672 



THE GARDEN AND FIELD. 



July, 1913 



Child Life. 



A child should be out in the 

 fresh air and sunshine ag much as 

 possible, learning from things bv 

 handling them, and, above all, 

 whether he learns or not, exercis- 

 ing his muscles. There are parents 

 who worry because their child 

 does not take readily to books, 

 but prefers boisterous play. Don't 

 think that this means that the 

 child will not have a good brain 

 later on. Mental ]:)ower is the 

 highest of human attributes. We 

 do not look for fruit from orchard 

 trees until after a long period of 

 growth ; so with the child. The 

 fine fibres in the brain upon which 

 mental power depends, have not all 

 developed by the twelfth year. 

 Don't compel a chUd to do much 

 fine, minute work. If he is going 

 to write, a big, coarse pencil to 

 make big letters is the thing to 

 start with. A six-year-'old child 

 ought not to read type in which 

 the capitals are much under a 

 quarter of an inch high. This is 

 because there must be considerable 

 nen-« development before there 

 is capacity for fine work. 



4 



Melancholy. 



There is no doubt some selfish 

 satisfaction in yielding to aelan- 

 choly ; in brooding over griev- 

 ances, especially if more or less 

 imaginary, in :' fancying that we are 

 victims of fate. To be bright E>nd 

 cheerfiil often requires an effort, 

 there is a certain art in keeping 

 our."ielves happv ; in this respect, as 

 in others, we require to watch 

 over and manage ourselves almost 

 as if we were somebody else. If we 

 do our best, if we do not magnify 

 trifling troubles ; if we resolutely 

 look, I do not say at the bright 

 side of things, but at things as 

 they reallv are ; if we avail our- 

 selves of the manifold blessings 

 which surround us, we cannot but 

 feel how thankful we ought to be 

 for the " sacred trusts of health, 

 strcn"-th, and time " — ^for the glori- 

 ous inheritance of life.^ — Sir .Tohn 

 Lubbock. 



4 



The following is a first class 

 polish for furniture, cheap and 

 sim-ple, the best ever u.<>ed : — Put 

 some turpentine and candle ends in 

 a small tin or delf mug. Place it 

 on the range till the candle ends 

 are melted ; mix it up, rub on the 

 furniture, and after leaving it on 

 for one hour polish off with a 

 woollen cloth. Furniture polished 

 in this way will look lik-e new. 



Tried Recipes. 



— Dutch Fritters. — 



Twelve slices of rather thinly- 

 cut bread, buttered ; milk, eggs, 

 sugar, and cinnamon. Sotik the 

 bread and butter in a little milk 

 mixed with four well-beaten e-ggs, 

 then fry in butter. Sprinkle with 

 castor sugar and powdered cinna- 

 mon, and serve very hot. 



— Sweet Cracknels. — 



Mix a pound of flour with a 

 pound of sugar, quarter of a tea- 

 spoonful of cinnamon, and a tea- 

 spoonful of potash ; moisten with 

 three well-beaten eggs. Roll out, 

 and form into shapes like the figure 

 8, and bake in flat tins for half an 

 hour. 



— Apple Hedgehog. — 

 Two dozen of apples, half a 



pound of sugar, half a pint of 

 water, a few sweet almonds, the 

 rind of half a lemon, the white of 

 two eggs, and three tablespoonfuls 

 of poimded sugar. Peel and core 

 half the apples without dividing 

 them ; stew them with the sugar 

 and water. When soft, take up 

 the apples. Slice the rest of the 

 apples, and cook them in, the same 

 syrup till reduced to a pulp. Cover 

 the bottom of a pie dish with some 

 of this apple puree, then put a 

 layer of whole apples, and so on, 

 till all the fruit is used. Whip the 

 whites of the eggs to a stiff froth, 

 mix with the pounded sugar, and 

 spread over the apples. Decorate 

 with strips of blanched almonds, 

 and place for a minute or two in a 

 slow oven. 



— Feather Cake. — 



Whisk the whites of seven eggs 

 to a froth with seven ounces of 

 castor sugar ; add the well-beaten 

 yolks, the weight of three eggs in 

 flour, twentv-five chopped sweet 

 almonds and ten bitter, some 

 chopped citron, and the grated 

 rind of a lemon. Bake in a well- 

 Ijuttercd mould. 



— Dry Curry. — 



Take three pounds from' a leg 

 of mutton, cut it into small 

 squares and put into a pot ; slice 

 a large onion, lay the slices on 

 top of the meat. Make a paste 

 with two tablespoonfuls of currv 

 powder, a tablespoonful of brown 

 sugar, and two tablespoonfuls of 

 vinegar. Put this paste over the 

 onions and add some slices of sour 

 apple. Cover the pot ; let it sim- 

 mer gently— no water or stock to 

 be added. After an hour's cooking 

 stir the' ingredients well together 

 and simmer gently for another 

 hour. Before .serving, if the curry 



be very dry, add a cupful of milk 

 and a tablespoonful of tomato 

 sauce. \Vhtn hot, serve the curry 

 with boiled rice. 



— Macaroni Pie. — 



Boil quarter of a pound of 

 macaroni in water till soft, then 

 strain off the water ; add a cup of 

 milk , cjuarter of a pound of grated 

 cheese, a tablespooful of oiled but- 

 ter, a teaspoonful of mustard, salt, 

 cayenne, and white pepper. Boil 

 for five minutes. Line a pie dish 

 with puff paste, turn in the mix- 

 ture, and l)ake for twenty minutes. 



— Chicken Sandwiches. — » 

 Chop tender, cold chicken fine, 



mix with cold gravy, and, season 

 nicel3^ Spread thinly. 



— Cheese Sanhwiches. — 

 Grate one-fourth of a pound of 



cheese and m.ix with one half tea- 

 spoonful of salt, pepper, and mus- 

 tard. Melt one tablespoonful of 

 butter and add one of vinegar. 

 Spread thin. 



— Sardine Sandwiches. — 



These may be prepared as above, 

 using sardines rubbed to a paste 

 instead of chee.se, and leaving out 

 the butter. 



— Egg Sandwiches. — 

 Chop the whites of hard-boiled 



eggs very fine. Mash, the yolks 

 and mix with melted butter, pep- 

 per, and salt. If not smooth 

 enough, add thick cream. 



— Chopped Ham Sandwiches. — 



Chop the ham fine as grated 

 cheese. Add melted butter to 

 make a paste, or butter and 

 cream mixed, mustard, pepper, and 

 a little inckle. Beaten egg may 

 be used instead of butter. 



— Lettuce Sandwiches. — 



Nice bread and butter sandwiches 

 may be made by putting crisp let- 

 tuce leaves between extremely thin 

 slices of buttered bread, or use 

 nasturtium leaves, young dandelion 

 leaves, or pepper grass instead of 

 lettuce. 



— Oyster Omelet. — 



Sleet 2.S good oysters and cook 

 in saucepan until they are well 

 cooked. Drain and save the 

 licjuor. Put in a saucepan one 

 tablespoon butter and one of 

 flour. Add to the liqiior enough 

 milk to make half pint. Stir until 

 boiling ; add oysters, salt, and 

 pepper. Stand over hot water to 

 keep hot. Make a plain omelet 

 with six eggs. Put omelet on good 

 sized platter. Pour oysters over 

 it and serve immediately. 



