THE DATIi EVENING TELEGRAPH. PHILADELPHIA, WEDNESDAY, AUGUST 29, 18CG. terclay ; there la enough left on it to make a hash for aupprr." 'There's nuthln' here, ma'am, to speak of; rnithtn' to make anybody's meal." "You shall see what I will do with It. There s at loast a breaklaat-cupful of scraps of meat, to which I must add one rasher of lean baeon, which you muat mince tocether very small In the round bowl, and with the half round chop-, per, which hntie ou yonder nail. Bring the bread and cut a thick round, two Inches deep, completely pare off the crust, which you may butler and put away to be eaten tor your tea, before any other bread is cut; now bring the clean tin colander, which I use only tor crum bling bread through. I like to do this mypf, because It requires the cleanest hands; you see I break up the bread, and rub through the holes, and it comes out quite fine, the lew hard pieces which are lt you may give to the birds. To this I add a grate of nutmeg, and a little pepper and salt, and a teaspoonful of Hour. Mix the fcrcad ami spice toircther. get a handful of pars ley, wash it in a little warm water, then in cold and dnb it dry in a clean cloth, now chop It Bmnll and mix it in with the bread, then to one cupful of meat add two of crumb mixture, then a tablespooutul or two of meltod bacon fat, and as much milk which will be very little indeed, to make into a mass: this will divide into six small cakes, which I form with my hand, dip them in beaten egp, then in flour, and then fry them in plenty ot boiling fat. I take tbera up carefully with a tin fish slice, arid lap them on some clean paper to dry. Then remove all the fat from the pan, put in a teaspoonful of flour: the pan is sutli ciently hot to brown it, then a little salt and a small measure of water; stir it well: it it sim mer, and strain it on a hot dish. Put the meat cakes on to this, and serve ery hot, and with these and some well-washed potatoes, roasted an hour in a hot oven, you see we shall havs a hot and nice supper. Sometimes. Keziah. I add onions instead of parsley, and these are more savory, and instead of cakes, I form them round like sausages, and then call them rlsoles. In the evening you must put on the small frylnir pan quite clean, and till it hul? ull of dripping, and when it boils, dip your rissoles iu beaten egg, put them in the pan and try them of a light brown." "It's a comfort to know how to make a little go a great way," war. Ke.!nn's remark. "I am sure I should have thought this meat of no account." "Now for the bones for the soup. Every bit Of fat must be taken off. This would spoil the soup. Divide the bones, but not chop them, as the marrow makes it greasy; put it ou the tire in an iron saucepan with three quarts of cold water, add to it the bacon riud which was scaped and wai-hed yesterday, the little bones which I cut out of the bacon, and a large blade of mace; let this boil ior eizht hours, then strain it through a colander, and in the morn ing, underneath the fat, which you nius,t take off and throw away, you will find the deli cious jelly with which you can make tweuty different things that are nice, and which will also make the most delicious gravy for any purpose. To buy beef lor gravies is a great wafte. Remember this, niy girl, never to waste the smallest trille; all can be converted to something or other. The clippings and trimmings of fresh meat wilt go to make soup and gravies; the lat can be melted for dripping, which is so very useful in the family for lryiug with, because frying requires a very plentiful supply; and after it is done for cooking pur poses it can be sold. The bones can be made into soup and gravy, and can afterwards be sold. The bacon fat saved, so as to be clean and white, will make excellent pastry. Tne piece of bread, of which there is sometimes an unavoidable waste made at the table by per sons who do not consume all that is given to them, can be made into excellent puddings." "But then they've been pulled about by the fingprs,'' Keziah quickly remarked. "liut you will recollect that the hands of ladies and gentlemen were much cleaner, per haps, than those of the people who made the bn-ad ; therefore, clean bread can be used in a puddinjr. Ifonewcreto think of all the dis agreeable handling which food undergoes before it comes to the table, puddiuas made from the pieces of bread are very dainty and clean by comparison." "That's true, so they be." "When I am more at leisure I will tell you a story ot how a man got rich by putting to a profitable use the waste bread lelt irom dmner tables." "Thank you, ma'am, but couldn't you tell me now?" "There is a time for everything, Keziah, and now is the time to make onion soup for to-day's dinner; ten' minutes will suffice for it. Peel three onions, and cut them into fine rings, chop them across so as to make them rather tine. Take as much of the jelly stock we made yester day as will be nacesi-ary, and put it on to boil, add to it half a tumbler of milk. Now give me the dry toast that was left at tea last niiiht. Observe that I butter it slightly on both sides, and cut ft into small squares. When the stock boils, just add a teaspooniul of salt, and throw in the onions, let the ji boil up quickly; aud in eight minutes, not longer, they will be cooked. Mix, in a basin, a teaspo.mful of flour with a little cold water, take a little hoi, soup and mix with it, strain it into the saucepan, tnen add a bit of butter the size of a nutmeg, stir it up well till all is well mixed; throw iu the toast, put the soup over the tire for an instant, then throw it into the hot soup-tureen, and serve now it as quickly as possible." The next day we had carrot soup? two of the cold carrots that were left from the day pre vious were grated on a coarse grater, that is, the thick end of the carrot was held in paper, and the carrot grated, not the long way, but the short way, then with the back ot a knife it was further pressed, then mixed wifi a little cold soup, some pepper and salt added to further separate it; and then, whpn the soup was hot, vuu carrot was fcioea to tue wiioie, and sim mered tor two or ttiiee minutes, t'ren the butler and flour added, and served, but without toast, unless there wad any lett from tea or brcklaat. The next dav was a simnl pp from jelly stock alone, flavored with o.iion aud a piece of the end ol a refuse leaf of celery boiled in it for tt n minutes; but on this day we had Jerusale n artichokes tor dinner. Ejuieof these when cooked were put into a little milk and water, and laid away tor our next use, dig ni tied by some clever cook as Palestine soup. Perhaps I had more trouble in teaching Keziah to cook this vegetable than any other; indeed, it ended in doing it in v self. The artichokes must hrst be washed in tenid water to tree them from dirt; then let them lie in cold water; each one to be pared roughly at first, with a sharo and pointed knife, arid each one be instantly thrown into cold water, or it will turn black. Then a freuh nan of water muBt be had, and each be perfectly pared aud all the spots picked out. Have a large saucepan of boiiiug water ready, in which a tablespoonful of driwing or fat of some kind and a lump of salt uaa uecu jiuu nui-u me water is rapidly Don ing, aram toe auicboke3, throw them into a clean cloth, dab them well, and then throw them into the boiling water; let them boil quickly for a quarter ot an hour or twenty minutes, as they may be young or old. They must not be tuken out of the water to drain till the instant thev are needed, or they will turn black; they may be either served whole with arrowroot sauce or melted butter over them, or they may be drained and mashed in a basin, with a wooden spoon; a rpuumui or two or miiK, ana a piece or pork drinnin? or haenn tut. tn hn nilvn1 vith ti.u,n. ' ' ; ' - - " . . v ...... VUUUJ, the basin be covered with a saucer and placed in a hot oven, till the iustant of turning them out to send to tabla. The dripping will be belter man nutter ior mem. The reason that artl .iVnl.An An .Ann 1 1 1 1 . - vuua.es gic uiwu uuru wuen cooKea, ana no amount ot time seems to soften them, is that iney require verv sou water or a peculiar kind, and that which fat alone can srive. or Im milt which is too extravugaut to be used by persons having small incomes. The same rule ai to putting rat lu the water must be observed with carrots, parsnips, articuoKes, and celerv. .putmu urucuoKett wueu com huh laid away iu milk aud water will not blacken, aud for the soup, beat them fine in the milk and water, add it little salt, a piece of butter the size of a wi. nut, a teaspoonful of flour and a cupful of boll mi? soup; mix it well together. Cut half a small (ulon very flue into the boiling soup; let it boij five minutes, then mix the artichoke with the other soup; let it simmer a minute, then serve with toasted bread, or strain It and add a table spoonTul of Italian paste or vermicelli ormacca roni cut small and previously boiled in boiling water for twenty minutes then strained and added to the soup. Some cooks use the yolks of egps and cream in Palestine soup, but for digestion and wholesomeness the more simple way of making it is the best. is it as well to sav here, that if sufficient or the paste or the maccaront or veimicelli be boiled .'or three days' consumption, and laid by in cold water, it can be used at any time, as it remains solt: but left out of water for half an hour it hardens. All these pastes for soup ohould be cooked by throwing tbem into plenty o boliinf water, wim a lime shit, mm pieeu of butter the size of a nut (bacon lat or pork dripping will serve equally well), and be boiled lor twenty minutes. Mony persons will use milk instead of water, w hich only curdlcr, and Is expence lor nothing. CHAPTER VI. How a Great Fortune was Made Out of Bread Crusts. The first afternoon that Keziah saw me disen gaged, she tcgeed for the Btory of the man who gol rich by caring for the crusts of bread, and as it was one that could not fail to delight the children, she was given a tea-cloth to hem, and was asked to join them to hear the following true tale: "In Paris there win recently a man, called Pore Chapellier, who picked out of gutters what he could find, and sold the articles he found there old iron na'ls, and such things that no one owns, but which he could sell for a few pence. Being ashamed of this employment lor Father Chapeilier had been a soldier, and took pride in himself for having served his country, he had only resorted to it to keep him self irom starving an opportunity one day oc cuire d of bis entering a wholesale rag-gathering business, and becoming a rag-nortcr. This was one step in advance, so he thought, be cause bere he could be private, and was not obliged to go Into the streets. But, alas ! for the poor man, the smell from the raes and bones was so dread I ul that he was nearl v poisoned, and was obliged to go to the hospital ! Of course atter this be did not wish to go back, and fortunately, while sick, he madethe acquaintance of a man who promised to find him a place with a poultry dealer. , , . , "Now, what do you suppose he had to do f" "Why, kill the ducks and l'owls, to be sure," was Keziah's ready answer. "Oh, no, not to kill them, but to keep pigeons fill Y Here my little Allen reached up his glowing cheek to mine. "Tell me quick, mamma quick ! quick !" "He had to till his mouth with grain or peas, and push them with his mouth into the young pigeons' throat, tor they would not cat but when they were hungry, and they did not get fat quickly cnouch to please their owner, and the poor Chapellier, alter a Utile practice, had to leed from two to three hundred nigeons an hour, and lor this labor he was paid is. 8d. a dav. Of course this did not safely him, so he leit, and tbeu took to eradicating a prejudice about poultry it may be called deception to earn his bread. "It teems that the feet of poultry and game, when freshly killed, are brilliant and black, at least pome of them are, but they turn of a leaden hue as they get stale. Ko Chapellier pendered over this, and invented a varnish which, when used, kept the color of the stale birds as frech as the newly killed ones. This deception succeeded; th cooks and others bought second day's poultry for first day's freshly killed, without finding out their mistake; therefore the poultry was none the worse. As enormous quantities of poultry are sold in the French markets, our rag-gatherer made u great deal of money by his invention. The taste of wealth made mm only the more ambitious. He sold his secret lor forty pounds to a man who hus since made his fortune, and Chapellier began to look about for some trade in which he could be sole master. He went to his old employer, the raa-tnercbant, and endeavored to enter into partnership with mm, but tlie man asked i2UuO, and this our schemer could not obtain. As he was standing in the warehouse the rag-gatherers came in, and he was struck by the number of pieces oi bread they Dromint, wnicu tney could not sen to tne rag-gatnerer, una wmou noa been given to them out of pure charity; this, he observed, they caretuiiy garnered tip to tane awav. lie asked tberu want ttiey im wiiu iu and ascertained that tney sold tnem 10 private people ior lecding rabbits anucuicKcns. mis was bint enough to a man determined to make his fortune. What these beggars and rag- gatherers did in a small way he determiued to do in a large one, and the very day that the briuht idea struck him, be hired a large room in a cheap neighborhood, and cloe by a sned. where he could place uisdoukey and cart, which be purchased ou the same Jay. He then went to the different colleges and schools, and offered to buy all their waste bread, which these peo ple had been in the habit of givirg to the first beggar, or which they threw amouer their dust. His success witnthem was very great; so mucu as to induce him to monopolize all the waste bread ot the taverns and cook shoos in Paris, aud he paid the rag-gatherers to briug all they could gainer irom private nouses to mm." "Do you think the servants sold the waste bread, ma'am, to these men? because if they did, 1 dare say they made lots more pieces than the misses kuowed of ; lor these pieces of bread do worrit a Kill so. 'cos she can't eat 'em all." It was very evident Keziah had been think ing w hat she should do with toe odd corners and scraps which she dared not throw away. "No, mey oid not sen tnem; tne men weie too cunning to nay for what thov knew could be got for nothing; so the servauts did not benefit, whatever the beggaj-s might; the master and mistress were the sufferprs by these men being permitted to come near the servants. But listen to the story without further interruption. As soon as Chapeiiier had accumulated a suih ciont number of pieces of bread, he appeared one morning in one of the most central markets ot Paris, surrounded by a number of bags full of bread, and several empty baskets. Hound his hat was placarded, 'Bread-crusts for sale.' Numbers of the Parisian workmen keep pets ot tome kind, either dogs for amusement, or rabbits, or fowls for eating; and as Chapellier sold his crusts at 3d. the basketful, for tins sum many ot these creatures could be fed for a week: so he soon had numerous customers. At the end of a month this clever man had doubled the 40 capital with which he commenced, and which he had obtained by selling his secret of painting chickens' let's. Four months after ho had commeut ed the business he had no longer a donkey and cart, but three hores and three carts, collecting bread from a verv wide district. and thus he soon accumulated a large fortune,. then sold his business, and retired iuto private life. "Chapellier was miserable without employ ment; alter a time he quitted his country home, returned to his old haunts, and invented a new industry, tor the man who had bought his busi ness, was, from small inattentions and a fre quent waste of time, losing his trade. In France, bread-crumbs are sold either white or blown, ready the one for fryin?, the other, when baked, pounded, and sifted, tor sitting over fish and outlets. It was as a manufacturer of bread-crumbs that Chapellier next established himself. He sold a quart piled up with the crumbs for sixpence; this was cheaper than any one else could do, and the waste pieces Irom this process he disposed of to dog-fanciers and others. "The man sold his bread-crumbs so cheaply that his business rapidly increased; he had very soon to employ wagons and horses, and then for a trifle he bought back his old business from his succeisor, who was idle and unthrifty. In the bread there were always two kinds, good and indifferent ; the best he selected to make baked crusts for soup, which is so much eaten in Paris. We toast bread and cut it in small squares, but there it is cut in larger and thicker pieces. Bo Chapelliei set up ovens, which it is said are never cool, and which employ a num ber of men. women, and children, in the mauu facture. thouerh the bread is only the waste pieces, before this time thro wu away, lu baking, the crusts frequently get burned black, and this, too, is made useful: children rasp it off, it Is then powdered, sifted very fine, put into boxes, and sold to the chemists as charcoal tooth powder. "The warehouses of Chapellier are immense buildings, divided for each separate department of the business. In one place the wagons come in with the bread gathered from bout e to house, e; actly as the boys in England gather coal ashes for making bricks, in another place woikmen separate the pieces, placing on one side those suitable to feed many a hungry family, on the other, those destined for animals, "Then thee is the cutting them into shape, the brklnT, and the sorting, the raspiDg, and finally arranging the perfect crust in proper bacs, alter which process they are ready for sale. Then there if the pounding and sitting through coarse sieves the brown pieces used in tho cooking of cutlets and fish. The black raspings are further powdered and sb'ted through silk deves. "And lastly, In a separate part of the building, this once despised bread, now greatly changed in appearance and packed in dainty paper bags, is sold in largo or small quantities. There are also catts standing ready to be tilled with the commodity which Is delivered at the different eating and soup-houses where tho numerous workmen of Paris take their meals, "Throughout the establishment the greatest order and cleanliness prevails, for the master is always present, and his eye, be sure, does more work than both his bands. He is by no means a stern man, he dot snot find much fault, but discharges the oftender upon a second lault, alter once reproving: he often jokes and laughs, but rules by good temper. "Pcre Chapellier has made a great deal of money, and invested it so that it brings htm in many thousand a year, and of his riches he f-pen'ds liberally in' charity. Now, Kcziab, re collect what economy, observation, and in dustry can do. He did not lie late in bed, nor waste bis time in rossiplng, and he must have had a horror of Waste, or this way of making money would never have occurred to him. "Ih's man has dono far more good in the world, thou eh born so poor that none could well be poorer, by the exercise of the faculties God pave him, than thousands who enjoy a iortuue as soon as they arc born. He has not only enriched himself till he scarcely knows how rich he is, but by his means thouils of people are fed on wholesome food at the cheap est rate, and hundreds ot meu, women, young girls, and children arc put in a way oi getting their bread honestly, and that by gathering up what others throw awaT, and by observation and tact to put to use this hitherto despised re! use." I do wish I could find some wav of using the bits o' bread, for they do worril me so," was Kemn s remark-. You, Keziah, often make more pieces than are necessary, by not eatiug up the remains ot a loat beiorc you cut another." 'But, ma'am, there's the ton ot the loaf and the bottom too, which is never eaten in the dinimr-room; and thcnt when tl there's so many little ruece"., w h there's company thieh it goes agen 't eat 'em ull; I me to throw awav, and l can wished Jir. ChHoeiW lived nearer here: 1 m S sure lie could rio much good wivu 'cm." "bupposc we begin a manulactory on a small scole. Collect all the pieces for nie to-morrow morning when I coire into the kitchen: I mean those which have been left, as you Eay, from the con puny over night, for in the nurrery the P'cces shall be made use oi, tor none need be made." . CHAPTER VII. What to do Wi;h the PiccDS of Brsad-How to Make Stale Bread New Croutons for Cheesa Bread Pudding Bread for Stuffing Baked and Sifted Bread for Browning Bread Crumos for Game Olarifiod Eutter How to Fry Soles Crimped Parsley. . The morrow came, and when I wept into th kitchen a large plafelul of pieces of bread, met my eye. I laughingly imC: "It you cannot e,t all the pieces, Keziab. you will have a little extra work to render them usei'ul. In the first pluce, here is enough bread in oue piece to serve you and nur.e a whole day, it is almost a loaf; where could it have been to have escaped my notice?" "If jou please, ma'am, 'twas lectin the uursery cptibonrd., and nurse didn't son u 't's a week olo. out 'titu't tour." "Cut It in two, get the milk b. s)n o clear cold water, dip each piece quickly in the water, and put each on a separate c.'cau ph te in tie oven, if very hot; leave it there for half an hour, but oon't shut the oven dcor." This was done, and I turned to the other pieces; one, the crumb of a very state roll. This had been one of the hidden stores, but had been untouched and unharmed. I pulled it into six pieces, dipped Ihem quickly in the water, and laid them on the edge ot one 01 tho plates iu the oven. (Some other of the larger piccei went lo make stuffing for the veal we were to have that uay ior ainuer: mey were put into a basin, a very lalie boning water was poured on, and a plate put on the oasm, so that the steam sof tened the bread without making it wet. This was afterwards mixef with a teaspoonful of hour and a little nutmeg, then a tablespoontul of bacon fat, some finely chopped parslev, and lemon thyme or dry winter savory: and I then made it iuto a bull, with a little'milk, for the centre of a fillet 01 veal; I never used suetiu htullings, and very rarely an egg: the milk and rloVir were sufficiently binding. There w ere now left some pieces which would serve for a pudding in the nursery. These were soaked in hot milk: a little ground allspice and sugar added, and then well beaten up into a stiff mass: a layer oi this was placed at the bot- , torn of a pie-dish, then a layer of slices ol apples. and a spooniui or sugar, tnen again a layer ot apples was on the lop, on waich was placed lour or five bits of butter, each no blotter than a pea, then some moist sugar was slightly sifted over, and it was baked two hours. 1 used to vary this pudding by usinp, instead of apples, a quarter of a pound ot bultana raisins, well washed in warm water and dried, then laid in alternate layers with the bread only; in this institnee. the bread came on the top, but. neither butter nor sugar were omitted, as this made a nice brown glaze, aud looked tempting. It was nearly twenty minutes before Keziah took the bread irom the oven, and feeling it, exclaimed. "Wby this is new bread only a little toasted; well, 1 neverl How nice! What must I do with them nice little pieces ot roll ! how beau tiful they have browned." "Thev must be sent to table to eat with the cheese." "Well, this beats Mr- Chapellier; but here's all these little crumos, i s-pose 1 may throw 'em to the birds ?" "No, no; you will put them on the plates in the oven till thev are oi a hne bright brown. which w ill be in a few minutes, then get the Settle and mortar, and when the cruaibsare ot and crisp vound them well, sift them through a fine tin strainer, and put them into a dry pickle bottle or any other wide-mouthed bottle that has a well-fitting cork, and keep them on the chimney-piece in the kitchen iu a dry warm place. Now I think all the bread is disnosed of." J "But what am I to do with these brown rmmhs?" "They are to be used for sifting over fried fish, or fried chops not steaks, mind over boiled calves' head, and over htm and bacon when the lind It taken off. Bread crumbs bnned are served also with partridges and pheasants, but then these must be rubbed through a colander, and have a little clarified butter rubbed into tbem betore they are browned." . "What Is clarified butter, ma'am ?" "Butter melted before the tire or in the oven, for a minute or two; there is neUher milk, water, nor flour mixed With it." "I've seen cooks with such dirty bands grating hrend crumbs. ' was Kezlau's next remark "No doubt you have, and many people do not object to eat slutting ana iorcemeat, uajis maue hv these dirtv cooks, but very much obiect to put waste bread made into stuffing when only the clean fingers of visitors have touched it, for nobody bites the breaa." "Perhaps youll tell roe how I'm to fry soles aud use these brown rrumbs, ma'am?" "You will not recollect, Keziah, but I will tell you. Clean the fish well by cutting tbem a little lower down than the fish-moncers do, and with finger and thumb pull out the dark piece you will find there. II the soles have not been skinned, yon will have to cut the dark skin Just across the tail, and then pull the skin upwards from the tail to the bead. The white side re mains unsklnned. Then wash them well, and wipe thf m very dry. V lour them, and lay them on paper, so that if may absorb all moisture. Afterwards, put half a pound ot dripping into a clean liying-pan. (Remember, tins quantity will fry six soles, but vou must have no lesi lor two fleh.) Put it over a clear but not fierce tire, and when the fat boils, which you can see ,bv thrswlne in a piece of bn ad, lay in vour fish with the skinned side downwards, two soles should lry at one lime. Do not shwkc the pan nor touch the tish for three minutes. Then, by putting the knife under it if it lies still over tho knife turn it over to the other side; In two min utes the fifth will be done. Take It up with a fii-h drainer on to a clean sheet ot paper, that it may absorb the lat. When all the fish is tried, sift over the rowdered bread crumbs, which will make the fish perfectly dry: for you must recollect that fish is ill fried if it be in the least greasy. There was a time when I thought nothing but lard or oil must be used for fry ing; it was a mistake: dripping is equally cood, provided Only the fish be mado quite dry before sending tin ni to table. , "Crim pled paisley Is very good eating with either boiled or fried Bsb. You muft pick tho parsley from the stems, wash it iu warm water, then in coltt, dab it dry in a clean cloth; then alter f he fish is fried, and the dripping is thrown into a pan of clean warm water lor use a second time, wipe out the pan while it is hot, so that no grease can be seen; throw in the parsley; stir it in the pan over the fire, but not too close to it; in three minutes it will be erccn and crisp." "I'll try to recollect it, ma'am, but I fear I shall loiget." "When vou have tried fish once or twice it will rot be difficult, and you will always remember, practice makes perfect." CHAPTER VIII. Useless Anger Servants' Manners Bills of Fare One Keasou Why an Oven Will not Bake How to Cook with it To Make a Hash, a Curry, a Mince Why Men are Frcqueatly Cross How an Estate Can Wasta Away. Like all servants and many mistresses, Keziah was vciy torgelitil. Day alter day tho greatest vigilance on my pait was necessary. Some times she was inclined to be restive or obstinate. 1 ever louud that remonstrance availed nothing; that to be vexed and out of temper only m.ifle her my mistress. Wlieu a girl 1 had oi'teu read the morals ol'Epictetus with more attention and remembrance than 1 had supposed at th time. I had louud the book in my lather's library, having the appearance of being well read, lu." it 1 was an edition ol l(iU7. Aud when I was iu- clmed to be angry, the loilowics lines always occurred to me: " Suppose you call vour servant, he' at play j Or whin he's prctcut, minds not wliai vou eay; Autl is the quiet of your oul perplexed At ihls ! 11k gets the better if you're Vtxeil; lie yrowa your muster whtle he can torment. Uive not such power to the vile negligent " If oue would only consider that. with, brains trained by discipline of learning aud reading, how soon aud how frequently we lorijet uiauv things which should be lemembered. we should have more lorbeitrance with our servants. A young woman of twenty comes into a house as cook, Knowing as mucu about her duties as a child, ior, like a child, she kuowshowto spoil things and "how not to do it." And she is rapidly or slowly told, as the Case may be, all that will be required ior dinner; and as ior the necessary sauces which should accompany the meat', the has never before heard of them. One ciinitot but wonder how the gets on as well as she does, although her 'Vet ou" is nothing but a series of disappointments to her unfortunate and uerliHTis rauallv icnorant mistress. There is no royal road to cooking, to management, or to Hie acquisition ot a retentive memory. All must have teechii g and practice. juistiefses will hud nuTt-atly to their comfort if thy u writ uur cri'iy uu.v a pin ol iare of dinner, no mutter now few articles for this meal there may be. When ihey are written down, they are impressed ou toe girl's memory, if she can rean; n not, some one must read it tor her. 1 lound it ot great use to say: "mere are three, lour, tlvo. or six things (as the case might have been! to be cooked to-dav" but even ior my own satisfaction, I often louud a reference to the bill of iare tor dinner irequently necessary; Ior, with the numerous carts ot a family, and tho many demands there are upon a mother's time, especially in the morning, and wita a two o'clock dinner, mv memory oiten failed me, which an instant's re- terence to the written paper restored. Five ininuies sufficed for writing out this, which saved mc much weariness. For ull my Jittle cookeries, whether hashes. nnuces, curries, or stewpd steak or chops, I never used saucepans. To be always looking into these was apt In American parlance to rile Keziah's temper, who. on the whole, kept these unifies tolerably clean, but yet all the little nifsfcs not oniy required excessive Cleanliness, but also a moderated degree of heat, which only au oven could give. All hashes, curries, stews, nnuces, and apple sauce were placed in pie or baking disher, and a flat dish, placed ou tho top of each, kept the articles moist and prevented their buruiug. Let it not be nuagiued that my oven, or the grate to which it was attached, was one of the bran-new-fangled kind. It literally was, ss I heard oue of my brightest cooks call it, "a rascal of a range" for it could cook everything with a liitle tire, but was altogether a shabby, shattered affair. without a boiler, for that, it will be remem bered, helped us to drmK the black beetle water, lhe back was bricked, but space was lelt for hot air to penetrate round, and thus kipt a dish warm over what had once been the ei.chpe-hoie lor tue steam. The check ot the range was fixed by a brick, so (bat oa the oveu side to great waste ot coal could tke place, as the fire could be enly largo enough to roast a joint of meat; on the oiber side of tho check a tire was lighted only when fish had to be fried, or a ham to be boiled, or when any extra tire wt s ut edtd. The small oven did its work well at all times. provided that the tiny aperture at the back was kept iree from the hue dust ot the ashes, which would settle there and become an impenetra ble mass, through which no heat could pene trate. This ore little trouble, among many others. upon which depends the comtort or the progress of greater things, I could never get properly done unless I made Keziah every niornli.g rake It out in my pro-ence. She was no better in this nspect tuan an tue unmanageable cooks that had been in my service. It was no trouble to see to this, but it was quite certain that the cooking would be spoiled by the oven being cld, it if were not done. Half the cooklng ranucs pi the kingdom, that "won't bake," may be made to do so by attending to this little matter. The latge, unmanageable, and formi dable affair called a kitchen-poker, isuseless for the purpose; a small, and perhaps worn-out bedroom-poker, or crooked but strong iron rod, is the best to use tor raking out the hne asb. A great deal has been said about the indiges tibility of baked meats, and with truth; but it in not because they are baked that indigestion comes from eating them; it is because while baking Vie oven-door has been shut, and the Bteam arising from the meat is burnt by the heat, and Is absoibed ataiu by the joint or other food. The hrst ten miuutes after the meat Is first put in, the oven-door should be closed, and after wards be opened ball au inch. The ventilation in the opeu-door is a delusion, it it not suffi cient. To put water in the bakiimtiu is of no use. and it soudens the meat, which there is no occasion to mount ou a meat stand, but placed in a simple tlatbakiug tiuisail that is needed. By cooking the joint iu this way, the gravy is retained more uuiiormly iu the meat, aud all dusi and cinders are kcjit out of the drippiug. Flour the meat an hour before itls to be terve.1: then it will brown nicely. To make the gravy, take up the meat, put It on an old dish on the outside top of the oven, and cover it with a rilah rncuT Pnnr ftff oil f ilA fat wIllMl 1ft In thp bottom oi the tin. leaving the brown gravy be- I hind; mix a small teaspoonful of flour into the gravy, and add a cuptul of boiling water. Set the tin on the fire, and let the giavy simmer, then train it on to (Vie terjjhol dish in which the meat is to be served, then put the meat on with two spoons; tieter ilck a fork into it. The object of puttirg flour iuto the rravy Is that all lat it absorbed by It, and it thus be comes more digestible. Alinost any quantity of gravy may be made, a desirable adjunct In a family of children. It the gravy should not bo brown er.ough, as it ought to be, hest a lonrj handled iron spoon, put a nloch of brown sugar in it, bum it and pour a little boilmj water on it, oc stir it into the eimmertr.q gravy while ou the fire, and then cttaln the gravy. Coloring lor gravies and sups should be kept ready lor use. Take a deep in can that will hold a pint it can be bought lor throe-peoco anywhere oil the sides and bottom of this, and put in two table-spoonfuls of water and a quarter of a pound of moist sugar, put it In the oven, where it will burn into a black, but liquid cake (watch that it does not boll over In the process of burning); now add a l'ttle water and a spooniui ot salt, wben wanted for use a drop or two will be sufficient. For a bash, whether of beef or mutton, I cut the meat very thiu that near the knuckle of mutton makes a hash delicious and take away all fat; then I floured the meal on both sides, aud shook the pepper lightly over, then laid the meat in layers in a pie-dish: when it was three parts full 1 cut a large onion in four and stuck a ( love in each ) icre, and put tbem oa top of the meat; over the whole I poured tho gravy leit from the joint lhe dav before, but through a tin strainer, to remove the fat which, it must be re membered, spot's all cookery, when it is impro- perty used, as it would do in an nasues and stews (though the addition of a little bacon tat is always an exception). I then put a flat common dish that would tit the pie-dish over (the hollow side towards the meat), and then baked it three hours. When there was neither gravy nor stock being without the latter was a thing of the rarest occurrence I mixed a tablespoontul of flour into a batter, poured boiling water on it sufficient to set it mixed in a piece of bscon fat the size oi a walnut, aud a lew drops or brown ing, then strained the whole over, aud baked it the same time. Instead of the leathery muat one is accustomed to see under the name of hashed mutton, here was a rich gelatinous mass, free from fat and all that could render it hurt ul, and mane appetizing without exuennve sauce: which, like wine and spinU, make a hole iu a meagre purse. A cuiry was made thus but without any pre tentions to make it rceumoie nn Indian currv (which no two people ever ugrccd in comineud ing when partaking of it out of India): I had onions cut into thin rings, and put into boiling bacon lat, or poi k drippiug it I had either, iu preference to other kinds, and a little salt. 1 found tue nicest way ot doing this was by using a u empty preserve tar or old busiu; but ltcau only be so done wiien the oveu is very hot otherwise a small frying-pau is equally good and the ouions tried over the fire. When tuese were sufficiently brown they were turned iut u strainer to take away the tat. The meat was then cut into small thick pieces, the size of nuts 1 then mixed one tablespooutul ol curry powder with halt the same measure of flour, aud some grated nutmeg; mixing this together with spoon, I rolled the meat in it. I then chopped finely a rasher of toa-ted bacon, or any pieces of bacon, however small that had been lelt f rom break last, aud of which not a scran was ever wasted, although it was liever placed it breakfast a secoud time before my husband alter it had beeu once cooked; bu it d:d appear again, and was eaten wltn relish when we had roast veal or lowl or veul cutlet, Ltil there were oiUn pieces left which could not be called rashers; these were caictully put by tor curries, wncn tne meat, bacon, currv powder, flour, and nutmeg were well mixed together. I put the tried onions on' the too, then some jelly stock or gravy, not to make Utoo moist, then covered it over with a dlsb. aud baked it three hours, then served it on a flat dish. The rice, which is always eaten with curry, ami which should be sent to table on a separate oinb, w as a trouble to Keziah, for the reason l,ik it viiin simply cooked. The attention which it required as to time was just what she would not heed it ended by doing it myself.- I washed lour ounces ot rice three tiuie i in boil ing water, to take off the lusty taste, then in a quart of fast boiling water, which had a tp.ble spooulul of salt iu it, I threw the rice, making it boil up very quickly. In twenty minutes 1 had it strained through a colander, aud tho Ueam all shaken out, then it was instantly served. By these means every grain of rice stood separately, and it was not then the sodden mass oue is ac customed to see. The art here lies in having salt and water in the exact measure, of lust boiling water, in making it boil last after the rice is iu, iu strainiug it at the proper time, for a minute over will spoil it, iu shaking the steam out of it, and serving it tho moment it is cooked. For a mince, and minced mutton is equally as good as veal, every scrap of meat can be cut from a bone, be minced tine in a round bowl and halt-circular chopper, then floured, and a little nutmeg grated over. It there was any melted butler leit from a dinner (it would keep sweet lor a week), this was ued lor minces by adding a little milk to it, and beating it up in a basin, then stirring in the meat, and placing an old piste over the top, and baking it iu the oven for halt an bour, it turned out a delicious mince. It there was no cold melted butter, a little was added to the milk, and the meat having been floured, sufficiently thickened it. A slice or two ot dry toast was oiten lelt from breakfavt, which I put in a paper bag for use when wanted; and dipped In cold water, then laid upon au old plute in the oven, it came out new and ci'.sp, ami well adapted for sippeis round the miuoe. Let no oue imagine that all this ii-n.e up of food is meanncps or siingincs-, it is no such tlm.c; it is using and not abusing Cod's gilts. People buy diet-biead and rusKs, aud puy dearly too: and yet, perhaps, many could not at all lancy eatiug good bread iu ibis way. It only requires the mistress' eye, the wile's care, to keep all these things as fsee from dirt as they can be iu a pastry cook's shop or elsewhere. Ouly where things cost much there is a tendency to like them best, but a small income gives no choice in the matter; and if one would obtain ccml'nrt -like happiness, it lies within oneself to make it when a hard-working bus baud, whethe r he be mechanic, artesan, clerk, or mas ter, is cross or sulky ou his return from his em ployment, let not the wife fancy it U all his temper; let her look to her own ehortcomings. The man has been all day working under the eye of another, or the curb ot his own con science, or, in the aspiration of his pride or am bition to be toiemost in his work, he has beeu obliged to work neatly, deftly, and with eco nomy as to bis materials. He returns to see unthrilt, untidiness, aud all their train of at tendants, in the management of his wile; more glaring to him from the neatness and ordr he fcns been obliged to exercise through the day, or what, from regular and long training, has bo cone habitual and necessary to his own sense of respectability. What wonder such a man be comes taeiturn or seeks society elsewhere? I once knew a gentleman with many hundreds a year income, who could not endure to see even the crumb from the table wasted, and his wife had perforce to set up chickens to eat up the pieces w hich w ould be made, and which there were no children to eat: and if bestowed on beggars, the his', gap in the hedge received them. Ills wife asked him what could be the cause of Lis excessive watchfulness over the waste of such small things. "In my bojhood's days," ho replied, "mv father's estate vanished 'imperceptibly turouth waut of care in small matiers. I have se'.u whole stale loave, broken rolls, lumps of bacon, and pieces of meat, which properly managed would have fed us children and the servauts for a week, uiveu to the animals instead of their own proper food. Mv mothor was an invalid, and the housekeeper, to keen paco with the ser vauts, connive! at this waste. Mv mother happily died before my father, and at bis death ix children were penniless. "After these days I ate the hardest, stalent crusts with relish, and so can others who are hungry. The beggars at the door are not half so famished as many we see passing tn the street with good clothes on their backs. There would not be so much poverty If tho poorer classes did not waste the little they have, ami the rich gave more discrimina'cly." "And so this was (ieorgc'a story," said hi wife. "I wondered yery much one day why ur bread hill was Increased, and vat no increase ir, the lamlly, and there were no pieces of bread to bo found. After the departure of my servant, and before the othercame, I was poking Into coiTers. acd was led to open the flue door under the washing copper. Tins was full of stale and mouldy bread, which even choked up the flue. his oircumstar.ee H was which led me to sot un chickens, though I did not tell my husband my reaf-on ior ooing so. i nave since wondered the girl did not burn tho bread, and so get rid of it; but with all ten ants' waste, they have a super stition about breud they will not often destroy it, but they will make pieces, cut new bread, lcav the stale, cut the crust and leave the crumb, or the reverse, and think this no de struction. " I To be continwd to-morrw. WATCHES, JEWELRY ETC G. HUSSELL & CO., No. 23 North SIXTH St., Having Increased their facilities lot FIXK WATCH REPAIRING, Invite the attention of the public All work warranted for one year. (28 J) IM GOLD WATCHES. iq opjourners in our vity. We call special attention of the sojourners In our our to the FINE WATCH AND SILVERWARE ESTABLISHMENT OF W. W. CASSIDY, No. IS South SECOND Street, Who has on hand ono ol the finest aseortmenu ol Jew eliy, etc.. of any in the city, a splendid assortment ot SILYEBWARE ALWAYS ON HAND. Remember W. W. CASSIDY, 8 1"5 No. 12 8outh BKCOMD Street. watcius, ;;.-,! ::i.;;v A Kl.v.'.a wir.r . .WATCHES and i'Z i' )12A 14 ?Tt J (Thermit St..ri. Owing to the decline ot Gold, has made a ret re duction in price of bis large and welt assorted stock o Diamonds, Watches, Jewelry, bilverware, Bto The public are respecUully Invited to call and exainin our stock before purchasing elsewhere. ft SILVER AND PLATED GOODS ' OF TDK Most Superior Workmanship, AT TO I NEW STORE 704 ARCH STREET. No The undersigned (Iate f the famous Ropers Bros ManutaciurtiiK Company) respect, ully announoo liia 1 . t, , iye "f111 " w "d ttcautliai store ior the sale ol fclLVl-K and l'LATKl) WAKE, at Ko 704 ABO btrect. Out long experience as nianatacturcrs wit tho-e yt ho mny patronize our store will tind our Dialed lioodH far superior to itny ever Imported, and ourci? 6 BOWMAN fc LEONARD. WATCHES, JEWELRY, &c. MUSICAL BOXES. A 1UI1 BfSOrtmt'ljt Ot MLOTe trwuia vuiatai,ti band at moderate pr.ee the HusjcaliJuea Dlarlna trom 2 to 10 btautilul Airs. rim on FARR & ERCTHER, Importers, No. 824 CHESXUT STKEET, llelow .Fourth, 11 llamtn$rp HENRY HARPER, No. 520 AliCIi STKEE1 Uanulactu sod Dealer m Watclies T'irie Jewelry, Silver-I'lated Ware, 81 Solid Silver-Ware. RIO II JEWELRY JOHN BUENISf AN, DEALER Df DIAMONDS, FINE WATCHES, JEWELRT, Etc. Etc. Etc. f 205 So. 18 . DIGHlli SiiUtKT, fliuada, QBEAT SAVING OP TIME, LABOR, AND MONEY. FLANDKKS' PATENT PORTABLE CYLINDER BORING MACHINE Marine aad Stationary Engines Blast Cylinders, Pu in us and Corliss Valves bored out without removing tbeui Irom their piuS' .,t poHlttous. Engines boreu of rverr size aud build, either wheat ve.tHai. horizontal or mrliued, irom lu to sou horse power, by removing onlv one or both lieads and piston. Ihls la the onl true vay to bore a crllauer as no part ni the niacnlnery Is moved Iroin Its present oiaoe, ex cept hai is mentioned above A great amount ot time 1 caved, aa the work U completed In leas than oue lourih the tlBi otherwise ri quiri'd. All ordeis promptly attendrd to. U B KLANUfcH CO , i No. Wi ft iPLAB -.treet, hlUdelpbla. Ko. 88 Worth WILM iM Btreet, New fork. Wc refer to :l H. orrU.Towue to Co i at. W lla d win it Co. N Bowland A Co.; William 11. Tbouias & t o. J H. lirunor A Sons; A Junks A rioos, of I hlladelphlai Lettish Zinc Works, llethlehein, i-eiinv vaula; Trenton iron Co , Trent n. N J ii-ey-lert. MP suns t:o Keatllntr, fa ; MC'ormlck & o . r'arrlHburg. l'a ; Uews k rbll'lns, Newark N J.tund the Corllt." Miglne Co., Providence, H I. Cb It lm 842 &ODTH STREET, St. D'ANCOXA nava the hluhput min ft f.ailtM anil Cents' cat-oi) Clothing. No. Mi bOVTII hueet below Fourth. 16 fcne JpINE BREEC1I-LOADI VG SHOT GUNS, EXTTtA FINE BIFLB9 AND PISTOLS, Mede to older by Hlwrii EVANS, No 1 1 ( I U Strtet
Significant historical Pennsylvania newspapers