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' DETROIT, JUNE 24,

189

8.

 

 

THE HOUSEHOLD-"Supplement.

 

 

A MESSAGE FROM HOME.

 

BY MARTHA E. DIMON.

 

It came to me so quietly,
So unexpectedly.
At ﬁrst I only doubted.
Nor thought that it could be.

For many years I've wandered
The country up and down.

Nor dreamed I had a Father
Who wears a royal crown.

But now I have a message

Which from my home was sent.
It tells me I‘m an heiress

To wealth magniﬁcent.

My Father owns and loves me.
Has loved me all along,
But I myself was willful.
Was selﬁsh and headstrong.
The message whispers pardon;
It tells of perfect peace
Which can be mine for asking.
A home where sorrows cease.
What wonder that the message
Should gladness to me bring?
My title ls established
As "Daughter of the King.”

“ In His Name” the watchword
That helps me on my way

Unto the royal palace
Where reigns eternal day.

But best of all, the message
Is not to me alone;

For other sons and daughters
There's room around the throne !

Cmcsco.

 

THE KING'S DAUGHTERS.

 

SOme HOUSEHOLD readers may possi-
bly not understand the allusion in the
poem by Miss Dimon which introduces
this issue, conveyed in the motto “in His
Name,” and “A Daughter of the King.”
A word of explanation may be admis-
sible. .

One notes, sometimes. on the street,
in the car, behind the counter, some
girl wearing a bit of roval purple rib-
bon or a little silver Maltese cross, and
recognizes the badge of "The King’s
Daughters,” a sisterhood now number-
ing over two hundred thousand mem-
bers, who are pledged to kind deeds
and helpful words and work for human-
ity wherever possibilities come in their
way.

The ﬁrst circle of ten met in January,
1886, at the home of Mrs. Margaret
Bottoms in New York City. Mrs.
Bottoms is regarded as the founder of
the order, and was its ﬁrst president.
0! the choice of the motto this account
is given:

“Since to look upward is to trust, to

 

 

look forward is to hope, and to look out.
ward is to feel the woes of others for-
getting our own, and to lend a hand is
only love in action, the members chose
for their creed, ‘Look up and not down;
forward and not back; look out and not
in, and lend a hand.’ And since Christ,
the Elder Brother, lived these mottoes
for our example, we chose for our
watchword, ‘In His Name.’ ”

To extend the work as far as possible
its method of increase was originally
meant to be by tens. Each of the
original ten members went out to
gather about herself ten others who
should “lend a hand”; and each of these
was in turn to gain ten others to the
work. The very simplicity and broad-
ness of the organization, spreading from
one’s own personal friends to their
friends, appealed to all earnest women,
and almost before its projectors were
aware, there were twenty thousand girls
and women wearing the silver cross.

All this was done as quickly and
silently as grass grows or dew falls.
But when the mails brought a thousand
or ﬁfteen hundred letters a week, the
need of some extended form of organ-
ization became apparent, and clerical
help was employed. The order had no
constitution until it was nearly two
years old. Then a central council and
auxiliary committees were appointed,
and various departments of labor set
aside. And now its membership is
probably the largest of any woman’s
organization in our country, with the
possible exception of the W. C. T. U.
The sisterhood knows no distinction
of class, rank, color or religion. There
is no dictation or control as to what is
to be done or how it shall be accom-
plished. All labors are spontaneous——
on the principle that “the Lord loveth
a cheerful giver.” The fear that if
each circle was not told just what to do,
and how to do it, nothing would be
done, has proved groundless. The lit-
tle acts of kindness and helpfulness so
light in the doing but so often neglect-
ed are part of the pleasant task of the
sisterhood. Some circles care for a
neglected child, some help a talented
but poor girl to education that will
make her able to care for herself—there
are scores of ways in which the King’s
Daughters practice their motto and
“lend ahand” to the poor, the aged, the

not always the giving of food and
clothing. She who would be a King’s
Daughter must be “all glorious within, ”
with heart full of gentleness and tender-
ness, with helpful words upon her lips
and ready to “lend a hand” to whoever
comes in her way who is in need of such
aid as she may render. BEATRIX.

~—.—....——.—.—

A LINK 0F WHITE RIBBON.

 

The 9th of June was memorial day,
over the whole world, in honor of our
late superintendent of Flower Missions,
—Miss Jennie Cassaday.

The band of W. C. T. U. workers in
our city is only a few weeks old, so as
yet we are neither a large or aggressive
body, only a “link of white ribbon " in
the long chain.

We were somewhat surprised when a
letter from a neighboring society was
received, stating that a delegation from
several different unions was going to
come here and distribute ﬂowers
amongst inmates of the alms-house and
jail; and of course we were expected to
entertain them.

It was something so entirely new to
us, and so much responsibility seemed
resting on our shoulders, that the day
was looked forward to with a great deal
of anxiety. The morning of the 9th
dawned bright and beautiful; all nature
was attired in its most gorgeous appar-
el, and each heart reﬂected the happi-
ness within as we wended our way to
the depot to meet our expected guests.
We had no trouble to identify them, as
the knot of white ribbon together with
arms-full of ﬂowers was all that was
needed to distinguish them. They were
very cordially welcomed and were im-
mediately conveyed to the almshouse.
Here we were very heartily welcomed
by the Superintendent and his wife and
after introductions and a general hand-
shaking, the Superintendent’s wife
ushered us into the old ladies’ parlor,
and’thence to the old gentlemen’s room;
these were,however, invited to come in-
to the former’s reception room, where
the exercises, consisting of singing,
prayer and Scripture reading, were con-
ducted by the president of this district.
A dainty bouquet, tied with a white
ribbon with a Scripture text card at-
tached, was given to each one.

 

 

unloved and uncared for—for charity is

How our eyes ﬁlled and our hearts

_ ached to see those poor, friendless, ed-

 

 

 

 

   
     

   

 


 

2 The'I-Iousehold.

 

 

mentad (to a certain degree) but tender-
ly cared for inmates, as they eagerly
grasped the bouquets oﬂ'ered them, as
if some trophy of childhood! Heads
were bowed, eyes bedimmed, and fre-
quently tears coursed down wrinkled
cheeks—truly their hearts were touch-
ed.

How difﬁcult it seems on such a day
to comprehend why there need be any
almshouses! The world is full and
running over with beauty and riches,
if it were only divided evenly ; but that’s
the trouble! The division isn’t even—
there’s always a remainder; and re-
mainders mean fractions. And these
fractions with souls are the perplexing
part of human arithmetic.

These lonely hearts had been bright-
ened by this mission gospel, and as
each lady Spoke a word of comfort to
them, they realized that “God sits in
heaven, not for a favored few, but for
the universe of life; and there is no
creature so poor or so low that he may
not look up with child-like conﬁdence
and say, ‘My Father, Thou art mine!’ ”

After a few parting words we left this
“Home of the Poor” and rode directly
to the jail. There was but one prisoner
behind those grated doors. As we
stepped softly along the corridor, the
prisoner turned his unwieldy form
around, looking into the kind faces
come to visit him in that cheerless cell;
as he reached forth his hand to grasp
the ﬂowers, we could see that his heart
was touched. He declared his in-
nocence of the crime he was about to
be sentenced for. _

After kind and loving words of advice,
and begging him to look to the One
who pardons all sin and uncleaniiness;
we left him reading the Scripture text
card,—“Tliough your sins be as scarlet,
they shall be as white as snow; though
they be red like crimson, they shall be
as wool.”

Perhaps in that inmost chamber of
his heart there still lives something
good and true—but we will leave him
to the All-wise Judge, praying that the
Holy Spirit may penetrate those hidden
chambers.and stir his soul to a new sense
of duty.

“So innocent and sweet is this Flow-
er Mission that while each heart must
acknowledge its sacred beneﬁt, but
few could tell just when and where they
received it. And why should not the
most beautiful things and the most win-
some, that we have ever looked upon,
be by God created for some purpose
more benignant than our thoughtless
hearts have known?” -

From the jail we were taken to the
Presbyterian parlors, which were ﬁtted
up so cosy and home-like by the ladies
of this church that we sank languidiy
into the chairs, at the same time fee!-
ing that a little sustenance would great-
ly beneﬁt our fatigued bodies. In a
short time we were invited into the

dining room where a sumptuous dinner
was provided.

 

The memorial services were announc-
ed for two o’clock, so we withdrew from
the tables, which looked less tempting
than they had an hour previous, to the
rooms where the services were opened
by the usual preliminary exercises,aftcr
which an address of welcOme was de-
livered by the Vice-President of our
little band, followed by a memorial ad-
dress, a paper read by a prominent
worker, and the founding of the Flower
Mission, read by a lady from Romeo;
other exhortations interspersed by sing-
ing, concluded the exercises.

It had been a day well spent and
heartily enjoyed by all; most especially
was our “link of white ribbon” strength-
ened by the meeting with other unions.

We bade them good-bye, while sing-
ing:

“God be with you till we meet again!
By His counsel guide. uphold you,
With His sheep securely fold you;
God be with you till we meet again!

Till we meet! Till we meet!
'I‘ill we meet at Jesus’ feet; etc. etc.”

MT. CLEMENS. LITTLE N AN .
w

INDUSTRIAL TRAINING FOR BOYS
AND GIRLS.

 

[Paper read by Mrs. M. G. Shafer, before the
Liberty Farmers' Club, June 3. 1898.]

Emerson has said: “ We are students
of words; we are shut up in schools and
colleges and recitation rooms for ten or
ﬁfteen years and come out at last with
a memory of words. We do not know
things; we cannot use our hands. our
legs, our arms, or our eyes.” To-day it
is different; in many of our schools the
boys are taught drawing, designing,
modeling, carpentry, brass work, wood
carving, machine shop work, etc. ,while
the girls are taught cooking, house-
work, cutting out garments and many
of the various branches taught the
boys. In fact manual education is
being recognized as necessary in con-
nection with the literary and scientiﬁc
studies, in the preparation for the life
work, educating the physical as well as
the intellectual qualities.

What a blessing it would be were
there more schools where the poor
children of our cities, whose parents

are obliged to labor early and late to

provide the necessaries of life or who
spend their time and money in question-
able places, might be taught how to
work!

There are opportunities even on the
farm for training boys and girls in some
of these branches of industry without
sending them to the city.

Some people say they do not want
their children to work but to think of
childhood’s days with fond remembrance
of its happy times,and that they will all
too soon be worried with the cares of
life. Yes, indeed; let the children en-
joy themselves all they can; at the same
time their enjoyment will be sweeter if
mingled with work and regular'duties.
I believe boys and girls should be
brought up to know how to work, and
how can they know unless they are

 

taught and have actual experience in
doing the work?

In too many cases the parents are
more to blame than the children. A
mother says: “ I’d rather do the work
than take the time to teach the girls!”
This is an injustice to the girls, for in
many households there is so much work
t9 be done the girl must do something
so of course she can wash dishes. How
much better for mother to wash the
dishes occasionally and let the girl do-
other work!

Who has not noticed the glowing
face of the little girl as she displays her
ﬁrst cake or loaf of bread, or some work
she thinks is woman’s work? Aside-
from knowing how to care for a house
and family and her many other accom-
plishments every girl should know how
to harness a horse, milk, hoe in the
garden, in fact any work out of doors
she is strong enough to do, when neces-
sary. Our girls would enjoy better
health were they to take more exercise
in the open air.

The boy, in connection with a thor-
ough knowledge of farm work, should
know how to cook a plain meal and wash
the dishes. Some one has said: “ Do
not teach the boy to wash dishes, for
he will always have to do it.” I would
not have the boy always wash dishes nor
the girl always milk; but if he can do
ordinary housework then when the.
mother is sick and no girl to be found,
as is often the case, the family is not
wholly dependent on the neighbors. I
can hardly see that it is any worse for
coys to do girls’ work than for girls to
do boys’ work. In many of our schools
they are being educated with the boys
in the various branches of industry.

There is a branch of education that
is sadly neglected in bringing up our
children. You may say it does not come
under the head of industrial training,
but of what use is such training if they
do not know the value of money? Par-
ents usually look after and replenish
the wardrobe. If the boy wants ten
cents he goes to his father and some-
times he gets it and sometimes he does
not, but the girl seldom gets any. There
is no need for her to have a pocket-book
for 1t will be always empty.

I would decide about what they would
need, making allowance for the spend-
ing money, and either give them the

proceeds of something they might call

their own; or else give them a stated

sum paid weekly or monthly; part of it-

to be expended as they see ﬁt. Advise
them as to their needs, and then if they
spend the money for ﬁnery when they
need essentials they must suffer the
consequences. Allow them to feel they
alone are responsible. What boy or
girl knows the value of money when all
they have had to do is to ask for it?
They will ﬁnd sometime that it does
not come so easy.

Girls as well as boys should know how
to write a receipt, make out a bill,
draw up a note or check, and keep ac»

 

 

 


 

“awn“ swam ‘ 1; ~ » a”. ,_ _ ,_
.

The Householdi.

counts. Send the boys occasionally to
buy stock. Perhaps they may do as
well as did Gen. Grant in a story he
told of himself. When a boy, eight
years of age, his father said to him.
“My son. neighbor G. has a young colt
that he wants to sell. Now you go there
and buy him; ﬁrst offer him twenty
dallars; if he says no offer him twenty-
two and a half; and if he still refuses
give him twenty-ﬁve. Young Grant
went to the neighbor. He said: “Fath-
er sent me over to buy that brown colt
of yours. He said I must offer you
twenty dollars ﬁrst,if you would not take
it offer twenty-two and a half; if that
didn’t fetch him give twenty-ﬁve: for
the colt was well worth it.” Of course
any farmer would have taken the
twenty-ﬁve dollars.

We should try to ﬁnd out the branch
of industry our boy or girl is best adapt-
ed for; then bend every honest effort
toward their education in that direc-
tion. Teach children that work in itself
is not degrading and that although we
sometimes tire of it a certain amount is
necessary to our happiness.

The result will be boys and girls who
can use their hands as well as brains and
feel that it is as respectable to earn a
livelihood by the labor of the hands as
by the wits; and with the love of God in
their, hearts will make whole-souled,
noble men and women.

 

A BRIEF BIOGRAPHY.

That large contingent of HOUSEHOLD
people who have read and admired the
writings of “Evangeline” in the HOUSE-
HOLD will be interested in the following
sketch of her life, which appeared in
the May issue of the Literary Century,
accompanied by an excellent likeness
which we regret our press facilities
will not enable us to reproduce:

For. ﬁfteen years readers Of various
Detr01t papers have wondered who
Evangeline was, a glimpse of whose
thought and sentiment may be found
embodied in the following pretty pen
sketch:

“MOTHER’S WORK.”

It seems so little, and yet it com-
prises so much. made up of little things
scarcely worth mentioning, but footing
up to such a sum total—work that is
never done until the tired hands are fold-
ed, the tired feet at rest. It is such
satisfying work, bringing its own sweet
recompense in the touch of baby hands,
the kiss of rosy lips, the patter of little
steps, the ringing of a happy laugh.
Mother’s work, like her love, is bound-
less; it cannot be measured or estimated;
is never fully appreciated until it is
ﬁnished. Imperfect it may have been,
but she gave us of her best, and we ﬁnd
ourselves wondering how we can get
along without her gentle presence, her
kind hand to smooth our rough places,
to remove obstacles, and diffuse sun-
shine along our pathway.

“Evangeline” is none other 1; han Mrs.
Marie E. Sprague, of Battle Creek,
Mich, and was born in West Bloom.
ﬁeld, Ontario County, N. Y., March 15,
1846. Her parents were Eunice N orth-

 

-—-—..—

I

 

rop and Bay zo Wells Baker. Her fath-
er was a son of Bayzo and Johanna
Baker, of East Haddam, Conn., and on
both sides comes of revolutionary stock.
Her great-grandfather on her father’s
side was a soldier in the war of Inde-
pendence, and died from the effects of
cruel treatment as a British prisoner at
what was known as the Black Hole of
New York. Her great-grandmother on
the same side was Martha J ewett, a
name which is familiar in the gene-
alogies and history of Connecticut. Her
grandmother was a daughter of Captain
Miner, a rough but daring naval ofﬁcer,
who commanded a vessel during the
revolutionary war. At 11 years of age
she attended a select school conducted
by Prof. William H. Macey, of Union
College, where she remained until her
15th year, when she entered the Ontario
Female Seminary at Canandaigua, and
subsequently the Elmira Female Col-
lege. In November, 1868, she removed
to LeRoy, Calhoun County, Mich.. and
December ‘25, 1871, was married to Elli-
ott Sprague, the eldest son of Rev.
Thomas Sprague, and a prominent young
farmer in that locality. Upon afarm
of 275 acres her married life begun, and
ﬂowed along quietly and unbroken in
the care of her little family, which
numbered four children, three of whom
are living. In 1892 she removed to
Battle Creek. Her ﬁrst literary venture
was in 1877, when she became a regular
correspondent of the Detroit Post and
Tribune, writing over the name of
“ Evangeline.” after which she con.-
tributed to the Free Press and MICHIGAN
FARMER. In 1892 she had charge of the
woman’s column in the Michigan Patriot.

- Her writings are especially devoted to

home and mothers’ work, hints and
helps on housekeeping and home-mak-
ing, and the care and training of child-
ren. Her home is a model of neatness
and order, the comfort of the family
being her ﬁrst study, and amid the
many cares and duties incident to the
management of a household, she ﬁnds
time to lend a hand where help is need-
ed. Possessed Of a sympathetic nature,
it is ever her study to comfort the sor-
rowing and oppressed, while her writ—
ings ever awaken a responsive chord in
hundreds of hearts grown weary and
laden with mother’s cares.

M.”

LILIES OF THE VALLEY.

 

The lily-of-the-valley requires but
little care or petting and is one of the
most faithful of our ﬂoral treasures.
One need never think of treatment for
them unless they are being choked with
weeds and grass, for if only kept clear
of everything else they will give very
good returns. To do full justice to
them, make a rich mellow bed, selected
with a view to partial shade ly fence or
buildings (rot trees); set the roots well
dbwn and when fall comes cover three
or four inches with rich ﬁne and rotten
manure and through the warm months

 

' randaof the principal pictures.

 

' ‘ ' ‘ ' U , Ivar *5 In;
”is. immense»- W.M M... . wk.“

3

pour washing suds among the roots.
I say roots, for such fertilizers .10 not
beneﬁt and may injure the foliage. I
have never found a better way of pro-
viding fertilizer for plants than one I
have followed many years. Fill a can
or plant crock with manure and set it
out of sight, among lilies of any kind;
pour the water when watering into it,
thus refreshing and enriching at the
same time. Those who live where they
can keep their gardens soaking if they
wish, can be saved the trouble. Sprink-
ling the soil lightly in dry weather is
of little use for the roots are not reach-
ed and the foliage beneﬁtted but very
little, as it is soon evaporated from the
hot dry earth, while if applied directly
to the roots, even in small quantities,
all diminution in growth or production
of ﬂower by drouth is evaded.

If I could have an arrangement for
the purpose, and according to my own
11 otions about it, I would have conduits
below the surface, while fountains would
play for the beneﬁt of foliage and our
own comfort. No ﬂowers can give more
satisfaction than lilies of every or any
kind, . so fragrant and altogether lovely.
They require less care than almost any
perennial plant we have. A ﬂower gard-
en without lilies is devoid of the greater
charm, and when once well established
they will be true as an old tried friend,
and like the kindness and good willof a
true friend grow dearer to our hearts
while their numbers increase continual-
1v

Eamon. mas. M. A. FULLER.

_——.O.-——I

GOOD HOUSEKEEPING for June is, as
usual, a feast of good things for the
housekeeper, who is furnished plenty of
good ideas and helpful suggestions—if
she will only put them in practice. As
the picnic season is close at hand, the
directions for preparing a variety of
sandwiches are timely. Old cooks will
smile over “ An Experiment in Bread-
Making” and young ones will sigh,
while Louise Dexter’s reconstruction of
a country home and its occupants is
pleasant reading if a little romantic.

 

TEE Remew of Reviews for June is a
number which nobody who intends to
go to the World’s Fair at any time can
well afford to be without. However at-
tractive the other departments may be,
it will be true of this World’s Fair, as
it was of the Centennial in 1876, that
the great majority of the visitors will
derive more pleasure from the pictures
in the Art Department than from any-
thing else. The Berte'w of Reviews sent
as its special representative to Chicago,
Mr. Ernest Knaufft, who has prepared
for it an extended and discriminating

article telling in a straightforward way
what are the merits and striking feat-
ures of each portion of the art exhibit,
and his article is illustrated with out—
line pen sketches intended as memo-
The
article serves as an auxiliary to the
more formal catalogue which gives the
names and numbers of the picturescj

 


    

4

The Household.

 

 

CANNING FRUITS.

 

The canning season is at hand, and it
is time to be looking up the fruit cans,
getting a supply of rubber rings and
sugar, preparatory to “beginning the
ball” with strawberries and cherries.
Manypeople makevery hard work of put-
ting up fruit, believing the most labor-
ious process somehow conveys a superior
ﬂavor to it. In my own experience, I
have found that—given an equal quality
of fruit, lreshly picked and not over-
ripe—it makes but little if any differ-
ence in the results whether the fruit is
cooked and put into the cans, or cooked
in the cans after the most elaborate
process. But possibly I’m not a con-
noisseur.

M. E. 11. gave us last season a good
recipe for canning strawberries. We
clip it from the HOUSEHOLD of July 2,
1892:

“As soon after picking as you can get
the berries wash them thoroughly, be-
fore hulling, by pouring cold water over
them. Hull them, putting them into
a good bright milk pan, not a new one,
but one that is whitish like worn silver,
if you have nothing large enough in
earthen. Cover them thickly with
granulated sugar; slip a spoon down the
sides of the pan and lift the berries so
the sugar will run down through and
over them all. Be sure there is more
sugar than will stick to them. Set them
down cellar until the next morning;
pour off all the juice and boil it down
about one-third, then put the berries in
and cook until they rise to the top;
can immediately. The berries remain
whole and the lovely strawberry ﬂavor
is retained. Do not be anxious because
the berries rise to the top of the can; as
long as they stay there your fruit is in
prOper condition.”

exact, preserved) strawberries put up
in the same manner as those imported
from Germany and known as Wiesbaden
fruit, was given in the HOUSEHOLD of
July 9, 1892. A number of ladies in this
city put up fruit in the way recommend-
ed, and were pleased at the results.
Here is the rule:

“ You must have two kinds of berries,
one may bethe ordinary fruit, the other
must be the ﬁnest, largest, most perfect
and perfectly fresh fruit. To every
quart of the ordinary fruit allow half a
pound of sugar After the berries are
hulled, sift the sugar through and over
them. and let them stand in acold place
over night. A low temperature is im-
perative, to prevent any possible fer-
mentation. In the morning drain oi!
the juice—not quite dry, but leaving
enough so the berries can be made into
jam or marmalade, thus saving waste of
the fruit. For every half pound of sugar
you have used, allow half a pound of
rock candy. Put this into the juice and
let it boil ﬁfteen minutes. In the mean-
time, have your cans already tested, to
be certain all are perfect, and warm
them. Set them on a folded towel in a
big pan, and turn in an inch or two of
warm water; ﬁll the cans with the
superior fruit. which you have careful-
ly hulled, raw, rejecting every imper-
fect or bruised berry. Pack the fruit
as solidly as you can without jamming
it, packing and shaking it down, pour
on the boiling syrup, and seal im-
mediately. Keep the cans in a dark

A recipe for canned (or to be more Oﬁ

place. This is said to be the exact
manner in which the imported fruit is
put up, and if carefully followed accord-
ing to directions, to be safe, the fruit
keeping perf :ctly.”

Another rule similar to the above ex-
cept in one respect is sometimes used
nstead, being regarded as more certain .
The largest berries, instead of being
put into the cans, are thrown into the
bailing syrup, allowed to remain a
minute, then carefully skimmed out in-
to the cans, which are then ﬁlled up
with the hot syrup.

The great secret in canning fruit is
to ﬁll the cans full while the fruit is
boiling hot, and to seal tightly. Cook
it in a porcelain kettle, using as little
water as possible. Never use iron or
tin in putting up fruit. See that your
cans are perfect and the rubbers a good
ﬁt. It is sa1d that old rubbers may be
made ﬁt for use by soaking in weak
ammonia water, but we cannot vouch
for this and the small cost of a new
rubber is not to be compared with the
loss of a can of fruit. When the cans
are cold, screw them up “to the last
notch,” cover with their paper caps or
set in a dark place, which should also
be a cool one.

The amount of sugar to beused varies
of course according to the acidity of the
fruit, and depends also upon individual
taste. The amount used has nothing
whatever to do with the perfect keep-
ing of the fruit, and it is often put
up without sugar though most house-
keepers believe the quality is improved
_by cooking the fruit with the sugar,
putting it in just as the fruit is nearly
done, and after allowing it to dissolve
and boil up once. canning at once.
Many adopts at the canning art make a
sugar syrup and cook the fruit in it till
tender. The quantity of sugar for a
quart can ranges from twelve ounces for
sour plums, pears, quinces and cherries
to eight ounces for sweet cherries and
peaches. Huckleberries and raspberries
can do with six ounces, while curiously,
strawberries require from ten to twelve
ounces, almost or quite as much as much
more tart fruits. Quinces are very
much better put up with one-half or
one-third their bulk of sweet apples; the
quince ﬂavor is too pronounced to be
agreeable unless “toned down” a little.

Blackberries and raspberries are so
seedy that they are less acceptable
when canned than most other fruits.
Make jam of them instead, or spiced
fruit. Raspberries are much improved
by the addition of currant juice,esoecial-
ly if designed for jelly. Do not forget
to try some green grape jelly this sea-
son; it is nice with meats. A house-
keeper says that jelly is much clearer
and of ﬁner color if the juice, after
being strained, is allowed to stand over
night and then carefully poured of! into
the preserving kettle, leaving the
“cloudy” residue, which may be made
up for use in cake, where its being a

 

little “of! color” doesn’t matter. .
BEATBIX.

 

J. P., of Parshallville, asks for a rec-
ipe for wheat griddle cakes. Try this:
One egg well beaten,stir red into a quart
of sour milk; a large teaspoonful of soda,
or sufficient to sweeten the milk; a little
salt; ﬂour to make a moderately thick
batter. ’Tis a great virtue in a pan-
cake to be of a rich, dusky brown on
both sides, therefore see to it that the
griddle is hot enough. They are also
lighter and more tender when properly
baked. Eat with butter, sugar or syrup.

—..._—

THE call the Editor hears most
requently these hot days is " more
copy.” Take the Hint?

 

Useful Recip es.

 

S'rnawnmr J ALL—Stew the berries with
just as little water as possible, and stir con-
tinually. When the strawberries are thor-
oughly done, but not before, add the sugar
in the proportion of one pound to each
pound of fruit. The jam will 'need to cook
only a little longer, and this will preserve as
far as can be the exquisite color of the her—
ries.

 

Smwnmr SwnnmEA'rs.—A delicious
strawberry sweetmeat that retains the ﬂavor
of the berry wonderfully is made by using a
pound of granulated sugar to a pint of large
berries. First, make a syrup, allowing one
gill of boiling water to a pound of sugar; let
it come to a boil; then drop in the fruit and
boil, very gently, in order not to break the
berries, about 10 minutes. or until they are
clear. Lift out with the strainerspoon and
put in wide jars or tumblers. Let the syrup
boil down until rich and thick. Draw aside ,
that it may settle; then skim. Boil up once
more. and pour boiling hot over the fruit,
having ﬁrst drained of the thin syrup from
the glasses. Cover closely while cooling.

 

Strnswnnnn! Ion—Anybody who can make
ice-cream can make fruit ices at half the
trouble and time. A strawberry ice that is
very delicious is easily prepared. Add a
pound of granulated sugar and the juice of
two lemons to a quart of ripe berries; mash
and set aside an hour; strain through a fruit~
sieve, add a quart of cold water and freeze.
For a variety use the beaten whites of two
eggs. lightly beaten into the mixture just be-
fore freezing.

 

STBAWBn-an! Simmons—Strawberry short.
cake should not be made of cake dough or
batter. Also plain biscuit dough with a little
additional butter is better than the richer
piecrust form. Sift one quart of ﬂour and
two teaspoonfuls of baking powder together;
rub into this four ounces of butter, add a
small teaspoonnt of salt, and suﬂioient milk
to make a soft dough; roll out as lightly as
possible nearly an inch thick. Bake in quick
oven until done—about twenty minutes;then
split through with a cord; never use a knife.
Butter the open halves, and lay berries as
thickly as possible on the lower one. Put
the other on the tap, and dust heavily with
sugar. The berries should ﬁrst be stemmed,
very slightly mashed. and well sugared. If
they are too large slice them with a silver
knife. Do not prepare them too long before
serving, however, as they become pnlpy.
Serve with it a pitcher of rich cream.

 

    

  

"ﬂown? N r ‘

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