The Russellville Democrat., 1879-10-23
HOME TOPICS.
Do not Break the Unity of The Home-Cir-
 cle-yaluabie Recipes.

cle-N aiudDte tstciptss
 While I have shown in all former writings that hold the power of such to be the greatest, because the purest, of , all social ones, must as definately now ! warn them against any manifestation of | feeling or principle tending to break the unity of their home circles. They are i bound to receive their fathers friends as their own, and to comply, in all sweet and subjected ways, with the wishes and habits of their parents; remaining calmly certain that the law of God, for them, is that while they remain at home they shall be spirits of peace and humanity under its roof In all rightly ordered households the confidence between the parent and the child is such that in the event of parents wish becoming con- trary to a child's feeling of it's general duty. there would be no fear or discom- fort on the child's part in expressing its thoughts The moment these are neces- sarily represented, there is wrong some where; and in houses ordered according l to the ways of modern fashionable life, there mttst be wrong, often and every where But the main curse of modern society is that, beginning by training its l youth to be independent" and disobed tent, this carefully cultivated indpendence | shows itself, of course, by rejecting what ! ever is noble an honorable in their fath- CTS houses, and never by healing or at | oning what is faultful.
 Therefore they require, first the graces of gentleness and humanity; nor, on the whole, much independent action of any kind; but only the quiet resolve to find ! out what is absolutely right, and so far | ss 1.a l. T s,,r practiced, to fulfill at home; and so far as it may be modest and decorously ut- l tered, to express the same abroad. And a well-bred young lady has always per sonal power enough of favor and dis couragement among persons of her own l age, to satisfy the eXtremest demends of concience in this direction.-RUskius. VALUABLE RECEIPTS.
 Cleaning Wdsh Hrmgers.-Try a few drops of of amonia on damp cloth, and see how nicely it cleans the rubber rol- | lers of your wash wringer.
 Tomato B,ttter.-Seven pounds of ripe tomatoes, three pounds of light brown sugar, one cup of vinegar, one stick of cinnamon; boil slowly five or six hours.
 Brown Bread.-Take one quart of but | termilk, one of sweet milk; thicken with | half Indian meal, and half rye flour or wheat; add salt and molasses, If wished; a heaping teaspoonful of soda.
 Breqkfaa Corn Bread.-Scald the meal at night, and when cool, add a spoonful of yeast, two of shortening, the same of molasses, a little salt, stir well, and in | the morning pour on a buttered tin, and l bake
 To Cyystalize Grasses.-One pound of best alum, powdered; half a gallon of soft water; boil until dissolved; dip the 1 grass in the solution, and allow it to re- main six or seven hours, remove and | dry in the sun.
 1 Dried Apple Cttstdrd.-One pint dried | apples, mashed and strained; two eggs beaten with the appler; sweeten to taste add a half tumbler of cream or rich milk. Bake in paste, and when done cover with a mcringue.
 SDiced Corn Beef-TO ten pounds of | beef take two cups of salt, two cups mo- | lasses, two tablespoons of pulyerized | saltpetre, one tablespoon ground pepper, one of cloves. rub well into the beef turn every day; will be ready for use in ten days.
 Feather Cake.-One egg, one cup of sugar, one tablespoonful of butter, half cup of milk, one and one-half cups ot flour, one teaspoonful of cream of tartar. half a teaspoonful of soda. This com bination makes a nice cake. Eat when fresh.
 Lemon Jtmbles.-One pound of flour, one pound of sugar, fve-eigths of a pound of butter, four eggs, the juice and grated rind of a lemon, and as little flour | as will enable you to make the whole in- to small cakes with your hands. Bake quick.
 F-aa Puddiag.-One cup molasses, one cup sweet milk one of suet chopped fine, l or half cup of butter; one of raisens, 1 half cup of currents, two and a halt cups of flour, half teaspoonful soda; mix well and spice to taste, and steam two hours.
 Corn Meal GpNl.-Take a pint of meal pour over a quart of water stir up, set tie a moment and pour off; repeat three times; then pour over the washed meal about three quarts of cold water and let boil very slowly two or three hours; thin with milk or cream and season with salt
 Heaphalid Cr0qaette8.-AIix four oun- ces of very finely chopped ham with one pound of mashed potatoes, we'll beaten with one-half gill sweet cream, two ounces of butter, one-half teaspoon ful of pepper; make this into round or oval balls, dip in beaten egg, roll in bread crumbs, lay in frying basket and fry brown in deep lard. Serve on platter; garnish with parsley.
 As divorce and meat market Balti- | more is looming up, says the Modern Ar- i