
.‘,..,".,.,.v.§: .v r— .1 :7e- ,

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//////

 

 

 

 

DETROIT, NOVEMBER 16, 1888.

 

 

 

 

THE HOUSEHOLD-"Supplement-

 

A 310 TH E11.

 

There came one day to join the angel throng
A woman, bowed through serving oft in pain:
But as she meekly stood her form grew strong.
And long-lost youthful beauty dawned again:
Yet more was given-for all, with wonder
fraught,
Bent low before the sweetness of her face.
Crying, " What marvel hath this woman wrought
To be thus clothed by such sweet, mighty
grace?"
Then one of seraph tongue made answer low:
‘- One talent only hers—a faithful heart,
And she abroad but little could bestow.
So much was needed for her mother part,
And this with love she always made so fair
That there she was an angel unaware?"
-Jla,ry Wright.
-————“’_.___,

THE BELOVED DEAD.

 

There are times in life when its usual
quiet monotony is broken by some sudden
event, which, with its train of consequences,
seems to change the very manner of our ex-
istence; tocloud the sun and turn bright
day into profoundest night. Sorrow folds
us in her somber mantle, our mourning
robes are typical of our heart-gloom when the
angel Azrael hovers above our home and
stoops to bear away a beloved inmate. “ It
is appointed unto man to die,” and we see
everywhere evidences of- the uncertain
tenure of our stay. The crape upon the
door, the plumed hearse with its attendant
train of carriages, threading its way through
avenues crowded with the crush and hurry
of trade, the fast increasing hillocks in the
cemetery, all bid us be mindful of death.
We scan the death notices in the
evening papers as we sit in our
own unbroken circle—how little we realize
what those announcements mean to others,
what heart-breaking sorrow, what agony of
pain, some loving hearts must know. Hap—
piness, as well as grief, is selﬁsh. 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.

Death, the Great Conqueror, entered a
little home in this city, and the wife and
mother who had made its brightness was
last week laid beneath the brown sod and
leaﬂess trees of Woodmere. Faithful, true
wife; tender, loving mother; staunch friend;
we were 10th to let her go, for we loved her.
Bu: the unwelcome guest was relentless,
and in such haste was he that the absent
husband and son were denied a last good-
by. Only loving messages were left, precious
legacies to bereaved hearts. "I cannot
stay,” she said, and kissed the wondering,
wide-eyed baby grandchildren; and still true

 

to her life’s creed, laid her last injunctions
upon her children to love each other. The
solemn service for the dying was read at her
bedside, and the faint yet clear voice joined
for the last time with that of the man of God
in "Our Fatherf’ and then, like a tired
child who having said its prayers is ready
for slumber, she said “I think I can sleep
now,” and she did, so profoundly that she
woke in Heaven.

Those who left behind will long hold her
memory dear. How precious our dead grow
to us! Others may think we forget, but
just as the grave closes over the inanimate
form, hiding it from sight, so we bury the
remembrance of their virtues, all they were
to us, deep in our hearts, in the very holy
of holies, sacred to them alone. We do not
speak of them often, perhaps, but thought
is busy; they are not forgotten, they are
blessed, beautiful memories.

The life of this beloved friend, so lately
laid to rest, was a gracious example of
Christian virtues. Her simple, unostenta—
tious life was modeled on the law of love
and charity to all. You might listen long
and vainly for words of detraction from her
lips. Her heart had no room for the
petty Spites and jealousies which so often
mar life‘s completeness. What more or
better can we say of her than that she was a
noble example of true womanhood! And so
we leave her, dead to this world, safe in the
arms of Inﬁnite Compassion, and evermore
shrined in the hearts of those who knew
her and held her dear. BEATRIX.

——‘—..‘—-——-
NO EXCUSES.

 

N ever make an unnecessary apology; by
unnecessary I mean an apology for a con-
dition in which you may ﬁnd yourself un-
expectedly placed, which condition itself
suggests all the apology called for.

I have apologized many times in my life
to people indifferent to me, for things in no
way connected with them, and which in
truth were none of their business, but I be-
lieve I have outgrown the habit, and every
time I dodge an apology now, save where
another is concerned. I feel stronger
mentally, and my self—respect takes ﬁrmer
footing.

Don’t excuse an untidy room, when it
only suggests your own consciousness of its
condition and failure to have it different.
Don’t excuse a picked—up dinner, when it
was the best arrangement at the time, and
good enough for the family. Don’t excuse
the ﬂies when you have had them all sum-
mer, and they have not hurt you, and won’t
but any one else; besides, they are your

 

ﬂies, in your house, and what difference
does it make?

Again, don’t excuse the fact to your
husband that you need money for yourself
or children, when he must know the wear
and tear of time as well as yourself. Give
him credit for common sense, and make
your requests as if he gave you credit for
the same.

Excuses come from a feeling of our own
unworthiness or failures, from a standpoint
of what some one else has done. This
“measuring ourselves by others," we are
all prone to; all things being equal, it might
do, but every person’s case isn‘t controlled
by the same circumstances, hence the adage
“ circumstances alter cases” must be our
stronghold and comfort.

Could we always aim to do just as well as
we can, then let who will ﬁnd. us when and
how he may, and surroundings can be for-

gotten. FACTS.
.____...___ .—

A CONTRADICTORY \IVORLD.

 

What a world of contradictions this is.
I suppose we are all in search of knowledge
and the best methods of doing things. We
search the neWSpapers, study books, and ask
for information of our friends and others.
We often think we have obtained the best
information and accordingly proceed to
economise, cook, work or rest according to
directions, all the time ﬂattering ourselves
that at last we have found the right way.
when lo, someone tlll’llS us “ topsy turvy ”
by declaring we are entirely in the wrong,
and proceeds to direct us in another way.

I wonder if young housekeepers who
search the HOUSEHOLD for information and
advice ever get puzzled over the various and
often contradictory opinions. A. ll. J. told
us how to simplify our ironing and not spend
so much valuable time over something that
had to be repeated every week. I thought.
her a wise woman and wished every woman
might follow her example; then in a few
weeks Beatrix tells us how to iron table
linen, and spend as much time, patienceand
strength with this single item of our iron-
ings as we ought with the whole.

One member will tell us how to put a
beautiful polish on the stove and yet pre-
serve the whiteness of the hands by incasing
them in paper bags; another will tell us
blacking the stove is a slavish, dirty prac-
tice. Some of the members will tell of
their pet economies in dress and advise us
to wear the old styles or “ ﬁx them over,”
Many are glad of these hints and repair
their wardrobe, and think they have done a
commendable thing (they have, too), when

 


THE HOUSEHOLD.

  

 

 

some bright afternoon Beatrix will take a
walk along the avenue and tell us of the
bewitching, lovely and expensive costumes
until we are pretty sure to break the tenth
commandment. Amid all this diversity of
opinion happy is the woman who will fol-
low that which is best suited to her taste,
circumstances or strength.

When we planned our house we arranged
our sleeping rooms with a view to health
and also sickness. We have good ventila-
tion, and also heating arrangements; water
on upper and lower ﬂoors, and the rooms
opening into halls on the upper ﬂoor. Our
sleeping room on the lower ﬂoor is provided
with an outside entrance and communica-
tion with other rooms, etc., according to
Beatrix’s directions. I have felt that the
rooms were “ all right” and felt very com-
placent, but when I read the article on “The

Sick Room,” I began to think we had made:

a mistake and would have to occupy the
wood room if we used one at all suitable for

sickness. l re-read the article and was glad:

to ﬁnd it hadespeeial reference to conta—
gious diseases. I have had a good many
serious illnesses thus far in my life, being

conﬁned in my bed for weeks at a time, and

I should seriously Object to being removed
to other than my own familiar room. I think
when a person is ill everything should be

' kept as familiar and homelike as possible.e
1 do not wonder that many in the delirium.

of fever beg to go'home, when the sick room

is made unfamiliar by the removal of pic-;

tures, draperies, etc., by closing the blinds
until everything has a shadowy appearance.
and the attendants go about like ghosts and
converse in sepulchral whispers. Whatever
else is done do not allow whispering in a
sick room; better let the patient hear the
adverse opinion of the attending physician
than be kept nervous and suspicious by
whispers.

In regard to the bed, if the patient is ac'
customed to a luxurious one, do not change

it but let it remain as natural as possible. 1 '
remember how my husband, when ‘

well
once detained from home by a severe acci-
dent, complained of his bed and longed to
go home, where, he said, “I have a good
bed.” I think a clean tick ﬁlled with good
oat straw is nice when placed upon springs,
as it can easily be emptied and reﬁlled (the
straw that has been used can be burned);
spread comfortables on this, or a feather bed
if you wish, and you have a bed that will be
comfortable for a sick person. I confess to
a weakness for feathers. When I am ill I
want good springs, a good mattress, spread
acomfortable over the mattress, and a feather
bed. After recovery from illness send the
feather bed and pillows to a steam renovator.
then put the feathers in new ticks, or in the
old ones after thoroughly washing and boil—
ing, and I will use them again and I think
they are entirely wholesome. After a pa-
tient is far enough recovered to leave the
room give it a thorough cleaning and disin-
fecting, as Beatrix advised, and I think no
one will be the worse for the room. I have
often noticed that many people are consti-
tutionally afraid of the air. I wished to speak
of this in connection with the sick room, but
I have already occupied more than my allot-
ted cornea; OLD SCHOOL TEACHER.
TECUMSEH.

    

~ controversies.

'be, whereas it can be reduced to one of the

GOOD BREAD AND PIES.

 

Dyspepsia produces more quarrels than
ill-temper; poor bread causes dyspepsia;
therefore if you would keep peace in the
family, make good bread and avoid family
We have the best of ﬂour,
and there is little excuse for the woman
who habitually makes heavy, black, in-
digestible bread. “Luck,” whether good
or bad, ought to have nothing to do with
cooking. If we fail, it is simply that some
part of the process has been neglected; we
have used the milk or water too warm or
too cold, have neglected to keep the sponge
warm enough to permit it to rise, or our
yeast has been poor. To some women,
making bread is like buying a lottery ticket,
they are never certain what the result will

exact sciences simply by care and thought.

I have no patience with the woman who
blames her “luck;” it is not luck, it is
negligence. The test of good bread is.
neither its lightness nor its whiteness; if it;
becomes a sticky mass in the mouth it is:
not good bread; it should divide and
crumble, showing a ready'absorption'of the
saliva, which is so important an aid in‘
digestion. There is also considerable art
in baking bread, to have it up to the highest;
standard. Aside from knowing the moment2
when it is “not too light, just light
enough,” and ready for the oven, the oven:
itself must be at that moment of just the.
right temperature. If the oven is too cold, _
the chances are the bread will run out of the

tins before it bakes; if too hOt, the outside}
of the leaf will be scorched over too
quickly, preventing the slight rising in the
oven, as the baking begins, which so aids

lightness and whiteness. And too,‘it is-
“ 'quite a knack ” to know when it is done
.to a turn and should be taken from the

oven; the clock, the appearance of. the

bread, and the sound it gives when,
“ thumped ” are all aids, not one of which

can be implicitly relied upon alone, and in ~
which experience plays a prominent part. ;
There is considerable “knack” in this;
part of the process.

There is no more abused article of food
than pie, not one which is more promotive
of indigestion when improperly prepared,
nor more innocent when well made. It is
not pie per 3/3, but the terrible messes we
concoct and baptize by that name. First,
a pie ought always to be fresh, eaten the
day it is baked. Pie which has stood over
night, till the juices of the interior depart—
ment have soaked into the crust, is not as
immediately fatal as a dynamite bomb, but
it is a great shock to the abused stomach to
surprise it by a quarter section, cold as
charity, and sodden as lead. It may be put
down as a fundamental proposition in the
culinary creed that no pie is ﬁt to eat ex-
cept on the day it is made. Of course
some of those housekeepers whose “baking
days” come semi—weekly, will dissent ,
from this, as treason to‘the traditions of ;
our grandmothers, whose pies, baked by .
the (law, were good till they were gone; i
and as making much more labor for them.
The charge of‘tre'ason we can ignore; there; i
is no use clinging to poor methods which i

 

have only age to recommend them. The

labor question is more serious, and to this
may be answered that when it once be-
comes a part of the regular programme to
make a pie after breakfast—or before—it is
easily and quickly done, and with no more
thought of extra trouble than the per-
formance of any other customary task. And
if other work is too pressing, make a pud-
ding instead, or use fresh fruit, or baked or
steamed apples with cream.

The preparation of the crust is the most
tedious part of pie-making; this trouble is
lessened by keeping in a closed tin pail or
can, a supply of ﬂour into which lard or
butter, in the proper proportion, has been
rubbed. In a cool place it will keep a
week, and will be found very convenient.

The crust, really the only unhealthy
portion of a fruit pie, is generally com-
posed Of lard, ﬂour and water, in any pro-
portion dictated by that exasperating
quality in an old cook which she calls
“judgment.” Oneseldom sees recipes for
pie crust, but all sorts of elaborate direc-
tions are given for the “pic” proper, the
crust being considered a secondary con-
sideration. In the proper column wixll be
found a recipe for pie-crust, which is good,
though not as rich as puff paste, by any
means. It is especially excellent for
apple, peach, or other fruit pies, delicious
when these are eaten with cream, and
comparatively inexpensive. It is also to
be recommended for squash and pumpkin
pies. Should be rolled as thin as possible,
as indeed should all pie~crust, and is al-
ways light and digestible.

Will not our housekeepers give their
views on the bread and pie question, and
also give their methods. Bnkrnrx.

-————_..§__.__

GOOD SUGGESTIONS.

 

I am much obliged to the lady who gave
the recipe for yeast; it was something I
have been wishing for some time, for I
have had such poor luck with bread, and I
think the yeast cakes the cause. I ﬁnd
that my sink is an excellent place to keep
the sponge warm over night. Ilight a
lamp and set it under the sink, turn it the
necessary height to keep it warm, and as the
bottom of the sink is iron there is no danger
of burning anything.

Now that Beatrix has opened the way
for me by mentioning the possibility of
drying dishes without wiping them, I will
confess thatI never wipe my earthen dishes.
I always slip them from the dishwater into
a pan of rinsing water heated almost to the
boiling point, and when the pan is full
enough, I take them out and drain them on
the table; they dry in a short. time.

A few numbers back the HOUSEHOLD
advises if you have a boiler a little rusty
and too good to throw away, to put your
clothes in abag made for the purpose, to
save them from rust. If you will'th'y the
boiler well, and rub on the inside with
kerosene oil, your boiler will not get rusty.

I ﬁnd a light board, shaped to the
shoulders of a cloak, with a hole bored in
it and a string inserted to hang by, keeps a

: cloak smooth, and saves it from being worn
. by a hook or nail.

I think Honor Glint is just about right;
she has argued the case so well it is usele s

 

 

   


THE HOUSEHOLD.

  

3

    

 

for me to say more. I think as she does,
housework would be the last business that I
should undertake willingly.

Ladies, tell us what you raised in your
garden. We have a beet that is not through
growing yet," and it measures 31 inches
round. Nearly all those in the patch are
almost as large.

A hint may be timely; don’t spoil your
citron preserves, as I did mine, by putting
in too many lemons,

If you wish any music without the
trouble of making it yourself, purchase a
large mouth organ and slip it under the
window. When the wind blows from the
right direction you will be agreeably sur-
prised.

It would bea pleasure to hear from more

of the readers of the HOUSEHOLD.
Wrsnsn. H. L. L.

-———«6——-—
HOW TO MAKE HOME PLEAS—
ANT.

 

[Essny read by Mrs. R. D. Palmer before the
Brooklyn Farmers” Club, Oct. 29, 1886.]

Home, what a beautiful word! But how
much more beautiful a pleasant home; that
is one of the greatest blessings in this
present life. Some seem to have atalent'
to make others happy, while others are just
the reverse. Now this is not so much a
natural gift as it is the cultivating a desire
to be pleasing to others, or making home
pleasant. No labor is lost which is Spent
in making home beautiful, but we want
something besides an outside adorning.
Home means rest and comfort and culture
and reﬁnement. The home life is the
'foundation of society. The home that is
the most pleasant, is the one that is. so
lovely and attractive that it breaths a
spirit of contentment, and by its in-
ﬂuence reﬁnes the heart and banishes vice.
There are many new homes daily being
organized and set in motion all over our
fair State. Shall they be pleasant homes,
or homes of suffering and disoontent? The
women have muCh to do with answering
this question; they have it in their power in
most cases to make home pleasant. If the
wife is always ready to greet her husband
with a cheerful, pleasant look when he
comes in from his labor, perhaps tired and
perplexed—how quick all these tired feel-
ings are gone. But if he sees a discontented
look, and expects to hear something of her
ills and aches, I know it must be dis-
couraging. I pitya man who is tied to a
good-for—nothing, whining woman, who al-
ways thinks that she'is sick, and the think-
ing so has half to do with it. What
becomes of his dreams of happiness with a
partner like that? He is soon led to wish
that he had let marriage alone. Most men
want a wife who will make things a little
jolly about home. She cannot do this if
she is forever on the sick list; so do not let
your “ Oh dear me!” come out unless there
is something more than usual the matter.
I'do not mean to say that if a woman is
really sick she should not make it known.
But the eyes of love are quick, and if she is
really sick she can not hide it if she
would. But 'if you are a little nervous
keep back all impatient words. Try and
exercise a little will power over your nerves,

not they. You may not be able to do it in
your own strength, but go to that higher
power, and mv word for it you will come
off victorious.

How one impatient word at meal time
will spoil a dinner for a whole family, let
it be ever so well cooked. Did you ever
think‘of the amount of thought required to
prepare three meals a day, for three hun-
dred and sixty-ﬁve days in succession; to
prepare enough and not too much, and to
so prepare the food as to make it pleasant
to all concerned. And then there is the
house .to be kept in order. Many a
woman keeps an immaculate house who has
not an idea that keeping a pleasant home is
a nobler and dearer duty; and those women
who spend their time and strength with
dust and cobwebs, are generally those who
in the care for the shell of the home,
neglect what is infinitely more essential,
the home spirit. This we must not neglect.
The wife and another ought to know more
than the details of housekeeping to be a
companion to her husband, and a counselor
and instructor to her children. ,

It is a great thing to know just how
much to leave undone, and temper work
with reason. If the husband comes in
with some bags to mend, (and they always
want mending when we have lots to do), do
not let him know by your looks that you
wish there never were any bags to mend-
If you must do it you might as well do it
pleasantly. I think it a good plan to have
aplace for bags that want mending, and
then when we have leisure we can mend
them. We women, if we wish our homes
pleasant, must manage our work with some
faculty, we should make our head save our
hands, by planning ahead what to do ﬁrst,
and so come to our task with preparation
of mind and readiness of hand.

We cannot afford to neglect our children;
home should be made pleasant to them.
No room in the house should be too nice
for them to sit in. Throw back your shades
and let in the sunshine, no darkened or
ill-ventilated rooms should be allowed; in
this pleasant home. We should read to
them occasionally something that is in-
teresting and instructive. We should
never speak hastily to them. Scolding al—
ways huits children, it will drive them
from us; children are quick observers, we
must not let our tones repel our little ones;
if they have done wrong, if we wish to
gain the great end of reproof, let it be done
in kindness and not in anger, at the same
time winning our children to that which is
right and still retaining their love. I think
that a farmer’s home should be one of re-
ﬁnement. We are created intelligent,
social beings, and we need something be—
sides our daily labor to occupy the mind.
That is one reason why women need birds
and ﬂowers and fancy work.

Home should be a place where the young
can be given a task for the ﬁne arts and a
love for the beautiful. Then let us sur-
round our dwellings with large shade
trees and choice ﬂowers, whose fragrance
is inhaled, and whose beauty attracts every
passer-by; let vines cling lovingly to the
porch, making a home where you can see
contentment and rest written on every
shrub and ﬂower. We should have music

 
 

and plenty of good books to read, and then
when we entertained company we would
have something to talk about besides our
household affairs or hurtful gossip, and we
need some entertainment to break the
monotony of home life.

That is one of the beneﬁts of our farmers’
clubs. If we do not have something of
this kind we get tired, become discouraged
and think we are sick. These long even‘
ings, if one would read out loud, it would
make the hours profitable as well as
pleasant. The husband, after eating his
supper, is quite apt to pick up his paper and
read all the evening to himself, forgeting all
about the wife who must sometimes work
evenings or somebody’s clothes will want
mending. It is not always time and money
that areneeded to make home pleasant, but
a willing heart and hand.

Every kind act that a husband or wife
can do for each other they will ﬁnd returned
to them a hundred fold. If your husband
presents you a gift, let him know by your
looks and thanks that you are pleased. I
am sorry to see that politeness is so little
studied in domestic life, that there is so
much absence of ceremony.

Choose your hired help from the best
class of laborers—4n that line we generally
get what we pay for. It makes home
pleasant in more than one way, if you have
a man with good character, one whom you
are not afraid to trust your boys with, one
who goes on with the work just the same
when you are absent as when you are
present. Treat your hired help well, be
mannerly towards them; they are very apt
to imitate their betters. If we do not set a
good example before them, then we are not
their betters, though we may have more
dollars and cents. It is these little acts of
kindness that go a good way towards
making home pleasant. New, shall we
receive all these gifts with unthankful
hearts, or shall we remember who has done
so much for us in giving us these pleasant
homes, and give Him a place in our hearts
and homes?

GOOD BREAD AND HOW TO

MAKE IT.

 

\ 'hy certainly, Bess, I will tell you how
to make “potato ball yeast” right from the
very start. Iintended to have answered
the inquiry right away, but I was quite
busyand I consoled myself with the thought
that perhaps somebody else might answer
in the next issue. Beatrix gave a good
recipe for making hop yeast, but Bess is
still in the dark about the “potato ball.”
The recipe I will give for the proper
column.

Now about bread: I have heard people say
the more you knead bread, the better it
would be. Oh my! I have long since re—
garded that theory as all “bosh.” I never
take my bread on the kneading board. I
do not knead it at all, and Mr. Scotland says
I have splendid bread, and of course I think
him authority for anything in the cooking
line. For four loaves of bread I take two

quarts of lukewarm water, make a batter,
then add part of my “potato ball ” and a
tablespoonful of salt, let stand about a
couple of hours, then mix stif; let rise and

 

 

and show them that you are master and

 

  

bake. Do not add any more ﬂour.

This,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 
 
 
 

 
 

 
 

 

 

  
  
  
  
  
  
  
  
  
  
  
 
 
 
  
 
   
  
    
  
   
   
   
  
    
 
 
 
 
  
   
   
  
 
 
 
 
 
  
     
 
  
 
  
 
 
 
 
  
 
  
 
  
  
 
  
  
  
 
  
 
  
  
  
 

 

 

 

 

  

 

 

  

   

    

4 THE HOUSEHOLD.

 

 

to our way of thinking, makes the softest,
lightest bread of any way I ever made it,
and is certainly the least trouble. How to
make good bread was to me a conundrum
when I ﬁrst went to housekeeping. Many
atime, I have almost shed tears over re—
peated failures. Once I remember in
particular, (we had only been married a
few weeks, and poor bread was always on
our bill of fare) I set my bread—kept it
warm (too warm I think now), but it
obstinately refused to rise one bit. What
to do I did not know, at last, it popped
into my head to scrape it over to a lame
pig that always lounged near the barn.
Acting on the idea, I seized the breadpan
and out I went, and so intent was I on
getting every morsel out of the pan, that I
did not hear anybody, until Mr. Scotland
called out: “Why Bonnie, you don’t in-
tend to kill that poor pig, do you?”
Tableau—en which the curtain fell.
MASON. BONNIE SCOTLAND.
—_—“.___——

POTATO YEAST BREAD.

 

As no one answers the inquiry of Bess,
as how to make potato balls, I thought
perhaps I might tell her how I make mine;
the yeast is very good and makes nice
bread.

When I boil potatoes for dinner, I leave
two or three potatoes in the kettle. I add
one tablespoonful of white sugar, and if
the potatoes are already salted I do not use
any more, or if not salted I add a. tea-
spoonful of salt, and then mash ﬁne, soak a
half cake of good yeast in a little water,
and when cool enough mix all together,
and make in a ball, or keep in a dish, and
it will be ready to sponge at bed time. I
put in all the water or milk I need when 1
sponge it, and mix into dough next morning
when I get up. I make it every time I
need to bake, as I think it much better
when fresh, and you can save a little of the
yeast to make again; it is the easiest way I
ever found to make bread.

Ioften feel as if I would like to write
something for our little HOUSEHOLD, but
I feel as if so many can do better, I for-
bear; I enjoy reading it very much.

LOWELL. MRS. J. E.

 

Listen Bess! let me tell you how I make
potato yeast. Take three tablespoonfuls of
ﬂour, two of sugar and nearly two of salt,
pour over this one pint of boiling water,
add to this ten potatoes mashed ﬁne in two
quarts of warm water. When cool enough
add two yeast cakes (Twin Brothers)
softened in half a teacup of cold water,
keep the yeast in a warm place until it
rises. ,

In making bread use two cups yeast to
one loaf of bread. Mix up in the morning,
using a little warm milk or water with the
yeast, mold it into loaves, keep the bread
warm, but do not let it rise too fast. The
yeast will keep a week or two. The beauty
of this bread is that you do not have to set
it at night.

I do not know how it is with others, but
as for me the hints and ideas of styles
given by our Editor are gladly received,
and if those with small means will but bear
it in mind to dress plainly and not con-

 

Spicuously, have their dresses well made
and in good taste, they will pass.

FLINT. COZETI‘E .
—-—<o
LETTERS FROM THE LITTLE
PEOPLE.

 

A LITTLE FINANCIER.

I want to tell the other girls how I saved
sixteen dollars. In the ﬁrst place I had
earned three dollars, and papa bought me
a pig ab Jut four months old. It raised ﬁve
pigs the next spring. Papa had one pig for
wintering its mother, and half what the
other four brought me for fattening them
in the fall. Iliad the other half. Isold
the old pig and her three little ones—they
were about a week old, for ten dollars.
In all I received eighteen dollars and a
half. Sixteen dollars I now have at in—
terest. VIOLET.

Ommos.

 

A YOUNG HOUSEIE‘EEPER.

I thought a glimpse into our rural horns
might be interesting. My papa takes the
FARMER, and it is a welcome visitor in our
Canadian farm house. It was a year last
April since I began school; we live two
miles from school; there are ten teachers.
I am in the ﬁfth division and have to study
pretty hard. With my school lessons and
music I do not have much time to play.
We have a parrot three years old, she talks
and whistles beautifully.

There is a lovely summer resort at
Fisher’s Glen, on Lake Erie, ﬁve miles
from here; we often drive there and spend
the day. I have no brothers or sisters, and
to amuse me mamma taught me to make
cake. I will send you the recipe of the
ﬁrst cake I ever made; I was seven years
old. BELLE.

OAK LAWN, Canada.

——-‘0.———-
KNITTED LACE.

 

I send directions for knitted lace which
I think pretty: Cast on ﬁfteen stitches,
knit across the ﬁrst time plain.

2d row—Knit two, thread over twice,
seam two together, knit two, thread over
twice, narrow, knit ﬁve, thread over twice,
seam two together.

3d row—Thread over once, narrow, knit
seven, seam one, knit two, thread over
twice, seam two together, knit two.

4th row—Knit two, thread over twice.
seam two together, knit ten, thread over
twice, seam two together. .

5th row—Thread over once, narrow, knit
ten, thread over twice, seam two together,
knit two.

6th row—Knit two, thread over twice,
seam two together, knit two, thread over
twice, narrow, thread over twice, narrow,
knit four, thread over twice, seam two
together.

7th row—Thread over once, narrow, knit
six, seam one, knit two, seam one, knit
two, thread over twice, seam two together,
knit two.

8th row—Knit two, thread over twice,
seam two together, knit twelve, thread over
twice. seam two together.

9th row—Thread over once, narrow, knit
twelve, thread over twice, seam two
together, knit two.

 

10th raw—Knit two, thread over twice,
seam two together, knit two, thread over
twice, narrow, thread over twice, narrow,
thread over twice, narrow, knit four, thread
over twice, seam two together.

11th row—Thread over once, narrow,
knit six, seam one, knit two, seam one,
knit two, seam one, knit two, thread over
twice, seam two together, knit two.

12th row—Knit two, thread over once,
seam two together, knit ﬁfteen, thread over
twice, seam two together.

13th row—Thread over once, narrow,
knit ﬁfteen, thread over twice, seam two
together, knit two.

14th row——Knit two, thread over twice,
seam two together, knit ﬁfteen, thread
over twice, seam two together.

15th row—Bind off six stitches, knit ten,
thread over twice, seam two together, knit
two.

Repeat from second row.

OKEMOS. VIOLET.

SEVERAL of our contributors have en-
quired whether manuscript in pencil was ac—
cepted or not. Well, that depends. If you
write in a microscopic hand with a hard
pencil, you will have to say something very
wise or witty to induce the editor to copy
your article so the compositor can read it.
If you will use a soft pencil and “large
size ” handwriting there will be no protest
entered. ‘

—-...—-

Mknr WAGEIz-FISIIER thinks paint for
kitchen ﬂoors should be a nice dust gray
color, “just as near the hue of dried mud
as it can be mixed.” Now that’s a good
idea. Usually the yellows and red browns
which are used for the purpose show every
footprint and bit of dust, and are nearly as
much trouble to keep clean as an unpainted

ﬂoor would be.
____.”___

Contributed Recipes.

 

HEALTHY PIE-CRUST.——One cup sour milk;
one tableSpoonful good butter or lard, rub-
bed in the ﬂour; soda enough to sweeten the
milk, generally not over a scant half tea
spoonful; apinch of salt, and ﬂour to mix.
This will make two small pies. If you want
the top crust richer, roll out, sprinkle bits of
butter on it, fold and roll out again.

BEATRIX.

 

BELL’S Carma—One cup sugar; half cup
sweet milk; one and a half cups ﬂour; one
egg; two teaspoonfuls baking powder; two
tablespoonfuls butter. This is very nice made
fresh for tea. BELL.

OAK LAWN.

 

POTATO BALL Yuma—Take two fair sized
potatoes, mash ﬁne; add one teaspoonful
each of sugar and salt; one yeast cake dis-
solved in just enough water to wet it.

MASON. BONNIE SCOTLAND.

 

PICKLED CABBAGE.—AS I do not have red
cabbage, I take our common sort, such as I
have, as sound as I can. Quarter them and
steam until the heart is tender; then take the
vinegar that is left from pears or peaches and
pour boiling hot over them, not slicing till I
put it upon the table.

NEW YEAR’S Gnomes—Two and a half
cups butter; ﬁve cups sugar; three eggs; one
pint sour milk; two teaspoonfuls soda.

HOLT. AUNT Lon.

   

 

