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The Home Circle., Southern Cross, Volume 15, Issue 3, 20 April 1907
The Home Circle.
HER HOME-COMING. r (By Guy Wetmore Carryl, in Woman.”) Bhe’s coming home from other lands Across the sea’s wide, wondrous breast. And I shall touch her little hands When at my feet again she stands. And see her eyes ; and that is bast! Straight-steered into the glowing west, .Unerring borne where breakers comb. And all my longings are at rest. For oh, she’s coming home. Again in that dim-lighted room,, Where all my dearest memories cling, I’ll find the hyacinth’s perfume And hear, soft-stealing through the gloom, The tender songs she used to sing. I doubt me much if life can bring Me brighter hours where’er I roam, Than those that soon with her ishall wing, .For oh, she's coming home ! She’s coming home, and all the air Grows soft as spring when she draws near. And if my heart recks not of care, If that one thought makes life so fair, What will it be when she is hero ? Alone with her I deem so dear My heart grows light as laughing foam, And even now the skies are clear. For oh, .she’« coming home ! O strange great soa, O fickle wind, She trusts her frailness unto you ; .With her within your arms be /kfind. In her dear heart my love is shrined, So bear her . safe, so guide her true; And, heaven, stretch unclouded, blue, Above her head your depthiess 1 dome, And guide her all the voyage through. For oh, she’s coming home ! EITTLE THINGS ABOUT THE HOUSE. If a cake rises in a heap in the centre, it has baked too fast. If it has a. coar&e grain it was not beaten enough or the oven was too slow. Milk, r* applied once a week with a soft cloth to boots and shoes, preserves them wonderfully, and makes them wear longer than if treated only in the ordinary way. To bake potatoes quickly boil them in salted water for ten minutes, then put them, in the oven. The boiling water will heat them through so .that they cook in a short time. A little gentle friction will easily remove the shine from coats, etc. Rub just enough to raise the nap, and then go over the place with a warm silk uandkerchiei. Fur that has been hardened through Washing is restored to its proper condition by rubbing gently with glycerine. Lay the fur flat and ply the glycerine to the skin side. .Continue until the skin is soft, when the stuffing and lining can be sown in and the fur will be in a splendid condition. If when drying curtains they are bung double over the line they wilt not stretch at all, as is so often the case when hung up by the edge. If before squeezing lemons they are put into a hot oven for a few minutes: they will be found to give their •juice to the last drop. When milk has to be boiled and there Us a fear of its burning, a good plan is to boil rapidly a little water —just enough to cover the bottom of the pan—before putting in the milk. This will prevent the milk from burning, however fierce the heat over .which it is cooked. Piano keys- need cleaning from time to time, and this must be 'done carefully. Take out the top front of the piano as is done when it is tuned. Lift up each key till it deal's the black notes, and rub it with a clean cloth slightly damped in cold water. Dry it and polish it with another cloth. If the keys are greasy, a little methylated spirits or any other spirit may be used instead of waser.: Tt is so annoying when clothes are sent from the wash with all the pearl buttons broken, and the linen ones doubled in half. . This state of
things can he easily avoided with a little care. Before mangling, turn the part of the garments where' the buttons are in the middle so that they come between the folds of . the material, and the mangling, if carefully done, will not injure them at all. ,) RECIPES. —Savoury Custard. — Butter six small dariole moulds or fireproof cups, and fill each with a mixture of fine breadcrumbs, cold moat minced very finely, and plenty of savoury seasoning. Put it very lightly into the cups, beat three eggi and half a pint of milk together, and pour the mixture gradually into the cups, stirring with a fork. Stand the I cups in a dripping tin of hot water, and bake until firm in the centre ; 1 turn each out on a square of buttered toast, and serve very hot. These savoury custards are also very nice, if made without meat—of breadcrumbs and the seasoning herbs only. —Baked Raisin Pudding.— Three-quarters of a lb of flour, £ lb of stoned raisins, i lb chopped suet, a pinch of salt, an ounce of sugar, a little grated nutmeg, milk, one egg. Method ; Chop the suet finely, stone the raisins, and cut them in halves. Mix them with the suet and flour, add a pinch of salt, oLso the sugar and grated nutmeg. Beat up the egg with the milk and mix it into the dry ingredients, making them into a thick batter. Put the pudding into a, buttered piedish, and bake for one hour and a half. Turn it out of the dish, sift sugar over it, and serve. —Moulded Pears. — Pour to six Iqrge pears, cloves sugar, cinnamon, lemon peel, the juice of a lemon, f oz. of gelatine. Method : Peel and cut the pears into quarters and put them into an earthenware jar with three-quarters of a pint of water, cloves, cinnamon, and sugar ; cover them. Bake them in a gentle oven until they are tender, but do not let them break. They will take nearly two hours to cook slowly. Whan done lay them in a wet mould, boil up half a pint of their juice, add a .strip of lemon peel, lemon juice and gelatine. Let this boil quickly for five minutes. Then strain the warm liquor over the pears. Stand the mould in a cold place until quite firm, and then turn out on a glass dish. —Quince Marmalade. — Pare, care, and quarter the quinces, which must not be quite ripe. Boil them until they are quite soft in enough water just to cover them ; they will take rather a long time to cook gently—nearly three hours. Then take them out of the water and .beat them in a mortar to a pulp. To every pound of pulp add three-quarters of a pound of loaf sugar. Put the quince pulp and sugar into the preserving jar, and let it boil pretty fast for about three-quarters of an hour, stirring constantly from the bottom of the pan with a wooden spoon. Put a little out on a cold plate, and if it jellies the marmalade is done. Take it up and put it in pots whilst hot ; let it cool and then tie the pots up.
The Home Circle., Southern Cross, Volume 15, Issue 3, 20 April 1907
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