The Russellville Democrat., 1879-12-04
HOME TOPICS.
What Makes Home Happy--To Make ;:>s:
 egiin--Baked Apples, Ssc., etc.
WHAT MAKES HOME HAPPY,

OuAi AAAES ltChE HAITI; If home is the kingdom of God, and the kingdom of Gods home may be, it is because the spirit of God is there. It is because the woman who is the queen of that home makes home the centre of her thought, her hope and prayer It is because the man who has sworn to love her, to honor her and cherish her knows that he best keeps his oath by making her home and his. home glad, cheerful and beautiful; because hedoes not neglect it and desert it.. To those two there grow up, children who know that the noblest duty is the duty next their hand: who are glad to surprise their mother with new pleasure or to relieve her if m some old care; children who find their father their best companion, and who have no secret
 is} r.t. TO MAKE METHEeLIN.t
 Mix honey with water until it will float an egg to the surface, exposing a small section of it above the liquid. Strain and rise the temperature gradu- ally, and at the scum rises skim it off, When the boiling point is reached take from the fire and let it cool Put in 8 cask, leaving the bung out until properly fermented-not so long as to become sour-and then bung tightly; or, if bot tied, cork well. It may be used soon after making, but age greatly improves the flavor. Another way is to put warm water and honey in a cask, and after twelve hours or so shake well and add hops and yeast-of the former half a pound and of the latter one pint for about forty gallons. When properly fer mented the air should be excluded as in the first case.
 l,s BAKED APPLES. H,
 This is very healthful dish, and may be made very enticing one. Pare and core large. juicy apples, but do not break them in pieces; fill the centres with sugar, a little lemon juice and thin bit of the yellow part of the lemon rind; put q clovein each apple; lay them in a pan with little water in the bottom; sprinkle sugar on the tops then bake; haste them often. and when done set away to cool. Put them on ice if you can, the colder they are the better Whip cream and spread over them thick ly;s send powdered sugar around with them. If you cannot get cream content yourself by serving the apples with rich [ be poured over them.
 s5 J3F %-r RECEIPTS
 Currg.-Take cold chicken, turkey or cold lamb; cut in small pieces and put in frying pan with about pint or more boiling water; let it stew few mo- ments; then take the meat out, thicken the gravy with little flour; add tea spoonful of curry-p owder; pepper and salt to taste, and let it boil up once; have some rice boiled whole and dry; put. it around the outside of the platter, and in the centre put the meat, and throw the gravy over the meat, not the rice, and serve. .
 Angel Cake.-The whites of eleven eggs, one cup of flour after sitting; one teaspoonful cream tarter. Sift the flour and cream tarter four times; beat the eggs to stiff froth, and then beat in one and one-half cups of sugar and a tea spoonful oi vanilla. Add the flour and beat lightly but thoroughly. Bake in ungreased pan, slowly for forty minutes. The pan should have tin strip project ing above each corner, in order that when it is turned over to cool the air may circulate freely under it. Cut it ont when cool. H
 < Aarrow D,ip,pliags egg, two ounces beef marrow, some crumbs of bread and tablespoonful of four. Beat the marrow to a cream, whisk the eggs and add to the marrow. Well soak the crumbs in boiling milk, beat them up and add to the other ingredients. Stir all well together, then form into small dumplings; drop them into boiling broth and let them simmer for half and hour. They may be served in soup or with roast meat.
 Cuadrd Pie.--Boil quart of milk with half dozen peach leaves, or the rind of a lemon. When they have favored the milk strain it, and set it where it will boil. Mix q tablespoonful of flour smoothly, with couple of tablespoon fuls of milk. Letit boil minute, stir ring it constantly; take it from the fire, and when cool put in three beaten eggs, sweeten to the taste, turn it into deep pie dishes, and bake the pies directly in quick oven.
 | Bordeaur Jelly.-I have found a jelly made of good red wine useful for inval- ids. Take bottle of good win ordinaire and add the julce of lemon, sweeten WltH ualI pOunu Ol lOdl sugar, ulr5OlNe in tho least possible water an ounce of isinglass, add to the wine half wine- glassful of eognac; boil together and strain through a jellybag and let it get cold.
 Bredd Omelet-Put into stew pan teacuI ful of bread crumbs. one teacup of cream, one tcaspoonful of butter; with salt, pepper and nutmeg, when the bread has absorbed the cream work in two beaten eggs; beat them little with the mixture; fry ill an omelet pan and roll up.
 Frogs asd Ib,natoes.-Put your frogs | legs in boiling water; take them out and place them in cold water; prepare your tomatoes as for sauce; put in casser- ole your frogs legs, with piece of but ter, and fry them gently serve the legs nicely arranged in the tomato sauce; garnish with toast cut into lozenges. Boiled Pudding.--Six eggs we'll beaten; seven tablespoonsfnl flour, one quart of milk, nutmeg; boil in apudding boiler one hour. Sauce: Cream, one cup of | butter add tive cups of fine sugar, add one claret glass of sherry or current wine.
 Leinon Psdding.-Half 8 pound of bread crumbs, six ounces of suet, six ounces Of sugar, the rind of lemon, chopped fine, and the juice Mix with two eggs, and boil two hours in butter ed mould. Serve with or without wine T