The record-union., 1896-04-19

one thing more than another that shows
our bringing up, to use common ex-
preston, it is our manners at table and
the way we eat. Yet how often is ones
whole meal made unpleasant by some
Vnruly or misbehaved child Mothers
cannot be obliviousto the misdemeanors
of their children in this respect. Pos
sibly. however, they may not realize
that the responsibility of their behavior
or misbehavior rests upon them but it
! is as necessary TO teach them good
manners as that they must not eat too
much.
In the first place, are not children
petted too much and allowed too many
privileges in these days? In many
homes the children are the real man.
ayers They monopolize the conversa-
tion and continually interrupt older
ones while talking. This is. all wrong.
Such a mode, or, rather. lack of train
ing, fosters their selfishness and van
| ity, and renders them real nuisances Of
fault-finding and discourtesy.
Only the other day l was greatly
shocked while visiting at a friends
house by the ill-manners of her little
boy, who was not quite 10 years old.
Before we were all fairly seated at the
table, he leaned forward upon the ia
BILE knife and fork in hand, and eX-
claimed: II want some of the plum pud-
ding, but 1 won't have any cake
You must wait. Carl" said the
father. Afterward he was helped three
times to the plum pudding, though sew
eral of the older ones had much
smaller amount in consequence. l i'm
agined that his mother might feel
| ashamed of his want of breeding, but
the little fellow afterward remarked to
me- confidentially: Mamma always
says that l may have the lions share
of anything"
A faultless toilet, quietness of de-
meanor and a Willingness to wait for
others, the use of the fork instead of
the knife the absence of fauh-tnding,
the proper use of the napkin, eating and
drinking without making any uncouth
noise these are all to be equally OBJ
served as a part of table etiquette. and
the youngest boy or girl can easily prac-
tice them. Nor should they forget the
please and thank you" that have
so much to do toward making children
attractive. L hope that mothers will
see to this matter and make it a duty
10 educate their children in this as well
dS OlHCI olGIfleUlS Ol II ut PtlitNiiCSSs ~
that the next generation will rise up
and call them blessed.-Mrs. j. NJ.
Colby in the Housekeeper.
This nuns cheese" is an acceptable
of rich cheeses. Boil half a pint of
cream in an earthen pipllin. When it
begins to boil, add a tablespoonful Of
nd frr1 Of nilIa
| tract, or piece of vanilla bean. Re-
move it from the fire, cover the pipkin,
and let the cream cool. Then add six
yolks of eggs, and strain the mixture
through hair sieve; return it to the
pipkin and set it over the fire. stirring
with a wooden spoon. When the cream
thickens let it cool, and add one ounce
of dissolved gelatine. Pour into a mold
and set on ice It will harden in about
| the same time as jelly. When it is to be
served, wrap a napkin dipped in boiling
water around the mold to loosen it, and
turn out. Serve with vanilla cream bis
cults.
Miss Isabel F. Hapgood, the American
| translator of the works of Balzac, Toll
stoi and other great foreign authors,
mastered the intricacies of the Russian
language with the assistance of testa-
ment and a dictionary. Speaking of
translators, Miss Mary j. Stafford, one of
the staff of regular contributors to the
"H ONE Magazine" is one of the fore
most translators from the German in
| this country. The notable character
istics of Miss Safford's work are its
easy, flowing style and freedom from all
idiomatic stiffness, that so frequently
mars the translations from the best for
eign authors. But for the authors
names on the title pages of the books
Miss Stafford translates they would
never suggest their foreign origin.
| Not the BiCXcIe Kind.