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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. FINE JOB PRINTING. Woman’s Work Publishing Company, ATHENS, GEORGIA. With a new and complete equipment for producing all classes of Printed matter, we especially solicit mail orders. We endeavor to execute each job in the best possible style, and our prices will be as low as consistent with this practice. We require cash with order in all cases, which enables us to give our patrons ad vantages that could not be afforded under a credit system. BOOKS. CATALOGUES, PAMPHLETS, PROGRAMMES, LETTER HEADS, WEDDING INVITATIONS, VISITINC CARDS, ENVELOPES, NOTE HEADS, BILLHEADS, CIRCULARS, STATEMENTS. Fine Engraved and Embossed Work a Specialty. 1000 Business Envelopes $2. iOOO Letter Heads $3. “The only complete and trustworthy book of the kind published.” THE RELIABLE COIN AND STAMP GUIDE. ; Few people have any idea of the value of old, rare, odd and obsolete coins firaieagEgsajaa and stamns. Did you know that a Boston TUfEBITV TllflllC ABH) shoemaker sold a collection of coins fur INVCD I I I lIUUdAHU nm I ADQ O Did you know that some rare Am- eiy U||Ml)n**n A UULLMiIO . erlcau stamps arc worth as high as vIA nUHUnEU Ww "SA TO ■T nm I AQC EAPUO * 3 a faot t!lat the rare 1853 quarter is RSUtBctJWw UULLAItO EAVn f worth 8300.00. the 1823 quarter Is worth MKIf Jajh ml [Bl IJ I -M 825.00. the 1804 silver dollar is worth N. 300.00. half cents made between 1840 and 1850 are worth 83.00 to 85.00 each, the large old style i I™ l O copper cents are worth as high as 80.00 each. Some issues of Continental and Confederate bills are rare and valuable as well as certain pieces of fractional currency or IMRwWhh “script.” Besides these, many rarities in half cents, cents, three-cent pieces, half dimes, dimes, twenty-cent pieces, quarters, half dollars and dollars are worth a big premium over K& V Mill Illi' lillw f acc value. The Reliable Coin uud Stamp Guide gives accurate information, and you may depend upon it. While a great many people collect old coins, there is more demand for rare postage and revenue stamps, and some comparatively rec. nt stamps are now scarce. Collections of stamps often I TUfiil l ? ASlf) Rfi! ? ADC Stamps from letters sent during the war, sell as hieh as M I llUUvHllwl yutANFf revenue stamps from patent medicine bottles, match wrappers, old documents, etc., jrt TA Cift AA ABIEAE are in great demand, and are worth from lv-uEil : d lu QiU.uU AlrlEvEi Look over your old letters in the garret and elsewhere; perhaps you may find some rare ■ “= —~~ things. This book gives all particulars, with prices, pictures, etc., and gives addresses of reliable firms CDAT C ACU No matter if you handle but ten cents EUEDVEADV MEERC IT who buy them for vrvl UAvlls a day you should have this book. EvEil i DvU I liEEUd Ila Farmers, Storekeepers, Clerks, Mechanics, Agents, Postmasters, Doctors, Lawyers, in fact it will be found more than necessary. It is worth its weight in gold to any wide-awake person. Boysand girls should send for it and explore attics and cellars in search • iof old letters, which may contain rare stamps. Who knows? A small fortune may be in your very midst. Do not write for particulars ; do not ask qiies- / 'V-iiA vailX tions; do not send us the coins or stamps, but get the book. It lolls sill. ftg' ..'5 ay*, i '■*' a\ Where you can sell them at prices given, what they are, what they look like, and MKf- (, vtv w * /SSfttjWfflWnwwp&y. why they are rare. This book gives reliable fig arcs only ; no V Os I fictitious dates or values whatever It Is issued under the ItiTV C. - w fsSll fo< supervision and authority of the greatest stamp and coin collec- Vv A A ttss!/ North America. SATISFACTION GUARANTEED. ■ JSB Price, 25c. per Copy, post| Offered as a special premium to any Subscriber who will .‘.end one additional name Addros8 > WOMAN’S WOR <. ATHENS. CA. ATT your dress 17DT717 A-LJj patterns rJtilJlj “ mi..— mii, ,| , Every subscriber for 1892 to Arthur’s New Houk Magazine, Illustrated, will receive S 3 worth of McCALL'S GLOVE-FITTING PATTERNS FREE. McCall & Co. want to introduce their new patterns: we want to increase the circulation of out magazine. We make au agreement to help each other, and the result is our subscribers get the CREATEST-:-OFFER-:-EVER-:-MADE by a magazine. New subscribers get three months free. No advance in price ; still only SI 50 a year. Full particulars in January number, sent postpaid (including a pattern order worth 25 cents), for five two cent stamps. Address ARTHUR’S NEW HOME MAGAZINE, LOCK BOX 913, PHILADELPHIA. A TYPEWRITER FOR $2.50 Handsome, durable, ' easily-operated,writes I fl! \ t -*0 words per minute, / Ar ' A * and a line 8 in. long. J Remington Type, does ~ ' the, same quality of i.. work. guaranteed. Price $2.50 by express, 16 cts. extrabymail. Give Tull address. No stamps taken. J. H. Bkuce, Manufacturer’s Agent, Elberton, Ga. PRESCRIPTION for Morphine Antidote in Eng lish, $5. Don’t pay fancy prices when you can cure yourself at a trilling expense. All letters plain and sealed. W. C. Jones, Box 83, Holly Springs Miss. Every sufferer from constipa fs/Asy I CUi tion to write Dr. C. T. Law rence, Logan, Kansas. Enclose two stamps. LOUISA M. ALGO ITS’ BOOKS, Or any other good book given away FREE to boys and girls under 18. Write at once, name of book, and 2 cents for instructions. Easy to work. CARTS*EDT MED. CO. EVANSVILLE, IND. 13