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Lessons in Housekeeping-
A Chapter of Stale Bread.
]From Harper's Bazar.]
'Whenever it is possible to economize
I'm sure Ido so,' said Mrs. Palmer, a
little surprised at her aunt's suggestion
of economy in household matters.
•You mean whenever it has seemed
possible, Fanny ; and you have made
just the mistake thousands of women
have made before you. You probably
thought it was economy to make that
bread pudding yesterday, although
neither you nor Fred cares for it.'
'Yes; I disliked to throw away that
plateful of bread,and didn't know what
else to do with it.'
'Do you always eat all the pudding ?'
'No, auntie; I always have to throw
part of one away,' Fanny replied, a lit
'Now,' said Aunt Ruth, 'how much
bread had you—half a loaf i"
'Nearly—it was a small loaf.'
•Count it at four cents, then, at the
usual price for baker's bread. How
much did 3ou use of other material to
convert that in to a dudding V
•I see what you are aiming at,auntie,'
Fanny exclaimed, laughing a little. I
used a quart of milk, a cup of sugar,
two eggs, a little spice and salt. I want
ed to use another egg and a cup of
raisins, but I thought it wou'd be ex
travagant, although I really think we
should have eaten more of it if I had
'Mistake number two, counting the
making of the pudding at the first. The
milk was seyen cents, the sugar four,
the eggs four : the spice and salt we
will not count. That, with the cost of
the bread—four ceuts—makes nineteen
cents which you wasted instead of four,
bad you thrown away the bread in the
first place, besides the time spent in
making the pudding and the dissatis
faction of having made something no
one wished to eat. Now, although 1
do not advise auy one to throw away
a plateful of stale bread, it is some
times the most economical thing to do
with it, especially in hot weather .when
it is very apt to mould. At other times
I should advise you to cut off any
brown crusts, break it in smal 1 pieces,
and dry—not toast—it in the oven
when the fiie is very low. Then pound
or roll it rather fine, and put it in a pa
per bag,which should be hung in a cool
dry corner of your pantry. You will
find it very convenient to use in prepar
ing a dish of scalloped oyslers, meat,
eggs, or tomatoes—for all of which it
is far nicer than cracker crumbs—for
bread sauce, and many other things.
The bread may be used in various
ways. If the slices are not broken or
too thick, they make delicious browned
sandwiches, which I make very often.
Chop very fine pieces of cold meat
roasted, boiled, or broiled. A smaller
quantity than will suffice for anything
except a meat omelet will be sufficient
to make a plateful of these. Put the
chopped meat into a saucepan with
sufficient cream, milk, or boiling water
to moisten it; season well with butter
and salt, add a tiny bit of Cayenne pep
per, a little dry mustard, and a drop or
two of celery extract. It is impossible
to giye the quantities, as tastes differ,
and the quantity of meat is so small,
but it should be well seasoned. Let it
beat thoioughly,taking care it does not
scorch, and remove from the fire. Beat
two eggs well, and add to them a tea
cupful of milk and a half a tea-spoontul
of salt. Cut the dry crusts from the
slices of bread—the above quantity of
egg and milk will be sufficient for eight
slices—and if they are thick, split them
with a sharp, thin knife. Spread a
slice with a thin layer of the chopped
meat, coyer with a slice of bread, and
press together. Proceed in this manner
till the meat and bread are used, and
cut each sandwich in halyes. Place
them on a plate, and pour the milk and
egg over them slowly, dipping it with a
spoon from the plate, and putting it
over them unlil it is all absorbed.
Tut a heaping tea-spoonful of butter
on a large griddle or frying-pan, and
when it begins to brown, place the
sandwiches carefully upon it. When
nicely browned,add a little more butter,
and turn them, letting them brown
quickly on the other side. Serve as
soon as possible. This makes a delic
ious breakfast dish,and may be used to
advantage to 'help out'a scanty dinner.
*We often use the stale slices of bread
without the meat, just soaking them in
the egg and milk, and browning nicely.
It is one of the favorite methods of us
ing stale bread in our family. From
broken slices we often make a pudding,
simple, it is true, but very nice.
'Remoye all the crusts, and chop the
bread, but not very fine. To a quart of
the crumbs allow fifteen tart, juicy ap
ples or eighteen peaches, fully ripe.
Peel the fruit,slicing the apples, or cut
ting the peeches into eight oi ten piec
es, according to the size. Butter a
pudding-pau which will hold two
quarts,-or a little more, and cover the
bottom with a layer of bread-crumbs.
Till the dish with alternate layers of
fruits and crumbs,having a layer of the
latter on the top. Then pour oyer it,
very carefully, a custard made as fol
lows : one pint of milk, two eggs well
beaten and a scant tea-spoonful of salt.
Put bits of butter oyer the top—a gen
erous tea-spoonful cut fine will be suffi
cient—and steam one hour if apples are
used; when peaches are used, the pud
ding should be cooked fifteen or twenty
miuutes longer. Served with whipped
cream, sweetened and flavored, or with
clear or other sauce. A favorite sauce
for this or any fruit pudding is made
by beating a cupful of sugar—coffee su
gar is best—and a heaping table-spoon
ful of butter to a cream ; then add the
white of one egg, beaten to a stiff froth,
and beat together till very light Flavor
with vanilla for peach, and lemon or
grated nutmeg for apple pudding. This
is one of the 'economy' puddings, but
it is really very nice.'
The Liars' Club Discuss Eggs.
At the meeting of the Liais" club
held at the residence of Struckdum
Tinkins last evening the subject of
eggs was broached.
baphirus Elkins remarked that he
once owned a Cochin China that had
been on his fathers' farm for twenty -
five years and held the belt as champ
ion eggster of the coop'
•Why,' said he, • that hen could lay
twenty-four eggs a day and not half
try, but she had one great fault. In
summer she suffered from the heat so
much and was so cold and tough that
her eggs were all hard boiled when she
Having delivered himself of this story
Saphirus leaned buck in his chair and
gazed calmly at the medal on the table.
Ananias Barnum smiled serenely and
said that was nothing. Ilis aunt had a
hen once that could lay any kind of an
egg—poached, scrambled, boiled or om
elette. The Barnum hen,furthermore,
did'nt confine itself to laying eggs, but
hatched them, too—fricased, boiled or
in any style. They had to kill her, fin
ally, as she was not a discriminating
poult, but endeavored to hatch a beer
keg one afternoon, refusing to take
nourishment until the thing was com
The medal here gave a nervous jump
and edged nearer to Barnum than at
any time previous.
Just then Senator Spriggins entered
the room, and remarked that he had
just seen an egg that measured ten feet
in diameter and weighed thirty pounds.
Stuckdum Tinkins suggested that this
could not rightly be called a lie, as it
was more 011 the line of exaggeration.
•No hen ever drew breath that could
lay an egg that size,' said he.
•That's so,' said Spriggins, 'but it
took seven hens to lay this one.'
In the ensuing confusion the senator
obtained the medal, and the meeting,
becoming more or less broken up, ad
What Hurt Him.
lie was hopping mad about it that he
had to swallow the lump in his throat
three or four times before he could
speak English. When the other had
patted him cm the back and lead him a
round in a circle, he began with :
•Of course, if I make a debt J expect
to pay it .'
•I'm worth $20,000 and I* don't owe
S2OO in the world.'
'Of course not.'
'Well,l was sitting in the office about
11 o'clock this forenoon, when in came
a stranger. He introduced himself and
took a chair. I was smoking, and it
was only courtesy to offer him a cigir.
He said he had frequently heard my
name mentioned, and I suppose he was
some gentleman from the interior of
the State who wanted my written legal
•Certainly ; your luminousleg.il opin
'lie seemed rather diffident and era
barassed,. and as he had not made his
wants known up to noon I invited him
home with me to dinner. He readily
"After dinner I showed him all over
the house, played billiards with him
for half an hour, and then brought
him back to the office and gave him an
other fifteen cent cigar and asked him
to come to the point."
"And he came ?"
"He did—bless him ! He handed me
a bill of fifty cents from a tin shop here
in town for mending the wash-boiler
and putting a new nose on the tea-ket
tle ?"— Free Press.
Many a youth who starts out to
"paint the town red''paints nothing but
his nose. — Philadelphia Call.
ADVICE TO MOTHERS.
Are you disturbed at night and broken of
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and get a bottle of MRS. WINSLOW'S SOOTHING
SYKUP FOR CHILDREN TEETHING. Its value is
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Whitmer & Lincoln,
Having leased the GRAIN HOUSE of
Smith & Co., at Coburn, Pa., for a
number ot years, we are prepared to
Wheat,Ry©, Barley, Corn,
Coal, Salt & Fertilizers
"WHITMER & LINCOLN.
Coburn, Pa., Aug. 1., 1884.
Q for of Newspaper
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is now supplied with
and a large assortment of
LETT Ell HEADS.
CI ECU LABS,
and, in short, neat and tasty
Job Printing of all kinds
D. I. BROWN,
Practical worker in Tin,
Sheet Iron, Copper,
Repairing done at short notice
by practical workmen.
■ ♦ -
Spouting a Specialty
Shop on Main St.,opposite, Kaufman
A. SIMON & SONS,
WHOLESALE AND RETAIL
keep the largest stock in the county
143 MAIN STREET,
THE BOSS CLOTHIERS
for your ClothH^,
45 MAIN STREET,
Vick's Floral Guide.
For 1884 In an Elegant Book oflso Pagfe*
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tf Kbt'BESTini JJ. Y.
tn UiW p: r t of Pennsylvania.
manufactured in the most
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Shops east of Bridge, Main St.,
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ZF'OlrS. rJOTI-IIKTG S
Address, JONES OF BINCHAMTON,
k BINUIIAIITON, N. Y.
HEALTH U WMLTII!
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