154 
August, i8&0. 
/ ORCH RRD /rnd O FVR D E N 
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or button-holed at the edge, while many of 
the smaller ones are fringed. The decora- 
tion may be etched with indelible ink, or 
outlined in embroidery silk, yellow being 
a favorite color. The design may be what- 
ever the individual taste may suggest. though 
it is prettiest to have something indicative 
of its use. For instance, a cheese doily 
might have around its edge a procession of 
little mice chasing each other, — these to be 
outlined in mouse-colored silk. An olive 
napkin should have a spray of olive leaves 
and fruit, while wine doilies would natur- 
ally show a bunch of grapes. One in which 
to serve dry toast may have a sheaf of 
wheat: a similar one, with potatoes outlined 
iu silk of the natural shade, would suggest 
the hot potatoes, in their jackets, which it 
conceals. In the corners of another, work 
ears of corn and the fragrant steaming veg- 
etable will be attractively served: while for 
your boiled eggs, a hen’s nest with eggs is 
a pretty decoration. 
Doilies are now used with almost every- 
thing. and may be plain and simple, or 
elaborate and elegant. Some are made with 
a great deal of open-work, and have squares 
of colored satin laid underneath. 
Vary I lie Routine. 
It is not wise for a housekeeper to insist 
that her rules and regulations must never 
be changed. System and order are essen- 
tial. even indispensable for the best results; 
nevertheless, the law of the household should 
not be “the law of the Medes and Persians, 
which altereth not.” During the sultry and 
uncomfortable days of August and early 
September, variations from the usual rou- 
tine will often be most acceptable to all 
concerned. 
If the family be not too large, an occa- 
sional dinner on the shady lawn, with hot 
dishes in the minority, will be a pleasant 
and satisfactory change. Or, if there be 
children in the family, have a picnic iu 
a neighboring grove or on some shady hill- 
side. and spendthe whole day out-doors, tak- 
ing time to appreciate the beauties which 
Nature has provided for your delight. 
Wise mothers insist on having their chil- 
dren go to bed early; but this is a rule that 
may be safely modified in hot weather. To 
send a child oil' to bed at exactly the same 
minute in August as in January, seems a 
trifle unreasonable; especially if the room 
is over-heated, close and uncomfortable, as 
most sleeping rooms seem before dark in 
hot weather. The little ones are almost 
sure to toss and tumble, grow nervous and 
fretful, before grateful sleep comes to their 
relief. Hence, if it can be managed, it is 
much better to have children take a nap in 
the middle of the day. Then, as the sun 
sinks in the West, let them enjoy the cool- 
ing breeze and the refreshing shade, while 
you see that the blinds of the sleeping rooms 
are thrown open. If the heat be extreme, 
a block of ice left to melt in the wash-bowl 
will do much towards cooling the atmos- 
phere of the room. 
By this method, though the children 
start for bed an hour later than usual, they 
will very likely be asleep quite as early. 
Steamed Puddlin'. 
This is a delicate aud delicious dessert for 
warm weather. To make it, beat together 
one half a cup of sugar and three table- 
spoonfuls of butter; add one egg well beat- 
en, oue half a pint of milk, one pint of flour, 
and two teaspoonfuls of baking powder. 
Steam an hour and a half. Make a sauce by 
rubbing together one cup of butter and half 
a cup of sugar. Flavor with canned or 
fresh strawberries, raspberries, or any fruit 
jelly. — M. C. Rankin. 
A Delicious Dish. 
Jellied chicken is excellent fora luncheon, 
supper or pic-uic dish in warm weather. 
To each pound of chicken add a pint of wat- 
er and when it come to a boil skim and al- 
low it to simmer gently for about an hour 
and a half or until the meat is veiy tender. 
Take off the skin and bones and put them 
back into the pot and boil until the water 
is reduced to one half the original amount. 
Strain, and set away over night. Scrape off 
all the fat, turn into a saucepan and remove 
the sediment from the bottom. To each 
quart of it add a quarter of a package of 
gelatine which has been soaked for an hour 
in half a cup of cold water, a stalk of celery, 
twelve pepper corns, a small onion, four 
cloves, a -bit of mace, salt and pepper to 
taste, and the white and shell of an egg. Let 
it simmer for twenty minutes, then strain 
through a cloth into a three pint mould, 
making a layer about an inch thick. Set on 
the ice and wdien hard lay lightly on the 
chicken, cut in long strips. Pour the rest 
of the jelly over and set on ice to harden. 
It may simply be garnished with parsley or 
nasturtiums, or a Mayonnaise dressing be 
poured around it. 
The Needed Rest. 
Take a vacation somehow, somewhere. 
Every human being is entitled to some re- 
spite from daily work and care; some pleas- 
ant, restful days that shall renew strength 
and be a joyful remembrance through the 
cold, dark days of winter. If you have not 
the means to travel y on are spared the per- 
plexity of deciding whether it shall be to 
lakeside, sea side, a mountain; questions 
which trouble those who have the means to 
go wherever they please, almost as much 
as to decide what costumes they shall wear. 
You can at least take some “lazy days.” 
After breakfast, with an interesting book, 
or good company of friends or children 
start for the nearest shady brook, or breezy 
hill-top and do just what pleases you all. If 
you must go home to get dinner for some- 
body, start again in the afternoon, and with 
a shawl spread down take a nap on Mother 
Earth’s bosom ; you will draw fresh vigor 
and hope from her. Get the most out-of 
doors possible, the most pure air and water 
with the least fatigue and worry, and you 
will have had a successful vacation. 
A flood Tomato Calonp. 
Put to cook half a bushel of ripe toma- 
toes, boil gently till soft, press through a 
seive to remove skin and seeds. Put the 
liquid in a porcelain-lined kettle and boil 
down to three quarts. Add a quart of vin- 
egar, and let it boil away alittle more; then 
add a quarter pound of sugar, an ounce of 
mustard, a gill of salt, three-fourths of an 
ounce each of pepper and allspice, a half 
ounce of ginger, a fourth of an ounce of 
cloves, and a saltspoonful of cayenne; mix 
well. Its wholcsomeness and flavor are 
improved by the addition of a trifle, about 
the eight of an ounce, of pow dered assafoe- 
tida, mixed till smooth with a little of the 
catsup, then turned into the wdiolc and 
stirred until it boils. After removing from 
the fire stir in half a pint of best alcohol, 
put at once in bottles and seal while hot. 
IIoiv to tlake Koumiss. 
A most valuable drink for persons in a low 
state of health or with very weak digestion 
is Koumiss. It is a Russian recipe and is 
there made of mare’s milk, but answers 
well with pure cow’s milk. Fill a quart 
champagne bottle writh new milk; add two 
teaspoonfuls of white sugar that has been 
dissolved in a little water over a hot 
fire; add a quarter of a two-cent cake of 
Fleisclnnann’s compressed yeast. 
Tie the cork in securely and shake well; 
place in a room of temperature from 50° to 
55 u for six hours, and then in an ice-la x 
over night. Be sure the milk is pure, the 
bottle clean and the milk fresh. Open in 
the morning with care, as it effervesces. 
Do not drink it if any curdling, or thick 
part, like cheese, appears. 
A genuine New England fish chowder 
makes a generous meal in itself with the 
audition of a simple dessert. Cut in thin 
slices a quarter of a pound of salt pork and 
fry until brow-n in a deep kettle, but do not 
let it scorch. Have ready three pounds of 
fish cut in pieces, (cod or haddock are gen- 
erally used,) a quart of potatoes and one 
onion sliced. Over the pork put a layer of 
fish, then one of potatoes well dredged with 
flour, salt and pepper, and a few rings of 
the onion. Repeat this till all are used, 
then pour nearly enough hot water to cover, 
and simmer. Split half a pound of fresh 
crackers and soak a few' minutes in warm 
milk and water. Heat a quart of milk, 
thicken slightly with a heaping tablespoon- 
ful of butter aud two of flour together; and 
when the potatoes in the chow der are done 
add it with the crackers. Boil up once and 
the dish is made. The most acceptable way 
to serve it is to heap fish and potatoes in 
the middle of the dish with the crackers 
circling around it, and the broth strained 
into a soup tureen. 
Peas lose their sweetness if picked long 
before they are cooked. To remedy this 
shell them into cold water before cooking 
and add a teaspoonful of sugar to the water 
in boiling. 
