The National tribune. [volume] (Washington, D.C.) 1877-1917, 1883-02-08
W0MbNS WORK,
Aunt Helen's Home Talks---0m Let
ter-DraWer---F Fashion Notes, sc.

character. In the present number they are adj
dressed to the practical duties and occupations
of the household 1t will be remembered that at
the last gathering of her family circle she invited
contributions from its members to weekly
Budget. During the next week, Aunt Helen
waited expectantly for contributions to the pro-
posed Budget, but, except one from Table, none
came, and on Tuesday evening the evening
set apart for her hOme-talks, she entered the
library with only this, and little paper pre-
pared by herself. The family had already
assembled, and were merrily chatting Aunt
Hclens easy chair had been drawn up to its
accustomed place, and taking her seat, she
announced and read the following contribution
from Table:
OUR TABLE.
"The turnpike road TO peoples hearts, fnd
Lies through their mouths, or l mistake mankind.
Breakfast.
Bill of Fare, No. l. with recipes therefor
Fruit Oatmeal and cream Baked Potatoes.
Mutton chops Rye mullins Hominy griddle-
cakes Coffee, tea or chocolate.
Oatmeal, to be palatably served for the table,
requires plenty of water and long time for boil
ing. Have about two quarts of boiling water IN
large stew-pan. and into it stir cupful of oatmeal
which has been wet with cold water. Boil one
hour, stirring often, and then add half spoonful
OF salt and boil an hour longer. III 1t should get
too stiff, add more boiling water; or if too thin,
boil little longer. IL cannot be boiled too much.
If there is not an abundance of water at first the
oatmeal will not be good, matter how much
may be added during the cooking. Cracked wheat
is also cooked in this way.
Mutton ChopS.-Sprinle the chops with salt,
pepper and flour. Put them into the double
broiler Broil over before the fire for eight
minutes Serve on n hot dish with butter salt and
pepper for tomato sauce. The fire for chops should
not be so hot for steak. Chops can be seasoned
with salt and pepper, wrapped in buttered paper
and broilcd ten minutes over hot fire.
Rye MuGins.-One pint of rye meal mot -four;
one pint of wheat flour, one pint of milk, half
cupful of sugar, one teaspoonful of salt, one of
Soda two of cream of tartar and two eggs. Put the
meal into a mixing bowl. Put the flour and other
ingredients into sieve, mix Thoroughly, and sift.
Beat the eggs light. Add the milk to them and
well. Butter the muffin tins, and bake twenty
minutes iii IL quick oven. The quantities given
will make twenty-four mullins. TO make IA less
quantity, divide the dry mixture after it is pre-
pared, (it can be used whenever it may be wanted
if it is kept dry then halve the other ingredients.
Hominy Griddle CGkes.--To pint of warm boiled
bominy add pint of milk water and pint of
flour. Beat two or three eggs and stir into the
batter with little salt. Fry any other griddle
cakes.
ChocoIate.-Scrape fine an ounce of Bakers or
any ether plain chocolate. Add two tablespoon
fuls of sugar. and put into small saucepan with
tablespoonful of hot water. Stir hot fire for
n minute or two, until it is perfectly smooth and
glossy and then stir it all into quart of boiling
and serve at once. IL the chocolate is wanted
richer, take twice much chocolate, sugar and
water. Made in this way, chocolate is perfectly
smooth, and free OF oily particles. If 1t is allowed
to boil after the chocolate is added to the milk, it
becomes oily and loses its fine flavor.
Cofee-For boiled coffee use small cupful of
roasted and ground coffee, one-third Mocha and
two-thirds Java; one small egg, shell and all,
broken into the pot with the dry coffee. Stir well
with a spoon and then pour on three pints of boil
ing water. Let it boil from five to ten minutes,
counting from the time 1t begins to DOH: AS soon
as 1t has boiled enough, pour in a cupful of cold
water, and turn little of the coffee into a cup, to
see that the nozzle of the pot Is not filled with
grounds Turn this back, and let the coffee stand
n few moments to settle, taking care that it does
not boil again.
Filtered CoGce-CofTee is most easily and econom-
ically made by itering. The vessel most desir-
able for this process is the French biggin. The
coffee will come out clear and strong, with a rich
smooth flavor. 1t is said that few spoonfuls of
ihis coffee, without milk sugar, taken after dim
ner, will help digestion
Vienna CoGee-A quarter of a cupful of boiled
milk. Add three tablespoonfuls OF whipped cream,
and fill up with filtered coffee.
Cafe an Lan-To one pint of filtered coffee add
one pint of milk that has just come to the boiling
point.
Steamed C0Gee-Put the coffee into a pot, and
pour boiling water on it. Use pot made for
the purpose to fit into tea-kettle set the pot in
the kettle and let the coffee cook from ten to
i''''-
time. This will make clear and delicious drink.
\ general rule for quantity may be one heaping
teaspoonful of ground coffee for each coffee cup.
Tca.-In making tea the pot should be earthen
rinsed with boiling water and left to stand few
moments on the stove mot IN too hot Il place. to
dry. Put III the tea leaves and let the pot stand
few minutes longer Pour on boiling water, leav-
ing the pot standing where il will be at the boiling
point, yet will not boil, for from three to five min
uteS. For moderate strength use one tcaspoonful
Of tea to half pint of water. fthc water is soft,
& lIIt hn nG boil I,,il,
causes all the gases which flavor the water to
escape; but if the water is hard it is best to boil il
from twenty to thirty minutes: The gases escape
from hard water also but boiling causes the min
neral matter, which hardens the water, to settle
on the bottom of the kettle and the water becomes
softer.
As Aunt Helen ceased reading there was
evident admiration in the faces around but
also evident incredulity. Mistress Table her
self sat in high chair, the usual demure look
i'll her face, her eyes now regarding attentively
the figures IN the carpet and about her lips there
was queer little look, as though smile were
struggling for a birthright which it could not
gain. Upon the whole, Tabbies demeanOr was
cnlgmatIcal and there was general suspicion
that Aunt Helen could best interpret it, But
the latter only said: "Bravely done, Table,"
and handing the paper to Mrs. Anterior, begged
that Iabbie's bill of fare might be served
for the next mornings breakfast. This Mrs.
Atherson readily promised, and then, pushing
toward the light two packages which had
remained unnoticed, she said: Perhaps these
may be called legitimate contributions to your
budget" Opening the first package, Aunt
Helen lifted out a messy looking casllct of soft
green plush, with Marguerites, torgct-me-nots,
and variously -colOred delicate grasses scattered
over it, in embroidery. The flowers were so
natural that one could have thought they had
been freshly gathered and carelessly tossed
over the caskct. 4 scent of the fields and
mellow, sun5hiny days seemed to have gotten
into the library. Beside the CaSket lay Il card,
on which was written: Aunt Hclen's Budget
box.-From Ethel" Within the box were little
compartments, each bearing the name of the
one for whom 1t was designed, and the depart
ment over which she was to preside. IN the
division marked Miscellany" were the names
OF Mr. Atherton and Teddy, and even Rickelc
had not been forgotten, for Ethel well knew
that the Suabians in spite of their sauer kraut
and boiled meats, had some very appetizing
dishes, and many bits of household wisdom
The remaining articles in Ethels package
consisted Of several handsomely mounted
japanese silk gauze panels They had been
lined with unbleached muslin, i'll order, as
Ethel explained that the painted decorations
might be brought out with more brilliant
effect. The lining was several inches larger vt
the top and tOttom than the gauZe, in order to
leave space for the borders, which were va
riously OF garnet, olive, peacock blue and
bronze plush, and in applying the borders
clearinghouse, feather and COUGHING stitch in
silk, the color of the plush border, had been
used. The edges on both sides were corded
with q rich silk cord also the color of the