TfflE BUBAL MEW-YOBKEB. 
are fairly ablaze the country through to save 
men from drink and boys from cigarettes, 
maybe. We have the finest churches and 
schools—at least we try to think so, and the 
preachers uud teachers strive with the spirit¬ 
ual and intellectual development. Doctors 
deal with ailments after they have become 
such, but where ure the saviors and guardians 
of the innocent minds and hearts of the chil¬ 
dren i A few mothers arc wise, more are ig¬ 
norant; some give over the children to the 
mercy ami superstition of hired servants. But 
to the great mass of people of good desires 
and intentions, but w ho are careless, ignorant 
or cowardly, who is to carry the leaven, and 
how? _ _ 
COOKING JERUSALEM ARTICHOKES. 
Mr Crosby, p. 18, want.' to know how we 
cook these. My wife answers. Although I 
grow them every year, for my own eatiug, 
there are lots of tbiugs I like bettor. But 
when nicely cooked they are uot onlv palata¬ 
ble but really good; still, the fact remains, 
that the “ fixings'’ have a good deal to do with 
making them appetizing. My wife has, this 
week, at my desire, cooked them for me In 
every style hereinafter named. Boiled, with 
white sauce, they are good; baked with beef, 
they are better; boiled and mashed, they are 
nice and tasty; the soui> isn’t bad at all; fixed 
in egg and bi-end crumbs and fried they are 
capital, in fact better and daintier to my 
liking than any other way; and they make 
fairly good pies, but in this case, I guess, 
more is due to the fixings than to the arti¬ 
chokes. Baked or boiled iu their jackets they 
are wretched—a mucilaginous paste. Here 
are my wife’s recipes: W. falconer. 
BOILED W HOLE. 
Wash, peel, wash, put into a saucepan iu 
which the water is boiling and to which 
a little salt has bceu added, and boil till 
tender, then strain dry and steam them a 
little to make them drier, fterve on a warm 
dish and pour a little w hite sauce over them. 
MASHED. 
Boil and strain as before, then mash fine 
I 
turn back into a clean saucepan, add a little 
pepper, and more salt if necessary, and a 
spoonful or two (according to quantity of ar¬ 
tichoke) of cream. Stir till hot, and serve on 
a warm dish. 
BAKED. 
Peei., and bake in the dripping-pan with 
the meat, and when half done sprinkle a little 
salt over them. 
fried. 
Peel, parboil, then strain dry aud cut into 
slices, dip these iu beaten egg, and sprinkle a 
little salt and pepper on them, then roll in 
fine bread crumbs aud fry till brown. Or, 
instead of adding pepper and salt, fry without 
these and when done, sift a little powdered 
sugar over them, aud send to table hot. 
FIBS, 
Boil as before till tender, strain dry, press 
them through a fine sieve, then add some 
beaten eggs and a little cream, so as to give it 
the consistency of custard. Sweeten with 
sugar and flavor with uutmeg. Line a dish 
with pie crust, pour in the mixture, and bake 
as you would a custard or squash pie. 
SOUP. 
Boil as before till tender ami press through 
a fiue sieve. Then take as much stock as you 
want quantity of soup and add to it us much 
of the pressed artichokes as will bring it to 
the consistency of thick cream. Flavor with 
pepper, nutmeg or mace, if you like it, cook 
for 10 minutes, nud when ready to serve add a 
little rich cream. If the artichokes had been 
parboiled only, then boiled till tender m the 
stock, nud the whole then pressed through a 
sieve, the soup would have a stronger artichoke 
flavor; but 1 prefer the other way. 
REMARKS. 
Alwa ys serve artichokes when they are quite 
hot, and on warm dishes. When cold they 
not ouly lose the little good taste they ever 
had, but they assume a dark and repugnant 
appearance. Unless w hen dissolved iu pics or 
soups they never lose their mucilaginous nature- 
1 have seen it stated that when boiled tliey 
cannot bo peeled, but this is erroneous, for 
when well boiled, warm or cold, they peel 
easily. The skin is very thick. 
MRS. WILLIAM FALCONER. 
SOMETHING GOOD TO EAT. 
In San Francisco, although it is the middle 
of January, oue may see peas iu as delicate, 
pale-green pods as though it were June instead 
When Baby was sick, wo gave her Castorla 
When she w as a Child, she cried for Caatorla. 
When she Became Miss, she chain to Castorla, 
When she had Children, she guve them Castor la. 
of January. They are not,so very dear either. 
Twenty cents will furnish a nice-sized dishful 
for six persons; while five cents will buy 
enough to transform your breakfast omelette 
into a gastronomical delight. 
In spite of the fact that I am now a resident 
of a climate where such things abound in mid¬ 
winter, I have lived nearly all my life in the 
East and know- just what housekeeper’s trials 
are as spring approaches. Just how tired one 
becomes of the few winter vegetables.and how 
difficult it is if you live in a city to get even 
such vegetables as there are without their 
having been first touched by frost. Most of 
those from which the dishes given below may 
be obtained at the East at this season, and the 
novel ways in which they are cooked will 
make them a welcome change. 
CELERY CROQUETTES. 
Take one cupful of the white part of celery 
that has been stewed in salted water until ten¬ 
der, and mix it with au equal quantity of 
bread crumbs, add the beaten yelk of an egg, 
a pinch of Cayenne,and half a salt-spoonful of 
salt. If the mixture is too dry to cling togeth¬ 
er, add a little milk, mold into little cones, and 
fry by immersion in very hot fat. A good 
w r ay to shape them is to press some of the mix¬ 
ture iu a wine glass and then turn it out. A 
delightful accompaniment to roast beef, veal 
or poultry. 
CELERY STEWED WITH GRAVY. 
Cut in half inch pieces a pint bowlful of cel¬ 
ery ; stew iu boiling water for half au hour, 
drain, cover with a good brown gravy and sim¬ 
mer for fifteen minutes longer, pour over thin 
slices of buttered toast. 
BAKED TOMATOES. 
Take as nearly whole tomatoes as you can 
get from a can, and drain in a colauder. (The 
liquor from this can be used for a soup.) Lay 
them close together iu a dish and sprinkle with 
salt, pepjier, a trifle of sugar and cracker or 
bread crumbs. Put a bit of butter on top of 
each, aud bake a delicate brown. 
KOHL-RABI WITH CREAM SAUCE. 
In taste, this excellent vegetable much 
resembles cauliflower. It is mostly used by 
Germans, for the reason that Americans who 
are proverbially shy of tryiug new dishes, 
know little of its good qualities. It is a round, 
fleshy bulb, not unlike a beet in shape. It 
should be peeled, quartered, uud cut in thin 
slices, and then boiled in slightly salted water. 
For the sauce melt in a saucepan one table- 
spoonful of butter, and half as much flour: and 
when smoothly mixed stir in gradually a half 
pint of hot milk: season to taste with salt, pep¬ 
per, and nutmeg. The yelk of au egg beaten 
very thoroughly, and turned into this sauce 
very slowly adds to its richness, but may be 
omitted when eggs are dear. Drain the vege¬ 
table, and turn the sauce over. Send to table 
at once. The leaves of this when young are 
boiled and served as spinach. 
Artichokes, when in season, are so nice 
stulTed that they should uot be omitted from 
the list of good things. Trim and wash four 
artichokes; remove the “choke" found in the 
center; tnuke a dressing of bread crumbs with 
a quarter of their bulk in minced ham, and a 
seasoning of chopped chives, paisley, and salt 
and pepper. Heat this in a saucepan, moisten¬ 
ing with a little water or gravy. Fill the arti¬ 
chokes with it, and tie them neatly. Put them 
in a stew-pan with broth enough to cover 
them; close the vessel tightly, and simmer un¬ 
til tender. 
Bermuda ouions which arose nice if only 
plain boiled and a little milk or cream added, 
may also be cooked n.s follows. Choose of 
medium-sized ouions, one for each of your 
family; peel them; parboil for 10 minutes 
aud cut a slice from the top thick enough 
to enable you to remove u part of the 
ceuter. Chop this tine with about two 
ouuces of ham for eight onions, add the 
same bulk of bread crumbs, and the beaten 
yelk of au egg and mix well aud moisten if 
necessary with a litt le broth: season with pep¬ 
per, and a trifle of uutmeg. Stuff the onions 
with this, put them in a stewpau with a little 
broth; simmer until tender and remove to a 
baking dish. Dust with grated eheese, aud 
bake for Id minutes. Put a little broth iu the 
bottom of the dish to keep them from burn¬ 
ing. The broth in which they were stewed, 
is a nice addition to soup. They may also be 
cooked iu water, which will be so nicely fla¬ 
vored with the dressing uud onions that it 
should not be thrown away but added to the 
soup kettle. palmetto. 
SOME DISHES MY FAMILY LOVE IN 
COLD WEATHER. 
SIMPLE AND CHEAP. 
HOT SLAW. 
Shave very fine n large, solid head of eab- 
bnge, put it over to boil in a poreelain or 
granite-ware kettle, with just water euough 
to keep it from burning. Cook about three- 
quarters of au hour, stirring often. Then add 
small cup of vinegar, one tablespoonful Of 
sugar, a bit of butter the size of a walnut and 
salt and pepper to taste. Cook for ten minutes 
longer, and sieve very hot. It needs only 
some bread and butter with it to make a good 
meal. 
APPLE DUMPLINGS 
I make in several ways. Sometimes I 
make a batter of one pint, of milk, two 
eggs, two teaspoonfuls of cream-of-tartar, 
one teaapoonful of soda, one tablespoon¬ 
ful of sugar and a little salt, aud three cups 
of (lour, or enough to make a thick bat¬ 
ter. Into this I stir a generous supply of 
thinly sliced, tart apples, and dther bake it, 
or boil it in my pudding boiler. Or, take 
good biscuit dough, roll it out and cover it 
with sliced apples aud roil it up in a cloth and 
boil in water or steam in the steamer. It 
takes ahout two hours to steam it, and the 
same time to boil the batter dumpling in the 
boiler. Or, fill a large, very deep eartbern 
dish nearly full of sliced apples, cover with a 
thick crust of biscuit dough, and bake in tbe 
oven till done, having a small pan of boiling 
water in the oven to prevent the crust from 
being hard. Puddiug sauce can be used on 
any of these, but we all prefer butter and 
molasses with any kind of apple dumpling. 
TOMATOES AND BEEF. 
Take a quart can of tomatoes, stew awhile, 
then add one-fourth of a pound of finely 
chipped dried beef, cook about ten minutes 
longer and serve. We like a little sugar add¬ 
ed to any stewed tomatoes. 
Keep tbe question of decent ouUhouses (in¬ 
cluding vaults) on the farms and other coun¬ 
try bouses before the people till a reform in 
that direction is made. I often wonder how 
human beings can live with such surroundings 
as one often sees, if he goes around the coun¬ 
try much—burns, diapidated aud filthy, while 
the yards to them are too disgusting for any 
one to go through, and ofteu will people milk 
the cows standing iu these same filthy yards. I 
never want to drink milk obtained in such a 
place. Now I know cow yards aud cow stables 
can be kept neat. In Brooklyn I took milk 
from one man for Id years and always found it 
good. He lived in the suburbs aud several 
tunes I visited his family. Once I had my 
three daughters with me, and they were all 
dressed in white. His wife and himself took 
us through the stables, etc., and we walked 
around without any fear of soiling our clothes. 
Everything was sweet and clean; the cows 
looked fat and sleek aud well conteuted with 
their lot, and we went homo feeling that the 
milk we obtained was sweet and pure. 
aunt km. 
TIMELY SUGGESTIONS. 
Wash the mica in your stove doors with 
vinegar and water to remove the smoke from 
the inside. 
A good ointment: Boil an egg until quite 
hard. Take out the yelk and rub it with 
enough glycerine to make a salve of the desir¬ 
ed consistency. Keep in a covered glass or 
porcelain dish. Good for chapped lips, hands 
or any irritable condition of the skiu. 
Few persons know the use of wheat bran to 
soften the hands and keep them smooth 
Keep a box of it on the toilet table, or better 
yet, buy one of those dainty little ornamented 
pails of fragrant wood in which to keep it. 
That will invite attention to its merits, which 
after having used it for a time, you will no 
longer doubt. Thesiuiplest remedies are often 
best. The bran should be rubbed upon the 
s kiu directly after washing and while yet 
moist. _ _ c. J. s. 
DOMESTIC RECIPES. 
TO KEEP SAUSAGE FOR USE IN SUMMER. 
Make in cakes and fry thoroughly aud pack 
closely in stone jars. When each jar is full or 
half uu inch from the top, pour lard over until 
the sausage is entirely covered. Kept in a 
cool place, it will keep through the summer. 
Beefsteak can be prepared and kept in the 
same way. It would not be rare steak, but 
most couutry people do not care for very rare 
steak. mrs. j. e. morris. 
EDITH'S FAVORITES. 
CHOCOLATE CAKE. 
Two cups of sugar; one-half cup of sweet 
milk; one-half cup of butter; oue-half tea¬ 
spoonful of soda dissolved in hot water, one- 
fourth pound of chocolate dissolved perfectly 
in one half cup of hot water in which there is a 
little vanilla; two cups of sifted flour. Mix 
butter and sugar together with beaten yelks 
of three eggs added, aud, last, the whites well 
beaten. Make boiled icing and put between 
and on top. Very tjood, 
“HIFALUTJn’ ” CAKE. 
WnrTES'of four eggs; one cup of sugar; 
three-fourths cup of sweet milk; ane-lmlf cup 
of butter; one-half cup of corn starch; one 
cup of Hour; one heapiug teaspoonful of bak¬ 
ing powder. Method of mixing: Mix sugar 
and butter together, then add milk, then corn 
starch—then flour with baking powder in it, 
aud last the stiff beaten whites aud flavoring. 
_ A. L. J. 
pi.occllancou.si 
Know All Men; 
To wit: Teachers, preachers, public 
speakers, actors, singers, lawyers, “ and 
the rest of mankind,” that Ayer’s 
Cherry Pectoral is considered the best 
preparation ever discovered to heal and 
strengthen the vocal organs, weakened 
or injured by over-strain. 
Principal Samuel Beuient, of the Bart- 
let,t, School, Lowell. Mass., writes : “ I 
have used Ayr’s Cherry Pectoral, for 
several years, in cases of severe colds 
and throat affections, and have always 
found it a speedy and effectual remedy 
for these ailments.” 
“ I should he unable to perform my 
clerical duties, without the use of Ayer’s 
Cherry Pectoral,” writes Rev. A. C. 
Kirk, of Hillsyille, Pa. 
Ayer’s Cherry Pectoral, 
Prepared by Dr.J. 0. Ayer & Co.,Lowell, Mass. 
(Sold by all Druggists. Frlce$l ; six bottles, $5. 
GOLtei 
Wo will pay one hi) nil red dollars gold in premiums for 
best results from eight weeks' trial of Sheridan’s 
Powder to Make Hens Lay. Send yonr name and 
post-office for particulars. 1. s. JOHNSON A UO., 
I'rsTus II.it -k Sti:> it- Boston. Miss 
CEDAR CHESTS 
KEEP MOTHS.OUST,AND DAMP 
FROMCLOTWN6 ASKeORCIRCULAR 
TERRY SHOW CASE CO. 
NASHVILLE TCNN. 
Ill IIMil nfl In . w l »nd by mall, post toiM.Ho pieces 
ltillUlU VJU.1" full sheet-music size. Including songs, 
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TARPR flROAII Latest style; flue tone: made 
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TABKit ORGAN GOq Worcester. Dfus, 
K Beautiful Colored Designs, printed on 
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List. Agents wanted every where. Amer¬ 
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GOLlT MEDAL.PAKI8. 1878T 
BAKER'S 
Warranted absolutely pure 
Cocoa, from which the excess of 
Oil has been removed. It has t‘ eu 
tiinet the strength of Cocoa mixed 
with Starch, Arrowroot or Sugar, 
and is therefore far more economi¬ 
cal, costing less than one cent a 
cup. It la delicious, nourishing, 
strengthening, easily digested, aud 
udtnimbly adapted for Invalids as 
well as for persons hi health. 
Sold by Grocers eve rywhere. 
& CO., Dorchester, Mass. 
PURE MILK. 
WARREN 
\MILK BOTTLES 
Patented March 2Sd, IStM. 
Adapted for the IHdltery 
- f JIUk in all Cities 
am! Towns. - 
A LONG-NEEDED WANT 
AT LAST SUPPLIED. 
A. < . WHITEMAN, 
1'i Murray SL, NEW YORK. 
A SPECIAL SAMPLE OFFER. 
Hand-Dirged, KacarSlee lllnile*. re¬ 
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els. postpaid; 5 for S5J; Regular price, as eta. 
Boy's 1-blade. 25 eta. l..»dy's 
■yiilade. Pearl, suets. Gents' 
tine ll blade. $1, Colorado 
3-blade Stock Knif-, $ 1 . 
G raf tlng.'ivts; Bud¬ 
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nifly Shears, Bbets.; 
Rut Lon Hole Scis¬ 
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List Free. Also 
How to l sc a Razor 
Maher £ Grosh, 
SO S Street, 
TOLEDO, O. 
