Show dining room notes when wu wo sit down to think over our day dabu a work and nn 1 compare corn paro what wo have dous dome with tho the things filings wo we planned to do only that morning whitt what wonder wo we aro are 1 k little discouraged and although tired with the long dayn day labor feel that we lave nothing it sometimes to the old and experienced housekeeper being by no means confined to those who ar are unaccustomed 0 0 u 8 to I 1 ice he daily of ot d diah agta washing fig baking and the like ono one ought to gathor gather some Bowe little comfort from the fooling one alone alona in her misery minery but it is 13 little help after nil all system iu in household lionso hotd matters is good so BO far as it goes but bat it is dependent on ex asting circumstances as well as every thing else 1 and hits bus to give way in time 0 of Bio knoss or accident my washing is always dono done monday some QUO ono says but what it i the water pipes have burst or the cistern la is dry 2 it cannot be ba dono in that ease if ono one is ia buffering from neuralgia in urma arms and shoulders anil and cheat she cannot sweep swoop oven though it should bo be 11 sweeping jay day I 1 dystel dont don bay anything n y i h in ag against ni n s t the Hya teia 11 for lot I 1 t b 1 0 agit it a n e e essary thing to have and follow as well us as we wa can ant I 1 dont believe in letting it wear near the tha lito life out of any one I 1 dont believe it it woman is too sick to work sho she should risk a long illness because it is her day for doing trisor this or that let na not 11 0 t sa orideo ourselves to an idea we ave do thou thousands sands of things because out our ne neighbors do them or our oar gothot it and grandmothers did thorn them before us ni whatsoever thy bands flud find to do do it with all al I 1 thy might is is a good motto i 1 I rightly understood but I 1 dont don t think it ought always to be follows 1 literally la in all tile the various departments ot of housework I 1 doubt it if there hero is anything more difficult than to keep onos ones inter 1 est I in the tha 11 breakfast dianer and sup ser pei question iu in these hot summer days a ya one must oat eat of course but the meats and puddings and pies for which we hall bail no lull look of appetito appetite in the winter bull and spring aro are by no moans means so nice now and we no turn tarn with relief to the ficat vegetables and lorries boncea of the I 1 sea bee frequent inquiries BS as to how vego tables should bo be cooked also aleo how bow to prepare 11 creams oto so delicious for bammer in atia mariona moth of cooking vegetables I 1 am iti varl ably struck with ono fact that most people cook green peas and sweet corn too much and summer gonah bi string and shelled beans too little when peas are fresh twenty minutes it tight ought to bo be Bu alent to cook them thoral pat them in a kottle kettle and pour in enough boiling water to just at show at the tha edges not to cover the peas they not be ba covered bail and should hoil boll rapidly tho the r gait alt added as soon boon na an they are tender or shout about half done I 1 usually stir in the butter batter at the some bums time preferring tho the flavor when so eo prepared to the melted batter wo we lava have to oat eat when it is ia n not 0 cooked in in it Is ia also moro wholesome esom in toiling boiling sweet corn from ten lou to twenty minutes will cook a any y corn which is ts baah fresh enough to be ba ea eaten nen if coo cooked ked too long the hulls are tough and w will ill wrinkle as tho the corn cools it is in more tender and better flavored it not OIL suited atod while cooking it should be put late into boiling water anil I boil steadily corn and peas ought to be carried to the table immediately after dishing them string beans should be put pat into boiling water and cooked near joany I 1 i y in hour before adding salt pouring in boiling water as it evaporates the they y require from an lour hour and a half to t two 0 hours to cook drain off the water it from 0 wn tho the beans when done season them well with butter batter about a tablespoon fill to each quart or it if you have it a cupful of sweet cream letting it get hot but not cot boiling and serve as 48 soon as bl blo there are so eo many vegetables and so many different ways of preparing them that one would never know when to stop but I 1 want to give ge a low few recipes for the summer desserts we like so ran lanch 0 h while tho weather la 14 warm enough to make such desirable one favorite pudding is this put a pint of milk in 1 a double boiler or in a pail which will lit at in the top of a teakettle add a little salt no I 1 t and four tablespoonfuls of sugar on gar then mix three tablespoonfuls of flour in halt half a aup of cold milk and stir in when tho bo milk is scalding hot stir ti till 11 it thickens and let it cook ton minutes a add dd the yolk of one gg egg well beaten cook live five minutes and remove from the fire are slice some stale sponge cake very thin loss 1033 than ono one quarter of an inch pat a few spoonfuls of the warm tard in n a nit flat diall diah I 1 use aae a thick glass ono one holding a quart which I 1 can set in the tha oven and next a layer of the cake then I 1 spread the cake with a thin laer her of oliam ism or jolly elly or preserves grated co alnut sliced pea peaches chos or fresh there la Is no BO limit to the variety I 1 ranst must not forget to mention I 1 pineapple which is delicious ilion ellen another layer of of cake bud and pour over it tho the remainder of the iho one ens tard which should have been kept warm boat beat the white of the eg egg 9 to a stiff troth froth add tw two 0 tablespoonfuls tablespoon fals of sugar augur and beat till smooth put it over the tha top of the tha ca chatard bastard caa tard let got t tho dish in a tin plate half full fall of atter and set in ahot a hot oven for two or three minutes just to brown the treating frosting take out and put in a cool place till cold enough to ti put pat on oil the ico this is very simple I 1 inexpensive ner one ive an and I 1 easy I 1 lo 10 0 make we u make it in the morning which gives plenty of time for it to git cold for dinner or it will keep for a day or to we lasko a simpli dimill dissert of peach with tapioca which is extremely ex remely nice pool peel and halve a dozen poaches peaches put them in a pudding dlab dish add a tal fal of tapioca t and poor conr over it a quirt of cold cohl water salted put it ia in a moderate oven anil and cook from an hour to tin an houran baar an 1 4 a half nice either hot or cold with sugar or cream aud and eager or whipped ream cream I 1 have riven quantities tor for small families only of bourso tiny any recipe can bo be doubled or trebled it 11 desired fe f emily rally nye hayes la in the household |