IOC) 
"^3 
May, 1890. 
ORCHRRD 
ves out on hot summer days, making rich 
pies and cakes which should be served in 
the winter, if at all. It is often the expe- 
rience of city people, who take summer 
board in the country, that the fresh fruits 
and vegetables, on which they had expected 
to feast, fail to appear: and consequently 
they are disappointed and dissatisfied. 
Farmers have been particularly remiss in 
regard to these matters, giving as an excuse 
that they could not have good gardens with- 
out neglecting the regular farm work. But 
with greater intelligence on their part, and 
better opportunities for buying and raising 
plants and trees, they look at the matter in 
a new light: till now. we trust, there are 
few families whose head fails to supply them 
with the fruits of the season. 
Fully as we believe in canning and pre- 
serving. we do not believe in scrimping the 
table of fruit at its best in order to increase 
the stock of preserves. Physicians are 
agreed that there is nothing more conduc- 
ive to health than fresh ripe fruit judicious- 
ly eaten at meal times, especially at break- 
fast. Hence we wish to urge all house- 
keepers, in city and country, to make it a 
rule this season to serve fresh fruit or ber- 
ries on their tables, at least once every day. 
— M. C. Rankin. 
Beautifying tbe Home, 
Our thoughts now turn instinctively to- 
ward fresh paint, new wall paper and car- 
pets, and we welcome the reaction setting 
in against overcrowded decoration. What 
time will be saved for enjoying the really 
beautiful things around us when we realize 
it is not necessary to add to them the thou- 
sand trifles supposed to be pretty because 
everybody else is making them. If you 
are blest with a beautiful view and can 
break out a great window toward it, that 
will be picture enough for that room. We 
know one where the whole end of the room 
opens thus on rocky stream and wooded 
mountain side, and have not yet decided 
in which season the ever-charming picture 
is most beautiful. 
In a dining room the first object to be 
beautified is the table; it is better to see the 
fruit and dead fish and slaughtered game 
there than their pictured images on the 
wall. One good engraving or etching of 
some pleasant, restful picture, Turner’s 
“Venice,” for instance, is worth them all. 
The wall paper should be subordinate; mere- 
ly a becoming background for people and 
pictures, and the carpet equally unobtrusive 
to match it. 
» 
Seasonable Recipe*. 
Mint sauce counteracts the cloying rich- 
ness of roast lamb. Take the youngest 
leaves of spearmint off the stems, chop very 
fine; put a teaspoonful of sugar to two or 
three of the mint, and add sufficient vine- 
gar to be thoroughly flavored by the mint. 
Make an hour or more before dinner. 
Excellent mock-turtle soup can be 
made of a calf’s head. Have it well clean- 
ed, cover with cold water, add a little salt, 
and simmer it for half a day, then set in a 
cold place. The next day remove all fat, 
and about an hour before dinner put on to 
heat and season with a saltspoonful each of 
mace and powdered thyme. Thicken 
slightly by rubbing one tablespoonful of 
butter with two of browned flour; thin with 
a little soup, then stir carefully into the 
soup. Mince some of the cold meat, sea- 
son, bind together with the yolk of a raw 
egg, make in balls and drop into the boiling 
soup. Slice a hard-boiled egg in the tureen 
before pouring in the soup. The flavor of 
the soup will be improved by a little lemon 
foundation of stock which can be made of 
the bones and trimmings of such meat as is 
used, but milk may be substituted where 
this is not obtainable. Lima beans are ex- 
cellent treated thus. Simmer a quart of 
young ones, in just boiling water enough to 
cover them, for thirty minutes, then press 
them through a colander, and add to them 
a pint of stock. Put a pint of milk to boil, 
or if you have no stock a quart of milk. 
Thicken it with a tablespoonful of butter, 
and two tablespoonfuls of flour rubbed to a 
paste, stir till it thickens, add it to the beans 
and stock, let it boil up once, then add the 
beaten yolks of two eggs and serve at once. 
juice. 
When asparagus is a little old to use as 
a vegetable it will still make good soup. 
Boil it gently for three-quarters of an hour, 
cut off any tender tops there may be, and 
press all the rest through a colander, and 
add to a quart of boiling milk. Rub to- 
gether one tablespoonful of butter and two, 
even full, of corn-starch or flour, add care- 
fully to the boiling milk, add the tops and 
salt and pepper to taste. 
Custards are frequently spoiled, either 
by using too large a proportion of eggs, or 
by cooking too much. An egg will cook 
just under the boiling point, but if it boils 
it curdles. When it begins to thicken it 
should be drawn back, or the vessel con- 
taining it be set in boiling water. Three 
large or four small eggs are sufficient for a 
quart of milk, unless the yolks only are 
used when it would require one more. A 
very agreeable change in ordinary cup cus- 
tards is made by the addition of a few grat- 
ed almonds added to the milk while boiling. 
Stir this gradually to the beaten eggs, stir- 
ring till cool to keep the almond from sink- 
ing. Pour into cups; beat the whites, 
sweeten and heap on top. Strew thickly 
with almonds blanched, and chopped as 
fine as rice; sift sugar over and brown in 
the oven. 
Chickens that are broiled until thorough- 
ly done are apt to be too dry and hard, es- 
pecially the legs and wings, and are better 
done thus: split down the back and wipe 
with a damp cloth; season well with salt 
and pepper, rub over with the hand dipped 
in softened butter, and dredge lightly with 
flour. Broil over a moderate fire for about 
fifteen minutes, or until a light brown. 
Turn the breast first to the heat. Take from 
the broiler and put in a pan in a moderate 
oven for about fifteen minutes longer. An 
agreeable variety is made in broiled chicken 
by serving with it a sauce, made just as 
Mayonnaise dressing is, only with the addi- 
tion of a teaspoonful of onion juice, and a 
tablespoonful each of chopped capers and 
cucumber pickles added after the dressing 
is made. 
Vegetable Soups are more acceptable 
and more wholesome in very warm weather 
than meat soups, but are better to have a 
Scotch cake: mix by hand half a pound 
each of sugar and butter, two pounds of flour. 
Roll, cut in squares, and sprinkle with cara- 
way seeds, then bake in a quick oven. 
Binder Tivine. 
It requires annually 55,000 tons of Binder Twine to 
bind the grain crops of the country. Ten years ago all 
the self-binders in existence required but a few tons. 
The industry practically started with a visit made by 
Mr. Win. Deering, the harvester manufacturer, of Chi- 
cago, to Hon. Edwin H. Filler, a rope manufacturer, 
and the present mayor of Philadelphia. Mr. Deering 
subsequently found it so difficult to get perfect twine 
that a few years ago he equipped a large twine factory 
with the best and most modern machinery, and is now 
making bis own twine. The value of the annual out- 
put of binder twine is about $14,000,000. 
CATARRH CURED. 
A clergyman, after years of suffering from that loath- 
some disease Catarrh, and vainly trying every known 
remedy, at last found a prescription which completely 
cured and saved him from death. Any sufferer from 
this dreadful disease sending a self-addressed stamped 
envelope to Prof. J. A. Lawrence, 88 Warren Street. 
NewYork. will leceive the recipe free of charge — Adv. 
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