4. FLAXSEED LEMONADE.--Two tablespoonfuls of whole flaxseed to a pint of boiling water, let it steep three hours, strain when cool and add the juice of two lemons and two tablespoonfuls of honey. If too thick, put in cold water. Splendid for colds and suppression of urine.

5. JELLY WATER.--Sour jellies dissolved in water make a pleasant drink for fever patients.

6. TOAST WATER.--Toast several thin pieces of bread a slice deep brown, but do not blacken or burn. Break into small pieces and put into a jar. Pour over the pieces a quart of boiling water; cover the jar and let it stand an hour before using. Strain if desired.

7. WHITE OF EGG AND MILK.--The white of an egg beaten to a stiff froth, and stirred very quickly into a gla.s.s of milk, is a very nourishing food for persons whose digestion is weak, also for children who cannot digest milk alone.

8. EGG COCOA.--One-half teaspoon cocoa with enough hot water to make a paste. Take one egg, beat white and yolk separately. Stir into a cup of milk heated to nearly boiling. Sweeten if desired. Very nourishing.

9. EGG LEMONADE.--White of one egg, one tablespoonful pulverized sugar, juice of one lemon and one goblet of water. Beat together. Very grateful in inflammation of of lungs, stomach or bowels.

10. BEEF TEA.--For every quart of tea desired use one pound of fresh beef, from which all fat, bones and sinews have been carefully removed; cut the beef into pieces a quarter of an inch thick and mix with a pint of cold water. Let it stand an hour, then pour into a gla.s.s fruit can and place in a vessel of water; let it heat on the stove another hour, but do not let it boil. Strain before using.

JELLIES.

1. SAGO JELLY.--Simmer gently in a pint of water two tablespoonfuls of sago until it thickens, frequently stirring. A little sugar may be added if desired.

2. CHICKEN JELLY.--Take half a raw chicken, tie in a coa.r.s.e cloth and pound, till well mashed, bones and meat together. Place the ma.s.s in a covered dish with water sufficient to cover it well. Allow it to simmer slowly till the liquor is reduced about one-half and the meat is thoroughly cooked. Press through a fine sieve or cloth, and salt to taste. Place on the stove to simmer about five minutes When cold remove all particles of grease.

3. MULLED JELLY.--Take one tablespoonful of currant or grape jelly; beat it with the white of one egg and a little loaf sugar; pour on it one-half pint of boiling water and break in a slice of dry toast or two crackers.

4. BREAD JELLY.--Pour boiling water over bread crumbs place the mixture on the fire and let it boil until it is perfectly smooth. Take it off, and after pouring off the water, flavor with something agreeable, as a little raspberry or currant jelly water. Pour into a mold until required for use.

5. LEMON JELLY.--Moisten two tablespoonfuls of cornstarch, stir into one pint boiling water; add the juice of two lemons and one-half cup of sugar. Grate in a little of the rind. Put in molds to cool.

MISCELLANEOUS.

1. TO COOK RICE.--Take two cups of rice and one and one-half pints of milk. Place in a covered dish and steam in a kettle of boiling water until it is cooked through, pour into cups and let it stand until cold. Serve with cream.

2. RICE OMELET.--Two cups boiled rice, one cup sweet milk, two eggs.

Stir together with egg beater, and put into a hot b.u.t.tered skillet.

Cook slowly ten minutes, stirring frequently.

3. BROWNED RICE.--Parch or brown rice slowly. Steep in milk for two hours. The rice or the milk only is excellent in summer complaint.

4. STEWED OYSTERS.--Take one pint of milk, one cup of water, a teaspoon of salt; when boiling put in one pint of bulk oysters. Stir occasionally and remove from the stove before it boils. An oyster should not be shriveled in cooking.

5. BROILED OYSTERS.--Put large oysters on a wire toaster Hold over hot coals until heated through. Serve on toast moistened with cream. Very grateful in convalescence.

6. OYSTER TOAST.--Pour stewed oysters over graham or bread toasted.

Excellent for breakfast.

7. GRAHAM CRISPS.--Mix graham flour and cold water into a very stiff dough. Knead, roll very thin, and bake quickly in a hot oven.

Excellent food for dyspeptics.

8. APPLE SNOW.--Take seven apples, not very sweet ones, and bake till soft and brown. Then remove the skins and cores; when cool, beat them smooth and fine; add one-half cup of granulated sugar and the white of one egg. Beat till the mixture will hold on your spoon. Serve with soft custard.

9. EGGS ON TOAST.--Soften brown bread toast with hot water, put on a platter and cover with poached or scrambled eggs.

10. BOILED EGGS.--An egg should never be boiled. Place in boiling water and set back on the stove for from seven to ten minutes. A little experience will enable anyone to do it successfully.

11. CRACKED WHEAT PUDDING.--In a deep two-quart pudding dish put layers of cold, cooked, cracked wheat, and tart apples sliced thin, with four tablespoonfuls of sugar. Raisins can be added if preferred.

Fill the dish, having the wheat last, add a cup of cold water. Bake two hours.

12. PIE FOR DYSPEPTICS.--Four tablespoonfuls of oatmeal, one pint of water; let stand for a few hours, or until the meal is swelled. Then add two large apples, pared and sliced, a little salt, one cup of sugar, one tablespoonful of flour. Mix all well together and bake in a b.u.t.tered dish; makes a most delicious pie, which can be eaten with safety by the sick or well.

13. APPLE TAPIOCA PUDDING.--Soak a teacup of tapioca in a quart of warm water three hours. Cut in thin slices six tart apples, stir them lightly with the tapioca, add half cup sugar. Bake three hours. To be eaten with whipped cream. Good either warm or cold.

14. GRAHAM m.u.f.fINS.--Take one pint of new milk, one pint graham or entire wheat flour; stir together and add one beaten egg. Can be baked in any kind of gem pans or m.u.f.fin rings. Salt must not be used with any bread that is made light with egg.

15. STRAWBERRY DESSERT.--Place alternate layers of hot cooked cracked wheat and strawberries in a deep dish; when cold, turn out on platter; cut in slices and serve with cream and sugar, or strawberry juice. Wet the molds with cold water before using. This, molded in small cups, makes a dainty dish for the sick. Wheatlet can be used in the same way.

16. FRUIT BLANC MANGE.--One quart of juice of strawberries, cherries, grapes or other juicy fruit; one cup water. When boiling, add two tablespoonfuls sugar and four tablespoonfuls cornstarch wet in cold water; let boil five or six minutes, then mold in small cups. Serve without sauce, or with cream or boiled custard. Lemon juice can be used the same, only requiring more water. This is a very valuable dish for convalescents and pregnant women, when the stomach rejects solid food.

[Ill.u.s.tration]

SAVE THE GIRLS.

1. PUBLIC b.a.l.l.s.--The church should turn its face like flint against the public ball. Its influence is evil, and nothing but evil. It is a well known fact that in all cities and large towns the ball room is the recruiting office for prost.i.tution.

2. THOUGHTLESS YOUNG WOMEN.--In cities public b.a.l.l.s are given every night, and many thoughtless young women, mostly the daughters of small tradesmen and mechanics, or clerks or laborers, are induced to attend "just for fun." Scarcely one in a hundred of the girls attending these b.a.l.l.s preserve their purity. They meet the most desperate characters, professional gamblers, criminals and the lowest debauchees. Such an a.s.sembly and such influence cannot mean anything but ruin for an innocent girl.

3. VILE WOMEN.--The public ball is always a resort of vile women who picture to innocent girls the ease and luxury of a harlot's life, and offer them all manner of temptations to abandon the paths of virtue.

The public ball is the resort of the libertine and the adulterer, and whose object is to work the ruin of every innocent girl that may fall into their clutches.

4. THE QUESTION.--Why does society wonder at the increase of prost.i.tution, when the public b.a.l.l.s and promiscuous dancing is so largely endorsed and encouraged?

5. WORKING GIRLS.--Thousands of innocent working girls enter innocently and unsuspectingly into the paths which lead them to the house of evil, or who wander the streets as miserable outcasts all through the influence of the dance. The low theatre and dance halls and other places of unselected gatherings are the milestones which mark the working girl's downward path from virtue to vice, from modesty to shame.

6. THE SALESWOMAN, the seamstress, the factory girl or any other virtuous girl had better, far better, die than take the first step in the path of impropriety and danger. Better, a thousand times better, better for this life, better for the life to come, an existence of humble, virtuous industry than a single departure from virtue, even though it were paid with a fortune.

7. TEMPTATIONS.--There is not a young girl but what is more or less tempted by some unprincipled wretch who may have the reputation of a genteel society man. It behooves parents to guard carefully the morals of their daughters, and be vigilant and cautious in permitting them to accept the society of young men. Parents who desire to save their daughters from a fate which is worse than death, should endeavor by every means in their power to keep them from falling into traps cunningly devised by some cunning lover. There are many good young men, but not all are safe friends to an innocent, confiding young girl.

8. PROSt.i.tUTION.--Some girls inherit their vicious tendency; others fall because of misplaced affections; many sin through a love of dress, which is fostered by society and by the surroundings amidst which they may be placed; many, very many, embrace a life of shame to escape poverty While each of these different phases of prost.i.tution require a different remedy, we need better men, better women, better laws and better protection for the young girls.

[Ill.u.s.tration: A RUSSIAN SPINNING GIRL.]

9. A STARTLING FACT.--Startling as it may seem to some, it is a fact in our large cities that there are many girls raised by parents with no other aim than to make them harlots. At a tender age they are sold by fathers and mothers into an existence which is worse than slavery itself. It is not uncommon to see girls at the tender age of thirteen or fourteen--mere children--hardened courtesans, lost to all sense of shame and decency. They are reared in ignorance, surrounded by demoralizing influences, cut off from the blessings of church and Sabbath school, see nothing but licentiousness, intemperance and crime. These young girls are lost forever. They are beyond the reach of the moralist or preacher and have no comprehension of modesty and purity. Virtue to them is a stranger, and has been from the cradle.

10. A GREAT WRONG.--Parents too poor to clothe themselves bring children into the world, children for whom they have no bread, consequently the girl easily falls a victim in early womanhood to the heartless libertine. The boy with no other schooling but that of the streets soon masters all the qualifications for a professional criminal. If there could be a law forbidding people to marry who have no visible means of supporting a family, or if they should marry, if their children could be taken from them and properly educated by the State, it would cost the country less and be a great step in advancing our civilization.

11. THE FIRST STEP.--Thousands of fallen women could have been saved from lives of degradation and deaths of shame had they received more toleration and loving forgiveness in their first steps of error. Many women naturally pure and virtuous have fallen to the lowest depths because discarded by friends, frowned upon by society, and sneered at by the world, after they had taken a single mis-step. Society forgives man, but woman never.