©16. IF 
THE RURAL 
31)1 
certain portions of the table are placed. Across 
the back a handsome arch should be fixed, and 
we would here suggest to the flower loving 
housewife that this arch should be an institu¬ 
tion of the dining-room, and to secure its con¬ 
stant adornment that four jardinieres should 
be kept in constantly growing and healthy 
condition, changing them from time to time. 
In our own case we have a living arch, cov¬ 
ered with luxuriant. CobmaScandens, Variega¬ 
ted Ivy, Muusandya and Madeira vines. The 
rustic hanging basket, containing Tr.tde- 
cantia, Suiilax, and in the center a Carl fTolt 
Fuchsia. One Winter a mass of mnniiug glo¬ 
ries, in every color ami shade, made a glorious 
show the eutire season. In lieu of this, how¬ 
ever, use similar means as suggested for 
mantels. The eutire room should he made as 
bright, festive and joyous as possible by 
means of abundance of light and brilliant 
color. 
Domestic comma) 
CONDUCTED 1IY EMILY MALLE 
ECHOES FROM EVERY DAY HOUSE. 
ANNIE L. JACK. 
Santa Claus, with his wonderful pack, is 
just now the hope of the children, who are 
joyously counting the days, and looking for¬ 
ward without a doubt or fear. Happy, happy 
faith of childhood! We, on the other hand, 
knowing life’s delusions, are constantly think¬ 
ing, “ What if ho does not come—if anything 
should happen?” but they are not to be 
daunted by thoughts of failure. 
In the meantime cooking goes on. The holi¬ 
days are a busy time to every housekeeper, 
especially in the country when New Year’s 
callers or unexpected guests are likely to drop 
in, and no confectioner is near at hand. We 
have, on such occasions, made a very nice 
cake as follows: It is 
VARIETY cake. 
One cup of butter, three cups sugar, five eggs, 
one cup of sweet milk, four cups of flonr, one 
teaspoonful of soda, two of cream-of-tartar, 
flavored with lemon. This makes the wl ite 
part, and the following mixture for the dark 
part gives the name to the cake—(to be put 
into one half of the mixture above givm : 
Oue cup of raisins, two tablespoonfuls ol' 
molasses and spice to taste. This will make 
three good-sized cakes. Rutter the cake pans, 
put in first the dark, and the light on top, and 
bake in is quick oven. It is better for child¬ 
ren than the richer spiced cake, and pleases 
them just as well. 
At this season of the year when there is a 
general slaughter among the fowls and one 
gets tired of the regular roast or broil, a sim¬ 
ple and palatable dish can be prepared by 
boil ng the fowls iu as little water as possible 
until the hones separate from the meat. Re¬ 
move all the skin, slice and mix together the 
light and dark parts, season \\ ith pepper and 
salt. Boil the liquid down a little and mix 
with the meat. ITaee in a mold, or wrap in a 
cloth and press with a heavy weight. When 
served it is cut into slices, and, as an epicure 
not long since remarked, is “ handy to have 
iu the house.” If any of my readers have a 
surplus of celery I would just suggest that 
they cook it the same as asparagus and serve 
it for lunch or dinner with fowl prepared ac¬ 
cording to the above recipe, and they will en¬ 
joy the variety and flavor of this excellent 
vegetable in a new way. 
Apple Marmalade. 
Ingredients: Six pounds of peeled apples, 
three pounds of sugar; eiunamon or lemon, 
or both tied in a close faggot; half a pint of 
waiter. Time: about three-quarters of an 
hour. Pool, eoro, and shoe up the apples into 
a preserving pan; add half a pint of water 
and the iiuvoriug. Cover, and place the whole 
on the lire to boil untiL dissolved, then add the 
sugar, and stir the marmalade with a spoon, 
over a brisk fire, until reduced to a thick paste, 
running rather slowly off the spoon when 
lifted out of the pan. The marmalade must be 
immediately removed from the lire, anil poured 
iuto pots or molds. s. r. 
DOMESTIC RECIPES. 
CHRISTMAS DESSERT. 
Two or three days before wanting this des¬ 
sert mako and . ake a medium sized, round 
spongecake. Cut the top from the cake iu 
one piece and lay it aside. With a spoon take 
out the inside of the cake leaving side walls 
and a bottom an inch thick. Spread tho in¬ 
side with jelly or jam. Make a boiled cus¬ 
tard of a pint and a half of milk, three beaten 
eggs (reserve one white), a teaspoonful of 
corn starch and sugar to taste, drum very 
finely the tv ike you have scooped out and boat 
it with the hot custard. When nearly cold, 
flavor and fill the cake with it. Spread the 
inside of tho top of the cake with tho jell or 
jam and fit neatly into its place. Beat the 
reserved white stiff, spread over the top of the 
cake and sprinkle thickly with powdered su¬ 
gar. Set in a cool, dry place until wanted. 
FROSTED ORANGES. 
Six large, sweet oranges peeled and every 
particle of white skin removed. Take a cup 
of powdered sugar, divide, and stir into one 
part a few drops of liquid cocldneal. Spread 
on a dish in fln> sun to dry mid if lumpy roll 
to powder. Beat the whiles of two eggs to a 
stifF froth, dip "half of thelohes into the whites 
and then roll in the pink sugar, the other half 
into the egg and white sugar. Place upon a 
piece of white pnp»r to dry. Arrange in a 
pretty glass disk and garnish with lemon 
leaves if you can get them. 
- ♦ » ♦ 
QUESTIONS ANSWERED. 
WATER- PROOF BLACKING. 
L, D. Behnovt, Novi a Scotia would like a 
good recipe for making water-proof black¬ 
ing for hoots, shoes and harness. 
Ans. —The following recipes are the best 
we have at band. If any of our readers know 
of a better formula we shall be glad to pub¬ 
lish it. No. 1. Melt together two ounces of 
mutton suet and six ounces of beeswax. Add 
six ouriees of sugar, two ounces of soft soap, 
t.wo-and-a-hiilf ounces of lamp-black and one- 
half ounce indigo in ' nc powder. When 
thoroughly mixed add cure-fourth pint of oil 
of turpentine. No 2. Melt one pound lie s- 
wax, one ounce of Prussian-blue ground in 
t wo Ounces of linseed oil. one-fourth pound 
ivory black, three ounces oil of turpentine 
and one ounce of copal varnish. Mix wpII 
anil form into cakes w hile waim. 
To apply this blacking spread a very little 
evenly on the surface of the leatherand poiFh 
by rubbing with a brush or a bit of linen 
cloth. 
new-year's cake. 
K. 7?.. would like recipe for New Year’s 
cakes such as are sold at professional bakers. 
Ans.—A pound and a lialf of sugar, a p mud 
of butter, three egrs, one half pint of cold 
water, one teas pointful of soda dissolved in 
worm water, four or live tin lespoonfuls of 
caraway seed. Hour torn soft dough. Cieam 
the butter and sugar, stir in the beaten eggs, 
then the flour and seed and last the soda. 
Roll into a sheet less than quarter of an inch 
in thickness, cut into diamonds, stamp and 
bake in a moderate ovt n. 
NEW YEAR’S BASKET OF KI.-SES. 
Mitts A. B. wishes to knowhow to forma 
basket of macaroons or kisses for her New 
Year's table and w hat should he the filling. 
Ans. —One pound (more if you wish a large 
b; sleet) of macaroons or kisses, a cofTeecup 
of white sugar, n large tabli-spoonful of gum 
arabie in the dry form, one lmlf cup of boiling 
water. Put the gum into the hot water and 
let stand. Wien dissolved—every bit—stir 
iu tho sugar and boil gently until quite thick. 
Set into a dish of boding w a ter while using. 
Take a round, deep tin basin, butter thickly 
on bottom and sides. Hip the edges only of 
each little cake into the hot sirup, and place in 
close rings on the h<‘Mom of tin until it is cover¬ 
ed. Let get perfectly dry and see that they ad¬ 
here firmly to each other before you begin the 
lower row of the sides. Build the sides one 
nnv at a time, letting each harden before 
adding the next. Make loop ban lies with 
four or five macaroons or kisses stuck together. 
When firm, lift carefully from the tin. If for 
a poiTimnent ornament for the table fill with 
fringed, pink tissue paper, same as motto 
candies are wrapped in. If to be eaten, till 
with whipped cream, and if you please, dot 
with comfits. 
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