The Osceola times., 1881-05-28

well provisioned breakfast table. We
come TO it freshly, in the dewy youth Of
the day, and when our spiritual and sem
sual elements are in betteraccord than at
later period; so that the material de-
lights of the morning meal are capable
of being fully enjoyed, without any very
grievous reproaches, whether gastric or
conscientious. for yielding even triiie
overmuch TO the animal department OF
our nature. The thoughts, too, that
run around the ring OF familiar guests
have piquancy and mirthtulness and
oitentimes a vivid truth. which more
rarely find their way into the elaborate
intercourse Of dinner.-HdWthorne.
HOMEMADE CANDY.
All children are fond of candy, and II
pure a moderate amount is not injurious.
In these days of adulteration, that made
at home is safest to give them. 1t is
simple matter to make chocolate cara
mels; all that is needed is one cup of
sweet milk, one cup of molasses, han
cup of sugar, half cup of grated choco-
late. a piece of butter the size of wal
nut; stir constantly and let it boil until
il is thick, then turn it out on to butter
ed plates; when il begins TO stifien, mark
IL III 81 lItN IL WIN bithh iN"'iig
when cold. Cocoanut caramels are made
of two cups of grated cocoanut, one cup
of sugar, two tablespoonsful of the flour,
whites of three eggs beaten still; bake on
buttered paper in quick oven. Nice
white candy is easily made. Take one
quart of granulated sugar, one pint ofwater
two tablespoonfuls of vinegar boil Just
as YOU do molasses candy, but do not
nts .,-hap - ta ,lpna hv tr.Ns-
ing it in cold water. Pull ii as if it were
molasses candy; have dish near by with
some vanilla in it, and work in enough
to flavor it as you pull; put it in cold
room, and the next day You will have
delicious candy.
HOW TO HANG PICTUREs.
No picture ought TO be hung higher
than the height of the average human
eve when the owner of the eye is stand
ing. II is the most universal rule in our
houses to hang pictures much above this !
level, and they cannot be enjoyed there. |
If the picture is a portrait or it has hui |
man faces in it, its eyes should look as |
nearly into ours as possible: and if there |
be no such simple guide perhaps good |
rule will be to have the line that divides |
the picture horizontally into equal parts |
level with the eye. Ifone starts to hang
ing pictures with the determination to |
place them so that they can be easily |
seen and enjoyed without stretching the |
neck the least, or STOPPING the body, he |
will be pretty sure to do well. In re-
mote farm houses, and country taverns,
weoften see pictures, particularly portraits |
skyed as high as if their owners had |
been academy hangers, and the painters |
Young rivals of a new school. | suppose |
the reason is that the simple-hearted |
owners think picture is such precious |
thing it can't be hung too securely out |
of the reach of meddlng hands. They |
are often not clear in their minds as TO |
what picture is meant for. and not find !
ing it in any particular relation to hui !
man life and society, they treat it with !
reverence and put it where it will dis.
turb them as little as possible. But as
people come to enjoy pictures and get
some intellectual, spiritual nonrishment
ont of them, they want them as they
want their boots, where they can see
and use them.
VARIOUS WAYS TO COOK EGGS.
SOFT BoILED.-Drop the whole eggs
carefully into boiling water, and boil
steadily three and half minutes by the
watch. This is common method though
the white is hardened, the yolk is scarce
ly cooked at all.
HARD BOILED EGGs-It is the common
way to boil eggs only about five minutes,
and all them hard. They are then very
"hard" of digestion. Boil ten minutes
and they are still hard and soggy. Boil
them twenty minutes and they become
light and mealy, and may easily be
mashed and seasoned
SCRAMBLED EGGs.-Many use only eggs
with eutter and salt for this dish-for
four eggs one tablespoonful of butter.
Melt the butter and turn in the beaten
eggs, and stir quickly one or two min
utes over a hot fire. A common practice
is to increase the quantity without i'm
pairing the quantity by adding milk-a
small cupful to six eggs, and table
spoonful of butter with salt and pepper
is preferred. stir these ingredients over
a hot fire putting in the butter first
until the whole thickens. 1t should be
soft and creamy when done. 1t is very
fine served on toast
SoFr BouED.-Another method. Lay
the eggs in a warm basin or saucepan,
and cover with boiling water. Let them
remain without boiling, but where the
water will keep hot for ten minutes.
Both yolk and white will be cooked soft.
Eggs cooked by this method are some
times called "coddled." OF late the city
furnishing stores offer what they call
egg coddlers," which cook the egg quite
differently. The affair is small por-
celain saucepan, only large enough for
one or at most two eggs, and made very
thick to retain the heat. This is heated,
has lump of butter placed in it; the egg
is broken into the buttered dish and
served, the heat of the dish finishing the
cooking at the table.-EDl
EGGS IN MEXICAN STYLE.-Many years
ago the editor of The american igricut-
htris gave method Of cooking eggs in
imitation of a style he had met with in
Mexico. There drawn butter favored
with garlic is used. His modification,
which several have tried and found ac-
ceptabe. was given so long ago that it
NAV be repeated. 1t is to boil the eggs
hard, quarter them lengthwise, and pour
over them drawn butter, to which as
much Worcestershire sauce" has been
added as the taste approves. As Wor-
cestershire sauce is not often found out
side of the cities, he suggested that good
homemade tomato catsup would be an
acceptable substitute.
OMELEIs.-Comparatively few Of our
housekeepers dare attempt an omelet,
but there is nothing very difficult about
it. The chief cause of the failure lies in
not having the spider hot enough, or in
making an omelet too large for the pan.