The weekly Shasta courier., 1873-02-01
THE HOUSEHOLD.

mantown Ieleqraph.
" And now that we are married and have
little home of our own, Katie, dear, want
one thing well understood in the very be-
ginning"
Certainly, Ben; let me have your orders
at once and I'll try to do my best. l re-
member now that your Aunt Sally told me
one day that you were very difficult and
particular; are you really?"
Nothing unreasonable, / hope, Katie:
but Ill tell you how it was with Aunt Sally:
She was always in hurry: you know she
has kept house for father ever since my
mothers death. years ago, and / feel as if
we never had what | call a comfortable meal
in all that time. At night she would say
to father, Now, brother Sammy, you might
as well 60 to bed airy, you and the boys,
and I'll have you up sooner in the morning,
and it won't take me long to knock up your
breakfast, and then the workll 20 proper
and right all day. And the breakfast was
thing relishing; the hurried bread was sell
dom light; the coffee sloppy and muddled;
no little side dishes or sauces to relieve the
stereotyped fare from day to day. Aunt
Sally generally ate on time, thought, and
finished before the rest of us, and then she'd
begin, Brother Sammy, if you've done with
the bread, you and the boys, I'll take it into
the Kitchen And those who wanted more
would hastily take another slice before it
disappeared; the butter was taken out, and
the meat, and the pan of dsh-water would
be placed on one end of the table, and al
most before the last mouthful of coffee passed
our lips, the cups and saucers were in the
dsh-pan. Sometimes | ventured to tell ha
how very comfortless it all was, and so diff
ferent from mothers way, and she always
silenced me with some pious remark such as,
o Benny I'm SO sorry you think so much
of the poor perishin' body, and I'm afraid
| you're more anxious about your miserable
stomach than you are for the welfare Of your
precious soul, and I'm sure I'm always doin'
my best, and you ought to eat what's set
before you aid be thankful And now,
Katie. do you understand me ?"
Why, Ben, of course l do; you want
comfortable meals and no hurry over them,
and that's just what I've been used to, and
mother always said that comfortable food is
the most healthy and economical, and our
meals were so social and pleasant that we
heartily enjoyed them"
And Katie's good coffee, delicious bread,
delicious toast, etc., frequently elected the
special appreciation of her husband, who often
coaxed his father and Aunt Sally over, to
spend nice restful afternoon and partaks
of Katie's well ordered supper.
CLEANING KID GLovEs.-The best meth
cd of cleaning kid gloves is to immerse them
in benzine in well-stoppered bottle, leav-
ing them there for short time They are
then to be taken out, and after squeezing
them to remove the excess Of the liquid,
they must be hung over cord in a strong
draught to dry. The smell Of the benzine
can be got rid of by laying the gloves upon
plate placed over pot filled with boiling
water, over which second pot is to be in
verted to secure a sufficiently high tempera-
ture. The heat of the boiling water will
drive out the residue of the benzine and car
ry off all its odor The gloves are then to
of an ordinary stretcher.
1t should of course be borne in mind that
this operation must be performed at dis
tance from any fire or fame, where there
can be no danger of the benzine igniting.-
Bdzdr.
Few articles of food are SO readily at
tainable, SO attractive in appearance and so
quickly cooked as omelets. A good and
economical omelet is made with four eggs
well beaten and added to one cup of milk,
into which has been stirred one teaspoonful
OF pounded cracker and one small teaspoon
full of -four. Stir the mixture well together
just before pouring it on the well-buttered
griddle, which should not be too hot, lest
the omelet should have a strong favor of
scorched butter. Turn it, as soon US it be-
gins to " set" around the edge, with wide
bladed knife, fold it over once, and then
again, and at once lift the griddle and turn
the omelet upon warm plate. 1t will, OF
course, be of four thicknesses.
Never fill stove more than half or two
thirds full of coal, even in the coldest wealth
er. When the fire is low, never shake the
CRATE or disturb the ashes, but add from ten
to fifteen small Jumps of coal and set the
draft open. When these are heated through,
and somewhat ignited add the amount ne
cessary for a new fire, but do not disturb
the ashes yet Let the draft be open for
half an hour. Now shake out the ashes
The coal will be thoroughly ignited, and will
keep the stove at q high heat from six to
twelve hours, according to the coldness Of
the weather. In very cold weather, after
the FIRE is made, add coal every hour.
In purchasing furs, a sure test Of what
dealers call prime" fur is the length and
density of the down next the skin. This
can be readily determined by blowing q
brisk current OF air from the mouth against
the set of the fur" II the fibre opens
readily, exposing the skin to the view, re-
ject the article; but if the down is 80 dense
that the breath can not penetrate it, or at
most shows but small portion of skin, the
article may be accepted.
To color furs black or brown, take ten
grains of gallic acid, ten of tincture OF iron,
and one or. OF acetic acid. Dissolve the
galic acid in the tincture of iron, add the
acetic acid, and apply with fine comb. II
black is desired the furs must be moist, not
wet; if brown, they must be dry.
RICE WITH FRUIr.-Parbol rice in water,
then add milk, sugar, little lemon peel or
extract, and nutmeg if liked little butter,
and the yolks of three eggs beaten up;
cook until done then place layer Of stewed
fruit of any kind on a dish, then q layer Of
rice over it next another layer Of fruit and
then layer of rice, and SC on. 1t may be
served hot or cold.
RICE JELLY FOR THE SrcK.-Mix three
quarters of 9 pound Of rice with one-half
pound of loaf sugar, and cover with water.
Boil until it becomes thick, then strain, and
favor to suit. Give it when cold.
CHAPrED LrPs.-Cut lemon in two,