Democratic Sentinel, Volume 8, Number 29, Rensselaer, Jasper County, 15 August 1884 — HOUSEKEEPER'S HELPS. [ARTICLE]

HOUSEKEEPER'S HELPS.

A handsome tidy is made of lineo seine, with the ends fringed, or with i drawn work at each end, or it may have tins work and the fringe at the bottom only. Then with black etching silk work some pretty fignre in the center. A vine-like border is a great addition. A very nice way to make a cornstarch pudding is to put half a peach in the bottom of a cup and then pour corn-starch blanc mange over it. Wheo ready to serve, turn from the cup into a saucer. Slices or quarters of orahget may be used in place of the peach. A thin custard for sauce is recommended to go with the pudding. If you have cold chicken left from dinner, and do not know what to do with it, as there is not enough for • • meal, try this way of disposing of it; Mince it quite fine, adding some minced ham and bread-crumbs, moisten with cream, season with pepper and salt, put it in a pudding dish, and spread a thiq coating of butter over the top; set it in the oven and let it bake until it is nearly browned on the top. This is a good dish for ten. Salmon, either fresh or canned, may be made a delicious dish; if fresh, boil the fish in salted water until it is tender, then put a layer of bread or cracker crumbs in the bottom of a pudding dish, then a layer of fish; season with pepper and salt; fill the dish with alternate layers of fish and crumbs; wet the bread-crumbs with milk, or, if this is too rich to suit your taste, use hot water. Bake for a long hour and have the top well browned. This is a dish especially designed for supper. Red-raspberry pudding is made in this way: To two ounces of butter allow three ounces each of sugar and flour; beat two eggs very light and mix with the sugar; then add the flour and the butter, which you have warmed so that it will mix readily; a little salt and grated nutmeg may then be stirred in. Butter some coffee cups, and in the bottom of each one put a tablespoonful—a large one—of jam,or two tablespoonfuls of fresh berries; then pour the pudding mixture over them. Leave a space at the top so that the pudding may r'se a little. Bake for half an hour, aud serve with cream and sugar. Veal Loaf. —Three pounds of lean, raw veal, and one - half pound of salt pork, chopped fine. If you have an accommodating butcher he will chop it free of charge, but it is best to select the meat yourself and see it weighed, for it should not contain any gristle or string}’ pieces. It must be chopped very fine, tiieu mix thoroughly with it six small crackers rolled, two eggs, a piece of butter nearly the size of an egg, a teaspoon of pepper, one small tablespoon of salt, a little sage or any other herb you may prefer to use for flavor. Pack tightly in a deep, square tin, cover with hits of butter, sprinkle cracker crumbs on the top and bake slowly for two hours. When cold slice it thinly. It is very nice for lunch or supper.

George 111. Makes llis Own Bishop. When Archbishop Moore died, Manners Sutton was Bishop of Norwich, and also Dean of Windsor. lie was at that moment residing at hi.; deanery, and was entertaining a party of friends at dinner. In the middle of dinner the butler came up to him with an excited face. “Beg pardon, my Lord, a gentleman wishes to see your Lordship directly, but he won’t give his name.” “Nonsense,” said the Bishop; “I can’t come n'pw, of course.” “The gentleman says it is very important—very important, indeed, my Lord, or he wouldn’t disturb you.” ’’Well,” said the Bishop, some' what crossly, “ask him to wait a few minutes till I have finished my dinner. ” “Beg pardon, my Lord,” said the butler, persistently, and with some confidence, “but you had better see the gentleman directly.” The Bishop, amazed at his man’s coolness, made an apology to his guests and went into the next room, where he was still more amazed to find King George 111., who, as usual, wag breathless and rapid. “How d’ye do, my Lord? how d’ye do? eh—eli?" Just came to tell you Archbishop of Canter-, bury is dead—died this morning—want you to be new Archbishop—you know, new Archbishop. What d’jesay—eh—eh ?” The Bishop stood dumbfounded, and the King broke in again, “Well, dy’e accept—d’ye accept—eh, eh?” The Bishop had by this time recovered himself sufficiently to bow gratefully and murmur his thankful acceptance. “All right,” said liis Majesty; “go hack, got a party, I know; very glad you accept. Good-night, good-night, goodnight.” And with that he bustled away. The fact was that he anticipated exactly what happened. Mr. Pitt came down to his Majesty next morning to inform him that the Archbishop was dead, and to recommend to his Majesty Bishop Pretyman (Tomline) for the vacant primacy. The King, who had rather too much of Bishop Pretyman at Mr. Pitt’s hands, resolved to be first in the field, and was now able to tell his Prime Minister that he had already appointed the Bishop of Norwich.—Macmillan’s Magazine.