Harper's Round Table, August 20, 1895 Part 12

VINCENT V. M. BEEDE.

No. 97.

First is a prima donna.

Second is a city in Germany.

Third the capital of New Jersey.

Fourth are the celebrated falls of the United States.

Fifth is one of the five great lake ports.

Sixth is the president of the United States.

Seventh is a country in Europe.

Eighth is a well-known temperance lecturer.

Ninth is a celebrated English novelist.

Tenth is an American explorer.

My whole counted down the centre is a celebrated American poet.

LINDA MOHRMANN.

Answers to Kinks.

No. 92.

Name, Cromwell. 1. Craven, raven. 2 Rink, ink. 3 Olive, live. 4. Madder, adder. 5 Waft, aft. 6. Event, vent. 7. Lace, ace. 8. Lair, air.

No. 93.

1. Anti-mony. 2. Si-mony. 3. Patri-mony. 4. Cere-mony. 5. Matri-mony. 6.

Ali-mony. 7. Scam-mony. 8. Parsi-mony. 9. Acri-mony. 10. Testi-mony. 11.

Har-mony.

No 94.

L I V E D I N G I R O N I D O L V O I D N O D E E N D S I N G L E N I D O L N O S E D I N G L E E E L S I D E A E D I T N E A T L I M E G A T E S T E P

Two Facts about Germantown.

It was in Germantown that the mariners' quadrant was invented by Thomas G.o.dfrey in 1730; and that Christopher Sower, Sr., printed the first Bible in America, a copy of which, with Sower's imprint, could have been seen at the Centennial Exhibition in Philadelphia in 1876.

JOHN H. CAMPBELL, JUN.

PHILADELPHIA.

Questions and Answers.

Charles Bellas, South Auburn, Neb., wants samples of amateur papers, and George W. Buchanan, Searcy, Ark., wants to correspond with editors of such papers. "O. E. S." wants us to offer prizes for music settings. We will do so. A "member" asks all about chicken raising. He will find this information in a long ill.u.s.trated article in the ROUND TABLE, No. 806, which he can order through any dealer. It is too soon to reprint it.

Estrella E. Ulrich, age sixteen, is a member who lives at Buckland's Road, Onehunga, Auckland, New Zealand, and sends us a puzzle answer "too late," as she says, "for the compet.i.tion, but to let you see that children born and brought up in this out-of-the-way corner of the world know something about authors of England and America." If Lady Estrella's excellent answer is a sample of what Auckland Ladies can do, we will have to admit that New Zealanders are well informed on literary matters.

Will you give the Table a morsel about Auckland?

Annie Kidder: It is impossible to tell, at this distance of time, who was the original of "Little Blue Jacket," the picture published by this paper nearly nine years ago. It was from a photograph taken in London, and we doubt if any record can now be found of it. We have none.

CHOCOLATE CREAMS.

The favorite candies ill.u.s.trate the use of fondant both for the centre of candies and for the outside, or "dipping," as candy-makers call it.

In the first place get everything in readiness. A fork, some sheets of oiled paper--paper rubbed with olive oil--or waxed paper, a large bowl, and three small saucepans or basins, your flavoring, the chocolate, and your ma.s.s of fondant are what you will need. Take a half-pound of fondant and work into it half a teaspoonful of vanilla drop by drop.

Then break off small bits and shape them into b.a.l.l.s or pyramids. Stand them on the papers so they will not touch each other, and let them harden in a dry cool place--not the refrigerator--for two or three hours. When the creams are ready to dip take half a pound of unsweetened chocolate or cocoa and put it in the bowl, and place this in one of the basins or saucepans into which boiling water has been poured. You can add a trifle of boiling water to the chocolate to hasten its melting.

When it is melted add an equal amount of melted fondant, and stir constantly till the mixture is like thick cream. To melt the fondant put it into a saucepan, and set this into a second filled with hot water.

Never place the basin with the fondant in it directly on the stove. It will scorch and burn in a twinkling. In melting fondant for dipping you must never forget to stir it, because unless stirred it will go back into clear syrup. Be very careful no water splashes into it. If when the chocolate and fondant are mixed together they are too thick for a smooth covering add a few drops of hot water, drop by drop, until it is as desired. If you get the fondant too thin it is useless. When the mixture is ready bring it to the table, saucepan and all. Drop into it one of the b.a.l.l.s, and take it up on a fork, and, shaking it a bit, turn it on the oiled paper. This must be rapidly done, as the hot mixture will melt the b.a.l.l.s if they are in it too long. If the mixture for dipping gets too stiff take it to the stove and let the water in the under basin heat again, or replace the cold water with hot from the kettle, carefully stirring the fondant every moment. If the chocolate runs off too much and shows the white cream underneath, the dipping mixture was too hot.

Take it out of its basin of hot water and stir it, letting it cool a little before beginning the dipping again. The method of dipping candies, whatever may be their centres or their flavors, is the same, so that once you can make chocolate creams, you can make any of the cream candies.

GOOD HEALTH WORK.

Some conception of the constant danger to the public health of New York may be had by reading the last quarterly report of the Board of Health.

The sanitary inspectors, who are kept more steadily at work now than ever before since the organization of the Department of Health, in addition to their other labor, destroyed 600,000 pounds of vegetables unfit for food, 300,000 pounds of meat, 13,000 pounds of fish, and 50,000 pounds of confectionery, so called--the poisoned sugar stuff sold to children at the penny shops all over town.

[Ill.u.s.tration]

Copyright, 1895, by The Procter & Gamble Co., Cin'ti.

Plenty of fresh air, an abundance of sleep, a careful diet and the daily use of a good soap like the Ivory will purify the complexion as no cosmetic can.