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I... . gal 312.13 HGME “’ 3. o G e .8 5 . Reel es for the Kitchen. * flygfene and Other Note a for the Housekeeper. o; e . I! ooeoeeeceaeoeeeeeeeeoo, CREAM VERSUS BUTTER. ‘ ’ When cream is abundant and butt ter is so cheap, it hardly pays to make it, it is foolish for the busy housewife to convert cream into butâ€" ter and then use the butter in cook- ing. Much lighter and daintler cakes and gingerbreads are those having sour cream in their con- su-mp ti on . _- For Green Vegetables â€" String beans, young corn, lima beans, sweet peas and so on, are given a most delicious flavor by adding 1} cup sweet cream just before serving. With a seasoning of salt and pepper no daintier sauce can be had. Soups Also Improvedâ€"When one wants a soâ€"called cream or a vege- table soup to be especially nice, whip 5 cup cream until feamy and add just before serving. Add no butter when using cream. A Rich Pudding Sauceâ€"This is foamy and nice to serve with baked or boiled puddings. It is good hot or cold, and quickly made. Beat the yolks of 2 eggs until light, add 1 cup sugar. Heat 1 pt thin cream to the boiling point and pour it, graduâ€" ally over the egg and sugar, beating all the time. Add 1 teaspoon lemon or vanilla extract, and the whites of the eggs beaten to a dry froth. Scotch Sconesâ€"For breakfast or. supper these are much in favor with little folks. Sift 1 cup whole wheat flour and 1 cup white flour with 3 teaspoons baking powder and 1 teaâ€" spoon salt. . Into this work 1 cup- cooked oatmeal. Beat two eggs, add to the flour with enough thin cream to form a dough. Turn Out and roll to 7} inch in thickness. Out with a diamond shaped cooky cutter, prick with a fork, brush over with white of egg slightly beaten and sprinkle with sugar. Bake 20 minutes in a moderately brisk oven. Cream ‘Bunsâ€"These are nice for , children’s school lunch. Beat 2 cups sugar and 1 cup aim for five min- utes. Add yolks of 2 eggs and mix thoroughly. Sift in 3 cups flour mixed with 2 teaspoons baking pow- der and 1 teaslpoon salt. Add 1 cup seeded raisins, 1 teaspoon vanilla extract and the well beaten whites of the eggs. Bake in greased muffin pans, putting a few tablespoons into each. ‘Brush over the tops with 1 tablespoon sugar mixed with 1 tablespoon water. Layer Cakeâ€"Beat 2 cups sugar with 1 cup cream. Add yolks 8 eggs 8 cups flour mixed with 2 teaspoons baking powder and 1 teaspoon salt. Then add another a} cup cream, the well beaten whites of the eggs and any preferred flavoring. This makes three layers. ' ' . Orange Fillingâ€"Beat together the juice 1 orange, the'grated rind, 1 egg and 1 cup sugar. Add 2 tableâ€" spoons thick sweet cream. Cook over hot water until the mix- ture thickens, stirring all the time. Sprinkle top of cake with sugar. Chocolate Fillingâ€"Softon 3 squarcs- chocolate over hot water, then add 1 cup sugar and a} cup thick sweet cream. Mix well, then cook 15 min-â€" utes over hot water, stirring fre- quently. Remove from the fire, add 1 teaspoon vanilla. and stir until thick. Spread~ between the layers and on top. Cocoanut Fillingâ€"Beat 2 eggs, add 4} cup sweet cream and 1 cup sugar. Cook over hot water until thick, Add 1 teaspoon vanilla extract and allow to cool. Spread between layâ€" ers and on top, sprinkling each layer with a thick coating of cocoanut. Cream Sponge Cakeâ€"Beat the yolks <1- eggs until light colored and thick. Add gradually 1 cup sugar, and .1.» cup thick sweet cream. Then add 2 cups- flour that have been sifted with 2 teaspoons baking powâ€" der. Bake in a loaf about thirty minutes. Spice Cakeâ€"Mix 1 cup thick sweet cream with 1 cup brown sugar. Add the yolks 4 eggs. Stir in 1 cup mo- lasses, and 3 cups flour sifted with 1 level teaslpoon soda and a} teaspoon salt. Add grated peel and juice 1 lemon, i a grated nutmeg, 1 teaâ€" spoon cinnamon and teaspoon cloves. Bake in a square loaf about one hour. A moderate ovenis re- quired. Delicious Chocolate Loafâ€"Beat 1 cup thick sweet cream with 1 cup sugar. Add 3 cups flour sifted with 2 teaspoons baking powder, 1 tea- spoon cinnamon, -* and f; teaspoon salt. Add 3 squares grated chocolate and another 4; cup cream. Mix in 1 teaspoon vanilla and fold in the stimy beaten whites of 4 eggs. Bake In a loaf and ice with boiled icing. ' Half a cup of blanched shredded al- monds may be added.‘ ~ - STRAWB ERRIES . That the strawberry is ,best when fresh “goes Without saying,” and yet when properly put UP. either canned,;preserved or‘ made into jam, we find it delicious in. midwinter. For any purpose whatever, the be-'ries.should be fresh and perfect, and should be daintin handled, so as - not to crush them. They should be ripe, but not overâ€"ripe, firm and sound. If you are fortunate enough to have your own fruit, don't wait until the last picking for the fruit. you nut up. ’ For’cannlng, allow half as much sugar as you have»fruft.v,A.'s»g00d way toQarrive at the right ‘propor- tion is to put the fruit in a preserv- ing kettle "and let stand on the back of the stove, or on, an asbestos mat until thoroughlygscalded ;,then meaâ€" sure, and to each two measures alâ€" low. one;.‘1‘neasrure jof- ‘sugarriilie care- ful that? the fruit does not} scorch ; it will down burn easily. After the sugar: .is,.ad-ded,‘ leaveon the stove, until thesugar is thoroughlyt' dis- solved, bring '* to the boiling point andcan immediately. .No water is used, the "juice of the-fruit.- . being sufficient. ‘ To make sure that the sealing is air. tight p-bur a. little hot parafline into the grooves of the covers and tighten down upon the rings. See that the cans! are perfect. and ,use no, rubbers. Strawberries canned in this way presenve their flavor and. aroma to a greater extent than when cooked with the sugar. 1 For a richer conserve, approaching the famous Weisbaden preserves, which are put up with rock candy, use one pound of fruit and three- quarters of a pound of sugar. Put the two together in layers in the preserving kettle, let stand till the berries are moist. Cook till the berries are softened, but not until they lose their shape ; with a fork you can gently push to the center the berries round the edge that do not cook as fast as the others ; and can as above. ' In putting up strawberriesâ€"and most fruits, for that matterâ€"the re- sults are better if only a moderate or small quantity is cooked at one time. For . strawberry preserves, use equal parts of fruit and sugar, and cook a little longer. Put preserved strawberries up in glasses, covering with hot paraffine, and then putting on the usual tin. covers. There is! no trouble in using paraf- fine if one buys the best refined, does not cover the jam or jelly until it is cool, sees that the parafline covers every part of the jelly and touches the glass at all points, and that the glasses are not moved until the parafline has hardened. Cans and glasses containing straw-l berries should be wrapped in paper before being put away, to keep the fruit from. fading. An all day’s job of canning is justly regarded as a hard day’s work. But- by putting up tw0 or three cans at a time, while getting a meal, the disagreeable day is divided among so many that the labor is not noticed. ' - m HINTS TO HOUSEKEEPERS. Strong vinegar, heated almost to the boiling point, is excellent for re- moving paint from glass, while a cloth saturated in vinegar is- about the only thing that will clean the little mica “windows” in the coal stove. There are several grades of granu- lated sugar, the coarsest of which is not as good for c.'keâ€"making as that which is finer. - ‘ To make the green coloring fluid with which ices, jellies and Candies are tinted, take a peck of spinach, pour two quarts of boiling water upon it and let stand for one minâ€" ute, then drain off the Witter and pound the spinach to a pulp. Next put it into a cheesecloth bag and squeeze it. Put the juice thus 'exâ€" pressed into a saucepan, simmer it for five minutes, after adding three level tablespoonfuls of sugar. When cold bottle it. A very small quanâ€" tity will give a delicate color, and, as is seen, the coloring matter is perfectly innoxious. A handful of salt thrown on the fire before broiling meat deadons the; ’ \) x; I ‘6: x» «,1 " \r x; \ _ 1‘ (\.I\ (n.7s I\ (I\ Is (M'.":° \‘ 5139a FARMERS Seasonable and Profitable Hints for the Busy Tillers ' of the Soil. (4.3.3o.}g...;lg...gg.o.};g.5.;$g.aqgf..%.o , HINTS ON SOILING CROPS. Soiling crops should be grown in ’ .3413: n-‘+ s 0. / z .< eerie-em I 5 rotation, viz., mixed peas and oats the year after rape, the rape after clover. ' ‘ In sowing the peas and oats which follow the rape, the first acre should be sowu as early as possible, the other nearly a. month later, 'when the crop is off, say.,by the first of August, without plowing. per acre, and thoroughly harrow it in: If the surface soil is composed of humus there will be no risk in getting a catch, and a good growth before the winter. The red clover may be cut green and fed to milch cows and other animals 011 the farm, and if there is a surplus it can be cured for hay. ' _ In August the clover sod should be plowed about four inches deep, rolled and harrowed, and cultivated several times with the wide of the spring tooth cultivator.. In October, spread farm‘msanure on the surface and cover in ribs. The ' fol- lowing spring' barrow and cultivate alternately for rape. One acre should be sown at the beginning of May for early feeding, and the oth- er acre a month later. 'It is advisable to sow rape in drills two feet wide, and cultivate according to the previous direc- tions. ’ Rape is one of the best foods for keeping animals, including sheep, pigs, calves and all young stock in a good, healthy condition. It is an excellent food for milch cows, but must be fed in limited quantities, otherwise it is liable to injure the flavor of'tho milk. The other acre may be sown with any other hoe crop if so desired. Af~ ter the h_oo crop is- taken off, the land should be cultivated repeatedly until fall, then ribbed, and followed in the spring with ports! and cats. ' Witha few acres of pasture, conâ€" veniently situated, and such soiling crops as are here named, a large number of animals can be fedcheap- ly, and, at the some time give the best results financially. A second pasture of two or ‘ihree acres, near the barn, is necessary for sheep, calves or pigs. For shelter they require a building to go in at will; all pastures should have a group of maple trees. They grow qyiicrkly if cultivated in the sumâ€" mer, and mulched in winter for two or three years. SWINE NOTES. Overfed parents feebled offspring. "A stunted pig Should never be used as- abreeder. ' . , Do not attempt. to crowd, the young pigs too much at first. _A well fed pig is usually quiet and contented. ' There is no profit in stinting the ration of a brood sow. Do noticed growing pigs. “their grain in a dusty place. A feeding place is too small that compels animals to eat in filth. The hog is the mbst valuable ani- mal for a farmer to convert. his grain into meat. it is usually unwise to dislard a young sow because silo fails the first time. It is a heavy expense to keep un~ productive sows from one breeding will produce enâ€" blue flame that arises and helps pro- :season to another. vent smoking. _In almost any boiled pudding, es- pecially those in which cornmeal is used, it is possible to make stale bread crumbs soaked in milk take the place of the flour generally comâ€" bined with meal, etc. This is not only a use for stale broad, and an economy, but also makes the pud- ding lighter. -._.._.__ +, MENDING SPLIT TREES; It often happens that some of the best fruit trees are split by bearing too heavy a crop. It is very im- portant to get them mended if pos- sible. L. 13. Rice suggests the folâ€" lowing method: Placing the split limbs together and winding thing tight about it, will kill the tree for a few years- A long exâ€" perience has taught me to treat such trees in the following manner: Cut away the splinters and block, raise the prostrate parts into positions. Bore two holes through the broken and unbroken parts and place in these holes bolts of a size, that the size of the limbs may indicate as correct. For a small tree I use one-quarter inch bolts or ordinary one-half inch bolts. In one large butternut tree I used one inch bolts. I place one bolt midway of the broken part, to bind the pieces close- ly together and one above the juncâ€" ture of the limbs, so as to strength- en . them“ Use bolts with small heads, and place a washer under the nut. In a few years both ends will“ be covered with the growing wood and the tree will be stronger than it ever was. - -+-â€"â€"â€"-- The United Kingdom has 23 dukes; Spain 81‘. Mrs. Bridleyâ€"“Marriage is a great educator,” Mr. Bridley...“Yes ; it often serves as a cooking school." SJO lllC- ‘ Age alone should not send a sow to market, but evidences of failure as: a breeder should. When they can be had conveniently leaves make a better bedding than straw. In marketing hogs evenness in qualityâ€" and size s'libuld always go together. Milk and bran make a very good slop for pigs. If water is used, add a little middlings. Young stock intended for breeding should not bo'loaded with fat or fed fat forming foods. In selecting a brood sow do not be governed entirelylby beauty of form and stylish appearance of the ani- mal. Under all conditions one service is better "than allowing the boar en» tire freedom with the sows. Damp sleeping places. should be guarded against. as they tend to in- duce rheumatism, colds and other diseases. Early breeding ternal 'forces of: weakens the maâ€" the sow, causing ficient nourishment. In‘ selecting a boar discard showing a, weakness about the heart, at the same time avoid one with a too prominent or strong shoulder. .â€"-â€"1 - SOIL PROTECTING CROPS. At the Ohio experiment station Crimson clover has proved too _un- certain to be a satisfactory, "cover crop; our chief difficulty being 'to get a start during the dry weather which so generally prevails during the. latter‘ part of summer. We en,â€" ' counter the same difficulty with ‘red clover, sowu 'at that time. In fact there seems to be an increasing difâ€" ficulty in securing a, stand of red clover, sown at any time. Of the frostâ€"resisting leguminou‘s plants which may be SOWn late in summer Sow red clover at the rate of twelve pounds points peasant woman of , events have . I - « ' va 0 rumors, sometimes premse ant small and weak litters With no s1ufâ€" gu , lnations of the one lthey are threatened. most promise, chiefly because its comparatively large seed will permit deeper covering and therefore bet- ter condition to withstand drouth than is practicable with the ers; but our success has not yet been large with this plant. Alfalfa is not to be Considered in this connection, because it requires too long to become established. It belongs with red clover, as a plant to be started in the early spring, but it should be . sown when the ground can be 'tille'dand the seed covered instead of on the surface as we sow clover. The cowpea and soy bean possess every requisite for a. cover crop except one, they Cannot endure frost. ’Their large seed per- mits deep covering; they love heat and are fairly do‘uthâ€"resisting; sown any time through J uno or July they will cover the ground with a. dense growth before frost, and being 1e- gumes they have the nitrogen aoâ€" cumulating power of that order of plants. We have adopted the prac- tice of sowing soy beans when the clover catch fails, and find them a very good substitute for clover, but the first frost kills the plant and thus ends its Work. We find, howâ€" ever, that the ground breaks up in much better condition in the spring after having grown a crop of soy beans. In discussing cover crops rye is not to be forgotten: It is not a legume and therefore adds no nitrogen to the soil, but no other plant of those mentioned, unless it be the vetch, will more effectually save the nitrates which are probab- ly form-ed whenever the temperature is above the freezing point. _.__+_c_ THE END or GERMANY. â€"_ Curious Prophecies That Are Mak- Her Uncomfortable. Within the lastweek or two a number of prophets have sprung up in Germany, and a feeling of super- stition has arisen there which no officialism has been competent to quell. The movement has taken place mainly in the south, and from all quarters come rumors of coming wars: and of the downfall of Ger- many. It is» diffidult to say how the rum- ors originated or who has started them, but they have become so genâ€" eral that the Emperor has actually been taking steps to try to repress the superstition of his people â€"â€" steps which have been attended, na~ turally. enough, with very small suc- cess), for aimersti'tion is not safthing that can be controlled by law. In the Northern Provinces folk are whispering the famous prophecy of the monk Ilennln, who, several celi- turies ago, announced that one day the Hohenzollern dynasty would .be reâ€"established, but that the third Emperor of this great family would ctme to a. violent end, and that I'm: dynasty would fallwith him. The Emperor, it is said, dislikes to have it is certain that official papers have lately been publishing articles, in which pains are taken to prove that the latter portion which points to the Emperor’s violent end was unau- thenilc. . , In Suabia itinerant singers go about singing the prophecy of Saint l‘ngcbert, a nun, who is said to have had conununion with the spirits, and whose prophecies have until now come true. “When Germany is at its greatest," said Saint Ingebert, the fall will come. I see rivers of blood in all the German valleys, and Cossack horses drinking in the wa- ters of the Elbe and of the Rhine." In Bavaria a professor Of the Uniâ€" versity of Wurzburg has just returm ed from Italy, with a. prophecy of a woman called Rosa, Columba, who died in 1837. She was an ignorant Taggi‘a, a little village in the Riviera, but she cor- rectly predicted the fall of Louis Philippe, the defeat and exile of Charles Albert of Sardinia, the res- toration of Pope Pius IX. “by a Naâ€" poleon,” the defeat of Austria, and the re-cstablishment of the Kingdom' of Italy. Rosa Columba predicted one thing more. She announced anâ€" other Italian revolution, and at the same time a great European war, during which “the Russian soldiers will put up their horses in the church adjoining the convent at Tag- gia.” . Of course, many people will smile at these prophecies, and yet one canâ€" not help romembering- that. France was overrun with supernatural storâ€" ies during. the year which preceded the Franco-German war. Renan himself, who [was not a suâ€" perstitious man, wrote, it may be remembered: “'l'hroughout the hisâ€" tory of the World, whenever great been about to happen. nearly always realized, have warned dangers with which I can but mystery instinct, I point out this And Germany, cannot explain it.’ ’ 'without trying to explain, 'is- vagueâ€" ly uneasy. FINANCIAL ’EFFO’RT. . V ‘ J ackâ€"“Was the‘ church gardem party a success-'2" '- , ' I "' ' Juliaâ€"“Well, I-workcd-h‘ard enâ€" ough; I .ate 'icc cre'aml‘With every young man on the grounds.”,!- . I, AN EYE FOR HARMCNY. Mr. Simpsonâ€""Is your musical di- rector a man of ability '2” Miss Jenkinsâ€"“Oh, yes ; at- our cl ovâ€", Hennin’s prophecy mentioned, and 1‘ ]â€"~ TEEASURE-HDUSE OF GOLD: CHEN AT WINDSOR. Many Valuable Utensils and Plate ‘ Are Used.â€"A Service of Solid Gold. It is doubtful if there is any kit: chen in the world so teeming with romance as the King’s kitchen at Windsor, for in addition to the great historical interest attached 'to it, inasmuch as it- has been in exist; once for upwards of seven centuries, it is a veritable treasure-house of gold. . The royal kitchen is a room of considerable size, much larger, in fact, than the kitchens of many of the leading London restaurants, for some hundreds of meals have to be prepared there every day. It is fitted up. with black oak throughout, for which George III. was respon- sible, he having expended £10,000 in this direction alone. But besides the kitchen proper there are the con- fectionery room, the pastry room, and the b-akehouse, in each of which. a separate staff is employed. The Clerk of the Kitchen, who re- joices in a salary of £700 a year. is responsible for the conduct of these departments, and he has to deal with all the tradesmen who supply the royal household. But the poten- t-ate of the kitchen is the chef, who also receives £700 a year, and under him are four master cooks, each of whom has the control of a small army of assistants ; while the con- fectionery department is ruled by two yeomen with salaries of £300 and £250 respectively. Such a thing as unpnnctuality .is- unknown in the King’s kitchen. Six separate sets of meals are served up daily, and for one to be late would throw t-he‘household into disorder. NEITHER IS in any 'form ; the most rigid econ- omy is practised, and such food as. remains. unconsumcd is distributed among the poor, who apply at the Castle gates every day. The King’s kitchen hide-s some- thing like £2,000 in copper and iron utensils and £1,800,000 in plate. Among the former should be men? tioned the enormous meat-screen of Isolid oak lined with metal, which is nearly three hundred years old, and bears the imperial badge of the House of Tudorâ€"the portcullis and arms. Connoisseurs have sighed in. vain for this meatâ€"screen, for its worth is in'estimable.. Then there an 4,000 knives, 3,000 forks, and a: many spoons used for cooking and kitchen purposes, which do not in- clude the 5,000 forks and spoons of massive silver for use at the royal table. There are 800 pots and pans mostly of copper, and five scour-err are solely employed to keep their brightly burnished. ' Not far aWay are the platerooms two in number, which, althougl they measure only 13ft. .by,16ft.. hold treasures eighteen tons of son ereigns would not buy. The wallx. consist of concrete, 3ft. Gin. ii thiclkness, and detectives are on duty guarding the rooms day and night. The most valuable item in the store room is, of course, the famous ser- vice consisting of plates, dishes, tureensx, epergnes, and candelabra, all of solid gold, which were made by Roundolle and Bridges for Georgl IV. This service is only used on State occasions, and willvprobably be brought out for the coronation banquet. Equally famous: is the Emperor’s ‘ ‘ SERXICE OF SILVER GILT, the worth of which may be vaguely igleaned from the fact that each plate #weighs a stone and the epergnos two ,hundredweiglit apiece. . ‘ Some of the dishes and other ar- ticles could not be bought for thrice their weight in sovereigns, on ao- count of the historical interest with which they are associated. Thereis .one gold dish of surpassing loveli- .ness which is supposed1 to have been. rused by Alexander the Great before 'the Battle of Hydaspes, and for up- wards of six centuries it has‘reposed ‘at Windsor. Another much valued' piece of plate is the silver-gilt flaâ€" gon, 3ft in height, which was recovâ€" ered from an Armada wreck three- centuries ago, while there is also a ;table of solid silver, the surface of fwhich measures 9ft. square and is- gengraved with the four emblems of iGreat Britain. i But perhaps one of the most cher- ;isvhed relics in the King’s pantry is [the golden eagle which was taken ifrom Tippoo Sahib’s throne. It is {of solid gold throughout, the feather {tips being pointed with priceless. i'diainonds and rubies, while the Iboa-kyis carved from a flawless- :emerald.-" - l “M” ‘ , DOES THIS JAR YOU ? Jars of. jelly, jars of jam, Jars of potted beef and ham, Jars of China ginger nice, Jars of mincemeat, jars of spice, [Jars of orange marmalade, ' Jars of. pickles, all homeâ€"made. Jars of cordial elder wine, Jars of honey superfine. Would the only jars were these Which occur in families! Floâ€"“In spite of your answer,» Miss ,Willi'ston, I,_shall, not. give you «UPI. ‘I'Iope springs eternal in the humar breast.’ ” Sheâ€"“Oh, I'm so glac you take it that way. I was afraiC' you might go and offer yourself t<. Maud Uppington. You see, she am I are keeping count on each other I'm one proposal ahead of her now to gather the later formed nitrates. concerts he places all the prettiest and if you come round again that’l: the hairy vetch seems to offer .._..,‘._~» -wm_m.mw:..~m..m_~__mw .-..-,____...A ' -‘ a; . M. in... .. _ . the girls in the front row.” make two. ’ ' MARVELS OF THE KING’S KIT‘ WASTE ALLOWED 5'. . .. ._..__-_,_..._..._.n,r. m...â€"-â€"â€"â€"