Evening star., 1902-01-18
sion Of the months shall not only find in
them endless instruction and entertainment,
but through them
Shall find an overseeing power

sion of the months, shall not only find in
them endless instruction and entertainment,
but through them
shall find overseeing power
To kindle restrain
Here again is busy mothers opportunity.
Upon her slender shoulders rests much of
the responsibility for the cultivation of the
seeing eye, the listening ear and the OBJ
servant mind If possible, take the children
to the country, the woods, the seashore OF
the park some winters day and let them
see the architecture of the snow. The
woods and fields are like exquisite etchings
just now, with every twig and limb clear
cut against the sky. Note the purple bloom
on the blackberry canes, the curling smoke
from the chimneys, the dark rich green of
the pines and hemlosks, the softened con-
tours of the distant hills -
If the snow is on the ground show the
children the curious curvings and carvings
of the dazzling deluge. Point out the vo-
ciferous crow on the tree-top, his FURNISHED
feathers shining IN the sun or the scudding
form OF Mollie Cottontail or 'Brer'' Jack
Rabbit
The children win never forget the scene
and will thank you for it all their lives
through, while the fact that dinner was
late and the dessert missing, Tommy's nit
tens doomed to go day longer undarned
and Eli=abetb's apron hemmed instead Of
ruffied will be forgotten in week.
While there is no denying the fact that
pork is not an ideal food, particularly for
children or people with weak digestion, all
authorities on food agree that if pork is
to be eaten at all. winter is the time for it.
Salted or cured pork is much less OBJ
1ectionable than fresh, and rare indeed-to
quote Elizabeth's "Dellwig"-is the gracious
one that does not eat PIGS flesh gladly in
the guise of crispy bacon, succulent, tender
ham, or pork with beans. AS for sausage,
since the days of the ancents it has been
held to be a delectable morsel. In the come
dies of Aristophanes the sausage venuer Is
common parsonage. Excellent sausages
of clear meat were made in Roman times
at Bonoma-now bologna-whence our ia
miliar Mortadella takes its name.
In commerce our American FORK Is taking
highest rank. A few years ago the great
oak forests of Servia supported an enor-
nous contingent of porkers, whose carcass
ses went to supply the markets in Austria
Hungary and Russia. Today American pork
supplants it. Even the Emperor Of Ger
many allows other ham or bacon upon
his personal table since his introduction to
the American product by Admiral Evans
at breakfast on board the cruiser New
York.
Alas for the city-bred individual who
knows not from personal experience the
sweet SAVIOR of a genuine country winters
breakfast, Of crisp fried pork with cream
gravy, baked potatoes and buckwheat
cakes. Even the aroma of the Rio" cof-
fee that used to go with them comes back
over the lapse of years-a fragrant, CRATE
full memory of past gustatorial delights that
the best blend Of Java and Mocha fails to
because we were young and "growing;"
possibly the prelude of a nights sleep in
grandmothers colossal, billowy feather bed
with a hot brick for companion piece
or the brisk run to the barns and cow yard
to watch grandfather milk the cows might
have had something to do with it. but the
commingled fragrance Of frizzling pork,
browning buckwheats and steaming coffee
is something to remember in these latter
days.
hash and eggs and fish and fowl pail, try
salt pork cooked in this wise: Get from the
butcher some delicate pink-fat salt pork
pig pork, mind you, with thin rind; your
coarse, corrugated bristly rind indicates
age, and is not to be tolerated. If you have
not sharp knife get him to cut 1t for you
IN thin slices. Pour hot water over them
and let them stand on the back of the
dust lightly with flour and fry in the pan
until crisp, but not blackened. Lay the
pork on hot platter and set where 1t will
keep warm. If there is much fat in the
pan pour off all but two or three table,
spoonfuls Into this stir two tablespoon
fuls of flour until bubbly. Have ready a
generous cupful OF rich milk-part cream If
you have it-and stir in the flour which is
In the pan. taking care to smooth all the
Jumps until blended into a velvety cream
Pour over your pork and serve with baked
potatoes and buckwheat cakes.
This week comes an anniversary Gel
eDrated most tenderly In many homes,
albeit without the sanction Of either church
or state. 1t is the birthday Of Burns and
IN all the festivals in honor of Caledonia's
greatest bard, where the national dishes
appear, the haggis-"triumph Of poverty
VIII hold the honored place Directions for
Its making, as given by a Scotch cook are
as follows: Order from your butcher-and
you Will have to do 1t several days ahead
in this country-a sleeps bag and pluck"
cPluck," be it understood, is the Gaelic
for the heart, liver and lungs of an ami
mali Wash the udder or bag" thoroughly
In cold water, scrape well and lay In cold
salted water over night. Wash the pluck
and plunge into kettle Of boiling salted
water, leaving the windpipe hanging out
side the pot Boil two hours. remove and
set aside to cool saving the water in which
1t was boiled. Chop very fine the heart
lungs, one-half pound of suet and four
onions. Crate half the liver and toast one
naif pound of oatmeal in the oven until a
golden brown. Mix together the oatmeal.
chopped and grated meat, two cupfuls
water In which the meat was boiled a
scant teaspoonful mixed herbs (powdered)
and one-half teaspoonful pepper Put the
mixture into the bag and sew up Drop
into kettle of boiling water and boil
steadily for three or four hours, pricking
occasionally to prevent it's bursting.
duck is In prime condition for roasting
when ten weeks old. For a young duck
place an onion and an orange inside and
roast twenty minutes If preferred rare-as
duck should be-longer If well done An
older duck should be steamed before roast
Ing. Make a brown sauce to go with n
ana auo halr jar Of orange marmalade