National Republican., 1877-10-18

Lddies are inIIted 10 contribute Society Items
and SHIRT Sketches appropriate 10 his depart
mcm P'n" odd,sa such Communications 10
he R,pubiiodH Gfcc, care Editor Of the CwAcr.
Sweet Home.
The semi.annual exodus Of the floating pop
ulation of Washington who occupy "rooms''
hos begun. House hunting is now the occu-
patton Of leisure hours, and pilgrimage from
Capitol Hill TO Georgetown is the weekly
penancc of many Of our migratory citizens
THE SALARIES OF DEPARTMENT CLERKS
vary from 500 to $1,000 year, and to most
Of these the umavailing search for small houses
in respectable localities results in boarding
house life-that dcmoraliZcr Of domestic
peace. Tho evils Of the system need no
enume ration, rs "Our Boarding HOUSE" has
been the theme Of the drama, and many Of its
peculiar features can neither be exaggerated
nor carcaturca.
In this day, when foreign fashions are so
eagerly adopted, why is it that the
FRENCH AND GERMAN
mode Of living on flats. in suites Of rooms, does
not afford relief in this city to it's multitude of
office holders and members Of Congress- To
do this houses must, Of course, be built esne:
r1urry the purpose. :: some
Washington capitalist will insugurate such an
enterprise he will he rewarded not only by pc
cuniary success, but also by the noble army
of martyrs" who, pcrforcc. must live on small
salaries. Plans can be found for these foreign
houses in Boston and New York. and with all
the modern improvements suite Of three
such rooms may he made delightful home
for two people, and ten or twelve rooms might
furnish an elegant abiding place to any mem
bcr Of Congress, far less expensive and more
convenient than the ordinary house, with
halls to carpet and stairways upon which our
household angels must ascend and descend. to
the infinite detriment of health. Why does
not Mr.. Shepherd or some other of the busy
builders. who are constantly erecting so many
miles of new blocks try this method in but
just one house, My word for 1t, every one of
its rooms would be engaged long before the
cdfce could be completed; anxious pdfer
.fnmi'ids and tired mothcrs would bless him.
and matrimony-that golden goal that Ia now
but an empty chateau Hpdgne-would be-
come possible reality to the waiting
BACHELOR"
Household Hints.
Col. Robert Iugcrs0ll says that cooking Is
one of the fine arts that it takes far moro
talent to be an excellent cook than tolerable
lawyer" and that being a good cook himself,
he takes more pride in the fhct than in any
other accomplishment of which he is master.
lie adds, with his usual vchcmcncc: 1T
ought to he crime, punishable with impris-
o1mcnt In the penitentiary, to fry beef
steak"
To Prcrcm Stdins.-Not the least unplcas-
ant part of putting up fruit is the damage
done ones hands by stains that are difficult to
eradicate "An ounce of prevention Is worth
pound Of cure" If you will take the pre-
caution to rub fresh lard over your fingers be-
fore commencing to pear fruit you will obviate
all danger Of stains. Ammonia, lemon Juice,
vim will IaSaan ~ anita taEa
out, most stains from the nails and skin.
toMBrSATIoS JELLY.
We have tried an experiment in the jelly
line, with which we are so well pleased that
we hasten TO give our readers q synopsis of tho
modus opcrdndi. A friend sent in a basket OF
crab apples, and having some over-ripe pears,
| we thought it cxpedient to combine the two
kinds Of fruit into jelly. Urged on by the old
saw, Nothing venture, nothing won' we ven
tured. The result is most fattering, and here
| is the recipe: Prepare the fruit by cutting
out blow ends core, seeds and all bad spots,
| but leave the skin on; put them into
a porcelain kettle, adding water In
proportion of one quart to six quarts
Of prepared fruit. Let them stew
slowly, and when done to pulp dip out
into a flannel straincr and press the Juice out
Boil the juice half an hour, and then add three
pounds Of sugar to every five pints Of juice
and let the whole cook about fifteen minutes
| longer, skimmng of all scum that may arise.
| Put the liquid into the moulds and you will
see jelly clear as amber-huod wine and deli
cately favored, the pear taste predoninating
| while the apples impsrt pleasant acidity. II
Is difficult to get n firm jelly from pears alone
as the liquid is almost sure to form syrup in
| stead of hardening.
| Wiid CraJ.appIe Jeily.-wash the fruit, and
with a sharp knife remove blossoms and stems,
cover with water and boil until soft, then
strain, add one pound Of sugar to each pint of
| juice-remembcring "A pint is pound the
world around"-and boil twenty minutes.
Grape Jdiy.-Put the grapes In jar and the
| lar In a kettle of water let them boil until
they are all crushed strain through a flannel
bag If ripe grapes use sugar In proportion "of
pound for pound, ," but II green add pound
| and half Of sugar to each pint of juice DO
fore adding the sugar let 1t be heating in an
oven, stirring often to prevent burning, and
when the juice has boiled twenty minutes put
| in the hot sugar. When dissolved together let
the syrup boil up over, have yoHr glasses
ready rolled in hot water and pour In the
scalding liquor. When cool lay branded pa
per on top of the jelly, and unless your glasses
have tin covers paste stout paper over the top,
using the white Of an egg.
TO Preserre Fruit JPithom Cool, np.-Allow =
| pound and half Of sugar to pound aud n
half Of fruit Pare and quarter the fruit and
put il In glass cases, alternatcd with layers Of
| sugar, having the Top layer OF sugar very
thick then seal up close. The flavor is thus
fully preserved, and in mid-winter will be
found fresh and delicious.
| Pumpkin Pies-Now is the glorious season of
pumpkin pies, but the pasty compounds that
commonly bear that time-hOnored name In
this degenerate day would cause the blush Of
shame to mantle the cheeks Of our grand
mothers ghosts could they but realize that the
New England "knack," which filled their
shelves with golden and creamy pies, fit food
for the gods is forever among the lost arts.
The following is the best recipe we know Of
but Candor compcls us to admit that even thi'
does not equal my mothers cooking" To on,
pint of pumpkin that has been stewed soft and
pressed through colander, add half u pint O
warm milk, a quarter Of = pound Of butter ant
the same quantity Of sugar, stirring them We
together. One pint Of rich cream will be bet
ter than milk or butter. Beat eight eggs very
light and add to the other ingredients alter
natcly with the pumpkin; then stir in a wine
glass Of rose water and two'glasscs of wine
mixed together, a teaspoonful Of powdered
mace and cinnamon, mixed, and grated nut
meg. Sir the whole together very thoroughly
put in II buttered dish and bake three quarter
Lac