122 
June, 1890. 
r OR C H RR D GARDEN \ 
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so many fail) in canning corn which is sure 
to be sweet and good whenever opened. 
Whatever it may be which you can do par- 
ticularly well, you will be pr< tty sure to find 
a market for it. 
If you are not near a Woman’s Exchange, 
perhaps the summer brings to your town 
city boarders who will be ready to buy all 
that you can make, or vour grocer may be 
glad to have you supply him. The m..in 
thing is to have the contents of the jars ex- 
actly alike so that your customers may al- 
ways know just what they are going to 
place on their tables. If you can do this, you 
are sure of success. By using a fixed rule, 
measuring and weighing with care, and 
watching every stage of the work, there 
should be no doubt about the result. For 
the benefit of both parties concerned, we 
urge those who can to try the experiment 
this season. You will have the satisfaction 
of feeling that there is one thing in which 
you can succeed, while your patrons will 
have the satisfaction of feeling that there is 
one thing upon which they can depend. 
For the aid of the inexperienced, we give 
a few tested recipes. 
SPICED CHERRIES. 
8even pounds of sour cherries stoned, 
three pounds of sugar, one pint of vinegar, 
two tablespoonfuls each of cinnamon and 
cloves. Put the spices in a little muslin 
bag and drop ii into the vinegar. Add the 
sugar and boil thoroughly. Skim, and 
add the cherries. Boil until cjuite thick, 
Stirring often to prevent burning. 
CHERRY JAM. 
Weigh the fruit before stoning, and to 
every pound allow half a pound of sugar. 
Stone the fruit and boil in a preserving ket- 
tle till the juice is nearly gone, then add the 
sugar and currant-juice in the proportion of 
one pint to every six pounds of cherries. 
Boil about half an hour, or until it begins 
to jelly, being careful that it does not burn. 
Pour into jars but do not seal until the next 
day. 
SPICED CURRANTS. 
Five pound of currants, four of sugar, two 
tablespoonfuls each of cinnamon and cloves 
tied in a bit of muslin, one pint of good ci- 
der vinegar. Boil until of the consistency of 
thick cream. 
The Jiuest Cliamber 
In fitting up a guest chamber do not for- 
get the essentials of comfort. When a vis- 
itor comes for a lengthened stay and brings 
a trunk she usually has these with her, but 
if otherw ise, she might feel that she would 
gladly exchange the pretty mats and splash- 
er for a common wash-cloth. These are 
best made of a piece of Turkish toweling, 
price, five cents. It goes without saying 
that there should be a clothes whisk and a 
shoe buttoner, and very thoughtful would 
it be to provide a little “Housewife” con- 
taining scizz rs, thimble (a steel one will 
answer) some black and white thread, shoe 
buttons and glove buttons black and white; 
these are so apt to come otf in time of need. 
A duster and a scrap basket will help her 
to keep her room as neat as she likes, while 
the comfort of ready pen and ink have al- 
ready been told. 
A slop jar with a tight lid is best; it has 
to be removed for use; if you have one of 
the tin abomination with a little observa- 
tory in the centre with openings around it, 
you usually have a wet carpet and a morti- 
fied visitor who imagines you will think her 
very awkward to have slopped the water 
over. 
Cut Flowers In the House. 
Do not confine the beauty and cheer of 
flowers to your lawn or garden where you 
only see them when you have time to go 
out, but cut them freely for use every day 
in all the occupied rooms of the house, and 
have fresh ones on the table every day. It 
need take but a few minutes to di this, as 
no elaborate arrangement is necessary; the 
most effective arrangement of roses is to 
simply thrust a handful of long-stemmed 
ones in a pretty bowl and let them fall as 
their own graceful stems incline. To add 
other flowers, or to crowd the bowl is to 
spoil the effect. Cut the finest aud fresh- 
est, and leave the others to make a show 
for the passers-by. “But it is a pity to cut 
them!” you say. Not at all; they were 
meant to be enjoyed, and should be where 
their fragrance and beauty will be oftenest 
inhaled, and the plants will bloom the more 
for being spared from forming and ripening 
seeds. Every flower looks best with its 
own foliage, but as some plants have not 
much to spare it is well to have a bed of 
ferns, rose geraniums, etc. , in an out-of-the- 
way place to levy upon for backgrounds. 
With these, and a very few flowers a pretty 
effect may be gained. “Simplicity” or Alle- 
ghany vine makes a beautiful, delicate drap- 
ing for a mantel or bracket, and lasts well; 
and with a head or two of scarlet geranium 
or a few fine white flowers is all that is 
needed to make a charming picture. 
An effective bit of color for a porch is 
given by one or two China garden seats, 
like great octagon jars. They do not form 
very comfortable seats, but are becoming 
pedestals for pots of ferns or century plants. 
A lantern of stained glass or an octagonal 
Japanese gauze lantern suspended from the 
ceiling is as useful as ornamental, except 
on moonlight nights. 
Seasonable Kecipes. 
To BOIL YOUNG SUMMER CABBAGE, choose 
soft beads, trim off coarse outer leaves, cut 
in four parts, remove hard core and wash 
thoroughly, putin a good sized pot half full 
of fast boiling water, adding first a table- 
spoonful of salt. Leave where it will boil 
without a cover as fast as possible. When it 
has boiled a few minutes drop in half a salt- 
spoonful of baking soda, and push down oc- 
casionally. In twenty-five minutes it will 
be done, and if rapidly boiled in abundant 
water, be tender as marrow, and of a deli- 
cate green, with no odor through the house, 
Peas, early beans, and all delicately 
flavored vegetables should be merely cover- 
ed with boiling water, and gently simmer- 
ed till done. It is a pity to hide their flavor 
in a sauce. Only a little salt and good but- 
ter should be added. 
Strawberry' sponge; cover half a box of 
gelatine with a half cup ef cold water and 
soak it for an hour, pour over half a pint 
of boiling water, add a cup of sugar, and 
stir until dissolved. Add a pint of straw- 
berry juice, and strain into a basin. Put 
the basin in a pan of cracked ice and stir oc- 
casionally till thick and cold. Then beat to 
a stiff froth with a Keystone r Dover egg 
beater, add the well beaten whites of five 
eggs, and beat until smooth. Turn into a 
pudding mould to harden. With the yolks 
of the eggs make a sauce thus: beat them 
until light with two tablespuonfuls of sugar 
then add them to a pint of boiling milk. 
Stir for a minute or two then take off and 
flavor with vanilla. When cold pour it 
around the sponge. 
When strawberry shortcake is to be 
taken on a picnic or excursion it is not us- 
ually convenient to carry cream to eat with 
it, and so it is best to make it sweet. Sift 
wiih two teacupfuls of flour, a scant tea- 
spoonful of cream of tartar, and half the 
amount of soda. 3eat together a table- 
spoonful of butter and a cup of sugar; add 
three eggs, well beaten. Stir in the flour, 
spread in four jelly cake tins and bake. 
Chop three pints of berries with a cupful ->f 
sugar; spread a layer between each cake 
and one on top. Make a meringue of the 
white of an egg beaten with a tablespoon- 
ful of powdered sugar and spread over 
these. 
Frozen strawbrries: boil together one 
quart of water and a pint of sugar till thor- 
oughly dissolved, say twenty minutes: add 
two quarts of fresh strawberries and cook 
fifteen minutes longer. Let this cool and 
then freeze in an ice-cream freezer. When 
the beater is taken out, add a pint of whip- 
ped cream. 
Potted ham makes an agreeable and 
convenient relish for tea on Summer eve- 
nings and is excellent for sandwiches; the 
remnants of a boiled ham may be used for 
it, chopping fine all the meat, fat and lean, 
after carefully taking out all gristle and 
hard outside pieces. Then pound to a paste 
with a potato masher, and to each pint add 
a teaspoonful of mixed mustard and a dash 
of Cayenne pepper; if the meat was mostly 
lean, add a tablespoonful of butter. Pack 
it tightly and smoothly in small earthen 
jars, lay paper over them and put on the 
lids. Set them in a baking pan and fill 
around them with boiling water; bake slow- 
ly for two hours. When cold, take off the 
covers, and pour melted butter over the sur- 
face. Cover again and set in a cool place. 
It will keep for months. 
The accepted mode of cookii g a spring 
chicken is to broil it: but the bony parts, as 
the wings and legs, are apt to be scorched 
or dried up. An equally palatable and 
