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His Moihcr-in-law "You’ve come, have you." sold my mother-in-law, in a deep voice as she stood on the threshold grimly surveyâ€" ing me with eyes that shone like hard, greenish-blue gooseberries, behind her spectacles. For such modern trifles as eyeglasses were as unsuited to my mother-in-law’s fine Roman nose, as a point-lace collar would be to the Venus do Milo. I could feel her glance pene- trate to the very marrow of my bones, and yet I contrived to keep a bold, front as I stood facing her. It was rather a curious complication. My mother-in-law had not the least idea who I was. I had cheerfully in- tended to take her by surprise; but now that the eventful moment had arâ€" rived, my courage. like that of Bob Acres, was oozing out at the ends of my fingers. ' ‘ My name is Richard Dalton. I was then just twenty-one. with a face that was not; absolutely ugly, a sublime uu- dacity, and pockets not particularly well llned, nnd 1 had just distinguishâ€" ed. myself by running away with a pretty girl from boarding-school. , ,anth‘ yluwn.’ 5... “V... _______ D, "But, Dick," she had remonstrated, " we have nothing to live on." "Don't be a goose, darling.” had been my reply. " What \do people need to live on? All the wants of this world, more or less. are fictitious. A crust of broad and a glass of water three times a day, and now and then a suit of clothesâ€"we must be poor, in- deed, if we can‘t manage to compass that." > Nettie had looked favorably upon me and acquiesced to my argument. We had taken board at the Angel Hill Ho- tel, and began our honeymoon royally. At the end of a month mine host had become a little importunate on the aubjeot of his bill, and Nottie‘s moth- or had written a letter to her signify- lng that she wanted nothing whatever to do with us. We hnd made our own bad, she signified, and now we might lie on it. “Oh, Dick!" cried Nettle, cleaving her hands, " what are we to do 1“ LL- "Hanged if I know!" was the rather blank response. "But don‘t cry darling, I'll go and see her myself" " You, Dink I" "I myself!“ “ he‘ll have nothing to" say to you " "She can‘t help herself.” "She’ll turn you out of doors." "We’ll see about that." "But, Dick, you don’t know~you can‘t have any Idea how terrible she la," sighed Ne'ttie. "St. GeOfg-e conquered the dragon, But valiantly as I spoke. my men- tal sensations by no means correspond- ed with this bold part. I was begin- ning dimly to realize what a very un- wise step I had tafln and also por- suaded poor Nettie to take. love,” I asserted cheerfully. “ and mean to conquer your mother. So Fuck my valise, there‘s a darling.and ll be off before the landlord comes buck." ‘- 7 7 r _ _ I And I was secretly making up my mind that if Nettie’s mother refused to receive us, I would ship myself olf to sea as second mate or third purser, or something of that sort, send my advanced wages to my poor little wife, and eommence the world over again in this irregular fashion. "fiat, Dick. if he's troublesome what can I say to him 2" appealed poor lit- tle friglfienefl Nettie. .. ,‘ "You‘ve' come, have you,” was the salutation. "\Vell, yes." I admitted. "I've come.“ "' Teflchim I’ve gone out of town nnd Ihall be back in a few days," said I nonfiienfltly. But when Iwalked resolutely up to my mother-inâ€"law’s door she greeted me as if I had been expected for the last Week. r ;'_What on earth detained you," saw a e. 311 my mind Icast about what to say, and settled on the first convenient excuse tint came into my heaq. ‘1iihgerfmrin was delayea at Bogleâ€" town." said I. . "Well, some in. now that you‘re here," said she, "and get warm. It‘s awful cold weather for this time 0' year. isn‘t it 8" "Yes," said I, with an assenting nod " Let me see," said my mother-in- law, as she took a steaming platter of ham and eggs out of the oven and liftâ€" ed a shinir‘lg coffeeâ€"pot from the stove. " how old are you 7". “ Oneâ€"aud-twenty,‘ said I. " Do you think," said» she, pansively feeling of her chin. " that you are able to take care of the place? There‘s a great deal to do, you know, on a farm like this. Do you (hink you‘re up to the work 7" " You are married, I suppose," said she. “77"7011, yes." said I, swallowing the hot coffee and winking uLV eyes very hard " I'm married." :7 " Of course I think :0," said I, won- dering what on earth my mother-in- lnw meant. I looked thoughtfully down at the pattern of my plateâ€"a pink Chinaman crossing a cal-mine bridge with two very red willows drooping at the far and of it, and some impossible streaks of water belnwâ€"and made no direct answer. "Can your wife make herself gen- erally useful about the place P'sharp- 1y demanded the old lady. " Certainly she can," said I. begin- ning vaguely to see my way through the mists of perplexity that had here- tofore obscured my brain. "Eighteen," I answered. Mrs. Martin frowned. " What does possess girls to get mnrâ€" tied nowadays," said she. " before they- 're left off dolle and patchwork 9" "033138 3 0371111115 bridge With “"0 After that she never scolded me any very red willows drooping at the far more». And I honestly believv that end of it, and some impossible streaks this is thg only case on record in of water belowâ€"and made no direct which a mollmr-in-lnw was conquered answer. in so hr‘ef a campaign. Nettie says she My mOthfir-in-lflw W35 doubtlefifily doesn‘t know how Idid it. In fact, I laboring under a misapprehension, butl don't quite know myself." tin How old is she 8'" asked Mrs. Mar I“ cried Nettie, clasping what are we to do 1“ if I know!" was the responses. "But don‘t cry go and see her myself" I did not exactly see that it was my busmess to set her right. She had evi- dently engaged a steward, and took it for granted that I was the personage in question. . m. | , AJ--.‘ AL In 1.. ..v... "W133: can you do 3" she asked ab- rupitly. 77,7 ______ A .uwu. And with equal ourtness I respond- ed: " Anything." o "Come, I like that," said my math er-in-lriw, rubbing her hands. “At least you are not afraid of work. Do you understand cows and horses 7" "In uuuv. gnu..- " Well, not much," I owned. "There were no cattle in my last place." Which was very true, for 1 had been a clerk in a bank. " But I have not the least doubt that I could soon learn, if you would kindly show mo what is expected of me." "Can you cut wood 9" she asked. " Certainly," said I, reflecting to my- self that any foolrmight do that. She asked one or two questions more which I answered with the blind fatu- ity which attends youth and confid- ence. She seemed pleased with my willingness to undertake anything and everything. " And now about wages Y“ she said, briskly, ” What will you ask for your own services and those of your wife, -â€"by the month ?" "I fitted the tips of my fingers re- flectiver together. “ As we are both rather inexperienc- ed,“ said I . “ we‘ll agree to work the first month for our 'board; after that you shall pay us what you think we are both worth." "Humâ€"hum I” said my mother-in-law that is a. sensible propositionâ€"a very sensible one, indeed. Well, send for the young woman at once. In the meantime I‘ll show you over the place and explain to you the nature of your duties." .1 uuuv . 9 So I hired myself out to my moth- er-inâ€"law as farm servant, without further ceremony, and immediately wrote and posted a letter to Net- “Oh, yes, sir, I can te] fipondcd, aftnbly, " But, looking for the situation, ] tell you that it’s filled.” ‘ On’ my return from the postoffice mat a burly young man meditating : a spot where fgpr roads meet. . ,1 'I. u. up... n..v... -v- "Can you tell “111;:ng said he. "where Abel Martin lives?" .tie “a. J V- ._.V« The burly young man made some remarks, indicative, in a general waY. of his opinion of :the fickleness of wo- mankind, and departed, while I re- turned rejoicing to the old farm- house. " Here‘s a very nice beginning,“ said I to myself. "It is now my business to give as much satisfaction as pos- sible." Fortune favored me in more ways than one. My mother-in-law sprained her ankle on the second day, and I played cook as well as ma nâ€"ofâ€"all-work with distinguished success, and I had the satisfaction to hear her say to old Miss Priscilla Perkins that she didn‘t know when she had ‘taken such a no- tion to any one as she had to the new man. . ; I " He‘s too young and goodâ€"looking to suit me," observed Miss Priscilla. nursing up her siteel trap of a mouth. “ He is goodâ€"looking, ain‘t Lhe 2” said my mother-inâ€"lew, but he’s dreadfully handy about the house, and ain‘t one bit afraid of work. \Vhy, I don‘t miss Jemima Styles one bit. If only Net- tie could have stayed single till she met such a man as this!" Lu‘vt. puvu .. u“... _ I smiled “to myself as I laid out the wood for the breakfast fire. My accom- glishments as " Jackâ€"of-allâ€"trades," ad never done me so much good be- fore, but now they were certainly win- ning me much credit in the world. 1 1‘. -Ln t“"’“ M” â€"~~â€"â€"~â€"o u r m u 7 On 'the fourth day she had consult- ed with mb as to v» hether Lt was bet- ter to put the forty-acre lot into oats or rye, and I had won her heart by taking to pieces the old hallâ€"clock. which had not gone for ten years, and restored it to running order once agrainu . 1‘ 74__ 3__,, unu mu u.--.V At the end of the third day she had told me the whole story of her daughter‘s runaway match with a “good-ficr-nothing young city chap." ,1 44--..IL “631139 evening of the same day, Nettie arrived all blushing and tremâ€" bling-- r r .. . " But. Diokâ€"" “ No buts. my d9 cheerfully. " Let us be over again. ‘ We come quier; n said she; "is she very _ . .. , 514- _..LA unA . I dragged my unwilling little wife into the hack-mom. where my mother- lnâ€"lnw lay on a sofa, nurs‘ng her an- nun “Here's my wife, ma'am," said I, “and I hope she‘ll give satisfaction.’ Mrs. Martin Jumped up. in spite of the wounded ankle. kle “Jun-D "0. mother, mother I" faltered Net- tie, throwing both hands around the old lady’s neck. " please forgive me this time, and I'll never, never elope m"; 55775119. cficd in blank amaze- ment. again, “5...... " Pléase ma’am, we‘ll be good,” add- ed I. And my mother-in-law relented on the spot. How could she do otherâ€" wise? “Henrietta,” said she " you‘ve been a naughty girlâ€"«there's no denying that. But your husband seems aban- dy man about the house. and I‘m tired of living alone. So (take off your things and go tn work getting supper. As for you. Rich:\rdâ€"" 4-- "Yes. ma‘nm,” said I, " I know I’ve been playing a double part, and de- ceived you all along. But I wanted you to like mPâ€"nnd you know," I added, “all i: fair in love and war!" "Well. I do like you a little," at!â€" miffed my mother-in-law. "And now that I have seen you, Dick, I don‘t so much wonder at the way Nettie be- haved." .5” . " My dear, she hasn’t any idea who my darling." said I, Let us be ‘ Julius Caesar ’ i‘éfn iell you." Ire- V. ” But, if you are tuation, I may as well we see, we 0011‘ CAKE MAKING. First of all. look over your receipt and see that everything it calls for is in the house. Use only the best flour, and silt it before either weigh- ing or measuring it. Allowx it to sun at least an hour before you are ready for it. The butter must be only the very best, and all the salt washed out of it. Use a wooden spoon for mix- ing, and line your cake-pan with greased paper. Everything depends upon the baking. The fire should be moderate, but sufficient to last through the entire baking. If it browns before rising, the oven is too hot. You do not require as hot an oven as for bread. An authority says thin cakes bake in about eighteen minutes; thicker ones in about; half an hour; thick loaves in an hour, and fruit cake requn‘es nearly three hours. according to size. . Pound'CakeF-Oue pound of flour, one pound of granulated sugar, three- fourths pound of butter, salt wash- ed out, eight eggs beaten separately, oneâ€"fourth teaspoonful of baking wa’ der; flavor to taste. Bake three- fourths 0! an hour. Jelly Cake.â€"â€"One cup of sugar, oneâ€" half cup of butter, one and one-half cups of flour, one-halt cup of milk, one teaspoonful oi bakmg powder; one tea- spoonful of vanilla and three eggs 1 use the same recelpt for strawberry Shortcake; when done, have the herâ€" ries lightly crushed and sugared; put them between the layers of cake; 19y some of the finest berries on top. sprinkle with powdered sugar, and covâ€" :___L Ln‘nrn Sponge Cakeâ€"Six eggs, two cups 0: fine granulated sugar two and one- fourth cups of flour sifted three times, ‘ one cup of boiling water, one level teaâ€" i spoonful of baking powder; flavor to taste. Beat yolks of eggs and sugar to a cream; then pour in the boiling water; add flour with baking powder in it, then whites of eggs beaten stiff. Bake in a moderate oven one hour. A’ cup of cold water in the pan) over it keeps the oven moist. French Cream Cakeâ€"Four eggs, one cup of white sugar, one cup and two tablespoonfuls of flour, one tableâ€" spoonful of baking powder in flour, and two tablespoonfuls of cold water. This cake is better a day or two old. Bake in two deep pans and s lit with a sharp knife. When cold ill with the following custard: ‘ rFilling-«Boil nearly one pint of milk; mix two tablespoonfuls of corn- starch with a little milk, add two eggs and stir in the milk slowly with one scant teacup of sugar. If you wish it very rich add one-halt cup of butter; but it is very good without butter. Caramel Cakeâ€"\Vhites of eight eggs, three-fourths cup of butter. one and threeâ€"fourths cups of sugar. two and three-fourths cups of flour, one-half cup of sweet milk and one heaping teaâ€" spoonful of yeast powders. Bake in jelly pans. Fillingâ€"Four cups of brown sugar, one cup of- sweet milk, one cup of butter and two cups of shelled pecans. Put sugar and milk on stove together; after it commences to boil putin butter and. let it boil un- til it will drop from the spoon; then put in pecans and let it remain a few minutes on the stove, then remove and beat until it is stiff enough to put between the cake. serving Fruit Oaksâ€"Eight pounds of raisins, two and oneâ€"half pounds of eitron, two pounds of currants, one pound of butâ€" 191‘, ten eggs, four cups of brown sugar, six cups of tlour. one cup of milk, three tablespoont‘uls of ground cinnamon, two tablespoonfuls of ground allspice, one» tablespoonful 0t ground cloves, four grated nutmegs, one small cup of molasses, one wine lassful of brandy and two tablespoon uls of bak- :_... “man This: r‘ceiot makes two One who is interested in growing flowers for pleasure in the South won- ders why practical florists in writing on floricultural topics do not give to the amateur more information as to the methods employed by them in pro- pagating plants. The average commercial florist, pleasant to note, is not at all averse to telling either amateur or brother professional florist his methods of growing plants, for there are compara- tively no secrets in the business, all depending on experience, vigilance Luaou auu vav ......._,K , ing powder. This ficeipt makes very large fruit cakes. aniliindustry, backed by knowledge not difficult to obtain. The real reason why the means_em- ployed by the regular florist in propaâ€" gating are not more often explained to the novice is that the latter‘s oppor- tunities for putting them into practice would be exceedingly limited, the equipments and accouterments are not always available. and to reduce the florists’ methods of propagating by the hundred or thousand to a dozen or half a dozen plants would be rather impracticable. For ex- ample. in propagating the rose the plants fromwvhich are to be ob- mined the wood for making the cut- tings are planted on the bench in the greenhouse. there to remain for some time in a high temperature to secure a quick and luxuriant growth of shoots. At a certain time this new wood is considered ripe, this condition ample, in propagating the rose the plants from-which are to be ob- tained the wood for making the cut- tings are planted on the bench in the greenhouse. there to remain for some time in a high temperature to secure a. quick and luxuriant growth of shoots. At a certain time this new wood is considered ripe, this condition being determined by its appearance, but a day or two too early or his in with whifiped cm ART OF FLOUR GROW’ING Six eggs, two cup” °£ Berries on top, d sugar, and covâ€" aam just before making the wood into cuttings at: this time will largely influence the per- centage of cuttings which will root. The wood at the proper time is made up into cuttings, which are placed in. beds of sand over hotbeds opt of doors, and in the course of a few weeks should be well rooted. when they are taken out. potted into small pots and placed in the greenhouses to grow. This is the summer propagating of the rose. Later in the season, in the fall, propagating is generally done in the greenhouses. when hybrid perpetual varieties often do better than in the hotbeds. Cuttings of soft-wooded plants. such as geraniums. coleus and heliotropes, are made from plants bedded out in the open ground during the summer, or from large stock plants in pots in the greenhouses in winter, and are rooted in a propagating bed in the greenhouse. The saucer system of propagating is best adapted to the need of the timer tour. and consists in putting about two inches of sand in a pan about three inches deep. placing the cuttings in the sand. which should be kept thoroughly soaked with water all the time during the process of rooting, That part of the wood which is in- clined to be brittle and break rather than bend and appear tough and stringy should be selected for making intorcuttinga. \Vhile on the subject of propagating it may be interesting to note that many of the flowering shrubs, such. as liltics, privet, forsythias, wiegelas, &c., may be grown from the young wood. These should be made after the wood has matured, and be placed aboutl two inches apart in rows in a bedl prepar- ed much after the manner as for on- ions. An eye should always be pro- vided at the top of. the cutting. which should be about two thirds in the ground. Cover the bed with eight or ten inches of leaves. and place a few evergreen boughs on top to keep them in place. By sprln the cuttings will have made root. T is cutting bed is to be made out of doors in a well drained location and made a little higher than the surrounding ground. It is not always an easy matter to determine just what plants to select for the window garden within the house during the winter, and one is often tempted to include some plants rather difficult to manage, their beauty seeming almost irresistible. It is not wise, however, to use any that are not by nature able to, withstand considerable abuse, for to lose several good specimens during the winter is rather discouraging. We should depend very considerably on forced bulbous plants for our sup- ply of early winter flowers. and with narcissus, crocus, hyacinths, tulips, callas, amaryllis, &o., a pleasing ,di- versity of color and form can be had. In addition to these the fragrant and pretty Chinese primrose, also the dainty flowers of the baby primrose, Primuln Forbesi, with its continuous supply of blossoms. will do much toâ€" ward brightening the windows. Cycla- men Persicum and Giganteum in white, pink and crismon are exceedingly at- tractive late winter flowers and not difficult to grow. A few begonius in various sorts add considerable luxuriance in the way of foliage and some flower. We would suggest as good sorts such as the Faastii, the beautiful potted-leaf Mani- cata Aurea, the glossy-leafed Thurs- tonii and the old stand-by, Rubra, all of which are strong growers and of easy management. A pot of the German parlor ivy, with the vines hanging down or twining upward, has a very refreshing effect in any window. The Sansevieria Zey- lanica, with stiflf, upright, mottled leaves, is useful as a house plant on account of being not at all disturbed by dust, gas and a moderate amount of abuse. One of the prettlest of plants for table decoration is the Farfugium Grnnde, bearing large, round, dark green. leathery leaves, mottled and blotuhed with yellow. A specimen of some size in a suitable jardiniere is exceedingly attractive. A few such plants as those mention- ed above used In connection with a half dozen larger ornamental foliage plants. such as a Latanla a Kentia and Areca or a Phenix palm, a good clump of Aspidistra or Cyperus. or perhaps a. large Ficus Elas- tica will do much toward making the home very attractive. \VITHI A BOTTLE. ’Don't throw away that old bottleâ€" mako it a thing of beauty and a joy, if not forever, at least for many weeks to come. Take some cheap cotton wudding, soak it in oil, and then wrap a thin layer of it evenly around an old bottle, beginning at the top and working towards the bottom of the bottle. As they grow 003 with a pair of old sci keep this pretty gr long as you please if fill the bottle with you find that the v tribute the required gnowing plants Do not-keep t register or stov winter with very little care, giving you a nice green, fresh looking orna- ment [or the sitting room table, if set on a plate to keep the dampneSs from spoiling the cloth or table. ep the stove. e with water w] . the wicks cease quired moisture c bottle too near and it will last lrse oflong. trim ssors, and you can 'een ornament as you will only re- ‘ver ver dis the the “Good coffee and good blends are necessary in all cases where a good cup of coffee is expected." says a well- known cook. who has for years had a reputation for the excellence of the coffee served to his customers. "Java gives the best satisfaction. The term 'blend’ refers to the district from which the article comes, not the grade. Even the best of blends may at times lose their character by being under- roasted or over-roasted. It is also true that grinding affects the pro- duct, When the coffee is ground too fine or pulverized a drink is made quicker from it, perhaps, but it loses its character to some extent. It is best to have the bean ground‘ medium. In this state the deleterious elements are not thrown off as in others, and] the bitter flavor sometimes encoun- tered is not found. Coffee flaking "It is too often true that the res. son poor coffee is served in households where in all other respects the best cooking is exacted is because the ser- vants are careless and the mistress of the house does not herself know how to brew a cup of the beverage as it should be prepared. To secure the best results in the kitchen it is neces« sary for the mistress to teach the cook the art of making coffee. This can he done by applying the formula which I use. Once learned it is never forgotten and if there is any varia- tion it can be detected by the mistress, When a new servant comes the lesun should he taught over‘ again. Consider. ing the large amounu ot‘ the bean that is consumed in every household it seems right that above all else the wo- ‘men of the land should know how to Eprepal‘e the most popular of drinks, "Take a granite coffee pot ee from any abrasion where the iron ay be exposed to the coffee. The contact of these two is ruinous. This_applies to pots, too; in fact, where any metal is used and is exposed to the action of the coftee, or where the bottom of the pot or the surface edges are worn, The vessel should be a drip pot. Whether it be a cloth, china or metal sieve, it is best to have a drip ar- rangement. A cloth drip or bag 01' such a percolator as has a cloth at- tachment is recommended. "it is most essential at the start to have positive knowledge that the water is not only filtered. but boiling hot. Water should never be added afterward, once the coffee has been made. It will not stand changing. "Place in the granite saucepan one heaping tablespoonful of medium- groun-J coffee for each cup and ahalt you make. Pour enough hot water on it and stir with a spoon until all the coffee has been moistened. This procedure will. take about one minute. In the meantime the pot must be ready to receive this moistened coffee, which is poured into the: percolator or bag. To this is. added sufficient boiling water to make the number of cups of coffee to correspond with the spoons- ful of ground coffee used. . "After the coffee has dripped into the not through the bag. draw the cofâ€" iee off into another vessel, remove the lid from the top of the pot and pour this coffee throu h the grounds and let it dripl throug again.‘ Con- tinue this at least three times, allow- ing it to lully drip through; then set the coffee pot on your stove, where it is hot enough to hovel your coffee boil not less than three minutes or more than five. After it has boiled, place it in such a. position on the stove that it will keep ready for service. Better results are obtained by allowing the coffee to stand in this position afleast ahalf hour before using it. The per- colator or bag should remain in the not all the time. and only be removed when the! pot is sent to the table. “A delicious cup of Vienna coffee can be obtained and the full strength and color insured by pouring suffi- cient cream into the bottom of the cup, according to individuul tuste.. Then fill it up to the brim with. the. coffee made after the formula given. Place the coffee and creaml togetherin a. granite saucepan and let the mix- ture come to a boil, pouring it back into the cup at the stage ready - for serving. This Vienna coffee is es- pecially good in cold weather. as the chill makes it all the more pleasant by contrast, owing to its delicacy and its warmth-giving properties. Cure shouli be taken that the cream is fresh or it will curdle in the boiling with the coffee, "After having made your coffee ac- cording to the instructions already detailed, draw your coffee off into a separate vessel and thoroughly cleanse your pot and percolator and arrange as if to make new coffee. For each cup of special coffee wanted place one teas-poonx'ul of freshly ground coffee in the pot or percolator. Then pour the coffee, which has been drawn off, into the vessel in the pot or percola- (or containing the freshly ground beans. Let it drip through and you 'will find not only will you have a cof- fee that is doubly strong, but with the iluvor and aroma of the fresh-ground toffee. lf drawing off once does not make it strong enough, draw it off a. seconl time for the spet-ial cup. "In this form many readers will find that they make the coffee too strong for their taste. It needs only reasonable judgment after hming flavor an coffee. make it E secuui Ii: "In this find that I strong for made i s beLter than to makd it irst place.” f coffee is u 1' hot milk to th retere Bht 1 "The .once ropor refera Term many readers will Jey make the coffee too their taste. It needs only judgment after hming ‘e or twice to arrive at the rtion for their particular 3 way to Wxaken o dilute it with ‘ weak in the