June, 1880. 
ORCHARD IrndI CARDEN 
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such alterations suggest themselves and are 
easily made. 
A young woman who lately gave a most 
beautiful and successful “Kaffee-Klatsch,” 
when complimented on her perfect arrange- 
ments, replied: “You will be amused to 
know that I wrote out on paper the plan 
of the whole thing, what refreshments I 
should have, what dishes should be used, 
yes, even to the minutest details.” This 
seems like a great deal of trr uble and would 
be unnecessary for those in the habit of en- 
tertaining frequently. But, in this case, it 
was done in a short time, and vexatious mis- 
takes were avoided, while every thing was 
carried out exactly in accordance with the 
wishes of the inexperienced hostess. 
A little care at the beginning often saves 
much trouble at the end; or, as some one 
has said, a little fore-thought is worth any 
amount of after-thought. — M. C. Rankin. 
Old-fashioned Perfumes. 
ing thoroughly every day or two for sever- 
al weeks. It will grow better with age. In 
winter take the top off for half an hour ar.d 
it will perfume the room. 
flioiee Recipe*. 
Substitute fresh fruit, especially or- 
anges, and light puddings for pies and heavy 
desserts, if yo ; would avoid spring fever, 
boils, etc. Rice puddings, or corn starch, 
well flavored with grated chocolate, stirred 
in while it is cooking, and eaten when cold 
with sugar and cream are good spring des- 
serts, while there is nothing better for 
spring and summer than “Trifle,” made by 
soaking for an hour or two a small piece of 
rennet in a tablespoonful or two of warm 
water; warm some milk very slightly, add 
half a teaspoonful of sugar, then stir in the 
water from the rennet, and set in a cold place 
to stiffen. Eat it with cream sweetened 
and flavored with vanilla. 
System in Hnnsckeepiii'r. 
Not long ago, several ladies were discuss- 
ing plans for a Fair, when one proposed 
what she called a “Festival of Days.” She 
said it would be necessary to have six booths, 
named after the days of the week, in each 
of which there should be a young lady, 
dressed appropriately for the work of the 
day she represented, and selling such arti- 
cles as could be used in that wrnrk. At this 
point in the explanation, one of the other 
ladies exclaimed, “But, Mrs. Brown, what 
do you mean? What do the different days 
stand for ?” One or two other ladies seemed 
equally mystified, though of course to the 
majority there was nothing strange in mak- 
ing Monday represent washing; Tuesday, 
ironing; Wednesday, mending; Thursday, 
company; Friday, sweeping; Saturday, bak- 
ing. “Dear me!” exclaimed the questioner, 
"I've kept house twenty years, and my 
work has never been done in that order yet. 
It makes me tired just to think of such a 
way. I always have my work done when 
it's covenient.” 
This remark and subsequent glimpses of 
the irregular house-keeping, in that family 
and others, have served to make the impor- 
tance of order and system stand out in bold 
relief. The regulation plan of work must 
net l>e followed too stiffly; for house-keep- 
ers’ laws should not be like those of the 
Medes or Persians. Nevertheless there 
should be a plan, and usually it is wise to 
have the hardest work done at the begin- 
ning of the week. 
Routine work, though often monotonous, 
moves on more easily and amounts to more 
than that done in a desultory hap-hazard 
way- System is the best time-saver known, 
and is quite as important in little things as 
in great. For instance, when the winter 
clothing is packed away, if, on each trank, 
chest, or box, is pasted a piece of paper con- 
taining a list of the articles within, it will 
never be necessary to tumble over fifty dif- 
ferent things in order to find the one article 
wanted. On the contray, it will be possible, 
at five minutes notice, to put one’s hand on 
any thing which the house contains. 
Here is another way in which some house- 
keepers save time and trouble. Instead of 
every night facing the inevitable question, 
“What shall we have to-morrow for break- 
fast, lunchen, and dinner?” they make out 
a hill of fare for a week and pin it up in the 
kitchen. Thus the cook is saved the trou- 
ble of asking many questions and she can 
work to better advantage when she knows 
so long before hand exactly what is expect- 
ed of her. Occasionally it will be necessary 
to make some change, as when the family 
is blessed with an unusual appetite or com- 
pany comes unexpectedly, or a piece of 
meat holds out beyond its promises, but 
For perfuming the linen chest nothing is 
nicer than the dried rose leaves, lavenders 
and sweet clover of our grandmother’s 
days. Dry them in the shade, mix and 
till small silk sachets, plain or fanciful as 
you please, and lay them among the sheets 
and pillow-cases- It is pleasant to sink off 
to sleep amid these sweet natural odors that 
recall one’s childhood days. These little 
sachets make pleasant souvenirs for Christ- 
mas and will be more highly prized than 
the most elaborate card. 
Charlotte Russe is another delicate des- 
sert. Dissolve one-third of an ounce of 
gelatine in about half a cup of warm milk. 
Beat the whites of six eggs very light, and 
add a teacupful of white sugar. While it is 
still warm add the gelatine, and a table- 
spoonful of vanilla into a pint of cream, 
then pour it on the eggs and beat all to- 
gether. Line a dish with “lady fingers” or 
with sponge cake, pour the mixture in 
gently and stand in a cold place. 
Rose Pol Ponrri. 
Gather rose leaves every day, selecting 
only the fragrant ones, like Jacqueminot, 
white magnolia rose, and the old-fashioned 
cinnamon, blush, cabbage rose and sweet 
brier. Pack them in a glass jar with two 
or three times their bulk of salt. Shake 
them from top to bottom twice a day, and 
keep it in a cool, dark p'ace closely covered 
for five or six weeks. The mixture will 
then have a strorg rose scent and be quite 
moist. Select a jar glazed inside and with a 
tight cover, a ginger jar answers well. Put 
in a layer of the rose leaves then a thin lay- 
er of white cotton batting picked up very 
light. On it sprinkle cloves, allspice, cinna- 
mon. powdered orris root, shavings of ce- 
dar, and mace; verbena, heliotrope or oth- 
er sachet powders. Pour over this a little 
good cider vinegar, a few drops of camphor, 
cologne, or any perfume at hand. Put in 
another layer of rose leaves and £ otton and 
add the green leaves of roses, lemon and 
apple geraniums, lemon verbena, bitsof lem- 
on and orange peel dried, cardamon, cori- 
ander, anise and caraway seeds, vanilla and 
tonka beans, cut fine; a large handful of 
lavender and sweet clover, distributing 
through the mass double the quantity of 
salt. Sprinkle them also with vinegar, then 
another layer of rose leaves and spices, any 
essential sweet-scented oil, such as lemon, 
rose, or bergamot, will give the perfume 
strength and continuance. Cover the jar 
tightly and set in a cool, dark place, shak- 
An excellent and delicate dessert. — 
Beat t he yolks of three eggs, add one cup of 
sugar and a cup and a half of flour with 
two teaspoonfuls of baking powder sifted 
with it. Add two tablespoonfuls of cold 
water and the whites of the eggs. Bake in 
two cakes and while hot split each open and 
spread with this: Boil a pint of sweet milk, 
reserving a small quantity of it, and with it 
mix two small tablespoonfuls of corn starch. 
To this add two eggs. When the milk boils 
stir this in slowly with a cup of sugar. 
When almost done add a small half cup of 
butter, and flour, with extract of vanilla, 
or almond, or better than either would be 
to boil a handful of fresh peach leaves in 
the milk before thickening. 
Strawberry trifle makes a good des- 
sert and a very pretty one. Cover the bot- 
tom of a glass dish with stale spong ■ cake, 
make a custard of four cups of milk, one 
cup of sugar, and four eggs, whites and 
yolks, beaten separately. Scald the milk, 
beat in the sugar and yolks, and cook until 
it just begins to thicken. Let it get cold 
and pour over the cake to wet it. Strew 
with berries, sprinkle them with sugar, 
cover with cake and repeat till cake is 
used. Pour in all the custard, beat 
the whites to a meringue with a tablespoon- 
ful of powdered sugar, and heap on top, 
sticking a few choice berries in the wdiite 
mound. Set on ice till cold, and eat soon 
after the berries go in. 
