, although it may not be any
addition to the ideas already advanced. I
think every girl should be trained to work,
no matter what may be her surroundings or
probable expectations, and the place for
her to learn is in the mother’s kitchen. I
was reared in the “long ago,” when every
.girl was invariably taught to work. Hence
my firm belief in this idea. My daughters
were all trained to do the domestic work of
the household, and could do it well from
cellar to garret. As they acquired their
literary education they became teachers in
town. I had four teachers among my

better land. After my daughters have taught
for aterm of years, they can return to the
homestead and do my housework with as
much readiness as if they had never been
engaged in teaching. They can superintend
the cooking for any company whatever, and
follow the routine through down to the most

housework is not the most desirable work,
and 1 do not blame any one for wishing to
avoid it when possible.

My daughters find time to do fancy work,
crochet, make rick-rack, play the organ,
read and write. For the past six years we
have taken six papers, and one of them a
daily, besides buying some books. As I now
have passed the meridian of life, and cannot
bear the heaviest burdens. I have for my
pastime knitting and piecing bedquilts. I
confess not to a weakness, but to a love for
piecing quilts. Have always done the knit-
ting for my family and still keep my “ men
folks,”. supplied with woolen for winter.
Think my absent son appreciates the warm
socks which he receives from his mother
every recurring winter.

INTERESTED READER.
TECUMSEH.
SOUTHERN CEMETERIES.

 

It is two years since I was introduced to
the readers of our little paper; I found a
warm welcome and then thought I would
come again soon. If it were as easy to
come as to Wish it, 110w much oftener
many of us would write for our HOUSEHOLD.

Beatrix’s tender thought on “The Be-
loved Dead” touched a responsive chord in
my heart. How very true: “ It is not
until the blow falls upon us that we feel in
all its sad intensity What it means ever to
see the vacant chair and listen vainly for a
voice forever silent.” I have thought many
times since our visit in the “ Sunny South ”
I would tell you of their cemeteries. There
are some which show the marks of tender
care and devotion, others neglect and deso-
lation. They truly seem like “cities Of the
dead,” all being built above ground. Like
our living houses, each is built according to
the owner’s taste and means. Some of
the wealthy build their tombs before death.
One of the most beautiful cemeteries is
Metairie. We take the street car for the
beautiful resort at “ West End,” on our
return stop at the cemeteries, Greenwood
on the right hand, Metairie on the left;
there are others, the names of which I can-
not recall.

It was our good fortune to become ac-
quainted with a very kind and pleasant
gentleman residing in New Orleans, who
sometimes went with us or told us of places
of interest which otherwise we would have
missed. One beautiful Saturday afternoon
he went with us to the cemeteries. As we
enter Metairie, at the left stands a fine
monument, erected to the memory of Con-
federate soldiers, encircled by a fence; on
each side are steps leading up to it. Within
the fence, sloping up to the base of the
monument, the grass is a lovely green, not
a weed to deface its beauty; on each side is
sculptured the face of a Southern general,
Lee, Johnston, Jackson and others.

To the right is a very large vault where
soldiers are buried, on each side and back
the grass rises to the roof, in front at the
entrance is a double iron picket gate with
heavy lock. Above rises a spire; within is
a space I should judge to be eight feet
wide and twenty long. There is a marble
table, on each side shelves long enough for
eight or ten coffins, side by side, high

 

enough for four above each other; a marble

 
  

 

THE HOUSEI—IOLD. 3

slab with the inscription is placed on each.
There are other smaller vaults, with room
for fifteen or twenty.

One beautiful tomb I remember had
bronze double-locked gates; within we saw
a pure white marble statue representing a
woman standing, the forefinger of the
right hand on her lips, denoting Silence.

There are many beautiful designs and
costly tombs, and many very fine monu-
ments; to all these we mount steps, then
descend inside around the base of the
monument; within are shelves where the
casket is deposited, outside grass grows,
kept short, leeks very fine to see in Feb-
ruary or March, to one going from this
cold climate.

The magnolia trees form a‘ beautiful
shade, while from many hangs the gray
southern moss, giving a mournful look well
befitting the place.

Thinking it may be of interest to the
HOUSEHOLD readers, I will give a descrip-
tion ofabiu‘ial which we witnessed that
sunny afternoon in March, 1886. Our
friend learned from the sexton there was an
only daughter to be buried at 4 P. M; that
being the usual hour, the body being sel-
dom kept over night. The sun was sinking
into a bed of crimson and gold, when we
saw the nodding plumes on the hearse,
which was drawn by white horses. The
carriages following, drawn by black horses,
threading their winding way through the
shady avenues, or shell drives, halted be-
fore a small but costly tomb. The sexton
had removed the marble slab and made an
Opening sufficient to slide in the beautiful
white casket. The friends formed in a
circle before the tomb; all bowed with un-
covered heads While the Episcopal service
was read, then with tearful eyes they
watched the sexton and colored attendant
lay each brick in place, and with a trowel
and mortar close up the opening and bury
the loved one from sight. The marble slab
was replaced and screwed on, the colored
man, with a broom and pail of water swept
away all trace of mortar, then retired. The
friends arranged the floral Offerings, and
with a last lingeringlook, turned to the car-
riages and went their way to the desolate
home. In a distant corner is an “ivy
tomb,” a lovely spot. An only son who
died at eighteen lies there. The tomb cost
$40,000, we were told. It is of gray marble,
around it isastone walk, smooth as the
floor, on each side of the entrance is an
iron highback seat; over all is an iron
frame in lattice work, covered with two
kinds of ivy, one having a light green leaf,
and the other a dark, the latter we see in
the North called German ivy. Near the
middle of Metairie is a greenhouse with all
varieties of flowers and foliage plants. The
South is the land of flowers, roses in most
luxuriant abundance. On one side of the

cemetery is a rosebush a mile long and six
feet high.

The St. Louis and French cemeteries are
on the canal, near the central part of the
city. These are the oldest and look as if
time had done its work. In them are many
so-called ovens, which are rented to the
poor; when the time expires if rent is not
paid, the bones are taken out, burned, and

 

 

space is rented to others. Two colored

  


 

THE HOUSEHOLD.

    

 

 

 

women stood weeping by one of these.
On inquiring the cause of their grief, one
said, “My children were buried here.”
Looking at the inscription we told her she
must be mistaken, it said the person was
fifty years of age. “Well, they were buried
there, but when I was unable to pay the
rent they shoveled out the bones and burnt
them; some one else now lies there.”

We cannot wonder New Orleans is un-
healthy; these ovens must be offensive in
warm weather, as the mortar and pieces of
brick have fallen out. We were told the
Jewish people do bury in the ground, but
the coffin has to be weighted to keep under
the water. I should advocate cremation
for such a place. We saw the grounds that
had been purchased for a crematory, but no
buildings.

The poor, superstitious people decorate
these ovens with ornaments made of black
and white beads,_ wreaths and other
hideous looking designs. Some looked as
if they had hung there for years. When a
death occurs among the wealthy or better
class it is advertised; bills in mourning are
posted on the corners of streets and public
places, stating the time and place of fun-
eral service. There is a great display when
a fireman dies; bands of music and pro-
cessions in uniform. There is a firemen’s

cemetery. Mus. M. E. HALL.
LESLIE.
a—-——OOO——-—
IMMOR’I‘ELLES.

 

As there is usually a good demand for
everlasting flowers and grasses, and still
very many who admire them are not quite
clear in regard to the different varities offer-
ed, I will give a few hints now in their sea-
son. The immortelles so much used for de-
signs and decorations are imported from
France where they grow in great abundance,
and although much superior still resemble
our wild, low-growing, downy-leaved wild-
lings called everlastings and in fact are re-
lated to them. Heliochrysums are larger,
and by some are called straw flowers; those
are easily raised in gardens with about the
same treatment we accord asters. Ammo-
biums are tall growing garden plants with
singular winged stems and small white
flowers, very useful, as they are delicate and
still durable. The Globe Amaranth, or win-
ter clover, is very well known in its purplish
red, but not so well in other shades, or in
its immense plants and blooms, as it appears
when given good and generous treatment
in a garden. These are the best varieties,
as they will bear quite rough handling and
may be dyed and made new when desired.

There are a number of different kinds of
grasses used, but after years of trial I prefer

those named below: Bromus Brz'zceformis
—the first is Greek for wild oat, the last re-
fers to the nodding heads on their slender
wiry stems; Stipa pennata or feather grass,
is so called from its long feathery pennants
or sprays, so that those unacquainted with
it would never recognize it as a grass. It is
one of the best to give grace and airiness to
a bouquet of grasses, and will finish a bunch
of our native or field grass with a soft wavy
effect, immediately transforming a stiff
bunch toa fairy-like cluster. It is a good
dea to save a supply of such grasses, which
are really beautiful for the purposes of win-

 

ter ornamentation, and the cost of others to
combine with them is trifling. They are a
fine addition to a bouquet of flowers.

For making designs a green ground is ne-
cessary, and the want is well supplied with
what florists call bouquet gre8n (Lg/capo-
dz‘um dendroidz‘um) very bright deep green,
fadeless and enduring. Pampas plumes are
without rival among large grasses. Although
there are many that are beautiful and for
bouquets for large vases more desirable, the
pampas plumes require no additions. Like
other everlasting flowers and grasses they
are easily bleached or colored, and in pieces
make delicate wreaths. When the plumes
are gathered at the right time, the stems are
apt to shrivel, and it not only repairs this,
but is an improvement to make an artificial
stem and paint with gold or silver paint, tie
together with bright ribbon, and adjust them
on the wall. B. Bv-i’zwformz's is a hardy
perennial here; the others named are princi
pally imported. The Eranthus Ramnne
is similar to the pampas but only one-third
its size, and can be used to advantage in
bouquets.

I omitted Gypsophila paniculata when
naming the flowers, but it is one of the best
for a finish to a design or a bouquet. The
flowers are white and very fine, giving a

misty appearance to those with which it is

combined.

I hope this has not been delayed so long
as to be of no use; continued ill health is a
drawback to business. As an old‘friend I
sympathise with El See.

To insure the safe delivery of my mail I
find it necessary to have some unmistakable
sign with my address, so I desire my old
nomode-plume, Dill, added, thus:

MRS. M. A. FULLER (DILL).
.____..‘___
AN EMPHATIC ANSWER.

Have just finished reading the HOUSE-
HOLD, and between Anti-Over, Aunt
Becky, Susan Nipper and Leoti, I think
Honor Glint and I are having a “hard
row to hoe;” shall stick by my “colors”
nevertheless. If the ladies would only
take more interest in housework, and not
leave it all to the help, they would find
there would be a better class of hired girls.
As it is now no intelligent girl wants to
take up housework for a living. 1 know a
girl who has not much education, so went
to doing housework. She gets up, lights
the fire, (in all weathers) orders the gro-
ceries, in fact keeps the house, all for $2 a
week. Generally she has a family of live
or six to work for. She came home this
summer utterly fagged out, and often says
to me, “ I wish I could sew, or teach; I am
tired of housework.”

But I was not complaining; I think home
making one of the grandest of employments.
It is all bosh about a woman driving her
husband to the saloon. I know a man who

has one of the best wives in creation,
but he will drink, and I have seen the in-
side life of enough families to believe that
the man is generally the one to blame if the
house is not a happy one. Of course there
are exceptions in all cases. But Beatrix
will send me to the waste basket if I’m not
careful. Where is the member whose
non-de-plume lunconsciously appropriated?
Hope I did not frighten Young-Man-Afraid-
of-the-Girls out of appearing again.

anron.

 

Fans-r. MAE.

 

HOUS EHOLD CHAT.

 

This is a contradictory world indeed.
Just as I had resolved to turn over a new
leaf, and put my whole soul in the great
effort of keeping the cook stove blacked,
Lucy stepped boldly to the front and said
it was more praiseworthy to let the stove
go unblacked, even though it blushed a.
rosy red. Thanks, Lucy. But the best
stove blacking I ever used is put up in.
wooden boxes, and called the “Servant’s
Friend.” It makes very little dust, and.
one thorough application on the “ Round-
Oak ” will last all winter.

The rubber on fruit jars will tarnishr
silverware if kept in the same cupboard.

Break corn cobs in pieces, saturate with
kerosene oil, and keep in a dish in the-
kitchen, and you will always have kindlings
handy without whittling shavings.

In serving a large company dinner, let the
turkey, or whatever meat you have, be
carved before it is brought to the table.
Ionce saw a guest placed in avery em-
barrassing position, by being urgently in-
vited to carve the turkey. Let us hear

from Old School Teacher on this subject.
PLAINWELL. BESS.

THE continuation of Evangeline’s article,
“ A Culinary Conversazione,” is unavoid-
ably held over until another week. We have-
also a letter on the “ Care of House Plants,”
which will appear as soon as possible.
.__...__
Contributed Recipes.

 

SPONGE CAKE—TWO eggs and one cup of"
sugar beaten to a froth; one cup flour; one
teaSpoon heaping full of baking powder; a
little salt; half cup water. Add the water
last. Season with lemon or any other extract.
Bake in a moderate oven. It also makes very
nice jelly cake when baked in tins and rolled.
I find it delicious, and often call it my lazy-
cake, as it is easily made.

J enemas—Three eggs; half cup butter; one -
cup sugar; beat until it creams. Season with.
lemon; flour enough to roll nicely. Bake in a
quick oven. MAE.

FLINT.

 

OYSTER SOUP.-—-T0 two quarts of boiling
water add one pint of rich milk, or one cup
of sweet cream, half pound butter, salt and
pepperto suit the taste. Let boil up; then add
one quart oysters. As soon as the oysters
begin to rise remove from the fire and serve
with crackers.

STEAMED PUDDING.-—-One cup buttermilk;
half cup sour cream; three cups flour; half
cup molasses; two teaspoonfuls soda; one of
salt; one small cup raisins or dried berries of
any kind; mix and steam one hour. Serve
with sauce made of three tablespoonfuls of
sugar, one of flour, a small piece of butter;
mix all together, and pour on boiling water-
to make the right consistency; season with
nutmeg. This makes a pudding good enough!
for the—Editor herself.

LAYER FRUIT CAKE—TWO cups sugar; two-
thirds cup butter; one cup sour milk; three»
cups flour; three eggs. Flavor with lemon.
Sift one teaspoonful soda and one of cream
tartar in the flour; m1x and bake one-half in
two long tins. To the remainder add one
teaspoonful molasses, one cup raisins, piece
of citron, chopped flne, small teaspoonfuls

each of cinnamon, cloves and nutmeg. Bake

in two long tins; put the four layers together

alternately with frosting or jelly. Bass.
PLAINWELL.