FOOD 
so he would put aside his sorrow and trouble as 
much as he could to brighten things for us. 
When our story of the wonderful India-rub¬ 
ber boy was ended, we lighted the lamp and 
went to the kitchen to get ready the supper 
by six o’clock. Potato soup, cold corn-bread, 
butter and molasses were to make up our 
meal, hardly nutritious enough for a hard¬ 
working man and growing boys, and our sup¬ 
ply of milk was getting a little short now too, 
so we used it only for the breakfasts. 
When Uncle John’s step came up 
our short plank walk, supper was wait¬ 
ing for him. As we sut down to the 
table, he threw the mittens he had 
just taken off iuto my lap. saying, “I'm 
ashamed to ask you to mend them agaiu, 
Annie; but what is a poor fellow like me to 
do when his mittens wear out but to bring 
them to the good fairy with a magic wand 
that looks to me like a darning-needle ?” ‘‘You 
shall have them to-morrow, sir, as good as 
new,” T replied, but when I prepared to mend 
them after the dishes were doue, it proved 
impossible to make the darns look well, and I 
adopted another plan to fulfill my promise. 
Using Uncle John’s hand, to draw the outline 
of a mitten, I out a pair out of a piece of 
strong, brown cotton flannel T found in the 
piece-box. There were only two pieces in each 
mitten, the seam following the outline of the 
hand and thumb. J cut them larger tliau the 
drawing to allow for the thickness of the 
hand, and because the goods would not 
stretch as a crocheted mitten does. After 
sewing them up firmly with the soft side in. I 
cut an opening in each cuff, as in the wrist of 
a kid glove, bound the cuffs ami openings, and 
finished them with two buttons and button¬ 
holes in each. The last stitches were put in 
before bedtime. Uncle said they were the 
warmest mittens lie had over worn, as he pull¬ 
ed them off aud held them up admiringly the 
next evening upon his return from work. A 
regular pattern with the thumb separate from 
the hand, and cut for “rights” and “lefts,” 
makes perhaps a more workmanlike mitten, 
but it Is no more comfortable, and is very 
troublesome to make. To save their school 
mittens, I made each of the boys a pair of the 
same kind to wear at their work and play 
when at home. 
24 hours it will be ready for use. It will keep 
its vitality for 10 days in Summer and three 
months in Winter. But during the warm sea¬ 
son it is preferable to stir corn meal into the 
wet yeast until it can be molded iuto little 
cakes, which, dried in a cool place, will keep 
for three months, even in dog days. 
BREAD. 
W hen preparing pototoesfor dinner the day 
before baking day. pare five or six extra ones; 
pour the water in which they have been 
cooked into an earthem jar. mash the pota¬ 
toes aud take out a quart before seasoning the 
other for dinner. Take one pint of flour, stir 
it with cold water into a smooth paste, add 
this uud the mashed potatoes to the water in 
the jar, when tepid add one cupful of jug or 
liquid yeast or oue of the dry yeast cakes, and 
boat rapidly for ten infinites. It it foams up 
in suowy white caps auy time in the afternoon, 
stir briskly. This prevents souring, by allow¬ 
ing the rapidly forming carbonic acid to es¬ 
cape. Any time between tea and bed time 
sift your pan of flour, make a deep well in the 
center, pour in a quart of warm water in 
Winter, cold in Summer, a tablespoonful of 
salt and your jar of yeast, mix and knead one 
hour. Be careful not to have too much floor, 
as the dough should be rather soft when first 
mixed, adding more flour as the kneading pro¬ 
gresses. Tins recipe makes from -six to eight 
loaves. Pise early, or the dough will be run¬ 
ning over the bowl. Mold iuto loaves—don't 
knead any—and bake one hour in a moderate 
oven. Do not grease wheu putting into bake, 
but rub the top of eaeh loaf with a buttered 
cloth upon taking it from the oven, and the 
crust will be thin aud soft. 
RUSKS. 
Take out a quart of the dough, add one-half 
cup of sugar, one-half cup of butter, knead 
and mold into biscuit os long as patience 
will permit. Let them rise a longer and bake 
a shorter time than the loaves. 
Some may object to the use of cold water in 
mixing; blit I find it a sure preventive of sour 
bread during dog days. T have been in a 
great dilemma sometimes in preparing yeast 
and finding my hop supply exhausted, but I 
have experimented satisfactorily by using a 
handful of peach tree leaves instead, the bitter 
acid proving a perfect substitute. 
POTATO BREAD. 
This is the simplest method of all, and oue 
which I would advise all young housekeepers 
to try first, for they are sure to meet with good 
results and there is nothing so inspiring as 
success. The yeast is made in connection with 
the “sponge” for baking, so you are sure al¬ 
ways of fresh yeast and never have but oue 
cupful in the house in the way. The trio of 
essentials for good bread are: good flour, good 
yeast, good kneading. 
POTATO YEAST. 
Boil eight small potatoes in a quart of 
water; pour the water off into your bread jar. 
Add three tablespoonfuls of white sugar, two 
of salt, aud mash well; dissolve one yeast cake 
aud stir into the potatoes: let state 1 in a cold 
place for 12 to 24 hours. Wheu it shows signs 
of fermentation, it is read}' for use. 
BREAD. 
Boil eight medium-sized potatoes in a gal 
Ion of water; when tender pour the water iu¬ 
to a bread jar; mash the potatoes well, after 
adding sugar aud salt as for veast, and wheu 
lukewarm add the cup of yeast, stir aud mash 
again. Take out a teacupful, cover tightly 
and sot in a cool place for next week’s baking. 
The remainder of the potatoes may now be 
stirred into the bread jars, keep in a warm 
place over-night, and in the morning little, 
bead-like bubbles will be rising to the surface 
of the water. Stir in enough flour to make a 
stiff batter, set iu a warm place to rise, and 
wheu light and foamy stir in enough flour to 
knead well; in a half hour it will be ready to 
mold into loaves, when proceed as with com¬ 
mon yeast, bread. Grease the loaves with but¬ 
ter after takiug from the oven. 
EMMA C. STOUT. 
|tti.$ccUrtncousi SUUevti.sing 
have as much fun in making, eating, aud 
giving away these home-made candies as we 
do. . MISS. E. BECKER. 
Clergymen 
HOME-MADE WARDROBE, 
Lawyers, Actors, ami Singers, are often 
troubled with loss of voice, resulting 
from a slight cold, weakness of the 
vocal organs, or inflammation of the 
throat, and in all such cases may be 
promptly relieved by the use of Ayer’s 
Cherry Pectoral. 
1 would not be without Ayer’s Cherry 
Pectoral on any account. It is an inval¬ 
uable remedy in Bronchitis and Lung 
Complaints,' and speedily relieves 
Hoarseness or Irritation of the Throat, 
caused by public speaking. — Rev. E. 
Bethune, Janesville, Teun. 
I have been so much afflicted with 
Bronchitis that I should be unable to 
perform my clerical duties without, the 
use of Ayer’s Cherry Pectoral. — A. G. 
Kirk, Pastor Baptist Ch., llillsville. Pa. 
The usefulness and comfort of a skeping- 
room that is destitute of a closet will be very 
much increased by one of the following con¬ 
trivances. Take a pine board four feet long 
and IS inches wide,and have it fastened to the 
wall about six feet from the floor aud just 
where the wardrobe, if you had one, would 
stand. Have a strip to which clothes hooks 
have been fastened nailed against the wall un¬ 
der the shelf,aud another half way down for the 
children’s clothes. Screw hooks on the under 
side of the shelf also. Hang curtains of pretty, 
bright cretonne around the shelf with a ruffle 
at the top. If preferred a triangular oue can 
be made in the corner of a room. 
HOUSEKEEPER. 
BREAD 
Prepared by Dr. ,T. C. Ayer & Co.. T.owell, Mans, 
Sold by Druggists. Price §1 ; six bottles, 
Grace Greenwood truly says that there 
is something “sacred” about bread; more so 
than about any other article of food which wo 
place upon the table. Doubtless the “Give 
us this day our daily bread,” has bad much to 
do with ingrafting into our uaturc this feel- 
iug of reverence. No food calls forth such 
compliments as good bread and no other is so 
noticeable as bad bread. To excel iu the line 
of bread-making is no light task, and the 
young ludy who knows all its details has a for¬ 
tune at her finger tips. There is a rare delight 
in being able to prepare and cook juicy roasts, 
delicate cakes, refreshing salads aud quiver¬ 
ing jellies, but above all these is the homely 
art of producing sweet, light loaves of bread, 
snowy biscuits aud brown rusks. Thu wealthy 
housekeeper whose caterer supplies her dining 
table, can never know the rich reward that 
comes through making all these things, glori¬ 
fied for the sake of loved ones. 
Perhaps the simplest and healthiest bread 
made is the old-fashioned, salt-rising loaf. At 
least physicians often instruct their nurses to 
prepare or procure that kiud of bread for their 
patients. As my grandmother, a famous 
“Carolina cook,” instructed mo iu this special 
variety I shall give the plan in detail. At twi¬ 
light take one-half pint of new milk, simmer 
it gently, thicken with three teaspoon tills of 
corn meal, smooth it nicely over the bot tom of 
a sugar bowl or some small earthen dish which 
can l>o tightly covered, wrap the bowl in a news¬ 
paper and put it in a warm place over-night. 
A uniform temperature of 9U V is whut should 
be observed: but if you do not possess a ther¬ 
mometer, mind grandmother’s rule: “Keep it 
in a place where you w ill be comfortably 
warm yourself.” When you rise iu the morn¬ 
ing the meal will be full of little cracks, as 
though a miniature earthquake had shaken it. 
Put one teaspoonful of salt, one of sugar, and 
a tablespoonful of corn meal in a pitcher, 
pour over it oue pint of boiling sweet milk, or 
water, use the former if possible, stir it well 
aud wheu it becomes luke warm thicken with 
flour to a stiff batter and stir in the mixture 
in the sugar bowl. The best place to keep the 
pitcher is in a kettle of hot water on the hearth 
or reservoir. In au bom - the contents will be 
foaming to the top of the pitcher. Sift a 
bowlful of flour and mix with tepid milk piv 
viously boiled, adding a tablespoonful of salt 
anti the contents of the pitcher. Knead for 
one hour, then cover with a fresh bread cloth 
and let rise agaiu until the dough begins to 
crack open on the top. Then mold into small 
loaves, place in buttered tins and when they 
have risen to twice their original size butter 
the top, place iu a moderately warm oven, 
increase the heat to 851)* and bake from JO to 
45 minutes according to the size of the loaves. 
Small ones are sweeter but will not remain 
moist so long as larger ones. If water is used, 
the bread will be just as light, but not so 
white and nutritious as if milk is used all the 
way through. A good salt-rising loaf is the 
“queen” of all on the staff uf life, but another 
excellent variety is 
YEAST BREAD. 
It is more convenient for city housekeepers 
to purchase yeast cakes. But as rural house¬ 
keepers have hops, meal and potatoes always 
in store, I shall begin at the beginning the 
cup of yeast. 
YEAST. 
Park six medium-sized potatoes, place in a 
vessel containing one-half gallon of cold water 
and a handful of hops tied iu a dean white 
rag, boil until tender, then pour the water off 
into an earthen jar, mid two tablespoon tills 
of sugar, oue of salt ami one of ginger to the 
potatoes, and mash thoroughly. Stir all 
briskly iuto the potato water, aud wheu luke¬ 
warm udd two yeast cakes or oue teacupful of 
home-made yeast, which has been previously 
dissolved iu a little warm—uot hot—water. 
Beat with a wooden spoon or paddle for It) 
miuutesaud set away iu a warm dry place; in 
We will pay one hundred dollars sold in premiums for 
best results from eight weeks' trial of Sheridan’s 
Powderto Hake Hens Lay. Send your name and 
post-office for particulars. I. S. JOHNSON A CO., 
Custom lloi'st S incut. BOSTON, Mass. 
Highest Honors at all Great World’s Exhibitions for 
rlnetccu years. 10) style*. $22 to $900. For Cash, Easy 
Payments, or Rented. Catalogue, 46 pp., 4to, free. 
The Improved Merhod of Stringing, Introduced and 
perfected by Mason ,v Hamlin is conceded by com¬ 
petent Judges to constitute a mdlcal advance In Piano¬ 
forte construction 
Do not require < ne-Quarter as much tuning as Pianos 
generally. Descriptive Catalogue by mall. 
HOME-MADE CANDY FOR THE HOLI 
DAYS. 
154 Tremont St.. Boston. 149 Wabash Ave., Chicago, 
46 E. 14t St,'Union iq, 1 , N, Y, 
CHOCOLATE CREAM DROPS. 
Put the chocolate—grated—on the stove to 
steam for an hour. While this is preparing, 
boil the sugar—best granulated—iu the pro¬ 
portion of one cup of sugar to one-third of a 
cup of hot water; flavor aud boil till wheu a 
little is dropped in cold water the particles 
readily adhere together like wax. Take from 
the fire, stir briskly till it loses its transparen¬ 
cy, and is cool enough to handle. Mould into 
tiny balls with the hands, lay ou buttered 
paper, and set in a cool place for awhile to 
harden; then dip each ball iu the molted 
chocolate, lay ou buttered paper and agaiu 
set away to harden the coating. To keep the 
chocolate hot enough to run freely when off 
the fire, set the dish containing it in another 
of hot water. Oue-half bar of Baker’s pure 
chocolate, and two large coffee-cupfuls ol' 
sugar will make 10!) “drops.” 
MINT BUTTONS. 
The easiest way for unskilled hands is to 
mix confectioners’ sugar with the white of 
eggs, aud flavoring until stiff enough to roll 
out with a rolling pin iu a rather thin sheet, 
then cut “buttons” with a thimble and harden 
iu a cool place. A pretty way is to make pep¬ 
permint candies white; wiutergreeu pink, by 
adding a pinch of red sugar to the egg before 
mixing with white sugar; and lemon candies 
yellow, by mixing with the yelk of au egg. 
The white of a large egg will require about a 
pound <t sugar. These caudles eau be made 
better by boiling granulated sugar, but it 
takes practice and iutinite patience. 
FOR NUT CANDY. 
The proportions are one cup of sugar to 
one-half cup of hob water. Boil till brittle 
wheu a bit is dropped in cold water. Then 
throw in broken meats of any nuts preferred; 
pour in a shallow buttered dish, crease deeply 
in squares while warm with a sharp knife, 
and when quite cold it will break in these 
lines. Do not stir this candy, at any stage of 
preparation if you want it "clear as glass,” 
I hope everyone who tries these recipes will 
MARK, 
TRADE 
FOR INFANTS AND INVALIDS. 
The only perleet substitute for Mother’s Milk. 
Tht* most nourishing diet for invalids and nursing 
mothers. Keeps in :iil elliunres. Commended by phvsi- 
clans. Sold everywhere. Send for our book "the 
Care and Feeding of Infants.” Sent free. 
DOLIBER. GOOD ALE & CO.. Boston. Mass. 
SOLD MEDAL, PAEIS, 1878. 
BAKER'S 
7 Warranted absolutely pure 
Cocoa, from which the excess of 
Oil ha b beeu removed. It has D m 
time a the. strength ot Cocoa mixed 
with Starch, Arrowroot or Sugar, 
aQd Is therefore tar more economi¬ 
cal, costing less than one cent a 
cup- It is delirious, nourishing, 
strengthening, easily digested, and 
( admirably adapted for invalids aa 
well as for persons in health. 
Sold by Grocers everywhere. 
With one of llalntcd’s Foot W uniters. Heat¬ 
ed with Chemical Ft ki. Burns 1" to 15 hours. No 
flame or smoke. Cheap, safe and haudv. See circular. 
CENTENNIAL M F’tl i <>.. 
BOX BYE. N. Y. 
We do not like soggy dressing and there¬ 
fore never moisten the bread with milk or 
water. Old bread is used and such parts as 
cannot be fined are rejected. We season lib¬ 
erally with butter, pepper and salt. The addi¬ 
tion of a little sage is an improvement for 
many. 
WEAVER ORGANS 
Are the Vlnsat in Tone. Style, Finch And general 
cn&ke up »,f any gnods matte. Ouaranteed for < years. 
Seed for Catalogue, testimoaUl* and terme, (See', to 
Weaver Organ and I’taaa Co-, 
Factory, York. i’i. 
Hit nd-forged. If a zor Steel Blades, re- 
phu'cil If -oft New Pattern Price 50 
et», postpaid; 5 for Si: Regular price. «r, cts. 
—- Boy’s 1-blade, ts eta. Lady’, 
2-blade. Pearl.5!) cts. Gents 
fine "-blade. $1 rolorads 
8-blade stock Knlf'\ Si. 
jN G raft tng.25 cts;Bud- 
— V ~ -V dine. 55 els.; Prun- 
- — 4 — LLL' T-..-. lug, Vets. to si. Ea- 
- ■—=r-=s=~. mUv Shears. SO cts.; 
-- - __ - Button Hole Scis 
3 — _ j ’, sets. M els. 5)1 page 
$U,sTcUattcou]9 gUvertij&ittg 
When Baby was siek, we gave her Castorla 
When she was a Child, she cried for Castorla, 
When she became Miss, she clung to Castorla, 
When she hud Children, she gave them Casloria 
lie ultazor 
Wit ahpr & Grosti 
SO S Street, 
TOLEDO, O 
