How to make a home and feed a family

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Pàgina 102 - See the wretch, that long has tost On the thorny bed of pain, At length repair his vigour lost, And breathe and walk again : The meanest floweret of the vale, The simplest note that swells the gale, The common sun, the air, the skies, To him are opening paradise.
Pàgina 119 - Now stir the fire, and close the shutters fast, Let fall the curtains, wheel the sofa round, And while the bubbling and loud hissing urn Throws up a steamy column, and the cups That cheer but not inebriate, wait on each, So let us welcome peaceful evening in.
Pàgina 101 - The primrose by the river's brim A yellow primrose is to him, And it is nothing more.
Pàgina 153 - Being, can doubt. And yet the use of summer fruits appears often to cause most fatal diseases, especially in children. Why is this? Because we do not conform to the natural laws in using this kind of diet. These laws are very simple, and easy to understand. Let the fruit be ripe when you eat it; and eat when you require food.
Pàgina 56 - ... to the bottom ; when it has been on some time, put to it a small bundle of sweet herbs, some pepper, and half a pint of...
Pàgina 130 - ... just large enough to hold it, add two eggs beaten, and a little salt, cover it tight with a floured cloth, and boil it an hour and a half. It may be eaten hot, with cold butter and salt ; or cold, sliced and toasted.
Pàgina 114 - It is stuffed with either sausage meat or fillet of veal stuffing. While roasting, a piece of paper should be placed over the part stuffed, as, being bulky, it will catch the fire and become scorched, but keep the heat well to the breast, in order that it may be as well done as the rest of the bird. Baste well, and froth it up. Serve with gravy in the dish, and bread sauce in a tureen. To the sausage meat, if used, add a few bread crumbs and a beaten egg. Turkey is sometimes stuffed with truffles...
Pàgina 46 - ... brisk fire, skim well, and be careful the meat does not stick ; when enough reduced, add as much stock as will nearly fill the stewpan, salt it well, give it a boil, skim, and then put it on the side of the fire to simmer for two hours, after which strain it through a tammy ; make a white roux ; stir into it for ten minutes a few champignons, then pour on it, a little at a time, the above liquor, let it boil up once, then skim, and set it again by the side of the fire for an hour and a half;...

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