usually twenty-five cents for this class of cake. Sprinkle some chopped almonds evenly over the top, and bake in the same heat as for sponge cakes. This is a fine cake, and the batter requires to be beaten up in a cool place. If it is warm it dissolves the butter, and the cake is a failure. The longer and narrower the tin the better this cake looks.-The Helper.

Apples with Burnt Almonds.

Cut six fine apples in two, crosswise; remove the core with a tube, peel, and have the apples perfectly round. Cook them slowly in a light sirup, being careful that they retain their shape while becoming quite tender. When done, drain and place them on a buttered baking sheet. Bestrew them well with a layer of burnt almond and a little powdered sugar over all. Serve them hot on rounds of puff paste, and garnish them with candied cherries.

Baked Apples and Honey.

Take ripe apples of uniform size, and with a knife remove the core by boring in at one end, but do not run the knife clear through. Place them in a baking dish, and put into each apple a teaspoonful each of honey and butter, and bake in a moderate oven.-Bee Culture.

Delicious Bread.

To make one loaf: One quart of flour, one teaspoonful of salt, half a teaspoonful of sugar, two heaping teaspoonfuls of Royal Baking Powder,* half medium-sized cold boiled potato and water. Sift thoroughly flour, salt, sugar, and baking powder; rub in the potato; add sufficient water to mix smoothly and rapidly into a stiff batter, about as soft as for pound cake; about a pint of water to a quart of flour will be required-more or less according to the brand and quality of the flour used. Do not make a stiff dough, like yeast bread. Pour the batter into a greased pan, four and one-half by eight inches, and four inches deep, filling about half full. The loaf will rise to fill the pan when baked. Bake in very hot oven forty-five minutes, placing paper over first fifteen minutes baking, to prevent crusting too soon on top. Bake immediately after mixing.

*The Royal Baking Powder Company will thank those trying this receipt for information as to result.

Eating what we Know Nothing About. There is nothing so delicious as the first codfish caught off the 'Sconset shore. You never have them as we do. We eat the "tongues and sounds," and one does not know what codfish is until they have tasted these. Then the "inwards" are sold at twentyfive cents a quart. What they are I will not explain. But fried in crumbs, there is nothing more palatable. "Britches" and "chittlings" are the names given to the different varieties, found under the more general term "inwards."-Nantucket Cor. Springfield Republican.

7ITH the knowledge a resourceful cook always carries with her, thrown upon the stewpan and the oven, a hen from four to six years old may be made not only as tender, but of richer flavor, than her descendants, and a practical housewife has put the recipe for so doing into every day language for the benefit of housekeepers.

The day before they are to be served take one or a pair of old hens and stew gently for four hours, allow to cool over night in the water in which they have been boiled, then roast in the oven in the usual way, that is, allow ten minutes to every pound, basting often with the drippings of roast beef or bacon fat, a large tablespoonful of which must be put in the pan with the chicken when first put in the oven. If young housekeepers would only awaken to the necessity of basting fowls often, they would avoid the dry meat that is too often found at otherwise daintily served tables.

The stuffing for fowls is also a rock upon which too many young housekeepers split, failing to realize the value of beef suet as the foundation of the same, using instead butter, which is far more expensive and much less satisfactory in its results. For a pair of chickens, take a cupful of suet, finely chopped and free from strings, rub this between the hands into two cupfuls of the crumbs of a stale loaf, a tablespoonful of chopped parsley and a teaspoonful of chopped green thyme (or in the winter dried), and pepper and salt to taste; break an egg, without beating, into this, stir with a fork to a paste, put into balls and fill the crops of the fowls to a sightly plumpness, the remainder to be put inside.

Such a stuffing or seasoning as this will be crisp yet moist, instead of the sloppy mouthful of salted and peppered bread one too often finds served.

For ducks and geese, nicely boiled onions, well drained and chopped with sage and pepper and salt to taste is the proper stuffing and they must never be offered without a generous dish of tart apple sauce, the snowy whiteness of which is attained by beating in half the juice of a lemon to each quart of sauce. With chicken and game, cranberry jelly is preferred by many to currant, and an easy and unfailing rule that is sure to "jell" is to boil a quart of the fruit first for one minute with a quarter of a teacupful of water, then press through a bright tin colander or coarse hair sieve, return to the fire, let come to the boil with a large breakfast coffee cup heaping full of sugar and pour into the mold. This, made in the morning, will be properly stiff by evening, and will be just in the quivering stage without being too firm.

A thick chicken soup should always be made from the broth in which a fowl has been stewed, as when

this is eaten the full nourishment of the chicken is obtained. Made as follows it is one of the most delectable soups ever tasted; once tried it will be a standing favorite, and is a recipe for which a notable cook is justly famous. Melt in a good-sized agate or porcelain-lined saucepan a heaping tablespoonful of butter, when boiling hot, but not brown, stir in two scant tablespoonfuls of sifted flour, add salt and white pepper to taste, then stir slowly into it a quart of the broth and a pint of milk boiling hot, stir until it is of the consistency of thick cream and should invariably be served with croutons. The last named are merely made from thick slices of a stale loaf cut into dice and thrown into deep boiling lard to brown.—Emily Ford.

THE LATEST KITCHEN REQUIREMENT.

As an illustration of the latter-day requirements of servants, a correspondent sends me a letter she has just received in answer to an advertisement for an upper parlor maid. The applicant writes an excellent hand, and expresses herself-with one or two lapses-really very well. Indeed, she would seem to be a valuable acquisition in any household, if only from the fact that she is quite accustomed "to take the head of dinner parties." She, however, has a "bicycle" which would have to be carefully housed for her, and she would require a free afternoon weekly to ride it-starting a-wheel, one presumes, in tights, from the area door. My correspondent, who seems a temperate person, makes no comment on this letter beyond remarking that, as she keeps eight female servants, it would be rather awkward if they all rode "bicycles."-The Gentlewoman.

EGG PLANTS.

Egg plants, when properly prepared, are the most delicious vegetables known, and deserve to be much more extensively used, as they can often take the place of meat for supper.

TO FRY.

Pare and cut in slices and lay in cold, salted water for over an hour, which removes a black, bitter, juice. Then press the slices between two plates and wipe them on a clean cloth. Roll in cracker crumbs and egg, and fry with butter.

TO BAKE.

After paring and slicing as above, add water enough to boil soft, and salt to suit taste. When soft, pour off the water and mash; make a batter of flour and eggs, mix the whole together, and bake like griddle cake. When the proper quantities are mixed, it will make a nice, brown cake, with no grease, except to keep free from the pan.

Or, boil till soft enough to mash like turnips. Mash them smooth, add a few bread crumbs soaked in sweet cream, a little chopped parsley and salt, and a sprinkle of cayenne. Mix all thoroughly, pour into a buttered baking dish, cover the top with bread crumbs and bake half an hour.

Or, after mashing, add minced sausage or other

meat, with bread crumbs and an egg or two. Mix and bake as above.

Or, prepare as for frying, but instead place the slices on a greased tin and bake in a brisk oven for twenty minutes. A small piece of bacon added to each slice before baking is a good addition.

TO STUFF.

Cut in two; scrape the inside out, and put it in a saucepan with a little minced ham; cover with water and boil till soft; drain off and add two tablespoonfuls of grated crumbs, one tablespoonful of butter, half a minced onion, with pepper and salt to taste. Fill each half of the hull with the mixture; add a small lump of butter and bake for fifteen minutes -and if you do not know what to do next, call in your nearest and best friend for further advice.Rural Californian.

TWO "OUT WEST" BREAKFAST BILLS OF FARE.
Cliff House, San Francisco.

QUIET HOURS QUICKWITTED

Contributions for this department are always in order, the only provision being that everything submitted shall be fresh, entertaining, and

Contributions not accompanied by the name and address of the writer will go straight to the waste-basket.

THE HUMAN BODY.

Dissected and Put Together Again in the Highest Style of the Art of Physical Dissection.

AN ENTERTAINMENT AT WHICH ONE OR MANY MAY ENJOY THE KNOWLEDGE, OR PERHAPS BE FRIGHTENED AT LEARNING OF WHAT THE HUMAN BODY IS COMPOSED. ALSO A PAPER, INSTRUCTIVE AND FULL OF TECHNICAL INFORMATION.

This may be played as a Game by preparing cards, one for each guest, with the numbers of the questions marked in lines, leaving space for the answers. The hostess, or one appointed, reads the questions, calling the number first, and pausing a reasonable time between questions, for the answer to be written after the corresponding number.

For the benefit of the readers of "Quiet Hours for the Quick Witted" department of GOOD HOUSEKEEPING, the following prizes will be given for the first correct solutions received:

Five Prizes will be awarded to the successful contestants, as follows:

First Prize, A complete set-six Volumes-of Putnam's Magazine, rare and valuable, as established and conducted by the late George W. Curtis, containing more literary wealth than any similar publication of the present day.

Second Prize, a handsomely bound Volume of the London Magazine of Art.

Third Prize, Five bound Volumes of GOOD HOUSEKEEPING. Fourth Prize, Two bound Volumes of GOOD HOUSEKEEPING. Fifth Prize, one year's subscription to GoOD HOUSE

KEEPING.

Those who have won a prize in this department within the last twelve months are requested not to compete for the above. Supplemental lists cannot be accepted. Precedence will be determined by date of postmark.

The Prize Coupon Signature Blank to be found on page x must be signed and firmly attached to the first sheet of each list entered in competition for the above prizes, or it will not be considered. A simple enclosure of the Coupon is not sufficient, as the answers, passing through several hands, are liable to he disarranged.

Competition closes Saturday, February 13, at 6 p.m. Answers mailed after that date and hour will be disqualified. The postmarks on the envelopes will govern the decision as to compliance with this rule.

The answers to all questions are found in the Human Body. PRIZE PUZZLE.

415.-THE HUMAN BODY. 1. An important part of a carpenter's outfit.

2. Places of worship.

3. Entrance to a cave.

4. An essential element in a successful school.

5. Part of a driver's outfit.

6. Kitchen utensils.

7. Two measures.

8. Game which makes an excellent pie.

9. Something all must submit to sooner or later

10. Important parts of a saw.

11. Part of a hill.

12. Important part of various domestic utensils. 13. Part of a lady's paraphernalia.

14. Useful articles for medicine, traveling, and storing. 15. An animal of which sportsmen and poets are fond. 16. Something a mining prospector always looks for. 17. Part of an artist's outfit.

18. Part of a wagon.

19. An essential instrument in military music. 20. A social event.

21. Parts of a druggist's stock.

22. The young of an animal.

23. Something necessary for a successful business life. 24. Something important in durable furniture.

25. Something used in stately architecture. 26. Part of a pitcher.

27. Something we all have and all good people deem very precious.

28. The principal part of a ship. 29. An important part of a house.

30. A slang term applied to a disagreeable quality in man. 31. A peculiar joint.

32. A plant.

33. Approach to a house.

34. Part of an exclamation of enthusiasm.

35. Part of a bottle.

36. Insignia of royalty.

37. A kind of fish.

38. A heathen goddess.

39. A stately tree.

40. The antithesis of economy.

41. Part of a weapon worn by officers.

42. Name of an agreeable quality in our friends. 43. Parts of a prison.

44. Artificial means of transportation.

45. The entrance to a public building.

46. A musical instrument which gladdens a Scotchman's heart. 47. The most majestic musical instrument.

48. What a good physician aims to do.

49. A slang word applied to an active man and a thriving town plus the letter "r" gives an important organ.

50. Covering for the head.

PRIZE PUZZLE-ANSWERS.

66

413-ANAGRAMMATICAL FOOD PRODUCTS. This anagram, like all others which appear in the Quiet Hours for the Quick Witted" Department of GOOD HOUSEKEEPING, has attracted wide attention, competitive lists being received from nearly every state in the Union and from Canada and Nova Scotia. A few of the contestants complained of it being "too easy," one calling attention to the fact that the answers had been obSammed within five hours after receiving the magazine, but, alas! this list on examination was found not absolutely correct as was the case with many others. The prizes have been awarded as follows:

First-A Handsome Parlor Lamp, Mrs. J. H. Watson, 355 West Twentieth street, New York city.

Second Burton's "Cyclopedia of Wit and Humor," in two Royal Octavo Volumes, Mrs. Reuben Hatch, 81 Sheldon street, Grand Rapids, Mich.

Third-Five bound Volumes of GOOD HOUSEKEEPING, M. Louise Bartlett, 64 Pearl street, Springfield, Mass.

Mrs. Delos Shaw, Medford, Wis.
A. T. Thompson, New York city.
Mrs. John T. Busiel, Laconia, N. H.
Mrs. H. T. Northam, Hartford, Ct.
Mrs. R. S. Devol, Gambier, Ohio.
Mary W. Howland, Brooklyn, N. Y.
Mrs. H. T. Bruck, Mount Savage, Md.
Harriet Edith Hart, Mystic, Ct.
Mrs. F. D. Sampson, Newton, Mass.
Mrs. Frank Nadler, Davenport, Ia.
Mrs. Frederick Sayer, Boston, Mass.
Jessie S. Atwell, Alliance, Ohio.

Miss Fannie Mumford, Providence, R. I.
Mrs. George P. Britton, Brooklyn, N. Y.
Miss M. L. Ames, Marlborough, Mass.
Regina Artley, Rupert, Pa.

Miss M. A. McCollum, Stuyvesant, N. Y.
Mrs. Eleanor Vanhorn, Elizabeth, N. J.
Edwin H. Candee, Sheffield, Mass.
Mrs. A. E. Grover, Stroudwater, Me.
Miss Sarah Tuthill, Middletown, N. Y.
Abraham Taber, New Bedford, Mass.
Ada T. Woods, Hudson, Mass.

Mrs. Charles Otis Kimball, New York city.

Carra C. Parsons, Southampton, Mass.
William Garrison Reed, Boston, Mass.
V. E. Keeler, New Haven, Ct.
Harriet J. Ripley, Springfield, Mass.
Mrs. L. E. Coleman, Ashfield, Mass.
Mary J. McArdle, Winsted, Ct.
Mrs. F. C. Bigelow, Worcester, Mass.
E. S. Freeman, New Rochelle, N. Y.
Mrs. George L. Best, Hartford, Ct.
Mrs. J. H. Nitchie, Evanston, Ill.
Mrs. Charles E. Weld, Roslindale, Mass.
Mrs. W. B. Morningstern, Newark, N. J.
Mrs. E. J. Brown, Boston, Mass.
Mrs. M. B. Harrison, Scribner, Neb.
Mrs. George A. Fletcher, Milton, Mass.
Mrs. George Edward Kendall, Manchester, N. H.
Miss Frances E. Kingsley, Mansfield, Pa.
Mrs. M. F. Mendousa, Springfield, Ill.
Lucy E. Baldwin, Pawling, N. Y.

E. E. Upton, Amherst, Mass.

E. E. Torrey, Roxbury, Mass.

Miss Amelia Seaman, Northampton, Mass.
Mrs. M. N. Bray, Boston, Mass.
Mrs. H. S. Bartholomew, Bristol, Ct.
Mrs. M. T. Currier, Amesbury, Mass.
Lillian Budd, Elizabeth, N. J.
Mrs. F. J. Collier, Hudson, N. Y.
Mrs. F. S. Aymar, Stockbridge, Mass.
Ozayier W. Turple, Worcester, Mass.
Mary E. Wilder, St. Johnsbury, Vt.
Mrs. Edward Thorndike, Harriman, Tenn.
Sarah Scattergood, Philadelphia, Pa.
Mrs. D. Wheeler, Southold, N. Y.
Anna L. A. Deane, Fall River, Mass.
Mrs. Henry Goldthwaite, Utica, N. Y.
Mrs. H. L Shirer, Topeka, Kans.
Mrs. E. S. Hutchins, Cincinnati, O.
William White, Walton, N. Y.
Ina R. Hartog, New Haven, Ct.
Mrs. L. P. Field, Roselle, N. J.
Maude G. Davidson, Lewistown, Ill.
Mary C. Douglass, Houghton, Mich.
Mrs. W. B. Humphrey, Sioux City, Ia.
Mrs. J. B. Horton, Dorchester, Mass.
Miss Alice Heywood, Holyoke, Mass.
Mrs. E A. Lewis, Bridgeport, Ct.
Mrs. Harriet D. Parker, West Rutland, Vt.
Mrs. George S. Fleming, Alhambra, Cal.
Mrs. F. W. Kirk, Boston, Mass.

Clara F. Holbrook, Uxbridge, Mass.

Mrs. R. W. Clark, Wethersfield, Ct.

E. E. Hutchinson, New York city.
Byron Marshall, Marblehead, Mass.
Anna R. Holmes, New Bedford, Mass.
Mrs. R. G. Aitken, Mt. Hamilton, Cal.
Mary J. Moore, Chicopee, Mass.
Florence J. Dale, Whitehall, N. Y.

Ella C. Jones, Brooklyn, N. Y.
Mrs. M. E. Nichols, Dorchester, Mass.

Carrie Wadsworth, New Britain, Ct.
Mrs. Dan Burlingame, Earlville, Ill.
Mrs. K. V. V. Huntington, Auburn, N. Y.
Jessie H. Wright, Springfield, Vt.
Amy H. Wales, Randolph, Mass.
Sarah M. Clement, Chicago, Ill.
Mrs. John P. Forbes, New Haven, Ct.

THE MATCH.

The lucifer match has attained its present high state of perfection by a long series of inventions of various degrees of merit, the most important of which resulted from the progress of chemical science.

Starting from the ingenious tinder box and fyrstan of our Saxon ancestors, the first attempt, so far as I know, to improve on the old sulphur match was made in 1805 by Chancel, a French chemist, who tipped cedar splints with a paste of chlorate of potash and sugar. On dipping one of these matches into a little bottle containing asbestos wetted with sulphuric acid, and withdrawing it, it burst into flame. This contrivance was introduced into England some time after the battle of Waterloo, and was sold at a high price, under the name of Prometheans. I remember being struck with amazement when I saw a match thus ignited.

Some time after this a man named Heurtner opened a shop on the south side of the Strand, opposite the Church of St. Clement Dane. It was named the Lighthouse, and he added this inscription to the mural literature of London:

"To save your knuckles, time, and trouble,
Use Heurtner's Euperion."

An ornamental open moirée metallique box, containing fifty matches and the sulphuric acid asbestos bottle, was sold for a shilling. It had a large sale, and was known in the kitchen as the Hugh Perry. Heurtner also brought out vesuvians, consisting of a cartridge containing chlorate of potash and sugar and a glass bead full of sulphuric acid. On pressing the end with a pair of nippers, the bead was crushed and the paste burst into flame. This contrivance was afterward more fully and usefully employed for firing the gunpowder in the railway fog. signals.

We now come to Walker. He was a druggist at Stockton-on-Tees, and in 1827 produced what he called congreves, never making use of the word lucifer, which was not yet applied to matches. His splints were first dipped in sulphur and then tipped with the chlorate of potash paste, in which gum was substituted for sugar, and there was added a small quantity of sulphide of The match was ignited by being drawn antimony. through a fold of sandpaper, with pressure; but it often happened that the tipped part was torn off without ig niting, or, if ignited, it sometimes scattered balls of fireabout, burning the carpet and even igniting a lady's dress. These matches were held to be so dangerous. that they were prohibited by law in France and Ger

many.

The first grand improvement in the manufacture took place in 1833 by the introduction of phosphorus into the paste, and this seems to have suggested the word lucifer, which the match has ever since retained. When phosphorus was first introduced to the matchmaker its price was four guineas per pound, but the demand for it soon became so great that it had to be manufactured by the ton, and the price quickly fell to half a crown per pound. Notes and Queries.