Meals untasted, studies deep.
Those who've passed the furnace through,
W Uh ar* dng brow will tell to you
How the teacher crammed it in.
Hammed it in, jammed it in.
Crunched it iu, punched it in.
Pressed it and caressed it in.
Rapped it in and slapped it in
\V hen their heads were hollow.
—Puck.
PRACTICAL KFCIPES.
LOWELL PUDDING.
One coffee cupful of milk, one cupful
of raisins, half a cupful of molasses, half
a teacnpful of brown sugar, one cnpfnlof
euet, one teaspoonfnl of saleratns, half a
teaspot nfni of salt, flour sufficient to
make a still bitter, boil three hours; serve
with vanilla sauce.
CHOCOLATE BLANC MANOE.
One quart of milk, one-half a box gela
tine soaked in one capful of water, four
fabltspoonfuls of grated chocolate made
smoot h iu a little milk, three eggs and a
little extract of vanilla; heat the milk un
til boiling, then add the other ingredients
aud boil five minutes; pour into mold,
serve cream and sugar or custard.
VIBQINIA BEATEN BISCUIT.
One and a half pounds of flour, one
fourth of a pound of lard, a pinch of salt.
Mix enough milk and water to make a
stiff dough. Beat the doagh for half an
hour, until it breaks when pulled. Work
out in'o small biscuit, prick several times
with a fork and bake quickly. Take
small pieces of the same dough, roll by
hand the size of a marble and roll out fl it
with the rolling pin, for wafers or thin
biscuit.
DANISH PUDDING.
