Courier Democrat. (Langdon, N.D.) 1891-1920, 1892-01-21
How Shall a Woman Speak of
Her Husband.


never makes mistake ifshe calls him
"Mr." or my husband" 1t is some
times difficult to decide when the
husband has title just what the wife
should do with it. This is the sever
est rule. In speaking OF her husband
she should not say General A." or
doctor B." but chr. A." "NIr. B."
No matter what he is-iudge, Govern
er, captain-toh her he is and should be
plain "Nlr. A." Mrs. Grant never even
when her husband was President spoke
of him as other than Mr. Grant,
though it is the custom OF the Presi-
dents wife to speak OF him as ''the
President"
The one exception to this rule of
Ignoring her husbands official or pro-
fessional titles is when the wife pre-
sents him to any one else. Then she
says, "my husband, Senator Smith,"
or simply, CDR. Jones'" The reason
for this is evident. 1t gives the proper
clue to the stranger, who would wish,
OF course, to address the new ac-
qualntance with the proper title.
Last OF all, let any wife take heed
how she wears her husbands title and
allows herself to be spoken ofas "Alrs.
Governor JONES'" Or Mrs. Secretary
Smith, No matter what title her
husband has, she has no more right
to wear it than she has to wear his
shoes.
Recipes for Those Who Cook.
CRANBERRY PIE-Line a pie plate
with paste, fill it with cranberry
sauce, lay three narrow twisted bars
OF paste across. then three more
Bake in moderate oven.
CANNED CRANBERRIEs- Cranberries
are excellent canned alone, witha little
sugar, for pies and buildings. 1t is
better to put them up early in the
season, as there is likely to be more
waste later on.
GRAvY-Put the giblets on to boil in
one quart OF water and boil till tender
and the water reduced to one pint;
then chop them fine. Pour off the
clear fat from the dripping-pan and
put the settings into o saucepan.
Rinse out the pan with water in which
the giblets were boiled and pour this
water into the saucepan and put it on
to boil. Put three or four table
spoons OF the fat into small frying
pan; add enough dry flour to absorb
the fat, and when brown add the glib
let liquor gradually and stir until it
thickens. Season with salt and pepper;
strain it and add the chopped giblets.
CRANBERRY sAUcE-To one pound
OF cranberries, after they are picked
over and washed, allow one pound Of
granulated sugar and half a pint Of
water. Put the.sug and water into
a porcelain kettle and let it come to a
boil; then put the berries in. After
they begin to boil, allow full ten
minutes for boiling. Then pour all
into mold, which you have dipped
into cold water; this will prevent the
jelly from sticking to the mold. Let it
stand all night, or longer; it will then
turn out like Jelly, and it will befound
to be sweet and yet tart. A larger
quantity may be prepared, as it will
keep as well as any jelly.
AsTTURKEY-Clean the turkey and
stuff with stale bakers bread crumbs
highly seasoned with sage thyme, salt
and pepper. Moistent the stuffing with
one-half cup melted butter and a very
little water; add one beaten egg. Put
the turkey on the rack in the pan; rub
we'll with butter, and dredge with salt,
pepper and -four; put in a hot oven,
and when the -four is Drowned reduce
the heat, and add a pint OF water.
Bastew with butteruntil nicely Drowned,
then with the fat in the pan. Basic
often and dredge with salt and flour
after basting. Allow three hours
for an eight-pound turkey. Cook till
the legs will separate from the body
Serve with cranberry sauce or currant
jelly.