Jlomtsttc (fcottomiL 
BILL OP PARE. 
The request lias frequently been made— 
and the matter talked over— tiiat bills of fare 
be given for aid and suggestion to house¬ 
keepers, who arc “ bothered to death ’’ to 
know what to get to eat. NoUlwitlishuul- 
ing the fact, that nearly everything eaten in 
cities is furnished by the country, the differ¬ 
ence between the edibles served on the 
tables in the former and in the latter, is 
■wide. Believing, however, in the doctrine 
of “ suggestion,” vve shall endeavor hereafter 
to give a bill of faro for each week, such 11 s 
is actually served to a family of eight or nine 
adults. What to us would be a “ model" 
bill of fare, might seem quite the reverse to 
another; so these bills of fare which do not 
meet our own ideas of perfect wbolesomc- 
noss, “combined with supreme pahttablo- 
noss," may suit many another admirably. 
Meantime, if any desire information in re¬ 
gard to the preparation of any dish at any 
lime, it will be cheerfully furnished upon 
application. 
Tuesday. 
lirealtfast. — t'l-h; beef stew; boiled cracked 
wheat; potato bulls; hominy griddle cakes; 
in-own bread, rolls and coffee. 
Lunch (at one o’clock).—Cold roast beet' ; cold 
turkey; stewed potatoes; slewed poaches; 
brown mid wlillo bread; cake; apple pie; tea. 
Dinner .—Vermicelli soup; boiled mutton with 
caper sauce! Irish potatoes; boiled turnips, 
caiillllowor and parsnips; bools; brown and 
white broad {always}. Dessert. Applo and 
cquitsh pto; grapes and apples; tea and coffee. 
Wednesday. 
Breakfast. — Bocrsteak: potato balls; cracked 
wheat fritters; corn muffins: rolls and coffee. 
Lunch. —Baked apples; boiled hominy; cold 
mutton; stewed potatoes; cake. 
Dinner.— Dolled ehlokon with oyster sauce; 
boiled potatoes; turnips; carrots; rice. Des¬ 
sert.—Apple tapioca pudding. 
Tlini’ftduy. 
Breakfast —Broiled mutton chop; hash; stewed 
potatoes; hominy fritters. 
Lunch. — Baked apples; cold tapioca; stewed 
prunes; cold meats; cake. 
Pinner.—Vegetable soup with rice; roast beef; 
Lima beans; potato mtflecs; boiled turnips; 
onions. Dessert.—Lemon and vanilla Ice cream, 
gold and silver cake. 
Friday. 
Breakfast .—Broiled beefsteak; fried bacon and 
liver; potato bulls; boiled oat-meal; corn muf- 
111is. 
Lunch. — Cold roast beef; oat-meal; apple 
sauce; cake. 
Dinner .—Oyster soup; roast lamb with dress¬ 
ing; sweet and Irish potatoes; boiled turnips 
and onions. Dessert.—Apple pie with ouly top 
crust. 
Sat u inlay. 
Breakfast.— Potato croquettes; broiled wheat; 
muffins. 
Lunch. — Gold mutton; oatmeal; stowed 
ponchos; cake. 
Dinner .—Vegetable soup; fricasseed chicken: 
potatoes; turnips; boiled cauliflower: carrots; 
cranberry; beets. Dessert.—Bread pudding. 
8 a a day. 
Breakfast. — Boiled hums; mutton chop ; 
omelet; fried potatoes ; boiled hominy. 
Dinner.—Boost beef; mn>hed potatoes; tur¬ 
nips; stowed tomatoes; cranberry sauce; 
celery. Dessert.—cold cornstarch pudding with 
Harangue; apples and grapos. 
iUo inlay. 
Breakfast .—Broiled mutton chop and beef 
8 ton a; potato balls; cracked wheat; com 
muffins. 
Lunch. -Cold chicken; cold roast beef; hashed 
potatoes; fried hominy; corn muffins; sliced 
oranges. 
Dinner.— Boot soup; roast lamb; potatoes 
soufflee; sweet potatoes; turnips. Dessert.— 
pumpkin pie. 
-- 
CONTRIBUTED RECIPES. 
Chocolate Cuke. 
Here is a recipe for chocolate cake that 
Mrs. B. R. II. requestedOne cup sugar, 
one-half cup butter, one-half cup milk, two 
eggs, one teaspoonful soda, and two cups 
flour; grate one-half a cake chocolate and 
mix with one-half cup milk and the yolk of 
one egg ; sweeten to taste, and add one tea¬ 
spoon vanilla; lioil till soft, and then mix 
together and bake thrce-quai’lers of an hour. 
This will make one very large cake. 
Or hake the first mixture in sheets and 
after baking Lire chocolate, spread it between 
and it will make a delicious chocolate jelly 
cake. 
Irish or Sweet Potato Pie. 
I will send a recipe for Irish or sweet 
potato pie that has invariably been pro¬ 
nounced excellent. Boil one pound pota¬ 
toes very tender and rub through the sieve; 
add six eggs, three-quarters of a pound 
sugar, one-half pound butter, one nutmeg, 
one tahlespoonful essence of lemon and, if 
wanted, one glass of wine; pour in puff 
paste and hake, with one crust, twenty 
minutes. 
A fii’fi’ii Tomato Pie 
is made as follows:—Cut the tomatoes in 
slices and lay in a pan covered with paste; 
season with vinegar, butter and lemon ; 
then add another layer of tomatoes and sea¬ 
son as before.— e. m. n. 
To Color Blue on Cotton. 
Fon five pounds of cloth dissolve five 
ounces of copperas in sufficient hot water 
to cover the cloth. Let it soak thirty min¬ 
utes; throw out this, and to eban water 
add six ounces of prussiate of potash; let 
it stand thirty minutes, then air the cloth ; 
add two oiiuces oil of vitriol; dip again till 
the color suilsyou ; rinse well ill cold water; 
add a handful of suit to each rinsing. 
Yellow on Codon. 
To one pound of goods dissolve two 
ounces sugar of lead, one ounce bichromate 
of potash, in separate kettles; dip first in the 
sugar iff lead, then in tins bichromate of pot¬ 
ash ; repeat till the color suits you ; let it. 
come to a boil in each dye. If you wish to 
color orange, color yellow first, then dip in 
lime water. To prepare the lime water, 
take a piece of stone lime as largo as your 
fist (air slaked lime will do, but takes more,) 
pour on boiling water; let it settle; heat 
some water boiling hot; add a little of the 
lime water; let it come to a hull, then test 
it by trying a piece; if not strong enough, 
add more lime water; dip one piece at a 
time, and do not let it remain in the dye a 
moment. 
To Color Two Shades of Urceti. 
To color light green, color first yellow, 
then dip in the blue dye; and for dark green 
Color blue and dip in the yellow dye; rinse 
the above colors ill cold water, adding a 
handful of salt, to each rinsing; should he 
colored in tin, brass or copper. I know the 
above to be good.—x. y. z. 
■- — ■ 
ODDS AND ENDS. 
About Aniline Dyes. 
Menomonie writes;—“I would like to 
inquire, ' if it is in order,’ if the recipe that 
‘ A. New Subscriber’ gave in the IIuuai. 
New-Yorker of Oct. 7th, for coloring cot¬ 
ton magenta, will make a color that, will not 
fade? I colored cotton rags a beautiful 
magenta with a dye composed of alcohol, 
and equal parts of black (is there any hut 
black?) aniline and tincture of alkanet—T 
spell it as it is in the recipe. The directions 
were to put a little of the dy'C in cold water, 
then dip in the tags and wring out—no 
scalding about it. The result was a beauti¬ 
ful color; hut it soon faded in my carpet; 
seemed as if sweeping or walking on it wore 
off tliecolor.” There are twenty or more dif¬ 
ferent shades of colors in aniline dyes. 
Ilbiailtn for a lluabiuid. 
“A Disconsolate Housekeeper ” gives vent 
to her despair as follows:—“Will some of 
your readers pity the perplexities of an inex¬ 
perienced housekeeper who wants to please 
her husband by making biscuit ‘ like those 
lie has been used to having in boarding¬ 
houses and restaurants.’ 1 have tried vari¬ 
ous baking powders, and followed several 
different recipes, hut have not been able to 
have them the ‘ flukey’ kind. Is it possible 
to make these model biscuits with ordinary 
spring w heat flour, which makes dark, rath¬ 
er clammy bread?” 
This correspondent’s husband must have 
been more fortunate in his “ hoarding-house 
biscuit” than most men. The mere mention 
of them is quite enough to give a sensitive 
stomach a tinge of dyspepsia. lie may have 
had the “flukey" kind, however, difficult as 
it may be to believe! Flour that will not 
make good bread docs oftentimes makegood 
biscuit. Does our correspondent spoil her 
biscuits, as many others do, by too much 
kneading? Stir your ingredients with a 
wooden spoon, and don’t touch the mass 
with your hands if youcitn avoid so doing. 
After you have stirred in flour so that a 
holding-together consistency is formed, dump 
llie mass on the molding-hoard, and with tin; 
lips of your front lingers get it in shape for 
rolling out; cut and get them into the oven, 
handling the whole affair lightly and quick¬ 
ly, as if you were afraid of it. If this has 
been your process, and yet failed, it will he 
quite “inorder" for you to speak again. 
We do not approve of pow ders in general, 
although in trying Ilorsfurd’s we found the 
result very satisfactory. 
-- 
Domestic Inqiiirle#, — A correspondent usks 
for a recipe for coloring Turkey red on cotton ; 
also, the best arrangement of colors to be used 
in makinga fancy rag carpet—G. B. Wyckoff 
asks how to dry citrons—S. A. asks some one 
to tell how to make balls of parched com and 
the best way to paroh it. 
-- 
SELECTED RECIPES. 
Caramels—To Make. 
The proportions for making these are 
hall us much plain chocolate as sugar, and 
half as much butler as milk. Powder the 
chocolate, melt the sugar, milk and butter 
together, and stir in the chocolate, boiling 
■ ten minutes slowly in a pan of hot water. 
Pour into buttered plates, cut into squares 
while soft, and set on the ice to grow crisp. 
Hog’* Head Cheese. 
Put hog’s head in sail and water for two 
days, then wash and scrape them clean,and 
boil until all the hones conic out. Take it 
up, pick all the hones out and chop it line ; 
season it with sage, pepper, salt, and a 
little cayenne, will) a small spoonful of 
spice. Put it in a cloth or tin pan, cover it, 
and put 'heavy weights on to press it. 
When cold, take it out of the mould and 
cover it with vinegar. Cut, it in slices for 
the tabic as o«>M souse, or beat it up and fry 
it, with or without butter. 
f )t Jhtuniltet 
MADAGASCAR RABBITS. 
W. II. Cozzens writes us of a visit he 
made to Mr. Thomas Gould’s rabbilry. It 
will be remembered that in 1870 we illus¬ 
trated a pair of his Lop-eared rabbits in 
these columns. Mr. Cozzens says:—“The 
building is twenty-seven feet long by fifteen 
feet wide; sides are ceiled and filled with 
tan bark, ceiled overhead; fronts the east; 
well lighted from two windows, and door in 
front and two windows in rear, which are 
left open in summer and partially closed in 
winter, to secure good ventilation. There 
are lliirly-llircc hutches or cages arranged in 
tiers on both ends and one side of the room, 
some two feet from the wall. Each cage is 
four feet long, two feet wide and eighteen 
inches high ; part with a partition cutting 
off an end fifteen inches wide for sleeping 
and breeding room—a tight door in front of 
the small apartment, and wire in front of 
larger. The cages without sleeping room 
are for the bucks and young Utters when 
weaned; the others for the doe and her 
young. 
“Mr. Gould has several very fiuc speci¬ 
mens, and is constantly introducing new. 
The Madagascar aviis originally found upon 
the island of Madagascar, and was first im¬ 
ported into this country, 1 believe, ill 1840. 
They resemble the common rabbit, hut are 
nearly or quite double the size, and much 
better proportioned. The ears, instead of 
rising from the bead, fall more or less to the 
side, thereby forming pendant ears. They 
are a much larger size than those of the 
common rabbit. On one we measured they 
were twenty-two inches in length from tip 
to tip, and each between four and live inches 
wide. They are of various colors, as black, 
white, yellow, tortoise, gray, &c." 
-♦♦♦- 
AN UNKNOWN BIRD. 
Two years ago my husband took from the 
nest, when not more than two days old, a 
bird; there was one egg beside the bird, but 
it was rotten. As no one seems to know 
what lie is, l will refer to the Hiimlists, sure 
that someone in that, large family can tell 
me what his name is, and where he belongs. 
First, the male is nine inches long; hill 
white, short and thick; bead and Shoulders 
glossy black ; wings black, barred with 
white; tail feathers, black upper side, white 
under; hack white, with quite long saddle 
feathers; breast and under part of body 
white, with clear crimson spot in the throat, 
extending under the wings; fuel black. 
Female, same size or nearly ; brown in sev¬ 
eral different shades, with quite distinct 
moldings; head striped over the eye. She 
has hut one sharp, loud note. The male 
sings very beautifully, though ours lias a 
number of notes caught from other birds, 
which makes his song entirely distinct from 
others of Ills species that are wild. lie will 
eat everything—fruit, worms, hugs, berries, 
seeds, &c., hut sunflower seed is Ids favorite 
food. lie hears cage life exceedingly well, 
and is veiy much disposed to quarrel with 
everything and every one that lie is ac¬ 
quainted with. P. F. Brooks. 
Spring Creek, Pa. 
iNeiu Publications. &>c. 
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FIFTH EDITION NOW READY! 
THE PEOPLE'S PRACTICAL 
POULTRY BOOK: 
A WORK ON TUB 
Breeding 1 , nearing;, Cure and General 
ftluiianenient ol Poultry, 
BY W.M. M. LEWIS. 
224 Large Octavo Pages. Price, $1.50. 
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3NTOW READY! 
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PRACTICAL SHEPHERD 
A Complete Practical Treatise on the Breeding, 
Management and Diseases of Sheep. 
By Hon. HENRY S. RANDALL, LL. O., 
A uthor of " s/urp Husbandry in the South'’ “ Pine 
Wool Sheep Husbandryand Rditor of 
the Sheep Husbandry Department of the 
Rural Hew- Yorker. 
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commend tbte work to ell who wieb for e eound end thorough treatise 
on Slieep Ituabuudry, 
From the Preirie Fermer. 
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