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For Woman’s Wobk.
WILL YOU FORGET ?
CARRIE BELLE GABLE.
Dearest, will you forget ?
When for me. time, no more
Shall circle round my head ;
Will you then come to me
And kneel beside my bed ?
Will you stoop down above me,
Thine eyes with sad tears wet,
And whisper low and sweetly—
“ Dear heart, I’ll not forget ?”
Dearest, will you remember?
That tho’ I lived thro’ pain,
And May was as December.
And summer sunshine, rain;
That there for me the sunbeams
Can neither rise nor set —
That I’ll be ever near thee:
That I can ne’er forget?
Ah! say but once, my dearest.
That moons may rise and set;
That stars may gleam and glisten —
My grave with rain be wet?
That when I’m dead and buried—
Life’s star grown dim —e’en yet,
You’ll sadly stoop beside me
And say—“l’ll ne’er forget.”
Sacking.
For Woman’s Work.
CORN.
MRS. MILLIE MARCH.
Who would think that an entire meal,
a feast in fact, could be prepared from
corn? It seemed utterly impossible to
me, until, upon invitation, I attended a
Corn Festival, where, to my surprise, I
found the tables loaded, not only with sub
stantial food, but also delicacies, all made
from corn, with one exception, which wms
“ corned” beef. And as I never enjoyed a
feast more, nor food ever seemed more
tempting, I have taken pains to procure
the recipes, so that Woman’s Work sis
ters may enjoy a like treat.
Corn Soup.—One large fowl, or four
pounds veal, cooked slowly until meat slips
from bones. Take out the meat and set
aside with one cup of the liquor; strain the
soup; add one can of corn, or if in season,
the corn from one dozen ears, shaved off;
season with salt, pepper and a little parsley;
Iqt simmer for half an hour. <1 ust before
v ing, add a tablespoonful of flour,beaten
' 'v with a tablespoonful of butter.
Mte- The meat may he chopped,
t l ’. JFsLM-r rr ‘ “ ! '‘d served cold ;or
ing "~rved broth in a pan, beat one
of butter and a tea
| ▼ omul of flour together, and add to the
*T-voth; season with salt and pepper. Ar
range the meat in a dish, pour the dressing
over, hot, and serve at once.
Boston Brown Bread.—One cup each,
of corn, rye and graham meal; sift to
gether, and beat thoroughly with two cups
of New Orleans molasses, two cups sweet
milk, one cup sour milk, (buttermilk is
best) one dessert-spoonful of soda, one tea
spoonful salt; pour into a tin form; place
in a kettle ot cold water; put on and boil
four hours ; then place in the oven a few
moments to brown over the top. It is
best hot.
Brown Bread.—Twocups sour milk, one
cup sweet milk, tw® cups corn meal, one
cup wheat or rye flour, one tablespoon each
of salt and soda, one-half cup molasses, two
eggs. Stir twenty minutes, pour into a
well-greased, deep bread pan, turn another
pan, of the same size, over the top, and
bake in a slow oven, from two hours, to two
hours and a half.
Corn-meal Cake.—Two-thirds cup but
ter, one cup sugar, three eggs, beaten sep
arately, two and a half cups corn meal, one
and a-half of flour, two of sweet milk, two
teaspoons cream tartar, one of soda.
Scrapple.—Scrape and clean well a pig’s
head, or the trimmings of either pork or
beef may be used. Put on to boil m plenty
of water, and cook four or five hours, or
until the bones will easily slip out; take out,
remove bones and chop fine; skim oil' the
grease from the liquor and return the meat
to it; season highly with salt and pepper
and add corn meal until the consistency of
soft mush; cook slowly one hour, pour in
pans and set in a cool place. "When wanted
for use, slice and fry to a nice brown in
pork gravy.
Cream Pie.—Beat together, thoroughly,
the white of one egg, half-cup sugar, and
tablespoonful corn starch; then add one
cup cream (part milk may be used,) bake
with a bottom crust and grate nutmeg on
op. Sweetened with maple sugar is an
mprovement.
Hominy.—Take two cups hominy to two
quarts salted water, soak over night, and
boil gently three or four hours in a custard
kettle. Serve with cream and sugar, or when
cold slice and fry.
Stewed Corn. —Shave the corn off the
ear; to three pints corn add three tablespoons
butter, season with pepper and salt, cover
with water and cook slowly from half to
three-quarters of an hour, adding more wa
ter if necessary. Just before serving, add
one-half cup sweet cream. Some stew to
matoes, and mix with the corn just before
serving.
Hulled Corn. —Put six quarts of wood
ashes into an iron kettle with three gallons
of water, boil five minutes and take from
the fire to settle. Turn offthe lye andstrain,
empty the kettle and return the lye, and in
it put six quarts of shelled corn; put it over
a brisk fire and boil half an hour, stirring
frequently, when, if ready to remove the
outside skin of the kernels will slip off;
strain off the lye and rinse thoroughly in
several clear waters, rubbing well with the
hands to remove all the skins and black
chits. Put back in a clean kettle, parboil
three or four times, cook until soft,
then add two large tablespoons of salt and
stir well. It is good either hot or cold and
may be eaten with cream or butter and
sugar; and is very nice fried in ham gravy.
Corn Chowder. —Slice one-quarter
pound fat salt pork; put in a kettle and let
fry some ten minutes; to this add one large
onion, sliced, six potatoes, sliced, the corn
from one dozen ears, or one can of corn;
make layers of the ingredients, season with
pepper and salt, cover with water and cook
three-quarters otan hour; just before serv
ingadd one cup of cream and a half-pound
of oyster crackers.
Corn Oysters.—One quart corn (green
or canned.) three eggs, three or four grated
crackers, beat well and season with pepper
and salt; drop in little cakes, about the
size of an oyster, into hot lard; when brown
turn and fry on the other side. If the fat
is the right heat, just smoking hot—the
oysters will be light and delicious.
Corn-starch Pudding.—Stir into a
quart of boiling milk, three tablespoons of
sugar, two heaping tablespoons of corn
starch, after being dissolved in a little milk,
and stir constantly three minutes. Have
ready two well beaten eggs, stir in, and re
move from the stove; flavor with vanilla.
Toone-half of the pudding add half a cake
of choccolate dissolved m a little milk. Fill
teacups about one-third full of the white,
then the same of choccolate, and set in a
cool place. For sauce, make a boiled cus
tard as follows: Into a pint of boiling milk
stir one cup sugar, one egg well beaten, and
flavor with vanilla. In serving, turn one
of the moulds upside-down in a saucer, and
pour over it some of the boiled custard.
Premium Corn-starch Pudding.—Two
pints milk, three tablespoons corn-starch,
dissolve in cold milk, the yolks of five eggs
well beaten, one cup sugar. Boil three or
four minutes, pour into a pudding dish and
bake half an hour ; beat the whites of the
eggs to a stiff froth, add six tablespoons
sugar, spread over top of pudding and re
turn to the oven until it is a delicate brown.
Boiled Indian Pudding.—Take two
teacups of Indian meal, scald it with a pint
of boiling milk, add to it a cup of flour, cool
off with more milk; one cup of suet, chopped
fine, one cup of molasses, two cups of raisins,
and a little salt. Mix all together, tie the
cloth so as to allow the pudding to swell
one-third, and boil four hours ; serve hot
with sauce made of drawn butter, wine,
and nutmeg; or cream and sugar.
Fried Oysters.—Drain oysters careful
ly, sprinkle with salt and pepper and let
stand a few minutes; then dip them in the
yolks of eggs, well beaten and seasoned,
then in corn meal with a little baking
powder mixed with it, and fry in hot lard
like doughnuts.
Boiled Corn.—Put the well cleaned
ears in salted boiling water, boil an hour
and serve immediately. Corn thoroughly
cooked is a wholesome diet.
Baked Indian Pudding.—One quart
sweet milk brought to the boiling point,
into it stir one cup corn meal; set off the
fire and when nearly cold stir in one ounce
butter, half-pound raisins, fourth-pound
sugar, and four well beaten eggs; bake one
and a half hours and serve with sauce.
Corn-starch Pies.—Boil one quart of
milk to a thick cream; dissolve two table
spoons corn-starch in a little cold milk, to
this add the beaten yolks of two eggs and
twocups sugar; stir into the boiled milk;
bake with an under crust only, beat the
whites with two tablespoons sugar and put
on top of pies when done, then return to
oven and brown.
Corn-starch Cake.—One cup sugar,
one cup of flour, one-half cup of corn-starch,
one-half cup milk, whites of six eggs beaten
to a stiff froth, one-half cup of butter, two
teaspoons baking powder sifted in with
flour and starch; cream, butter and sugar,
add milk, flour and starch, and lastly the
whites ofeggs. Flavor with lemon or rose.
Frost.
For Woman’s Work.
DELICACIES FOR THE DELI
CATE.
In sickness, fully as essential as the
drugs given, is the food. Many a person
has been carried safely through a long and
distressing illness, only to succumb, at last,
to injudicious feeding. And as families
generally have more or less sickness, every
housewife should have some knowledge of
the nature, use and digestibility, as well as
the best methods of preparing the different
kinds of food, best adapted to the different
forms of disease, and the different condi
tions of the patient.
At the commencement of most forms of
disease, the system needs a complete rest,
and the food should be that which will
merely satisfy hunger, such as starchy
gruels, jellies, cooling fruits and acid
drinks; but if the patient has been very ill
and is left very weak and low, a more
nourishing diet is needed; then beef juice,
milk, broth and eggnogg would be proper
food. Although one cannot be too careful
in regard to the diet of a patient at any
time, yet it is in convalescence when the
greatest care is necessary, when the appe
tite is fickle, either voracious or wanting;
then comes the perplexing question of how
to coax the appetite, or whether to satisfy
its cravings, for a spoonful of improper
food or the indulgence of some which may
prove fatal. It is best, always, to consult
the physician in regard to any change in
diet.
Never ask a patient what food he wishes,
or how to prepare it, but let every meal be
a surprise. Arrange everything with care
ful nicety, so as to please the eye as well as
the palate, for the veriest of trifles have
their effect on a person when ill. Let the
linen for the tray be spotless,
the china the choicest, and that which the
invalid is known to admire, and then if
possible, add a few flowers; they are so
dainty and inviting.
Now we will turn our attention to the
preparation of the food, which should be of
the best quality and neatly and delicately
prepared; the one who prepares the food
should do half of the invalid’s digesting.
Berry Relish.—Take one pint of any
berry juice, to which add one pound of
sugar and let stand over night, then boil
ten minutes and bottle for use.
Panada. —Boil together for three min
utes one glass of wine and three of water;
add a cup of cracker crumbs, a teaspoonful
of lemon juice, boil one minute and serve.
Oat-meal Crackers.—One pint of oat
meal, one gill water; work well together,
then place on a board well covered with
dry oatmeal and roll out carefully to one
sixth of an inch thick; cut in squares and
bake in a very slow oven until well dried
out.
Jellies.—Put one teaspoonful of any
jelly into a tumbler, beat well with a little
water, and fill the glass with ice-water.
This is a good fever drink.
Arrow-root Custard. —One tablespoon
ful arrow-root, one egg, one pint of milk,
two tablespocnfuls sugar. Mix the arrow
root with a little of the cold milk; put the
remainder ot the milk over the fire and
boil, stir in the arrow-root, egg and sugar
well beaten together, stir well a moment
and pour into cups to cool.
Kumyss.—-To three quarts of sweet
milk add one quart of hot water in which
has been dissolved one cup of sugar; when
this mixture is lukewarm add three table
spoons of Brewers’ yeast; set in a warm
place, stir often, and in about one and a
half hours it will begin to sparkle, when it
is ready to bottle; cork tight, put in a cool
place and in a few hours it will be ready
for use.
Uncooked Egg.—Break an egg into
a goblet and beat thoroughly, add a tea
spoon of sugar, beat a moment more, add a
teaspoon of brandy or wine, beat well and
add as much milk as there is of the mixture,
or beat the white of one egg to a froth in
a tumbler and fill it with rich milk.
Either drink is strengthening and palatable.
Blackberry Cordial.—Put one peck
of blackberries into a porcelain kettle and
scald well; strain, pressingout all the juice;
put the juice back in the kettle and add
the following spices (unground) tied up in
a bag: two ounces allspice, one ounce cin
namon-bark, one ounce cloves, and one
nutmeg broken up; add one pound of loaf
sugar to every quart of juice, and cook
slowly for ten or fifteen minutes; remove
from the fire, let cool a little, and add pure
brandy in the proportion of one pint to
every three pints of juice.
Bouillon.—Cut in small pieces two
pounds of good lean beef, put on in two
quarts of water and boil slowly, keeping it
well covered, two and one-half hours.
Remove all fat, strain through a cloth and
season with salt.
Toast W ater. —Toast bread very brown,
and over it pour boiling water; strain and
add cream and sugar.
Cream Soup.—One pint boiling water,
half cup-cream, pour over pieces of toasted
bread and add a little salt.
Wine Jelly’.—Put one-half box gela
tine one tablespoon powdered gum arable
and one pint wine into an earthen dish and
let stand two hours; pour into a porcelain
kettle and set over the fire, bring to a boil,
strain and pour into moulds, to cool.
Strawberry Acid.—Dissolve two
ounces citric acid in one quart of water and
pour over three pounds of ripe strawberries,
previously placed in a porcelain kettle; let
simmer forty-eight hours; strain, and to
every pint of juice add one and one-half
pounds of sugar, stir until dissolved, then
let stand a few days, when, heat, bottle and
seal. Kechin a dry, cool place.
For Woman’s Work.
CHOICE RECIPES.
Mocha Cake.—The cake part requires,
one cup of sugar, half cup of butter, half
cup of corn starch, a scant half cup of milk,
one and a quarter cups of flour, the whites of
three eggs, one-quarter teaspoonful of soda,
one-half teaspoonful of cream tartar.rub but
ter and sugar together, mix the corn starch
with the milk, add the flour in which tar
tar and soda have been stirred, snd final
ly the eggs. Bake in jelly pans, and while
baking, prepare the cream, as follows:
Put four tablespoonfuls of mocha coffee
in a sack cloth and pour s lowly over it
one-half cup of boiling water. Boil ten
minutes, reserve three tablespoonfuls for
icing and mix the remainder with three
quarters of a cup of milk. Pour in a double
boiler ; when it boils stir in two table
spoonfuls of flour, the yolks of four eggs
and white of one, beaten together with a
cup of sugar. Stir constantly and boil
twenty minutes. When luke-warm stir in
two tablespoonfuls of butter, then'spread
upon one layer of your cake, and place the
other over it. Ice thickly with soft icing,
flavored with the reserved coffee.
Banana Cake. —Cake made as above,
or any white cake recipe will answer. Bake
in three or four layers, and between each
layer place first a layer of soft icing, then
one of prepared cocoanut, then a layer of
thinly sliced banana. Finish off the top
with banana, as it is quite ornamental.
This cake is for immediate use—unlike the
others.
Pansy Cake. —This is an exceedingly
pretty cake of four colors, brown, white,
red and yellow. It requires two mixings.
For the first, two-thirds cup of butter, one
cup of sugar, and a half cup milk. The
yolks of five eggs well beaten, one tea
spoonful of baking powder and two cups of
flour. Divide and flavor half with orange,
for yellow cake. To the other, add half
teaspoonful of vanilla and chocolate suffi
cient lor a good brown. For the other bat
ter, one-haif cup of butter, one cup and
a half of sugar, the whites of
five eggs, one-half cup milk, flour and
baking powder same as above. Divide
and flavor half with rosewater for white.
The remainder flavor with lemon and color
with cranberry, or cherry juice, or
half teaspoonful of pulverized cochineal, or
best of all, fruit coloring that comes in
bottles.
When the layers are baked, put brown
first, then white, then red and finish with
yellow. Sp”ead jelly between and ice with
this preparation. One cup of pulverized
and sifted sugar, the white of one egg, a
teaspoonful of cream. This has been tried
for years, and always proved a success.
Being always on the alert for new rec
ipes we lost no time in trying that for
boiled icing in the last number of Woman’s
Work. Having obeyed the apostolic in
junction to prove all things, we concluded
if we held fast to that which was good it
would be our own,as we believe the append
ed formula will always eventuate in a supe
rior article:
One cup of sugar, two tablespoonfuls of
water —boiled, without stirring, until clear
then poured upon the stiffly beaten white
of one egg, and stirred till thick and
smooth. Flavor and color to suit your
cake. Emelie Harris.
Mock Mince Pie.—Three cups of rhu
barb, one cup of raisins, two soft crackers,
(some call them “ Grott” crackers) one tea
spoonful of spice, one cup of sugar, one cup
of molasses. Chop the rhubarb and the
raisins fine, roll the crackers, then add the
rest. This will make three pies.
A brave endeavor to do thy duty, what
e’er its worth,
Is bottter than life with love forever—
And love is the sweetest thing on earth.
—Jas Jeffery Roche.