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The Home Circle.

the traveller.

We know that the baby's journey Led first through the valley dim : But the loving Christ was with him, And we trusted it all to Him. And we know that the royal lilies That lean o'er that restless tide Forever are bright with glory That’s just on the other side.

O little, precious traveller, We know that your baby feet Have passed the mystic boundaries Where the earthly and heavenly meet. Forgotten our good-bye kisses, Forgotten our passionate tears, In the beauty and light and glory That met you beyond the stars. »! H - r H 1 ! 'M No pain for the brow death kisses, No tears for the bright eyes to weep : He hath passed from, our caresses To those, far more tender and deep. But be pitiful, Lord, in our blindness, When the fountains of anguish are stirred, We forget for a moment Thy kindness, And sigh far our Paradise bird. —The New Idea.


Oilcloths will last longer if a thickness of carpet is laid under them. All corks should bo washed, thoroughly dried, anti kept for any future use. Add grated hot so radish to taste to a plain cream sauce and serve with baked fish. Stew a pound of prunes with pot roast, and note the fine flavour imparted to the meat. Add a teaspoonful of curry powder to the cream sauce in which macaroni is baked. To successfully bake a pie-crust- without its filling', line it with parrafim paper and fill it with uncooked 1 rice. Enamelled ware that has become burned or discoloured may be cleaned by rubbing with coarse salt and vinegar. ' A toaspoonful of lemon juice to a quart of water will make rice very white and keep the grains separate when boiled. Salt will curdle new milk, hence in preparing milk porridge, gravies, etc., the salt should be added last, after cooking. Add a. tahlespoonful of vinegar to every half gallon oi water in which fish is boiled, and allow suttienmt water to cover the fish. A ta-blespoonful of borax is an agreeable addition to the dishwater, and helps to keep the hands soft, instead of irritating them as soda does-.


—Baked Herrings. — Ingredients. —Herrings, 2 onions, 2 or 8 tomatoes, a little thyme. one tablespoonful oi vinegar, one of oil, some pepper, salt, water, floor. Method —Clean the fish and cut off their heads. Fry the onions and tomatoes until brown, put them over the raw fish, sprinkle a little thyme over them, pour over the vinegar, oil. water, pepper and salt. Sprinkle with flour, and put some 'dabs of butter on them. Bake for an hour in a hot oven. When nicely browned, send to the table. —Roman Rabbit Stew. — Ingredients—One rabbit, 2 ozs of macaroni. 2 ozs. of cheese, 1 onion, i pint of milk, salt ami pepper. Me-thod-Boil the rabbit until tender, take the meat off the hones and cut small, mix with it the macaroni boiled, the cheese grated. the onions chopped fine, milk and seasoning - . Mix all well together, and let it simmer in a saucepan for half an hour, sti rr i ng - I'requen 11 y. —Treacle Pudding.— Ingredients;—Half a pound of flour, ' lb of suet, a pinch of salt, treacle, powdered ginger. Method —Make a crust with the flour and suet, add a little salt and a tea.spoonful of baking- powder, roll it out. Bine a buttered basin with crust, and on this

put a little treacle and ginger, _ then a layer of crust, and so on until the basin is full, crust being at the top. Steam for four hours, turn out, and serve. —Custard Tart. — Make a nice puff paste and line the patty-pans or a large tart tin, after they have been rubbed with hot butter, with the paste. Cut some strips of the paste and put round the edge of tae tins and bake in a quick oven until lightly brown. Have ready a custard made by beating the eggs, and adding to them half a pint of warm milk in which some sugar has been dissolved and into which some flavouring has been put. Pour this mixture into the centre of the tarts, shake a little caster sugar on the top and a little nutmeg or powdered cinnamon if liked ; put them back into the oven and bake for about ten minutes or until the custard has set, but tlo not permit it to boil. A few currants or some candied peel cut very fine, or some blanched almonds cut up, or a teaspoonful of jam put at the bottom of the tarts before the custard is poured in makes a nice addition to the simple custard.

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Bibliographic details

The Home Circle., Southern Cross, Volume 15, Issue 7, 18 May 1907

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The Home Circle. Southern Cross, Volume 15, Issue 7, 18 May 1907

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