Middletown transcript., 1896-09-26

M W W uO 90 Lie uuW.
9SNs ~ ers In May. Each
ssNH heart knoweth its
NJ own bitterness,
each soul has its
own troubles and trials and vexations,
and SO We turn to the one who can
tighten our sadness with the radiance Of
q cheerful spirit. Sunshine of the soul
Is largely matter of cultivation, for
there are but few so unfortunate as
not to have some grief. The selfish sit
down and brood over their sorrows.
They give themselves up to fits Of de-
spondency and moodiness and are a
kind Of moral wet blanket on the pleas
ures of all with whom they come in
contact. They tell you their sorrows
and bedeW you with their tears until
1t seems that there must be kind Of
luxury of woe in which they rejoice.
After all, the cheerful spirit is but an
example of that brave attitude toward
life Of which Stephenson wrote. 1t is
courageous bearing of the inevitable
burdens, determination not to fret
and not to add to the sorrows of the
world the griefs Of pneis own heart.
A woman who had many sorrows
and heavy burdens to bear, but who was
noted for her cheerful spirits, once said
in explanation: You know I have no
money. ] bad nothing gould give but
myself. and 80 ! made the resolution
that would never sadden anyone else
with my troubles. I have laughed and
told jokes when I could have wept. ]
have always smiled IN the face of every
misfortune, I lave tried never to Let
anyone go from my presence without
happy word or a bright thought to
carry with them. And happiness makes
7, myself. am happier than
I would have been had / sat down and
bemoaned my fate.'
This gospel Of happiness is ons that
every woman should lay to her heart.
What it means to man to come home
at night to cheerful wife no one but
be who has had TO fight the hard bat
tie of life knows, If he is prosperous
it is an added joy, bet it is in misfor-
tune that it shines like a star in the
darkness. A complaining wife can kill
the last bit of hope and courage in a
sorely troubled heart, while cheerful
one gives new courage to begin the
fight over again. The mother who let's
her children grow up to be moody and
discontented, subject to blues and sulks,
Is failing in her first duty. She is hand
them in the race of life.
Cherefulness is one of the prime requis-
ties to succuss and happiness. The sum
or woman has everyone for
! friend, for this sad old earth must
borrow it's mirth; it has sorrow enough
,f its own.
*.*
OYSTERS AND HOW TO COOK THEM,
To the housekeeper, as we'll as to |
he epicure, one of the many attrac-
ions Of September is the advent of the
oyster. To the former particularly the |
of that popular bivalve is |
yertible boon, as there is nothing can |
De served SO quickly iu suoh a variety |
If ways and is so generally liked.
The best way Of frying oysters is to |
lip them in the beaten yolk of egg,
veil seasoned, and then in cornmeal, /
ay them on the frying basket, and
,lunge it in deep hot lard. Serve it
With a garnish Of parsley.
Oyster croquettes are made by scaid.
ng the oysters, then, chopping fine,
lddiDg an equal amount of potatoes,
ubbed through a collandeF, with butt
er, pepper, salk and half gill of cream.
shape in small rolls. dip in egg and
rated bread, place them on a frying
'asket, and fry In deep lard. A good
way of testing lard for croquettes is to
ave it hot enough to brown a bit of
read an inch square in one minute.
An oyster omelet is delicious. Chop
welve or fifteen large oysters; mix as
1uch flour as can be taken up with a
and half a gill of rich cream
id two ounces of melted butter, six
7ell beaten eggs, with pepper and salt
, taste, stir in the oysters. Fry and
old like an ordinary omelet.
Forthose who like b ighly seasoned
'od, devilled oysters may be served.
! quart Of fine oysters should be wiped
ry, laid in a fat dish, and covered
ith Q mixture of cayenne pepper,
lelted butter and lemon juice. Let
,em lie In this for ten minutes, turn.
lem frequently. Then roll them in the s
'umbs Of beaten cracker, then in AN
'g beaten very light, then again in
10 crumbs, and fry in a mixture of
I'd and butter made very hot.
Oyster sapee ID . desirable accessory
many dishes OF meat, and may be :
ther white or brown, While oyster
uce is made as follows, Put the
'sters in . saucepan. and cook for
7e minutes: drain them and place In
bain-marie, having reserved their |
ice in . bowl. Then put four ounces
butter into saucepan, with twol
lnces Of -four, little cayenne pepper
ID salt. Stir these well together, .
hile moistening them with the oyster \
los and some rich cream. Stir the
uce on the fire, keeping It boiling for
q minutes, and then pass it through
tammy on the oysters, which have
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