‘ < W" as

 

 

 

DETROIT, DECEMBER 21, 1888..

 

 

THE HOUSEHOLD-"Supplement.

 

 

TR UE’ NOBILITY.

 

Thou must thyself be true,

If thou the truth wouldst teach:
Thy soul must overflow if thou

Another‘s soul wouldst reach ;
It needs the overflow of heart

To give the lips full speech.

'l‘hink truly, and thy thought
Shall the world’s famine feed :
Speak truly, and each word of thine
Shall be a fruitful seed;
Live truly, and thy life shall be
A great and noble creed!
—_——...._._
HOLIDAY GREETINGS.

 

Again the Editor of the HOUSEHOLD has.

the pleasure ‘of wishing all its readers a
Merry Christmas and a Happy New Year;
in our greetings the twain are twins. The
giftgiving and family reunions of Christ-
mas are hardly done before Time Whisks
away the seven days, and New Year wishes
and congratulations are in order. Sad in-
deed must be the lot of those to whom no
friend offers the loving tribute of a gift,
whose ears hear no “Happy New Year to
you;” and hard and selfish the home where
there are no holiday preparations, no
warmer glow of love through sacrifices of
self tomake others happy, in this, the gala
time of the year. Let all keep Christmas
in our hearts and homes; and remember in
our happiness the poor, whose burdens we
may often lighten by help that costs us lit-
tle, but is blessed in the giving and receiv-
ing. What the new year, just dawning.
will bring to us, or take from us, we may
not know as yet; the old year has passed
into the history of our lives. What better
wish for that to come can we make, than
that all its days may be worthy. to be
“marked with a white stone:” what more
beautiful for the season than “Tiny Tim’s”
Christmas prayer, “ God bless us all!”

+

SEASONABLE THOUGHTS.

 

Yes, mother earth is going to sleep.
Strength for the heat and burden of an-
other season of her fruitful toiling must be
won. And sleep is her, as well as our,
“sweet restorer.” With what grand muni-
ficence has she provided for the needs of all
that subsist upon her bounties during the
period of her slumbering! And to-day, as
the spirits of the air go on weaving pro-
tecting draperies about her quiescent form,
her face betokens the perfect grace that her
resting heart and thews must feel.

Meantime the slow, sombre days and the
deep, still nights of another winter must be
passed upon the record of most of us. With

 

plenty of work, plenty of good reading and
plenty of good company at our command, it
surely will have been our own fault if at
some future time we must needs blush to
meet that record. We started in on the
“ long evenings ” in our own family circle,
which nearly without exception includes a
beloved guest or two-with “ Cape Cod
Folks.” “ Novel?” True, it is a novel, and
as such is a very indifferent affair. But as
apicture of quaint, quiet, homely, happy
life it is unique, and simply appeals to our
sense of true nobility. Recently I was in a
company of those holding various religious
beliefs. Of course the discussion of isms

and ologies waxed warm and warmer; but~

through it all, every 110w and then, I seemed
to hear Grandma Keeler’s voice~a charac-
ter in Cape Cod Folks—singing softly her
favorite refrain—“ The light of the world is
Jesus.”

When I told my friend, who as a summer
resorter at Narraganset has seen somewhat
of these same Cape Cod Folks—how charm-
ingly this neat buoy had kept its float
above my faith’s deep anchorage, she
smiled and said “Education,” and then
added in a reflective tone, " But I too was
trained in the religion of my fathers, the
strictest sect of )Iethodism. Eighteen
years ago I passed through what then was
to me a very sore trial. Tom had set his
mark above the level of our village school.
We were glad of it, and sent him down to
P academy to prepare for the univer-
sity. He always told me everything, and
on his second visit home, shocked and hor-
rified me by announcing what “ capital fun
they had playing cards.” Such a thing of
evil as a pack of playing cards had never
been in our house, and at that time I did
not know that my husband had ever been a
‘player.’ Idid not allow my dismay to
make itself manifest, but easily elicited the
truth that infatuation with this ruinous
thing was sapping foundations in his
character that were dear to me as the apple
of my eye; namely, the zeal and fervor of
his highly emotional nature were being
transformed from the avenues of a high,
manly ambition, into subtile, treacherous
channels, fed by the delusive alchemy that
is the charm of games of chance. The rigor
of my husband’s mind was such, and his
methods of government so severe, that I
hesitated a whole week before telling him,
and then only because I saw my utter help-
lessness in exorcising this evil spirit from
the mind of my boy. Judge then as to
what was my surprise when my husband
replied: “Oh, that is a sort of a disease
with boys, and is in the mind something

 

 

like measles in the flesh, I had it very bad;
so bad that I am an expert at card playing,
and yet I never play nor care to now. But
I’ll get a pack of cards; I’ll teach you and
May to play, and when Tom comes home
again he shall play cards to his soul’s
surfeiting if it is possible. 011, I’ll teach
him the tricks and several other things
about cards, and if he is not within three
months cured of all dangerous phases of the
card-playing distemper, 'then I shall have
proved a faulty physician in the case.’

“All of this shocked me not a little, or
rather it shocked my puritanical ideas of
propriety in the home. But it was done;
my husband’s strong good sense admitted
no arguments nor false religious notions to
interfere, and l perforce, entered at first
reluctantly, at last heartin into the scheme,
and card-playing became an everyday oc~
currence in our family circle.”

"Well, what was the result as regards
Tom i” said I.

"Just what his father predicted. In
less than three months the books, experi—
ments, models, and all the converse of an
enthusiasm which was but the wings to
my boy’s ambition fell into their old,
familiar places, and anon the idle deceitful.
cards were forgotten. And to-day Tom
will tell you or any one who may ask him
that there are few things that are a greater
bore to him than an evening at cards.”

“And so,” said I, “it would be with
nine-tenths of the evils that are in the
world, if people would only handle them
intelligently, disclosing at once their worth
and their worthlessness. For I hold that
evil is only the result of the abuse of good.
Everything was ‘good’ in the beginning.
The evil is but the outgrowth of man’s
unenlightened excesses and abuses in the
use of the good things provided for his
health, comfort and pleasure.”

"' Indeed that is true, and that old idea of
mine that the devil is in a violin or in a
pack of cards, or in a gay little dance, is
vanished with many other of the mists of
my life’s morning.” E. L. NYE.

FLlNT.

THE WOMAN ,AS HOUSEKEEPER.

 

Every man, and nearly every other woman,
seems impressed with the idea that all
women were born for housekeepers, and
that that is their allotted station to fill.
Failing to fill that in the most commendable
manner she is set down as a sad failure. It
is not merely the keeping the house in
order and doing the cooking that devolves
on the housekeeper, but she must exercise
her talents in several other different direc-

 


 

2

THE'HOUSEHOLD.

 

tions. any one Of which a man would call a
separate business. We seldom see a man
on a farm who has a blacksmith forge and
tools to make his own repairing of imple—
ments, and shoe his own horses, or car-
penter’s tools to make repairs, or add the
many conveniences necessary to the wife’s
comfort, or even “fix up” about the

premises. Although men as a rule delight '

in the gratification of appetite, the farmers
who provide vegetables ‘and fruits for the
table during the warm season, are few and
far between. Now if a woman should
make such failures in attendingtothe needs
Of her family, with all the drawbacks she is
expected to endure patiently, her husband
would feel compelled from the pressure of
his grief over his domestic unhappiness
and his wife’s “mean” actions, to drown
it all in a flowing bowl in a saloon, as Anti-
Over has it.

Now I have always found it pays well to
let the strong support the weak by curtail-
ing demands on them, and always encourag-
ing them with pleasant words and kind-
ness. It always seems a reproach to man-
hood tO see women struggling along with
work beyond their strength or time, with
few conveniences, and with little of beauty
within sight to enliven them. So I make
it a point, and it pays too, to keep the yard
tidy and beautiful enough to satisfy; and all
the small fruit the birds and women at our
house can find a way tO use. We do not
have to visit our friends for a taste Of early
garden products either. Thus, by 'not
giving cause for complaints I hear none,
and there is not the worried, weary look on
the faces around me. If I saw that look
I’d know why, and cure it, instead Of
making it worse by complaining, or bolting
for the company of men who are wretched
and depraved by their own weakness and
carnal appetites. .

1 have yet to see the man who can pros-
per without the cO-operation of his wife, or
enjoy his life without her confidence and
afi'ection, and the endearments of family
and home: So for the happiness of these
he should use his best endeavors to furnish
her such aids to her work, such supplies
and conveniences as he provides for him-
self. Then he should recognize the worth
Of her work, and not grudge her the little
things that women delight in, and which
cost so little compared to the pleasure they
give. More women are made the Opposite
of gentle and tender, by the cravings for
and the lack of love and appreciation, than
are so by nature, and their lives are ruined

by hardships and heart-hunger.
UNCLE BOTT.
——.OO--——-— 0 '
DECORATING LICHENS.

I have been an interested reader of the
HOUSEHOLD for many months, but it had
not occurred to me to write to it, until a short.
time ago, when I saw an inquiry for in-
structions for decorating fungus, from
Elizabeth. I have used lichens, if these are
referred to, for household ornaments,
and they are very pretty. If desired,
they can be painted with ordinary
oil-paints. They are very porous and
rapidly absorb the paint, so must first
be given a coat Of glue or varnish. Winter
scenes sprinkled with diamond-dust, or

 

landscapes in colors, are the prettiest decor-
ations. I have one, a water-scape, done in
black and white to imitate an engraving.
If, the inquirer is not an artist; she can take
the fungus when green, transfer a design
and scratch it in with a needle, or any sharp
instrument. When dry this makes a very
pretty ornament.

Has any one of the HOUSEHOLD made a
wall-paper fan? This is made of scraps Of
wall—paper pasted, after the fashion of
crazy-work, on a strip Of ordinary wall-
paper three or four yards long. A handsome
border, gilt is preferable, is pasted On the
edge of this and the whole is folded
in narrow plaits and sewed at one end, a1-
lowing the bordered edge to fly. Make a
big bow of strips of tissue paper of colors
contained in the fan. This is put anywhere
on the wall, and is very decorative. The
effect is quite “Japanesque.”

I also have made a banner of wall-paper
scraps. I hope these little suggestions may
not find a waste—basket grave. Will some
one tell me how tO make a pretty case for
the father’s spectacles?

GLADWLV. DOLLY K.

M.—
FROM THE NORTH.

Oh hum! How can we write when so
tired that it seems as if even life itself were
almost a burden?

But it is often at such times that the in-
Spiration seizes us, and we feel just like
writing down our troubles and telling others
that we sometimes work just a little as well
as themselves; and to-night wasn’t I glad
when the last dish was washed, wiped and
placed back on the table and the last potato
pared for the breakfast, and 1 in my quiet
room ready for a brief talk on paper to you,
my HOUSEHOLD friends, with whom me-
.thinks I have not met in a long, long time.

For two days past we have been cooking
and caring for, not exactly threshers, but I
believe they call themselves clover seed hull-
ers, though if I am not mistaken ’tis very
much the same, at least the eating part is.

Mr. Moonshine was not ashamed to help
me finish up tonight and now sits my bis—a-
vz‘s, also writing. Our four-year old boy lies
sleeping near by, and this reminds me of
an indoor amusement he has which he en-
joys very much, 2'. 0., blowing soap-bubbles.
He also has a box Of dry beach sand in a
cozy corner of the kitchen which keeps him
busy for hours together, with a spoon, awide
mouthed bottle which he calls his hour—
glass, and an oyster can to fill up with sand.

I enjoy all the letters as well as ever, and
will say to the one who thought we must be
lonely in Northern Michigan that we live
but two miles from the post office, church,
store, etc., and our nearest neighbor lives
just across the road; and Oh! what a beauti-
ful place this little peninsula is in summer
time! A lady who had recently visited
the locality where the most severe drouth
had been, upon coming here said: “ Why,
your peninsula is a perfect little Garden Of
Eden, everything seems so green and fresh,
not at all as if there had been a drouth.”

Look on your maps and see what a very
small peninsula it seems to be, and yet, my
friends, it is about twenty miles in length
and averages two and one-half miles in
width, and away out on the point is a cun-

 

ning little lighthouse, as there are dangerous
rocks and a reef for some distance out. I
will describe the soil, productions. 'etc.,
more at length at some future time if it will
be agreeable to the readers of the HOUSE-

HOLD. MOLLIE Mooxsmxn.
MAPLETON.
——.OO—-——
PROGRESS.

Light and darkness, heat and cold, con-
stitute Opposing forces in physical nature.
So are there Opposite degree Of mentality,
which we term good and evil. Probe
nature’s existing facts wherever we may,
and gradations are found in whatever is,
and of being; where light appears, dark-
ness disappears; and the same is true Of
heat and cold. In the scale of human
thought and development, there are heights
to be attained in every direction, and we
no sooner mount one step, than various and
still higher lines of ascension await our
views and efforts. Like the power Of the
two forces mentioned, as the rays Of
truth penetrate the clouds Of ignorance
and sin, their, cold, cruel, unreflecting and
unfeeling forms dispel beneath the resus-
citating spell of warmer emotions and
purer resolves. When we apply the crucial
test of sober reflection and analytical ex-
perience that may have been ours through-
out the varying changes Of human events,
can we not perceive that there is no such
thing as long being satisfied with self, as it
is, and surroundings as they are? Many
daily question why the human mind is ever
seeking and longing for that it has not
possessed, alike in the broad fields of men-
tal and material strife. As “agitation is
but the beginning Of wisdom,” the aspira-
tions that we feel, the reaching out after
something not yet attained, are the de—
mands Of that within us, to be met and
answered in a more complete sense of life
and being. Desires for achievements and
aggrandizement fill the hearts of the vicious
and criminal, however low in the scale of
being, as truly as do they those of honor-
able mind. How many Of them are the
Offspring of deplorable conditions; their
minds bear the impress of no higher motives
as governing human destinies than tO
grapple for self and that alone; they are
blinded byamisconception of life’s true
meaning, and the narrow way that leads to
salvation—salvation from ignorance and
suffering—won only by the rigid Obeyance
of the principles of self—denial and virtue
they sooneror later meet the attendant ills
Of wrong doing. When placed by civil
justice in imprisonment are the fires Of
hope quenched because prison walls confine
them? or roving at will, with darkened and
guilty minds, are the unperishing throes of
innate desires destroyed? Nay, that spark
recognized as the immortal principle, is
strong within the breast of every unfor-
tunate child of earth, no matter how deep
its pure glitter lies buried beneath the
debris of mistaken acts and deeds.

Progress is the destiny of all, and from
out the mass of accumulated wrongs and
ills the rounds of progession’s ladder must
be reached through the war of suffering
that is waged in human lives, while those
towering above ascend in spiral form to be
met with new and untried realities. Men'

 


THE HOUSEHOLD.

8

 

‘tal misery is but the finger of reproof point-
ing to a better way, beseeching its victims
to loosen their hold upon the cold barren
wastes of selfishness and evil, and turn
their gaze toward the beacon light of truth
and right. Ye who feel the impelling heart
throbs of sympathy for grand and ennobl-
ing works for self and humanity, rejoice!
They are the enlivening forces of awaken-
ing impulses that will lead you on, when
rightly obeyed, from one degree of acces-
sion to another, until your consciousness
will have become imbued with its own
radiance and you majestically meet all pro-
blems of life that are yours. MERCY.

METAMORA.
————¢oo———

A CU LINARY CON VERSAZIONE.

N011.

I make pot pie once a week, either of
beef or chicken. I make either baking
powder crust, or save bread dough. I have
found that the secret of light crust is in
keeping it above the water while cooking;
all that is under is apt to be soggy. When it

is time to put in the potatoes, I take out:

the meat and strain the soup, return to the
kettle and season with butter and pepper;
the meat was salted before. Half an hour
before dinner is ready, add the crust, and I
am particular not to lift the lid until I am
sure it is done. I have steamed the crust
several times. I made pot pie for twenty-
two men this summer. I filled two sections
of the cooker, and when it was done turned
it out and filled them again. It was pro—
nounced delicious. Quite a poor piece of
beef can be used in this way, and it is pro-
fitable to utilize all these things when
cooking for such a family.

Meat pie tastes good once a week. If I
use a bottom crust I line the pan and bake
before I fill with the meat, but it makes
plenty of crust to line the sides only, and
put on a top crust. Slice the meat, pre-
viously cooked—cold steak is excellent—
add seasoning alternately, butter, pepper
and salt, and a bowl of roast meat gravy;
this will bake in three—quarters of an hour.
Chicken pie makes a good change. I like
a. rich baking powder crust better than
cream and buttermilk; put bits of butter
over the top, and as it browns add from
time to time, bits of butter until it is all flaky
and crisp; mashed potato is best with this.

Stuffed Spare-rib is good at this time of
year; crack the ribs across and add dressing
as for chicken, then either sew or pin to-
gether; baste it often, this basting business
is what makes roast meats of all kinds good;
roast meat needs to be juicy when done,
not dry as a chip; the dripping pan should
be half full of water to begin with, and
seasoned well with butter, then keep a large
spoon with the fork, and every fifteen
minutes or so, baste the meat; and have it
done on time, not half an hour before. No
matter how well anything is cooked, if it
stands and is either cold, or« dried up, it
might as well have remained unc0oked. A
tough piece of meat can be made eatable by
“roasting it down” in the kettle. Allow
plenty of time for cooking and keep the
meat just covered, no more, while boiling,
by adding water; season highly with pepper
and salt, When the meat is tender see that

 

the water has all boiled away, add a lump
of butter, and as one side browns a deep
golden brown turn and brown the other
side; after taking out the meat add water
suflicient for gravy and thicken with
browned flour, meanwhile bake a basin of
dressing to serve with it; mashed squash,
turnip, sliced beets, boiled onions. plain
boiled potatoes, are any of them suitable
with it. Unless mutton is lamb it is much
better cooked in this way than roasted,
and 1 always turn off the water after it has
boiled awhile and add new, it takes off that
taste that is so disagreeable to many. Beef
steak I roast down for a change; take the
large round steak, make a rich dressing,
spread it thickly over the steak. then roll it
up and fasten it securely with a cord, sea-
son with pepper and salt, and cook same as
a solid piece of beef, it is really delicious.
Ham is handy to keep for cold meat;
small ones are better than very large ones.
Not long agoIhad occasion to cook for
quite a company, and cold boiled ham was
one of the kinds of meat. I selected two
averaging eighteen and one—half pounds,
they were brought from town about seven
o’clock the night before they were to be
used. I put them on to boil in the boiler,
adding about three quarts of vinegar and
some bags of spice, cloves and pepper. I
kept a steady fire until eleven o’clock, when

Ifilled the stove with wood, shut up the-

dampers, filled up the boiler, _ and went to
bed and “trusted in Heaven humbly for the
rest;” about four in the morning I was astir,
and my best hopes were realized, the hams
were done and done to a turn, the skin
slipped 01f, but it had not cooked enough to
make the meat ragged, and it was certainly
the most delicious ham I ever tasted; if ham
is not sugar-cured, sugar can be added
when boiling. Another method is to finish
them in the oven, basting with a caramel,
but it is not necessary.

Thanksgiving Day we had for dinner
stewed oysters, roast chickens, cold ham,
potatoes, squash, turnip, sliced beets, cran~
berry sauce, bread, coffee, raw oysters,
chicken salad, celery, tapioca cream, fig
cake, Boston cream cakes, pumpkin pie,
French pickles. We like the oysters stewed
in milk. I have a ladle that holds one
soup bowl, so I measure the milk in that;
one can of oysters makes four dishes; of
course we do not want to make a meal of
oysters, when more good things are ahead.
Set the milk on the stove to heat, season
according to taste, but make it plenty rich
enough. Pick the oysters out of the liquor
with a fork, then strain it into the milk—to
take out the bits of shell that are always to
be found—now place the kettle where it
will boil quickly, and when just striking a
boil turn in the oysters, cover closely, and
when it boils up-—just boils, take off and
turn into the turreen. Let each one add
crackers.

How many use dry dressing for fowls, or
oyster dressing? Crumb the bread fine, it
is work thrown away to chop it, then for
one chicken allow one well beaten egg, sage
or one chopped onion, pepper and salt, and
the wetting must be butter; mix slowly with
the hand; oysters should be left whole,
dropped in egg and rolled in cracker or
breadcrumbs. Turkey is delicious stuffed

 

with oystersprepared so, using plenty of
crumbs and butter. Slices of lemon laid
over raw oysters give an agreeable flavor.

Cranberries do not require one half the
quantity of sugar if cooked as follows:
Turn boiling water over them, say one quart
of berries, just as they boil up add one
teaspoonful of soda, let boil up once, when
they will foam up, then drain that water
off, add one pint of granulated sugar, cook
about five minutes, turn into a mold. After
beets are boiled tender peel and cut in thin
slices, put them in your sauce-pan, add
vinegar, not too sharp, butter and salt and
sugar, let come toaboil, serve in small
dishes. EVANGELINE.

BATTLE'CREEK.

._*..____
THE CHAUTAUQUA ASSEMBLY,
N0. IV.

The greatest day of all days at Chautau-
qua is Graduation or Recognition Day. No
single tongue or pen can tell all the mean-
ing nor all the prophecy of such a day.
This year the day itself seemed made ex-
pressly for the class of ’86, and their thous-
ands of friends who came to meet them.
No dust, no rain, not too warm, it was a
perfect day. Everything began, continued
and ended, after the fashion of Chautauqua,
with the promptness and precision of clock-
work. At nine o’clock to the minute, “ The
Guard of the Gate ” and “ The Guard of the
Grove” formed in line at the auditorium.
The Northwestern Band were on hand in
their brilliant uniforms, and with stirring
music they led every marching column
through the day. The keys, according to
ancient usage, were delivered to the mes-
senger, and then the stately first division
moved to the Hall of Philosophy, where they
took the positions and assumed the duties
indicated by the honored names the y bear.

Meanwhile the second division was form-
ing at the Temple, and thither the people
flocked in great numbers to 'witness what
was one of the most beautiful and attractive
features of the day, one hundred flower
girls dressed in purest white, each wearing
a coronal of leaves and carryinga basket al-
most as big as herself, full of brightest,
freshest flowers, all with beaming happy faces
that seemed to compete with the sunbeams
that poured down upon them.

Headed by the band this second division.
consisting of the misses with flowers and
the “Society of the Hall in the Grove ” pro-
ceeded to Chancellor Vincent’s cottage,
where they were met by the third division,
consisting of the officers and counselors of
the Chautauqua Circle, the banner bearers,
the “Guild of the Seals,” “League of the
Round Table,” and “Order of the White
Seal,” and together they march to the Hall
of Philosophy. But while they are wending
their way thither, the class of ’86, the heroes
and heroines of the day, have gathered at
the arch of the Golden Gate. They are wait-
ing admission, and the moment has nearly
arrived. They stand in columns twenty
abreast. At last the moment is at hand, and
Messenger Hulbut makes his announcement,
the gate swings open and four abreast the
class of ’86 enters the grove, which by faith
and resolve they beheld in the distance four
years ago. The flower misses, ranged

 


 

 

4: THE HOUSEHOL

 

D.

 

 

either side of the pathway from the gate to
the hall, spread a very carpet of flowers at
the feet of the approaching class. Profes-
sors Sherwin and Case have preceded them
with the C. L. S. C. Glee Club and the choir
of the Hall in the Grove, and are ready when
the second arch is reached with their greet-
ings of song. It seemed as though the Hall
of Philosophy would not hold them all.
They filed in, and when the last of the class
of ’86 had entered not a space was left.
Then followed the “ recognition,” and
words never fell from Chancellor Vincent’s
lips more impressively than when he utter-
ed these few, but significant sentences.
They were recognized by every heart.

While this programme was being carried
out, another great procession was forming
at the Park Athenaeum, consisting of the
Chautauqua Cadets, the C. L. S. C. under-
graduates and the Chautauqua Schools of
Language. These made up the Chautauqua
procession which marched to the Hall of
Philosophy and stood in open order, while
the great procession of graduates of C. L.
S. 0., all years, and names of all orders and
seals, moved out through the passage thus
made and proceeded to the amphitheatre.
The interest and enthusiasm had not cul-
minated till this time was reached. The peo-
ple had looked, wondered, admired and
waited, but now as they looked in the faces
of the class of ’86, who had passed the arch-
es, and beheld the long column, handker-
chiefs were brought out and the Chautau-
qua salute reached from the Hall 01' l'hiloso-
phy to the Amphitheatre.

It was hard for one single pair of eyes or
one mind to see and comprehend all as the
day’s great programme proceeded. Speeches
were made. diplomas were distributed,
songs were sung, responsive readings given,
the exercises of the day ending in the ser-
vices of the camp-fire, at the Hall of Philos-
ophy, where the Athenian watch-fires were
brightly burning. Registrar R. S. Holmes
took charge of the services on this occasion
and gave to them a highly spiritual nature.
At ten o’clock we wended our way to our rest-
ing-place, passing the illuminated fountain,
and amid the sweet chime of bells, with
thanks to our Heavenly Father for the de-
lightful enjoyment of the day, we passed into
the land of dreams.

. MRS. W. K. SEXTON.
(To be continued.)
____,..____

FROM KANSAS.

 

I want to tell you all how much I have
enjoyed the HOUSEHOLD, and the many
hints and helps I have received from week
to week. Our kind, thoughtful father sends
both papers to us every week. The poultry
department helped me ever so much; for
this year was my first attempt at raising
poultry. I have enjoyed it, and am better
for being out of doors so much of
the time. I think women generally are
housed up too much, I am sure it was
so in my case. I never lived on a
farm before, so of course all was new
tome. I spent most of my spare time in
the open air, until it became too warm. We
had a very dry, hot summer in Kansas, but
our nights are cool. We get up in the morn-
ing rested, that is worth a great deal;‘if

 

 

one has a south window or door, the room
will soon grow cool after sundown. My
husband quit plowing Oct. 30th; last year
many plows were at work New Year’s day,
after that it turned cold.

It seems too bad to burn the old hats.
Try crocheting a fancy cover of some kind,
using bright colored carpet warp, and
ribbon, covering brim and all. I feel sure
it would make a pretty scrap holder or
something of the kind.

KANSAS. SUN FLOWER.

[Sunflower asks if Miss Corson’s recipe
for coming beef will answer as well for
pork. If our correspondent 'will refer to
the HOUSEHOLD of Nov. 23d. she will
find on the fourth page an article on curing
hams, which gives full directions for salting
bacon as well as hams. Side pork is
usually packed in a barrel or cask, with
plenty of salt, and a strong brine turned

over it.]
——ooo———

A RECIPE TESTED.

 

I wish to save Bess the expense of buying
a potato-ball, as she can make one for her-
self. There is a recipe in the HOUSEHOLD
of Nov. 23rd for potato-ball that is good.
Mamma tried it last week and it worked
like a charm. She made the ball at night
and in the morning it was ready to use; it
did not look as if it had risen at all, but
brought up the bread sponge nice and light.

I disagree with some of the girls about
housework; I think it a delightful occupa-
tion. Of course it has its drawbacks, as all
other work, but it is good thing to know how
to make bread, biscuit and cake. I say
nothing of butter, as I do not know how to
make it yet, but am going to learn.

Temperance can make a pretty penwiper
for her father or big brother by dressing a
small doll. Put four or five aprons on it,
making the first one large and the ones
above it a little smaller. Notch the edge of
each apron and tie about the waist with a
bit of ribbon, with the bow in front.

IONIA. MINNIE.

[Minnie is mistaken in the date of the
recipe for potato-ball yeast. These recipes
were published in the HOUSEHOLD of Nov.
16. Come again, Minnie, and tell us which
one your mother found so excellent.—
HOUSEHOLD ED.]

____..,_
ANOTHER WAY TO DECORATE
LICHENS.

 

Elizabeth wishes to know howto decorate
fungus. This is about the right time of the
year to gather them; go into the woods with
basket and paper to prevent them from
getting soiled. Put them away in a dry
place for at least a month, not near the fire,
for they are liable to crack.

They are very pretty carved. To do this,
select a smooth, light colored one, and
draw the design on it. If you are not
skilled in drawing, draw an outline on
paper, then transfer it to the fungus by lay-
ing the penciled side next the fungus,
then with a piece of ivory—I use the handle
of a tooth brush—rub over the paper till the
lines are transferred. You will need a fine
sharp penknife, three or four little chisels
made out of steel wire, and flaming-needles.
Cut through the white surface, on the

 

lines, with a sharp instrument, then scrape
off the light surface. Choose a subject
with a dark background for the first at-
tempt. Very pretty work can be done
with care, patience, and a little artistic
talent. W. J. MILLER.

LITCHFIELD.
————ooo————

NOT long ago a lady wrote to the Hoes}:-
HOLD Editor, asking where a skirt form, to
be used in draping dress skirts, could be ob-
tained and the price. We were unable to
furnish the desired information at the time,
but can now do so. S. T. Taylor, 930 Broad-
way, N. Y., deals in such wares, and sells
skirt forms at $3, and forms with waist at
$8. The skirt forms are adjustable and can
be reduced to a size occupying little more
room than an umbrella, when not in use.
Twenty-five cents additional must be sent
for packing case.

+

MYRTLE, of South Haven, is very desir—
ous of obtaining a copy of a poem which
appeared in Arthur’s Home Magazine
several years ago, which she thinks was en~
titled “What Might Have Been.”

____...______

Do not forget the HOUSEHOLD album
when you are distributing your Christmas
photographs.

__._._..___._...
Contributed Recipes.

 

SPONGE on JELLY CAKE.—Threc eggs; one
cup each of flour and sugar; one teaspoonful
baking powder; pour three tablespoonfuls of
boiling water into the sugar. and while cool-
ing beat the eggs; then stir all together.

SAUSAGE RECIPE—For forty pounds of
meat use one pound of salt, quarter pound
each of sage, black pepper and cinnamon.
When the meat is cut and ready for the chop-
per, spread on the table, scatter the season-
ing over evenly. chop fine, and it will be sea-
soned just right; never pack in crooks.

FENTON. MRS. M. A. FULLER.

 

DYSPEPTIC PUDDING.—Line a deep bowl
with Slices of bread dipped in hot water, then
filled with sliced apples. Cover with more of
the dipped bread, and steam two hours. Eat
with a liquid sauce, or cream and sugar.

IONIA. MINNIE.

CHRISTMAS PLUM PUDDING.—Beat six eggs
very light; add a tumbler of sweet milk; one
pound of flour; quarter pound of bread
crumbs: threequarters pound of sugar;
one pound of butter or beef suet
chopped 'fine; one pound of currants;
half pound seeded raisins; quarter pound cit-
ron: one wine-glass brandy; two nutmegs,
grated; teaspoonful mace, one of cinnamon,
one of cloves, one of salt, and finally, another
tumbler of milk. Mix thoroughly; boil five
hours. Serve with a sauce made of butter,
sugar, wine and nutmeg; proportion: two
cups sugar, one and a half cups butter, cine
cup wine, one nutmeg. Rub together to a.
cream; set over the top of teakettle to melt;
when cooked enough add the nutmeg. The
true English style is to turn the pudding on a
platter, pour brandy around it, and just be-
fore entering the dining-room touch alighted
match to the brandy—it will come on the table
smoking. J

STEWED CELERY.——Celery makes a delicious
dish out in pieces like asparagus; boil tender
in salted water; then season with cream and
butter. Serve like asparagus.

BATTLE CREEK. EVANGALINI.