848 



NEW ENGLAND FARAIER. 



JUTY 



able an unbecoming color becoming. "Nile gixen" 

 will turn some people into oranges, though twenty 

 empresses ordain its adoption. 



5th. Lines should be continuous, graceful, and 

 feminine. It is better to look like a woman (if }ou 

 buiipcji tu be one) than like anything else — even a 

 fashion plate ! 



6th. Ornament must be subordinate. Nature, 

 with all her profusion, never forgets this funda- 

 mental law. 



7th. Above all_ things be neat. Dainty precis- 

 inn and freshness is essential to a woiiian as a 

 flower. 



8th. Individuality is the rarest and the cheapest 

 thing in the world. 



9th, and lastly. "Stylish" is of all the words in 

 the English language the most deadlj'. It has 

 slain its thousands. 



Chaxoing thk Colors of Flowehs. — An Eng- 

 lish paper describes a case of a yellow primrose 

 which, when planted in a rich soil, had the flowers 

 changed to a brilliant purple. It also says that 

 charcoal adds great brilliancy to the colors of 

 dahlias, roses and petunias ; carbonate of soda 

 reddens pink hyacinths, and phosphate of soda 

 changes the colors of many plants. 



DOMESTIC BECEIPTS. 



Receipts for a Tea Party. — In reply to a 

 correspondent of the Country Gentleman,, who 

 wishes directions for preparing tea for a small 

 party, "Daisy Eyebright" suggests the following: 



Rolled Jelly Cake. — One cup of sugar: one 

 tablespoonful of butter ; one and a half cups of 

 flour; two-thirds of a cup of milk; one egg; 

 two measures of Professor Horsford's baking 

 powder or one teaspoonful of cream tartar; half of 

 a teaspoonful of saleratus. Bake in a dripping pan, 

 and when done, spread over with a thin coat of 

 jelly. Cut the sheet into strips three or four inches 

 wide, roll up. Mock cream can be used instead of 

 jelly, made thus : Beat together one egg, one tea- 

 spoonful of corn starch, one teaspoonful of wheat 

 flour, and two of sugar. Boil half a pint of milk, 

 and stir in the mixture rapidly, not letting the 

 egg curdle. Boil ten or fifteen minutes, remove 

 from the fire, and add a teaspoonful of vanilla, 

 lemon or almond. 



White Motntain Cake. — One pound of flour 

 and one pound of sugar, both sifted ; one-half 

 pound of Initter; six eggs — whites of three ex- 

 cepted — whites and yolks beaten separately ; one 

 cup of milk; one small teaspoonful of saleratus; 

 two of cream tartar, or two measures of Prof. 

 Horsford's baking powder. Flavor with almond, 

 lemon or vanilla extract — one teaspoonful of either 

 kind. Bake in four jelly-cake tins. For frosting, 

 take the whites, of the three eggs left from the 



cake, beat to a stiff froth ; add ten heaping table- 

 spoonfuls of sifted sugar and one teaspoonful of 

 corn starch; beat well. Add the juice of one 

 lemon or half a teaspoonful of sharp vinegar. 

 Frost between each two cakes and all over them, 

 making a white mountain. The frosting can be 

 flavored with the same essence used for tlie cake. 

 This cake lasts fresh for some time. 



Rice Waffles. — Delicious. — Take one quart of 

 sweet milk, two cofJ'(Se cups of boiled rice, and three- 

 quarters of a cup of wheat flour; warm the milk; 

 stir in the above named articles; add half a teacup 

 of home-made j'cast, two tablespoonfuls of dis- 

 tillery yeast, and half a teaspoonful of salt. Make 

 at twelve o'clock to use for tea at six. Set in a 

 warm place. When ready to cook, add two eggs 

 well lieaten. Bake in waffle irons. 



Lemon Cake. — One cup of butter, M-armed; 

 three of powdered sugar; five eggs, yolks and 

 whites beaten separately ; one teaspoonful of sal- 

 eratus dissolved in one cup of milk; four cups of 

 sifted flour ; grated peel of one lemon. Add the 

 juice just before putting the cake into pans. 



PvFFS FOR Tea. — One quart of sweet milk, one 

 quart of sifted wheat flour, four eggs well beaten, 

 two tablespoonfuls of melted bittter, two table- 

 spoonfuls of sifted sugar, half a teaspoonful of salt. 

 Bake in brown ware cups, from twenty-five min- 

 utes to half an hour, m a brisk oven. 



Sugar Jimhles. — Six cups of wheat flour 

 sifted ; two of sugar ditto ; one of butter, warmed ; 

 one of sour milk; one teaspoon of saleratus stirred 

 into milk. Roll out with flour enough to make 

 thin ; cut a hole in the centre, and sift sugar all 

 over the cakes. Bake on flat tins, from twenty 

 minutes to half an hour. 



Potato Paste for Dumplixgs. — Boil 

 three large white potatoes until soft ; peel and 

 mash them. When quite smooth, mix with 

 one quart of sifted Hour and a scant pint of 

 lard; salt to taste. Roll out and use for 

 dumplings ; or it makes a good j^aste for meat 

 pies. 



Boneless Chicken. — Fricassee your chick- 

 en, taking care to brown the skin nicely ; season 

 to taste. When done set by to cool; then re- 

 move all tlie bones ; put back into the dish in 

 which it was cooked. Take a chopping knife 

 and chop finely, leaving in all the oil of the 

 fowl ; if not enough of that, add a piece of 

 butter. Then pack closely in a dish, as you 

 wish it to go to table, and when your friends 

 come to taste it, my Avord for it, their appro- 

 bation will more than repay you for the little 

 extra trouble it has taken to prepare it. — 

 Country Gentleman. 



