Year: 1877

vary the Dolly bill of fare, somewhat lin.
tied both " quality and quantity. We
are still a loag way from even green cur
rants, and "cans" must be our main de-
pendence for fruit, and fortunate indeed is
she whose rapidly decreasing store of full,
and long array of empty jars, does not ad :
monish to be spar ing in the use of these.
We have long been in the habit Of refilling
ours. a. they accumulated, half dozen,
or dozen at a time during the winter with
apples, using the best cooking apples for
this purpose, and & nd they come in very
nicely at this season Of the year when good
apples are scarce.


The vegetable garden has been planted
and tho pear ars already up, but many a
long day must intervene before we snail
be able to gather dinner from their green
abundance, and in the meantime how are
we to vary the monotony Of the inevitable
ham and eggs is the question, for alas !
even potatoes are not, many not having
enough for seed.


The French have over SIX hundred diff
ferent ways Of cooking eggs, end although
we cannot maze potatoes, green peas, or
string beans of them, the manner of pre-
pairing them for the table can be so varied,
that they will be partaken Of. with new
relish, at each areal, and there is no food
more healthful or nutrious, at this season.
There are few simple methods Of cooking
them.


A plain Omelette-Beat mp six eggs,
add half cup of milk in which has been
mixed smoothly table spoonful Of fionr,
season with salt and pepper, melt little
butter in the frying pan, pour in part Of
the mixture, place over the fire and with
knife or slice, or rake it till it begins to
set, then let it brown, roll it up and slip
of upon hot plate, cook the remainder of
the mixture in the same manner.


Omelette Souffier-Break six eggs,
separate the yelks from the whites, add to



beat the yelks and sugar, whisk the whites,
pour the yelks and whites together, con
tinuing he whisking until the eggs froth,
melt little butter in the omelette pan,
place it over q slow fire, and pour in the
mixture, gently shake the pan until the
omelette is set, roll it up, slip off upon a
plate and sprinkle with sugar.


Plain Omelette-Break two OF more eggs
in basin, add pepper, salt, and few
bread crumbs, a little minced parsley il
you wish, and a small piece of butter cut
into little bits, beat the mixture TIVE or
SnIeS .-.I..us,S, 80 AvuNe, suUiDg
a small quantity of bran finely minced to
the above makes another variety, a small
quantity of tomatoe sauce another, and a
few onions, cutGp 81 all, still another.


ShiIred eggs Butter : small baking dish,
break six eggs into it, and place in a mod
crate oven and when well set, sprinkle
with salt and pepper, and serve.


To Boil Eggs-Let the water boil briskly,
put in the eggs, remove Immediately from
the fire, and let the eggs remain in the
water five or SIX minutes.


Scrambled Eggs-Beat as many eggs as
you wish to cook slightly, season with salt
and pepper, put little butter in the fry
ing pan, and stir with knife until cook
ed sufficiently.


Stuffed Eggs-Cut in halves carefully,
across, six hard boiled eggs. Take out the
yelks and mash with parsley and onion
chopped very finely, and yelk Of egg raw
one teaspoonful Of butter, salt and pepper.
With this mixture refill the halves, place
them in baking dish, cover with white
sauce or drawn butter, sprinkle with
powdered crackers and set the dish in the
oven few minutes to brown delicately.


It is woman's duty to husband, child
rem, a. well as to herself, TO keep her mind
fresh and invigorAted. But the great plea
is, II have no time" Very we'll make
time, or steal it from pudding, or cake,
or some puffs OF ploatings. There are two
rules which would save as many moments.
viz: Avoid rich and elaborate dishes, and.
above all, don't make work as you proceed.
When you sew, don't drop threads and
scraps on the floor, for then you must pick
them up have a scrap basket handy, or
| Icy them on the table Save your steps,
When going from one room to another,
have in mind all the things which are to
be carried there, and all that must be
brought back, and make one trip instead
Of three or four. You will be surprised,
if you carry these rules into everything,
how much time you VIII save u you exer-
else forethought. Make your brains save
your heels. as the old saying is. ] once
had an opportunity TO contrast the differ
ent methods Of q number Of friends IN sC
simple q matter as washing dishes, which
was an index of their ways IN other depart
ments of housekeeping.


Number one, with three in the family,
had an astonishing number of dishes scat
tered all over the dining room and kltcher
tables, stove and sink She splashed 1
few about in the water, wiped without drip
ping, then washed pan or two and poured
out the water then brought fresh water
and few more dishes, going through thu
same operation half dozen times, until
after great deal Of time, fuss flying about
all was done.


Number TWO was always occupied NOR
than an hour, working hard, to wash th'
dishes fer two or three persons. Mha
she did could never discover, bu all be
work Was done IN the same way.


Number three removed all crumbs an'
refuse neatly, piled 40 the dishes accord
ing to size, put them Al a large pan, Poure'
hot water over them, and in a very shor
while everything was in order. Her wor
was always done early. She would bak
beans, bread and twenty pies, besides get
ting hearty breakfast, between SIX an
eleven A. M. The secret Of it was neat
ness, quickness, and never making a bit G
work as she proceeded.


OF course q natural ability 10 needed