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THE HOUSE.
Obtgin cf Sandwiches.—Almost every one
knows what a sandwich is, bat comparatively
lew know how the word was originally applied
to bread and meat. The following ia Biid to
he the authentic reason. Lord Sandwich was
one evening in a gambling house, and in the
fascination of play, of which be was inordi
nately fond, he had for many houra forgotten
fatigue and hanger. He suddenly called out
for food, and some one brought him a thin
slice of beef and two pieces of bread, For
the sake of expedition he placed the beef be
tween the pieces of bread and devoured it with
a relish. The edible in this new form was at
once dubbed a " Sandwich" in honor of the
inveDtor, and a wag declared that this was the
most importantact of Lord Sandwich's adminis
tration. '
" Fobty Winks."—Sound, refreshing Bleep
is of the utmost consequence in aecaring good
health, and no substitute can be fonnd for it as
a restorer of vital energy. Sleeplessness is,
however, often a source of great trouble to
elderly people, and one which is not easily
relieved. Narcotio remedies are usually
mischievous; their first effects may be
pleasant, but the habit of depending
upon them rapidly grows until they become
indispensable. When this stage has been
reached the sufferer is .in a far worse plight
than before. In all cases the endeavor should
be made to discover whether the sleeplessness
be due to any removable cause, such as indi
gestion, cold, want of exercise, or the like. In
regard to sleeping in the daytime there is
something to be Baid both for and against the
practice. A nap of " forty winks" in the after
noon enables many aged people to get through
the rest of- the day in comfort, whereas they
feel tired and weak when deprived of this re
freshment. Ifgthey reBfc well at night there can
be no objection to the afternoon nap, but if
sleeplessness be complained of the latter
should be discontinued for a time. Most old
people find that a reclining posture with the
feet and legs raised is better than the hori
zontal position for the afternoon nap. Diges
tion proceeds with more ease than when the
body is reenmbent.
Tomato Jam.—Take tomatoes just before
they begin to turn zed-, wipe them well, see
that they are thoroughly dry, then out into
quarters. Prepare a. strong Byrup with one
pound of sugar to half a pint of water. Put
the tomatoes into this and boil very quickly for
twenty miuuteB. Take out the pieces of
tomato very carefully, pour the syrup into
another pan, and to each gallon of fruit allow
one pound of loaf sugar; put it on and simmer
with the fruis for an hour. When cold put
into jars and cover with brandied papers. A
little lemon and ginger flavoring are liked by
some people.
Veal Coilet3.—Have two slices of veal cut
from the leg, Kick the edges with a sharp
knife to keep them fiat; cut a quarter of a
pound of fat salt pork in slices and fry slowly
for fifteen minutes in a large fryingpan; then
draw the pan forward and fry more rapidly
for two minutes more. Take up the
slices of pork and lay the slices of veal in the
pan. Season well with salt and pepper, and
cook rather slowly for 15 minutes, turning the
outlets and browping both sides well, Nov
take up the meat and into the gravy remaining
in the pan put three tablespoonfuls of flour and
stir until the mixture turns a dark brown, then
gradually add a generous pint of water, stirring
all the time. Season with pepper and salt j
next add half a cupful of stewed tomatoeB. Lay
the cutlets in this sauce, cover the fryingpan,
and move back where the sauce will hatdiy
bubble for half an boar. At the end of that
time arrange the cutlets on a hot dish and
strain the sauoe over them; serve without
delay.
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