Books 2 and X Magaz
ines
! FARM NEWS NOTES.
MAKING CLOVER HAY,
Th Night-Side of Nature, by Cath
erine Crowe, is one of the earliest pub
' id of the many reputable books on
puzzling physio phenomena, such aa
breams, trance, presentiment, clair
voyance, haunted houses, troubled
"Plrits, apparitions, etc. The author
was a woman of education and charac
ter, by profession a novelist and by
nature Imaginative but not supersti
tious. In "The Nlght-Slde of Nature"
she collected many stories of incidents
that were lnexnliz-nhlo tvi-ni h k
a certain measure of scholarly re-
To tnae good clover hay requires
plenty of help in proportion to the
amount of work to be done and plenty
then common belief of ghostly Influ
ence and the not uncommon fear of
witchcraft. These stories she endeav
ored to clear of their mystery, but she
hd little assistance, for in her time
there were no physical research soci
eties such as now exist, to investigate
such phenomena under the light of
modern science, so her book is sug
gestive rather than conclusive, never
theless It win today Interest a hundred
times aa many people as read it when
It first appeared.
Little, Brown Co. will publish this
spring a book by a new and promising
western author which is destined to
attract considerable attention. Frances
Charles, a Callfornlan, has written a
tale of the Southwest, entitled, "In
the County God Forgot." The hate of
rich old fanner of Arizona for his
only son ia the theme of the story.
There are clever bits of philosophy.
ably daawn character sketches, and
stirring dramatic scenes; and the
whole book is brimful of human nature.
search. The life of the people In the ' cl sunshine, for rains and weathering
dook ia not a lire which has been lived very seriously Injure clover. The usual
by the author, but it is a life which j estimate of practical farmers, whose
has been the subject of much earnest ' test is their observation of how hay
thought and Is a distinct addition to spends when fed out, Is that clover hay
ine imporian novels of he day. Nec- may easily be damaged one-half by
an.y ne acion or ne sory is slow, weathering, and this estimate from th
u" ,ew rrna.c eiemens or n sory practical side Is confirmed bv the chem
ar no entirely in harmony with the lgt upon analysis. To make good clover
ut me dook, as i nave hay, therefore, requires good weathe
"u' we orm reading, and quick curing,
..r.i- ivuk. Jjie aiacm u ian .io... .price
VI. 50.
DAIRY FEEDING.
"The Mastery of the Pacific," by
A. R. Colquohon, F. R 8., published by
the Macmillan Co. This book contains
an account of political and material
developement in the far East, with an ; rlcher
estimate of the present status of Rus- elements, but at this earlier period 1
sia, Germany, France, Great Britain ,t8 growth it is considerably more sappy
and Japan. The author takes into ! and a Kd deal harder to cure, and
Men-aiffer-aboat the time when e
hay should be cut. Oour own Judgmen
is that, all things considered, the best
time to cut clover is when It is In full
bloom. If cut earlier and safely cured
the hay would probably be somewhat
In its more valuable nutritive
consideration the collapse of China and
the vast changes imminent in that
country owing to the appearance there
of America. His final chapters bear
on the future of the Pacific and the re
lation of Great Britain, America, Ja
pan and Holland at present chiefly in
volved, and of Germany, deeply inter
ested, this work fully Illustrated, the
photographs being reproduced In halftone.
"Kate Bonnet" by Frank R Stockton
ia a novel of love, incident, adventure
and humor, and it has been called bv
those who have seen advance sheets
the most delightful book which Mr.
Stockton has given us. A new story
by this author is an event in Itself,
andj the event becomes peculiarly sig
nificant when we find in the new novel
such a joyous mingling of Mr. Stock
ton's humor and his command of un
expected Incident as Is presented In
"Kate Bonnet." The daughter of an
aspiring ameteur, who burns to become
a professional pirate, the charming
Kate, beset with lovers as well as
perils, struggles to lead her father out
of darkness and to rescue him from the
wrath to come. Captain Bonnet and
the aggravatingly loyal Scotch Pres
byterian, who officiously strives to save
his soul, are creations of peculiarly
distinctive Individuality. Nothing so
fresh, picturesque and amusing has
been presented fgor a long time, de
spite the multiplication of novels; and
"Kate won net - will become a name to
charm with In the ears of all readers
of good Action. It will be of interest
to book lovers to know that . "Kate
Bonnet" Is printed from a specially
designed and peculiarly handsome new
type, which is used In this book for the
first time.
"The Mastery of the Pacific" Is the
subject of a new book by the well
known traveller and einlorer. A n
Colquholn, the author of "China in
Transformation." The Macmillan Co.
The main land of Asia Is now practi
cally mapped out and the changes
there have been practlcall unforseen
by the world. The next arena In the
worlds politics will be the Pacific,
says Mr. Colquhoun. The conflict of
interests is likely to become keen where
the Oriental western powers meet.
Few works of this scope have been so
profusely Illustrated. The photographs
are reproduced In half-tone and add an
ethnological and material significance
to the volume apart altogether from
the interestwhlc h naturally belongs
to It.
"Practical Astrology," by Comte C.
3e Saint-Germain, Laird A Lee, pub
lishers, Chicago. The author'se name
Is a guarantee of thoroughness, scien
tific depth and lucid presentation;
while a glance at the make-up of the
volume proves the publishers wise lib
erality and excellent taste. This book
Jacob Rlis' new book, "The Making
of an American," ran into Its second
edition on the day of publication. The
Macmillan Co.
In fiction, Little Brown & Co. have
brought out two new novels by women
writers. The first, "Up and Down the
Sands of Gold," was written by Mary
Devereux, whose previous storv."From
Klnudom to Colnnv " Wont InfA ManiP '
editions. Her latest book Is a story
of the present time with characters
which endear themselves to the read
er. A third edition of "Up and Down
the Sands of Gold" has already been
printed.
"The Making of a Country Home,"
by J. P. Mowbray. Published by Dou
bleday. Page A Co.. New York. Price,
Sir Edmond Andros, being appointed
the first governor-general over New
England, arrived at Boston in Decem
ber, 186. From this place he wrote to
the colony of Connecticut to resign
their charter, but without success. The
assembly met, as usual, In October.
and the government continued ac
cording- to charter until ih !-
is a new departure In astrology, as the the month. About this time. Sir Ed-
author has based his work on an en
tlrely new method worked out by him
self, or rather rediscovered by htm, as
claims it Is the very method of Ancient
Egyptians and Assyrian Magi lost dur
ing the dark ages Intervening between
their time and ours.
Th S!ga of the Prphet, by James
Ball Naylor, Is an historical novel by
an author who knows his subject
"The Prophets War," Incited by the
brother of the great Tecumseh and
ended by the great victory which made
General Harrison a popular hero and
started him on hla career to the pres
idency. The campaign is described aa
carefully and accurately as if the au-
thor were writing history proper, yet
It Is merely the scene of a double ro
nance In which love and adventure are
modified by strange family secrets
The description of the Prophet and fc!
doing are specially Interesting, for the
wily savage, though a coward, and In
most ways unlike his noble brother,
Tecumseh, was apparently the first
American hypnotist, and could away a
turbulent multitude by hla Willi force.
The Saalfleld Publishing Co.)
The same house also offers the
"Little 'Woman Play" and "The Little
Men Play." The title page of both
announce a two-act, forty-five minute
ular. Mrs. Elizabeth Lincoln Gould
baa adapted the plays from Miss Al
cott's books, and Mr. Birch's pictures
Civ useful hints about proper group
logs, costumes, etc. These little dramas
will afford charming parlor entertain
, menta for home of school use.
"Th Real World,"- by Robert Her-
rick, la a thoroughly good story which
narrate the struggle of a young
American from boyhood through youth
to manhood, portraying faithfully but
not monotonously hi so rid beginnings,
the Influence of the cast of wealth
and birth, hs passion, hi temptations
and much els with which he ha to
cm tend. Mr. Herrich give us genuine
flesh and blood creations, enlivened
and subdued with th grace of his
Imagination, ytt complete and unex
aggerated. Th women of hi story
ar no lea real than hi men. It
easily rank aa a remarkable story
both In It Imaginative skill and It
exposition of real life. New York. Mas
aluaa Co. Prlo ll.M.
Th "New Americans," by Alfred
ladder. If ft book to b thought over,
. to b r4 ooaUsaptatlvely, and with
mund with his suite and more than
sixty regular troops, came to Hartford
when the assembly was sitting, and
demanded the charter and dccleared
the government under It to be dis
solved. The assembly were extremely
reluctant to surrender the charter.
The Important affair was debated and
kept in suspense until evening, when
the charter was brought and laid upon
the table. By this time, great number
of people were assembled. The light
were Instantly extinguished and on
Captain Wadsworth of Hartford, In th
most silent manner, carried off the
charter and secreted It In a large hoi
low tree. The people appeared all
peaceable and orderly. The candle
were officiously relighted, but the pat
ent was gone, and no discovery could
be made of It on the person who car
ried It away.
Alligators, according to the late Port.
Cope, belong to a much more modern
genu than that of their cousins th
crocodiles. No undoubtedly extinct
specie of alligator ha ever been dis
covered by geologists, but those ani
mals are fast being exterminated at
th present day. on account of th
value of their hides. Alligator ar
found In China a well as In North
America; the crocodile exists In Africa,
soumern Asia and northern Australia.
The crocodile differ from the alligator
in preferring salt water to fresh, and
in being more vicious in its dlsposl
lion.
there is larger risk of failure to secure
good curing at all. If cut much later
than when in full bloom the plant is
drier and the work of curing is a much
simpler matter, but the product is more
woody and has suffered loss of its val
uable nutrients. Where there is a good
deal of clover hay to make, with a lim
ited force to make It, one cannot al
way choose the stage at which It
would be best to cut for the whole of
it, especially when there are showers to
be dodged; but In a general way we
think the period of full bloom ought to
be what the clover hay maker should
aim at. ,
The most valuable part of clover is
its leafage and finer stems, and care
should therefore be taken to handle it
gently and never unnecessarily, after
It has become dry enough so that these
finer parts may break off. Otherwise
the best portion of the forage Is likely
to be left in the field.
There are-a number of different way
of cutting and curing. One of these Is
to cut after the dew Is off In the morn
lng and then let the clover lie undis
turbed until afternoon, and then gather
it into windrows and later into cock
before the dew falls and then let it
stand until sweated, after which the
cocks are opened out, when they giv
up their moisture rapidly and the hay
is soon ready for the barn. This Is
very good method where the weather
can be relied on with reasonable cer
tainty, and It is the method most in
favor with old clover hay makers who
have the work well systematized and
who don't think It too much trouble
to provide hay caps for the sake of
having good clover hay.
Another method Is to cut as soon as
the dew is off and then by the use of
the tedder give it frequent stirrings
with a view of getting the hay under
cover the same day before the dew falls
in the evening. With good, bright, dry
ing weather many succeed very well by
this method, although it seems to us
that even with the best of weather the
clover would have to be a little more
mature when cut than we would care
to have it, to make this plan success
ful. Still other hay makers cut the clo
ver late In the afternoon and then be
gin the turning and curing next morn
ing as soon as the dew Is off, getting
the batch of hay cut one day Into the
barn before the dew falls the following
day.
It Is Important that the clover should
not be stored with too much moisture
In It, nor any upon It. It should not go
Into storage while any rain or dew Is
upon It, nor while too much sap Is In It,
although the modern tendency is to put
up clover hay greener than was for
merly thought to be permissible. The
wringing test Is probably the best to
determine whether the internal moisture
has been sufficiently evaporated to
make the storage safe. If a wisp be
comes slightly damp on the surface It
will do to go Into the barn. If found too
green it would probably be best to
throw it Into cock and finish the cur
ing the next day. .
THE RASPBERRY CROP.
Congressman Fitzgerald of New
Tork la poking fun at the Indian
commissioners' order prescribing th
style of hair cut and the color of
paint to be used by Indian. Mr. Fits-
gerald aaya he wanhs more Informa
tion. "I want to find out fhether an
Indian must wear a plug hat, whit
shirt, his hair pompadour and patent
leather shoes before he can secure hi
ration," said Mr. Fitzgerald. "I don't
think the latest order specific whether
th Indian must refer to his clothing
'pants,' 'breeches' or " trousers.'
Congress must settle that question.
A writer In , a Catholic periodical
note th striking effect on re)lgloua
statistics of th acquisition of Porto
Rloo and th Philippines by th
United State. By Including the pop
ulation of th Islands a given by th
bureau c statistics, he find that th
church-going people under th Ameri.
oaa lag, M per cent ar Catholic,
Before the end of June the raspberry
crop will begin to ripen. This crop fre
quently suffers from summer drouths.
Cannot the grower do something to
mitigate the effects of drouth by con
tinuing cultivation up to the time of
ripening and perhaps later? The larger
fruits have been greatly benefited by
such a practice and I know no reason
why raspberries, blackberries, currants
and grapes may not be. Strawberries
are different and late cultivation might
cause them to be covered with dirt,
especially If showers should occur. To
cultivate raspberries when the branches
are long and weighted down with fruit
would require the exercise of more care
than earlier in the season, but I be
lieve It can be done with good results.
Perhaps a branch might occasionally
be broken down and the operator be
obliged to wear buckskin gloves to pro
tect hi hands, but If a considerable
per cent could be added to the yield
and larger berries produced It would
pay In the end.
Any one who studies the average
composition of milk will find that It
Is a highly nitrogenous product having
a narrow nutritive ration of about 1:3.5
A moment's thought will also satisfy us
that the cow, like the children of Israel,
cannot make bricks without straw;
that is, she cannot produce largely a
nitrogenous product without taking into
the machine considerable quantities of
nitrogen or protein. The feeding of the
dairy cow, therefore, from the time she
is dropped as a calf until the end of
her productive life, must be conducted
with this Idea In view. If, as a calf,
she Is fed fattening foods she will de
velop a habit of taking on fat. Just as
that have bsenbxd
and fed for beef production. On the
other hand, if she be fed meagerly of
fattening food and, comparatively
speaking, largely on protein, she will
develop the lean, nervous, angular hab
it of body that is usually regarded as
one of the signs of the good milk cow,
and this kind of feeding must be con
tinued, with such modifications as her
temporary condition may render expe
dient, after she enters upon her pro
ductive life. The well fed dairy cow
is one that receives a ration which in
nutritive elements contains enough of
the carbohydrates, or fuel, to keep the
vital processes in vigorous action from
day to day without fattening, and of
protein enough to make the nutritive
ratio about 1:8. The feed stuffs com
posing the ration should be as varied
as possible, so that palatabllity may
encourage large consumption; it should
make provision for succulence by the
use of silage or roots, and in quantity
It should be all that the animal can
consume and make profitable returns
for. There are a great many who seem
to think that every pound of feed they
give a cow Is so much loss. This Is a
mistake. Mere maintenance costs a
given amount of, feed per day. Feed
no more than this and there will be
nothing with which to produce. The
dairyman'B profit lies in the amount he
can Induce a cow to consume and as
similate In excess of the maintenance
ration, always provided that she has
capacity to make returns In milk for
the extra feed. There Is no better food
for the milk cow than good pasture
composed of nutritious grasses, and It
Is only a pity that the pasturing season
Is so short. It is doubtful whether
grain feeding on pasture of this kind
pays. When cows are on stable feed
the proportion of digestible nutrients
she derives from concentrated feed
should be about four-tenths of the
amount she consumes, and the other
six-tenths should be derived from the
coarse forage. With these general
ideas as to how the da.' w should be
fed, the further subject study by the
dairyman should be how to get a ration
composed aa Indicated most econom
ically.
LADIES' COLUMN.
"SISTER'S BEST FELLER."
My sister's "best feller" Is 'most slx-
fot-three.
And handsome and strong aH a feller
can be
And Sis, she's so little and slender and
small.
You never would think she could boss
him at all;
But, my Jing!
She don't do a thing
But make him Jump round like he
worked on a string
It Just makes me 'shamed of him some
times, you know
To thitik that he ll -let a girl bully him
DISHES FOR THE TABLB.
EARLY GAINS CHEAPEST.
It Is a well established fact that gains
are more cheaply made per pound in
young animals than In mature ones,
and that the feed cost increases in reg
ular progression as the age of the ani
mal advances. The early maturity that
the market now prefers Is less expen
sive to the producer than the meats
from older animals that were once pop
ular. Instead of liking "six-year-old"
mutton, consumers now give preference
to lambs; there is no demand now for
600-pound hogs, and 20-months-old beef
If right In other respects, brings a bet
ter price than the steer that used to be
four or five years old when It went
into the feed lot. Then push animals in
tended for slaughter from the day they
are born until they go forward to mar
ket. The newly farrowed pig should
be nursed by a well fed sow that la a
good milker to begin with, and should
have meals added to the milk, begln-
Ing not later than four weeks old; the
lamb, long before It Is weaned, should
become acquainted with the "lamb
creep" and the appetizing side dishes It
can be made to contain; the calf, even
when it runs with the dam, should be
taught early that "Heaven helps those
who help themselves," and should be
Induced to help itself, on the side, to
grain and forage that will push Its
growth as fast as possible and never
allow It to lose Its "calf fat." In short,
gain from the start should be the motto.
for not only does the market prefer
young, well finished animals, but early
gains that are the cheap gains.
OIVH THE HENS A SHOW.
We are told that there Is as much
nutriment In a new laid egg a there la
in a four-ounce mutton chop, if you
had a sheep that you could cut a chop
from every day for about 150 days in
th year the average farmer would
think h- had struck a gold mine, and
yet It la Impossible to make a large
percentage of them believe that there
I any money to be made through the
hen. Treat, feed and house the hen
as she should be la how to "push the
button." Th hen will very soon show
you how competent ah la to "do th
rest,"
FARM NOTES,
Whitewash Is the cheapest decoration
we can put on the Inside or outside of
poultry houses.
One breed of fowls well kept Is more
satisfactory than several that are but
poorly boused and fed.
Fresh dirt or old plaster serves to
keep pure the dropping boards and floor
of poultry houses.
Buff and white fowls are now popu
lar, but It will be hard to supplant some
of the old and tested breeds.
Poultry houses and yards should al
ways be situated on high, dry land; a
sandy hillside 18 the best of alt.
The man who breeds small horses
may now and then get an animal of
this kind, but he has no assurance of
thla, or even of getting enough out of
them to pay for their raising. Small
park horses do sell for fancy prices
now and then, but for every little horse
that brings a big price there are 10,000
that owe their breeders money when
they go to market. No breeder who has
to make a living from his business can
afford to take any auch risk. Better
breed big ones. Oood big horses will
average more than little ones of the
same quality. Let the ranchmen pro
due th little fellow, they can do It
cheapest, and go In for alae along with
quality. ,
He goes to walk with her and carries
her muff
And coats and umbrellas, and that kind
of stuff;
She loads him with things that mus
weigh 'most a ton;
And, honest, he likes it, as if it was fun
And, oh, say!
When they go to a play
He'll sit in the parlor and fidget
away.
And she won't come down till it's quar
ter past eight,
And then she'll scold him 'cause they
get there so late.
He spends heaps of money a-buyln' her
things
Like candy and flowers, and presents
and rings;
But all he's got for 'em 's a handker
chief case
A fussed-up concern made of ribbons
and lace
But, my land!
He thinks it's Just grand,
'Cause she made it, he says," with
her own little hand."
H calls her an "angel" I heard him
and "saint,"
And "beautlfullest beln' on earth;" but
she ain't
'Fore I go an errand for her any time
I Just make her coax me and give me
a dime;
But that great, big silly why, honest
and true!
He'd run forty miles if she wanted him
to.
Oh, gee-whiz!
I tell you what 't is!
I think it's awful those actions of
hla.
I won't fall In love when I'm grown
no, slr-ree!
My sister's best feller 's a warnin' to
me! Puck.
Serving Frulta At Meals.
"The hostess and the family physician
ought to work together In planning the
dinner courses, Instead of leaving this
to be ruled by fashion," said a prac
tical physician at a recent dinner party,
and, although the hostess seemed In
clined to resent such conversation, even
at the little family dinner to which this
great specialist had been Invited, the
others eeemed interested, and he was
encouraged to continue the theme.
'The dally course dinners are at
fault for much of our ailments," he con
tinued. "Pimples, eruptions and sim
liar skin diseases of the face are not
hereditary, and may be cured In a very
short time by a diet of laxative foods,
varied according to the season. I ad
vise ornamenting the table at each
meal with whatever fruit Is seasonable,
and allowing the individual to be help
ed whenever and as often as he or she
may desire. This serving of the fruit
course at the end of the meal when the
appetite Is appeased to repletion is a
great mistake.
"If I feel like eating an orange or a
handful of dates, I do so. whether the
soup has been served or not. When
the dessert comes on the chances are
even that I won'.t want any. That's my
gain, not loss; for the wholesome or
ange or apple was better for me.
Chicken salad and patties, cheeses, pas
try, and a number of other popular and
Indigestible dishes, should have their
turn at the end of the meal. The nearer
the beginning such things as fresh, ripe
berries, Juicy tropical fruits, asparagus,
cauliflower, anions, spinach, lettuce
and stewed seed fruits, such as figs,
plums, prunes and cranborries, are
served, the better." Phila. Record.
Table Wedding Decorations.
The usual decorations for all wedding
feasts are white and green. Bride roses
are always preferable. Where they are
not obtainable any white flowers may
be used. In these days the many vari
eties of trailing asparagus lend them
selves to table and room decorations.
White violets with smilax are exceed
ingly beautiful, and it must not be for
gotten that Just now baskets are much
used; open baskets with high handles,
and small square and round baskets
with flowers peeping out of the half
open lids. On the center of the lid la
usually placed a bunch of white rib
bon. Maidenhair fern ia alwaya dainty
and appropriate. Where a chandelier
Is Immediately over the table, white
ribbon may be festooned from the
chandelier to the corners of the table.
The ribbon may be plain or laden
with flowers. Candelabra, either of sil
ver or glass, with dainty silk or paper
shade, are also attractive. When pos
sible the color of the flowers should be
repeated In the china Ladles' Home
Journal.
Increasingly great Is the range for
lace appliques In white, black and deep
cream color and lace In every possible
form on smart summer gowns, light
wraps, boleros, fancy walsta and high-
clans summer millinery. Fine old-fash
ioned thread and Chantllly patterns In
white or cream color are laid over Lib
erty satin cape collars with scarf ends,
and the insertion bands are used aa
border to revera, panel, flounces and
Jacketa on eoatly evening toilet.
Quirk Pudding. Boll aome rice; who
done soft, break In three eggs, half a
cup of cream or milk, and flavor to
suit the taste. Give it one' boll, and
send it to the table with bits of butter
on the top. '
Hickory-Nut Cookies. Take two cup
fuls of sugar, two eggs, half a cup of
melted butter, six tablespoonfuls of
milk or a little more than a third of a
cup, one teaspoonful of cream of tar
tar, half a teaspoonful of soda, and
one cupful of chopped kernels stirred
into the dough.
Cocoanut Pudding. Take half a
pound of dessicated cocoanut and .two
thick slices of bread; put them to soak
-in- a quart of mlt:-fer twa-or threa
hours; then add an ounce of butter,
two ounces of sugar, the yolks of four
eggs, and a saltspoonful of salt; beat
the whites of the eggs to a stiff froth;
add them to your pudding and bake ia
a hot oven for three-quarters of an
hour. Serve hot.
Stuffed Egg Plant. Cut them. In halt
lengthwise, and parboil them In salted!
water; scoop out most of the inside
and pound this to a paste in the mor
tar with a little fat bacon and some
mushrooms previously chopped up, a
little onion also chopped, pepper and
sale to taste, and a little crumb of
bread soaked in stock. Fill each half
with this mixture, lay them in a well
buttered tin and bake for about a
quarter of an hour.
French Beefsteak. Cut the steak t-
of an inch thick from a fillet of beef;
dip into melted fresh butter, lay them
on a heated gridiron and broil over hot
coals. When nearly done sprinkle pep
per and salt. Have ready some parsley
chopped fine and mixed with softened
butter. Beat them together to a
cream, and pour Into the middle of the)
dish. Dip each steak into the butter,
turning It over, and lay them all round -the
platter. If you desire, squeeze a few
drops of lemon over, and serve very
hot.
Orange Pie. Grate the rind of on
and use the Juice of two large oranges,
beat the yolks of four eggs very light
into two tablespoonfuls of butter and
one heaping cupful of sugar, and put
to the Juice; add a little nutmeg. Beat
all well together. Cover the pie-dish
with a thick paste and pour this mix
ture into it, and bake in a quick oven;
when done so it is like a finely-baked
custard, add to the whites of the four
eggs two tablespoonfuls of white su
gar and one of orange Juice. Cover thla
over the pie, and set back into the oven'
till a light brown.
Chicken Pudding. Dress carefully
and cut up neatly into small pieces;
lay them in a saucepan or kettle with
a little boiling water; season with salt
and pepper. Boil slowly till quite ten
der, then take it up, with what little
liquor remains, and put into a puddings
dish. Have ready one quart of green
corn, grated or cut fine (canned com
must answer for winter at the north.
but not half so good). Add to this
three well-beaten eggs and one plnb-
of sweet cream or rich milk. Season,
with more salt and pepper If needed,
and pour this mixture over the chick
en; dredge thickly with flour, lay oa
bits of butter, and bake till don. You
will find this very nice.
Quick Cold Desserts.
Pineapple food is made by grating
the fruit quite fine and adding sugar
enough to sweeten. Drop a candled
cherry or a small spoonful of Jelly
into the bottom of a punch glass and
cover with the pineapple; when ready
to serve, add a spoonful ot whipped
cream to each glass and put a candied
cherry on top. Jelly may be substi
tuted for the cherries, and the glasses)
after being filled should be placed on
Ice for twenty minutes.
For cherry snowballs, select large
red and white cherries, firm and ripe.
After stoning them, roll each one In
a soft icing made of confectioners' su
gar and colored pink, for the whit
cherries, then roll then in freshly grat
ed cocoanut. Place them on ice for a
short time befort wanted.
Strawberry charlotte requires slices
of sponge cake, with which a mold ia
ined; cover the bottom of the mold
with crushed, sweetened strawberries,
then fill with stiff whipped cream.
which may be colored with strawberry
Juice. Put In the ice box until wanted
when it should be turned out on a glass
dish.
A dish that is pleasant to the eye,
as well as to the palate, is made with
a pineapple, four oranges, four bananas
and cherries. Place in the center of a
dish a pineapple, pared, cored and
sliced, yet retaining as near as possible
Its original shape. Peel, quarter and
take out seeds of the oranges; arrange
in a border around the pineapple. Put
the bananas into lengthwise slice and
arrange zlg zag fence fashion around .
the border of the dish. In the spaces
put stoned and sugared cherries.
Whipped cream Is poured over thla, or
clear sugar syrup flavored with a Httl
brandy.
Strawberry velvet take a llttla ator
time for preparation, aa gelatin la re
quired a half ounce dissolved hi ft giu
of water; add to It half a plat Of gharry.
grated lemon peel, th Jaios i-gf m
lemon and a quarter of ft fmfJk. at
sugar. Stir over th II r UCll the
sugar Is thoroughly dlssorvadj Oaln,
and cool, before It aeta beat ICVfc -ft
pint of cream. Half (111 Bill f 3lde
with strawberries and por CV -Jfttft
on top. Put this on tc Klr
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