gomfstit Cxonomj). 
PATTERN FOR PILLOW-SHAM CORNERS. 
My husband has taken the Ritual a good many 
years, and Ik too poor to take a magazine too ; 
therefore, will Mrs. Rustic send ns a pretty 
braiding pattern for the corners of pillow-Bhams ? 
Ever a friend to the Rural m. l. 
In compliance with your request, the Rural 
Publishing Co. have had engraved the two ac¬ 
companying designs—full size for pillow-sham 
corners, which I hope will meet your approba¬ 
tion, as well as that of other lady readers of the 
Rural New-Yorker. Mur. Rustic. 
■ -»♦» -— 
KITCHEN LORE. 
A contributor to the Ladies’ Department of 
the Weekly Sun, has been talking pretty plainly 
of late'to the women of the country about cook¬ 
ing and bringing their girls up to know some¬ 
thing about the mysteries of the kitchen, as well 
as how to grace the parlor when entertaining 
company. In her last appeal to the good sense 
of our women folk, she says that we have made 
a good beginning, but need to go further in this 
direction. 
In Boston and New Y’ork we have cooldng 
schools, and the young ladies who attend them 
meet frequently at each other’s houses to prac¬ 
tically tost the kuowlodge they have acquired in 
the kitchen. But we need more than two cook¬ 
ing schools in America. Wo must try to estab¬ 
lish a Chair of Cookery in every female college, 
a class in cooldng in every boarding-school and 
seminary. Technical and practical lessons are 
needed, too, as well as receipts for cookery. 
Our girls must learn how to regulate a kitch¬ 
en, how to keep the drains clear of coffee- 
grounds and scraps of meat and vegetable r 
parings, how to keep the walls clean and / 
pure with lime wash, how to clean the win- # 
dows and scrub the floor, and how to keep J 
the kitchen utensils bright and clean. It I 
will take experience to learn how to build the 1 
kitchen tire and manage it in such a way as \ 
to economize all the heat. \ 
It must bo kept steady by adding small ^ 
quantities of fuel at a time, as the fire begins 
to deaden. It must uot be permitted to burn 
low and then be replenished. That is waste¬ 
ful. The range must be kept polished, for a 
polished stove or range radiates more heat than 
can be obtained from a greasy or sooty one. The 
fire-bricks must he sonud and in order, so that 
the heat may not eecape through the cracks, and 
the bottom of the grate and the chimney should 
bo kept clean. Presuming that you know how 
to build and keep a good kitchen fire, we will 
consider the preparat ion of one 
of the N. Y'. flooking School’s 
spring dinners by giving the re- \ 
coipts f or the llvo d ishes of w hich \ 
it is composed: 
A ai'RrNO LINKER. IT 
Prltniitnr, or spring soup. 
Boiled shad, with multte d’kottl po- 
t aloes. 
Breast of veal, stuffed and roasted. p 
Tomato salad. 
Onmgu fritters. 
FIRST—TO MAKE PRITANIERE, OK Y 
SPRING SOUP. I 
Soak two pouuds of soup meat 
in one quart of tepid water for 
one hour; take it out, and put & 
it over the firo with two quarts 
of cold water; bring it slowly to 
the boiling point, skimming it as 
often as any scum rises. When 
the broth is perfectly clear, add 
to it the water in which the meat 
was soaked, boil it Blowly, and 
skim it until clear. Put into it 
one whole white turnip and one 
peeled carrot, one onion, peeled 
and stuck with six cloves, a bou¬ 
quet made by tying together two 
sprigs of parsley, one of thyme, 
and two bay leaves (five cents’ A 
worth of which can bo bought at / \ 
any drug store, and will last a ^0 \ 
long time). Set the soup-pot a / 
little back and lot it simmer 
slowly for at least two hours. X. . 
This slow and gentle ebullition & * 
will clarify and brighten the ^ S 
soup. An hour before yon need V A 
the soup, put into it two whole nm9 Sf 1 ” 
white turnips and two whole new $ $ \ 
carrots, peeled, and boil them E B 
until tlioy are just tender enough S | ■ k< 
to pierce with a fork (winter car- | | r/Vi 
rots will take nearly two hours I X Jl ft 
to cook sufficiently), then put \Am|[ 
them in cold water to cool. This 'C 
process is called blanching. 
When the vegetables are cold 
enough to handle, cut them into 
little halls, either with a round 
vegetable scoop or with a sharp 
knife (reserving the trimmings 
to put in the soup or stew of the next day.) Cut 
a fresh head of lettuce in circles as large as a 
two-cent piece. If peas or string beans are in 
season, blanch them ; if not, take canned ones, 
drained from their liquid, in equal quantity by 
measure with the carrots and turnips. Just be¬ 
fore you wish to servo the soup, Btraiu it care¬ 
fully through a clean napkin into a saucepan, 
season it to taBte with salt and pepper, put in 
the vegetables, heat it to the scalding point, hut 
do not boil, and serve at once. 
SECOND—BROILED SITAD WITH MAITRE d’HOTEL 
POTATOES. 
Begin to prepare the dish by peeling a quart 
of potatoes into little balls, like marbleB (reserv¬ 
ing the trimmings for mashed potatoes the next 
day). Blanch them, as above, only until tender. 
Meantime, wipe the skin of a fresh-cleaned shad 
(cleaned by the fishman) with a cloth dipped in 
vinegar, season the inside with salt and pepper, 
lay it on a well-greased gridiron, broil the inside 
first, and then the bkin, taking care not to burn 
it. While it is broiling, make some mailre d'ho- 
one tablespoonful of flour and one of butter, 
until they bubble; then gradually pour in the 
boiling milk, stirring the sauce constantly until 
it is smooth. Add half the mailre d'hotel butter, 
dr»iu the potatoes, and put them in to heat. 
PATTERN FOR BILLOW-SHAM CORNERS. 
tel butter, by mixing together two tahlespooafuls 
at sweet butter, one of chopped parsley the 
juice of half a lemon, and a little pepper and salt. 
This butter is a delicious dressing for all sorts of 
broiled fish and Bteaks. As soon as It is made, 
proceed to finish the potatoes. Put a pint of 
milk to boil; in another saucepan stir together 
Wln-n the shad is done, serve it on a hot platter, 
on a folded napkin if desired, put on it the rest 
of the mailre d'hotel butter, lay the other half of 
lemou, cut in four pieces, beside it, and send it 
to table, with the jjotatoes in a separate dish. 
THIRD—BREAST OF VEAL, STUFFED AND ROASTED. 
Have a fresh breast of veal honed by the 
PATTERN’FOR PILLOW-SHAM! CORNERS. 
butcher, season it inside with salt and pepper, 
and stuff it with the following forcemeat: Steep 
half a pound of bread in tepid water for five 
minutes, and wring it dry in a clean towel. 
■Meantime fry half an onion, chopped fine, in one 
ounce of butter; put in the bread, season it with 
a saltspoonful of powdered thyme, and popper 
and salt to suit the taste; stir it over the fire 
until scalding hot, when it will cleave from the 
pan. Stuff the veal, sew it up, shape it like a 
cushion, Jay It In a dripping-pan on a carrot, a 
turnip, and an onion, all sliced, four sprigs of 
parsley, two bay leaves, arid a quarter of a pound 
of Balt porlt, sliced. Put it into a hot oven for 
five minutes, to scar the surface and confine the 
juices; then moderate the heat and roast, or, 
rather, bake it twenty minutes for each pound, 
basting it occasionally, and seasoning, when 
half done, with salt and pepper. If you salt the 
outside of meat before you put it in the oven or 
on the fire, yon simply help the escape of its 
juices. And the Rame result follows the placing 
of water in the dripping-pan, for its temperature 
never rises as high as that of the fat surface of 
the meat, and It only Berves to aid the salt in 
drawing out the juices. When the meat is done, 
lay it on a hot platter and keep it warm, while 
you make the gravy by putting a pint of boiling 
water, or soup stock, in the dripping-pan, with 
the vegetables and pork. Boil it quickly until it 
begins to thicken, strain it, and servo it in a 
gravy-boat. A few water-crostes or lettuce- 
leaves laid around the meat improve the looks 
of the dish and are a palatable addition to it. 
FOURTH—TOMATO SALAD. 
Wipe and slice about half a dozen tomatoes, 
lay them in a salad-bowl, on a bed of green 
salad ; pour over them the following: 
FI FTII—SALAD DRESSING. 
Put in the bottom of a pint bowl the yelk of a 
raw egg and quarter of a saltspoonful of salt; 
stir in, drop by drop, three tablespoonl uls of 
olive oil, one of vinegar or lemon juice, and half 
a saltspooolul of dry mustard, stirring until 
smooth. 
SIXTH—ORANGE FRITTERS. 
Peel and slice three oranges and lay them in 
powdered sugar. Mix to a smooth batter four 
ounces of Hour, a saltspoonful of salt, the yolk 
of a raw egg, and about a gill of milk, according 
to the amouut of gluten in tho flour. When 
ready to use the hatter, add to it one tcaspoon- 
ful of olive oil or melted butter, nud the white 
of an egg b»aten to a froth. Dip the slices of 
orange into the batter, lift them out flat with a 
fork, and put them into smoking hot fat to fry 
light brown. Lay them for a moment on a nap¬ 
kin, to absorb all fat; sprinkle them with pow¬ 
dered sugar, and serve them hot. 
Such a dinner as this, will reward you for the 
trouble of preparing it. One of 
the charms of French cookery i3 
that all the dishes of a meal, tho 
soup, sauces, meats, vegetables, 
and desert, are seleoted so as to 
^ make oacli one serve as an ap- 
\ petizor to the one which Is to 
follow. Great care shonld he 
\ \ taken in ordering a diiiuor to 
\ \ secure this result. It will ro- 
% \ quire some practice and a little 
1 1 thought. Bat this is just why 
111 we wish to see cookery taught 
111 as a fine art and a graceful ac- 
1 I 1 complishment in schools. We 
1 | I can do nothing Worth, accom- 
III plishing without thought and 
practice, and certainly to have 
§ jj § palatable dishes and well-ordered 
| 0 I meals is worth tho thought, 
■ 0 I study, and practice necessary to 
10 1 learn how to produce them. 
[00 Set your daughters to the study 
| I of kitchen lore. It will pay bet- 
§ 0 ter than piano lessons. 
S / -- 
^ ^ STINGY PEOPLE. 
^ X There is a certain class of 
\ \ \ men and women who Btom to 
\ \ \ live for the sake of denying 
I \ \ \ themselves, and everybody else 
I \ \ \ they can control, all that makeB 
S « i lile bright and happy. Oh, 
, l I | dear! bow it makes one sigh 
\ sud feel miserable just to think 
■ II a of some of these circumspect 
J IBB and over-particular creatures ! 
/ 0 0 Who would care to be born 
111 and go through the measles—to 
\ I M / B ay nothing of tho whooping- 
V y Eg cough and the other ailments to 
’*£ j / / which juvenile flesh is heir—in 
i / order, CVcr aftOT ’ t0 8 ° 8roauius 
\ I | and moaning through life ? It 
'M' 8 is not worthwhile to live at all, 
X X \ if all day and every day, one has 
to be saving and doing every¬ 
thing for the future. Why not 
jivo “for the fun of the 
thing ?” 
