1885 
2 
Domestic Cccmcmg 
CONDUCTED BY EMILY MAPLE. 
A DISH DRA.NER. Fig. 14S. 
For the general housewife, on the farm or 
in the city, what is a more labor-saving con¬ 
trivance than a good dish drainer? Three 
times a day dishes must be washed and dried. 
I think the saving each time is equal to hav¬ 
ing some one to do the entire work after one 
meal each day. and then the dishes look better 
drained, because they have a more glossy ap- 
piearauce. It has a tendency to make little 
girls’ tempers also glossy. I don’t know but 
it's because they are not called upon to wipe 
dishes. How is it girls, after meals, don’t you 
sometimes wish dishes were chips and could be 
used accordingly? 
The drainer shown at Fig. 14S is a home¬ 
made affair of pine wood, and painted. I 
sometimes think that were it patented people 
would be more apt to use it I have had mine 
for the past six years and would not like to be 
without it. I shows the bottom which is 24 
inehts long by 17 wide. A half dozeu cleats 
are nailed on to keep the dishes from slipping, 
while a groove on either side carries off the 
water into a small tin pail hung on a nail. 2 
is tho side 22 iuches long, six inches wide ut 
one end and two at the other. ‘6 is the back, 
17 iuches wide and seven high. After the dishes 
are washed, riDse a few at a time in a pan of 
scalding water and place them iu the drainer 
between the slats, which keep them iu place, 
where they will soon dry. MRS. J. L. x. 
LETTERS FROM THE -‘HUB.” 
ANNIE L. JACK. 
My daughter’s friend, Margaret, was so 
shocked to find that I had published her letter 
in January, with all its shortcomings, and cul¬ 
inary failures, that she would not send us any 
further accounts until I wrote to her last week 
and told her how useful to others such experi¬ 
ence might be, aud said that it tvas the duty 
of a shipwrecked mariner to tell others of the 
‘‘rocks'’ and not to allow' them to commit the 
same blunders, so to-day came the following 
reply: 
‘•Dear Scribe: 
1 do not feel at all safe with you, for who 
can tell what you will consider public and 
what you may think private? So on a lit¬ 
tle sheet of paper inclosed I tell the secrets to 
Nan, and on this page I give you my experi¬ 
ence at the cooking class, and iu our heme. 
I wrote to ask you about the ‘company din¬ 
ner’ and told you not to put it in a newspaper; 
but you did. You only changed Harold's 
name and mine, but of course that was differ¬ 
ent to telling my letters , aud if 1 find you put 
iu any of my secrets I’ll never, never, write to 
you again as long as 1 live in the ‘Hub.’ Well, 
you kuow Harold is very fond of game, aud I 
tried to cook It to his taste, but the way Mrs. 
Lincoln prepared ‘partridges in pears’ was 
simply delicious. It wasn't a fruit, only they 
got to bo the shape of pears, When the birds 
were cleau and dried, she cut off the necks 
close to the breast, trussed them tightly, and 
rubbed over with a little salt and cayeune 
pepper mixed together Theu 1 was surprised 
to see her cut off one leg aud leave the other 
on. She made a paste with flour, butter, the 
yelks of eggs, with as little water as possible, 
rolled it out thin, aud put it arouud each 
partridge, forming it in the shape of a pear 
with the leg sticking out for the stem, and then 
she baked it in a Dutch oven. 1 have one,and 
you have no idea what a comfort they are for 
a small family, for the things cook before the 
fire, and seem to taste better. The gravy 
was made of the livens, the odd legs and other 
trimmmgs. 1 am getting very learned in 
these terms now', and feel as if I hud accom¬ 
plished something when 1 can discuss with 
the cooks. I felt very proud when Harold 
came home to dinner, and l hud some of these 
beautiful cooked birds for his feast. You will 
know, after your long years of housekeeping, 
that men are susceptible to a good diuuer, 
though Harold does uot complain if ho has 
only bread and butter, and that he had one 
day when I was ill with a raging headache. 
Celery is very nice as a dessert after game; 
it seems to agree with one so well, and I had 
a few lovely stalks in a flat, yellow basket 
the day we had the partridges, with a piece 
of good old cheese. Nothing in cooking has 
ever puzzled me so much as ‘stock.’ I thought 
all soup was alike, aud never had an idea of 
skimming off the grease, till I went to this 
class. It opened my eyes to different methods 
and economy, I assure yon, and when I write 
again I will give you an essay on stock, which 
seems to be the cook’s strongest point. Mean¬ 
while I am not discouraged and time passes 
very pleasantly. I have plenty of leisure for 
reading, and sometimes, when father sends 
me the dear old Rural, I sit down and go to 
farming, or rather gardening, in imagination, 
and hope some day it will be in reality Till 
then I must do the best I can in the narrow 
world that comprises Harold, and your busy 
friend, Margaret.” 
WESTERN COOKERY". 
JUSTICE. 
According to request, I send a few sugges¬ 
tions and recipes which I hope may be of use 
to our VVtsteru sisters, and perhaps help our 
Eastern sisters to appreciate the blessings they 
eDjoy in their advantage of markets. Some 
time since I felt in great need of something 
different from the usual routine of fried meat, 
potatoes, etc., and bad no meat to work on 
save two slices of fried ham left from break¬ 
fast. These 1 cut into small bits and placed 
iu about a quart of hot water over a slow fire, 
while I made a rich crust of sour milk, lard, 
soda and flour, with which I lined a small 
bread pan aud then nearly filled it with sliced 
patatoes, a few dumplings of the crust, an 
ouion oi' two, a few small lumps of butter and 
plenty of salt and pepper. Over this l poured 
the water and bits of meat, covered it all with 
another layer of the crust and baked sloviy 
until a rich brown, which made a pie that 
my husband pronounced most excellent. 
A delicacy we often enjoy in Winter is 
whipped cream. It takes but a small quan¬ 
tity of very thick, perfectly sweet cream to 
whip a large bowlful. If it is nearly freez¬ 
ing. it takes only a few miDUtes to do the 
whipping. Sweetened and flavored with ex¬ 
tract of lemon it is delicious on puddings, 
fruits, blanc-mange, etc. A Dover egg beater 
is best to use. I sometimes fill tarts with it 
and drop bits of jelly over them 
When I make ginger cookies, I make 
enough to last for months, aud the last are 
better thau the first and keep equally well at 
all seasons. I always keep them in stone jars. 
I use a large coffee cup or a pint tin to measure 
with. Take two cups each of molasses, sugar 
aud shortening,place over a slow tire till it sim¬ 
mers slowly, tbeu put in two tablespoonfuls of 
well pulverized soda, and set aside to cool till 
it will not cook eggs. Then break in four 
eggs if a common cup is used to measure with, 
or six if a pint measure, and two heaping 
taolespoonfuls of ginger. Mix to a very stiff 
dough and bake in a quick oven, very slightly, 
not at all crisp. I prefer Orleans molasses, 
though sorghum will do. 
I would like it if some “Domestic Econo¬ 
mizers” would give me some instructions 
about dyes—which are cheaper aud more 
satisfactory than the diamond dyes on cotton? 
At pnsent I am making some ottomans of 
old tiu cans; they are quite nice and if any 
of the sisters do not kuow how, 1 will tell 
them how iu my next letter. 1 am much 
interested in the discussion on novel reading. 
1 love rending so much and mauage to keep 
up iu the reading of three or four weekly 
newspapers and one monthly perodical, a 
magazine, with occasionally a good novel. 
DOMESTIC RECIPES. 
RYE CREAM ROLLS. 
Two quarts of rye flour, one quart of wheat 
flour, a piueh of salt, and two teaspoonfuls of 
cream of-tartar; sift all together. One cup 
of sweet cream, and two cups of sour butter¬ 
milk, iuto which put two aud-oue-half tea- 
spoonfuls of soda. Mix lightly, have paus 
hot, and bake quickly. 
RICE PUDDING. 
Oue cup of rice put in a two-quart basin, 
with milk enough to keep it from getting too 
dry. 8ec on the back of the stove till the 
rice is well soaked; then sweeten to taste; 
add a small piece of butter, a pinch of salt, 
aud one cup of raisius; till the basin full of 
milk, stir well, and bake two hours. 
MRS. J. E E. 
KKYING EGGS.—A HINT. 
A bit of flour sprinkled in the skillet, j ust 
before breaking iu the eggs to fry, will pre¬ 
vent their popping. ' mrs. A. w. r. 
For Sick Headache. 
HorsiordS Acid Phosplmte. 
Dr. N. S. Read, Chicago, says: “1 think it 
is a remedy of the highest value m mauy forms 
of uieutal aud nervous exhaustion, attended 
"by sick headache, dyspepsia aud diminished 
vitality.— *4dt>, 
Pisscfttanmjs mortising. 
Ayer’s Cherry Pectoral 
Is an anodyne expectorant, of great curative power. It aids the throat and lungs in 
throwing oil diseased matter, and, at the same time, allays the irritation which causes 
the abnormal action of these organs. A. B. Peming, Atchison. Kans.,writes: “1 have 
used Ayer’s Cherry Pectoral, for throat and lung difficulties, with marked success. It 
effected a complete cure at a time when I had almost despaired of recovery. I con ¬ 
sider it an invaluable remedy for ail diseases of this character.” 
Ira Eno, Dale, Ivy., writes: “I have used Edward E. Curtis, Rutland. Vt., writes: 
Ayer’s Cherry Pectoral, aud find that it “ For years I was in a decline. I had 
STRENGTHENS WEAK L.UNCS, 
the system, allays all tendencies to cough, 
promotes natural and refreshing sleep, 
and most effectually checks the progress 
of a cough or cold. I would not be with¬ 
out it for many times its value.” J. II, 
Cushing, Brownsville, Texas, writes; “ I 
have used Ayer's Cherry Pectoral with 
most satisfactory results. It cured me of 
a terrible racking Cough which the pre¬ 
scriptions of several physicians failed to 
reach. It is the most effective remedy I 
have ever used.” 
and suffered from Bronchitis and Catan-h. 
Ayer’s Cherry Pectoral restored me to 
health, aud I have been, for a long time, 
comparatively vigorous. In case of a 
sudden cold, I always resort to the Pec¬ 
toral, ami find speedy relief.” Dr. J. 
Francis Browne, Philadelphia, Pa., writes: 
“Twenty years ago, being theu in active 
practice as a physician, I obtained the 
formula of Ayer’s Cherrv Pectoral, aud 
I have often prescribed that remedy with 
gratifying results.” 
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