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MARCH, 1894.
TO MAKE GELATINE JELLY WITHOUT
COOKING.
To half package of gelatine put a pint
of cold water, and let it stand about three
hours. Then pour on it a pint of boiling
water, adding sugar and lemon to the
taste, and a half pint of wine. Strain it
through a flannel bag, and set it in a cold
place until it becomes jellied* If the
weather is not cold, it will not jelly unless
set onice.
“Some people have a foolish way of not
minding or pretending not to mind what
they eat. For my part, I mind my stom
ach very studiously and very carefully,
and I look upon it that he who does not
mind his stomach will hardly mind any
thing else. The pleasures of the table have
been highly appreciated and carefully cul
tivated in all countries and in all ages.”—
Dr. Samuel Johnson.
TO ROAST CANNED OYSTERS.
After draining each one thoroughly,
put them in a spider which is very hot. In
a few minutes,turn them over so they will
cook on both sides. Put them on a hot
plate which contains salt, black pepper
and hot melted butter. Serve them im
mediately. Be sure they are piping hot.
They have the flavor of oysters roasted in
the shell.
TO STEW OYSTERS.
Take twice as much fresh sweet milk as
you have oyster liquor, boil both in sepa
rate vessels and then pour them together.
Put in the oysters and let them gently
simmer (not boil) for ten minutes. Put
in butter, salt and black pepper, also a few
crackers according to your taste. Serve
hot.
“There is a legend which assigns the
first act of oyster-eating to a very natural
cause. A man, walking one day, picked
up one of these savory bivalves, just as it
was in the act of gaping. Observing the
extreme smoothness of tbe interior of the
shell, he inserted his fingers between them
that he feel their shining surface,
when suddenly they closed upon the ex
ploring digit with a sensation less pleas
urable than he anticipated. The prompt
withdrawal of his fingers was scarcely a
more natural movement than its transfer
to his mouth—the result was most fortu
nate. The owner of the finger tasted oys
ter juice for the first time, as the China
man in Elia’s essay, having burnt his fin
ger, first tasted cracklins. The savor was
delicious—he had made a great discovery,
so he picked up the oyster, forced open the
shells, banqueted upon their contents, and
soon brought oyster-eating in fashion.
And, unlike most fashions, it has never
gone, and is never likely to go out.”
OYSTER PIE.
Spread around the sides of the dish,puff
paste rolled a trifle thicker than for ordi
nary pies. Season raw oysters to your
taste, mix with them some hard boiled
eggs chopped fine, and stale bread crumbs;
cut butter into small pieces and mix in.
Fill the dish, cover the top with puff
paste, and bake. Do not use the liquor of
the oysters, as the butter will make suffi
cient moisture. See that you put in plen
ty of butter.
Pepys, who was secretary to the admi
ralty in the reign of Charles 11., having
company for breakfast, wrote in his Diary:
“I had for them a barrel of oysters, a dish
of neat’s tongues, and a dish of anchovies;
with wine of all sorts, and ale.”
DRAWN BUTTER.
This is the foundation for all meat and
fish sauces, and every housekeeper should
learn to make it. Put three ounces of
butter into a stew pan, and when it bub
bles, sprinkle in one ounce of flour, stirring
it until thoroughly mixed, with an egg
beater.
ANCHpVY SAUCE.
Flavor melted butter with essence of
anchovies; or bruise and boil the ancho
vies over a slow fire in melted butter.
This sauce was a favorite with the Ro
mans; and they prepared it just as we do,
now, by the above recipe.
Anchovies are a small fish from five to
seven inches long. The best are caught in
the Mediterranean Sea. They are salted
and packed in casks, at first; but when
they arrive at their destined port, they
are re-packed in bottles for the dealers.
Dr. Paley, so famous as the author of
the “Evidences of Christianity,” after
spending a whole day fishing, was asked
on his return if he had met with good
sport, “Oh, yes,” he said, “I have caught
no fish, to be sure, but I have made a ser
mon.”
. TO SPICE BEEF.
A Virginia Recipe.
Suppose your roast to be twenty-five
pounds in weight. Take a half ounce of
saltpetre, two heaping tablespoonfuls of
brown sugar. Pulverize the saltpetre and
mix it well with the sugar, then rub thor
oughly into the beef in all directions. Lay
it in a tub for forty-eight hours. Have
ready one and a half ounces of ground
black pepper, two ounces ground allspice,
one ounce ground cloves and four handfuls
of fine salt. Mix them well together, and
again rub thoroughly into the meat; re
turn it to the tub with what remains of
this mixture, and repeat tbe process daily
for a fortnight, when the beef is ready to
be used. It will keep a long time.
One of the chief blessings of every home
is good cooking.
CHEESE CAKE.
Take three eggs beaten very light, and
add one pint of cream and a half pound of
butter. Set it over a slow fire, stirring all
the time. When it boil?, thicken it with
corn starch mixed with two eggs. Cook
until it is the consistence of batter. It
must not be too thick. When done, add
sugar, nutmeg and lemon to the taste, also
a few currants. To be baked in one crust.
“Wherever the dinner is ill gotten up,
there is poverty, or there is avarice, or
there is stupidity; in short, the family is
somehow grossly wrong.”— Dr. Johnson.
BUCKWHEAT CAKES.
Take one pint of buckwheat flour and
make it into a very stiff batter with a
yeast cake dissolved in luke-warm water.
In the morning, when ready to prepare
them for breakfast, beat one egg very
light and stir it in; also, a tablespoonful
of syrup mixed with a cup of sweet milk.
Put in a handful of corn meal, and beat
all thoroughly until the batter looks
smooth and light. If the batter is not
thin enough, more sweet milk may be
added.
Buckwheat is so named from the resem
blance of its three-cornered seed to the
beech-nut. German Buch.
Dinner parties are mere formalities; but
you invite a man to breakfast, because you
want to see him.— Lord Macaulay.
MAYONNAISE DRESSING.
The yellows of three eggs broken into a
flat-bottomed tin pan. Pour in a quarter
of a bottle of good sweet oil. Stir well;
then add salt, vinegar, mustard and pep
per to the taste, and then a tumbler of
rich milk. Put the whole mixture on the
stove, and stir it, until it thickens like a
custard. Pour it into a bowl and put it
aside to cool. It will keep a week in win
ter.
The above recipe was obtained from one
of the best housekeepers in Baltimore.
The invention of a new sauce was liber
ally rewarded by Elagabalus; but if it was
not relished, the inventor was confined
and forced to eat of nothing else, until he
had discovered another more agreeable to
the imperial palate.
TO BOIL ONIONS.
Use the large, white onions and put
them in boiling water and sweet milk,
equal portions of each, or less of the milk’
Add salt to taste, and boil from half to
three-quarters cf an hour. When taken
up, drain them in a colander. Serve them
in a hot dish. Pour over them a little
melted butter and season with black pep
per.
The boiling milk extracts the strong
taste from the onion.
The onion is a historic vegetable,having
been used from India to Palestine, as its
name in Sanscrit and Hebrew testifies. It
was cultivated in Egypt from immemorial
time, and used, also, as far back as can be
traced by the Greeks and Romans. It is
found in a wild state to-day in many parts
of Asia. It was introduced into nearly
all civilized countries from Egypt.
ORANGE PUDDING.
Take the pulp out of five oranges, and
sprinkle a cup of sugar over it. Wake a
boiled custard of one pint of milk, one
tablespoonful of cornstarch and the yel
lows of three eggs well beaten. When
the custard is done, pour it over the orange
Make a meringue of the whites of the eggs,
spread it over the pudding, and set it in
the stove until it is light brown.
The first cooking school was started in
Boston by Miss Parloa in
SPONGE GINGER CAKE.
Two cups of sugar, one cup of butter,
one cup of lard, one cup of molasses five
cups of flour, six eggs beaten separately
two tablespoonfuls of ginger, a teaspoon
ful of cloves, a little more of cinnamon
and the juice and grated peel of one lem
on. Mix in the usual way . and bake in
one loaf in a cake pan,
WOMAN’S WORK.
“The term epicure means only the per
son who has good sense and good taste
enough to wish to have his food cooked
according to scientific principles, that is
to say, so prepared that the palate be not
offended, that it be rendered easy of di
gestion, and ultimately contribute to
health.”— Cook's Oracle. About 1780.
SAUSAGE MEAT.
Take one-third fat and two-thirds lean
of the very best fresh pork, and grind it
very fine. Pass it through the sausage
mill twice, if necessary, as it is very im
portant that it should be fine. If there
are any strings in it, that is, pieces of
meat that are not ground up, be careful
to remove them. Then to fifty pounds of
sausage meat add one pound and a quarter
of salt, four ounces of red pepper, and six
teen tablespoonfuls of sage. Have this
seasoning thoroughly incorporated with
the meat, when it will be ready to cook.
Keep it in a cool, dry place and it will
last for several weeks, and improve in fla
vor every day.
“The stomach is the mainspring of our
system and it influences our actions. The
destiny of nations has often depended up
on the more or less laborious digestion of
a prime minister.” — The Cook's Oracle.
GELATINE JELLY WITH BANANAS.
Dissolve a half box of gelatine in a half
pint of cold water, which will take about
one hour; then pour over it a half pint of
boiling water. Sweeten and flavor it to
the taste. After the sugar has been add
ed, put it on the fire and let it come to a
boil. Take some bananas, peel them and
cut them in slices, lengthwise, if not too
long, then lay them on a deep dish and
sprinkle sugar over them. Make two or
three layers in this way, and then pour
tbe gelatine over them. Set the dish in a
cold place for the jelly to harden. Oran
ges may be used in the same way.
“The temperate man is the greatest epi
cure and the only true voluptuary.”— The
Cook's Oracle.
MR. FERDINAND PHINIZY’s METHOD OF
CURING HAMS.
To each fresh ham, take one tablespoon
ful of black pepper, the same quantity of
brown sugar, the same of saltpetre, and
three tablespoonfuls of salt. Mix well and
rub thoroughly into the ham either with
the naked hand or a piece of skin. Rub
the skin side of the ham as well as the rest
of it; then salt down and afterwards smoke
in the usual way. When sufficiently
smoked, take each ham and put it in the
middle of a strong paper sack and fill it
full of wheat-bran. Tie the sack up firm
ly and hang it in the smoke-house. The
hams will keep a long time. I have eaten
them two years old. and they were deli
ciously sweet and juicy.
On one occasion when Charles 11. of
England was dining in state he called the
attention of the French ambassador, Count
deGramont, to the fact that he was served
upon the knee, a token of respect not usu
al at any other court. “I thank your Ma
jesty for the explanation,” answered the
Count; “I thought they were begging
pardon for giving you so bad a dinner.”
THE PROPER WAY TO MAKE MUSH.
Mush made from Southern corn meal is
as palatable and nutritious as oat meal;
but it is rarely liked because it is not prop
erly cooked. The right way is to wet up
the meal in cold water to a thin, smooth
batter, and then gradually stir it into boil
ing water salted to the taste. Cook until
there is no raw taste. Boil slowly and
stir often. It will take two hours to cook
enough for a large family. Serve like oat
meal. Cold mush sliced, and each slice
dipped into beaten eggs and then into
bread crumbs and fried in boiling hot lard,
makes a delicious breakfast dish.
In the thirteenth and fourteenth centu
ries the English took four meals a day ;
breakfast at seven, dinner at ten, supper
at four, and livery at eight or nine, soon
after which they went to bed. Trades
people and laboring men had three meah;
breakfast at eight, dinner at twelve, and
supper at six.
on ■ BB J* Man 20. stamp tor sealed instruction*
■ A M B B E- Wk** bow to enlarge your bust 5 inches, by
B SB B B B IF using “Emiua” Bunt Developer.
IHlf B■ “ Guaranteed. 24 page illustrated cate.
Bfi logue for 6 cents. Address EMMA TOILET BAZAR.
224 Tremont Street. BOSTON, MAaS. Mention thia paper.
HAIR WATCH CHAIRS and charms woven from
your own hair Tor $1; enclose stamp for price
list. Bangs and switched manufactured. Mr.
and Mrs. J. H. Gossett. Babcock, lud.
Grey Hair Made Dark “ y «t H h‘ r “^ H X
make the hair grow. Full directions for 25cts.
Mrs. Hunter, 26G0 Lucas Avenue. St. Louis, Mo.
WOMAN’S SELF-HELP BOOK, ILLUSTRATED
Guide, Marriage not a Failure, self-treatment
at home. Mailed for ten cents. Diamond’s
Publishing Co,, Buffalo, N, Y,
A DRESS FOR sl4.
I make all-wool dresses from this price, up,
and higher class goods proportionately cheap.
We are cutting into high prices these hard times.
I make purchases of every description. Stylish
hats from $3, up. Send for full information to
Miss S. T. Owens, 580 Fourth Avenue, Louis
ville, Ky. (Mention this paper.)
”RATHS ANIOROSIS RAHITARIUM."
Skowhegan. Maine, will mall you the true guide
to health and lucrative, humane practice.
LADIES
Suffering From
NERVOUS PROSTRATION, DEBILI
TY AND FEMALE WEAKNESS,
COOP NEWS.
A postal card with your address secures it.
Write now to National Surgical insti
tute, Atlanta, Ga., or P. O. Box 74, Atlanta, Ga.
I A HIES who do writing for me at home make
L 818 weekly. Reply with self-addressed stamp
ed envelope, Camilla A. Avery, Box A South
Bend, Ind.
U/nnriorflll I send 10 cents to Frank Har-
WUilllul Ul > nson, Boston, Mass., and see
i.whmwiimii what you will get.
WANTFR L * die ?. to know that all parties
MIIILU advertising tor “Ladies to do
writing, etc., at home,” are merely imita
ting Miss Flora A Jones. For particulars
ana Best Wages, address with self-addressed
stamped envelope.
Blush of Roses, South Bend, Ind.
a THEMARy JANE DISH WASHER
fl Saves two-thirds the time, labor and
WjOTSB trouble; No wetting the hands, no dis
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Descriptive circulars free J
K. Purin ton & Co., Des Moines, lowa.
WANTEn £ady a K eTlts to sell Oriental
WAN I EUa Extract of Roses for the com
plexion. Liberal terms to responsible parties
Oriental Ext. Co., Gratis Ohio. parties.
? ays that he is using in
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etable Lozenge for Dys-
Mrr r 111 pepsia, with the most
I *WlilllWM happy results, where all
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proved unavailing. Every druggist and store
keeper should keep them. Price 60c a box by
mail. Agents wanted. J. F Truitt, Bridge
port, N. J.
JUST OUT, Mountain Melodies March, by Mrs
Zula B s Cook. Price 60c. To Woman's Work
subscribers, 50 cents postpaid Address, Box
380, Anniston, Ala.
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Correspondents and contributors wanted every
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SIO,OO to $25.00
Ladies are equally as successful as men. Par
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AGENTS WANTED IKOTKE
immense. (Eithersex) SAMPLES FREE. D.
S. Vanwyck, Poughkeepsie, N. Y,
3 RECIPES, 25c. silver. They cure Rheum a
tism for a trifle; Piles for sc; Fits without
medicine, or money refunded. J. A. DUKE,
Hustburgh, Tenn.
IfIVFI V WOMAN Beautiful form, brilliant
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AMMETT’S FRENCH ARSENIC WAFERS,
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C. N. Middleton Drug Co., Dept. 99, 74 Court
land St., New York.
CAQV PUII DDIQTU Dr - Stainback Wilson’s
uAul uniLUDlnin famous prescription
and medicines. Stamp to
Mrs. Stainback Wilson, Atlanta, Georgia.
UnTUCDC’ Pure Candy, 9c per pound. 25c
HlUinLnu book with fifty recipes for 10c.
Send silver or postage stamps. No cooking.
Brooke & Co., Buffalo, N Y.
If you have pretty eyebrows and long,
drooping lashes, you have tbe first
essentials of facial beauty. It is a matter
of surprise to the many who have used
“Browandlash,” as to the great differ
ence made in their appearance by the
mere lengthening and thickening of the
eyebrows and lashes “Browandiash’ is
a great boon to all who care anything for
personal beauty. For sale ouly by the
manufacturers. Address:
The Schiles Laboratory,
L. Dept. Box 2os. Cincinnati, O.
13