The Wilmingtonian. (Wilmington, Del.) 1882-188?, 1884-06-21
ESPECIALLY FOR THE LADIES.

ESHEOlAlslA YIN AAAHA AFNCiA~os |
cts great comfort to be left alone,'
said an Irish lover, especially when your
sweetheart is wild ye,
AN Ohio man suing for divorce, charges
his spouse among other crimes and INSIDE
meanors, with having big hustle and
deeetful tongue.
THIs summer ladies are going to wear |
their hair as they did three hundred years
ago What! We never imagined that ladies |
grew to be that old.
81 HAVEN'T work enough for another ser
want said a lady to girl that applied for
situation. ooh, yes, you have, ma'am.
TIN take precious little work to keep me
busy" was the naive response.
A RICH contractor was holding forth upon
the instability of the world. Can you
account for it, sir?" he asked, turning to
Foote. -''Well, not vels clearly, The respon-
ded, ''unless we suppose it was built by con
tract"
A LADY who was suffering under a slight
indisposition told her husband that it was
with the greatest difficulty she could breathe
and the effort distressed her exceedingly.
would mt try, my dear" soothingly respOn-
dcd the husband.
SPRING soUr.-Cut Up some carrots, tur-
nips and onions into fine strips, warm in
fresh butter until slightly brown; boil in a
little stock for an hour, add some asparagus
heads, green peas and French beans which
have been boiled in water; pour in the nee
essary quantity of stock, skim OFF all grease,
and when boiling pour into soup tureen
over toasted crusts of bread.
NICE GRAVY Gravy, which is excellent
with boiled fish or with pork steak, is made
by browning sliced onion in little butter,
and Il little at a time some beef stock ;thicken
with flour rubbed smooth in a little OF the
cold stock Add, if you have it, some chop
ped parsley or Worcestershire sauce. II
served with pork, a tablespoonful of tomato
catsup is good. Salt and pepper to taste
Corn BREAD AND BUrTERMILK.- Steamed
corn bread is particularly wholesome
when made with buttermlk. If this cannot
be procured, use lobbered milk. To two cups
of Indian meal allow one cup of While flour
two and half cups of milk, one teaspoonfu
orsoda one of salt, one tablespoonful and ;
half ofmclted butter; steam for two hours ini
wel-buttered tin, and dry off in the oven.
For DEsERr.-A delicious dish for deser
20 be served with white and fruit cakes il
made by taking one pint OF thick, swee
cream, and beating it until it is very light
then add the grated rnd II large lemon ant
the juice Of two; half pound of pnlvcrze'
sugar must then be stirred with the cream
Serve this in wine classes or in small CHM
cups that will hold as much as the alter-din
ncr coffee cups
To CLEAN ENGRAvISGs.-Sccnr tho
engraving with drawing pins on smootl
board, and cover it thinly with common salt
finely powdered, Pour and squeeze lemol
juice upon this salt so as to diss I've Il con
siderable portion of IT, Now elevate on
end ofthe board SO that it forms an angle c
---I0Tfy five degrees with the horizon. POu
lastly on the engraving boiling water from
tea kettle until the salt and lemon juice ar
all washed off. The engraving will the
appear perfectly free from stains.
CRuLIERs.-- Happy is the woman who ca
have for use in cooking genuine, freshly
made buttermilk. The following recipe f.
crullels is u proof OF this Half a pint :
buttermilk, small tcacupful of butter, tw
cups Of sugar and three eggs. Beat the cge
and then add the milk and sugar Half
teaspuunrul of soda, dissolved in n little HI
water, should then be added. Crate half
nutmeg aud stir in with u teaspounful {
ground cinnamon of good strength. Wor
in flour enough TO make Il firm smootl
dough. BOIL this and cut out cakes in fame
shapes or twist like oldinay fried cake
Fry IN hot lard.