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THE SOUTHERN WORLD, FEBRUARY 1, 1882. 11 In this department we do not intend to follow the plan, too frequently adopted, of making it up from some old cook-book witli only the aid of a pair of shears, but shall glean from a wide field of the best experi ences in every thing pertniningto the home. Our recipes will all be tested before publi cation, unless furnished by contributors who vouch for them. We earnestly invite all who are interested in home, its comforts and adornments, to give us any information they can in the urt of housekeeping or home improvement. Address all communications pertaining to this department, to Mas. Fanny Farley, Care of Southern World, ATLANTA.QA. A o a rule of sulphur und water, made by stirring a teaspoonful of liower of sulphur in a glass of water, lias been used with much success in cases of diphtheria. After using the gargle let the patient swallow a little of the mixture. The fashion of cutting bread on the table is being revived, and some very elegant bread knives are sold for this purpose. It is a very sensible fashion, as in this case no more bread is cut than is wunted, and none is left over to become dry, and at last lind its way into the waste barrel. Tue Phrenological Journal, speaking of the hcalthfulness of fruit, says: “ When Dr. B. F. Dunkley went to Dunksburg, Mo., thirty years ago, there were no orchards, and very few vegetables were raised, a he diet of the people consisted chiefly of corn-bread, bacon and black coffee. Inflammatory disease of the brain, bowels and heart, und malignant dysentery ntllicted the community, and were often attended with fatal results. Dr. Dunkley told his patients their blood needed no medicine other than vegetable acids, und ordered them to eat oranges, lemons and sheep sorrels. Now fruit und garden vege tables are abundant, and diseases are not of so malignant type, and they yield readily to medical treatment. Children who eat plen tifully of apples are in excellent health, while those who cat no fruit are sickly.” Ir five cents worth of borax be dissolved in a quart bottle of soft water, and kept on the washstand, and the hands and face rinsed with it every time they are washed, it will keep them soft and smooth, even if the hands do their share of scrubbing, etc., with soft soup, which is apt to make them red and rough. One-third of all our lives is pnssed in our sleeping-rooms, and yet many people think that any room is good enough to sleep in. The sleeping-room should be large, airy, dry and pleasant. An eastern exposure is the best, so that the morning sun may shine into the room. It should be well ventilated. A good arrangement for ventilation at the window is to have the upper sash dropped about six inches and a piece of board fitted into the space at the top. The fresh air cun come in between the two sashes without making a draft upon any one in the room. An open fireplace in a bed-room is a good aid to ventilation. Plenty of fresh air gives health, strength and elasticity to the body. Another thing: all the clothing worn during the day should be removed at night and aired while other gurments are substituted for the night. One of the problems of a household where there are small boys is, what to do with them in rainy weather. It is folly to expect a healthy, active boy to sit down quietly in the house, and when the steady, pouring rain comes for several days in succession, the mother’s patience and ingenuity are tried to the utmost. The best plan that we knowot is to have a pleasant little workshop, fitted up with tools and material, where they can practice and experiment. 8ome day the natural mechanic of the family will ■uprise you with a specimen of his handi work, done “ all my own self.” Encourage and praise his first efforts, and he will do better next time, and muny little conven iences will come out of that workshop “ for mother.” Teaching children to work is about the hardest kind of work. Most mothers are unwilling to take the time and trouble neces sary to teach their daughters the little womanly arts of sewing, knitting, crochet ing, and the simpler kinds of embroidery. It is left for some one else to take the trou ble) if they are so fortunate as to secure a teacher. Often the little one looks on with longing eyes to the nimble fingers of a young companion, who can fashion such beautiful things with a crochet needle and ball of bright wool. The common tasks of picking up chips, wiping dishes, and dusting rooms, seem such mere drudgery in comparison. Some little variation of this sort would greatly brighten the dull days. We have too little patience in teaching children. If they could learn all at one lesson, we should be satisfied; but they tire after a few mo ments’ practice, and wish to turn to some thing else. They are sure to take up a stitch wrong after we have told them dozens of times; and so we lose our own patience, and the child quickly follows the example. Fredkika Bremer says: “ Many a marri age has commenced, like the morning red, and perished like a mushroom. Wherefore? Because the married pair neglected to be as agreeable to each other after their union as they were before it.” There is no doubt that this is one cause of unhappy marriages. The first year or two of married life is a trying time, but if the union has been founded on a sincere respect and affection, and each one is willing to sacrifice something to the tastes and wishes of tlie other, and there is no wrong counsel by meddling friends, each year will bring the two nearer together. If little differences of opinion arise, and hot temper prompts sharp words, the husbnnd and wife, who truly love each other, if left to themselves will, in nine cases out of ten, bo sorry, and in a little while “ kiss and be friends.” But if one or the other goes to a third person for sympathy or advice, the breach is almost certain to be widened. The love which first brought the two together should be nourish ed ns the most precious thing in their lives. Every one has their faults, but both hus band and wife should seek to hide the faults of the other,—to cover them witli the mantle of charity. If wedded life is commenced right; if forbearance is practiced by both, the love that crowns the last years of mar ried life will be far purer und more tender than the first. HOUSEHOLD RECIPES. Royal Corn Bread.—Make n pint of bat ter of two-thirds nice corn meal and one- third coarse flour stirred in water; let it stand in a warm place until it fer ments well; then add warm water, two or three spoonfuls of molasses, a teaspoonful of salt and a teaspoonful of soda, (or enough to correct the acidity) then tiiicken with corn ineul and coarse flour, in the same pro portion as at first, making the batter about the same consistency for griddle cakes; oil your baking dish and fill about half full, always have about a pint of the batter to sturt witli again. Place the loaf in a steam er and steam it two hours for a two quart louf, and bake it in the oven about thirty minutes to brown it. The same recipe may bo used for griddle cakes. Cucumber CATsup.-Three dozen full grown cucumbers, eight .white onions. )>cel both and cut as fine as possible, on this sprinkle three-fourths of a pint of fine salt, then put the whole in a sieve and drain for eight hours; then take a teacupful of mustard seed, half a cup of ground black pepper, mix thorn well with the cucumber and on ion; then put the whole in a stone jar and cover with strong vinegar, closing it tightly. It is fit for use in three days, and will keep a long time. When cucumbers are scarce take Imlf green tomatoes and cucumbers, and it will make an excellent catsup. Cooking CiucKBNS.-Cuttbein into pieces, sprinkle with pepper and salt and dredge with flour. Have ready a sauce-pan, with hog fat extracted from salt pork, in whicli fry, or rather sauce the chickens, covering them, and watching that they may not burn. Take up, drain and set aside in a hot covered dish. Pour into the gravy left in frying-pan a cup of rich milk, thicken with a tablespoonful of flour, add a lump of but ter, some parsley and a young celery slant minced, boil up, season to taste and pour over the hot chicken. To Tell Good Nutmeg.—Prick them with a pin. If they are good, the oil will will in stantly spread aronnd the puncture. German Toast.—To one egg beaten well add one cup of sweet milk or cream; season with a little salt and pepper. Cut stale bread in slices, dip in the milk to moisten, and fry on a griddle. This is a nice dish for breakfast. Oranob Tart.—Grate the yellow of one orage, squeese out the juice, being careful to avoid the seed, the juice and yellow of half a lemon, fourth of a pound of sugar, two ounces of butter carefully melted, two eggs, leaving out the white of one, beat well; stir all together, line a tart-tin, or pat ty-pans with thin paste, fill and bake fif teen or twenty minutes. Spinach.—Wash free from dirt and grit, and boil it fifteen minutes in salted water. Drain, chop fine and season with salt, pep per and butter. Press it firmly into a mold and set it in the oven a few minutes until ready to serve. Turn out of the mold and garnish with slices of hard boiled eggs. Delicious Lemon Jelly Cake.—Take one cup of sugar, one-half cup of butter, one cup of milk, three eggs, two teaspoonfuls of cream-tartar, one teaspoonful of soda, three cups of flour; mix, and bake in fine thin luycrs. For the jelly grate the rind of three small, or two large lemons, and add the juice of the same with one cup of sugar, one egg, onc-hnif cup of water, one teaspoonful of butter, one tablespoonful of flour, mix with a little water and boil till it thickens. This is a great fuvorite with us. Browned Parsnips.—Wash and scrape the parsnips nicely and cut them in pieces, leugthwisc. Parboil them slightly, then put them in a boking pan, season with salt, pep per and plenty of butter, set them in the oven until done and nicely browned. Boiled Codfish and Oyster Sauce.— Wash two pounds of fresh codfish in cold water, then boil it for twenty minutes with a little salt and vinegar, and a bit of onion added to the water. Lay a folded napkin on allot platter, and on this serve tlie slice of cod, accompanied by oyster sauce. Put two dozen oysters, with their liquor, into a sauce-pan and place it on the tire. Bring it to a full boil, remove immediately ami drain off the liquor. Put Jan ounce of but ter into usaucepan, and, when it melts, stir in half an ounce of flour; when smooth add by degress tlie oyster liquor, ami stir until the mixture is thick and smooth, then put in two tablespoonfuls of sweet cream and season to taste with pepper and salt. Boston Pie.—(Without shortening.)— Three eggs, one coffee cup of coffee sugar, one undone-half cups cf Hour, one teaspoon ful of cream-tartar, one-half teaspoonful of soda, salt. Buko on two round tins, when cold split and fill. Filling—two eggs, one half cup of flour, one cup of coffee sugar, stirred in a pint of boiling milk. Flavor with vanilla. Stir constantly to keep from scorching; put half in one pie; put on the top and sift pulverized sugar on, or put on frosting. Pressed Chickens.—Boil the chicken un til the meat will separate from the bones readily; use just as little water as possible to cook it in; after you have,taken the chick en out and removed the bonescut it in small pices, and but back into the kettle with tlie broth and boil until very tender; then put it into a basin and turn what little broth re mains in the kettle over it, put on a press and leave until cold. When cold slice it thin and serve for tea or lunch. Egg Plant—How to Cook it.—Purple ones are best. Tuko them fresh, pull out the stem, par-boil them to take out the bit ter taste, cut them in slices an inch thick without peeling them, dip them in the yolk of an egg and cover them with grated hreud and a little salt and pepper. When one side has dried cover the other in the same way; then fry them nice and brown. They are very delicious. The egg plant nmy be dressed thus: par-boil it after scraping off the rind, cut a slit the whole length ami take out the seed, fill the space witli rich, fine meat, stew it in well, eat with seasoned gra vy, or bake nnd serve it up with gravy in the dish. Mango Pickles.—Select smooth skinned melons; when ready to put them in a weak brine, ami let them remain in it ten days; then take out in a preserving kettle, cover with cold water, and place Upon the stove and bring to ascnlding heat, hut do not let them boil; then take out, nnd after removing the seed, sprinkle the inside well with mustard seed, nnd fill up with small cucumbers, prevlotsly soaked in brine, nns- turtion, onions, if you like, fine cut cab bage. and any spices that you prefer; tic up well and place in good cider vinegar, and you will soon have fine, tender mangoes. Our mothereroNGUE.—A French gentle man, who supposed he hnd mastered the English language, was sadly puzzled one day when a friend looked at him and said: “How do you do?” “Dovot?” “I mean how do you find yourself?" “ 8alr, I never loses myself." “But how do you feel?" "Smooth; you just feel me.”—•Louinillt Cburters/eumai. FASHION NOTES. People can be stylish now with very little trouble, as there is a very wide choice, both in materials and styles of making up. Severely plain dresses continue In favor for street wear. The kilt skirts, so much worn three or four years ago, are again re vived. The combination style still retains its de served popularity, although it is now mainly employed in remodeling old suits. When a poke bonnet is wom the hair should be frizzed and fluffed a great deal in front, to fill up tlie large space under the brim. No veil is worn with the poke bonnet, but an invisible or “bnng" net should boused to keep the hair in place. Veils of dotted net are still worn with small hats or bonnets. It is predicted that braided dresses will be all the rage with fashionable people in the spring. Ultra fashlonublc people are wear ing them now. The most fasliienable women do not wear earrings with street costumes or with morn ing toilets, either at home or abroad. Flowers are always worn now with even ing dresses, at both belt and corsage, and so perfectly does skill imitate naturo that it is difficult to believe that those flowers are not fresli plucked. Amono the new combinations of color are, olivo with plum color or old gold; dark green with drab ; golden brown with myrtle green; and garnet with pearl gray. Painting on silks, satins, and otherstuffs, is taking the place, very largely, of embroid ery. Scent sachets, lamp screens, and toilet sets, are now almost altogether painted, and generally in water colors. Painted parasols will be greatly used another season. Laco is painted with fine effect, particularly for evening wear. One of the latest caprices in the fashioning of sleeves is a return to the shape that our grandmothers wore, and called by them “ mutton-leg ” sleeve. Sleeves are also made witli a large puff put at the top and reaching half-way to the elbow, finished with two or three rows of shirring and the edge left to form a rutile. This sleeve is finished at the hand with three or four rows of shirring, with an inch-wide rutile at both edges. These puffs at the top of tlie sleeve aro be coming to slender figures. Home Training; for onr Daughters. How most successfully to help our daugh ters to a full preparation’for their life work, is a problem that takes earnest thought and sound wisdom to solvo. We all have some sort of an ideal woman in our minds that wo wish our daughters to become. Tlie manner in which they ore to accomplish this result is often hut a vague idea, and too often wo fall far short of the ideal we have set before us. This home-training of girls has liccn to me n subject of serious thought. I know how much easier it is to give good advice tlinn to work out in our own homes nnd for ourselves, this im|Mirtnnt problem. While a knowledge of music or language of muthemutics or science, is very desirable, nnd in fact, essential to thoruugh culture, yet tlie growth of character in a young girl, the development of heurt, tlie nwukcning to a consciousness of wliat life means nnd the great possibilities for usefulness which she holds, and withal a tender thoughtfulness for others, are the traegraeesof womanhood, und arc best cultivated at home under the care of u wise and loving mother. This education of our girls call begin as soon as they can walk and talk. Nothin makes tlie little one huppicr than to bo ask ed to help mamma in some little way. The little feet run eqgerly on any errand, and very proud is tlie little one at the thought of doing something useful. I have never yet seen a little girl who would not leave her toys nnd dolls to help mamma bake or dust, or in any domestic employment. Nature seems to have put a love for these employ ments into the hearts of our girls, und if we begin curly it will not he a ditttcult task to foster this nuturul taste. Tlie mother herself should endeavor to bo as nenr ns possible to tlie model she would have her daughters copy. Sonic one lias said that ”n young Indy is a sort of walking advertisement of her mother.” Sec the one we can imagine, very nearly, what the other is. Of course, there will be little differences and perhaps great contrasts in temperament, hut in tlie main, a girl is just about what her mother makes her; and in the broad principles which underlie the character, the one will be the others counterpart.