txdies 
loral ftoJkfiet tuitl Pidoria! Home 
HOUSEKEEPING. 
Every true lady aspires (or ought to) to be an adept 
in the science of housekeeping. A well ordered house 
is a blessing to all who dwell beneath its roof. If 
the lady of the house is mistress of the situation, and 
fully understands her work, then happiness and con¬ 
tent reign supreme. While, on the other hand, if she 
is not versed in the necessary qualifications, chaos and 
confusion hold unlimited sway. In the first place, 
then, system should take a prominent rank in a well- 
regulated home. Order is said to be “ Heaven's first 
law,”—a truth if always observed in families would 
do much towards making more heavenly places on 
earth. This is the keystone which regulates the com¬ 
plicated machinery of household care and perplexity. 
“ A place for everything, and everything in its place.” 
is an important rule to follow, if we would make home 
an inviting resort from life’s cares and turmoils. It is 
passing strange how little of this material some fam¬ 
ines seem to possess; and they are always in a hurry, 
and accomplish but little, on account of this very 
evil. Every woman should look “ well to the ways 
of her household,” and possess a thorough understand¬ 
ing of all the details which make up the miuutia of 
housekeeping. So that if servants leave her to her 
own resources, she can herself prepare a comfortable 
meal for the family, and not be compelled to sit down 
in despair because the cook has taken her departure. 
How much unhappiness results from not being com¬ 
petent to take the helm in such unforeseen cases. The 
science of housekeeping is an art which has been sad¬ 
ly neglected. Mothers have trained their daughters 
to the greatest perfection in almost every other art, 
while this most useful and important one has received 
no attention in many families. And to-day daughters 
are filling homes without the slightest knowledge of 
the most essential element of making that home one 
of enjoyment and lastingflappihess. Wholly depend¬ 
ent upon servants, are they truly fitted for life’s re¬ 
sponsible duties ? Wealth is uncertain; “ Riches may 
take wings and fly away,” and leave us to our own 
devices. How important, then, that our daughters 
should have a thorough education in the culinary de¬ 
partment, so that when they go out to homes of their 
own, they can be the presiding genius which controls 
all the wheels of action, and causes everything to 
move on quietly and harmoniously, regardless of finan¬ 
cial panics and the melting away of fortunes. Is it 
not wise to be able thus to act well our part in life ? 
I would call upon all the daughters of our land to 
awake to this subject, as one of vital importance, with 
which they have to do. Let them now so thorough¬ 
ly learn these important lessons of household ability 
as to leave no cause for future regrets. Then shall 
their “own works praise them,” and they receive the 
benediction of those to whom they have ministered. 
M. P. H 4 
way is to buy that quantity of each, and if you con¬ 
clude the strength is right by adding one-half or 
three-quarters of the alcohol, then stop at that, hav¬ 
ing in mind quality instead of quantity. L. D. S. 
Rugs. —For common use are very pretty made on 
the fine coffee-sacking, worked in cross-stitch in the 
same style that Java canvass tidies are made. Any 
of the borders in the little French pattern books are 
nice. Work over two or three threads ; the border or 
center either is larger, according to the number of 
threads you work over. For the center a bunch of 
flowers, or some animal, is pretty, patterns for -which 
may be found in many of the magazines. The edge 
may be fringed out a couple of inches, or bound with 
braid if preferred. One sack makes two rugs. An¬ 
other style is to take the course sacking, draw a bor¬ 
der and centre piece with chalk after it is fastened in 
a frame as a quilt. Take bright colored rags, torn in 
strips one-half inch wide, insert a bone-hook from the 
upper side, draw up a loop three-fourths of an inch 
high every three or four threads, until your border is 
done. Fill in your centre same way, and, lastly, fill 
in the background with grey, brown or black; any 
kind of rags will answer. When done, shear all over 
with a pair of shears (not too close), and it will 
look like plush, and last a lifetime. Are nice to put 
beside a bed or dressing bureau. 
M. 
Curing Bee-Stings. —As the season for the stinging 
of bees is at hand, all should remember that common 
wood ashes, made iu a paste and applied soon, will 
neutralize the poison, as will tobacco when moistened 
and applied. Moist clay will also be found beneficial. 
Reliable Essences. —A great portion of the es¬ 
sences of peppermint, wintergreen, etc., palmed off 
on the public is not of the proper or desired strength. 
The druggists’ rule for compounding them is, to one 
quart of alcohol add one ounce of oil. The better 
Potatoe Puffs. —Take some cold meat—either beef 
or mutton, veal or ham—clear it from gristle, cut it 
small, and season with pepper, salt and cut pickles ; 
boil and mash some potatoes, and make them into a 
paste with one or two eggs; roll it out with a dust of 
flour ; cut it round with a saucer : put sOme of your 
seasoned meat on one half, and fold it over like a puff; 
pinch or nick it neatly round, and fry to a fight brown. 
Washington Pudding. —Pick and wash clean half 
a pound of currants; drain them, and wipe them in a 
towel, and then spread them out on a flat dish, and 
place them before the fire to dry thoroughly. Pre¬ 
pare about a quarter of a pound, or half a pint, of 
finely grated bread crumbs. Have ready a good tea- 
spoonful of powdeSl mace, cinnamon, and nutmeg 
mixed. When the currants are dry, dredge them 
thickly on all sides with flour, to prevent their sinking 
or clodding in the pudding while baking. Out up in 
a deep pan half a pound of the best fresh butter, and 
add to it half a pound of fine white sugar powdered. 
Stir the butter and sugar together with a wooden spad- 
dle till they are very fight and creamy. Then add a 
table-spoonful of wine and a table-spoonful of brandy. 
Beat in a shallow pan eight, eggs till perfectly fight, 
and as thick as a good boiled custard. Afterwards, 
mix with them gradually a pint of rich mill? and the 
grated bread Crumbs, stirred iu alternately. Next, 
stir this mixture, by degrees, into the pan of beaten 
butter and sugar, and add the currants, a few at a 
time. Finish with a table-spoonful of strong rose¬ 
water; or a wineglassful, if it is not very strong. 
Stir the whole very hard. Batter a large deep white 
dish, or two of soup-plate size; put iu the batter; set 
it directly into a brisk oven, and bake it well, 
j When cold, dredge the surface with powdered 
sugar. Serve it up in the dish in which it was baked. 
You may ornament the tops with bits of citron cut 
! into leaves and forming a wreath, or with circles of 
preserved strawberries. This will be found a very 
1 fine pudding. It must be baked iu time to become 
quite cold before dinner. 
I Apple Pudding. —Fill a well-buttered pudding- 
dish with alternate layers of bread crumbs from a 
stale loaf and tart, juicy apples. Sprinkle the apples 
thickly with sugar, to which add a flavoring of nut¬ 
meg. Over each layer of bread crumbs throw small 
bits of fresh butter. The under layer should be bread 
crumbs, the top layer apples. Bake half to three- 
quarters of an hour. Just before it is done, whisk the 
whites of three eggs to froth, with two tablespoons of 
powdered sugar and a bit of lemon. Spread it lightly 
over the whole, and return to the oven to set. 
Breakfast Rolls. —Take a coffee-cupful of new 
milk, two beaten eggs, half a cup of fresh yeast, a 
teaspoonful of salt, a tablespoonful of sugar, two 
tablespoonfuls of butter or sweet lard ; stir in briskly 
enough sifted flour to make a stiff batter. They 
should be mixed in this way at tea-time, and covered 
up to rise. Late iu the evening, when the dough is 
fight, mould it out on the board and put back iu the 
pan and cover again. In the morning tear off, but do 
not cut, in pieces of sufficient size to twist up into 
rolls, working it as little as possible. When they puff 
up, bake in a quick oven, and eat them while hot. 
French. Cream Cake. —Beat three eggs and one 
cup of sugar together thoroughly ; add two table- 
spoonfuls of cold water; stir a teaspoonful of baking 
powder into a cup and a half of flour, sift the flour in, 
stirring all the time in one dieection. Bake in two 
thin cakes, split the cakes while hot, and fill in with 
cream prepared in the following manner : To a pint 
of now milk add two tablespoonfuls of corn starch, one 
beaten egg, one-half cup of sugar; stir while cook¬ 
ing, and when hot put in a piece of butter the size of 
an egg; flavor the cream slightly with lemon, vanilla, 
or pineapple. 
Recipe for Cream Pie. — Beat the whites of three 
eggs to a stiff froth, mix with a teacupful of cream 
and a heaping tablespoonful of sugar ; flavor to suit 
the taste, and bake in a moderately-heated oven. The 
yelks can be used for pudding and custards. 
I wish also to tell my way of scouring knives, viz : 
I use the Sapolio soap altogether; 1 like it the best 
of anything I ever tried. It is also nice for scouring 
tinware, glassware, stoneware, and porcelain kettles. 
Waynesville, Ohio. Kate. 
Coloring Cotton.— Orange and yellow— For five 
pounds of rags, twelve ounces of sugar of lead, six 
ounces of bichromate of potash. Dissolve each in 
separate pans iu warm water, and then pour it in sep¬ 
arate tubs. Then wet the rags iu the sugar of lead, 
then in the potash ; dip the rags in each three times, 
wringing them out each time. When you want orange, 
dip into scalding hot lime water, rather strong. Blue 
and green—For three pounds of rags, eight ounces of 
copper®; soak the rags in the copperas water one 
hour, then rinse in clear water ; two ounces of prus- 
siate of potash, two tablespoonfuls of oil of vitrol iu 
water enough to cover the rags. For green, dip the 
blue rags into the yellow dye. 
Remedy for Neuralgia. —A friend of .ours who 
suffered severe pains from neuralgia, hearing of a 
noted physician in Germany who invariably cured the 
disease, crossed the ocean and visited Germany for 
treatment. He was permanently cured after a short 
sojourn, and the doctor freely gave him the simple 
remedy used, which was nothing but a poultice and 
tea made from our common field thistle. The leaves 
are macerated and used on the part affected as a poul¬ 
tice, while a small quantity of the leaves are boiled 
down to the proportion of a quart to a pint and a small 
wine-glass of the decoction drank before each meal. 
Our friend says he has never known it to fail of relief, 
while, in almost every case it has effected a cure. 
