The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1878-10-17

TAKING CARE OF BABY.-Yes, there
are some men VINO really help their
wives take care Of their children; that
is, they try to do SO. Yet they rather
over-value their services. Ohe of those
good husbands will help dress the
children for breakfast. and speak OF it
with grandly virtuous air, while the
fact is that he only washed the face Of
one while his wife washed and dressed
the other three. He helps getting the
children ready for church; that is, he
buttons up Dicks boots, and helps
Jenny put on her gloves after he has
leisurely and comfortably dressed him.
self; while his wife ties sashes, and
huns up odd gloves, and puts on col
lars, and curls one child's hair and
washes another'5 hands, and in the
interval docs up her own hair, and
saves the baby from the razor, and
Jenny's best bonnet from the baby.
He waits in the hall with elaborate
patience, cool and quiet, his own toilet
finished, and repeatedly reminds his
wife-now flushed and nervous-that it
is getting late. Then, when they are
at last on their way, he impresses on
her the necessity of punctuality, and
wonders how it is that she is always late
for church. Poor Maria.
SOLE LA NoRMANDE. Mix one
onion, an equal quantity Of carrot,
half as much parsley, all finely chop
ped, and pounded Glove, with one
ounce of butter. Spread it over a bak-
ing tin and lay on it two pounds if sole;
add salt and pepper, little white wine
or good cider tone tablespoonful to
each pound of fish and bake it fifteen
or twenty minutes. Put one ounce of
butter into stewpan. When 1t bub-
bles add half tablespoonful of flour,
stir, and as soon as it begins to take
color add two gills of broth, pepper,
salt and the juice of the baked fish.
boil it one minute, add the yoke of an
egg. and remove it from the fire.
Pour half of 1t into IA fireproof dish, lay
the fish npon it, place over and around
it about dozen oysters and mush-
rooms, add the rest of the sauce,
sprinkle over it few bread crumbs
and put it in the oven for ten minutes.
Garnish with fried bread sippets.
Founders may be used instead OF sole
if the latter are not obtained.
OYSTERS. We presume there is lit
tie need of giving any recipes for stew
ed or fried oysters-the two common
est ways of cooking-yet, let us say
that if stewed in their own liquor with
out milk or water the flavor of the
oyster Is best preserved. If milk IS
liked in the soup it is better not TO boil
it with the oysters, but put into the
tureen few spOonfuls otthin cream or
milk before pouring in the oysters.
Seasoned and gently sim mered il their
own liquor until almost dry ana served
with catsup makes Il nice change, or
cooked until about half of the liquor is
absorbed; toast well some thin slices of
light bread, buttered and cut into lit
tie squares, pour over them the liquor
lay an oyster on each piece, garnish
with parsley and serve very hot.
STEAMED Com BREAD. -Four cups
of buttermilk, four cups of mea!, two
cups of -four, half a cup or more of
sugar or molasses, four teaspoonfuls of
saleratus, four of salt; put into
two-quart pan, cover with pie-tin or
plate, set in steamer over kettle with
about three quarts of cold water at 9
o'clock and steam until noon.
Onion sauce made with milk is nice,
servei with roast mutton.