January, 1879.
THE WEST SHORE.
DOMESTIC HKC1PES.
How to Make and Use Beef Tea. An
ordinary glass jar, such aa is uaed in canning
fruit, with the glass cover laid over the top,
is very convenient, but like all other recep
tacles, must be thoroughly cleansed and aired
after using before using again. Scrupulous
cleanliness is very essential. If in great haste,
the juiciest portion of the beef held over a brisk
tire until heated, but not cooked, and then
squeezed hard through a perfectly cleansed
lemon-squeezer, ia an excellent way, and makes
a palatable artiole with the addition of a little
salt. Salt is the only seasoning usually
allowed, but the patient's taate should be con
sulted, when not injurious. When the patient
tires of these modes, sorape with a sharp knife
enough lean, juicy beef to fill a pint bowl, add
a little water, cover close and set in the oven
and let it bake slowly. When about half done
remove the cover and let it brown a little, then
cover again and let it cook a while longer. Beef
tea made after this last mode has been accepted
iu cases where all other ways have failed.
Never approach a patient with a spoon in
the hand when about to give nourishment.
rut just what yon wish taken, ana no more, m
the daintiest and prettiest teacup in the house.
Have the tea of just the right temperature,
and let the patient drink it from the eup, but
remove the cup from the room as soon as used;
and, we would add, wash, scald and pnt it in
its proper place. When more tea is needed,
take another and entirely different eup. This
seem a little thing, but the comfort of the sick
must depend largely on little things, and who
shall blame them if sometimes fanciful or un
reasonable ?
Starvation in the Nursery. In an article
headed "Starvation in the Nursery," the Loiv
don Lancet calls attention to what it says is a
fact established by daily experience that large
numbers of persons occupying decent positions
in society systematically starve their children
in respect of that article of food which is the
most essential to their nutrition. Kven to very
young and fast-growing children (hey give
cocoa with water, and not always a suspicion nl
milk : corn-flour with water iust clouded with
milk ; tea, oatmeal, baked flour, all sorts of
materials, indeed, as vehicles of milk, but so
very lightly laden with it that the term is a
sham. I lie consenuenco ot tins misplaced
economy is, that there are thousands of douse
holds in which the children are pale, slight, nn
wholesome-looking, and, as their parents say in
something like a tone of remonstrance, "always
delicate. Ignorance, no doubt, is often the
cause. The parents do not know that, suppos
sing there were no other reason, their wisest
economy ia to let their growing young ones have
their unstinted flit of milk, even though the
dairyman's bill should come to nearly as much
as t lie wine merchant's in the course of the
week. But in many, the medical paper is of
opinion, the stint is a simple meanness, a pitiful
economy in respect of that which, it is supimeod,
will not be open to the oritisism of observant
mends.
Ikihii Htvw On and a half pounds of
canned meat, one and a half pounds of potatoes
half a pound of onions. Time required, about
one hour. To make an Irish stew:- Wash one
and a half pounds of potatoes well in cold water,
and scrub them clean with a scrubbing brush
If the potatoes are not very mod, or are in any
way diseased, take a sharp anile, peel mem
and cut ont the eye and any black specks abou
them! but it ia much better to steam or W
t lo o, in tl..or alnna Kill a saucepan with ho'
water, and put it on the fire to boil Feel half
a pound of onions. When the water is quite
boiling put the potatoes in a steamer and sprinkle
them over with salt, as we omunu
eaten with the potatoes, put them in the sauce
i, ,J lw.;iin .t.r ami thev can bu boiled
while the potatoes are being steamed. PUos
and cover it down tight to keep tho steam in.
im vne pniatoes steam and the onions boil for
half an hour. Now onen the tin ot mm ,i mail
take one and a half pounds of meat out of the
tin ana out it in slices; take a fork and put it
in the potatoes and onions to feel if they are
quite tender; when they are sufficiently cooked
take the potatoes out of the steamer, put them
on a board, and cut them in slices ; tako the
onions out of the saucepan, put them on a
ooara, ana cut them in slices; take a large
saucepan, put in a layer of potatoes, then a
aver of onions, then a layer of meat: sprinkle a
little popper and salt ever each layer of meat
for seasoning; pour half a pint of warm water
into the saucepan, put It on the fire, and let the
meat and vegetables simmer until they are thor
oughly warmed through. Kor serving, turn
the Irish stew out upon a hot dish.
Kkki'INo Butter. l'rof. Arnold is undoubt
edly right in assuming that butter made from
milk set in refrigerators will not keep so well
as if the cream was raised in an atmosphere uf
nearly the eaine temperature as that in which
the butter ia kept. Much butter should be sold
aa soon as made, unless the dairyman has a
cellar of unusual coolness, which is not the uaau
th the average cellar. If a strong brine is
put on top of the package it will help to lower
the temperature a degree or two, and to pre
serve the contents. If the package is placed on
a stone it will lie cooler thah if set on the ground
Shutting the hot air out uf the cellar ami keep,
ing it free from dirt and decaying vegetables
are most important things to lie looked alter.
We had a half bushel of onions removed from
our cellar this season because uf the strong odor
from them, which would, no doubt, have all. . tod
the butter. Butter is so very sensitive in these
respects that every one uf these little things
must be considered if it is kept sweet and good.
F. V. Vurtu, m If, Y. ItWNM
Hic k I'IK. Take cold rice, oooked in milk;
add sufficient cream to make quite thin; mash
it with a wooden or silver spoon till free from
lumps. Beat up four eggs very light, yolks
and whites seiaratuly; sweeten to suit your
taste, and pour in the eggs, the whites last; stir
well; cover a deep custard or pumpkin pie
plate with pastry, pour in the rice, anil bake,
but not long enough to make the custard wa
tery. Hice nn- should lie made thick, and eaten
when freah. but not till after it ia cold. Child-
ren are found of it, ami may lie allowed aa much
as they wish.
Apple Saiiik 1'ieh. Take mellow, tart
apples, pare, core and stew till the pulp is free
Ironi lumps, aim maun one. 10 every pint
tho sauce add a tesaiKainlul 01 outier, one urn
iMMinful ol ground cinnamon and neai an
together, uue a pie-tin with crust and nil In
the sauce. Cut strips of pastry and d eon rate
the top of the pie ; bake in a moderately hot
oven. Whan the crust is dime ths pie will lie
ready to remove from the oven. lo M eaten
warm with a dressing of sweetened sweet cream
dipped over it.
Graham Murrm. -Dissolve a half oaks of
yeast in a little warm water, scald a quart of
milk and pour it into two quart of graham
flour, stir well, and let it cord sufficiently, then
put in the yeast and a spoonful of brown sugar,
make a very thick Isottor. which will heap on
the spoon; set to rise over night In th morn
ing have a good hot oven, batter your nags awl
,h. ,.. well with cold butler, till the rings t-
thirds full, let them stand a fw minutes in a
warm place, then put into the brisk ovo and
bake hall an Hour.
Am r. Jom.- 1'are, quarter and oor BW h
apples to fill a three or four quart crook. Make
a better a little thirker than for paneake ; pat
a layer of apple on the bottom of the erook,
then pour over some of the bettor ; then another
layer of apple, lhn hatter, and so en, until all
is used"; then put a thick soda crust on th. Uf.
and bak. for three hours. To be oateo with a
sweet sauce. Very nice.
THK THRKK B1I.1.Y (.OATS UltUrT.
Once upon a time there were three billy-
goats, who were to go up to the hill-aide to
make themselves fat, anil the name of all the
three was '(Irufl"."
On the way up was a bridge over ahum thev
had to cross : and under th bridge lived a great
ugly 1 loll, with eves aa big aa saucers, and a
nose aa long aa a poker.
So tint of all came the youngest billy jonl
(I ruff to cross the bridge.
"Trip, trap, trip, trap!" went the bridge.
"Who's that tripping over my bridge?" roared
tho Troll.
"Ohlite only 1, the tiniest billy-goat llroll;
and I'm going up to the lull tde to make my
self fat," saiil tho billy got, with such a small
voice.
"Now I'm going to gobble you up," said the
Troll.
"Oh, no! pray don't take me. I'm tixi little,
that 1 am," said the hilly goati "wait a bit till
the second billy-goat (IrulT onmeai he's uiuuh
bigger. "
Well, ba off with you," said tho Troll.
A little while after name tho secoud hilly
goat 1 1 ruff to croa the bridge.
"I rip, trap: trip, trap! trip, trap! went the
bridge.
"Who's that tripping over my bridge!" roared
tho Troll.
"Oh I its the sc.- I lolly goat I ! i till, ami I'm
going up to the hill side to make myself fat,"
said the billy goal who hadn't such a small
voice,
"Now, I'm going to gobble, you up aaid the"
Troll.
"Oh, not don't take me, wait a little till the
big billy-goat (iron" oomea; he's much lugger "
"'Very Weill be off with you," said the Trull.
But just tlo-u came th big billy-goat (Iruff.
"Trip, trail! trip, trapl trip, trap!" went th
bridge, (or tin billy-goat was so heavy that th
bridge creaked and groaned under Into
"Who's that tramping over my bridal?"
roared th Troll,
"It's I! the big billy-goat llruff," said th
billy-goal, who had an ugly hoarse voice of his
own.
"Now, I'm going to gobble you up," roared
th Troll.
"Walt, corns along! I'v sol Iw.l pears,
Ami I'll puis your . Iwfli sal i your son;
I'VS go! IrOSltlM ISy l-tirllng t.H.MI,
Ami t'll crush yiai In l,iU, laly awl Isms "
That was what th billy goal said, and so ha
flew at the Troll and mki d his y out with
his horns, and crushed hun to mm, hud) -ml
bun, and booed him out into the burn, and
after that h went up to the bill sole There
th billy-goats got so fat thy wer soeroe able
to walk home again, and if the fat haaa't fallen
off them, why they're still lai, and so
'N,I, snap, ms.mii,
Tllll 11. . I -LI UOl
I. r. it in to Boys on Hmuhikii. -Hoys if you
wra Carman buys and should lay caught smok
ing you would ba Inekad up. In (ierinany tho
go, . moo lit ha booolu animus about the in
jnrious effect of toteMMoou th Ahim of tho
soldiers in coming days, and in order to reetily
in some measure tha aviL has orilarod tha poll, a
to arn t all umlar III found smoking on th
street, and to hav thm puniahod by tin and
imprisonment This will have a tenallviaJ in
fluonca in more ways than one. According to
rrts resulting from government in vestige
llous among the attending the Polite. I
schools of Paris, a clearly delliusl line ha boon
discovered between th smokers and lh iioo
smokers, th Utter being docldodly sapor!' to
tha former in general scholarship and in mental
vigor. Th anaouoas no ..iin.', so far counteract
i .(in tho adult smoker by th resisting fore of
his matured physical constitution, lays hoM of
the forming aorva Usooaonf th young, sud 4eoa
It injurious work without hindrance .Smoking
. n nut I pat down by eel of Congree, bal H
would no s gresl improvement u the Herman
custom of apprehending all under IU found
looking in tii street ouuld he pat la force.
the steamer on the aaueepeu m