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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.