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Show > ( PAR he THE es WESTERN WEEKLY. NO se ih ‘i nh a dollar on buttered paper. SHREWBURY a little half a grated nutmeg and rose water, then work in flour enough to bring the whole to a stiff paste, about a pound and ahalf. Roll outtLin and cut into cakes with a large cutter. PortuGaL Caxkes.—An equal quantity by weight of flour, butter and powdered 3 sugar, half the weight of currants; use ten eggs to a pound of flour, leaving out ~v m, three or four whites (adding them if needed to mix);beat the butter and sugar to acream, add the eggs and flour alternately, then flavor with Cocoanut Cooxiss. — Mix a wine glassful into CLICK 0’ THE Bake LATCH. a little more Oh, the click o’ the latch! how pleasant its sound ~ When atevening my father returns From his work on the farm!:-and he three pound he sees the table for supper as she,” : He says, “in the whole broad land.” “Click! click!” goes the latch with a right merry sound, As my brothers return one by one. with smiles at the thought Of the work of the day well done. as he comes, ' A glad woman is she, I ween; And as each stoops o’er her to kiss her _ I That I hear the click o’ the latch. that ever I heard — Is the sound of his manly voice, And the truest heart in the whole wide world Is the heart of the lad of my choice.— I know it well, It comes from the blackberry patch.— He is here at last! That step—it is he! I hear the click o’ the latch! a <Q ALL of butter, of flour, a Ricu Currant Dessert Cakes.— Dry “apound and a half of fine flour; beat the pound of fresh till light; beat butter a. to a cream with half a pound of powdered sugar; mix the eggs with it; add a glassful of sherry and one of rosewater; stir in the flour and a pound of grocer’s currants that have been soaked in wine, and beaten whites of the eggs, leaving one out; make into a paste that will roll out, -using a little milk if too stiff; cut into small rounds a quarter of an glaze them of a lemon may be added to these When well worked add the the whole is very currants, warmed, and bake in small tin pans, which need only be half filled; glaze with white of egg, sift sugar over them and a few chopped almonds. Rick Frour Caxkes.—Quarter pound of rice flour, quarter of a of baked in Answers to Correspondents. two tablespoonfuls M. T.—“I see you are disposed to answer all sorts of ordinary questions that trouble the minds of people who don’t know so very much, but are perfectly willing to learn when they have a chance. I have a daughter who has all at once gone to reading novels. made some a by the late President Young, to the effect that one would better read anything than nothing. The most profit- of of flour, I never believed much in reading that sort of books, but some do, and I would like you to tell me what there is good in them.”—Very much depends upon the class of stories selected. ‘The most unprofitable reading in the world is a very poor sensational story. But there was very much of truthin a remark once able pound of moist sugar, quacter of a pound hutter, belongs to aclass of vegetable compounds called the alkaloids, of which, quinine, a and melt the butter add half a before teaspoonful of Mix together with a spoon, GINGER CAKES, CHEAP, BUT VERY NICE. —Five tablespoonfuls of flour, three tablespoonfuls of brown sugar, one teaspoonful of ground ginger, two table- spoonfuls of black molasses, a good teaspoonful of baking-powder. Mix the flour, sugar, ginger and baking-powder well together in adry state, then add the molasses with a little milk, stir well together, and bake in a moderate oven in small pattypans. Eccuss, ok “SECRET” CakES.— These English cakes; prob- are old-fashioned ably the “secret” originated in the concealment of the fruit. Take some “rough puff paste,’ roll it very thin and cut it in rounds the size of a saucer, lay grocer’s currants, a very little candied citron chopped as fine as rice; sift sugar over very thinly; then roll out more paste, cut out as many more rounds as and. you have cakes, wet each one slightly, and use them to cover those you have inch thick, them Qunin C\xns.— Beat a half a pound of butter “nd a pound of-sugar to a cream; add six eggs, one by one, beating well between each; flavor with the peel of ‘a lemon grated, squeeze in the juice -of half a one, and then sift in the flour warm anddry. When well mixed, these should be Sweet are the joysthat crowd the household nook The haunt of all affections pure. JOHN KEBLE. phine from opium, are all members. grated peel of cakes. a moderate Dror Brscurtrs, LemMon.—Beat ‘Gags with a pound of powdered eight sugar sprinkled with fruit; press lightly to- gether, and make a little middle, and sift granulated slit in the sugar over ‘it; do the rest the same. Bake a very pale yellow; they will not take more than five minutes in a good oven. These cakes are delicious, but they can only be made in cold weather and in a cold room, as the whole charm lies of stories. general reading is the best of When Jesus wanted to impress particular thought the minds of his forcibly jupon disciples, he embodied bles that have.been echoed times without’ number in every Christian household read in the world. very much People who do not cannot become in- terested in a book that treats simply of principles and plain events; but when a person is introduced upon the scene, though simply a fiction, that person is very easily remembered and all that he says and does are remembered likewise. In other words he becomes an acquaintance almost as familiar as a real friend whom we have actually known and seen. People at large are becoming so they will not read the dry sort of moralizing contained in many of the best English books because it is a labor to read it. The same matter might have been so expressed as to be delightful reading. It is a great wonder that anybody in this period of the world should hold the opinion that there is no good in fiction. We have answered you at some length because there are so many who believe just as you have done. Select for your daughter any of the works of Dickens, Scott, Bulwer, Thackery, any of which can be purchased for fifteen to twentyfive cents, and she can read them as thoughtfully and with as much profit as works of history or science. Those that are not replete with events of actual history teach most vividly the science of life and. human character, which is quite as important as anything within the span of human knowledge. There are new styles in dress for the little men and women as well as those of larger growth. Numbered with decided novelties for little men of 3 to 7 years is the ‘‘Reai Little Lord Fauntleroy” suit shown in the annexed cut. This picturesque costume may be made in black or colored velveteen, velvet or plush. The broad silk sash and lage collar worn with this suit adds decidedly to its effectiveness. ; lace pins that are confined: to ne If by any accident plants become frost bitten immerse them in cold water while still stiff and set away in the cellar or a dark, ccoi room till thawed out. A Novel Portrere. The beautiful curtain shown in the illustration is painted in water and bronze colors on coarse linen. The illustrated description. | of the model originally appeared in a recent issue of Decorator and is LITTLE LORD TRE FAUNTLEROY, COVERT COAT. THE BATTENBERG. The covert coat, illustrated in the same cut, is well adapted for boys and youths, being at one and the same time comfortable, stylsh and neat in effect. The Battenberg overcoat is intended for boys from 3 to 8 years of age. It is trimmed with a border of astrachan and military braid. The cap worn with it is of cloth, trimmed with astrachan. Many of the little girls’ costumes are in good style. One for a girl of 11 is made in the directoire style. The material is a terra cotta Amazon cloth. The front is of plush, WOOLEN FROCK FOR with box plait. and GIRL OF SIX. ; and silk sash. The back is the. long directoire style, and has two double plaits, fastened with buttons on each side. A jacket bodice, with revers of - plush, and coat sleeves with large directoire plush cuffs. Another costume, for a child of 7%, is made of reseda tinted vigogne cloth. The back cf the bodice is made with three broad plaits in the Norfolk style. The front of the bodice is pleated and turned back, with broad band of a gray tint woven into the material. The sleeves are puffed at the top, and have broad bands of gray for the cuffs. A round skirt, gauged on the bodice and fastened at the side with ribbon bow. The edge of the skirt is finished with a broad band woven in the material. The new smocks, with ba: fronts and kilted skirts, with loosely tied sash, will be much worn by girls of all ages this winter. In the cut here given is illustrated a plaid woolen frock for a little rirl of 5 to 7 years. The skirt is plain in front and has box plaits at the back. The plaited bodice is of red cashmere and the sash and corselet are of red silk. The sleeves are also plaited: Features of the English Gowns. As a rule, the skirts areall made with long straight folds, and.no over draperies; they are by no mieans scanty, but are well set out at the back, panels of either. braiding or plaits at the side. The novelty in the bodices is the triple front—viz., the bodice itself cut with revers. Under this is a low moire or cloth waistcoat, like those worn by men with dress coats, and the waistcoat proper. But many variations of braiding and fur trimming are rung upon them. Green and black: isa favorite combination; very dark green mostly. One such costume had a braided waistcoat, then a low moire black waistcoat, and brai ded revers to the bodice, the fr ont of the skirt richly ornamented an wide and narrow braid. The bodice had a habit basque. Quite original and different from most of the other models isa gown in soft wool of two shades of reseda, the front Loose, draped in classic fashion from the left shoulder, and bordered with handsome gold galon, worked in ‘green and gold cord. This was all of the darker shade. The lighter appeared in the vest and in the side plaits on the skirt, where were some more green and gold galon. Pink happily combines with green, and this tender tone has been introduced as panels and waistcoats into another dark green gown, the pink braided and appearing at the cuffs; the braid used was gold. Tweed gowns are the medium for displaying handsome braidings, and are useful, effective and durable. The guards’ colors, navy blue and red, are well worn this Season, as in most other years. A dark red gown had the all round basqued bodice covered with horizontal rows of inch wide braid, tapering at the waist and ending in loops at the point of the basque. This is a style which diminishes the apparent size of the waist. I¢ is carried out on the skirt with simiiar loops and close set horizontal perpendicular rows of braid are carried all round the skirt to the depth of a quarter of a yard. <i a in the fact that they “melt in the mouth” and, must not be thicker than the third of an inch when done. The paste ought to be light and the mutual from Peruvian bark, nicotine from tobacco, ¢affine from t3a and coffee, mor- vith the white of egg beaten, sift granulated sugar over bake 1 in a moderate oven. cakes oven. cupful best flour, work the two latter into the flour; beat the eggs and add to themenough new milk to make up a pint all but half a gill, mix this with the flour, etc.; knead it for ten minutes only, and make the dough into flat circular cakes. Bake them in a quick oven for about a quarter of an hour. A few currants or the warm milk. sugar over and bake. They should not be brown, only a nice yellow. — eggs one of the then put into queen cake tins or moulds, and bake ina moderate oven. make into a smooth dough, roll out thin, — eut with a tumbler into thin cakes, sift of four molasses, cupfuls dry state, then very scant teaspoonful of baking-powder and a gill of milk (perhaps a little over); ‘yolks and the cloves and cinnamon. the fire HOUSEHOLDS. Sanp Tarrs.— One cupful one and a half of sugar, two Orleans cream, three at Home look When hearts are of each other sure; it in a story, as for example, the tale of powder in a dry state. Mix the rice, the prodigal son, of the sower, of the sugar, currants and baking-powder in a/§ husbandman, and numerous other para- FAMILY CAKES. IN of flour melt Approved Abroad. and restrictions as regards their outlines. Cats have appeared! as designs for ornaments, including brooches and searf pins. Cats of silver with Rhine stones foreyes and gold cats with eyes of diamonds are in request, so are cat’s eye stones cut torepresent a cat’s head and set in gold or silver frames. Flower pins appear to de as popular as ever. There have appeared not only the pins representing a single flower, but.a branch of blossoms or a bouquet in which a variety of flowers appear. Round branches.of flowers have also ma'‘e their debut in the world of fashion. Pansies of natural size are the fashion now; the petals are beautifully formed in enamel, and the gradation of the varied tints are most faithfully given. Sometimes one sees three large parma vioiets tied up with gold threads and having dewdrops of diamouds on tueir petals. The edelweiss is admirably copied in dull enamel; so is the morning glory aud a number of other favorite blossoms.—Jeweler’s Circular. called few currants, one teaspoonful of baking- Good Housekeeping. DESIRABLE ounce BELVIDERE CakeEs.—One quart of flour, I fancy I see in the twilight a youth Coming up by the blackberry patch, And J list for the sound of his footsteps and dream — one a four eggs, three cupfuls of sugar, two| ounces each of sweet curd and butter; As the chirp of the cricket at eve; . Though the folks are all home yet listen for it As I muse and sweet fancies weave. Ah, that merry whistle! sugar, the cookies bread, place the whole mass in a shallow Matitpa.—*Will you please inform me tin, well buttered, and bake in a mod-' through the columus of your paper erately hot oven for from three-quarters whether strychnine is a mineral mediof an hour to an hour. cine?”—No. Strychnine isa crystalline Very Fine GINGERBREAD. —Half a substance extracted from the nux vomica cupful of the best butter, one cupful of bean imported from the Hast Indies. It ginger, Oh, the click o’ the latch! as cheery itis music powder, butter, half a three teaspoonfuls each of finely-ground dear face, She looks up as proud as a queen. sweetest flour, ginger, then incorporate the whole of the ingredients, which will form a soft, dark-colored dough. For thick ginger- New . As my mother smiles welcome to each the of brown That are by the name of the ingredients. CATHERINE OWEN, in Good Housekeeping. butter and mix it with the molasses and spread, Prepared by his daughter’s hand; “There is not another such housewife Oh, baking of powdered ginger. Mix the baking-powder thoroughly, The fire as it brightly burns. Each honest face glowing of of a pound of drop Currant Cooxkres.—These are made in the same way as the last, only they have currants substituted for the cocoanuts. Caraway seed, chopped hickory-nuts, citron, or any spice may be substituted Sweet is the smile of home; of black molasses, a quarter of pound smiles to see And teaspoonfuls quarter pound milk; in small cakes and bake quic‘ly. for the currants, and Fashions pins in one ful of milk; add a faw drops of flavoring and stir all very well together. If the paste is too thick to drop from the end of aspoon, use WHAT SHALL WE WEAR, ~<a slowly in small muffin pans. GINGERBREAD.—One it; stir cupful of sugar, one cupful of grated cocoanut, and beat one egg witha cup- of sherry and a half a one of rose water. THE together two cupfuls of flour, a teaspoonful of baking-powder, and a good tablespoon- ful of lard rubbed Cakes. — Work pound of butter to acream with a pound of powdered sugar and four whole eggs, flavor with and full of blisters, but must be pricked if it appears to rise too much. Furnisher. oA Win St ae & eo aT i “Ty an egg beater, or hand, then add aquarter of flour of a lemon, with Drop the size of am We fol for ten minutes with fifteen minutes by gradually a pound and and the grated peel the juice of half of it. ci | EIS. ile Mis. New THE WestarNn WEEKLY is the only Home and Fireside paper published ia the Territory. Subscribe for it. Styles in A BEAUTIFUL CURTAIN. This curtain is equally suitable for a portiere or wall decoration, as it can be plainly stretched like tapestry on stair landings, anterooms, etc. The pattern embraces lux- uriant foliage amidst large waving’ poppies and hemloci flowers. The black leaves have the lights set on in gold, and the entirely gold flowers have silver lights. The painting is done with a stiff brush; the colors must be laid on very thickly, and it is therefore advisable to. bend the linen a little forward to prevent them running on the loose material. Instead of bronze color, the worker may mix gold and silver powder with bronze tincture, but as it dries very quickly only a little should be mixed ata time. he curtain has the full width of the material (rather more than a yard and ahalf); itis nearly three yards long, exclusive of the fringe (half a yard broad), made of the fray ed out thread of the stuff, regularly knotted together. For this purpose the threads are divided into groups, an inch apart, which are twice crossed and then simply knotted. The “The so ‘called Buffalo Moth. buffalo moth (Anthrenus scrophularize) is an insect which has only in comparatively recent years become known as a pest to carpets, furs, etc. It probably derives its popular name from the fact that the larva is a thick, brown, hairy creature, with a convex kack, resembling somewhat, with the naked eye, a very minute buffalo.. Itis this larva which does the damage to the carpets and which hatches from the egg laid by the perfect beetle. ‘The beetle itself is asmal brown insect about one-eighth of aninch in length and of a mottled light gray, red and black. When this insect has once established a foothold in a house nothing but the most energetic measures. will eradicateit. The carpets should be all taken up and sprayed with benzine and afterward thoroughly aired, All the cracks in the floor should also be sprayed with the same substance, and in relaying the carpets strips of -tarred roofing paper should be placed around the borders cof the room. How to Choose Ducks and Geese. Young ducks and geese are plump, with light, semi-transparent fat, soft breast bone, tender flesh, leg joints which will break by the weight of the bird, fresh colored and brittle beaks and windpipes that break when pressed between the thumb and forefinger, Such is Miss Carson’s test in marketing. Household Hints. Keep linoleum clean by wiping daily with a damp cloth. Hor thorough cleaning some housekeepers usé” hot water and a little soda or sapolio, -Cream is more easily whipped whan moderately cold and not too fresh, that skimmed from the ts of the night before being about right, Clean zine with kerosene oil. Clean copper with turpentine and fine brickdust; soda is also good. Fat from mutton, oe geese, turkey or ducks will give an unpleasant flavcr to anything with which it is used, and many good cooks consider that its best place is with the soap grease, Brooches. While the tendency to brooches of regular form is stronger than it was last season, the new goods are represented by delightful conceits in the way of brooches, flower pins. fly Plasters madeof ordinary soap greatly relieve painful corns and bunions: aud a wash ot weak alum water frequently does the same for tender feet. |