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For Woman’s Work.
CUPID’S COMING.
Long years ago in the far-off Sun-land,
A council was called in a lofty hall;
A roguish fay was the weeping’culprit,
And they couldn’t do anything with him at all 1
The dear little dimpled mischief-maker,
He stood before them with drooping head.
“ He scares the bees from their search for honey,
He’s always at some prank,” they said.
“ He shoots his arrows and kills the robins,
He throws down stones as people pass;
He splashes the water in the fountains,
He breaks the Howers and spoils the grass.”
Poor little wight! How sadly ruffled
Were his yellow curls ! His tiny bow
Lay at his side as he tearfully listened
To the judge’s verdict: “ You must go.”
Then he silently took his bow and quiver,
He left the hall and the people there,
And walked away, away from the city,
Till he came to a guide post, high in air.
Two cross roads: he looked at the guide post:
This way to the planet Venus,” said one ;
“ This path to Jupiter,” read the next;
The third, “ This way to the land of the Sun.”
The last, “ This way to the land of mortals,
On Earth, the beautiful country,” read.
“ There will I go,” said the tired fairy;
And he followed whither the roadway led.
A wearisome night and day he traveled,
And just as the stars came slowly forth
He reached the bounds of the beautiful country,
The land he sought, our own fair Earth.
He entered the portal high and sombre,
Among Earth’s people long did rove ;
They took to their hearts the winsome fairy,
And they called him Cupid, the little .Love.
But one fair day in red-ripe summer
He took his arrows and tiny bow,
And shot the trusting, tender people,
And filled their hearts with delirious woe.
O, treacherous Cupid! you naughty baby;
You go through the world with merry wiles,
And we, bewitched by your curls, gold-tinted,
Are powerless before your mocking smiles.
And yet we adore you, we are your subjects,
From your sweet sway we care not to move;
Then long live Cupid, the baby sovereign,
The naughty, bewitching god of love I
Jessie Kerr.
Denton, Md.
For Woman’s Work.
KITCHEN TALKS.
BY MRS. MILLIE MARCH.
Most of us are now at the end of our
winter supply of fruit, with spring upon
us, and though our southern friends may
be revelling in strawberries and other good
things, we in the north, especially the
. country people, have no such brightening
prospect; it is therefore time for us to
turn our attention to other sweet dishes
that will somewhat take the place of fruit.
The recipes given here have been tried
and found acceptable to my family as
spring desserts.
Lemon Pie.— One lemon, juice and grated
rind, one cup sugar, one half cup of milk
or water, one teaspoon butter, yolks of
three eggs, one tablespoon flour. Beat all
together and bake in a rich crust. Beat
the whites of the eggs with three tea
spoons sugar, place on the pie, return to
the oven, and brown slightly.
Milk Pie.— One pint milk, two eggs,
tablespoon corn starch, sugar and flavor
ing. Sweeten and flavor the milk to taste,
put on stove, and when it boils, add the
yolks of the eggs, well beaten, and the
corn starch mixed with a little cold milk.
Stir till it thickens, then turn into a pre
viously baked crust, and let stand long
enough for a thin skin to' form on top.
Beat the whites of the eggs very stiff and
add a tablespoon of white sugar. Stir as
little as possible after the sugar is added;
lay lightly on the pie, and brown in a
quick oven. To be eaten the day it is made.
Crusts enough to last several days can be
baked at one time.
Lemon Pudding.— Take the juice and
grated rind of two lemons, mix with six
ANNOYING!
To Housekeepers, Storekeepers, all Classes
of People, including Bald-headed Men.
is It
FLIES! FLIES’ FLIES!
The country is full of them, but Anders, “Tar
Heel Stickumfast” is rapidly bringing them
down. This is a wonderful preparation with
which the best fly paper can be made at a cost
of less than a half cent per sheet, and guaran
teed to excel anything ever invented to catch
flies. Is made bv simply spreading on old
newspapers. They go for it, and all stay when
they get there. Eight ounces will last a month;
five lbs. all the season, in large house or store.
Price, prepaid: 8 oz., 25c; 5 lbs, #l. Highly en
dorsed by all who have used it; 5,000 flies were
caught on a piece of paper 20x30 inches. Sold
by druggists, or send direct to manufacturer if
your druggist does not keep it. Address
J. L. ANDERS, Manufacturer, Winston, N. C.
large spoonfuls of sugar. Into a quart of
milk stir two pounded
crackers, a tablespoonful of melted butter
and six eggs beaten to a froth, then the
lemon and sugar; stir all together
well, and turn into a pudding dish that
has a lining of thin puff paste. Bake
twenty-five to thirty minutes. Is best
eaten cold.
Irish Potato Pudding.— Three eggs
beaten together, a cup and a half of sugar,
half a cup of butter, and two large potatoes
well mashed. Put the butter into the
potatoes while hot; add eggs and sugar.
Beat all together thoroughly; season with
orange or vanilla. After mixing thorough
ly, bake in paste with an under crust.
This quantity makes two puddings.
Corn Starch Puddiug.— One pint sweet
mi’k, whites of three eggs, two tablespoons
corn starch, three of sugar, and a little salt.
Put the milk in a pan or small bucket, set
in a kettle of hot water on the stove, and
when it reaches the boiling point add the
sugar, then the starch dissolved in a little
cold milk, and lastly, the whites oi eggs
whipped to a stiff froth; beat it and let
cook a few minutes, then pour into teacups,
filling about half full, and set in a cool
place.
For sauce, make a boiled custard as fol
lows: Bring to a boiling point one pint
of milk, add three tablespoons sugar, then
the beaten yolks of the eggs thinned by
adding one tablespoon of milk, stirring all
the time till it thickens ; flavor with two tea
spoons of lemon or vanilla, and set to cool.
In serving, put one of the molds in a sauce
dish for each person, and pour over it some
oi the boiled custard.
Chocolate Pudding.— Flavor the above
pudding with vanilla, remove two-thirds
oi it, and add half a cake of chocolate,
softened, mashed, and dissolved in a little
milk. Put a layer of half the white pud
ding into the mold, then 'the chocolate,
then the rest of the white; or two layers
of chocolate may be used, with white be
tween, and the center may have half a
cocoanut added, and the outside the choc
olate; or pineapple chopped fine,, or
strawberries, raspberries or blackberries
may be added to the white.
For the benefit of our southern sisters,
who are having strawberries in plenty
now, I will give a few recipes for prepar
ing different dishes from them; not that I
think there is any way of improving on
them fresh from the vines, but because
“ variety is the spice of life,” and we all
like a change.
STRAWBERRY SHORTCAKE
Into one quart of flour sift two teaspoons
baking powder, add half a teacup butter,
two tablespoons sugar, a little salt and
enough sweet milk or water to make a
soft dough; roll out almost as thin as pie
crust, place one layer in pan, and
spread with a very little butter, upon
which sprinkle some flour, then add
another layer of crust and spread as be
fore—and so on until crust is all used,
which should be four layers. Bake about
fifteen minutes in a quick oven, turn out
upside down, take off top layer, (the bot
tom when baking) place on a dish, spread
plentifully with strawberries, previously
sweetened with pulverized sugar; place
layer upon layer, treating each one in the
same -way; when done you will have a
handsome cake. Serve warm, with sugar
and cream. It is also delicious if served
with charlotte-russe. Raspberry and peach
shortcakes may be made in the same way.
Oranged Strawberries — Place a layer of
strawberries in a deep dish; cover with
pulverized sugar, thickly, then a layer of
berries, and so on until dish is full. Pour
over them orange juice in the proportion
of three oranges to a quart of berries. Let
stand for an hour, and just before serving
sprinkle with pounded ice. Or prepare in
layers as above and cover with one pint
cream, whites of three eggs and a teacup
of powdered sugar, whipped together and
flavored with strawberry juice.
Strawberry Cream. — One quart good
cream, one pint fresh berries; mash and
rub through a sieve, bring the cream to a
boil (having reserved one pint froth) and
add it to the berries while hot; sweeten
with powdered sugar to taste, let it become
cold Then whip that which has been re
served, to a froth with a beater ; fill dishes
or glasses with the cream, and place the
froth on top. Any kind of berries are
good if prepared this way.
Jam Pudding.— One teacup of creamed
butter, one of sugar, one of strawberry,
raspberry or grape jam, three eggs beaten
separately, cinnamon, nutmeg and cloves
to taste. Bake in paste with an under
crust only.
Strawberry Ice Cream.— Sprinkle two
cups of sugar over two quarts of strawber
ries, mash and let stand half an hour; then
squeeze through a piece of cheese-cloth.
To this add about three pints of cream,
previously scalded and cooled, and sugar to
nu>ke quite swept, or cream may be pre-
WOMAN’S WORK.
pared from any good recipe for ice cream.
•Freeze as usual.
CannedStrawberries.-YiW glass jars with
fresh, whole strawberries, sprinkled with
sugar in the proportion of half pound su
gar to a pound of berries; lay covers on light
ly, stand them in a wash boiler on a little
hay or straw; fill with water to within an
inch of top of cans, (the water must not be
more than Juke warm when the cans are
placed in it.) When it has boiled for fif
teen minutes, draw to the back of stove,
let steam pass off, roll the hand in a towel,
lift out cans, and place on table. If the
berries are not well covered with their
own juice, dip out of one can and fill the
others, wipe off top, and screw down tight
ly. As the cans cool, invert them oc
casionally to prevent the berries from
forming in a mass at one end.
Pure bred hens eat no more than com
mon ones, and will pay fourfold more
than their cost. No branch of live stock
will pay so well for proper management.
Women who keep hens for eggs should
buy the better grades, as they will lay
more eggs and prove more profitable in
market.
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