November, 1889. 
217 
ORCHRRD J ORRDEN 
House-cleaning;. 
The semi-annual house-cleaning of May 
and November corresponds in one way with 
the merchant's “taking stock.” Now that 
you are over-hauling drawers and trunks 
and bags, why not do it thoroughly, and re- 
cord your decisions for future use. Do not 
lay back again the old table-cloths, just as 
they are, to be pulled out again in the spring 
while you arrive again at the conclusion 
that they are past use as such, but put a la- 
bel “For tea towels” to the upper one and 
tie them up. Set aside a certain box or 
drawer for sewing that is to be done in any 
odd moments, or in long winter evenings 
and put them in it, along with the pieces 
that are only fit to make ironing-holders, 
the remnant of muslin that you know now 
is just long enough to make pillow-cases 
for a certain bed, but which you will have 
forgotten soon if you do not write it on 
them; the skirt that your older girl has 
out-grown but which would be just right 
for her sister with the tuck which you pin 
in while you know about it. The sewing 
will be more likely to be done, since it is all 
ready for doing, and your memory will be 
saved for more important uses. 
Another good plan is to keep a “house- 
cleaning diary,” a record of the time when 
certain carpets v\ ere taken up, or what 
rooms were papered. And, speaking of pa- 
pering, never put new paper on a wall till 
the old one has been thoroughly removed 
and the wall cleaned. It may be dampened 
with a white-wash brush fastened on a pole, 
and dipped in warm water, and when 
thoroughly soaked will scrape off readily 
with a paper-hanger’s “scraper,” or failing 
that, with a clean hoe. The walls can then 
be scrubbed down with soda water and any 
especially rough places scoured with marble 
sand. It is but little more labor to re-paint 
a room in which the paint is badly soiled, 
than to scour c tf all marks, although grease 
and any easily removed stains should be 
wiped off first. The cost of painting is very 
slight unless you set a high value on your 
own time and labor, and it is a pleasure to 
see the room freshening with every touch 
of your brush. — Abby Spearman. 
Houweliold fCecipeM. 
On a raw November evening a plate of 
nicely grilled oysters would be a popular sup- 
per dish. The oysters should be put in a 
colander rinsed in cold water, drained very 
dry and mopped with a soft cloth. It is very 
important to have them dry. Have the 
griddle or frying-pan hot and greased slight- 
ly with butter. Lay cn the oysters, and us 
fast as they are brown, tmn them with a 
spoon, not a fork, as piercing lets out the 
juice. Season and serve on a hot dish with 
a little melted butter. 
Potato salad makes a most appetizing 
supper or lunch dish. Cut them in dice and 
add a very small onion, finely chopped, and 
a little celery. Mix them thoroughly with 
this dressing; break into a bowl the yolks 
of three eggs, add a pinch of red pepper, a 
teaspoonful of made mustard, a teaspoonful 
of salt; beat hard. Add sufficient good oil 
to make it thick as rich cream. Pour it in 
slowly, beating all the time, and alternating 
occasionally with a few drops of sharp vine- 
gar. Finish by adding a cupful of thick 
cream, sweet or sour. Garnish with pars- 
ley or celery tips. 
For an agreeable change cook a beef- 
steak in Spanish style. Lay a slice two 
inches thick of the upper round, with a rim 
of suet attached, on a pie dish. Add a little 
water and bake for half an hour in a moder- 
ate oven, basting two or three times. Take 
it out and cover with a layer of sliced on- 
ions; bake for fifteen minutes; cover again 
with a layer of sliced tomatoes and bake 
fifteen minutes more, sprinkle over with 
two teaspoonfuls of grated cheese, and set 
in the oven long enough for the cheese to 
melt. It will have a fine flavor, and a 
thick, rich gravy tasting agreeably of on- 
ions and tomatoes. 
Cod-fish balls make a very appetizing 
breakfast. A thick cut from the middle of 
the fish is best as it is apt to be more ev- 
enly salted. Put it in two or three quarts 
of luke-warm water and let it soak for an 
hour. Pour off the water, pull the fish 
in pieces, cover again with luke-warm wat- 
er, and put it on the stove where it will 
slowly come to a boiling point, but do not 
let it boil, as it makes it tough. When ten- 
der, drain, put it in a large bowl, and pick 
it in shreds, removing all bones, and rub- 
bing between the hands till it is fluffy and 
light. Add nearly the same bulk of nicely- 
mashed potatoes; not cold sodden ones, but 
hot creamy ones that have been beaten very 
light, and hot milk, butter and salt added. 
Mix these well together; a beaten egg will 
improve them, mold into small cakes, and 
brown in hot drippings. 
Clam chowder. — Use one quart of clams, 
two fair sized potatoes, two medium sized 
onions, chopped fine; add sufficient water 
to the clam juice to make one pint, one 
quart of milk, two eggs, boiled hard, a quar- 
ter of a pound of pork and a quarter of a 
pound of butter. Stir about a tablespoonful 
of flour into the clam juice for thickening, 
add it to the vegetables with seasoning of 
pepper, and boil about thirty minutes in a 
kettle in which the pork has been fried out, 
leaving the pork and fat in. Five minutes 
before serving add the clams and ini Ik, 
first removing the pork and when it comes 
to the boiling point, pom' into a tureen Ol- 
dish in which are the butter, sliced boiled 
eggs, and a cracker, or dry bread broken 
fine. 
Clams a la Creme. — Put in a stewpan, 
butter as large as a walnut, stir into it a 
tablespoonful of flour, add to this gradual- 
ly the boiling juice of twenty-five clams, a 
cup of water, and the clams, chopped. Sea- 
son with salt, if necessary, and pepper. 
Stew for ten minutes and add a cup of hot 
cream. Put small squares of toasted bread 
in the dish you serve them in. 
Use a silver spoon when cooking mush- 
rooms. If there is any injurious quality 
present, it will blacken the spoon. — A. S. 
Look here, Friend, Are you Sick I 
Do you suffer from Dyspepsia, Indigestion, Sour Stom- 
ach. Liver Complaint, Nervousness, Lost Appetite Bil- 
iousness. Exhaustion or Tired Ft eling, Pains in Chert 
or Lungs, Dry Cough, Nightsweats or any form of Con- 
sumption? If so. send to Prof. Hart, 88 Warren St. New 
York, who will send you free, by mail, a bottle of FUyra- 
ptexion, which is a sure cure. Send to day.— Adv. 
SEND TEN CENTS IN POSTAGE STAMPS TO 
E. & O. WARD, 
Produce Commission Merchants 
for Circular giving important advice about shipping 
produce. Also containing recipe for preserving 
eggs. Established 1845. 
No. 279 Washington Street, New York City. 
PEACH PITS. 
We offer a large 
and tine stock of 
choice peach 
stones from origi- 
nal seedling trees 
grown below the 
yellows line and 
entirely free from 
any disease o r 
taiut. 
Southern Natural, per bushel $2.0 0 
per 10 bushels $18.00. Delaware 
Smock, per bushel, $1.50; per 10 bushels 
$14.00. Free on board cars. 
J. T. LOVETT CO., 
Little Silver, N. J 
THREEH^LBOFJPRINGl 
All perfectly liardy and easily grown, either 
in pots or in the garden. Nothing better for planting 
on the lawn or for naturalizing. Will mail tree at the 
doz. or 100 rates, to any address. Doz. 100 1000. 
Glory of the Snow ( Chionodoxa ), 35 $2.50 $20.00 
Snowdrops ( Qalanthus ), 20 1.25 10.00 
Siberian Squill < Seilla ), 25 1.50 12.60 
Our cultural and descriptive catalogue of bulbs and 
roots for fall planting JQUM GARDINER & CO. 
for stamp. Address Junn OKnuintno uv. 
‘11 North Thirteenth St., Philadelphia, Pn. 
Mueen City Printing Ink Co 
* Cl N Cl NNATI.O. 
Furnish the Ink for this Publication 
