May, 1889. 
/ ORGHRRD 
GARDEN 
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113 
which closes into a ring on the window sill. 
The outer side of the box is supported by a 
wire or small chain, running from a ring 
in each corner up to the rings on the side 
of the window. The box can be covered 
with strips of mossy bark, or it may be 
stained and varnished, or painted in two or 
three colors of paint, or a set pattern of oil- 
cloth may be used in imitation of tiles. 
The box should be filled with rich earth and 
such plants as will make a good show either 
in flowers or foliage planted in it. Kenil- 
worth ivy and air plant are suitable for 
trailing over the sides. Ferns, geraniums, 
begonias, lobelia, are all suitable. Flowers 
of different shades of red do not look well 
in the same box. There should be white 
flowers to mix with the bright colored ones; 
Sweet Alyssum and Candytuft are suitable 
for this. It is a good plan to have some 
pots sunk into the earth; then when the 
plants stop blooming the pot can be remov- 
ed, and another set in its place, without dis- 
turbing the other plants in the box. 
Should the window be situated on the 
sunny side of the house it may be desirable 
to shade it somewhat by adding a wire 
screen as in the illustration Fig. 1584 
fastening it by hooks to the top of the 
window and bracing it outwards by two 
stout wire arms from the window. For 
covering this screen plant in the box some 
strong and rapid climber: Canary Bird 
Flower will do admirably for this purpose 
and Nasturtiums, Coleus, etc., in the full 
glare of the sun, will do better than those 
previously mentioned, which are more 
adapted to partial shade. In our illustra- 
tion, the artist has carried out the idea 
very well but the plants he has used for 
the purpose are not those we would rt- 
comend for such a position. 
Choice KeeipeH. 
Pickled salmon is a most appetizing 
lunch orsupper dish, and when prepared at 
home is more sure to be wholesome than 
canned salmon. Buy five pounds of good 
fresh salmon, wash well, put in a kettle and 
cover with boiling water, two teaspoonfuls 
of salt and boil slowly for about an hour. 
When done, drain, wipe dry and stand in 
a cold place over night. In the morning 
take off the skin and cut it into oblong pieces 
of convenient size. Put into a porcelain 
kettle a quart of good cider vinegar, a tab’e- 
spoonful each of sugar and of whole mus- 
tard, six pepper corns, a small red pepper, 
or less, two blades of mace, six whole 
cloves, half a small onion, and a bay leaf if 
you have one. Bring them to a boil, and 
drop the pieces of salmon carefully into it. 
Let all boil up once. Warm three or four 
air-tight jars, dip up the pieces of salmon 
carefully with a spoon, and fill the jars 
quickly; pour over them the boiling vinegar 
till they are full to the brim, screw on the 
tops, wipe them off and see that they are 
screwed on tightly. Stand in a cool, dark 
place and it will keep good for a long time, 
and will be convenient to use when wanted. 
Sweetbreads make delicious salad. Trim 
them, take off the fat, and put them in boil- 
ing water and parboil them by allowing 
them to scald or simmer for a few minutes, 
then throw them into cold water, Remove 
the pipes and skin, and put them again in 
boiling w r ater with a teaspoonful of salt and 
let them simmer gently for fifteen or twen- 
ty minutes. Put in a cold place, and when 
ready to use them cut in thin slices. Rinse 
and mop dry with a soft cloth the leaves of 
a head of lettuce, and arrange them around 
a dish. Place a thin slice of onion in the 
centre. Make a Mayonnaise dressing by 
beating the yolks of two raw eggs till thick, 
then beat in, a little at a time, olive oil to 
make the required amount. Mix half a tea- 
spoonful of salt, a good dash cf Cayenne 
pepper and a little mustard with a teaspoon- 
ful of vinegar and beat in thoroughly, add 
a little vinegar or lemon juice and a drop 
or two of onion juice. Mix the sw. et- 
breads carefully so as not to break the 
slices and arrange in the middle of the 
lettuce. — 
Left-over veal is a good thing to have on 
Turkish Soup. Miss Dodd tells how to 
make this soup which would certainly be 
very good. Boil a half teacupful of rice 
for twenty minutes in a quart of stock, then 
press them through a sieve and return them 
to the kettle. Beat well the yolks of two 
eggs, and add to them a tablespoonful of 
cream. Season the stock with salt and pep- 
per, add the egg and cream but do not al- 
low' it to boil. Just before it reaches the 
boiling point serve. 
Asparagus Salad. Boil the tops in salt- 
ed water for fifteen minutes, drain, and 
throw into cold w-ater and let it stand till 
ready for use. Dry carefully with a soft nap- 
kin, put them into a salad bowl; pour over 
them a dressing made thus: put half a tea- 
spoonful of salt and a fourth of a teaspoon- 
ful of black pepper, in a bowd; add gradual- 
ly three tablespoonfuls of olive oil, and one 
tablespoonful of vinegar, stir well for a 
minute, then pour over the asparagus. 
Young poke sprouts are good boiled like 
asparagus, and eaten with salt, pepper and 
vinegar, or with drawn butter. 
To roast clams, wash the shells and put 
on a gridiron over the hot coals. When the 
shells open remove the upper one, and 
servein the under shell withabit of butter, 
) and a sprinkle of pepper, black or red on 
each. 
Waffles: use a pint and a half of sour 
milk, three eggs bealen stiff, a tablespoon- 
ful of melted butter, one tablespoonful of 
soda, a quarter teaspoonful of salt, and 
flour to make a soft batter. Bake in greased 
waffle ii'ons on a good fire, butter, and eat 
with maple syrup. 
Ill III. 6 1 IITir in JIT IfOlu u 7tiih.ll 
A Vine-clad Window. Fig. 1584. 
hand. It makes good salad, mixed with 
celery or potatoes, and some Mayonnaise 
dressing. Veal croquettes are not to be 
distinguished from chicken, if skillfully 
manufactured. It is good warmed up thus: 
Chop it finely and place it in a baking dish 
in alternate layers with cracker crumbs, 
sprinkled with pepper, salt and butter. 
When the di-Ji is filled add half a teaspoon- 
ful of stock, or water, and bake till well 
heated through, and brown on top. 
Rice Griddle Cakes. Scald and then 
cool a pint of milk, ami add half a cup of 
yeast, a large teaspoonful of salt, and two 
and a half cups of flour, and a cup of boiled 
rice. Beat hard for three minutes, cover 
and stand in a warm place till morning, 
then beat two eggs seperately till light, add 
first the yolks, then the whites, mix 
thoroughly, let it stand fifteen minutes, then 
bake on a hot griddle. The griddle should 
always be heated gradually by being put on 
the back of the range first, then drawn 
forward. 
Save the juices that drain out of roasts 
and steaks into the bottom of the dish, to 
add to stock for soups and meat sauces. 
Not a drop of such material or a bone should 
be thrown out, as they help to make excel- 
lent soup. 
Household Hints. 
Hard water is not so good for making 
bread, as soft water. 
Gum camphor put in the haunts of mice 
will discourage their attendance. 
An ounce each of pulverized cloves, cedar, 
and rhu.barb, will perfume pleasantly, clos- 
ets and drawers, and help keep moths 
away. 
Two ounces of soda dissolved in a quart 
of hot water, is a good solution for cleaning 
painted wood work that is to be repainted; 
use it while warm, but be careful to rinse 
off all the soda, and dry the paint before 
the fresh coat is applied. 
Buttercups or nasturtiums if not used 
too freely, make a pretty and suitable 
garnish for salads. 
