Original in GOOD HOUSEKEEPING. YEAST AND SOME OTHER GOOD THINGS. NE of the essentials, perhaps the chief one in the making of good bread, rolls, muffins and sundry other desirable articles of food, is yeast. The numerous excellent directions for bread-making which are to be found in GOOD HOUSEKEEPING and in receipt books of authority, do not always lay stress enough upon the importance of using only the best and freshest sort of yeast that can be had. Many of the failures in bread which are attributed to the flour, the oven, etc., are due, no doubt, to poor yeast. Atmospheric changes quickly affect it; therefore where baker's yeast is generally used, there will often be complaints of all the bread baked on a certain day, all the yeast having suffered the same deterioration. The compressed yeast now sold in large cities everywhere, seems to be the most reliable and the least subject to atmospheric influences. The ease with which it can be procured and used gives it precedence over other kinds, and certainly it saves much labor. Some persons object to it as giving a strong taste to the bread, but this may be the result of using it in too large quantities, without a full appreciation of its strength. The compressed yeast is not always to be obtained; or the home-made yeast is preferable to some tastes. The following receipt, which was long ago endorsed by one of the best of housekeepers, and which through many years of trial in other households has nobly sustained its reputation, makes the sweetest, whitest and most delicate yeast that we have ever seen, and combines all the qualities necessary to this element of perfect bread: YEAST.-Take a pinch of hops and put them with one quart of water to boil. When they have well boiled up once, and the hops sink to the bottom of the sauce-pan, they are done. Prepare one teaspoonful of flour, two dessertspoonfuls of Indian meal, two good boiled potatoes, mashed till soft, one teaspoonful of salt, one tablespoonful of sugar. When these ingredients are worked smooth with a little water, strain the water off the hops into them; simmer the whole gently on the fire for a few minutes, and when it is quite cold add one teacupful of the last made yeast. We have not varied the old-fashioned phraseology of the receipt since it has done so good service, but " a pinch of hops" seems a little vague in these days of exact measurements. It means, however, as much as one can easily grasp between the thumb and first two fingers. This yeast will keep well for a week or more in the summer if put in a cool place. In winter it is good for at least two weeks, but like all other compounds of the sort, it is better for being fresh as often as possible. Though not in the least related to the problem of yeast, some other receipts have proved so good and won so much commendation from those who have used them, that we venture to offer them to the readers of GOOD HOUSEKEEPING. SOFT GINGERBREAD.-Into four cups of flour put one tea-spoonful of ginger, one of cinnamon and a little salt. Heat one pint of molasses to the boiling point and in it melt one scant cup of butter. Pour the mixture upon the flour and stir it well. Add one cup of sour milk in which is dissolved two teaspoonfuls of soda. Add two well-beaten eggs, mix all thoroughly, and put into the oven as soon as possible. It may be baked in ordinary cake pans, but is rather better suited for the very small tins, such as "hearts and rounds." HARD GINGERBREAD.-One pound of flour, one-half pound of sugar, three-eighths pound of butter, three eggs, and ginger to suit the taste. Work the butter and sugar together, add the flour, and lastly the beaten eggs. Roll it thin and bake it on iron sheets in a slow oven. MINCE MEAT FOR PIES.-One pound each of meat, suet and apple, chopped very fine, one pound of sugar, one pound currants, one pound raisins, stoned and chopped fine, one-half pound citron, cut fine, one-half teaspoonful of salt, two ounces of spice principally nutmeg, with a little clove, allspice and mace, one gill brandy and wine enough to make it rather moist. The best meat for the purpose is a tender piece of the round of beef, free from fat or gristle and well boiled. This mince meat, if put in a stone jar and tightly covered may be kept for a year or two, and will be found as good as at first. It will need to be moistened a little more with wine before using, if kept for some time. It will also make a delicious plum pudding by using two cups of the mince meat with one and one-half cups of self-raising flour and six eggs, the yolks and whites being beaten separately. It must be well mixed, put in a mould and boiled steadily for five or six hours. Such rich puddings and mince pies of any sort are by no means to be advised as food, but, as there are many people who insist on partaking of them, it is desirable that they should be as nice as possible. The foregoing receipt can be depended upon as very delicious and satisfactory. WINTER'S WOOING. -Henrietta Davis. Dear heart of mine; true heart of mine, 'Tis time o' year for valentine; Dear heart of mine; own heart of mine, Dear heart of mine; sweet heart of mine, Collected for GOOD HOUSEKEEPING. -Ruth Hall. WISE WORDS ABOUT WOMEN. Men make laws; women make manners.-De Ségur. As a husband is, the wife is, if mated with a clown.-Tennyson. But one thing on earth is better than the wife,-that is the mother. -Leopold Schefer. A mother's love, in a degree, sanctifies the most worthless offspring.-Hosea Ballou. A house is no home unless it contains food and fire for the mind as well as the body.-Margaret Fuller Ossoli. Can man or woman choose duties? No more than they can choose their birthplace, or their father and mother.-George Eliot. A house is never perfectly furnished for enjoyment unless there is a child in it rising three years old, and a kitten rising three weeks.—Southey. A mother's first ministration for her infant is to enter, as it were, the valley of the shadow of death, and win its life at the peril of her own! How different must an affection thus founded be from all others?-Mrs. Sigourney. It is curious to see how a self-willed, haughty girl, who sets her father and mother and all at defiance, and cannot be managed by anybody, at once finds her master in a baby. Her sister's child will strike the rock and set all her affections flowing.-Charles Buxton. Original in GoOD HOUSEKEEPING. NOURISHMENT AND FOOD FOR THE SICK. HE element of the unexpected should always be brought into play in catering for the sick. It may be laid down as an excellent rule never to ask a sick person what he wishes to eat. While it may be well occasionally to inquire if he has a longing for any particular delicacy, avoid suggesting articles of food. Far better provide the dainty, even with the risk of its failing to please. Study little surprises and be careful not to make too much of a run upon one kind of food. An invalid's taste wearies of monotony in diet much more readily than would that of a well person, and a disgust of this sort once formed is almost impossible to eradicate. One case may be mentioned where the constant use of eggs by a convalescent engendered in her a distaste for them that never wholly disappeared. Another invalid acquired a disrelish for broiled quail, while a third, after recovery from a long illness never could bear the taste of oysters in any form. DROPPED EGGS ON TOAST.-Have ready in a shallow saucepan two cupfuls of boiling water, slightly salted. Break the egg carefully into this a nd cook until the white has formed firmly about the yolk. Take from the water with a skimmer and lay on a crustless slice of buttered toast. Salt and pepper lightly and serve very hot. MERINGUED EGG.-Whip the white of an egg very light, heat it in a scallop shell or small flat dish, salt and pepper, and then lay the yolk in the center of the white. Set the dish in the oven until the yolk is set and the white a delicate brown. If the patient is allowed meat, a crisply broiled slice of breakfast bacon will be found an appetizing accompaniment. BAKED OMELET.-Beat separately and extremely light the yolks and whites of three eggs, and then stir together until they are partially mixed. Add half a teaspoonful-no more-of corn-starch, dissolved in three tablespoonfuls of milk, and a little salt. Pour into a well buttered baking dish and cook in a quick oven for from five to eight minutes, or until firm. Serve immediately. When a very small omelet is required a single egg may be prepared in the same manner and baked in a good sized scalloped shell. The quantity of milk and corn-starch must, of course, be reduced in proportion. ARROWROOT JELLY.-To two teacupfuls of boiling water, add four teaspoonfuls of Bermuda arrowroot, rubbed smooth in a little water. Let the mixture boil up once, and then remove it from the fire. Cool in cups or jelly glasses. Eat with powdered sugar and cream. Some people prefer to have the cream flavored with a little vanilla, lemon or rosewater. SAGO JELLY.-Soak a tablespoonful of sago in lukewarm water for one hour. Stir this into a cup of boiling water, slightly sweetened, and simmer for five minutes. Eat cold, with cream and sugar. WAFERS. One cup of flour, one saltspoonful of salt, two teaspoonfuls of butter, half a cup of milk. Sift the salt with the flour, work in the butter and add milk until you have a stiff dough. Roll out very thin, cut into rounds with a biscuit cutter and roll these again until they are of the thickness of writing paper. Bake quickly and lightly in a floured pan, using great care to prevent burning. These make a delightful accompaniment to broth or to any preparation of milk. OATMEAL PORRIDGE.-This is usually considered a very simple dish, but owing to the different preparations of the grain in the market, it is rather difficult to give one set of directions that will apply to all varieties. The steam-cooked oatmeal does not require more than half an hour's simmer in a double boiler to be ready for the table, while the ordinary brands of oatmeal need three or four hours steady cooking. If the porridge is needed early in the morning, it is advisable to put the meal in soak in warm water on the back of the stove the night before, drawing it forward where it will cook more briskly as soon as the fire is started in the morning. To half a cup of oatmeal, soaked in barely enough water to cover it, add a scant pint of boiling water. Cook without stirring until just before removing from the fire, when add salt to taste, and beat thoroughly for two minutes. Some people prefer to have the stirring omitted entirely, but it avoids having lumps in the porridge. Cracked wheat may be prepared in the same manner. HOMINY BOILED IN MILK.-To a half cup of hominy, add enough water to cover it fairly and cook gently half an hour in a double boiler. Drain off the water and pour on in its place a cup and a half of hot milk. Boil slowly half an hour longer, or until tender. Serve with cream and sugar. RICE BOILED IN MILK, WITH EGG.-Wash thoroughly in two waters, one half cup of rice. Put into a saucepan with at least three pints of boiling water. Cook hard for fifteen minutes, or until the grains begin to soften, shaking often, but never stirring. When a grain can be easily mashed between the thumb and finger, drain off the hot water. Pour over the rice two cups of boiling milk into which a beaten egg has been whipped. Simmer gently ten minutes, salt to taste, and remove from the fire. -Christine Terhune Herrick. A CHINESE DINNER IN HIGH LIFE. A member of a Bremen trading-house lately had the honor of taking dinner with a Chinese magnate in Pekin, and has given an appetizing description of the feast. The table was set with twentytwo dishes and was lit with ten large lanterns. Instead of being served in courses, the dishes were brought in one at a time and passed to the guests severally, beginning with the most distinguished or with the oldest. The merchant has given a list of them, with his comments, as follows: 1. Doves with mushrooms and split bamboo-sprouts-delicious. 2. Fat-pork fritters (or something like fritters)-splendid. 3. Pigeon's-eggs in meatbroth, the whites hard but transparen -very good. 4. Chinese bird's-nests with ham-chips and bamboo sprouts (a mucilaginous dish)-excellent. 5. Poultry, different kinds, cooked with mushrooms and bamboo-sprouts-very agreeable. 6. Duck with bamboo and lotus fruits, the fruits tasting and looking like an acorn without its cup-tolerably good. 7. Hog's liver fried in castor-oil -bad. 8. A Japanese dish of mussels with maladorous codfish and bacon-horrible. 9. Sea crabs' tails cooked in castor-oil, with bits of bamboo and ham-would have been palatable but for the wretched oil. 10. A star made of pieces of fowl, bacon and dove, covered with white of egg-very juicy. 11. Slices of sea-fish and shark's fins, with bamboo and mushrooms-it was hard to tell what kind of a dish it was, but it was rather bad than good. 12. Giblets of poultry with morels-the morels helped the giblets down. 13. Ham and cabbage-not particularly good. 14. Hams of sucking pigs cooked in their own juice. A pause now ensued, during which pipes and tobacco were brought in. The pipes held about a thimbleful of tobacco-enough for two or three whiffsand we were kept busy filling and lighting them, 15. Land-turtles with their eggs in castor-oil-abominable. 16. Ends of ham-good. Breasts of ham with sour cabbage-no delicacy. 18. Stale eggs (these eggs had been kept one month in salt and two months in moist earth.) The whites looked like burnt sugar and were transparent. The yolks had a greenish color, and the embryos appeared dark, rolled together and perfectly recognizable-a terrible dish. Dessert: Conserve of sitzon, a red fruit that looks like a shadberry, and tastes like a kind of currant-good. Dark-green fruits having oval seeds like those of the plum, preserved in brandy -good. Crabs' tails cooked in castor-oil. A green, oval fruit with a long, hard seed, resembling a large green olive, but sharp and sour, and disagreeable to the European taste. Light cakes-very fine. Nuts, almonds and castor-oil seeds, roasted and candied with sugar-good, even to the castor-oil seeds. Macaroni with sesame-seeds and three-cornered cakes covered with castor-oil seeds -passable. Various bonbons very moderate; baked lichis. The lichi is the finest of Chinese fruits, having a white flesh with the taste of the best grapes-excellent. Shaddocks and mandarin oranges-good. The only drinks were tea, very weak and without sugar and samion, a rice-wine, which is drunk hot like tea, and is wretched stuff.-Popular Science Monthly. Original in GoOD HOUSEKEEPING, HOW THE PUDDING WENT ROUND. AND A LOST FORMULA. EARLY every housekeeper can give some bit of personal experience which will furnish amusement or instruction for others; and, as a necessary part of good housekeeping is good nature, I venture to record a personal experience, or rather the history of a somewhat famous pudding. It was my fortune to be for some years the editor of the household department in a magazine once well known to the reading public, and, as every woman who desires to do good work seeks for the best, I called upon numerous friends and superior housekeepers to send in their choicest recipes. Right loyally did they respond; and, as my ancestors had been dinner givers for many years, and I had several admirers among the colored cooks of the South, I had veritable mine of good things to choose from. It has been said that "any one can cook with plenty of material, but it requires high art to make a good thing out of scant material;" and it was my aim to provide many simple and excellent dishes suited to the needs of people with moderate incomes. Every recipe which came to me was religiously tested in my own kitchen before it appeared in print. One warm summer day, when my young baby had been unusually fretful, and the kitchen range was a thing to be dreaded, the gentleman of the house sent a message saying, "that a party of three old friends who were passing through the city would dine with us at sharp six." Unfortunately, it was the afternoon out for the nurse girl and cook had been especially busy over her ironing table. The hour was near at hand and no time could be lost, for all three gentlemen were noted for their keen appreciation of good cookery, and the host would be deeply chagrined if his table failed in any particular. Wishing to relieve the weary cook, even at my own expense, I hurried to the kitchen, tied baby in a high chair and prepared for work. After arranging the details I said: "Now, cook, if you will attend to the essentials, I will look after what my husband is pleased to call the "fripperies," or dessert. Several things suggested themselves, but unfortunately some one ingredient would be wanting, and the time would not permit me to prepare anything elaborate. Suddenly I remembered a letter which I had just received from a stranger, a good woman in Ohio, containing a recipe for a simple pudding, with these words below: "It has not any name; I call it 'Tide-Over,' for if you are in a tight place, with guests coming in unexpectedly, you can make it and bake it in thirty minutes." "The very thing," I said; "it shall tide me over this stress, and if it prove good it shall appear in the magazine; if worthless, we will content ourselves with after-dinner coffee, biscuits and cheese." I began successfully and had just beaten the ingredients to a light foam when baby gave a most alarming scream, threw up one tiny arm and upset a pitcher of milk,-a small one, fortunately,-into my mixing dish. I forgot guests and pudding while I quited the little fellow, for I found that a bee, attracted by the sweets, had flown in and cruelly stung the little dimpled arm. When he was at last soothed, I looked in dismay at my pudding and the clock. It was quite too late for a second edition of even a "Tide-Over," and in my despair I turned to my black ally, saying, "What shall I do?" "You jis bake it, honey," was the quick response, "De greejums is all good, an' praps it'll cum out right; if it doan't yer kin jis give 'em some of yer nice jelly an' de little finger cakes." I looked ruefully at the swimming dish, and decided to follow Dinah's advice. Housekeepers will understand my anxiety concerning the result. To my amazement it came in looking like a brown and delicious puff; and when served with some of Dinah's famous whipped cream, each guest exclaimed with delight. My peculiar smile created a demand for an explanation, and all agreed that some accidents were attended with delightful results, and each guest must have the recipe. In the midst of hurried farewells it was quite forgotten, and only recalled to my mind a few days later when one of the party wrote: "Please send me Flood-tide pudding recipe; my wife says she is tired of hearing it praised, and desires to try it." A few days later came another missive from Dakota, with this poscript underscored: "Do send us the rule for that toothsome pudding which I call the 'Bee-Sting Success.' We have a fair chef on our ranch, and the best of everything, but never a dessert like that." - ; papa "One more party to hear from," I said, and lo, the followng week brought another letter: "Dear Mrs. talks incessantly of a pudding with a funny name,-the Ebbtide,' I think it is,-which he ate at your house on his way out West; he says 'it was as delicate as ambrosia,' and you made it yourself. Please tell me how, for I am housekeeper now and I do want to be a good cook." And now comes the vexatious part of my story. With the recipe before me, I did not charge my memory with a list of the ingredients, and in the confusion of preparing dinner, the care of the child and the hurried dressing, the letter of my unknown correspondent was left upon the kitchen table, while the envelope was given baby to silence his cries-a diversion always pleasing to him. Whether Dinah found them both soiled and consigned them to the flames, or whether a breeze from the open door wafted them away, I shall never know. This I do know, that I have tried in vain to recall the formula, or the name of the little town where my correspondent lived. Had the message arrived ten minutes later, both letter and recipe would have been duly recorded, but fate did not so will it; and should my kind friend in Ohio see this story she will supply a long felt want by sending her "rule" with my amendment to the editors of GOOD HOUSEKEEPING. -Kate Tannatt Woods. Original in GOOD HOUSEKEEPING. HOUSEWIFE ECONOMY AND CONVENIENCE. An excellent dish for breakfast or supper is made by shaving cold steak, or uncooked is just as good. Make a gravy by dusting into the hot spider a tablespoonful of flour and one of butter; when this browns, pour about a cupful of water from the teakettle, stirring briskly the while; this is now ready for the shaved beef, which will only require to be heated through, as boiling will toughen it. If gravy is not desired, just add a bit of butter to the shaved meat and stir until all is heated; season, and it is ready to serve on a hot platter. A stale loaf of bread, dipped quickly into cold water, then baked for half an hour is better than when fresh. I take but half a loaf for my small family of three. A delicious soft gingerbread is made by pouring on a piece of butter the size of a walnut, a half tea cup of hot water, adding, when the butter is well melted, one cup of molasses, one teaspoonful of soda, one teaspoonful of ginger, and sifted flour to make a thin batter. Bake in flat tins, in slow oven. Is very nice eaten warm with butter. -Prudence Prim. THE COZY CORNER. [In this corner we propose to have pleasant gossip with our readers and correspondents, in passing matters of household interest, and that it may be made an instructive and profitable Household Exchange, we invite correspondence of inquiry and information on all subjects of general interest and value to the Homes of the World.]-GooD HOUSEKEEPING. MUCH INTERESTED IN MARTA. Editor of GOOD HOUSEKEEPING: GOOD HOUSEKEEPING is regular and welcome in its visits. Am much interested in Marta and her mistress, though I never had a print, notwithstanding his modest request to be "let alone." His name, however, shall be kept from the public.-Editor of GOOD HOUSEKEEPING. HOW MAY IT BE DONE? Editor of GOOD HOUSEKEEPING: I have read with much interest the "call" for "A Housekeeper's Daily Programme" in GOOD HOUSEKEEPING of January 23d, the same request having also been made in the New York Sun, evidently by the same writer. Would not the publication of "A Housekeeper's Daily Programme" be in effect somewhat like publishing the Ten Commandments anew each week? Do our housekeepers want to make machines of themselves? Housekeep kitchen girl that I should venture to instruct in the mysteries of ing is not an art, like cooking, or a science, like farming; it is a Mayonnaise dressing the first day. WINCHESTER, MASS. MRS. MARY F. SMITH. A DIFFICULT UNDERTAKING. Editor of GOOD HOUSEKEEPING: I, too, am much interested in the subject of "A Housekeeper's Daily Programme," which is being discussed in your magazine. The idea is a good one-in theory-but can it be reduced to practice in real life? As I look at it, there should be housekeeping for the country, town and city, with special chapters on the care of beds, care of furniture, house-cleaning, dining-room etiquette, and various other things, which, to get into a book of convenient size for reference, will have to be treated briefly, but at the san.e time fully. Can this be done? A HOUSEKEEPER OF SIX YEARS' EXPERIENnce. PITTSFIELD, MASS. We hope to demonstrate to our correspondent that the thing "can be done." At least, such a work is being prepared for the pages of GOOD HOUSEKEEPING, by one who ought to do it well, one who has been a housekeeper for many years in various conditions; with six servants, with one, and without any; in Paris, London, New York, Texas, and in a Middle State country village, and we are promised the opening papers for examination and consideration at an early day.-Editor of GOOD HOUSEKEEPING. A MALE HOUSEKEEPER. Editor of GOOD HOUSEKEEPING: Pray commend, if you will, “Margaret Arthur" for her article upon "Hash." When I read her directions to chop, etc., I thought it might be that she had hitherto had no experience with the chopper such as I use in my kitchen,-the advertisement of which I enclose for her benefit, though I am in no manner benefited by the manufacture of or sale of said machine, yet I consider it valuable for many uses, or rather for use in accomplishing varied ends, such as ordinary hash, mince meat, sausage, etc. I am a male housekeeper, if you can fancy such a thing (not a bachelor), and I shrink from publicity as I did at first from the responsibility I was obliged to assume in the charge of my house, and being obliged to lighten labor, I stumbled, so to speak, upon the chopper, like it, and recommend it to "Margaret Arthur" (Mrs. or Miss) and others. AN INTERESTED READER OF GOOD HOUSEKEEPING. MIDDLETOWN, CT. A "Male Housekeeper," especially if he does his work well, is such an interesting curiosity that duty compels us to put him in development by circumstance, and it seems to me that a woman who would need to go to printed rules for her daily arrangements, could never keep house anyhow. Then, again, for what class is such a work to be prepared? The rules for keeping house in the city would not be suited to a farmer's wife, and the guidance for the latter quite useless for town people; the woman who lives in a large, handsome house, with several servants, needs experience quite as much as, or more than, the wife of her husband's clerk, for the latter cannot mould circumstances, but must conform to them, and so far often keeps house as she must, not as she would,-but how give rules applicable in both cases? BROOKLYN, N. Y. ONE WHO WOULD LIKE TO KNOW. Our correspondent asks one or two pertinent questions which it is not in the province of GOOD HOUSEKEEPING to answer, and she also hedges up the way with doubts that seem to her insurmountable, but we hope she may live to see the obstructions to progress in making a practical “Housekeeper's Daily Programme," at least measurably cleared away, and the pathway made plain for walking therein.-Editor of GOOD HOUSEKEEPING. COOKING IN DIFFERENT LANGUAGES-OMITTING THE BAKING POWDER. Editor of GOOD HOUSEKEEPING: In the last number of GOOD HOUSEKEEPING I see a letter which, although written a little acidly, yet has what seems a reasonable cause of complaint,-i. e., that anything written for the million should not have terms that the million cannot understand. It is a point not only I, but many others, would like to get over, but how? There is a very large class who like French cooking, and are accustomed to it, and only know the dishes under their proper names; and even if neat and accurate translation were possible, which it seldom is, would they recognize "egg dressing" for Mayonnaise, or would "roast-stewed veal" convey the idea of Fricandeau of veal, or "jumped potatoes" Sautèd potatoes? I can sympathize with the large class who know nothing of these names, and (not knowing that they generally mean something for which we have no exact name in English) think them fantastic and affected; but the only alternative for them, unless they forego the dishes altogether, is to call them by the nearest name they can find to express the meaning, or, as Mrs. Rayne suggests, use a glossary. I try to make clear in my articles that a French name should not frighten people, or make them think the dish unattainable, because they hear and read of it as something very fine. So well known are the most popular French terms that, if I translated such terms as were translatable, I should be hardly understood. If I call chicken croquettes "Fried Hash Balls," which they strictly are (though no hash balls were ever like them), should I be understood? Would any one call them so after me? Hash, too, is actually French (Haché, chopped up), so is Fricassee, and at one time must have been as unfamiliar as other terms are now. I think, when there is a good translation possible, it is an affectation not to use it—to say sauce Tartare instead of tartar sauce; but if I call Remoulade sauce "rubbed up sauce" or "ground up sauce," I may suit those who never heard of or saw Remoulade, but how about the many who have? It is a vexed question, and has been fought over before. Mrs. Rayne is in error when she says the French do not adopt English terms to express themselves. True, they seldom adopt English dishes, they despise them too much, but when they do, they invariably adopt the name (and misspell it), as Bifteck, Plom Boudin, Rosbif, "Backwheet caikes,"-all of which are familiar to those who have lived in France or read much of French life. I shall be glad to do anything that will remove cause for criticism, even when it is unreasonable. I am willing to give any information which should make my instructions clear to any correspondent, but I hardly think the letter from J. C. A. comes under that head. She states a case but asks for no information; nor do I see that I could do more than tell her to try again, for if she added the baking powder which was accidentally omitted (a bad omission), the proportions are right. I have the cake frequently made by my inexperienced girl, and the flour often scanted if I want it richer than usual, but never the butter. Any experienced cake-maker knows that equal quantities of flour and butter go to several rich cakes, only it requires far more art to make them than the old standard "1, 2, 3, 4 cake," which Molly's was. However, Molly is going to make cake again this week, and that may elucidate matters. Yours sincerely, CATHERINE OWEN. To remedy the evil complained of by our correspondent, Mrs. Rayne, we have arranged with Mrs. Owen to prepare a Glossary for the use of those who may like to know how to read French Bills of Fare in "English as she is spoke."-Editor of GOOD HOUSE KEEPING. IN PURSUIT OF KNOWLEDGE UNDER DIFFICULTIES. [“Seekers after light," regarding the perplexities and intricacies of Household Life, will be at liberty to make their desires known in this new department of GOOD HOUSEKEEPING. Able pens have been engaged to respond to such, in several of the prominent branches of the Household, and others will be secured as occasion may require. The Inquiry Meeting is now open.] RECIPE FOR KOUMISS WANTED. Editor of GOOD HOUSEKEEPING: Can any of your many readers or contributors tell me how to make Koumiss? NEW YORK CITY. HOUSEKEEPER. RECIPE FOR CONSOMMÉ SOUP. Inquiry 7. Editor of GOOD HOUSEKEEPING : Selected expressly for GOOD HOUSEKEEPING. ROSE LEAVES FOR THE JAR OF MEMORY. Truth hath better deeds than words to grace it.-Shakespeare. PATRIOTISM. Not the mere holding a great flag unfurl'd, But making it the goodliest in the world!-W. J. Linton. We ought to expect a greater ascendancy of truth, and to believe in its coming more and more to sway the world. If the truth is in us a soul-acceptance, it will remain with us an abiding power, and we shall find it underlying, threading through, and surface-reaching, the best things in human progress.—Rev. L. A. Abbott. Work must have a soul. And if you want to know whose soul it is that must enter work, I answer it is our's,-yours and mine. We can't carry about a dead work. We faint and die. But when we take it as a part of ourselves, as it really should be, it is vivified and lightened, and one kind of "repose," the best kind, comes in the very doing of it.-Susan O. Curtis. God's will is like a cliff of stone, My will is like the sea; Each murmuring thought is only thrown Tenderly back to me. God's will and mine are one this day, And evermore shall be; There is a calm in Life's tost bay, And the waves sleep quietly.-Paul Pastnor. To all the wordless music of the stars Shall turn to truth and goodness as the plant Turns to the sun. A thousand unseen hands Reach down to help you to their peace-crowned heights; And all the forces of the firmament Shall fortify your strength.-Ella Wheeler. It is a wretched hardihood and a selfish impiety to wake with a grumbling spirit, or with the fever of yesterday's fatigue making us fretful, or with forebodings for the day raising a foggy ingratitude, whereby we disturb the setting-forth of all persons about us, and send them their several ways with hurt feelings, with illhumor, with perturbed souls, with dashed courage and hope. Original in GOOD HOUSEKEEPING. CONTRITION. Write you a valentine darling, Something ne'er written before; Something to send to the dark-eyed friend, Who lingers no more at the door? Say, dost thou love him, my darling? Would in my youth I had yielded the truth, And not sent my lover away. I was proud like yourself my darling, And my sorrow was hard to confess; What is this--not a tear? There! come to me dear, I will write you a valentine, yes. Original in GOOD HOUSEKEEPING. FATE. Brown eyes speeding Glad arms twining, -Ione L. Jones. -J. A. Mapelsden, |