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make long, deep gashes about in it, which
fill with chopped onions, parsley, thyme, a
little celery if you have it, and red and
black pepper according to taste, held to
gether with a few bread crumbs that have
been softened with hot water. Fill the
gashes with this stuffing, dredge the meat
lightly with flour, put it in the baking pan,
and set in a stove with a brisk fire. After
it begins to cook, pour a little boiling hot
witer in the pan. Do not let the meat
cook too fast, and baste it several times
with this water. Be sure it is perfectly
done before you take it up. Make gravy
out of the water in the pan. You can al
ways add more boiling water to the pan if
you did not put in enough in the first in
stance.
The secret of the deliciously cooked
meats, found upon the tables in “old time”
Southern homes, was the judicious use of
onions, red pepper, sage, thyme, sweet
marjoram, parsley and other garden herbs.
These are all favorite seasonings with
French cooks, who blend them in the most
cunning manner. Ancient writers often
mention aromatic herbs. When Venus
put Ascanius to sleep, that Cupid might
represent him at the court of queen Dido,
she laid him on a bed of sweet marjoram,
which was said to be baneful to serpents,
in a thick grove on the Isle of Cyprus.
Virgil, who lived before the Christian era,
thus beautifully describes the incident.
—-“et fotum gremio Dea tollit in altos
Idaliae lucos, übi mollis amaracus ilium
Floribus et dulci aspirans compleeitur
umbra.”
* * * *
APPLE CHARLOTTE.
Rub the bottom and sides of a baking
dish with butter, and line it with slices of
lightbread. Peel and cut apples into thin,
small pieces, and nearly fill the dish with
them, scattering between the apples plen
ty of sugar, small bits of butter, and grated
nutmeg. Do not forget that you must use
sugar according to the acidity of the ap
ples. Have sugar and butter on the top
layer of apples, which cover with slices of
lightbread softened in water. Put a plate
on this with a weight on top to press the
bread close upon the apples. Bake it in
a quick oven, and serve with a rich sauce.
• * *
PEACH PUDDING.
Peel, stone and stew twelve large, ripe
peaches in as little water as possible.
Put two cupfuls of milk on the fire, and
when it boils, pour it over one cupful of
bread crumbs. Let it soak a few minutes,
then with a spoon mash them smooth.
Stir in a heaping tablespoonful of butter
and five tablespoonfuls of sugar, and when
it is cool enough, five well beaten eggs;
lastly add the peaches mashed fine and
cooled. Beat the whole until it is very
light, put it in a buttered pudding-mold,
which set in a pan of boiling water; cover
the pan and cook the pudding an hour in a
hot oven. When done, turn out on the
dish upon which it is to be served. Eat
it with rich,sweetened cream.
* * * *
“The proof of the pudding is in the
eating.”
* * * *
COLUMBUS EGGS.
Boil hard any number of eggs you de
sire. Take off the shells and cut the eggs
jn half. Take out the yellows carefully,
and while hot, mash fine and mix with
them, to your taste, fresh butter, salt,
pepper, mustard and a suspicion ot finely
chopped onion. Fill the empty whites
with this mixture, taking care not to break
them. Press the two halves together so
that they will look like a whole egg. Cut
a small piece from one end so that each
will stand alone, as Columbus’ famous
egg did, and serve them standing on a
dish surrounded with parsley.
* # .* *
France, as a nation, is ce’ebrated for its
gourmets. The famous chef, Durand,
was in the employ of the Marquis de
Ta'houette, who was very dependent upon
him for the gratification of his palate.
When the Marquis bought a splendid
country house, and was anticipating a
peasant visit there, he was horrified to
learn that his chef decUned to accompa
ny him. and asked:
“Why do you refuse to come to the
chateau?”
“Monsieur le Marquis must pardon me,
but no one belonging to the household
p'ays sufficiently well at billiards to be
come my partner at the game.”
“Very wel', Durand,” said the Marquis,
“I myself will p’ay billiards with you
every evening if you will consent to stay
with mein the country.”
The cu’inary artist agreed to this quite
readily, and the Marquis was made happy;
but a month later he again sent in his
resignation, on the ground that the Mar
quis did not play so well as he had expect
ed he would. Thereupon the Marquis
closed his chateau and returned to Paris
so as not to lose the valuable services of
his famous head cook.
* * * *
MOCK OYSTERS.
Take six roasting-ears, grate and scrape
them well. Then add one egg, beaten
light, one tablespoonful of flour, the same
of cream, and a little pepper and salt.
Mix together well, and fry in round cakes.
For Woman’s Wobk.
CAMPING-OUT DISHES.
BY MILLIE MARCH.
To those who intend camping out for a
time, to fish or hunt, or otherwise enjoy
themselves, we give a few timely hints
and recipes.
It will depend very much upon the lo
cation selected, as to what provisions it
will be necessary to carry; still,one doesn’t
want to depend on the neighbors, nor are
neighbors very near usually to a camper’s
tent, so it is best always to carry a good
supply of staple articles, such as salt, pep
per, mustard, coffee, vinegar, sugar, tea,
cocoa or chocolate, condensed milk, lard,
molasses, rice, oatmeal, hominy, baking
powder, soda, beans, cheese, dried fruit,
crackers, canned goods, prepared flour,
vegetables, salt pork, and other meats, un
less you are going to where your skill will
provide some and money the other. With
the prepared flour—wheat, graham or In
dian meal—you can easily prepare bis
cuits, gems or griddle cakes, as you only
need to mix it with water; the vegetables
may be cooked in tin cans (that have been
emptied of their contents) over a bed of
coals, preparing as usual. The coffee may
be easily and quickly made by placing the
required quantity of cold water in the pot,
and adding the coffee, tied up in a sack of
fine gauze, (a salt sack is good for this;)
bring to the boiling point, boil five min
utes, and serve. Make tea in the same
way, except put it in the water loose, and
only let it boil up once.
ROASTED POTATOES.
Select large, smooth potatoes, wash and
wipe; then bury in hot ashes and coals,
and bake until soft to grasp—about three
quarters of an hour. When done, wipe off
ashes, and serve in heated napkins.
BROOK TROUT.
Clean and rinse the trout in cold water;
wipe dry. Put half a pound of salt fat
pork, (cut fine) in a frying-pan. Do not
split the fish nor remove the head, if you
wish it prepared in true sportsman’s style.
Rub a little salt on the inside, and when
the fat is smoking hot, add the fish and
cover tightly; turn them so as to brown
nicely on both sides. Serve on a hot dish,
spreading butter lightly over them.
CLAM CHOWDER.
Chop fifty clams, peel and slice ten new
potatoes, cut into dice six onions, and a
half pound salt pork,slice six tomatoes (or
a coffee-cupful of canned ones.) and a
pound of crackers; first put pork in bot
tom of pot and fry out, partially cook on
ions in pork-fat; remove from the fire,
pour out on a plate, and alternate this
with the other ingredients in layers, sea
son with salt and pepper, cover with wa
ter, and boil an hour and a half, adding
chopped parsley to taste.
ROASTED BIRDS.
Cut open the birds, remove the entrails,
but do not pick off the feathers; wipe dry,
cover them with a coating of wet clay,and
bury in hot coals ; they will be done in
three-quarters of an hour. Peel off the
clay, which will remove with it both the
feathers and the skin. Spread lightly with
good butter, pepper and salt, and serve.
BROILED WHITE EISH.
Clean, split down the back, and let
stand in salted water for several hours ;
wipe dry, and place on a well greased
grid-iron over hot coals, sprinkling with
salt and pepper. Put flesh side down first,
and when nicely browned, turn. Cock
for twenty or thirty minutes.
BROILED BIRDS, QUAIL OR PRAIRIE
CHICKENS.
Clean nicely and split through the back,
the prairie chicken will have to be cut up,
and all except the breast parboiled until
tender. Broil over a clear bed of coals,
from fifteen to twenty minutes, basting
frequently with butter. When done, salt
and pepper, place a bit of butter on each
piece, and set in the oven to brown.
Serve on toast with currant jelly.
FRIED EELS.
Cut the eels into inch pieces, rub with
salt, dredge with flour, and let stand for
half an hour; drop into smoking hot fat,
and fry a rich brown.
WOMAN’S WORK.
FROGS.
Skin and dress the frogs, saving only
the hind legs, with feet cut off. W ipe dry
with a cloth; roll in seasoned cracker or
bread crumbs. Fry in butter to a light
brown.
FRICASSEED EELS.
Cut up two pounds of eels into three
inch pieces ; put into a stew pan and cov
er with two-thirds water and one-third
vinegar. Add a dozen canned oysters,
one onion sliced, three cloves, celery salt
to taste, or two stalks fresh celery, salt
and pepper to taste. Stew the eels one
hour, remove them from the pan, and
strain the liquor. Put it bsck into the
stew pan with a half teacupful of milk,
and when it reaches the boiling point, add
a tableepoonful of butter rubbed into a
teaspoonful of flour. Simmer two or three
minutes and pour over the fish.
We should continue our charity and
kindnesses to our friends whom it is easy
to wish to help, but for those whom we
naturally dislike, who are opposed to us
and are enemies now, we should take spe
cial pains to aid, and cultivate carefully
toward them as seling of love and charity.
By this means our present enemies and
obstructors become our future helpers.
This gives a philosophical explanation of
Jesus’ saying, “Love your enemies.” Char
ity, or love of our fellows, is thus the
working out of a great law, when viewed
in the light of re-incarnation ; for by its
means each one determines for his future
lives whether he shall have friends or en
emies.
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Rag Carpet
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■■ CONTESTS i Beautiful bell. Ever of thee. In the starlight. Lorelei.
Ah, how death. Buy a broom. Farewell, ladies. I saw thee weep. Love, love, lovC
Anvil chorus. Bay of Biscay. Flying trapeze. In the gloaming Little Barefoot.
Ah, my words. Bonny boat. First love. Jolly raftsmen. Light and gay.
A sailor's love. Bob up serenely. Forget me not. Jim along Josie. Market chorus.
A love song. Bue eyed Mary. Garibaldi hymn Jim crack corn. My country.
Annie Laurie. Brave Wolfe. Girls and Boys. Johnny Sands. Miss Wrinkle.
Auld lang syne. Bachelor’s fare. Giles Scroggins. Jack Ratlin. Maggie's secret.
K Auld Grey Kirk. Bessy’s mistake. Gilderoy. Juanita. My queen,
t FCT IUHS Alice Grav. Canaan. Green sleeves. Killarney. Mollie Mogg.
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'MMMMMWSkHgBWWi Baby mine. Do not mingle. In my cottage. Larboard watch None can tell.
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Adieu, dear home. Come, let's to bed. Little Miss Muffett. Over the mountain. Three blind mice. The Danube river.
Afar in the wood.' Dost thou love me. Looney Mactwolter. Rataplan chorus. The old maid’s ball. The standing toast.
Aileen Mavourneen. Dreaming of home. Little Jack Horner. Robinson Crusoe. The musical wife. The mason's creed.
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Call ine thine own. I'll be true to thee. My grandmother. The used up man. The mellow horn. Warblings at ev«.
flheer, boys, cheer. Jock o' Hazeldean. My pretty yellar gal. The bird let loose. The brave old oak. Yes, let us donee.
Come home, father. Know you not that Nothing like grog. The sweetest hours. The little;brown jug. Yankee girls.
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