MONEY lA THE GARDEN FOR BOY AND GIRL WORKERS. 



109 



sons, and are somewhat complicated and more ex- 

 pensive than those above named. 



Princess Soup . — Cut a chicken in pieces ; wash it ; 

 butter a stew-pan and put the chicken into it with a 

 blade of mace, an onion, a bay leaf and twelve white 

 pepper corns. Let this simmer, closely covered, and 

 to prevent browning shake the pan often. Then put in 

 two quarts of hot stock (veal stock preferred) and sim- 

 mer one hour. Put into another stew pan two ounces 

 of fiour and two ounces of butter; stir them together 

 and cook until they begin to bubble, then strain the 

 liquor from the chicken upon it, stir well and cook a few 

 minutes. Take the white meat from the bones of the 

 chicken, pound it in a mortar, add the stock, and rub all 

 through a soup strainer. Just before serving add a pint 

 of fresh cream and the juice of half a lemon. This 

 soup must be made hot but not boiled after the chicken 

 pulp and cream are added. 



Artichoke- Soup. — Melt two ounces of butter in a 

 sauce-pan and fry in it half an onion, two young tur- 

 nips, and a quart of Jerusalem artichokes peeled and 

 sliced. Add gradually a quart of clear stock and sim- 

 mer until the vegetables are tender. Add one pint more 

 of stock, salt and pepper to taste, strain and press the 

 vegetables through a sieve ; return to the range to keep 

 warm. Beat together the yelks of two eggs and a pint 

 of milk ; add to the soup and allow it to come to the 

 boiling point, but do not boil. 



Poiage a la Royale. — Boil two ounces of macaroni until 

 tender, but not broken ; then throw it into cold water. 

 Take three pints of white stock, put into it the maca- 

 roni cut into half-inch lengths and let it boil. Now re- 



move from the fire and add the yelks of three eggs well 

 beaten with a gill of cream and an ounce of grated 

 Parmesan cheese. Return to the stove and allow it to 

 come to the boiling point, stirring constantly. 



Cream of Celery . — Boil one head of celery in a pint of 

 water for three-quarters of an hour, then mash it well 

 in the water. Boil a small piece of mace and a large 

 slice of onion in a pint of milk. When boiling add a 

 tablespoonful of flour dissolved in two tablespoonfuls of 

 cold milk ; boil ten minutes, add the celery, one table- 

 spoonful butter, salt and pepper to taste, and strain. 

 Return to the fire, add a cup of well beaten cream, 

 heat and serve. 



Potage a la Hollamiaise . — For this you will require 

 the following ingredients : One quart white stock, two 

 ounces butter, one ounce fiour, half a pint of cream, 

 four yelks of eggs, one gill green peas, three small car- 

 rots, three cucumbers, one teaspoonful fresh tarragon 

 chopped fine, one teaspoonful salt, and one teaspoonful 

 of sugar. Trim the carrots and cucumbers into the 

 shape of very small olives and cook them and the peas 

 until just tender. Put the stock on to boil and add the 

 salt and sugar. Break the eggs into a bowl, add the 

 cream and beat until they are well mixed. Make the 

 butter and flour into a paste with half a gill of cold 

 stock, then pour on enough hot stock to dissolve it ; 

 when smoothly mixed stir it into the boiling stock, let 

 it boil and then remove from the fire, and stir in a little 

 at a time the beaten eggs and cream. Return it to the 

 fire ; let it heat well but not boil. Strain into a clean 

 saucepan, add the vegetables, let all get hot together 

 and then put in the tarragon. 



MONEY IN THE GARDEN FOR BOY AND GIRL WORKERS. 



ARRANGING SEED BEDS PROPER SOILS SOWING THE SEED VARIETIES. 



Third Paper. 



EPENDENCEupon one'sself is a 

 strong essential of work in the 

 garden. We may read volume 

 upon volume of horticultural 

 lore and our friends may load 

 ,^ ip , . - y US down with advice, but the 

 .^j^ij ' \,;/^^ knowledge thus obtained would 

 benefit little if we failed to per- 

 sonally put it to actual and 

 practical use in the garden. 



The complaint is often made by youthful workers 

 in the garden, that the state of the weather spoils 

 their work. " Oh ! had it not been for the warm 

 weather I would have had some beautiful balsams," 

 exclaimed one of our young friends. Yet when we 

 come to examine that bed of balsams we find indis- 

 putable proofs of neglect. The top soil is hard and 

 baked, showing that it had not been loosened as it 



should have been, while the drooping stocks and 

 faded blossoms show the want of water. 



One important lesson that young gardeners must 

 learn before they may hope for any great degree of 

 success in their work, is that all plants require 

 CARE, as do all things which have life. Nature 

 will do her part, but we must not forget that we 

 have largely taken the work of caring for garden 

 plants out of the hands of Nature. While in their 

 unimproved state they were provided for in all their 

 needs, but when we take from Nature's forests her 

 honeysuckle and woodbine, for example, and trans- 

 plant them into cultivated soils, we must, so far as 

 possible, supply the care they had in their natural 

 state and element. Naturalists take from their na- 

 tive haunts the wild-cat and lynx, but do not let 

 them lay and purr under a warm kitchen stove, nor 

 feed them on milk or scraps from the table as they 



