Year: 1879




WHAT MAKES HOME HAPPY,


If home is the kingdom of God, and
the kingdom Of Gods home may be, il
is because the spirit of God is there. II
is because the woman who is the queen
of that home makes home the centre Of
her thought, her hope and prayer. II is
because the man who has sworn to love
her, TO honor her and cherish her knows
that he best keeps his oath by making
her home and his home glad, cheerful
and beautiful; because he does not neglect
il and desert il. To those two there
grow up children who know that the
noblest duty is the duty next their hand:
who are glad to surprise their mother
with a new pleasure or to relieve her
fir m some old care; children who find
their father their best companion, and
who have no secret


TO MAKE METuEGLIN.


Mix honey with water until it will
float an egg to the surface, exposing q
small section of il above the liquid.
Strain and rise the temperature gradu-
ally, and at the SCUM rises skim it off,
When the boiling point is reached take
u
cask, leaving the bung out until properly
fermented-not so long as to become
sour-and then bung tightly; or, If bot
tied, cork well. II may be used soon
after making, but age greatly improves
the flavor. Another way is TO put warm
water and honey in cask, and after
twelve hours or so shake well and add
hops and yeast-of the former half a
pound and of the latter one pint for
about forty gallons. When properly fer
mcnted the air should he excluded as in
the first case


BAKED APPLES.


This is a very healthful dish, and may
be made very enticing one. Pare and
core large, juicy apples, but do not break
them in pieces; fill the centres with
sugar, little lemon juice and thin bit
of the yellow part of the lemon rind;
put Glove in each apple; lay them in
pan with little water IN the bottom;
sprinkle sugar on the tops then bake;
baste them often. and when done set
away TO cool. Put them ON ice if you
can, the colder they are the better.
Whip cream and spread over them thick
ly; send powdered sugar around with
them. If you cannot get cream content
yourself by serving the apples with rich
milk and sugar, or boiled custard may
be poured over them.


REcrIrrs


Curry.-Take cold chicken, turkey or
cold lamb; cut in small pieces and put
in frying pan with about pint or
more boiling water; let il stew few mo-
ments; then take the meat out, thicken
the gravy with little flour; add a tea
spoonful of curry-powder; pepper and
SALT to taste, and let 1t boil up once; have
some rice boiled whole and dry; put it
around the ontside Of the platter, and
in the centre put the meat, and throw
the gravy over the meat. not the rice,
and serve.


Angei Cuks.-The whites of eleven
eggs, one cup of -four after sitting; one
teaspoonful cream tarter. Sift the -four
and cream tarter four times; beat the
eggs to stiff froth, and then beat in one
and one-half cups Of sugar and q tea
spoonful OF vanilla. Add the -four and
beat lightly but thoroughly. Bake in
INCREASED pan, slowly for forty minutes.
The pan should have tin strip project
ing above each corner, in order that
when 1t is turned over to cool the air
may circulate freely under II. Cat ii ont
when cool.


Marrow Dumpi'ngs.-Two egg, two
ounces beef marrow, some crumbs OF
bread and tablespoonful Of -four. Beat
the marrow to cream, whisk the eggs
and add to the marrow. Well coax the
crumbs in boiling milk, beat them up and
add to the other Ingredients. Stir all
well together, tlAa form into small
dumplings; drop them into boiling broth
and let them simmer for half and hour.
They may be served in soup or with roast
meat.


Cdsiord Pe.-Boil u quart Of milk with
half Il dozen peach leaves, or the rind
Of lemon. When they have favored
the milk strain it, and set it where it will
boil. Mix tablespoonful Of flour
smoothly, with couple of tablespoon
fuls of milk. Let it boil minute, stir
ring it constantly; take it from the Are.
and when cool put in three beaten eggs,
sweeten to the taste, turn II into deep
pie dishes, and bake the pies directly in
a quick oven.


Bordeaux Jeiiy.--I have found jelly
made of good red wine useful for inval-
ids. Take bottle Of good vim ordinaire
and add the juice Of a lemon, sweeten
with half pound Of loaf sugar, dissolve
In the least possible water an ounce OF
isinglass, add to the wine half vine
gassful of cognac; boil together and
strain through a iellybag and let u get
cold.


Bread Onel>f--Put into a stew pan a
teacuI full of bread crumbs, one teacup OF
1 cream, one teaspoonfnl of butter; with
salt, pepper and nutmeg, when the bread
| has absorbed the cream work in two
beaten eggs; beat them a little with the
mixture; fry in an omelst pan and roll
up.


Frogs aud 70ssdtoes.--Put your frogs
legs in boiling water; take them out and
place them in cold water; prepare your
tomatoes as for sauce; put in q casser.
ole your frogs legs, with a piece of but.
ter, and fry them gently. serve the legs
nicely arranged in the tomato sauce
garnish with toast cut into lozenges.


Boiled P,,dd;ng.-Six eggs we'll beaten
seven tablespoonsful -four, one quart oi
milk, nutmeg; boil in apudding boiler
one hour Sauce: Cream, one cup Of
butter add tive cups Of fine sugar, ado
one claret glass Of sherry or curren,
wine.


Lemon Rsddiag.-IIalf a pound o.
bread crumbs, six ounces Of suet, 81,
ounces of sugar, the rind of lemon
chopped fine, and the juice. Mix with
two eggs, and boil two hours in butter
ed mould Serve with or without win,
sauce.


Corn Oyaers. dozen grated corr
(sweet), three tablespoonful Of cream