July, 1889. 
147 
ORGH R R P^rnd'’ GRRDE Ts| 
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soft— about an hour. Press them through 
the strainer till the juice is all extracted: 
it will be clearer if it is then drained, with- 
out squeezing , through a flannel bag; allow 
a pound of loaf sugar to each pint of juice. 
Put the sugar in the oven to heat, and 
boil the juice for twenty minutes over a 
quick fire: add the sugar and stir continual- 
ly until it is dissolved. Heat the jelly 
glasses in hot water, and as soon as the jelly 
boils after the sugar is added, fill them, 
cover, and keep in a cool dark place. 
Choice Recipes. 
Fruits are usually so abundant that th ey 
should be served at everv meal, but at 
any rate for breakfast, when they are best 
eaten without the accompaniment of sugar 
and cream, particularly the latter. They 
should be fresh picked and cold, and are 
more ornamental and tempting when serv- 
ed in a garnish of their own leaves. 
Appetizing sandwiches for a pic-nic or 
traveling lunch may be made either of 
white or brown bread cut very thin. It 
will make neater slices if it is at least 
twelve hours old. Butter it on the loaf and 
cut with a very sharp knife. Have ready 
Half a cupful of boiled ham chopped very 
fine, and mix it to a soft paste with Mayon- 
naise dressing. Spread it on one slice of 
the bread, press another upon it, and cut in 
triangles. Pack neatly in a box lined with 
oiled paper such as is used for wrapping 
butter for market. 
Berry Pudding. — Make a crust of a pint 
of hot mashed potatoes, a quarter of a 
pound of butter, one pint of flour, and a 
little salt, wet with milk or water to the 
consistency of biscuit dough. Roll it out 
and spread with any kind of berries, roll it 
up, fasten in a cloth, and si earn an hour 
and a quarter. Use a sauce made of a half 
cup of butter and a cup of sugar, well beat- 
en together with one egg. You can add 
boiling water slowly until it makes a 
creamy sauce, or grate nutmeg over and 
use cold. 
To make good Cole Slaw, cabbage 
should be solid and firm, with leaves of fine 
texture and greenish color; cut the head in 
half and with a sharp knife slice into the 
finest shreds possible. Put a little thick 
sour cream in a skillet on the stove, and 
just as it comes to a boil stir in half a beat- 
en egg to thicken it slightly. Do not let 
the egg boil or it will curdle, but take it off, 
season with salt, pepper and a little vine- 
gar, and pour while hot over the cabbage, 
and set in a cold place till dinner time. It 
should be made about half an hour before 
it is to be eaten, 
Crab Salad makes an excellent supper 
or luncheon dish for warm weather. Se- 
lect twelve fresh heavy crabs, put them in 
hot water, add a tablespoonful of salt, and 
boil for half an hour over a brisk fire. Take 
them out and drain them, break off the 
claws, separate the shells, and remove the 
stomach which is found just under the 
head, and also the spongy fingers. Pick 
out the meat and set it on ice. Make a 
Mayonnaise dressing and mix with the 
crab meat. Garnish the dish with the in- 
side leaves of lettuce, or put the salad back 
in the crab shells and garnish with very 
small lettuce leaves. 
Rolled beef is good served either hot or 
cold, and every housekeeper knows the 
convenience of this in warm weather. A 
piece of the round, not too fat, will answer. 
Sprinkle one side with salt and pepper and 
spread on it a dressing of forcemeat made 
thus: Mix two teacupfuls of fine dry bread 
crumbs, half a teacupful of finely chopped 
salt pork, one teaspoonful pepper, two of 
summer savory, two of sage, a quarter of a 
teaspoonful of cloves. Add a well-beaten 
egg. If not sufficiently moist, add a table- 
spoonful or two of water. Spread evenly 
over the meat, then roll it neatly and firm- 
ly, and tie with strong white cord. Place 
in a kettle with one sliced onion, a sliced 
carrot, and a quart of water, and simmer 
until tender: then take from the kettle and 
place in a dripping pan. Strain the gravy 
through a colander, add two stalks of finely 
chopped celery, pour over the meat, and 
place in the oven until the meat is a deep 
rich brown. 
Household Hints. 
When cleaning tin dishes and utensils, 
a little soda rubbed on the dark spots with 
a thorough washing in hot suds, is almost 
equal to a good scouring. 
Salt extracts the juice from meats. 
Steaks and chops should therefore never 
be salted until they have been broiled. 
When carpets do not cover the entire 
floor, it is better to wipe the marginal 
boards with a damp cloth than to sweep 
them, as it prevents the dust from flying. 
Turpentine is the enemy both of the or- 
dinary and the Buffalo moth. Mix fresh 
turpentine with water in the proportion of 
two tablespoonfuls to three quarts of water, 
and after a carpet has been well swept, go 
over each breadth carefully with a sponge 
dipped in the solution and squeezed almost 
dry. Change the water when it becomes 
dirty and the carpet will be both clean and 
disinfected. 
The fortunate possessor of a good, big, 
old-fashioned country house need not sigh 
for one with modem improvements, often 
only a synonym for disease generators. 
Henry Ward Beecher used to say it was 
necessary for city people to go out to the 
country for a couple of months in summer 
to some old farmhouse without modern 
conveniences in order to make them strong 
enough to take care of a house, for the 
rest of the year, that had them. — Abby 
Speakman. 
There is something wrong with men ol brains that 
makes them ineffectual; for though the difference 
they see ’twixt tweedledum and tweedledee. they 
give no stable guarantee of vigor intellectual. 
Arms, legs and body drained to make a mortal shrewd 
and quizzical; apply the question to youi selves: What 
good are axes minus helves, or volumes hid away on 
shelves? The base of brains is physical. 
If you are all brain and no body, in other words, if 
you are prostrated and exhausted, here is comfort for 
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