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For Woman’s Work.
MY DISCARDED GOWN.
BY MATTIE M’INtOSH.
Good-by, old gown, now from this day
I’ll call you the old cast-a-way;
It makes a wound deep iu my heart
From such a good, old friend to part;
And since the time has drawn so near,
I scarce can check the rising tear;
Such bitterness o’er runs my cup,
To think that I must give you up.
You served me well, you served me long,
In sickness just the same as song;
Long were your colors Bright and new—
Your strength kept up a good while too;
But now you’re tattered, old and worn,
Your sleeves are patched, your skirt is torn;
With many a deep and heartfelt sigh,
I now forever lay you by.
Some summer day with sunny sky,
I’ll wash and put you out to dry.
Then hang you out of sight away,
Till I have leisure some odd day,—
Perhaps a day in rainy weather,
I’ll tear and sew you fast together—
With other scraps for carpet-rags,
With odds and ends and striped tags.
I’ll wind you in with other balls,
And hang you on the outhouse walls,.
Until it suits the busy weaver,
When he with shuttle and with lever,
Will throw you through the twisted chain
Forward at first, then back again;
The loveliest carpet in the town
I’ll have with strips from my old gown.
I’ll hem and tack you on the floor,
Protect you well about the door;
But still you’ll be much kicked about
By comers in and goers out;
With ever restless awkward feet,
They’re sure to spoil your looks so neat,
And cause the broom, with heavy rake,
To give you many a brush and shake.
Good-by, good-by, I’ll never frown
Again upon you as a gown;
And never more with careless catch
I’ll tear you on the side door latch;
Nor o’er your surface will I flirt,
In heavy splotches, grease and dirt;
Good-by, good-by, if you could tell,
I know you'd say you wish me well.
(Snaking*
RECIPES.
Cocoanut Pie.—One pint of milk, one
half cup of sugar, three eggs, one cup grat
ed cocoanut. Bake without upper crust.
Little Cup Cake.—Two eggs, one cup
sugar, one-half cup butter, one-half cup
milk, two cups flour, two spoons Royal
powders.
To Preserve Hams.—Hams after being
well salted and smoked, may be preserved
sweet for a year by packing them down in
dry oats.
Cocoanut Bread-Pudding.—One cup
of bread crumbs, two eggs, one-half cup
cocoanut, butter and sugar to taste, one
quart of milk.
To Preserve Eggs.—Dip them in
melted suet, olive oil, milk of lime, or so
lution of gum-arabic, and pack them in
bran, oats, meal or salt.
Cocoanut Cookies.—One cup sugar,
one cup butter, two eggs, one-half cup milk,
one teaspoon baking powder, one cup cocoa
nut; flour enough to roll out.
Impromptu Dessert.—Place a layer of
sliced orange on bottom of a glass dish,
cover with powdered sugar, then a thick
layer of cocoanut, repeating this until the
dish is full.
White Cup Cake.—One cup fresh but
ter, two cups white powdered sugar, four
cups sifted flour, whites of five eggs, one
cup sweet milk, two spoons of Royal bak
ing powder, one spoon of extract of lenlon.
Poverty Cake.—One cup sugar, one
half cup butter, whipped together, one cup
milk, one-and-one-half teaspoons of Royal
baking powder, all kinds of spice, one cup
chopped raisins, flour enough to make stiff
batter.
Lemon Drink.—Seven pounds white
sugar, two quarts boiling water; let boil
ten minutes; then remove from fire and let
stand till cool; add two ounces tartaric acid,
one-half ounce gum-arabic, fifty-four drops
essence lemon.
Sweet Potatoes.—Put in an iron boil
era piece of butter the size of an egg, when
melted, add enough flour to thicken, one
teaspoon of salt, two large spoons of sugar,
three-fourths quart of water; this will cook
half a boiler full.
Fried Apples.—Put equal portions of
butter and sugar in a pan ; let them get hot;
wash and slice apples thin; drop them in
the hot butter and sugar—keep turning
until of a delicate brown. These are nice
for breakfast or tea.
Indian Pudding.—One quart of milk,
two eggs, two tablespoonfuls of Indian
meal, one-half cup of molasses and salt.
Let the milk come to the boiling point,
beat the eggs, meal,molasses and salt togeth
er, and stir in the boiling milk; then let all
boil up once. This makes a good, quick
dessert.
Mock Mince Pies.—One large cup pow
dered cracker, two cups sugar, one cup mo
lasses, one cup vinegar, one cup chopped
raisins, one cup warm water, one-halt cup
of butter, one teaspoon each of cinnamon,
cloves, alspice. nutmeg, a little salt, a few
drops of essence of lemon, two eggs. This
will make two pies.
Dried Apple Jelly.—Two pounds
dried apples, soaked over night, and stew
till soft, in water enough to cover; putin
a sieve and let them drain ; weigh the juice
and add as many pounds of sugar as
there are pounds of juice; boil till it
jellies. You can flavor with lemon or
any extract preferred.
Fig Cake.—One egg, butter the size of
an egg, one cup sugar, one-half cup sweet
milk, one-and-one-half cups of flour, two
spoons of Royal powders, bake in three
plates. Filling:—One pound figs chopped
fine,to which add one cup boiling water, one
half cup sugar; cook till soft and smooth ;
put between the cakes.
Chicken Salad—The meat of one fowl,
hashed fine, yelks of four hard-boiled eggs,
grated, four large spoons of melted butter,
one each of mustard, salt, and black pepper,
four wine glasses of vinegar to each cup of
meat, one cup celery chopped fine; mix all
with the fowl; boil the chicken whole un
til the meat falls from the bones.
Pudding Sauce for Steam Pudding.—
One cupful brown sugar, one-half cupful
butter, or less is used, a pinch of salt, or e
dessert spoonful corn starch, one-half tea
spoonful cinnamon, less of cloves, and a lit
tle nutmeg, stir all together thoroughly,
pour on boiling water, stirring all the time
until the sauce is as thick as desired.
Sugar Cured Hams.—Eighty pounds
meat, one quart salt, four ounces saltpetre,
one pint sugar, pulverized thoroughly; rub
on the hams three times in a week, and if
you cannot get all the mixture on in three
rubbings—keep on, till all is used.
Hams can be smoked in two weeks; same
recipe for beef, will make its own brine.
Baked Omelet.—Heat three teacupfuls
of milk, melting in it a bit of butter as
large as a walnut. Beat well together five
eggs, one tablespoonful of flour and a scant
teaspoonful of salt, and add to the hot milk,
stirring as rapidly as possible. Turn into
a hot, well-buttered frying-pan and bake
in a quick oven one-quarter of an houF.
Preserved Strawberries.—Pound for
pound; put them in a preserving-kettle
over a slow fire, until the sugar melts, boil
twenty-five minutes fast; take out the
fruit in a perforated skimmer, and fill a
number of small cans three-fourths full;
boil and skim the syrup five minutes long
er, fill up the jars and seal while hot. Keep
in a cool dry place.
A Cup of Tea.—Take one heaping tea
spoon green Japan tea to each person, pour
on two cups of boiling water, cover and
set on back of stove where it will not boil,
let it stand six or eight minutes and add
water allowing two cups to each person.
Have a nice new piece of flannel, dip it in
hot water, and cover the teapot all over,
to prevent steam escaping.
Orange Cake.—Twocups sugar, oneand
one-half cups melted butter, one cup of milk,
three cups flour, yolks of four eggs, whites
of three, two teaspoons of baking powder,
grated rind of orange. Filling:—White
of one egg, juice of two oranges, rinds of
two, sugar to make thick enough to spread
smooth. Bake in two tins and spread
filling between and on top.
Cocoanut Cream Cake.—One cup but
ter, two cups sugar, one-half cup milk,
whites of six eggs, three and a half cups
flour, one teaspoon of baking powder.
Bake in layers. Cream for filling—Beat
the whites of two eggs and stir in one-half
cup sugar and one-half cup flour, then add
one-half pint of boiling milk and two cups
cocoanut; make frosting for outside, sprinkle
thick with cocoanut before dry.
Cracker Pudding.—Lay half a dozen
crackers in a tureen, pour enough boiling
water over them to cover them. . Soon they
will be swollen to three or four times their
original size. Now grate loaf sugar and a
little nutmeg over them, and dip on enough
sweet cream to make a nice sauce, and you
have a simple dessert that will rest lightly
on the stomach and is easily prepared.
Breakfast cup flour, one
saltspoonful salt, one cup milk and one egg,
yolk and white beaten separately.
Mix salt with the flour; add part of the
milk slowly, until a smooth paste is formed;
add the remainder of the milk with the
beaten yolk, and lastly the white beaten to
a stiff froth. Cook in hot buttered gem
pans, or earthen cups in a quick oven, half
an hour, or until the putt's are brown and
well popped over. —Mrs. D. A. Lincoln.
Scrapple.—Take such parts of the pork
as are not used in packing—heart, tongue,
portions of the head, etc.—using abdut
equal parts of lean and fat. Thoroughly
clean them, and boil quite tender in water
enough to cover the meat. When done
take it up, remove the bones and thicken
the water in which it was boiled, with corn
meal until it is the consistency of mush.
Let it boil a few minutes and season with
salt, pepper and summer savory. Chop
the meat and return it to the mush, add
salt and pepper to the taste, and let it cook
a few minutes more. Dish it out and keep
in a dry, cool place. Cut in slices and fry
brown, as needed.
Swekt Pickle for Hams.—The princi
pal point is to get the hams just salt
enough to keep and not so salt as to injure
the flavor and cause the meat to become
hard.
A real nicely cured bam from a young
hog is one of the luxuries of the table
Make a brine just strong enough to float an
egg, stir in sugar or New Orleans molasses
enough to give it a slight sweetish taste,
with two ounces of saltpetre dissolved in
every six gallons of the pickle; stir, and
skim off all impurities before using, and
keep the hams weighted down and covered
with pickle for from four to seven weeks,
depending on their size and the weather;
if exposed to a freezing temperature, more
time will be required; and small and large
hams should be pickled separately, other
wise the small ones will be toosalt. Smoke
with hickory wood or cobs.
For Woman’s Work.
RULES FOR MIXING CAKE.
Often the young beginner in house-work,
will try certain recipes with the greatest
care, and yet fail again and again; in which
case she is very apt to condemn the recipe,
or lose faith in herself. The secret of suc
cess lies as much in mixing the ingredients
as in the exact amount given.
Here is given a general rule or two,
which may help some young cook out of
her difficulty. •
In making anything of the cake kind,
always begin with the butter and sugar,
creaming them into smoothness in a deep
earthern bowl or new tin pan—never in
one which is worn—and using a large
spoon with a rather broad bowl. Water
answers as well as milk, in most recipes
where baking powder is used, but should
be neither very cold or hot. If the former,
it may make the cake heavy; if the latter,
it will scald the flour and toughen the
dough; a blood heat is best. Add this to
the creamed butter and sugar, stirring
thoroughly , then put your baking pow
der—and salt, if required—into the flour,
and sift it several times—if for nice cake,
into a dry dish, and let it stand while you
beat the eggs stiff. Then add of each
(flour and eggs) a little at a time, till you
have a smooth, creamy batter, when it is
ready for the oven. If you use flavoring,
add last of all, stirring in thoroughly; if
fruit or nuts, do the same, first dusting
them with flour, to prevent their sinking
to the bottom in baking; but spices should
be stirred in with the butter and sugar.
Some good housekeepers scout the idea
that it hurts a cake to stir it in opposite
directions, but I don’t agree with them.
My experience shows that you secure a
closer, firmer and more delicate grain by
stirring constantly one way. Bent all
you choose, the harder the better, but stir
only from left to right. So much for cake'
Now, in biscuit, dough, pastry, etc.,
work from the other end. You here begin
with your flour, sifting it with baking
powder, if used, then mixing in the short
ening until the two substances become
one; then add the milk or water, and
handle lightly, with no kneading, roll out
and place on the tins as quickly as possible
and bake in a hot oven. For butter-milk
biscuit, it adds to the lightness if, after
mixing, the dough be allowed to stand
awhile before rolling out—say five or ten
minutes. Os course when using butter
milk it necessitates the use of soda, but to
my mind it is the best of all bread.
In using flavoring extracts, do not put
them in the article while hot, as heat
destroys the strength of the flavor. Vanil
la is better in the bean than in the extract;
it may be kept well in sugar. The vanilla
bean is from four to nine inches long, soft
and flexible; when cut it has a mixed gray
appearance from the tiny almost invisible
seeds; it is a Mexican plant. A good spice
salt for soups and stuffings is handy to have
always ready; use four ounces of salt, two
ounces of celery salt, one ounce white pep
t>ej, one saltspoonful cayenne pepper, one
ialf teaspoonful each of cloves, mace and
allspice; oneounce each ot thyme,summer
savory and sweet marjoram; one-half ounce
sage. Mix this well, rob it through a sieve
and keep well covered. A good herb mix
ture for soups and meats is made of one
bunch each of whole thyme, sweet marjo
ram, summer savory and sage, and one
quarter pound of bay leaves.
Marion Harland’s Suggestion
for Sunday Dinner.
Green Pea Soup.
Fried Scallops.
Roast Fowl a la Guyot.
Young Onions. Mashed Potatoes.
Lettuce Salad
Queen of Puddings.
Coffee.
There is no more tempting way to serve
strawberries on a hot June morning, than
from a block of clear ice.
Chip a well in the centre, and drop the
unhulled berries into it. If these are from
a neighboring garden, a few fruited sprays
laid over a corner, and hanging heavily to
the side of the ice wall, will have a pleas
ant effect. If you are less fortunate, and
the nearest florist yields your only means
of green decoration, a cluster of yellow
roses, or other flowers, or even ferns alone,
will add much to this combination of “ fact
and fancy.”
Mixing milk is injurious to the yield of
butter. This is well known to milkmen
and butter makers. Ifmilk which has been
set for some time,and upon which the cream
has partly risen, is stirred, the cream never
risesagain fully, and there is a considerable
loss of butter from it. Why this should be
so is not easily explained, but it is well
known that milk dairymen stir the milk oc
casionally to prevent the cream from ris
ing-
OTHER DISEASES
FOR WHICH
CERTAIN CATARRH CURE
HAS BEEN SUCCESSFULLY TESTED.
Its Harmlessness
Makes it entirely safe to try it for any trouble,
without the slightest fear of injury. It is an
entirely vegetable preparation, and to the
most delicate constitution, or organ of the body,
can produce no bad effect whatever. Various
testimonials could be given if we had the space
for them.
Sore Throat.
The severest cases yield in an incredibly short
time, and temporary inflammation is frequently
cured by one dose, if taken soon after it com
mences. For all throat affections, chronic or
otherwise, it will be found without an equal.
Sore Mouth
Is similar in its nature to sore throat, and is
cured quite as readily by Certain Catarrh Cure.
For all troubles of this kind it is a specific.
Dentists who have tested it for the gums, etc.,
pronounce it far superior to preparations put up
especially for their purposes.
For Colds,
Certain Catarrh Cure has been found a splendid
remedy, as it opens the passages of the nasal or
gans and allays the frequent burning sensations
Sore Eyes;
The best remedy.
Deafness,
In a majority of cases, is the result of Catarrh,
which in some instances attacks the ears alone,
or, at least, begins there. Certain Catarrh Cure
has made surprising cures of hard-hearing, and
we believe if the drum of the ear is not destroyed,
it will restore hearing in nearly all cases, no mat
ter what the person’s age may be. It is at least
well worth a trial by every one so afflicted.
Earache-
A quick relief.
Cuts and Burns.
A soft cloth saturated with the medi
cine, and bound to the injured part, will
extract the inflammation and prove of
great advantage.
Inflammation of the Stomach
Is a dangerous disease, for which Certain Catarrh
Cure has been found very beneficial.
For Heartburn and Colic
It gives speedy relief.
Offensive Breath.
Nothing is more annoying to a person, or his
associates, than an impure breath. Certain Ca
tarrh < ure has readily corrected the trouble in
many cases.
Indigestion-
If food disagrees with you take table
spoonful after meals.
Hay Fever.
Reports from those who have tried it, convince
us that Certain Catarrh Cure will prevent attacks
of Hay Fever. We advise those who have suffer
ed with this disease, to commence using our
medicine according to directions for Catarrh, a
short time before the usual appearance of
trouble. A letter from Alabama says, “I used
one bottle of Certain Catarrh Cure last season,
and escaped Hay Fever entirely. I mar be per
manently cured, but will use another bottle thia
year to avoid all risks of suffering.”
Price, Si. Six Bottles #5. Os Drug
gists, or by Express, prepnid.
8 C. CO.„ATHENS, GA.