Newspaper Page Text
14
For Woman’s Work.
CLEON, THE SINGER,
If Cleon sang love songs,
Who, who would listen,
Sang he of beating hearts.
Would sweet eyes glisten ?
Cleon is old, is poor,
Yet song should long endure,
Rising on trembling wings,
Upward its spirit springs ,
Till, in a rapture wild,
Bursts the full measure,
Joy, bliss and melody—
A soul-born pleasure.
If Cleon told love tales
Would Clytie fear it ?
Blushing all rosily,
Linger to hear it ?
Is Cleon worn and old ?
Some hearts are never cold,
Passion lives in the eye,
Whispers when Love’is by
Till its great fervor, warm,
Bursts bonds that sever,
.Toy, bliss and ecstasy,
Living forever.
Elizabeth Cherry Haire.
; - ww|a
jh I™,f rwi
gft For W Oman’s Work.
|H DIRECTIONS FCR FREEZ
ING CREAMS, ETC.
■ iH| Infreezinsr creams, etc , there
ggt are three essential features to be
HI v ’ ew : rst to 9ee that
'WIaS the ice is finely crushed, for the
finer it is crushed the quicker it
■Ki melts, and in changing from a
solid to a liquid it absorbs the heat in the
cream. Second, to add the right proportion
of salt, which is about one part salt to
three parts of ice; the salt also hastens the
me ting of the ice and the freezing of the
cream/ Third, to have the cream stirred
constantly while freezing, so that all parts
may the sooner come in contact with the
cold surface of the can and become chilled.
To crush the ice, place in a coarse coflee
sack and pound with an axe or mallet;
when pounded until the lumps are about
the size of a hickory-nut, set the freezer
properly in the tub and pack by placing
around it, first a layer of ice about three
inches thick, then a layer of coarse
salt—rock salt is best, but any
will do—then ice again, then salt,
and so on until packed full; then
nound down with a stick to make solid.
If your freezer is properly made, the out
-lit for the water will be just below the
top of the can, and may be left open all
the time; but if, as is the case with many
freezers, the outlet is at the bottom, the
outlet should be stopped up, drawing oft
the water only as is danger of it
running into the can. When the freezer
is well packed, turn the cream into the
can, replace the cover, and begin turning
the freezer, adding more ice and salt as
needed. When frozen, remove the beater,
scrape off the cream from the sides, beat
well for several minutes with a wooden
paddle, replace cover, fill the hole with a
cork, cover with a piece of old carpeting,
or a part of an old quilt wet in salt water,
and let set an hour, at least, as creams are
much richer and better if allowed an hour
or more to ripen. Ice-creams are more at
tractive if served in fanciful shapes; these
are made by the use of molds. After the
cream ’s frozen in the usual way, place
in molds ard bury in pounded ice and salt
until ready to serv?, being very sure that
the coveis to the molds fit closely, and fit
Unlike the Dutch Process
No Alkalies
J —OR
Other Chemicals
are us ®d i n th®
preparation of
W. BAKER & CO.’S
I I Breakfastcocoa
i'l ' f I V which is absolutely
fpure and soluble.
iq ' ? ?f[ | It has more than three t lines
11 I j. | the strength of Cocoa mixed
u<l J»with Starch, Arrowroot or
Sugar, and is far more eco-
* nomlcal, costing less than one cent a cup.
It is delicious, nourishing, and easily
DIGESTED.
Sold by Grocers everywhere.
W BAKER & CO., Dorchester, Mass.
over and not into the mold. When ready
to serve, remove the cover of the mold,
turn over on a plate, let set a moment,
when the warmth from the room will
melt the cream sufficiently for the mold to
be lifted, giving you cream that is pret
ty and dainty enough for anyone.
DELICIOUS ICE-CREAM.
Take two quarts of perfectly fresh sweet
cream, eight eggs, two cups sugar, and
about two tablespoonfuls of either lemon
or vanilla extract —the amount will depend
upon the strength and purity of the ex
tract. Scald the cream. Beat the yolks
of eggs until creamy, add sugar and beat
more; beat the whites well and add to the
yolks and sugar, pour in the cream, and
cook in a double boiler like a custard;
strain; when cold add flavoring, and freeze.
This may be made without cooking, and is
very good.
EGGLESS ICE-CREAM.
Use cream and sugar in the proportion
of one cup sugar to each quart of cream —
not too thick—with flavoring to taste; pre
paring it in any of the following ways:
First: Stir the sugar into the cream until
dissolved, add flavoring, and freeze.
Second.—Whip the cream until a quart
of froth may betaken off, mix the sugar
and flavoring with the remaining cream,
and pour in freezer; when partly frozen
add the whipped cream and finish freez
ing. This is very fine.
Third.—Scald the cream in a double
b iler, melt the sugar in it, and when cold
add the flavoring.
Or, part milk may be used, thickening it
with flour —using a scant half cup of flour
(wet with a little cold milk) to a quart of
milk; let boil ten or fifteen minutes, and
just before taking from the fire, stir in two
cups of sugar; when dissolved, strain, and
when cold, add one quart of cream; flavor
and freeze.
ICE-CREAM WITH GELATINE.
Make a boiled custard of one quart of
milk, four eggs, one and a half cups sugar;
to this add a tablespoonful of gelatine dis
solved in a half cup cold milk; let the cus
tard cool, put in a freezer; as soon as it be
gins to freeze, add one pint whipped cream
and flavoring.
PLAIN ICE-CREAM.
One quart new milk, one egg, one table
spoonful corn-starch; heat the milk in a
double boiler, then stir in the corn-starch,
mixed smooth in a little cold milk; let it
boil one or two minutes, then remove from
stove, cool, and stir in the egg and a
cup of sugar. If to be extra nice, add a
pint of cream and a half cup of sugar,
strain, and when cool, flavor and freeze.
LEMON OR ORANGE ICE-CREAM.
Squeeze the juice from a dozen lemons
or oranges, make thejuice quite thick with
sugar, stir into it,very slowly, three quarts
of cream, and freeze.
COFFEE ICE-CREAM.
Steep one-fourth cup of ground coffee in
one pint of «ream or milk, twenty min
utes; remove and let settle; pour off care
fully, strain, and add to it one pint
cream, and one cup sugar; freeze.
STRAWBERRY ICE-CREAM.
Sprinkle two cups of sugar over two
quarts of strawberries; mash well and rub
tnrough a sieve; to this juice add one quart
cream, and sugar to make quite sweet;
freeze, and when beginning to set, stir in
lightly, one pint whipped cream and a
handful of whole strawberries sweetened.
Preserved strawberries may be used in
stead of fresh ones, but if so, the juice of
one lemon added will be an improvement,
as the berries are usually too sweet. Rasp
berry ice-cream may be made after the
same rule.
PINE-APPLE ICE-CREAM.
Take two large, ripe pine-apples, pare,
core and slice thin or chop fine, and sprin
kle with one pint of sugar: let stand two
hours, then press through a strainer as
much of the pulp as will go through; add
to this three pints of cream and one
pint sugar; freeze; when about half frozen,
add one pint whipped cream.
Peach, apricot, banana and baked ap
ple ice-cream may be made after the same
rule, and will be found excellent.
fruit frape.es.
Line a mold with vanilla ice-cream, fill
the center with fresh berries, or fruit cut
in slices and sweetened, cover with ice
cream, pack in the usual way for half an
hour, enough to chill but not to freeze the
fruit.
CHOCOLATE ICE-CREAM.
Scald one quart of new milk ; beat three
eggs till creamy, add one and one-half
cups sugar and five tablespoonfuls sweet
chocolate rubbed smooth in a little milk,
beat well for a moment more, place over
the fire in a double boiler until it thickens
well, stirring constantly, set off, add a ta
blespoonful of thia dissolved gelatine, and
WOMAN’S WORK.
when cold, place in freezer; when it begins
to set, add a pint of rich cream well whip
ped, and a teaspoon of vanilla extract. A
very pretty mold of chocolate and vanilla
may be made by freezing in separate
freezers, then divide a mold through the
center with card-board, filling each divis
ion with a different cream; pack in ice
and salt as directed. A chocolate fruit
ice-cream is nice, and is made by adding
to the chocolate ice-cream a cupful of pre
served strawberries, peaches, or any other
preserves cut in fine pieces.
NUT ICE-CREAM.
Os nuts one may use filberts, chestnuts,
hazelnuts, peanuts, English walnuts,
hickorynuts, pecans, cocoanuts, almonds,
or any nuts not too oily. Shell and
blanch the nuts; then either boil till soft,
mash to a pulp,and press through a strain
er, or roast slightly, chop, pound to a
paste, and sift. Then cook the nut paste
with the cream, using any of the recipes
given for ice-cream, allowing one cup of
nuts for each quart of cream ; or the nuts
may be chopped fine, sifted or not as you
choose, and stirred into the cream when
partly frozen. Ice-creams made with nuts
should be salted a little, in fact, many peo
ple consider any ice-cream better with a
little salt added. Nut ice-cream requires
a longer time to freeze and ripen than
other creams, owing to their oily nature.
BISQUE ICE-CREAM.
This may be made from any recipe given
for cream, flavoring with almond, coflee,
vanilla, caramel or lemon. For each
quart of cream add one cup of crumbs of
either angel cake or fruit cake, meringues,
coeoanut cakes or macaroons—some use
any fancy wafers.
PISTACHIO ICE-CREAM.
Prepare (four ounces to each quart of
cream) pistachio nuts, as directed for nuts
in nut ice-cream. Flavor with vanilla and
almond. Color cream a pale green with
spinach sugar. Use any recipe given for
the cream, and freeze as usual. A spinach
coloring may be made as follows: Wash,
drain and chop or bruise two quarts of
spinach, squeeze the juice out through a
coarse cheese-cloth. Heat the liquid gently,
stirring all the time, and as soon as the
green coloring separates from the water,
pour it through a fine cloth. The green
curd will be left on the cloth; spread this
green pulp on a plate, dry, and mix with
The Big Bargain Book Combination.
A LIBRARY IN ONE VOLUME.
_ Fourteen valuable books printed and bound as one. A mine of knowledge
Pleasure. One of the most useful, instructive and entertaining books the
century has produced. Either one of the fourteen book* of which this
unique volume is composed would be a fair equivalent for the price charged
f 9- r them all. Fourteen entirely different books, on widely varying subjects
all bound together in one volume, makes not only an Immensely valuable
and interesting book, but a genuine literary curiosity. If for no other
a c °py this singular book should be in every library as a curio to
sliow what can be done in the art of bookmaking. The real value of this
however, lies not in the fact of its being the most unique and curious
book on earth, but in the character of its contents. Critical indeed must be
t de petson who will not be deeply interested in one or more of the following
fourteen books which this volume contains . ®
- No. ft—Practical Rules for Knitting and Cro
its Songs, with words cheting. A large and choice collection, in
and music. eluding dozens of beautiful edgings, laces and
No. 2—40 Popular Comic fancy articles.
Songs, Including No. 10—The Mystery at No. 2. A Novel. By the
ESflfrdkSis*<» s -4 °f tbe B reatest Author of “ Nora’s Inheritance.”
with words and No. 11—Floral Talks. A Manual of Floriculture.
No. 3—31 Popular Irish Songs, with words and Mw"ers RVST ° N - ° f tO
music. “Sung the world over.” m
No 4—4fi Rnnos fmrn a™**., No. 12—Medical Talks. ByR. Raum Boyle, A.M.,
with words and music * Popular Operas, M D A complete and trustworthy medical
~ Tloo . L t 4 . « , « f adviser for every home, with prescriptions for
or the Latest Popular Songs, with all common ailments and diseases.
words and music. z .. , „
Nn iunna *. i r. No. 13—The Reliable Cook Book. By MarciaL.
x P r P5 men^a l Stitches in Watson. A choice collection of tested recipes
Embroidery. Illustrated. for delicious and inexpensive dishes for break-
No. 7—The Silver King. A Novel. By Paul A. fast, dinner and supper.
Dragorius. Illustrated. A Fascinating Story. No. U-A Bride from the Bush. By E. W. Horn-
Bachelor s Love. A Novel. By Henry ung. Illustrated. A tale of Australian life. One
v. McClellan. Illustrated. of the finest novels ever written.
fourteen books named above are included in the Biff Bargrain Book. Combination*
Itis well printed from new plates, with handsome covers, and Ts a revelation in the Qfi PCIITQ
art of book-making. One copy will be sent to any address, postage prepaid, for only OU UkNlOt
f< 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 fiEßeaffiffsaea
and stamps. Did you know that a Boston TWENTY T UnilOlUh
shoemaker sold a collection of coins for I "till I I nUUdAHU
nm I ADQO Did you know that some rare Am- Ciy m|unnr;n (M S? A '©£
UULIaAnw f erican stamps are worth as high as wIA nUHUAEU tatg «Sa, |gl
FjftJ I BBQ EAAU O I s a fact tliat tile rare 1 863 quarter is F'SLtfWff.Jflwl
UULLAnO EAwn f worth $300.00. the 1823 quarter is worth
$25.00, the 1804 silver dollar is worth $300.00, half cents made
between 1840 and 1850 are worth $3.00 to $5.00 each, the large old style fHwSnwßJffil
copper cents are worth as high as $6.00 each. Some issues oi Continental
and Confederate bills are rare and valuable as well as certain pieces of fractional currency or
“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
face value. The Reliable Coin and 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 recent stamps are now scarce. Collections of
stamps often A TUAIICAiin flfil I ARC Stamps from letters sent during the war,
sell as high as A I nUUwAnU MUhLHilui revenue stamps from patent medicine
bottles, match wrappers, old documents, etc., Aft AEMTQ TA CIA AA ADIEAE
are in great demand, and are worth from IU VCn I v IV SIU,UU ArlEvEl
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 QDAT A ACII No matter if you handle but ten cents CVEDYDAAV liCEAQ IT
who buy them for drUI uAwlli a day you should have this book. EVEAIDUUI HEEUwlls
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. Boys and girls should send for it and explore attics and cellars in search
of old letters, which may contain rare stamps. Who knows? A small fortune Zji'K? /tfe;
may be in your very midst. Do not write for particulars; do not ask ques- f W. ' v ?“a\
tions; do not send us the coins or stamps, but get the book. It tells all. Zlrf.
Where you can sell them at. prices given, what, they are. what they look like, and S
itffSjjHgrtlWlWftlffllfrt why they are rare. This book gives reliable figures only: no iH^vt£sßl
fictitious dates or values whatever. It is issued under the Wt-J-. .ihi'lSsa
ZnoK supervision and authority of the greatest stamp and coin collec- tWT*-, Ew
North America. SATISFACTION GUARANTEED, WqOpW
Price, 25c. per Copy, postpaid.
PROGRESS PUB. CO., Athena. Ca.
NORFOLK ACADEMY— IBO4-1893. Re-organized 1882.
11 Six teachers; 130 students. Prepares for Johns-
Hopkins, University Virginia, etc. Room for two
boarders. Home comforts. R. W. Tunstall, B. A.
Un. Va.) Principal, Norfolk, Va.
NEWMAN’S MANDRAKE LIVER PILLS CURE
11 Indigestion, Constipation and Sick Headache.
Purely vegetable. Never gripe. By mail 25c. New
man, 17 Park St., Canandaigua,N. Y.
ADVERTISERS
fresh names and addresses of Farmers, also Md.
White Teacher’s Directory, containing 2000 fresh
names and addresses of Teachers. Published and
for sale by L. E. Price, Box 8., Damascus, Maryland.
The Baby’s Comfort.
The Mother’s Friend.
ft. Dr. Fahrney’s
Jftgk TEETHING SYRUP
For all baby ailments;
/ WvY****^> ' x prevents Cholera Infan
"' A' turn; pleasant to take
’ / ' i and perfectly harmless.
’ . ■> 25 cts„ at Druggists.
AN EMINENT PHYSICIAN
lA says that he is using in his
practice Truitt's Vegetable
•sjff"fe?/ Lozenge for Dyspepsia with
LX XX. L the most happy results, where
~V °ther medical agents
proved unavailing. Every
druggist and storekeeper should keep them. Price
50c. a box by mail. Agents wanted. J. F. Truitt,
Bridgeport, N. J.
ft |s2stossOg7£
VS* Gentlemen, using or selling
“Old Reliable Plater.” Only
W\ practical way to replate rusty and
«■>* worn knives, forks, spoons, ete;
11 quickly done by dipping in melted
I i* metal. No experience, polishing
Vv Wnwhk or machinery. Thick plate at one
operation; lasts 5 to 10 years; fine
finish when taken from the plater.
■' Every family lias plating to do.
Plater sells readily. Profits large.
„ H ’ll W. P. Harrison & Columbus,O.
A CHANCE TO MAKE MfiNEY.
®I have berries, grapes and peaches,
a year old, fresh as when picked.
I use “ Hood’s improved process
do not heat or seal the fruit, just
put it up cold. Keeps perfectly
fresh, and costs almost nothing;
can put up a bushel in ten minutes.
Last week I sold directions to over
one hundred families. Any one
will pay a dollar for directions when
they see the beautiful fruit samples. Fall and winter
are the best time to sell directions, so people can ex
periment and be ready for next fruit season. As there
are many poor people like myself I consider it my duty
to give my experience to such, and feel confident
anyone can make one or two hundred dollars arouim
home in a few days. I will mail sample of fruit ano
complete directions to any of your readers for 19 two
cent stamps, which is only the actual cost of th(
sample, postage, etc., to me
Mrs. Henry Griffith, New Concord, Ohm