The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-07-31

barb or measure II in a half pint glass; to every
pound OF Juice put pound OF loaf sugar; let It
boil till 1t Is like thick syrup, but very clear;
ii 1t be thick, strain it through coarse muslin or
q sieve. Let the syrup boil, then have ready
some pieces OF fresh rhubarb a halt finger In
length. when the syrup is boiling drop in the
rhubarb piece by piece let 1t boil tender, then
pour il into large basin or dish, stir II occa-
sionally till nearly cold, then STIR IN the ginger
extract. Place the rhubarb in layers in Jars or
wide.mouthed bottles, putting layers of racemes
OF ginger between each layer of rhubarb, then
tie 1t down securely, and when sending portion
to table be careful that the ginger is kept back"
Bertha, how kind you ale to enter into all
these particulars shall ever look with respect
upon rhubarb, which | have hitherto despised
as being a mere substitute for fruit.r
'That comes from forming prejudice against
anything you don't understand But come with
ne into the kitchen, or eleven O'Clock will be
here before know where / am.n
"But your time is your own-what does It sig-
nifty an hour earlier or later?
MY time is not my own, dear MillY, only
certain portions of it, We have been one hour
al breakfast. cannot call that period my own;
otherwise, 1t did, should be entitled to do
anything l lked-read work, or go out. No,
this hour belongs to the breaktast-table; the
next, fron 10 TO IL, to the kitchen; and the next
am with the housemaid setting the folds OF
curtains, or arranging the draperes of toilet
tsDie, or DONG the thousand and one things
that housemaid does not see are even neces-
sary. Besides, my eyes in this time do more
work than both my hands. at IL am in the
dlning.room to receive visitors; my time GER
tainly is theirs. | am obliged to do this every
day in the country. Ii were in London and
had many acquaintances, | certainly should
only oe at home 10 them once a week;
but here 1t Is different, our friends are
not numerous, live long way of and
generally manage to get here before two O'clock
Besides, they are ali old 'riends-not acduaint-
anoes-ot long standing; to play the fine lady to
them would no. do. When no visitors are here
my husband and myself with poor Robert walk
or drive. The evenings, as you well kno v, are
spent IN home amusements. So that you see
dear Milly, the only time that can really cali
mine Is before breakfast while my husband is
out IN the grounds among the laborers; and that
is the leisure when l and Martin, tie gardener
have long contabulations about my pets-the
flowers; when | write my letters and perform
other little matters pertaining to myself alone
Even when the girls are at home they do not
| intrude upon me; so that these quiet two hours
| before breakfast are really all my own"
And when do you sew at the needle work of
| the house?n
| "Needle.work l put out, by my husbands
| desire. There are dependents upon his estate
| whom 1t Is better to employ than TO permit them
to live on charity. AT the lodge there is an
| afflicted orphan girl, whose father was killed
| while blasting portion of the rock yonder
which you see in the distance. The news OF his
! death struck the nervous system of the mother
| so that when this child was born it was deaf and
! dumb. My husband placed the child under the
care OF the lodge people. She has now grown
! up to be very intelligent, beyond being a most
| industrious worker. Now not another word.
! Milly; Ellzabeth's patience will be exhausted
| besides, it's getting near the servants dinner
| hour; SO into the kitchen at once let us CO."
| In the Kitchen was surprised to find laId out
| on the table all the spare cold meat a handsome
| piece OF bacon, butter, eggs, and cheese, SOUP
| stock, with cake OF fat on the top; in another
| dish was all the material for making another
soup; on ont side the table on a char the bread
| pan was placed. | was very curious to know
| what all this was for, though did not speak
Bertha took the bakers book with pen and INK
| and said:-
You have wiped out the pan, Elizabethr'
| "Yes, ma'am."
She then felt the loaves remaining in the pan,
| then she put GoWn the number of loaves that
| would be required till the next day. Rolls
fancy bread, brown bread, plain bread, each
! kind was mentioned. Then she looked into the
| fuur.tub.
'ThS will be sufficient till tomorrow. 40
| please put both Dread and flour away"
| Elizabeth quickly vanished with these arti-
| ces, and speedily returned.
| This cold beef with the vegetables re-Warmed
and plain rice pudding without eggs, you will
| take tor the kitchen and nursery dinner" Then
turning to me, Bertha said, "Should YOU like
your little ones to have this Mily, orshall Eliza
beth mince some OF the meat 2"
NO" replied; II should infinitely prefer
them to have it cold with the gravy, so delicious
| as it is."
"You will get il punctually at one o'clock. if
you please" said Bertha to the girl: land sbout
this soup, it looks clear and nice | am glad
you dld not forget to strain it off last night
oIheIWlse we SnOuld nave gone without it
to-day. And your sOup-pot?"
| 81 have scalded 1t out, ma'am, it is quite
! sweet; and thought this bone OF mutton, with
the trimmings of the outlets and small piece
from the end OF this beef which torsot to cut
off and salt, instead of roasting it, with
some vegetables, viii make pint aud half of
SOUP"
'Yes, that will do very nicely: but don't put
in any vegetables excepting carrots
"Oh, think vegetables in soup are so nicen
| / said
$50 they are, Mily, but they must be put in at
| proper time, otherwise you have no flavor eX-
ceptIng stale, disagreI able one. Boil the
bones and meat for six or eight hours, then
| strain II, Elizabeth, as you have done here.
Now then, Mllly, this tat on the soup must
| be completely taken off. Minca somewhat
small a couple OF turnips, tiny onion, piece
| OF shallot, and some outside pieces OF celery
Let the stock boil, Elizabeth, twenty minutes
| before it is required for dinner; then throw in
the minced vegetables and tiny bit Of butter;
| let the stock and vegetables boil rapidly for a
quarter of an hour, and, it not sufficiently
thick with the vegetables, mix teasDoonful of
| -four smoothly with cold water and strain IL in
| the soup, and let il simmer UP once. Then
stlaln 1t into the soup-turean, in which YOU
| will put the toast that was lett from breakfast
but first cut IL INTO tiny squares-and we
shall have excellent vegetable soup. Will you
| recollcct this, Elizabeth ?"
| Yes, ma'am.n
! eli cook we're here | should not need to say
all this, but Elizabeth is inexperienced"