©ST. 3* 
©ORE’S BUBAL WEW-YOBKEB. 
domestic (gooitomii. 
ANOTHER CHAPTER ON PORK. 
BY RCTH LEE. 
It seems as if any cook ought to know 
how to boil salt pork properly; yet, the 
other day, on looking into the dinner-pot, I 
found a large piece boiling furiously, wrong 
side up. in about a pine of water. The 
kitchen maid, forgetting instructions and ig¬ 
norant of the fact that the lean part of the 
meat requires more freshening than the fat, 
had barely covered the pork, skin side down, 
with boiling water, built a roaring iireuoder 
the kettle, and thought that item in the bill 
of fare well provided for. After a time some 
of the water evaporated, the fat meat cooked 
too much and the skin adhered to the bottom 
of the kettle, while the lean was about as 
hard and salt as when it was taken from the 
barrel. 
It was too late to mend matters then, so 
a very ragged and forlorn looking piece of 
pork disgraced the dinner table that day. 
Patrick, the hired man, did not discover 
anything amiss, but the rest of the family 
passed it by ; and the next morning several 
slices of the despised meat went into an ex¬ 
cellent hash for breakfast. 
When pork is very salt, as it generally is it 
kept sweet in summer, it is a good way to 
partially cover it with milk and water for an 
hour; put on fresh, cold water and boil 
moderately two hours. Then the fat is not 
overdone, the whole is tender and fresh, and 
very good to slice up when cold. 
PORK HASH. 
Only just enough pork should be chopped 
with the potatoes to brown them without 
butter, and a little practice will enable one 
to use the right proportion. Too much of it 
makes the hash greasy and indigestible ; too 
little leaves it dry and tasteless. After moist¬ 
ening it with hot water, it should cook slowly 
on the top of the stove for about twenty 
minutes and come out of the spicier with a 
nice, brown crust. 
BROILING PORK. 
Long ago, in the days of fire-places, we 
used to watch our mother broil salt pork 
over a bed of giowing coals on the hearth. 
It was first slightly freshened, and as often 
as there was the least danger of scorching it 
the slices were dipped in cold water and 
- again put over the coals 
till done. In our eyes it 
^SpSk* ary art when every one 
W p ' Jrfr f . came from the gridiron 
a rich brown ; and we 
Napkin ,Rikg. have often tried to rival 
those dainty bits of cookery, though with 
the modern stove the feat is somewhat diffi¬ 
cult. 
PORK STEW. 
In the pork barrel wc find some thin, 
Jean pieces, and these make excellent stews. 
Have the slices quite thick, cover with boil- 
cook in twenty minutes. Steam the crust 
over the same kettle, and when done spread 
on a platter ; stir into the meat and potatoes 
a cup of thin, sweet cream or rich milk, with 
a little pepper and, if necessary, salt. When 
it boils pour the whole over the crust, and 
you have a dish almost as nice as chicken 
pot-pie. 
BAKED PORK AND BEANS. 
This New England dish has been con¬ 
demned by those reformers of hygiene who 
would banish every particle of fat from our 
diet, but, like other good things, even this 
may be eaten with impunity by the healthy. 
If preferred so, the pork may be boiled one 
SILVER-PLATED WARE. 
There is abundant opportunity for fraud 
in Plated Hoods, and no easy way of detect- 
Ing it except by actual use. For the thinly- 
plated article looks as well as that having a 
more generous supply of the more valuable 
metal, though use of it soon displays its 
weak points, and of nil mean-looking things 
save us from badly-plated goods, with their 
shining center* and dimmed, coppery edges. 
To guard against deception there is no ef¬ 
fectual way but dealing with a house of 
established reputation, who cannot afford to 
risk their good name by selling anything less 
finest quality of nickel silver, beautifully en¬ 
graved with a chaste design of birds and 
(lowers. H, is exceedingly graceful in form. 
Price, *10, and will be furnished for 15 sub¬ 
scribers at club rates. 
Silver-plated Tea Set, consisting of Tea 
Pot. Sugar Bowl, Milk Pitcher. Coffee Pot 
and Slop Bowl, with Bell attached. En¬ 
riched with a superb design of birds and 
wheat. The smallness of the cuts in some 
degree prevents the beauty of the design be¬ 
ing perceived— in fad., any picture would 
fail unless the rich gleam of the polished 
metal and its contrast with the engraved 
portions could be shown. Price, *00 ; furn¬ 
ished for CO subscribers at club rates. 
Butter Dish ; satin finish, agricultural de- 
sign. Price, *8 ; for 12 subscribers at club 
rates. 
Castor, of rustic design. Price, SO ; for 10 
subscribers at club rates. 
Castor, Japanese decoration. Price, $12 ; 
for 16 subscribers at club rates. 
Half dozen Napkin Rings ; design, birds. 
Price, *4.50 for 10 subscribers at club rates. 
We also have on our premium list a full 
line of oval t hread, double plated Spoons and 
Forks of aJl sizes. 
These goods will be sent, by express, di- 
i ect fiom flic factory at Taunton, Mass., and 
those who select these premiums may do so 
in perfect confidence that the goods are the 
best of their class. 
Sn,vKK-Pi.ATKD Tea Set —Five Pieces. 
Silver-Plated Ice Pitcher. 
ing water for a few moments, pour that off, 
add more and boil one hour, when they arc 
ready for the potatoes and a crust similar to 
that we use for pot-pie. Take one and a half 
cups of buttermilk, a tablespoonful of sour 
cream, nearly two even teaspoon fuls of sale- 
ratus and a little salt. Mix the dough a little 
stiller than for bisouit, roll out thinly and. 
cut into bits an inch square. Slice potatoes 
crosswise and put in with the meat, with 
water enough to cover them. They .will 
hour and a half, and then baked by itself in 
a hot oven. The beans, after being parboiled 
twice and cooked till nearly done, can. be 
seasoned, put into the dripping pan with bits 
of butter on top and baked in the usual way. 
--- 
SELECTED RECIPES. 
Green Pickles. —A premium recipe. To 
two gallons of vinegar put four ounces of 
black pepper, four ounces of ginger, two 
ounces turmeric, two ounces cloves, two 
ounces allspice, two ounces mace, one pint 
mustard seed, two tablespopnfuls celery 
seed, one large handful of horseradish, one 
handful garlic, three lemons sliced, two 
pounds of brown sugar. The spices must be 
well beaten. The brine should be well soaked 
from the articles to be pickled before they 
are put ill the spiced vinegar. 
Fried Potatoes—Saratoga Style. —Pare and 
slice very thin ; put them into cold water 
five minute3. Have ready a frying-pan of 
boiling lard. Dry the potatoes with, a cloth ; 
fry them a pale brown ; drain in a colander ; 
sprinkle on a little fine salt, and serve at 
once. Keep the lard boiling and fry but a 
few at a time.— Country Gentleman. 
Lemon Tartlets. —Rub a teacupful of sugar 
in lumps over the rind of a fresh lemon, so 
as to absorb all the essential oil ; squeeze the 
juice of the lemon over the sugar : crush it 
tine with a sponge ; add to it two eggs, well 
beaten, aud two tablespoonfuls of sweet 
butter ; beat all together, and bake in little 
patty-pans, lined with, pull paste. 
Hygienic Coffee.— What is called hygienic 
coffee may be made from rye, corn, sweet 
potatoes, peas, beans, etc. It may be made 
by roasting these articles and treating them 
in the same way that coffee is treated. As 
an occasional drink they are wholesome, and 
if well made, delicious. 
Small Sponge Califs.— Beat well together 
two eggs, aud then stir in a teacupful of 
powdered white sugar, and beat for five 
minutes; add slowly a teacupful of flour, 
beating all the while; grate half a lemon 
into it, and bake in scalloped tins. 
A Dish for Breakfast. —Take a sheep’s 
brains aud scald so as to set them ; when 
cold, divide each lobe like a kidney, egg and 
bread-crumb, and fry a nice, light brown, 
with little rows of bacon as an accompani¬ 
ment. 
Cocaanut Pie .—One pound grated cocoa- 
nut ; i do. sugar ; 13 ounces of butter; 4 
egers; the milk of the cocoanut; 1 cup of 
cream ; L wine glass brandy ; flavor with 
xtract lemon. 
Information. 
than the best, by misrepresentation or any 
way. For several years, now, we have used 
as premiums Plated Ware made by Reed & 
Barton, No. 2 Maiden Lane, N. Y., and not 
one of the thousands who have chosen them 
has er mplalncd. Every one has been satis¬ 
fied, even surprised, at the beauty and 
durability of the articles they have received. 
We select from their large stock the follow¬ 
ing as being most in favor : 
Fruit Stand, gilt-lined and elegantly 
chased. Price, $15 ; for 20 subscribers at club 
rates. 
Ice Pitcher, large and massive, delicately 
Silver-Plated Cake Basket. 
engraved. The design consists of long grass lh 
and foliage, the delicate t racery of winch m 
relieves the brilliant polish of the plain por- or 
tiom Price, *25 ; for 30 subscribers at club Sc 
rates. . 
HOW OFTEN MAY WE EAT? 
It has been demonstrated that, at certain 
intervals, when food is received into the 
stomach, gastric juice is secreted to digestif, 
and that no more gastric juice is secreted 
than is required for tho digestion of the 
proper quantity of food. 
If a person eat, twice or thrice a day, at 
regular periods, the gastric juice is secreted 
by the stomach to digest the rood it lias 
received. If, while t he food is being digested 
more food is introduced into the stomach 
digestion, in relation to the food already in 
the stomach, is arrested. For instance a 
person takes, in the morning, apiece of bread 
and several potatoes; now, it will take 
about three hours for the stomach to dispose 
of lliut food. Suppose the person, about an 
hour after eating this food, takes a piece of " 
bread aud an apple or two ; whufc would 
happen ? The digestion that was going on 
in the stomach would immediately stop and 
not be resumed until the food that ’ was 
received last was brought into the condition 
of the first. Suppose he took food every 
hour, what would be the consequence ? The 
stomach would become 
prematurely worn out, 
and could do goth ing j JGr l 
fectly—working all the 
time without rest. Bub 
i? the person possessed a 
good constitution and a 
large amount of vital 
power, he would not feel, 
at first, this drain upon 
'X his system, but sooner 
— tro or later he would have 
Mh to pay the penalty of out- 
aiS' raged nature. For in- 
B9K£».. stance:—a person may 
have a largo capital in 
0’- bank : he can live upon 
.--■'A the interest very well, 
hut he draws upon his 
capital. Ho does not feel 
this drain at flrafc, because 
he has so large a bank 
account; but if he keeps 
on, he will become, soon¬ 
er or latex*, a bankrupt. 
Some persons have an 
— =•— enormous amount of vl- 
— tality — good constitu- 
tions. It is said of these 
V.^ 33fE^ - persons nothing hurts 
them ; they can eat and 
drink anything with itn- 
SfiplIgpP punity. This is a fatal 
mistake ; see how many 
years of life they are 
cutting off by such fool- 
KT ‘ ishness. If such persons 
i live to the age of seventy or eighty, they 
might have reached the age of one hundred 
or more years, by better dietetic habits.— 
Science of Health. 
Ice Pitcher ; silver-plated, frosted ; a very At this season keep the feet warm and 
beautiful style. Price, $15 ; for 20 subscrib- dry j,-, prevent colds ; and the limbs and body 
el’s at club rates. should be protected with flannel and other 
Cake Basket, heavily silver-plated on the seasonable clothing. 
