Year: 1873

FRUIT ON THE TABLE.-First in the
list OF dlnner-table decorations we would
place a, dish of choice fruit. There is
something quite appetizing in the ap-
pearance OF such an ornament, although
1t does not lead to gluttony; and cheer
ful-looklng table tends greatly to put
those who surround it in the same mood,
and thereby add digestion. Apples and
pears are very abundant in almost every
part OF the country; but Judging from
| our own observation not one housewife
In twenty ever thinks of setting dish
OF them upon the table to be eaten at the
regular meals at the very time that fruit
should be used to promote health. 1t
may not always be convenient to have
fruit upon the table, but other things
may be used to take its place as an orna-
ment if not for food.


FLOWERS ON THE TABLE.-In summer
q bouquet of flowers set in q vase, or O
few sprigs of some handsome plants, no
matter whether they are rare or other
wise, let something of this kind be used
to make the table look cheerful and in
vltlng in addition to the food placed be-
fore the family. The arrangement of a
few leaves will soon become study for
the whole household, each and every
member will sooner or later want hand
in this matter, and excellent, refined, ar
tlstlc taste will grow out of SO small a
thing as bunch of flowers or q handful
of leaves.


In winter, sprigs of evergreens, dried
grasses, or immortelles may be used. A
few plants of creeping myrtle or ivy can
be placed In the cellar or left outside.
where they can be reached any time dur
ing cold weather, and a few twigs of
these brought into use whenever reouir-
ed.


Those who keep house plants always
have the materials at hand for table dec
orations, and they should be used liber-
ally and constantly, varying the arrange
ment as often and widely as possible.
Ii we could only impress upon mothers,
and housewives IN general, the import
ance of placing food before their house
hold In an attractive dress, as well as
making it wholesome, we should feel
well repaid for giving daily or weekly
lectures upon this subject 1t is not
costly dishes or their number that make
a table look inviting, but it consists moro
in the arrangement, with those little in
describable touches which a woman of
taste gives without knowing why or
wherefore. 1t is these little things that
make home attractive, and stamp the
character of men and women,


CHowDER.-Cover the bottom of a
stove kettle with slices of fat pork; over
this layer of fresh fish, and layer of
potatoes, pared; then slices of pork
again, and fish and potatoes; and so pro-
ceed until the kettle is full. Sprinkle
each layer with pepper, and salt, if the
pork is fresh. Some prefer butter in
stead of the pork, except for the bottom
layer. Onions are sliced in as season.
ing by those who prefer them. Pour
over this one quart of water. cover tight
ly, and stew nearly an hour, or until the
potatoes are done. The length of time
in which it will cook will vary somewhat
according to the size of the potatoes.
GREEN PEA SoUP.-Boi1 one quart of
green peas twenty minutes in two quarts
of water, then add one quart of fresh
milk. Make thin batter of one egg,
one-half cup of milk (sweet) two heap
ing tablespoons of flour. When the
soup boils drop this into it, a spoonful
at time, and let it boil about a minute
after the dumplings are put in. Season
with pepper and salt. Very nice soup
may be made this way by using green
sweet corn, cut from the cob, instead of
peas; and potatoes pared and sliced,
with an onion or two added, makes an
excellent soup after this manner.


SALT-RIsING BREAD.-To one pint of
boiling water, add one-fourth teaspoon
full salt, one-fourth teaspoonful soda,
one tablespoon sugar brown is best)
When cool enough to bear the finger in
it, thicken with flour to the consistency
of jelly cake; put into vessel of warm
water, and keep just as warm as the bat
ter will bear without cooking it. 1t
will rise about the middle of the day, if
started about six in the morning; this,
with water added will make two loaves.
A Few WORDS ABOUT WAsH1Na.-Put
your clothes in good suds the day before
washing; in the morning wash out of
the water, warming it by the addition of
hot water if desirable; put into boiling
water, let them boil ten or fifteen min
utes; wash out of the boil suds with the
AAhoO, hoht Ouo hAu uINs L udN6
washed in this way for some years, and
am always successful in having white
clothes, and getting my washing out
early in the day.


QUICKLY-MADE FRUIT CAKE.-Take
three eggs, one cup of sour cream, one
cup of butter, four cups of flour, two and
one-half cups of raisins, chopped fine,
two cups brown sugar, one teaspoonful
of soda, one of cloves, and one Of CHINA
mon; bake slowly.


CRULLERs. -Four eggs; four table
spoons of brown sugar, and one of flour,
beaten we'll together; add four table
spoons melted butter; mix hard; roll
thin; cut in two-inch squares; slit in
bars, fry in very hot lard.


BAKED EGes.-Beat up six eggs, one
tablespoonful of flour, six of sweet milk
melt yoar butter in the frying-p pan
when hot, turn the whole in, well beat
en-, and bake in a hot oven.


Ministerial observation-disclosures is thus
illustrated by an exchange: Zone of
our eloquent preachers, noted for his af-
ft,