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A GLIMPSE OP A PASTRY WHERE 
THE BREAD IS MADE. 
As a dear friend lias kindly loaned me several 
Floral Cabinets, which I have read with exceed¬ 
ing interest and from which I have gotten several 
new ideas for the future, I will venture the lifting of 
my pantry curtain, and give you a pen-picture of it. 
Our kitchen is rather small, and we are obliged to 
utilize all the space we have. A dough-tray tills one 
corner of the pantry, leaving just space enough at 
the end to hold the flour-barrel. At the side of it 
and in the opposite corner stands a large stone jar 
for corn-meal; over the barrel and jar are a series 
of shelves, whereon are spice, soda, and tartar boxes, 
nicely labelled. Tapioca, oatmeal, macaroni, etc., 
stand in large square tin boxes, together with salt— 
fine and coarse—and my receipt-books, both bought 
and pasted. There are many other like materials 
all ready and within reach for baking. A few strips 
of painted wood are nailed to the wall opposite the 
shelving, where spoons, sieves, flour-box, pans, etc., 
are hung. Right in front is a window, which in 
summer is shaded with Morning-glories. I have just 
room and nothing more to stand at the door-opening 
while preparing the baking, and when my poor back 
gives out, can strengthen myself by leaning against 
the wall. At the end of the dough-tray my cake- 
board stands, a Christmas gift years ago from one 
now gone out from among us to a hearth of his own. 
Inside the tray is my rolling-pin, cake-cutters, etc., and 
under it my bread-baskets—for I still cling to them. 
Fitting nicely into my flour-barrel is a large baking- 
bowl, and over it a cover with handle. I think you 
can easily place everything, and follow me in making 
a batch of bread, and I venture to say it is the best 
and easiest way it can be done. 
The day before baking I generally have mashed 
potatoes for dinner, and manage to save from dinner 
near a bowlful. Sift into the large wooden bowl 
flour enough for your baking. Just before going to 
bed I heat in winter three pints of sweet milk; in 
summer use new milk, if it is warm weather seldom 
heat it; then I stir the mashed potatoes in the milk 
until well mixed. I pour this slowly into the bowl, 
using a large iron spoon with wooden handle, keep¬ 
ing the flour well around the sides of the bowl, so 
that the mixture is free from the wood. I add salt, 
and stir it until it is the consistency of pretty thick 
batter-calces. Then, I have a penny’s-worth of bak¬ 
er’s yeast standing some time, and from this I pour the 
water, and add not much more than half what I get for 
that coin, and again stir. I then put the cover on 
the bowl, and in warm weather set it back in the 
barrel and say “ good-night ” to it. In the morning 
I slip the bread-board from the end, and place on the 
dough-chest, which saves the turning of the lid, and 
arm myself with a sieveful of flour. I take out my 
bowl of dough, and again stir, adding flour all the 
time. When it is too thick to use the spoon, my 
hands, well floured, turn in and knead until I can 
turn it from the bowl to the well-floured board. I 
work it over and over again until it is smooth and 
somewhat like putty. Just here is the secret of good 
bread, for it must be worked and pressed until you 
tire; but even then you must not give up. I then cut 
this sponge into three portions—this, after I am 
sure I cannot knead it any longer. Then I work 
each piece nicely and have my bread-basket warm, 
and, with a napkin slightly dusted with flour, put my 
loaf in. I have my bread-naplcins numbered one, 
two, and three, so I can tell which loaf should show 
first it’s getting lighter. Now, having gone this far, I 
must not stop. When the loaf is light, I have sheet- 
iron pans, and they being dusted with flour, the loaf 
is gently placed upon them, and they in the stove, 
watching it to have the heat the right grade. When 
the lower crust is sligldy hardened, I slip the loaves 
on to the floor of the oven and draw the dampers. 
In less than an hour I have three loaves of a delicate 
brown, with a very nutty-tasted crust. 
Mrs. II. M. P. Walters. 
PREPARATIONS NEEDFUL FOR THE 
CARE OF THE SICK. 
Let the dress be loose and easy, the shoes light, 
and such as may be removed in a moment if perfect 
silence is required. Aprons are not desirable to be 
worn when much lifting of the patient is to be done ; 
it is well to keep the face and hands constantly 
bathed in pure water, as a mode of refreshment, and 
every opportunity should be embraced to go to the 
window and inhale the fresh air, that the system 
may not become speedily exhausted. The meals 
should be taken at regular hours, and the laws of 
health as strictly regarded as circumstances will 
admit. I insist the more upon this, because the 
best nurses are usually the most self-forget¬ 
ful, and apt to be so much interested for the 
patient as to neglect the care needful for 
their own health. They must be reminded that if 
suitable precautions are not taken their strength 
may give way at the critical moment, and the good 
of the patient be sacrificed as well as their own. In 
regard to the arrangement of the room: if possible, 
let the bed be a single one, on rollers,and let it stand 
so that one may pass entirely around it. Have a 
stand, light but firm, set near the bedside, with a 
clean, white cloth upon it, several clean napkins, 
spoons, and a glass with cool drink; no vials or food, 
unless it be some tempting fruit, the scent of which 
is sometimes enjoyed by the sick, particularly that of 
fresh lemons. The addition of a few fresh flowers is 
generally agreeable, and gives a cheerful air to the 
room. In the adjoining chamber keep a small tub 
of water and towel, to wash everything that is used 
the moment it is no longer needed, and let a suffi¬ 
cient supply of cups, glasses, etc., be placed there. 
Have ready plenty of clean linen, well aired, a large 
roll of old linen, and another of old flannel, the lat¬ 
ter being best to use for fomentations; a sponge, 
syringe, an oil-silk bag, or prepared bladder, for ice. 
The supply of ice should also be kept here; this is 
easily managed by filling a small tub with cracked 
ice, packed in sawdust, and placing beside it a large 
bowl, in which to rinse off what is needed ; in this 
way it may be obtained when wanted without a 
moment’s delay. If medicine be administered by 
the minute or hour, make out from the doctor’s di 
rection a list of the times at which it is to be admin¬ 
istered, putting down every time ; let the physician 
read and know that you have made no mistake, 
before leaving the house, and every time the medi¬ 
cine is given, cross the figure off, thus : 
| 9 o’clock, drops. 
9y z o’clock, powders. 
10 o’clock, if no sleep, give drops. 
In this way you will avoid mistakes and ensure 
punctuality, and if you are forced to leave the room, 
any one else may administer the draught at the mo¬ 
ment. I have seen many cases where the observance 
of the above simple rules, might, I have not the 
slightest doubt, have saved lives sacrificed through 
ignorance. Mrs. C. S. Nourse. 
To Cook Potatoes. —To make old potatoes 
mealy and palatable it is only necessary to wash 
and pare them, then boil in water in which you 
have put a little salt, and when done pour the 
water off, cover the kettle closely and shake 
gently for two or three minutes; your potatoes 
will then come out white and mealy as the nicest 
new ones. Another nice way of preparing them is, 
after boiling, throw in a coarse sieve,break them up a 
little, add a little butter, a little salt, and enough 
milk to enable you to rub them easily through the 
sieve, place a vegetable dish under the sieve, and so 
let the potatoes fall into it as you rub it through. 
Then serve on the table without stirring. 
How to Keep Vegetables. —It is best to 
place all vegetables in a cool place as soon as 
gathered; leaving corn in the husk, peas and 
beans in the pod, till ready for cooking. A nice 
way to prepare corn is to take a sharp knife and cut 
it from the cob, then boil till nearly done, strain off 
the water and add a cup of milk to every quart of 
corn, and a piece of butter the size of a walnut. 
Let it boil, stirring all the time that it may not burn, 
and pour into a hot dish and send to the table. It is 
very nice. Pour cold water over pea-pods to remove 
all dust and bugs from them ; shell and boil the pods 
fifteen minutes, salt this water and pour it boiling 
hot over the peas, then boil them twenty minutes 
in it. 
A Handy Relish. —In the spring, when your 
store of pickles has given out or is getting low, 
chopped cabbage makes a nice change. I have 
eaten this in many places, but usually it was merely 
cabbage with vinegar poured over it. This is much 
nicer if you add a little salt and a spoonful of sugar 
to a quart of the finely-chopped cabbage. 
A Pretty Bracket. —This is a combinaion of 
cardboard perforated, silver card-board, and scarlet 
velvet cut in the shape of maple-leaves, and button¬ 
holed around its margin with black zephyr. Upon it 
rests a lovely white shell brought from the coast of 
Africa by a sailor uncle. Its outer part is deeply 
indented, but its inner surface, which lies uppermost, 
is of a smooth, silvery nature. 
