Smyrna times., 1886-03-17
QUATRAINS.
TRANs1ENCE.
ENDURANCE.
A Home Club.

A Home Club.
In the hope that it may interest and
benefit hOuseb eepers we publish the
! following proceedings of the Home
! Club, held at the residence of Mrs. Cor
son, of YOnkers, n. Y.
Mrs. Talman-I have been frying DO
tatOes in the new way, which some
other member of the Club may care to
try. After peeling the potatoes, cut
them lengthwise in slices about half an
inch thick. l then wipe the slices dry,
/ rub them on each side with flour, and
/ fry them brown in butter. | use a
large fiat-bOttOm spider or frying pan,
and take only small quantity of but
ter. When l put slices in the pan
l sprinkle salt and pepper over
them as soon as they are brown on
one side l turn them and brown the
other. They must fry slowly until
they are well cooked.
Mrs Duncan-We have been using
good many parsnips lately. l scrape
them well, boil in plenty of water un-
til they are quite tender, take them up,
drain them dry, cut in long slices, and
fry brown in butter. l sometimes put
them iii with roast beef and let them
brown in the gravy.
Mrs. Wilson, shall try cooking
/ them with meat. We have more par
ships than usual this winter. Will had
! charge of the kitchen garden last sum-
mer, and he raised more than he in
| tended to. Will is to have charge of
the garden again next year, and he has
be9n deVoting part of his spare time
this winter to studying up the subject
of growing vegetables, and expects to
be able easily to accomplish wonder
full results next summer. He has read
several books on gardening, and all he
can find in the papers on the subject.
His father has procured for him a
number OF seed catalogues, and Will
has spent good many pleasant and
busy hours comparing them and decid-
ing what varieties of vegetables will
best suit his ground. His father and
gave him few hints and little ad-
vice, then let him take the response
bility and have full charge; the result
is that he knows the family's supply
of vegetables depends upon his attend
ing to his duties, and the idea of being
head man and having full control,
makes very interesting and attractive
what would be, otherwise, very hard
work in boys estimation.
Mrs. Grey think it a great mistake
not to let boys have some work about
the farm or home about which they
can have a say or in which they have
an interest. All the sheep on our
I To l. A,l Z
them and has all the profit from them.
His father told him he must learn to
care for them and never neglect them,
and so far they have proved a source
of great interest to him as we'll as a
small profit.
Mrs. HOllis-Girls as we'll as bows
should, when possible, have some work
which brings TO them in a little pin
money for their own. My little Fan is
very fond of working in the dairy, and
now can do so much of the light work
that | give her small part of the pro-
ceeds of each weeks sale. She does
nothing but the very Highest part of
the work, but have taught her 50 she
understands just how everything
ought to be done, and several times
when have been obliged to be away
for few days she has been able to over
see the maids and tell them how to do.
Mrs. Jackson-A young friend of
mine has given her attention to bee
keeping. She has studied the subject
until she knows just how to manage
the little brown workers 1t now takes
but little of her time, and last year she
sold over six hundred dollars worth of
honey.
Mrs. Smith, have Just finished
some homemade picture knobs, which
are great improvement on common
nails and cost next to nothing. / cut
in two empty spOOls, put large screw
through the hole in the center, and
give the knob so made a coat of gold
paint. If liked they might be made
the color of the cord to be used for
hanging the picture.
Mrs. JUnes-One who has not triedit
will be surprised to find what nice soup
can be made out of the bones and carcass
! of roast turkey. l always save the
legs and second joints of the wings,
when the turkey is first carved; to
these l add the carcass and bits left on
the platter, after the fowl has appeared
on the table for the last time, and put
them on in cold water enough to cover
them. After they have boiled gently
for about two hours, / pour them out
of the pot, strain through a sieve to re-
move all the meat and bones, and re-
turn the soup to the pot. then pick
all the nice bits of meat off the bones,
cut it in small pieces, and add it and
vegetables to the soup. 1t should boil
at least an hour after the vegetables l
often add half teacupful of rice or
the same quantity of pearl barley.
Dumplings are very nice. l make
them by stirring together a cupful
OF flour and teaspOOnful of baking
powder, adding one egg, pinch of salt
and milk enough to make rather stiff
dough. 1 drop the dough, largo tea
spoonful at a time, into the boiling
soup half an hour before time to serve
it,
Mrs. Stiles-We are all very fond of
soup and have it frequently. l think
if hOusekeepers generally knew how
easy it is to make good dish of soup,
they would have it Oftener. / use beef
generally, piece of shank or neck.
put the meat on before breakfast. in a
large pot, allowing about one quart of
water for each pound of meat. 1 say
meat, but there is always as much bone
as meat, and good deal of bone with
very little meat makes most excellent
soup. Cold water is always used.
When meat is to be boiled for the ta-
BILE it should be put on in hot water,
to prevent the juice from escaping, but
when soup is to be made, cold water is
best. leave the pot so set on the
back of the stove, where it heats
slowly, but does not boil. By the time
l come out after breakfast, nearly an
hour after the soup was put on, it is
ready to skim. With a spoon or a
small skinner / remove every particle
of skum from the top, and repeat the
operation until no more rises. The
pot can be set in front. where the SOUP
will boil rapidly as soon as the scum
stops rising. If it boils before, the
skum will be in small bits through the
soup and cannot be taken off. For
vegetable soupI usually take turnips,
cabbage, and very small bit of carrot
and parsnip. Before adding the veg
etahles take out the bone, The veg