300 



NEW ENGLAND FAEIVIER. 



June 



the perhaps more congenial pursuit of improving 

 the mind and acquiring those accomplishments 

 whicli add a charm to the home circle, thus com- 

 bining the useful and the beautiful in one harmo- 

 nious whole. Why should not her father, as he 

 sits down at night, wearied with the labors of the 

 day, listen to the refreshing strains of music, and 

 feast his eyes upon the tasteful home decorations, 

 devised by her fancy ? Why should she not em- 

 broider, and ruffle, and dress fashionably ? Would 

 you have her render herself conspicuous by dress- 

 ing differently from her associates, by keeping sev- 

 eral years behind the fashion, or by wearing noth- 

 ing but the plainest material ? 



Although, as your correspondent suggests, a few 

 superficial acquirements may tend to elevate one 

 in her own estimation — and cause her to look down 

 upon former companions and former pursuits ; a 

 true education would have a very diverse effect, 

 leading her to view the knowledge already gained, 

 as so slight in comparison with the vast amount 

 yet unknown as to leave little rootn for egotism 

 and bigotry. I do not think that politeness and 

 accomplishments are at all incompatible with an 

 ability to properly direct the management of a 

 household, and think it unfair that such descrip- 

 tions of farmers' families, as are sometimes given, 

 should be allowed to prejudice our city friends 

 against those, of whom, personally, they know noth- 

 ing. Perhaps, if public opinion were less against 

 farmers and farming, the boys and girls might not 

 be so ready to leave the old homestead for villages 

 or cities. I think our agricultural schools and col- 

 leges will produce a reform in that respect, and el- 

 evate the farmer to his proper position. 



The majority of our farmers do not take suffi- 

 cient pains to make their homes attractive. If their 

 buildings and fences are in good condition, and 

 their yards neat and clean, they think that enough ; 

 but how much they might be improved by the ad- 

 dition of a few ornamental trees and i^hrubs, or by 

 some fanciful improvements ! Nor need ornamen- 

 tal trees necessarily be useless except as orna- 

 ments. Who would not admire in a front yard, a 

 well trained pear tree richly laden with fruit? 

 What more beautiful vine for a house than agrape- 

 vinc trained upon a suitable trellis, with its beau- 



tiful, fresh green foliage, and its still more beauti- 

 ful clusters of purple fruit ? These are ornaments, 

 and /irtj/m^' ornaments. j. n. 



Reading, Mass., April 17, 1869. 



DOMESTIC KECEIPTS. 



Breast of Mutton a la Bourgeoise. — Take a 

 breast of mutton and put it into a stew pan with 

 water, a glass of white wine, some parsley, chives, 

 a clove of garlic, two cloves, pepper and salt. Let 

 it simmer slowly till done, then strain the sauce, 

 and add to it some butter mixed with flour ; put it 

 on the fire to reduce, and strain off the grease ; add 

 the juice of a lemon or a spoonful of vinegar, and 

 serve the sauce round. The mutton should be 

 boned first. A nice fillet can be cut off the uppet 

 part of the leg if required, and the upper part may 

 be plain boiled and served with tauce made with 

 butter thickened with flour, to wliich add some 

 green paisley chopped fine, and either capers or 

 pickled gherkins, fine or chopped. 



Good Rusk. — One pint of new milk, one pound 

 white sugar and two eggs beaten, stir these up with 

 some flour into a sponge, add yeast and set to rise 

 at night. When light next day add suflicient 

 flour to make a soft dough and let it rise, then 

 mould in pans, and when light, procied to bake. 

 Add a tablespoon of melted lard or butter to the 

 sponge. — Germantoton Telegraph. 



CocoANUT Cake. — One pound of grated cocoa- 

 nut, one pound of sugar, half a pound of butler, 

 six well beaten eggs, and half a pound of flour; 

 add the cocoanut to the cake juct before it goes 

 into the oven. 



Cream Pies. — Four eggs beaten in a half pint of 

 cold milk, with six large tablespoonfuls of flour, 

 a teacupful of sugar, a little salt. Heat one quart 

 of milk nearly to boiling, then stir the eggs, etc., 

 into the milk and stir rapidly until it thickens. 

 Add one teaspoonful of lemon. Make the pastry as 

 for custard pies. When done, pour the cream on 

 the pies and set away until cool. 



Corn Meal Pudding. — Take five eggs, beat 

 well separately, three tablespoonfuls of silted meal, 

 three tablespoonfuls of sugar; beat all well to- 

 gether, putting in the whites lust. Bake three- 

 quarters of an hour. 



A Delicious Dessert is made as follows : Put 

 a small teacupful of tapioca to soak for a few hours 

 in warm water. Pare six or eight good cooking 

 apples. Core without dividing, and fill the holes 

 with sugar and a little lemon juice, or grated nut- 

 meg. Pour the t/ipioca mixture around the apples, 

 grate a very little nutmeg over, and bake an hour, 

 until done ; serve with sweetened cream. 



