THE HOUSEHOLD

Te Aroha News, Volume XII, Issue 1752, 20 July 1895, Page 3

THE HOUSEHOLD

BUCKWHEAT CAKES.

How to Malta These Treacherous YetDo- ; liglitful Products of the Griddle. Among all the winter’s delicacies there is no cerealia so toothsome to the masculine palate, so eagerly welcomed at the first meal of the day, and none so.ravenously dispatched as the national buckwheat pancake. " You, my young housekeeper, do not dispute the truth of this. But you are a novice in the art of cookery. You have only recently turnfeu your attention to the chafing dish, or your domestic fails to prepare the genuine article. The “pancakes are sour,” they “look queer,” thsy refuse “to brown,” they are as tough and thick as India rubber. Nevertheless, if your husband is ahealthy, well regulated man, it is your bounden duty to learn yourself or teach your “help” the' preparation of this beau ideal of griddle cakes.' . . Opinions are diverse as to the wisdom of indulgence in the appetizing dish. Here ia one noted woman’s condemnation! “The healthful, nutritious food; the cool and juicy raw fruit,that should Christianize our whole day—what good daily bread it i&l But how we love the evil —satan’s own emissary in the guise of the toothsome fried dishes, the griddle cakes swimming in bolter and loaded in sugar or manufactured sirup, that aa tho day wears on send up ugly little moods, cross words and ■ disinclination to work fill through our naughty being.” But, since people will have them, let us at least find the proper way to make them. ' , , With the foregoing and other preliminary remarks, a writer in Good Housekeeping arrives at the nil important “how”toxnake the tempting disht Having previously soaked a cake of yeast, pour 4 cupfuls of lukewarm water into a bowl or 1 pitcher. Add or 2 level teaspoonfuls of salt, a good handful of yellow cornmeal and the some of wheat flour if desired; Stir in enough buckwheat flour to make a stiff batter. Beat well and put in a warm place to riae over night. This rule is sufficient for a family of eix. Omit tho cornmeal and wheat floor if preferred. Their addition makes the cakes less raw and wet. Next morning pour out a small bowlful of the batter for the next evening’s “rising.” r. When ready to bake, add to the batter in the pitcher one or two tablespocnfuls of, New Orleans molasses or sweet milk, to make the cakes an inviting brown. To a teacup of tepid water add an even half teaspoonful of soda. Pissolve, and pour into the mixture a little at a time. It may be necessary to use but part of the water and soda. The prime object is to remove the sourness (the batter sours with age) and at tho same time get the mixture Just as thin as possible for the cakes to keep their shape and turn well. In thinning, tome cooks use boiling water. My experience, has been that it makes the cakes doughy. Remember,that half the success of a cake is in the baking. The really tempting griddle cake does not sport a greasy halo around its edges. Have the griddle not too hot, and use only enough grease to keep the cakes from sticking to the pan, but a very little being needed. Turn when about half' full of holes. or nicely browned, and bake the second side slowly and thoroughly.

Wildwood Treasures Indoors. Take a large “waiter,” make a mound of leaf mold, and carefully plant the ferns, arbutus, violets, hepaticas and other things, finishing the surface with mosses and placing running evergreen around the edges. Sprinkle and set on a table at a northwest window. Tho writer in Good Housekeeping who suggests this very truly says; Many happy hours may be spent watching that bit of green during cold, stormy days, when it is unsafe to go out of doors, and the tiny buds of the arbutus aud violets will swell and finally bloom while the winter snow still lingers on the hills. Draw**® Ua«tß Chulra. The white and gilded chains of the Louis B'izo type, as well as those of the empire p.j&4od, present forms just now much sought for the drawingroom and boudoir of fashionable homes. : The furniture of the Louis XVI period ia designed on rather Bevere and angular -lines. The paneling is formed of straight moldings, and the columns and pilasters are generally “fluted” or/Teeded” and sur

LOUIS SEIZE. EMPIKE STYLE. mounted by a Corinthian or lonic capital. The. legs of tables and chairs are usually tapering and slender, while the general effect of outline is light and graceful. The fashion developed during the ascendency of Napoleon I and known as tho empire style, while considered more classical than the Louis Seize, lacks the refinement apd grace. Commenting on the fashionable fads, The Decorator and Furnisher suggests that there are certain styles that never seem out of date, such as the colonial of our own country and the semiclesaio productions of the English designers of the eighteenth century. These, with the more vigorous productions of the renaissance period, will ever find favor with persons of taste Who hesitate to adopt the Latest fada in their domesfcio surroundings, knowing they are likely to drop oat of date almoai as quickly as they attained popularity. ’ bacUact of'aß Old maid; ~ She heard one saying, *T wonder why That pretty oldmaid was never wed," And she turned aside, with a dewy eye, Ah 4 eat with her hand to her bended head. “If they only know,” her sad heart mid. And her pleading thought searched tho universe through / Again for a form that long ago fled, She gallant form of a boy in blue. T ! Again wore the eoidiera marching by, With eager seal in their measured. tjead, The brave flag brightening land and sky . With glorious light from its rich folds shed, Again tho of tho bugle led > Her heart where blood woo the grasses' dew. And lying low on a hero’s bed The gallant form of a boy in blue. No wedding chimes from tha bells on high, But ever through all tho years Instead A toll prolonging the mingled, cry Of woo and triumph that battle bred. And her heart on no other love was fed. But ever through all the years was true To him who fell where tho field was rod. The gallant form of a boy in blue. ENVOY. Prince, who art young, when war times sped, Was many a fatal shot that flow, And many a maiden mourned her dead, The gallant form of a boy In blue. • —C.L. Cleveland in Bpston Globe.