86 
THE LADIES’ FLORAL CABINET. 
large tablespoons of butter, two rounded tablespoons of 
flour, one large tablespoon of onion, one level tablespoon 
of carrot, one of celery, a sprig of parsley, a bay-leaf, four 
whole cloves for a dark sauce, for a light sauce a little 
mace. The vegetables were cut very fine with a knife on 
a board, and with the butter and other seasonings were 
put in a frying-pan and cooked slowly ten minutes. The 
pan was then placed on a hotter part of the stove and the 
flour added. For a light sauce, Miss Parloa said, the flour 
should only be cooked till it was frothy, but as this was 
dark it was stirred till the flour began to look a little brown, 
then drawn back to a cooler place and the cold stock 
slowly added; it was seasoned with salt and pepper, about 
a half teaspoon of salt, and was then cooked three minutes 
and strained. 
When the macaroni was done, it was turned into a 
colander to drain, after which it was put in an escallop 
dish, with the tongue in alternate layers, beginning and 
ending with macaroni, making three layers of macaroni 
and two of meat. The sauce was then poured over and 
it was lightly sprinkled with dried bread-crumbs, and 
baked twenty minutes in a moderate oven. This kind of 
sauce was also used to make another dish. After it was 
strained, it was put into a saucepan and returned to the 
stove, and a pint of cold meat (in this case it was also 
tongue) was put into it to heat. Six large potatoes were 
boiled thirty minutes, then carefully mashed, and one- 
half cup of hot milk, one tablespoon of butter, and one 
even tablespoon of salt were added to them, and they 
were laid in the form of a wall on a hot platter, and 
the meat and sauce placed in the centre. Any kind 
of cold meat will answer. 
Spider Corn-Cake. 
One and one-half cup of corn meal—fill the half cup 
with flour; two eggs, one-fourth of a cup of granulated 
sugar, one level teaspoon of soda dissolved in a cup of 
sweet milk, one cup of sour milk, and a teaspoon of salt. 
Beat the eggs till light and add them to the sour milk; 
then add the cup of sweet milk with the soda in. Miss 
Parloa put the soda in the cup and stirred it with a little 
milk till it was all dissolved, then filled the cup with milk. 
Pour this mixture on the dry ingredients and stir well. A 
short-handled spider was used to bake it in. When the 
spider was hot it was thoroughly greased with a large 
tablespoon of butter and the batter poured into it. After 
allowing it to stand a' minute a second cup of sweet milk 
was poured over it without stirring, and it was put into a 
hot oven for thirty minutes. When it was done it was 
loosened from the sides and bottom, a plate was placed 
over the spider and the ca'ke turned bottom up on it, and 
from this plate it was turned on a second so it would be 
right side up. Miss Parloa says this is one of the most 
delicious forms of corn-bread. 
Waffles with Sour Cream. 
One pint of sour cream, two eggs, one pint of flour, ofte 
tablespoon of corn-meal, one teaspoon of soda, one-half of 
a teaspoon of salt. Beat the eggs separately, mix the 
cream with the beaten yolks, stir in the flour, corn-meal and 
salt, add the soda dissolved in a little sweet milk, and last 
the whites beaten to a stiff froth. 
Corn Muffins. 
Three eggs, one scant half cup of sugar, one-third of a 
cup butter, one pint of sweet milk, one and two-thirds 
cups flour, one cup corn-meal, one and one-quarter of a 
teaspoon soda, two and one-half teaspoons cream-tartar 
or four teaspoons of baking-powder, one-haif teaspoon of 
salt. Cream the butter, beat the sugar into it, add the 
eggs well beaten, then the milk in which the soda has 
been dissolved, and lastly, the flour, corn-meal and cream- 
tarter, which have been sifted together twice. Bake half- 
an-hour in iron or tin gem-pans, cup-shaped. This recipe 
will make fifteen muffins. 
Cream Waffles. 
One-half cup of butter (one-fourth of a pound), beaten 
to a cream, four eggs, the yolks well beaten and added to 
the butter, one-half pint of sweet milk, one-half pint of 
sweet cream, one pint of flour, and one-half teaspoon of 
salt; add the whites beaten to a stiff froth just as you are 
ready to bake the waffles. Two minutes will cook them 
sufficiently. No soda or baking-powder is used. 
Mrs. C. G. Herbert. 
CURRENT NOTES AND COMMENTS. 
AILURES IN FLORICULTURE.—Like most other 
failures in life, the failure on the part of the gen¬ 
eral cultivator to have his or her efforts to produce a 
satisfactory supply of flowers crowned with success can 
be directly traced to ignorance ; and ignorance is a very 
diffusive quality. It permeates through and into all the 
strata of human events and calculations. It meets you 
at the outset, when you select the plot for the garden, 
and having selected it, in putting it into a suitable condi¬ 
tion for plants to thrive. It meets you when you select 
your seedsman, from whom you expect to obtain good 
seeds; it is plainly manifest when you are confident of 
getting $2.50 worth of good seeds for fifty cents. But 
it is still more formidable when, with catalogue in hand, 
you undertake to make your selection of varieties. You 
fail to know what is best suited to your climate, to your 
manner of gardening, or to the spot upon which you 
intend to grow your flowers. After having made your 
selection of seeds, ignorance again crops out, and causes 
failure in the time, place or method of planting ; in sup¬ 
posing that one plant may be as readily transplanted as 
another; or, still worse, in allowing all the seeds that 
germinate to go on growing up in a mass of weak, spin¬ 
dling plants without vitality, instead of thinning out to a 
few that will do credit to your efforts. Ignorance, too, 
will lead us to plant in the sunniest spots those very 
plants that require shade, and, on the other hand, to 
plant in the shade those plants that demand the sun 
