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DETROIT, SEPT. 16, 1893.

 

 

 

THE HOUSBH OLD-"Supplement.

 

 

THE BRAVESI‘ BATTLE.

 

The bravest battle that ever was fought.
Shall I tell you where and when?

On the maps of the world you will ﬁnd it not.
’Twas fought by the mothers of men.

Nay. not with cannon or battle shot.
With sword or noble! pen:

Nay, not with eloquent word or thought
From months 01 wonderful men.

But deep ina walled-up woman's heart-
Of woman that would not yield.

But bravely. silently bore her part——
Lol there is that battle ﬁeld.

No marshalling troop, no bivonac song,
No banners to gleam and wave!

But oh! these battles they last so lone-
From babyhood to the grave.

Yet faithful still as a bridge 01: stars.
She ﬁghts in her walledmp town—
Fiahts on and on in the endless wars;

Then silent. unseen—goes down!

0 so with banners and battle shot
And soldiers to shout and praise!

I tell you the kingliest victories fought
,Are fought in these silent ways.

0 spotless woman in world of shame!
With splendid and silent scorn,
Go back to God as white as you came.
The kingliest warrior born!
«’00:un Miller.

a...

GLIMPSES OF THE WHITE CITY.

 

Our First Day—Bird‘s Eye View-State
Buildings.

So much has been written about the
White City and the contributions from
all lands which have been gathered
there, that I quite despair of being able
to say anything new or interesting. I
thought I had at least one new appli-
cation of an old phrase stored up for use.
Washington has long been known as
the “City of Magniﬁcent Distances;”
after two or three days of tramping on
the Exposition grounds I felt the term
could very appropriately be transferred
to the White City, when 10! I found
myself forestalled by Gustave Kobbe in
the September Century. The third
week in August I should have been
most comfortable at home with a glass
of ice-cream soda and a fan close by; the
next week I thought affectionately of my
furs and ﬂannels and envied the polar
bears in the fur exhibit their overcoats.
Lake Michigan has a way of sending
ungentle zephyrs round angles and be-
tween buildings; and I hereby warn
late visitors to the great fair to go
warmly clad or with plenty of mustard
leaves for pneumonia.

Our ﬁrst day at the Exposition was

 

memorable. We were eager and im-
patient. We were 1ncensed at the
dalliance of the waiter with our break-
fast. and when it came. diSposed of it
with more alacrlty than relish. Then
we set forth to ﬁnd our way to this won-
derful city of palaces of which we have
heard so much. As train after train
(in Chicago street cars are run In trains
of two or three cars each) went n: load-
ed to the steps and with people sitting
in the windows, we began to get des-
perate. Three very determined women
faced the next motor-man; he saw we
meant business and let us scramble 0n,
and by dint of standing on our neigh-
bors’ toes and a little judicious aggress-
iveness of elbow, we kept from falling
oil as the cars went round the curves.
Those who have been at the Exposi-
tion will know there are thirteen great
buildings and any number of smaller
ones. As the grounds contain nearly
700 acres, the intramural railroad and
the electric launches are welcome
means of transportation. Then there
are the “gospel chariots” or rolling
chairs, which one may charter at ﬁfty
cents an hour and be pushed about by
muscular students not averse to con-
versation—if their passenger be young
and pretty. The Peristyle fronts the
lake and forms one end of the Grand
Court; it has 48 columns representing
the States, and the central archway is
crowned with a group of statuary em-
blematic of the discovery of the con-
tinent. Through these colossal columns
One looks out upon the beautiful blue
lake, and in upon the basin, at one end
of which stands French’s gigantic gild-
ed Statue of the Republic, one hand up-
bearing the globe, the other grasping
the stall upon which is Liberty’s cap,
emblem of freedom. At the other end
of the basin is the MacMonnies fountain
with its plunging sea-horses surround-
ing the triumphal barge illustrating
the Progress of Columbia, with Time at
the helm, Arts and Sciences wield-
ingthe mighty oars. The idea of
motion, resistless, over-whelming, is
well conveyed; remove the enchant-
er’s spell and you feel the whole
mass would rush through space with
the sweep of the oars. The fountain
would be more imposing were the water
supply more abundant. On either side
are the electric fountains, shapeless
masses of stone by day, beautiful be.

    

 

yond description by night. Around
this court are grouped the large build-
ings; the State and foreign buildings
are masstd at the north end, and the
wooded island, 14 acres in extent (but I
think that’s stretched a little), lies near-
ly in the centre, lagoons all about it,
and bridges connecting it with the
main land.

Without a settled plan as to where we
should go, we drifted to the State build-
ings, perhaps because they came ﬁrst
in our way. And it was unintentional
wisdom on our part, too. for we enjoyed
them as we should not later. Cali-
fornia’s was the ﬁrst: a large, imposing
building modeled after one of her old
missions, with roof garden and cafe,
and set in a lawn planted with palms
and magnolia, orange, shaddock and
pepper trees. Here was a great date
palm, and a giant agave which had
blossomed earlier in the season; and
golden escbscboltzia, the State ﬂower,
bordered the walks. A species of palm,
ll'ashingtonia ﬁlifera, with long, thread-
like ﬁbres like fringe on its leaves, was
curious. Within was an immense dis-
play of the products of the State. A
great globe of oranges drew all eyes,
and everywhere were specimens of
bottled fruits of all kinds, raisins,
almonds, wines, dried fruits, olives, ﬁgs,
dates. I saw the curious inﬂorescence of
the date for the ﬁrst time—an immense
number of tiny white single ﬂowers in
a long panicle of racemes, like the
bloom of corn, and in another jar the
young fruit just formed. There was a ﬁne
bronze statute of James Marshall, who
discovered gold in California—a stalwart
ﬁgure in frontier attire, with streng,
resolute face, and ﬁnger pointing down-
ward as if he ha'l just found a “pocket.” I
A great discovery truly, for since that
date the El Dorado of the west has pro-
duced $1,310,000,000 worth of the pre-
cious metal. In a case at the-base of the
statue were 'specimens of gold-bearing
quartz and fac-similes of nugget gold,
some of the originals being worth $3,500.
A horse and rider made of prunes at-
tracted more attention than did the
collection of literature and work of
the authors and artists of. the State. A
statue of “California,” backed by a giant
date palm and set in a bower of verdure,
balanced Marshall’s statue at the other
end of the building.

Washington’s building is based upon


 

 

 

The Household.

  

 

a foundation of logs from that State ' soldiers day and night. There was an

which are marvels of forest growth;
some of them 125 feet long and three
and half feet in diameter. Before it is a
ﬂag staff 207 feet high with not a
splice; and within it the skeleton of the
largest mastodon ever found outside of
Siberia. In the centre is a representa-
tion of a Washington farm; crops are
being cut, toy reapers, wagons, rakes,
horses and men illustrating the process-
es; cows are in the pasture and chickens
in the yard; there are,even birds hover-
ing over the farm. There is a vase al-
most or quite six feet high and three
feet across turned out of a single piece
of red cedar; and near it is a bit of a
cedar log so long prostrate that a tree
estimated to be acentury old had grown
upon the decayed portion, a wonderful
example of the durability of the wood.
There was a ﬁne show of the hops for
which the State is celebrated,and native
ﬁsh and animals, paper from wood, a
display of natural woods;and some curi-
ous Indian dolls, wooden, shapeless
things, but beloved by the little pap-
pooses.

South Dakota made a magniﬁcent
display of petrified wood, polished like
the most beautiful marble, of wonder-
fully rich hUEe. The petriﬁed forest
from which these came must be indeed
a marvel. Then there were marbles,
jasper, sandstone, illustrative of her
wealth in quarries: some lime—I sup-
pose—formatiOns as ﬁne and delicate as
frost work from Wind Cave; immense
agates so clear it seemed as if water
had been turned to stone and prisoned
dainty tracery of ferns within. Dakota’s
women showed some exquisitely de-
corated china and enamel work, and in
their exhibit were some curious relics
——a comb set With brilliants, 200 years
old; a mat of rabbits’ tails and cars; a
portrait of Lincoln done in silk and
hair by a colored woman, in which the
poor man looked more sad and down-
cast than ever; and to show how the
work of the sexes is getting mixed and
interchanged, there was a patchwork
quilt of 7,809 pieces made by a man
whose patience exceeded woman’s, as
evinced by his having sewed together
sexagonai scraps of broad clothonly six-
eighths of an inch in diameter. He was
a sailor on H. M. S. Cressy in the pip-
ing times of peace, and stabbed Time
with a needle.

In the Pennsylvania building, with
tower and portico modeled after the old
State House at Philadelphia, I was
most interested in the relics of Colonial
times. Here was the original charter
granted by Charles II. to William
Penn, when the tract thus ceded was
“Penn’s woods,” with the old seals yet
attached; the State constitution; old
portraits of historical personages, Penn
and his wife. a sweet-faced woman in
Quaker gown; and the old Liberty bell,
whose brazen throat cracked with joy
and pride at ringing in our independ-
ence, and which is guarded by armed

 

: old watch that ticked in its owner’s fob

when he signed the Declaration of In-
dependence; laces that decked the per-
son of Abigail Adams, who succeeded
Lady Washington at the White House;
"mad Anthony” Wayne’s sword; Wash-
ington’s will, and his death mask; and
what I found most pathetic of all, a
rusted fork and spoon from Valley
Forge. What a vision of the dark days
when the hope of American independ-
ence hung upon the fate of that handf ll
of starving soldiers, braving cold and
hunger as stoutly as they had met
British bullets, those bits of battered,
blackened metal brought!

Fierida’s building is a model of old
Fort Marion and thus is built about a
court ﬁlled with southern trees and
plants. The interior is like a grotto,
being hung with the long grey moss in-
digenous to many species of her trees.
It is packed with Floridian curiosities
and everything is for sale; it’s more like
a bazar than an exhibit of products.
But the State Legislature made no ap-
propriation, and I presume those who
put up the building want to get back
part at least of what they expended. So
there were little alligators and chame-
leons. corals, shells. sea beans, star ﬁsh,
spar jewelry, cocoanuts, and all sorts of
“trucx;” and the most really interesting
thing was a white pine tree, with outﬁt
showing how turpentine and resin were
made. '

Massachusetts has a model of the old
John Hancock house set in the midst of
a gay New England garden of sunﬂow-
ers and sweet peas and scarlet runners.
New York’s building was handsome and
imposing, but not much to see within,
being intended, like Michigan’s, more
for headquarters for New York people
than an exemplar of State products.
Maryland’s building is a reproductiin
of a southern planter’s home.

We ﬁnished up with New Mexico,
where we found some ugly samples of
ancient pottery, apainting of St. Chris-
topher done on elkskin by the early
Spaniards, the rude stone idols of the
Pueblo Indians, showing the tribal
growth in art in their development from
the simplest form to those with some
slight resemblance to the human ﬁgure.
There was a bit of wood carving from
the old Pecos church done by natives in
1598, and some of the famous Navajo
blankets. oh so gay, every bit the slow,
painstaking work of Indian women, and
so close and ﬁrm they will hold water
like earthenware; the mystery is where
the women get these wonderfully bril
liant, fadeless dyes. We ﬁnished our
ﬁrst day with a peep at the art galleries,
as an earnest of delights to come.
BEATBIX.

 

E. A. L., of Ypsilanti, wants to know
how to care for her hydrangea through
the winter. She kept it growing last

 

winter but complains it did not
thrive.

CHESTNUT BURRS.

Did you ever notice how much like
chestnut burrs some people are: If not
just pick up one of those rough. thorny
coverings, and holding it carefully, try
and detect some resemblance. The
sharp prickles which cover the chestnut
burr project in every direction, making
it necessary to handle it carefully, lest
their sharp points pierce your ﬂesh,
producing pain.

There are two kinds of burrs, so are
there are two kinds of people, resemb-
ling them.

Upon opening some burrs you ﬁnd
within large,sweet nuts, while in divid-
ing others you discover that they can-
tain nothing but dry, shriveled, worth-
less shells.

The pain of opening these has been
worse than in vain,for you have received
nothing from them but the wounds of
the prickles.

Have you not come in contact with
people like these burrs? Some arebeset
with unpleasant ways and manners;
they utter sharp, disagreeable words,
never thinking of the manner in which
such language may be received. and
oftentimes people seem afraid to have
any dealings with them. But strange
as it may seem, should you get to their
inner and better nature, you will ﬁnd
they are really good and noble.

We must not be too hasty to pass sen—
tence on those whom we meet, for within
the rough, thorny exterior we may ﬁnd
good fruit of loving wishes. They enter-
tain a pleasant spirit and an intentiorz
of doing good, but have a very "uln-
fortunate way of showing it.

When we reach the hearts of the
others, we find nothing but the empty
shells of selﬁshness, the dry shriveled
husks of contemptuousness, the worth-
less hulls of vanity.

It is very unfortunate to be like the
ﬁrst kind; to have all the good hidden
by a prickly covering; but if within you.
ﬁnd kindness, which like a peaceful
stream reﬂects every object in its just-
proportions, patience, humility and
other good qualities, you are doubly re-
paid for the pain of the prickles.

But what have you gained by coming
in contact with the other kind? Their
cloak of ﬂesh is covered with sharp.
points, and from the heart project.
prickles of hatred, covetuousness, deceit
and fraud. You have been wounded
beyond recovery by their evil doings,w
for there remains ascar which time will
never erase.

As we are all enveloped by a mantle
of peculiarities, let us try not to have
the burrs so conspicuous or so sharp-
pomted as to injure our fellow beings;
but by constant thoughtfulness and
watchfulness inﬂuence those around
us; and perhaps that inﬂuence will.
awaken an interest which may be hidden

deep down in some of the recesses of the
heart, and be the means of sowing good

 

seed, and grow into an abundant harvest.
Mr. Camus. LITTLE NAN.

 

   

 


 

The Household.

8

 

FED-M DISH-CLOTH I‘G TROWSERS,

 

Evangeline’s sermon on dish cloths
reminds me of an experience I had
several years ago with an estimable W0"
man for whom I worked. She had a
mania for dish cloths. She didn’t tie
bows of ribbon on them and hang them
in the parlor—oh dear no! but the girl
was worried to a shadow to make sure
each one was hung on its proper nail.
There was one for the milk~pail and
strainer; another for the tea and coffee
pots; one for the knives and forks; one
each for the best dishes; one for the
common dishes, one for the crooks, one
for kettles and pans. If they had been
made of different materials it would
have been easy enbugh to keep them
where they belonged, but they were all
made of the same kind of cloth and all
had to be washed till spotlessly white;
and as they all hung in a row I was
quite apt to get them mixed.

Her peculiarities didn’t stop there.
She had an idea that boiling clothes
wore them out; and had all her washing
scalded in gallon crooks. The regiment
of crooks that was drawn up in line on
wash day would have led a stranger to
think they had a large dairy instead of
but one cow; and as the washing usually
hung around six days in the week it
was rather trying to the nerves. There
was one consolation—she only got
around to wash every two to three
weeks. I don’t believe the ironing and
mending were ever done in that house,
for she was always putting something
away to be washed over again, and then
forgetting all about where she had put
it. The meals were never ready on
time. She wouldn’t allow any one but
herself to prepare them; and she was so
bus y puttering with her crooks and
rags she wouldn’t think of meals till
she got hungry. My temper used to get
frayed until naught but the ravelings
were left. Then she was very economi-
cal;she was always saving something—in
her mind! To save washing she put on
ﬁrst aclean dress and apron, so as to
be presentable if there were callers;
then over that she put a soiled dress
and apron, and over that still another,
until she was a bundle of clothes. We
used to wonder how in the world she
ever drew a full breath, we speculated
on her probable weight when she un-
swathed from her gowns.

It’s all right to be particular about
one’s dish- cloths, but a dish-rag crank
is the worst crank I’ve ever had to
handle, and if I ever go out to service
again I’ll just inquire, “ How many dish
cloths do you keep, ma’am?” I won’t
quarrel over three or four but if it’s six,
I’ll look a little farther. " I’se done had
a ’sperence” with six.

There is another kind of woman I
wouldn’t hve with and that’s the one
who on wash day puts on the worst old
garments she can ﬁnd, her husband’s
old shoes, and with her hair uncombed,
beds unmade, dishes just as they were

 

left at breakfast. proceeds to get her
washing out before her neighbor. She
is very apt to be cross at dinner, which
is made up of all the leavings of the day
before-and all the family wish wash day
came but once a month. I have never
found washing such dreadfully dirty
work that I must needs make a scare
crow of myself that would rival the one
we hang in the corn ﬁeld. I don’t ﬁnd
it necessary to slop the ﬂoor with suds,
soak my clothing, draggle my skirts or
disarrange my hair, or generally make
a domestic fright of myself. I put on a
clean dress, apron and collar; put my
clothes to soak before or after break-
fast, just which is convenient. then
go about my other duties. After they
are ﬁnished I do the washing, and I
think I keep my temper just as un-
ruﬁled as if I slapped, banged, and let
every thing go till I got my washing
out. It doesn’t worry me in the least
if my neighbor does get her clothes on
the line an hour or two before me; if I
get done before noon I’m satisﬁed.

Did you ever know it to fail that
when circumstances prevented your
being clean and tidy, some one was
sure to come who might not make al—
lowances for your appearance? I’ve
had several such painful experiences till
I vowed I’d plant a ten foot hedge all
round the farm and keep the gate pad-
looked. That’s the one unpleasant feat-
ure of farming, to me; for clay when
wet sticketh closer than a brother and
one’s personal appearance is apt to suffer
from a too close intimacy with it, espe-
cially one wearing skirts. That reminds
me I want to tell Sister Gracious I’ve
experienced a charge of heart in regard
to doﬁing my present style of habili-
ments.

I had an idea that trousers were the
most convenient garment under the
sun, but after giving them a trial, I re-
turned to petticoats without a murmur.
Why I couldn’t coax the dog to look me
in the face when attired a la Beau
Brummell

Well, I think I’ve got oﬂ my subject.
I started with a dish-cloth and end with
a pair of trousers. I’ll stop before Bea-
trix gets another editorial wrinkle on
her brow. SALLY WATERS.

 

FROM LARAMIE PLAINS.

 

In reply to the inquiries of many kind
friends left in Michigan, I would say
that we are well and happy, and getting
settled in our new home. Everything
here is so different that Ifeel like a per-
son just commencing housekeeping,and
it is sometimes somewhat trying to meet
with failure in cooking where one has
been accustomed to success. For in-
stance, if I use more than half a cup of
granulated sugar for a layer cake, I
ﬁnd myself unable to get it out when
done without having it fall to pieces;
and many other things are the same
way. This is said to be due to the alti-
tude, 7,000 feet. But these are minor

 

matters and this is not a land of notions
nor of many “ boiled shirts.” The men
don’t black their boots—at least not.
everv morning.

Vie are right in he mountains, with -
in sight of Laramie peak. The air is
simply delightful, and no matter how
warm it becomes during the day about
four o’clock in the afternoon a cool
breeze will come up,and you may retire
to bed as early as you please, not to
pant for breath for half the night; but
with your window wide open. a sheet,
a good warm quilt and a white spread
drawn over you go right to sleep and
never wake until painfully conscious
that the sun is gilding the hills with
gold and there is no help for it, you.
must get up. This is a famous country
for eating and sleeping; and the busy
housewife must provide liberally [Or-
her familv table.

Game is plentiful and the boys carry ‘
a gun everywhere. Anything for the -
table must be bought either ready can- -
ned, or fresh from Utah or California. .
This is essentially a stock country, and
it is wonderful to see the cattle that were -
very poor in the spring now fatter than .
anything corn-fed in Michigan. Being
mountainous the country is interspersed.
with beautiful ravines—or gulches as
they are called here—where there are
almost always nice clear cool springs
where the cattle ﬁnd both grass and.
water. Although our beys sometimes-
have to ride a good many miles after-
the cows at night, we make the most
beautiful butter, yellow as gold; and
many of the hottest days this summer
I have had to carry it to the kitchen.
from the spring house because it was so
hard I could do nothing with it. From
that spring we supply the house by a
pipe and pump in the kitchen, and we
can put water upon the dinner table in
the hottest weather at a temperature of.
42 degrees. When I say that nothing.
is raised here, I only refer to our sec» -
-tion of the State. I understand very.
ﬁne crops are raised in some other parts,
and vegetables are grown near here in
canons and gulches. A man came along
the other day from one of these and ask—
ed me if I wished to buy some,as he had
a 'wagon load at the door. I went out
and asked him the price, thinking he .
would say so much per bushel. Instead’
he said so much per pound; everything
here is sold by the pound. Now how
many housekeepers in Michigan would
have any idea of how much a pound of
string beans, potatoes or turnips would“
be? But it is a very good way when-
you become accustomed to it; still. as I
said at the outset, you have to learn-
housekeeping over again. We are sixty-t
ﬁve miles from a store of any size...and" "
thirty miles from even a small one..
This is not such a trial as I at ﬁrst
thought it would be, as we soon learn to
buy by the quantity. The temptation
to buy what is not essential to either
our happiness or comfort is removed.
It is indeed restful to be relieved noun.

 


 

 

The Household.

 

all worry as to the prevailing style in
either bonnets or dresses, and gives
much leisure for reading and riding in
the open air. In fact the women here
all ride horseback. and ride so well itis
just a pleasure to watch them. I long
to do likewise—and I shall if I live.

My friend Mrs. C—-———, who was ac-
customed to everything beautiful in
'Miehigan, puts on her sunbonnet and
comes thirty-ﬁve miles across the plains
to visit me. I put on my sunbonnetlast
[week and took the same ride to visit
riser; each just as happy as though we
had ﬁrst visited the dressmaker or mil-
iiner,and much healthier. There is not
a house or a sign of human life in the
whole thirty-ﬁve miles, yet the plains
are beautiful. The soil is good but there
is no water, so the scant grass and the
ever-present sage brush are given up to
thousands of cattle and horses, that
travel long distances to drink at some
spring of which they all know. And
the beautiful antelope—most graceful of
creatures—bounds across these plains,
sometimes only four or ﬁve in company.
and then perhaps a band of ﬁfty or sixty.
Aswe go along in a buggy they will
hound away perhaps eighty rods. then
wheel like a company of soldiers and
stand looking at you with beads erect;
then turn and away they go over the
ﬁrst bill. It is too bad, but they are
just as surely being exterminated as the
buﬁalo. There is law enough for their
protection, but it is not enforced; and a
sportsman will gleefully remark that he
has shot thirtv. They are delicious
eating, and as each doe produces twins
in the spring, even with the present
rate of increase in population they
might be plentiful for one hundred
years, but the meat is much of it wast-
ed, and I think that in ten years an
antelope on these Laramie plains will
be a curiosity.

. As I said at the outset, we are well
and happy; delighted with the air, the
water, and the abundance of sunshine;
the children are the color of Indians,

but I don’t care.
MRS. W. J. GARLOGK.

- OWEN. Albany Co , Wyoming.
OH.—

ABOUT QUINCES.

 

Most housekeepers, says a lady in the
(Joann-y Gentleman, have an idea that
quinces can only be made into preserves,
jelly and marmalade, but they are deli-
cious canned, if only they are properly
[prepared and cooked sufﬁciently. Never
insetstunted or knotty fruit, but ﬁne,
well ripened and yellow. Rub thorough-
ly to remove the down, then pare and
cut out the blossom ends, but do not
allow the latter to drop among the par-
ings. Quarter and core, dropping the
fruit immediately into cold water to
prevent its changing color. Add enough
mater (cold) to the parings and cores to

mover them and boil slowly until soft.
then strain through a cheese-cloth jelly
{inas-

Weigh the fruit and allow three-

 

fourths of a pound of sugar to each pound
of quinces. Return the juice to the ﬁre
and when it boils add a few of the
quinces,cover closely and boil until they
can be quite easily pierced with a steel
fork, but not too long or else they will
break in the second boiling. Skim out
and drain a few minutes on a platter
before putting into the jars. When all
has been cooked add the sugar to the
juice and stir until it is melt-ed. Then
pour the sirup over the fruit in the jars
and proceed as" for other fruit, except
boiling slower and longer. The length
Of time depends upon how long they
were boiled at ﬁrst, but it should be
from forty-ﬁve minutes to an hour, or
until the fruit is tender and takes on its
peculiarly beautiful color.
____...__..

A HINT.

I saw an extract from Good Housekeep—
ing in the HOUSEHOLD Of August 26th,
recommending putting liquid glue into
starch. It does not seem to me to be an
article that the average woman could
use successfully for the purpose intend-
ed. But dissolved gum arabic, a tea-
spoonful in a pint of cooked starch, is a
great improvement, and most especial-
ly so for thin summer dresses. They
do not get limp and stringy the ﬁrst
time they are out in the dew or a slight
shower. When mussed they can be
pressed out and will look very nice. _

ALBION. M. E. H.

CRAB APPLE JELLY AND PRESERVEF.

The New York Tribune gives these
directions for using crab apples, which
certainly make a delicious and beauti-
fully colored conserve:

To make the jelly, wash or wipe the
fruit carefully, cur- Out the ﬂower end
and cut off the stem. Cut each tiny
apple in halt,and put the pieces of apple
in a stone jar. Cover them closely and
set the jar in a large pot of cold water,
so that the water will reach up as far as
the apples. Bring the water gradually
to the boiling point, and let it boil
steadily around the jar for eight hours.
It needs no care, except to have the
water renewed as it boils down. By
this slow, steady process of cooking the
clear juice is drawn out or the crab-
apple. Any less time in the cooking is
a mistake. When the crab apples are

 

~ cooked in this way, take the jar out of

the water and let the crab apples rest
over night. Then, when they are thor-
oughly cold, strain them, pressing out
every particle of juice. Measure the
juice, and allow a pound of sugar to
every pint of it. Boil the juice down
for twenty minutes; then add the sugar,
and as soon as the sugar is melted, test
it. If it is a ﬁrm jelly, pour it into
bowls at once. If it is not, cook it a
few minutes longer. It is one of the
easiest as well as one or the most de-
licious jellies, and never fails to “come.”
It is a good plan to strain the jelly as it
is poured into the bowls, to insure its
being clear. The jelly should be per-
fectly ﬁrm as soon as it cools. Then
cover it with brandy paper and seal it
up. It is an excellent jelly for cake and
to serve with desserts, but it is not as
suitable to serve with meats as are red
and black currant,damson and barberry
jellies.

To make a crab apple preserve, using

 

the red Siberian crab apples.which may
be easily peeled and cored. begin by
weighing the fruit. allowing a pound of
sugar to a pound of fruit. Then care-
fully peel them, cut them in half and
remove the stem, ﬂower and and core.
Save the peel and core. Drop the peel-
ed halves into water, acidulated by
using the juice of a lemon or two table-
spoonfuls of pure wine vinegar to every
gallon. Put the peelings and cores in
a porcelain-lined kettle, with half a cup
of water to every pound of the fruit
weighed out. Cook the peelings and
cores very slowly in this water for about
an hour. At the end of this time strain
out the juice and use it to make a syrup
with the sugar. There should be about
acup of the liquid to every pound of
sugar. Let this syrup come to the boil-
ing point, and then cook as many pieces
of the crab apple as you can without
crowding them. As soon as they are
clear and transparent and tender en-
ough to be easily pierced with a broom
splint, put them into jars. and continue
the cooking until all the pieces are
cooked. Boil the syrup down a little,
then strain it over the pieces of pre-
served crab apples. There shouid be
just enough to cover them, and the
syrup will almost turn to jelly around
the fruit.

————-....—_

)ontributed Recipes.

 

Swan! Ploxmzn Pascnus, Pens or Pnums.
«To a quart of vinegar allow seven pounds
of fruit, four pounds sugar. one ounce of
whole cloves and two ounces stick cinnamon.
Boil the vinegar and sugar, skins; then cook
the fruit ten or ﬁfteen minutes. Skim out
into jars, boil the syrup down one half and
ﬁll up the cans. Peaches and pears should
be pared and the latter halved, if large.

 

Swear CUCUMBEB Prcxnna—Parc cucum~
bers of table size, cut them in quarters or
sixths, according to size. Pour over them
a boiling brine and let stand twenty four
hours. Drain. pour on bailing water. and
drain again. Prepare a spiced vinegar by
allowing one cup sugar. one teaspoonful
white mustard seed. one stilk of cinnamcn
and a few cloves to one pint of vinegar. Let
boil. skim, and pour over the cucumbers.
They are ﬁt for use the next day. This re-
cipe appeared in the HOUSEHOLD in August,
1886, but is repeated for the beneﬁt of E. A.
L.. because it is known to be excellent.

 

TOMATO Consume—Pare nice ripe toma-
toes and let them lie in vinegar three days.
Then cook them in a syrup. allowing ﬁve
pounds of sugar to seven pounds of fruit and
using just liquid enough to wet the sugar so
the fruit will not burn. Cook slowly for
about two hours. Spices and the juice of a
couple of lemons are an addition. B. J.

 

COCOANUT Pun—One cup dessicated cocoa-
nut soaked in milk; two powdered crackers
or two tablespoonfuls of corn starch; three
eggs; one tablespoonful of butter; a pinch
of salt; sugar to suit the taste. and the grated
rind of one lemon. Bake with one crust.

RHUBABB Cusmap I’m—Stew the rhubarb
in just as little water as will cook it thor—
oughly; wl 1p very light, using, if you have
it. a Dover egg beater; add to one cup of
this one cup of sugar, half tablespoonful of
ﬂour. two well beaten eggs; bake in an Open
crust like a fart pie: cover with a meringue
made with the whites of two eggs. It should
be eaten cold. 2. E. it. 0.

    

 

waver-m»

- “'mmz 2 a" ' ‘ ' r 7,1,. .3

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