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TIIE SCIEN TIFIU It'll 1 79E WI FE.

She was learned in all the lore
or science, and her store
0f attainments was bewildering and grand:
She rould tell you what to cm,
From cereals to meat.
And analyze catables oliihand.

She loved a learned man
0n the scientiﬁc plan.

And the couple formed a partnership for life.
She cooks the family true
In a way that makes him sweat.

And very often leads to vulgar strife.
The meat. is burned and tough.
The pastry is vile stult'.

'l‘he veg‘tahles are always underdonc.
But in baking wretched bread
That is heavier than load.

This soiontitit- woman takes the bun.

CURIOSITY.

Curiosity, l believe, is one of the grandest
or one of the meanest qualities of the human
mind, according to the direction it takes.
Noble, where it cove‘s real knowledge for
that knowledge’s sake: instructive, when it
leads to legitimate investigation; commend—
able, when it interests us in the needs and
deprivations of others: when misapplied and
misdirected it becomes one of the most des-
picable of vices. “Curiosity, inquisitive,
lmportunate of secrets, then with like intirm~
ity to publish them” must be both educated
and controlled or it becomes a dwarﬁug,
evil, lowering influence in our lives and
those of others: for so surely as night fol-
lows day does gossip attend curiosity
unless restrained within right limits.

The longer 1 live the more respect 1 have
for people who can distinguish clearly
where their own business leaves off and
their neighbor’s begins. it needs great dis—
crimination, certainly, since so few are
able to find the dividing line. To a certain
extent we are all observing, copying, criti-
cising, condemning or approving our neigh-
bors, swayed by their opinions, influenced
by their probable judgments, but such con-
ditions are, or ought to be, far removed from
the vulgar curiosity which takes note of the
frequency of the ice-man’s calls or is in-
quisitive as to what a neighbor has for din-
ner. And, when we think of it, how small
it seems to be so solicitous to find out
these trivral matters, so entirely outside our
own concerns! To give up to this phase of
curiosity will inevitably dwarf the mind so
that it loses'interest in things of greater mo-
ment. Yet how many do yield to just such
idle curiosity! Have you never known an
otherwise sensible individual alternate be-

 

tween kitchen and parlor with the. regular-
ity of a pendulum, because a carriage was
standing at a neighbor’s door‘.’ i heard a
young woman excuse herself for neglect to
keep an engagement by admitting that she.
was noting the duration of a call made at
the house “ over the way "' by a gentleman
whom she did not know. “i watched
through the hall blind till 1 was nearly
frozen, but I was bound to know how long
he stayed.” As if it made any earthly dif-
ference whether he. stayed livc minutes or
ﬁfteen!

Yet that curiosity is a trait inherent in
poor humanity we must perforce admit.
Witness the tiresome details concerning the
movements of any public personage. We
have not forgotten how the papers chroni-
cled even the minutest detail of President
Cleveland's wedding, and later ol‘ his trip
westward with his wife. If either individu-
al turned around during either journey
without the action being reported, it is yet
to be known. And though every body
laughed at the persistence of the news-
papers, and deprecated such inquisitorial
espionage, nearly everybody read it. The
daily newspaper strikes the popular level;
it prints what it knows will soil: and it
points with sure index the fact that
as a nation we are altogether tro
curious in small, unimportant matters.
The searching eagerness with which the
typical Yankee pursues the information he
seeks, has passed into a proverb, but it often
seems as if his mantle had fallen on many
who can out-yank a Yankee in asking ques—
tions.

Some people seem to have been born with
a mania for asking questions. They want
to know all about you, where. you were born,
your connections, your business, your in-
come and expenses, and resent the with-
holding of such informaticn as a personal
affront: seeming to think if you evade their
inquiries it must be because you have some-
thing to conceal. Such people are utterly
wanting in delicacy; there is no subject too
sacred, no relationship too holy for them to
approach; and if they showed one—half the

zeal in the pursuit of legitimate informa-

tion that they evince in wresting reluct-
ant replies from unwilling lips, there
might be a hope that they would grow be—
yond this vice at some distant period. But
appetite grows by what it feeds upon: till
it finds no restraints in good manners or
etiquette, and will resort to any means for
its gratiﬁcation. An actual fact which
came under my observation, illustrates this:
An elderly woman, long resident of a
neighborhomi whose little world of events

LID-"Suppletnent.

 

she had personally superintended for man y
years, called on a family who had moved in
about two months previous, her rim; being;
answered by the lady of the house, who»
knew her only by sight. The visitor seemed
in a breathless hurry, and declining the in«
vitation into the drawingromn, sank in. a
chair in the hall, saying. ‘* Oh, excuse mc'.
Mrs. -——~-: l‘m in a great hurry: i just
happened to be passing and i remembered
that l’ ve never heard what your husband‘
business z's-~-and l—-~and i thought l’d just
stop and ask you, you know. I'm in a
great hurry Ii" The lady was too greatly as
tonished at the as‘urancv of her caller to
do otherwise than reply to the query time.
peculiarly propoundcd. and the latter, to
iterating her statement that she was “‘ in a
great hurry." made her exit in kccpin: witl:
the manner of her entrance.

'I‘oany but those of like tastes and in-
clinations the curious woman is "full or
the waddin: of stupidity.“ A mind not
narrowed to the smallest trivialities of life
cannot listen patiently to their recital at
second hand. One is itdile to the imputa—
tion of beinur unsocial it' she. don't seem ti .
care how many white skirts )irs. had the
tcmerity to display on a Monday’s washing;
nor furnish a bulletin of information about
the new dress which must- include
not only its cost. quantity, etc.
but also its probable destination when
worn out.

“What did you have for support“
“Where did you eat?” “What kind of
forks did you have?" were the questions I
heard asked an eightyear—old boy who had
been invited out to tea with a little play—
mate. 1 wonder if mothers ever reflect that
by thus “quizzing” their children, they
encourage tale-bearing. tattlim,r and gossip.
and also cultivate a critical. censorious dis--
position, a habit of spying upon others.
which is an evil to be corrected, not foster~
ed, in the training of children. How many
quarrels start from a story carried by a
child encouraged in such ways?

 

Were we not so anxious to lind out about
our neighbor‘s business, how much more
time we would have to attend to our own I
If we made no comments on matters which
do not concern us how many unkind and
malicious words would he unsaid, not to
speak of the foolish and uncalled-for ones 7
llow much wiser we would he were we to
direct our curiosity into legitimate channels
and strive to acquire the knowledge that
leads to true wisdom. Let’s all turn 0 ‘er
a new leafon New Year’s and strive to be
curious in the right way.

 

Baarmx.

 


 

 

ﬁr

   
 

 

 

THE) HO'USEHOLD.

 

30 ME T ALKS.

A") I X

 

‘Well, lletty, we have quite a busy day
thetore us. The morning's work is done,
and while you commence the cakel will
dress the chickens and set them away to
cool for tomorrow. Make the watermelon
cake ﬁrst. The recipe is so large you had
best divide it, and make half. For the white
part take one teacup of white sugar, one-
half cup of butter, one-half cup sweet milk,
one and three-fourths of ﬂour, whites of
four eggs, one and one—half teaspoons bak-
ing powder; the red part, one-half cup red
sugar, one-fourth cup butter, three table-
spoons sweet milk, whites of two eggs, one
cup of ﬂour, teaspoont’ul of baking powder,
half acup of English currants; ﬂavor the
white cake with rose, the led with lemon:
butter your pan and dust it with ﬂour, which
does away with ﬁtting paper in cake tins;
sake will never stick when you butter and
tour the pan. 1 do not mem butter either.
30: I always use _leaf lard for such purpose:
latter will leave a salty taste around the
‘(ge of the cake and too cake will mold
ﬂicker than when lard is used. Pour in
a twhite batter an inch thick, then the red.
‘28)) it in the center and keep ﬁlling up
ﬁe sides with the white and then cover
winch or more over the red, witha little
'co'ne, there will be a real centre. and the
pieces when cut look like slices of water-
melon, this makes a handsome cake when
frosted to ﬁll cake baskets, have the oven
grpd heat and keep it steady, bake forty
minutes, try with a splint. It will require
the whites of two eggs to frost it, put them
into a glass and add the same quantity of
cold water, then mix and add as much
triplex sugar as will make it smooth to
spread, flavor with rose and when the cake
is just warm frost it. Banana cake nexi;
one and one-half cups sugar, half a cup of
butter, half a cup of sweet milk, one and
one-half cups flour, half a cup cornstarch,
two teaspoons baking powder, Whites six
eggs, measure in coﬁeecups: bake in four
cakes, using two foreach cake: unless dif-
ferent directions are given always soften
the butter, not melt it. rub butter and
sugar to a cream, then beat the whites
stiff and add next. where only the whites
are used; if the yolks are used use them be—
fore the whites are added, then the milk,
than the flavoring and tlour and baking
powder. the last named articles to bu sifted
together. then beat the batter slowly until
light and white. 1 was once in [king a
lady’s cake for an old lady who did not
understand the “new tangled cakes," she
said, and after I had added the ll )lll‘ and
baking powder l proceeded to beat it leisure-
.y. She was amazed that 1 did not place it
immediately into the oven, she said she
supposed the cake Would not be light if it
was not baked the minute the baking
powder was stirredin. “Well” saidl, "does
I] at your cake always have large holes in it‘.’
it isn’t light and feathery is it‘.’ She S.lld no,
it. wasn’t light and tine, it was coarse. and
She liked the common soda and sour milk
the best. When my cake was baked, it was
all right, it rose an even height all 'over
the top. All these recipes I am having you
use will bake in that manner: they never

 

peak up in the centre or crack and run over,

they seem just right if the directions are
all followed exactly. When these cakes are
done turn them on a towel and let them
partly cool before putting them together.
Put twelve tablespoons of granulated sugar
in abasin and add six tablespoons of hot
water, let it boil gently while you beat the
whites of two eggs stiff; when the syrup
will throwa long hair turn it slowly into
the beaten whites and beat with the egg
beater until it is nearly cold, then ﬂavor with
a little vanilla and add two bananas mashed,

line: this is for the ﬁlling; for the top use

plain white frosting, and when you put it
on the tea table lay some bananas sliced
lengthwise on the top, this is really splendid.

For the Boston cream puffs, set one teacup
——which is one-half pint —-ot' boiling water in
small pan and set over the cooker of hot
water, add two-thirds of a cup of butter, not
melted, and when it reaches a boiling heat
stir in two and one-half cups of sifted ﬂour;
do not be alarmed, it looks like a moral
impossibility. but keep stirring; now it is
a smooth m‘.ss and cleaves away from the
pan it is done. set it 011‘ and beat tive
eggs very light, and add slowly, new beat
it until it is thoroughly mixed; grease
those large round tins and drop ina tea
spoonful full of the batter, do not allow
them to touch each other—nine in each—
this should make twenty-seven. Have the
oven real hot and bake them fifteen minutes
anyway, just rap lightly, and if they are
ﬁrm and hard and a beautiful golden brown
they are done, handle them carefully and
set them away on a. platter. Put two tea-
cups of milk in the t Ive-quart pail and set
in the cooker, that same water will answer
for use, and into half a cottee cup of sugar
stir the yolk of three eggs and two table-
spoons of ﬂour, thin with a little milk,
and stir slowly into the hot milk, when it
is smooth and thoroughly cooked. flavor
with vanilla and turn into a large bowl,
this is to ﬁll the puffs with, but do not till
them until you are ready to eat them. For
the jelly roll make the Danbury sponge cike
and spread the dough in the dripping pan
to bake, when done turn bottom side up
on a towel, over which you have strewn
powdered sugar. spread the cake with grape
jelly and roll up, lay on a large platter.

Now our cakes are all made for to—morrow
and our hour: is in order, so we can rest up
alittle this afternoon. We haven‘t quite
ﬁnished “ Mother‘s lleeumpense,” you
m‘ght read it aloud. 1 do think (trace
Aguilar is such a lovely writer. she seems
to understand the heart so well and enters
into a mother’s feelings so naturally. She
was a .lr-wess you know, and having delisate
health never married: died young
and had written many novels: we must
try and read “ Vale of Cedars “ and “ Days
of Bruce " together. 1 read them years ago
but shall love to review them. A book
that I really like is one that can be picked
up and read time and time again and never
be tired of. but you see if we were slack
and left this and that duty undone, we
never should have found time. with our
sewing and cooking, to have kept up our
reading. Some books are better understood
it real aloud. Dickens, now, is enj )yed

she

so much when read aloud. and well read;
[never ~:tear about little Paul. but [am

tempted to cry, such a mixture of tears and
laughter. I have read that Dickens went to
the Directory for allhis 118.1188. You can rest
assured, lletty, that what you slight today
you will have to do to-morrow. and suppos—
ing that company comes in unawares, what.
a confusion is enacted in setting things to
rights. The general baking never wants to
be neglected. I never like to be like
Dame Hubbard, for there is nothing satia-
fying about an empty cupboard; I want a
few bones and bits of meat.
BATTLE (Juices. EVAle‘rh‘dilNE.
__ _...____.

NINETY-NINE CENT PARLORS.

 

The following from a correspondent of
the Toronto Globe, expresses our opinion of
cheap decorations so nicely that we gladly
make room for it:

The advocates of the "cheap and pretty”
system of furnishing houses are becoming
tired of the unsubstantial things which cost
little and the prettiness which has turned
out to be not really pretty after all, but only
novel for a short time and afterwards tire;
some for a long time. There is either
coarseneSs of texture or lack of stamina in
the very inexpensive teaspoon, for example.
and the same is true of every other neces-
sity of a house. Now. as coarseness of
texture is something that the good house
wife of the present day “ can’t abide." it
follows that the countless “ things of.
beauty,” falsely so—called. the. directions
for making which abound in every house-
hold magazine, are marked by constitution-
al fragility, which quickly translorms them
into things of ugliness.

A man'who had the misfortune not to be
born of Scotch parents, could never open a
book and let his eyes tall at random upon
such a phrase as "' lloot, monl" without at
once closing the volume and finding himself
unable to read it thereafter. The innocent
sounding sentence, " First take an old bar—
rel,” has a precisely similar effect upon a
young girl of my acquaintance, who can
never encounter this beginning of the ster-
eotyped description of the way to transform
an old barrel into a chair. without wishing
to thrust the perimlical containing it out of
her sight forever.

Because an old barrel made over into the
smublauce of a chair, no matter how com-
fortably cushioned and delightfully draped.
always begets a fear in the breast of the
wary that may collapse. and that its down-
fall will include that of its oc. :upant. How
can the inuclntallwl—ot‘ repose of domestic
life be found in a chair of this description?

There is something deceitful about com-
mon wood that is painted to resemble ivory,
or ebony. or coral. and about pine that is
"grained to l‘t-‘>t‘-llll)lt‘ mk. Hue might as
well have a cat “grained“ to resemble a
dog. It is true that cats are sometimes
cross-grainet‘l. loot this is not natural to
them: it is the result of injudicious treat-
ment. There is also something deceitful
about chromos given away by tea and life
insurance companies, which "cannot be
distinguished from real oil paintings.”
Talk about the deceitfulness of riches! It
cannot be more obnoxious than the dcceit~
fulness of poverty.

There is no solid satisfaction in ﬂimsi<

 

ness and sham, no matter how pretty they

  

 


THE HOUSEHOLD.

    

 

may at ﬁrst appear to be. Gilt paper pasta
ed on wood to make window cornices soon
grows shabby and mildewed: the bedroom
carpet made of varnished wall paper, pasted
upon several lengths of wrapping paper,
is a palpable fraud. We can have no re-
spect for the things that pretend to be what
they are not, nor for the people who give
themselves up to the creation of such things.

is there any real beauty in red and blue
elephants and rabbits cut out of ﬂannel and
sewed upon Turkish towelling? or in canvas
overlaid with gold and scarlet thread, and
used for the protection of chairs far less
gorgeous in tint than itself? or in lamp
mats, that cannot endure the touch of a
burnt match or a drop of kerosene oil? or
in a footstool that is defaced by the touch
of a foot? or in a sofa pillow on which no
man dare lay his head‘.‘ What kinship has
beauty with tawdriness‘.’ “ What is excel-
lent,” says Emerson, “ is permanent.”
This is as true of the things which are the
soul of the house as of the human soul.

If the furniture of a room is strong as
well as shapely; if its walls, and windows.
and floor are covered with colors that rest
and please the eye, instead of infuriating
it; if the pictures suspended before our gaze
are good photographs of the best works of
art; if there is sunshine, and a trailing iv ',
and piles of books, we can do without sham
gliding and all the host of fragile and
meaningless things which threaten to turn
the best room of SO many homes into a
ninety-nine cent parlor.

___«*_____

HOME EDUCATIONAL INFLUENCES.

it “goes without saying” thit the chil-
dren of parents who realize the high value
of edu iational privileges find in their early
home training a powerful impetus in that
direction. Wherever you ﬁnd children
whose mothers can spare time to read to
them, to tell them stories, to talk with them
about what they read or observe, you ﬁnd
also the most thoughtful and observant
youth. The home where books and papers
are not only read but also discussed and
commented upon, sends more intelligent
and earnest pupils to our schools than that
in which work,.or money-making, or neigh-
borhood gossip, engross the thoughts of its
heads. The home inﬂuence is very marked
in this regard; it there be truth in the old
saying " As the twig is bent. the tree’s in«
clined," we find it here. Many a man
sends his children to school because of what
the neighbors will say; or through a pride
which leads him to say he can afford to edu-
cate his children as well as some richer
neighbor. He has little idea of what edu-
cation really is: and is vaguely disappointed
if the result is not seen in showy accom—
plishments. The best students do not usu-
ally come from such early tuition; but
rather from homes where education is felt
to be a means to an end, and that end the
harmonious development of the p3wers of
the mind.

In my own experience as teacher i found
this invariable truth: Where the home was
furnished with plenty of books and papers,
and the children encouraged to read and
talk as they gathered in the sitting-room at
cveninr

39

were my best pupils; where the

 

father snored an adugz’o accompaniment to
his wife‘s gossip with some neighbor or the
hired man. ani the little ones were bundled
off tobed or allowed to run in the streets
ti'l nine o’clock, it was hard work to en-
thuse them with study. The home training
ran counter to educational inﬂuences.

Then if you would have bright, intelligent
children, fond of books and study. you
must show them that. these things are im-
portant in your eyes; that you appreciate
their efforts. that the way leads into pleas‘
ant paths of self-improvement which shall
make them better ﬁtted to live noble lives.
Companionship means much to them; study
with them and encourage them, making, so
far as possible, their tasks pleasant ones.

BRUNEFII.I.E.

AMONG THE BOOKS.

1 often think there would be more and
better books found in farmers” homes, were
it not that the village bookstore rarely fur-
nishes more than a limited stock of school
text books, with perhaps a few odd
volumes of no particular merit, in general
literature; and that it seem; like investing
in alottery to send to a publishing house
on the strength of press notices. too often
paid for as advertisements, or at best,
written by those who judge from their own
standpoint of literary culture, with no
knowledge of our acquirements or tastes.
That is the great dili'iiulty in recommending
books. We cannot so put ourselves in an-
other‘s place as to realize the beneﬁt he may
derive from what may be distasteful to us.
We may condemn a book because it is be
low the level of our minds, yet it may be
above the plane of. other minds, which mry
be made stronger and better by it. Some
author, whose name has escaped me, has
said: “it is the fashion to talk of the
baueful effects of reading trash. But
trash is a relative word. What is trash to
me, may not be trash to another. in the
intellectual world a man looks for assistance
to one just a little higher in mental stature
than himself. Therefore what is trash to
you and me may not be. trash to our neigh-
bor less intellectually endowed.” But it
seems to me as if one might about as well
have no liking for books at all, as to read. as
so many do, merely for the story. and with
so little attention that they cannot keep the
place without a book—mark.

" l'nkuown to History,“ by l,‘uarlotte
)1. Yonge, is a book [think most young
people will read with pleasure. unless a
long course of “ The Duchess" and Bertha
M. Clay has rendered them impatient of
anything less lurid of love and murder.

It is a romtnce founded upon history: the

story of a daughter born of the ill-consider-
ed marriage of Mtry Q'ieen ol' Sc its and
the Earl of Bothwell, and authenticated by
Burton‘s History of Seotland and Miss
Strickland’s life of the unhappy Scottish
queen. The babe. born during Mtry‘s
captivity at [I'thitWGlL and her very ex-
istence unknown and unsuspected by
Elizabeth of England. or indeed any but
Mary‘s personal attendants, was embarked
on a Scottish vessel, the intention being to
put her in the secure seclusion of French
nunuery. But the vessel was wrecked
and the babe picked up by Richard, Talbot,

 

 

ﬂ

master of an English cruiser watching the
intercourse between France and Scotland.
adopted by his good wife and brought up
as their own, the only daughter in a house-
ful of sturdy Talbot lads. llow the secret
of her birth was revealed, how she came at
last to be the companion and comfort of the
captive queen, though never losing the
Protestant principles and directness of pur‘
pose trained into her by good Mistress
Susan, her supposed mother, how she
dared much to save her mother‘s life and
was prevented more by the machinations of
courtiers than theimplacability of Elizabeth,
together with much other matter of moment
to the story, is it not written mile. 263 of
Harper‘s Franklin Square Series, which you
may buy for the small sum of twenty cents? .

“ Homo Sum," by Georg E‘Jers, is a tale
of the early Christian era, after the Romans
hltl attempted to blot out the new religion
by persecution. S )me of the ascetics of the
early church tied to the mountains beyond
Alexandria, where they dwelt in caves, and
subsisted on roots and herbs. mortifying
the flesh with scourges and spending both
day and night in prayer and meditation.
Yet even this rigid discipline was not sulﬁ-
cient to eliminate human p issions or make
the hermit in sheepskin other than a man,
subject to human inﬁrmities. The moral of
the book is to show how much more noble
it is to meet temptations. in an active life
among men, conquering them as part of
life‘s struggle, than it is to it .-e from trials,
and remain without sin simply because
never tempted to transgress. 'l‘nat sacriﬁce
for another‘s sake, even though actuated by
the highest motives, may yet be more than
an error, an actual wrong to that other, is
shown by the trouble that comes because
Paulus, the most rigorous of the ascetics.
lustily inferring that Herons must be
guiltyof the wrong,r with which he is charged,
falsely accuses himself to save the youth,
thereby doing a great wrong to him and to
the beautiful but unhappy Sirona. Barring a
superabundance of adjective and some pro-
lix descriptions. the book is an interesting
one.

Frank stockton‘s “ liulder Grange "
makes no pretense of having a moral or " a
purpose in its being," aside from its amu+
ing character. " llvidderlirang 1 “ is an old
canal-boat, in which a Couple in sear :h of a
place to spend thé suznmcr out ofyet within
easy reach of the city, set up housekeeping.
They have manifold comical and exciting
adventures, and are looked upon as a pair
of amiable lunatics bythe natives around.
But the next year, when they make a home
in a. suburban village, they remember their
canal-boat life so pleasantly that the, name
" Rudder Grange " is bestowed upon it
also. They have a "hired girl." l’omona,
whose solid common sense assists them out
of some, laughable perplexities. Their ex-
perience with tramps. tree agents, the doe;
" Lord E'lward,” the cow. the horse -—not
forgetting Pomona, keep you wondering as
did their neighbors, " what on earth those
lunatics will do next." it is a g mil book
for a rainy day, or to drive away the blues.

"The Intellectual Life,” by Philip Gil—
bert liamerton, is a book that will greatl '
please the thoughtful reader. It is a collec-

j tion of essays or letters. on various topics

 
 
  
  


IHE HOUSEHOLD.

 

 

 

bearing upon mental growth. The author
in his preface says: “The essence of in-
tellectual living does not reside in extent of
society or in perfection of expression, but
in a constant preference for higher thoughts
over lower thoughts, and this habit may be
the habit. of a mind which has not any very
considerable amount of information. it *
It is not erudition which makes the in-
tellectual man, but a sort of virtue which
delights in vigorous and beautiful conduct.
Intellectual life is not so much an accomp~
lishment as a state or condition of the mind
in which it seeks earnestly for the highest
and purest truth. It is the exercise of a
ﬁrmly noble choice between the larger
'truth and the lesser, between that which is
perfectly just and that which falls a little
short of justice.” The way to read this
book is to take one chapter at a time, think
about it, study it, follow out its logic, and
having thus mentally digested it, proceed to
another. And having thus made its truths
our own, we are ready to say, as did its au-
thor of the work of another which particu-
larly pleased him: " .\‘ow the only Crtcsus
Ienvy is he who is reading a better book
than this.” BEATRIX.
——-—-—‘OO—-—-———

SUGGESTIONS FOR CHRISTMAS.

 

Serviettes, to place under the children’s
plates at the table. are made of squares of
linen, fringed or hemstitched, and in each
corner embroidered in etching silk an out-
line design of cup and saucer. spoon and
fork, etc., or an initial letter.

A new style of "sewing companion " is
made as follows: Make up a rosette of
bright ribbon of any preferred color, with a
safety pin attached at the back to fasten it
to the waist. From this hang four pieces
of ribbon of varying length, somewhat to
suit the height of the person to wear it.
One piece has a square end turned up and
ﬁnished with a little p)cket fo r the tliiin-
ble and thread, a bit of elastic tape being
run in for security’s sake; a second end is
folded over to a point and an emery ball at-
tached; four flannel leaves for needles un-
der a small pincushion ﬁnish a third end,
while the fourth has a pasteboard-stiifeued
pocket for scissors.

One way to decorate a felt tablespread is
to applique circles of silk or velvet in clus-
ters of three in groups, securing the edges
to the felt with buttonhole stitches in gay
embroidery silks.

There has been nothing new as yet to re-
place the sofa pillow of last season's style,
which was a bag of feathers. in a silk or
satin case, the end tied with a large bow of
satin ribbon. Some now make long slips
open at both ends, the ends faced down to
where they are tied, and perhaps edged
with lace. These are tied close to the
feather filled bag placed in the center of
the slip.

ONE of the simplest and yet prettiest
table scarfs I have seen for some time, con-
sidering the expense and time required was
a strip of old gold felt three-quarters of a
yard wide and a yard and a half long, pink-
ed on the sides, the ends bordered by a pat-
ter outlined in narrow green soutache or
braid, and this again edged with a ﬁne tin-
sel cord. The ends were cut in ﬁne strips
for the fringe. It was neat, pretty, not ex-

pensive, and very suitable to the modestly
furnished room in which it was seen.

SUCCESSFUL EXPERIMENTS.

 

We have tried washing by the keroseie
method, and have found it highly satisfac-
tory so far as the saving of labor was con-
cerned, and the cloching looked white and
was free from smell provided hot water
was used for the bluini.r or last rinsingr wa~
it‘l‘.

We have discontinued its use, however,
as I am satisﬁed there is great danger of
causing rheumatism. especially in cold
weather. Kerosene is very penetrating
alone, and when combined with hot water
and soap and the whole body in a state of
perspiration~the hands absolutely poul-
tice-l~with perhaps the necessity of hang-
ing the clothes out while standing in the
cold wind. I for one will not take the
risk.

We have also tried the damp sponge as a
duster and pronounce that a perfr ct success,
more especially for the oilcloths and the
stairs. We all know how difﬁcult it is to
keep that part of the steps each side of the
carpet from appearing dusty, and 1 have
never found anything equal to a damp
sponge for wiping it up.

Will Evangeline-who seems to know
everything about hOLISekeeping—‘please tell
us how to make a plain salad, the principal
ingredients of which shall be salmon and
cold potatoes? 1 have eaten such a salad
which was very nice, and I have seen it
just like hash: and, Evangeline. be sure to
teach Hetty how to make. a bed “well.”
So few young ladies can do this, and if
there is anything I detest it is getting into a
bed that goes all in a heap the first time I
turn over. Mus. W. J. (i.

HOWELL.
—-———40§———

ANSWERS TO CORRESPONDENTS.

‘ANNA wants to know whether host and
hostess should sit opposite each other at
the ends of a long extension table or sisa-
vis at the middle of the sides. The first
mentioned way of seating is preferable.
Plates and tumblers are not turned upside
down on a nicely set table nowdays. The
best table salts are not the individual salt
cellars as at ﬁrst known, but those some-
what resembling a pepper-box. with a
metal rod inside to stir the salt and pre-
vent it from getting hard. These come
now in various colors in glass, and are quite
ornamental with their bright hues and
shining silver-plated tops.

 

Another young lady compliments Beatrix
upon her versatility, seeming to think it
strange that she should know “all about
pork-packing” and other farm matters
while living in a city. Why, bless you!
have I not confided to the IIorrsnnomi
family that Iliad nine years of practical
work as “domestic head centre" of a
farm home, during which my own pair of
hands performed all the duties of the situa-
tion, from painting and papering the in
terior to driving the team before the reaper
“on occasion?” Haven't I had the minis—
ter and his wife drive up just as we were
ready to sit down to dinner, and realized
there was no Elisha at hand to work a mir—
acle whereby what was just enough for two

 

might be blessed to hold out for four! Don’t?

 

I know all about having the threshers drive
up at nine o’clock at night, when there was
not bread enough in the house for breakfast?
Haven’t I been caught in all the practical
straits known to housekeepers who live
“ﬁve miles from a lemon?" Oh yes: I en-
countered them, lived through them; and
now [have become an “editor woman"
through one of those strange combinations
of circumstances which often seem. more
than our own will, to guide the shifting cur~
rent of our lives, I look back upon these
housekeeping experiences. forgetting much
that was distasteful, remembering much
that was enjoyable. Most- of us are able to
bring a beautiful spirit of resignation to bear
upon our neighbors’ misfortunes; therefore
when our readers tell of jelly that won‘t
jell and bread that refuses to rise, I feel
that kindred trials enable me to sympathise
-—-not so deeply as to make me lie awake of
nights, but enoug‘i so I would gladly help
them in any of their perplexities.

———~¢0§——-—-——

ANY shortcomings in the Hottstzuoib
this week must beascribed to the fact that
the Editor is dividing her time between the
accustomed Thanksgiving turkey and sitting
up nights with neuralgia. “Between two
stools, one comes to the ground,” you know.

UMus. MOLLY BIGMAN, a newly-married
lady, does not know anything about house—
keeping, but she is anxious to have her hus-
band be‘ieve that there is nothing in the
housrakeeping line that she does not know.
He happened to be in the room when the cook
came and said:

"Will you please gib me out do coffee? De
water is been a-bilin' dis las‘ half-hour."

“Let the water boil, Matilda," replied Mrs.
Bigman, calmly; "the longer it boils the
stronger it will be.‘_’

—__._‘.§——__

Contributed Recipes.

BAKED Barman—Cut in slices as if for fry-
ing, lay in a baking—pan and place in a hut,
oven. -

SALT PoRK.~Freshen the slices, fry till
done, then dip them in a batter made of one
egg, one cup sweet milk, and flour enough to
make a thick batter, fry till a dark brown.

HAM Town—Take the lean of cold ham.
chop, put intoa pan with a little pepper. a
lump of butter and two well-beaten eggs.
When well warmed through, spread on hot
buttered toast.

CODFISH To \S'l‘.—Pick up a bowl—fol of
codﬂsh, put over the fire in a basin with em
ough water to cover it, let come to a boil,
turn in a colander to drain, return to the
basin and add half a pint or sweet milk, but-
ter and pepper, thicken slightly with ﬂour,
and turn over slices of hot buttered toast.

Eon Prawn—Cut in slices about one-fourth
of an inch thick, and layin weak salt water

ple rind, wipe dry: dip in beaten egg, then in
fine breadcrumbs or cracker dust; fry on the
griddle or in the spider in hot butter and
drippings until a nice brown. It must cook
rather slowly until thoroughly soft, other-
wise it is unpalatable. 0r, boil the plant
with the skin on until tender. Then out in
halves, scoop out. the center, mash and mix
with it moistened bread crumbs, butter, pep-

 

bake in the oven for half an hour or more.
DETROIT. B.

over night. in the morning remove the pur- '

per and salt, return to the crust or rind, and "

    

   
   

m manymum mantles: .mn'aassréiaimim‘a

 

   
   
  

 

