March, 1889. 
65 
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march. 
The March winds blow across the hills, 
A gathered throng the forest Alls, 
No hedgerow bursts to sudden bloom; 
No red bud lights the purple gloom; 
No incense from the earth distils. 
Yet, ere the first glad robin trills. 
Ere leap the trout from silver rills. 
We sing of painted flower and plume 
While March winds blow. 
And thus (Heaven’s balm for earthly ills) 
Hope! the heart’s fragrance sweetly spills 
Into our lives, as in a room 
A winter rose tree sheds perfume 
Though snow be drifting o’er the sills 
And March winds blow. 
Very few people get the happiness out of 
life that they might easily have. They are 
4 ^ familiar with the saying that “it is better 
to give than to receive, ” but if they tested 
it they would find that there is no giving 
without receiving, if as Lovell says, the giver 
“bestows himself with his alms;” and shows 
his hearty good-will and neighborliness 
in cheery words and kindly, helpful acts. 
Such a man cannot live long in a neighbor- 
hood without receiving the affection and 
respect of all around him. “There,” said a 
neighbor, pointing to a village carpenter, 
“ i 6 a man who has done more good, I real- 
ly believe, in this community than any oth- 
er person who ever lived in it. He cannot 
talk very much in public and he does not 
try. He is not worth $3,000, and it is very 
little he can put down on subscription pa- 
pers. But a new family never moves into 
the village that he does not find it out, give 
them a neighborly welcome, and offer them 
some service. He is on the lookout to give 
^ strangers a seat in his pew in the church. 
He is always ready to watch with a sick 
neighbor and look after his affairs for him. 
I believe he and his wife keep house-plants 
in the winter mainly that they may be able 
to send little bouquets to friends and inva- 
lids. He finds time for a pleasant wo- d to 
every child he meets, and you will see them 
climbing into his one-horse wagon when he 
has no other load. He has a genius for 
helping folks, and it does me good to meet 
him on the streets ” 
The natural color of iron is gray. If cook- 
ing vessels are black it is because of the ac- 
cretion of months or years of use with fats 
and gravy burned on them. Granite ware 
is preferable when it is practicable to use 
it, as it is readily kept clean, but iron vessels 
may be cleaned by occasionally plunging 
them into water with a tablespoonful of 
soda to each gallon, covering closely and 
boil for a hour or two. Then remove one 
at a time and wash each piece before it 
dries. Coal ashes sifted, and tbe fine part 
only used for scouring, will also keep them 
bright. 
Household Recipes. 
A Good Pudding. — B oil a quart of milk 
and pour it gradually over half a cupful of 
Indian meal. Pour it back in the boiler 
again and cook for half an hour, stirring of 
ton, then add half a cupful of molasses, a 
tablespoonful and a half of butter or one 
of finely chopped suet, a teaspoonful of salt 
a little ginger and grated nutmeg, about a 
quarter teaspoonful of each, and last, a pint 
of pared and quartered apples. Butter a 
baking dish, pour it in and bake slowly 
for about two hours. 
Good hash may be made of any kind of 
cold meat, but corned beef makes tue best. 
To each pint, finely chopped after all ten- 
dons and bones are removed, add a pint 
and a half of cold boiled potatoes, chopped 
fine, or the same quantity of hot mashed 
ones. Add a tablespoonful of butter, and a 
cupful of stock; if you have none, then 
two-thirds of a cup of hot water. Season 
with salt and pepper, put it in a frying pan 
and stir over the fire for nearly ten minutes, 
being careful not to burn it. Spread it 
smoothly, cover the pan and sit it back 
where it will brown slowly in the bottom. 
This may take half an hour. When done 
fold it like an omelet and turn out in a hot 
dish. Garnish with bread cut in small 
points and toasted, and with sprigs of par- 
sley, but do not let it cool, in the process, as 
it should be eaten steaming hot. 
Rolled Beefsteak. — Fry a sliced onion in 
a little butter; take it out and lay in the 
steak. Fry quickly on both sides, let it 
take up all the butter, then lay in a baking 
pan and spread with a dressing of bread 
crumbs, and the fried onion; season, roll up 
tightly and fasten with thread and skewers. 
Put it over the fire with a half pint of cold 
water in a close covered saucepan; let it 
heat very slowly and simmer two hours. 
Lay on a hot dish, season the gravy, adding 
a little hot water if necessary, and thicken 
with browned flour; remove the thread and 
skewers and pour over it the gravy; a few 
chopped mushrooms would improve the 
gravy and dressing. Carve from one end, 
as you would cut a jelly cake. It is good 
when sliced cold for luncheon, or tea. 
Since there is no waste in it, it is about 
as economical to buy the boneless and des- 
sicated cod-fish, of which to make fish- 
balls. Excellent ones are made thus: to one 
pint of the fish, use two heaping pints of 
pared potatoes. Put the potatoes in a sauce- 
pan and the fish or. top of them; cover with 
boiling water and boil for half an hour. 
Drain off the water and mash fish and pota- 
toes together, and beat till light. Then add 
butter the size of a small egg, a little pep- 
per, and two well-beaten eggs. Have a 
deep kettle of boiling fat. Dip a tablespoon 
in it and take up a spoonful of the mixture, 
shaping it round as possible, drop into the 
fat and cook about two minutes, or till 
brown. Dip the spoon in the fat each time 
you take up a spoonful; be sure the fat is 
very hot, and do not crowd the balls. 
To Pan Oysters in their own shells, wash 
and wipe them and set in a pan with the 
round shell down. Set in a hot oven for 
three minutes, then take out, and remove 
the upper shell. Put two or three oysters 
into one of the round shells, season with 
salt and pepper, add a sn\all lump) of butter, 
cover with fine crumbs, return to the oven 
and brown. 
Mince half a pound of lean boiled ham, 
add an equal quantity of cracker crumbs; 
moisten with stock or water and spread the 
mixture over a platter. Shape in it with a 
spoon four round holes the size of an egg, 
and drop an egg from the shell into each 
hole: season with salt, cayenne pepper and 
a bit of bul ter on each. Put in the oven 
and serve when the eggs are cooked. The 
crumbs and ham should be moist enough to 
take almost a crust when baked. 
Potatoes au gratin — Nearly fill the pan 
with hot boiled potatoes cut into small 
pieces, cover with milk, strew over them 
grated cheese, or part cheese and part grated 
bread crumbs, if you prefer, add a little 
butter and brown in a quick oven. 
Hints and Suggestions. 
To remove Jellies and Creams from tin 
moulds, set them for half a minute in warm 
water reaching to the top of the mould, 
then wipe the mould, place over it the dish 
into which it is to be placed, and turn dish 
and mould together. Let the mould rest a 
moment, then lift it gently off. If the 
mould is earthen it will take a little longer 
for the heat to strike through it. 
AGENTS 875 per month and expenses 
ikl A r.T- n P aitJ anv act ‘ ve man or woman to sell our goods 
WAN I tU t>X sample and live at home. 8alary paid 
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