Original in GoOD HOUSEKEEPING.

RECREATION FOR LEISURE HOURS.

CROCHETED TIDY.

ATERIALS.-Finlayson, Bousfield & Co.'s real Scotch linen crochet thread; one ball of drab, No. 35; steel hook. Make nine large rosettes; join them together with four small ones. When joined together, crochet a pretty edge all round. Each large rosette is begun in the middle with a ring of six chain, and into this ring work twelve s. c. Twelve d. c. (instead of first d. c., three chain), each separated by two chain, are then crocheted into the latter; after the last two chain, the row is finished with one slip stitch worked into the third of the three chain. The pompons, or bunches, begin in the third row; for these one loop is made four times round the two chain, putting thet hread once over the hook after each loop; all these, and the loops belonging thereto, are meshed off, putting the thread of the material used once over the hook, while with a second thread put over the two loops still left are taken off. Three chain always separate each bunch; after the last three chain, one slip stitch is made in the top of the first pompon.

In the fourth row these bunches, or pompons, are repeated, but now separated by a transparent part made as follows: One bunch, one chain drawn out long, one s. c. in the lower link of the same, one chain more (drawn out long), again one s. c. in the lower link of the same, one bunch *, repeat from to *. The row finishes after the second s. c. with one slip stitch in the top of the first pompon.

*

Fifth row-* one s. c. round the first two double threads and one s. c. round the next two double threads of the longstretched chain of the former row, one chain drawn out long, one s. c. in the lower link of the same stitch, again a like chain with one one s. c. *, and repeat from * to *.

The small rosettes begin with a ring of five chain, in which are worked eight s. c., and in these again eight d. c., each separated by three chain. Make last row like that of the large rosette, but smaller.

A CROCHETED PURSE.

Materials-one-half ounce Corticelli Purse twist. Steel crochet hook. Make a chain of 324 stitches taking care to leave a long end before beginning chain, and cut off a long thread at the end. Threads must be left at the end of every row, as these are afterwards knitted to form a fringe, or if preferred use beads.

Begin with a new thread.

First row-one t. c. on first chain, chain one, slip one chain, one t. c. in next chain. Repeat until sixty-five t. c. have been worked. Work the sixty-sixth through the same chain, stitch on eleventh treble from first. This doubles one end of the purse and forms the flap. Then chain sixty, skip sixty chain of the foundation row, one treble in sixty first chain. Work one chain, skip one chain, one t. c. in next, etc., for fifty-five trebles.

Work the fifty-sixth in the same chain as the first of this second groupof trebles, thus doubling the second purse and forming the second flap. Continue until sixty-six trebles have been worked at this end. Cut the thread, leave a long end, begin again.

Second row-one t. c. on first t. c. of last row, one chain, one t. c., etc., to end of group of trebles; sixty chain; one treble, one chain, etc., on the next group.

crochet (at the proper place), so that the ends of each bag will fall like a flap, with the connecting chains passing through. The openings of the bags will be under the flap, through the strings. The crochet work is completed in eighteen rows. Join the sides. Knot the fringe on the flaps, knot corresponding rows of fringe through the ends, and pass rings over the connecting chains.

TEA COSEY.

Materials.-Five-eighths yard of velvet (rich, dark purple); five-eighths yard of dark silesia; one dozen yards of silver braid; one and one-fourth yards of purple silk cord; one silver ring.

Cut two pieces of velvet fourteen inches long and ten inches wide. Round the shorter sides until the pieces are broad half-ovals. Braid each side. Line with silesia, thickly wadded and quilted.

Sew the outside pieces together and turn. Sew the lining together and turn, then slip it into the outside and turn in the edges of the bottom, and sew them over and over. A fancy cord over the seam all around is a nice finish, and a silver ring at the point at the top to lift it by. Of course the size may be gauged by the size of the tea-pot it is designed to GENTLEMAN'S KNITTED SCARF.

cover.

Materials. Two skeins of Star Light Scotch yarn, any shade desired, also one skein of a contrasting color for the border; two large bone or wooden needles. Cast on seventy stitches of the dark shade, and knit across plain once. First rowv-* five plain, seam 5 ** repeat from to * all across. Do five rows like this. Then next row-* seam five, five plain * for next five rows, then change back, thus forming checks in the kniting. After four rows of checks are finished, put in the border; then make six rows of checks for border, and put back on continuing the checks. Put border in at the other end also. Tie in fringe. -Eva M. Niles.

Collected for GOOD HOUSEKEEPING.

WISE SAYINGS WELL SAID. Regimen is better than physic.-Voltaire. He that dies pays all debts.-Shakespeare. Spices smell best when bruised.-Bogatzky. Poverty is hard, but debt is horrible.-Spurgeon. Bad temper is its own scourge.-Charles Buxton. Where necessity ends curiosity begins.-Johnson. Keep cool and you command everybody.-St. Just. Temperate anger well becomes the wise.-Philemon. Agreeable advice is seldom useful advice.-Massillon. It is double pleasure to deceive the deceiver.-Fontaine. The best armour is to keep out of gunshot.-Lord Bacon. Heaven ne'er helps the man who will not act.-Sophocles. How strangely easy difficult things are.-Charles Buxton. The thirst of desire is never filled, nor fully satisfied.-Cicero. Time and adversity are two powerful destroyers.-A. de Musset. The first step in debt is like the first step in falsehood.-Samuel Smiles.

The greatest difficulties are where we are not looking for them. Goethe.

Our deeds determine us, as much as we determine our deeds.George Eliot.

Youth is in danger until it learns to look upon debts as furies.Bulwer Litton.

What we call our despair is often only the painful eagerness of

THE HANDS.

A delicate, well-kept hand is one of the chief points of beauty; therefore every woman who would add to her attractions should bestow careful attention to those details which affect not only her personal appearance, but reveal a refined and cultured mind. The gentlewoman of to-day is not a useless doll to show off fine clothes and jewels, but has many occupations, and devotes some part of her time to actual attention to her home, and is not above arranging and assisting in such matters as contribute to its beauty and harmonious effect. Thus, perhaps, she may have less delicate hands than the woman who does nothing at all; for, if constantly used even in such light matters as writing, painting, or sewing, they will be less white than if always in repose. But a little care will preserve soft, fine flesh, and daily attention will keep well-rounded and polished nails.

The treatment necessary for some hands is not suitable for others, but all should see that their toilet necessaries are such as will assist in the care of the hands. If the hand is naturally white and delicate, you have only to guard against temporary disfigurements, such as stains, chilblains, and that soreness of the skin which is generally spoken of as chapped hands. For stains caused by ink, paints, fruit, and other similar things, you place a few drops of oil of vitriol in cold water, and wash the hands without soap; or, for lighter or more superficial stains, you take a little vaseline, and, after well rubbing the hands round and round, you wash in warm water with soap. Pumice-stone, as sold by the chemist, is useful on all washing-stands, as it quickly smooths down any hard surfaces, or rubs out slight stains or marks.

Another necessary adjunct to the dressing-table is the little Parisian box used by the manicure, and which may be bought for a small sum of any chemist or perfumer. It contains a boatshaped implement, covered in chamois leather, and furnished with a handle, and there is a tiny box of fine pink powder of a slightly gritty nature. You breathe on the nails, and then sprinkle them with the powder, and polish briskly on the chamois pad. But before this process is reached, you must first use the other little implement, which is of ivory, with one end shaped almost like a pen, the other fitted with a small brush. In the center is a flat file, on which you carefully shape the tops of the nails, rounding them off at either side to follow the line of the finger. Scissors should never be used for the finger-nails, as by cutting them you make the nails coarse and thick. With the ivory point you clean the finger-nails, and also gently push back the flesh to reveal the white crescent and to prevent the skin splitting and forming "hang nails," which quickly appear if the skin adheres to the nail.

Wash the hands always in warm water, and do not be sparing with the brush or the soap. If, in cold weather, your hands are liable to chap, keep a small pot of honey on the stand, and, just before you dry the hands, dip in a finger and well rub the hands round and round, give a slight rinse and dry carefully, dust a little oatmeal on them, and rub off with a dry towel.

To whiten and soften the hands, there is nothing equal to real almond paste; and when I so emphatically say real, I mean that which is made from sweet and bitter almonds pounded in a mortar, and not of lard or other fatty substances mixed with almond oil, this composing the ordinary compound known as almond paste. For hands which are red and coarse, the following treatment will soon effect a change, but it must be persevered in, as it is quite impossible to change the color and texture of the skin in a few days, and those who believe the wonderful assertions on some patent medicines must indeed be of a credulous nature. Once you get the improvement, it is not difficult to retain, but perseverance only will attain this. Your first precaution must be to use warm water always; but if you are subject to rheumatism or chilblains, let it be of medium warmth only. Keep a pot of fine oatmeal and a puff on your washing-stand, dry the hands with a bath towel, rub briskly, and dust with oatmeal. At night use rather warmer water, apply a flesh or ordinary nail brush all over the hands, and, when quite dry, apply almond paste, and sleep in easy-fitting gloves. Chevrette gloves, with four or six buttons, are preferable to kid, which soon become greasy on the outside. A pair of these gloves will last for months if real almond paste is employed.

To make good almond paste, obtain of sweet and bitter almonds each two ounces, pound to a paste, and work up with half an

ounce of Windsor soap cut in fine shreds. To this add two drams of spermaceti and half an ounce of oil of almonds; oil-of bergamot, twelve drops. Subject to gentle heat, stir well, and cool in china pots.

A mixture of honey, lemon juice, and eau de cologne is exceedingly useful to whiten the hands when discolored by sun, wind, or work, and may be kept mixed for the purpose in a small toilet jar. Take a wineglassful of each ingredient, and mix well; then pour into the jar, and keep closely corked. This may be applied night or day, and the inside of the fingers rubbed with pumace-stone.

Cold cream made with oil of almonds is a good substitute for almond paste, but does not whiten the hands so much, although it softens the skin. To make this, mix half an ounce each of white wax and spermaceti; oil of almonds, four ounces; orange or elderflower water, two ounces. Before adding the latter, subject the ingredients to gradual heat, and, when liquid, add the orange water and stir gently. Stand in cold water to cool. Cold cream made from hog's lard tends to coarsen the skin, when it becomes flabby and wrinkles soon form. Emolliments are of two kinds, namely: those which lie on the skin and form a poultice, and those which are of a light greasy nature and easily penetrate and fill up the pores. These latter should be avoided; therefore the almond paste and the cold cream of almonds should be selected in preference.

When the hands are of good color, but the skin lacks softness, glycerine is useful, but it has no effect on the color. The hands may be, however, greatly improved in texture if, after the nightly wash, they are well coated with glycerine and dipped into oatmeal, or well powdered with the same.

Gloves are, of course, necessary, and should fit well at the wrists, otherwise the loose oatmeal becomes disagreeable. Bran is supposed to have great influence on the skin, and some manicures advise glycerine and bran which has been stewed in water. The bran is used quite moist, and is, therefore, of similar type to the bran poultice which our great-grandmothers used on the neck and arms, which, being daily exposed by the then fashionable décol letée gown, were no doubt a source of some trouble to them.

Some women suffer terribly from chilblains, which are not only painful, but, when they appear on the hands, cause great disfigurement. They are caused by frosted or congealed blood, which is difficult to disperse; consequently the prevention is more simple than the cure. Immediately that cold and frosty weather sets in, take these simple precautions: Wear high, warm under-bodices, and, above all, let your dress sleeves be warmly lined, and let the sleeves reach to the wrist. A pretty fancy cuff will help greatly, and flannel or swansdown sleeve linings are advisable. Wear woolen stockings, well drawn up by suspenders, as cold feet affect the whole body, especially the head and hands. At night put a teaspoonful of spirit of ammonia in the water, and use a loofah or a flesh brush for five or ten minutes; then dry, and, if you do not sleep in gloves, wear warm cuffs under your nightgown, and white woolen sleeping socks.

Never plunge the hands into very cold or very hot water, and do not expose them to the air without stout gloves and a warm muff. Above all, attend to the wrists and arms, as wrapping the hands only is of little avail. Long, close-fitting armlets do more to prevent chilblains than any outward applications. If chilblains appear in spite of or from neglect of these precautions, let not the first twinge be neglected. Get either of the following mixtures, and apply night and morning, or whenever the chilblain is troublesome, and remember that friction, combined with a stimulating lotion, helps to disperse the chilblain:

Lotion No. 1: Spirit of rosemary, five parts; spirits of wine, one part. No. 2 lotion is more active, and consists of tincture cantharides, two drams; soap liniment, ten drams. On the first sign of redness or irritation, an excellent plan is to rub briskly with one of the lotions named, and to cover the part with adhesive plaster; but friction is earnestly advised, or if this is neglected until there are symptoms of their appearance, then apply a lotion and friction every two hours.

Broken or ulcerated chilblains should be washed with tincture of myrrh in water; but with care, and wearing warm clothing, chilblains may be prevented, or at least will not reach beyond the first and easily cured stage.-The Lady.

I have taken your invaluable magazine since the first number, or rather I sent for sample copy as soon as I heard of it, and subscribed forthwith and obtained all the back numbers, and now have them all bound up to the present year, or half year I should have said. I am an old, practical housekeeper. I find so many things which coincide with my own experience and also learn so many new things from each number that I wish to add my testimony. Every one of the appreciative things said by others I fully indorse. Perhaps I can help "Economy to dispose of some of the pieces of bread. I have a bag made of very thin muslin hanging in the kitchen pantry, a dry place. All broken pieces not suitable for milk toast or fried bread, are dropped into the bag as they accumulate, and never allowed to go back into the bread box. They soon become perfectly dry and it is difficult to roll them fine with a rolling pin. As I need them I put a quantity in a strong crash towel made into a bag, lay the bag on a board kept for the purpose and pound with a hammer until well broken to pieces. Then turn them out upon the board and the rolling pin will soon finish them. I usually keep a quantity ready for use and few days pass that they are not called upon. I drop two or three spoonfuls into the soup about half an hour before it is to be served. It gives "body" to the soup, which is agreeable. I much prefer bread crumbs to cracker crumbs for escaloped oysters. I add a small quantity to stewed tomatoes, cooking them well afterward; great improvement my family think. Add a half cupful to the buckwheat batter in the morning after soaking them in water a half hour. I think any kind of griddle cakes are improved by a small quantity. If there is some fat in the hashed meat for breakfast hash, throw in a small handful of the crumbs adding a little more moisture than other wise, cooking slowly and stirring often. Economy's family "will not eat bread pudding," neither will mine, by that name. But I make a “queen of puddings” and some of them will take a second dish. I make it thus: One quart of milk scalded; when partly cool add one coffeecupful of fine bread crumbs, sugar to taste, four well beaten eggs, one tablespoonful of butter, a teaspoonful of salt, grated rind and juice of small lemon. Bake in moderate oven until it will not stick to knife blade. Good either hot or cold. Whites of two of the eggs can be reserved for meringue if desired. The look is improved by a nicely browned meringue on the top. I sometimes take a pint of bread crumbs seasoned with a small piece of butter, salt and pepper to taste; a sprinkling of some sweet herb improves it. Moisten with milk and bake half an hour. All who like the stuffing for poultry will like this dish even without the turkey, especially the children. ITHACA, N. Y.

Editor of GOOD HOUSEKEEPING :

MRS. W. W. S.

Of a good housekeeper we can truthfully say, "She looketh well to the ways of her household, and eateth not the bread of idleness," neither does she squander her husband's earnings in "riotous living," but practices economy in all things. One of the small things is knowing how to utilize stale bread.

In all families no matter how well managed, there are often "left over slices" and ends of loaves, that frequently find their way into the swill barrel, or are thrown into the fire and burned up. There is no need of an ounce of stale bread being thus wasted, when so many delicious dishes can be made of them.

Many families are not fond of bread puddings and where this is

the case it is worse than folly to waste eggs, sugar, milk, seasoning and time in making a dish that will not be eaten.

An inexperienced cook often spoils an otherwise good bread pudding, by putting in more bread than the recipe calls for thereby making it stiff and unpalatable. For those who are fond of a good bread pudding I would suggest that they try the following:

QUEEN OF PUDDINGS.-One pint of bread crumbs soaked in a quart of milk, a cupful of sugar, yolks of four eggs, the yellow from the rind of a fresh lemon, a piece of butter the size of a hen's egg. Bake till done. Beat the four whites to a stiff froth, adding a cupful of sugar; stir in the juice of a lemon. When the pudding is baked spread over a layer of acid jelly, then the meringue. Set in the oven to brown slightly. When cold serve with cold cream or a sauce.

SPANISH FRITTERS.-Pare the crust from a stale loaf, cut in slices an inch thick. Beat up the yolks of three eggs with a pint of sweet milk in which put a teaspoonful of salt. Have your skillet hot and put in a half tablespoonful of lard. Dip slices in milk, and fry a nice light brown, then you can send a delicious dish steaming hot to the table, that I think will be appreciated by every member of the family whose digestion is perfect.

CREAM TOAST.-For a family of six I take a stale loaf or what is equivalent to it in left over slices (we have two growing boys in the family, understand). Before toasting my bread I put on a quart of milk to boil, containing two tablespoonfuls of butter. Just before it comes to a boil, stir in two tablespoonfuls of flour made into a smooth paste with a little water or milk and a teaspoonful of salt. Great care should be taken to prevent the milk scorching. When all the bread is toasted, Put in a hot dish and pour over the dip each slice in hot milk or water.

mixture. Now having disposed of the stale loaves and good slices, I will tell how I use the ends and broken pieces.

STUFFED BEEF STEAK.-A double handful of bread crumbs, a little thyme and sage, pepper, salt, a tablespoonful of butter. Beat the steak well, mix the ingredients and spread over the steak. Roll up and tie at each end and in the center. Put in a stove pan and pour in water to prevent burning. Cook inside the stove and baste frequently. Thicken the gravy with a spoonful of crumbs. An excellent dish to set before a hungry family.

MEAT CAKES.-If you have any cold meat (if underdone all the better) chop fine, adding as much soaked stale bread, season with pepper and salt, mixwell and fry in a greased hot skillet.

Often when I have a roast of veal or beef for dinner, I make a stuffing, as for turkey, seasoning with herbs, salt, pepper, and butter. Put in a pan and place in the oven long enough to get hot through. Help with the roast and gravy, and you will find both improved by the addition of the dressing; for a change I sometimes spread the dressing over the top of the roast. This is very nice indeed, and makes the meat go farther.

Some day (ironing day for instance) gather up every thing you happen to have in the shape of bread. Scraps of bread, rolls, biscuits, no matter how hard and dry, so there is no mould on them. Put in a large dripping pan, set in the oven with the door left open; precautions must be taken to prevent burning. Let them stay till perfectly crisp; when cold put on the moulding board and roll till like cracker meal, put in fruit cans, and you will have your crumbs always ready for breading cutlets, scalloping oysters, making croquettes, thickening tomatoes, etc. One more recipe and I am through. This is excellent.

BUCKWHEAT CAKES.-A half hour before mixing the batter take a pint of stale bread, cover with hot water. When ready to mix your buckwheat, mash the lumps out of the bread, add a quart of buckwheat flour, a tablespoonful of sugar, same of salt, a cupful of home made yeast. Mix with warm water. In the morning thin with milk, and you will have delightful cakes for breakfast, which are to my way of thinking, far superior to all buckwheat. The bread and milk makes them brown nicely, and with good maple syrup, the only fault to be found with them is, as the old woman said: "They are gone before a body would surmise.”

KALAMAZOO, MICH.

Editor of GOOD HOUSEKEEPING:

A. C.

Replying to the question of "Economy" in your “Cozy Corner" as to what to do with pieces of bread, I would advise her to take a quart of dry pieces, moisten in cold water, mix until soft and smooth, add water or milk, yeast, one teaspoonful of salt and onehalf teacupful of molasses, with flour enough to make two medium

I would like to tell "Economy" of Buffalo, N. Y., how I use stale bread, when (as is seldom the case) I have any. If her family will not eat bread pudding let her try sweet bread omelet. Take one cupful of soaked bread, one cupful of milk, half a cupful of sugar, quarter of a teaspoonful of lemon or vanilla extract, and three eggs beaten separately, the whites added lightly just before putting in the oven; bake in a buttered dish. Another way is cider toast. Toast slices of stale bread, put into a soup tureen or deep dish, heat the cider to boiling point, and to a quart add a generous lump of butter, one third of a nutmeg grated, and half a cup of sugar, pour over the toast, cover a minute or so and serve; it should be about like milk toast and is a very nice simple dessert for a winter night. All sorts and kinds of stale bread, can be dried in the oven till a rich brown and then pounded fine, it is very wholesome, and most children like it very much, in either salted or sweetened milk, and not only the children but many of older ones of the household. Last, but not least, use your stale bread in making bread; take only the inside, rejecting all crusts, (which can be dried) soak as for turkey dressing, and use in place of potato. These are a few ways to use up pieces, and I hope the suggestions will be of use. A. R. W. ORANGE, N. J.

Editor of GOOD HOUSEKEEPING:

Put broken pieces and crumbs of bread upon a plate and dry in the warming oven of the stove or range. When a plate full has accumulated, and is thoroughly dry, turn on the molding board and roll fine. Put in an empty fruit can or paper bag and if kept in a dry place, they will be good for a long time, and very convenient for a variety of uses, two of which I will give. They make an excellent dressing for turkey, and other kinds of meat when dressing is used. Sufficently moisten the crumbs before using. The second is a recipe copied from Marion Harland, and called Grandpa's Favorite :" One quart of milk, two cupfuls of stale bread crumbs, one good handful of flour, one tablespoonful of melted butter, three eggs well beaten, one teaspoonful of salt. Work the bread and milk smooth, stir in the butter and eggs, then the salt, lastly just enough flour to bind the mixture. If too thick add milk. Take care they do not stick to the griddle. One-half of the recipe will make griddle cakes enough for three persons.

66

Editor of GOOD HOUSEKEEPING:

S. C. B.

Cold bread was one of my "griefs of mind" until I took to making batter cakes out of it. Crumble it up and measure with a pint cup precisely as you would measure flour, and make into cakes either with milk and eggs or set it to rise over night with yeast like buckwheat. The only difference is you put the proportion of milk or water in first and let it soak awhile then beat smooth, or mix smooth with your hand. My family are fastidious eaters, but they never failed to eat all the cold bread cakes that I made. Hillsboro, N. C. R. C.

Editor of GOOD HOUSEKEEPING :

66

In response to Economy's request for a way to use pieces of dry bread, I send my recipe for Brod Glosse (Bread Dumplings) which we like very much. Put the bread to soak in water until soft, then squeeze out with the hands, and to one quart of bread add a little milk, one egg (two of course makes them better) butter the size of a walnut, one teaspoonful of sugar and flour to make the right consistency so stiff as not to fall apart when dropped in water. To be dropped in boiling water with a spoon and cooked about five minutes. They are very nice as a course for dinner with any kind of stewed fruit. If any are left they are good fried for breakfast or luncheon. PERU, ILL.

Editor of GOOD HOUSEKEEPING :

J. S.

"Economy" wishes for some hints as to using up any broken and irregular pieces of bread.

PANCAKES.-One of the best ways is to make bread pancakes. Take about a pint of stale bread, pour milk over it and let it soak till it can be

beaten fine. After beating the bread fine add eggs, baking powder in a little flour and milk to make a thin batter. These cakes are very light. It is a treat in our family when there is enough stale bread for bread pancakes.

FRIED BREAD.-Another way is to cut the bread into small cubes and fry (I use butter to fry them with) to eat with soup. Stale toast if it is not burned can be used in this manner.

LEMON PUDDING.-A very nice lemon pudding can be made that no one will suspect of being a “bread pudding." One quart of milk, four eggs, one pint of bread crumbs, lump of butter size of a walnut, one Soak the crumbs in the milk. If the bread is very stale, it may require teacupful of granulated sugar, juice of a lemon and half the grated peel. a little more milk as the pudding should not be made too stiff. Beat the yolks of the eggs and the white of one. Add to the crumbs, beat hard. Add butter melted, and beat hard again. Mix lemon juice and peel with the sugar. Add to other ingredients. Mix all together well. Bake in a buttered dish. When almost done and well set all through, spread with a meringue made of the whites beaten with a little sugar. Brown the meringue lightly. To be eaten cold with cream and sugar.

FIG PUDDING.-The bread can be used for a fig pudding. It is very nice to use the crumbs instead of flour to make a cabinet pudding. BREAD SCALLOPS.-Nice scallops can be made with almost any kind of cold vegetables and bread crumbs.

MEAT DRESSING.-The stale bread will make nice dressing for veal or mutton. Make dressing seasoned according to your own taste, shape into a loaf, dredge with flour and put in one corner of the dripping with the veal or mutton that is baking.

LEAD CITY, DAKOTA.

Editor of GOOD HOUSEKEEPING :

66

F. M. G.

I noticed in GOOD HOUSEKEEPING of February 18 a request by Economy" that some one would tell her "what to do with pieces of dry bread that will accumulate in the bread-box." I will mention three ways that I use dry bread, beside those that she mentions. I dry all the bits in a slow oven, and roll, sift, and put them into a glass jar, with cover, where they will keep until used:

NUMBER ONE.-Pare and core tart apples; chop fine. Add an equal amount of bread-crumbs, a generous piece of warmed butter, sugar to taste, and spice, if you like it (I prefer the natural taste of the apple); stir all together. Add water enough to moisten, and bake in a moderate oven, covering until nearly done; then uncover, and brown, Make a liquid or hard sauce to eat with it. Chopped pie-plant is nice cooked in the same manner. A little cinnamon is an addition. Cooked fruit can be used. Prunes, cranberries, pears, or other fruit can be used.

NUMBER TWO.-Blackberries, blueberries, or whortleberries can be used for this. Put the berries in a porcelain kettle to stew, sweetening and flavoring to suit the taste. Meanwhile toast slices of dry bread a light brown; butter each slice as toasted, lay them in your serving-dish, and pour over the hot, stewed berries. Cover the dish, and the juice will soak through the toast. Canned berries can be heated and used. Serve hot.

NUMBER THREE.-Break into small pieces as much macaroni as is needed, rinse in cold water, put into a farina boiler, add boiling water to cover, and salt. When tender, turn into the colander to drain. Put a

layer in a pudding-dish; add bits of butter, bread crumbs, pepper and salt, another layer of macaroni, finishing with the bread crumbs, butter, pepper, and salt. Pour over enough sweet milk to moisten all through, and set into the oven to heat through and brown. Serve hot.

Macaroni is called very healthful, and there are many ways of preparing it. I see one doctor says that "a man who eats a pound of macaroni a day will never die a drunkard. People eat too much meat, which stimulates, and more stimulant is craved. We ought to eat more vegetables and grains." M. J. P. LYNN, MASS.

Editor of GOOD HOUSEKEEPING:

"Economy," of Buffalo, N. Y., in the February 18 edition of GOOD HOUSEKEEPING asks how to use pieces of bread that will accumulate in the bread-box. I send a receipt for a pudding. It is very nice, and cheap as well, and my family are fond of it:

APPLE PUDDING.--Put a layer of bread crumbs in the bottom of a pudding-dish; next a layer of sliced apples; over this sprinkle sugar, a little cinnamon, adding small pieces of butter, another layer of bread crumbs, then apples, alternating in this way until the dish is full, having apples, sugar, spice, and butter on the top. Take two cupfuls of milk, add two well-beaten eggs, and pour over the pudding. Bake forty-five minutes. Serve with whipped cream, or any pudding sauce you prefer. COUNCIL BLUFFS, Iowa. "GRACE HAWTHORNE."

1. Every card a whirl.

2. Bred for my great.

3. We first razed Ulam.

4. Nic talked warm.

5. Led the reb's pony.

6. His is a perfect iron.

7. Gild us a red block. 8. Say ripe hemp.

9. Lady Drew, we rave. 10. Moore, cut this silk tart. 11. Jack N. unload both. 12. When near dry. 13. I use a Darrow ball. 14. Nor was that blot. 15. A very lame N. 16. And robe is reward.

17. He crazed all. How so?

18. Bring the linen gland.
19. Get a wire belt block.
20. Mind and not die.
21. In a big bursted boiler.

22. Shem raved worse until.
23. Oval from Rica.
24. Joins her forts.

25. Five red cars in Ware.

26. Sold a tin case for nibs.

27. Then city morals.

28. Jovial Mr. Lemel.

29. The pepper fell on a needy A.

30. Josh, weep on.

31. Nan drove in a.
32. To noble to call.
33. Try a nice tin map.
34. O, greyling branch.
35. I call Josh a rig.

36. Run, hold up her end log.
37. Mr. T. oils a gun.
38. We smell our toy pet lily.
39. Ed can call pet vain.
40. Martin Lion.

41. Put a tack in Marc.
42. Briny foot scales.

43. This bad girl has one sole.
44. Then I trod longer.
45. Don't murmur at one.
46. Malay Crowbar.
47. Ho! cull a card.

48. I burn most ale.
49. Lear did bann more.
50. Pi hit some brown pills.

PRIZES.

To the First correct solution of the above Anagram, a copy of "Goodholme's Domestic Cyclopedia," the most valuable book published of reliable household information.

To the Second, a Year's Subscription to GOOD HOUSEKEEPING. To the Third, a copy each of "Perfect Bread," "A Key to Cook ing," "Catherine Owen's Lessons in Candy Making," "Six Cups of Coffee," and "Dainty Desserts for Dainty Diners."

To the Fourth, a bound copy of any Single Volume of GOOD HOUSEKEEPING.

To the Fifth, a copy of Catherine Owen's "Ten Dollars Enough." The prizes will be awarded by date of postmark of letter containing the solution of "A Waverley Novel Party."

Summoning the maid, I said "Go to the Pentray (pantry) (13) and get me a glass."

Then to my friend I said "Don't let the drugget (14) stale. Don't let penwiper (Pen wipe her) (15) hands on this shade (16) or blotter (blot her) (17) letter on this paper, or rubber (rub her) (18) fingers on the table cover. Ruler (Rule her) (19) well and firmly."

On parting, my friend gave me some reading mat (20) ter and said "First read the bookcase (21) it is interesting; let the paper weight (22)."

THE MORAL ASPECT OF A GOOD DINNER. There is a certain class of persons who seem to think they show their superiority by affecting an indifference to the pleasures of a good table. We hear people boastfully saying, "We live as plainly as possible. We have no time to devote to cooking." A daintily served, well-cooked dinner may be just as much a proof of the superior refinement and culture of the individual as any intellectual task. The hireling hand can never take the place of the mistress. It is utterly futile to expect a crude servant will cook and serve a dinner properly. The difference between a family of healthy children and a family of sickly children, the difference between despondency and hope often lies in the hands of the cook, and yet some mothers relegate this responsibility to a "green girl." The entire life is sometimes wrecked by ill-health and health is often wrecked by poorly cooked food or poorly-selected food or some ignorance of a fundamental law of food supply. It is not enough to supply "plain food" if this means a monotonous diet of bread and butter, meat and potatoes. There are other articles that offer variety, that are just as inexpensive. It is the housekeeper's duty to see that there is variety on her table. The appetites of her household should never flag or be cloyed with sameness. Every one who sits at the dinner table of the true housewife "respects his dinner" if he is a healthy individual and has not been spoiled by dyspepsia. A housewife has no reason to scorn her work because it is not intellectual. It is senseless for her to neglect her mission at home as of minor importance. No housekeeper can provide the proper food and a variety of it without giving fully one-half her time to the task. The increase of saloons in our great cities is due without doubt to the miserably cooked food of the poorer tenement districts. In the districts where living facilities are worst does the saloon flourish most successfully. Men with their bodies weakened by insufficient food or unwholesome food and their minds inflamed by stimulants easily become desperate, dangerous individuals. In the country where the air is pure, the food supply fresh, and the cooking, even among the poorer people, is done with more care, there are no anarchists and comparatively little intemperance. Unless the body is kept strong and healthy, the mind becomes prone to eccentricities of various kinds. A well balanced mind is always a mind which is nourished by a healthy body.

"Sir, respect your dinner, idolize it, enjoy it, and you will be many hours in the week, many weeks in the year and many years in your life happier."-N. Y. Tribune.

A PATENT for the manufacture of artificial maple sugar has been issued. It is made by adding to a gallon of ordinary sugar syrup three tablespoonfuls of a decoction made from hickory bark. The inventor says that this syrup cannot be distinguished from the