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 tle ruefully. '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 done so.' '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 laid.' 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 pleted. 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 journed.— Life. 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 .' 'Of course.' •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 opinion.' •Certainly ; your luminousleg.il opin ion.' '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 accepted.' "I see." "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 your rest by a sick child suffering and crying with pain of cutting teeth? If so, send at once and get a bottle of MRS. WINSLOW'S SOOTHING SYKUP FOR CHILDREN TEETHING. Its value is incalculable. It will relieve the poor little suf ferer immediately. Depend upon it, mothers, there is no mistake about it. It cures dysentery and diarrhoea, regulates the stomach and bowels, cures wind colic, softens the gums, re duces inflammation, and gives tone and energy to the whole system. MRS WINSLOW'S SOOTH INGSTBCP FOR CHILDKKN TEF.THING is pleasant ao the taste, and is the prescription of one of the oldest and best female nurses and phvsici tnsin the United States, and is for sale by all druggists throughout the world. Trice 25 cents a bottle. Whitmer & Lincoln, COBURN, PA. Having leased the GRAIN HOUSE of Smith & Co., at Coburn, Pa., for a number ot years, we are prepared to pay cash FOR Wheat,Ry©, Barley, Corn, &c. Coal, Salt & Fertilizers For Sale. "WHITMER & LINCOLN. Coburn, Pa., Aug. 1., 1884. 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