The Dixie Cook-Book

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Schlesinger Library Radcliffe College Purchased with funds contributed by the Radcliffe Culinary Friends

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DIXIE COOK-BOOK.

CABRFULLY COMPILED FROM THE TREASURED FAMILY COLLECTIONS OF MANY GENERATIONS OF NOTED HOUSEKEEPERS: LARGELY SUPPLEMENTED BY TFXPED RECIPES OF THE MORE MODERN SOUTHERN 1 ISHES, CONTRIBUTED BY WELL-KNOWN LADIES OF THE SOUTH.

= —e. “ The best is none too good.” REVISED EDITION.

L, A. CLARKSON & COMPANY.

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OW.GID.G6Td. we <2 “a a = PUBLISHERS’ NOTICE.

In attempting to plan a thoroughly practical work on Housekeeping and kindred subjects that would meet the real needs of the Southern matrons of to-day, the wellknown “Practical Housekeeping” (which in its wide dissemination East and West, North and South, has reached a sale of 190,000 copies) came under our notice. Its contributions from all States of the Union have made it cosmopolitan in character, and, being undoubtedly the best cook-book for general use in print, it seemed a fitting basis for our “Dixie Cook-Book;” therefore, with the consent of its Publishers, we have made it this, combining with the ‘cream ” of that excellent manual a large collection of additional recipes—choice treasures from the garners of many a Southern household, handed down from generation to generation, besides many other recipes, contributed by the ladies of the South, for the more modern Southern dishes. Earnestly trusting the volume will meet the demand it is intended to supply of a reliable and complete manual for the housekeeper, we submit it to the public.

Copyright, 1883, by A. G. WaLcox.

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SOL, To THE Mothers, Wives, and Danghters of the “Sunny South,” ‘WHO HAVE 80 BRAVELY FACED THE DIFFIOULTIBS WHICH NEW SOCIAL CONDITIONS HLAVE IMPOSED ON THEM AS MISTRESSES OF SOUTHERN HOMES, AND ON WHOSE COURAGE AND FIDELITY IN GOOD OB ILL FORTUNE THE FUTURE OF THEIR BELOVED LAND MUST DEPEND, THIS BOOK IS DEDICATED.

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TABLE OF CONTENTS.

SREAD-MAKING..

HovusgHOLD CONVENIENCES, ILLUSTRATED MANAGEMENT OF HELP..

MAREETING -... oe CARVING, ILLUSTRATED | iow To CoT AND CURE Meats, InLoereare> HINTS ON BUTTER-MAKING Launpry..

CELLAR AND IcR-HOUBE; HIN"S FOR THE SICK-ROOM FronaL.—. oe CHEMISTRY OF Foop. |.

Duess-MaKING AT Home |.

COLORING AND BLEACHTNG ee CaKE-MAKING. ee ry Creams anp Custapps 5 3 sw ee et CaNNING Feurrma.. 2 ww ew eel ll lt CaTsups AND SaUCERR ww wwe le ll te DRINKB. «© © + © © © © © © © © © © © « Racs 2 1 we ee Fi. 1 + ee ee lt ll le ll lk Frurirg.. «1 6 ee - 8 © © © © © 6 6 Gaus. er ee ey er Ices anD Ick-crEam eo 8 oe eo 8. JELLIES AND JAMB se ° ee. MeaTs.. ee eww oe eo ee. Pastry.. ee oe ry.

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PREFA OE.

‘In a multitude of counsel” is said to be wisdom. If this be true of any thing, it certainly is of cookery. The present candidate for favor has not been made up with the aid of the paste-pot and scissors, neither has it been gathered at random from doubtful sources, but has been culled, without stint of labor, time or expense, from the treasure-troves of hundreds of the grand old housekeepers of our land who have practically tested what is now given to others. A recipe is only valuable from being tried and approved. Blunders in cookery cost money, and it is a self-evident fact that a few spoiled dishes represent the price of a good cookbook,—to say nothing of the vexation and chagrin, inevitable to the conscientious housekeeper, resulting from any culinary failure. The ‘‘cook-books” and ‘‘receipt-books” of the past few years have numbered legion; ‘‘of making them there has seemed no end;” yet too often their study and practice have proven ‘‘a weariness to the flesh,” for while some of their authors were good book-makers, they were poor bread-makers; others, though perfectly familiar with the subjects treated of, yet failed to clearly and fully describe the processes in detail. A few lines of recipes, unattended by any practical instructions or suggestions, may prove of little utility to the mass of cooks, since to give a recipe that can be intelligibly understood by all is by no means an easy task. The lack of ordinary dishes, or those suited to the life of the great middle class, has been another realized want. Fortunately it is becoming fashionable to economize, and housekeepers are really finding a pleasure and satisfaction in searching out and seek ing to stop the numberless household leaks, and to exercise the thousand little economies which thoughtful and careful women understand s0 well and practice so gracefully.

Some one has asserted that a well-to-do French family will live on what an American household in the same condition of life throws away. Possibly this may not be a very great exaggeration, and

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vi PREFACE.

we may learn the fine art of spending money wisely, perhaps, as well as that of dress, from our neighbors across the water. It is a satisfaction to those housekeepers whose purses are not overplethoric to realize that good cooking is not necessarily the most costly; and surely she is an artist in culinary skill who can compound a good and palatable dish from a limited larder. While the present volume contains recipes suited to all grades and styles of living, its one aim has been to pack between its covers the largest possible amount of practical information of real value to all; and it is believed the recipes will be found to he not only practical, but really excellent, yet not tending to extravagance. The instructions preceding each department have been carefully given, and will be found entirely trustworthy; the recipes are all well indorsed.

The suggestive chapters in the latter par} of the book cover a wide range of household subjects, and will prove of equal interest with the cookery department to the earnest housekeeper who readily seizes upon all timely hints and suggestions that may tend to simplify and systematize the labor of housekeeping and home-making or in any way help to lessen the friction of the domestic machinery. There has been no effort at display, the only purpose being to express ideas as clearly and concisely as possible, and to make a simple and practical work to meet the needs of earnest housekeepers of all classes.

The arrangement of subjects treated has been made on the simple order of the alphabet so far as practicable, and for more ready reference a full alphabetical index has been added—a matter that will be appreciated by those whose time is of value. It is a woman’s book, compiled and sold by women, and in the interest of women, and will, it is believed, be fully appreciated by all earnest women.

Possibly, in the effort to avoid the mistakes of otners, greater errors may have been committed; but the book is submitted just as it is to the generous judgment and intelligent consideration of Southern housekeepers, with the hope that it may in some degree lessen their perplexities and aid them in their successful and happy reign in ‘‘ Woman's Kingdom”—the Home.

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Tue old saying, ‘bread is the staff of life,” has sound reason in it. Flour made from wheat, and meal from oats and Indian corn, are rich in the waste-repairing elements, starch and albumen, and head the list of articles of food for man. Good bread makes the homeliest meal acceptable, and the coarsest fare appetizing, while the most luxurious table is not even tolerable without it. Light, crisp rolls for breakfast, spongy, sweet bread for dinner, and flaky biscuit for supper, cover a multitude of culinary sins; and there is no one thing on which the health and comfort of a family so much depends as the quality of its home-made loaves. Opinions as to what constitutes good bread differ, perhaps, as much as tastes and opinions concerning any thing else, but all will agree that bread, to be goed, ought to be light, sweet—that is, free from any perceptible acid or yeasty taste—flaky, granular or not liable to become a doughy mass, and as white as the grade of flour used will allow. If members of the family have delicate digestive powers, they will not use new bread, and therefore must have such us will keep with little change of texture and none of quality or taste, for several days. To obtain these qualities in bread, use the best flour, as in families where no bread is wasted, the best is cheapest. The good old Genesee Valley white winter wheat, of Western New York, makes a flour unsurpassed {n quality. The Michigan, Ohio, Indiana and Missouri white winter wheat grades are much the same, but the Minnesota hard spring wheat ‘new process” flour is the equal of the best, and is so much superior in strength that one-eighth less is used in all recipes for bread and cake. The common or “‘straight” brands are used by the great majority of families, and from all of them good, uniform and palatable bread may be made.

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Housekeepers seldom select flour by examination. They usually take some tried brand, or select on the recommendation of their furnisher. No rule can be given by which an inexperienced person can determine the grade-of flour with accuracy, but a few hints will enable any one to know what not to buy. Good flour adheres to the hand, and, when pressed, shows the imprint of the lines of the skin. Its tint is cream white. Never buy that which has a bluewhite tinge. Poor flour is not adhesive, may be blown about easily, and sometimes has a dingy look, as though mixed with ashes. Flour should be bought in quantities corresponding to the number in the family, that it may not become damaged by long keeping. In a family of five, a barrel, or even a half-barrel sack of flour, excellent when first bought, will become much deteriorated before being used up. A small family should always buy in twenty-five pound, or at largest, fifty pound sacks. Flour should be kept dry, cool and entirely beyond the reach of marauders, big or little, especially the latter, for the infinitesimal meal moth is far more to be dreaded than rats or mice. Therefore every receptacle of flour should be thoroughly and frequently cleansed, to guard against animal as well as vegetable parasites. A single speck of mold, coming from old or damp flour in an obscure cOner of the flour-box, will leaven the whole as rapidly and strongly as ten times its weight in yeast. In no event should flour be used without being sifted. Bread-making seems + simple process enough, but it requires a delicate care and watc4fulness, and a thorough knowledge of all the contingencies of tle process, dependent on the different qualities of flour; and the varying kinds and conditions of yeast, and the change of seasons; the process which raises bread successfully in winter making it sour in summer. There are many little things in bread-making which require accurate observation, and, while valuable recipes and well-defined methods in detail are invaluable aids, nothing but experience will secure the name merited by so few, though earnestly coveted by every practical, sensible housekeeper— “an excellent bread-maker.” Three things are indispensable to success: good flour, good yeast, and watchful care. Never use flour without sifting; and a large tin or wooden pail with a tightfitting cover, kept full of sifted flour, will be found a great conven-

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fence. All kinds of flour and meal, except buckwheat and Graham— and Graham, too, when coarse—need sifting, and all, like wheat flour, should be bought in small quantities, as they become damp and musty by long standing.

Tae Yeast.

After the flour, the yeast or leaven is the next essential element in bread. For regular fare most, especially women, prefer “yeast bread,” but men who can not forget ‘how their mother used tv cook,” have a liking for ‘‘salt-rising” bread, and the latter deserves the acquaintance of the housekeeper and a frequent welcome on the family table. The dry hop yeast, such as Twin Bros., Stratton’s, National, Eagle, Gillett’s, and many others, are all good, if fresh, _and always available, for they are found in every grocery. Many housekeepers use baker’s yeast, and buy for a penny or two what will serve each baking of bread. Potato yeast has two advantages over other kinds; bread made from it keeps moist longer, and there is no danger that an excess of yeast will injure the flavor of the bread.

THE SponcE.

This is made from warm water or milk, yeast and flour (some add mashed potatoes) mixed together in the proportion of one pint wetting (water or milk) to two pints of sifted flour. If milk is used it should be new, and must be first scalded, and then cooled to blood neat. ‘The scaiaing tenas wo prevent sourmg. 1m using waver pang it to blood heat. If the ‘‘wetting” is too hot, the bread will be coarse. When water is used a tablespoon* of lard or butter makes the bread more tender. Bread made from milk is, of course, more tender and nutritious, but it has not the sweet taste of the wheat, and will not keep as long as that made from water. When mixed with milk it requires less flour and less kneading. In summer, care must be taken not to set sponge too early, at least not before eight or nine o'clock in the evening. (Sponge mixed with bran water, warm in winter and cold in summer, makes sweeter bread. Boil bran in the proportion of one pint to a quart of water and strain.) In very hot weather, sponge may be made with cold water. In winter, mix the batter with water or milk, at blood warmth, testing * Whenever, in this book, the words cupful, coffee-cupful, tea-cupful, table-spoonfal, ete, cour, the termination “ ful ” is dropped, for the sake of brevity.

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it with the finger, and making it as warm as can be borne; stir in the flour, which will cool it sufficiently for the yeast; cover closely and place in a warm and even temperature. A good plun is to fold a clean blanket several times, and cover with it, providing the sponge is set in a very large crock or jar, so that there is no danger of its runuing over. As a general rule, one small tea-cup of yeast and three pints of “ wetting” will make sponge enough for four ordinary loaves. In all sponges add the yeast last, making sure that the sponge is not hot enough to scald it; when placed to rise, always coverclosely. In cold weather the temperature runs down very quickly, in many kitchens, after the fire is out, and the bread should be set earlier in the evening, and in a warmer place; a temperature of eighty or ninety degrees is right. When it rises well for the first two hours, it will go on rising unless the temperature falls below the freezing point. It isan improvement to beat the sponge thoroughly, like batter for a cake, for fifteen minutes. Never set sponge in tin, but always in stoneware, because a more steady and uniform heat can be maintained in a stone jar than in tin.

TO MAKE GOOD BREAD, Always be “Up in the morning early, just atthe peep of day,” in summer time, to prevent the sponge becoming sour by too long standing, and in winter to be getting materials warmed and in readiness for use. A large, seamless tin dish-pan with handles and a tight-fitting cover, kept for this purpose alone, is better than a wooden bowl for bread. It should be thoroughly washed and scalded every time it is used. Measure and sift the flour. It is convenient to keep two quart cups, one for dry and the other for liquid measuring. In winter always warm the flour (by placing it in a pan in a warm oven for a few minutes or by setting it over night where it will be kept at the same temperature as the sponge) and also the sponge. Put the flour in a bread pan, make a large well in the center, into which pour the sponge, adding two level tea-spoons of salt (this is the quantity for four loaves of bread); mix well, being careful not to get the dough too stiff; turn out on the bread-board, rub the pan clean, and add the ‘‘rubbings” to the bread. Knead for from forty-five minutes to one hour, or until the dough ceases to stick to

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either the board or hands. Do not stcp kneading until done. Any pause in the process injures the bread. The process of kneading 1s very important. Use just as little flour in kneading as will prevent sticking, and practice will enable one to make a little flour go a great way. Some good bread-makers knead with the palm of the hands until the dough is a flat cake, then fold once, repeating this operation until the dough is perfectly smooth and elastic; others slose the hands and press hard and quickly into the dough with the fists, dipping them into the flour when the dough sticks; or, after kneading, chop with the chopping knife and then knead again; others still knead with a potato-masher, thinking it a great saving of strength. Another method, used by good bread-makers, is to raise the whole mass and drop or dash it with considerable force upon the mixing-board or table for several minutes. No exact directions can be given, but experience and practice will prove the best guides. After the bread is thoroughly kneaded, form into a round mass or large loaf, sprinkle the bread-pan well with flour, and, having placed the loaf in it, sprinkle flour lightly on the top (some grease the top with salted lard or butter instead of sprinkling with flour); cover closely, and set to rise in a warm temperature; let it rise to twice its original size this time, say from one to two hours, differing in time with the season of the year. Then knead down in the pan, eut into equal parts, place one at a time on the board, mold each into a smooth, oblong loaf, not too large, and put one after another into a well-greased baking-pan; grease the tops of the loaves with salted lard or butter, and set to rise. Or the loaves may be made by buttering the hands, and taking enough from the mass to form a loaf, molding it into shape in the hands, without using flour. This insures a nice, brown, tender crust. Loaves made in the French style, long and narrow, are about half crust, and more easily digested, the action of heat anticipating part of the digestive process. In molding, do not leave any lumps or loose flour adhering to the outside, but mold until the loaves are perfectly smooth. No particular directions can be given in regard to the time bread should stand after it is molded and placed in the pans, because here is the point where observation and discretion are so indispensable. In hot weather, when the yeast is very good and the bread very light, it

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must not stand over fifteen minutes before placing to bake. If it is cold weather, and the yeast is less active, or the bread not perfectly raised, it may sometimes stand an hour in the pans without injury. When it is risen so as to seam or crack, it is ready for the oven; if it stands after this it becomes sour, and even if it does not sour it loses its freshness and sweetness, and the bread becomes dry sooner after baking. Bread should undergo but two fermentations; the saccharine or sweet fermentation, and the vinous, when it smells something like foaming beer. The housewife who would have good, sweet bread, must never let it pass this change, because the third or acetous fermentation then takes place. This last can be remedied by adding soda in the proportion of one tea-spoon to each quart of wetting; or, which is the same thing, a tea-spoon to four quarts of flour; but the bread will be much less nutritious and healthful, and some of the best elements of the flour will be lost. Always add salt to all bread, biscuit, griddle-cakes, etc., but never salt sponge. A small quantity of white sugar is an improvement to all bread dough. Bread should always be mixed as soft as it can be handled, but in using: the ‘‘ new process” flour, made from spring wheat, the dough requires to be much harder than is necessary when using that made from winter wheat..

To Bake Breap.

Here is the important point, for the bread may be perfect thus far and then be spoiled in baking. No definite rules can be given that apply equally well to every stove and range; but one general rule must be observed, which is, to have a steady, moderate heat, such as is more minutely described in the directions for baking large cakes. The oven must be just hot enough; if too hot, a firm crust is formed before the bread has expanded enough, and it will be heavy. To test the heat, place a teaspoon of flour on an old piece of crockery (to secure an even heat), and set in middle of the oven; if it browns in one minute the heat is right. An oven in which the bare hand and arm can not be held longer than to count twenty moderately, is hot enough. The attention of stove-makers seems never to have been directed to the fact that there is no accurate means of testing the heat of ovens, but it is to be hoped that in the

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near future some simple device may be found which will render unnecessary such inaccurate and untrustworthy tests as must now be used, and thus reduce baking to a science. To test whether the bread is done, break the loaves apart and press gently with the finger; if elastic it is done, but if clammy, not done, and must be returned to the oven; or, if the loaves are single, test with a straw plucked from a broom. Break off the branches and thrust the larger end into the loaf; if it is sticky when withdrawn, the bread is not done, but if free from dough it is ready to be removed from the oven. The little projections on the straw, where the branches have been broken off, catch and bring out the dough, when not thoroughly baked.

The time required for baking is not less than three-quarters of an hour, and bread baked a full hour is more wholesome and is generally considered more palatable. ‘‘The little fairy that hovers over successful bread-making is heat, not too little nor too much, but uniform.”

When removed from the oven, take the loaves out of the pan, grease the entire outer crust with melted butter, and tilt them on edge, so as to secure a free circulation of air. It is better not to cover bread while warm, unless with a light cloth to keep off flies. Thoroughly exposed to the air the surface cools first, insuring a crisp crust and the retention of the moisture in the loaf. There are those, however, who follow successfully the plan of wrapping the bread, as soon as it ia removed from the oven. in a coarse towel or bread-cloth. Never put warm bread next to wood, as the part in contact will have a bad taste. Spread a cloth over the table before placing the bread on it.

Good bread-makers differ widely as to the number of times bread should rise, some insisting that the ryle of our good grandmothers, who only allowed it to rise once, insures the sweetest and most nutritious bread, and that in all subsequent fermentations, a decomposition takes places that is damaging to the wholesome qualities of the “staff of life.”; If by accident or neglect the bread is baked too hard, rub the loaf over with butter, wet a towel and wrap it in it, and cover with another dry towel. In winter, bread dough may be kept sweet

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eeveral days by placing it where it will be cold without freezing, or by putting it 20 deep into the flour barrel as to exclude it entirely from the air. When wanted for use, make into bread, or, by adding the proper ingredients, into cake, rusk, biscuit, apple dumplings, chicken pie, etc.

When the bread is cold, place in a stone jar or tin box, which must be thoroughly washed, scalded and dried each baking day. A still better receptacle for bread is a tin wash-boiler with a close cover, kept for this purpose alone. When small, single loaf pans are used, the bread may be removed to coul, the pans washed and dried, and the loaves ufterwards replaced each in its pan, and then set away in a box or boiler. The pan helps to keep the bread moist and palatable for several days., The best pan for bread is made of Russia iron (which is but little more costly than tin and will last many times as long), about four by ten inches on the bottom, flaring to the top, and about four and one-half inches deep. The pan should be greased very lightly for bread..

Attention to neatness, important in all cookery, is doubly important in bread-making. Be sure that the hair is neatly combed and put up (which ought to be done before the dress is put on every morning), and that the hands, arms and finger-nails are scrupulously clean. A neat calico apron with bib, and sleeves of dress well-tucked up and fastened so that they will not come down, add much to the comfort of this the most important task of the kitchen queen.

There are three critical points in the process of bread-making: the condition of the yeast, which must never be used if sour; the temperature where the bread is set to rise, which must not be go hot as to scald; and the temperature of the oven, which must be uni_ form, neither too hot nor too cold.

In cutting warm bread for the table, heat the ‘knife, and, whether hot or cold, cut only as much as will be eaten. It is better to replenish the bread-plate once or even twice during a meal than to have slices left over to dry up and waste.

When using coal, put into the fire-box enough to finish the baking; adding more during the process is apt to render the oven-heat

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irregular. When wood is used, make a good hot fire, see that the stove has a good, free draft, and let it cool to an even, steady heat before putting the bread in theoven. The finest bread may be completely spoiled in baking, and a freshly-made fire can not be easily regulated.

The patent iron shelves, made to be attached to the pipes of stoves and ranges, are very convenient places for placing bread to rise. They give the necessary warmth, and the height is convenient for watching. ‘ The proportion of gluten in wheat, and consequently in flour, varies greatly in different varieties. Flour in which gluten is abundant will abeorb much more liquid than that which contains a greater proportion of starch, and consequently is stronger; that is, will make more bread to a given quantity. Gluten is a flesh-former, and starch a heat-giver, in the nutritive proceases of the body. Flour containing a good proportion of gluten remains a compact mass when compressed in the hand, while starchy flour crumbles and lacks adhesive properties. Neither gluten or starch dissolve in cold water. The gluten is a grayish, tough, elastic substance. In yeast-bread, the yeast, in fermenting, combines with the sugar in the flour and the sugar which has been added to the flour, and carbonic acid gas and alcohol are produced. The gas tries to escape, but is confined by the elastic, strong gluten which forms the walls of the cells in which it is held, its expansion changing the solid dough into a light, spongy mass. The kneading process distributes the yeast thoroughly through the bread, making the grain even. The water used in mixing the bread softens the gluten, and cementa all the particles of flour together, ready for the action of the carbonic acid gas. In baking, the loaf grows larger as the heat expands the carbonic acid gas, and converts the water into steam and the alcohol into vapor, but it, meantime, loses one-sixth of its weight by the escape of these through the pores of the bread. Some of the starch changes into gum, the cells of the rest are broken by the heat, the gluten is softened and made tender, and the bread is in the condition most easily acted upon by the digestive fluids. There is a great difference of opinion as to the comparative merits of bread made from fine flour, and Graham, or whole wheat

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flour. The latter is undoubtedly beat for persons who lead sedentary lives, as the coarse particles stimulate the digestive organs, causing the fluids to flow more freely; while for those who follow active, out-of-door pursuits, the fine flour bread is probably best, as being more nutritious and economic:l, because wholly digested. There is an old and true saying, that ‘‘she who has baked a good batch of bread has done a good days work.” Bread-making should stand at the head of domestic accomplishments, since the health and happiness of the family depends immeasurably upon good bread; and there is certain to come a time in the experience of every true, thoughtful woman when she is glad and proud of her ability to make nice, sweet loaves, free from soda, alum, and other injurious ingredients, or bitter regret that she neglected to learn, or was 80 unfortunate as not to have been taught, at least the first requisites of good bread-making.

GraHamM AND Corn Breap.

It is very desirable that every family should have a constant supply of bread made of unbolted flour, or rye and Indian corn. Most persons find it palatable, and it promotes health. For these coarse breads, always add a little brown sugar or molasses, and the amount given in the recipes may be increased according to taste. They rise quicker and in a less warm atmosphere than without sweetening. A little lard or butter improves bread or cakes made of Graham or Indian meal, rendering them light and tender. Graham rises rather more quickly than fine flour (as the whole wheat flour contains a larger proportion of gluten, and fermentation is more rapid), and should not be allowed to rise quite as light. The pans should be greased more thoroughly for Graham and corn bread than for that made from fine flour. The fire should be steady and sufficient to complete the baking, and the oven hot when the bread is put in. A fresh blaze will burn the crust, while a steady fire will sweeten it. Graham bread bakes more slowly than fineflour bread, and corn bread requires moye time and a hotter oven than either. Use either yellow or white corn, ground coarse, for mush, and white, ground fine, for bread, ete. In cutting the latter while warm, heat the knife, and hold it perpendicularly. Rye is

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said to absorb more moisture from the air than any other grain; hence, all bread from this meal needs a longer application of heat, and keeps moister after being baked than that made from other grain..

Sponce For WINTER USE.

Peel and boil four or five medium-sized potatoes in two quarts of water (which will boil down to one quart by thet ime the potatoes are cooked): when done, take out and press through a colander, or mash very fine in the crock in which the sponge is to be made; make a well in the center, into which put one cup of flour, and pour over ft the boiling water from the potatoes; stir thoroughly, and when cool add a pint of tepid water, flour enough to make a thin batter, and a cup of yeast. This sponge makes very moist bread. Breap Sponce.

Six potatoes boiled and mashed while hot, two tablespoons of white sugar, two of butter, one quart tepid water; into this stir three cups flour; beat to a smooth batter, add six table-spoons yeast; set over night, and, in the morning, knead in sufficient flour to make a stiff, spongy dough; knead vigorously for fifteen minutes, set away to rise, and, when light, knead for ten minutes; mold out into moderate-sized loaves, and let rise until they are like delicate or light sponge-cake.— Mrs. George H. Rust Breap Sponge AND BREAD.

Five pints warm water, five quarts sifted flour, one coffee-cup yeast; mix ina two-gallon stone jar, cover closely, and set in a large tin pan, so that if the sponge rises over the top of the jar, the drippings may fall into the pan. Set to rise the evening before baking. In winter be careful to set in a warm place. In the morn. ing sift six quarts flour into a pail, pour the sponge into a breadpan or bowl, add two table-spoons of salt, then the flour gradually; mix and knead well, using up nearly all the flour. This first kneading is the most important, and should occupy at least twenty minutes. Make the bread in one large loaf, set away in a warm place, and cover with a cloth. It ought to rise in half an hour, when it should be kneaded thoroughly again for ten minutes. Then 2:

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take enough dough for three good-sized loaves (a quart bow] of dough to each), give five minutes kneading to each loaf, and place to rise in a dripping-pan well greased with lard. The loaves will be light in five or ten minutes, and will bake in a properly heated oven in half an hour. Make a well in the center of the remaining dough, and into it put a half tea-cup of white sugar, one tea-cup of lard, and two eggs, which mix thoroughly with the dough, knead into one large loaf, set in a warm place about fifteen minutes to rise, and, when light, knead five minutes and let rise again for about ten minutes, when it should be light. Take out of pan, and knead on bread-board, roll about an inch in thickness, cut out with a biscuit. cutter, and place in dripping-pan; let rise five minutes and bake twenty minutes. In winter more time must be allowed for rising. This makes three loaves and ninety biscuit.

BreapD WITH BUTTERMILK.

The evening before baking, bring to the boiling point two quarts of buttermilk (or boil sour milk and take the same quantity of the whey), and pour into a crock in which a scant tea-cup of sifted flour has been placed. Let stand till sufficiently cool, then add half a cup of yeast, and flour to make a thick batter; the better and longer the sponge is stirred the whiter will be the bread. In the morning sift the flour into the bread-pan, pour the sponge in the center, stir in some of the flour, and let stand until after breakfast; then mix, kneading for about half an hour, the longer the better; when light, mold into loaves, this time kneading as little as possible. The secret of good bread is having good yeast, and not baking too hard. This makes four loaves and forty biscuit.— Mrs.. C. Moore, Goop Breap.

For four small loaves boil four large potatoes; when done, pour off the water, and when it cools add to it a yeast cake; mash the potato very fine, put through a sieve, pour boiling milk on as much flour as is needed, let stand until cool, add the potato and yeast, a large tea-spoon of salt and one table-spoon of sugar; stir very stiff, adding flour as is needed. Let stand in a warm place until light,

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dissolve one tea-spoon of soda in‘a little hot water, mix well through with the hands, mold into loaves, and let rise again. When sufficiently raised place in a moderately hot oven, keeping up a steady fire.— Mrs. Governor Hardin, Missouri.

Hor-Yeast Breap. One tea-cup yeast, three pints warm water; make a thin sponge at tea time, cover and let it remain two hours or until very light. By adding the water to the flour first and having the sponge quite warm, it is never necessary to put the sponge over hot water or in an oven to make it rise. Knead into a loaf before going to bed; in the morning mold into three loaves, spreading a little lard between as they are put in the pan. When light, bake one hour, having oven quite hot when the bread is put in, and very moderate when it is done. (Bread made in this way is never sour or heavy.) To have fine, light biscuit, add shortening at night, and in the morning make into biscuit and bake for breakfast. By this recipe bread is baked before the stove is cold from breakfast, and out of the way for other baking.

To cool bread there should be a board for the purpose. An oaken board, covered with heavy white flannel, is the best; over this spread a fresh linen bread-cloth, and lay the bread on it right side up, with nothing over it except a very thin cover to keep off the flies. It should be placed immediately in the fresh air or wind to cool; when cool, place immediately in a tin box or stone jar, and cover closely. Bregd cooled in this way will have a soft crust, and be filled with pure air.—Mra J. T. Liggett, Detroit, Breap with Potato SPONGE..

Pare and boil four or five potatoes, mash fine, and add one pint of flour; pour on the mixture first boiling water enough to moisten well, then about one quart of cold water, after which add flour enough to make a stiff batter. When cooled to ‘scarcely milk warm,” put in one-half pint (or more will do no harm) of yeast, and let it stand in a warm place over night; in the morning add to this sponge one cup of lard, stir in flour, and knead well. The more kneading the finer and whiter the bread will be; pounding also with a potato-masher improves the bread greatly, and is rather

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easier than so much kneading. When quite stiff and well worked and pounded, let it rise again, and when light, nrake into loaves or biscuit, adding no more flour except to flour the hands and board— merely enough to prevent the bread from sticking. Let it rise again, then bake; and immediately after taking from the oven, wrap in a wet towel until partly cold, in order to soften the crust. If yeast and flour are good (essentials in all cases), the above process will make good bread.— Mrs. Clara Morey Poor-Man’s Breab.

One pint of buttermilk or sour milk, one level tea-spoon soda, a pinch of salt, and flour enough to make as stiff as soda-biscuit dough; cut into three pieces, handle as little as possible, roll an inch thick, place in dripping-pan, bake twenty or thirty minutes in a hot oven, and, when done, wrap in a bread cloth. Eat while warm, breaking open like a biscuit. Each cake will be about the size of a pie.— Mrs. D. B.

BreaD wITH PorTaTogEs.

To one quart of blood-warm water or milk (if milk is used, it must first be scalded and then cooled to blood heat), take two quarts sifted flour and one teacup fresh potato yeast. Put the milk or water into a one-gallon stone crock and stir the flour gradually inte it, then add the yeast, beating it vigorously for fifteen minutes; set to rise in a warm place, putting the crock in a pan (to catch the drippings if it should run over). If in winter, mix it as early as lx or seven oclock mm the evening. Cover very closely with a clean white cloth, with a blanket over it, kept purposely for this (the cloths used for bread should not be taken for any thing else). In the morning, sift three quarts of flour into the bread-pan, setting it in the oven for a few minutes to bring it to the same temperature as the sponge. Pare six medium-sized potatoes, and boil them in three pints of water; when thoroughly cooked, remove the potatoes and pour the boiling hot water (which will now be about one quart) over the flour, stirring it with 8 spoon. Mash the potatoes very fine, and beat them as if for the table; mix them in the flour, and when cooled to blood heat, pour in the sponge, and mix well. Add more wetting or flour if needed, rub off all that adheres to the sides

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of the pan, and mix with the dough, kneading it from forty-five minutes to one hour; then place the pan to rise, cover closely with the cloth and blanket, setting it where there is no draft (this is imperative). When it has risen to twice its size, knead down in the pan, take one quart of dough for each loaf, knead each five minutes with quick, elastic movements, grease the sides of the loaves with sweet, melted butter if two or more are placed in the same pan; or the loaves may be greased all over lightly before placing in the pan, a process which adds much to the sweetness of the crust. The pan should be thoroughly but lightly greased. Let rise until as large again as when molded, then bake. Have your even moderately heated at first, with a fire in the stove that will keep it of a uniform temperature. (For manner of testing oven, see general instructions for bread-making.) Bake from three-quarters of an hour to one hour and a quarter, according to the size of the loaves, during which time the bread should be carefully watched to see that the proper degree of heat is steadily kept up. Before browning they will have risen to double their size when placed in the oven. The heat of the oven is all important, for if too hot the loaves will not rise sufficiently; if too cold they will rise too much, and the bread will be coarse and porous. When done, place on side, and cool without covering. Never use flour without sifting, as sifting enlivens and srates the flour, and makes both mixing and rising easier and quicker. Quick rising makes whiter bread, and it is very necessary that in all its different risings, bread should be mixed as eoon as ready.— Auidan, Shedoygan, Me.

Breap Ralsep ONCE.

No other yeast is made with so little trouble as potato yeast. Bread made from it keeps moist longer, and there is no danger of injuring the flavor of the bread by using too much. When plentifully used, a beautiful, light, sweet, fine-grained bread is produced by only one rising, thus saving not only time and trouble, but also, what is more important, the sweet flavor and nutritious qualities which greatly suffer by the second fermentation, almost universally practiced. When this fact is thoroughly understood, every one will cppreciate the importance of checking excessive fermentation, dur-

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ing which decomposition actually takes place, and the delicate, foamy loaves, ‘‘ yeasted to death,” which so many families now use and call the ‘staff of life,” will give place to the sweet, substantial home-made loaves, such as our good mothers and grandmothers kneaded with their own skilled hands.

Take care that the yeast is good and “lively,” for, without this, failure is certain. To make three loaves of bread, warm and lightly grease the baking-pans, sift three quarts ur more of flour inte the bread-pan, press down the middle, and into it put two small tablespoons of fine salt; pour in slowly one quart of milk-warm water, constantly stirring with one hand in the flour, until a thin batter is formed; add a pint or more of potato yeast or one tea-cup of hop yeast. (If compressed yeast is used, a yeast cake, dissolved in warm water, or a piece of compressed yeast as large as a walnut, dissolved in the same manner, is sufficient.) Mix thoroughly, adding more and more flour, until a stiff dough is formed; place on the bread-board, knead vigorously for twenty minutes or more, flouring the board frequently to prevent the dough from sticking to it, divide into loaves of a size to suit pans, mold into a comely shape, place in pans, rub over the top a light coating of sweet, drawn butter, set in a warm, not too hot place to rise, cover lightly to keep off dust and air, watch and occasionally turn the pans around when necessary to make the Joaves rise evenly; when risen to about double the original size, draw across the top of each lengthwise with a sharp knife, making a slit half an inch deep, place them in a moderately heated oven, and bake one hour, watching carefully from time to time to make certain that a proper degree of heat is kept up. Before browning they will rise to double the size of loaf which was placed in the oven, and pans must’ be provided deep enough to retain them in shape. Bake until well done and nicely browned. Nothing adds morg to the sweetness and digestibility of wheaten bread than thorough baking. When done, remove from pans immediately, to prevent the sweating and softening of the crust.—Mre. L. B. Lyman, Antioch, Cal.

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Breap Rarsep Twice.

Measure out four quarts of sifted flour, take out a pint in a cup, and place remainder in a bread-pan. Make a well in the middle, into which turn one tablespoon sugar, one of salt, and one cup of yeast; then mix in one pint of milk which has been made bloodwarm by adding one pint of boiling water; beat well with a strong spoon, add one table-spoon lard, knead for twenty to thirty minutes, aod let rise over night; in the morning knead again, make into loaves, let them rise one hour, and bake fifty minutes. Water may be used instead of the pint of milk, in which case use twice as much lard.

Breap Ratsep THREE TIMES.

Begin about 5 p. m., plan for six loaves, somewhat larger than bakers’ loaves; take two little cakes of yeast, put them into a pint of tepid water, and, when soft, beat in thoroughly enough flour to make a thick batter, and put in a warm place. If the excellent “Farmer's Yeast,” the recipe for which is given hereafter, is used, take half a tea-cup and stir into the batter. A good dish for this purpose is a large bowl, a broad open pitcher, or a bright threequart tin pail, and it should be clean in the strictest sense. This should rise in about two hours; and when nearly light, take six or eight medium-sized potatoes, pare neatly, rinse clean, and boil in three pints of water till well done, mash very fine in the water while hot. Have ready a bread-pan of sifted flour, into which put 8 tea-spoon of salt, half a cup of white sugar, and a bit of lard as large as an egg; then riddle the potato mash, hot as it is, ‘through asieve or fine colander into the flour, and stir with a kitchen spoon into a stiff dough. This scalds about half the flour used in the batch of bread. This mass must cool till it will not scald the yeast, which may now be mixed in apd put in a warm, not hot, place for second rising, which will be accomplished by morning, when the kneading may be done. Kneading is the finest point of bread-making, and contains more of the art than any other; it requires skill, time, patience, and hard work. Work in flour no faster than is required to allow thorough kneading, which can not be done in less than forty-five minutes, but should not be worked much over an

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hour; one hour is a good uniform rule. The mechanical bakers use sets of rollers driven by steam power, between which the dough is passed, coming out a sheet an inch thick; it is folded together several times and rolled again and again. This process should be imitated somewhat by the hands in the family kitchen. The working of the dough gives grain and flakiness to the bread. The dough when kneaded should be soft, but not sticky—stiff enough to retain its roundness on the board. Put back into the pan for the third nising, which will require but little time, and when light, cut off enough for each loaf by itself. Knead but little, and put into the baking-pans. If the first kneading has been well done, no more flour will be needed in molding into loaves. These must remain in the baking-pans till nearly as large as the loaves ought to be, when they may be put into a well-heated oven. If the oven is a trifle too hot, or if it tends to bake hard on the top, a piece of brown paper may be put over the loaves (save some clean grocer’s paper for this purpose), and from forty to sixty minutes will cook it thoroughly. After the loaves are put into the baking-pans, avoid jarring them, as it will make portions of them heavy. If the yeast is ‘‘set” at 5 p. m., the bread will be ready for dinner next day; if in the morning, the baking will be done early in the evening, or twelve hours after, with fair temperuture and good yeast. Bread made in this way will be good for a week; and, with fair weather and careful keeping, even two weeks. When dry, a slice toasted will be as crisp, sweet, and granular as Yankee ginger-bread.— Mrs. H. Young, Breap, ~y SuMMER oR WINTEP.

In summer take three pints of cold or tepid water, four tablespoons of yeast, one tea-spoon of salt; stir in flour enough to make a thick sponge (rather thicker than griddle-cakes). Let stand until morning, then add more flour, mi® stiff, and knead ten minutes; place in a pan, let rise until light, knead for another ten minutes; mold into four loaves, and set to rise, but do not let it get too light; bake in a moderate oven one hour. If bread is mixed at six o’clock in the morning, the baking ought to be done by ten o'clock. In winter take one pint of buttermilk or clabbered milk; let it

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ecald (not boil); make a well in the center of the flour, into it turn the hot milk, add one tea-spoon of salt, enough flour and water to make sufficient sponge, and one tea-cup of yeast; let stand until morning, and then prepare the bread as in summer. This is more convenient to make in winter, since a hot fire is needed to heat the milk.—Mrs. D. Buzton, Satt-Rising Breap.

The leaven for this bread is prepared thus: Take a pint of warm water—about 90°—(if a little too hot defeat is certain) in a perfectly clean bowl and stir upa thick batter, adding only a tea-spoon of salt; a thorough beating of the batter is important. Set in a pan of warm water to secure uniformity of temperature, and in two to four hours it will begin to rise. The rising is much more sure if coarse flour or ‘‘shorts” is used instead of fine flour. When your ‘‘rising” is nearly light enough, take a pint of milk and a pint of boiling water, (a tablespoon of lime water added is good, and often prevents souring), mix the sponge in the bread-pan, " and when cooled to about milk-warm, stir in the rising. The sponge thus made will be light in two to four hours, with good warmth. The dough requires less kneading than yeast-raised dough. The bread is simpler, but not so certain of rising, and you leave out all the ingredients save the flour, water (milk is not essential), and a pinch of salt. It should be made more frequently as it dries faster than bread containing potatoes. Some object to it because of the odor in rising, which is the result of acetous fermentation, but the more of that the more sure you are of having sweet bread when baked.—Mrs. H. Young, ANOTHER Saut-Ristnc BREAD.

In summer take at night one (scant) pint of new milk, half as much hot water, a tea-spoon salt, one of sugar, and a very little soda. Mix all in a nice, sweet pitcher (it must be perfectly clean and sweet), stir in one table-spoon of corn meal, and add flour enough to make a medium batter; stir well, place the pitcher in an iron kettle with quite warm water, using so much water that the pitcher will barely rest on the bottom of the kettle; cover closely and leave all night (on the stove if the fire is nearly out) where it will be

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kept warm, not hot, for an hour or two. Ifthe pitcher is not too large, it will probably be full in the morning; if not, add a spoon of flour, stir well, warm the water in the kettle, replace the pitcher, cover, and keep it warm until light. Have ready two quarts of sifted flour in a pan, make a hole in the center, put in an even tea-spoon of salt, a tea-cup of nearly boiling water; add one pint of new milk, and stir a batter there in the center of the flour, add the ‘‘emptyings” from the pitcher, and stir well (there will be a good deal of flour all round the batter; this is right); cover with another pan, keep warm until light—it will rise in an hour or even less—when it is ready to be well kneaded, and made directly into loaves, which place in the baking-pans, keep well covered and warm until light, when it is ready to bake. The secret of success is to keep it warm but not at all hot. This bread is good if no milk is used; indeed, some prefer it made with water alone instead of milk and water. In cold weather, if kitchen is cold at night, do not set. “emptyings” over night, but make early in the morning.— Havillah, Farina, Bostoy Brown Breap.

One heaping coffee-cup each of corn, rye and Graham meal. The rye meal should be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat together thoroughly with two cups New Orleans or Porto Rico molasses, two cups sweet milk, one cup sour milk, one dessert-spoon soda, one tea-spoon salt; pour into a tin form, place in akettle of cold water, put on and boil four hours. Put on to cook as soon as mixed. It may appear to be too thin, but it is not, as this recipe has never been known to fail. Serve warm, with baked beans or Thanksgiving turkey. The bread should not quite fill the form (or a tin pail with cover will answer), as it must have room to swell. See that the water does not boil up to the top of the form; also take care it does not boil entirely away or stop boiling. To serve it, remove the lid and set it a few moments into the open oven to dry the top, and it will then turn out in perfect shape. This bread can be used as a pudding, and served with a sauce made of thick sour cream, well sweetened and seasoned with nutmeg; or it is good toasted the next day.— Mrs. H. S. Stevens, Minneapolis, Minn.

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Missourzr Brown Breap.

One pint each of rye or Graham and Indian meal, one cup molasses, three-fourths cup sour milk, one and one-half tea-spoons soda, one and one-half pints cold water. Put on stove over cold water (all brown breads are better when put on to steam over cold water, which is afterwards brought to the boiling point and kept constantly boiling until bread is done); steam four hours, and brown over in the oven.—B. S. J., St. Joe, Mo.

Brown Brean.

Two and one-half cups sour milk, and one-half cup molasses; into these put one heaping tea-spoon soda, two cups corn-meal, one cup Graham flour and one tea-spoon salt. Use coffeecups. Steam three hours, and afterwards brown in oven.—Mrs. M. Irvine, De Kalb, Mo.

BreaD wirH Rice.

Three tea-cups rice-flour, one of wheat-flour, one heaping teaspoon cream of tartar rubbed in flour, two well-beaten eggs, a tablespoon butter, one-half tea-spoon soda, and sweet milk, to consistency of pound-cake. Salt to taste.—Mre. Hill, Va.

Breap wire Muss.

Pour two quarts hot corn-meal mush, made as for eating, over two quarts flour (wheat or Graham); when cool, add one quart sponge, one coffee-cup molasses, one tea-spoon salt, half tea-spoon soda; mix well together; add more flour if needed, and knead thoroughly; mold into small loaves; let rise and bake in small dripping pans (a loaf in a pan), or pie-tins, in a moderate oven; when done, rub over with butter, place on the side, wrap in a cloth, and when cold put in a jar or box. This recipe makes three goodsized loaves and keeps moist longer than all Graham bread.— Mrs. W. W. Woods.

. CuaBBER Breap.

Beat four eggs separately; take two cups of clabber, one tablespoon butter (slightly heaped, and place where it will soften), a teaspoon each soda and salt; mix with flour to a stiff batter; grease pan, pour in batter, and let rise an hour before baking. Excellent.

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Mrs. B.’s Corn Brea.

One quart sour milk, three eggs, two tablespoons lard or butter (or half and half), one table-spoon sugar, a pinch of salt, handful of wheat flour, and enough corn meal (sifted) to make a good batter; add one heaping tea-spoon soda, stir thoroughly, and bake in long drippin,.

B deipping pes Bomep Corn Breap.

One and one-fourth pints each of sweet milk and buttermilk or sour cream, hali a pint molasses, one tea-spoon soda, three teaspoons cream tartar, one even table-spoon salt, one and a fourth pints each of corn meal and flour; sift the soda and cream tartar in the flour; mix all the: ingredients thoroughly together and put in a ‘buttered tin pail; cover closely, place in a kettle two-thirds full of boiling water; cover, and boil steadily for three hours, replenishing when needful with boiling water. To be eaten hot with butter. —Mrs. I. N. Burritt in “In the Kitchen.”

Corn Brean. One pint corn meal sifted, one pint flour, one pint sour milk, two eggs beaten light, one-half cup sugar, piece of butter size of an egg; add, the last thing, one tea-spvon soda in a little milk; add to the beaten egg the milk and meal alternately, then the butter and sugar. If sweet milk is used, add one tea-spoon cream tartar; bake twenty minutes in a hot oven.—Mrs. H. B. Sherman, Milwaukee, Wisconsin.

Corn Breap.

Take one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda, one of salt, one table-spoon sugar and three eggs; have the stove very hot, and do not bake in too deep a pan. The batter seems too thin, but bakes very nicely.— Mrs. J. H. Shearer, Marysville, Ohio.

THE BREAD OF OUR FOREFATHERS.

Put in a pan two quarts of meal, a half-pint of flour, stir up well; pour in the center a pint of boiling water, stir up enough of the meal to make a thin batter; when cool, put in a cup of yeast, a tea-spoon of salt and enough warm water to make a thick batter; let rise, then place in a deep, well-greased pan, cover with another

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pan, and place in a moderate oven. When nearly done, remove the cover, and bake slowly untildone. Excellent when cold. All baking-pans for bread should be made with covers, made of the same material, and high enough to permit the bread to rise to ita full size. If pan is deep enough to permit the bread to rise without touching it, a flat piece of tin or sheet-iron will answer for the cover, or a cover may be made of paper, or another pan may. be inverted over the bread. The office of the cover is to prevent the crust from browning hard before the expansion of the gases has made the bread light and porous.—Mrs. C. V. Collier, Litchfield, Minnesota.

Prawn Corn Brea.

One well-heaped pint corn meal, one pint sour or buttermilk, one egg, one tea-spoon soda, one of salt; bake in dripping or gem pans. If preferred, one heaping table-spoon of sugar may be added. SreaMeD Corn Breap.

Two cups each corn meal, Graham flour and sour milk, twothirds cup molasees, one tea-spoon soda; steam two hours and a half. —Mrs. Jennie Guthrie Cherry, Newark.

GranaM Brean.

Take a little over a quart of warm water, one-half cup brown sugar or molasses, one-fourth cup hop yeast, and one and one-half teaspoons salt; thicken the water with unbolted flour to a thin batter; add sugar, salt and yeast, and stir in more flour until quite stiff. In the morning add a small tea-spoon soda, and flour enough to make the batter stiff as can be stirred with a spoon; put it into pans and let rise again; then bake in even oven, not too hot at first; keep warm while rising; smooth over the loaves with a spoon or knife dipped in water.—Mrs. H. B. Sherman, Plankinton House, Milwaukee, Wisconsin.

GranaM Breap.

Mix three quarts Graham flour, one quart warm water, half pint yeast, a quarter-pint molasses, and one table-spoon salt, thoroughly; put in well-buttered pans, and leave in a warm place to rise, or let it rise over night at 60°. If left to rise slowly, let it remain in the bowl in which it was mixed, and unleas very light when put ip

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pans, let it stand fifteen or twenty minutes before putting in the oven.

GranamM Breap.

To one and a half pints of tepid water add one heaping tea-spoon of salt and one-half cup of sugar; stir in one-half pint or more of the eponge made of white flour, as in recipe for ‘‘ Bread with Potato Yeast;” add Graham flour until almost too stiff to stir; put in the baking-pan and let rise well, which will take about two hours, bake in a moderate oven, and when done, wrap in a wet towel until cool. —Mrs. Clara Woods Morey.

Quick GraHam BreEap.

One and a half pints sour milk, half cup New Orleans molasses, a little salt, two tea-spoons soda dissolved in a little hot water, and as much Graham flour as can be stirred in with a spoon; pour in well-greased pan, put in oven as soon as mixed, and bake two hours.—Mre. E. J. W.

Rye anv Inpran Breap.

One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring just enough boiling water over it, stirring constantly with a spoon, to merely wet it, but not enough to make it into a batter), one-half tea-cup molasses, two teaspoons salt, one of soda, one tea-cup yeast; make as stiff as can be stirred with a spoon, mixing with warm water, and let rise all night; then put in a large pan, smooth the top with the hand dipped in cold water, let it stand a short time, and bake five or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye, and baked as above. In the olden time it was placed in kettle, allowed to rise, then placed on the hearth before the fire, with coals on top of lid, and baked.— Mfrs. Charles Fullington, Marysville, Ohio.

Rye Breap.

Make a sponge of one quart warm water, one tea cup yeast, thickened with rye flour; put in warm place to rise over night; scald one pint corn meal; when coul add it to sponge, and add rye flour till thick enough to knead, knead but Httle, let rise, meld into

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loaves, place in deep pie-tins or small pudding-pans, let rise and bake; or, thicken the sponge with rye flour, and proceed as above. Wheat sponge may be used instead of rye.—Mrs. Eliza T. Carson, Delaware, Ohio.

Rye Breap.

Make sponge as for wheat bread, let rise over night, then mix it up with the rye flour (not so stiff as wheat bread), and bake. To make biscuit, take a part of the dough left from bread-making when it is ready to mold into loaves, work in the lard and any other ingredients desired, such as butter, eggs, sugar, spice, etc., also using @ little more flour; let rise once, then mix down and let rise again, turn out on “he bread-board, knead a few minutes, roll, and cut out with a biscuit-cutter or mold with the hand. Place in a well-greased dripping-pan, and when light bake in a quick oven from fifteen to twenty minutes. To make them a nice color, wet the top with warm water just before placing in the oven. To glaze, brush lightly with milk and sugar, or the well-beaten yolk of an egg sweetened, and a little milk added.

Biscuit may be baked in eight minutes by making the oven as hot as can be without burning, and allowing it to cool off gradually as they bake; this makes them very light, but one has to watch closely to keep them from being scorched. Any kind of bread or pastry mixed with water requires a hotter fire than that mixed with milk.

Biscuit and rolls should be allowed to rise one-half longer than bread loaves, because the loaves of the former, being smaller, are penetrated sooner by the heat, and, of course, the fermentation is stopped sooner, and the rolls do not rise so much in the oven., Biscuit for tea at six must be molded two hours before, which will give ample time for rising and baking. Parker House rolls for breakfast at eight must be made ready at five. Many think it

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unnecessary to knead down either bread or biscuit as often as here directed; but if attention is given to the dough at the right time, and it is not suffered to become too light, it will be much nicer, whiter, and of a finer texture if these directions are followed. The almost universal custom is to set the sponge at night, but many excellent bread-makers differ widely from this in practice, and their objections deserve candid consideration in this nineteenth century, when so much is written of dyspepsia and its causes. Some medical authorities assert that cancer in the stomach has its origin in dyspepsia, which, in the beginning, is caused by the use of indigestible yeast bread, in which the process of fermentation has been allowed to go so far that a certain amount of actual decomposition has taken place. This is not the fault of such recipes as are given in this volume, but from failure to mix the bread at each successive rising at the proper time. The objection to setting sponge at night is, that it stands too long. Bread, to be white, sweet, and. digestible, must be mixed immediately after the sponge has risen to the proper point, which may be known by its puffy appearance, usually rising higher in the middle than at the sides of the crock; if it sinks in the center, it has stood too long.

The process of bread-making discovered by Prof. Horsford, of Harvard College, deserves the attention of all housekeepers. It is claimed, and with good reason, that the Horsford process prevents all decomposition, saves all the nutritious properties of the bread, and, by the addition of acid phosphate, renders it more easy of digestion. Besides this, the use of Horsford’s Bread Preparation saves times, simplifies the whole process of bread-making, saves labor, and reduces the chances of failure to the minimum. These are considerations of great moment, especially to inexperienced housekeepers, leaving entirely out of consideration the fact that this bread may be eaten with impunity by persons whose delicate digestive organs are impaired by the use of ordinary yeast bread. It is certain that for rolls, biscuits, griddle-cakes, and the whole list of “ Breakfast and Tea Cakes,” the ‘‘ Bread Preparation” is supe. rior to yeast or soda, or any of the baking-powders in common use. Soda biscuit must be handled as little and made as rapidly as possible; mix soda and cream tartar or haking-powder in the flour

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(with sweet milk use baking-powder or soda and cream tartar, with sour milk soda alone), so that the effervescence takes place in the mixture. One tea-spoon soda and two of cream tartar, or three tea-spoons baking-powder, to every two pints of flour, is about the right proportion. Bake in a quick oven as soon as made, and they rise more quickly if put into hot pans. Gems of all kinds require a hot oven, but the fire should be built some time before they are put into the oven, and allowed to go down by the time they are light, as the heat necessary to raise them will burn them in baking if kept up.

All biscuit and bread, except brown and Graham bread, should be pricked with a fork before putting them in the oven. Soda and raised biscuit and bread or cake, when stale, can be made almost as nice as fresh by plunging for an instant into cold water, and then placing in a pan in the oven ten or fifteen minutes; thus treated they should be used immediately.

Wafile-irons should be heated, then buttered or greased with lard, and one side filled with batter, closed and laid on the fire or placed on the stove, and after a few minutes turned'on the other side. They take about twice as long to bake as griddle-cages, and are delicious with a dressing of ground cinnamon. Muffins are baked in muffin-rings. In eating them, do not cut but break them open.

The success of these recipes, and all others in this book in which eoda and cream tartar are used, will depend on the purity of these ingredients. Always buy the pure English bicarbonate of soda, and the pure cream tartar. They are higher-priced, but cheaper in the end, and are free from injurious substances. When not found at the grocer’s, they may generally be had at the druggist’s. Baxine Powper.

Sixteen ounces corn starch, eight of bicarbonate of soda, five of tartaric acid; mix thoroughly.—Mrs. Dr. Allen, Oberlin, Ohio. Eight ounces flour, eight of English bicarbonate of soda, seven of tartaric acid; mix thoroughly by passing several times through sieve. —Mr. Trimble, Mt, Gilead, Ohio.

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Breaxrast Cake.

Two table-spoons sugar, two of butter, two eggs, one cup milk, one (scanty) quart flour, one tea-spoon soda, two of cream tartar; bake twenty minutes in a quick oven.—Mrs. Emily L. Burnham, South Norwalk, Conn.:.

CrnnaMON Cake.

When yeast bread is ready to knead from the sponge, knead and roll out three-fourths of an inch thick, put thin slices of butter on the top, sprinkle with cinnamon, and then with sugar; let rise well and bake.—Mis: M. E. Wilcox, Selma, Alabama.

. Buns.

Break one egg {nto a cup and fill with sweet milk; mix with it half cup yeast, half cup butter, one cup sugar, enough flour to make a soft dough; flavor with nutmeg. Let rise till very light, then mold into biscuit with a few currants. Let rise a second time in pan; bake, and, when nearly done, glaze with a little molasses and milk. Use the same cup, no matter about the size, for each measure.—Mrs. W. A. James.

. Burrerep Toast.

Although toast is commonly used, few know how to prepare it nicely. Take bread not too fresh, cut thin and evenly, trim off the crust-edges for the crumb-jar; first warm each side of the bread, then present the first side again to the fire until it takes on a rich, even, brown color; treat the other side in the same way; butter and serve immediately. The coals should be bright and hot. Toast properly made is very digestible, because all the moisture is extracted, and the bread has become pure farina of wheat; but when it is exposed to a hot fire and the outside charred, the inside remains as moist as ever, and butter applied to it while warm does not penetrate, but floats on the surface in the form of rancid oil. Or, beat one cup of butter and three table-spoons flour to a cream, pour over this one and a half pints boiling water; place over a kettle of boiltng water for ten minutes, dip into it the toast, and serve hot. Or, dip each slice of toast in boiling hot water (slightly salted), spread with butter, cover and keep hot.

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ExcELLent Toast.

Cut slices of a uniform thickness, of half an inch; move around over a brisk fire, to have all parts toasted alike; keep only so near the coals that the pieces will be heated through when both sides are well browned. If the slightest point is blackened or charred, scrape it off, or it will spoil the flavor of the whole. If covered with an earthen bowl, it will keep both warm and moist. A clean towel or napkin will answer if it-is to go at once to the table. Stale bread may be used for milk-toast; sour bread may be improved by toasting it through, but sweet, light bread, only a day old or leas, makes the best toast.:

Breakrast Toast.

Add to one-half pint of sweet milk two tablespoons sugar, a little salt and a well-beaten egg; dip in this slices of bread (if dry, let it eoak a minute), and fry on a buttered griddle until it is a light brown on each side. This is a good way to use dry bread.— Mrs. Dr. Morey, so Mennontre Toast.

Beat up three eggs well, add a pint of sweet milk and a pinch of salt; cut slices an inch thick from a loaf of baker’s bread, remove crust, dip slices into the eggs and milk, fry like doughnuts in very hot lard or drippings, till a delicate brown, butter and sprinkle with powdered sugar, and serve hot.—Mre. J. P. Rea, Breap Porrs.

If the wheat bread is light enough for the oven at breakfast time, have ready some hot lard in a deep kettle; with the thumb and two fingers pull up some of the dough quite thin, and cut it some two or three inches in length; as these pieces are cut, drop them in the lard and fry like doughnuts. At table they are eaten like biscuit; they may also be served in a vegetable dish with a dressing of hot cream, seasoned with pepper and salt.—JIn the Kilchen. Lucy's Pop-overs.

Two tea-cups sweet milk, two tea-cups sifted flour, heaped a little,butter size of a walnut, two eggs, and~one table-spoon sugar, a little salt; bake in hot gem-pans, filled half full, for twenty minutes, and verve immediately.—Mrs. W. A. James, Marshall,

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Pockxer Booxs.

‘Warm one quart new milk, add one cup butter or lard, four tablespoons sugar, and two well-beaten eggs; stir in flour enough to make ® moderately stiff sponge, add a small cup of yeast, and set in a warm place to rise, which will take three or four hours; then mix in flour enough to make a soft dough and let rise again. When well risen, dissolve a lump of soda size of a bean in a.spoon of milk, work it into the dough and roll into sheets one-half inch in thickness; spread with thin layer of butter, cut into squares, and fold _ Over, pocket-book shape; put on tins or in pans to rise for a little while, when they will be fit for the oven. In summer the sponge can be made up in the morning, and rise in time to make for tea. In cool weather it is best to set it over night.—Mrs. J. H. Shearer. Rusk.

Two tea-cups raised dough, one tea-cup sugar, Lalf cup butter, two well-beaten eggs, flour enough to make a stiff Cough; set to rise, and when light, mold into high biscuit, and let rise again; sift sugar and cinnamon over the top, and place in oven.— Mrs. Mary Lee Gere, Compaign, Ros.

One pint milk, three eggs, one tea-cup each of butter and sugar, and one coffee-cup potato yeast; thicken with flour, and sponge over night; in the morning stir down, let rise, and stir down again; when it rises make into a loaf, and let rise again; then roll out like soda biscuit, cut and put in pans, and, when light, bake carefully. Or when baking take four cups dough, one-half cup butter, one cup sugar, three eggs; mix thoroughly, adding enough flour to mold easily; let rise, make into rather high and narrow biscuit, let rise ‘again, rub the tops with a little sugar and water, then sprinkle over ‘them dry sugar. Bake twenty minutes.

Lepanon Rusk.

One cup mashed potatoes, one of sugar, one of home-made yeast, three eggs; mix together; when raised light, add half cup butter or lard, and flour to make a soft dough, and, when quite light, mold into small cakes, and let them rise again before baking. If wanted for tea, cet about nine a. m.—Mrs. J. 8. Stahr,

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Biscurr.

Dissolve one rounded table-spoon of butter in a pint of hot milk; when lukewarm stir in one quart of flour, add one beaten egg, a little salt, and a tea-cup of yeast; work into dough until smooth. If winter, set in a warm place; if summer, in a cool one to rize. In the morning work softly and roll out one-half inch and cut into biscuit and set to rise for thirty minutes, when they will be ready to bake. These are delicious.

Biscurr.

Take one quart sifted flour (loosely put in), one measure each of the acid and soda (or two heaping teaspoons acid and one moderately heaping teaspoon soda) of Horsford’s Bread Preparation, one teaspoon salt, three gills of water; shape with a spoon and the floured hand.

Harp Tea Biscorr.

Two pounds of flour, one-fourth pound butfer, one salt-spoon salt, three gills milk; cut up the butter and rub it in the flour, add the galt and milk, knead dough for half an hour, cut cakes about as large as a small tea-cup, and half an inch thick, prick with a fork, and bake in a moderate oven until they are a delicate brown.— Mrs. Denmead, Columbus, Hieu Biscurr. | On baking days, reserve one small loaf and mix a rounded tablespoon butter, a level table-spoon sugar and one egg into it by pulling it to pieces with the hands; knead into a loaf, let it rise, then, by rolling between the hands, make into balls the size of a small hen’s egg, place in rows in very well greased dripping-pan; when half full raise the end that is empty almost perpendicular, and shake gently until the balls slide compactly together, then add more, and continue doing so until the pan is full; rub over the top with melted butter, let rise until very light, and bake.— Mildred. Marte Biscurr.

To the well-beaten yolks of twelve eggs, add half pound of powdered or granulated sugar and half a cup of sweet milk; mix one tea-spoon baking-powder in a (scant) half pound of sifted flour, then sift the a:

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flour gently into the batter and add flavoring, bake in biscuit pans, spreading the batter one and a half to two inches thick in the pan. If rightly made it will be very light. Do not bake too fast, and have the oven about as for sponge cake. When cold, cut into slices three inches long and one inch wide. Ice the sides, ends and top with white, pink and chocolate icing. Dry in oven, and then, if desired, the bottom may be iced. Build in square blocks and place on table. Serve a plate of the white, one of the pink, and one of the brown, or they may be mixed in building.—Mrs. J. S Sperry, Nashville, Tenn.

Sourn Caro.ia Biscurr.

One quart sweet cream or milk, one and a half cups butter or fresh lard, two tablespoons white sugar, one good tea-spoon salt; add flour sufficient to make a stiff dough, knead well and mold into neat, small biscuit with the hands, as our grandmothers used to do; add one good t@a-spoon cream tartar if preferred; bake well, and you have good sweet biscuit that will keep for weeks in a dry place, and are very nice for traveling lunch. They are such as we used to send to the army, and the “‘ boys” relished them “ hugely.” — Mrs. Colonel Moore, Sopa Buscorr.

Put one quart of flour, before sifting, into sieve, with one teaspoon soda and two of cream tartar (or three of baking powder), ne of salt, and one tablespoon white sugar; mix all thoroughly with the flour, run through sieve, rub in one level table-spoqn of Vard or butter (or half and half), wet with half pint sweet milk, roll on board about an inch thick, cut with biscuit cutter, and bake in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible.—. Parloa.

Spoon-Biscurr.

One quart sour milk or buttermilk, one tea-spoon soda, a little salt, two table-spoons melted lard, and flour enough for a stiff batter; drop in a hot gem-pan and bake in a quick oven.—Mrs. A. B. Morey.

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Satiy Lunn.

Sift into a pan a pound and a half of flour, put in two ounces of butter warmed in a pint of new milk, one salt-spoon salt, three eggs well beaten, and two tablespoons of good yeast. Mix well together, and put the whole into a tin pan well greased, and set to rise all night. Bake a little brown in a quick oven. Warm the milk and butter over water until the butter is melted; beat the eggs in a two-quart tin-pail, and if the milk is not hot pour it over them. Stir in half the flour, then add the yeast, stirring thoroughly with the rest of the flour. Let rise over night. Some add two tablespoons sugar and use a tea-spoon soda and two of cream tartar instead of the yeast.—Rhoda, Ballsville, Va.

Tea Cake.

One quart flour, one cup sour milk, one tea-spoon soda, one-half pound lard, one-half pound chopped raisins or currants; roll two inches thick and bake in a quick oven; split open, butter, and eat while hot.—Mrs. Canby Breakrast Rous.

Mix the dough in the evening, according to directions in the recipe for “ Bread Raised Once;” add a table-spoon of butter, and set where it will be a little warm until morning; cut off pieces, and carefully shape them into rolls of the desired size by rolling them between the hands, but do not knead them; dip the sides of each into drawn butter when they are shaped, and place them in the baking-pan (the butter prevents their sticking together when baked, and they will be smooth and perfect when separated). Rub them over the top with drawn butter, and dust a /ittle fine salt over the top; set * ina warm place, and they will quickly rise ready for baking. These are delicious.: & Lone Breagrast Routs.

Three and one-half cups sweet milk, one cup butter and lard mixed in equal proportions, one cup potato yeast, flour enough to make into dough. Let rise over night; in the morning add one beaten egg. Knead thoroughly, and let rise again. With the hands, make into balls as large as a small hen’s egg; then roll

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between the hands to make long rolls (about three inches), place close together in even rows inthe pans. Let rise until light, and bake delicately.

CorFEE Rous.

Work into a quart of bread dough a rounded table-spoon of butter, and a half teacup of white sugar; add some dried curranta (well washed and dried in the oven), sift sume flour and sugar over them, work into the other ingredients, make into amall rolls, dip into melted butter, place in tins, let rise a short time, and bake. Dower or Frence Rotts.

Make dough as directed in recipe for ‘Long Breakfast Rolls,” make into balls as large as a medium-sized hen’s egg, place on & well-floured board, flour a small rolling-pin (three-quarters of an inch in diameter), press down so as nearly to divide each ball of dough in the center, place in baking-pans so as not to touch each other, grease the space made by the rolling pin with melted butter, let rise until light, and bake. These rolls are so small and bake so quickly, that they have the delicious sweet taste of the wheat. Some grease the hands with butter while making the rolls. Bread dough, by adding the other ingredients, may be used for these rolls. Eae Rois.

Two tea-cups sweet milk, two eggs, a little salt, three and a half scant cups of sifted flour. Bake in hot gem-pans.—Mrs. L. S. W., Jamestown, N. Y.

Every-Day Rots.

Take a piece of bread dough on baking day, when molded out the last time, about enough for a small loaf, spread out. a little, add one egg, two table-spoons of sugar, and three-fourths cup of lard; add alittle flour and a small tea-epoon soda if the least bit sour; mix well, let rise, mold into rolls or biscuits, set to rise again, and they will be ready for the oven in twenty or thirty minutes. Frencx Rotts.

Peel six medium-sized mealy potatoes, boil in two quarts of water, press and drain both potatoes and water through a colander; when cool enough so as not to scald, add flour to make a thick

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batter, beat well, and when lukewarm, add one-half cup potato yeast. Make this sponge early in the morning, and when light turn into a bread pan, add a teaspoon salt, half cup lard, and flour enough for a soft dough; mix up, and set in a warm, even temperatare; when risen, knead down and place again to rise, repeating this process five or six times; cut in small pieces and mold on the bread-board in rolls about one inch thick by five long; roll in melted butter or sweet lard, and place in well-greased baking pans (nine inches long by five wide and two and a half in depth, makes a convenient-sized pan, which holds fifteen of these rolls; or, if twice the width, put in two rows); press the rolls closely together, so that they will only be about half an inch in width. Let rise a short time and bake twenty minutes in a hot oven; if the top browns too rapidly, cover with paper. These rolls, if properly made, are very white, light and tender.

Or, make rolls larger, and just before putting them in the oven, cut deeply across each one with a sharp knife. This will make the cleft roll, s0 famous among French cooks.

Trauian Rous.

A pound of bread dough. guarter-vound softened butter: work the butter well into the dough, and roll out about half an inch thick; cut into strips nearly an inch wide and seven or eight inches long; sit over them nne corn meal, place them apart on B buttered pan, and when light bake in a quick oven.—Jn the Kitchen, Mary.anpd Rois.

Rub one-half table-spoon of lard into one quart of flour, make a well in the middle, put in one-half cup baker’s yeast—or one cup of home-made—two tea-spoons sugar, one-half pint cold boiled milk; do not stir, but let stand over night; in the morning knead well, after dinner knead again, cut out, put in pans, and let rise until tea time. Bake in a quick oven.—Jrs. Judge W.

Parker House Rots.

Rub one-half table-spoon of butter, and one-half tablespoon cf lard into two quarts of sifted flour; into a well in the middle pour one pint of cold boiled milk, and add one-half cup of yeast, one-half

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cup of sugar, and a little salt. If wanted for tea, rub the flour and butter, and boil the milk, and cool it the night before; add sugar, yeast and salt, and turn all into the flour, but do not stir. Let stand over night; in the morning stir up, knead, and let rise till near teatime; mold and let rise again, and bake quickly. To mold, cut with cake-cutter; put a little melted butter on one-half and lap nearly over on the other half. Place them in the pan about three-quarters of an inch apart.— Jfrs. V. G. Hush, Minneapolis, Minn.

Weppine Sanpwicn Rots.

Late in the evening make a rather stiff potato sponge (see directions under ‘“‘ Bread-Making”), and in the morning mix in as much flour as will make a soft dough, knead well, and place to rise; when sufficiently light, knead down again, repeating the operation two or three times, remembering not to let the dough become sour by rising too light; mold into common-sized loaves, place in your dripping-pan to rise, and bake very carefully, so as to secure the very slightest brown crust possible. On taking out of the oven, roll ‘in a cloth tightly wrung out of water, with a large bread-blanket folded and wrapped around all. Let cool three or four hours, cut lengthwise of the loaf (not using the outside piece), first spreading lightly with good sweet butter, then cutting in slices not more than a quarter of an inch, or just as thin as possible, using for this purpose a very thin, sharp knife; lay on cold boiled ham cut in very thin shavings (no matter if in small pieces), roll up very slowly and carefully, and place where it will not unroll. Treat each sandwich in the same manner, always spreading the bread with butter before cutting. If by chance the bread is baked with too hard a crust, cut off a thin shaving of the brownest part very smoothly before making into sandwiches. These sandwiches are truly delicious if properly made, but they require great care, experience, and good judgment. Served on an oblong platter, piled in pyramid style, row upon row, they will resemble nicely rolled dinner napkins. They must be made and served the same day.— Mra. James W. Robinson. Winter Rows.

Put three quarts of flour into a large crock or jar, scald one quart of buttermilk, add one cup of lard, and pour all over the flour,

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beating it up well; then add one quart of cold water, stir and add one-half cup of potato yeast, or one cup of brewer's; beat in well and set in a warm place to rise over night. In the morning add salt and flour enough to make a moderately stiff dough; set in a warm place to rise, and, when risen, knead down and set to rise again. This time knead down and place in a large stone crock or bowl, covered tightly with a tin pan to prevent the surface from drying, and set away in a cool place. When needed, turn out on a bread-board, cut off a piece as large as you wish to use, roll out to the thickness of ordinary soda biscuit, cut, and put in the oven to bake immediately. Set away the rest of the dough as before, and it will keep a week in winter, and is very convenient for hot breakfast-rolls.— Mrs. D. Buston.

Vienna Rows.

Have ready in a bowl a table-spoon of butter or lard, made soft by warming a little, and stirring with a spoon. Add to one quart of unsifted flour two heaping tea-spoons baking powder; mix and sift thoroughly together, and place in a bowl with butter. Take more or less sweet milk as may be necessary to form a dough of usual stiffness, according to the flour (about three-fourths of a pint), put into the milk half a tea-spoon of salt, and then stir it into the flour, etc., with a spoon, forming the dough, which turn out on a board and knead sufficiently to make smooth. Roll out half an inch thick, and cut with a large round cutter; rola eacn one over wo rorm a half round, wetting a little between the folds to make them stick together; place on buttered pans, so as not to touch, wash over on top with milk to give them a gloss, and bake immediately in a hot oven about twenty minutes. It will do them no harm to stand half an hour before baking, if it is desired.

CRACKNELLS.

To one pint of rich milk put two ounces butter and spoon of yeast. Make it warm, and mix enough fine flour to make a light dough; roll thin and cut in long pieces, two inches broad. Prick well, and bake in slow oven.—Fffie A. Adama, Quincy, Ills. EnGLish CRUMPETS.

One quart warm milk, one teaspoon salt, half cup yeast, flour enough for a not very stiff batter. When light add half a cup

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melted butter, let stand twenty minutes, and bake in muffin rings or cups.—Mrs. G. W. M.

Waearen Gems.

Mix one teaspoon baking-powder and a little ealt into one pint flour; add to the beaten yolks of two eggs one tea-cup sweet milk or cream, a piece of butter (melted) half the size of an egg, the flour with baking-powder and salt mixed, and the well-beaten whites of the two eggs. Beat well, bake immediately in gem-pans in a hot oven, and take out and send to the table immediately.—Mre. Gib Hillock, Waeat Morros.

Mix one pint milk, two eggs, three tablespoons yeast, and salt. spoon of salt, with flour enough to make a stiff batter; let rise four or five hours and bake in muffin-rings in a hot oven, for about ten minutes. This recipe may be made with Graham flour, by adding two table-spoons of molasses, and is excellent.—Mrs. G. W. Marchant. ‘Warr es.

Take one quart of flour, a tea-spoon of salt, a table-spoon of melted butter, and milk enough to makea thick batter. Mix thoroughly. Add two well-beaten eggs, and one measure each of acid and soda (or two heaping tea-spoons acid and one moderately heap* ing tea-spoon soda) of Horsford’s Bread Preparation; stir well, and ‘bake at once in waffle-irons.

¢ Quick WarFFLes.

Two pints sweet milk, one cup butter (melted), sifted flour to make a soft batter; add the well-beaten yolks of six eggs, then the beaten whites, and lastly (just before baking) four tea-spoons bakingpowder, beating very hard and fast for a few minutes. These are very good with four or five eggs, but much better with more.—Mre. C. W. Morey.

Ratsep WAFFLES.

One quart flour, one pint sweet, luke-warm milk, two eggs, a ablespoon melted butter, tea-spoon salt, half tea-cup good yeast. — Mrs. L. S. Williston, Heidelburg, Germany.

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BREAKFAST AND TBA CAKES. 45 Rice Warruzs.

Boil half @ pint of rice and let it get cold, mix with it one-fourth pound butter and a little ealt. Sift in it one and a half pints flour, best five eggs separately, stir the yolks together with one quart milk, add whites beaten to a stiff froth, beat hard, and bake at once in waffle-iron.—Mre. & C. Lec, Baltimore, Md.

Sweer Warers..

One pint flour, one tea-cup sugar, three eggs, one table-spoon butter, flavor with lemon, mix into a batter same as for cake, and bake in wafer-irons.

° Frenca CRACKERS.

One and « half pounds each of flour and sugar, three-fourths pound butter, whites of five eggs; before cooking wash over with egg and dip in sugar.

Eco Grackrns.

Six eggs, twelve table-spoons sweet milk, six table-spoons butter, half tea-spoon soda; mold with flour half an hour, and roll thin.— Hrs. J. 8. Robinson.

Corn Dopcrrs.

To one quart corn meal add a little salt and a small table-spoon lard; scald with boiling water and beat hard for a few minutes; drop a large spoonful in a well-greased pan. The batter should be thick enough to just flatten on the bottom, leaving them quite high in the center. Bake in a hot oven.

Corn Murrins.

One quart sifted Indian meal, a heaping tea-spoon butter, one quart milk, a salt-spoon salt, a third cup yeast, a tablespoon of molasses; let it rise four or five hours, and bake in muffin-rings.— Hrs. G. W. Marchant, Buffalo, N. Y.

Corn Rotts.

One pint of corn meal, two table-spoons sugar, one tea-spoon salt, one pint boiling milk; stir all together and let stand till cool. Add three eggs well beaten, and bake in gem-pans.—Jfrs. Capt. J. P. Rea, Minneapolis, Minn.

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Corn Muss.

Put four quarts fresh water in a kettle to boil, salt to suit the taste; when it begins to boil stir in one and one-half quarts meal, letting it sift through the’ fingers slowly to prevent lumps, adding it a little faster at the last, until as thick as can be conveniently stirred with one hand; set in the oven in the kettle (or take out into a pan), bake an hour, and it will be thoroughly cooked. It takes corn-meal so long to cook thoroughly that it is very difficult to boil it until done without burning. Excellent for frying when cold. Use a hard wood paddle, two feet long, with a blade two inches wide and seven inches long, to stir with. The thorough cooking and baking in oven afterwards, takes away all the raw taste that mush is apt to have, and adds much to its sweetness and delicious flavor.— Miss A. W.8., Nashville, Tenn.

AuaBaMA “ Mor Cake.”

One pint corn-meal, one-half table-spoonful salt, and cold water to make a stiff batter; beat well; sprinkle a hot griddle with meal, let brown; then spread ‘“‘hve cake” half an inch thick, let brown on both sides. Good for dyspeptics.—Mrs. Sperry, Nashville, Tenn. ALABAMA JOHNNY CAKE.

Cook a pint of rice till tender, add a tablespoon butter; when cold add two beaten eggs and one pint meal, and when mixed spread on an oaken board and bake by tipping the board up before the fireplace. Wher done on one side turn over. The dough should be spread half an inch thick.—Mrs. Young, Ala.

Aunt JENNIE’s JOHNNY CAKE.

One cup each sweet milk and buttermilk, one tea-spoon each salt and soda, one table-spoon melted butter. Mix with enough meal to roll into a sheet half an inch thick. Spread on a clean, sweet board, set before fire at an angle that will prevent cake slipping off, until it hardens, then stand upright. Baste often with butter until nicely crisped.

Goop Granam Gems.

Three cups sour milk, one tea-spoon soda, one of salt, one tablegpoon brown sugar, one of melted lard, one beaten egg; to the egg

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add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard; make a stiff batter, eo that it will drop, not pour, from the spoon. Have gem-pans very hot, grease, fill, and bake fifteen minutes in a hot oven.— Mrs. J. H. 8. Mrs. Buxron’s Granam Gems.

Take one egg and beat well, add pinch of salt, one quart buttermilk or sour milk, and Graham flour enough to make a stiff batter: add one heaping tea-spoon soda and stir thoroughly with a spoon; heat and grease gem-irons, and after dipping the spoon in cold water, drop a spoonful of batter in each pan, repeating until all are filled; bake in a quick oven half an hour. This measure will make a dozen.

Sweet-Mitk Gems.

Beat one egg well, add a pint new milk, a little salt, and Graham flour until it will drop off the $Ppoon nicely; heat and butter the gem-pans before dropping in the dough; bake in a hot oven twenty minutes.—Mre. R. L. Partridge.

GranamM MourFFins.

Two cups of sour milk, two table-spoons brown sugar, a little salt, one tea-spoon soda, sufficient Graham flour to make moderately stiff. If not convenient to use sour milk, use sweet, adding cream of tartar.— Mrs. HI. B. Sherman.

GraHamM Musn.

Sift meal slowly into boiling salted water, stirring briskly until it is as thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and syrup. It is much improved by removing from the kettle to a pan as soon as thoroughly mixed, and steaming for three or four hours. It may also be eaten cold. or sliced and fried like corn mush.

Oat-MEaL Musa.

To two quarts boiling water, well salted, add one and a half cups best oat meal (Irish, Scotch, Canadian or Akron are best); stir in meal by degrees, and after stirring up a few times to prevent its settling down in a mass at the bottom, leave it to cook three hours without stirring. While stirring in meal put inner kettle directly on

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C:} BREAKFAST AND TEA OAKES.

stove. (Cook in a custard-kettle with water in outer kettle). To cook for breakfast it may be put on over night, allowing it to boil an hour or two in the evening, but it is better when freshly cooked. Serve with cream and sugar. This is unsurpassed as a breakfastdish, especially for growing children, who need bone and muscleproducing food. To be wholesome it must be well cooked, and not the pasty, half-cooked mass usually served at boarding-houses. There are a few persons with very delicate digestive powers, who should eat oat-meal only when thoroughly pearled, as the outer husks of the grain irritate the coatings of the stomach. In lieu of a custard-kettle the mush may be made in a pan or small tin bucket, and then placed in a steamer and steamed two hours. SreamMep Oat-MEatL.

To one tea-cup oat-meal add one quart cold water, tea-epoon salt, put in steamer over a kettle of cold water, and steam one hour and a half after meal begins to cook.

CrackeD WHEAT.

Two quarts salted water to two cups best white winter wheat; boil two or three hours in a custard-kettle: Or, soak over night and boil at least three-fourths of an hour: Or, put boiling water in a pan or small tin bucket, set on stove, stir in wheat, set in steamer and steam four hours: Or, make a strong sack of thick muslin or drilling, moisten wheat with cold water, add a little salt, place in sack, leaving half the space for wheat to swell in. Fit a-round sheet of tin, perforated with holes half an inch in diameter, to the inside of ordinary kettle, so that it will rest two or three inches from the bottom; lay sack on the tin, put in water enough to reach tin, and boil from three to four hours, supplying water as it evaporates. Serve with butter and syrup, or cream and sugar. When cold, slice and fry; or warm with a little milk and salt in a pan greased with a little butter; or make in griddle-cakes with a batter of BES, milk, and a little flour, and pinch of salt.

Fove Wurre Homrmyy'#r Grits.

Take two cups to two quarts salted water, soak over night, and boil three quarters of an hour in a custard kettle; serve with milk and sugar, or when cold slice and fry.

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FRITTERS. 49 FRITTERS.

Make fritters quickly and beat thoroughly. A good rule for them is two eggs, one half-pint milk, one tea-spoon salt, and two eupe flour; have the lard in which to cook them nice and sweet and hot. Clarified fat boils at about five hundred degrees—more than double the heat of boiling water—and fat actually boiling will burn to a cinder any thing that is dropped into it. The proper cooking heat is three hundred and seventy-five degrees, and is indicated by a blue smoke arising from the surface of the fat. When this point is reached, the fat may be held at that degree of heat, and prevented from burning by dropping into it a peeled potato or a piece of hard bread, which furnishes something for the fat to act on. The heat may also be tested by dropping in a tea-spoon of the batter; if the temperature is right it will quickly rise in a light ball with a splutter, and soon brown; take up carefully the moment they are done, with awire spoon; drain in a hot colander, and sift powdered sugar over them; serve hot. Pork fritters are made by dipping thin bits of breakfast-bacon or fat pork in the batter: fruit fritters by chopping any kind of fresh or canned fruit fine and mixing it with batter, or by dipping quarters or halves in batter. The fruit may be improved in flavor by sprinkling sugar and grated -lemon peel over it, and allowing it to remain two or three hours, after which drain and dip as above. Batters for fritters should be made an hour before using, as the grains of flour swell by standing after being moistened, and thus become lighter. Add the whites of eggs just before frying. It is better not to use sugar in batter, as it tends to make it heavy. Sprinkle over them in the dish when just ready to serve.

ALaBaMA RicE FRrrrers.

Four eggs beaten very light, one pint milk, one cup boiled rice, three tea-spoons baking-powder in one quart flour; make into a batter; drop by spoonfuls. into boiling lard. Sauce: One pound of sugar, one and a half cups water, stick of cinnamon; boil until clear.—'‘Ruth Royal,” Atlanta, Ga.

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50 FRITTERS.

APPLE FRITTERS.

Make a batter in proportion of one cup sweet milk to two cups flour, a heaping tea-spoon baking powder, two eggs beaten separately, one tablespoon sugar, and salt-spoon salt; heat the milk a little more than milk-warm, add slowly to the beaten yolks and sugar, then add flour and whites of eggs; stir ull together, and throw in thin slices of good sour apples, dipping the batter up over them; drop in boiling lard in large spoonfuls with piece of apple in each, and fry to alight brown. Serve with maple syrup or a nice syrup made of sugar.—Mrs. James Henderson. Cuam Frrrrers. © Take raw clams, chopped fine, and make a batter with juice, am equal quantity of sweet milk, four eggs to each pint of liquid, and flour sufficient to stiffen; fry like other fritters.—Mrs. H. B. 8. Corn OysTERS.

To one quart grated corn add three eggs and three or four grated crackers, beat well and season with pepper and salt; have ready in skillet butter and lard or beef-drippings in equal proportions, ‘hot but not scorching; drop in little cakes about the size of an oyster (for this purpose using a tea-spoon); when brown turn and fry on the other side, watching constantly for fear of burning. If the fat is just the right heat, the oysters will be light and delicious, but if not, heavy and ‘“‘soggy.” Serve hot and keep dish well covered. It is better to beat whites of eggs to a stiff froth and add just before frying — Mrs. V. G. Hush, Minneapolis, Minn. Cream Frrrrers.

One and a half pints flour, one pint milk, six well-beaten eggs, one-half nutmeg, two tea-spoons salt, one pint cream; stir the whole enough to mix the cream; fry in small cakes.—Mrs. M. K. P. Lemon FRrirrers.

One-fourth pound of eggs, one-half pound flour, one-fourth pound sugar (pulverized); beat the yolks well, add the flour and enough fresh milk to make a stiff batter (about a gill of milk); beat the whites stiff with the sugar, the juice of a lemon and some — of the yellow peel grated off, or a spoon of extract of lemon.

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GRIDDLE-CAKES. 51 ‘When ready to cook beat the whites well into the batter and proceed to cook. Have plenty of good lard, heated slowly; just as it begins to smoke, after bubbling, drop in by spoonfuls enough fritters to fill the vessel without crowding. The cold batter will lower the temperature of the fat sufficiently to keep it at proper cooking heat. The fritters will begin to brown very quickly, and should be tarned with a wire spoon. If they begin to color dark brown check the heat immediately. If these directions are followed a curately, they may be lifted from the fat and laid upon a napkin or folded paper comparatively free from grease. Dust the fritters well with sugar and nutmeg, if agreeable. For supper eat them so, but for dinner some nice sauce should be served. Some persons substitute honey or maple syrup for sauce. Fritters bear a bad reputation, but when properly made, and eaten occasionally for a change, are quite as wholesome as muny of the messes recommended as food fur dyspeptics.

VANITIES.

Beat two eggs, stir ina pinch of salt and a half tea-spoon rose-water, add sifted flour till just thick enough to roll out, cut with a cake-cutter, and fry quickly in hot lard. Sift powdered sugar on them while hot, and when cool put a tea-spoon of jelly in the center of each one. Nice for tea or dessert.— Mrs. D. C. Harnangton, GRIDDLE-CAKES.

Griddle-cakes should be well beaten when first made, and are much lighter when the eggs are separated, whipping the yolks to a thick cream, and adding the whites beaten to a stiff froth just before baking. Some never stir buckwheat. cakes after they have risen, but take them out carefully with a large spoon, placing the spoon when emptied in a saucer, and not back again into the batter. In baking griddle-cakes have the griddle clean, and, if the cakes stick, sprinkle on salt and rub with a coarse cloth before greasing. Some prefer griddles made of soap-stone, which need no

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52 GRIDDLE-CAKES.

greasing. They need to be very hot, but greasing spoils them. They are more costly and more easily broken than iron. Iron griddles, if properly cared for, need washing but seldom. Immediately after use they should be carefully wiped and put away out of the dust, never to be used for any other purpose. Néver turm griddlecakes the second time while baking, as it makes them heavy, and serve the same side up as when taken from griddles. BuckwHeatr CakEs.

Buckwheat flour, when properly ground, is perfectly free from grits. The grain should be run through the smutter with a strong blast before grinding, and the greatest care taken through the whole process. Adulteration with rye or corn cheapens the flour, but injures the quality. The pure buckwheat is best, and is unsurpassed for griddle-cakes. To make batter, warm one pint sweet milk and one pint water (one may be cold and the other boiling); put half this mixture in a stone crock, add five tea-cups buckwheat flour, beat well until smooth, add the rest of the milk and water, and last a tea-cup of yeast. Or, the same ingredients and proportions may be used except adding two tablespoons of molasses or sugar, and using one quart of water instead of one pint each of milk and water.— Miss S. A. Melching.

Horsrorp BuckwHeEat Cakes.

Mix “ over night,” with warm water, a little salt, and a tablespoon molasses, one pint buckwheat flour, to the usual consistency of griddle-cakes. When ready to bake for breakfast, add one measure each of acid and soda (or two heaping tea-spoons acid and one moderately heaping tea-spoon soda) of Horsford’s Bread Preparation—thinning the batter if necessary—and bake immediately on a hot griddle.

Frenca Pancakes.

Beat together till smooth six eggs and half a pound of flour, melt four ounces butter and add to the batter, with one ounce of sugar and/half a pint of milk, and beat until smooth. Put a tablespoon at a time into a hot frying-pan slightly greased, spreading the batter evenly over the surface of the pan by tipping it about, fry to a light

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GRIDDLE-CAKES. 63 brown, spread with jelly, roll it up, dust it with powdered sugar, and serve hot.— Mrs. C., Murfreesboro, Tenn.

BEauRgEGARD Barrer CAKEs.

Make a batter of one quart each of flour and sour milk, three eggs beaten separately, a table-spoon of butter, and two level teaspoons sods. Pulverize the soda very fine before measuring, then thoroughly mix with the flour. Add whites of eggs just before baking on the griddle. Sweet milk may be used (with the other ingredients in same quantity) with Horsford’s Bread Preparation, © one measure each of soda and acid, which must be thoroughly mixed with the flour. These may also be made without eggs. Caronina FLAPJACKS.

One quart boiling milk, two cups white Indian meal, one small cup flour, one table-spoon each butter and brown sugar, one teaspoon soda dissolved in hot milk, one tea-spoon salt, two eggs; scald meal with the hot milk, cool a little, and add butter and sugar, and let stand until morning, covered closely; then add yolks of eggs, salt and flour. If batter is too thick, thin with cold milk before adding soda, and, last, lightly stir in the well-beaten whites.— Mrs. David Anderson, Charleston, 8. C.

Crums GrippLe Cakes.

The night before using put some bread crumbs to soak in one quart of sour milk; in the morning rub through a sieve, and add four well-beaten eggs, two tea-spoons soda dissolved in a little water, one table-spoon melted butter, and enough corn-meal to make them the consistency of ordinary griddle-cakes. It is better to beat yolks and whites separately, stirring the whites lightly in just before baking.—Mre. H. Scoville, New Orleans.

FLANNEL CAKES.

Make hot a pint of sweet milk, and into it put two heaping tablespoons butter, let melt, then add a pint of cold milk, the wellbeaten yolks of four eggs—placing the whites in a cold place—a tea-spoon of salt, four table-spoons potato yeast, and sufficient flour to make a stiff batter; set in a warm place to rise, let stand three

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hours or over night; before baking add the beaten whites; fry like any other griddle-cakes. Be sure to make batter just stiff enough, for flour must not be added in the morning unless it is allowed to rise \.

- GranaM GRIDDLE-CAKES.

One quart Graham flour, one tea-spoon baking powder, three eggs, sud milk or water enough to make thin batter. Inpian Pancakes.

One pint Indian meal, one tea-spoon salt, small tea-spoon soda; pour on boiling water until a little thinner than mush; let stand until cool, aid the yolks of four eggs, half a cup of flour in which is mixed two tea-spoons cream tartar; stir in as much sweet milk or water as will make the batter suitable to bake; beat the whites well, and add just before baking—Mre. W. W. Woods. Rice Grmpie-Cakes.

Boil half a cup rice; when cold mix one quart sweet milk, the yolks of four eggs, and flour sufficient to make a stiff batter; beat the whites to a froth, stir in one tea-spoon soda, and two of cream tartar; add a little salt, anc lastly the whites of eggs; bake on a griddle. A nice way to serve is to spread them while hot with butter, and almost any kind of preserves or jelly; roll them up neatly, cut off the ends, sprinkle them with eugar, and serve immediately. —Mrs. Walter Mitchell, Gallipolis.

The best is potato yeast, because bread made with it is moister, and there is no danger of injuring the flavor of the bread by ar excess of yeast. Dry yeast should be made in May or June for summer use, and in October for winter use. In hot and damp weather, dry yeast sometimes loses its vitality; however, many use it on account of its convenience, since there is no danger of ite souring in summer or freezing in winter. Soft hop or potato yeast >

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will keep in a cvol place one or two weeks in warm weather, and in cold weather five or six weeks, care being taken that it does not freeze. Never add soda to yeast; if it becomes sour it will do to start fresh yeast, but will never make good bread. Make yeast in a bright tin pan, kept for this purpose alone. When it is risen sufficiently, a thick white scum rises to the top. Keep in a stone jar with a close-fitting cover, or in a jug, on the cellar bottom, or in ice-chest, or in some other cool place. Always shake the jug before taking out yeast for use. Leave cork loose for first twelve hours. Extreme heat or freezing kills the plant; which grows while fermentation goes on. The jar or-jug, when emptied, should be washed first in cold water, then in soap and water, and afterward in hot water, which may be allowed to stand a half hour, when pour out. Let jar cool, and it is ready for use. The cork or cover needs the same careful attention. Many times the yeast is spoiled by want of care and neatness in washing the yeast jar. Keep hops in a paper sack in a dry, cool place. One pint of potato yeast, one tea-cup of hop yeast, a piece of compressed yeast size of a walnut, and one yeast cake, or two-thirds of a tea-cup of yeast crumbs, are equal in strength.

Dry Yeast.

Boil two large potafoes and a handful of hops (the latter in a bag) in three pints water; when done, take out potatoes, mash well, add one pint flour, and pour boiling hot water over all; beat well together, adding one tablespoon salt, one of ginger, and one-half cup sugar; when luke-warm add one cup good yeast and let stand two days (or only one day, if very warm weather), stirring down frequently; add good white corn meal until thick enough to make into cakes about half an inch in thickness; place to dry in the shade (never expose to the sun or to stove heat) where the air will pass freely, so as to dry them as soon as possible, as the fermentation goes on as long as there is any moisture; turn the cakes frequently, breaking them up somewhat, or even crumbling, 80 they will dry out evenly and quickly; when thoroughly dried put in a paper sack, and keep in a dry place. A small cake will make a sponge sufficient to bake five or aix ordinary loaves.—Mre. E. T. Carson.

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Farmers’ YEAST.

A yeast which is especially good for the use of farmers, and others who use a great deal of bread and bake frequently, is made as follows: Take a handful of unpressed or two ounces of pressed hops (those showing the pollen dust are best), put them in one quart of water, with four ordinary potatoes, and boil till the potatoes are well cooked; mash all together, and strain through a linen strainer, add flour enough to make a thick batter; a tea-spoon salt, a tablespoon pulverized ginger and half a cup sugar; set it back on the fire and let it come to a boil, stirring constantly, and set by to cool; when only milk warm add a cup of old yeast, or two cakes grocers’ dry hop yeast, or half a cup bakers’. This will be light in two or three hours. The yeast may be made perpetual, by saving a cup when started, but it must be kept from freezing in winter and in a cool place in summer. This is a good mode, and acceptable to all who prefer yeast bread.— Mrs. H. Young, Hop Yeast.

Place a handful of hops in two quarts of cold water, boil slowly for a half: hour, strain boiling hot on one pint flour and one tablespoon salt (gradually at first in order to mix smoothly); when lukewarm add a half pint of yeast, and set in a warm place to rise. When light, cover and keep in a cool placg—HMre. M. J. Woods. Porato Yeast wirHout Hops.

Four good-sized potatoes peeled, boiled and mashed, four tablespoons white sugar, one of ginger, one of salt, two cups flour; pour over this a pint of boiling water, and beat till all the lumps disappear. After it has cooled, add to it one cup good yeast, and set away to rise; when risen put in glass or stone jar, cover and set away in a cool place.—Mrs. George H. Rust, Porato Yeast.

Boil one cup hops in a sack in two quarts water for fifteen minutes; remove sack with hops, add immediately after grating (to prevent their darkening) five good-sized Irish potatoes, peeled and grated raw, one cup white sugar, one table-spoon salt, and one of ginger; stir occasionally and cook from five to ten minutcs, and it will boil

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ap thick like starch; turn into a jar, and when just tepid in summer, or quite warm in winter, add one-half pint good yeast (always gave some to start with); set jar in a large tin pan, and as often as it rises stir down until fermentation ceases, when it will be quite thin. Cover closely, and set away in a cool place, and it will keep two weeks. When yeast smells sour but does not taste sour it is still good; if it has no smell it is dead. One cup will make six good-sized loaves.—Mrs. D. Buxton.

Porato YEAST.

Take as many hops as can be grasped in the hand twice, put onehalf gallon water over them in a new coffee-pot kept for that purpose, boil slowly for one hour. Do not tie them in a cloth to boil, as that keeps the pollen (an important rising property) out of the yeast. Pare and grate half a dozen large potatoes into a two gallon stone crock, add a half cup sugar, table-spoon each of salt and ginger, pour over this a half gallon of the boiling hop-water, stirring all the time. When milk-warm, add one cup of good lively yeast, set in a warm place until it rises, and remove to the cellar or some other cool place. The boiling hop-water must be added to potatoes immediately or they will darken, and darken the yeast. A good way to prevent the potatoes from darkening is to grate them into a pan half filled with cold water. As grated the potatoes sink to the bottom; when done grating, pour off the water and add ‘the boiling hop-water. This is an excellent recipe, and the method given for boiling hops is especially recommended. Pare and boil four ordinary-sized potatoes, boiling at the same time in a separate vessel a goud handful of hops. When the potatoes are done, mash fine and add, after straining, the water in which the hops were boiled; put into this one cup white sugar and onehalf cup salt, and add sufficient water to make one gallon; when cold add one cup of good yeast, let stand in a warm place for a few hours until it will “‘sing” on being stirred, when it is ready for use. Keep covered in a cellar or cool place.—Mre. C. M.

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Yeast witHour YEAST.

This requires no yeast to raise it, and has been called the “best yeast in the world.” Monday morning, boil one pint hops in two gallons water for half an hour, strain intoa crock and let the liquid become lukewarm, add two even tea-spoons salt and half a pint best brown sugar; mix half a pint flour smooth with some of the liquor, and stir all well together. On Wednesday, add three pounds potatoes boiled and mashed, stir well and let stand till Thursday, then strain and put in stone-jugs, but for the first day or two leave the corks quite luose. Stir the yeast occasionally while making, and keep near the fire. It should be made two weeks before using, aud will keep any length of time, improving with age. Keep it in a cool place, and shake the jug before pouring from it, but with the cork out, holding the palm of the hand over the mouth to prevent the escape of the yeast.

Yaxoo Yeast.

Take a table-spoonful and. a half of New Orleans molasses, and add to it the eame quantity of warm water. Stir in enough flour to make a thin batter; set it ina warm place—not hot—and it will soon begin to throw up bubbles on the top, and in a short time ferment. Meanwhile, have all ready to make the yeast as soon as the “batter begins to work. Put a tea-cup of hops into a clean porcelain kettle, and add two quarts of boiling water. Set over the fire, and boil Steadily twenty minutes. Strain it, after boiling, into a clean dish. Stir in a pint of flour and a table-spoonful of salt. Be sure and stir it free from lumps. Set again over the fire, stirring constantly, until it boils up and thickens. If toe thick after it boils up, pour in boiling water till it is about the consistency of good starch. Then pour back into the bowl, cover over till milk‘warm, then stir in the “‘ risings” made of molasses, flour and water. Set where it will be kept warm until it has risen and is quite light. Then put into a jug, cork, and set in a cool place for use.—Mra, Clarkson, Bath Co., Ky.

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“Let all things be done decently and in order,” and the first to put in order when you are guing to bake is yourself. Secure the hair in a net or other covering, to prevent any from falling, and brush the shoulders and back to be sure none are lodged there that might blow off; make the hands and finger nails clean, roll the sleeves up above the elbows, and put on a large, clean apron. Clean the kitchen table of utensils and every thing not needed, and provide every thing that will be needed until the cake is baked, not forgetting even the broom-splints previously picked off the new broom and laid away carefully in a little box. (A kriitting-needle may be kept for testing cake instead of splints.) If itis warm. Weather, place the eggs in cold water, and let stand a few minutes, asthey will then make finer froth; and be sure they are fresh, as they will not make a stiff froth from any amount of beating if old. The cake-tins should be prepared -before the cake, when baking powder is used, as it effervesces but once, and there should be no delay in baking, as the mixture should be made firm by the heat, while the effervescing process is going on. Grease the pans with fresh lard, which is much better than butter; line the bottom with Paper, using six or eight thicknesses if the cake is large, and greasing the top one well. (In some ovens, however, fewer thicknesses of paper would be needed on the bottom, and in some the sides ako should be lined with one or two thicknesses.) Sift flour and sugar (if not pulverized), and measure or weigh. Firkin or very salt but 8)

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ter should be cut in bits and washed to freshen a little; if very hard, warm carefully, but in no case allow any of it to melt. Good butter must be used, as the heat develops any latent bad quulities. Use pulverized sugar for all delicate cakes; for rich cakes coffeecrushed, powdered and sifted; for dark cakes, the best brown sugars are best; for jelly-cakes, light fruit-cakes, etc., granulated and coffee “‘A” are best and most economical. Beat the yolks of eggs thoroughly, and strain; set the whites away in a cool place ‘until the cake is ready for them, then beat them vigurously in a cool room, till they will remain in the dish when turned upside down. Sift a part of the measured flour with the baking-powder or soda and cream tartar through a hand-sieve (which should be among the utensils of every housekeeper), and mix thoroughly with the rest of the flour. In using new flour for either bread or cake-making, it can be “ripened” for use by placing the quantity intended for baking in the hot sun for a few hours, or before the kitchen fire. In using milk, note this: that sour milk makes a spongy, light cake; sweet milk, one that cuts like pound cake; remembering that with sour milk soda alone is used, while with sweet milk baking powder or soda and cream tartar are to be added.

Having thus gathered the material, cut butter (in cold weather) into small pieces, and warm, not melt; beat the butter and sugar to a cream, add the milk in smal} quantities (never use fresh and stale milk in same cake), next the yolks of eggs, then a part of the flour, then a part of the whites, and so on until the whole is used; lastly, add the flavoring. Many good cake-makers first stir the milk and flavoring into the creamed butter and sugar, then the yolks, next the whites, and lastly the flour, first taking about two-thirds of it and thoroughly mixing the baking powder through it; the re mainder of the flour is then left to be used at discretion. A little more or: less flour may be needed, according to the climate, or to the kind of flour used, as the ‘New Process” flour requires one eighth less than other brands. There is great ‘‘ knack” in beating cake; don’t stir, but beat thoroughly, bringing the batter up from the bottom of the dish at every stroke; in this way the air is driven into the cells of the batter, instead of out of them—but the cells will be finer if beaten more slowly at the last, remembering that the motion

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should always be upward. In winter it is easier to beat with the hand, but in summer a wooden spoon is better. An iron spoon turns the mixture dark. Never beat a cake in tin, but use earthen or stoneware. Unuskillful mixing, too rapid or unequal baking, or a gudden decrease in heat before it is quite done, will cause streaks in the cake. Always bake a small cake first, fill a patty pan, or cover toa baking-powder can, one-third full, and bake; then add more or leas flour as required. If the cake is hard and solid, it needs a few tea-spoons of milk; if more flour is needed it will fall in the middle and be spongy and crumbly. Powdered sugar may be sifted on the top of any cake while it is a little warm; if it dissolves add more, when it is cold, keep some for that purpose in a spice box with a perforated top. The white portion of orange or lemon-peel should never be used; grate only the yellow. When recipes call for soda and cream of tartar, baking powder may be wed by taking the same quantity as required of both, or Horsford’a Bread Preparation will be found excellent. ‘‘ Milk” always means sweet milk. ‘‘A cup” always means a tea cup, not a coffee cup. Sour milk may always be used instead of sweet, by using soda only. The proportions of rising-powder to one quart of flour are three teaspoons baking-powder, or one tea-spoon soda and two tea-spoons cream tartar, or one measure each of Horsford’s Bread Preparation, or one piut sour milk and one level tea-spoon soda. Frurr Cake.

Most ladies think fruit cake quite incomplete without wine or brandy, but it can be made equally good on strictly temperance Principles, by substituting one-third of a cup of molasses for a wineglass of brandy. The objection to the use of liquor in sauces does not, however, hold good against that used in cake-making, as the alcohol is converted to vapor by the heat and passes off with the other gases. There are many, however, who object to the use of. liquors in any way, and to keeping them in the house, and such will find the above an excellent and cheap substitute. Raisins should never be washed, as it is difficult to dry out the moisture absorbed by them, and every particle of moisture retained tends to make the cake heavy. To remove the stems and extraneous matter, place the raisins in a coarse towel and rub them in

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this until as clean as rubbing will make them; then pick over carefully, remove any stems or other defects which may be left. The raisins should be prepared before the cake, and added the last thing before putting in the oven, as, being heavy, they sink to the bottom if allowed to stand. To seed, clip with the scissors, or cut with a sharp knife. Do not chop too fine; if for light fruit cake, seeding is all that is necessary. Slice the citron thin, and do not have the pieces too large, or they will cause the cake to break apart in cutting. Currants should be kept prepared for use as follows: Wash in warm water, rubbing well, pour off water, and repeat until the water is clear; drain them in a sieve, spread on a cloth and rub dry; pick out bad ones, dry carefully in a cool oven or in the “heater” (or in the sun and wind, with a thin gauze over them to keep off flies, insects and dust), and set away for use. When the fruit is all mixed, cream the butter and sugar—this is very important in all cakes—add the spices, molasses, or liquors, then the milk (if any used), next the eggs well beaten, adding whites with the flour, as previously directed. Always beat whites and yolks separately if many eggs are used, but if only a few, it is just as well to beat both together. Next add the flour (which in making black fruit cake may be browned), prepnred with baking powder or soda and cream tartar, then the flavoring (lemon and vanilla, in equal parts, make the best flavoring), and lastly the fruit dredged with a very little flour. Some prefer to miz the fruit with all the flour. When but little fruit is used it may be dropped into the dough after it is in the pan, and pushed just beneath the surface, which prevents it from settling to the bottom. The batter for fruit cake should be quite stiff.

In making very large cakes that require three or four hours to bake, an excellent way for lining the pan is the following: Fit three papers carefully, grease thoroughly, make a paste of equal parts Graham and fine flour, wet with water just stiff enough to spread easily with a spoon, place the first paper in the pan with the greased side down, and spread the paste evenly over the paper about as thick as pie-crust. In covering the sides of the pan, use a little paste to stick a portion of the paper to the top of the pan to keep it from slipping out of place, press the second paper carefully into its

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place, with the greased side up, and next put in the third paper as you would into any baking-pan, and pour in the cake. Earthen pans are used by some, as they do not heat so quickly and are less liable to burn the cake.

When using a milk-pan or pans, without stems, a glass bottle filled with shot to give it weight, and greased, may be placed in the center of the pan, or a stem may be made of paste-board, rolled up, but the latter is more troublesome to keep in place. The cake is apt to burn around the edges before it is done unless there is a tube in the center.

All except layer cakes should be covered with a paper cap, (or a sheet of brown paper, which the careful housewife will save from her grocers’ packages), when first put into the oven. Take a square of brown paper large enough to cover well the cake pan, cut off the corners, and lay a plait on four sides, fastening each with a pin so a8 to fit nicely over the pan. This will throw it up in the center, 20 that the cover will not touch the cake. Save the cap, as it can be used several times.

Before commencing, clean out the stove, take off the lids and brush inside, rake it out underneath, get all the ashes out of the corners, have the best of fuel at hand. Don’t build a baking fire before it is needed, have it only moderate, and add the extra fuel in time to get it nicely burning.

THE OVEN.

Too much care can not be given to the preparation of the oven, which is oftener too hot than too cool; however, an oven too cold at first will ruin any cake. Cake should rise and begin to bake before browning much, large cakes requiring a good, steady, solid heat, about such as for baking bread; layer cakes, a brisk hot fire, as they must be baked quickly. A good plan is to fill the stove with hard wood (ash is the best for baking), let it burn until there isa good body of heat, and then turn damper so as to throw the heat to the bottom of oven for fully ten minutes before the cake is putin. In this way a steady heat to start with is secured. Generally it is better to close the hearth when the cake is put in, as this stops the draft and makes a more regular heat, Keep adding wood in small quantities, for if the heat becomes alack the cake will be

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heavy. Great care must be taken, for some stoves need to have the dampers changed every now and then, but as a rule more heat is needed at the bottom of the oven than at the top. Many test their ovens in this way: if the hand can be held in from twenty to thirtyfive seconds (or while counting twenty or thirty-five), it isa ‘‘ quick” oven, from thirty-five to forty-five seconds is ‘‘ moderate,” and from forty-five to sixty seconds is “slow.” Sixty seconds is a good oven to begin with for large fruit cakes. All systematic housekeepers will hail the day when some enterprising, practical “ Dixie” girl shall invent a stove or range with a thermometer attached to the oven, so that the heat may be regulated accurately and intelligently. If necessary to move the cake while baking, do it very gently. Do not open the oven door until the cake has had time to form, and do not open it oftener than necessary, then be careful to close it quickly and gently, so as not to jar the cake. Be sure the outside door of the kitchen is closed so that no cold air may strike it. If the oven bakes too hard on the bottom, place the grate under the pan; if too hot on top, set a pie-pan of water on the top grate. If one side bakes faster than the other, turn very gently. Be careful not to remove from the oven until done; test thoroughly before removing, for if the cooler air strikes it before it is done, it is certain to fall. Allow about thirty minu‘es for each inch of thickness in a quick oven, and more time in a slow one. Test with a broom. splint or knitting-needle, and if the dough does not adhere, it is done. Settling away from the pan a little, and stopping its “‘singing,” are other indications that the cake is ready to leave the oven. When removed, set the cake, while in the pan, on an inverted sieve to cool; this secures a free circulation of air all round it, and cools it evenly. It should remain in the pan at least fifteen minutes after taking from the oven, and it is better to leave the “cap” on until the cake is carefully removed from the pan and set away, always right side up. A tin chest or stone jar is best to keep it in. Coffee cake should be put away before it is cold, and so closely wrapped in a large napkin that the aroma will not be lost. Sponer Afp Ware Cakes.

The good quality of all delicate cake, and especially of sponge cake, depends very much upon its being made with fresh eggs. It can

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never be perfect unless pulverized sugar is used. It must be quickly put together, beaten with rapidity, and baked in a rather quick oven. It is made “sticky” and less light by being stirred long. There is no other cake so dependent upon care and good judgment in baking as sponge-cake. In making white cake, if not convenient towse the yolks that are left, they will keep for several days if thoroughly beaten and set in a cool place. The whites of eggs, when not used, must not be beaten, but will keep for several days if set in a cool place. The white or yolk of a medium-sized egg weighs one ounce, a fact that it is convenient to know, as sometimes the white or yolk of one or more eggs is wanted from several that have been put away together. Whenever it is necessary to cut a cake while warm, do it with a warm knife. To prepare cocoa-nut, cut a hole through the meat at one of the holes in the end, draw off the milk, pound the nut well on all sides to loosen the meat, crack, take out meat, and set the pieces in the heater or in a cool, open oven over night, or for a few hours, to dry, then grate; if all is not used, sprinkle with sugar (after grating) and spread out in a cool, dry place, and it will keep for weeks.

ANGEL’s Foon.

Use the whites of eleven eggs, one and a half tumbler of sifted granulated sugar, one tumbler sifted flour, one tea-spoon of vanilla, one tea-spoon of cream tartar; sift the flour four times, then add the cream tartar and sift again—but measure it before putting in the cream of tartar—sift the sugar and measure it; beat the eggs to a stiff froth on a large platter; on the same platter add the sugar lightly, then the flour very gently, then the vanilla; do not stop beating until you put it in the pan to bake. Bake forty minutes in a moderate oven, try with a straw and if too soft let it remain a few minutes longer. Do not open the oven until the cake has been in fifteen minutes. Turn the pan upside down to cool, and when cold, take out by loosening around the sides with a knife, and then ice; use a pan that has never been greased. The tumbler for measuring must hold two and one-fourth gills. The pans have feet. Tcrxc.— Whites of two eggs, tw tea-cups granulated sugar; boil the sugar until clear with just enough water to moisten it Having beaten the eggs to a stiff froth, pour boiling syrup very

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slowly over them. Dissolve one-half tea-spoon of citric acid in a small table-spoon of water, and put enough in to make a pleasant tart—add a little essence of lemon.

Burorp CakE.

One cup butter, two of white sugar, four of sifted flour, five eggs beaten separately, one cup sour milk, tea-spoon soda, pound seeded raisins chopped a little; beat the butter and sugar to a cream, add the yolks and milk, and stir in the flour with soda well mixed ‘through it; then add the white of the eggs beaten toa stiff froth, and lastly the raisins dredged with a little flour; bake one and onehalf hours. Use coffee-cups to measure. This makes a cake for a six quart pan.— AtmonpD, Hickory-nuT oR Cocoa-nuT CAKE.

One pound flour, half tea-spoon salt, fourth pound butter, pound of sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and a tea-spoon soda dissolved in two tea-spoons hot water; mix all thoroughly, grate in the white part of a cocoa-nut, or stir in a pint of chopped hickory-nuts, or a pint of blanched almonds pounded. —Mrs. J. W. Grubbs, Richmond.

Brack Cake.

One pound powdered white sugar, three-quarters pound butter, pound sifted flour (brown or not as preferred), twelve eggs beaten separately, two pounds raisins stoned and part of them chopped, two of currants carefully cleaned, half pound citron cut in strips, quarter ounce each of cinnamon, nutmeg and cloves mixed, wineglass wine and one of brandy; rub butter and sugar together, add yolks of eggs, part of flour, the spice, and whites of eggs well] beaten; then add remainder of flour, and wine and brandy; mix all thoroughly together; cover bottom and sides of a four-quart milk-pan with buttered white paper, put in a layer of the mixture, then a layer of the fruit (first dredging the fruit with flour), until pan is filled up three or four inches. A small cup of Orleans molasses makes the cake blacker and more moist, but for this it is not necessary to add more flour. Bake three and one-half or four hours in a slow oven. This is excellent.—Mrs. M. M. Munsell, Deb aware.

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Brack Cake.

One pound flour, one of currants, one of raisins, one of sugar, half pound citron, half pound chopped figs, three-fourths pound butter, ten eggs, leaving out two whites, tea-cup molasses, one of sour cream and soda, one gill brandy or good whisky, half cup cinnamon, two table-spoons allspice and cloves, four table-spoons jam. —From an old Virginia housekeeper.

Brack Cake.

Two cups brown sugar, one and one-half cups of butter, six eggs, beaten separately, three cups flour (brown the flour), two tablespoons molasses, one of cinnamon, one tea-spoon mace, one of cloves, two cups sweet milk, two pounds raisins, two of currants, a half pound citron, one tea-spoon soda, two of cream tartar. Bake three hours.—Mre. Ourtis, St. Louis, Mo.

Bive-erass Cake.

Two cups each of butter and corn-starch, three of sugar, one of sweet milk, six of flour, whites of fourteen eggs, one tea-spoon soda, two teaspoons cream of tartar. Cream the buffer and sugar well, add the milk, then the corn-starch, sift the cream of tartar in the flour (stirring it well together), add the flour and well-beaten whites alternately, bake in a loaf. When it is done and cold, with a long knife cut it through the middle, make an icing of one-half cup of sugar and just enough water to dissolve sugar, boil until it will spin a thread in dropping from a spoon, then stir in the well-beaten whites of four eggs, flavor to taste; take one pound of fresh figs, one pound of raisins, and one pound of almonds or hickory-nuts, chop the fruit very fine, blanch the almonds or prepare the hickory-nut meats, chop slightly, and stir all in theicing; put a layer between the cake, and on top and all over the side. This is a delicious cake Browwe’s CakE.

Whites of twelve eggs, three cups sugar, small cup butter, a cup sweet milk, four small cups flour, half cup corn-starch, two tea. spoons baking-powder, lemon to taste. Adding a cup citron sliced

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Battle Oreek, thin and dusted with flour, makes a beautiful citron cake.—Mra Harvey Clark, Piqua.

Wuatrrep-Cream CAKE.

One cup sugar, two eggs, two tablespoons softened butter and four of milk; beat all well together; add a cup of flour in which has been mixed tea-spoon cream tartar and half tea-spoon soda. Buke in rather small square dripping-pan. When cake is cool have ready a half pint sweet cream whipped to a stiff froth, sweeten and flavor to taste, spread over cake and serve while fresh. The cream will froth easier to be made cold by setting on ice before whipping. —Mrs. Wm. Brown, “ Corn-SrarcH CAKE.

Two coffee-cups pulverized sugar, three-fourths cup butter, cup corn starch dissolved in a cup of sweet milk, two cups flour, whites of seven eggs, two tea-spoons cream tartar, tea-spoon suda mixed thoroughly with the flour; cream butter and sugar, add starch and milk, then add the whites and flour gradually until all is used. Flavor with lemon or rose.—Mrs. W. P. Anderson. CorrEE CAKE.

- Two cups brown sugar, one of butter, one of molasses, one of strong coffee as prepared for the table, four eggs, one tea-spoon saleratus, two of cinnamon, two of cloves, one of grated nutmeg, pound raisins, one of currants, four cups flour—2Mre. Wm. Skinner, CorFEE CAKE.

One cup brown sugar, cup molasses, half cup butter, cup strong coffee, one egg or yolks of two, four even cups flour, heaping teaspoon soda in the flour, table-spoon cinnamon, tea-spoon cloves, two pounds raisins, fourth pound citron. Soften the butter, beat with the sugar, add the egg, spices, molasses, and coffee, then the flour, and lastly the fruit dredged with a little flour. Bake one hour in moderate oven, or make in two smal] loaves which will bake in a short time. This may be made without the egg.—Mre. D. Buzton.

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Cocoa-nur CAKE.

One cup butter, three of sugar, one of sweet milk, four and a half of flour, four eggs with whites beaten to a stiff froth, a teaspoon soda, two of cream tartar, one grated cocoa-nut.—Mre. J. Holland, CaRAMEL CakE.

One cup butter, two of sugar, a scant cup milk, one and a half cups flour, cup corn starch, whites of seven eggs, three tea-spoons baking powder in the flour; bake ina long pan. T xe half pound brown sugar, scant quarter pound chocolate, half -.up milk, butter — size of an egg, two tea-spoons vanilla; mix thoroughly and cook as syrup until stiff enough to spread; spread on cake and set in the oven to dry. — Mrs. George Bever.

Cincinnati Cake.

Pour over one pound fat salt pork, chopped fine and free from lean' and rind, one pint boiling water, Jet stand until nearly cold; add two cups brown sugar, one of molasses, one table-spoon each of cloves and nutmeg, and two of cinnamon, two pounds raisins, fourth pound citron, half glass brandy, three tea-spoons of baking powder, and seven cups of sifted flour. Bake slowly two and a half hours. This is excellent, and requires neither butter or egge. —Mrs. G. E. Kinney.

CHocoLaTE Cake.

One cup butter, three of brown sugar, one of sweet milk, four of flour, yolks of seven eggs, nine table-spoons grated Baker’s chocolate, three tea-spoons baking powder. This may be baked as a layer cake, making a white cake of the whites of the eggs, baking in layers, and putting them together with frosting, alternating the layers.—_ Mrs. Frank Woods Robinson, Kenton.

DeicaTE Cake.

Three cups flour, two of sugar, three-fourths cup sweet milk, whites of six eggs, half cup butter, tea-spoon cream tartar, half tea-spoon of soda. Flavor with lemon. Good and easily made.— Miss Mary E. Miller.

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EveRvastine CAKE.

Beat together the yolks of six eggs and three-fourths of a pint white sugar, add one and a half pints blanched and shelled almonds, half pound sliced citrou well floured, and the whipped whites with one and a half pints sifted flour; pour one and a half inches thick in well-greased dripping pans, bake in a quick oven, and, when done, cut slices one inch thick across the cake, turn each slice over on its side, return to oven and bake a short time. When cold place in a tin box. These will keep a year and a half or more, and are nice to have in siv.e.—Mrs. J. S. Williams, Brooklyn.. Eaoizss Cake.

One and a half tea-cups sugar, one of sour milk, three (level) of sifted flour, half cup butter, tea-spoon soda, half tea-spoon cinnamon, half tea-spoon grated nutmeg, tea-cup raisins chopped and well floured.—Miss Louise Skinner.

Oty Harrrorp Execrion Cake.

Five pounds sifted flour, two of butter, two of sugar, thre gills distillery yeast or twice the quantity of home brewed, four eggs, gill of wine, gill of brandy, one quart sweet milk, half an ounce of nutmeg, two pounds raisins, one of citron; rub the butter and flour together very fine, add half the sugar, then the yeast and half the milk (hot in winter, blood-warm in summer), then add the eggs, then remainder of the milk, and the wine; beat well and let rise in a warm place all night; in the morning beat a long time, adding brandy, sugar, spice, and fruit well floured, and allow to rise again very light, after which put in cake pans and let rise ten or fifteen minutes; have the oven about as hot as for bread. This cake will keep any length of time. For raised cakes use potato yeast if fresh made; it is always a perfect success. This recipe is over one hundred years old.—Mrs. Eliza Burnham, Milford Center. Appr Fruir CAKE.

One cup butter, two of sugar, one of milk, two eggs, tea-spoon soda, three and a half cups flour, two of raisins, three of dried apples soaked over night and then chopped fine and stewed two hours in two cups molasses; beat butter and sugar to a cream, add milk, in which dissolve soda, then the beaten eggs and flour, and

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lastly the raisins and apples well stirred in; pour in pan and bake an hour and a half.— Mrs. C. M. Ingman.

Frurr Cake..

One cup butter, one of brown sugur, half pint molasses, two eggs, cup sour milk, tea-spoon soda, pound of flour, one of currants, one and a half pounds raisins. Flavor to taste. This has been thoroughly tested, and is a great favorite.—Mrs. M. E. Nicely. Frorr Cake.

Twelve eggs, one and a half pounds each of butter, sugar and flour, two pounds each of raisins and currants, one pound citron, one half-pint molasses, one ounce each of nutmeg, mace and cloves, _ one and a half glasses of jelly (grape is best), one-fourth pint each of wine and brandy, more flour if needed. Put dough in pans, set in steamer, taking care that the cover is made to fit very tight; if necessary put cloth under the lid and shut it down on it, taking care that it does not touch the cake, or lay several thicknesses of cloth over the lid. Steam two hours and bake one hour.—Chas. Cyphers, Minneapolis, Minn.

Fruit Loar Cake.

One cup butter, two of brown sugar, one of New Orleans molasses, one of sweet milk, three eggs, five cups sifted flour, two teaspoons cream tartar in the flour, tea-spoon soda in the milk, tablespoon cinnamon, one nutmeg, one pound raisins, one of currants, quarter pound citron (citron may be omitted, and half the quantity of raisins and currants will do). Put flour in a large crock, mix well with cream tartar, make a well in the center, put in other ingredients, having warmed the butter and molasses a little; mix well together with the hands, putting in the fruit last after it has been floured; bake two hours in a moderate oven. This will make two common-sized loaves.— Mrs. N. S. Long.

Fruir Cake.

Three pounds butter, three of brown sugar, beaten to a cream, three of flour, six of currants, six of raisins, after seeds are removed, one of citron sliced thin, three glasses brandy, twenty-eight eggs, one ounce cinnamon, one of grated nutmeg, three-quarters ounce cloves, half ounce mace; roll the raisins, currants and citron in part of the flour.— Miss H. D. M

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v4 OAKE-MAKING.

Frurr Cake.

One pound brown sugar, one of butter, one of eggs, one of flour, two of raisins, two of currants, half pound citron, a nutmeg, tablespoon cloves, one of allspice, half pint brandy, and two tea-spoons baking-powder. After baking, while yet warm, pour over cake a half pint wine. This makes the cake delicious.— Miss Angie Skinner, Somerset.

Exce.Lent Fruit Cake.

One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons yeast powder; mix a fourth pound of the flour in the fruit.—Mrs. J. W. Grubbs, Poor Man’s Frurr Cake.

One and a half cups brown sugar, two of flour, one each of butter and chopped raisins, three eggs, three table-spoons sour milk, half tea-spoon soda, half cup blackberry jam. This is excellent as well as economical.— Mrs. J. S. Robinaon, Scotcn Frurr Cake.

A cup butter, two of white sugar, four of sifted flour, threefourths cup sour milk, half tea-spoon soda, nine eggs beaten separately, one pound raisins, half pound currants, a fourth pound citron; cream the butter and sugar, add milk gradually, then beaten yolks of eggs, and lastly, while stirring in flour, the whites well whipped. Flavor with one tea-spoon lemon, and oue of vanilla extract, and have raisins chopped a little, or, better still, seeded, and citron sliced thin. Wash and dry currants before using, and flour all fruit slightly. In putting cake in pan, place first a thin layer of cake, then sprinkle in some of the three kinds of fruit, then a layer of cake, and so on, always finishing off with a thin layer of cake. Bake in a moderate oven for two hours. Tested by many and has never failed. —Mrs. J. H. Shearer.

Taanxseivinc Fruir Cake.

Six pounds flour, three of butter, three and a half of sugar, an ounce mace, two glasses wine, two glasses brandy, four pounds raisins, half pound citron, six eggs, one pint yeast, small tea-spoon

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soda put in at last moment. After tea, take all the flour (except one plate for dredging raisins), 1 small piece butter, and a quart or more of milk, and mix like biscuit; then mix butter and sugar, and at nine o'clock in the evening, if sufficiently light, put one-third of butter and sugar into dough; at twelve add another third, and very early in the morning the remainder; about eleven o'clock, if light enough, begin kneading, and continue for an hour, adding meanwhile all the other ingredients. ‘This will make seven loaves.--. Mrs. Woodworth, Springfield.

Cuorce Fie Cake.

A large cup butter, two and a half of sugar, one of sweet milk, three pints flour with three tea-spoons baking-powder, whites of sixteen eggs, a pound and a quarter of figs well floured and cut in strips like citron; no flavoring.— Mrs. A. B. Morey. Groom’s Cake.

Ten eggs beaten separately, one pound butter, one of white sugar, one of flour, two of almonds blanched and chopped fine, one of seeded raisins, half pound citron, shaved fine; beat butter to a cream, add sugar gradually, then the well-beaten yolks; stir all till very light, and add the chopped almonds; beat the whites stiff and add gently with the flour; take a little more flour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of cake batter, then a layer uf ruisins and citron, then cake, and so on th: all is used, finishing off with a layer of cake. Bake in a moderate oven two hours.— Mary Wilcor, Dalton.

Harp-Money Cake.

Gold Part.—Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, tea-spoon soda, table-spoon corn starch; flavor with lemon and vanilla.

Silver Part.—Two cups sugar, one of butter, four (scant) of flour, one of sour milk, tea-spoon soda, tablespoon corn starch, whites of eight eggs; flavor with almond or peach. Put in pan, alternately, one spoonful of gold and one of silver.—Miss Emma Fisher. Oxp Hickory Cake.

One cup sugar, half cup butter, three eggs beaten well together, level tea-spoon soda stirred in half cup sour milk, two small cups

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flour; flavor with lemon, pour in small dripping-pan, bake half an hour, and cut in squares. This cake is always elected for a ‘‘ second term.”—Miss Flora Ziegler, Columbus.

Hickory-nuT Cake.

Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs, two tea-spoons baking-powder, a cup nut-kernels cut fine. Tried, and not found wanting.—Mrs. Judge West, Bellefontaine. Hickory-NuT Cake.

A cup butter, two of sugar, three of flour, one of sweet milk, whites of seven and yolks of two eggs, a tea-spoon soda, two of cream tartar, one pint hickory-nut meats rolled and sprinkled with flour; beat the whites to a stiff froth. Rich and excellent.— Mrs. A. B. Morey.

IMPERIAL CAKE.

One pound butter and one of sugar beaten to a cream, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds almonds before they are cracked, half pound citron, half pound raisins; beat the yolks light, add sugar and butter, then the whites beaten to a stiff froth, and the flour, reserving a part for the fruit, and, lastly, the nuts blanched, cut fine and mixed with fruit and the rest of the flour. This is very delicious, and will keep for months.—Mrs. E. R. May, Minneapolis, Minn.

Lapy’s Cake.

One-half cup butter, one and a half of sugar, two of flour, nearly one of sweet milk, half tea-spoon soda, one of cream tartar, whites of four eggs well beaten; flavor with peach or almond.—Miss M. E. W., Madison.

YeEtitow Lapy’s Cake.

One and a half cups flour, one of sugar, half cup butter, half cup sweet milk, tea-spoon soda, two tea-spoons cream tartar, yolks of four eggs, teaspoon vanilla.—Olivia S. Hinman, Battle Oreck, Mich.

Lemon Cake.

One pound flour, one of sugar, three-fourths pound butter, seven eggs, juice of one and rind of two lemons. The sugar, butter and yolks of eggs must be beaten a long time, adding, by degrees, the

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flour, and the whites of eggs last. A tumbler and a half of sliced citron many be added. This keeps well.—Miss M. B. Fullington. Aunt Hertie’s Loar Cake.

Two cups sugar and one of butter beaten to a cream, three eggs, the whites beaten separately, three cups flour with one tea-spoon cream tartar stirred in, yolks of the eggs stirred well with the sugar and butter; now add two cups more flour with one tea-spoon cream tartar, one cup sweet milk and the whites of the eggs, and then stir again; add one nutmeg, one pound raisins or currants dredged with flour, one tea-spoon soda dissolved in four table-spoons of water. This makes two nice loaves, and is excellent. Frenco Loar Cake.

Five cups sugar, three of butter, two of milk, ten of flour, six eggs, three nutmegs, pound seeded raisins, a grated lemon, small teaspoon soda, wine-glass wine, one of brandy, or, two-thirds of a cup of Orleans molasses.—Mrs. A. S. Chapman.

OLD-FASHIONED Loar CAKE.

Three pounds (three quarts sifted and well heaped) flour, one and 8 fourth pounds (a rounded pint of soft) butter, one and threefourths pounds (one quart) sugar, five gills new milk. half pint yeast, three eggs, two pounds raisins, tea-spoon soda, gill of brandy or wine, or a fourth pint of molasses, two teaspoons cinnamon and two of nutmeg. Scaid tne mili, coo: t Divvw warm, sau tne yeusr, then the flour, to which all the butter and half the sugar have been added; then mix together, and let rise until light. It is better to set this sponge over night, and in the morning add the other ingredients (flouring raisins), and let rise again. When light, fill baking. pans and let rise again. Bake in a moderate oven. This recipe makes three large losves, and is a standard, economical loaf-cake.— Mrs. Ex-Gov. John J. Bagley, Mich.

MarsE Cake.

White Part.—Whites of seven eggs, three cups white sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one tea-spoon soda; flavor to taste.

Dark Part.—Yolks of seven eggs, three cups brown sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one

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tablespoon each of cinnamon, allspice and cloves, one tea-spoon soda; put in puns a spoonful of white part and then a spoonful of dark, and soon. Bake an hour and a quarter. Use coffee-cups to measure. This will make one large and one medium cake. The white and dark parts are alternated, either by putting in a spoonful of white, then of dark, or a layer of white and then of dark part, being careful that the cake may be nicely ‘‘ marbleized.”—Mrs. M. E. Smith, Cleveland.

Marstep CHoco.aTe Cake.

Make a batter as for white cake, take out one tea-cup, add to it five table-spoons of grated chocolate, moisten with milk, and flavor with vanilla; pour a layer of the white batter into the baking-pan, then drop the chocolate batter with a spoon in spots, and spread the remainder of the white batter over it.—Mrs. Sarah Phelps, Springfield, Ohio.

Onz-Eaa Cake.

One half cup butter, one and a half cups sugar, three of flour, one of sweet milk, one egg, tea-spoon soda, two tea-spoons cream tartar in the flour, cupraisins chopped fine.—Mrs. A. S. C. ORANGE CakE.

Two cups sugar, four eggs, leaving out the whites of two, half cup butter, one of water, two tea-spoong baking-powder, three cups flour, juice, grated rind, and pulp of one orange; use the remaining whites for frosting the top.—Mrs. D. B Crrron Pounp Cake.

One. pound sugar, one of flour, three-fourths pound butter, eight large or ten small eggs, one and a fourth pound citron finely shredded; cream butter and sugar, add the yolks, the nthe flour and well-whipped whites; put layer of batter in cake-pan and sprinkle thickly with citron, then another layer of batter, etc., till pan is filled. Bake slowly one and a half to two hours.—Mrs. J. M. Southard.

Pyramm Pounp Cake.

One pound sugar, one of butter, one of flour, ten eggs; bake in a dripping-pan one inch in thickness; cut when cold into pieces three and a half inches long by two wide, and frost top and sides;

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form on the cake stand in pyramid before the icing is quite dry by laying, first in a circle, five pieces with some space between them; over the spaces between these lay five other pieves, gradually drawing in the column and crowning the top with a bouquet of flowers. —WMr.. Dr..

Damp Ware Pounp Cake.

One pound sugar, one of flour, half pound butter, whites of sixteen eggs, tea-spoon baking-powder sifted thoroughly with the flour; put in cool oven with gradual increase of heat. - For boiled icing for the cake, take three cups sugar boiled in one of water until clear; beat whites of three eggs to very stiff froth, and pour over them the boiling liquid, beating all the time for ten minute; frost while both cake and icing are warm.—Mrs. Ada Estelle Bever, Cedar Rapids, Iowa.

Rice Cake.

One pound sugar, a pound of ground rice, half pound butter, nine eggs, rose-water to taste; add a little salt, beat butter and sugar together, add rose-water, salt and eggs, lastly the rice; bake in shallow pans.—Governor Rice, Mass.

Sponge Cake.

Three eggs, one and a half cups powdered sugar, two of sifted flour, two teaspoons cream tartar, half cup cold water, tea-spoon soda, grated rind and half the juice of one lemon; bake in drippingpan.—Mrs. Eliza J. Starr.

Sponge CaKE.

Twelve eggs, pint pulverized sugar, one of flour, measured before sifting, small tea-spoon salt, heaping tea-spoon baking powder, essence of lemon for flavor; beat the whites to a very stiff froth, and add sugar; beat the yolks, strain and add them to the whites and sugar, and beat the whole thoroughly; mix baking-powder and salt in the flour and add last, sfirring in small quantities at a time; bake one hour in a six-quart pan in a moderate oven. This makes one very large cake. By weight use one pound pulverized sugar and three-fourths pound flour.— Mise 8. Alice Melching. SproncE Cake.

One pound sugar, one of flour, ten eggs; stir yolks of eggs and sugar till perfectly light; beat whites of eggs and add them with

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the flour after beating together lightly; flavor with lemon. Three tea-spoons baking-powder in the flour will add to its lightnesa, but it never fails without. Bake in a moderate oven.-—Mre. Clara H., Knoxville.

Mrs, Jennison’s Sponce Cake.

One lemon, three gills flour, one pint sugar, eight eggs; beat the yolks of the eggs thoroughly, add the sugar little by little, and the grated rind of the lemon; beat the whites of the eggs to a stiff froth, and add them alternately with the flour, beating very gently and barély long enough to mix well; when part of the flour is in, add the lemon-juice. Bake twenty minutes, in small loaves. Sournern-ricuts CAKE.

Three eggs, one tea-cup sugar, one of butter, two of flour, scant half cup New Orleans molasses, half a tablespoon each of cinnamon, sifted ginger and allspice, half a tea-spoon soda, half a wineglass brandy, cream, sugar and butter; beat spices and yolks of eggs together, dissolve soda in molasses, whip whites to a froth, and add last, a little at a time, alternating with the flour. (Best baked in small pans and frosted.)—Mrs. 8. P. Hill, Ga.

Spice Cake.

Three pounds seedless raisins, one and a half pounds citron, one pound butter, two and a half coffee-cups sugar, two of sweet milk, four of flour, six eggs, two large tea-spoons baking-powder, three tea-spoons cinnamon, two of mace.—Mrs. Gov. Potts, Montana. SourHern Seep CAKE.

Cream, one cup sugar, and one-third cup butter; add yolks of two eggs, one-half cup sweet milk, two tea-spoons baking-powder sifted in.two cups flour, one table-spoon caraway seed, one grated nutmeg and well-beaten whites. This has been tried and approved in our family for years.—Mre. Ed. Shields, Ala. Syow Cake.

Whites of ten eggs beaten to a stiff froth, sift lightly on this one and a half cups fine white or pulverized sugar, stir well, and add cup flour mixed with tea-spoon cream tartar; flavor with lemon or vanilla.— Mrs. Porter, Richmond, Va.

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TEN-MINUTE CAKE.

One-fourth pound butter, a little less than a pound flour, the ‘ame of sugar, six eggs beaten separately; flavor with mace and bake in muffin-rings. —Mrs. S. C. Lee, Baltimore, Md. TrpEN Cake.

One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half cup corn-starch, four eggs, two tea-spoons bakingpowder, two of lemon extract. This is s0 excellent that a ‘‘barrel” would not be too much of it.—Mre. J. L. Peters, Memphis, Tenn. TENNESSEE CAKE.

One pint sifted meal, half a pint flour, eight eggs, half a pound each butter and sugar; nutmeg and cinnamon totaste. Beat butter and sugar together, add eggs, then meal and flour gradually. Beat all well, and bake an houf and a half. To be eaten soon after baking. —“ Aunt Katie,” McMinnville.

WATER-MELON CAKE.

White Part.—Two cups white sugar, one of butter, one of sweet nilk, three and a half of flour, whites of eight eggs, two tea-spoons cream tartar, one of soda dissolved in a little warm water. Red Part.—One cup red sugar, half cup butter, third cup sweet nilk, two cups flour, whites of four eggs, tea-spoon cream tartar, half tea-spoon soda, tea-cup raisins; be careful to keep the red part around the tube of the pan and the white around the edge. It Requires two persons to fill the pan. This is a very attractive and omamental cake.—Mrs. B. F., Tuscumbia, Ala.

Wenppine Cake.

Fifty eggs, five pounds sugar, five of flour, five of butter, fifteen of raisins, three of citron, ten of currants, pint brandy, fourth ounce cloves, ounce cinnamon, four of mace, four of nutmeg. This makes forty-three and a half pounds, and keeps twenty years. This cake is unequaled.—Mrs. C. H. D., Raleigh, N. C. WHOoRTLEBERRY CAKE.

Beat two eggs with one cup sugar; add half cup butter, one of milk, one tea-spoon soda sifted in four cups flour, pinch salt, and one pint fresh whortleberries. Bake, and eat warm. Delicious.

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Watre Prrrecrion Cake.

Three cups sugar, one of butter, one of milk, three of flour, one of corn starch, whites of twelve ‘eggs beaten to a stiff froth, two tea-spoons cream tartar in the flour, and one of soda in half the milk; dissolve the corn starch in the rest of the milk, and add it to the sugar and butter well beaten together, then the milk and soda, and the flour and whites of eggs. This cake is rightly named “ Perfection.”—Mre. C. Jones, Bradford, Vt.

In baking layer-cakes it is important to thoroughly grease the tins—to make it emphatic, we will say thoroughly grease and then grease again—and after using rub off with a coarse towel, taking care that they are perfectly free from all small particles of cake, grease and fill again, thus obviating the necessity of washing every time they are filled. If jelly is used to spread between the layers, it is a good plan to beat it smoothly and spread it before the cakes are quite cool.- In “building,” an inverted jelly-tin furnishes a perfectly level surface on which to lay and spread the cake, and it may be allowed to remain on it until perfectly cold, when it should be set away in a fin cake-box, in a cool place. In cutting, it is better to first make a round hole in the center, with a knife, or a tin tube, about an inch and a quarter in diameter. This prevents the edge of the cake from crumbling in cutting. In making the custard or “filling” for layer-cake, place in a custard-kettle or in a tin pail. Set in boiling water to cook, to avoid all danger of burning.

To blanch almonds, pour boiling water over them, let stand a moment, drain and throw them into cold water, slip off the skins. and pound.

Aumonp CAKE.

Two cups sugar, three-fourths cup butter, one of sweet milk, two of flour, and one of corn starch well mixed, whites of six eggs, two

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tea-spoons cream tartar in the flour, one tea-spoon soda in the milk; cream the butter and sugar, add milk gradually, then the whites of eggs together with the flour, and bake in jelly-tins. To put between layers, take two pounds almonds, blanch and pound fine in a mortar (or a cloth will do), beat whites and yolks of two eggs together lightly, add a cup and a half sugar, then the almonds, with one table-spoon vanilla.—Jfrs. Harvey Wood.

ALMOND CREAM CAKE.

On beaten whites of ten eggs, sift one and a half goblets pulverized sugar, and a goblet flour through which has been stirred a heaping tea-spoon cream tartar; stir very gently and do not heat it; bake in jelly-pans. For cream, take a half pint sweet cream, yolks of three eggs, table-spoon pulverized sugar, tea-spoon corn starch; dissolve starch smoothly with a little milk, beat yolks and sugar together with this, boil the cream, and stir these ingredients in as for any cream-cake filling, only make a little thicker; blanch and chop fine a half pound almonds and stir into the cream. Put together like jelly cake while icing is soft, and stick in a half pound of almonds split in two.—Mrs. Paris Gibson, Minneapolis, Minn. Boston Cream Purrs.

Put half pint hot water and two-thirds cup butter over the fire; when boiling, stir in one and a half cups flour, and continue stirring until smooth and the mixture leaves the sides of the sauce-pan; Temove from fire, cool, and beat thoroughly into it five well-beaten eggs. Drop on warm greased tins (or a dripping-pan), a tablespoon in a place, leaving space between to prevent touching, brush over with the white of an egg, and bake ten or fifteen minutes in a quick oven. When cakes are done, they will be hollow. When cold, slice off the top, fill space with the cream, and replace top. Oream for Inside.—Take one pint milk, place one-half in a tin pail and set in boiling water; reserve from the other half two tablespoons to mix with eggs, and into the rest, while cold, mix one cup of flour until smooth; when the milk is hot, pour in the flour, and stir until thicker than boiled. custard; then beat well together the two table-spoons milk, two eggs, one cup granulated sugar, a level Lo

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table-spoon butter, and a tea-spoon vanilla or lemon; add gradually, and continue stirring briskly until so thick that when cold it will drop, not pour, from the spoon. The puffs may be kept on hand. Make the creata fresh, let it cool, and fill as many as are wanted. —Mrs. Ex-Governor Noyes, Cincinnati, Ohio.

Doge Cream Porrs.

Five eggs, whites and yolks beaten separately, one and a half cups each of white sugar and sifted flour, two tea-spoons baking powder in the flour; bake in tea-cups, filling about half full. The cream is prepared by placing a small tin pail containing a’ pint sweet milk in a kettle of boiling water; beat the whites and yulks of two eggs separately; stir in the milk while boiling, a half tea-cup sugar, a large tablespoon corn starch dissolved in a little sweet milk, then the beaten yolks and a piece of butter the size of a large walnut; flavor with lemon or vanilla. When done, cut the cakes open, put in a spoonful of the cream, place together again, roll in the whites, and then in coarse granulated sugar.— Frencu Cream CAKE.

. Three eggs, one cup granulated sugar, one and a half cups flour, two table-spoons cold water, teaspoon baking powder. This is enough for two cakes baked in pie-pans, to be split while warm, spreading the hot custard between them, or for four cakes baked in jelly-pans, with the hot custard. spread between them, the latter being the preferable plan. For custard, boil nearly one pint sweet milk; mix two table-spoons corn starch with a half tea-cup sweet milk, add two well-beaten eggs: when milk has boiled add nearly a cup sugar, and add gradually the corn starch and eggs, stirring briskly; add a half cup butter, stirring until dissolved, flavor with one tea-spoon vanilla, and spread between cakes while hot. This cake can be used as a pudding by pouring over each piece a spoonful of the custard that is left.—Mrs. Charles Morey. Gotpen CREAM CAKE., Cream one cup sugar and one-fourth cup butter, add half cup sweet milk, the well beaten whites of three eggs, one and a half cups flour, with half a tea-spoon soda, and a teaspoon cream tartar

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sfited with it; bake in three deep jelly-tins; beat very light the yolks of two eggs, one cup sugar, and two téble-spoons rich sweet cream, flavor with vanilla, and spread on cakes; or to yolks add one and a half tablespoons corn starch, three-quarters cup sweet milk and small lump butter; sweeten and flavor to taste, cook in a custard-kettle till thick, let cool, and then spread.—Mrs. J. M. Southard.

Icz-CREAM CaKE.

Make good sponge-cake, bake half an itch thick in jelly-pans, and let them get perfectly cold; take a pint thickest sweet cream, beat until it looks like ice-cream, make very sweet, and flavor with vanilla; blanch and chop a pound almonds, stir into cream, and put very thick between each layer. This is the queen of all cakes. —Miss Mattie Fullington.

Icz-CrEaM CAKE.

One-fourth pound each butter and powdered sugar, half pint milk, half pound flour, six eggs, one glass wine, one nutmeg; bake quickly in iron gem-pans. They raise light with hollow center. When cold, cut a round hole in top (as you would “plug” a melon), fill with ice-cream just before serving, so that it will not have time to melt.—Mrs, A. C. Glazier Cocoa-nuT CAKE.

To the well-beaten yolks of six eggs, add two cups powdered white sugar, three-fourths cups butter, one of sweet milk, three and ahalf of flour, one level tea-spoon soda and two of cream tartar, whites of four eggs well beaten; bake in jelly-cake pans. For icing, grate one cocoa-nut, beat whites of two eggs, and add one teacup powdered sugar; mix thoronghly with the grated cocoa-nut, and spread evenly on the layers of cake when they are cold.— Hiss Nettie Miller, Columbus.

CARAMEL CAKE.

One and a half cups sugar, three-fourths cup butter, half cup nilk, two and a fourth cups flour, three eggs, one and a half heaping tea-spoons baking-powder, or a small tea-spoon soda, and two tea-spoons cream tartar; bake in jelly-tins. Make caramel as follows: Butter size of an egg, pint brown sugar, half cup milk or

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water, half cake chocolate; boil twenty minutes (or until thick enough), and pour over cakes while warm, piling the layers one upon the other. For frosting for top of cake, take whites of two eggs, one and a half cups sugar, tea-spoon vanilla, three heaping teaapoons grated chocolate.—MMrs. Ella Snider, Minneapolis, Minn. Dexicrous CuHoco,aTe CaKkE.

The whites of eight eggs, two cups sugar, one of butter, three full cups flour, one-of sweet milk, three tea-spoons baking-powder; beat the butter to a oream; stir in the sugar, and beat until light; add the milk, then the flour and beaten whites. When well beaten, divide into equal parts, and into half grate a cake of sweet chocolate. Bake in layers, spread with custard, and alternate the white and dark cakes. For custard for the cake, add a table-spoon of butter to one pint of milk, and let it come to a boil; stir in two eggs beaten with one cup of sugar, add two teaspoons of corn starch dissolved in @ little milk.—Drs. J. M. Riddle, Bellefontaine. - CuocoLaTE CAKE.

. One cup butter, two of sugar, one of milk, five eggs, leaving out the whites of three, four cups sifted flour, two tea-spoons bakingpowder, or one small tea-spoon soda and two of cream tartar in the flour; bake in three layers in deep jelly-tins. For icing, take whites of three eggs, beaten stiff, one and a half cups powdered sugar, six tablespoons grated chocolate, two tea-spoons vanilla.— Mrs. J. HH. Shearer.

Cur Cax®.

Three cups sugar, one of bu six of flour, two-thirds pint gour cream, seven eggs (leaving out the whites of two for icing), one even tea-spoon soda in the creagn, teespoon soda in the flour, one of cream tartar, and one of lemon or vanilla. Bake in pans one inch deep, and when done spread one icing, and lay the other on top of it, allowing two layers for each cake.—Mrs. Dr. Thompeon. Do ES.

Make ‘Mrs. Jennison’s sponge%ake,” bake in long pie-tins (twc such tins will make twelve dominoes, and if no more are required, the rest of the batter may be baked in a loaf). The batter in the pie-tins should not be more than one-third of an inch deep; spread it evenly, and bake in a quick oven. Have a brown paper nearly s ye a..

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twice the size of the cake on the table, and the moment one of the cakes comes from the oven turn it upside down in the center of the paper, spread it with a thin layer of currant jelly, and lay the other cake on it upside down, cut it with a hot, sharp knife lengthwise, directly through the center, then divide it across in six equal -parts, push them with the knife about an inch apart, and ice them with ordinary white icing, putting a large dessert-spoonful on every piece; the heat of the cake will soften it, and with a little help the edgis and sides will be smoothly covered. All of the icing that runs over on the paper may be carefully taken up and used again. It must then dry, which it will do very quickly. Make a horn of stiff white paper about five inches long, one and a half inches across the top, and one-eighth of an inch at the other end; put in it a dessert-spoon of dark chocolate icing, close the horn at the top, and pressing out the icing from the small opening, draw a line of it across the center -of every cake, and then make spots like those“ ‘ongivory: dominoes: keep the horn supplied with icing.—Jn the Kitchen. Fie Cake..

Silver Part.—Two cups sugar, two-thirds cup butter, not quite two-thirds cup sweet milk, whites of eight eggs, three heaping teaspoons baking-powder thoroughly sifted, with three cups flour; stir sugar and butter to a cream, add milk and flour, and last white of eggs, Gold Part.—One cup sugar, three-fourths cup butter, half cup sweet milk, one and a half tea-spoons wpking-powder sifted in a little more than one and a half cups flour, yolks of seven eggs thoroughly. beaten, and one whole egg, one tea-spoon allspice, and cinnamon until you can taste it; bake the white in two long pie-tins. Put half the gold in a pie-tin, and lay on one pound halved figs (previ: ously sifted over with flour), so that they will just touch each other; pat on the rest of the gold, and bake. Put the cakes together with frosting while warm, the gold between the white ones, and cover with frosting. —Miss Tina Lay, Harp-Tmes Cake.

Half a cup of butter, two of sugar, one of sour cream, three of flour, three eggs, half tea-spoon of soda; bake in layers and spread with jelly.—Mrs. R. M. Henderson.

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Hicxory-nut Custarp Cake.

Cream one pound sugar and half pound butter; add five eggs beaten separately, one cup sweet milk, one pound flour, three teaspoons baking powder, flavor with lemon, and bake in jelly-pans. For custard, place one pint milk in a tin pail and set in boiling water; add a table-spoon of corn starch dissolved in a little milk, two eggs, one-half cup sugar, two cups chopped hickory-nut meats, well mixed together to the boiling milk; stir, and put between the layers of the cake, while both cake and custard are warm. This is excellent.

Rotiep JELLY CAKE.

Beat twelve eggs and one pound pulverized sugar together very lightly, then stir in three-fourths pound of flour, making batter as light as for sponge-cake, and thin enough to spread nicely when poured; make up as quickly as possible. Have shallow tin-pans prepared (about twelve by eighteen inches and an inch deep) by, lining with thin’ brown paper, using no grease on pan or paper; pour in batter, spread out with a knife as thin as possible (about half an inch thick), and bake in solid oven. When done, remove from oven, let cool a few minutes, and while still warm, but not hot, turn out of pan upside down. With a brush or soft cloth wet in cold water, brush over the paper and pull it off; spread cake thin with jelly and roll it up, being careful to place the outer edge of roll against something so that it will not unroll until cold. Sprinkle with powdered sugar and serve. If baked in pans such as are described above, the recipe will make two rolls, each twelve inches long, which should be cut in two, making foar rolls. Use no bakiag-powder, as it makes the cake too brittle. Many use none in’ sponge-cake. The paper lining should be larger than pan, to lift out the cake by taking hold of the projecting edges. This never fails.—C. W. Oyphers, Minneapolis.

Ke ty Isuanp CakE Que cup butter, two of sugar, three of flour, four eggs, half cup milk, three tea-spoons baking-powder; bake in jelly-tins. For filling, stir together a grated lemon, ». large grated tart apple, an egg, and a cup sugar, and boil four minutes. A very excellent cake.—Miss Greeley Grubbs.

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Lemon Cake.

One and one-half cups sugar, one of butter, two and one-half of flour, five eggs beaten’ separately, four tea-spoons sweet milk, teaspoon cream tartar, half tea-spoon soda.

For Jelly.—Take coffee-cup sugar, two table-spoons butter, two eggs, and the juice of two lemons: beat all together and boil until the consistency of jelly. For orange cake use oranges instead of lemons.—Miss Minnie Brown.

Lapy’s Fincers.

One and one-eighth pound of flour, one of powdered sugar, ten eggs; beat eggs and sugar as light as for sponge-cake; sift in with flour one tea-spoon baking-powder and stir slowly. Make a funnelthaped bag of heavy ticking or strong brown paper; through the hole in the small end push a funnel-shaped tin tube, one-third inch in diameter at small end and provided with a flange at the other to prevent it from slipping quite through; tie the small end of bag firmly around the tube, and you have a funnel-shaped sack with a firm nozzle projecting slightly from the small end. Into this bag pour the batter, over which gather up the bag tightly so that none wil run out, press and run the dough out quickly through the tube into a pan lined with light brown paper (not buttered), making each about a finger long, and about as thick as a lead-pencil, being careful not to get them too wide. Sprinkle with granulated tgar, bake in a quick oven, and, when cool, wet the under side of the paper with a brush, remove and stick the fingers together beck to back. The bag, when made of ticking, will be useful in making macaroons and other small cakes. Unsurpassed.—Charles YW. Cyphers, Mriywenana CAKE.

One and a half cups granulated sugar, half cup butter stirred to 4 cream, whites of six eggs, or three whole eggs, two tea-spoons (ream tartar stirred in two heaping cups sifted flour, one tea-spoon da in half cup sweet milk; bake in three layers. For filling, take 4 texeup sugar and a little water boiled together until it is brittle vhen dropped in cold water, remove from stove and stir quickly into the well-beaten white of an egg; add to this a cup of stoned

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raisins chopped fine, or a cup of chopped hickory-nut meats, and place between layers and over the top. A universal favorite.— Mrs. E. W. Herrick, Merropourran Cake.

Two cups sugar, one of butter, one of milk, nearly four cups flour, whites of eight eggs, three tea-spoons baking-powder, flavor with lemon. Take a little more than three-fifths of this mixture in three jelly-tins, add to the remaining batter one table-spoon ground allspice, one and a half tablespoons cinnamon, tea-spoon cloves, fourth pound each of sliced citron and chopped raisins; bake in two jelly-tins and put together with frosting, alternating dark and light.—Mrs. Dr. D. H. Moore, Wesleyan College, Cincinnati.

NEAPOLITAN CAKE.

Black Part.—One cup brown sugar, two eggs, half cup butter, half cup molasses, half cup strong coffee, two and a half cups flour, one of raisins, one of currants, a tea-spoon each of soda, cinnamon and cloves, and half tea-spoon mace.

White Part—Two cups sugar, half cup butter, one of milk, two and a quarter of flour, one of corn starch, whites of four eggs, small tea-spoon eream tartar; make frosting of whites of two egys to put between the layers.—Mrs. Calista Hawks Gortner, Goshen, ORANGE CaKE.

One cup butter, one of water, two of sugar, four of flour, three eggs, three teaspoons baking-powder; bake in layers. Take the juice of two large or three small oranges, coffee-cup pulverized sugar, one egg; mix yolk of egg, sugar, and juice together; beat whites to a stiff froth, stir in and spread between the layers.— Mrs. W. B. Brown, Washington D. C.

ORANGE CAKE.

Two cups sugar, half cup butter, three and a half cups sifted flour, half cup sweet milk, three eggs beaten separately, three teaspoons baking-powder mixed in flour; bake in jelly pans. For jelly take the juice and grated rind of two oranges, two table-spoons cold water, two cups sugar; set in a pot of boiling water, and, when scalding hot, stir in the yolks of two well-beaten eggs, and

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just before taking from the fire stir in the white of one egg slightly beaten, and when cold put between the layers of cake. Frost the top with the other egg.—Miss Mardie Dolbear, Cape Girardeau, Mo.

ORANGE CAKE.

Twothirds cup butter, two small cups sugar, one cup milk, three teaspoons baking-powder, the yolks of five eggs, three small cups flour; bake in jelly-tins. Whites of three eggs beaten to a stiff froth, juice and grated peel of one orange, sugar to consistency; put this between the layers with white frosting on the top.— Mra. Gov. Pillsbury, Minnesota.

Pracu Cake.

Bake three sheets of sponge-cake as: for jelly cake; cut peaches in thin slices, prepare cream by whipping, sweetening and adding flavor of vanilla if desired, put layers of peaches between the sheets of cake, pour cream over each layer and over the top. This may also, be made with ripe strawberries.— Mrs. Woodworth, Springfield, Rippon Cake.

Two and a half cups sugar, one of butter, one of sweet milk, teaspoon cream tartar, half tea-spoon soda, four cups flour, four eggs; reserve a third of this mixture, and bake the rest in two loaves of the same size. Add to third reserved, one cup raisins, fourth pound citron, a cup of currants, two table-spoons molasses, tea-spoon each of all kinds of spice; bake in a tin the same size as other loaves; put the three loaves together with a little icing or currant jelly, placing the fruit loaf in the middle; frost the top and sides.— Miss Alice Trimble, Mt. Gilead.

Favorrre Snow-Cake.

Beat one cup butter to a cream, add one and a half cups flour and stir very thoroughly together; then add one cup corn starch, and one cup sweet milk in which three tea-spoons baking-powder have been dissolved; last, add whites of eight eggs and two cups sagar well beaten together; flavor to taste, bake in sheets, and put together with icing.— Walter Moore, Hamilton.

THANKSGIVING CAKE.

Make batter as for cocoa-nut cake (Miss Nettie Miller's). Bake five layers in jelly-tins; make frosting of whites of three eggs, three

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tea-spoons baking powder, and three-fourths pound of pulverized sugar; with frosting for first layer mix rolled hickory-nut meats, with that for second layer mix fine-sliced figs, for third with hickory-nut meats, for fourth with figs, and on the top spread the plain frosting, and grate cocoa-nut over thickly.—Mrs. J. 8. Robinson.

VELVET SPONGE CaKE.

Two cups sugar, six eggs leaving out the whites of three, one cup boiling hot water, two and one half cups flour, one tablespoon baking-powder in the flour; beat the yolks a little, add the sugar and beat fifteen minutes; add the three beaten whites, and the cup of boiling water just before the flour; flavor with a tea-spoon lemon extract and bake in three layers, putting between them icing made by adding to the three whites of eggs beaten to a stiff froth, six dessert-spoons of pulverized sugar to each egg, and lemon to flavor. —Mrs. Wm. Brown, Massillon.

Vanity CAKE.

One and a half cups sugar, half cup butter, half cup sweet milk, one and a half cups flour, half cup corn starch, tea-spoon bakingpowder, whites of six eggs; bake in two cakes, putting frosting between and on top.— Olivia S. Hinman, Batile Oreek, Ware Mountain Cake.

Two cups pulverized sugar, half cup butter beaten to a cream; add half cup sweet milk, two and a half cups flour, two and a half tea-spoons baking-powder in the flour, whites of eight eggs; bake in jelly-tins and put together with icing made by boiling a half tea- cup of water and three tea-cups sugar till thick; pour it slowly over the well-beaten whites of three eggs, and ‘beat all together till cool. Beat before putting on each layer.

Sprinkle each layer thickly with grated cocoa-nut, and a hand, some cocoa-nut cake will result.—Mrs. Dr. Stall, Union City, Ind.

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DIRECTIONS FOR FROSTING.: 91 DIRECTIONS FOR FROSTING.

Beat whites of eggs to a stiff froth, add powdered sugar grad-' ually, beating well all the time. (There are various opinions about the length of time frosting should be beaten, some giving half an hour, others a much shorter time). Or, break the whites into a broad platter, and at once begin adding powdered and sifted sugar, keep adding gradually, beating well all the while until the icing is perfectly amooth (thirty minutes beating ought to be sufficient); lastly, add flavoring (rose, pineapple or almond for white or delicate cake, and lemon or vanilla for dark or fruit cake). Have the frosting ready when the cake is baked; beat the white of one egg to a stiff froth, then stir in ten heaping tea-spoons pulverized sugar (well heaped, but not all that you can lift on the spoon) and one of corn starch; be sure that it is thoroughly beaten before taking the cake from the oven. If possible, have some one beating while you take out the cake. Now invert a common tin milk-pan, placing it on » clean paper, so if any falls off it can be used again, then place the cake on the pan and apply frosting; it will run over the cake, becoming as smooth as glass, and adhere firmly to it. If but onc person is engaged in preparing cake and frosting, and must necessarily stop beating while getting the cake in readiness, it will be best to beat the frosting a few minutes again before placing on cake. As eggs vary in size, some Common sense must be used in the quantity of thesugar. Practice only will teach how stiff icing ought to be. In Preparing for a large party, when it is inconvenient to frost each _ ‘ake as it is taken from the oven, and a number have become cold, place them in the oven to heat before frosting. If the cake is rough or brown when baked, dust with o little flour, rub off all loose particles with a cloth, put on frosting, pouring it around the center of the cake, and smooth off as quickly as possible with a knife. If the frosting is rather stiff, dip the knife in cold water. If the flavor is lemon juice, allow more sugar for the additional liquid. It is nice, when the frosting is almost cold, to take a knife and mark the cake in slices, Any ornaments, such as gum drops, candies, orange flowers

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92. DIRECTIONS FOR FROSTING.

or ribbons should be put on while the icing is moist. When dry ornament with piping, which is a stiff icing squeezed through a paper funnel, and may be tinted with colored sugars. If the above directions are followed, the icing will not crumble. The recipe for “« Centennial Drops” (see index) is excellent for icing. In frosting sponge-cake it is an improvement to grate orange peel over the cake before frosting.

Atmonp Frostine.

Blanch half pint sweet almonds by putting them in boiling water, stripping off the skins, and spreading upon a dry cloth until cold; pound a few of them at a time in a mortar till well _ pulverized; mix carefully whites of three eggs and three-quarters ' pint powdered sugar, add almonds, flavor with a tea-spoon vanilla or lemon, and dry in a cool oven or in the open air when weather is pleasant.; Boren Frosrine.

Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four tablespoons hot water; boil sugar briskly for five minutes or until it ‘‘jingles” on the bottom of the cup when dropped into cold water, or ‘‘ ropes” or threads when dropped from the end of the spoon. Then, with left hand, pour the boiling syrup upon the beaten eggs in a small stream, while beating hard with right hand. This is an excellent frosting. If preferred, add half pound sweet almonds blanched and pounded to a paste, or a cup of hickory-nut meats, chopped fine, and it will be perfectly delicious. This amount will frost the top of two large cakes.—Mrs. A. S. C.

CuocoLaTEe Frostine.

Six rounded table-spoons grated chocolate, one and a half cups powdered sugar, whites of three eggs; beat the whites but very little (they must not become white), add the chocolate, stir it in; then pour in the sugar gradually, beating to mix it well.—In the Kitchen.

Frostina.

Beat whites of two eggs to a stiff froth, add gradually half pound best pulverized sugar, beat well for at least half an hour, flavor with lemon juice (and some add tartaric acid, as both

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‘ DIRECTIONS FOR FROSTING. 93 whiten the icing). To color a delicate pink, use strawberry, currant or cranberry; or the grated peeling of an orange or lemon moistened with the juice and squeezed through a thin cloth, will color a handsome yellow. This amount will frost one large cake. —Mrs. W. W. W.

Frostine with GELATINE.

Dissolve large pinch gelatine in six table-spoons boiling water; strain and thicken with sugar and flavor with lemon. This is enough to frost two cakes.—Mrs. W. A. J.

Frostine wirsour Ecos.

To one heaping tea-spoon Poland starch and just enough cold water to dissolve it, add a little hot water and cook in a basin setin hot water till very thick (or cook in a crock; either will prevent its burning or becoming lumpy). Should the sugar be lumpy roll it thoroughly, and stir in two and two-thirds cups while the starch is hot; flavor to taste, and spread on while the cake is a little warm. This should be made the day before using, as it takes longer.to harden than when made with eggs, but it will never crumble in cutting. This is excellent.—Mrs. Ola Kellogg Wilcox. Minwesota FRostine.

Beat whites of three eggs until frothy, not white, add one and a third pints powdered sugar gradually with one hand, beating briskly with the other. Flavor with a tea-spoon of vanilla. It is better not to beat the whites of the eggs until stiff before adding sugar, as it makes the icing very hard to dry.—Mrs. C. J., Winona, Minn.

ORNAMENTAL FROSTING.

Draw a small syringe full of the icing and work it in any design you fancy; wheels, Grecian borders, flowers, or borders of beading look well.— Mrs. M. J. W.

YELLow Frostina., The yolk of one egg to nine heaping tea-spoons@hilverized sugar, and flavor with vanilla. Use the same day it is made.—Mrs. J. 8. W.

Rose Co.orime.

Mix together one-fourth ounce each of powdered alum and cream tartar, one ounce powdered cochineal, four ounces loaf-sugar, and

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94 CRULLERS AND DOUGHNUTS..

a salt-spoon soda. Boil ten minutes in a pint pure soft water: ~ when cool bottle and cork ar use. This is used for jellies, cake, ice-cream, etc.—Mrs W. E. H., Minneapolis. e CRULLERS AND DOUGHNUTS.

To cook these properly the fat should be of the right heat. When hot enough it will cease to bubble and be perfectly still; try with a bit of the batter, and if the heat is right the dough will rise inea few seconds to the top and occasion a bubbling in the fat, the cake will swell, and the under side quickly become brown. Clarified drippings of roast meat are more wholesome to fry them in than lard. A good suet may be prepared as follows for those who are sensible enough not to like greasy doughnuts or who Hebraically oppose lard. Use only beef suet, which is quite as cheap, cleanly, and healthy. Buy from the meat markets, speaking before hand, and securing nice, whole, clean leaves, which cut up in small pieces, put into a dinner-pot, which will hold well about ten pounds. Put in a pint of water, and after the first hour stir frequently; it takes about three hours with a good heat to render it. Drain " through a coarse towel, and if the suet is good it will require but little squeezing, and leave but little scrap or cracklings. Put to cool in pans or jars, and you have an element into which, when well heated, you can drop the twisted goodies, with the assurance that they will not only be “done brown,” but that they will emerge with a flavor and grain that will commend them to the favor of an epicure. Doughnuts thus cooked are more digestible and of better flavor than if ed in lard, and the most fastidious will not need to peel them >: eating. Make the dough as soft as it can be handled; if cut bout half an inch thick, five to eight minutes will be time enough to cook, but it is better to break one open as a test. When done, drain well in a skimmer, and place inacolander. The | use of eggs prevents the doygh from absorbing the fat. Doughnuts should be watched closely while frying, and the fire must be regu-

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CRULLERS AND DOUGHNUTS. 95 \ated very carefully. When you have“finished frying, cut a potato in slices and put in the fat to clarify.., place the kettle away until the fat ‘ settles,” strain into an earthen pot kept for this purpose, and set in a cool place. The sediment remaining in the bottom of the kettle may be used for soap-grease. Fry in an iron kettle, the common skillet being too shallow for the purpose. Do not eat doughnuts between April and November. Crullers are better the day after they are made.” If lard is not fresh and sweet, slice a raw potato, and fry before putting in the cakes.

CRULLERS.

Two coffee-cups sugar, one of sweet milk, three eggs, a heaping tablespoon butter, three tea-spoons baking-powder mixed with six cups flour, half a nutmeg, and a level tea-spoon cinnamon. Beat eggs, sugar and butter together, add milk, spices and flour; put another cup flour on molding-board, turn the dough out on it, and knead until stiff enough to roll out to a quarter inch thick; cut in squares, make three or four long incisions in each square, lift by taking alternate strips between the finger and thumb, drop _ into hot lard, and cook like doughnuts.—Mrs. A. F. Ziegler, Columbus,.

Friep Cakes.

One coffee-cup of not too thick sour cream, or one: of souy”, milk and one table-spoon of butter, two eggs, a little nutmeg and salt, one tea-cup sugar, one-small tea-spoon soda dissolved; mix soft.—JDfrs. S. Watson, Corn Meat Dovcanuts.

A tea-cup and a half boiling milk poured over two tea-cups meal; when cool add two cups flour, one of butter, one and one-half of sugar, three eggs; flavor with nutmeg or cinnggon; let rise till very light; roll about half an inch thick, cut ir™jiamond shape, and boil in hot lard.

Cream DovcHnvuts.

Beat one cup each of sour cream and sugar and two eggs together, add level tea-spoon soda, a little salt, and flour enough to roll.— Mrs. Hattie Meade,:

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96 CRULLERS AND DOUGHNUTS.

Dovexnurts.

One egg, a cup rich milk, a cup sugar, three pints flour, three tea-spoons baking powder, (or one and a half measures Horsford’s Bread Preparation). These are made richer by adding one egg, and one tea-spoon butter.—Mrs. Jenks, Norra Star Dovesnurs.

One and a half cups sugar, one of sour milk, half cup butter, three eggs, a level tea-spoon soda, spice to taste, and flour to roll.— Mra. A. J. Palmes, Rawep Dovesnuts.

Peel and boil four good sized potatoes; mash fine, and pour boiling water over them until of the consistency of gruel; let cool, add a yeast cake, and a little flour; let rise till light, then add one pint sweet milk, one and a half cups sugar, one-fourth cup (large measure) lard, a salt-spoon salt, a little nutmeg and cinnamon; stir in flour until stiff, let rise again, then add a half tea-spoon soda dissolved in a little milk, pour out on molding board, mix stiff enough to cut out, and roll to half an inch thickness; cut in long strips two inches wide and divide diagonally into pieces three inches long, set where it is warm, let rise on the board until light, and then fry. These do not cook through as easily as others, and it is safer to drop in one, and, by breaking it open, learn the time required for them to fry. A very nice variation of this recipe may be made as follows: Roll part of the dough about half an inch thick, cut into small biscuit, let rise, and when light, roll down a little, lay a few raisins rolled in cinnamon in the center, wet the edges by dipping the finger in cold water and passing it over them; draw them together and press firmly, and drop them in the hot fat. A tea-spoon of applebutter or any kind of jam may be used instead of the raisins. When made with the raisins, they are the real German “Olly Koeks.”—Mrs. gL. H., BERLIN PANCAKES.

Roll out dough slightly sweetened and shortened, as if for very plain doughnuts; cut in circles like biscuit, put a tea-spoon currant jam or jelly on the center of one, lay another upon it, press the edges tightly together with the fingers, and fry quickly in boiling

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COOKIES AND JUMBLES. 97 fat. They will be perfect globes when done, a little smaller than an orange.—Mre. L. 8. Williston, Heidelberg, Germany. TRIFLES.

A quart flour, a cup sugar, two table-spoons melted butter, a little salt, two tea-spoons baking powder, one egg, and sweet milk sufficient to make rather stiff; roll out in thin sheets, cut in pieces about two by four inches; make as many cuts across the short way 3 possible, inserting the knife near one edge and ending the cut just before reaching the other. Pass two knitting-needles under every other strip, spread the needles as far apart as possible, and with them hold the trifles in the fat until a light brown. Only one can be fried at a time.— Miss Ettie Dalbey, Harrisburg. COOKIES AND JUMBLES.

These require a quick oven. A nice “finishing touch” can he given by sprinkling them with granulated sugar and rolling over lightly with the rolling pin, then cutting out and pressing a whole takin in the center of each; or when done a very light brown, brush over while still hot with a soft bit of rag dipped in a thick syrup of sugar and water, sprinkle with currants and return to the oven & moment., Apa’s Su@ar Cakes.

Three cups sugar, two of butter, three eggs well beaten, one teaspoon soda, flour sufficient to roll out.

Cook1Es.

One cup butter, two of sugar, one of cold water, half tea-spoon da, two eggs and just flour enough to roll.—Mrs. Mary F. Orr. Eaaurss Cookies.

Two cups sugar, one of milk, one of butter, half tea-spoon nutmeg, half tea-spoon soda, flour to make thick enough to roll.

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98 COOKIES AND JUMBLES.

Eneiise Cooxtes.

One ounce of ammonia dissolved in a pint of milk overnight, four eggs, four cups of sugar, two of butter, one tablespoon of salt, currants and candied orange-peel to taste; mix soft. Unrivaled.— Mrs. Hicks, Macon.

Goop Cooxrs.

Two cups sugar, one of butter, one of sour cream or milk, three eggs, one tea-spoon soda; mix soft, roll thin, sift granulated sugar over them, and gently roll it in.—Mre. Judge West, Bellefontaine. _ Nurmec Cooxies.

Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half teaspoon soda, and six cups of flour, or enough to roll. Roll thin, and bake in a quick oven...

CoNFEDERATE JUMBLES.

One and a half cups white sugar, three-fourths cup butter, three eggs, three tablespoons sweet milk, half tea-spoon soda and one of cream tartar; mix with sufficient flour to roll; roll and sprinkle with sugar; cut out and bake.—Mre. Mollie Pilcher, Jackson. NasHvVILLE PEPPER-NUTS.

One pound sugar, five eggs, half pound butter, half tea-cup milk, two teaspoons baking-powder, flour enough to roll.—dfrs. Emma G@. Rea.

Lemon Swaps.

A large cup sugar, two-thirds cup butter, half tea-spoon soda dissolved in two tea-spoons hot water, flour enough to roll thin; flavor with lemon.—Mrs. E. L. C., Springfield. Sanp Tarts.

Two cups sugar, one of butter, three of flour, two eggs, leaving out the white of one; roll out thin and cut in square cakes with a knife; spread the white of egg on top, sprinkle with cinnamon and sugar, and press a blanched almond or raisin in the center.— Miss Clara G. Phellis.

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GINGER-BREAD. 99 GINGER-BREAD.

If in making ginger-bread the dough becomes too stiff before it is rolled out, set it before the fire. Snaps will not be crisp if made on arainy day. Ginger-bread and cakes require a moderate oven, snaps a quick one. If cookies or snaps become moist in keeping, ‘put them in the oven and heat them for a few moments. Always use New Orleans or Porto Rico molasses, and never syrups. Soda is used to act on the ‘‘spirit” of the molasses. In making the oldfashioned, soft, square cakes of ginger-bread, put a portion of the dough on a well-floured tin sheet, roll evenly to each side, trim off evenly around the edges, and mark off in squares with a floured knife or wheel cutter. In this way the dough may be softer than Where it is necessary to pick up to remove from board after rolling andcutting. Always have the board well covered with flour before rolling al] kinds of soft ginger-breads, as they are liable to stick, and should always be mixed as soft as they can be handled. Ginger Cake witH SPICE.

Three eggs, one cup butter, two of flour, one of sugar, scant half cup molasses, with halfa tea-spvon soda stirred in it until it foams, half a wine-glass of brandy, half a tablespoon of ginger, a half of cinnamon, and a half of cloves and allspice mixed. Mix ingredients, leaving whites of eggs until last; next to last, molasses. Fruit may be added.

Traintna Day GINGER-BREAD.

One gallon molasses or strained honey, one and a quarter pounds butter. quarter pound soda stirred in a half tea-cup sweet milk, teaspoon alum dissolved in just enough water to cover it, flour to make it stiff enough to roll out; put the molasses in a very large dish, add the soda and butter melted, then all the other ingredients; mix in the evening and set in a warm place to rise over night; in the morning knéad it a long time like bread, roll into squares half an inch thick, and bake in bread-pans in an oven heated about right for bread. To make it glossy, rub over the top just before putting

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100 GINGER-BREAD.

it into the oven the following: One well-beaten egg, the same amount or a little more sweet cream, stirring cream and egg well together. This ginger-bread will keep an unlimited time. The recipe is complete without ginger, but two table-spoons may be used if preferred. — Over fifty years old, and formerly used for general muster days. Excetient Sorr GINGER-BREAD.

One and a half cups Orleans molasses, half cup brown sugar, half cup butter, half cup sweet milk, tea-spoon soda, tea-spoon allspice, half tea-spoon ginger; mix all together thoroughly, add three cups sifted flour and bake in shallow pans.—Mrs. 8. W Sponae GINGER-BREAD..

One cup sour milk, one of Orleans molasses, a half cup butter, two eggs, one tea-spoon soda, one tablespoon ginger, flour to make as thick as pound cake; put butter, molasses and ginger together, make them quite warm, add the milk, flonr, eggs and soda, and bake as soon as possible.— Mrs. M. M. M GinecER CoogiEs.

Two cups molasses, one of lard, one of sugar, two-thirds cup sour milk, table-spoon ginger, three tea-spoons soda stirred in the four and one in the milk, two eggs. —Miss Tina Lay, GincER Cooxrss.

One egg, one cup sugar, one cup molasses, one table-spoon soda, one of vinegar, one of ginger; roll thin and bake quickly. Gixeer Cakes.

One quart Orleans molasses, pint lard or butter, pint buttermilk, two table-spoons soda, two table-spoons ginger, flour enough to make a stiff batter; pour the molasses and milk boiling hot into a large tin bread-pan in which have been placed the ginger and soda (the pan must be large enough to prevent running over); stir in all the flour possible, after which stir in the lard or butter; when cold, mold with flour and cut in cakes. Care must be taken to follow these directions implicitly or the cakes will not be good; remember to add the lard or butter last, and buttermilk, not sour milk, must be used; boil the molasses in a skillet, and after pouring it into the pan, put the buttermilk in the same skillet, boil and pour it over

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GINGER-BREAD. 101 the molasses, ginger and soda. This excellent recipe was kept as a secret for a long time_by a professional baker.—Mre. R. M. Henderson.

Gincer Drop-Cakss.

Take three eggs, one cup lard, one of baking molasses, one of brown sugar, one large table-spoon ginger, one tablespoon soda dissolved in a cup of boiling water, five cups unsifted flour; crop table-spoons of this mixture into a slightly greased dripping-pan about three inches apart.— Mrs. L. McAllister. Best GINGER-DROPS.

Half cup sugar, a cup molasses, half cup butter, one tea-spoon each cinnamon, ginger and cloves, two tea-spoons soda in a cup boiling water, two and a half cups flour; add two well-beaten eggs the last thing before baking. Baked in gem-tins or as a common ginger-bread, and eaten “arm with a sauce, they make a nice dessert.—Mrs. C. Hawks, GINGER-SNAPS.

Two cups molasses, one of lard, one table-spoon soda, one of ginger, flour to roll stiff—3fiss Mary Gallagher. GINGER-SNAPS.

_ One pound and six ounces flour, four of sugar, eight of butter, six of preserved orange peel, half pint of molasses, one tea-spoon soda dissolved in two table-spoons boiling water, one tea-spoon cloves, two of ginger. Soften the butter and mix it with the sugar and molasses, add the spices, orange peel and soda, beat well and stir in the flour, flour the board and roll the paste as thin as possible, cut in circles and bake in a very quick oven. This quantity makes one hundred and twenty-nine snaps, about three inches across. —In Hore, GINGER-SNAPS.

One gallon molasses, two pounds brown sugar, one quart melted butter, half cup each ground cloves, mace, cinnamon and ginger, one cup soda.—Mrs. Hattie Clemmons.

Mo.asses CAKE.

One cup each of butter, sugar, sour milk and molasses, five cups flour, two eggs, one table-spoon soda, one of ginger.—Mre. A. J. Palmes.

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For creams and custards eggs should never be beaten in tin, bu always in stone or earthen ware, as there is some chemical influence about tin which prevents their attaining that creamy lightness so desirable. Beat quickly and sharply right through the eggs, beating whites and yolks separately. When gelatine is used for creams, it is better to soak it for an hour in a little cold water or milk, set in a warm place; (it is convenient to place in a bow] set in the top of the boiling tea-kettle to dissolve;) when disso)ved, pour into the hot custard just after removing from the stove. For custards the common rule is four eggs, one cup sugar, and one small half tea-spoon sult to each quart of milk. Bake in a baking-dish until firm in the center, taking care that the heat is moderate or the custard will turn in part to whey. The delicucy of the custard depends on its being baked slowly. It is much nicer to strain the yolks, after they are beaten, through a small wire strainer kept’ for this purpose by every good housekeeper. For boiled custards or floats the yolks alone may be used, or for economy’s sake the entire eggs. Always place the milk to boil in a custard-kettle (made of” iron with another iron kettle inside, the latter lined with tin), or, in a pan or pail set within a kettle of boiling water; when the milk reaches the boiling point, which is shown by a slight foam rising on top, add the sugar, which cools it so that the eggs will not curdle when added. Or, another convenient way is to mix the beaten and strained yolks with the sugar in a bowl, then add gradually several spoons of the boiling milk, until the eggs and sugar are (102)

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heated through, when they may be slowly stirred into the boiling milk. Let remain a few moments, stirring constantly until it thickens a little, but not lung enough to curdle, then either set the pail immediately in cold water or turn out into a cold dish, as it curdles if allowed to remain in a hot basin; add flavoring extracts after removing from the stove. Peach leaves or vanilla beans give a fine flavor, but must be boiled in the milk and then taken out before the other ingredients are added. Boiled custards are very difficult to make, and must have the closest attention until they are finished. The custards may be prepared as above, mixing the milk, eggs and sugar, and then placing in pan to steam instead of boiling.

In making charlotte-russe it is not necessary to add gelatine. The filling may be made of well-whipped cream, flavored and sweetened, using a ‘‘ whip-churn” or the ‘ Dover Egg-beater” to do the whipping. Fill the mold (which should be first wet with cold water for charlotte-russe and blane mange, and all creams) and set on ice to harden. If preferred, it may be made up in several small molds, one for each person. In the use of spices it is well to remember that allspice and cloves are used with meats, and nutmegs and cinnamon in combination with sugar. The white part of lemon rind is exceedingly bitter, and the outer peel only should be used for grating. A better way is to rub the rind off with hard lumps of sugar. The sugar thus saturated with the oil of the lemon is called “ zest,” and is used, pounded fine, for creams, ete.

BouEMIAN CREAMS.

One quart cream, two tablespoons sugar, one ounce gelatine soaked in water until dissolved; whip half the cream (rich milk may be substituted for cream) toa stiff froth; boil the other half with the sugar and a vanilla bean until a flavor is extracted (or vanilla extract may be added just after it is removed from the fire), take off the fire, add the gelatine, and when cooled a little stir in the well-beaten yolks of the four eggs. As soon as it begins to thicken, stir steadily until smooth, when add the whipped cream, beating it in lightly. Mold and set on ice until ready to serve. To flavor with strawberries, strain two pounds berries through a

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colander, sweeten to taste, add to the dissolved gelatine, set on ice, and when it thickens stir until smooth, add the whipped cream as above, and mold.

To flavor with peach, boil a dozen and a half choice fruit, sweeten and strain through acolander; add the dissolved gelatine and a teacup of cream, set on ice, and when it thickens stir until smooth, add the-whipped cream, and mold.

To flavor with pine-apple, cut fine, boil with half a pound pul. verized sugar, strain through a colander, add the dissolved gela. tine, set on ice, and when it thickens stir until smooth, add the whipped cream, and mold. Canned pineapples may be used instead of fresh. In all these never add whipped cream until the mass is cool and begins to thicken.— Mrs. W. B. Jones, Pittsburgh, Pa. CHARLOTTE-RUSSE.

Cut stale sponge-cake into slices about half an inch thick and line three molds with them, leaving a space of half an inch between each slice; set the molds where they will not be disturbed until the filling is ready; take a deep tin pan and fill about onethird full of either snow or pounded ice, and into this set another pan that will hold at least four quarts. Into a deep bowl or pail (a whip-churn is better) put one and a half pints of cream (if the cream is thick take one pint of cream and a half pint of milk), ’ whip to a froth, and when the bowl is full, skim the froth into the pan which is standing on the ice, and repeat this until the cream is all froth; then with the spoon draw the froth to one side, and you will find that some of the cream has gone back to milk; turn this into the bowl again, and whip as before; when the cream is all whipped, stir into it two-thirds cup powdered sugar, one teaspoon vanilla, and half a box gelatine, which has heen soaked in cold water enough to cover it for one hour and then dissolved in boiling water enough to dissolve it (about half a cup), stir from the bottom of the pan until it begins to grow stiff; fill the molds and set them on the ice in the pan for one hour, or until they are sent to the table. When ready to dish them, loosen lightly at the sides and turn out on a flat dish; have the cream ice-cold when you begin to whip it, and it is a good plan to put a lump of ice into the eream while whipping it.—M. Parloa.

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CHaRLorre-Russe.:

Split two dozen lady-fingers (slices of sponge or other cake may be used), lay them in a mold, put one-third of a box of gelatine into half pint of milk, place it where it will be warm enough to diwolve. Whip three pints of cream to a froth, and keep it cool, beat the yolks of three eggs, and mix with half pound powdered sugar, then beat the whites very stiff, and add to it, strain the gelatine upon these, stirring quickly; then add the cream, flavor with vanilla or lemon, pour over the cake, let stand upon ice two hours. Serve with whipped cream. Some add a layer of jelly at bottom of mold.—Mrs. Ida M. Donaldson, Springdale, Col. CHARLOTTE-RussE.

One ounce gelatine dissolved in two gills of boiling milk, whites of four eggs beaten to a stiff froth, one and a half cups white powdered sugar, one pint thick cream whipped to a froth, and rose-water or vanilla for flavoring; line a large mold with thick slices of spongecake, mix the gelatine, sugar, cream and flavoring together, add lightly the frothed whites of the eggs, pour into mold, set away on ice till required for use. This is an easy and excellent mode of making this most delicate dessert—Mrs. V. G. Hush Hamsure Cream.

Stir together the rind and juice of two large lemons, and onecnp sugar, add the well-beaten yolks of eight eggs; put all in a tin pail, set in a pot of boiling water, stir for three minutes, take from the fire, add the well-beaten whites of the eggs, and ser've, when cold, in custard-glasses.—Mrs. C. Fullington.

Tranian CREAM.

Soak one-third box gelatine half an hour in cold milk, put a quart milk on to boil, and when boiling stir in yolks of eight eggs well beaten, add one cup and a half of sugar and the gelatine; when the custard begins to thicken, take it off and pour into a deep dish in which the eight whites have been beaten to a stiff froth; mix well together and flavor to taste; put in molds, and allow four hours to cool. This cream is much more easily made in winter than in summer.—Mrs, N. P. Wiles,

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Rock Cream.

Boil one cup rice in a custard-kettle in sweet milk until soft, add two table-spoons loaf-sugar, a salt-spoon salt; pour into a dish and place on it lumps of jelly; beat the whites of five eggs and three table-spoons pulverized sugar to a stiff froth, flavor to taste, add one tablespoon rich cream, and drop the mixture on the rice.— Miss Libbie 8. Wilooz, Madison..

RasPBERRY CREAM.

One quart good cream, one pint fresh raspberries; mash and rub the fruit through a fine sieve or strainer, to extract the seeds, bring the cream to a boil (having reserved one pint for froth), and add it to the berries while it remains hot, sweeten with powdered sugar to taste, let it become cold. Now raise cream which has been reserved to a froth with a beater, take off the froth and lay it on a sieve to drain; fill dish or glasses with the cream and place froth on top. Very nice. Any kind of berries, jam or jelly is good, and can be used without straining.

SpanisH CREAM.

One box Coxe’s gelatine dissolved in a pint of cold milk; into two quarts boiling milk stir one and a half cups sugar and the yolks of eight eggs; pour all upon the dissolved gelatine, stirring well. When cool add half a pint wine, or flavor with lemon or vanilla, place in dishes and cover with a meringue made of the beaten whites, the juice of one lemon, and one cup sugar; brown in oven two minutes and eat ice-cold.— Susan R. Howard, Brooklyn, New York.

Tapioca CREAM.

Soak over night two table-spoons tapioca in one-half tea-cup milk (or enough to cover); bring one quart milk to boiling point; beat well together the yolks of three eggs, half tea-cup sugar, and one tea-spoon lemon or vanilla for flavoring, add the tapioca, and stir the whole into the boiling milk, let boil once, turn into the dish, and immediately spread on the whites. Serve when cold.—Mrs. R. M. Henderson.

WurtrreD CREAM.

Place cream over ice until thoroughly chilled, and whip with an egg-beater or whip-churn until it froths. While whipping place

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froth on a sieve, and return to bowl to be re-whipped all that passes through. When cream is difficult to whip, add to it and beat with it the white of an egg. Sweetened and flavored this is a choice dessert alone, but it may be served in various ways. Baked apples, and fresh or preserved berries are delicious with it. Jelly-glasses, one-third full of jelly and filled up with cream, make a very wholesome and delicious dessert.

Wuirrep CREAM.

One and one-half pints good rich cream sweetened and flavored to taste, three tea-spoons vanilla; whip to a stiff froth. Dissolve three-fourths ounce best gelatine in a small tea-cup hot water, and when cool pour into the cream; stir thoroughly, pour in molds and set on ice, or in very cool place.—Mrs. Emma Craig, Washington, D. C.

APPLE CusTARD.

One pint of mashed stewed apples, one pint sweet milk, four eggs, one cup sugar aud a little nutmeg; bake slowly.—Mrs. G. W. Hensel, Quarryville Pa. ‘ APPLE Syow.

Pare, core and bring to boil in as little water as possible six tart apple cool, strain, boat well, and add the woll-whippec whites of three eggs, sweeten to taste, beat well until a dish of snow isthe result, flavor with lemon or manilla, or add the grated rind of a lemon; serve with sweetened cream. Or, make custard of yolks, sugar, and a pint milk, place in a dish, and drop the froth on it in large flakes.— Mrs. T. J. Buxton, Minneapolis, Minn. Bianc-MAnGeE, Dissolve three heaping table-spoons corn starch and three of sugar in one pint of milk; add to this three eggs well beaten, and pour the mixture into one pint of boiling milk, stirring constantly until it boils again; just before taking from the stove flavor to suit the taste and pour into cups or small molds; when cool take out and place on a glass dish with a mold of jelly in the center. Serve a spoon of jelly and a sauce of sweetened cream with each mold. Or, pat one quart milk (reserving three table-spoons with which mix three heaping table-spvons corn-starch) with a pinch of salt and five

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table-spoons sugar. When milk is hot, pour in the mixed cornstarch, and stir until it isa thick batter; pour this on the wellbeaten whites of four eggs, add two tea-spoons vanilla, pour into _ molds wet in cold water, and set on ice; when cold, turn from the mold, and serve in a custard made as follows: Put one pint milk in a basin over boiling water, mix in a tea-cup two even teaspoons corn-starch in two of cold milk, beat in the four yolks of eggs and two and a half table-spoons of sugar. When the milk is hot pour part of it into the cup and stir well, pour it back into the basin and stir until as thick as desired; put on ice until chilled thoroughly. Blanc-mange may be colored green with spinage juice, or pink with the juice of strawberry, currant or cranberry, or a handsome yellow with the grated peel of an orange or lemon, moistened with the juice and strained through a cloth. Very pretty half-pint molds may be made as follows: Tilt the mold in a pan of snow or pounded ice, color one-fourth the blanc-mange pink, another fourth green; wet the molds and pour into them a little of the colored blancmange, putting only one color intu each mold and filling it so that when tilted the blanc-mange reaches nearly to the top and covers about two-thirds of the bottom; when cold set mold level, and fill with the white blanc-mange, which has, meantime, been kept in so warm a place as not to harden. If the molds are made to imitate roses or fruit, the fruit may be green, and roses pink; if corn, yellow; and various ways of combining colors and forms will suggest themselves to the ingenious housewife.

CHocoLaTtE Biano-ManceE.

Half box gelatine, soaked till dissolved in as much cold water as will cover it, four ounces ‘sweet chocolate grated, one quart sweet milk, one cup sugar; boil milk, sugar and chocolate five minutes, add gelatine, and boil five minutes more, stirring constantly; flavor with vanilla, put in molds to cool and eat with cream.. If wanted for tea, make in the morning; if for dinner, the night before. For a plain blanc-mange omit the chocolate.—Mrs. Dr. Houston, Urbana. Raspserry BLano-MANGE.

Stew nice fresh raspberries, strain off the juice and sweeten it to taste, place over the fire, and when it boils stir in corn starch wet

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in cold water, allowing two table-spoons of corn starch for each pint of juice; continue stirring until sufficiently cooked, pour into molds wet in cold water and set away to cool; eat with cream and sugar. Other fruit can be used instead of raspberries—Mre. J. P. Rea, Minneapolis, Minn.

Boren Cusrarp.

One quart milk, two table-spoons corn starch, two eggs, one-fourth tea-spoon salt, butter size of a hickory-nut; wet the starch in a litt! of the milk, heat the remainder to near boiling, in a tin pail set in 8 pot of boiling water. The proper heat will be indicated by a froth or film rising to the top; add the starch till it thickens, stirring constantly, then add the eggs well-beaten with four tablespoons of sugar, let it cook, stirring briskly, take off and beat well; flavor; served with grated cocoa-nut it is elegant.

CHocoLaTE CusTaRD.

Break two sections chocolate in » half-dozen pieces, put it in a pan over boiling water, with milk enough to barely cover it; mash and stir perfectly smooth, then add the rest of the milk (one quart in all, reserving three table-spoons in which to dissolve the corn starch,) one cup sugar, yolks of six eggs, a heaping table-spoon corn etarch; beat the yolks, add the sugar and corn starch (dissolved in milk), stir all slowly in the boiling milk, in which the chocolate is dissolved, add a pinch of salt, and let cook a few minutes, stirring constantly; eat cold with white cake.— Miss Burnie Johnson. Froatine Isianp.

Make a custard of the yolks of six eggs, one quart milk, a small pinch of salt, sugar to taste; beat and strain yolks before adding to the milk; place custard in a large tin pan, and set in stove, stirring constantly until it boils, then remove, flavor with lemon or rose, and pour into a dish (a shallow, wide one is best), spread smoothly over the boiling hot custard the well-beaten whites, grating some loafsugar (some add grated cocoa-nut) on the top. Set the dish in a pan of ice-water and serve cold. Some prepare the whites by placing a table-spoon at a time on boiling water, lifting them out carefully, when cooked, with a skimmer and laying them gently on the float. This is the ‘‘ old reliable recipe."—Mre. W. W. W. iD

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, Goop Bakep Cusrarp.

Eight well-beaten eggs, leaving two whites for the top, three pints milk; sweeten and flavor to taste; bake for two hours in a slow oven, Beat the reserved whites to stiff froth with two table-spoons sugar, spread over the top and return to oven to brown. GeELaTINE CUSTARD.

To one-third package Coxc’s gelatine, add a little leas than one pint boiling water; stir until gelatine is dissolved, add the juice of one lemon, and one and a half cups sugar; strain through a jelly. strainer into dish for the table, and set in a cool place. For custard, to one and a half pints milk add the yolks of four eggs (reserving the whites), and four table-spoons sugar; cook and flavor when cool. When required for the table, cut gelatine into small squares, and over them pour the custard. Add four table-spuons powdered sugar to the whites of four eggs well beaten, and when ready for the table place over the custard with a spoon.—Mre. W. A. James. Lemon Cusrarp.

Beat the yolks of eight eggs till they are white, add pint boiling water, the rinds of two lemons grated, and the juice sweetened to taste; stir this on the fire till it thickens, then add a large glass of rich wine, and one-half glass brandy; give the whole a good boil, and put in glasses. To be eaten cold. Or, put the thin yellow rind of two lemons, with the juice of three, and sugar to taste, into one pint of warm water. As lemons vary in size and juiciness, the exact quantity of sugar can not be given. Ordinary lemons requires three gills. It will be safe to begin with that quantity, more may be added if required. Beat the whites to a stiff froth, then the yolks; then beat both together, pour in gradually while beating the other ingredients; put all in a pail, set in a pot of boiling water, and stir until thick as boiled custard; strain it in a deep dish; when cool place on ice. Serve in glasses.—Mrs. Belle R. Liggett, Detroit, Mich.

Snow Cusrarp.

Half a package of Coxe’s gelatine, three eggs, two cups of sugar, juice of one lemon; soak the gelatine one hour in a tea-cup of cold water, add one pint boiling water, stir until thoroughly dissolved,

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CREAMS AND UUST'ARDS. 111 add two-thirds of the sugar and the lemon juice; beat the whites of the eggs to a stiff froth, and when the gelatine is quite cold, whip it into the whites, a spoonful at a time, from half an hour to an hour. Whip steadily and evenly, and when all is stiff, pour in a mold, or in a dozen egg-glasses previously wet with cold water, and eget in a cold place. In four or five hours turn into a glass dish. Make a custard of one and one-half pints milk, yolks of eggs, and remainder of the sugar, flavor with vanilla, and when the meringue or snow-balls are turned out of the mold, pour this around the base.—Mre Gov. Thayer, Wyoming Territory.

MoonsHINne.

This dessert combines a pretty appearance with palatable flavor, and is a convenient substitute for ice-cream. Beat the whites of six eggs in a broad plate to a very stiff froth, then add gradually six tablespoons powdered sugar (to make it thicker use more sugar up to a pint), beating for not less than thirty minutes, and then beat in about one heaping tablespoon of preserved peaches cut in tiny bits (or some use one cup jelly), and set on ice until thoroughly chilled. In serving, pour in each saucer some rich cream sweetened and flavored with vanilla, and on the cream place a liberal portion of the moonshine. This quantity is enough for seven or eight pereons.— Mrs. H. C. Meredith, OrancE Fioat.

One quart water, the juice and pulp of two lemons, one coffeecup sugar; when boiling, add four table-spoons corn starch, let boil fifteen minutes, stirring all the time; when cold pour it over four or five peeled and sliced oranges, and over the top spread the beaten whites of three eggs; sweeten and add a few drops of vanilla.— Mrs. Wm. Skinner.

Hippen Mounran.

Six eggs, a few slices citron, sugar to taste, three-quarters of a " pint of cream, a layer of any kind of jam; beat the whites and yolks of the eggs separately, then mix and beat again, adding the citron, the cream and sugar; when well beaten put in a buttered pan and fry, cover with the jam and garnish with slices of citron; to be eaten cold.— Mrs. J. C. Gould.

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OranGE SouFFLE., Peel and slice six oranges, put in a glass dish a myer of oranges, then one of sugar, and so on until all the orange is used, and let stand two hours; make a soft boiled custard of yolks of three eggs, pint of milk, sugar to taste, with grating of orange peel for flavor, and pour over the oranges when cool enough not to break dish; beat whites of the eggs to a stiff froth, stir in sugar, and put over the pudding. Praised by all.—J/rs. Mary A. Livermore, Melrose, Mass. Prune Wuir.

Sweeten to taste and stew three-quarters of a pound of prunes; when perfectly cold, add the whites of four eggs beaten stiff; stir all of this together till light, put in a dish, and bake twenty minutes; when cold, serve in a larger dish, and cover well with good cream. Viremia CaraMeL Costar.

To make a baked custard, separate the whites and yolks of five eggs, beat the yolks well with a quarter of a pound of sugar, add the well-beaten whites and mix well with a quart of milk. Flavor and then pour into a buttered mold. Set immediately into a pan of boiling hot water, in a moderately hot oven. About half an hour will be required to set it firmly. When nicely browned and puffed up, touch the middle with a knife blade; if it cuts as smooth as around the sides it is done; take care not to overdo. Let custard stand until perfectly cold, turn out gently on a plate and dust thickly with sugar, place in upper part of a hot oven; the sugar soon melts and browns. Another way is to butter the mold carefully, sprinkle sugar over bottom and set on stove to brown (great care is necessary to prevent sticking), pour in custard and bake; when turned out the caramel will be on top.

A thinner custard may be made with a less number of eggs, but it can not be carameled unless baked in individual cups. Less eggs may also be used by substituting a portion of corn starch, boiled rice, gelatine or something else to give firmness, but the quality of custard will be impaired. And if more than one or two additional eggs are used the custard is spoiled. Baking too rapidly, or too long, injures custard, hence do not scald milk and eggs before setting in oven, as many recommend. By baking in boiling water the temperature is regular, and scorching prevented.

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There are very few modern kitchens in which some cooking utensl may not be found convenient for making candy. A sauce-pan of tinned iron, with a handle and flaring sides, and a Jip to facilitate the pouring of the contents, will be found best adapted to such use; ora amall iron or brass kettle will do if kept quite clean. Dissolve four pounds white sugar in one quart water; place this in a porcelain kettle over a slow fire for half an hour, pour into it asmall quantity of gelatine and gum-arabic dissolved together; all the impurities which rise to the surface skim off at once. Instead of gelatine and gum-arabic, the white of an egg may be used as a tubstitute with good results. To make the clarifying process still more perfect, strain through a flannel bag. To make rock candy, boil this syrup a few moments, allow to cool, and crystallization takes place on the sides of the vessel. To make other candies, bring the syrup ‘very carefully to such a degree of heat that the “threads,” which drop from the spoon when raised into the colder air, will snap like glass. When this stage is reached, add a teaspoon of vinegar or cream tartar to prevent “‘graining,” and pour into pans as directed in the recipes which follow. To make round ttick candies, pull, and roll into shape with well-floured hands as soon as cool enough to be handled. In pulling candy, some grease the hands, others flour them slightly. Colored candies are often injurious, and sometimes even poisonous, and should be avoided. In baking macaroons and kisses, use washed butter for greasing the tins, as lard or salt butter gives an unpleasant taste. Bake in 8 118)

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a moderate oven, or let dry in a cool oven for two hours. After buttering, sprinkling lightly with flour and then shaking it off, is an excellent way to prepare the pan. When powdered almonds are to be used, they ‘should be thoroughly dried in an open oven, after blanching, and they will pulverize more easily. In making macaroons or drops, or pulling butter-scotch or taffy, grease hands lightly with butter to prevent sticking. Flouring the hands is apt to give an unpleasant taste to candy.

ALMonD Macaroons.

Pour boiling water on half a pound almonds, take skins off and throw into cold water for a few moments, then take out and pound (adding a table-spoon essence lemon) to a smooth paste, add one pound of pulverized sugar and whites of three eggs, and work the paste well together with back of spoon; dip the hands in water and roll mixture into balls the size of a nutmeg, and lay on buttered paper an inch apart; when done, dip the hands in water and pass gently over the macaroons, making the surface smooth and shining; set in a cool oven three-quarters of an hour. If this recipe ia strictly followed, the macaroons will be found equal to any made by professional confectioners.—Mrs. L. 8. W.

Burrer-Scorca.

Three pounds ‘‘coffee A” sugar, fourth pound butter, half teaspoon cream tartar, eight drops extract of lemon; add as much cold water as will dissolve the sugar; boil without stirring till it will easily break when dropped in cold water, and when done, add the lemon; have a dripping-pan well buttered and pour in onefourth inch thick, and when partly cold, mark off in squares. If pulled, when partly cold, till very white, it will be like ice-cream candy.—Mrs. J. 8. RB.

Barrmore Kisses.

Beat the whites of four small eggs to a high, firm froth, stir into it half a pound pulverized sugar, flavor with essence lemon or rose, continue to beat until very light; then drop half the size of an egg, and a little more thim an inch apart, on well-buttered letter-paper; lay the paper on a half-inch board and place in a moderate oven; watch, and as soon as they begin to look yellowish take them out;

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or, beat to a stiff froth the whites of two eggs, stirring into them very gradually two tea-cups powdered sugar and two table-spoons corn starch; bake on buttered tins fifteen minutes in a warm oven, or until slightly brown. Chocolate puffs are made by adding two ounces grated chocolate mixed with the corn starch.— Mra. W. W. W. Canpy oF ANY FLavor.

Three and a half pounds refined sugar, one and a half pints water, one tea-epoon cream tartar; mix in a vessel large enough to hold the candy when expanded by the heat; boil over a brisk fire, taking care that it does not burn. The heat should be applied at bottom and not at the sides. After boiling fifteen minutes, remove a small portion of the melted sugar with a spoon, and cool by Placing in a saucer set in cold water. When cool enough, take a portion between thumb and finger, and if it forms a “string” or “thread” as they are separated, the process is nearly done, and great care must be used to control the heat so that the boiling may be kept up without burning. Test frequently by dropping a bit into cold water placed near; if it becomes hard and brittle, snapping apart when bent, it is done and must be removed at once, and the flavoring stirred in. Then pour into shallow earthen dishes, thoroughly but lightly greased, and cooled until it can be handled; pull; roll into sticks or make into any desired shape. CENTENNIAL Drops.

White of one egg beaten to a stiff froth, quarter pound pulverized sugar, half tea-spoon baking-powder; flavor with lemon; butter tins and drop with tea-spoon about three inches apart; bake in a slow oven and serve with ice-cream. This is also a very nice recipe for icing.— Miss Alice Trimble, Mt. Gilead CHocoLaTE CARAMELS.

One cup of chocolate shaved fine, one cup molasses, half cup milk, one cup sugar; when nearly done add a piece of butter size of a walnut. Stir until perfectly dissolved, but not after it begins to boil, as that will make it grain. It is done when it hardens and becomes brittle when dropped in cold water, but do not make too hard. Grease plates with butter, pour it on about half an inch thick, when nearly cool cut with a greased knife into small squares.

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CHocoLaTE CARAMELS.

One and a half cups grated chocolate, four of brown sugar, one and a half of cold water, piece of butter size of an egg, table-spoon of very sharp vinegar; flavor with two table-spoons vanilla just before removing from fire. Do not stir, but shake the vessel gently while cooking. Boil on the top of stove over a brisk fire until it becomes brittle when tried in water; pour into a well buttered and floured dripping-pan, and check off in squares while soft.—JDiss Emma Collins, ‘ CaocoLate Drops.

Two and a half cups pulverized or granulated sugar (or maple sugar may be used), one-half cup cold water; boil four minutes, place the sauce-pan in cold water, and beat till cold enough to make into little balls; take half a cake of Baker’s chocolate, shave off fine and set it in a bowl set in top of boiling tea-kettle to melt, and when balls are cool enough, roll in the chocolate with a fork. This makes eighty. Or while making into balls, mold an almond-meat into the center of each ball, roll in coarse sugar, and you have delicious ‘‘cream almonds.” Or, mold the unbroken halves of walnutmeats into the soft sugar, and when cold, roll in the chocolate. When finished, take out and lay on buttered paper until cold. — Mrs. O. M. Scott.

Cocoa-nuT CARAMELS.

One pint milk, butter size of an egg, one cocoa-nut grated fine (or dessicated cocoa-nut may be used), three pounds white sugar, two tea-spoons lemon, boil slowly until stiff (some then beat to a cream), pour into shallow pans, and when partly cold cut in squares. Miss Nettie Brewster, Madison.

Cocoa-nut Drops.

One pound cocoa-nut, half pound powdered sugar, and the white of an egg; work all together and roll into little balls in the hand; bake on buttered tins.—C. W. Oyphers, Everton Ice-cream Canny.

Squeeze the juice of one large lemon into a cup. Boil one and one-half pounds moist white sugar, two ounces butter, one gad a half tea-cups water, together with half the rind of the lemon, and when. done (which. may be known by its becoming quite crisp when

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o dropped into cold water) set aside till the boiling has ceased, and then stir in the juice of the lemon, butter a dish and pour in about an inch thick. When cool take out peel (which may be dried), pull until white, draw out into sticks and check about four inches long with a knife. If you have no lemons, take two table-spoons vinegar and two tea-spouns lemon extract. The fire must be quick and the candy stirred all the time.—Jfrs. J. 8. R. Hickxory-nut Macaroons.

Take meats of hickory-nuts, pound fine and add mixed ground spice and nutmeg; make frosting as for cakes, stir meats and spices in, putting in enough to make it convenient to handle; flour the hands and make the mixture into balls the size of nutmegs, lay them on buttered tins, giving room to spread, and bake in a quick oven. These are delicious.—Mre. Walter Mitchell, Hickory-nut Cakes.

' One egg, half cup flour, a cup sugar, a cup nuts sliced fine; drop on buttered tins one tea-spoonful in a place, two inches apart. Or, toll and bake like sand tarts.—Mrs. Lamb, Bellefontaine, Horenound Canpy.

Boil two ounces of dried horehound in a pint and a half water for about half an hour; strain and add three and a half pounds brown sugar. Boil over a hot fire until it is sufficiently hard, pour out in flat, well-greased tin trays, and mark into sticks or small squares with a knife, as soon as it is cool enough to retain its shape. Lemon Canpy.

Take a pound loaf-eugar and a large cup water, and after cooking over a slow fire half an hour, clear with a little hot vinegar, take of the scum as it rises, testing by raising with a spoon, and when the ‘* threads” will snap like glass pour into a tin pan, and when nearly cold mark in narrow strips with a knife. Before pouring into the pans, chopped cocoa-nut, almonds, hickory-nuts, or Brazil-nuts cut in slices, may be stirred into it.—Mrs. V. K. W. MERINGUES.

Que pound granulated sugar, whites of nine eggs. Whip eggs until dish can be inverted without their falling off, and then simply add the sugar, incorporating it thoroughly, but stirring as little as —

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possible. Prepare boards three-fourths of an inch thick, to fit oven, and cover them with strips of heavy brown paper about two and a half inches wide; on these drop the mixture from the end of a dessert-spoon (or use the meringue-bag described in recipe for lady’s fingers), giving the meringue the form of an egg, and dropping them about two inches apart on the pnper, and bake till a light brown. Take up each strip of paper by the two ends, turn it gently on the table, and with a small spoon take out the soft part of each me‘ringue, strew over them some sifted sugar, and return to oven bottom side up to brown. These shells may be kept for weeks. When wanted for table, fill with whipped cream, place two of them together 80 as to inclose the cream, and serve. To vary their appearance, finely-chopped almonds or currants may be strewn over them before the sugar is sprinkled over, and they may be garnished with any bright-colored preserve. Great expedition is necessary in making them, as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture runs on the paper instead of keeping egg-shape. The sweeter the meringues are made the crisper will they be; but if there is not sufficient sugar added they will be tough. — Miss Sarah Gill, Columbus, MowassEs CanpDy.

Take equal quantities brown sugar and Orleans molasses (or all molasses may be used), and one table-spoon sharp vinegar, and when it begins to boil skim well and strain, return to the kettle and continue boiling until it becomes brittle if dipped in cold water, then pour on a greased platter. When cool enough, begin to throw up the edges and work, by pulling until bright and glistening like gold; flour the hands occasionally, draw into stick size, rolling to keep round, until pulled out and cold. With a greased knife press nearly through them at proper lengths, and they will easily snap; flavor just before pouring out to cool.— Sterling Robinson.. Aunt Tor’s Nut-Tarry.

Two pints maple sugar, half pint water, or just enough to dis. solve sugar; buil until it becomes brittle by dropping in cold water; just before pouring out add a tablespoon vinegar; having prepared the hickory-nut meats, in halves, butter well the pans, line with the meats, and pour the taffy over them.— Estelle and Hattie Hush.

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Cleanse the cans thoroughly and test to see if any leak or are cracked. If tin cans leak, send them to the tinner; if discolored inside they may be lined with writing-paper just before using. In buying stoneware for canning purposes, be sure that it is well glazed, as fruits canned in jars or jugs imperfectly glazed sometimes become poisonous. Never use defective glass cans, but keep them for storing things in the pantry; and in buying them, take care that they are free from flaws and blisters, else the glass will crumble off in small particles when subjected to heat. Selfsealers are very convenient, but the heat hardens the rubber rings, which are difficult to replace, so that in a year or two they are unfit for.use. For this Treason many prefer those with a groove around the top for sealing with wax or putty. The latter is very convenient, as jars sealed with it can be opened readily with a strong fork or knife, and are much more easily cleaned than when wax-sealed. Putty may be bought ready for use, and is soon made soft by molding in the hand. In using it should be worked out into a small roll, and pressed firmly into the groove with a knife, care being taken to keep it well pressed down as the can cools. In canning, provide a wide-mouthed funnel (made to set into the can), and pour the fruit into a funnel from a bright tin dipper (if old or rusty it will discolor the fruit) or a small pitcher, heated before“putting in the hot fruit to prevent breaking. Pour fruit as quickly as possible, and screw down top immediately.

Fruit should be selected carefully, and all that is imperfect rejected. Large fruits, such as peaches, pears, etc., are in the best nis)

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condition to can when not quite fully ripe, and should be put up as soon as possible after picking; small fruits, such as berries, should never stand over night if it is possible to avoid it. The highest-flavored and longest-keeping fruits are best put up without paring, after having carefully removed the down with a fine but stiff brush. Use only the best sugar in the proportion of half a pound of sugar to a pound of good fruit, varying the rule, of course, with the sweetness of the fruit. Or, in canning for pies omit sugar, as the natural flavor is better preserved without it, and some prefer this method for all purposes. It is economical, and well worthy of experiment. Cans put up in this way should have a special mark so as to distinguish them from the rest. When ready to can, first place the jars (glass) in a large pan of warm water on the back of the stove, make ready the syrup in a nice clean porcelain kettle, add the fruit —it is better to prepare only enough fruit or syrup for two or three cans at a time—and by the time it is done, the water in the pan will be hot and the cans ready for use. Take them out of the water and set them on a hot platter, which answers the double purpose of preventing their contact with any cold surfuce like the table, and saving any fruit that may be spoiled. Fill as full as possible, and set aside where no current of air will strike them; or, better, wring out a towel wet in hot water and set them on it; let stand a moment or two or until wiped off, when the fruit will have shrunk away a little; fill up again with hot syrup, or if you have none, boiling water from the tea-kettle will do, and then seal. In canning peaches, the flavor is improved by adding two or three whole peaches, or dropping in the center of the can a few of the stones. For peaches, pears and berries, some sweeten as for eating, let stand until sugar is dissolved (using no water), place on stove in porcelain kettle and keep at boiling point long enough to heat the fruit, and then can in glass jars as directed.

There are several other ways of preparing glass cans for fruit, among them the following: Wring a towel from cold water, double and wrap closely about and under the can so as to exclude the air, and put a cold silver spoon inside and fill; or, put a towel in a steamer, set in the cans, and place over a kettle of cold water, boil the water, and when ready to fill, remove the cans and wrap in a

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towel wrung from warm water, put a table-spoon rinsed in hot water inside, and fill; or, wash the cans in tepid water, place an iron rod inside, and at once pour in the boiling fruit, but not too fast. In using glass cans with tops which screw on, be sure that the rubbers are firm and close-fitting, and throw away all that are imperfect. When the can is filled to overflowing, put on the top at once and screw down tightly, and as the fruit and cans cool, causing contraction of the gluss, turn down again and again until perfectly air-tight. Wrap as soon as cold with brown wrappingpaper, unless the fruit-closet is very dark. Light injures all fruit, but especially tomatoes, in which it causes the formation of citric acid, which no amount of sugar will sweeten. The place where canned fruits are kept should also be dry and cool, for if too warm the fruit will spoil. In canning, use a porcelain-lined kettle, silver fork or broom splint and wire spoon or dipper; a ateel fork discolors the fruit.

Cans should be examined two or three days after filling, and if syrup leaks out from the rim, they should be unsealed, the fruit thoroughly cooked and kept for jam or jelly, as it will have lost the delicacy of color and flavor so desirable in canned fruits. Pint cans are better for berries than quart. Strawberries keep their color best in stone jars; if glass cans are used for them, they should be buried in sand. If syrup is left after canning berries, it may, while thin, be flavored with vinegar, boiled a moment, and then bottled and corked for a drink mixed with ice-water. In using self-sealing cans the rubber ring must show an even edge all round, for if it slips back out of sight ut any point, air will be admitted. On opening tin cans, remember to pour all the fruit out into an earthen or glass dish. If any part is not used at the time, re-cook, and return to dish, and it will keep for a day or two, many of the less perishable fruits longer. Wines, cider, shrubs, ete., must be bottled, well corked, sealed, and the bottles placed on their sides in a box of sand or sawdust. To can maple syrup, pour hot into cans or jugs, and seal well.

The fine display of canned fruits at the Centennial Exhibition was prepared as follows: The fruits were selected with great care, of uniform size and shape, and all perfect. They were carefully

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peeled with a thin, sharp, silver fruit-knife, which did not discolor them, and immediately plunged into cold water in an earthen or wouden vessel to prevent the air from darkening them. As soon as enough for one can was prepared, it was put up by laying the fruit piece by piece in the can, and pouring syrup, clear as crystal, over it, and then, after subjecting the whole to the usual heat, sealing up.

The following table gives the time required for cooking and the quantity of sugar to the quart for the various kinds of fruit. Time for Quant. Time for Quant, boiling augar boiling 8 fruit. to qt. fruit, to qt.

Cherries... - 6min. 60z.| Peaches, whole............ 15min, 40z Raspberries 6 “ 4 |Pine apples, sliced. 1b“ 6“ Blackberri 6 “ 6“ |Siberian crab-apples....25 “ 8 “ Strawberrie: 8“ Bf Sour apples, quartered 10“ 65 Pluma....... 10 “ 10“ Ripe currants... 6“.8 Mater 293 fRlagae co toe Small sour pears, whole 30“ — 4“ | Gooeeberries ge ge Bartlett pears, halved... 20 “ 6 | Quinces, sliced.......... 15 “ 10% Peaches ©... steseceereenee BM 4“ Cannep BERRIES.

Select those the skins of which have not been broken, or the juice will darken the syrup; fill cans compactly, set in a kettle of cold water, with a cloth beneath them, over an even heat; when sufficiently heated, pour over the berries a syrup of white sugar dissolved in boiling water (the richer the better for keeping, though uot for preserving the flavor of the fruit), cover the cans closely to retain heat on the top berries. To insure full cans when cold, have extra berries heated in like manner to supply the shrinkage. If the fruit swims, pour off surplus syrup, fill with hot fruit, and real up as soon as the fruit at the top is thoroughly scalded.—Miss L. Southwick.

Puain Cannep Bernries.

Pick out stems or hulls if any—if gathered carefully the berries will not need washing, put in porcelain kettle on the stove, adding a small tea-cup water to prevent burning at first. When they come to a boil, skim well, add sugar to taste (for pies it may be omitted), let boil five minutes, fill in glass, stone, or tin cans, and seal with putty unless self-sealers are used. This rule applies to

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raspberries, blackberries, currants, gooseberries, or any of the small berries.

CANNED CURRANTS.

Look over carefully, stem and weigh, allowing a pound of sugar to every one of fruit; put in a kettle, cover, and leave to heat slowly and stew gently for twenty or thirty minutes; then add the sugar, and shake kettle occasionally to make it mix with fruit; do not allow to boil, but keep as hot as possible until sugar is dissolved, then pour in cans and secure covers at once. White currants are beautiful preserved in this way.—Maryland method. GREEN GooOsERERRIES.

Cook the berries in water until white, but not enough to break them; put into cans with as little water as possible, fill up the can with boiling water and seal; when opened pour off water and cook like fresh berrizs.—Mre. O. M. 8.

CanneD GRAPES.

Squeeze pulp from grapes, boil skins and pulp in water until each seem tender; then pass pulp through asieve, add skins and the water in which they are cooked (only a little water should be used in cooking them); add a large coffee-cup of white sugar to a quart of grapes, boi] until quite thick, and can in glass according to general directions. —Mrs. A. C. B., Jacksonville.

CannED QUINCES AND APPLES.

Quarter them, and if large, eighth them; cook separately in water to cover till they can be pierced with a (silver) fork; to a quart of the mixed juice take one pint sugar, and when boiling add qiinces and apples, half and half, or whatever proportion you wish; cook until of a clear red look, then place in jars; fill with juice, run asilver spoon down the sides of the can to let all air escape; add more juice to overflowing, and seal at once.

Cawnep Pracues STEAMED.

To peel, place in a wire basket, to the handle of which a cord has been tied, let down into boiling water for a moment, then into

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cold water, and strip off the skin (this saves both fruit and labor). The fruit must be at a certain stage to be prepared in this way, for if too green it will not peel, and if too ripe it will be too much softened by the hot water. After peeling, seed and place in a steamer over a kettle of boiling water, first laying a cloth in bottom of steamer; fill about half full of fruit, cover tightly, make a syrup in a porcelain kettle for fruit alone, let the fruit steam until it can be easily pierced with a silver fork, drop gently for a moment into the hot syrup, place in the cans, fill, cover, and seal. The above recipe is for canning a few at atime. This recipe, with the exception of mode of peeling, applies equally well to pears. CanNED PEACHES.

Pare, halve and seed; make a syrup of a pint granulated sugar to a quart water, place on stove ina porcelain kettle (enough for two quart cans). When syrup boils, drop in enough fruit for one can; watch closely, testing with a silver fork, so that the moment they are done they may be removed. When the peaches are tender, lift very gently with a wire spoon, and place in the can previously heated, according to instructions for preparing glass cans. When full of peaches pour in the hot syrup, place the cover on and seal at once; then add more peaches to the hot syrup for next can, and repeat the operation. If there are more peaches than will fill the can, place them in another can and keep hot until more are ready, and so on until all are canned. Skim the syrup before adding peaches, making only enough syrup at one time for two cans.— Mrs. W. W. W.

CaNnNED PEars.

Prepare and can precisely like peaches in preceding recipe, except that they require longer cooking. When done they are easily pierced with a silver fork.

Cannep Pie Puant.

Cut the pie plant in pieces, two inches long, put over a slow fire with its weight in sugar; when sugar is dissolved let it boil slowly until clear, but do not let it cook long enough to become dark colored. Put up in air-tight cans.

Cannep Pine-APPLE.

Peel and slice, make syrup in proportion of two and a half pounds

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best white granulated sugar to nearly three pints of water; boil five minutes; skim or strain; add fruit and let it boil; have cans hot; fill and seal up as soon as possible.

Cannep Pius.

Wash and put whole into a syrup made in the proportion of a pint of water and a pound of sugar to every two pounds of fruit; boil for eight minutes, can, and seal immediately. If pricked with afork before placing in syrup, they will be less liable to burst. Cherries are canned in the same way.

RasPBERRIES WITH CURRANT JUICE.

Ten pounds of red or black raspberries, twelve pounds of granulated sugar, one quart currant juice. Make syrup of the sugar and juice; when boiling add the fruit, and continue for ten minutes. Put in glass cans and fasten immediately.

CanneED STRAWBERRIES.

Fill glass jars with fresh whole strawberries, sprinkled with sugar in the proportion of half pound sugar to a pound of berries, lay covers on lightly, stand them in a wash boiler filled with water to within an inch of tops of cans (the water must not be more than milk-warm when the caus are placed in it). When it has boiled for fifteen minutes, draw to back of stove, let steam pass off, roll the hand in a towel, lift out cans, and place on a table. If the berries are well covered with their own juice, take a table-spoon and fill up the first can to the very top of the rim from the second, wipe theneck, rub dry, and screw the top down firmly, observing carefully the general directions for canning berries. Fill another from the second can, and so on until all are finished. Great care must be taken to keep the berries whole and round; as the cans cool invert them occasionally, to prevent the fruit from forming in a mass at one end.

CANNED STRAWBERRIES.

For every quart of fresh strawberries, take one coffee-cup of white sugar; add a table-spoon or two of water to the fruit if there is no’ juice in the bottom, to prevent burning before the heat brings out the juice. As soon as the fruit boils, add the sugar, and stir gently for a few minutes until it boils up again, and can immedi-

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ately. It is better not to cook any more fruit than can he put into one glass fruit-jar. Usually a few spoonfuls of the syrup will be left with which to begin the next can. Strawberries are considered difficult to keep, but there need be no trouble if the fruit is fresh and the can is closed air-tight in glass, and kept as directed in general directions for canning fruits.—Mrs. H. 8. Huntington, Galesburg, Ill.

CanNneD Corn.

Dissolve an ounce tartaric acid in half tea-cup water, and take one tablespoon to two quarts of sweet corn; cook, and while boiling hot, fill the cans, which should be tin. When used turn into a colander, rinse with cold water, add a little soda and sugar while cooking, and season with butter, pepper and salt.—Miss Lida Cartmell.

CannepD Corn AND TOMATOES.

Scald, peel, and slice tomatoes (not too ripe) in the proportion of one-third corn to two-thirds tomatoes; put on in a porcelain kettle, let boil fifteen minutes, and can immediately in tin or glass (if glass keep in the dark). Some take equal parts of corn and tomatoes, preparing them as above. Others, after cutting the corn from the cob, cook it twenty minutes, adding a little water and stirring often, then prepare the tomatoes as above, cooking in a separate kettle five minutes, and then adding them to the corn in the proportion of one-third corn to two-thirds tomatoes, mixing well until they boil up once, and then canning immediately.—Mrs. D. Buston.

Srrmo-BEans. String fresh string-beans, break in several pieces, cook in boiling water ten minutes, and can like tomatoes.—Mrs. L. W. C., Oincinnati.

CANNED TOMATOES.

The tomatoes must be entirely fresh and not overripe; pour over them boiling water, let stand a few minutes, drain off, remove the skins, and slice crosswise into a stone jar, cutting out all the hard or defective portions; cook for a few minutes in their own juice, skimming off the scum which rises, and stirring with a wooden spoon or paddle; have the cans on the hearth fillea with hot water;

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empty, and fill with hot tomatoes; wipe moisture from tops with soft cloth, put on and secure covers. If tin cans are used, press down covers, and pour hot sealing wax into grooves. If put up in glass, set away in a dark place. Lither tin, glass or stone cans may be used, and all may be sealed with putty instead of wax, it being more convenient. (See general instructions for canning fruit.) CanNED WATERMELON.

Cut rind of ripe melons (first cutting off all green parts) into small pieces two or three inches long, and boil until tender enough to pierce with fork; have a syrup made of white sugar, allowing half pound sugar to a pound fruit; skim out melon and place in syrup together with a few pieces of race ginger, let cook a few ainutes, put in cans and seal hot.

WarranTED CANNED STRAWBERRIES.

Put four pounds white sugar in a kettle, add a teacup cold water, let boil till perfectly clear, then add four quarts nice berries. Boil ten minutes, keeping them covered with syrup, but avoid stirring in order to preserve their good appearance. Take out berries with a small strainer or skimmer, place in a crock and ‘et the syrup boil ien minutes longer, then pour it over berries, and, when cool, fill the cans, putting a tablespoon of good brandy on top of each can, screw on lid tightly, and put in a dry dark place. This method is the only means of preserving the peculiar flavor of the strawberries. To prevent the second handling, put the hot berries in the cans (instead of the crock) till about three quarters full. When syrup has boiled, fill each can with it, let stand till cool, then cover with the tablespoon of brandy (take out a little juice if necessary) and screw on the lid.

If after two or three weeks the least fermentation appears, put the cans in a boiler (on a small board to prevent contact with bottom), fill with cold water nearly to top of cans, loosen the lids, but do not take them off, let water boil for a little while, then take out cans, tighten the covers and the berries will keep over a year. Fully ripe currants and acid cherries canned in same manner, one pound of sugar to one of dressed fruit, are delicious. They never need a second boiling if carefully prepared.

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CATSUPS AND SAUCKS.

Always select perfect fruit; cook in porcelain, never in metal. In making catsup, instead of boiling, some sprinkle the tomatoes with salt and let them stand over night, then strain and add spices, etc., and a little sugar. Bottle in glass or stone, and never use tin cans; keep in a cool, dry, dark place. If, on opening, there is a leathery mold on top, carefully remove every particle of it, and the catsup will not be injured. To prevent this molding, some do not fill the bottles quite to the top with catsup, but fill up with hot vinegar. If there are white specks of mold all through the catsup it is spoiled. If, on opening and using a part, there is danger that the rest may sour, scald, and, if too thick, add vinegar. Sauces should always be made with great care in a pan set in hot water, having the sauce pan clean if a delicate flavor is desired, especially if the sauce is drawn butter. Butter and those sauces containing eggs should never boil. Wooden spoons must be used for stirring. An excellent thickening for soups, sauces and gravies is prepared as follows: Bring butter just to the boiling point in a small stewpan, dredge in flour, stirring together until well cooked. This, when not cooked brown, is ‘‘White Roux,” and when browned,’ “Brown Roux.” Thin this with a part of the soup, sauce or gravy, and add it to the whole, stirring thoroughly. The flour may be browned before using if intended for brown gravies or sauces. Melted buttcr may be used in place of oil in all recipes where the latter is named.

Mint, when used in recipes, usually means “spearmint” or “‘green mint,” though pennyroyal and peppermint are of the same (128)

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family. The young leaves of from one to six inches in Jength are the parts used. It grows on any good garden soil, but comes forward earlier in a warm, sunny spot. It is propagated by cuttings or dividing the roots of old plants in the spring, is very prolific, and ought to find a place in every garden. Those who have conservatories should keep a root in pots, to use with spring lamb before the leaves would appear in the open air. Mint leaves for drying should be cut from the stalks just before the plant blossoms, and spread out thinly in some dry, shady place, where they can dry slowly. When dry, put up in paper bags and keep in a dry place until wanted.

CucumMBER CarTsuP.

Three dozen cucumbers and eighteen onions peeled and chopped very fine; sprinkle over them three-fourths pint table-salt, put the whole in a sieve, and let drain well over night; add a tea-cup mustard seed, half tea-cup ground black pepper; mix well, and cover with good cider vinegar.—Mrs. Hattie Clemmons, Asheville, N. C. Currant Cartsup.

Four pounds nice fully-ripe currants, one and a half pounds sugar, tablespoon ground cinnamon, a tea-spoon each of salt, ground cloves and pepper, pint vinegar; stew currants and sugar until quite thick, add other ingredients, and bottle for use. GooskBeRRY CaTsuP.

Nine pounds gooseberries, five pounds sugar, one quart vinegar, three table-spuons cinnamon, one and a hulf each allspice and cloves. The gooseberries should be nearly or quite ripe. Take off blossoms,. wash and put them into a porcelain kettle, mash thoroughly, scald and put through the colander, add sugar and spices, boil fifteen minutes, and add the vinegar cold; bottle immediately before it cools. Ripe grapes prepared by same rule, make an excellent catsup.— Mrs. Col. W. P. Reid, Delaware, Ohio.

Tomato Catsup.

Half bushel tomatoes, four ounces salt, three ounces ground black pepper, one ounce cinnamon, half ounce ground cloves, one drachm

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cayenne pepper, one gallon vinegar; slice the tomatoes and stew in their own liquor until soft, and rub through a sieve fine enough to retain the seeds; boil the pulp and juice down to the consistency of apple-butter (very thick), stirring steadily all the time to prevent burning; then add the vinegar with which a small tea-cup sugar and the spices have been mixed, boil up twice, remove from fire, let cool and bottle. Those who like the flavor of onions may add about half a dozen medium-sized ones, peeled and sliced, fifteen minutes before the vinegar and spices are put in.—Mrs. M. M. Munsell, Delaware, Tomato Carsur.

Take one bushel of firm ripe tomatoes—the Feejee Island, known by their pink or purple color, and the ‘‘Trophy,” are the best and richest varieties for catsup and canning. Wipe them off nicely with a damp cloth, cut out the cores, and put them in a porcelain-lined iron kettle or a genuine bell-metal one. Place over the fire, and pour over them about three pints of water, throw in two large handfuls of peach leaves, with ten or twelve onions or shallots cut fine. Boil until the tomatoes are done, which will take about two hours: then strain through a coarse-mesh sieve, pour the liquid back again into the boiling kettle and add half a gallon of good strong cider vinegar; have ready two ounces ground spice, two ounces ground black pepper, two ounces mustard (either ground or in the seed, as you prefer), one ounce ground cloves, two grated nutmegs, two pounds light brown sugar, and one pint of salt; mix these ingredients well together before putting in the boiler; then boil two hours, stirring continually to prevent burning. If you like the patsup “hot.” add cayenne pepper to your taste. When cool, fill bottles (reeded bottles are the nicest, they can be procured at the house furnisher’s, and a set will last some time; they look better than ones of all sizes and styles). Cork and seal with bottle-wax s0 as to exclude the air. Keep in a cool, dry place for future use. This recipe is preferred to all others—it has been used for years, It keeps well, and has been pronounced by competent judges superior to all others.—G. D., Baltimore, Md.

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Breap Sauce.

Place a sliced onion and six pepper-corns in half a pint of milk over boiling water, until onion is perfectly soft; pour it on half a pint of bread crumbs without crust, and leave it covered for an hour; beat it smooth, add pinch of salt, and two table-spoons butter rubbed in a little flour; add enough sweet cream or milk to make it the proper consistency, and boil a few minutes, It, must be thin enough to pour.—Mre. J. L. T., Denver, Col. Breap Savce.

Half pint grated bread crumbs, one pint sweet milk, and one onion; boil until the sauce is smooth, take out onion and stir in two spoons butter with salt and pepper; boil once and serve with roast duck or any kind of game.—Mrs. H. C. E.

CRANBERRY SAUCE.

After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound fruit add three-quarters of a pound granulated sugar and a half pint water; stew together over a moderate but steady fire. Be careful to cover and not to stir the fruit, but occasionally shake the vessel, or apply a gentler heat if in danger of sticking or burning. If attention to these particulars be given, the berries will retain their shape to a considerable extent, which adds greatly to their appearance on the table. Boil from five to seven minutes, remove from fire, turn into a deep dish, and set aside to cool. If to be kept, they can be put up at once in air-tight jars. Or, for strained sauce, one and a half pounds of fruit should be stewed in one pint of water for ten or twelve minutes, or until quite soft, then strained through a colander or fine wire sieve, and three-quarters of a pound of sugar thoroughly stirred into the pulp thus obtained; after cooling it is ready for use. Serve with roast turkey or game. When to be kept for a long time. without sealing, more sugar may be added, but its too free use impairs the peculiar cranberry flavor. For dinner-sauce half a pound is more economical, and really preferable to three-quarters, as given above. It is better, though not necessary, to use a porcelain kettle. Some prefer not to add the sugar till the fruit is almost done, thinking this plan makes it more tender, and preserves the color better.—C. G. & E. W. Orane, Caldwell, N. J.

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CELERY SAvcE.

Scrape the outaide stalks of celery and cut in pieces an inch long, let stand in cold water half hour, then put in boiling water enough to cover, and cook until tender; drain off water and dress with butter, salt, and milk or cream, thickened with a little flour: Or, make a dressing by adding to half pint milk or cream, the wellbeaten yolks of two eggs, a bit of butter, and a little salt and pepper or grated nutmeg; bring just to boiling point, pour over stewed celery, and serve with roast duck.—Mrs. A. Wilson. Cream Sauce.

Heat one tablespoon butter in a skillet, add a tea-spoon flour, and stir until perfectly smooth, then add gradually one cup of cold milk, let boil up once, season to taste with salt and pepper, and serve. This is very nice for vegetables, omelets, fish, or sweet breads.

Curry Powprr.

An ounce of ginger, one of mustard, one of pepper, three of coriander seed, three of turmeric, one-half ounce cardamom, quarter ounce cayenne pepper, quarter ounce cumin seed; pound all fine, sift and cork tight. One tea-spoon of powder is sufficient to season any thing. This is nice for boiled meats and stews.—Mrs. C. Fullington. Cun Sauce.

Twelve large ripe tomatoes, four ripe or three green peppers, two onions, two table-spoons salt, two of sugar, one of cinnamon, three cups vinegar; peel tomatoes and onions, chop (separately) very fine, add the peppers (chopped) with the other ingredients, and boil one and a half hours. Bottle and it will keep a long time. Stone juga are better than glass cans. One quart of canned tomatoes may be used instead of the ripe ones. This Chili sauce is excellent and much better and more healthful than catsups.—Mrs. E. W. Her rick, Carer Sauce.

To a pint of drawn butter, add three tablespoons of capers. Serve with boiled or roast mutton. Another method is the following: Fifteen minutes before the mutton is done, melt two table spoons butter in a sauce-pan, stir into‘it one table-spoon flour; whes thoroughly mixed add half a pint of the liquor in which the mut

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ton is boiling, and half a pint of milk, season with pepper and salt, cook a few minutes (to swell the grains of the flour), and just before serving (in order that their color may not be lost by standing) add two heaped table-spoons capers.

Carer Burrer.

Chop one table-spoon of capers very fine, rub through a sieve with a wooden spoon, and mix them with a salt-spoon of salt, quarter of a saltspoon of peppar, and one ounce of cold butter. Put a layer of this butter on a dish, and serve fish on it. Drawn Butter.

Rub a small cup of butter into half a table-spoon flour, beating it to a cream, adding, if needed, a little salt; pour on it half a pint boiling water, stirring it fast, and taking care not to let it quite boil, as boiling makes it oily and unfit for use. The boiling may be prevented by placing the sauce-pan containing it in a larger one of boiling water, covering and shaking frequently until it reaches the boiling point. A great variety of sauces which are excellent to eat with fish, poultry, or boiled meats, can be made by adding different herbs, such as parsley, mint, or sweet marjoram, to drawn butter. Fint throw them into boiling water, cut fine, and they are ready to be added, when serve immediately, with two hard-boiled eggs, chopped fine. This makes a nice sauce to serve with baked fish. The chopped inside of a lemon with the seeds out, to which the chicken liver has been added, makes a good sauce for bviled chicken. For anchovy sauce, add two tea-spoons of anchovy extract or paste (kept by all grocers) to a half pint of drawn butter sauce, and stir well. For lobster sauce, chop the meat of the tail and claws of a good-sized lobster into pieces (not too small). Half an hour before dinner, make half a pint of drawn-butter, add the chopped lobster, a pinch of coral, another of cayenne, and a little salt. When done it should not be a solid mass, but the pieces of lobster should appear distinctly in the thin cream.

Green Tomato SAvce.

Cut up two gallons of green tomatoes; take three gills black mustard seed, three tablespoons dry mustard, two and a half of black pepper, one and a half allspice, four of salt, two of celery

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seed, one quart each of chopped onions and sugar, and two and a half quarts good vinegar, a little red pepper to taste. Beat the spices and boil all together until well done.

HOLuLANDAISE Sauce.

Beat half a tea-cup butter in a bowl to a cream, add yolks of two eggs, one by one, then juice of half a lemon, a pinch of cayenne pepper, half a teaspoon salt; place this in a sauce-pan of boiling water, beat with an egg beater, for a minute or two, until it begins to thicken, then add one-half cup of boiling water, beating all the time. When like soft custard it is done. It will take five minutes to cook if the bowl is thin and the water boils all the time. Lemon Sauce.

Cut three slices of lemon into very small dice, and put them into drawn butter, let it come just to boiling point, and pour over boiled fowls.

Mayonnaise Sauce.

Mix in a two-quart bowl one even tea-spoon ground mustard, one of salt, and one and a half of vinegar; beat in the yolk of a raw egg, then add very gradually half a pint pure olive-oil (or melted butter), beating briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or fresh lemon-juice. Closely covered it will keep for weeks in a cold place, and is delicious.

Mriyt Sauce.

Take fresh, young mint, strip leaves from stems, wash, drain on a sieve, or dry them on a cloth; chop very fine, put in a saucetureen, and to three heaped table-spoons mint add two of pounded sugar; let remain a few minutes well mixed together, and pour over it gradually six table-spoons of good vinegar. If members of the family like the flavor, but not the substance of the mint, the sauce may be strained after it has stood for two or three hours, pressing it well to extract all the flavor. It is better to make the sauce an hour or two before dinner, so that the vinegar may be impregnated with the mint. The addition of three or four table-spoons of the liquor from the boiling lamb is an improvement.

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Oyster Sauce.

Set a basin on the fire with half pint oysters, from which all bits of shel! have been picked, and one pint boiling water; let boil three minutes, skim well, and then stir in half a cup butter beaten to a cream, with two table-spoons flour; let this come to a boil, and serve with boiled turkey. Or, make drawn butter, add a few drops lemonjuice, a tablespoon of capers, or a few drops vinegar, add oysters. drained of the liquor, and let come to boiling point. The sauce is richer if cream instead of water is used in making the drawn butter, but in this case du not add the lemon-juice or vinegar.— Mrs. H.C. M.

Onion Sauce.

Boil three or four white onions till tender, mince fine; boil half pint milk, add butter half size of an egg, salt and pepper to taste, and stir in minced onion and a table-spoon of flour which has been moistened with milk—E. H. W.

Roman Sauce.

Put one tea-cup water and one tea-cup milk on fire to scald, and when hot stir in a tablespoon flour, previously mixed smooth with a very little cold water, add three eggs well beaten and strained, season with salt and pepper, two tablespoons butter and a little vinegar; boil four eggs hard, slice and lay over the dish; pour over sauce, and serve with boiled fish— Mrs. E. T. E. TaRTARE SAvce.

Yolks of two ‘eggs, gill of salad-oil (or melted butter), salt-spoon salt, half a salt-spoon pepper, a table-spoon good cider vinegar, half teaspoon mustard, a table-spoon of gherkins. Beat together in a amall bow] lightly the vinegar and yolks, add to these, drop by drop, the salad-oil or melted butter, taking care to stir the same way all the time; when this is done, season the mixture with pepper, salt and mustard; add also the gherkins finely chopped (or capers may be substituted), and serve in a gravy boat with boiled salmon or cold meats.

Tomato Sauce.

Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (some add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in a saucepan in which a lump of

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butter the size of an egg and level table-spoon flour liave been well mixed and cooked; stir al] until smooth and serve. Canned tomatoes may be used as a substitute, PreparepD Mustarb.

Take three tea-spoons ground mustard, one of flour (two if the mustard seems very strong),. half tea-spoon of sugar; pour boiling water on these and mix into a smooth, thick paste; when cold add vinegar enough to make ready for use, and serve with salt This resembles the French mustard.— Mrs. Mary Herbert Huntington. To Prepare Horsk-RaDIsH FOR WINTER. | In the fall, mix the quantity wanted in the following proportions: A coffee-cup of grated horse-radish, two tablespoons white sugar, half tea-spoon salt, and a pint and a half cold vinegar; bottle and seal. To make horse-radish sauce, take two table-spoons of the above, add one dessert-spoon olive oil (or melted butter or cream), and one of prepared mustard.—From a Southern housekeeper. Sarme Sauce.

Skin a tumbler of shrimps, boil skins in a tumbler of water; strain this water in two-thirds tumbler butter previously rubbed into a heaped tablespoon flour, simmer a few minutes, add shrimps finely chopped, let stew until done. Little cooking is needed; salt, pepper and catsup to taste. A good fish sauce. Watnur Carsup.

Take forty black walnuts that you can stick a pin through, mash and put them in a gallon of vinegar, boil it down to three quarts and strain; add a few cloves of garlic or onions, with any spice liked, and salt. When cool, bottle. Have good corks.—Mrs. A. C. Peprer VINEGAR.

Fill a quart bottle with small peppers, green or ripe, put in two table-spoons of sugar, and fill with good cider vinegar. Good to ° eat with fish or meat, and invaluable in seasoning sauces.—Mrs. 8. T.

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To avoid adulteration, buy coffee in the grain, either raw or in small quantities freshly roasted. The best kinds are the Mocha and Java, and some prefer to mix the two, having roasted them sepatately in the proportion of one-third of the former to two-thirds of the latter. West India coffee, though of a different flavor, is often very guod.

Roast coffee with the greatest care—for here lies the secret of success in coffee-making—and in small quantities, for there is a peculiar freshness of flavor when newly roasted. Pick over carefully. wash and dry in a moderate oven, increase the heat and roast quickly, either in the oven, or on top of the stove or range; in the latter case, stir constantly, and in tlc oven stir often, with a wooden spoon or ladle kept for that purpose. The coffee must be thoroughly and evenly roasted to a dark rich brown (not black) throughout, and must be free from any burnt grains, a few of which will ruin the flavor of a large quantity. It must be tender and brittle, to test which take a grain, place it on the table, press with the thumb, and if it can be crushed, it is done. Stir in a lump of butter while the toffee is hot, or wait until about half cold and then stir in a wellbeaten egg. The latter plan is very economical, as coffee so prepared needs no further clarifying. Keep in a closely-covered tin or earthen vessel. Never attempt other work while roasting coffee, but give it the entire attention. Do not grind too fine, and only in quantities as needed, for the flavor is dissipated if it is long unused after grinding, even when under cover. If properly roasted, coffee will grind into distinct, hard, and gritty particles, and not into a der.

powder. am

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Physicians say that coffee without cream is more wholesome, particularly for persons of weak digestion. There seems to be some element in the coffee which, combining with the milk, forms a leathery coating on the stomach, and impairs digestion. If soft water is used for making tea, tea should be added as soon as it boils, as boiling expels all the gases from the water, but if soft water can not be had, and hard water is used, boil it from twenty to thirty minutes before using. The boiling drives off the gases in this case, but it also causes the lime and mineral matters, which render the water hard, to settle, thus softening it. Maxine CoFFEE.

“One for the pot” and a heaping table-spoon of ground ceffee for each person, is the usual allowance. Mix well, either with a part or the whole of an egg (or codfish skin, washed, dried, and cut in inch pieces, may be used instead of egg), and enough cold water to thoroughly moisten it, place in a well-scalded coffee-boiler, pour in half the quantity of boiling water needed, allowing one pint less of water than there are table-spoons of coffee. Roll a cloth tightly and stop up the nose or spout, thus keeping in all the coffee flavor. Boil rather fast five minutes, stirring down from the top and sides as it boils up, and place on back part of stove or range where it will only simmer for ten or fifteen minutes longer. When ready to serve add the remainder of the boiling water. Or, another method of making coffee without clearing, is to stir the coffee directly into the boiling water, boil and simmer as above, then pour out a large cupful, and, holding it high over the pot, pour it in again; repeat this, and set it on stove where it will keep hot, without simmering. The coffee will be clear, if instructions are carefully followed. Coffee boiled a long time is strong, but not 0 Well flavored or agreeable as when prepared as above. To keep the coffee-pot or tea-pot thoroughly pure, boil a little borax in them, in water enough to touch the whole inside surface, once or twice a week, for about fifteen minutes. No dish-water should ever touch the inside of either. It is sufficient to rinse them in two or three waters; this should be done as soon after they are used as possible; drain dry, and when ready to use scald out in

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two waters. These precautions will aid in preserving the flavor of the tea and coffee. In selecting coffee, choose that which is dry and light; if it feels dense and heavy it is green. Firrerep Corree.

The French coffee biggin furnishes the easiest means for filtering coffee. It consists of two cylindrical tin vessels, one fitting into the other; the bottom of the upper one is a fine strainer, another coarser strainer is placed on this with a rod running upwards from its center; the finely ground coffee is put in, and then another strainer is slipped on the rod, over the coffee, the boiling water is poured on the upper sieve and falls in a shower upon the coffee, filtering through it to the coarse strainer at the bottom, which prevents the coffee from filling up the holes of the finer strainer below it. The coffee thus made is clear and pure.

The National Coffee-pot is so widely known as not to need description here, but the ‘‘gude wife” can improvise one equally as desirable and much simpler. Make a sack of fine flannel, or canton flannel, as long as the coffee-pot is deep, and a little larger than the top; stich up the side seam to within an inch and a half of the top, bend a piece of small but rather stiff wire in a circle and dip it through a hem made around the top of the sack, bringing the ends together at the opening left at the top of the side seam. Having put the coffee in the sack, lower it into the cofee-pot witn the ends of the wire next the handle, spread the ends of the wire apart slightly, and push it down over the top of the pot. The top of the eack will then be turned down a little over the outside of the pot, a part of it covering the “nose,” and keeping in all the aroma, the elasticity of the wire causing it to close tight around the pot, holding the sack close to its sides. Instead of a wire (which must be removed to wash the sack after using), a tape may be used by tying the ends after turning the top of sack down. When the sack, with the coffee in it is in its place, pour the boiling water over the coffee, close the lid tightly, and let simmer (not boil) fifteen minutes to half an hour, In pouring for the table raise the sack off the nose but not out of the pot. This makes good coffee without eggs cr any thing else to settle it.

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Maxine Tea.

“Polly, put the kettle on, and we’ll all take Tea.” Of all ‘‘cups that cheer,” there is nothing like the smoking-hot cup of tea, made with boiling water, in a thoroughly scalded tea-pot. Put into the pot the required amount of tea, pour over it boiling water, cover the tea-pot so that no steam may escape, and allow the tea to stand and infuse for seven minutes, when it should be poured at once into the cups. If allowed to infuse longer than this time, which is sufficient to draw out the strength of the leaf, the tannin is developed, which gives an acrid, bitter taste, and being a powerful astringent, is destructive to the coating of the stomach. To insure ‘‘keeping hot” while serving, in a different tea-pot from that in which the tea is made, the simple contrivance known as the “bonnet” is warranted a sure preventive against that most insipid of all drinks—a warmish cup of tea. It is merely a sack, with a loose gathering-tape in the bottom, large enough to cover and encircle the tea-pot, with a small opening to fit the spout, and a slit through which the handle will be exposed. Make it with odd pieces of silk, satin or cashmere, lined, quilted or embroidered; draw this over the tea-pot as soon as the tea is poured into it; draw up the gathering-string tightly at the bottom, and the tea will remain piping hot for half an hour. One tea-spoon of tea and one tea-cup of hot water is the usual allowance for each person. Freshly boiled soft water is the best for either tea or coffee. Always have a water-pot of hot water on the waiter with which to weaken each cup if desired. Tea should never boil. The most elegant mode of serving tea is from the tea-urn, various forms and designs of which are made in silver and plated ware. The best tea-pot is that which retains heat longest, and this is a bright metal one, as it radiates the least heat, but the metal must be kept bright and polished. Serve both tea and coffee with the best and richest cream, but in the absence of this luxury, a tolerable substitute is prepared as follows: Take fresh, new milk, set in a pan or pail in boiling water where it will slowly simmer, but not boil or reach the boiling point, stir frequently to keep the cream from separating and rising to the top, and allow to simmer until it is rich, thick and creamy. In absence

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of beth cream and milk, the white of an egg beaten to a froth, with a small bit of butter well mixed with it, may be used. In pouring coffee, it must be turned on gradually so as not to curdle it. Army COFFEE.

Coffee or tea may be made quickly by placing the required quantity of cold water in the pot, and adding the coffee, tied up in a, sack of fine gauze, or piece of muslin; bring to boiling point, boil’ five minutes and serve. Make tea in the same way, except that the tea is put loose in the water, and simply allowed to boil up once. © ' CoFFEE WITH WHIPPED CREAM.

For six cups of coffee of fair size, take one cup sweet cream whipped light with a little sugar; put into each cup the desired amount of sugar and about a table-spoon boiling milk; pour the coffee over these and lay upon the surface of the hot liquid a large spoonful of the frothed cream, giving a gentle stir to each cup before serving. This is known to some as meringued coffee, and is an elegant French preparation of the popular drink. Chocolate served in this way is delicious.—Marion Harland.

CorFEE For OnE HunDRED.

Take five pounds roasted coffee, grind and mix with six eggs; make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell; put five gallons boiling water in a large coffee urn or boiler having a faucet at the bottom; put in part of the sacks and boil two hours; five or ten minutes before serving raise the lid and add one or two more sacks, and if you continue serving several times add fresh sacks at regular intervals, taking out from time to time those first put in and filling up with boiling water as needed. In this way the full strength of the coffee is secured and the fresh supplies impart that delicious flavor consequent on a few moments boiling.

To make coffee for twenty persons, usé one and a half pints ground coffee and one gallon of water.—Mrs. C. 8. Ogden. Sreamep COFFEE., Put coffee into the pot, pour the boiling water on it; place this pot (which is made to fit) into the top of the tea-kettle, and let cook from ten to twenty minutes, while water in kettle is kept

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142 DRINES.

boiling all the time. This makes a clear, delicious coffee. Some persons hold that by first wetting the coffee with cold water, bringing it to boiling point, and then pouring in water, more of the strength is extracted..

Vienna Corree.

Filter instead of boiling the coffee, allowing one tablespoon ground coffee to each person and “one for the pot;” put a quart of cream into a custard-kettle or pail set in boiling water, and put it where it will keep boiling; beat the white of an egg to a froth, and mix well with three table-spoons cold milk. As soon as the cream is hot, remove from fire, add the mixed egg and milk, stir together briskly for a minute, and then serve.

Another method is to pour boiling water over the coffee, cover closely, boil one minute, remove tc the side of the stove a few minutes to settle, and serve. Allow two heaping tablespoons coffee to a pint of water. The less time the coffee is cooked the more coffee is required, but the finer the flavor. The late Professor Blot protested against boiling the coffee at all, as in his opinion the aroma was evaporated, and only the bitter flavor left. CHOCOLATE.

Take six tablespoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one quart of rich milk, let scald and serve hot; this is enough for six persons. Cocoa can also be made after this recipe. Some boil either cocoa or chocolate only one minute and then serve, while others make it the day before using, boiling it for one hour, and when cool skimming off the oil, and when wanted for use, heat it to the boiling point and add the milk. In this way it is equally good and much more wholesome. Cocoa is from the seed of the fruit of a small tropical tree. There are several forms in which it is sold, the most nutritious and convenient being chocolate, the next cocoa, then cocoa nibs, and last cocoa shells. The ground bean is simply cocoa; ground fine and mixed with sugar it is chocolate; the beans broken into bits are “nibs.” The shells are the shells of the bean, usually removed before grinding. The beans are roasted like coffee, and ground between hot rollers.

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Vienna CHOCOLATE.

Put into a coffee-pot set in boiling water, one quart of new milk {or a pint each of cream and milk), stir into it three heaping tablespoons grated chocolate mixed to a paste with cold milk, let it boil two or three minutes, and serve at once. To make good chocolate, good materials are required.

CrpEr.

Cider should be made from ripe apples only, and for this reason, and to prevent fermentation, it is better to make it late in the season. Use only the best-flavored grafted fruit, rejecting all that are decayed or wormy. The best mills crush, not grind, the apples. The utmost neatness is necessary throughout the process. Press and strain juice as it comes from the press through a woollen cloth into a perfectly clean barrel; let stand two or three days if cool, if warm not more than a day; rack once a week for four weeks, put in bottles and cork tightly. This will make perfect unfermented cider. Do not put any thing in it to preserve it, as all so-called preservatives are humbugs. Lay the bottles away on their sides in sawdust.—C. T. Carson, Mt. Pleasant Farm.

Borrtep Crper.

Take good sweet cider (if a tart flavor is wished, iet it just begin to ferment), put on stove, skim thoroughly (as the great secret is to remove all pumice from the cider), heat to boiling point, but do not allow it to boil, and then pour in bottles or jugs and seal while hot. Some put two or three raisins in each bottle or jug. This keeps all winter. It certainly makes a richer drink than when fresh, and as cider is pronounced a great remedy for colds, all ehould know this simple way of keeping it. y GranpmoTsEr’s Harvest Dro.

One quart of water, tablespoon sifted ginger, three heaping table-spoons sugar, half pint vinegar.

Eeenoa.

Stir half a cup of sugar (white), yolks of six eggs well beaten, into one quart of rich cream; add half a pint of brandy, flavor with nutmeg, and lastly add whites of the eggs well whipped.—M. H.

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. RasPBERRY SHRUB.

Place red raspberries in a stone jar, cover them with good cider vinegar, let stand over night; next morning strain, and to one pint of juice add one pint of sugar, boil ten minutes, and bottle while hot.—Mrs. Judge West.

SYLLABUS.

Place half a pint of port and six heaping tablespoons of white sugar in a bowl; in another vessel put one quart of sweet milk or cream, lukewarm; when sugar dissolves, pour in milk, holding it high, grate nutmeg over it.—Mrs. M. E.’ Porter, Prince George Court House, Va.

Sopa BEER.

Two pounds white sugar, whites of two eggs, two ounces tartaric acid, two table-spoons flour, two quarts water and juice of one lemon; boil two or three minutes, and flavor ‘to taste. When wanted for use, take a half tea-spoon soda, dissolve in half a glass of water, pour into it about two table-spoons of the acid, and it will foam to the top of the glass.— Mrs. Geo. W. Sampson. Lemon Syrup.

Take the juice of twelve lemons, grate the rind of six in it, let it stand over night, then take six pounds of white sugar, and make a thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. A table-spoonful in a goblet of water will make a delicious drink on a hot day, far superior to that prepared from the stuff commonly sold as lemon syrup.—Miss Abbie G. Backus.

Icep Tea.

Prepare tea in the morning, making it stronger and sweeter than usual; strain and pour into a clean stone jug or glass bottle, and set aside in the ice-chest until ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely garnished with well-washed grape-leaves. Iced tea may he prepared from either green or black alone, but it is considered an improvement to mix the two. Tea made like that for iced tea (or that left in the tea-pot after a meal), with sugar to taste, a slice or two of lemon, a little of the juice, and some pieces of cracked ice, makes a delightful drink. Serve in glasses.

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The fresher they are the better and more wholesome, though new-laid eggs require to be cooked longer than others. Eggs over a week old will do to fry, but not to boil. In boiling, they are less likely to crack if dropped in water not quite to the boiling point. Eggs will cook soft in three minutes, hard in five, very hard (to serve with salads, or to slice thin—seasoned well with pepper and salt—and put between thin slices of bread and butter) in ten to fifteen minutes. There is an objection to the ordinary way of boiling eggs not generally understood. The white, under three minutes rapid cooking, is toughened and becomes indigestible, and yet the yolk is left uncooked. To be wholesome, eggs should be cooked evenly to the center, and this result is best reached by putting the eggs into a dish having a tight cover (a tin pail will do), and pouring boiling water over them in the proportion of two quarts to adozen eggs; cover, and set away from the stove; after cooking about seven minutes remove cover, turn the eggs, replace cover, and in six or seven minutes they will be done if only two or three eggs; if more, in about ten minutes. The heat of the water cooks the eggs slowly toa jelly-like consistency, and leaves the yolk harder than the white. The egg thus cooked is very nice and rich. To fry eggs, after frying ham, drop one by one in the hot fat and dip it over them, until the white is set; dust with pepper and salt, and serve hot; cook from three to five minutes, according to taste. Put eggs in water in a vessel with a smooth level bottom, to tell good from bad; those which lie on the side are good, but reject 10 (145)

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those which stand on end as bad; or, look through each egg sepa+ rately toward the sun, or toward a lamp in a darkened room; if the * white looks clear, and the yolk can be easily distinguished, the egg is good; if a dark spot appears in either white or yolk, it is stale; if they appear heavy and dark, or if they gurgle when shaken gently, they are “‘ totally depraved.” The best and safest plan is to break each egg in a saucer before using. For preserving eggs for winter use, always secure fresh ones; after packing, cover closely and keep in a cool place.

TO MAKE OMELETS.

To make.an omelet, beat the yolks lightly (twelve beats is said to be the magic number), as too much beating makes them thin and destroys the appearance of the omelet, then add the milk, the ealt, pepper, and flour if any is used, and lastly the whites beaten to a stiff froth. Have the skillet as hot as it can be without scorching the butter; put in a tablespoon of butter and pour in the omelet, which should at once begin to bubble and rise in flakes. Slip under it a thin, broad-bladed knife, and every now and then raise it up to prevent burning. As soon as the under side is hard enough to hold together, and the eggs begin to ‘‘set,” fold over, shake the skillet s0 as to entirely free the omelet, carefully slide it on a hot platter, and serve at once. It should be cooked in from three to five minutes. To bake an omelet, place in the frying-pan on top of stove until it begins to ‘‘set” in the middle, then place in a rather hot oven; when slightly browned, fold if you like, or turn a hot dish on top of the pan, upset the latter with a quick motion, and so dish the omelet with the under side uppermost. It should be baked in from five to ten minutes. Where a large quantity of eggs are used, instead of making into one large omelet, divide and make several, sending each to the table as soon as done. Three eggs make a good-sized omelet. Ham, chicken, and all kinds of meat omelets, are made by chopping the meat fine and placing between the folds before dishing. In making vegetable (asparagus, tomatoes, cauliflower, etc.) omelets, cook the vegetables as if for the table; place them in the center of the omelet just before folding. For a plain, easily-made omelet, take three table-spoons milk and

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@ pinch of salt for each egg; beat the eggs lightly for three or four minutes, pour them into a hot pan in which a piece of butter the size of a walnut has just been melted, cook three or four minutes, fuld over and serve at once. Some scald a little parsley, pour off the water, chop it, and mix with the omelet just before pouring into the pan. Old cheese, grated and added to a plain omelet, is a favorite dish. To make a bread omelet, remove all crust from a large slice of light, white bread, moisten with sweet milk, rub through a sieve, add to the yolks, beat very thuroughly, and season with salt and pepper to taste, adding beaten whites last. Borep Eaes.

Put them on in cold water, and when it has boiled, the eggs will be done, the whites being soft and digestible, as they are not when put on in boiling water.

Baxep Ecos.

Break eight eggs into a well-buttered dish, put in pepper and salt, bits of butter, and three table-spoons cream; set in oven and bake about twenty minutes; serve very hot.

Breps’ Nest.

Boil eggs hard, remove shells, surround with force-meat; fry or bake them till nicely browned, cut in halves, and place in the dish with gravy.

CurrieD Ecos.

Slice two onions and fry in butter, add a tablespoon curry-powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer afew moments, then add eight or ten hard-boiled eggs, cut in slices, and beat them well, but do not boil.—Mrs. E. L. Fay, Washington Heights.

, Escaropep Egos, Moisten bread-crumbs with milk or meat broth; place a layer ot this in a well-buttered dish; slice some hard-boiled eggs, and dip each slice in @ thick-drawn butter sauce to which a well-beaten egg has been added; put a layer of them upon the crumbs, then a slight layer of minced ham, veal or chicken, then bread, etc., fin-

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ishing with dry, sifted bread-crumbs; bake until well heated; or, mix equal parts minced ham and fine bread-crumbs, season with aalt, pepper and melted butter, adding milk to moisten till quite soft; half fill buttered gem-pans or small patty-pans with this mixture, and break an egg carefully upon the top of each, dust with salt and pepper, sprinkle finely powdered crackers over all, set in the oven and bake eight minutes; serve immediately. Fruztep Ham anp Eugs.

Take bits of either boiled or fried ham, chop fine, and place i in skillet prepared with butter or beef drippings; take four to six wellbeaten eggs, pour over ham, and when heated through, season well with pepper and salt; stir together, cook until done brown, and turn over without stirring.

Purr OMELET.

Stir into the yolks of six eggs, and the whites of three beaten very light, one table-spoon of flour mixed into a tea-cup of cream or milk, with salt and pepper to taste; melt a table-spoon butter in a pan, pour in the mixture and set the pan into a hot oven; when it thickens, pour over it the remaining whites of eggs well beaten, return it to the oven and let it bake a delicate brown. Slip off on large plate, and eat as soon as done.—Mre. W. D. Hall, Hawley, Minn.

Poacuep Kegs.

Break and drop them one at a time in salted water, to which some add a small lump of butter; some say drop in when sinimering, others when boiling, not letting it boil again after putting in the eggs; others have water boiling, salt, then place it where it will stop boiling, drop in eggs, and let simmer gently till done. AJways take great care in keeping the yolk whole. To preserve the egg round, muffin rings may be placed in the water, or stir with a spoon and drop in the eddy thus made, stirring till egg is cooked. To serve them, toast squares of bread three-quarters of an inch thick, put a very little melted butter upon each slice, place on a heated platter, lay an egg on each square, ard sprinkle with pepper and salt. Some put a bit of butter on each egg. Serve with Woreester sauce if desired. Some poach eggs in milk, serving them in

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sauce dishes with some uf the milk, and sensoning with pepper and salt.

Pick.ep Egos.

Pint strong vinegar, half pint cold water, tea-spoon each of cinnamon, allspice, and mace; boil the eggs till very hard and take off the shell; put on the spices tied in a white muslin bag, in the cold water, boil, and if the water wastes away, add enough g0 as to leave a half pint when done; add the vinegar, and pour over the egg, put in as many eggs as the mixture will cover, and when they are used, the same will do for another lot. Or, after boiling (hard) and removing shell, place in jar of beet pickles, and the white will become red; cut in two in serving.

ScramMBLep Egos.

In a deepearthen pie-plate, warm sweet milk, allowing two table spoons to each egg (or less, with a large number of eggs), add a bit of butter size of a walnut, and a little salt and pepper. When nearly to boiling point drop in the eggs, broken one at a time in a saucer; with a spoon or thin-bladed knife gently cut the eggs, and scrape the mixture up from the bottom of the plate as it cooks. If it begins to cook dry and fast at the bottom, move the dish back instantly, for succeas depends whclly on cooking gently and evenly, proportions being of secondary importance. Take from stove before it has quite all thickened, and continue turning it up from bottom of dish a moment longer. If served in another dish (it keeps warmer served in same) have it well heated. The mixture should be in large flakes of mingled white and yellow, and as delicate as baked custard. Some prefer them scrambled without the milk.—Mrs. L. 8. Williston, Jamestown, N. Y.

Srurrep Ecos. | Cut in two, hard-boiled eggs, remove yolks, chop, and mix with them chopped cold chicken, lamb, or veal (some add a little minced onion or parsley and a few soaked bread-crumbs), season, and add gravy or the uncooked yolk of an egg, form, fill in the cavities, level, gut the two halves together, roll in beaten egg and breadcrumbe, put in wire egg-basket, and dip in boiling lard; when slightly brown, serve with celery or tomato sauce.

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To Keer Ecos.

Put a two inch layer of salt in buttum of stone jar, then a layer of fresh egys, small end down; then salt, then eggs, and so on tili jar is-full, with a layer of salt at top; cover and put in a cool place, but not where they will freeze. This is a simple, easy, and inexpensive way, and has been tested for yeara. Or, dip the eggs in melted wax, or a weak solution of gum, or in flax-seed oil, or rub over simply with lard, each of which renders the shell impervious to air, and pack away in oatsor bran. For one’s own use the latter is a good method, keeping the eggs perfectly, but it discolors tho shells, and renders them unfit for market.

There has always existed a great difference of opinion as to which end down eggs should be placed in packing for winter use. W. H. Todd, the well known Ohio breeder of poultry, gives what seems to be a sound reason for packing them larger end down. He says: «The air-chamber is in the larger end, and if that is placed down the yolk will not break through and touch the shell, and thereby spoil. Another thing, if the air-chamber is down, the egg is not as liable to shrink away. These are two important reasons deducted from experiments, and they materially affect the keeping of eggs.” WasHINGTON OMELET.

Let one tea-cup milk come to a boil, pour it over one tea-cup bread-crumbs and let stand a few minutes. Break six eggs into a bow!; stir (not beat) till well mixed; then add the milk and bread; mix; season with salt and pepper and pour into a hot skillet, in which a large tablespoon of butter had been melted; fry slowly, cut in squares, turn, fry to a delicate brown, and serve at once.— Mrs. D. Buxton.

‘fo PRESERVE Kees.

Make a solution of lime in rain-water, and allow the eggs to remain in it for several days. The lime will form a coating over the shells and in the pores. Pack the eggs thus prepared in sawdust or chopped straw.

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Fish is easier of digestion but less nutritious than meats, if salmon is excepted, which is extremely hearty food, and should’ be eaten sparingly by children and those whose digestion is not strong. Fish must be fresh, the fresher the better—those being most perfect which go straight from their native element into the hands of the cook. The white kinds are least nutritious; and the oily, such as salmon, eels, herrings, etc., moet difficult of digestion. When fish are in season, the muscles are firm and they boil white and curdy; when transparent and bluish, though sufficiently boiled, it is a sign that they are not in season or not fresh.

As soon as possible after fish are caught, remove all scales (these may be loosened by pouring on hot water), and scrape out entrails and every particle of blood and the white skin that lies along the backbone, being careful not to crush the fish more than is abeolately necessary in cleaning. Rinse thoroughly in cold water, using only what is necessary for perfect cleanliness, drain, wipe dry, and place on ice until ready to cook. To remove the earthy taste from fresh-water fish, sprinkle with salt, and let stand over night, or at least a few hours, before cooking; rinse off, wipe dry, and to com pletely absorb all the moisture, place in a folded napkin a short time. Fresh-water fish should never be soaked in water except when frozen, when they may be placed in ice-cold water to thaw, and then cooked immediately. Salt fish may be soaked over night in cold water, changing water once or twice if very salt. To freshen fish, always place it skin-side up, so that the salt may have free course to the bottom of pan, where it naturally settles. a5)

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Fish should always be well cooked, being both unpalatable and unwholesome when underdone. For boiling, a fish-kettle is almost indispensable, as it is very difficult to remove a large fish without breaking from an ordinary kettle. The fish-kettle is an oblong boiler, in which is suspended a perforated tin plate, with a handle at eaen end, on which the fish rests while boiling, and with which it is lifted out when done. From this tin it is easily slipped off to the platter on which it goes to the table. When no fish-kettle is at hand, wrap in a cloth, lay in a circle on a plate, and set in the kettle. When done the fish may be lifted out gently by the cloth and thus removed to the platter.

In frying by dipping into hot fat or drippings (or olive oil is still better), a wire basket in which the fish is placed and lowered into the fat, is a great convenience.

One of the most essential things in serving fish, is to have every thing hot, and quickly dished, so that all may go to the table at once. Serve fresh fish with squash and green pease, salt fish with beets and carrots, salt pork and potatoes and parsnips with either. In the East there is a great variety of fish in winter. The blue fish is excellent boiled or baked with a stuffing of bread, dutter and onions. Sea-bass are boiled with egg-sauce, and garnished with parsley. Salmon are baked or boiled, and smelts are cooked by dropping into boiling fat. The sheap’s-head, which requires most cooking of all fish, is always stuffed and baked. Nearly all the larger fresh fish are boiled, the medium-sized are baked or broiled and the small are fried. The very large ones are cut up and sold in pieces of convenient size. The method of cooking which retains most nourishment is broiling, baking is next best, and boiling poorest of all. Steaming is better than boiling. In baking or boiling place a fish as nearly as possible in the same position it occupies in the water. To retain it there, shape like the letter ‘‘S,” pass a long skewer through the head, body, and tail, or tie a cord around tail, pass it through body, and tie around the head..

In cooking fish, care must be taken not to use the same knives or spoons in the preparation of it and other food, or the latter will be tainted with the fishy flavor.

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In boiling fish, allow five to ten minutes to the pound, according to thickness, after putting into the boiling water. To tesi, pass a kuife along a bone, and if done the fish will separate easily. Remove the moment it is done; or it will become *‘ woolly” and intipid. The addition of salt and vinegar to water in which fish is boiled, seasons the fish, and at the same time hardens the water, w that it extracts less of the nutritious part of the fish. In_boiling fish always plunge it into boiling water, and then set where it will simmer gently until done. In case of salmon, put into tepid Water instead of hot, to preserve the rich color. Garnishes for fish are parsley, sliced beets, fried smelts (for turbot), lobster coral (for boiled fish). For hints on buying fish, see ‘‘ Marketing.” Bakep Fisu.

Clean, rinse, and wipe dry a white fish, or any fish weighing three or four pounds, rub the fish inside and out with salt and pepper, fill with a stuffing made like that for poultry, but drier; sew it up and put in a hot pan, with some drippings and a lump of butter, dredge with flour, and lay over the fish a few thin slices of salt pork or bits of butter, and bake an hour and a half, basting occasionally.— Mrs. A. Wilson, Rye, New York.

Baxep SHAD., Open and clean the fish, cut off head (or not as preferred) cut out the backbone from the head to within two inches of the tail, and fill with the following mixture: Soak stale bread in water, squeeze dry; cut a large onion in pieces, fry in butter, chop fine, ° ald the bread, two ounces of butter, salt, pepper, and a little parsleyor sage; heat thoroughly, and when taken from the fire, add twe yolks of well-heaten eges; stuff, and, when full, wigd the fish several times with tape, place in baking-pan, baste slightly with butter, and cover the bottom of pan with water; serve with the following sauce: Reduce the yolks of two hard-boiled eggs to a smooth paste, add two tablespoons olive-oil, half tea-spoon mustard, and pepper and vinegar to taste.—Miss H. D. M.

Bakep Satmon, Trour OR PICKEREL.

Clean thoroughly, wipe carefully, and lay in a dripping-pan with hot water enough to prevent scorching (a perforated tin sheet or

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rack fitting loosely in the pan, or several muffin-rings may be used to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together); bake slowly, basting often with butter and water. When done have ready a cup of sweet cream into which a few spoons of hot water have been poured, stir in two tablespoons melted butter and a little chopped parsley, and heat in a vessel of boiling water; add the gravy from the dish and boil up once. Place the fish in a hot dish, and pour over the sauce.—Mrs. Theo. Brown, Cape Girardeau, Mo. Corrisn a ‘La Mone.

Tea-cup codfish picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs well beaten, half tea-cup butter, salt and pepper; mix well, bake in baking-dish from twenty to twentyfive minutes.— Mrs. E. L. Fay, New York City.

Bortep Fuss.

To boil a fish, fill with a rich dressing of rolled crackers seasoned with butter, pepper, salt and sage, wrap it in a well-floured cloth, tie closely with twine or sew, and place in well-salted boiling water. Place where it will simmer from eight to ten minutes to the pound, according to size and thickness of fish.—Mre. Henry C. Farrar, Qeveland, Tenn. ’ Bomep CoprisH.

Soak over night, put in a pan of cold water, and simmer two or three hours. Serve with drawn butter, with hard-boiled eggs sliced on it. Codfish is also excellent broiled. After soaking sufficiently, grease the bars of the gridiron, broil, and serve with bits of butter dropped over iy This is a nice relish for tea.— Mrs. Lewis Brown. Bormep Frese Cop.

Put the fish in fish-kettle (or tie up in cloth) in boiling water with some salt and scraped horse-radish, let simmer till done, place a folded napkin on a dish, turn fish upon it, and serve with drawn butter, oyster or egg-sauce. When cold, chop fine, pour over it drawn butter or egg-sauce, and add pepper to taste, warm thoroughly, stirring to prevent burning, make up in rolls or any other form, and brown before the fire.

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Bomep Sart MackEREL.

After freshening wrap in a cloth and simmer for fifteen minutes; {t will be almost done as soun as the water reaches the boiling point; remove, lay on it two hard-boiled eggs sliced, pour over it drawn butter, and trim with parsley leaves. Boiling salt-fish hardens it. BOILED WHITE Fisz.

Dress the fish nicely, and cover in fish-kettle with boiling water seasoned well with salt; remove the scum as it rises, and simmer. allowing from eight to ten minutes time to every pound; when about half done, add a little vinegar or lemon juice, take out, drain, a dish carefully, pouring over it drawn butter; or garnish with spri of parsley, and serve with egg-sauce.—Mrs. M. Smith, Pittsburgh. Bromep Ware Fisu.

Clean, split down the back, and let stand in salted water for eeveral hours; wipe dry, and place on a well-greased gridiron over hot coals, sprinkling with salt and pepper. Put flesh side down at first, and when nicely browned, turn carefully on the other. Cook for twenty or thirty minutes, or until nicely browned on both sides. —Mrs. H. Colwell, Chicago, I..

Brook Trovt.

Wash and drain in a colander a few minutes, split nearly to the tail, flour nicely, salt, and put in pan, which should be hot but not burning; throw in a little salt to prevent sticking, and do not. turn until brown enough for the table. Trout are nice fried with slices of salt pork.

CoprisH _BALLs.

Soak codfish cut in pieces about an hour in lukewarm water, remove skin and bones, pick to small pieces, and return to stove in cold water. As soon as it begins to boil, change he water, and bring to a boil again. Have ready potatoes boiled tender, well mashed, and seasoned with butter. Mix thoroughly with the potatoes half the quantity of codfish while both are still hot, form into flat, thick cakes or round balls, fry in hot lard or drippings, or dip in hot fat, like doughnuts. The addition of a beaten egg before making into balls renders them lighter. Cold potatoes may be used, by reheating, adding a little cream and butter, and mixing while hot—_Mrs. J. H. Shearer.

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Canynep SaLmon.

The California canned salmon is nice served cold with any of the fish-sauces. For a breakfast dish, it may be heated, seasoned with salt and pepper, and served on slices of toast, with milk thickened with flour and butter poured over it.

Fish CHowDer.

The best fish for chowder are haddock and striped bass, although any kind of fresh fish may be used. Cut in pieces over an inch thick and two inches square; place eight good-sized slices of salt pork in the bottom of an iron pot and fry till crisp; remove the pork, leaving the fat, chop fine, put in the pot a layer of fish, a layer of split crackers, and some of the chopped pork with black and red pepper and chopped onions, then another layer of fish, another of crackers and seasoning, and so on. Cover with water, and stew slowly till the fish is perfectly done; remove from the pot, put in dish in which you serve it and keep hot, thicken the gravy with rolled cracker or flour, boil it up once and pour over the chowder. Some add a little catsup, port wine and lemon juice to the gravy just before taking up, but I think it nicer without them.—Mrs. Woodworth, Springfield, Frep Fisa.

Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the bady crosswise into five or six pieces; dip in Indian meal or wheat flour, or in a beaten egg, and then in bread crumbs (trout and perch should never be dipped in meal), put into a thick-bottomed skillet, skin side uppermost, with hot lard or drippings (never in butter, as it takes out the sweetness and gives a bad color), fry slowly, and turn when a light brown. The roe and the backbone, if previously removed, may be cut up and fried with the other pieces. A better way is to dredge the pieces in the flour, brush with beaten egg, roll in bread-crumbs, and fry in hot lard or drippings enough to completely cover them. If the fat is very hot, the fish will not absorb it, and will be delicately cooked. When brown on one side, turn over in the fat and brown the other, and when done let them drain. Slices of large fish may be cooked in the same way. Serve with tomatoe sauce or slices of lemon.

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Karty’s CoprisH.

Soak pieces of codfish several hours in cold water, or wash thoroughly, heat in oven and pick fine, and place in skillet with cold water; boil a few minutes, pour off water and add fresh, boil again Gf not very salt the second boiling is not necessary), and drain off as before; then add plenty of sweet milk, a good-sized piece of butter, and a thickening made of a little flour (or corn starch) mixed with cold milk until smooth like cream. Stir well, and just before taking from the fire drop in an egg, stir very briskly, and serve.— Dfrs. Helen M. Stevenson.

Baxkep Herrina.

Soak salt herring over night, roll in flour and butter, and place in a dripping-pan with a very little water over them; season with pepper.— Mrs. E. J. Starr.

Porrep Fresn Fis.

Let the fish lie in salt water for several hours; then for five pounds fish take three ounces salt, two of ground black pepper, two of cinnamon, one of allspice, and a half ounce cloves; cut fish in slices, and place in the jar in which it is to be cooked, first a layer of fish, then the spices, flour and bits of butter sprinkled on, repeating till done. Fill the jar with equal parts vinegar and water, cover closely with a cloth well floured on top so that no steam can escape, and bake six hours. Let it remain in jar until cold, cut in slices, and serve for tea.—Mrs. L. Brown.

Pan-FisH.

Place in pan with heads together, and fill spaces with smaller fish; when ready to turn, put a plate over, drain off fat, invert pan, and the fish will be left unbroken on the plate. Put the lard back in the pan, and when hot, slip back the fish, and when the other side is brown, drain, turn on plate as before, and slide them on the platter to go to the table. This improves the appearance, if not the flavor. The heads should be left on, and the shape preserved as fully as possible.

SreaMep Fisx.

Place tail of fish in its mouth and secure it, lay on a plate, pour over it a half pint of vinegar, seasoned with pepper and salt; let

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stand an hour in the refrigerator, pour off the vinegar, and put in & steamer over boiling water; steam twenty minutes, or longer if the fish is very large (when done the meat easily parts from the bone); drain well, and serve on a napkin garnished with curled parsley. Serve drawn butter in a boat.—Mrs. E. 8. Miller. Srewep Fisx.

Cut a fish across in slices an inch and a half thick, and sprinkle with salt; boil two sliced onions until done, pour off water, season with pepper, add two tea-cups hot water and a little parsley, and in this simmer the fish until thoroughly done. Serve hot. Good method for any fresh-water fish.

TurRsor.

Take a white fish, steam till tender, take out bones, and sprinkle with pepper and salt. For dressing, heat a pint of milk, and thicken with a quarter pound of flour; when cool, add two eggs and a quarter pound of butter, and season with onion and parsley (very little of each); put in the baking-dish a layer of fish, then a layer of sauce, till full, cover the top with bread-crumbs, and bake half an hour.— Mrs. Robert A. Liggett, Detroit, To Fry EE1s.

Skin them, wash well, season with pepper and salt, roll each piece in fine Indian meal, fry in boiling lard; or egg them, and roll in cracker-crumbs and fry. For sauce, use melted butter sharpered with lemon-juice.

To Pickie Rook.

Cook a rock-fish (cut in pieces) in water enough to cover. Put in a handful of salt, a little white pepper, one table-spoon of allspice, a few cloves and mace. When fish is near done, add a quart of vinegar. In putting away, cover with liquor.—Mra. J. S. W. Pickiep SaLmon.

Soak salmon twenty-four hours, changing water several times. Put it in boiling water with a little vinegar; when done and cold, boil your vinegar with spice and pour over fish.- -Mrs. A. P., Virgma.

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The arrangement of fresh fruits for the table affords play for the most cultivated taste and nota little real inventive genius. Melons, oranges, and indeed all kind of fruits, are appropriate breakfast dishes; and a raised center-piece of mixed fruits furnishes a delicious dessert, and isan indispensable ornament to an elegant dinner-table. Melors should be kept on ice, 80 as to be thoroughly chilled when served. Clip the ends of water-melons, cut them across in halves, set up on the clipped ends on a platter, and serve the pulp only, removing it with a spoon; or, cut across in slices, and serve with tind. Nutmeg melons should be set on the blossom end, and cut in several equal pieces from the stem downward, leaving each alternate Piece still attached; the others may then be loosened, and the seeds removed, when the melon is ready to serve Fruit should be carefully selected. Havana and Florida oranges are the best, but do not keep well, and on the whole, the Messina are preferable. A rough Yellow skin covers the sweetest oranges, the smooth being more juicy and acid; a greenish tinge indicates that they were picked unripe. The Messina lemons, ‘‘ November cut,” are the best, and come into market in the spring. Freestone peaches with yellow meat are the handsomest, but not always the sweetest. California pears take the lead for flavor, the Bartlett being the best. The best winter pear is the “ Winter Nellis.” The “Pound” pear is the largest, but is geod only for cooking. ‘FF ine-grained pears are best for eating. A Pyramid of grapes made up of Malagas, Delawares, and Concords, makes a showy center-piece and a delicious dessert. The Malaga kads all foreign grapes, and comes packed in cork-dust, which is a Qon-conductor of heat and absorbent of moisture, and so is always in (169)

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good condition. Of native grapes, the Delaware keeps longest. In pine-apples the ‘‘Strawberry” is best, while the ‘‘Sugar-Loaf” ranks next, but they are so perishable that to keep even for a few days they must be cooked. When served fresh they should be cut in small squares and sprinkled with sugar. Buy cocoa-nuts cautiously in summer, heat being likely to sour thd milk. In almonds, the Princess is the best variety to buy in the shell; of the shelled, the “ Jordan” is the finest, though the “Sicily” is good. For cake or confectionery, the shelled are most economical. In raisins, the ‘‘Seedless” rank first for puddings and fine cakes, but the ‘‘ Valencia” are cheaper, and more commonly used; for table use, loose ‘‘ Muscatels” and layer raisins (of which the ‘London Layer” is the choicest brand) take the preference. In melons, every section has © its favorite varieties, any of which make a wholesome and luscious dessert dish. Sliced fruits or berries are more attractive and palatable sprinkled with sugar about an hour before serving, and then with pounded ice just before sending to the table. An apple-corer, a cheap tin tube, made by any tinner, is indispensable in preparing apples for cooking. They are made in two sizes, one for crab-apples and the other for larger varieties.

If the market is depended upon select the freshest berries; and sometimes it will be found that the largest are not the sweetest. If clean, and not gritty, do not wash them, but pick over carefully, place first a layer of berries then sprinkle sugar, and so on; set away in a cool place, and just before serving sprinkle with pounded ice. If they must be washed, take a dish of cold, soft water, pout a few in, and with the hand press them down a few times, untia they look clean, then hull them. Repeat the process till all are hulled, sugar and prepareas above. Never drain ina colander. The Frenza serve large fine strawberries without being hulled. Pulverized sugar is passed, the strawberry is taken by the hull with the thumb and finger, dipped into the sugar, and eaten. When berries are left, scald for a few minutes; too much cooking spoils the flavor. Some think many of the sour berries are improved by slightly cooking them with a little sugar before serving. If a part of the berries are badly bruised, gritty, etc. (but not sour or bitter), scald, and drain them through a fine sieve without pressing them. Sweeten

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FRUITS. 16k the Juice and serve as a dressing for puddings, short-cakes, etc., or can for winter use.

AmsprosiA, OR Frurr Saab.

Six sweet oranges peeled and sliced (seeds and as much of the core as possible taken out), one pineapple peeled and sliced (the canned is equally good), and one large cocoa-nut grated; alter. nate the layers of orange and pine-apple with grated cocoa-nut, and sprinkle pulverized sugar over each layer. Or, use six oranges, six lemons, and two cocoa-nuts, or only oranges and cocoa-nuts, prepared as above. Other fruit salads can be similarly made. APPLE CoMPOTE.

Pare the apples, cut the core out, leaving them whole. Make a syrup, allowing three-fourths pound of sugar to a pound of fruit; when it comes to a boil put in the fruit and let cook until clear but remains whole. Remove the fruit toa glass bowl, and dissolve oncthird of a box of gelatine in a half tea-cup of hot water, and stir briskly into the syrup, first taking off the fire. Then strain it over the apples, and set in a cool place to cool. When cold heap whipped cream over it. Some add sliced lemons to the syrup, and serve with a slice of the lemon on each apple.—Mrs. A. H. Rhea, Nashville, Tenn.

AppLe Sauce.

Pare, core and cut in quarters apples that do not cut to pieces easily, and put on to stew in cold water with plenty of sugar. Cover close and stew an hour or more. The addition of the sugar at first preserves the pieces whole. If they are preferred finely mashed, add suger after they are done.

Bakep APPLES.

Cut out the blossoms and stems of tart app/es, in the stem end put some sugar; bake till soft; serve either warm or cold. Sweet apples require a longer time for baking than sour, and are better for adding a little water in pan when placed to bake. They require several hours, and when done are of a rich, dark brown color. If taken out too soon they are insipid. For an extra nice dish, pare and core, tart apples, place in pan, put butter and sugar in cavity,

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and sprinkle cinnamon over them, and serve warm with cream or milk. Or, pare and quarter tart apples, put a layer in earthen baking-dish, add lumps of butter, and sprinkle with cinnamon, then a layer of apples, etc., till dish is full; bake till soft. Or, quarter and core sour apples without paring, put in baking-dish, sprinkle with sugar and bits of butter, add a little water, and bake until tender. The proportion of sugar is a gill, and butter half-size of an egg, to three pints of apples, and a gill and a half of water. Icep APPLES.

Pare and core one dozen large apples, fill with sugar and a little butter and nutmeg; bake until nearly done, let cool, and remove to another plate, if it can be done without breaking them (if not, pour off the juice). Ice tops and sides with caking-ice, and brown lightly; serve with cream.—Mrs, R. C. Carson, Harrisburg. Friep APPLES.

Quarter and core apples without paring; prepare frying-pan by heating it and putting in beef-drippings, lay the apples in the pan, ekin side down, sprinkle with a little brown sugar, and when nearly done, turn and brown thoroughly. Or, cut in slices across the core, and fry like pancakes, turning when brown; serve with granulated sugar sprinkled over them.

Biack Caps.

Pare and core tart apples with apple-corer, fill the center with sugar, stick four cloves in the top of each, aud bake in deep pieplates, with a little water.

Frrep Bananas.

Peel and slice lengthwise, fry in butter, sprinkle with sugar, and serve. Thus prepared they make a nice dessert. The bananas noust be ripe.

pe Icep Currants, Wash and drain dry, large bunches of ripe currants, dip into beaten whites of eggs, put on sieve so they will not touch each other, sift powdered sugar thickly over them, and put in a warm place tilldry. Cherries and grapes may be prepared in the same way. GoosEBERRY Foo.

Stew gooseberries until soft, add sugar, and press through a colander (earthen is best), then make a boiled custard, or sweeten

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enough rich cream (about one gill to each quart), and stir carefully into the gooseberries just before sending to table.—Mrs. L. 8. W. ORANGES IN JELLY.

Boil the smallest-sized oranges in water until a straw will easily penetrate them, clarify half a pound of sugar for each pound of fruit, cut in halves or quarters, and put them to the syrup, set over a slow fire until the fruit is clear; then stir into it an ounce or more of dissolved isinglass, and let it boil for a short time longer. Before taking it up try the jelly, and if it is not thick enough add more isinglass, first taking out the oranges into a deep glass dish, and then straining the jelly over them. Lemons may be prepared in the same manner.

OrancE Pyramp.

Cut the peel in six or eight equal pieces, making the incisions from the stem downward; peel each piece down about half way, and bend it sharply to the right, leaving the peeled orange apparently in a cup, from which it is removed without much difficulty. Pile the oranges so prepared in a pyramid on a high fruit-dish, and you have an elegant center-piece. ‘ Baxep Pears.

Bake washed, unpeeled pears in pan with only a tea-spoon or two of water; sprinkle with the sugar, and serve with their own syrup.

P Bakep P1e-PLAnt.

Cut in pieces about an inch long, put in baking-dish in layers with an equal weight of sugar, cover closely and bake. Baxep PEACHES.

Wash peaches which are nearly or quite ripe, place in a deep dish, sprinkle with sugar, cover and bake until tender. SreweD Pre-PLANT.

Make a rich syrup by adding sugar to water in which long stripe of orange peel have been boiled until tender, lay into it a single layer of pieces of pie-plant three inches long, and stew gently until clear. When done remove and cook another layer. This makes a handsome dessert-dish, ornamented with puff-paste cut in fancifw) shapes. Use one orange to two and a half pounds pie-plant.

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Peacu Pyramip.

Cut a dozen peaches in halves, peel and take out stones, crack half the seeds, and blanch the kernels; make a clear boiling syrup of one pound of white sugar, and into it put the peaches and kernels; boil very gently for ten minutes, take out half the peaches, boil the rest for ten minutes longer, and take out all the peaches and kernels; mix with the syrup left in the kettle the strained juice of three lemons, and an ounce of isinglass dissolved in a little water and strained; boil up once, fill a mold half full of this syrup or jelly, let stand until ‘‘set,” add part of the peaches and a little more jelly, and when this is “set,” add the rest of the peaches, and fill up the mold with jelly. This makes an elegant ornament.— Miss E. Orissa Dolbear, Oincinnati.

Frozen PEACHES.

Pare and divide large, fresh, ripe and juicy peaches, sprinkle over them granulated sugar, freeze them like ice-cream for an hour; remove them just before serving, and sprinkle with a little more sugar. Canned peaches and all kinds of berries may be prepared in the same way.—Mrs. A. G. Wilcox, To Keep PINe-APPLEs.

Pare and cut out the eyes of a ripe pine-apple, strip all the pulp from the core with a silver fork; to a pint of this add a pound of granulated sugar, stir occasionally until sugar is dissolved, put in glass fruit-cans, and turn down the covers as closely as possible, This will keep a long time.

Bakep QUINCES.

Wash and core ripe quinces, fill with sugar, and bake in baking. dish with a little water.

ComPporEe OF PEARS.

Pare and quarter eight nice pears, and put in a porcelain saucepan with water enough to cook; put on lid, and cook fruit until tender, then remove to a platter; make a syrup of a pound of sugar and a pint of pear-water; add juice of two lemons and the grated rind of one, and put in the pears; cook them for s few minutes in this syrup, then remove to the dish in which they are to ba

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molded. Soak an ounce of gelatine for an hour or two in enough water to cover it, and stir it into the hot syrup; let boil up once and turn it over fruit through a strainer. The mold should be dipped in cold water before putting in fruit. When cold, turn jelly into a dish and serve with whipped cream around the base, or pour sweet cream over it in saucers.

Mock STRAWBERRIES..

Cut ripe peaches and choice well-flavored apples, in proportion of three peaches to one apple, into quarters about the size of a strawberry, place in alternate layers, sprinkle the top thickly with sugar, and add pounded ice; let stand about two hours, mix peaches and apples thoroughly, let stand an hour longer, and serve. —HMiss C. B., Newburyport, Mass.

ORANGED STRAWBERRIES.

Place a layer of strawberries in a deep dish; cover the same thickly with pulverized sugar; then a layer of berries, and s0 on, until all are used. Pour over them orange juice, in the proportion of three oranges to a quart of berries. ‘Let stand for an hour, and just before serving sprinkle with pounded ice. Some use claret, grape or currant wine instead of orange juice.

STRAWBERRIES WITH WHIPPED CREAM.

Prepare in Jayers as above, cover with one pint of cream, whites of three eggs and a tea-cup of powdered sugar, whipped together and flavored with strawberry juice.

Snow FLAKEs.

Grate a large cocoa-nut into a glass dish, and serve with cream, preserves, jellies or jams.

PEacH MERINGUE.

Put on to boil a quart of milk, omitting half a cup with which to moisten two tablespoons of corn starch; when the milk boils, add the moistened corn starch; stir constantly till thick, then remove from the fire; add one tablespoon butter, and allow the mixture to cool; then beat in the yolks of three eggs till the mixture seems light and creamy; add half a cup of powdered sugar. Cover the bottom of a well-buttered baking-dish with two or three layers

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of rich, juicy peaches, pared, halved and stoned; sprinkle over three table-spoons powdered sugar; pour over them the custard carefully, and bake twenty minutes, then spread with the lightbeaten whites, well sweetened, and return to the oven till a light brewn. To be eaten warm with a rich sauce, or cold with sweetened cream.

Peacn CusTarb.

Equal parts rich sliced peaches, green corn pulp and water. Sweeten to the taste, and bake twenty minutes.

RasPBERRY FL oat.

Crush a pint of very ripe red raspberries with a gill of sugar; beat the whites of four eggs to a stiff froth and add gradually a gill of powdered sugar; press the raspberries through a fine strainer to avoid the seeds, and by degrees beat in the juice with the egg and sugar until so stiff that it stands in peaks.

Frorma Grape Frorr.

The fruit stores display a new clear-skinned lemon-colored fruit, about three times as large as an orange, and bearing a general resemblance to that fruit. Its flavor is sub-acid, but its juicy pulp is inclosed in a tough white membrane of intensely bitter taste; when this membrane is remcved, the fruit is delicious. To prepare it for the table, cut the skin in sections and peel it off; separate the sections as you would those of an orange, and holding each one by the ends, break it open from the center, disclosing the pulp; tear this out of the bitter white membrane which covers the sections, carefully removing every part of it; keep the pulp as unbroken as possible, and put it into a deep dish with a plentiful sprinkling of fine sugar. Let it stand three or four hours, or over night, and then use the fruit. It is refreshing and whclesome, especially for a bilious temperament.:

Fie Sauce.

Figs are very fine for dessert, stewed slowly until soft. Season with two ounces loaf-sugar to a pound of fruit; cook two hours; add a glass port or other wine, also lemon-juice if liked. Can be seasoned with a few bitter almonds or orange-peel.—A Georgia housekeeper.

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Of game birds the woodcock outranks all in delicate tenderness end sweet flavor. The thigh is especially deemed a choice tidbit. The leg is the finest part of the snipe, but generally the breast is the most juicy and nutritious part of birds.

White-meated game should be cooked to well-done; dark-meated game rare. The flesh of wild animals is harder and more solid, and has a less proportion of fat and juices to the lean, and is therefore less easy of mastication when eaten within a day, and more nutritious, and the flavor more concentrated. Their decided flavor recommends them to invalids or others who are satiated with ordiary food. Keeping game renders it more tender, and brings out its favor. When birds have hecome tainted, pick clean as soon as possible and immerse in new milk for twenty-four hours, when they will be quite sweet and fit for cooking.

Birds should be carefully dry-picked (removing all feathers that come off easily), plunged in a pan of boiling water and skinned, drawn, wiped clean, and all shot removed. Game should not be washed, unless absolutely necessary for cleanliness. With care in dressing, wiping will render them perfectly clean. If necessary to wash, do it quickly and use as little water as possible. The more plainly all kinds of game are cooked, the better they retain their fine flavor. They require a brisker fire than poultry, but take less time to cook. Their color, when done, should be a fine yellowish brown. Serve on toast.

Broiling is a favorite method of cooking game, and all birds are exceedingly nice roasted. To broil, split down the back, open and (167)

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flatten the breast by covering with a cloth and pounding, ~euson with pepper, and lay the inside first upon the gridiron; turn as goon as browned, and when almost done take off, place on a platter, sprinkle with salt, and return to the gridiron.. When done, place in a hot dish, butter both sides well, and serve at once. The time required is usually about twenty minutes.

To roast, season with salt and pepper, place a lump of butter inside, truss, skewer, and place in oven. The flavor is best pre eerved without stuffing, but a plain bread-dressing, with a piece of salt pork or ham skewered on the breast, is very nice. A delicate way of dressing is to place an oyster dipped in the well-beaten yolk of an egg or in melted butter, and then rolled in bread crumbs, inside each bird. Allow thirty minutes to roast or longer if stuffed. Wild ducks, pheasants and grouse are always best roasted. To lard game, cut fat salt pork into thin, narrow strips, thread.a larding-needle with one of the strips, run the needle under the skin and a little of the flesh of the bird, and draw the pork half way through, so that the ends of the strips exposed will be of equal length. The strips should be about one inch apart. The larding interferes with the natural flavor of the bird, hut renders it more juicy. Many prefer tying a piece of bacon on the breast instead. Pigeons should be cooked a long time, as they are usually quite lean and tough, and they are better to lie in salt water half an hour, or to be parbviled in it fora few minutes. ‘They are nice roasted or made into a pie.

If the “ wild flavor” of the larger birds, such as pheasants, prairie chickens, etc., is disliked, they may be soaked over night in salt water, or two or three hours in soda and waier, or parboiled with an onion or two in the water, and then cooked as desired. The ovarser kinds of game, such as geese, ducks, etc., may lie in salt water for several hours, or be parboiled in it with an onion inside each to absorb the rank flavor, and afterwards thoroughly rinsed in clear water, stuffed and roasted; or pare a fresh lemon without breaking the thin, white, inside skin, put inside the game for a day or two, renewing the lemon every twelve hours. This will absorb unpleasant flavors from almost all meat and game. Some lay slices of onion over game while cooking, and remove before serving. In

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preparing ts wild ducks for invalids, it isa good plan to remove the skin, snd keep a day or two before cooking. Squirrels should © be carefully skinned and laid in salt water a short time before cooking; if old, parboil. They are delicious broiled, and are excellent cooked in any way with thin slices of bacon. Venison, as in the days of good old Isaac, is still justly considered a ‘‘ savoury dish.” The haunch, neck, shoulder and saddle should be roasted; roast or broil the breast, and fry or broil the steaks with slices of salt pork. Venison requires more time for cooking than beefsteak. The hams are excellent pickled, smoked and dried, but they will rot keep 80 long as other smoked meats.

The garnishes for game are fresh or preserved barberries, currant jelly, sliced oranges, and apple sauce.

Bromep PHEASANT OR Prairie CHICKEN.

Scald and skin, cut off the breast and cut the rest up in joints, being careful to remove all shot; put in hot water all except the breast (which will be tender enough without parboiling), and boil uptil it can be pierced with fork, take out, rub over salt, pepper, and butter, and broil with breast over brisk fire; place a lump of butter on each piece, and set all in the oven a fow minutes, For breakfast, serve on fried mush; for dinner on toast with a bit of current jelly over each piece. It may be served with toast cat in pieces about two inches square, over which pour gravy made by thickening the liquor in which the birds were boiled, with a little butter and flour rubbed together and stirred in while boiling. Squirrels may be prepared the same way.—Jfrs. W. W. Woods. Brortep Qua.

Split through the back and broil over a hot fire, basting frequently with butter. When done place a bit of butter on each piece, and set in oven a few moments to brown. Serve on pieces of toast With currant jelly. Plovers are cooked in the same way. Pigeons thould be first parboiled and then broiled.

Juccep Hare.

Skin, wipe with a towel dipped in boiling water, to remove the hose hairs, dry thoroughly and cut in pieces, strew with pepper and

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salt, fry brown, season with two anchovies, a sprig of thyme, a little chopped parsley, nutmeg, mace, cloves, and grated lemon-peel. Put a layer of the pieces with the seasoning into a wide-mouthed jug or a jar, then a layer of bacon sliced very thin, and 0 on till all is used; add a scant half pint of water, cover the jug close and put in cold water, let boil three or four hours, according to the age of the hare; take the jug out of kettle, pick out the unmelted bacon and make a gravy of a little butter and flour with a little catsup. A tea-spoon of lemon-peel will heighten the flavor.— Mrs. Louise M. Lincoln.

Qua on Toast.

Dry-pick them, singe them with paper, cut off heads, and legs at first joint, draw, split down the back, soak in salt and water for five or ten minutes, drain and dry with a cloth, lard them with - bacon or butter, and rub salt over them, place on broiler and turn often, dipping two or three times into melted butter; broil about twenty minutes. Have ready as many slices of buttered toast as there are birds, and serve a bird, breast upward, on each slice. Cook squabs or any small, tender bird by this recipe. PARTRIDGE Pre.

Parboil six partridges; line a deep dish or baking-pan with a rich biscuit crust, put in partridges, one dozen oysters, one tablespoon of butter, salt, pepper and nutmeg to taste, fill up with water in which birds were parboiled, cover with paste, and bake — half an hour.—Mrs. Hal Johnson, Jacksonville, Fla. Roastep ParTRIDGEs.

Clean and truss birds, put on spit or in oven to roast; baste with a little butter and hot water until a gravy is made, then baste with this; use one teaspoon of butter toeach bird. They must not be stuffed, as that destroys flavor. Roast thirty minutes.- There is a good deal of confusion regarding the name of these delicious game birds, the quail being called a partridge in many localities. The partridge (ruffed grouse) is a much larger bird than the quail, much shyer, and not often found in large coveys. Both are very delicious and ama bring high prices in the markets.—Mrs. Moje Mason, Augusta, Ga.

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Roast Haunca or VENISON.

Wash in warm water and dry well with a cloth, butter a sheet of white paper and put over the fat, lay in a deep baking-dish with @ very little boiling water, cover with a close-fitting lid or with a coarse paste one-half inch thick. If the latter is used, a thickness or two of coarse paper should be laid over the paste. Cook in a moderately hot oven for from three to four hours, according to the size | of the haunch, and about twenty minutes before it is done quicken the fire, remove the paste and paper or dish-cover, dredge the joint with flour and baste well with butter until it is nicely frothed and of a delicate brown color; garnish the knuckle-bone with a frill of white paper, and serve with a gravy made from its own dripping, having first removed the fat. Have the dishes on which the venison is served and the plates very hot. Always serve with currant jelly. Roast Goose.

The goose should not be more than eight months old, and the fatter the more tender and juicy the meat. A “ green” goose (four months old) is the choicest. Kill at least twenty-four hours before cooking; cut the neck close to the back, beat the breast-bone flat with a rolling-pin, tie the wings and legs securely, and stuff with the following mixture: three pints bread crumbs, six ounces butter or part butter and part salt pork, two chopped onions, one tea-spoon each of sage, black pepper and salt. Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out. If the goose is not fat, lard it with salt pork, or tie a slice on the breast. Place in a baking-pan with a little water, and baste frequently with salt and water (some add onion and some vinegar), turning often so that the sides and back may all be nicely browned. When nearly done baste with butter and a little flour. Bake two hours, or more if old; when done take from the pan, pour off the fat, and to the brown gravy left add the chopped giblets which have previously been stewed till tender, together with the water they were boiled in; thicken with a little flour and butter rubbed together, bring toa boil, and serve with currant jelly. Apple sauce and onion sauce are proper accompaniments to roast goose.—Mre. J. H. Shearer.

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Roast Duck.

Ducks are dressed and stuffed in the same manner as above. Young ducks should roast from twenty-five to thirty minutes; fullgrown for an hour or more with frequent basting. Some prefer them underdone, served very hot, but thorough cooking will prove more generally palatable. Serve with currant jelly, apple sauce, and green pease. If old, parboil before roasting. Place the remains of a cold roast duck in a stew-pan with a pint of gravy and a little sage, cover closely, and let it simmer for half an hour; add a pint of boiled green pease, stew a few minutes, remove to a dish, and pour over it the gravy and pease. Bomep Duck.

Dress and rub well inside with salt and pepper, truss and tie in shape, drawing the legs in to the body, in which put one or two sage leaves, a little finely-chopped onion, and a little jellied stock or gravy; rub over with salt and pepper; make a paste in the propor. tion of one-half pound butter to one pound flour, in which inclose the duck, tie a cloth around all, and boil two hours or until quite tender, keeping it well covered with boiling water. Serve by pouring round it brown gravy made as follows: Put a lump of butter of the size of an egg in a sauce-pan with a little minced onion; cook until slightly brown, then adding a small table-spoon of flour, stir well, and when quite brown add a half pint stock or water; let cook a few minutes, strain, and add to the chopped giblets, previously stewed till tender.—Mrs. L. S. Williston.

Reep Birps.

Roasting by suspending on the little wire which accompanies the roaster, is the best method; turn and baste frequently, or wash and peel with as thin a paring as possible large potatoes of equal size, cut a deep slice off one end of each, and scoop out a part of the potato; drup a piece of butter into each bird, pepper and salt, and put it in the hollows made in the potatoes; put on as covers the pieces cut off, and clip the other end for them to stand on. Set in a baking pan upright, with a little water to prevent burning, bake slowly, and serve in the dish in which they were baked.

Or, boil in a crust like dumplings.

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Rassrrs.

Rabpits, which are in the best condition in midwinter, may be fricasseed like chicken in white or brown sauce. To make a pie, first stew till tender, and make like chicken-pie. To roast, stuff with a dressing made of bread-crumbs, chopped salt pork, thyme, onion, and pepper and salt, sew up, rub over with a little butter, or pin on it a few slices of salt pork, add a little water in the pan, and baste often. Serve with mashed potatoes and currant jelly. Swipe.,.

Snipe are best roasted with a piece of pork tied to the breast, or they may be stuffed and baked.— Mrs. M. R.

Saumr or Duck.

Save remnants of cold duck or other game, trim meat off neatly, set aside; place all the remains (bones, gravy, etc.) in a sauce-pan and. cover with cold-water; bring gently to a boil; skim, add an onion that has been cut up and fried brown (not burned); simmer gently for about an hour, then set the sauce-pan in a cool place long enough to allow the fat to rise and ‘‘settle on top;” skim this off carefully—it will be nice to fry potatoes with. Now return the eauce-pan to the fire, and when about to boil strain off the liquid; set on again, add salt and skim. If the liquid looks cloudy, let it boil up, throw in a little cold water, and the scum will rise. Now put in the pepper and such spice as may be desired, also a bunch of herbs tied up in a piece of muslin, or very finely powdered. Take a large spoon of flour that has been baked in the oven and kept for gravy, mix it well with a lump of butter same size, put this and the meat all in together and stir well until it is just ready to boil again, but see that it does not boil; cover closely and set back where it may keep very hot without cooking. The safest plan is to put the sauce-pan in a vessel of hot water for ten or fifteen minutes. Farep Woopcock.

Dress, wipe clean, tie the legs, skin the head and neck, turn the beak under the wing and tie it; tie a piece of bacon over it, and immerse in hot fat for two or three minutes. Serve on toast. Another favorite way is to split them through the back and broil, basting with butter, and serving on toast. They may also be roasted whole before the fire for fifteen or twenty minutes.

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Perfectly fresh sweet cream makes the most delicious ice-cream. A substitute is a preparation of boiled new milk, etc., made late in the evening if for dinner, in the morning if for tea, and placed on ice. One mixture is a custard made as follows: Take two quarts new milk, put on three pints to boil in a custard-kettle, or a pail set within a kettle of boiling water, beat yolks and whites of eight eggs separately, mix the yolks with the remaining pint and stir slowly into the boiling milk, boil two minutes, remove from the stove, immediately add one and a half pounds sugar, let it dissolve, strain while hot through a crash towel, cool, add one quart rich cream and two tablespoons vanilla (or season to taste, remembering that the strength of the flavoring and also the sweetness is very much diminished by the freezing). Set the custard and also the whites (not beaten) in a 200] place until needed, and about three hours before serving begin the preparations for freezing. Put the ice in a coarse coffee-sack, pound with an ax or mallet until the lumps are no larger than a small hickory-nut; see that the freezer is properly set in the tub, the beater in and the cover secure; place around it a layer of ice about three inches thick, then a layer of coarse salt—rock salt is best—then ice again, then salt, and so on until packed full, with a layer of ice last. The proportion should be about three-fourths ice and one-fourth salt. Pack very solid, pounding with a broom-handle or stick, then remove the cover and pour the custard to which you have just added the well-whipped whites into the freezer, filling twothirds full to give room for expansion; replace the cover and begin turning the freezer; after ten minutes pack the ice down again, drain off most of the water, add more ice and turn again, repeat (74.

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{ng this operation several times until the cream is well frozen, and you can no longer turn the beater. (The above quantity ought to freeze in half an hour, but the more pure cream used the longer it takes to freeze.) Brush the ice and salt from and remove the cover, take out the beater, scrape the cream down from the. sides of freezer, beat well several minutes with a wooden paddle, replace the cover, fill the hole with a cork, pour off all the water, pack again with ice (using salt at the bottom, but none at the top of tub), heap the ice on the cover, spread over it a piece of carpet or a thick woolen blanket, and set away in a cool place until needed; or, if molds are used, fill them when you remove the beater, packing the cream in very tightly, and place in ice and salt for two hours. To remove the cream, dip the molds for an instant in warm water. When cream is used in making ice-cream, it is better to whip a part of it, and add just as the cream is beginning to set. Coffee ice-cream should be thickened with arrowroot; the flavoring for almond cream should be prepared by pounding the kernels to a paste with rose-water, using arrowroot for thickening. For cocoa-nut cream, grate cocoa-nut and add to the cream and sugar just before freezing. The milk should never be heated for pineapple, strawberry, or raspberry cream. Berry flavors are made best by allowing whole berries to stand for awhile well sprinkled with sugar, mashing, straining the juice, adding sugar to it, and stirring it into the cream. For a quart of cream, allow a quart of fruit and a pound of sugar. In addition to this, add whipped cream and sweetened whole berries, just as the cream is beginning to set, in the proportion of a cup of berries and a pint of whipped cream to three pints of the frozen mixture. Canned berries may be used in the same way. A pint of berries or peaches, cut fine, added to a quart of ordinary ice-cream, while in process of freezing, makes a delicious fruit ice-cream.

Freeze ice-cream in a warm place (the more rapid the melting of the ice the quicker the cream freezes), always being careful that no talt or water gets within the freezer. If cream begins to melt while serving, beat up well from the bottom with a long wooden paddle. Water-ices are made from the juices of fruits, mixed with water, sweetened, and frozen like cream. In making them, if they

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are not well mixed before freezing, the sugar will sink to the bottom, and the mixture will have a sharp, unpleasant taste. It is a better plan to make a syrup of the sugar and water, by boiling and skimming when necessary, and, when cold, add the juice of the fruit..

The following directions for making ‘“ self-freezing ice cream” are from ‘‘Common Sense in the Household.” After preparing the freezer as above, but leaving out the beater, remove the lid carefully, and with a long wooden ladle or flat stick beat the custard as you would batter steadily for five or six minutes. Replace the lid, pack two inches of pounded ice over it; spread above all several folds of blanket or carpet, and leave it untouched for an hour; at the end of that time remove the ice from above the freezer-lid, wipe off carefully and open the freezer. Its sides will be lined with a thick layer of frozen cream. Displace this with the ladle or a long knife, working every part of it loose; beat up the custard again firmly and vigorously for fifteen or twenty minutes, until it is all smooth, half-congealed paste. The perfection of the ice-cream depends upon the thoroughness of the beating at this point. Put on the cover again, pack in more ice and salt, turn off the brine, cover the freezer entirely with the ice, and spread over all the carpet. At the end of two or three hours more, again turn off the brine and add fresh ice and salt, but do not open the freezer for two hours more. At that time take the freezer from the ice, open it, wrap a towel wet in hot water about the lower part, and turn out a solid column of ice-cream, close grained, firm, delicious. Any of the recipes for custard ice-cream may be frozen in this way. Ice-creams may be formed into fanciful shapes by the use of molds. After the cream is frozen, place in mold, and set in pounded ice and salt until ready to serve. Cream may be frozen without a patent freezer, by simply placing it in a covered tin pail, and setting the latter in an ordinary wooden bucket, and proceed exactly as directed for self-freezing ice-cream, packing into the space between them, very firmly, a mixture of one part salt to two parts of snow or pounded ice. When the space is full to within an inch of the top, remove cover.

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CxocoutaTE Ice-Cream.

Scald one pint new milk, add by degrees three-quarters of a pound sugar, two eggs, and five table-spvuons chocolate, rub smooth in a little milk. Beat well for a moment or two, place over the fire and heat until it thickens well, stirring constantly, set off, add & tablespoon of thin, dissolved gelatine, and when cold, place in freezer; when it begins to set, add a quart of rich cream, half of it well whipped.

To make a mold of chocolate and vanilla, freeze in separate. freezers, divide a mold through the center with card-board, fill each division with a different cream, and set mold in ice and salt for an hour or more.

To make chocolate fruit ice-cream, when almost frozen, add a coffee-cup of preserved peaches, or any other preserves, cut in fine Pieces, Eaoiess Ick-cREAM.

A scant tea-cup flour to two quarts new milk; put three pints on to boil (in tin pail set in a kettle of boiling water), mix the flour with the other pint till smooth, then stir it in the boiling milk; let. it boil ten or fifteen minutes, and, just before taking it from the fire, stir in one and a half pounds pulverized sugar (any good white sugar will du). Care must be taken to stir all the time after putting in the sugar, only letting it remain a moment, or just long enough to dissolve it; take from stove, and strain at once through a crash towel. When cold, add one quart cream. Flavor with vanilla, in the proportion of one and a fourth table-spoons to a gallon. —Mrs. Libbie Dolbear.

Fruir Frapées.

Line a mold with vanilla ice-oream, fill the center with fresh berries, or fruit cut in slices, cover with ice-cream, cover closely, and set in freezer for half an hour, with salt and ice well packed around it. The fruit’ must be chilled, but ‘not frozen. Strawberries and ripe peaches are delicious thus prepared.—Mra. J. C. P., Stockbridge, Ick-CREAM.

Three pints sweet cream, quart new milk, pint powdered sugar, the whites of two eggs beaten light, table-spoon vanilla; put in

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freezer till thoroughly chilled through, and then freeze. This is very easily made.—Mrs. Cogswell, IcE-CREAM.

One quart new milk, two eggs, two table-spoons corn starch; heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little of the milk; let it boil for one or two minutes, then remove from stove and cool, and stir in the egg and a half pound sugar. If to be extra nice, add a pint of rich cream, and one-fourth pound sugar, strain the mixture, and when cool add the flavoring, and freeze as follows: Prepare freezer in the usual manner, turn the crank one hundred times, then pour upon the ice and salt a quart boiling water from the tea-kettle. Fill up again with ice and salt, turn the crank fifty times one way and twenty-five the other (which serves to scrape the cream from sides of freezer); by this time it will turn very hard, indicating that the cream is frozen sufficiently.— Mrs. Win. Herrick, LEMON 1CE-CREAM.

Squeeze a dozen lemons, make the juice quite thick with white sugar, stir into it very slowly, three quarts of cream, and freeze. Orange ice-cream is prepared in the same way, using less sugar. PINE-APPLe Ii.

Three pints cream, two large ripe pineapples, two pounds powdered sugar; slice the pine-apples thin, scatter the sugar between the slices, cover and let the fruit stand three hours, cut or chop it up in the syrup; and strain through a hair-sieve or double bag of coarse lace; beat gradually into the cream, and freeze as rapidly as possible; reserve a few pieces of pineapple unsugared, cut into equare bits, and stir through cream when half frozen, first a pint of well-whipped cream, and then the fruit. Peach ice-cream may be made in the same way.—Mra. L. M. T., SrrawBeRRY ICE-CREAM.

Sprinkle strawberries with sugar, wash well and rub through a sieve; to a pint of the juice add half a pint of good cream, make it very sweet; freeze, and when beginning to set, stir in lightly one pint of cream whipped, and lastly a handful of whole strawberries

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sweetened. It may then be put in a mold and imbedded in ice, or kept in the freezer; or mash with a potato-pounder in an earthen bowl one quart of strawberries with one pound of sugar; rub it through a colander, add one quart of sweet cream and freeze. Or, ‘if not in the strawberry season, use the French bottled strawberries (or any canned ones), mix juice with half a pint of cream, sweeten and freeze; when partially set add whipped cream and strawberries. Kentucky Cream., Make a half gallon rich boiled custard, sweeten to taste, add two table-spoons gelatine dissolved in a half cup cold milk; let the custard cool, put it in freezer, and as soon as it begins to freeze, add one pound raisins, one pint strawberry preserves, one quart whipped cream; stir and beat well like ice-cream. Blanched almonds or grated cocoa-nut are additions. Some prefer currants to raisins, and some also add citron chopped fine.— Mrs. Gov. J. B. McCreary, Kentucky.

Appte Ice.

Grate, sweeten and freeze well-flavored apples, pears, peaches or quinces. Canned fruit may be mashed and prepared in the same way.

Currant Ice.

Boil down three pints of waggr ehd s pound and a half sugar te one quart, skim, add two cups of currant juice. and when partly frozen, add the whites of five eggs. * ° Lemon Ics.

To one pint of lemon juice, add one quart of sugar, and one quart of water, in which the thin rind of three lemons has been allowed to stand until highly flavored. When partly frozen add the whites of four eggs, beaten to a stiff froth. Orange Ice. \ Boil three-quarters of a pound of sugar in one quart of water; when cool add the juice of six oranges; steep the rinds in a little water, strain, and flavor to taste with it. The juice and rind of one or two lemons added to the orange is a great improvement. Freeze like ice-cream.

Srrawserry Ice.

Mash two quarts of strawberries with two pounds of sugar; let

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stand an hour or more, squeeze in a straining cloth, pressing out all the juice; add an equal measure of water; and when half frozen, add the beaten whites of eggs in the proportion of three eggs to a quart.—R. L. C., Baltimore, Md.

Tra IcE-cREAM..

Pour over four table-spoons of Old Hyson tea, a pint of cream, scald in a custard-kettle, or by placing the dish containing it in a kettle of boiling water, remove from the fire, and let stand five minutes; strain it into a pint of cold cream, put on to scald again, and when hot mix with it four eggs and three-fourths pound sugar, well beaten together; let cool and freeze.—Miss A. C. L., Pittsfield. Wasnineton Frurr Ick-creaM.

Take two dozen sweet and half a dozen bitter almonds; blanch in scalding water, throw into a bowl of cold water; pound one at a time in a mortar, till they become a smooth paste free from the smallest lumps; add frequently a few drops of rose-water or lemonjuice to make them light and prevent “‘oiling.” Seed and cut a quarter pound of the best bloom raisins; mix with them a quarter pound of Zante currants, picked, washed and dried, and three ounces of chopped citron; dredge well with flour. Take a half pint of very rich milk, split a vanilla bean, cut it into pieces two or three inches long, and boiled ip the milk till the flavor of the vanilla is well extracted, then strain it out and mix the vanilla milk with a pint of rich cream, and stir in gradually a half pound of powdered loaf-sugar and a nutmeg grated. Then add the pounded almonds, and a large wine-glass of either marasquino, " noyau, curacoa or the very best brandy. Beat in a shallow pan the yolks of eight eggs till very light, thick and smooth, and stir them gradually into the mixture. Simmer over the fire (stirring all the time), but take off just before it boils, otherwise it will curdle. At once stir in the fruit, set to cool, and then add a large tea-cup preserved strawberries or raspberries, half a dozen preserved apricots or peaches, half a dozen preserved green limes, and any other very nice and delicate sweetmeats; add a pint whipped cream lightly tc the mixture; put the whole into a large melon-mold that opens in the middle, and freeze four hours in the usual way. Turn out when wanted and serve on a glass dish.— Mrs. Gov. Grover, Oregon.

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Jellies were formerly reputed nourishing, digestible, and fit food for sick and delicate persons, but modern investigation places them second to the lean part of animals and birds. When made of gélatine, they have no nutrition, and are simply used to carry a palatable flavor.

Always make jellies in a porcelain kettle, if possible, but brass may be used if scoured very bright and the fruit is removed immediately on taking from the fire. Use the best refined or granulated sugar, and do not have the fruit, especially currants and grapes, overripe.

To extract the juice, place fruit in kettle with just enough water to keep from burning, stir often, and let remain on the fire until’ thoroughly scalded; or a better but rather slower method is to place it in a stone jar set within a kettle of tepid water, boil until the fruit is well softened, stirring frequently, and then strain a small quantity at a time through a strong coarse flannel or cotton bag wrung out of hot water, after which let it drain, and squeeze it with the hands as it cools, emptying the bag and rinsing it off each time itis used. The larger fruits, such as apples and quinces, should be cut in pieces, cores removed if at all defective, water added to just cover them, boiled gently until tender, turned into bag and placed to drain for three or four hours, or over night. Make not over two or three pints of jelly at a time, as larger quantities require longer boiling. Asa general rule allow equal measures juice and sugar. Boil juice: rapidly ten minutes from the first moment of boiling, skim, add sugar, and boil ten minutes longer; or spread the sugar (sl)

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in a large dripping-pan, set in the oven, stir often to prevent burning, boil the juice just twenty minutes, add the hot sugar, let boil up once, and pour into the jelly-glasses immediately, as a thin skin forms over the surface which keeps out the air; cover with brandied tissue paper, cut to fit glass closely, cool quickly and set in a dry, cool, dark place. Jelly should be examined toward the end of summer, and if there are any signs of fermentation, reboil. Jelly needs more attention in damp, rainy seasons than in others. To test jelly, drop a little in a glass of very cold water, and if it immediately‘ falls to the bottom it is done; or drop in a saucer, and set on ice or in a cool place; if it does not spread, but remains rounded, it is finished. Some strain through the bag into the glasses, but this involves waste, and if skimming is carefully done is not necessary. A little butter or lard, rubbed with a cloth on the outside of glasses or cans, will enable one to pour in the boiling fruit or liquid, the first spoon or two slowly, without breaking the glass. If jelly is not very firm, let it stand in the sun covered with bits of windowglass or pieces of mosquito netting, for a few days. Never attempt to make jelly in damp or cloudy weather if firmness and clearness are desired. Use a wooden or silver spoon to stir, dip with earthen eup, and cook in porcelain-lined kettles. Currants and berries should be made up as soon as picked; never let them stand over night. When ready to put away, cover with pieces of tissue or writing-paper cut to fit and pressed closely upon the jelly, and put on the lid or cover with thick paper, brushed over on the inside with the white of an egg and turned down on the outside of glass. APPLE OR BLACKBERRY JELLY.

Prepare nice, tart, juicy apples as in general directions, using three quarters of a pint of sugar to a pint of juice. Prepare blackberry jelly according to general directions for berries. ss Catr’s-FooT JELLY.

Cut across the first joint, and through the hoof, place in a large sauce-pan, cover with cold water, and bring quickly to the boiling point; when water boils, remove them, and wash thoroughly in cold water. When perfectly clean put into a porcelain-lined saucepan, ad cold water in the proportion of three pints to two calfs

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feet, gat cauce-pan over fire, and when water boils, set aside to a cooler place. where it will simmer very slowly for five hours; strain the liquor through a fine sieve, or a coarse towel, let it stand over night to set, remove the fat that has risen to the top, dip a towel in boiling water, and wash the surface, which will be quite firm. Now place in a porcelain-lined sauce-pan, and melt, add juice of two lemons, rinds of three cut into strips, one-fourth pound of cut loaf sugar, ten cloves, and one inch of cinnamon stick. Put the whites of three eggs, together with the shells (which must first be blanched in boiling water), into a bowl, beat them slightly, and pour them into the sauce-pan, continuing to use the egg-beater until the whole boils, when the pan should be drawn aside where it will simmer gently for ten minutes, skimming off all scum as it rises. While simmering, prepare a piece of flannel by pouring through it a little warm water; and when the jelly has simmered ten minutes, pour it through this bag into a bowl, and repeat the process of straining until it is perfectly clear, when add a half gill of sherry (or brandy, or brandy and sherry mixed in equal proportions), stir well, pour into molds, and place upon ice or in a cool place until jelly sets and becomes firm enough to turn out and serve.

Currant JELLY.

Do not pick from the stem, but carefully remove all leaves and imperfect fruit, place in a stone jar, and follow general directions; or place one pint currants, picked off the stem, and one pint sugar, in the kettle on the stove, scald well, skim out currants, and dry on plates; or make into jam with one-third currants and two-thirds raspberries, straining juice after sweetening, and cooking until it “jellies.” After currants are dried put them in stone jars and cover closely.— Mrs. A. B. M. \ CRANBERRY JELLY.

Prepare juice as in general directions, add one pound sugar to every pint, boil and skim, test by dropping a little into cold water (when it does not mingle with the water it is done), rinse glasses in cold water before pouring in the jelly to prevent sticking. The pulp may be sweetened and used for sauce.—C. G. & E. W. Crane, Caldwell, N. J.

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Cras APPLE JELLY.

Wash and quarter large Siberian crabs, but do not core, cover to the depth of an inch or two with coll water, and cook to a mush; pour intu a coarse cotton bag or strainer, and when cool enough, press or squeeze hard, to extract all the juice. Take a piece of fine Swiss muslin or crinoline, wring out of water, spread over a colander placed over @ crock, and with a cup dip the juice slowly in, allowing plenty of time to run through; repeat this process twice, rinsing vut the muslin frequently. Allow the strained juice of four lemons to a peck of apples, and three quarters of a pound of sugar to each pint of juice. Boil the juice from ten to twenty minutes; while boiling sift in the sugar slowly, stirring constantly, and boil five minutes longer. This is generally sufficient, but it is always safer to ‘‘try it,” and ascertain whether it will “jelly.” This makes a very clear, sparkling jelly—Jfrs. Carol Gaytes, Riverside, Ill.

CoFFEE JELLY.

Half box Coxe’s gelatine soaked half an hour in a half tea-cup cold water (as little water as possible), one quart strong coffee, made as if for the table and sweetened to taste; add the dissolved gelatine to the hot coffee, stir well, strain into a mold rinsed with cold water just before using, set on ice or in a very cool place, and serve with whipped cream. This jelly is very pretty, formed in a circular mold with tube in center; when turned out fill the space in center with whipped cream heaped up a little.—Jfrs. A. Wilson, Rye,'N. Y.

Easter JELLY.

Color calf's-foot jelly a bright yellow by steeping a small quantity of dried saffron leaves in the water. Pare lemons in long stripa about the width of a straw, boil in water until tender, throw them into a rich syrup, and boil until clear. Make a blanc-mange of cream, color one-third pink with poke-herry syrup, one-third green with spinach, and leave the other white. Pour out eggs from a hole a half inch in diameter in the large end, wash and drain the shells carefully, set them in a basin of salt to fill, and pour in the blancmange slowly through a funnel, and place the dish in a refrigerator for several hours. When ready to serve, select a round, shallow

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dish about as large as a hen’s nest, form the jelly in it as a lining, scatter the strips of lemon peel over the edge like straws, remove the egg-shells carefully from the blanc-mange, and fill the nest with them.—Mre. C. M. Coates, Philadelphia.

Four-Fruit JELLY.

Take equal quantities of ripe strawberries, raspberries, currants, and red cherries, all should Le fully ripe, and the cherries must be stoned, taking care tu preserve the juice that escapes in stoning, and add it to the rest. Mix the fruit together, put it into a linen bag, and squeeze it thoroughly; when it has ceased to drip, measure the juice, and to every pint allow a pound and two ounces of the best loaf-sugar, in large lumps. Mix the juice and sugar together; put them ina porcelain-lined preserving kettle, and boil for half an hour, skimming frequently. Try the jelly by dipping out a spoonful, and holding it in the open air; if it congeals readily it is sufficiently done. This jelly is very fine.— Mrs. E. 8. Miller. Grare JELLY.

Prepare fruit and rub through a sieve; to every pound of pulp add a pound of sugar, stir well together, boil slowly twenty minutes, then follow general directions; or, prepare the juice, boil twenty minutes, and add one pound of sugar to one pound of juice after it is reduced by boiling; then boil ten or fifteen minutes. Or put on grapes just beginning to turn, boil, place in jelly-bag and let drain; to one pint juice add one pint sugar, boil twenty minutes, and just before it is done add one tea-spoon dissolved gum-arabic.— Mrs. W. M. Lemon JELLY.

Juice of six lemons, grated peel of two, two large cups sugar, one package Coxe’s gelatine soaked in two cups cold water, two glasses pale sherry or white wine, one pint boiling water; stir lemon-juice, peel, sugar and soaked gelatine together, and cover for an hour; pour the boiling water over them; stir until all is dissolved perfectly, add wine, strain through flannel, and pourin mold. If fruit yields less than a large coffee-cup juice, add more water, so the jelly may not be tough. ORANGE JELLY.

Two quarts water, four ounces gelatine, nine oranges and three lemons, a pound sugar, whites of three eggs; soak gelatine in a pint

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of water, boil the three pints water and sugar together, skim well, add dissolved gelatine, orange and lemon juice, and beaten whites; let come to a boil, skim off carefully all scum, boil until it jellies, and pour jelly into mold. Strain, scum and add to mold. Praca JELLY.

Crack one-third of the kernels and put them in the jar with the peaches, which should be pared, stoned and sliced. Heat in a pot of boiling water, stirring occasionally until the fruit is well broken. Strain, and to every pint of peach juice add the juice of a lemon.. Measure again, and to every pint of peach juice add a pound of sugar. Heat the sugar very hot, and add when the juice has boiled twenty minutes. Let it come to a boil and take instantly from the fire. This is very fine for jelly cake.

Quince JELLY.

Rub the quinces with a cloth until perfectly smooth, cut in small pieces, pack tight in a kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour in fruit and hang up to drain, occasionally pressing on the top and sides to make the juice run more freely, taking care not to press hard enough to expel the pulp. There is not much need of pressing a bag made in this shape, as the weight of the fruit in the larger part causes the juice to flow freely at the point. Toa pint of juice add 4 pint of sugar and boil fifteen minutes, or until it is jelly; pour into tumblers, or bowls, and finish according to general directions. If quinces are scarce, the parings and cores of quinces with good tart apples, boiled and strained as above, make excellent jelly, and the quinces are saved for preserves.— Mrs. M. J. W. TRANSCENDENT CRAB-APPLE JELLY.

Transcendents or any variety of crab-apples, may be prepared as cultivated wild plums, adding flavoring of almond, lemon, peach, pine-apple or vanilla to the jelly in the proportion of one tea-spoon to two pints, or more if it is wished stronger, just before it is done, Pium JELLY.

If plums are wild (not cultivated) put in pan and sprinkle with soda and pour hot water over them, let stand a few moments and stir through them; take out and put on with water just to cover, or less if plums are very juicy; boil till soft, dip out juice with a china

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cap; then strain the rest through small salt-bags (by the way, keep them for jelly-bags as they are just the thing), do not squeeze them. Take pound for pound of juice and sugar, or pint for pint, and boil for eight or ten minutes. Jelly will be nicer if only one measure or a measure and a half is made at one time; if more, boil longer; some boil juice ten or fifteen minutes, then add sugar and boil five minutes longer. It can be tested by dropping in a saucer and placing on ice or in a cool place; if it does not spread but remains rounded it is finished. If the plums are the cultivated wild plum, make as above without using the soda. Take the plums that are left and press through a sieve, then take pint for pint of sugar and pulp, boiling the latter half an hour and then adding sugar, boiling ten or fifteen minutes more. Half a pint sugar toa pint, makes a rich marmalade, and one-third pint to pint, boiling it longer, is nice canned, and used for pies, adding milk, eggs and sugar as for squash pies.

Plum-apple jelly may be made by preparing the juice of apples and plums as above (a nice proportion is one part plums to two parts apples; for instance, one peck of plums to two pecks apples); then mixing the juice and finish without flavoring. The marmalade is made in the same way as above. Some add a little ginger root to it. One bushel of apples and one peck of plums make forty piuts of jelly, part crab-apple and part mixed, and sixteen quart glass cansof mixed marmalade. In making either kind of jelly the fruit may be squeezed and the juice strained twice through swiss or crinoline and made into jelly. The pulp can not then be used for marmalade.

Pre-PLANT JELLY.

Wash the stalks well, cut into pieces an inch long, put them into & preserving-kettle with enough water to cover them, and boil to a soft pulp; strain through a jelly-bag. To each pint of this juice add a pound of loaf-sugar; boil again, skimming often, and when it jellies on the skimmer remove it from the fire and put into jars.

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JAMS.

In making jams, the fruit should be carefully cleaned and thoroughly bruised, as mashing it before cooking prevents it from becoming hard. _ Boil fifteen or twenty minutes before adding the sugar, us the flavor of the fruit is thus better preserved (usually allowing three-quarters of a pound of sugar to a pound of fruit), and then boil half an hour longer. Jams require almost constant stirring, and every house-keeper should be provided with a small paddle with handle at right angles with the blade (similar to an apple-butter “atirrer,” only smaller), to be used in making jams and marmalades. Jams are made from the more juicy berries, such as blackberries, currants, raspberries, strawberries, etc.; marmalades from the firme: fruits, such as pine-apples, peaches and apricots. Both require the closest attention, as the slightest degree of burning ruins the flavor. They must be boiled sufficiently, and have plenty of sugar to keep well.

To tell when any jam or marmalade is sufficiently cooked, take out some of it on a plate and let it cool. If no juice or moisture gathers about it, and it looks dry and glistening, it is done thoroughly. Put up in glass or small stone jars, and seal or secure like canned fruits or jellies. Keep jellies and jams in a cool, dry, and dark place.

Currant Jam.

Pick from stems and wash thoroughly with the hands, put into a preserving kettle and boil fifteen or twenty minutes, stirring often, and skimming off any scum that may arise; then add sugar in tho proportion of three-fourths pound. sugar to one pound fruit, or, by measure, one coffee-cup of sugar to one pint mashed fruit; boil thirty minutes longer, stirring almost constantly. When done, pour in small jars or glasses, and either seal or secure like jelly, by first pressing paper, cut to fit the glasses, down close on the fruit, and then larger papers, brushed on the inside with white of eggs, with the edges turned down over the outside of the glass.

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GoosEBERRY JAM.

Stew the berries in a little water, press through a coarse sieve, retarn to the kettle, add three-fourths pound sugar to each pound of the pulped gooseberry; boil three-quarters of an hour, stirring constantly; pour in jars or bowls, and cover as directed for currant jams.—Mrs. C. Meade, Tenn.

GraPeE on Pium Jam.

Stew in a little water, and press the fruit through a colander or coarse sieve, adding a little water to plums to get all the pulp through; add sugar, and finish as in other jams.. RasPBERRY JAM.; Make by itself, or, better, combined with currants in the proportion of one-third currants to two-thirds raspberries; mash the fruit well, and proceed as in currant jam.

Make blackberry jam like raspberry, except that it should not be mnixed with currants.

Strawberry jam is made exactly like blackberry. Frencu Jam.

The addition of one-pound of raisins to each gallon of currant jam converts this into very fine French jam.—Mra. 8. C., Paris, Ky. Frurr JELy.

Take one box of gelatine, soak it one hour in a pint of cold water; when well soaked pour on a pint of boiling water; then put in a quart of any kind of fruit, strawberries, raspberries or cherries being nice; add half cup sugar, one spoonful of extract of lemon; pour into a mold, and when cold eat with cream and sugar or whipped cream. It is delicious.—Miss L. A. C., Ky. Wine JELy.

One ounce Coxe’s gelatine, one pound loaf sugar; dissolve gelatine in a pint boiling water, add sugar and a quart of white wine; stir mixture very hard and pour in mold; when congealed, wrap mold in a cloth dipped in warm water, turn out jelly and eat with cream.—Mrs. 8S. P. H., Ga.

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Inattention to the temperature of the water and too early application of salt cause great waste in boiling meats. To make fresh meat rich and nutritious it should be placed in a kettle of boiling water (pure soft water is best), skimmed well as soon as it begins to boil again, and placed where it will slowly but constantly boil. The meat should be occasionally turned and kept well under the water, and fresh hot water supplied as it evaporates in boiling. Plunging in hot water hardens the fibrine on the outside, encasing and retaining the rich juices—and the whole theory of correct cooking, in a nut-shell, is to retain as much as possible of the nutriment of food. No salt should be added until the meat is nearly done, as it extracts the juices of the meat if added too soon. Boil gently, as rapid boiling hardens the fibrine and renders the meat hard, tasteless, and scarcely more nutritious than leather, without really hastening the process of cooking, every degree of heat beyond the boiling point being worse than wasted. There is a pithy saying: ‘The pot should only smile, not laugh.” The bubbles should appear in one part of the surface of the water only, not all over it. This differs from ‘‘ simmering,’ as in the latter there is merely a sizzling on the side of the pan. Salt meat should be put on in cold water so that it may freshen in cooking. Allow twenty minutes to the pound for fresh, and thirty-five for salt meats, the time to be modified, of course, by the quality of the meat. A pod of red pepper in the water will prevent the unpleasant odor of boiling from filling the house.:

290)

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Roasting proper is almost unknown in these days of stoves and ranges—baking, a much inferior process, having taken its place. In roasting the joint is placed close to a brisk fire, turned s0 as to expose every part to the heat, and then moved back to finish in a more moderate heat. The roast should be basted frequently with the drippings, and, when half cooked, with salt and water. To roast in oven, the preparations are very simple. The fire must be bright and the oven hot. The roast will need no washing if it comes from a cleanly butcher; wiping with a towel dampened in cold. water is all that is needed; if washing is necessary, dash over quickly with cold water and wipe dry. If meat has been kept a little too long, wash in vinegar, wipe dry, and dust with a very kite flour to absorb the moisture. Place in pan, on a tripod, or two or three clean bits of wood laid cross-wise of pan, to keep it out of the fat. If meat is very lean, add a tablespoon or two of water; if fat, the juices of the meat will be sufficient, and the addition of the water renders it juiceless and tasteless. While the meat ig in the oven, keep the fire hot and bright, baste several times, and when about half done turn it, always keeping the thick part of the meat in the hottest, part of the oven. Take care that every part of the Toast, including the fat of the tenderloin, is ccoked so that the texture is changed.

Tf the fire has been properly made, and the roast is not large, it should not require replenishing, but, if necessary, add a little fuel at a time, so as not to check the fire, instead of waiting until a great deal must be added to keep up the bright heat. Most persons like roast beef and mutton underdone, and less time is required to cook them than for pork and veal or lamb, which must be very well done. Fifteen minutes to the pound and fifteen minutes longer is the rule for beef and mutton, and twenty minutes to the pound and twenty minutes longer for pork, veal and lamb. The directions for beef apply equally well to pork, veal, mutton and lamb. Underdone meat is cooked throughout, so that the bright red juices follow the knife of the carver; if it is a livid purple it is raw, and unfit for food. When done, the roast should be a rich brown, and the bottom of the pan covered with a thick glaze. Remove the joint, sift evenly over with fine salt,and it is

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ready to serve. Never salt before or while cooking, as it draws out the juices. To prepare the gravy, pour off the fat gently, holding the pan steadily so as not to lose the gravy which underlies it; put pan on the stove, pour into it half a cup of boiling water (vary the quantity with the size of the roast; soup of any kind is better than water if at hand), add a little salt, stir with a spoon until the particles adhering to the sides of the pan are removed and dissolved, making a rich, brown gravy (some mix flour and water, and add as thickening).

In roasting all meuts, success depends upon basting frequently (by dipping the gravy from the pan,over the meat with ‘a large spoon), turning often so as to prevent burning, and carefully regulating the heat of the oven. Allow fifteen to twenty-five minutes to the pound in roasting, according as it is to be rare or well done, taking into consideration the quality of the meat. Roasts prepared with dressing require more time. In roasting meats many think it better not to add any water until the meat has been in the oven about half an hour, or until it begins to brown. Broiling is the most wholesome method of cooking meats, and is most acceptable to invalids. Tough steak is made more tender by pounding or hacking with a dull knife, but some of tthe juices are lost by the operation; cutting it across in small squares with a sharp knife on both sides is better than either. Tough meats are also improved by laying for two hours on a dish containing three or four table-spoons each of vinegar and salad oil (or butter), a little pepper, but no salt; turn every twenty minutes. The action of the oil and vinegar softens the fibers without extracting their juices. Trim off all superfluous fat, but never wash a freshly-cut steak. Never salt or pepper steak or chops before or while cooking, but if very lean, dip in melted butter. Place the steak on a hot, wellgreased gridiron, turn often so-that the outside may be seared at once; when done, which will require from five to ten minutes, dish on a hot platter, season with salt and pepper and bits of butter, cover with a hot platter and serve at once. A small pair of tongs are best t turn steaks, as piercing with a fork frees the juices. If fat drips on the coals below, the blaze may be extinguished by sprinkling with salt, always withdrawing the gridiron to prevent the

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steak from acquiring 8 smoky flavor. Always have a brisk fire, whether you cook in a patent broiler directly over ite fire, or on @ gridiron over a bed of live coals. Broiling steak is the very last thing to be done in getting breakfast or dinner; every other dish should be ready for the table, so that this may have the cook’s undivided attention. A steel gridiron with slender -bars is best, as the common broad, flat iron bars fry and scorch the meat, imparting a disagreeable flavor. In using the patent broilers, such as the “* American” and the later and better ‘‘ Dover,” care must be used to keep all doors and lids of stove or range closed during the process. The dampers which shut off the draft to the chimney should be thrown open before beginning, to take the flames in that direotion. Never take the lid from broiler without first removing it from over the fire, as the smoke and flames rush out past the meat and emoke it.

Frying is properly cooking in fat enough to cover the article, and when the fat is hot, and properly managed, the food is crisped at the surface, and does not absorb the fat. The process of cooking in just enough fat to prevent sticking has not yet been named in English, and is sautéing, but is popularly known as frying, and ought to be banished from all civilized kitchens. The secret of success in frying is what the French call the “surprise.” The fire must be hot enough to sear the surface and make it impervious to the fat, and at the same time seal up the rich juices. As soon as the meat is browned by this sudden application of heat, the pan may be moved to a cooler place on the stove, that the process may be finished more slowly. For instructions as to heating the fat, see what is said under head of “Fritters.” When improperly done, frying results in an unwholesome and greasy mess, unfit for food, but with eare, plenty of fat (which may be used again and again), and the right degree of heat, nothing is easier than to produce a crisp, delicious, and healthful dish.

To thaw frozen meat, place in a warm room over night, or lay it for a few hours in cold water—the latter plan being the best. The ice which forma on the surface as it thaws is easily removed. If cooked before it is entirely thawed, it will be tough. Meat once frozen should not be allowed to thaw until just before cooking.

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The most economical way to cut a ham is to slice, for the same meal, from the large end as well as from the thickest part; in this way a part of best and a part of the less desirable is brought on, and the waste of the meal is from the poorest, as the best is eaten first. After cutting a ham, if not to be cut from again soon, rub the cut side with corn meal; this prevents the ham from becoming rancid, and rubs off easily when the ham is needed again.. Beef in boiling loses rather more than one-quarter; in roasting it ‘loses one-third; legs of mutton lose one-fifth in boiling, and onethird in roasting, and a loin of mutton in roasting loges rather mors than a third.

Beef suet may be kept a long time in a cool place without freezing, or by burying it deep in the flour barrel so as to entirely exclude the air.

The garnishes for meats are parsley, slices of lemon, sliced carrot, sliced beets, and currant jelly.

For hints on buying meats, see ‘‘ Marketing.”

BromeD BEEFSTEAK.

Lay a thick tender steak upon a gridiron well greased with butter or beef nuet, over hot coals; when done on one side have ready the warmed platter with a little butter on it, lay the steak, without pressing it, upon the platter with the cooked side down so that thejuices which have gathered may run on the platter, quickly place it again on gridiron, and cook the other side. When done to liking, put on platter again, spread lightly with butter, season with salt and pepper, and place where it will keep warm (over boiling steam is best) for a few moments, but do not let butter become oily. Serve on hot plates. Many prefer to sear on one side, turn immediately and sear the other, and finish cooking, turning often; gar‘nish with fried sliced potatoes, or with browned potato balls the size of a marble, piled at each end of platter.—Mrs. W. W. W. Friep BEEFSTEAK.

When the means to broil are not at hand, the next best method is to heat the frying pan very hot, put in steak previously hacked, let remain a few moments, loosen with a knife and turn quickly several times; repeat this, and when done transfer to a hot platter,

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salt, pepper, and put over it bits of butter; pile the steaks one on top of another, and cover with a hot platter. This way of frying is both healthful and delicate. Or, heat the skillet, trim off the fat from the steak, cut in small bits and set on to fry; meanwhile pound steak, then draw the bits of suet to one side and put in the steak, turn quickly over several times so as to sear the outside, take out on a hot platter previously prepared with salt and pepper, dredge well, return to skillet, repeating the operation until the steak is done; dish on a hot platter, covering with another platter, and place where it will keep hot while making the gravy. Place a table-spoon dry flour in the skillet, being sure to have the fat boiling hot, stir until brown and free from lumps (the bits of suet may be left in, drawing them tv one side until the flour is browned), pour in about hulf a pint boiling water (milk or cream is better), stir well, season with pepper and sult, and serve in a gravy tureen. Bpread bits of butter over steak and send to table at once. This is more economical, but not so wholesome as broiling. BeerstEak SMOTHERED iN ONIONS.

Slice the onions thin and drop in cold water: put steak in pan with a little suet. Skim out onions and add to steak, season with pepper and salt, cover tightly, and put over the fire. When the juice of the onions has dried up, and the meat has browned on one side, remove onions, turn steak, replace onions, and fry till done, being careful not to burn.

BoiLep Cornep BEEF.

Soak over night if very salt, but if beef is young and properly corned this is not necessary; pour over it cold water enough to cover it well, after washing off the salt. The rule for boiling meats is twenty-five minutes to a pound, but corned beef should be placed on a part of the stove or range where it will simmer, not boil, uninterruptedly from four to six hours, according to the size of the piece. If to be served cold, some let the meat remain in the liquor until cold, and some let tough beef remain in the liquor until the next day, and bring it to the boiling point just before serving. Simmer a brisket or plate-piece until the boues are easily removed, fold over, forming a equare or oblong piece, place sufficient weight on

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top to press the parts closely together, and set where it will become cold. This gives a firm, solid piece to cut in slices, and is a delightful relish. Boil liquor down, remove the fat, season with pepper or sweet herbs, and save it to pour over finely minced scraps and pieces of beef; press the meat firmly into a mold, pour over it the liquor, and place over it a close cover with a weight upon it. When _ turned froin the mold, garnish with sprigs of parsley or celery, and serve with fancy pickles or French mustard.—Mrs. 8. H. J. Beer A La Mope.

In a piece of the rump, cut deep openings with a sharp knife; put in pieces of pork cut into dice, previously rolled in pepper, salt, cloves and nutmeg. Into an iron stew-pan lay pieces of pork, sliced onions, slices of lemon, one or two carrots and a bay-leaf; lay the meat on and put over it a piece of bread-crust as large as the hand, a half-pint wine and a little vinegar, and afterwards an equal quantity of water or broth, till the meat is half covered; cover the dish close and cook till tender. Then take it out, rub the gravy thoroughly through a sieve, skim off the fat, add some sour cream, return to the stew-pan and cook ten minutes. Instead of the cream, capers or sliced cucumber pickles can be added to the gravy if preferred, or a handful of grated ginger-bread or rye bread. The meat can also be laid for some days before in a spiced vinegar or wine pickle.—Mre. L. S. Williston, Heidelberg, Germany. BorteD BEEF ToNnGuvuE.

Wash clean, put in the pot with water to cover it, a pint of salt, and a small pod of red pepper; if the water boils away, add more so as to keep the tongue nearly covered until done; boil until it can be pierced easily with a fork, take out, and if needed for present use, take off the skin and set away to cool; if to be kept some days, do not peel until wanted for table. The same amount of salt will do for three tongues if the pot is large enough to hold them, always remembering to keep sufficient water in the kettle to cover all while boiling. Soak salt tongue over night, and cook in same way, omitting the salt. Or, after peeling, place the tongue in saucepan with one cup water, one-half cup vinegar, four tablespoons sugar, and cook till liquor is evaporated.—M. J. W.

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Ragout or Beer.

For six pounds of the round, take half dozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover, add half a dozen cloves, a stick of cinnamon, and a little whole black pepper; cut gashes in the meat, and stuff them with half pound of fat salt pork, cut into square bits; place the meat on the other ingredients, and pour over them half a cup of vinegar and a cup of water; cover tightly, and bake in a moderate oven; cook slowly four or five hours, and, when about half done, salt to taste. When done, take out the meat, strain the gravy through a colander and thicken with flour.—Mrs. D. W. R., Washington City.

Roast Beer wira Puppia.

Bake exactly as directed for ordinary roast for the table; then make a Yorkshire pudding, to eat like vegetables with the ronst, as follows: For every pint of milk take three eggs, three cupe of flour, and a pinch of salt; stir to a smooth batter, and pour into the dripping-pan under the meat, half an hour before it is done.—Mra. C. T. Carson.

Roast Beer.

Take a rib-piece or loin-roast of seven to eight pounds. Beat it thoroughly all over, lay it in the roasting dish and baste it with melted butter. Put it inside the well-heated oven, and baste frequently with its own fat, which will make it brown and tender. If, when it is cooking fast, the gravy is growing too brown, turn a glass of German cooking wine into the bottom of the pan, and repeat this as often as the gravy cooks away. The roast needs about two hours time to be done, and must be brown outside but inside still a little red. Season with salt and pepper. Squeeze a little lemon juice over it, and also turn the gravy upon it, after skimming off all fat.—Mrs. L. S. Willistbn, Heidelberg, Germany. _ A Brown Stew.

Put on stove a rather thick piece of beef with little bone and some fat; four hours before needed, pour on just boiling water enough to cover, cover with a close-fitting lid, boil gently, and as the water boils away add only just enough from time to time to keep from burning, so that when the meat is tender, the water may

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all be boiled away, as the fat will allow the meat to brown without burning; turn occasionally, brown evenly over a slow fire, and make a gravy, by stirring flour and water together and adding to the drippings; season with salt an hour before it is done—Mrs. Ceba Hull.

Stewep Beer.

Take a piece of the rump, pound it till tender, lay in an iron vessel previously lined with slices of pork and onions, with a few pepper-corns, dredge it with salt, and baste with melted butter. Cover close, over a good heat, and when it has fried a nice brown, add one pint German cooking wine and as much more good soup stock, and stew it till soft. Before serving, take out the meat, skim off the fat, add a table-spoon of flour mixed smooth with broth, add gradually still more broth, strain it through a sieve and turn over the previously dished meat. The meat can be laid for some days before in vinegar, or in a spiced pickle, or be basted with either occasionally instead of lying in it.

Spicep Beer Tonavue.

Rub into the tongue a mixture of half a pint of sugar, a piece of saltpeter the size of a pea, and a table-spoon of ground cloves; immerse it in a brine made of three-fourths pound salt to two quarts water, taking care that it is kept covered; let lie two weeks, take out, wash well, and dry with a cloth; roll out a thin paste made of flour and water, wrap the tongue in it, and put it in pan to bake; bake slowly, basting well with lard and water; when done, remove paste and skin, and serve.

Frrep Liver.

Cut in thin slices and place on a platter, pour on boiling water and immediately pour it off (this seals the outside, takes away the unpleasant flavor, and makes it much more palatable); have ready in skillet on the stove, some hot lard or beef drippings, or both together, dredge the liver with rolled crackers or dried breadcrumbs rolled fine and nicely seasoned with pepper and salt, put in skillet, placing the tin cover on, fry slowly until both sides are dark-brown, when the liver will be thoroughly cooked. The timé required is about a quarter of an hour.

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Larvep Liver.

Lard a calf’s liver with bacon or ham, season with salt and pepper, tie a cord around the liver to keep in shape, put in a kettle with one quart of cold water, a quarter of a pound of bacon, one onion chopped fine, and one tea-spoon sweet marjoram; let simmer slowly for two hours, pour off gravy into gravy-dish, and brown liver in kettle. Serve with the gravy.—Mrs. E. L. Fay, Washington Heights, New York City.

Friep TRIPE.

Dredge with flour, or dip in egg and cracker crumbs, fry in hot butter, or other fat, until a delicate brown on both sides, lay it on a dish, add vinegar to the gravy, and pour over the tripe (or the vinegar may be omitted, and the gravy added, or the tripe may be served without vinegar or gravy). Or make a batter by mixing gradually one cup of flour with one of sweet milk, then add an egg well beaten and a little salt; drain the tripe, dip in batter, and fry in hot drippings or lard. Salt pork and pig’s-feet may be cooked by the same rule. In buying tripe get the ‘‘ honey-combed.” To fricassee tripe, cut it in narrow strips, add water or milk to it, and a good bit of butter rolled in flour, season with pepper and a little salt, let simmer slowly for some time, and serve hot garnished with parsley.

Sousep ‘TRIPE.

After preparing it according to directions in ‘‘ How to cut and cure meats,” place in a stone jar in layers, seasoning every layer with pepper and salt, and pour over boiling vinegar, in which, if desired, a few whole cloves, a sprinkle of mace, and a stick of cinnamon have been boiled; or cover with the jelly or liquor in which the tripe was boiled. When wanted for table, take out of jer, scrape off the liquid, and either broil, fricassee, fry in butter, or fry plain.— Mrs. Eliza T. Carson, Mt. Pleasant Farm. ToaD-IN-THE-HOLE.

Mix one pint flour and one egg with milk enough to make a batter (like that for batter-cakes), and a little salt; grease dish well with butter, put in lamb chops, add a little water with pepper and salt, pour batter over it, and bake for one hour.

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Bortep Murron with Carer Sauce.

Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook about two hours; if well done, three hours or longer, according to size. Boil a pint of milk, thicken with flour well blended, add butter, salt, pepper and two table-spoons of capers, or mint sauce if preferred.— Dire. E. L. F.

Lams STeEwep with PEAasE.

Cut the neck or breast in pieces, put it in a stew-pan with some salt pork sliced thin, and enough water to cover it; cover close and Jet stew until the meat is tender, then skim free from scum, add a quart of green pease shelled, and more hot water, if necessary; cover till the pease are done tender, then add a bit of butter rolled in flour, and pepper to taste; let simmer for a few minutes and serve.

Murton Cuops.

Season with salt and pepper, put in skillet, cover closely, and fry five minutes, turning over once; dip each chop in beaten egg, then in cracker or bread-crumbs, and fry till tender or nicely browned on each side; or put in oven in a dripping-pan, with a little water, salt and pepper; baste frequently and bake until brown. To broil lamb chops, trim neatly, broil over a clear fire, season with pepper and salt, and serve with green pease.

Lec or Murron a LA VENISON.

Remove all rough fat from a leg of mutton, lay in a deep earthen dish, and rub into the meat very thoroughly the following mixture: One tablespoon salt, one each of celery, salt, brown sugar, black pepper, made mustard, allspice, and sweet herbs mixed and powdered. After these have been rubbed into all parts of meat, pour over it slowly a tea-cup good vinegar, cover tightly and set in a cool place for four or five days, turning ham, and basting it with liquid three or four times a day. To cook, leave in a clean kettle a quart boiling water, have in kettle an inverted tin-pan or rack made for the purpose; on it lay ham just as taken out of pickle; cover kettle tightly, and stew for four hours. Dv not allow water to touch the meat. Add a tea-cup of hot water to the pickle,

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and baste the ham with it. When ready to serve, thicken the liquid in the kettle with flour, strain through a fine strainer, and serve the meat with it and a relish of currant jelly. Froes.

Frogs may be broiled, or made into a fricassee seasoned with tomato catsup. The hind legs alone are eaten, and are a great delicacy.

FRICATELLI.

Chop raw fresh pork very fine, add a little salt, plenty of pepper, and two small onions chopped fine, half as much bread as there is meat, soaked until soft, two eggs; mix well together, make into oblong patties, and fry like oysters. These are nice for breakfast; if used for supper, serve with sliced lemon.—Mrs. W. F. Wilcox. Bonep Ham.

Having soaked a well-cured ham in tepid water over night, boil it till perfectly tender, putting it on in warm water; take up in a wooden tray, let cool, remove bone carefully, press the ham again into shape, return to boiling liquor, remove pot from fire, and let the ham remain in it till cold. Cut across and serve cold.—Miss L. L. Richmond.

Boren Ham.

Pour boiling water over it and let stand until cool enough to wash, scrape clean (some have a coarse hair-brush on purpose for cleaning hams), put in a thoroughly cleansed bofler with cold water enougn to cover; bring to the boiling point and then place on back part of” stove to simmer steadily for six or seven hours or till tender when pierced with a fork (if the ham weighs twelve pounds); be careful to keep water at boiling point, and not to allow it to go much above it. Turn the ham once or twice in the water; when done take up and put into a baking-pan to skin; dip the hands in cold water, take the skin between the fingers and peel as you would an orange; set in a moderate oven, placing the leah side of the ham downward, and if you like, sift over pounded or rolled crackers; bake one hour. The baking brings out a great quantity of fat, leaving the meat much more delicate, and in warm weather it wil] keep in a dry, cool place a long time; if there is a tendency to mold, set it a little while into the oven again. Or, after the ham is boiled

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and peeled, cover with the white of a raw egg, and sprinkle sugar or fine bread-crunrbs over it; or cover with a regular cake-icing, place in the oven and brown; or, quarter two onions, stick whole allspice and black pepper in the quarters, with a knife make slits in the outside of the ham in which put the onions, place in drippingpan, lay parsley around, and bake till nicely browned. Or, after boiling and peeling, dust with sugar, and pass a hot knife over it until it forms a caramel glaze, and serve without baking. A still ~ nicer way is to glaze with strong meat jelly or any savory jelly at hand, boiled down rapidly (taking great care to prevent burning) until it is like glue. Brush this jelly over the ham when cool, and it makes it an elegant dish. The nicest portion of a boiled ham may be served in slices, and the ragged parts and odds and ends chopped fine for sandwiches, or by adding three eggs to one pint of chopped ham a delicious omelet may be made. If the ham is very salt, it should lie in water over night.

Bromep Ham.

Cut the ham in slices of medium thickness, place on a hot gridiron, and broil until the fat readily flows out and the meat is slightly browned, take from the gridiron with a knife and fork, drop into a pan of cold water, then return again to the gridiron, repeat several times, and the ham is done; place in a hot platter, add a few lumps of butter, and serve at once. If too fat, trim off a part; it is almost impossible to broil the fat part without burning, but this does not impair the taste. Pickled pork and breakfast bacon may be broiled in the same way.—Mre. A. E. Brand, Deuicious Friep Ham.

Place the slices in boiling water and cook till tender; put in frying-pan and brown, and dish on a platter; fry some eggs by dripping gravy over them until done, instead of turning; take up carefully and lay them on the slices of ham.—Mrs. J. F. W ° Baxkep Pie.

Take a pig about six weeks old, nicely prepared, score in squares, and rub lard all over it; make a dressing of two quarts of corn meal salted as if for bread, and mix to a stiff bread with boiling water; make into pans and bake. After this is baked brown, break it up, and add to it one-fourth pound of butter, pepper to taste,

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and thyme. Fill the pig till plump, sew it up, and place it on its knees in the pan, which fill with as much water as will cook it. Baste it very frequently with the gravy, also two red pepper pods. Turn while baking same as turkey, and continue to baste till done. Some use turkey-dressing instead of above.—Mrs. M. L. Blanton, Nashville, Tenn.:

SpaRE-RIB Por-PIE.

Cut the spareribs once across and then in strips three or four inches wide, put on in kettle with hot water enough to cover, stew until tender, season with salt and pepper, and turn out of kettle; replace a layer of spare-ribs in the bottom, add a layer of peeled potatoes (quartered if large), some bits of butter, some small squares of baking-powder dough rolled quite thin, season again, then another layer of spare-ribs, and so on until the kettle is two-thirds full, leaving the squares of crust for the last layer; then add the liquor in which the spare-ribs were boiled, and hot water if needed, cover, boil half to three-quarters of an hour, being careful to add hot water 80 as not to let it boil dry. The crust can be made of light biscuit dough, without egg or sugar, as follows: Roll thin, cut out, let rise, and use for pie, remembering to have plenty of water in the kettle, 80 that when the pie is made and the cover on, it need not be removed until dished. If, after taking up, there is not sufficient gravy, add hot water and flour and butter rubbed together; season to taste, and serve. ‘fo warm over porpie, set 1t in a anpping-pan in the oven, add lumps of butter with gravy or hot water; more equares of dough may be laid on the top.— Mrs. W. W. W. Pigs’-reET Sovse.

Cut off the horny parts of feet and toes, scrape, clean, and wash thoroughly, singe off the stray hairs, place in a kettle with plenty of water, boil, skim, pour off water and add fresh, and boil until the bones will pull out easily; do not bone, but pack in a stone jar with pepper and salt sprinkled between each layer; cover with good cider vinegar. When wanted for the table, take out a sufficient quantity, put in a hot skillet, add more vinegar, salt, and pepper if needed, boil until thoroughly heated, stir in a smooth thickening of flour and water, and boil until flour is cooked; serve hot as 8 nice breakfast dish. Or, when the feet have boiled until perfectly

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tender, remove the bones and pack in stone jar as above; slice down cold when wanted for use. Let the liquor in which the feet are boiled stand over night; in the morning remove the fat and prepare and preserve for use as directed in the Medical Department. Piq’s-HEAD CHEESE.

Having thoroughly cleaned a hog’s or pig’s head, split it in two, take out the eyes and the brain; clean the ears, throw scalding water over the head and ears, then scrape them well; when very clean, put in a kettle with water to cover it, and set it over a rathez quick fire; skim it as any scum rises; when boiled so that the flesh leaves the bones, take it from the water with a skimmer into a large wooden bowl or tray; then take out every particle of bone, chop the _ meat fine, season to taste with salt and pepper (a little pounded sage may be added), spread a cloth over the colander, put the meat in, fold cloth closely over it, lay a weight on it so that it may preas the whole surface equally (if it be lean use a heavy weight, if fat, a lighter one); when cold take off weight, remove from colander, and place in crock. Some add vinegar in proportion of one pint to a gallon crock. Clarify the fat from the cloth, colander, and liquor of the pot, and use for frying.

Friep PorksTEAKs.

Fry like beefsteaks, with pepper and salt; or sprinkle with dry powdered sage if the sausage flavor is liked.— Mrs. B. A. Fay. Friep Sarr Pork.

Cut in rather thin slices, and freshen by letting lie an hour or two in cold water or milk and water, roll in flour and fry till crisp (if in a hurry, pour boiling water on the slices, let stand a few minutes, drian, roll in flour and fry as before); drain off most of the grease from frying-pan, stir in while hot one or two tablespoons of flour, about half a pint new milk, a little pepper, and salt if not salt enough already from the meat; let boil and pour into gravy dish. This makes a nice white gravy when properly made.. Roast Pork.

A small loin of pork, three table-spoons bread-crumbs, one onion, half a tea-spooh chopped sage, half tea-spoon salt, half teaspoon pepper, one ounce chopped suet, one table-spoon drippings. Sepa-

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rate each joint of the loin with the chopper, and then make an incision with a knife into the thick part of the pork in which to put the stuffing. Prepare the stuffing by mixing the bread-crumbs together with the onion, which must have previously been finely chopped. Add to this the sage, pepper, salt and suet, and when all is thoroughly mixed, press the mixture snugly into the incision already made in the pork, and sew together the edges of the meat with needle and thread, to confine the stuffing. Grease well a she t of kitchen paper, with drippings, place the loin into this, securing it with a wrapping of twine. Put to bake in a dry baking-pan, in a brisk oven, basting immediately and constantly as the grease draws out, and roast a length of time, allowing twenty minutes to the pound and twenty minutes longer. Serve with apple-sauce or applefritters. — Miss M. L. Dods.

Roast SPARE-RIB.

Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkeydressing, sew up tightly, place in dripping-pan with pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown.

YanKEE Pork AND BEANS.

Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold water with half a teaspoon of soda; boil about thirty minutes (when done the skin of a bean will crack if taken out and blown upon), drain, and put in an earthen*pot first a slice of pork and then the beans, with two or three tablespoons of molasses, When the beans are ip the pot, put in the center half or three, fourths of a pound of well-washed salt pork with the rind scored in slices or squares, and uppermost, season with pepper and salt if needed; cover all with hot water, and bake six hours or longer in a moderate oven, adding hot water as needed; they can not be baked too long. Keep covered so that they will not burn on the top, but remove cover an hour or two before serving, to brown the top and crisp the pork. This is the Yankee dish for Sunday breakfast. It is often baked the day before, allowed to remain in the oven all

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night, and browned in the morning. Serve in the dish in which they are cooked, and always have enough left to know the luxury of cold beans, or baked beans warmed over. If salt pork is too robust for the appetites to be served, season delicately with salt, pepper, and a little butter, and roast a fresh spare-rib to serve with them.

Frrep VEAL CUTLETSs.

Make a batter of half pint of milk, a well-beaten egg, and flour; fry the veal brown in sweet lard or beef-drippings, dip it in the batter and fry again till brown; drop some spoonfuls of batter in the hot lard after the veal is taken up, and serve them on top of the meat; put a little flour paste in the gravy with salt and pepper, let it come to a boil and pour it over the whole. The veal should be cut thin, pounded, and cooked nearly an hour. Cracker crumbs and egg may be used instead of batter, but the skillet should then be kept covered, and the veal cooked slowly for half an hour over a moderate fire. If a gravy is wanted sprinkle a little flour in the pan, add salt and pepper and a little water, let come to a boil, and pour over the cutlets; or, pound well, squeeze juice of lemon over the slices, let stand an hour or two, dip in beaten egg and then in fine bread-crumbs (if no stale bread is at hand dry slices in a cool oven), plunge at once into hot fat enough to cover. The slices will brown before they are thoroughly cooked, and the pan should be drawn aside to a cooler place to “finish” more slowly. Fish may be fried in the same way; when done the meat will separate readily from the bone when a knife is inserted. They may be dipped in milk and then in flour, instead of in egg and breadcrumbs; sift salt evenly over the meat or fish just before serving. The bread-crumbs should be fine; if coarse, they crumble off with the egg in cooking.

Veat Loar.

Chop fine three pounds of leg or loin of veal and three-fourths pound salt pork, chopped finely together; roll one dozen crackers, put half of them in the veal with two eggs, season with pepper and a little salt if needed; mix all together and make into a solid form; then take the crackers that are left and spread smoothly over the outside; bake one hour, and eat cold.—G@ov. Tilden, N. Y.

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Roast Lom or VEAL.

Wash and rub thoroughly with salt and pepper, leaving in the kidney, around which put plenty of salt; roll up, let stand two hours; in the meantime make dressing of bread-crumbs, salt, pepper, and chopped parsley or thyme moistened with a little hot water and butter—some prefer chopped salt pork—also add an egg. Unroll the veal, put the dressing well around the kidney, fold, and secure well with several yards white cotton twine, covering the meat in all directions; place in the dripping-pan with the thick side down, put to bake in a rather hot oven, graduating it to. moderate heat afterward; in half an hour add a little hot water to the pan, baste often; in another half hour turn over the roast, and when nearly done, dredge lightly with flour, and baste with melted butter. Before serving, carefully remove the twine. A four-pound roast thus prepared will bake thoroughly tender in about two hours, To make the gravy, skim off fat if there is too much in the drippings, dredge some flour in the pan, stir until it browns, add some hot water if necessary, boil a few moments and serve in gravy-boat. This roast is very nice to slice down cold for Sunday dinners. Serve with green pease and lemon jelly.

Strewep Kipvey.

Boil kidneys the night before till very tender, turn meat and gravy into a dish and cover over. In the morning, boil for a few moments, thicken with flour and water, add part of an onion chopped very fine, pepper, salt, and a lump of butteg, and pour over toasted bread well buttered.—_Mre. E. L. F..

Veat Stew.

Boil two and a half pounds of the breast of veal one hour in water enough to cover, add a dozen potatoes, and cook halfan heur; before taking off the stove, add one pint of milk and flour enough to thicken; season to taste. If preferred, make a crust as for chicken-pie, bake in two pie-pans, place one of the crusts on the platter, pour over the stew, and place the other on top.— Kate Thompaon, Millersburg, Ky.

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Sweet-Breaps.

These are great delicacies. There are two in a calf, one from neck called ‘‘ throat sweet-bread,” the other from near the heart called “heart sweet-bread.” The latter is most delicate. Select the largest. The color should beclear and a shade darker than the fat. Before cooking let the sweet-breads lie for half an hour in luke-warm water, then throw into boiling water to blanch and harden, and then into cold water to cool; after which draw off the outer casing, remove the little pipes, and cut into thin slices. Sweetbreads do not keep well, and should be fresh, and must be kept in a cold, dry place. They should be thoroughly cooked. In larding sweet-bread, take deep, Jong stitches, or they will break out. To broil, prepare as above, spread plenty of butter over them, and broil on a gridiron over hot coals, turning often. ° To fricassee, cut up the remnant of a cooked sweet-bread in small pieces, prepare a gravy by melting two table-spoons butter and stirring in a tablespoon flour, and adding a tea-cup of soup stock or water; lay pieces of sweet-bread in pan with gravy, season with pepper and salt, 2-4 boil up once. Garnish with sliced lemon or pieces of fried bread. Ifsweet-breads are fresh, cut into thin slices, let simmer slowly in the gravy for three-quarters of an hour, and add a well-beaten egg, two table-spoons cream, and a spoonful chopped parsley; stir all together for a few minutes, and serve immediately.

To fry, parboil five minutes, wipe dry, lard with narrow strips of salt fat pork with a larding-needle, put a very little butter or lard into a frying-pan, lay i@ the sweet-breads when it is hot, and fry to a crisp brown, turning often. Or, slice thin, sprinkle over grated nutmeg and chopped parsley, dip into a batter made of one cup milk, one egg, one cup of flour, a pinch of salt, and a half teaspoon baking-powder, and fry like fritters.

To roast, parboil large ones, and, when cold, lard with salt pork as above. Roast brown in a moderate oven, basting often with butter and water. Serve with white sauce or tomato sauce poured over them. For sweet-breads with green pease, lard five sweet-breads with strips of salt pork (project evenly about -half an inch on the upper gide), put on the fire with a half pint water, and let stew

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elowly for half an hour, take out and put in s small dripping-pan with a little butter and a sprinkle of flour; brown slightly, add half a gill of mingled milk and water, and season with pepper; heat a half pint of cream, and stir it in the gravy in the pan. Have pease ready boiled and seasoned, place the sweet-breads in the center of the dish, pour the gravy over them, and put pease around them. VEAL WITH OysrERs.

Fry two pounds tender veal cut in thin bits, and dredged with flour, in sufficient hot lard to prevent sticking; when nearly done add one and a half pints of fine oysters, thicken with flour, season with salt and pepper, and cook until done. Serve hot in covered dish. Srurren Heart.

Take a beef’s or sheep’s or veal’s heart, wash deeply and thoroughly 20 as to remove all blood, make the two cells into one by cutting through the partition with a long, sharp knife, being careful not to cut through to the outside; make a stutling of bread crumbs same as for roast turkey, fill the cavity, cover with greased paper or cloth to secure stuffing, and bake in a deep pan with plenty of water, for two hours or longer, basting and turning often, as the upper part particularly is apt to get dry. While heart is roasting, put the valves or “deaf ears,” which must be cut off after washing, into a saucepan, with pint of cold water and a sliced onion. Let simmer slowly one hour; melt in saucepan tablespoon of butter, add a tablespoon flour, then the strained liquor from valves, and serve as gravy. VEAL OR CHICKEN POT-PIE.

Put two or three pounds veal (a piece with ribs is.good), cut in a dozen pieces, in a quart of cold water; make a quart of soda-biscuit dough, take two-thirds of dough, roll to a fourth of an inch thick, cut in strips one inch wide by three long; pare and slice six potatoes; boil veal till tender, take out all but three or four pieces, put in two handfuls of potatoes and several strips of dough, then add pieces of veal and dough, seasoning with salt, pepper, and a little butter, until all the veal is in pot; add boiling water enough to cover, take rest of dough, roll out to size of pot, cut several holes to let steam escape, and place over the whole. Put on a tight lid and boil (gently) twenty or thirty minutes without uncovering.

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Butter or lard for pastry should be sweet, fresh and solid. When freshly-made butter can not be had, wash well, kneading while under cold water, changing the water two or three times, and ’ then wiping dry with a napkin. The board on which the butter is tolled should be hard and smooth, and never used for any other purpose.

A very nice paste for family use may be made by reducing the quantity of shortening to even so little as a half pound to a quart of flour, especially when children or dyspeptics are to be considered. With the exception of mince-pies, which are warmed over before serving, all pies should be eaten the day they are baked. In warm weather, when not ready to bake immediately after making up paste, keep it in the ice-chest till wanted, several days if necessary, and, in any event, it is better to let it thus remain for one or two hours. Roll always with a well-floured rolling-pin. To prevent ‘the juice of pies from soaking into the under crust, beat an egg well, and with a bit of cloth dipped into the egg, rub over the crust before filling the pies.

For a more wholesome pie-crust shortening, boil beans or potatoes until soft, make into a broth, work through a colander, mix as much into the flour as can be done and preserve sufficient tenacity in the dough. Knead moderately stiff, and roll a little thicker than crust shortened with lard. It is a good plan to make a puff-paste for the top crust, and for the under crust use less shortening. When using green currants, pie-plant, gooseberries, or other fruits*” which require the juice to be thickened, fill the lower crust, sprinkle (210)

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corn starch evenly over, and put on the upper crust. This prevents the juice from running over, and, when cold, forms a nice jelly. Do not sprinkle with sugar until the fruit is placed in the crust, as the sugar sets the juice free. In all pies with top crust, make air-holes, or the crust will burst. These may be arranged in any fanciful shape, and are best made by the point of the bowl of an inverted teaspoon pressed through the crust while on the board, and gently drawn apart when taken up to put over the fire. Meringue, for pies or puddings, is made in the proportion of one tablespoon sugar to white of one egg, with flavoring added. Never fill pies until just before putting them in the oven. Always use tin pie-pans, since, in earthen pans, the under crust is not likely to be well baked. Just before putting on the upper crust, wet the rim of the lower with the finger dipped in water, or with a thick paste of flour and water, or egg and flour, and press the two crusts firmly together; this will prevent that bane of all pastry cooks—a burst pie. Bake fruit pies in a moderate oven, having a better heat at the bottom than at the top of the oven, or the lower crust will be clammy and raw. When done, the crust will separate from the pan, so that the pie may be easily removed. Remove at once from the tins, or the crust will become ‘‘ soggy.”

The secret of success in making puff-paste is to secure the greatest possible number of layers of butter and dough (alternately) as the result of folding and rolling. This is best accomplished, as will readily be perceived, by increasing the quantity of butter; the more you use, the greater the number of layers before the butter is exhausted by absorption into the dough. Om the other hand, too much butter produces equally bad results; a quantity of butter equal to the flour is the most, and three-fourths pound of butter to a pound of flour the least, that can be used in puff-paste with good results. For pastry for the family table the proportion of butter may be reduced to one-fourth as much butter as flour, and lard or suet may be substituted for butter.

In making puff-paste, it is a mistake to suppose that lessening the quantity of butter is economical. For instance, tartlets cut onefourth of an inch thick from paste made with half a pound of butter to a pound of flour, will not be any thicker or higher when

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baked than those cut from paste half as -thick made with three-fourths pound butter to a pound of flour. Thus, by using onefourth more butter double the bulk results, besides the satisfaction of having good light pastry. In washing or egging pastry, be careful not to allow the egg or milk, or whatever is used, to run down over the edges, or, as it sets by the heat of the oven, it will bind the edges and prevent them from opening fully. Iu rolling, use the rolling-pin as lightly as possible, and take care that the pressure is even. The layers will be even or uneven just in proportion as the pressure is even or uneven. Be careful not to break the dough, or the butter will be forced through, and thus destroy the evenness of the layers. If the dough breaks, cover it with a piece of “ plain dough,” dust it well with flour, and continue rolling. (It is well to keep a piece of plain dough in reserve for this purpose.) Aunty PHetps’ Pre Crust.

To one pint of sifted flour, add one even tea-spoon baking powder, and sweet cream enough to wet the flour, leaving crust a little stiff. This is enough for two pies.

Goop Common Paste.

One coffee-cup lard, three of sifted flour, and a little salt. In winter soften the lard a little (but not in summer), cut it well into the flour with a knife, then mix’ with cold water quickly into a moderately stiff dough, handling as little as possible. This makes four common-sized covered pies. Take a new slice of paste each time for top crust. After rolling spread with a tea-spoon, butter, fold and roll again, using the trimmings, etc., for under crust.— Miss Katy Rupp.

Granam Paste.

Mix lightly half a pound Graham flour, half a pint sweet cream, half a teaspoon salt, roll, and bake like other pastry. Purr Paste.

Take three-fourths pound of butter (be sure that it is of the best quality), free it from salt (by working it in water), form it in a square lump, and place it in flour for half an hour to harden; place one pound of flour in a bowl, take two ounces of butter and rub it “fine” into the flour, wet the flour into dough with cold water,

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making it as near as pussivle the same consistency as the butter (80 that the two will roll out evenly together); now place the dough on the pastry board, dust it under and over with flour, and roll it out in a piece 3ay twelve inches long and six wide; now flour butter well, and roll that out in a sheet about eight inches long and five wide, (this will cover about three-fourths of the dough, leaving onefourth of the dough, and about half an inch around the sides and top edge, without butter). Place the sheet of butter on the dough as described; take half = tea-spoon cream tartar, mix it with twice its bulk of flour, and sprinkle it evenly over the butter; now fuld the one-fourth not covered with butter, over on the butter, then fold the other part with the butter on it over on that, and you will then have three layers of dough and two of butter. Roll out to its original size, dust with flour, fold it as before, roll out again, dust with flour, and fold again; repeat twice more, giving it four rollings and. foldings; when rolled out for the last time, cut it through in two even pieces, and place one on the other, and the paste is ready to roll in any shape desired.

In warm weather it is necessary to place it in a cool place after every second rolling; in very warm weather after each rolling, and sometimes on ice. A good, firm, tough butter ia best for the purpose. Take care not to use carbonate of soda or saleratus instead of cream tartar; use a sharp cutter to cut out tartlets; give a rapid downward cut so that it will cut, not drag through, so that the layers may not be pressed together, so as-to prevent their opening readily when baking, thus preventing the tartlets from raising fully. After they are cut, place them on the pans or in the patty-pans upside down, because the cutter in dividing the paste presses downward toward the board, closing the layers, and if placed in oven right side up, the edges pressed somewhat closely together can not open fully, consequently do not rise well, but, if inverted, the layers open more evenly at the edges.—C. H. King, Orange, N. J. Porr Paste.

One heaping pound superfine sifted flour, one of butter, which has first been folded in a napkin and gently pressed to remove all

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" moisture; place the flour on board (or marble slub is better), make a well in center, squeeze in juice of halfa iemon, and add yolk of one egg, beaten with a little ice-water; stir with one hand and drop in ice-water with the other, until the paste is as hard as the butter; roll paste out in a smooth square an inch thick, smooth sides with a rolling-pin, spread the butter over half the paste; lay the other half over like an old-fashioned turn-over, leave it for fifteen minutes in a cold place, then roll out in a long strip, keeping the edges smooth, and double it in three parts, as follows: Fold one-third over on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process—rolling across this time so that the butter may not run “in streaks” by being always rolled the same way; let it lie for fifteen minutes, and repeat this six times, allowing fifteen minutes between each rolling to coo], otherwise the butter will ‘‘oil,” and the paste is ready for use. Handle as littlé as possible through the whole process. All the flour used must be of the very best quality, and thoroughly sifted. ‘he quantity of water depends on the capacity of the flour to absrb it, which is quite-variable. Too little makes the paste toug’., and too much makes it thin, and prevents the flakiness so dez:rable. Rich paste requires a quick oven. This may be made ia one-fourth the quantity given above, and is then much more easily handled.—Mrs. V. G. Hush, Minneapolis, Minn. Paste witH Suet.

Rolla lialfpound of the best suet, with very little membrane running through it, on a board for several minutes, removing all the skin and fibers that appear when rolling; the suet will be a pure and sweet shortening, looking like butter; or the suet may be chopped fine and the fibers removed. Rub the suet into a pourd of flour, add a tea-spoon salt,. and mix it with a half. pint of ice-water; roll out for the plates, and put on a little butter in flakes, rolling it in as usual. Some add a tea-spoon baking: powder.

APPLE MERINGUE Pre.

Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg, (or stew Jemon peel with them for flavor), fill crust and bake till done; spread over the apple a thick meringue

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made by whipping to froth whites of three eggs for each pie, sweetening with three table-spoons powdered sugar; flavor with vanilla, beat until it will stand alone, and cover pie three-quarters of an inch thick. Set back in a quick oven till well ‘ set,” and eat cold. In their season substitute peaches for apples.

AppLe CusrarD Pie.

Peel sour apples and stew until soft, and not much water is left in them, and rub through a colander. Beat three eggs for each pie. Put in in proportion of one cup butter, and one of sugar for three pies. Season with nutmeg.—Jfrs. D. G. Cross. Driep APPLE PIE.

Very good pies may be made of the ‘‘ Alden” dried apples, by stewing in a very little water; sweeten and make like any other. The home dried apples are best when stewed very soft, and mashed through a colander. When stewing put in two or three small pieces of lemon or orange peel (previously dried and saved for cooking purposes); flavor with a very little spice of any kind. Sweeten and season before putting into the pie-pan. A beaten egg may be stirred in. Bake with two crusts, rolled thin, and warm slightly before eating.

SLICED-APPLE Pts.

Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of butter, and a table-spoon water; dredge in flour, cover with the top crust, and bake half to three-quarters of an hour; allow four or five table-spoons sugar to one pie. Or, line pans with crust, fill with sliced apples, put on top crust and bake; take off top crust, put in sugar, bits of butter and seasoning, replace crust and serve warm. It is delicious with sweetened cream. Crabapple pie, if made of ‘“ Transcendents,” will fully equal those made of larger varieties of the apple.— Mrs. D. Buzton.

Banana Pig.

Slice raw bananas, add butter, sugar, allspice and vinegar, or boiled cider, or diluted jelly; bake with two crusts. Cold boiled sweet potatoes may be used instead of bananas, and are very nice.

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Corn SrarcH Pres, One quart milk, yolks of two eggs, two table-spoons corn starch, two cups sugar; mix starch in a little milk, boil the rest of the milk to a thick cream, beat the yolks and add starch, put in the boiled milk and add sugar; bake with an under crust, beat whites with two tablespoons sugar, and put on top of pies, and, when done, return to oven and brown.—WMrs. J. W. Grubbs, Richmond, Cream Pie.

Beat thoroughly together the white of one egg, half tea-cup sugar, and tablespoon of flour; then add tea-cup rich milk (some use part cream), bake with a bottom crust, and grate nutmeg on top.—Mre. Cream Pre.

Pour a pint cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up thoroughly, grate a little nutmeg over the mixture, and bake in two pies without upper crusts.—Mrs. Henry C. Meredith, Wrrrrep Cream Pie.

Sweeten with white sugar one tea-cup very thick sweet, cream, made as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready; make crust moderately rich, prick well with a fork to prevent blistering, bake, spread on the cream, and to add finish put bits of jelly over the top. The above will make two pies.—Mrs. A. M. Alezander, Harrisburg.

Crump Pte.

Soak in a little warm water one tea-cup bread-crumbe half an hour, add three tablespoons sugar, half a tablespoon butter, half a cup of cold water, a little vinegar, and nutmeg to suit the taste; bake with two crusts, made the same as for other pies.— Miss Sylvia J. Courter.

Cocoa-nuT Pre.

One pint milk, a cocoa-nut, tea-cup sugar, three eggs; grate cocoanut, mix with the yolks of the eggs and sugar, stir in the milk, filling the pan even full, and bake. Beat whites of eggs to froth,

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stirring in three table-spoons pulverized sugar, pour over pie and bake toa light brown. If prepared cocoa-nut is used, one heaping teacup is required.—Miss N. B. Brown, Washington City. Gusrarp Pig.

Heat one quart good rich milk in a tin-pan set in a skillet of hot water; take five eggs, four large table-spoons sugar, and a little salt, beat sugar and eggs a little, and pour in the milk; flavor to suit the taste and have oven hot when put in to bake. Then cook slowly so as not to boil, as that spoils it; test with a knife, when _ done it will not stick to blade. Without the crust, this makes a delicious baked custard. Bake in a deep tin—Mrs. C. B. Boody Kirkhoven,.

Cusrarp Pre.

Fora large pie, take three eggs, one pint of milk, half cup sugar, and flavor. The crust for custard pies may be baked (not too hard) before putting in the custard; prick it before putting it in oven to prevent blistering. This prevents it from becoming soggy.—HMrs. % & Long. Cness Pre.

Three eggs, two-thirds cup sugar, half cup butter (half cup milk may be added if not wanted so rich); beat butter to a cream, then add yolks and sygar beaten to a froth with the flavoring; stir all together rapidly, and bake in a nice crust. When done, spread with the beaten whites, and three table-spoons sugar and a little flavoring. Return to oven, and brown slightly. This makes one pie, which should be served immediately.— Mrs. J. Carson, Glendale. Green Currant Pie.

Line an inch pie-dish with good pie-crust, sprinkle over the bottom two heaping table-epoons sugar and two of flour (or one of corn starch) mixed; then pour in one pint green currants washed clean, and two tablespoons currant jelly; sprinkle with four heaping tablespoons sugar, and add two table-spoons cold water; cover and bake fifteen or twenty minutes.—Miss S. Alice Melching. Reee Currant Pre.

One cup mashed ripe currants, one of sugar, two tablespoons Water, one of flour beaten with the yolks of two eggs; bake, frost

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the top with the beaten whites of the eggs and two tablespoons powdered sugar, and brown in oven.— Mrs. W. E. H., Cuerry Pre.

Line a pie-tin with rich crust; nearly fill with the carefully seeded fruit, sweeten to taste, and sprinkle evenly with a tea-spoon corn-starch or a table-spoon flour, add a table-spoon of butter cut into small bits and scattered over the top; wet edge of crust, put on upper crust, and press the edges closely together, taking care to provide holes in the center for the escape of the air. Pies from blackberries, raspberries, etc., are all made in the same way, regulating the quantity of the sugar by the tartness of the fruit. Lemon Pre.

One lemon grated, one cup sugar, the yolks of three eggs, small pieces butter, three tablespoons milk, two tea-spoons corn starch; beat all together and bake ina rich crust; beat the whites with three table-spoons sugar, place on the pie when done, and then brown in the oven.— Mrs. W. E. Scobey.

Lemon Pr Four eggs, one and a half cups sugar, two-thirds cups water, two table-spoons flour, one lemon. Beat the yolks of eggs until very smooth (beat the yolks a long time and whip the whites well), add the grated peel of lemon and the sugar, beat well, stir in the flour, and add the lemon juice (if lemons are small two may be necessary), and lastly the water; stir well, and pour in pie-pans lined with paste. When baked, take from oven, and spread over them the whites of the eggs beaten dry and smooth with four table-spoons pulverized sugar; return to oven and brown slightly. The above recipe is for two pies.—Mrs. Virginia C. Meredith. AppLELess Mrnce-MEat.

Chop fine eight pounds green tomatoes, add six pounds sugar, one ounce each of cloves, cinnamon and allspice, simmer slowly till tomatoes are clear, then put away in a covered jar. For pies in winter, take in the proportion of two-thirds tomatoes and one-third meat, and season with butter, boiled cider, sugar if needed, etc., as regular mince pies would be seasoned.

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Mixce-Mgat.

Take five or six pounds scraggy beef—a neck piece will do—and put to boil in water enough to cover it; take off the scum that rises when it reaches the hoiling point, add hot water from time to time until it is tender, then remove the lid from the pot, salt, let boil till almost dry, turning the meat over occasionally in the liquor, take from the fire, and let stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time three pounds of nice beef suet; seed and cut four pounds raisins, wash and dry four pounds currants, slice thin a pound of citron, chop fine four quarts good-cooking tart apples; put into a large pan together, add two ounces cinnamon, one of cloves, one of ginger, four nutmegs, the juice and grated rinds of two lemons, one tablespoon salt, oue tea-spoon pepper, and two pounds sugar. Put in a porcelain kettle one quart boiled cider, or, better still, one quart currant or grape juice (canned when grapes are turning from green to purple), one quart nice molasses or syrup, and, if you have any syrup left from sweet pickles, add some of that, also a good lump of butter; let it come to boiling point, and pour over the ingredients in the pan after having first mixed them well, then mix again thoroughly. Pack in jars and put in a cool place, and, when cold, pour molasses over the top an eighth of an inch in thickness, and cover tightly. This will keep two months. For baking, take some out of a jar, if not moist enough add a little hot water, and strew a few whole raisins over each pie. Instead of boiled beef, a beef’s-heart or roast meat may be used; and a good proportion for a few pies is one-third chopped meat and two-thirds apples, with a little suet, raisins, spices, butter, and salt. The above is a good formula to use, but, of course, may be varied to suit different tastes or the material at hand. If too rich, add more chopped apples; in lieu of cider, vinegar and water in equal Proportions may be used; good preserves, marmalades, spiced Pickles, currant or grape jelly, canned fruit, dried cherries, etc., May take the place of raisins, currants and citrons. Wine or brandy is considered by many a great improvement, but if “ it causeth thy brother to offend” do not use it. Lemon and vanilla extracts are often used, also preserved lemon or orange peel. The

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mince-meat is better to stand over night, or several days, before baking into pieg, as the materials will be more thoroughly incorporated. Many prefer to freeze their pies after baking, heating them as needed.

Mrnce-Meart.

Two bowls chopped apples, one of chopped meat, with one-fourth pound suet, grated rind and juice of one lemon, two tea-cups molasses, one large tea-spoon each of cinnamon and cloves, one nutmeg, one pound raisins, half pound currants, one-fourth pound citron cut fine, one quart cider, and sugar and salt to taste.—Mrs. J. R. Wileoz, New Haven,, Mock Mince-Pre.; Twelve crackers rolled fine, one cup hot water, half cup vinegar, one cup molasses, one of sugar, one of currants, one of raisins, spice to taste; measure with a tea-cup. Some use one cup dried breadcrumbs, and also add a small cup butter. This is for four piea.— Mrs. Annie E. Gillespie, ORANGE Pre.

Grated rind and juice of two oranges, four eggs, four table-spoons sugar, and one of butter; cream the butter and sugar, add the beaten eggs, then the rind and juice of the oranges, and, lastly, the whites beaten to froth, and mixed in lightly. Bake with an under crust.—Gov. Stearns, Florida.

Pre-PLanT Ptr.

Mix half tea-cup white sugar and one heaping teaspoon flour together, sprinkle over the bottom crust, then add the pie-plant cut up fine; sprinkle over this another half tea-cup sugar and heaping tea-spoon flour; bake fully three-quarters of an hour in a slow oven. Or, stew the pie-plant, sweeten, add grated rind and juice of a lemon and yolks of two eggs, and bake and frost like lemon pie.— Mrs. D. Buzton.

Peacu Pir.

Bake in two separate tins an under and upper crust i in a quick oven fifteen minutes; when done place in the lower crust one quart peaches prepared by slicing, and adding three table-spoons each of sugar and cream, cover with the top crust, and place in oven for five minutes,

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Treat strawberries, raspberries, etc., in the same way.—Mrs. F. L. T., New Orleans.

Peacn Pre.

Line a pie-tin with puff-paste, fill with pared peaches in halves or quarters, well covered with sugar; put on upper crust and bake; or make as above without upper crust, bake until done, remove from the oven, and cover with a meringue made of the whites of two eggs, beaten to a stiff froth with two table-spoons powdered sugar; return to oven and brown slightly. Canned peaches may be used instead of fresh, in the same way.; Drrep-Peaco Pre.

Stew peaches until perfectly soft, mash fine, and add, for two pies, half tea-cup sweet cream, and one tea-cup sugar; bake with two crusts. Or, omit cream, and add half tea-cup boiling water, and butter size of a hickory-nut.

Porato Pre.

A common-sized tea-cup of grated raw potato, a quart sweet milk; Jet milk boil and stir in grated potato; when cool add two or three eggs well beaten, sugar and nutmeg to taste; bake without upper erust; eat the day it is baked. This recipe is for two pies.— Mies Sarah Thomson, Delaware.

Porato Pre.

Boil either Irish or sweet potatoes until well done, mash and rub through a sieve; to a pint of pulp, add three pints sweet milk, tablespoon melted butter, tea-cup sugar, three eggs, pinch of salt, and nutmeg or lemon to flavor. Use rich paste for under crust.— Hrs. R. C. Carson, Harrisburg.

Pumpxin Pie.

Stew pumpkin, cut into small pieces, in a half pint water; and, when soft, mash with potato-masher very fine, let the water dry away, watching closely to prevent burning or scorching; for each pie take one well-beaten egg, half cup sugar, two table-spoons pumpkin, half pint rich milk (a little cream will improve it), a little salt; stir well together, and season with cinnamon or nutmeg; bake with under crust in a hot oven. Some steam pumpkin instead of stewing it.—Mrs. A. B. Morey.

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Pone-APPLE PLE.

A cup of sugar, a half cup butter, one of sweet cream, five eggs, one pine-apple grated; beat butter and sugar toa cream, add beaten yolks of eggs, then the pine-apple and cream, and, lastly, the beaten whites whipped in lightly. Bake with under crust only.—Mrs. Wm. Smith, Jacksonville, Florida.

PRESERVE Purrs.

Roll out puff-paste very thin, cut into round pieces, and lay jam on each, fold over the paste, wet edges with white of an egg, and close them; lay them on a baking sheet, ice them, and bake about fifteen minutes.—Mre. H. A. E.

Prum CossBier.

Take one quart of flour, four tablespoons melted lard, half teaspoon salt, two tea-spoons baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish or dripping-pan, nine by eighteen inches; mix three table-spoons flour and two of sugar together, and sprinkle over the crust; then pour in three pints canned damson plums, and sprinkle over them one coffee-cup sugar; wet the edges with a little flour and water mixed, put on upper crust, press the edges together, make two openings by cutting two incisions at right angles an inch in length, and bake in a quick oven half an hour. Peaches, apples, or any kind of fresh or canned fruit, can be made in the same wav.—Miss S. Alice Helching.

SourHEerN Tomato Pre.

For one pie, peel and slice green tomatoes, add four table-spoons vinegar, one of butter, three of sugar; flavor with nutmeg or cinnamon; bake with two crusts slowly. This tastes very much like a green apple pie.—Mrs. Ceba Hull. * VINEGAR PIE.

One egg, one heaping table-spoon flour, one tea-cup sugar; beat all well together, and add one tablespoon sharp vinegar, and one tea-cup cold water; flavor with nutmeg and bake with two crusta —Mre. B. A. Fay.

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Brna’s STRAWBERRY SHORTCAKE.

Two heaping tea-spoons baking powder sifted into one quart flour, sant half tea-cup butter, two tablespoons sugar, a little salt, enough sweet milk (or water) to make a soft dough; roll out almost as thin as pie-crust, place one layer in a baking-pan, and spread with a very little butter, upon which sprinkle some flour, then add another layer of crust and spread as before, and go on until crust is all used. This makes four layers in a pan fourteen inches by seven. Bake about fifteen minutes in a quick oven, turn out upside down, take off the top layer (the bottom when baking), place on a dish, apread plentifully with strawberries (not mashed) previously sweetened with pulverized sugar, place layer upon layer, treating each one in the same way; and when done you will have a handsome cake, to be served warm with sugar and cream. The secret of having light dough is to handle it as little and mix it as quickly as posible. Shortcake is delicious served with charlotte-russe or whipped cream. Raspberry and peach shortcakes may be made in the same way.

Orance SHORTCAKE.

One quart flour, two table-spoons butter, two tea-spoons baking powder thoroughly mixed with the flour; mix (not very stiff) with cold water, work as little as possible, bake, split open, and lay sliced oranges between; cut in squares and serve with pudding sauce. Berries may be used instead of vranges.—Mrs. Canby, BelleFontaine.

AppLe Tarts.

Pare, quarter, core, and boil in a half tea-cup of water until very soft, ten large tart apples; Leat till very smooth, then add the yolks of six eggs or three whole eggs, juice and grated rind of two lemons, half cup butter, one and a half cups sugar, or more if not sweet enough; beat all thoroughly, line little tart-tins with puff-paste, and fill with the mixture, bake five minutes in a hot oven. If wanted very nice, take the whites of the six eggs (when the yolks of six are used), mix with six table-spoons pulverized sugar, spread “on the top of the tarts, return to oven and brown slightly. For almond tarts, beat to a cream the yolks of three eggs and a quarter of a pound of sugar, add half a pound of shelled almonds

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pounded slightly, put in tart-tins lined with puff-paste; bake eight minutes. For cocoa-nuts, dissolve half pound sugar in quarter of a pint water, add half a grated cocoa-nut, let this boil slowly for a few minutes, and when cold, add the well-beaten yolks of three eggs and the white of one; beat all well together, and pour into pattypans lined with a rich crust; bake a few minutes. When removed from oven, cover the tarts with a meringue made ot the whites of the three eggs, mixed with three table-spoons sugar; return to oven, and brown delicately. Tart SHELLS.

Roll out thin a nice puff-paste, cut out with a glass or biscuit cutter, with a wine-glass or smaller cup cut out the center of two” ‘out of three of these, lay the rings thus made on the third, and bake immediately; or shells may be made by lining patty-pans with paste. If the paste is light, the shells will be fine, and may be used for tarts or oyster patties. Filled with jelly and covered with meringue (table-spoon sugar to white of one egg), and browned in oven, they are very nice to serve for tea.

A Kentucky Grru’s Pumexm Pre.

Cut pumpkin in halves, remove seeds, bake in a dripping-pan (skin side of pumpkin downward), with a slow fire, until pulp can readily be scraped from skin; mash fine, and while hot add to each quart pumpkin two tablespoons butter; when cold, sweeten to taste; add one pint cream or new milk, yolks of three eggs, well beaten and strained, cinnamon and allspice to taste (ginger, if preferred), one wine-glass of brandy; stir weH, and just at the last add whites of eggs, well whipped. The brandy can be omitted and not injure recipe. Many like a table-spoon of lemon extract and less spice. If lemon is used, omit brandy. Bake in deep pieplates in a quick oven.—L. A. B. C., Lexington, Ky.

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PUDDINGS: AND SAUCKHS.

No ingredient of doubtful quality should enter into the composition of puddings. Suet must be perfectly eweet, and milk should be * fresh and without the least unpleasant flavor. Suet when over kept and milk soured or curdled in the slightest degree, ruins a pudding which would otherwise be most delicious. Dried currants, such as are sold in the market, need very careful and thorough washing (after which they must be dried in a nupkin), and raisins should be rubbed in a coarse towel to remove stems and all dirt from the outside, and afterward carefully seeded. Almonds and spices must be very finely pounded, and the rinds of oranges or lemons rasped or grated lightly off (the white part of the peel has no flavor and is an injury).

In making puddings, always beat the eggs separately, straining the yolks and adding the whites the last thing. If boiled milk is used, let it cool somewhat before adding the eggs; when fruit is added, stir itin at the last. Puddings are either baked, boiled or steamed; rice, bread, custard, and fruit puddings require a moderate heat; batter and corn starch, a rather quick oven. Always bake them as soon as mixed. Add a pinch of salt to any pudding.; Boiled puddings are lighter when boiled in a cloth and allowed fall room to swell, but many use either a tin mold or bowl with cloth tied over it; grease the former well on the inside with lard or butter, and in boiling do not let the water reach quite to the tup. The pudding-bag should be made of firm drilling, tapering from top to bottom, and rounded on the corners; stitch and fell the 15 (225)

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seams, which should be outside when in use, and sew a tape to the seam, about three inches from top. Wring the bag out of hot water, flour the inside well, pour in the pudding (which should be well beaten the instant before pouring), tie securely, leaving room to swell (especially when made of Indian meal, bread, rice, or crackers), and place in a kettle with a saucer at the bottom to prevent burning; immediately pour in enough boiling water to entirely cover the bag, which must be turned several times, keeping it, boiling constantly, filling up from the tea-kettle when needed. If the pudding is boiled in a bowl, grease, fill, and cover with a square of drilling wrung out of hot water, floured and tied on. To use a pan, tie a cloth tightly over the rim, bringing the ends back together, and pinning them over the top of the pan; the pudding may then be lifted out easily by a strong fork put through the ends or cor ners of the cloth. Open bag a little to lét steam escape, and serve immediately, as delay ruins all boiled pudding. For plum puddings, invert the pan when put in the kettle, and the pudding will not become water-soaked. When the pudding is done, give whatever it is boiled in a quick plunge into cold water, and turn out at once, serving immediately. As a general rule, boiled puddings require double the time required for baked. Steaming is safer than either boiling or baking, as the pudding is sure to be light and wholesome. Put on over cold water and do not remove cover while steaming. In making sauces, do not boil after the butter is added. Use brown or powdered sugar for sauces. In place of wine or brandy, flavor with juice of the grape, or any other fruit prepared for this purpose in its season by boiling and bottling and sealing while hot. Pudding cldths, however coarse, should never be washed with soap, but in clear, clean water, dried as quickly as possible, and kept dry and out of dust in a drawer or cupboard free from smell. Dates are an excellent substitute for sugar in Graham or any other pudding. Fruit for preserving should always be gathered in perfectly dry weather and be free from dust and the morning and evening dew. Never use tin, iron or pewter spoons or skimmers for preserves.

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AppLe Ro.ey Po.ey.

Peel, quarter and core sour apples, make rich soda-biscuit dough, (or raised-biscuit dough may be used if rolled thinner), roll to half an inch thick, slice the quarters, and lay on the prepared paste or erust, roll up, tuck ends in, prick deeply with a fork, lay in a steamer and place over a kettle of boiling water, cook an hour and three-quarters. Or, wrap in a cloth, tie up the ends and baste up sides, put in kettle of boiling water, and boil an hour and a half or more, keeping the water boiling constantly. Cut across, and eat with sweetened cream or butter and sugar. Cherries, dried fruit, any kind of berries, jelly, or apple-butter (with the two last raisins may be added), can be used.—Mre. T. B. J.

OranGE Rotey Poey.

Make a light pastry as for apple dumplings, roll in oblong sheets and lay oranges peeled, sliced, and seeded, thickly all over it; sprinkle with white sugar; scatter over all a tea-spoon or two of grated orange-peel, and roll up, folding down the edges closely to keep the syrup from running out; boil in a cloth one and one-half hours. Eat with lemon-sauce prepared as follows: Six eggs, leaving out the whites of two, half pound butter, one pound sugar, juice of two lemons and rind of both grated; place over a slow fire, stir till % thickens like honey. Very nice.—Mrs. A. E. Walsh, Nashville, Tenn..

Bortep APPLE DuMPLinas.

Add to two cups sour milk one tea-spoon suda, and one of salt, half cup of butter, lard, flour enough to make dough a little stiffer than for biscuit; or make a good baking-powder crust; peel and tore apples, roll out crust, place apples on dough, fill cavity of each with sugar, encase each apple in coating of the crust, press edges tight together, (it is nice to tie a cloth around each one), put into kettle of boiling water slightly salted, boil half an hour, taking care _ that the water covers the dumplings. They are also very nice steamed. To bake, make in same way, using a soft dough, place in a shallow pan, bake in a hot oven, and serve with cream and sugar, or place in a pan which is four or five inches deep (do not have the dumplings touch each other); then pour in hot water, just leaving top of dumplings uncovered. To a pan of four or five dumplings, add

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one tea-cup sugar and half a tea-cup butter; bake from half to three-quarters of an hour. If water cooks away too much, add more. Serve dumplings on platter and the liquid in sauce-boat for dressing. Fresh or canned peaches may be made in the same way. Rottep APPLE DumPLinas.

Peel and chop fine tart apples, make a crust of one cup rich buttermilk, one tea-spoon soda, and flour enough to roll; roll half an inch thick, spread with the apple, sprinkle well with sugar and cinnamon, cut in strips two inches wide, roll up like jelly-cake, set up the rolls in a dripping-pan, putting a tea-spoon butter on each, put in a moderate oven, and baste them often with the juice. Bimp’s-nest Puppine.

Pare and core without quartering enough quick-cooking tart apples to fill a pudding-pan; make a custard of one quart milk and the yolks of six eggs; sweeten, spice, pour over apples, and bake; when done, use the whites of eggs beaten stiff with six table-spoons white sugar; spread on the custard, brown lightly, and serve either hot or cold. If necessary, apples may be baked a short time before adding custard.

Brown Berry.

Put a layer of sweetened apple sauce in a buttered dish, adda few lumps butter, then a layer of cracker crumbe sprinkled with a little cinnamon, then layer of sauce, etc., making the last layer of crumbs; bake in oven, and eat hot with cold, sweetened cream.—= Mrs. T. J. Buston,; Rice APPLEs.

Boil half a pound rice in a custard-kettle till tender in one quart milk, sweetened with half tea-cup sugar; pare and core with apple. corer seven or eight good-cooking apples, place in slightly buttered baking-dish, put a tea-spoon of jam or jelly into each cavity, and fill with rich cream; put the rice in around apples, leaving top uncovered; bake thirty minutes, then cover with the whites of two eggs, sift on sugar, and return to the oven for ten minutes. Serve with sweetened cream.—Mrs. S. M. Guy, Mechanicsburg. Breap Poppine.

One quart sweet milk, quart bread-crumbs, four eggs, four tablespoons sugar; soak bread in half the milk until soft; meh fine,

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add the rest of milk, the well-beaten eggs and sugar, and a teacup raisins; bake one hour, serve warm with warm sauce or maple sugar hard sauce; or, slice, butter, and spread bread with preserves or jelly, place nicely in a baking-dish. Make a custard of one pint of sweet milk, three eggs, and sugar to taste, and while boiling pour it over bread. Place in oven and bake till brown, eat with or without sauce..

BLacKBERRY Musu.

To two quarts ripe berries add one and a half pints boiling water, and one pound sugar; cook a few moments, then stir in a pint of wheat flour, boil a few moments longer, put in greased mold to cool, and serve with cream or hard sauce.—Miss H. D. Martin, New York City.

Corn-starcH Puppine.

One pint sweet milk, whites of three eggs, two tablespoons cornstarch, three of sugar, and a little salt. Put the milk in a pan or small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch dissolved in a little cold milk, and lastly the whites of eggs whipped to a. stiff froth; beat it, and let cook a few minutes, then pour into teacupa, filling about half full, and set in cool place. For sauce, make 8 boiled custard as follows: Bring to boiling point one pint of milk, add three table-spoons sugnr, then the beaten yolks thinned by adding one tablespoon milk, stirring all the time till it thickens; flavor With two tea-spoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a sauce-dish for each person, and pour over it some of the boiled custard. Or the pudding may be made in one large mold.:

To make a chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half a cake of chocolate toftened, mashed, and dissolved in a little milk. Put a layer of half the white pudding into the mold, then the chocolate, then the test of the white; or two layers of chocolate may be used with a white between; or the center may be cocoa (made by adding half 8 cocoa-nut grated fine), and the outside chocolate; or pineapple chopped fine (if first cooked in a little water, the latter makes a hice dressing), or strawberries may be used.— Mrs. D. Buzton.

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Cream Puppina.

Stir together one pint cream, three ounces sugar, the yolks of three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a buttered pie-plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of bread-crumbs and bake..

CorraGEe Pupprne.

One cup sugar, half cup butter, one egg, cup sweet milk, tea. spoon soda dissolved in milk, two tea-spoons cream tartar in the flour, three cups flour, half tea-spoon extract of lemon. Sprinkle a little sugar over the top just before putting in the oven, bake in a small bread-pan, and when done cut in squares, and serve with sauce made of two table-spoons butter, cup sugar, table-spoon flour wet with a little cold water and stirred until like cream; add a pint boiling water, let boil two or three minutes, stirring all the time. After taking from the fire, add half tea-spoon extract of lemon. Nutmeg may be used in place of lemon. What is left of the pudding and sauce may be served cold for tea.—Jfrs. Howard Vosbury. CuHocoLtaTe Puppina.

One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of five eggs; scald milk and chocolate together, and, when cool, add sugar and eggs, and bake. When done, put beaten whites and five table-spoons sugar on top, and set in oven to brown. Or, boil one pint milk, add half cup butter, one of sugar, and three ounces grated chocolate; pour this over two slices of bread soaked in water; when cool, add the well-beaten yolks of four eggs, bake, and when done, spread over the whites beaten with sugar, and brown in oven. Serve hot or cold.—Miss Greeley Grubbs, Richmond, Cocoa-nut PuppIne.

Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk, and pour upon it, adding five eggs beaten with one cup of sugar and one table-spoon butter, add a little salt, two teaspoons vanilla extract, and milk from nut, and bake in a pudding. dish lined with rich paste. This is excellent baked like pie with

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under crust only. A plainer yet good pudding is made by pouring one and one-half pints boiling milk over one pint bread-crumbs and one cup dessicated cocoa-nut mixed; add two table-spoons sugar and nutmeg to flavor; bake.—3fra. T. B. Johnson, Lagrange, Tenn. Eneiish Carrot Puppine.

One pound grated carrots, three-fourths pound chopped suet, half pound each raisins and currants, four table-spoons sugar, eight table-spoons flour, and spices to suit the taste. Boil four hours, place in the oven for twenty minutes, and serve with wine sauce.— Mrs. E. A. W., Washington, D. C.

Dextmonico Puppine.

A quart milk, three tablespoons corn-starch dissolved in cold milk, the yolks of five eggs beaten well, six table-spoons sugar. Boil three or four minutes, pour into a pudding-dish and bake about half an hour; beat whites of eggs with six table-spoons sugar, put over top, and-return pudding to oven until it is a delicate brown.— Mrs. J. Holland, EsTELLE Puppine.

Three eggs well beaten, two and a half table-spoons sugar, two of butter, three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon baking powder, flour to make it the consistency of cake batter; or, one-half measure each of Horsford’s Bread Preparation and one coffee-cup flour; steam thirty-five minutes, and serve with cold cream sauce.—Mrs. Andrew Wilson SmmpLe Frurr Puppies.

Stew currants, or any small fruits. fresh or dried, with sugar to taste, and pour hot over thin slices of.baker’s bread with crust cut off, making alternate layers of fruit and bread, and leaving a thick layer of fruit for the last. Puta plate on top, and when cool set on ice; serve with sifted sugar, or cream and sugar. This pudding is delicious made with Boston or milk crackers, split open, and stewed apricots or peaches, with plenty of juice, arranged as above. Or another way is to toast and butter slices of bread, pour over it hot stewed fruit in alternate layers, and serve warm witn rich hot sauce.—Mrs. L. S. W.

Fie Puppine.

Half pound figs, quarter pound grated bread, two and a half

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232 PUDDINGS AND SAI CES.

ounces powdered sugar, three ounces butter, two eggs, one tea-cup milk; chop figs fine and mix with butter, and by degrees add the other ingredients; butter and sprinkle a mold with bread-crumbe, pour in pudding, cover closely, and boil for three hours; serve with Jemon sauce.—Florence Woods Hush.

Hatr-Hour Puppine.

Beat four table-spoons butter to a cream with half a pint powdered sugar; add the yolks of three eggs, beating them in thoroughly, then a rounded half pint of corn meal, and the whiles of the egys beaten to a stiff froth. Mix well, and bake in a pudding dish, well buttered. Serve hot with sauce.

Bortep Inpian Puppine.

Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir gradually into molasses and milk;.add a pound of beef suet chopped fine, and Indian meal sufficient to make a thick batter; add a tea-spoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir all together thoroughly; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine, and nutmeg.— Mrs. A. E. Brand, Baxep Inp1ay Pupprxa.

A quart sweet milk, an ounce butter, four well-beaten egps, teacup corn meal, half pound raisins, fourth pound sugar; scald milk and stir in meal while boiling; let stand until blood warm, stir all well together; bake one and a half hours, and serve with sauce.— Mrs. Carrier.

Kiss Puppine.

. Boil one quart sweet milk in custard-kettle, stir into it four heaping tablespoons sugar and four table-spoons corn starch, dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of four eggs. Have the whites of eggs beaten to a stiff froth with tea-cup pulverized sugar and one tea-spoon essence of vanilla, spread on top of pudding, set in a quick oven, and brown; take out, sprinkle with grated cocoa-nut, set dish away in a cool

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place; serve cold after three or four hours) The sweet liquor which settles to the bottom in cooling, serves asa sauce.—Mrs. W E. Baxter. Lemon Poppinc.

Stir into yolks of six eggs one cup sugar, half a cup water, and the grated yellow rind and juice of two lemons; soften in warm water six crackers or some slices of cake, lay in bottom of a bakingdish, pour custard over them, bake till firm; beat whites of eggs to a froth, add six table-spoons sugar, and beat well; when custard is done, pour frosting over it, return to the oven and brown. Eat either warm or cold.—Mrs. Walter Mitchell, Gallipolis. Dexicious Lemon Puppine..

The juice and grated rind of one lemon, cup sugar, yolks of two eggs, three well rounded table-spoons flour, a pinch of salt, one pint rich milk; mix the flour and pert of the milk to a smooth paste, add the juice and rind of lemon, the cup of sugar, yolks well-beaten, the rest of the milk (after having rinsed out the egg with it), line plate with puff-paste one-fourth inch thick, pour in custard, bake ina quick oven until done. Beat whites to a stiff froth, add two table-spoons sugar, spread over the top, return to oven and brown. Serve with very cold cream; or, for a very nice dish, add whipped cream. This is a rich and not an expensive pudding. The recipe makes sufficient for six.—Mrs. Col. Woods, Greensburg, Pa. Marcy Pupprne.

One cup dried apples, cup molasses, one and one-fourths cup flour, fourth cup butter, one egg, one teaspoon each of soda and cinnamon, half tea-spoon, cloves; wash and soak apples over night, cut fine and mix with water in which they were soaked, add molasses and spice; mix egy, butter and flour together; stir soda with apples and molasses; add and bake immediately; serve hot with sauce made of half cup butter and one cup sugar, beaten smooth and flavored with nutmeg, lemon or vanilla.— Miss Lizzie March. Minute Puppine.

Take sweet milk, or half water and milk, a pinch of salt, let boil,. wir in wheat flour, as in making corn-meal mush, until same thickbess ag mush; remove from fire, and serve at once with sweetened

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z cream flavored with nutmeg. Some think it improved by adding blackberries, raspberries or cherries, either canned or fresh, just before taking from stove.— Motasses Puppine.

Three cups of flour, one each of molasses, melted butter and hot water; one tea-spoon soda; steam three hours; serve with a sauce of butter and sugar worked to a cream, with hot water added to make it the proper consistency, and flavored’ with vanilla. Some add a tea-cup raisins.— Mrs. Jenks, Bellefontaine. ONE-TWO-THREE-FOUR PuppINe.

One cup butter, two of sugar, three of flour, four eggs (beaten separately), one cup sweet milk, and two tea-spoons baking-powder; flavor with nutmeg, and bake in pudding or cake mold; leave in mold till next day, when steam for three-quarters of an hour over a kettle of boiling water and serve with hot sauce.—HMrs. C. A. Malin. OrancE Puppina.

Two large oranges pared and cut in pieces one inch square, put in bottom of pudding dish, pour over them one cup white sugar, then make a plain corn starch pudding without sugar, and pour it over the orange and sugar. Let stand and cool.

Praca Rous.

Stew dried fruit, sweeten, and flavor to taste; make a good baking-powder crust, roll very thin, spread fruit on, putting thin slices of butter on the fruit, roll crust up, place in a pan four or five inches deep, to three or four rolls add one cup sugar, and a half cup butter; pour in hot water enough to cover them. Bake half an hour.—Mrs. J. D. Simmons, Pontotoc, Miss. Curermas Prum Puppine.

“ One quart seeded raisins, pint currants, half pint citron cut up, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef-suet, a quart of sweet milk, a heaping quart of stale bread-crumbs, eight eggs beaten separately, pint sugar, grated nutmeg, teaspoon salt; flour fruit thoroughly from a quart of flour, then mix remainder as follows: In a large bowl or tray put the eggs with sugar, nutmeg and milk, stir in the fruit, bread-crumbs

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and suet, one after the other until all are used, adding enough flour to make the fruit stick together, which will take about all the quart; dip pudding-cloth in boiling-water, dredge on inside a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from two to three hours in a good-sized pot with plenty of hot water, replenishing as needed from tea-kettle. When done, turn in a large flat dish and send to table with a sprig of holly, or any bit of evergreen with bright berries, stuck in the top. Serve with any pudding-sauce. This recipe furnishes enough for twenty people, but if the family is small, one-half the quantity may be prepared, or it is equally good warmed over by steaming. For sauce, cream a half pound sweet butter, stir in three-quarters pound brown sugar, and the beaten yolk of an egg; simmer for a few moments over a alow fire, stirring almost constantly; when near boiling add a half pint bottled grape-juice, and serve after grating a little nutmeg on the surface.—Mrs. Ex-Gov. Coke, Texas.

Enexish Prum Puppine.

Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated or chopped stale bread, a pound flour, three-quarters pound sugar, and a pound each of beef-suet chopped very fine, currants nicely washed and dried, and stoned raisins, well floured; stir well, then add two nutmegs, a tablespoon mace, one of cinnamon or cloves, a wine-glass brandy, a tea-spoon salt, and finally another tumbler of milk. Boil in howls or molds five hours, and serve with sauce made of drawn butter, wine, sugar, and nutmeg. These will keep for months; when wanted, boil one hour before using. A pound of citron or blanched sweet almonds adds to the richness of the pudling, but may be omitted.—Mrs. Collier.

Eeeiess Pium Puppine.

Heaping cup bread-crumbs, two cups flour, one of suet chopped fine, one of raisins, one of molasses, one of sweet milk, tablespoon soda, tea-spoon salt, one of cloves, and one of cinnamon; boil two and a half hours in a two-quart pail, set in a kettle of boiling water or steam for the same time. For sauce take one cup white sugas, butter size of an egg, grated rind of one lemon, and white of an egg.—Mrs. Mary Lee Gere.

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Prarie Prum Puppine.

Stew together a tea-cup raisins and half tea-cup citron; prepare dish with butter, put in layer of sponge-cake (any kind of cake will do, or Boston crackers, sliced and buttered may be used, or even stale Graham bread-crumbs), then a layer of fruit, and so on, with cake or bread for last layer; pour over it custard made of a quart of milk and yolks of four eggs, sweetened to taste; bake until on inserting a knife the milk has become water. Make a frosting of the whites of four eggs and four table-spoons pulverized sugar, spread on pudding, brown in oven, and serve with sauce made of one tea-cup white sugar, two-thirds pint water, one table-spoon but~ter, one tea-spoon corn-starch mixed smoothly with a little cold milk; let sugar and water boil, add the rest, and allow to boil a few moments, then add the white of one well-beaten egg with one teaspoon vanilla essence.—Mre. M. E. Godard.

Pium Puppia.:

Beat together half cup sugar, two eggs and one tea-spoon butter, add three pints sweet milk, a little salt, six crackers rolled fine, one cup raisins, and a half sheet gelatine dissolved in a little water; season with nutmeg or cinnamon. Bake in a pudding-dish.— Mre. Dr. Stall,.

Poor Man’s Puppine.

A quart of milk, half tea-cup rice, salt to taste, and one tea-cup sugar (some add table-spoon butter); place in oven while cold, stirring occasionally while the rice is swelling. Bake quite slowly two hours or more. It should be cream-like whem done, and must be taken immediately from oven. A good test is to tip dish; if rice and milk move together it is done; if not sufficiently cooked the milk runs; if neither move it is done too much. To vary this, a small cup raisins and a tea-spoon lemon or vanilla may be added. This is a delicious pudding when properly baked, and may be eaten warm or cold with sugar or cream.—Mrs. Louise Lincoln, New Rutland, IU.

Prne-apete Puppine.

Butter a pudding-dish, and line the bottom and sides with slices of stale cake (sponge-cake is best), pare and slice thin a large pineapple, place in the dish first a layer of pine-apple, then strew with

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sugar, then more pine-apple, and so on until all is used, pour over a small tea-cup water, and cover with slices of cake which have been dipped in cold water; cover the whole with a buttered plate, and bake slowly for two hours.—Mrs. Wm. Smith, Jacksonville, Fla. CuLPEPPER PuppINe.

Stew six large pippin apples (pared, cored, and quartered) until tender; drain and mash smooth with two table-spuons butter. Crumb quarter pound sponge cake; put layer of cake and apple alternately, using as seasoning for both six table-spoons sugar, juice and grated rind of one lemon, and a little nutmeg. Beat well six eggs, and stir in gradually; mix well, putin a dish, and bake three quarters of an hour. Prone Puppina.

Scald one pound French prunes, let them swell in the hot water till soft, drain and extract the stones, spread on a dish and dredge with flour; take a gill milk from a quart, stir into it gradually eight table-spoons sifted flour; beat six eggs very light and stir by degrees into the remainder of quart of milk, alternating with the batter; add prunes, one at a time, stir the whole very hard, boil two hours, and serve with wine-sauce or cream.—Mrs. Emma L. Fay. Quick Purr Pupprina.

Stir one pint flour, two tea-spoons baking-powder, and a little salt into milk until very soft; place in steamer well-greased cups, put in each a spoonful of batter, then one of berries, steamed apples, or any sauce convenient, cover with another spoonful of batter and steam twenty minutes, This pudding is delicious made with fresh strawberries, and eaten with a sauce made of two eggs, half cup butter and cup of sugar, beaten thoroughly with a cup boiling milk, and one of strawberries.—Mrs. B. T. Skinner, Battle Oreck, Mich. QUEEN oF Pupprines.

One pint fine sifted bread-crumbs, one quart milk, one cup sugar, yolks of four eggs, a piece of butter the size of an egg (some add grated rind of lemon); bake until done—but do not allow to become watery—and spread with a layer of jelly. Whip whites of eggs to a stiff froth with five tablespoons sugar, and juice of one lemon, spread on the top and brown. Good with or without sauce, and

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very good cold. Make a hard sauce for it as follows: One cup very light brown sugar, half cup butter, half grated rind aud the juice of one lemon; beat until very light. Vanilla may be used instead of the lemon.

Or, for cocoa-nut pudding, soak half cup dessicated cocoa-nut in boiling hot milk for half an hour or more, and add to the pudding, baking and finishing as above; or for orange pudding add a half dozen grated oranges.—Mrs. Prof. R. P. Kidder, Cape Girardeau, Missouri.

Rice Puppine.

To a cup of rice boiled in a custard-kettle in a pint of water (seasoned well with salt) until dry, add a pint of milk in which a little corn starch has been dissolved, and boil again; add the yolks of two eggs beaten with half a cup of sugar, stir well together, and lastly add the juice and grated rind of one lemon. Place in a dish, and bake slowly in the oven; when done, spread over the top the whites beaten with two table-spoons sugar, and brown in oven. A cup of raisins may be added just before baking. Or, after boiling the rice with the milk, eggs, and sugar, add a lump of butter and place a layer of the rice, about an inch thick, in a buttered dish sprinkled with bread-crumbs, then a layer of peaches (either fresh or canned), repeating until dish is full, leaving rice for the last layer; bake slowly for half an hour, and when done, cover with the beaten whites, asapove. Or, after preparing the rice as above, add pineapple, chopped fine, or oranges, or dried cherries; mix thoroughly, and bake and finish as above.— Mrs. J. R. W., Rice Snow Bats.

Boil one pint rice until soft in two quarts water with a tea-spoon salt; put in small cups, and when perfectly cold place in a dish. Make a boiled custard of the yolks of three eggs, one pint sweet milk, and one tea-spoon corn-starch; flavor with lemon. When cold, pour over the rice-balls half an hour before serving. This is a very simple but nice dessert.— Miss Louise Skinner. Saco anp APPLE PupDING.

Pare six apples and punch out the cores, fill holes with cinnamon and sugar, using two teaspoons cinnamon to a cup of sugar; take

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one tuble-spoon sago to each apple, wash it thoroughly and let soak an hour in water enough to cover the apples, pour water and sago over the apples, and bake an hour and a half., Suer Puppine.

One cup molasses, one of sweet milk, one of suet chopped fine, or half a cup melted butter, one of raisins, half cup currants, two and a half cups flour, half tea-spoon soda; mix well, salt and spice to taste, and steam two hours.—Mrs. 8S. W. Case. Appie Tapioca Puppine.

To half tea-cup of tapioca, add one and one-half pints cold water, let it stand on the fire till cooked clear, stirring to prevent burning, remove, sweeten and flavor with wine and nutmeg; pour the tapioca into a deep dish in which have been placed six or eight pared and cored apples, bake until apples are done, and serve cold with cream.—Mrs. S. C. Lee.

WHoktTLEBERRY Puppine.

One quart berries, pint molasses, cup milk, tea-spoon soda, one pound and two ounces flour, ong tea-spoon cloves, one of cinnamon, and one nutmeg; boil two and a half hours.—Mrs. Emma Fay. Sweet Potato Pupping.

Wash and simmer gently half a pound sweet potatoes; when half done take out, peel, and when cold grate them. Stir toa eream a scant cup butter and six table-spoons sugar (white), add a grated nutmeg, a tea-spoon beaten mace, juice and grated peel of a lemon, a wine-glass wine, one of brandy. Stir these ingredients together. Beat four eggs and add to mixture, alternating with the potato, a littleat a time. At the last, stir all very hard, pour in a buttered dish and bake three quarters of an hour. To be eaten cold.—From Tenn.

Quince Pupprina.

Pare and grate six large ripe quinces, mix well with half a pint cream and one cup sugar, beat yolks of seven eggs and whites of two, adding two wine-glasses of rose-water; when all is well mixed bake three quarters of an hour in a buttered dish. Beat whites of five eggs with three table-spoons powdered sugar, put on top of pudding, and brown a few minutes.—Miss Tyson.

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240 SAUCES, SAUCES.

Branpy Sauce. | Cream together four heaping table-spoons of sugar (white) and four tablespoons, well-rounded, of soft butter; with this mix a gill of lemon brandy, or half the quantity of brandy, juice of one lemon and half a grated nutmeg; stir slowly into half a cup boiling water, let simmer a moment, pour into a warm tureen.— May Corbin, Covington, Ky.

Butreriess Sauce.

Place one-half a gill of milk in a pan in boiling water; when scalding put in half a pint of powdered sugar mixed with the yolks of two eggs, stir until thick as boiled custard, take off; when’ cool add flavoring. Just before serving mix the well-beaten whites lightly with the sauce.

Crmer Sauce.

Mix two tablespoons butter with an even tablespoon of flour; stir in half a pint of brown sugar, and half a gill of boiled cider; add a gill of boiling water, mix well, let it simmer a few moments; serve hot. Cocoa-nut Sauce.

Two table-spoons butter, cup of sugar, tablespoon of flour, milk of one cocoa-nut, with a small piece grated.

Cream Savor..

One tea-cup powdered white sugar, scant half tea-cup butter, half tea-cup rich cream; beat butter and sugar thoroughly, add cream, stir the whole into half tea-cup boiling water, place on stove for a few moments, stirring it constantly, take off and add flavoring. Fing Frence Sauce.

Cream a small cup of sugar, and one (scant) of butter; add beaten yolk, or white if preferred, and a gill of wine; simmer a few moments, grate nutmeg over it when taken from fire.—Mre. Harrison, Ky..

% Prats Cream Sauce.

One pint cream, three table-spoons brown sugar, and half a small nutmeg grated.

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SAUCES. 241 Every-pay Sauce..

To one pint boiling, water, add heaping tea-cup sugar, table-spoon, butter (see General Directions), pinch of salt, and table-spoon corn starch dissolved in cold water; season with nutmeg or vanilla, boil half an hour, and if good and well cooked it will be very clear. Or, to a tablespoon of currant jelly, add a tablespoon of hot water; beat well and add to the above just before serving, omitting all other flavoring. Or, add a tea-spoon of raspberry syrup. Foamine Saute.

Beat whites of three eggs to a stiff froth; melt tea-cup of sugar in a little water, let it boil, stir in one glass wine, and then the whites of the three eggs; serve at once.—Mrs. Carrie Glazier, Chicago, I.

JELLY SAUCE.

Melt one ounce of sugar and two tablespoons grape jelly over the fire in a half pint of boiling water, and stir into it half a teaspoon com starch dissolved in a half cup cold water, let come to a boil, and it will be ready for use. Any other fruit jelly may be used instead of grape.:

Lemon Sauce.

Two cups sugar, two eggs, juice and rind of two lemons; beat all together, and just before serving add pint boiling water; set on stove, and when at boiling point, serve. Never boil sauce after adding lemon, a4 it makes it bitter. Some add one-third cup butter and table-spoon corn starch.

Map.e Suear Sauce.

Melt over a slow fire, in a small tea-cup of water, half a pint maple sugar; let it simmer, removing all scum; add four tableS$ butter mixed with a level tea-spoon flour, and one of grated Dutmeg; boil for a few moments, and serve with boiled puddings. Or, make a “hard sauce” of one tablespoon butter to two of sugar. Minyesana Sauce.

Beat, in a two quart bowl, four table-spoons butter and two pint brown sugar, to a cream, with a wooden spoon; then Add four tablespoons sweet cream, then the juiee and grated rind

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242 SAUCES.

of a large lemon; place the bowl on top of the tea-kettle half full of boiling water; when melted to a thick creamy froth, serve. OrancE Harp Sauce.

Select a thin orange, cut the skin into six equal parts, by cutting through the skin at the stem end and passing the knife around the orange to nearly the blossom end; loosen and turn each piece down and remove the orange. Extract juice and mix it with yellow sugar (prepared by dropping a drop or two of “gold coloring” on white sugar while stirring it) till,a ball can be formed, which place inside the orange-peel and serve. The “gold coloring” may be omitted. Lemon sauce may be made in the same way.

PINE-APPLE Sauce.

Mix two tablespoons butter and four heaping table-spoons sugar (some add white of an egg), flavor with pine-apple (or any other flavoring), form a pyramid, and with a tea-spoon shape it like a pineapple.. Or, to a grated pine-apple add a very little water, simmer until quite tender, mix with it, by degrees, half its weight in sugar, boil gently for five minutes, and serve. STRAWBERRY SAvce.

Half tea-cup of butter, one and a half tea-cups of sugar, and one pint of strawberries mashed till juicy. (Canned berries may be substituted for fresh ones). Beat the butter and sugar to a cream; then stir in the berries and the beaten white of an egg. Vinegar Sauce.

One and a half cups sugar, one and a half tablespoons flour in a little water, two table-spoons vinegar, quarter of a grated nutmeg, and a pinch of salt; pour over this one and a half pints boiling water, and boil ten minutes; just before taking from stove add one dessert-spoon of butter.—Mrs. G. W. Collins, Urbana. é Wurrrep Cream Sauce.

Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce; or pile up in center and surround with molded blanc-mange, or fruit puddings.—Mrs. Geo. Bever, Cedar Rapids, Ia.

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Preserves, to be perfect, must be made with the greatest care. Economy of time and trouble is a waste of fruit and sugar. The best are made by putting only a small amount of fruit at a time in the syrup, after the latter has been carefully prepared and clarified, and the fruit neatly pared. Peel peaches, pears, quinces and apples, and throw into cold water as you peel them to prevent their turning dark. It is difficult to watch a large quantity s0 as to insure its being done to a turn.

The old rule is ‘‘a pound of sugar to pound of fruit;” but since the introduction of cans, three-quarters of a pound of sugar to a pound of fruit is sufficient, and even less is sometimes used, the necessity for an excess of sugar having passed away, as preserves may be less sweet, with no risk of fermentation, if sealed. Either tin or glass cans may be used, care being taken to make the sealing perfect.

Quinces, pears, citrons, watermelon-rinds, and many of the smaller fruits, such as cherries, currants, etc., harden when put, at first, into a syrup made of their weight of sugar. To prevent this they should be cooked till tender in water, or in a weak syrup made from a portion only of the sugar, adding the remainder afterward. In preserving fruits, such as apples, peaches, tomatoes, plums and strawberries, and other fruits, which are likely to become too soft in Cooking, it is a good plan to pour the hot syrup over the fruit, or to strew over it a part or all the sugar, and allow it to stand a few hours; by either method the juice is extracted, and the fruit hard(248)

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ened. Another approved method of hardening fruit is to skim it out of syrup after cooking a few minutes, and ley it in the hot sun two or three hours, and then pour over it the boiling syrup. Long protracted boiling destroys the pleasant natural flavor of the ‘ruit, and darkens it.

Preserves should boil gently to avoid the danger of burning, and in order that the sugar may thoroughly penetrate the fruit. A good syrup is made in the proportion of half pint water to a pound of sugar. Use loaf or granulated sugar. Put the sugar and water over the fire in a porcelain kettle, and, just before it boils, stir in the white of an egg beaten lightly with two table-spoons water; and, as it begins to boil, remove the scum with great care; boil until no more scum arises, and then add fruit. Or the white of the egg may be mixed thoroughly with the dry sugar in the kettle, and the boiling water poured over, when all impurities will immediately rise to the surface with the egg, then boil slowly, or rather simmer, until the preserves are clear. Take out each piece with a skimmer and lay on a flat dish to cool, or else put in the jars at once. Stew the syrup, skimming off the scum which rises, until it “ropes” from the spoon. If the preserves are already in the jar pour the syrup over them and seal; if on dishes, return them to the syrup and boil up once before putting up. This is merely a matter of choice, and we have never found any difference in the results of the two methods. Preserves may be made from canned fruit (and some prefer to do this rather than’ make in the hot season), using less sugar than the rule. When preserving canned peaches or apples, it is an improvement to add a few sliced oranges or lemons. When berries or small fruits are done, take up with a little strainer, and place in cans; if a cup is used, it is impossible to free them from the syrup. Marmalades, or the different butters, will be smoother and betters flavored, and will require less boiling, if the fruit (peaches, quinces, oranges and apples make the best) i is well cooked and mashed before adding either sugar or cider. Jf is important to stir constantly with an apple-butter stirrer.

In making either preserves or maridhlades, follow the directions as regards kettle, sugar, and putting up, already given for jellies and jams, covering at once, but not putting away till cold. When

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preserves are candied, set jar in kettle of cold water, and let boil for an hour; or pat them in a crock kept for that purpose, set in oven and boil a few minutes, watching carefully to prevent burning. When specks of mold appear, take them off carefully, and scald preserves as above directed. Dried fruits are much better and require less boiling, if clean soft water is poured over them and allowed to stand over night. In the morning boil until tender in the water, sweetening five minutes before removing from the stove.

To dry corn or fruits nicely, spread in shallow boxes or box covers, and cover with mosquito netting to prevent flies reaching them. When dry, put up in jure and cover closely, or in paper sacks. Dried peaches are better when halved and the cavities sprinkled with’ sugar in drying. The fruit must be good, however, as poor fruit can not be redeemed by any process. Another excellent way is to dry them in the oven, and, when about half done, place in a crock a layer of peaches alternately with a layer of sugar. Cherries and currants are excellent dried as follows: Put in jars firat a layer of fruit, then a layer of sugar, in the proportion of half a pound sugar to pound of fruit, let stand over night, place them to boil, skimming off all scum, let boil ten or fifteen minutes, skim out and spread on dishes to dry in the sun, or by the fire, turning frequently until dry; then place on pans in oven, stirring with the hand often until the heat is too great to bear. They may then be packed in jars with sugar, or put away in paper sacks, or stone crocks with a cloth tied close over the top, and are an excellent substitute for raisins in puddings or mince-pies.

The secret of keeping dried fruit is to exelude the light, and to keep in a dry and cool place. Paper sacks, or a barrel or box lined with paper, are secure against moths. Reheating fruit makes it dark in color, and impairs its flavor. Always fill a fruit-can, and keep for present use, to avoid opening the large jars often. Avp.E PRESERVES.

Take three-quarters of‘ pound sugar to each pound apples; make & syrup of the sugar and water in which root ginger (bruised and

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tied in a bag) has been boiled until the strength is well extracted, add a little lemon-juice or sliced lemon, skim off all scum, and boil in the syrup a few apples at a time, until they are transparent, and place in jar. When all are done, boil the syrup until thick, pour, boiling hot, over the apples, and cover closely. Well-flavored fruit, not easily broken in cooking, should be used. The ginger may be omitted if disliked.

Carrot SWEETMEATS.

Boil small fine-grained carrots in water till tender; peel and grate, add sugar, slips of citron, spices if preferred, and wine; simmer slowly together and put away in jars. Very wholesome for children and very much liked. The juice from any canned fruit sold would take the place of the simple wine used here—the alcoholic mixtures sold in America being utterly unfit for household’ consumption.—Mrs. S. Williston, Heidelterg, Germany. CHERRY PRESERVES.

Choose sour ones—the early Richmond is good—seed all very “carefully, allow an amount of sugar equal to the fruit; take half the sugar, sprinkle over the fruit, let stand about an hour, pour into a preserving-kettle. boil slowly ten minutes, skim out the cherries, add rest of sugar to the syrup, boil, skim and pour over the cherries; the next day drain off the syrup, boil. skim if necessary, add the cherries, boil twenty minutes, and seal up in small jars.— Mrs. J. M. Southard.

Crrron PRESERVES.

Pare off rind, seed, cut in thin slices two inches long, weigh, and put in preserving kettle with water enough to cover; boil one hour, take out the melon, and to the water in kettle add as much sugar as there is melon by weight, boil until quite thick, replace melon,. add two sliced lemons to each pound of fruit, boil twenty minutes, take out, boil syrup until it is very thick molasses, and pour it over the fruit.—Mrs. J. H- Robinson,. Fie PRESERVES.

Gather fruit when fully ripe, but not cracked open; place in a péfforated tin bucket or wire basket, and dip for a moment into a deep kettle or hot and moderately strong lye (same prefer letting

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them lie an hour in lime-water and afterwards drain); make a syrup in proportion of one pound sugar to one of fruit, and when the figs are well drained, put them in syrup and boil until well cooked; remove, boil syrup down until there is just enough to cover fruit; put fruit back in syrup, let all boil, and seal up while hot in glass or porcelain jars.— Ez-Gov. Stearns, Florida.

GrarE PRESERVES.

Pick grapes from the stems, pop pulps from the skins, doing tw» at a time, one in each hand between the thumb and forefinger. Put pulp in a porcelain kettle and stew gently until the seeds are loosened; then strain and rub it through a sieve, weigh it with the skins, and to every pound of this allow one pound of granulated sugar. Put skins and juice in kettle, cover closely, and cook slowly until the skins are tender; while still boiling add the sugar, and move the kettle back, as it must not boil again; keep very hot for fifteen minutes, then, seeing that the sugar is thoroughly dissolved, pour the fruit in cans, and screw down the covers as soon as possible. PEAR PRESERVES.

Pare, cut in halves, core and weigh (if hard, boil in water until tender, and use the water for the syrup), allow three-quarters pound sugar for each pound fruit, boil a few moments, skim, and cool; when luke-warm add pears, and boil gently until syrup has penetrated them and they look clear; some of the pieces will cook before the rest, and must be removed; when done, take out, boil down syrup a little and pour over them; a few cloves stuck here and there in the pears add a pleasant flavor. Put in small jars with glass or tin tops, and seal with putty.— Miss Florence Williams. Peach PRESERVES.

Take any fine peaches that do not mash readily in cooking, pare carefully and remove pits; take sugar equal in weight to fruit, (or if to be sealed, three-quarters pound sugar to the pound of fruit), and water in proportion of a half pint to each pound of sugar. Boil pits in the water, adding more as it evaporates, to keep the proportion good, remove pits, add the sugar, clarify, and when the scum ceases to rise, add the fruit, a small quantity at a time; gpok slowly about ten minutes, skim out into a jar, add more, and so on

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until all are done, and then pour the boiling syrup over all. The next day drain off and boil syrup a few minutes only, and pour back, repeating daily until the fruit looks clear. Two or three times is generally sufficient. The last time put up the preserves in small jars, and secure with paper as directed for jellies. If to be sealed in cans, the first boiling is sufficient, after which put into cans and seal immediately. The latter plan is preferable, as it takes less trouble and less sugar, while the natural flavor of the fruit is better retained. Many think peach preserves much nicer if made with maple sugar. Clingstone peaches are preserved in the same way whole, except that they must be put on in clear water and boiled until so tender that they may be pierced with a silver fork before adding the sugar.

PLuM PRESERVES.

Allow equal weights sugar and plums; add sufficient water to the sugar to make a thick syrup, boil, skim, and pour over the plums (previously washed, pricked and placed in a stone jar), and cover with a plate. The next day drain off syrup, boil, skim, and pour in over plums; repeat this for three or four days, place plums and syrup in the preserving-kettle, and boil very slowly for half an hour. Put up in stone jars, cover with papers like jellies, or seal in cans.—Mra. J. H. Shearer.

Pium SwEETMEATs.

When Damson plums are perfectly ripe, peel and divide them, taking out the stones; put them over a gentle heat to cook in their own juice; when soft rub them through a sieve, and return to the stove, adding just enough sugar to sweeten, a little cinnamon, and, when nearly done, wine in quantity to suit the taste. This is done more to keep the sweetmeats than for the flavor, as self-sealing cans are not used here, and all preserves are pasted up with the white of eggs. The common wine of the country ‘is thin and sour and is much used in cookery.—Jfrs. L. S. Williston, Heidelberg, Germany.

QuINncE anD APPLE PRESERVES.

Take equai weights of quinces and sugar, pare, core, leave whole or cut up, as preferred, boil till tender in water enough to cover, carefully take out and put on a platter, add sugar to the water,

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replace fruit and boil slowly till clear, place in jars and pour syrup over them. To increase the quantity without adding sugar, take half or two-thirds in weight as many fair sweet apples as there are quinces, pare, quarter, and core; after removing quinces, put apples into the syrup, and boil until they begin to look red and clear, and are tender; place quinces and apples in jar in alternate layers, and cover with syrup. For the use of parings and cores, see “ Quince Jelly.” Apples alone may be preserved in the same way. STRAWBERRY PRESERVES.

Put two pounds of sugar in a bright tin-pan over a kettle of boiling water, and pour into it half a pint of boiling water; when the sugar is dissolved and hot, put in fruit, and then place the pan directly on the stove or range; let boil ten minutes or longer if the fruit is not elear, gently (or the berries will be broken) take up with a small strainer, and keep hot while the syrup is boiled down until thick and rich; drain off the thin syrup from the cans, and pour the rich syrup over the berries to fill, and screw down the tops immediately. The thin syrup poured off may be brought to boiling, and then bottled and sealed, to be used for sauces and drinks. TomMATO PRESERVES.

Scald and peel carefully small perfectly-formed tomatoes, not too ripe (yellow pear-shaped are best), prick with a needle to prevent bursting, add an equal amount of sugar by weight, let lie over night, then pour off all juice into a preserving-kettle, and boil until it-is a thick syrup, clarifying with white of an egg; add tomatoes and boil carefully until they look transparent. A piece or two of toot-ginger, or one lemon to a pound of fruit sliced-thin and cooked with the fruit, may be added.

WATERMELON PRESERVES.

Pare off outside green rind, cut in pieces two inches long, weigh, throw into cold water, skim out, add a heaping tea-spoon each of salt and pulverized alum to two gallons of rinds, let stand until salt and alum dissolve, fill the kettle with cold water, and place on top of stove where it will slowly come to boiling point, covering with a large plate so as to keep rinds under; boil until they can be easily pierced with a fork, drain them from the water, and put into a syrup

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previously prepared as follows: Bruise and tie in a muslin bag four ounces of ginger-root, and boil in two or three pints of water until it-is strongly flavored. At the same time boil in a little water until tender, in another pan, three or four sliced lemons; make a syrup of the sugar and the water in which the lemons and the ginger-root were boiled, add the rinds and slices of lemon to this and boil slowly half to three-quarters of an hour. Citrons may be prepared in the same way, by paring, coring and slicing, or cutting into fanciful shapes with tin cutters made for the purpose. AppPLE Burrer.

Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled to half the quantity, add the apples, and when soft, stir constantly for from eight to ten hours. If done it will adhere to an inverted plate. Put away in stone jars (not earthen ware), covering first with writing-paper cut to fit the jar, and press down closely upon the apple butter; cover the whole with thick brown paper snugly tied down.—Miss Sarah Thomson, Delaware.

Ece Burrer.

Boil a pint of molasses slowly about fifteen or twenty minutes, stirring to prevent burning, add three eggs well beaten, stirring them in as fast as possible, boil a few minutes longer, partially cool, and flavor to taste with lemon.—Mrs. Colbert, Broadway. Lemon ButrTer.

Tea-cup white sugar, three eggs, butter the size of half an egg, beat well together; add juice and grated rind of one large lemon, place in a pan set in a kettle of hot water, stir well until thick. This may be made up in quantity, kept for a long time in bottles or jars, and used as needed for filling tarts, ete. Pumpkin Burrer.

Take the seeds out of one pumpkin, cut in small pieces and boil soft; take three other pumpkins, cut them in pieces and boil them soft, put them in a coarse bag and press out juice; add juice to first pumpkin, and let boil ten hours or more, to become of the thickness of butter; stir often. If the pumpkins are frozen, the juice will come out much easier.,

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Pre-PLant Burrer.

Allow one pound of sugar to each pound of peeled and cut up rhubarb; let the rhubarb and sugar simmer gently for an hour, or more if the rhubarb is old and tough. This is a nice preserve, and children should be encouraged to eat it during the winter. Orange MARMALADE.

Twelve pounds sour oranges, twelve pounds crushed sugar; wash _ the oranges and pare them as you would apples; put the peel in a porcelain-lined kettle with twice its bulk or more of cold water; keep it covered, and boil until perfectly tender; if the water boils away, add more; the peel is generally very hard, and requires several hours boiling; cut the oranges in two crosswise, and squeeze out the juice and the soft pulp, have a pitcher with a strainer in the tep, place in a two-quart bowl, squeeze the thin juice and seeds in the strainer and the rest with the pulp in the bowl, drawing the skin as you squeeze it over the edge of the tin strainer, to scrape off the pulp, then pour all the juice and pulp on the sugar; the white skins must be covered with three quarts of cold water, and boiled half an hour, drain the water on the sugar, put the white eking in the colander, four or five together, and pound off the soft part, of which there must be in all two pounds and four ounces, put this with the sugar and juice; when the peel is tender drain it from the water, and choose either of these three modes: Pound it in a mortar, chop it ina bowl, or cut it in delicate shreds with a pair of scissors. There is still another way, which saves the necessity of handling the peel after it is boiled; it is to grate the yellow rind from the orange, then tie itin a muslin bag, and boil until soft, which you can tell by rubbing a little of it between the thumb and finger; it is then ready _for the other ingredients; put the whole in a porcelain kettle, or in 4 bright tin preserving-pan, and boil about an hour; when it begins to thicken it must he tried occasionally, by letting a little cool in a spoon laid on ice. To prevent its burning, pass the spoon often over the bottom of the kettle; when it is thick as desired put it in tumblers and cover with paper.—Mre, Elizabeth S. Miller in “ In the Kitchen,”

Peach MARMALADE.

Choose ripe, well-flavored fruit, and it is well to make with pre.

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serves, reserving for marmalade those that are too soft. The flavor is improved by first boiling the pits in the water with which the syrup is to be made. Quarter the peaches and boil thirty minutes before adding sugar, stirring almost constantly from the time the peaches begin to be tender; add sugar in the proportion of threefourths pound sugar to one pound fruit, continue to boil and stir for an hour longer, and put up in jars, pressing paper over them as directed for jellies.

Quince MARMALADE.

Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar; place the fruit in a porcelain kettle with just water enough to cover, boil till tender, and skim out carefully; make @ syrup of the sugar and the water °in which the quinces were boiled, let come te boiling point, skim well, and drop the quinces gently in; boil fifteen minutes and dip out carefully into jelly-bowls or molds. The syrup forms a jelly around the fruit so that it can be turned out on a dish, and is very palatable as well as ornamental. In this way quinces too defective for preserves may be used.—Mrs. Mary A. Cooper.

Drtep APPLE Sauce.

Look over, wash thoroughly and soak fifteen minutes in clean warm water; drain, cover with cold soft water, place on the stove, let boil slowly two to four hours, mash fine, sweeten, and season with cinnamon very highly. Never add sugar until about five minutes before removing from the stove, otherwise the fruit will be toughened and hardened. Follow the same directions in preparing dried peaches, only do not mash or season so highly. Cook in porcelain, without stirring. A few raisins added improve the apple sauce. Borep Crper APPLE Sauce..

Pare, quarter and core apples sufficient to fill a gallon porcelain kettle, put in it a half gallon boiled cider, let it boil. Wash the apples and put in kettle, place a plate over them, and boil steadily but not rapidly until they are thoroughly cooked, testing by taking one from under the edge of the plate with a fork. Do not remove the plate until done, or the apples will sink to the bottom and burn. Apples may be cooked in sweet cider in the same way.— Mre. W. W. W.

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PRESERVED CITRON.

Boil the citron in water until it is clear and soft enough to be easily pierced with a fork; take out, put into a nice syrup of sugar and water, and boil until the sugar has penetrated it. Take out and spread on dishes to dry slowly, sprinkling several times with powdered sugar, and turning until it is dried enough. Pack in jars or boxes with sugar between the layers.—Mre. I. N. Beem, Bourbon Oo., Ky.

Tomato Fias.

Scald and skin pear-shaped (or any small-sized) tomatoes, and to eight pounds of them add three pounds brown sugar; cook without water until the sugar penetrates and they have a clear appearance, take out, spread on dishes, and dry in the sun, sprinkling ona little syrup while drying; pack in jars or boxes, in layers with powdered sugar between. Thus put up they will keep for any length of time, and are nearly equal to figs. Peaches may be preserved in the same way.—Mrs. John Samuels, Covington, Ky.

Drrep Currants (OR CONSERVE).

One pint sugar to a pint of stemmed ripe currants; put them together in a porcelain kettle, a layer of currants at the bottom; vhen the sugar is dissolved, let them boil one or two minutes, skim from the syrup, and spread on plates to dry in a partly cooled oven. Boil the syrup until thickened, pour it over the currants, and dry itwith them. Pack in jars and cover closely. Blackberries may be dried in the same manner. An economical way of making jelly is to boil liquid, skimming well, after currants are taken out, until it becomes jelly, and then put away in jelly glasses.— Mrs. H. A., Va. PINE-APPLE PRESERVES.

Wash fruit, and boil without paring until tender; take out, pare and slice lengthwise, leaving out the hard center. Pour a syrup (using 8 pound of sugar to one of fruit), boiling hot, over pineapples, and let stand until the next morning. Pour off syrup, boil until nearly thick enough, then add fruit, and boil fifteen or twenty minutes.

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{In making pickles use none but the best cider vinegar, and hoil in a porcelain kettle—never in metal. A lump of alum size of a small nutmeg, to a gallon of cucumbers, dissolved and added to the vinegar when scalding the pickles the first time, renders them crisp and tender, but too much is injurious. Keep in a dry, cool cellar, in glass or stoneware; look at them frequently and remove all soft ones; if white specks appear in the vinegar, drain off and scald, adding a liberal handful of sugar to each gallon, and pour again over the pickles; bits of horse-radish and a few cloves assist in preserving the life of the vinegar. If put away in large stone jars, invert a saucer over the top of the pickles, so as to keep them well under the vinegar. The nicest way to put up pickles is bottling, sealing while hot, and keeping in a cool, dark place. Many think that mustard-seed improves pickles, especially chopped, bottled, and mangoes, but use it, as well as horse-radish and cloves, sparingly. Never put up pickles in any thing that has held any kind of grease, and never let them freeze. Use an oaken tub or cask for pickles in brine, keep them well under, and have more salt than will dissolve, so that there will always be plenty at the bottom of the cask. The brine for pickles should be strong enough to bear an egg; make it in the proportion of a heaping pint of coarse salt to a gallon of water. Use coarse salt, and test pickles by tasting before putting on vinegar (they should be of a pleasant saltness); if not salt enough, add salt to brine and allow them to stand until they have acquired the proper flavor; if too salt, cover with weak vinegar, and let stand for two or three days, drain, adding strong vinegar, cither hot or cold according to recipes, and finish as directed. In the case of kegs of cucumbers kept in brine for a long time, to be used when needed, it is better to err in using too much salt, as this may be corrected by adding the weak vinegar, but if not sufficiently salted the pickles will be insipid. In scalding (254)

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cucumber pickles to green them, some use cabbage leaves, covering bottom, sides, and top of kettle. A medium spicing for a quart of pickles is a level tea-spoon of peppercorns (whole black peppers), the same of allspice, a table-spoon of broken stick cinnamon, half a teaspoon of cloves, mustard seed, or horse-radish chopped fine, and one piece of ginger root, an inch long. If ground cayenne pepper is used instead of whole peppers, an eighth of a tea-spoon is enough. A better substitute for peppercorns is garden-peppers cut in rings, in proportion of two rings of green and one of red without seeds, or 8 level tea-spoon, when finely chopped, to a quart of pickles. These Proportions may be increased or decreased to suit the taste, taking care not to put in so much of any one as to make its flavor predominate. Ginger is the most wholesome of the spices. Cloves are the strongest, mace next, then allspice and cinnamon, and, of course, leas of the stronger should be used. Pickles are not famous for wholesome qualities, even when made with the greatest care, but if they must be eaten, it is best to make them at home. Those suld in market are often colored a beautiful green with sulphate of copper, which isa deadly poison, or are cooked in brass or copper vessels, which produces the same result in an indirect way. Scalding or parboiling articles to be pickled makes them absorb the vinegar more easily, but does not add to their crispness. Before putting them in vinegar, after parboiling, they should he cold and perfectly try. Always use strong vinegar, or the pickles will be insipid, and it should be scalding hot when poured on, as raw vinegar becomes ropy and does not keep well. As heating weakens it, vinegar for pickles should be very strong, and should only be brought to boiling point, and immediately poured on pickles. Keep pickles from the air, and see that the vinegar is at least two inches over the top of Pickles in the jar. A dry wooden spoon or ladle should be used in handling pickles, and is the only one that should touch pickles in the jars. If the vinegar loses its strength it should be replaced by good,. poured over scalding hot.

PICKLED ARTICHOKES.

Rub off outer skin with a coarse towel, and lay in salt water for aday, drain and pour over them cold spiced vinegar, adding a teaSpoonful of horse-radish to each jar.

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Bean PICKLEs.

Pick green beans of the best variety, when young and tender, string, and place in a kettle to boil, with salt to taste, until they can be pierced with a fork, drain well through a colander, put in a stone jar, sprinkle with cayenne pepper, and cover with strong cider vinegar; sugar may be added if desired.

Borritep PIcKLEs.

* Wash and wipe a half bushel of medium-sized cucumbers, suitable for pickling, pack close in a stone jar, sprinkle over the top one pint of salt, pour over a sufficient quantity of boiling water to cover them, place a cloth over the jar, and let stand until cold (if prepared in the evening, let stand all night), drain off the water, and place the pickles on stove in cold vinegar, let them come to a boil, take out, place in a stone jar, and cover with either culd or hot vinegar. They will be ready for use in a few days, and are excellent. It is an improvement to add a few spices and a small quantity of sugar. ‘ To bottle thém, prepare with salt and boiling water as above, drain (when cold), and place a gallon at a time on a stove in enough cold vinegar to cover level (need not be very strong), to which a lump of alum about the size of a small hickory-nut (too much is iujurious) has been added. Have on stove, in another kettle, a gallon of the very best cider vinegar, to which add half-a pint of brown sugar; have bottles cleansed and placed to heat on stove in a large tin-pan of cold water; also have a tin cup or small pan of sealing-wax heated; on table, have spices prepared in separate dishes, as follows: Green and red peppers sliced in rings; horseradish roots washed, scraped, and cut in small pieces, black and yellow mustard seed (or this may be left out), each prepared by sprinkling with salt and pouring on some boiling water, which let stand fifteen minutes and then draw off; stick cinnamon washed free from dust, and broken in pieces, and a few cloves. When picklea _ come to boiling point, take out and pack in bottles, mixing with them the spices (use the cloves, horse-radish and mustard seed, sparingly); put in a layer of pickles, then a layer of spices, shaking the bottles occasionally so as to pack tightly; when full cover with the

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boiling hot vinegar from the other kettle (using a bright funnel and bright tin cup), going over them a second time and filling up, in order to supply shrinkage, for the pickles must be entirely covered with the vinegar. Put in the corks, which should fit very smugly, lift each bottle (wrap a towel around it to prevent burning the hands), and dip the corked end into the hot sealing-wax; proceed in this manner with each bottle, dipping each « second time into the wax so that they may be perfectly secure. If corks seem too small, throw them in boiling water; if too large, pound the sides with a hammer. The tighter they fit in the bottles the better for the pickles. Glass cans, the tops or covers of which have become defective, can be used by supplying them with corks. Pickles thus bottled are far more wholesome than, and are really superior to, the best brand of imported pickles, and, by having materials in readiness, prepared as directed, the process is neither difficult nor tedious. It requires two persons to successfully bottle pickles.—Mrs. Florence W. Hush, Minneapolis. Cuow Crow Pick Les.

Let two hundred small cucumbers stand in salt and water closely covered for three days. Boil for fifteen minutes in half a gallon — best cider vinegar, one ounce white mustard seed, one of black mustard seed, one of juniper berries, one of celery seed (tying each ounce separately in swiss bags), one handful small green peppers, two pounds sugar, a few small onions, and a piece alum half the size of a nutmeg; pour the vinegar while hot over the cucumbers, let stand a day, repeating the operation three or four mornings. Mix one-fourth pound mustard with the vinegar, pour over cucumbers, and seal up in bottles.— Mfrs. Ada Estelle Bever. _ Caow Cuow.

One peck of green tomatoes, half peck string beans, quarter peck small white onions, quarter pint green and red peppers mixed, two large heads cabbage, four tablespoons white mustard seed, two of White or black cloves, two of celery seed, two of allspice, one small box yellow mustard, pound brown sugar, one ounce of turmeric; slice the tomatoes and let stand over night in brine that will bear an gg; then squeeze out brine, chop cabbage, onions and beans, chop

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tomatoes separately, mix with the spices, put all in porcelain kettle, cover with vinegar, and boil three hours.

CAULIFLOWER PICKLES.

Choose such as are fine and of full size, cut away all the leaves, and pull away the flowers by bunches; soak ix brine that will float an egg for two days, drain, put in bottles w:th whole black pepper, allspice, and stick cinnamon; boil vinegar, and with it mix mustard smoothly, a little at a time and just taick enough to run into the jars, pour over the cold cauliflower and seal while hot. An equal quantity or less of small white c.sions, prepared. as directed in recipe for onion pickles, may be added before the vinegar is poured over. CeLeryY PICKLES.

Put together in a porcelain-lined kettle two quarts chopped white cabbage, two quarts shopped celery, three quarts vinegar, half ounce each of crushed waite ginger root and turmeric, fourth pound white mustard seed, two table-spoons salt, five of sugar; cook slowly several hours uxcil cabbage and celery are tender. CucuMBER PICKLES.

Cover tne bottom of cask with common salt; gather the cucumbers every other day, early in the morning or late in the evening, as it does not injure the vines so much then as in the heat of the day; cut the cucumbers with a short piece of the stem on, carefully iaying them in a basket or pail so as not to bruise; pour cold water over and rinse, being careful not to rub off the little black briers, or in any way to bruise them, as that is the secret of keeping them perfectly sound and good for any length of time. Lay them ina cask three or four inches deep, cover with salt, and repeat the operation until all are in; pour in some water with the first layer— after this the salt will make sufficient brine. Now spread a cloth over them, then a board with a stone on.it. When a new supply of cucumbers is to be added, remove stone, board and cloth, wash them very clean, and wipe every particle of scum from the top of the pickles and the sides of the cask; throw away any soft ones, as they will spoil the rest; now put in the fresh cucumbers, layer by layer, with salt to cover each layer. Whan cask is nearly full, cover with salt, tuck cloth closely around the edges, placing the board and weight on top; cover cask closely, and the pickles will be

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perfect for two or three years. Cucumbers must always be put in the salt as soon as picked from the vines, for if they lie a day or two they will not keep. Do not be alarmed at the heavy scum that rises on them, but be careful to wash all off the board and cloth. When wanted for pickling, take off weight and board, carefully lift cloth with scum on it, wash stone, board and cloth clean, and wipe all scum off the cucumbers and sides of cask, take out as many as are wanted, return the cloth, board and weight, and cover closely. Place the cucumbers in a vessel large enough to hold two or three times as much water us there are pickles, cover with cold water (some use hot), change the water each day for three days, place the porcelain kettle on the fire, fill half full of vinegar (if vinegar is very strong add half water), fill nearly full of cucumbers, the largest first and then the smaller ones, put in a lump of alum the size of a nutmeg, let come to a boil, stirring with a wire or wooden spoon so as not to cut the cucumbers; after boiling one minute, take out, place in a stone jar, and continue until all are scalded, then pour over them cold vinegar. In two or three days, if the pickles are too salt, turn off the vinegar and put on fresh, ad a pint of brown sugar to each two gallons pickles, a pod or two of red pepper, a very few cloves, and sume pieces of horseradish. The horse-radish prevents a white scum from rising. CropreD PICKLES.

Take a peck green tomatoes, wash clean, cut away a small piece from each end, slice and place in a large wooden bowl, chop fine, place in a crock and mix salt with them (half pint to a peck), let stand twenty-four hours, and drain thoroughly; take twice or three times as much cabbage as there is chopped tomatoes, chop fine, mix salt in same proportions, add enough water to make moist, and let stand same time as tomatces; drain, place again in separate jars, cover each with cold weak vinegar; after twenty-four hours drain cabbage well, pressing hard to extract all the juice; place tomatoes and the vinegar in a porcelain kettle and let them boil for three minutes, stirring all the time, pour out, and when cold, place in a towgl and wring and press until perfectly dry; now mix tomatoes and cabbage together, take a double handful at a time, squeeze as tightly as possible, and place in a dry crock; take the stone jar in which

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they are to be pickled, place in it a layer of tomatoes and cabbage, scatter over with chopped peppers, whole mustard seed, and horse-radish, then another layer of tumatoes and cabbage, next spice, and so on until jar is almost full, occasionally sprinkling with cayenne pepper; cover with strong cider vinegar, to each gallon of which a tea-cup of sugar has been added. Place a saucer or pieces of broken china on the pickles to keep them under the vinegar. If;\ white scum rises, drain off vinegar, boil, skim, and pour hot over the pickles. Prepare mustard, peppers, and horse-radish, as followss Take three green or ripe garden peppers (four table-spoons when chopped), cut in two, place in salt water over night, the next morning drain and chop quite fine; to two tablespoons mustard-seed add salt-spoon salt, pour in boiling water, let stand fifteen minutes and drain; two tablespoons horse-radish chopped fine. Tomatoes and onions are excellent prepared in the same way. For sliced pickles, take cucumbers and onions, or tomatoes and onions, and slice and prepare as above.—Mrs. W. W. W.

MANGOEs.

Select green or half grown muskmelons; remove a piece the length of the melon, an inch and a half wide in the middle and tapering to a point at each end; take out seeds with a tea-spoon, “secure one end of each piece to its own melon by a stitch made with a needle and white thrend. Make a brine of salt and cold water strong enough to float an egg, pour it over them, and after twentyfour hours take them out. For filling, use chopped tomatoes and chopped cabbage prepared as in ‘‘Chopped Pickles,” small cucumbers, small white onions, and nasturtium pods, each prepared by remaining in salt water in separate jars twenty-four hours; add also:reen beans boiled in salt water until tender. For spice, use cinuamon-bark, whole cloves, chopped horse-radish, cayenne pepper, mustard seed, the latter prepared as directed in ‘‘ Chopped Pickles.” Prepare three or four times as much cabbage and tomatoes as of other articles, as any part left over may be placed in jar with vinq@ar poured over, and is ready for the table. Use one, or, if small, two cucumbers, two or three onions, and the same quantity of bean and nasturtium pods, placing them in mango first, with two or three

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cloves, three or four sticks of cinnamon an inch long, and half a teaspoon horse-radish, and filling up afterward with the chopped cabbage or tomatoes (mixing, or using them separately in alternate melons) pressing down very firmly, so that the mango is filled tight, sprinkling on the cayenne pepper last. Sew in the piece all around in its proper place with strong white thread; when all are thus prepared, place in a stone crock, cover with weak cider-vinegar, {et remain over night; in the morning place the mangoes, and the vinegar in which they were soaked, in a porcelain kettle, boil half an hour, place in a jar, cover with good strong cider vinegar, let stand all night; in the morning drain off vinegar and boil it, adding one pint of sugar to each gallon, and pour boiling hot over the mangoes; drain off and boil ‘the vinegar three or four times, and they are done. This is not the usual way of preparing mangoes, but it is much the best. To pickle nasturtiums, soak as collected in salt and water for twenty-four hours, drain, and put into cold vir egar; when all the seed is thus prepared, drain, and cover with fresh boiling-hot vinegar.

PeacH MANGOES.

Take unpared, fine, large peaches (free-stones); with a knife extract the stone from the side, place in jar, pour over them boiling water salted to taste, let stand twenty-four hours; drop into fresh cold water and allow to remain ten or fifteen minutes; wipe very dry, fill each cavity with grated horse-radish and white mustard- seed (prepared as directed in recipe for ‘‘ Chopped Pickles), a small piece of ginger-root, and one or two cloves; sew up, and place in a stone jar as close together as possible. Make a syrup in proportion of one pint sugar to three pints vinegar; pour, boiling hot, over them. They will be ready for use in a week, and are very fine.; t ya FRENcH PICKLES. °.

One peck green tomatoes sliced, six large onions sliced; mix” these and throw over them one tea-cup of salt, and let them star 4. over night; next day drain thoroughly and boil in one quart vig, gar mixed with two quarts of water, for fifteen or twenty minutes. Then take four quarts vinegar, two pounds brown sugar, half pound white mustard-seed, two table-spoons ground allspice, and the

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same of cinnamon, cloves, ginger, and ground mustard; throw all together and boil fifteen minutes.—Mrs. Wm. Mappin, Mason Co., Ky. PickLep Ontons.

Select small silver-skinned oniuns, remove with a knife all the outer-skins, so that each onion will be perfectly white and clean. Put them into brine that will float an egg for three days, drain, place in jar, first a layer of onions three inches deep, then a sprinkling of horse-radish, cinnamon bark, cloves, and a little cayenne pepper; repeat until jar is filled, in proportion of half a tea-spoon cayenne pepper, two tea-spoons each chopped horse-radish and cloves, and four table-spoons cinnamon bark, to a gallon of pickles; bring vinegar to boiling point; add brown sugar in the proportion of a quart to a gallon, and pour hot over the onions.—Estelle Woods Wilcox.

PICCALILLI.

One large white cabbage, fifty small cucumbers, five quarts smal) string-beans, eight small carrots, one dozen sticks celery, five red peppers, three green peppers, two heads cauliflower; chop fine, soak over night in salt and water, wash well, drain thoroughly, and pour over them hot vinegar spiced with mace, cinnamon and allspice; turn off vinegar and scald until safe to leave like common pickles; or seal in can while hot.—Mra. W. L..

Pyrer PICKLES.

Salt pickles down dry for ten days, soak in fresh water one day; pour off water, pluce in porcelain kettle, cover with water and vin egar, and add a tea-spoon pulverized alum (to each gallon); set over night on a steve which had fire in during the day; wash and put in a jar with cloves, allspice, pepper, horse-rad'sh and onions or yarlic; boil fresh vinegar and pour over all; in two weeks they will ‘be ready for use. These pickles are always fresh and crisp, and are made with much less trouble than in the old-fashioned way by keeping in brine.—Mrs. E. M. R.

. PickLeD PEpPERs.

“Take large green ones (the best variety is the sweet pepper), make a small incision at the side, take out all the seeds, being care ful not to mangle the peppers; sonk-in brine that will float an egg

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for two days, changing water twice; stuff with chopped cabbage, or tomatoes seasoned with spice as for mangoes (omitting the cayenne pepper), or a mixture of nasturtiums, chopped onions, red cabbage, grapes, and cucumbers, seasoned with mustard-seed and a little mace. Sew up incision, place in jar, and cover with cold-spiced vinegar.

Spanisa PIckLEs..

One dozen cucumbers, four heads of cabbage, one peck green tomatoes, one dozen onions, three ounces white mustard-seed, one ounce celery seed, one ounce turmeric, one box Coleman’s mustard, two and a half pounds brown sugar. Let the cucumbers stand in brine that will float an egg three days; slice the onions, and chop cabbage and tomatoes, the day before making, and sprinkle with salt in the proportion of half pint to » peck. When ready to make, squeeze brine out of cucumbers, wipe them off, peel and cut them in slices, let all simmer slowly in a kettle together for half an hour, and then bottle.— Rirre Tomato PIcKies.

Pare ripe, sound tomatoes (do not scald), put in a jar; scald spices (tied in a bag) in vinegar, and pour while hot over them. This recipe is best for persons who preter raw tomatoes. Vanriery PIcKLEs.

One peck each of green tomutoes and cucumbers, and one quart onions; pare, slice and salt (using a rounded half pint for all) each in separate jars, letting them stand in the salt twenty-four hours, and drain well, wringing and pressing in a cloth; sprinkle fresh green radish-pods and nasturtium seeds with salt, and let stand for the same length of time; boil in water salted to taste two quarts of half-grown, very tender bean pods, until they can be pierced with a silver fork, take out and drain. Now place each in a separate jar, cover with cold, weak vinegar for twenty-four hours, drain well, pressing hard to get out all the juice, cook tomatoes as in “‘ Chopped Pickles,” and then mix all well together. In a stone jar place first a layer of the mixture, sprinkle with mustard seed (prepared aa directed in recipe for ‘‘Chupped Pickles),” horse-radish chopped fine, cinnamon bark, rings of garden peppers, and a few cloves, then

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another layer of the mixture, then the spice with a light sprink. ling of cayenne pepper. The spices used for this amount are nine table-spoons stick cinnamon, four and a half tea-spoons each of mustard-seed, cloves, and horse-radish, and twenty-seven rings of garden peppers. Cover with good cider vinegar, let stand over night, drain off vinegar, and boil in a porcelain kettle, add. ing brown sugar in the proportion of one pint to a gallon of vinegar; skim well, pour hot over the pickles, continue to drain off and boil for several days. If not sweet enough, add more sugar, although these are not intended for sweet pickles. The proportion of cucumbers may be double or even three times the quantity of tomatoes if desired.— Mrs. W. W. Woods.

Virainta Mixep PICKLE.

One-half peck green tomatoes, twenty-five medium-sized cucumbers, fifteen large white onions, one-half peck small onions, four heads cabbages, one pint grated horse-radish, one-half pound white mustard-seed, one-fourth pound ground mustard, one-half tea-cup ground black pepper, one-half’ pint salad oil], one ounce celery seed, one-half ounce ground cinnamon, two ounces turmeric. Slice the tomatoes and large onions, cut cabbage as for slaw, quarter cucumbers ‘engthwise, cut in pieces two inches long, leaving the peel on, and add the small onions whole. Mix with salt thoroughly, let stand twenty-four hours; drain off the juice, and pour vinegar and water over pickles. Let stand a day or two, strain again as dry as pessible; mix the spices well except the ground mustard, then boil one and one-half gallons fresh apple vinegar and pour boiling hot over the pickles; do this three mornings in succession, using the same vinegar each time. The third time add one pound of sugar to the vinegar and boil, pouring over as above; also mix the oil and ground mustard together with a small portion of the vinegar, and add when cold. Oil can be omitted if not relished. —Mrse. M. B. Sperry, Nashville, Tenn.

PickLED WALNUTS.

Gather walnuts (or butternuts) when soft enough to be pierced by a needle (July), prick each with a large needle well through, holding in a cloth to avoid staining the hands, cover with strong salt water (a pintand a halfsalt to a gallon of water), let stand two

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or three days, changing the brine every day; then pour over them a brine made by dissolving salt in boiling water (let it get cold before using), let stand three days, renew the brine and let it stand for three days more. Now drain and expose to the sun for two or three days or until they become black, or put in cold water for half a day, and pack in jars not quite full. The proportions are a hundred walnuts to each gallon of vinegar. Boil vinegar eight minutes, with a tea-cup sugar, three dozen each whole cloves and allspice, ‘a dozen and a half pepper-corng, and adozen blades of mace. Pour the vinegar over the walnuts scalding hot. In three days draw off the vinegar, boil and pour over the walnuts again while hot, and at end of three days repeat the process. They will be fit to eat in a month, and will keep for years.— Mrs. C. T. Carson. Sweet pickles may be made of any fruit that can be preserved, including the rinds of ripe melons and cucumbers. The proportion of sugar to vinegar for syrup is three pints to a quart. Sweet pickles may be made of any preserve by boiling over the syrup and adding spices and vinegar. Examine frequently, and re-scald the syrup if there are signs uf fermentation. Piums and other smoothskinned fruits should be well pricked before cooking. The principal spices for sweet pickles are cinnamon and cloves. Use “ coffee C,” best brown, or good stirred maple sugar.

Sweet PicktED Beers.

Boil them in a porcelain kettle till they can be pierced with a silver fork; when cool cut lengthwise to size of a medium cucumber; boil equal parts vinegar and sugar with half a table-spoon ground cloves tied in a cloth to each gallon; pour boiling hot over the beets. —Mre. Samuel Woods,:

PicKLED CUCUMBERS.

Prepare and quarter ripe cucumbers, take out seeds, clean, lay in brine that will float an egg nine days, stirring every day, take

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out and put in clear water one day, lay in alum-water (a lump of alum size of a medium hulled hickory-nut to a gallon of water) over night, make syrup of a pint good cider vinegar, pound brown sugar, two tablespoons each broken cinnamon bark, mace, and pepper grains; make syrup (three pints of sugar to a quart of vinegar) enough to cover the slices, lay them in, and cook till tender. —Mrs, M. L. France.

Currant PICKLES.

Scald seven pounds ripe currants in three pounds sugar and one quart vinegar, remove currants to jar, boil for a few moments and pour over the fruit. Some add three pounds of raisins and spices. If not sweet enough, use only one pint vinegar. PIcKLED GRAPES.

Fill a jar with alternate layers of sugar and bunches of nice grapes just ripe and freshly gathered; fill one-third full of good cold vinegar, and cover tightly.—Mrs. C. T’ Carson. Sprcep Grapes.

Five pounds grapes, three of sugar, two tea-spoons cinnamon and allspice, half tea-spoon cloves; pulp grapes, boil skins until tender, cook pulps and strain through a sieve, add it to the skins, put in sugar, spices and vinegar to taste; boil thoroughly and cool.—Miss Mae Stokes, Milford Center.

Sricep GoosEBERRIES.

Leave the stem and blossom on ripe gooseberries, wash clean; make a syrup of three pints sugar to one of vinegar, skim, if necessary, add berries and boil down till thick, adding more sugar if needed; when almost done, spice with cinnamon and cloves; boil as thick as apple butter.

Sricep Nurmec MEton.

Select melons not quite ripe, open, scrape out the pulp, peel, and slice; put the fruit in a stone jar, and, for five pounds fruit, take a quart vinegar, and two and a half pounds sugar; scald vinegar and sugar together, and pour over the fruit; scajd the syrup and pour over the fruit each day for eight successive days. On the ninth, add one ounce stick-cinnamon, one cf whole cloves, and one of all-

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spice. Scald fruit, vinegar and spices together, and seal up in jara. This pickle should stand two or three months before using. Blue plums are delicious prepared in this way.—Mrs. Gen. Noyes. Pracn PIckKLEs.

Pare freeetone peaches, place in a stone jar, and pour over them boiling-hot syrup made in the proportion of one quart best cider vinegar to three pints sugar; boil and skim, and pour over the fruit boiling hot, repeating each day until the fruit is the same eolor to the center, and the syrup like thin molasses. A few days before they are finished, place the fruit, after draining, in the jar to the depth of three or four inches, then sprinkle over bits of cinnamon berk and a few cloves, add another layer of fruit, then spice, and soon until the jar is full; scald the syrup each morning for three vr four days after putting in the spice, and pour syrup boiling hot over fruit, and, if it is not sufficiently cooked, scald fruit with the syrup the last time. The proportion of spices to a gallon of fruit is, two tea-spoons whole cloves, four table-spoons cinnamon. To pickle clingstones, prepare syrup as for freestones; pare fruit, put in the syrup, boil until they can be pierced through with a silver fork; skim out, place in jar, pour the boiling syrup over them, and proceed and finish as above. As clings are apt to become hard when stewed in sweet syrup, it may often be necessary to add a pint of water the first time they are cooked, watching carefully until they are tender, or to use only part of the sugar at frst, adding the rest in a day or two. Use the large White Heath dingstones if they are to be had. All that is necessary to keep tweet pickles is to have syrup enough to cover, and to keep the fruit well under. Scald with boiling syrup until fruit is of same tolor throughout, and syrup like thin molasses; watch every week, particularly if weather is warm, and if scum rises and syrup assumes & whitish appearance, boil, skim, and pour over the fruit. If at any timesyrup is lacking, prepare more as at first.— Mrs. M. J. Woods. Pear PIcKLEs.

Prepare syrup as for peaches, pare and cut fruit in halves, or quarters if very largefcnd if small leave whole, put syrup in porcelain kettle, and when it boils put in fruit, cook until a silver fork

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will easily pierce them; skim out fruit first apd place in jar, and last pour over syrup boiling hot; spice like peach pickles, draining them each day, boiling and skimming the syrup, and pourirg it boiling hot over the fruit until fully done. By cooking pears so much longer at first they do not need to be boiled so frequently, but they must be watched carefully until finished, and if perfectly done, will keep two or more years. Apple pickles may be made in the same way, taking care to select such as will not lose shape in boiling.

Evcuerep Pius.

Nine pounds blue plums, six pounds sugar, two quarts vinegar, one ounce cinnamon; boil vinegar, sugar and spice together, pour over plums, draw off next morning and boil, pour back on plums, repeat the boiling five mornings, the last time boiling the fruit about twenty minutes.— Mrs. Capt. W. B. Brown, Washington City. Proxkiep Ratsrys.

Leave two pounds raisins on stem, add one pint vinegar and half pound sugar; simmer over a slow fire half an hour.—WMre. 4. C. H.

STRAWBERRY PICKLES.

Place strawberries in bottom of jar, add a layer of cinnamon and cloves, then berries, and so on; pour over it a syrup made of two coffee-cups cider vinegar, and three pints sugar, boiled about five minutes; let stand twenty-four hours, pour off syrup, boil, pour over berries, and let stand as before, then boil berries and syrup ‘slowly for twenty-five minutes; put in jars and cover. The above is for six quarts of berries. Pine apples can be made in same way, allowing six and a half pounds of fruit to above proportions.—Mrs. T., W. Jones, Charleston, 8. C.

Green Tomato PIcKLE.

Take eight pounds of green tomatoes and chop fine, add four pounds brown sugar and boil down three hours, add a quart of vinegar, a teaspoon each of mace, cinnamon and cloves, and boil about fifteen minutes; let cool and put into jars or other vessels. Try this recipe once and you will try it again.—_Mre. W. A. Croffut, New York City..

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SWEET PIVELES. 269 Rirre Tomito Pick1e.

Pare and weigh ripe tomatoes and put into jars and just cover with vinegar; after standing three days pour off the vinegar and add five pounds coffee sugar to every seven of fruit; spice to taste and pour over tomatoes and cook slowly all day on the back of the stove. Use cinnamon, mace and a little cloves, or not any, as preferred.

WATERMELON PICKLE.

Pare off very carefully the green part of the rind of a good, ripe watermelon, trim eff the red core, cut in pieces one or two inches in length, place in a porcelain-lined kettle, in the proportion of one gallon rinds to two heaping teaspoons common salt and water to nearly cover, boil until tender enough to pierce with a silver fork, pour into a colander to drain, and dry by taking a few pieces at a time in the hand, and pressing gently with a crash towel. Make syrup, and treat rinds exactly as directed for pickled peaches. Continue adding rinds, as melons are used at table, preparing them first by cooking in salt water as above; when as many are prepared as are wanted, and they are nearly pickled, drain and finish as directed in peach pickles, except when the syrup is boiled the last time, put in melons and boil fifteen minutes; set jar near stove, skim out melons-and put in jar a few at a time, heating gradually 80 as not to break it, then pour in syrup boiling hot. A rind nearly an inch thick, crisp and tender, is best, although any may be used. If scum rises, and the syrup assumes a whitish appearance, drain, boil and skim syrup, add melons, and boil until syrup is like thin molasses.

CLover VINEGAR.

Put a large bowl of molasses in a crock, and pour over it nine bowls of boiling rain-water; let stand until milk-warm, put in two quarts of clover blossoms, and two cups of baker’s yeast; let this stand two weeks, and strain through a towel. Nothing will mold in it.— Mrs. McAlister, Goshen,.

Murr Vivecar.

Put into a wide-mouthed bottle enough fresh, clean peppermint, Spearmint, or garden parsley leaves to fill it loosely; fill up with

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good vinegar, stop closely, leave on for two or three weeks, pour off into another bottle, and keep well corked for use. This is excellent for cold meats, soups and bread-dressings for roasts; when mints can not be obtained, celery seed is used in the same way.— Mra: B. A. Fay.

Spricep VINEGAR.

Put three pounds sugar in a three gallon jar with a small mouth; mix two ounces each of mice, cloves, pepper, allspice, turmeric, celery seed, white ginger in small bits, and ground mustard; put in six small bags made of thin but strong muslin, lay in jar, fill with best cider vinegar, and use it in making pickles and sauces. TarRaGON VINEGAR.

Gather the tarragon just before it blossoms, strip it from the targer stalks und put it into small stone jars or wide-necked bottle; and in doing this twist the branches, bruising the leaves. Pour over it vinegar enough to cover; let it stand two months or longer, pour off, strain, and put into small dry bottles, cork well and use as sauce for meats.

CauLIFLOWER PIcKLEs.

To twelve heads of cauliflower, five quarts of vinegar, five cups brown sugar, six eggs, one bottle French mustard, two tablespoonfala ginger, a few gerlic, two green peppers, one-half teaspoonful cayenne, butter size of an egg, one ounce pulverized turmeric. Beat well together the eggs, sugar, mustard, ginger, and turmeric, then boil in vinegar, with garlic and peppers, ten minutes. Boil cauliflower in salt water until tender, then place carefully in jar, pour over the boiling hot mixture.—Mre. W. W. Eastman, Minneapolis. Rree CucumBeR PicKLEs.

Take twenty-four large cucumbers, ripe and sound, six white unions, four large red peppers; pare and remove the seeds from the cucumbers, chop well, not too fine; then chop fine onions and peppers, mix thoroughly with one cup salt, one ounce white mustard; place in a muslin bag; drain twenty-four hours, remove to glass jars, cover with cold vinegar and seal. They will keep a long time and are excellent.--Mre. A. F. Oonkey,

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Do not feed poultry for twenty-four hours before killing; catch them without frightening or bruising, tie the feet together, hang up’ on a horizontal pole, tie the wings together over the back with a strip of soft cotton cloth; let them hang five minutes, then cut the throat or cut off the head with a very sharp knife, and allow them to hang until the blood has ceased to drip. The thorough bleeding renders the meat more white and wholesome. Scald well by dipping in and out of a pail or tub of boiling water, being careful not to scald so much as to set the feathers and make them more difficult to pluck; place the fowl on a board with head towards you, pull the feathers away from you, which will be in the direction they naturally lie (if pulled in a contrary direction the skin is likely to be torn), be careful to remove all the pin-feathers with a knife or pair of tweezers; singe, but not smoke, over blazing paper, place on a meat-board, and with a sharp knife cut off the legs a little below the knee, to prevent the muscles from shrinking away from the joint, and remove the oil-bag above the tail; take out the crop, either by making a slit at the back of the neck or in front (the last is better), taking care that every thing pertaining to the crop or windpipe is removed, cut the neck-bone off close to the body, leaving the skin a good length if to be stuffed; cut around the vent, cat a slit three inches long from the tail upwards, being careful to cat only through the skin, put in the finger at the breast and detach all the intestines, taking care not to burst the gall-bag (situated near the upper part of the breast-bone, and attached to the liver; if broken, no washing can remove the bitter taint left on every spot it touches); put in the hand at the incision near the tail @)

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and draw out carefully all intestines; trim off the fat from the -breast and at the lower incision; split the gizzard and take out the inside and inner lining (throw liver, heart, and gizzard into water, wash well, and lay aside to be cooked and used for the gravy); wash the fowl thoroughly in cold water twice, (some wipe carefully with a wet cloth, and afterwards with a dry cloth to make perfectly clean, instead of washing), hang up to drain, and it is ready to be stuffed, skewered, and placed to roast. To make it look plump, before stuffing, flatten the breast-bone by placing several thicknesses of cloth over it and pounding it, being careful not to break the skin, and rub the inside well with salt and pepper. Stuff the breast first, but not too full or it will burst in cooking; stuff the body rather fuller than the breast, sew up both openings with strong thread, and sew the skin of the neck over upon the back or down upon the breast (these threads must be carefully removed before sending to the table). Lay the points’ of the wings under the back, and fasten in that position with a skewer run through both wings and held in place with a twine; press the legs as closely towards the breast and side-bones as possible, and fasten with a skewer run through the body and both thighs, push a short skewer through above the tail, and tie the ends of legs down with a twine close upon the skewer (or, if skewers are not used, tie well in shape with twine); rub over thoroughly with salt and pepper, tnen fard, mm tne roliowing manner: Hold the breast over a clear fire for a minute or dip it in boiling water. To make the flesh firm, cut strips of firm fat bacon, two inches long, and an eighth of an inch wide, and make four parallel marks on the breast, put one of these strips of bacon-fat (called lardoons) securely into the split end of small larding-needle, and insert it at the first mark, bringing it out at the second, leaving an equal length of fat protruding at each end; continue inserting these strips, at intervals of half an inch down these two lines, and then do the same with the two others. For poultry use a small larding-needle; the large ones are used for larding beef or veal. The process is very simple, and any one who likes to bring out dainty dishes, will be more than repaid for the little trouble in learning how. All white-fleshed birds are improved by larding (as well as veal and sweet-bread). Small birds, such as

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quails, may be more conveniently ‘‘barded” by placing a “‘barde,” a slice of fat bacon, over the breast, and the same plan may be adopted in all cases where larding is inconvenient; or fat from the fowl iteelf may be used instead of bacon. When the flavor of bacon is disliked, put a table-spoon of butter in bits over the breast; never dredge with flour in the beginning. Now place to roast in an oven rather hot at first, and then graduate the heat to moderate until done, to test which insert a fork between the thigh and body; if the juice is watery and not bloody it is done. If not served at once, the fowl may be kept hot without drying up, by placing over a skillet full of boiling water (set on top of stove or range) and inverting a dripping-pan over it. Many persons roast fowls upon a wire rack or trivet placed inside the dripping-pan, or patty pans or muffin-rings may be used as rests. The pan should be three or even four inches deep, and measure at the bottom about sixteen by twenty inches, with sides somewhat flaring. Some put to roast in a dry. pan, the larding or butter making sufficient drippings for basting; others add a very little water. In roasting a turkey, allow twenty minutes time for every pound, and twenty minutes longer. Some steam turkey before roasting, and a turkey-steamer may be easily improvised by placing the dripping-pan containing the turkey on top of two or three pieces of wood (hickory or maple is the best) laid in the bottom of a wash-boiler, with just enough water to cover the wood; put on the lid, which should fit tightly on the boiler, and as the water boils away add more. Add the liquor in the dripping-pan to the turkey when placed in the oven to roast (do not use the water from the boiler). In boiling fowl, put into hot water (unless soup is wanted, when place in cold); skim when it boils up first, and keep it just above the beiling point, but it must boil gently, not violently. A little vinegar added to the water in which they are boiled makes fowls more tender. For fuller directions see ‘‘ Meats.” Boil the giblets until tender in a separate dish, and add them, well chopped, together with water in which they were cooked, to the gravy.

TO CUT UP A CHICKEN.

Pick, singe, and draw; lay the chicken on a board kept for the Purpose, out off the feet at first joint; cut a slit in the neck, take

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out the windpipe and crop, cut off the wings and legs at the joint which unites them to the body, separate the first joint of the leg from the second, cut off the oil-bag, make a slit horizontally under the tail, cut the end of the entrails hoose, extend the slit on each side of the joint where the legs were cut off; then, with the left hand, hold the breast of the chicken, and, with the right, bend back the rump until the joint in back separates, cut it clear and place in water. Take out the entrails, using a sharp knife to separate the eggs (if any), and all other particles to be removed, from the back, being careful in removing the heart and liver not to break the gallbag (a small aack of a blue-green color about an inch long attached to the liver); separate the back and breast; commence at the high point of the breast and cut downwards toward the head, taking off part of the breast with the wish-bone; cut the neck from that part of the back to which the ribs are attached, turn the skin off the neck, and take out all lumps and stringy substances; very carefully remove the gall-bag from the liver, and clean the gizzard by making an incision through the thick part and first lining, peeling off the fleshy part, leaving the inside whole and ball-shaped; if the lining breaks, open the gizzards, pour out contents, peel off inner lining, and wash thoroughly. After washing in second water, the chicken is ready to be cooked. When young chickens are to be baked, with a sharp knife cut open the back at the side of the back-bone, press apart, and clean as above directed, and place in dripping-pan, skin side up.

Chickens are stuffed and roasted in the same way as turkeys, and are much better for being first steamed, especially if over a year old. Roast for twenty or thirty minutes, or till nicely browned. Some prefér to broil or fry old chickens after first steaming until tender, but stewing or boiling is better. In broiling chickens the danger of under-cooking on the one hand, or burning on the other, is avoided by breaking the bones slightly with a rolling-pin so that the pieces are flattened. Covering with a sauce-pan will also concentrate the heat, and help cook them thoroughly without burning. Some, in making chicken or meat pies, line the bottom of the dish with crust, and place in the oven until well ‘set,” then line the sides, fill, cover, and bake; it is always difficult to bake the

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crust on the bottom of dish unless this plan is adopted. A still better plan is to use no bottom crust, only lining the sides of the pan.

The garnjshes for turkey and chicken are parsley, fried oysters, thin slices of ham, slices of lemon, fried sausages or forced-meat balls.

BAKED CHICKENS.

Dress the chickens and cut them in two, soak for half an hour in cold water, wipe perfectly dry and put in a dripping-pan, bone side down, without any water; have a hot oven, and, if the chickens are young, half an hour’s cooking will be sufficient. Take out, and season with butter, salt and pepper; pack one above another as closely as possible, and place in pan over. boiling water; covering them closely—this keeps them moist until served—boil the giblets in a little water, and, after the chickens are taken from the dripping-pan, put into it the water in which giblets were boiled, thicken it, and add the chopped giblets. This manner of baking chickens is fully equal to broiling them.— Mrs. E. W. Herrick Bakep Sprinc CHICKENS.

Cut each of four chickens into seven or nine pieces, wash thoroughly and quickly, and put in a colander to drain; put a half tablespoon each of lard and butter into a dripping-pan, lay in the pieces, and add half a pint hot water; place in oven and bake half an hour, turn, taking care that they get only to a light brown, and, just before taking up, add salt and pepper to taste; when done take out in a dish and keep hot. To make the gravy, add a half pint or more of water, set the dripping-pan on the stove, and add one table-spoon flour mixed with half cup of cream or milk, stirring slowly, adding a little of ‘the mixture at atime. Let cook thor oughly, stirring constantly to prevent burning, and to make the gravy nice and smooth; season more if necessary.—Mrs. L. Hush. Bakep CuHIcKEN WiTH PaRsNIps.

Wash, scrape, and quarter parsnips, and parboil for twenty minutes; prepare a young chicken by splitting open at back, place in a dripping-pan, skin side up, lay parsnips around the chicken, sprinkle with salt and pepper, and add a lump of butter the size —

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of an egg, or two or three slices of good pickled pork; put enough water in pan to prevent burning, place in oven and bake until chicken and parsnips are done to a delicate brown; serve chicken separately on a platter, pouring the gravy in the pan over the parsnips.

CHICKEN CROQUETTES.

Boil two fowls weighing five pounds each till very tender, mince fine, add one pint cream, half pound butter, salt and pepper tc taste; shape oval in a jelly glass or mold. Fry in lard like doughnuts until brown.—Mrs. E. L. Fay, New York City. BREADED CHICKEN.

Cut a tender chicken into seven pieces as if for frying, roll in beaten yolks of two eggs, then in finely grated bread crumbs seasoned with chopped parsley, pepper and salt; place in dripping-pan, dot the pieces with bits of butter (one table-spoon in all), add a little water, bake slowly, basting often. When done, take out chicken and make gravy in the pan by adding a mixture of flour and butter, make smooth by stirring. Add either cream or milk to make sufficient gravy, which season to taste.

Brortep CHICKENS OR Qualis.:

Cut chicken open on the back, lay on the meat-board and pound until it will lie flat, lay on gridiron, place over a bed of coals, broil until a nice brown, but do not burn. It will take twenty or thirty minutes to cook thoroughly, and it will cook much better to cover with a pie-tin held down with a weight so that all parts of the chicken may lie close to the gridiron. While the chicken is broiling, put the liver, gizzard and heart in a stew-pan and boil in a pint of water until tender, chop fine and add flour, butter, pepper, salt, and stir a cup of sweet cream to the water in which they were boiled; when the chicken is done, dip it in this gravy while hot, lay it back on the gridiron a minute, put it in the gravy and let boil for a half minute, and send to the table hot. Cook quails in the same way.—Mrs. A. 8. Chapman.

Cum1 CoLorap.:

Take two chickens; cut up as if to stew; when pretty well done, add a little green parsley and a few onions. Take half pound large

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PuULTRY. 277 pepper pods, remove seeds, and pour on boiling water; steam ten or fifteen minutes; pour off water, and rub them ina sieve until all the juice is out; add the juice to the chicken; let it cook for half an hour; add a little butter, flour and salt. Place a border of rice around the dish before setting on table. This dish may also be made of beef, pork or mutton; it is to be eaten in cold weather, and is a favorite dish with all people on the Pacific coast.—Mre. Gov. Bradley, Nevada.

CuIcKENS FoR Luncx.

Split a young chicken down the back, wash and wipe dry, s agon with salt and pepper. Put in a dripping-pan, and place in a moderate oven; bake three-quarters of an hour. This is much better for traveling lunch than when seasoned with butter.—Mrs. W. B. Brown, Washington, D. C.

CurckEen Pot-Pie.

Cut up a chicken and put on in hot water enough to cover, and take care that it does not cook dry; while boiling cut off a slice from bread dough, add a small lump of lard, and mix up like light biscuit, roll, cut out with cake-cutter and set by stove to rise; wash and pare potatoes of moderate size, and add them when chicken is almost done; when potatoes begin to boil, season with salt and pepper, add dumplings and season again. See that there is water enough to keep from burning, cover very tightly, and do not take cover off until dumplings are done. They will cook in half an hour, and may be tested by lifting one edge of the lid, taking out a dumpling and breaking it open. Or, the dumplings may be placed in steamer over cold water, taking care to leave some of the holes in steamer open, as if all are covered by the dumplings, the steam will not be admitted, and they will not cook well. If there are too many dumplings to lie on bottom without covering all holes, attach them to the side and upper edge of steamer by wetting dough and pressing it tothe edge. When done remove to vegetable dish and pour hot gravy over them. Dish potatoes by themselves, and chickens and dumplings together. Make-gravy by mixing two level table-spoons flour and a little butter tozether, and stir into the broth remaining in pot slowly, add more boiling water if needed and season with salt and pepper. Or, make dumplings with one pint

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eour milk, two well-beaten eggs, half tea-spuon soda (mixed in part of the flour), and flour enough to make as stiff as can be stirred with a spoon; or baking-powder and sweet milk may be used. Drop in by spoonfuls, cover tightly, and boil as above. A pot-pie may be made from a good boiling piece of beef; if too much grease arises skim off.

Cuicken Piz..

Cut up two young chickens, place in hot water enough to cover, (as it boils away add more so as to have enough for the pie and for gravy to serve with it), boil until tender; line the sides of a four or six quart pan witha rich baking-powder or soda-biscuit dough quarter of an inch thick, put in part of the chicken, season with salt, pepper and butter, lay in a few thin strips or squares of dough, add the rest of chicken and season as before; sume add five or six fresh eggs or a few new potatoes in their season, season liquor in which the chickens were boiled, with butter, salt and pepper, add a part of it to the pie, cover with crust a quarter of an inch thick, with a hole in the center the size of a tea-cup. Keep adding the chicken-liquor as needed, since the fault of most chicken pies is that they are too dry. There can scarcely be too much gravy. Bake one hour in a moderate oven.

Veal pies are similarly made, omitting eggs, and using two or three pounds veal to a quart of dough. Add to liquor left in pot a table-spoon of butter mixed with flour to a paste, season with pepper and salt, for gravy, adding water if needed.—L. A. C. Cmicken Pie with Oysters.

Boil the chicken—a year old is best—until tender, drain off liquor from a quart of oysters, boil, skim, line the sides of a dish with a rich crust, put in a layer of chicken, then a layer of raw oysters, and repeat until dish is filled, seasoning each layer with pepper, salt, and bits of butter, and adding the oyster liquor and a part of the chicken liquor until the liquid is even with the top layer; now cover loosely with a crust having an opening in the center to allow steam to escape. If the liquor cooks away, add chicken gravy or hot water. Bake forty minutes in a moderate oven. Make gravy ky adding to chicken liquor left in pot (one quart or more) two tablespoons flour, rubbed smooth with two

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tablespoons butter, and seasoned highly with pepper; let cook until there is no raw taste of flour and salt to taste and serve. Cuicken Pupprne.

Dress and cut one chicken into small pieces, put it into a saucegan or kettle with a little water, season with salt and pepper, let boil until it begins to grow tender, then take out and put into:. three-quart pudding dish; have ready one quart green corn grated or cut fine, to which add three eggs beaten light and one pint swe + milk; season with salt and pepper, and.pour this mixture over the chicken, dredge thickly with flour, lay on bits of butter and bake until done.—frs. A. Wilson, Rye, N. Y.

Dressinc FoR CHICKEN OR BEEF.

Boil potatoes, mash as if for the table, except that they should be less moist, stuff the chicken or roast with this, and bake as ordinarily; for ducks add onions chopped fine; if the bread-dressing is wanted too, it may be laid in the corner of the pan.—Mrs. Carrie Beck.

FricassEED CHICKEN.

Cut up and put on to boil, skin side down, in a small quantity of water, season with salt, pepper, and slices of an onion if liked; atew gently until tender, remove chicken, add a half pint cream or milk to gravy, and thicken with butter and flour rubbed smoothly together (adding a little of the gravy to soften and help mix them), let boil two or three minutes, add a little chopped parsley and serve. Or, first fry the chicken brown in a little hot lard, take out chicken, add a tablespoon flour, and let cook a minute, stirring constantly; add a pint water (or stock if at hand), a little vinegar or Worcestershire sauce, season with salt and pepper; when it has boiled, retaove from fire, strain, add the beaten yolk of an egg, pour over the chicken and serve. Or, put chicken in sauce-pan with barcly enough water to cover, stew gently until tender; have a frying-pan prepared with a few slices of salt pork, drain chicken and fry with pork until it is a fine, rich brown; take chicken and bits of pork from the pan, pour in the broth, thicken with brown flour, mixed smooth with a little water, and season with pepper; now put chicken and pork back into gravy, let simmer a few minutes, and serve very hot.—Mrs. J. H. 8.

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Fatep Sprive CHICKEN.

Put skillet on the stove with about half table-spoon each of lard and butter; when hot lay in chicken, sprinkle over with flour, salt and pepper, place lid on skillet, and cook over a moderate fire; when a light brown, turn the chicken and sprinkle flour, salt and pepper over the top as at first, if necessary add more lard and butter, and cook slowly until done; make gravy just the same as for baked chicken. As a general rule half an hour is long enough to fry spring chicken. To make rich and nice gravy without cream, take the yolk of an egg, beat up light, strain and stir slowly into the gravy after the flour and milk have been stirred in and thoroughly evoked; as soon as it boils up the gravy is done, and should be removed from the stove. All gravies need to be stirred well and thoroughly cooked over a moderate fire.—Mrs. L. H. Friep Gumso.

Cut up two young chickens, and fry in skillet; when brown but not scorched, put in a pot with one quart finely chopped okra, four. large tomatoes, and two onions chopped fine; cover with boiling water, boil very slowly, and keep the kettle tightly closed; add boiling water as it wastes, and simmer slowly three hours; season with salt, pepper, and a little butter and flour rubbed together; serve with boiled rice.—Mre. J. H. S.

JELLIED CHICKEN.

Cook six chickens in a small quantity of water, until the meat will part from the bone easily; season to taste with salt and pepper; just as soon: a3 cold enough to handle, remove bones and skin; place meat in a deep pan or mold, just as it comes from the bone, using gizzard, liver and heart, until the mold is nearly full. To the water left in the kettle, add three-fourths of a box of Cox’s gelatine (some add juice of lemon), dissolved in a little warm water, and boil until it is reduced to a little less than a quart, pour over the chicken in the mold, leave to cool, cut with a very sharp knife and serve. The slices will not easily break up if directions are followed.—Mrs. Prof. Roberts, Cape Girardeau, Mo.

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Pickiep CHICKEN.

Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar, and pour over it three pints of cold vinegar, and a pint and half of the water in which the chickens were boiled; add spices if preferred, and it will be ready for use in two days. —Emma Gould Rea.

PRessED CHICKEN.

Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin, and keeping the light meat separate from the dark; chop and season to taste with salt and pepper. Ifa meat presser is at hand take it, or any other mold such as a crock or pan will do; put in a layer of light and a layer of dark meat till all is used, add the liquor it was boiled in, which should be about one tea-cupful, and put on a heavy weight; when cold cut in slices, Many chop all the meat together, add one pounded cracker to the liquor it was boiled in, and mix all thoroughly before putting in the mold; either way is nice. Boned turkey can be prepared in the same way, slicing instead of chopping.

STEAMED CHICKEN.

Rub the chicken on the inside with pepper and half tea-spoon of ealt, place in steamer in a kettle that will keep it as near the water as possible, cover, and steam an hour and a half; when done keep hot while dressing is prepared, then cut them up, arrange on the platter, and serve with the dressing over them. The dressing is made as follows: Boil one pint of gravy from the kettle without the fat, add cayenne pepper and half a tea-spoon ealt; stir six tablespoons of flour into a quarter pint of cream until smooth, and add to the gravy. Corn starch may be used instead of the flour, and some add nutmeg or celery sult.

Bonep TURKEY.

With a sharp knife slit the skin down the back, and raising one side at a time with the fingers, separate the flesh from the bones with knife, until the wings and legs are reached. These unjoint from the body, and cutting through to the bone, turn back the flesh and remove the bones. When bones are removed, the flesh

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may be reshaped by stuffing. Some leave the bones in the legs and wings, as they are most difficult to remove. Stuff with force-meat, made of cold lamb or veal and a little pork, chopped fine and seasoned with salt, pepper, sage or savory, and the juice of one lemon; sew into shape, turn ends of wings under and press the legs close to the back, and tie all firmly so that the upper surface may be plump and smooth for the carver. Lard with two or three rows on the top, and bake until thoroughly done, basting often with salt and water, and a little butter. This is a difficult dish to attempt. Carve across.in slices and serve with tomato-sauce.—Mrs, J. Flemming, Philadelphia, Pa.

Bonep TuRKEy.

Bone and stuff as in preceding recipe, roll tight in a strong, clean cloth, tie with tape in center and near the ends, and fasten ends firmly with strong twine, taking care to make the roll compact and perfectly secure; place in a rich stock, prepared by putting the bones in cold water with herbs, an onion peeled and stuck with ten cloves, and a sliced carrot and turnip, bringing to a boil, and skimming it until clear (if not enough to cover, add more boiling water), and boil four or five hours, take up, remove cloth, wash it in cold water, and replace turkey in it as before, place it between two platters under a heavy weight, and let stand over night to cool; strain the stock in which it was bviled, in the morning remove all fat, and put stock over the fire; add to it two ounces gelatine dissolved in a pint of cold water, and clarify as in general directions for “Soups.”. Strain through flannel until perfectly clear, pour it into two shallow molds, color one dark brown with caramel, and cool until the jelly is firm; place turkey on a dish and garnish with the jelly cut in fanciful shapes; or first place the turkey on a dish, and pour the jelly over it.

Borep TuRKEY.

Wash the turkey thoroughly and rub salt through it: fill it with a dressing of bread and butter, moistened with milk and seasoned with sage, salt and pepper, and mixed with a pint of raw oysters; tie the legs and wings close to the body, place in salted boiling water with the breast downward, skim often, boil about two hours, but not till the skin breaks; serve with oyster-sauce.—Mrs. E. L. F., New York City.

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Roast TURKEY.

After picking and singeing the turkey, plump it by plunging quickly three times into boiling water and then three times into cold, holding it by the legs; place to drain and dress as in general directions; prepare stuffing by taking pieces of dry bread and crust (not too brown) cut off a loaf of bread fully three or four | days old (but not moldy); place crust and pieces in a pan and pour on a very little boiling water, cover tightly with a cloth, let stand until soft, add a large lump of butter, pepper, salt, one or two fresh eggs, and the bread from which the crust was cut, so as not to have it too moist. Mix well with the hands and season to suit taste; rub inside of turkey with pepper and salt, stuff it as already directed on page 272, and sew up each slit with a strong thread; tie the legs down firmly, and press the wings closely to the sides, securing them with a cord tied around the body (or use skewers if at hand), steam (page 273) from one to three hours (or until easily pierced with a fork), according to the size, then place turkey in pan with water from dripping-pan in which the turkey was steamed; lard the turkey, or place on the breast the pieces of fat taken from it before it was stuffed, sprinkle with salt and pepper, dredge well with flour; if not sufficient water in the pan, keep adding boiling water and baste often, as the excellence of the turkey depends much on this. Cook until a nice brown and per fectly tender; remove to a hot platter and serve with cranberry sauce and giblet gravy. To make the gravy, after the turkey is dished place the dripping-pan on the top of range or stove, skim off most of the fat, and add water if necessary; chop the heart, gizard and liver (previously boiled for two hours in two quarts of water), and add to the gravy with the water in which they were boiled, season with salt and pepper, add a smooth thickening of flour and water, stir constantly until thoroughly mixed with the gravy, and boil until the flour is well cooked. Some, in making stuffing, try out the fat of the turkey at a low temperature, and use instead of butter; others use the fat of sweet-pickled pork chopped fine (not tried out), and a small quantity of butter, or none at all —Mre. Judge J. L. Porter.

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Roast Turkey.

Prepare and stuff as in preceding recipe, and lard as described in general directions; place in oven not quite as hot as for roasting meats (if the fire is very hot, lay a piece of brown paper, well greased, over the fowl, to prevent scorching); put a tablespoon of butter in bits on the breast; it will melt and run into the drippingpan, and is used to baste the fowl as roasting progresses; baste often (once in ten minutes), watching the turkey as it begins to brown, very carefully, and turning it occasionally to expose all parts alike to the heat; it should be moist and tender, not in the least - scorched, blistered or shriveled, till it is a golden brown all over. For the first two-thirds of the time required for cooking (the rule is twenty minutes to the pound and twenty minutes longer) the basting should keep the surface moistened so that it will not crisp at all; meantime the oven should be kept as close as possible. In basting use the door that opens to the left, so that the right hand may be used conveniently through a small opening; and a long gauntlet glove is a good thing to protect the hand and arm during the operation. In turning the pan, do it as quickly as possible; season with two tea-spoons salt when half done. In the last third of the time allowed for cooking, withdraw the pan partly from the oven (resting the end on a block of wood or a plain stool of the proper height kept for the purpose), and dredge the breast, upper portion and sides thoroughly, by sifting flour over the fowl from a fine sifter, return pan to oven, and let remain until the flour is well browned, then baste freely with drippings from the pan, and flour again, repeating the flouring and browning, and allowing the crust to grow crisper each time; there will probably be time to repeat the process three or four times before finishing. Take care not to wash off the flour by basting; give it time to brown on thoroughly, and do not take out of oven until all the flour of last dredging is thoroughly browned. If it is necessary to turn the turkey in the pan, use a towel, and never stick it with a fork, to allow the juice to escape. In roasting a large turkey, a liberal allowance of butter for cooking, including gravy for serving in two successive days, is one tea-cupful, but less may be used, according to taste or necessity for economy. When done the entire surface will be a

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rich, frothy, brown crust, which breaks off in shells in carving, and makes the most savory of morsels. Dish the turkey. To make the gravy, boil the heart, liver, gizzard and neck in two quarts of water for two hours, then take them up, chop gizzard, heart and liver, put them back again, thicken with one table-spoon of flour wet with cold water; season with salt and pepper; after the turkey has been taken up, pour into dripping-pan, set on the top of the stove, and boil five minutes, stirring constantly, scraping the sides of the pan until free from the rich, savory particles that adhere. Serve in a gravy-boat.

Roast TURKEY wITH OysTER Dressine.

Dress and rub turkey thoroughly inside and out with salt and pepper, steam two hours or until it begins to grow tender, lifting the cover occasionally and sprinkling lightly with salt. ‘Then take out, loosen the legs, and rub the inside again with salt and pepper, and stuff with a dressing prepared as follows: Take a lonf of stale bread, cut off crust and soften by placing in a pan, pouring on boiling water, draining off immediately and covering ciosely; crumble the bread fine, add half a pound melted: butter, or more ~ if to be very rich, and a tea-spoon each of salt and pepper, or enough to season rather highly; drain off liquor from a quart of oysters, bring to a boil, skim and pour over the bread-crumbs, adding the soaked crusts and one or two eggs; mix all thoroughly with the hands, and if rather dry, moisten with a little sweet milk; lastly, add the oysters, being careful not to break them; or first put in a spoonfnl of stuffing, and then three or four oysters, and s0 on until the turkey is filled; stuff the breast first. Flour a cloth and place over the openings, tying it down with a twine; spread the tarkey over with butter, salt and pepper, place in a dripping-pan in a well-heated oven, add half a pint hot water, and roast two hours, basting often with a little water, butter, salt and pepper, kept in a tin for this purpose and placed on the back of the stove. A swab made of a stick with a cloth tied on the end, is better than a spoon to baste with. Turn until nicely browned on all sides, and about half an hour before it is done, baste with butter and dredge with a little flour—this will give it a frothy appearance.

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When you dish the turkey if there is much fat in the pan, pour off most of it, and add the chopped giblets previously cooked until tender, and the water in which they were cooked, now stewed down to about one pint; place one or two heaping table-spoons flour (it is better to have half of it browned) in a pint bow], mix smooth with a little cream, fill up bowl with cream or rich milk and add to the _gravy in the pan; boil several minutes, stirring constantly, and pour into the gravy tureen; serve with currant or apple jelly. A turkey steamed in this way does not look so well on the table, but is very tender and palatable. It is an excellent way to cook a large turkey.

EneiisH Roast TurRKEY.

Kill several days before cooking, prepare in the usual manner, stuff with bread-crumbs (not using the crusts) rubbed fine, moistened with butter and two eggs, seasoned with salt, pepper, parsley, sage, thyme or sweet marjoram; sew up, skewer, and place to roast in a rack within a dripping-pan; spread with bits of butter, turn and baste frequently with butter, pepper, salt and water; a few minutes before it is done glaze with the white of an egg; dish the turkey, pour off most of the fat, add the chopped giblets and the water in which they were boiled, thicken with flour and butter rubbed together, stir in the dripping-pan, let boil thoroughly and. serve in a gravy-boat. Garnish with fried oysters, and serve with celery-sauce and stewed gooseberries. Choose a turkey weighing from eight to ten pounds. If it becomes too brown. cover with buttered paper.—MMis. C. T. Carson.

Meat JELLY ror Bonep Turkey.

Take oil from the water (when cold) in which turkey was boiled, strain into a porcelain kettle, add two ounces gelatine, three eggs, with shells, a wine-glasa sherry or madeira; stir well. Add one quart strained liquor, beat rapidly with an egg-beater, put on fire, and stir till boils; simmer ten or fifteen minutes, sprinkle with a pinch of turmeric, and strain as other jelly; when cold, break up and place over and uround turkey. Cut in thick slices and fanciful shapes with paste-cutter.—Mrs. 8. T. A., Va.

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Vegetables used for salads are: boiled asparagus, cabbage, red and white; lettuce, chicory, boiled cauliflower, celery, dandelion, purslane, water-cress, etc. Prepare carefully by freshening in cool water, cleaning thoroughly of all foreign matters, drying carefully in a towel (avoiding as much as possible crushing the leaves, as it causes them to wilt), and then shredding with the fingers instead of cutting or chopping with a knife. Lettuce is often served with the leaves entire, reserving the tender inner leaves of lettuce for garnishing; cover with a “dressing,” which consists chiefly of oil, vinegar, salt, pepper, and mustard, mixed in various proportions. All the ingredients of the dressing should be the very best. In preparing the dressing, powder the hard boiled eggs, either in a mortar or by mashing with the back of a silver spoon (if raw eggs are used beat well and strain), add the seasoning, then the oil, a few drops at a time, and, lastly and gradually, the vinegar. Always use the freshest olive salad oil, not the common sweet oil; if it can not be obtained, cream or melted butter is a good substitute and by some considered even more palatable, but when used it should be added last of all. In making chicken salad use the oil off the water in which the chickens were boiled. It is much nicer to pick the meat or cut it with a knife instead of chopping, always removing bits of gristle, fat and skin. The same is true of celery (in place of which celery seed may be used with white cabbage or nice headlettuce, well chopped). To crisp celery, lettuce, cabbage, and all vegetables used for salads, put in ice-water for two hours before serv(287)

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ing. Pour the dressing over the chicken and celery, mixed and slightly salted; toss up lightly with a silver fork, turn on a platter, form into an oval mound, garnish the top with slices of cold boiled eggs, and around the bottom with sprigs of celery, and set away in a cold place until needed. Salads should be served the day they are prepared. Vegetable salads should be stirred as little as possible, in order that their freshness may be preserved until they are served. To fringe celery stalks for use as a garnish for salads, meats, chicken, etc., cut the stalks into two-inch pieces; stick several coarse needles into the top of a cork; draw half of the stalk of each piece of celery through the needles several times. When all the fibrous parts are separated, lay the celery in some cold place to curl and crisp. Stir salads with a wooden fork or spdon. Many think turkey makes a nicer salad than chicken. Always make soup of the liquor in which turkey or chicken was boiled.

Stoney Smrrn’s Winter Sara.

Two large potatoes, passed through kitchen sieve, Unwonted softness to the salad give; Of mordant mustard add a single spoon— Distrust the condiment which bites too soon; But deem it not, though made of herbs, a fault To add a double quantity of salt; Three times the spoon with oil of Lucca crown, And once with vinegar procured from town.

True flavor needs it, and your poet begs The pounded yellow of two well-boiled eggs.

Let onion atoms lurk within the bowl, And, half-suspected, animate the whole; And lastly, on the favored compound toss A magic tea-spoon of anchovy sauce.

Then, though green turtle fail, though venison ’s tough, Though ham and turkey are not boiled enough, Serenely full, the epicure shall say, “Fate can not harm me—I have dined to day.”

AsparaGus SALAD.

After having scraped and washed asparagus, boil soft in salt water, drain off water, add pepper, salt and strong cider vinegar, and then cool. Before serving, arrange asparagus so that heads will all lie in center of dish; mix the vinegar in which it was put

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after removing from the fire with good olive oil or melted butter, and pour over the asparagus.—Mrs. Lewis Brown., Bean Saab.

String young beans, break into half-inch pieces (or leave whole), wash and cook soft in salt water; drain well, add finely-chopped onions, pepper, salt and vinegar; when cool add olive-oil or melted. butter. ‘The onions may be omitted.

Canpace Saap.

Two quarts finely-chopped cabbage, two level table-spoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard; rub yolks of four hard-boiled eggs until smooth, add half cup butter, slightly warmed; mix thoroughly with the cabbage, and add tea-cup good vinegar; serve with whites of the eggs sliced and placed on the salad.—Mrs. Col. Hawkins. ‘CABBAGE Saab.

Put the milk and vinegar on to heat in separate sauce-pans; when the vinegar boils, add butter, sugar, salt and pepper, and stir in the chopped cabbage; cover, and Jet scald and steam—not boil—for a moment, meanwhile, remove hot milk from stove, cool a little, and stir in the well-beaten and strained yolks; return to stove, and boil moment. Dish cabbage and pour custard over it, stir rapidly with asilver spoon until well mixed, and set immediately in a cold place. Cream Saw.:

One gallon cabbage cut very fine, pint vinegar, pint sour cream, half cup sugar, tea-epoon flour, two eggs, and a piece of butter the size of a walnut; put vinegar, sugar and butter in a sauce-pan and let boil; stir eggs, cream and flour, previously well mixed, into the vinegar, boil thoroughly and throw over the cabbage previously sprinkled with one table-spoon salt, one of black pepper and one of; mustard.—Mrs. Dr. Skinner, Somerset, Prawn Corp Straw.

Slice caboage very fine, season with salt, pepper, and a little - sugar; pour cver vinegar and mix thoroughly. It is nice served in the center of a platter with fried oysters around it. 19 —-

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Cuicken Saab.

Chop fine one chicken cooked tender, one head cabbage, and five cold hard-boiled eggs; season with salt, pepper and mustard to taste; warm one pint vinegar, add half a tea-cup butter, stir until melted, pour hot over the mixture, stir thoroughly, and set away to cool.

Cuicken Sauap.

Boil three chickens until tender, salting to taste; when cold cut in small pieces and add twice the quantity of celery cut up with a knife but not chopped, and four cold-boiled eggs sliced and thoroughly mixe@ through the other ingredients. For dressing, put on stove a sauce-pan with one pint vinegar and butter size of an egg; beat two or three eggs with two table-spoons mustard, one of black pepper, two of sugar, and a tea-spoon salt, and when thoroughly beaten together pour slowly into the vinegar until it thickens. Be careful not to cook too long or the egg will curdle. Remove, and when cold pour over salad. This may be prepared the day before, adding the dressing just before using. Add lemon juice to improve the flavor, and garnish the top with slices of lemon.—Mrs. C. E. Skinner, Battle Oreek, Mich.

CHICKEN SALAD.

Boil one chicken tender; chop moderately fine the whites of twelve hard-boiled eggs and the chicken; add equal quantities of chopped celery and cabbage; mash the yolks fine, add two tablespoons butter, two of sugar, one tea-spoon mustard; pepper and salt to taste; and lastly, one half-cup good cider vinegar; pour over the salad, and mix thoroughly. If no celery is at hand, use hopped pickled cucumbers or lettuce and celery seed. This may be mixed two or three days before using.—Mrs. Judge Lawrence, Bellefontaine.; CuickEeNn Saab.

Four chickens; two bunches of celery to each chicken; one pint vinegar, two eggs, two table-spoons salad oil, two of liquid mustard, one of sugar, one of salt, one salt-spoon red pepper; make a cus tard of eggs and vinegar; beat oil, mustard, and red pepper together; stir into custard; add celery just before using. The above is sufficient for twenty persons.—Mre. J. W. G., Richmond,

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. Cucumer Sauap.

Peel and slice cucumbers; mix with salt, and let stand half an hour; mix two tablespoons sweet-oil or ham gravy with as much vinegar, and a tea-spoon sugar; add the cucumbers, which should be drained a little; add a tea-spoon pepper, and stir well. Sliced onions are an addition, if their flavor is liked.— Mrs. H. C. Mahneke. Ham Sarap.

Cut up small bits of boiled ham, place in salad-bow! with the hearts and inside léaves of a head of lettuce. Make dressing as follows: Mix in a sauce-pan one pint sour cream, as free from milk as possible, and half pint good vinegar, pepper, salt, a sinall piece of butter, sugar, and a small table-spoon of mustard mixed smooth; boil, add the well-beaten yolks of two eggs, stirring carefully as for float, until it thickens to the consistency of starch, then set in a cool place or on ice, and when cold pour over salad and mix well.— Mra. & Watson, Upper Sandusky, Ohio.

Herring Saap.- Soak over night three Holland herrings cut in very small pieces; cook and peel eight medium potatoes, and when cold chop with two emall cooked red beets, two onions, a few sour apples, some roasted veal, and three hard-boiled eggs; mix with a sauce of ‘sweet-oil, vinegar, stock. pepper. and mustard to taste. A tablespoon of thick sour cream improves the sauce, which should stand over night in an earthen dish.— Mrs. H. C. Mahneke.

Lerruce Sauap.

Take the yolks of three hard-boiled eggs, add salt and mustard to taste; mash it fine; make a paste by adding a dessert-spoon of olive-oil or melted butter (use butter always when it is difficuft to get fresh oil); mix thoroughly, and then dilute by adding gradwally a tea-cup of vinegar, and pour over the lettuce. Garnish by dicing another egg and laying over the lettuce. This is sufficient for a moderate-sized dish of lettuce.— Mrs. Col. Reid, Delaware, Ohio. LossTer Saab.

Put a large lobster over the fire in boiling water slightly salted; boil rapidly for about twenty minutes; when done it will be of a bright red color, and should be removed, as if boiled too long it will

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be tough; when cold, crack the claws, after first disjointing, twist off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate; cut up a large head of lettuce slightly, and place on a dish over which lay the lobster, putting the coral around the outside. For dressing, take the yolks of three eggs, beat well, add four table-spoons salad-oil, dropping it in yery slowly, beating all the time; then add a little salt, cayenne pepper, half tea-spoon mixed mustard, and two tablespoons vinegar. Pour this over the lobeter, just before sending to table.— Mrs. A. Wilson, Rye, N. Y. Porato Sauap.

Boil four large Irish potatoes, peel and mash smooth; mince two onions, and add to the potato, make a dressing of the yolks of three hard-boiled eggs, one small tea-cup of vinegar, one tea-spoon black pepper, one dessert-spoon each of celery seeds and salt, one tablespoon each of prepared mustard and melted butter; mix well with potato, and garnish with slices of egg and celery or lettuce. Or, chop cold boiled potatoes fine with enough raw onions to season - nicely; make a dressing as for lettuce salad, and pour over it.— Mrs. James A. Jennings, Nashville, Tennessee.

Satmon Satan.

Set a can of salmon in a kettle of boiling water, let boil twenty minutes, take out of the can and put in a deep dish, pour off the juice or oil, put a few cloves in and around it, sprinkle salt and pepper over, cover with cold vinegar, and let it stand a day, take it from the vinegar and lay it on a platter. Prepare a dressing as follows: Beat the yolks of two raw eggs with the yolks of two eggs boiled hard and mashed fine as possible; add gradually a tablespoon mustard, three of melted butter, or the best of salad-oil, a little salt and pepper (either black or cayenne), and vinegar to taste. Beat the mixture a long time (some persons like the addition of lemon juice and a little brown sugar); cover the salmon thickly with a part of the dressing, tear up very small the crisp inside leaves of lettuce, put in the remainder of the mixture, and pour over with two or three larger pieces placed around the salmon, and serve.

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Tomato Saran.

Take the skin, juice, and seeds from nice, fresh tomatoes, chop what remains with celery, and ald a good salad-dressing. Satap Dressing.

Yolks of two hard-boiled eggs rubbed very fine and smooth, one teaspoon English mustard, one of salt, the yolks of two raw eggs beaten into the other, dessert-spoon uf fine sugar. Add very fresh sweet-oil poured in by very small quantities, and beaten as long as the mixture continues to thicken, then add vinegar till as thin as desired. If not hot enough with mustard, add a little cayenne pepper.— Mrs. Gov. Cheney.

Satap Dressine.

The yolks of two eggs beaten thoroughly, one level tea-spoon salt, one of pepper, two of white sugar, two tea-spuons prepared mustard, one table-spoon butter; stir in the mixture four table-spoons best vinegar, put dressing into a bowl, set it in a kettle of hot water, and stir constantly till it thickens; set away, and when cool it is ready for use. This is sufficient for one quart finely-chopped cabbage, and should be poured over while hot, and thoroughly mixed with the cabbage, which may then be placed upon a platter, formed into an oval mound, ‘and served cold.

Borr.ep SaLap Dressine.

Beat yolks of eight eggs, add to them a cup of sugar, one tablespoon each of salt, mustard, and black pepper, a little cayenne, and half a cup of cream; mix thoroughly; bring to a boil a pint and a half vinegar, add one cup butter, let come to a boil, pour upon the mixture, stir well, and when cold put into bottles, and set in a cool place. It will keep for weeks in the hottest weather, and is excellent for cabbage or lettuce.

Cream Dresstne For Cotp Siaw.

Two tablespoons whipped sweet cream, two of sugar, and four of vinegar; beat well and pour over cabbage, previously cut very fine and seasoned with salt.—Miss Laura Sharp, Kingston. Mayonnaise DREssine.

‘eat a raw egg (some use the yolks only) with a salt-spoon of salt (using a wooden-spoon) until it is thoroughly smooth, add a tea-spoon

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mixed mustard made rather thicker than usual; when quite smooth add by degrees (a few drops only at a time) a half-pint of olive-oil, taking care to blend each portion of it with the egg before adding more. This ought to be as smooth as honey, and thick enough so that a spoon will stand up in it; dilute with vinegar until it assumes the consistency of thick cream. A little anchovy may be added if desired. Lemon juice may be used instead of vinegar, or a few drops may be added with the vinegar. This is the smoothest and richest of salad dressings. The oily flavor is entirely lost in combination with the raw egg. When you begin to add the oil, drop a very little at first as it may curdle the egg. This sauce keeps well, if bottled and corked with a glass stopper, and it may be made at any time in advance, if only yolks are used, when yolks are left over from baking. In summer, place oil and eggs in a cold place, half an hour before making.

Sauap-Dressine wirH Poraro.

Peel one large potato, boil, mash until all lumps are out, and add the yolk of a raw egg, stir all well together and season with a teaspoon of mustard and a little salt; add ahout half a gill of oliveoil and vinegar, putting in only a drop or two at a time, and stir ring constantly, as the success of the dressing depends on its smooth. ness. This dressing is very nice with celery or cabbage chopped fine. and seasoned with a little salt and vinegar.—Jre. E. L. Fay. Oyster SALAD.

Half gallon each fresh oysters and celery cut into dice, yolks of four hard-boiled eggs, a raw egg whipped, two large spoons melted butter, two tea-spoons each of salt, black pepper and made mustard, one tea-cup vinegar, two pickled cucumbers cut fine. Drain liquor from oysters, throw in hot vinegar on the fire, Jet them stay until plump, not cooked. Put at once in cold water, drain off, and set in cool place; prepare dressing. Rub salt, pepper and mustard with the yolks finely mashed; add butter, a few drops at a time. When smooth, add beaten egg, then vinegar by the spounful; setaside. Mix oysters, celery and pickle, tossing up well with a silver fork; salt to taste. Pour dressing over all.—Mre. Col. G. 8. Park, Parkville, Mo.

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There is not a lover of oysters in existence who does not heartily sympathize with the boy who wanted to spell August ‘‘ O-r-g-u-s-t,” in order to bring it into the list of the months which contain an “‘r,” in all of which oysters are in season. The delicious bivalves furnish an important, and, in most localities, a not expensive article of food; and the ease with which they are prepared for the table, and the great variety of ways in which they may be cooked and served, make them a great favorite with housekeepers.

Oysters in the shell must be kept in a cool cellar, and occasionally sprinkled with salt water. When fresh, the shell is firmly closed; if open, the oyster is dead and unfit for use. The small-shelled oysters have the finest flavor. For the freshness of canned oysters it is necessary to trugt to the dealer, but never buy cans the sides of which are swollen..In preparing them for cooking or for the table, carefully remove all bits of shell. Never salt oysters for soups or stews till just before removing them from the fire, or they will shrivel up and be hard, and do not add butter. In frying, a little baking-powder added to the cracker-dust or corn-meal in which they are rolled will greatly improve them. Roasting in the shell preserves the natural flavor. Always serve immediately after cooking, no matter what method is used.

As to nutritive qualities, oysters rank much below butcher's meats, and it is even questioned whether they contain the phosphorus, or brain food, which has been credited to them in company with the finny tribe in general. But, when properly cooked, they are easy of digestion, and very proper food for persons whose occupation is “296)

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sedentary, and whose duties do not call for heavy muscular exertion. Even for invalids, they are nutritious and wholesome, when delicately prepared.

Ciam CHOWDER.

Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and a half pound fat salt pork, slice six tomatoes (if canned use a coffee-cup full), add a pound pilot crackers; first put pork in lottom of pot and try out, partially cook onions in pork-fat, remove the mass from pot, and put on a plate bottom side up; make layers of the ingredients, season with pepper and salt, cover with water and boil an hour and a half, adding chopped parsley to taste. Cuam Pre.

Take three pints of either hard or soft-shell clams (if large, chop slightly), put in a sauce-pan and bring to a boil in their own liquor, or add a little water if needed; have ready four medium-sized po tatoes, boiled till done and cut into small squares; make a nice pie paste with which line a medium-sized pudding-dish half way down the sides; turn a small tea-cup bottom up in middle of disk to keep up the top crust; put in first a layer of clams, and then a few potatoes, season with bits of butter and a little salt and pepper, and dredge with flour; add another layer of clams, and so on till dish is filled, adding juice of clams, and a little water if necessary (there should be about as much liquid as for chicken-pic). Cover with top-crust, cutting several slits for steam to escape, and bake three quarters of an hour.—Mrs. A. Wilson, Rye, N. Y.

Cuam Srew.

Take half peck hard-shell clams, wash shells clean, and put in a kettle with about one tea-cup water; let steam until the shells open, when take out of shell, strain juice, and return it with clams to the fire; after they come to a boil, add one pint milk, a piece of butter size of an egg, three crackers rolled fine, pepper, and salt if any is needed.—Mre. A. W.

Friep Cams.

Remove from shell large soft-shell clams; beat an egg well and add two tablespuons water; have the clame dried in a towel, and dip them first in the egg, then in finely-r iled cracker or bread-

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crumbs, and fry (longer than oysters) in sweet lard or butter. Oysters may be prepared for cooking in same way.—Mrs. A. W. Devitep Crabs.

Pick the meat trom a boiled crab and cut in fine bits, add onethird as much bread-crumbe, two or three chopped hard-boiled eggs, and lemou juice; season with pepper, salt, and butter or cream, Clean the shells nicely and fill with the mixture, sprinkle over with bread-crumbs and small bits of butter, and brown in oven. Lobsters may be prepared in same way, and seryed in silver scallopshells. Or, boil one pint milk, and thicken with one table-spoon corn starch mixed in a little cold milk, season with pepper (cayenne may be used) and salt, and pour over the picked-up lobster; put in baking-dish, and cover with bread-crumbs and a few pieces of butter, and brown in oven.—Mrs. Col. 8., Norfolk, Va. Borep OvystTErs.

Wash shell-oysters perfectly clean, place in a small willow basket, drop in a kettle of boiling water, and when shells open, lift basket, and serve oysters on the half shell.

Brorep OysreErs.

Dry large, selected oysters in a napkin, pepper and salt, and broil on a fine folding wire-broiler, turning frequently to keep the juice from wasting. Serve immediately in a hot dish with little pieces of butter on them. Or, pepper acup of dry bread-crumts, dry one quart of oysters in a napkin, dip each in butter previously peppered, roll well in the crumbs, and broil over a good fire for five to seven minutes. Serve immediately in a hot dish with butter, pepper and salt.

Bromep OysrEers wiTH Pork.

String a hair-pin shaped wire, first with an oyster, then with a thin slice of pork; and so on until the wire is filled; fasten ends of wire into a long wooden handle, and broil before the fire. Serve, with the pork, if you like, seasoning slightly with pepper. OysTER CROQUETTES.

Scald and chop fine hard part of the oysters (after taking the other part and liquor for a soup), add an equal weight of mashed potato; to one pound of this add !ump of butter the size of an egg,

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teaspoon salt, half teaspoon of pepper, and quarter of « tea-cup cream. Make in small cakes, dip in egg and then in bread-crumbe, and fry like doughnuts.

Broitep OysTERS ON THE HALF-SHELL.

Select large shells, clean with a brush, open, saving juice; put oysters in boiling water for a few minutes, remove and place each oyster in a half-shell, with juice; place on a gridiron over a brisk fire, and when they begin to boil, season with butter, salt and pepper (some add a drop of lemon juice.) Serve on the half-shell. CurriepD Oysters.

Put the liquor drained from a quart of oysters into a sauce-pan, add a half-cup of butter, two table-spoons flour, and one of curry powder, well mixed; let boil, add oysters, and a little salt; boil up once and serve.

‘Devan Oysters.

Wipe the oysters dry and lay in a flat dish, cover with a mixture of melted butter, cayenne pepper (or pepper sauce), and lemon juice. Let them lie in this for ten minutes, turning them frequently; take out, roll in cracker crumbs, then in beaten egg, then in crumbs, and fry in hot lard and butter, half and half. EscaLopeD OysTERs.

Take crushed crackers, not too fine; drain liquor from a quart of oysters and carefully remove all bits of shell, butter a deep dish or pan, cover the bottom with crackers, put in a layer of oysters seasoned with salt and pepper and bits of butter in plenty, then a layer of crackers, then oysters, and so on until dish is full, finishing with the crackers covered with bits of butter; pour over the whole the oyster-liquor added to one pint of boiling water (boiled and skimmed), place in a hot oven, bake half an hour, add another pint of hot water, or half pint water and half pint of milk, in which a small lump of butter has been melted; bake another half hour, and, to prevent browning too much, cover with a tin or sheet-iron lid. All bread-crumbs, or a mixture of crackers and bread-crumbs may be used when more convenient. As the amount of liquor in oysters varies, and the proportion of crackers or breadcrumbs to the oysters also varies, the quantity of water must be

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increased or diminished according to judgment and taste. Some prefer to cook half the time given above. Boiled macaroni may be used in place of cracker-crumbs.

TERRAPIN.

Cut off head, put on to boil with shell on; when done enough, remove under shell, and pick terrapin in pieces. Clean top shell well; add a few crackers, onions, parsley, allspice, salt, pepper, butter, and wine; return to shell, garnish with sliced lemon, and bake. Add Cayenne pepper, if liked, in seasoning. Terrapin or turtle’ steaks are fine smothered in an egg batter before frying.— Mrs. J. C. Owens, Charleston, South Carolina.

Frrep Oysters.

Drain carefully, remove all bits of shell, and sprinkle with pepper end salt, and set in a cool place for ten or fifteen minutes. Then, ‘f oysters are small, pour them into a pan of crackers rolled fine, add the liquor, mix well, and let stand five minutes, add a little salt and pepper, mold into small cakes with two or three oysters in each, roll in dry crackers until well encrusted, and fry in hot lard and butter, or beef-drippings. Serve hot in a covered dish. Or, dip the oysters in the yolk of eggs, well seasoned and beaten, then in corn meal with a little baking powder mixed with it, and fry in hot lard like doughnuts; or if you have frying basket, place them on that and drop it in the hot lard. Test the heat as for doughnuts.

Or, drain thoroughly, put in a hot frying-pan, turn so as to brown on both sides. They cook in this way in a few moments, and the peculiar flavor of the oysters is well preserved. Serve on a hot covered dish, with butter, pepper and salt, or add a little cream just before serving, and serve on toast; or take two parts rolled crackers and one part corn meal, mix well, roll the oysters in it, and fry in equal parts butter and lard. Season with salt and pepper.— Mra. W. W. Woods.

Friep Oysters.

To fry oysters, take two dozen large oysters (they are sold under different names and brands in different markets), drain off liquor;

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have prepared cracker dust (bought of any grocer, or made by crushing with rolling pin), mix well one tea-spoon salt, take one oys ter at a time, roll in cracker dust, and lay on a meat board or platter by itself until all are so encased, and laid in rows; let remain fifteen minutes, now take the oyster first rolled in cracker dust and dip in beaten eggs (yolk and white beaten together), then the second oyster, and so on until all are dipped, then roll in cracker dust, following same order as before. Let them remain from half to three-quarters of an hour. It is important to follow the same order in each operation, to give the liquor of the oyster time to drain out and be absorbed by the cracker dust; now heat in a frying-pan one pound of clarified fat or lard; when the blue smoke arises (which indicates a heat of 375°, the proper cooking point), drop into it a peeled potato or piece of hard bread, which has the effect of, preventing the fat growing hotter, drop in the oysters very lightly, and when a light brown turn to brown the other side; and then remove to a colander to drain a moment, or lay upon a piece of brown paper, which will absorb the superfluous grease. The time for cooking is about three minutes. Serve while hot on a hot platter. Fried oysters, to be at their best, must be eaten as soon as cooked; " and when a second supply is likely to be needed, it should be cooked while the first is being served and eaten. It is better not to touch. the oysters with the hand, as it tends to make them tough; all the rolling and dipping may be done with a fork, without mangling the oyster.

FRICASSEED OYSTERS.

Take a slice of raw ham (corned and not smoked), soak in boiling water for half an hour, cut in very small slices and put in a sauce-pan with two-thirds pint of veal or chicken broth well strained, the liquor from one quart oysters, one small onion minced very fine, a little chopped parsley, sweet marjoram and pepper. Let these simmer twenty minutes, boiling rapidly for two or three minutes. Then skim well and add one scant table-spoon of corn starch mixed smoothly in one-third cup of milk, stir constantly, and when it boils add the dysters and one ounce of butter; just let it come to a boil, remove oysters to a deeper dish, then beat one egg and add to it gradually some of the hot broth, and when cooked

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SHLELL-FISH. 301 etir it into the pan; seasor with salt and pour all over the oysters. When placed upon the table some squeeze the juice of a lemon over it.

OvysTeR FRITTERS.

Drain off liquor, boil, skim, and to a cupful add a cup of milk, two or three eggs, salt and pepper, and flour enough to make a rather thick batter. Have hot lard or beef drippings ready in a kettle, drop the batter into it with a large spoon, taking up one oyster for each spoonful. The oyster must be large and plump. Oyster OMELET.

Add to a half cup of cream six eggs beaten very light, season with pepper and salt, and pour into a frying-pan with a tuble-spoon of butter; drop in a dozen large oysters cut in halves, or chopped fine with parsley, and fry until a light brown. Double it over, and serve immediately.— Mrs. T. B. Johnson, Tuscumbia. PANNED OysTERS.

Cut stale bread in thin slices, then round them, removing all crust. Make them to fit patty-pans; toast them, butter, and place in pans. Moisten with three or four tea-spoons of oyster liquor; then place on the toast a layer of oysters, sprinkle with Pepper, and put on top a small piece of butter; place pans in a baking pan and put in oven, covering with a tin lid, or if not large enough, another pan to keep in the steam and flavor; have a quick oven, and when cooked seven or eight minutes, until ‘‘ ruffled,” remove cover and sprinkle with salt; replace cover and cook one minute longer. Serve in the patty-pans. This is delicious. Oyster Pre.

Line a deep pie-dish with puff-paste; dredge with flour, pour in one pint oysters, season well with bits of butter, salt and pepper, and sprinkle flour over; pour on some of the oyster-liquor, and cover with a crust having an opening in the center to allow the steam to escape.

Or, line the pie-dish half way up with good pie-crust, fill the dish with pieces of stale bread, place a cover of paste over this, and bake about twenty minutes in a brisk oven. Take off crust, have teady some oysters prepared as for patties, fill the pie with them, _

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and replace the crust and serve at once; or line dish with a good puff-paste, place an extra layer around the edge, and bake in a brisk oven; fill with oysters, season with pepper, salt, and one table-spoon butter, sprinkle slightly with flour, and cover with a thin crust of paste; bake quickly; when the top crust is done, the pie will be ready to take up. Serve promptly, ns the crust quickly abeorbs the gravy. Some like this cold for picnics or traveling.—Mrs. Carrie Beck. Oyster PICKLES.

To every quart of liquor add a tea-spoon of black pepper, a pod of red pepper broken in bits, two blades of mace, a tea-spoon salt, two dozen cloves, and half a pint of best vinegar, add. the oysters and simmer gently for a few minutes, take out and put in small jars; then boil the pickle, skim it, and pour over them. Keep them in a dark, cool place, and when a jar is opened, use up its contents as quickly as possible. Oysters pickled thus will keep good four or five weeks.

Oyster Roi.

Cut a round piece, say six inches across, from the top of a wellbaked round loaf of bread, remove the inside from the loaf, leaving crust half an inch thick; make-a rich oyster stew, and put in the loaf first a layer of it, then of bread-crumbs, then oysters, and so on; place cover over the top, glaze the loaf with the beaten yolk of ap egg, and vlace in oven for a few moments. Serve very hot. Raw Oysters.

Wash the shells, open, detaching the flat shell, loosen from the deep shell, but leave them in it, and serve half dozen on a plate, with a quarter of lemon in center. Eat with salt, pepper and lemon juice or vinegar.

In serving them without the shells the most attractive way is in a dish of ice, made by freezing water in a tin form shaped like a salad bowl, or in a bluck of ice from which a cavity has been melted with a hot flatiron. They should first be drained well in a colander, sprinkled with plenty of pepper and salt, and placed on the ice and let remain in a cool place for half an hour or until time of serving.

A simpler and equally delicious way is to drain well, sprinkle with salt and pepper, and place the dish on ice or in a dish of cold

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water for half an hour before serving, adding bits of ice. Serve with horse-radish, Chili sauce, slices of lemon, or simply vinegar. OvysTERS IN THE SHELL.

Open the shells, keeping the deepest ones for use. Melt sume butter, season with minced parsley and pepper. ‘When slightly cooled, roll each oyster in it; using care that it drips but little, and lay in the shells. Add to each shell a little lemon juice, cover with grated bread-crumbs, place in a baking-pan and bake in a quick oven; just before they are done, add a little salt. Serve in the shells. Oyster Srew.

Put the liquor from the oysters on the stove, let boil, skim, and season with butter and pepper, add oysters, let come to a boil only, eeason with salt and serve. This is pronounced a ‘‘ royal stew.” STEAMED OysTERs.

Lay some oysters in the shell in some air-tight vessel, placing the upper shell downward so the liquor will not run out when they open. Set them over a pot of boiling water (where they will get the steam), and boil hard for twenty minutes; if the oysters are open they are done; if not, steam till they do open. Serve at once and eat hot, with salt and a bit of butter. Or, wash and drain one quart select oysters, put in pan and place in steamer over boiling water, cover and steam till oysters are plump with edges ruffled; place in heated dish with butter, pepper and salt, and serve. WALLED OysTERs.

Make a wall one and one-half inches high and three-quarters wide of one quart nicely mashed and seasoned potatoes, just inside raised edge of platter, glaze it by covering with beaten egg and placing in oven for a few minutes. Place the liquor from one quart oysters in porcelain kettle, let boil, skim well, then*add oysters seasoned with salt, boil up once, skim out oysters (milk or water can be added to the liquor, then seasoned with butter and pepper, and served as soup), and add them to a cream dressing made by putting a tea-cup Tich cream, butter size of half an egg, and a little pepper and teaspoon salt in a pan placed within a vessel of boiling water; when hot add two ounces of flour mixed smooth in some cream or milk, and let cook till thickened, then place oysters and dressing within the potato and serve immediately.

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To make nutritious, healthful and palatable soup, with flavors properly commingled, is an art which requires study and practice, but it is surprising from what a scant allotment of material a delicate and appetizing dish may be produced. The best base for soup is lean uncooked meat, a pound of meat to a quart of water, to which may be added chicken, turkey, beef, or mutton bones well broken up; a mixture of beef, mutton and veal, with a bit of ham bone, all cut fine, makes a higher flavored soup than any single meat; the legs of all meats are rich in gelatine, an important constituent of soup. For white stock use veal or fowls instead of beef. Soups, which make the principal part of a meal, should be richer than those which simply precede a heavier course of meats, ete. When remnants of cooked meats are used, chop fine, crush the bones, add a ham bone or bit of ham or salt pork (two or three cubic inches) and all ends of roasts and fatty parts, and the brown fat of the roast; make the day previous to use; strain, set away over night, skim off the fat (which clarify and eave for drippings), and it is ready to heat and serve.

When soup is desired for a first course, daily, a soup-kettle should be especially provided, with a faucet to draw off the clear soup to be seasoned for each day; and all the bones and bits of meat left after dinner can be thrown into the kettle, also bits of vegetables and bread, and the gravies that are left from roust meats and cutlets. In this way there will be nothing lost, and the soups can be varied by seasonings and thickenings of different kinds. Every two or three days, however, the contents of the kettle should be turned out, after all the liquid has been drawn off, and the kettle

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washed clean and scalded, for if this is not attended to, the soups will soon lose their piquant flavor and become stale. In using fresh meat throw the pieces as cut into the required quantity of’ cold water and let stand until the juices of the meat begin to color it, then put on to boil; in this way the juices of the meat are more readily drawn out. The soup is done when the meat is juiceless.

The best herbs are sage, thyme, sweet marjoram, tarragon, mint, sweet basil, parsley, bay-leaves, cloves, mace, celery-seed and onions. Plant the seed of any of the seven firat-mentioned in little boxes on the window sill, or in a sunny spot in the yard. Gather and dry them as follows: parsley and tarragon should be dried in June and July, just before flowering; mint in June and July; thyme, marjoram and savory in July and August; basil and sage in August and September; all herbs should be gathered in the sunshine, and dried by artificial heat; their flavor is best preserved by keeping them in air-tight tin cans, or in tightly-corked glass bottles. Seasonings for soups may be varied to suit tastes. The simplest may have only pepper and salt, while the richest may have a little of every savor, so delicately blended that no one is conspicuous. The best seasoning is that which is made up of the smallest quantity from each of many spices. No measure can be given, because the good soup-maker must be a skillful taster. There must be a flavor of salt; that is, the water must not be insipid (less is needed if bits of salt meat are used), there must be a warm tone from the pepper, but not the taste of pepper; in short, the spicing should be delicate rather than profuse. Those who like rank flavors may add them to suit their coarse and uneducated palates. For brown soups the dark spices may be used; for white, mace, aromatic seeds, cream and curry. Many herbs, either fresh or dried, are used as seasoning, and all the choice catsups and sauces.

Rice, sago, pearled barley, vermicelli, macaroni, etc., are desirable additions to meat soups. The first three are used in the proportion of half a tea-cup to three quarts of soup; wash and soak. Rice requires half to three-quarters of an hour, boiling in the soup; tago cooks in fifteen minutes; barley should be soaked over night, or for several hours; boil by itself in a little water till tender; add

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to the soup just before serving. Vermicelli and macaroni should be broken up small, and washed thoroughly; boil in the soup half an hour..

If a soup is wanted without any addition of vegetables, but thickened, arrow-root or corn starch is used in the proportion of two round tea-spoons of the latter and two scant tea-spoons of the former to a quart of soup. Mix with a little water until smooth, and add when the soup is nearly done. Wheat flour is also used for thickening, but it requires three round table-spoons to the quart. If not thick enough to suit the taste more may be added. Browned flour does not thicken, the starchy property having been removed in the browning process.

Thickened soups require more seasoning than thin soups; if wanted very clear and delicate, strain through a hair sieve. Always use cold water in making all soups; skim well, especially during the first hour. There is great necessity for thorough skimting, and to help the scum rise, pour in a little cold water now and then, and as the soup reaches the boiling point, skim it off. Use salt at first sparingly, and season with salt and pepper; allow one quart soup to three or four persons.

For a quick soup, crush the hone and cut the meat rather fine; when done, strain and serve. Every kitchen should be provided * with a soup-kettle (which has a double bottom), or a large iron pot with a tight-fitting tin cover with a hole size of a large darningneedle in it at one side of the handle. Keep kettle covered closely, #0 that the flavor may not be lost, and simmer slowly, so that the quantity may not be much reduced by evaporation, but if it has boiled away (which may be the case when the meat is to be used for the table), pour in as much hot water as is needed, and add vegetables, noodles, or any thickening desired. Vegetables should be added just long enough before soup is done to allow them to be thoroughly cooked. An excellent soup for a small family may be made from the bones and trimmings cut from a steak before broiling. The bones from a rib roast, which are generally cut out and thrown away by the butcher, after weighing, should always be ordered sent with roast and used for soup.

For coloring and flavoring soups, use caramel, browned flour,

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onions fried brown, meat with cloves in it, or browned with butter. Poached eggs are an excellent addition to some soups. They should be added just before serving, one for each person. They may be poached in water or dropped into the boiling soup, or two or three eggs, well-beaten and added just before pouring in tureen, make a nice thickening. Cayenne pepper or a bit of red pepper pod, Worcestershire, Halford, or Chili sauce, and catsups, are considered by Many an improvement to soup, but must be cautiously used. Forcemeat balls, made of the meat boiled for the soup, are also used. SOUP STOCK.

To four pounds of lean beef (the inferior parts are quite as good for this purpose) put four quarts of cold water (soft is best), wash the meat and put it in the water without salt; let it come slowly to boiling point, skim well before the agitation of the water has broken the scum, add a little salt, and a dash of cold water, to assist the scum to rise, skim again, set back and let it boil gently on one side orin one place, and not all over (“the pot should smile, not laugh”), for six or eight hours, until the meat is in rage (rapid boiling hardens the fiber of the meat and the savory flavor escapes with the steam), add a little pepper, strain into a stone jar, let it cool, and remove all the grease. This stock will keep for many days in cold Weather, and from it can be made all the various kinds of soups b; adding onion, macaroni, celery, asparagus, green pease, carrot, tomato, okra, parsley, thyme, summer savory, sage. and slices of lemon; many of the herbs may be first dried, then pulverized and put in cans or jars for winter use. Celery and carrot seed may be used in place of the fresh vegetables. Macaroni should be first boiled in slightly salted water, cut in pieces one or two inches long, and added a short time before serving. To prepare soup for dinner, cut off a slice of the jelly, add water, heat and serve. Whatever is added to this, such as rice, tapioca, vegetables, etc., may first be cooked before being added, as much boiling injures the flavor of the stock.

A rich stock can also be made from a shank or shin of beef (knuckle of veal is next best); cut in several pieces, crack the bones, add four quarts water, boil up quickly, skim, add salt, skim, and let boil gently until the liquor is reduced one-half; strain, cool

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and skim, and if boiled properly and long enough, an excellent jelly will result. Too violent boiling makes the stock cloudy and: dark. To clarify stock that has been darkened by careless skimming and improper boiling, mix one egg and shell in a gill of cold water, add a gill of the boiling soup, then stir into the soup until it boils up; remove to back of stuve, and let stand until the white and shell of the egg have collected the particles that color the soup, and strain once or twice until it looks clear. Stock should never be allowed to stand and cool in the pot in which it is cooked; pour into an earthen dish, let stand to cool uncovered, when all the fat should be removed and saved to clarify for drippings; the stock is then ready for use as wanted for soups or gravies. The flavor of stock may be varied by using in it a little ham, anchovy, sausage, sugar, or a calf’s foot. Sprigs of herbs, and whole spices may be used in seasoning, and afterward strained out. Delicate flavors should be added just before serving, as boiling evaporates them. “Stock made from meat without bone or gristle will not jelly, but will taste very like goud beeftea. Never boil vegetables with stock, as they will cause it to become sour.

An economical soup-stock may be made of steak or roast-beef bones, after cooking, adding a little piece of fresh meat, or none at all, and allowing it to simmer at least five hours; strain, remove all fat the next day, and it will be ready for use.

SOUP FROM STOCK.

To make soup from any stock, put on as much stock as needed (if in jelly, scrape the sediment from off the bottom), add seasoning, water and vegetables. The potatoes should he peeled, sliced, and laid in salt and water for half an hour, the cabbage parboiled and drained, and all others either sliced or cut fine, before adding them to the soup; boil until thoroughly dissolved, strain through a colander and serve at once.

ANOTHER WAY.

When stock is drawn off, season with celery salt. A little vermicelli boiled in it for fifteen minutes will give it more body—or some of the fancy letters, stars, triangles, etc., that are made particularly for soups can be used, or egg-balls can be made by mixing raw egg with just enough wheat flour or corn starch to make it into round

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balls, then drop them into the soup and boil for ten minutes. A little milk, a tea-spoon to one egg, is an improvement; also a sprinkle of salt. These balls are sometimes called ‘‘ noodles.” If a richer soup is needed, take slices of raw veal and a little salt pork, and chop very fine with a slice of wheat bread. Season highly with Pepper, salt, tomato catsup, and chopped lemon peel, moisten with two well-beaten eggs, and roll into balls as large as a walnut, with floured hands. Fry the balls in butter to a dark brown, and h: them cool; turn into the soup and boil about ten minutes. Cut a lemon into very thin bits, slice two hard-boiled eggs, put them into the tureen; add a glass of claret or port wine to them and turn in soup; itis a very ‘‘dainty dish.”

Cram Sour.* First catch your clams—along the ebbing edges Of saline coves you'll find the precious wedges, With backs up, lurking in th.. sandy bottom; Pull in your iron rake, and lo! you've got ’em! Take thirty large ones, put a basin under, And cleave, with knife, their stony jaws asunder; Add water (three quarts) to the native liquor, Bring to a boil, (and, by the way, the quicker It boils the better, if you'd do it cutely.) Now add the clams, chopped up and minced minutely. Allow a longer boil of just three minutes, And while it bubbles, quickly stir within its Tumultuous depths where still the mollusks mutter, Four table-spoons of flour and four of butter, A pint of milk, some pepper to your notion, And clams need salting, although born of ocean. Remove from fire; (if much boiled they will suffer— You'll find that India-rubber is n't tougher.) After ’tis off, add three fresh eggs, well-beaten, Stir once more, and it’s ready to be eaten.

Fruit of the wave! O, dainty and delicious!

Food for the gods! Ambrosia for Apicius!

Worthy to thrill the soul of sea-born Venus, Or titillate the palate of Silenus !

An Economicat Soup.

Take a soup bone (any piece of beef not too fat will do), wash well, place in kettle with sufficient cold water for soup; let it boil, * Written especially for this book, by W. A. Crorrur, editor of “ American Queen,” Mew York.

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skim thoroughly and continue to boil slowly from three to six hours, according to size and quality of meat; one hour before dinner, put in cabbage cut in quarters, sprinkling it with salt; quarter of an hour after add turnips halved or quartered according to size; quarter of an hour after turnips, add potatoes whole, or cut in two if large (turnips and potatoes should be pared and laid in cold water half an hour before using). When done take out vegetables and meat, place in heater, or if you have no heater, place plates over a pot or skillet of boiling water. If there is not enough soup, add boiling water, stir in a little thickening of flour and water, let it boil thoroughly; season to the taste with salt and pepper and serve at once. The soup will be excellent and the vegetables very fine. Asparacus Soup.

Cut the tops from about thirty heads of asparagus, about half an inch long, and boil the rest; cut off all the tender portions and rub through a sieve, adding a little salt; warm three pints soup stock, add a small lump of butter and a tea-spoon of flour previously cooked by heating the butter and slowly stirring in the flour; then add the asparagus pulp. Boil slowly a quarter of an hour, stirring in two or three table-spoons cream; color the soup with a tea-spoon of prepared spinach, made by pounding the spinach well, adding a few drops of water, squeezing the juice through a cloth and putting it over a good fire. As soon as it looks curdy, take it off, and strain the liquor through a sieve. What remains on the sieve is to be used for coloring the soup. Just before serving soup, add the asparagus tops which have been separately’ boiled.

Breer Soup.

Take the cracked joints of beef, and after putting the meat in the pot and covering it well with water, let it come to a boil, when it should be well skimmed. Set the pot where the meat will simmer slowly until it is thoroughly done, keeping it closely covered all the time. The next day, or when cold, remove the fat which hardens on the top of the soup. Peel, wash and slice three good-sized pvtatoes and put them into the soup; cut up half a head of white cabbage in shreds, and add to this a pint of Shaker corn that has been soaked over night, two onions, one head of celery, and tomatoes

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if desired. When these are done, and they should simmer slowly, care being taken that they do not burn, strain (or not as preferred) the soup and serve. The different varieties of beef soup are formed by this method of seasoning and the different vegetables used in preparing it, after the joints have been well boiled. Besides onions, celery, cabbages, tomatoes and potatoes, many use a few carrots, turnips, beets, and force-meat balls seasoned with spice; rice or barley will give the soup consistency, and are to be preferred to flour for the purpose. Parsley, thyme and sage are the favorite herbs for seasoning, but should be used sparingly. To make force-meat balls, add to one pound chopped beef one egg, a small lump butter, a cup or less of bread-crumbs; season with salt and pepper, and moisten with the water from stewed meat; make in balls and fry brown, or make egg-balls by boiling eggs, mashing the yolks with a silver spoon, and mixing with one raw yolk and one tea-spoon flour; season with salt and pepper, make into balls, drop in soup just before serving.— Mrs. H. B. Sherman.

Beer Sour with OKRA.

Fry one pound “round” steak cut in bits, two table-spoons butter, and one sliced onion, till very brown; add to three or four quarts cold water in soup-kettle, and boil slowly one hour; then add pint sliced okra, and simmer three hoursor more; season with salt and pepper, strain and serve.—Mrs. T. B. J., Tuscumbia, Ala. Beer Soup.; Tdke bones and trimmings from a sirloin steak, put over fire after breakfast in three quarts water, boil steadily until about an hour before dinner, when add two onions, one carrot, three commor-sized potatoes, all sliced, some parsley cut fine, a red pepper, and salt to taste. This makes a delicious soup, sufficient for three persons. All soups are more palatable seasoned with onions and red pepper, using the seeds of the latter with care, as they are very strong. Bean Sovp.

Boil a small soup-bone in about two quarts water until the meat can be separated from the bone, remove bone, add a coffee-cup white beans soaked for two hours, boil for an hour and a half, add three potatoes, half a turnip and a parsnip, all sliced fine, boil half an

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hour longer, and just before serving sprinkle in a few dry bread crumbs; seazon with salt and pepper, and serve with raw onions sliced very fine for those who like them.—Mra. A. B. Morey. TurtLe Bean Soup.

Soak one pint black beans over night, then put them into three quarts water with beef bones or a small'piece of lean salt pork, boil three or four hours, strain, season with salt, pepper, cloves and lemon juice. Put in a few slices of lemon, and if wished add slices of hard-boiled eggs. Serve with toasted bread cut into dice and placed in the tureen.—Mrs. H. C. Clark, Saturpay Bean Soup.

Baked beans and brown bread form a Sunday breakfast for so many that the following will be a useful and economical soup for Saturday dinner. Put on the pot with more beans (hin enough for Sunday’s breakfast, with water, and slice of salt pork; parboil till beans are ready to be put in oven. Take out pork and part of beans, leaving enough for a bean soup; place the pot on back of stove and keep hot. Three-quarters of an hour before dinner heat soup, add more water and vegetables as in ‘‘ Bean Soup.” Meattess Bean Soup.

Parbvil one pint beans, drain off the water, add fresh, Ict boil until perfectly tender, season with pepper and salt, add a piece of butter the size of a walnut, or more if preferred; when done skim out half the beans, ieaving the broth with the remaining half in the kettle, now add a tea-cup sweet cream or good milk, a dozen or more crackers broken up; let it boil up, and serve. Carrot Soup.

_ Put in soup-kettle a knuckle of veal, three or four quarts cold water, a quart finely-sliced carrots, one head celery; boil two and a half hours, add a handful rice, and boil an hour longer; season with pepper (or a bit of red pepper pod) and salt, and serve. CELERY CREAM Sovp.

Boil a small cup rice in three pints milk, until it will pass through a sieve. Grate the white part of two heads of celery (three if small) on a brerd-grater; add this to the rice milk after it has been

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strained; put to it a quart of strong white stock; let boil until celery is perfectly tender; season with salt and cayenne, and serve. If cream is obtainable, substitute one pint for the same quantity of milk.

Cuicken Sovr.

In boiling chickens for salads, etc., the broth (water in which they are boiled) may be used for soup. When the chickens are to be served whole, stuff and tie ina cloth. To the broth add a dozen tomatoes (or a quart can), and one thinly-sliced onion; boil twenty minutes, season with salt and pepper, add two well-beaten eggs, and serve.—s; Cuam Sour.

‘Wash clams, and place in just sufficient water for the soup, let boil, and as soon as they clear from shells, take out and place clams in a jar for pickling; throw into the broth a pint each of sweet milk and rolled crackers, add a little salt, boil five niinutes, and just before taking from the fire, add one ounce butter beaten with twoeggs. Serve, and let each person season to taste. Green Corn Soup.

One large fowl, or four pounds veal (the knuckle or neck will do), put over fire in one gallon cold water without salt, cover tightly and simmer slowly till meat slips from the bones, not allowing it to boil to rags, as the meat will make a nice dish for breakfast or lunch, or even for dinner. Set aside with the meat a cup of the liquor; strain the soup to remove all bones and rags of meat; grate one dozen ears of green corn, scraping cobs to remove the heart of the kernel, add corn to soup, with salt, pepper, and a little parsley, and simmer slowly half an hour. Just before serving add a tablespoon flour beaten very thoroughly with a table-spoon butter. Serve hot. To serve chicken or veal, put broth (which was reserved) in aclean sauce-pan, beat one egg, a table-spoon butter and a teaspoon flour together very thoroughly, and add to the broth with salt, pepper, and a little chopped parsley. Arrange meat on dish, pour over dressing, boiling hot, and serve at once. Gumpo.

Slice a large onion and put it with a slice of bacon or fat ham

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into a skillet and brown it; skin and cut up two quarts tomatoes, cut thin one quart okra, put all together with a little parsley into a stew-kettle, adding about three quarts water, and cook slowly two or three hours, adding salt and pepper to taste.— Mrs. FE. A. W. Mock TurTLE or CaLrs-HEAD Sovp.

Lay one large calf’s head well cleaned and washed, and four pig’s feet, in bottom of a large pot, and cover with a gallon of water; boil three hours, or until flesh will slip from bones; take out head, leaving the feet to be boiled steadily while the meat is cut from the head; select with care enough of the fatty portions in the top of the head and the cheeks to fill a tea-cup, and set aside to cool; remove brains to a saucer, and also set aside; chop the rest of the meat with the tongue very fine, season with salt, pepper, powdered marjoram and thyme, a teaspoon of cloves, one of mace, half as much allspice and a grated nutmeg. When the flesh falls from the bones of the feet, take out bones, leaving the gelatinous meat; boil all ~ together slowly, without removing the cover, for two hours more; take the soup from the fire and set it away until the next day. An hour before dinner set the stock over the fire, and when it boils strain carefully and drop in the meat reserved, which should have been cut, when cold, into small squares. Have these all ready as well as the force-meat balls, to prepare which rub the yolks of five hard-boiled eggs to a paste in a wedgewood mortar, or in a bowl with the back of a silver spoon, adding gradually the brains to moisten them, also a little butter and salt. Mix with these, two eggs beaten very light, flour the hands and make this paste into balls about the size of a pigeon’s egg: throw them into the soup five minutes before taking it from the fire; stir in a large tablespoon browned flour rubbed smooth in a little cold water, and finish ‘he seasoning by the addition of a glass and a half of sherry or Maderia wine, and the juice of a lemon. It should not boil more than half an hour on the secont day. Serve with sliced lemons. Murron Soup.

Boil a nice leg of mutton, and take the water for the soup, add two onions chopped fine, potato, half a cup of barley, and two large tomatoes; season with pepper and salt, boil one hour, stir often (aa harley is apt to burn), and, befure taking from the fire, add one

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table-spoon flour wet with cold water.—Mrs. E. R. Fay, New York Or Noopie Sovp.

Add noodles to beef or any other soup after straining; they will cock in fifteen or twenty minutes, and are prepared in the follow’ ing manner: To one egg add as much sifted flour as it will absorb, with a little salt; roll out as thin as a wafer, dredge very lightly with flour, roll over and over into a large roll, slice from the ends, shake out the strips loosely and drop into the soup. Oxra Soup.

Take a nice joint of beef filled with marrow, one gallon water, one onion cut fine, two sprigs parsley, half a peck of okra, one quart tomatoes; boil the meat six hours, add vegetables and boil two hours more.— Mrs. E. L. F.

Oysrer Soup wita MILK.

Pour one quart cold water over one quart oysters if solid; if not solid, use one pint of water, drain through a colander into the soupkettle, and when it boils skim; add pepper, then the oysters; season with butter and salt, then add one quart rich new milk brought to boiling point in a tin pail set in a pot of boiling water, let boil up and serve at once. Or, instead of adding the milk, place it, boiling hot, in tureen, pour the soup over it and then serve. Pian Oyster Soup.

Pour a quart oysters in colander, rinse by pouring over them pint cold water, put this in porcelain kettle, add a pint boiling water, let boil, skim thoroughly, season with pepper and piece of butter size of large egg; then add oysters, having removed all shells let boil up once, season with salt and serve.—Mrs. Lizzie C. Robtngon.

Pot au Fev.

Take a good-sized beef-bone with plenty of meat on it, extract the marrow and place in a pot on the back of the range, covering the beef with. three or more quarts of cold water; cover tightly, and allow to simmer slowly all day long. The next day, before heating, remove the cake of grease from the top, and add a large onion (previously stuck full of whole cloves, and then roasted in the

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oven till of a rich-brown color), adding tomatoes or any other vegetables which one may fancy. A leek or a section of garlic adds much to the flavor. Rice may be added, or vermicelli for a ehange: Just before serving, burn a little brown sugar and stir through it. This gives a peculiar flavor and rich color to the soup.— Mrs. Col. Gifford Thompeon, New York City.

Green Pea Soup.

Boil three pints shelled pease in three quarts of water; when quite soft, mash through a colander, adding a little water to free the pulp from the skins; return pulp to the water in which it was boiled, add a head of lettuce chopped, and half a pint young pease; boil half an hour, season with salt and pepper, and thicken with two tablespoons butter rubbed into a little flour. Serve with bits of toasted bread. The soup, when done, should be as thick as cream. Some omit the lettuce.

Potato Soup.

To one gallon of water add six large potatoes chopped fine, ‘one tea-cup rice, a lump of butter size of an egg, one table-spoon flour. Work butter and flour together, and add one tea-cup sweet cream just before taking from the fire. Boil one hour.— Miss Lida Canby. Swiss Sour.

Five gallons water, six potatoes and three turnips sliced; boil five hours until perfectly dissolved and the consistency of pea soup, filling up as it boils away; add butter size of an egg, season with salt and pepper, and serve. A small piece salt pork, a bone or bit of veal or lamb, and an onion, may be added to vary this soup. Tomato Soup.

Skim and strain one gallon of stock made from nice fresh beef; take three quarts tomatoes, remove skin and cut out hard center, put through a fine sieve, and add to the stock; make a paste of butter and flour, and, when the stock begins to boil, stir in half a teacup, taking care not to have it lumpy; boil twenty minutes, seasoning with salt and pepper to taste. Two quarts canned tomatoes will answer.—Mre. Col. Reid, Delaware.,

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Meatiess Tomato Soup.

One quart tomatoes, one of water; stew till soft; add tea-spoon soda, allow to effervesce, and add quart of boiling milk, salt, butter, and pepper to taste, with a little rolled cracker; boil a few minutes and serve.— Mrs. D. C. Conkey, TurkeEy-Bone Soup.

After a roasted turkey has been served a portion of the meat still adheres to the bones, especially about the neck; “drumsticks” are left, or parts of the wings, and pieces rarely called for at table. If there is three-fourths of a cupful or more left cut off carefully and reserve for force-meat balls. Break the bones apart and with stuffing still adhering to them, put into a soup-kettle with two quarts water, a table-spoon salt, a pod of red pepper broken into pieces, three or four blades of celery cut into half inch pieces, three medium-sized potatoes, and two onions all sliced. If the dinner hour is one o’clock the kettle should be over fire before eight o’clock in the morning; or ff the dinner is at six in the evening, it should be on by twelve o'clock. Let it boil slowly but constantly until about half an hour before dinner; lift out bones, skim off fat, strain through colander, return tosoup-kettle. There will now be but little more than a quart of the soup. If more than this is desired, add a pint of hot milk or milk and cream together; but it will be very nice without this addition even though a little more water be added. Prepare the forcemeat balls by chopping the scraps of turkey very fine; take half a teaspoon cracker-crumbs, smoothly rolled, a small salt-spoon of cayenne pepper, about double the quantity of salt, a little grated lemon peel and half a tea-spoon powdered summer-savory or thyme; mix these together and add a raw beaten egg to bind them. Roll mixture into balls about the size of a hickory-nut, and drop into the soup ten minutes before serving. Have ready in tureen a large tablespoon of parsley, cut very fine. Pour in soup, and send to table hot. If force-meat balls are not liked, boil two eggs for half an hour, cut in slices, put them in tureen with the parsley, and pour the soup over them; or slices of bread (not too thick) can be toasted, buttexed on both sides, cut into inch squares, and substituted for the anced eggs.—afrs. R. N. Hazard, Kirkwood, Mo.

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VEGETABLE Soup.

After boiling a soup bone or piece of beef until done, add to the broth boiling water to make the amount of soup wanted, and when boiling again add a large handful of cabbage cut fine as for slaw, a half pint of tomatoes, canned or fresh; peel and slice and add three large or four small onions, and two or three potatoes (some use a half tea-cup of dried or half pint of green corn; if dried corn is used, it should be soaked). Let boil from half to three-quarters of an hour; if you like a little thickening, stir an egg or yolk with a large spoonful of milk and a tea-spoon of flour, put in five or ten minutes before taking off; this makes it very rich. Serve with crackers. —Mrs. H. C. Vosbury.

VEGETABLE Soup.

Three onions, three carrots, three turnips, one small cabbage, one pint tomatoes; chop all the vegetables except the tomatoes very fine, have ready in a porcelain kettle three quarts boiling water, put in all except cabbage and tomatoes and simmer for half an hour, then add the chopped cabbage and tomatoes (the tomatoes previously stewed), also a bunch of sweet herbs. Let soup boil for twenty minutes, strain through sieve, rubbing all the vegetables through. Take two table-spoons of best butter and one of flour and beat to a cream. Now pepper and salt soup to taste, and add a tea-spoon of white sugar, a half cup of sweet cream if you have it, and last stir in the butter and flour; let it boil up and it is ready for the table. Serve with fried bread-chips, or poached eggs one in each dish.— Mrs. H. H. Herbert, Benson, Vea Soup.

To about three pounds of a well-broken joint of veal, add four quarts water, and set it over to boil; prepare one-fourth pound macaroni by boiling it in a dish by itself with enough water to cover it; add a little butter when the macaroni is tender, strain the soup and season to taste with salt and pepper, then add the macaroni with the water in which it was boiled; onions or celery may be added for flavoring.—Jfrs. R. M. Nixon, New Castle,

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Breap-DIcE FoR Soups.

Take slices of stale bread, cut in small squares, throw in hot lard end fry till brown, skim out, drain, and put in the soup-tureen before serving the soup. Crackers crisped in the oven are nice to serve with oyster soup.—Mre. V. G. H.

CARAMEL FOR Soups.

For caramel, put one tea-cup sugar and two tea-spoons water in a sauce-pan over the fire, stir constantly till it is a dark color, then add a half tea-cup water and a pinch of salt, let boil for a few moments, take off, and when cold bottle.

To brown flour, put one pint in a sauce-pan on the stove, and when it begins to color, stir constantly till it is a dark brown, being careful that it does not burn. When cold put away in a tin can or jar covered closely, and keep in a dry place where it is always ready for soups or gravies. As it requires more of this for thickening than of unbrowned flour, it may be well sometimes to take half of each.

A few cloves may be stuck in the meat for soup; or it may first be fried in a sauce-pan with a little butter, turning till brown on all sides; or sliced onions may be fried brown and added to soup. Tortie Soup.

Boil a turtle very tender in five quarts of water, remoye- bones, cut meat into small pieces; season with a table-spoon each of marjoram, sweet basil, thyme and parsley, salt and pepper to taste, one nutmeg beaten fine, a dozen cloves, same of allspice. Tie these in muslin, remove before sending soup to table. Stir a large tablespoon of browned flour into a quarter pound of fresh butter, add to soup. Should be three quarts of soup. Fifteen minutes before serving add the green fat, then add half a pint of wine, a sliced lemon, seeds removed, also force-meat balls; simmer five minutes, take out lemon-peel, and serve. This is for a small turtle. Add 8 alice of good ham if turtle is not fat.

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All vegetables are better cooked in soft water, provided it is clean and pure; if hard water is used, put in a small pinch of soda. The water should be freshly drawn, and should only be put over fire in time to reach the boiling point before the hour for putting in vegetables, as standing and long boiling frees the gases and renders the water insipid. The fresher all vegetables are, the more wholesome. After being washed thoroughly, they should be dropped in cold water half an hour before using. Peel old potatoes and let them stand in cold water over night, or for several hours, putting them in immediately after being peeled, as exposure to the air darkens them. Before putting on to boil, take out and wipe each dry with a towel. New potatoes are best baked. Full-grown, fair, ripe potatoes may be either boiled or baked. Medium-sized and smooth potatoes are best; the kind varies with the season. Green corn and pease should be prepared and cooked at once. Put all vegetables into plenty of salted water, boiling hot (excepting egg plant and old potatoes, which some put on in salted cold water), and boil rapidly, without cover, skimming carefully until thoroughly done, draining well those that require it. Onions should be soaked in warm salt water, to remove the rank flavor for one hour before cooking. Never split onions, turnips and carrots, but slice them in rings cut across the fiber, as they thus cook tender much quicker. If the home garden furnishes the supply of pease, spindch, green beans, asparagus, etc., pick them in the morning early, when the dew is on, and let stand in cold water till ready for use. Some put ealt in the water, but in that case only let them remain ten or fif(820)

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teen minutes, unless doubts are entertained as to their freshness (if from the market), in which case they can remain longer, afterward draining them in a colander. Do not allow vegetables to remain in the water after they are done, but drain them in a colander and dress as directed in the various recipes. In preparing greens, lettuce, etc., first wash them leaf by leaf in warm water, rather more than tepid, having a dish of cold water to place them in immediately. The warm water more certainly cleans the leaf and does not destroy the crispness if they are placed at once in cold water. But whether washed in warm or cold water, take them leaf by leaf, breaking the heads off, not cutting them. Horse-radish tops are considered choice for greens. Pease should not be shelled until just before the time of cooking.

The proportion of salt in cooking vegetables is a heaping tablespoon of sult to every gallon of water. When water boils, put in your vegetables, and press them down with a wooden spoon. Take out when tender, as vegetables are spuilt by being either under or overdone.

Always add both salt and a little soda to the water in which greens are cooked, as soda preserves color; for the same purpose French cookery books recommend a small pinch of carbonate of ammonia. A little sugar added to turnips, beets, pease, corn, squash and pumpkin is an improvement, especially when the vegetables are poor in quality. Sweet potatoes require a Jonger time to cook than the common variety. In gathering asparagus, never cut it off, but snap or break it; in this way you do not get the white, woody part, which no boiling can make tender. Do the same with rhubarb, except heing careful that it does not split, and take it very close to the ground. Put rice on to cook in boiling salted water, having first soaked for about an hour and dried off the surplus moisture on a large towel; or steam, or cook in custard-kettle. A piece of red pepper the size of finger-nail, dropped into meat of vegetables when first beginning to cook, will aid greatly in killing the unpleasant odor. Remember this for boiled cabbage, green beans, onions, mutton and chicken, All vegetables should be thoroughly cooked, and require a longer time late in their season. Potatoes, when old, are improved by removing the skin before

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baking, and either Irish or sweet potatoes, if frozen, must be put in to bake without thawing. Cabbage, potatoes, carrots, turnips, parsnips, onions and beets are injured by being boiled with fresh meat, and they also injure the flavor of the meat. When vegetables are to be served with salt meat, the meat should be cooked first and then removed, and the vegetables cooked in the liquor. Small-sized white turnips contain more nutrition than large ones, hut in ruta-bagas the largest are best. Potatoes vary greatly in quality; varieties which are excellent early in the season lose their good qualities, and others, which are worthless in the fall, are excellent late in the spring. Those raised on gravelly or sandy soil, not over rich, are best.

Old potatoes, may be greatly improved by being soaked in cold water several hours after peeling, or all night, being particular to change the water once or twice. Peel very thinly, as the best part of the potato is nearest the skin. Cut large potatoes, if to be steamed, or boiled, in four, and small ones in two pieces, and remove the core if defective. If to be boiled (steaming is much preferable) put them on in clear fresh boiling water. Keep closely covered and at a steady boil for at least twenty minutes, five or ten minutes more may be requisite, according to the quality of the potato. Watch carefully, and the very instant they present a mealy and broken surface remove them from the stove, raise the cover just enough to admit the draining off of the water. This may be accomplished successfully and quickly, after a little practice, and is far better than turning them jnto a colander, thus suddenly chilling them and arresting the further development of the starch, which, after all, is the main point to be accomplished. Drain the water off thoroughly and quickly, sprinkle in sufficient salt for seasoning, cover the vesel closely, give it a shake and set back on the stove, being careful not to have it too hot. In a minute or so give it another shake to stir up the potatoes, throw in a little hot cream or rich milk with a lump of butter and a sprinkle of pepper, cover immediately and leave on the stove for another minute. This last process adds greatly to the good cooking of potatoes. They are ready now to be dished whole or mashed. Some skill is required to mash them properly, simple as the operation may appear. The old fashioned

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wooden masher possesses advantages over the new perforated iron plate with handle so nearly representing the old time churn dasher. Mashed ‘potatoes should be dipped out lightly into a hot covered dish and literally coaxed intoa delicate mealy heap, instead of being stirred and patted and packed and cheesed into a shapely mass. If potatoes are very watery and they must be used for food, a small lump of lime added to the water while boiling will improve, them. More so than any other vegetable does this one differ in quality, according to variety and manner of culture. However the main crop may be raised, every farmer’s wife should secure for late Spring use a supply of a choice variety cultivated entirely in rotten wood soil, or in soil where wood ashes and gypsum are used as fertilizers.

The great point in cooking potatoes is, to take them up a8 800n as they are done. Of course it is important to begin to cook them at the proper time. When boiled, baked, fried or steamed, they are rendered watery by continuing to cook them after they reach the proper point. For this reason, potatoes, to bake or boil, should be selected sc as to have them nearly the same size. Begin with the largest first, and continue to select she largest till all are gone. Be careful that the water does not stop boiling, as thus the pofatoes will be watery. Never boil them very hard, as it breaks them. Medium-sized potatoes, when young, will cook in from twenty to thirty minutes; when old, it requires double the time. When peeled, they boil fifteen minutes quicker. In baking old potatoes with meat, now, it is better also to halve them. “Leave them in the water until the meat is within half an hour of being done. See that the pan contains plenty of drippings, and with proper heat tatoes will be brown and crisp without and white and mealy wi in. They may be fried in the meat gravy, or warmed up in butter for breakfast. The secret of having potatoes mealy and palatable is to cook them rapidly. Steam until the skin cracks, and a fork easily penetrates the center. If not to be served at once, continue steaming, as they become solid sooner than when New potatoes should always be boiled in two waters, and old ones are better for it. Put on two kettles of water, set potatoes

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in one, when hot, in a wire basket, and when about half done transfer to the other.

ASPARAGUS.

Wash clean; cut off the white part except a mere end, put into slightly salted boiling water, boil five minutes, pour off water, add more boiling hot; bvil ten to fifteen minutes, then put in a \imp of butter, salt and pepper (some stir in a thickening made of one tea-spoon flour mixed up with cold water); cut and toast two or three thin slices of bread, spread with butter and putin a dish, and over them turn asparagus and gravy. The water must be boiled down until just enough for the gravy, whichis made as above. Or, cut the asparagus, when boiled, into little bits, leaving out white end, make gravy as above, put the cut asparagua into a hot dish and turn the gravy over it and serve, A simple manner of boiling asparagus is to tie in a bundle, or first wrap in cotton cloth and then tie, and set upright in a saucepan containing boiling water enough to reach nearly to the tender tips; boil rapidly till tender; lay a napkin on a hot platter, take out asparagus, drain for a moment, place on napkin, unwrap, and f¥ld over the asparagus the corners of the napkin, and serve in this form, with white sauce in a gravy-boat.

Or, boiled asparagus may be made cold in ice-box, and served with a sauce made of vinegar, pepper, and salt. AMBUSHED ASPARAGUS.

Cut off the tender tops of fifty heads of asparagus; boil and drain them. Have ready as many stale biscuits or rolls as there are persons to be served, from which you have cut a neat top slice and scooped out the inside. Set them in the oven to crisp, laying the tops beside them, that all may dry together. Meanwhile put into a sauce-pan a sugarless custard made as follows: A pint or less of milk, and four well-whipped eggs; boil the milk first, then beat in the eggs; set over the fire and stir till it thickens, when add a table-spoon of butter, and season with salt and pepper. Into this custard put the asparagus, minced fine. Do not let it boil, but remove from the fire as soon as the asparagus is fairly in. Fill the

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rolls with the mixture, put on the tops, fitting them carefully; set in the oven three minytes, after which arrange on a dish. To be eaten hot.

Ecos anp Asparagus.

Cut tender asparagus into pieces half an inch long, and boil twenty minutes, then drain till dry, and put into a sauce-pan containing a cup of rich drawn butter; heat together to a boil, season with pepper and salt, and pour into a buttered dish. Break half a dozen >¢gs over the surface, put a bit of butter upon each, sprinkle with salt snd pepper, and put in the oven until the eggs are set. Friep AsPARAGUS.

Blanch the asparagus a couple of minutes, and then drain it; dip each piece in batter and fry it in hot fat. When done, sprinkle, with salt and serve hot. This is nice and easy to prepare. Bortep Dinyer.

Put meat on, after washing well, in enough hoiling water to just cover the meat; as sour as it boils, set kettle on the stove where it will simmer or boil very slowly; boil until almost tender, put in vegetables in the following order: Cabbage cut in quarters, turni of medium size cut in halves, and potatoes whole, or if Jarge cut in two; peel potatoes and turnips, and allow to lie in cold water for half an hour before using. The meat should be well skimmed before adding vegetables; bvil together until thoroughly done (adding a little salt before taking out of kettle), when there should be left only just enough water to prevent burning; take up vegetables in separate dishes, and lastly the meat; if there is any juice in kettle, pour it over cabbage. Boil cabbage an hour, white turnips and potatoes half an hour, ruta-bagas an hour and a half to two hours. A soup plate or saucer turned upside down, or a few iron tablespoons are useful to place in bottom of kettle to keep meat from burning. Parsnips may be substituted in place of cabbage and turnips, cooking them three-quarters of an hour. BEErs.

Remove leaves, wash clean, being careful not to break off the little fibers and rootlets, as the juices would thereby escape and they would lose their color; boil in plenty of water, if young, two hours,

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if old, four or five hours, trying with a fork to see when tender; take out, drop in a pan of cold water, and slip off the skin with the hands; slice those needed for immediate use, place in a dish, add salt, pepper, butter, and if not very sweet a tea-spoon sugar, set over boiling water to heat thoroughly, and serve hot with or without vinegar; put those which remain into a stone jar whole, cover with vinegar, keep in a cool place, take out as wanted, slice and serve. A few pieces of horse-radizsh put into the jar will prevent a white scum on the vinegar..Or, roast in hot ashes, or bake in oven, (turning often in the pan with a knife, as a fork causes the juice to flow), and when tender, peel, slice, and dress with salt, pepper, butter and vinegar. Or, after beets are boiled and skinned, mash together with boiled potatoes, and season to the taste with salt; add a large lump of butter (do not use any milk); place in a dish, make a hole in center in which put in a generous lump of butter; sprinkle with pepper and serve at once. This isa New England dish, and very delicious for harvest time, when beets are * young and sweet.

Beet GREENS.

* Wash young beets very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves; fill dinner-pot half full of salted boiling water, add beets, boil from half to three-quarters of an hour; take out and drain in colander, pressing down with a large spoon, so as to get out all the water. Dish and dress with butter, pepper, and salt if needed. Serve hot with vinegar.

Burrer Beans.

With a knife cut off the ends of pods and strings from both sides, being very careful to remove every shred; cut every bean lengthwise, in two or three strips, and leave them for half an hour in cold water. Much more than cover them with boiling water; boil till perfectly tender. It is well to allow three hours for boiling. Drain well, return to kettle, and add a dressing of half a gill cream, one and a half ounces butter, one even tea-spoon salt, and half a tea-spoon pepper. ‘This is sufficient for a quart of cooked beans. ‘

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Dry Lima Beans.

Wash one quart of dry lima beans in two warm waters, soak three hours, drain, and put on to cook in enough boiling water to cover them; cover pot with tin lid, adding more hot water as it boils away, bviling rapidly for one and a half hours, when there should be only water enough to come up to top of the beans—just sufficient to make a nice dressing. Five minutes before taking up, season with salt and pepper, and stir in a dressing made of one tablespoon each of flour and butter, rubbed together until smooth. This is a delicious dish.

Srrmc Beans.

String, snap and wash two quarts beans, boil in plenty of water about fifteen minutes, drain off and put on again in about two quarts boiling water; boil an hour and a half, and add salt and pepper just before taking up, stirring in one and 2 half’ table-spoons butter rubbed into two table-spoons flour and half pint sweet cream. Or, boil a piece of salted pork one hour, then add beans and boil an hour and a half. For shelled beans boil half an hour in water enough to cover, and dress as above.

StEwED CaRkoTs.

Take any quantity desired, divide the carrots lengthwise, and boil until perfectly tender, which will require from one to two hours. When done, have ready a sauce-pan with one or two table-spoons butter, and smal! cup cream; slice the currots very thin, and put in the sauce-pan; add salt and pepper, and let stew ten or fifteer minutes, stirring gently once or twice, and serve in a vegetable dish. “Some add more milk or cream; when done, skim out carrots, and to the cream add a little flour thickening, or the beaten yolks of one or two eggs. When it boils, pour over the carrots and serve. Carrots may also be coiled with meat like turnips or parsnips, but they take longer to cook than either.— Mrs. C. T. C. Bortep Cory.

Put the well-cleaned ears in salted boiling water, boil an hour, or boil in the husk for the same time, remove husks and serve immediately. Corn thoroughly cooked is a wholesome dish.

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Srewep Cory.

Cut with a sharp knife through the center of every row of grains, and cut off the outer edge; then with the back of the blade push out the yellow eye, with the rich, creamy center of the grain, leaving the hull on the cob. To one quart of this add half a pint rich milk, and stew until cooked in a covered tiu pail, in a kettle one-third full of boiling water; then add salt, white pepper, and two or three ounces butter; allow two hours for cuoking; it seems a long time, but there is no danger of burning, and it requires no more attention than to stir it occasionally and to keep good the supply of water. If drier than liked, add more milk or cream. Or, after cutting corn from the cob, boil the cobs ten or fifteen minutes and take out and put corn in same water; when tender, add a dressing of milk, butter, pepper and salt, and just before serving, stir in beaten eggs, allowing three eggs to a dozen ears of corn. Brna’s STEWED Corn.

Shave corn off the ear, being careful not to cut into the cob; to three pints corn add three table-spoons butter, pepper and salt, and just enough water to cover; place in a skillet, cover and cook rather slowly with not too hot a fire, from half to three-quarters of an hour, stir with a spoon often, and if necessary add more water, for the corn must not brown; if desired, a few moments before it is done, add half cup sweet cream thickened with teaspoon flour; boil well and serve with roast beef, escaloped tomatoes and mashed potatoes. Some stew tomatoes, and just before serving mix them with the corn., Drrep Corn.

For a family of eight, wash a pint of corn through one water, aul put to soak over night in clein cold water (if impossible to sotk so long, place over a kettle of hot water for two or three hours); when softened, cook five to ten minutes in water in which it was soaked, adding as soon as boiling, two table-spoons butter, one of flour, and a little salt and pepper. Another good way to finish is the following: Take the yolk of one egg, one table-spoon milk, pinch of salt, thicken with flour quite stiff so as to take out with a teaspoon, and drop in little dumplings not larger than an

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acom; cover tightly and cook five or ten minutes; have enough water in kettle before adding dumplings, as cover should not be removed until dumplings are done.

Homrvy.

Soak one quart of ground hominy over night, put over the fire in a tin pail, set in boiling water with water enough to cover, boil gently for five hours, as it can not be hurried. After the grains begin to soften on no account stir it. The water put in at first ought to be enough to finish it, but if it proves too little, add more carefully, as too much makes it sloppy. Salt just before taking from the stove, as too early salting makes it dark. If properly done, the grains will stand out snowy and well done, but round and separate.:

PRESERVED CoRN.

Scald corn just enough to set the milk, cut from coh, to every four pints of corn add one pint salt, mix thoroughly, pack in jars, with a cloth and weight over corn; when wanted for use put in a stew-pan or kettle, cover with cold water; as soon as it comes to a boil pour off and put on cold again, and repeat until it, is fresh enough for taste, then add a very little sugar, sweet cream, or but. ter, etc., to suit taste.—Mrs. S. M. Guy.

Green Corn Puppina.

Draw a sharp knife through each row of corn lengthwise, ther scrape out the pulp; to one pint of the corn add one quart of milk, three eggs, a little suet, sugar to taste, anda few lumps of butter; stir it occasionally until thick, and bake ‘about two hours. Bomep CAULIFLOWER.

To each half gallon water allow heaped table-spoon salt; choose close and white cauliflower, trim off decayed outside leaves, and cut stock off flat at bottom; open flower a little in places to remove insects which generally are found about the stalk, and let cauliflowers lie with heads downward in salt and water for two hours previous to dressing them, which will effectually draw out all vermin. Then put into boiling water, adding salt in above proportion, and boil briskly for fifteen or twenty minutes over a good fire, keeping the, saucepan uncovered. The water should be well

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skimmed. When cauliflowers are tender, take up, drain, and if large enough, place upright in dish; serve with plain melted bytter, a little of which may be poured over the flowers, or a white sauce may be used made as follows:

Put butter size of an egg into the sauce-pan, and when it bubbles stir in a scant half tea-cup of flour; stir well with an egg-whisk until cooked; then add two tea-cups of thin cream, some pepper and salt. Stir it over the fire until perfectly smooth. Pour the sauce over the cauliflower and serve. Many let the cauliflower simmer in the sauce a few moments before serving. Cauliflower is delicious served as a garnish around spring chicken, or with fried sweet-breads, when the white sauce should he poured over both. In this case it should be made by adding the cream, flour, and seasoning to the little grease (half a tea-spoon) that is left after frying the chickens or sweet-breads.—JMfrs. W. P. Anderson. EscaLorep CAULIFLOWER.

Boil till very tender, drain well and cut in small pieces; put it in layers with fine chopped egg and this dressing: half pint of milk thickened over boiling water, with two table-spoons of flour and seasoned with two tea-spoons of salt; one of white pepper and two ounces of butter; put grated bread over the top, dot it with small bits of butter, and place it in the oven to heat thoroughly and brown. Serve in same dish in which it was baked. This is a good way to use common heads. A nicer way is to boil them, then place them whole in a buttered dish with stems down. Make a sauce with a cup of bread-crumbs beaten to froth with two table-spoons of melted butter and three of cream or milk, one well-beaten egg and salt and pepper to taste. Pour this over the cauliflower, cover the dish tightly and bake six minutes in a quick oven, browning them nicely. Serve as above. HEIDELBERG CABBAGE. Select two small, solid heads of hard red cabbage; divide them in halves from crown to stem; lay the split side down, and cut downwards in thin slices, The cabbage will then be in narrow strips or shreds, Put into a sauce-pan a table-spoon of clean drippings, butter or any nice fat; when fat is hot, put in cabbage a tea-spoon of salt, three table-spoons vinegar (if the latter is very strong, use

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but two), and one onion, in which three or four cloves have been stuck, buried in the middle; boil two hours and a half; if it becomes too dry and is in danger of scorching, add a very litle water. This is very nice,—JMrs. L. S. Williston, Heidelberg, Germany. CREAMED CABBAGE.

Slice as for cold slaw and stew in a covered sauce-pan till tender; drain it, return to sauce-pan, add a gill or more of rich cream, one ounce of butter, pepper and salt to taste; let simmer two or three minutes, then serve. Milk may be used by adding a little more butter; or have’a deep spider hot, put in sliced cabbage, pour quickly over it a pint of boiling water, cover close and cook for ten minutes, then pour off water and add half pint of rich milk. When the milk boils, stir in a tea-spoon of flour moistened with a little milk, season, cook a moment, serye.

DELICATE" CABBAGE.

Remove all defective leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours before cooking, then drain and put into pot with enough boiling water to cover; boil until thoroughly cooked (which will generally require about forty-five minutes), add salt ten or fifteen minutes before removing from fire, and when done, take up into a colander, press out the water well, and season with butter and pepper. This is a good dish to serve with corned meats, but should not be cooked with them; if preferred, however, it may be seasoned by adding some of the liquor and fat from the boiligg meat to the cabbage while cooking. Or, cut the cabbage in two, remove the hard stock, let stand in cold water two hours, tie in thin netting or piece of muslin, and boil in salted water for a longer time than when it is cut finely. Drain, remove, and serve in a dish with drawn butter or a cream dressing poured over it.—Mre. E. T. Carson. Friep CABBAGE.

Cut the cabbage very fine, on a slaw cutter, if possible; salt and pepper, stir well, and let stand five minutes. Have an iron kettle smoking hot, drop one table-spoon lard into it, then the cabbage, stirring briskly until quite tender; send to table immediately. One half cup sweet cream, and three table-spoons vinegar—the vinegar added after the cream has been well stirred, and after taken

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from the stove, is an agreeable change. When properly done an invalid can eat it without injury, and there is no offensive odor from cooking.—Mrs. J. T. Liggett, Detroit, Mich. SouTHERN CABBAGE.

Chop or slice one medium-sized cabbage fine, put it in a stewpan with boiling water to well cover it, and boil fifteen minutes; drain off all water, and add a dressing made as follows: Half teacup wine-vinegar, two-thirds as much sugar, salt, pepper, half teaspoon mustard, and two tea-spoons salad oil; when this is boiling hot, add one tea-cup cream, and one egg stirred together; mix thoroughly and immediately with the cabbage, and cook a moment. Serve hot.—Mrs. P. T. Morey, Charleston, 8. C.

Srurrep CABBAGE.

Take a large, fresh cabbage and cut out heart; fill vacancy with stuffing made of cooked chicken or veal, chopped very fine and highly seasoned and rolled-into balls with yolk of egg. Then tie cabbage firmly together (some tie a cloth around it), and boil in a covered kettle two hours. This is a delicious dish and is useful in using up cold meats.—Mrs. W. A. Oroffut, New York City. DANDELIONS.

They are fit for use until they blossom. Cut off the leaves, pick over carefully, wash in several waters, put into boiling water, boil one hour, drain well, add salted boiling water, and boil two hours; when done, turn into a culander and drain, season with butter, and more sa]t if needed, and cut with a knife; or boil with a piece of salt pork, omitting the butter in the dressing. Eeo Puant.

Peel and cut in-slices the purple kind, sprinkle with salt and ‘pepper, and let drain on a tipped plate for three-quarters of an hour; make a light batter with one egg, flour and a little water,. dip the slices into it and fry in butter or lard. Eggs and cracker may be used instead of the batter. Or, peel the egg-plant, boil till done, then pour off the water, mash fine, and pepper, butter and salt to taste, put in a shallow pudding-pan, and over the top place a thick layer of crushed cracker. Bake half an hour in a moderate oven.

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Eae@ Piant.

Peel and slice one or two medium-sized egg-plants, put on in cold water, boil till tender, drain, mash fine, season with salt and pepper, and add a beaten egg and a tablespoon of flour; fry in little cakes in. butter or butter and lard in equal parts; or cut in slices, lay in cold well-salted water for an hour or two, roll in egg and cracker crumbs, and fry with a little butter. Parsnips and salsify or oysterplant may be cooked in the same way, but the oyster-plant is made in smaller cakes to imitate oysters.

Wiutep Lerruce.

Place in a vegetable dish lettuce that has been very carefully picked and washed each leaf’ by itself, to remove all insects. Cut across the dish four or five times, and sprinkle with salt. Fry a small piece of fat ham until brown, cut it in small pieces; when very hot add cup of good vinegar, and pour it boiling hot over the lettuce; mix it well with a fork, and garnish with slices of hardboiled eggs. Be certain to have the fat so hot that when vinegar is poured in, it will boil immediately. Add half a cup or a cup of vinegar according to strength of vinegar and quantity of lettuce. Bakep Macaroni.

Take about three ounces macaroni and boil till tender in a stewpan with a little water; take a pudding dish or pan, warm a little butter in it, and put in a layer of macaroni, then a layer of cheese grated or cut in small bits, and sprinkle over with salt, pepper and small pieces of butter, then add another layer of macaroni, and 80 on, finishing off with cheese; pour on rich milk or cream enough to just come to the top of the ingredients, and bake from one-half to three quarters of an hour. Rice may be used instead of macaroni by first cooking as follows: Pick and wash a cup of rice, _ put in a stew-kettle with three cups boiling water, and set over the fire—the boiling water makes the kernels retain their shape better than when cold water is used. When done put a layer of rice, cheese, etc., alternately as you would macaroni, and bake in the. game way.

Bomep Macaroni.

Pour one pint boiling water over five ounces macaroni, let stand half an hour, drain and put in a custard-kettle with boiling milk or

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milk and water to cover, cook till tender, drain, add a table-spoon butter, and a tea-cup cream, and season with salt and pepper; grate cheese over the top and serve.—Mre. S. R. T.

MACARONI WITH TOMATOES.

Take three pints of beef soup, clear, and put one pound of macaroni in it, boil fifteen minutes, with a little salt; then take up the macaroni—which should have absorbed nearly all the liquid—and put it on a flat plate, and sprinkle grated cheese over it thickly, and pour over all plentifully a sauce made of tomatoes, well boiled, strained, and seasoned with salt and pepper.

Trauran Macaronl.

Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its juice and is a rich brown; add a quart of tomatoes seasoned with pepper and salt, and allow the mixture to simmer for two or three hours. Take the quantity of macaroni desired and boil in water for twenty minutes, after whick put one layer of the boiled macaroni in the bottom of a pudding dish, cover with some of the above mixture, then a layer of grated cheese, and so on in layers till the dish is filled, having a layer of cheese on the top; place in the oven an hour, or until it is a rich brown. Commence early in the morning to prepare this dish. Bortep OKRa.

Put the young and tender pods of long, white okra in salted boik ing water in a porcelain or tin-lined sauce-pan (as iron discolors it), boil fifteen minutes, take off stems, and serve with butter, pepper, salt, and vinegar if preferred; or, after boiling, slice in rings, sea- son with butter, dip in batter and fry; season and serve, or stew an equal quantity of tomatoes, and tender sliced okra, and one or two sliced green peppers; stew in porcelain kettle fifteen or twenty minutes, season with butter, pepper and salt, and serve.— Mfiss M. E. W., Selma, Ala.

Bakep Ontrons.

The large Spanish or Bermuda onions are best for this purpose. Wash the outside clean, put into a sauce-pan with slightly salted

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VEG ETALLES. 335 water, and boil an hour, replenishing the water with more (boiling hot) as it boils away. Then turn off water; take out onions and lay upon a cloth that all moisture may be absorbed; roll each in a piece of buttered tissue-paper, twisting it at the top to keep it closed, and bake in a slow oven nearly an hour, or until tender all through. Peél, put in a deep dish, and brown slightly, basting freely with butter; this will take fifteen minutes more. Season with pepper and salt, and pour melted butter over the top. ° Borip or Friep Onions.

Wash and peel, boil ten minutes, pour off this water, again add boiling water, boi] a few minutes and drain a second time; pour on boiling water, add salt and boil for one hour; place in a colander, turn @ saucer over them, and press firmly to drive off all the water; place in a dish and add butter and pepper. Or, about half an hour before they are done, turn a pint of milk into the water in which they are boiling, and, when tender, season as above. Old onions require two hours to boil. To fry onions, slice and boil ten minutes each time in three waters, drain, fry in butter or beet drippings, stir often, _ Season, and serve hot.

PoraToEs BoILED OR BAKED IN JACKETS.

Wash clean (a brush is the best implement for cleaning potatoes), cut off the ends, let stand in cold water a few hours, put into boiling water, the larger ones first, and then in a short time adding the rest, cover, and keep boiling constantly; after fifteen minutes throw in another handful of salt and boil another fifteen minutes; try with a fork, and if it does not quite run through the potato, they are done (this is called “leaving a bone in them”). Drain, take to door or window and shake in open air to make them mealy; return to stove and allow to stand uncovered for a moment. Or, when washed, bake in a moderate oven fifty minutes; or, place in a steamer half an hour over water kept constantly boiling, serve immediately; or, wash and peel medium-sized ones, and bake in pan with roast meat, basting often with the drippings. BreakrastT PoraTors.

Peel, cut in very thin slices into a very little boiling water,

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so little that it will be evaporated when they are cooked, add salt to taste, some cream, or a very little milk and a bit of butter. A ~ little practice will make this a favorite dish in-any family. The art is, to cook the potatoes with a very little water, so that it will be evaporated at the time the potatocs are done. They must be stirred occasionally while cooking.

PoTaTOrs AND ONIONS.

Boil potatoes in skins, peel while hot and slice; about an hour before wanted, slice onions, and let stand in salt and water; while peeling potatoes, put onions in skillet with a little ham gravy or butter and a little water, and cook slightly; take out, put in vege. table dish a layer of onions, then potatoes, then onions, etc., with potatoes last; adda cup of vinegar to skillet (with ham gravy or butter), warm and pour over.

Frep Raw PorarTors.

Wash, peel, and slice in cold water, drain in a colander, and drop in a skillet prepared with two table-spoons melted butter or beefdrippings, or one-half of each; keep closely covered for ten minutes, only removing to stir with a knife from the bottom to prevent burning; cook another ten minutes, stirring frequently until done and lightly browned. Sweet potatoes are nice prepared in the same manner.— Mrs. M. E. Southard.

Frrep WHOLE PoraTors.

Peel and boil in salted water, remove from the fire as soon as done so that they may remain whole; have ready one beaten egg, and some rolled crackers or hread-crumbs; first roll the potatoes in the egg, and then in the crackers, and fry in butter till a light brown, or drop in boiling lard. This isa nice way to cook old potatoes.

MasHep Poratoes.

Pare and boil till done, drain, and mash in the kettle until perfectly smooth; add milk or cream, and butter and salt; beat like eake with a large spoon, and the more they are beaten the nicer they become. Put in a dish, smooth, place a lump of butter in the center, sprinkle with pepper; or add one or two eggs well-beaten, pepper, mix thoroughly, put in baking dish, dip a knife in sweet

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milk, smooth over, wetting every part with milk, and place in a hot oven twenty minutes. To warm over mashed potatoes, season with ealt and butter, and a little cream or milk, place in a buttered piepan, smoothing aud shaping the top handsomely, and making checks with a knife; brown in a stove or range oven; place tin on a second dish and serve on it. Or, add a little cream or milk to cold mashed potatoes, press evenly in a basin, set away, and in the morning slice and fry.

New PoraTogs.

Wash, scrape, boil ten minutes, turn off water, and add enough more, boiling hot, to cover, also add a little salt; cook a few moments, drain, and set again on stove, add butter, salt, and pepper and a little thickening ‘made of two tablespoons flour in about a pint of milk (a few small ones may be left in the kettle, and broken, not mashed with the potato-masher), put on the cover, and, when the milk has boiled, pour over potatoes and serve. Or, when cooked and drained, put in a skillet with hot drippings, cover, and shake till a nice brown.

PoraToes IN JACKETS.

Bake as many putatoes as are needed; when done, take off a little piece from one end to permit them to stand, from the other end cut a large piece, remove carefully the inside, and rub through a fine sieve, or mash thoroughly; put on the fire with half an ounce of butter and one ounce of grated cheese to every four fair-sized potatoes; and add boiling milk and pepper and salt as for mashed potatoes; fill the potato shells, and sprinkle over mixed bread-crumbs and grated cheese; and put in hot oven and brown. Many prefer to omit cheese and bread-crumbs, filling the shells heaping full and then browning.

PoraTors IN Kentucky STyLe.

Slice thin as for frying, let remain in cold water half an hour; put into pudding-dish or dripping-pan, with salt, pepper, and some milk—about half a pint to an ordinary dish; put into oven and bake for an hour; take out and add a lump of butter half the size of an egg, cut into small bits and scattered over the top. Slicing allows the interior of each potato to be examined, hence its value

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where potatoes are doubtful, though poor ones are not of necessity required. Soaking in cold water hardens the slices, so that they will hold their shape. The milk serves to cook them through, and to make a nice brown on the top; the quantity can only be learned by experience; if just a little is left as a rich gravy, moistening all the slices, then it is right. In a year of small and poor potatoes, this method of serving them will be very welcome to many a housekeeper.—Mrs. C. M. Nichols, Springfield.

PoTaTOEs A LA PARISIENNE.

Wash and rub new potatoes with a coarse cloth (avoid scraping if possible), drop into boiling water, boil briskly until done, taking care not to over do (if doubtful on this point.press one of the potatoes with a fork against the side of the sauce-pan, if done it will yield to a gentle pressure). Have ready, in a sauce-pan, some cream and butter hot, but not boiling, a little green parsley, pepper and salt; pour off the water from the potatoes and add the cream and butter, let stand a minute or two over hot water, and serve. Potato SOuFFLE Boil four good-sized mealy potatoes, pass them through a sieve; scald in a clean sauce-pan half tea-cup of sweet milk and tablespoon of good butter, add to the potato with’a little salt and pepper, and beat to a cream; add one at a time, the yolks of four eggs, beating thoroughly, drop a smail pinch of salt into the whites and beat them to a stiff froth, add them to the mixture, beating as little as possible; have ready a well-buttered baking-dish, large enough to permit the souffié to rise without running over; bake twenty minutes in a brisk oven, serve at once, and in the same dish in which it was baked. It should be eaten with meats that have gravies.

Poratogs in SevEN Ways.

Sunday, peel, steam, mash, add milk, butter and salt, and then beat like cake-batter, the longer the better, till they are nice and light. This steaming and beating will be found « great improvement. Monday, baked potatoes in their jackets; if any are left they may be warmed over, peeling when cold, and then slicing., Tuesday, peel and bake with roast of beef.

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Wednesday, prepare in Kentucky style.

Thursday, peel, steam, and serve whole.

Friday, “potatoes a la pancake;” peel, cut in thin slices lengthwise, sprinkle with pepper and salt, and fry in butter or beef drippings, turning like griddle-cakes.

Saturday, potatoes boiled in their jackets.

, Runexp Porarors.

Peel large potatoes, cut them round and round in shavings, as you pare an apple. Fry with clean, sweet lard in a frying-pan till brown, stirring a0 as to brown all alike, drain on a sieve, sprinkle fine salt over them, and serve.

Porato Risso.Es.

Mash potatoes, salt and pepper to taste, if desired add a little parsley. Roll the potatoes into small balls, cover them with‘an egg and bread-crumbs, and fry in hot lard. for about two minutes. Finely minced tongue or ham may be added with good effect, or even chopped onions when liked.

Texas Bakep Irish Porarors.

Boil some good Irish potatoes; when done, mash, season with salt, Pepper and butter; mince a large onion fine, mix well through the Potatoes, put in oven and brown nicely.—Jfrs. C. E. 8, Galveston, Texas.

Sararoca PoraTors.

Pare and cut into thin slices on a slaw-cutter four large potatoes (new are best), let stand in ice-cold salt water while breakfast is cooking; take a handful of the potatoes, squeeze the water from them and dry in a napkin; separate the slices and drop a handful at a time into a skillet of boiling lard, taking care that they do not strike together, stir with a fork till they are a light brown color, take out with a wire spoon, drain well and serve in an open dish. They are very nice served cold.— Mrs. Jasper Sager. Sweer Porators.

Wash clean and bake in a hot oven one hour; or place in steamer over a kettle of boiling water from half to three-quarters of an hour, or when almost done, take off, scrape or peel them, place in a dripping-pan, and bake half an hour; or cut in slices and fry in butter

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or lard; or peel and slice when raw, and fry, a layer at a time, on griddle, or in a frying-pan, with a little melted lard, being careful not to cook too long, or they will become too hard; or drop in boiling lard in frying-pan, turning till a nice brown on both sides; or halve or quarter, and bake in pan with roast beef, basting them often with the drippings.

Bakep Parsnips.

Put four thin slices salt pork in a kettle with two quarts cold water, wash and scrape parsnips, and if large halve or quarter, and as soon as water boils place in kettle, boil about half an hour, remove meat, parsnips, and gravy to a dripping-pan, sprinkle with a little white sugar, and bake in oven a quarter of an hour, or until they are a light brown, and the water is all fried out. Add a few potatoes if liked. ‘Those left over, fried in a hot skillet, with butter, ham fat or beef drippings, make a nice breakfast dish. It is better to dip each slice in a beaten egg before frying. Parsnips are good in March or April, and make an excellent seasoning for soups. Srewep Parsnips.

Wash, scrape, and slice about half,.an inch thick; have a skillet prepared with a half pint hot water and a table-spoon butter, add the parsnips, season with salt and pepper, cover closely, and stew until the water is cooked away, stirring occasionally to prevent burning. When done, the parsnips will be of a creamy, light brown color.—Mrs. D. B.

GREEN PEASE.

Wash lightly two quarts shelled pease, put into boiling water enough to cover, boil twenty minutes, add pepper, salt, and more hot water if needed to prevent burning, and two table-spoons butter rubbed into two of ‘flour; stir well, and boil five minutes. If pods are clean and fresh, boil first in water to give flavor, skim out and put in pease. Canned pease should be rinsed before cooking. Pease STEWED IN CREAM.

Put two or three pints of young green pease into a sauce-pan oi boiling water; when nearly done and tender, drain in a colander, quite dry; melt two ounces of butter in a clean stew-pan, thicken evenly with a little flour, shake it over the fire, but do not let it

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brown, mix smoothly with a gill of cream, add half a tea-spoon of white sugar, bring to a boil, pour in the pease, keep moving for two minutes until well heated, and serve hot. The sweet pods of young pease are made by the Germans into a palatable dish by simply stewing with’a little butter and savory herbs.—Mre. W. A. Croffut. How to Bor Rice.

Rice should be carefully picked over, washed in warm water, rubbed between the hands, and then rinsed several times in cold water till white. Put one tea-cupful in a tin pan or porcelain kettle, add one quart boiling water; boil fifteen minutes, not stirring, but taking care that it does not burn; add one tea-spoon salt, pour into a dish and send to table, placing a lump of butter in the center. Cooked thus the kernels remain whole.

To boil rice in milk, put a pint rice into nearly two quarts of cold milk an hour before dinner, add two tea-spoons salt, boil very slowly and stir often; cook on back part of stove or range 80 as to avoid burning, and take it up into a mold or bow! wet in cold water a short time before serving.

Or, after cooking, drain carefully, stir in two well-beaten eggs, one table-spoon grated cheese; half a table-spoon butter, half a tea-spoon salt; bake a few minutes in shallow pans. Some soak rice an hour or two before cooking.

SouTHERN RIce.

After thoroughly washing and rubbing the rice, put it in salted water enough to cover it twice over, in a custard-kettle, or tin pail set in a kettle of boiling water; cover the whole closely for fifteen or twenty minutes, until the grains of rice are full and plump but not ‘‘ mushy;” drain off all the water possible, and replace rice in the kettle, allowing it to cook for half an hour longer, when it is ready to serve. The grains should be full and soft, and each one retain its form perfectly. During the last half hour it should be occasionally stirred lightly with a fork, and it is improved by standing on the back of the stove a few minutes before serving.— Mrs. P. T. Morey, Charleston, S. C.

Sausiry oR VEGETABLE OYSTERS.

Wash thoroughly, scrape off skin with a knife, cut across in rather thin slices, stew until tender in water enough to cover them, -

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with a piece of salt codfish for seasoning. Before sending to table, remove codfish, thicken with flour and butter rubbed together, toast slices of bread, put in dish, and then add the vegetable oyster. This method gives the flavor of oysters to the vegetable, and adds much to its delicacy. Or, after stewing until tender in clear water, mash, season with pepper and salt, and serve.—Mrs. Gov. J. J. Bagley, Michigan.

. SALsiry oR VEGETABLE OysTERS.

Parboil after scraping off the outside, cut in slices, dip it into a beaten egg and fine bread-crumbs, and fry in lard. Or, slice crosswise five or six good-sized plants, cook till tender in water enough to cover, then add a pint or more of rich milk mixed with one tablespoon flour, season with butter, pepper and salt, let boil up and pour over slices of toasted bread; or add three pints milk, or half milk and water, season and serve with crackers like oyster soup.

CyMmLiIncs oR SuMMER SquasnH.

These are better when young and tender, which may be known by pressing the nail through the skin; do not peel or take out seeds, but boil whole, or cut across in thick slices; boil in as little water as possible for one-half or three-quarters of an hour, drain well, mash and set on back part of stove or range to dry out for ten or fifteen minutes, stirring occasionally; then season with butter, pepper, salt and a little cream. If old, peel, cut up, take out seeds, boil and season as above.

WINTER, SQuasu.

Cut up, fake out inside, pare the pieces and stew in as little water as possible, cook an hour, mash in kettle, and if watery, let stand on the fire a few moments, stirring until dry; season with butter, cream, salt and pepper; be careful that it does not burn. Winter squashes are also cooked by cutting in pieces wituout paring, baking, and serving like potatoes; or they may be cooked in a steamer, and served either in the shell, or scraped out, put in pan, mashed, and seasoned with butter, cream, salt and pepper, and then made hot and served.

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SuccorasH.

Take pint of shelled lima beans (green), wash, cover with hot water, let stand five minutes, pour off, place over fire in hot water, and boil fifteen minutes; have ready corn from six guod-sized ears, and add to beans; boil half an hour, add salt, pepper and two table-spoons butter. Be careful in cutting down corn not to cut too deep; better not cut deep enough and then scrape; after corn is added, watch carefully to keep from scorching. Or, to cook with meat, boil one pound salt pork two hours, add beans, cook fifteen minutes, then add corn, omitting butter. Or, string beans may be used, cooking one hour before adding corn.

Winter SuccorasH.

Wash one pint lima beans (dried when green) and one and a half pints dried corn; put beans in kettle and cover with cold water; cover corn with cold water in a tin pan, set on top of kettle of beans 80 that while the latter are boiling the corn may be heating and swelling; boil beans fifteen minutes, drain off, cover with boiling water, and when tender (half an hour) add corn, cooking both together for fifteen minutes; five minutes before serving, add salt, pepper and a dressing of butter and flour rubbed together, or onehalf tea-cup cream or milk thickened with one table-spoon flour. Sprnaca.

Look over the spinach, wash in four waters and take off stalks, boil in a sauce-pan without water for thirty minutes, covering closely, drain in a colander and cut with a knife while draining; season with pepper, salt and a little butter, boil two eggs hard and slice over the top; serve hot. Or it may, when boiled soft, be rubbed through the colander, then put in frying-pan, with a lump of butter, seasoned with pepper and salt. When hot, beat in two or three table-spoons rich cream. Put thin slices’ of buttered toast (one for each person) on dish and on each piece put a cupful of spinach neatly smoothed in shape, with the half of a hard-boiled egg on the top, cut part uppermost.

: Bakep ToMATOES.

Cut a thin slice from blossom side of twelve solid, smooth, ripe tomatoes, with a teaspoon remove pulp without breaking shell;

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take a small, solid head of cabbage and one onion, chop fine, add bread crumbs rubbed fine, and pulp of tomatues, season with pepper, salt and sugar, add a tea-cup good sweet cream, mix well together, fill tomatoes, put the slice back in its place, lay them stem end down in a buttered buking-dish with just enough water (some cook without water), with a small lump of butter on each, to keep from burning, and bake half an hour, or until thoroughly done; place a bit of butter on each and serve in baking-dish. They make a handsome dish for a dinner-table.— Mrs. S. Watson, Upper Sandusky. ‘ EscaLopep TOMATOES.

Put in a buttered baking-dish a layer of bread or cracker-crumbs seasoned with bits of butter,.then a layer of sliced tomatoes seasoned with pepper, salt, and sugar if desired, then a layer of crumbs, and so on till dish is full, finishing with the crumbs. Bake from three-quarters of an hour to an hour. Onions, prepared by soaking over night in hot water, dried well, sliced in nearly half-inch slices, and browned on both sides in a frying-pan with butter, may be added, a layer on each layer of tomatoes.

Friep ToMATOEs.

Peel tomatoes and cut crosswise in large slices, salt and pepper, dip each slice into wheat flour, then into beaten egg, and fry at once in hot lard; serve hot. A cup of milk is sometimes thickened with a little flour and butter, boiled and poured over them.— Estella Woods Wilcox.

Moruer’s Siicep Tomarors.

Prepare half an hour before dinner, scald a few at a time in boiling water, peel, slice, and sprinkle with salt and pepper, set away in a cool place, or lay a piece of ice on them. Serve as a relish for dinner in their own liquor. Those who desire may add vinegar and sugar.

SrewED ToMATOEs.

Scald by pouring water over them, peel, slice and cut out all defective parts; place a lump of butter in a hot skillet, put in tomatoes, season with salt and pepper, keep up a brisk fire, and cook as rapidly as possible, stirring with a spoon or chopping up with a knife (in the latter case wipe the knife as often as used or

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it will blacken the tomatoes). Cook half an hour. Serve at once in a deep dish lined with toast. When iron is used, tomatoes must cook rapidly and have constant attention. If prepared in tin or porcelain, they do not require the same care.—Mrs. Judge Cole. Tomato Toast.

Run a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt and sugar to taste; cut slices of bread thin, brown on both sides, butter and lay on a platter, and just as the bell rings for tea add a pint of good sweet cream to the stewed tomatoes, and pour them over toast.—Mre. S. Watson.

TURNIPS.

‘Wash, peel, cut in thin slices across the grain, and place in kettle in as little water as possible; boil from half to three-quarters of an hour or until you can easily pierce them with a fork; drain well, season with salt, pepper and butter, mash fine and place on stove, stirring frequently until water is all dried out. Do not boil too long, as they are much sweeter when cooked quickly. Turnips may'be steamed and finished as above, and are better than when boiled. They may also be sliced and baked.

Dicep TuRNIps.

Pare, slice, cut in dice an inch square, boil till nearly done, in as little water zs possible; to one quart of turnips, add one table-spoon sugar, salt to make it palatable; when they are boiled as dry as possible, add two or three spoons of cream and a beaten egg, and serve. Excellent.

Tre-top Puppine, or VEGETABLE PuppINe.

Boil a firm, white cabbage fifteen minutes, changing water then for more from the boiling tea-kettle; when tender, drain and set aside till perfectly cold; chop fine, add two beaten eggs, a tablespoon of butter, three of very rich milk or cream, pepper and salt. Stir all well together, and bake in a buttered pudding-dish until brown; serve hot. This dish is digestible and palatable, much resembling cauliflowers.—“Aunt Dinah.”

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BY PROF. C. H. KING.

Ornamental icing consists in working two or more colors of icing on one surface,—such, for instance, as pink and white, or chocolate and white, sometimes with, sometimes without, the addition of crystallizing. To ice a cake white and pipe or ornament it with pink pipery, or ice it with pink or chocolate icing and pipe it witn white icing, would constitute ornamental icing. But there is another method called ‘‘inlaid,” which consists of having different colored icing on the same surface, not simply a different colored piping on the icing. The best illustration I can give of this will, I think, be a chess-board.. To do it take a cone, cut a fine point off, fill it as instructed in ‘‘artistic piping,” draw fine lines first straight down one inch apart, theu across at the same distance at right angles; you have then formed squares one inch across. Now fill these in alternately with either white or pink and white, and then chocolate icing or pink and chocolate. You then have the squares in two colors, the same as they would appear on a chess or checker-board. The only point to be here observed is to have your icing soft enough to just run smooth; the lines will prevent it from running together. You can work any pattern you choose in this manner by simply running a line of piping to form the design, then tilling in as before described. You can also further vary this by marking out any design, and with a small paint-brush washing it over with white of egg or gum-water, then covering it with granulated sugar either plain white or colored; or you can cover it with powdered chocolate or rolled rock candy, either pink or white; shake off what will not stick, and you will find the design covered with the sugar; now pipe round the edge of the design with a fine cone of icing sugar, and it is complete.

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CRYSTALLIZATION.

Crystallization consists in simply covering the cake while the icing is wet with granulated sugar, plain or pink. (For coloring sugar pink see ‘‘ meringue icing”). Or you can use pink or white sugar or rock candy crushed. If you wish to crystallize only a portion of the icing, and that in any particular design, first allow the icing to dry, then wash the part you wish crystallized with white of egg or gum-water, and cover it with the sugar; then shake off what will not remain on.

Artistic Pipine, wirh DiaGRraMs.

For the benefit of those who wish to excel in the art of ornamenting bride or other cakes with icing (technically called ‘‘piping,”) I give a sheet of diagrams, which will almost explain themselves, and will require but little study by those having a taste for artistic work (which most ladies have) to master it; and I promise you that if you will master this sheet of diagrams before attempting any thing more elaborate (on the same principle as you first perfect yourself in the scales for music before attempting the playing of a piece), that you will succeed beyond your expectations, and will soon be able to ornament a cake equal to an expert. I would here remark that this applies to all kinds of ornamenting, as it is all done in the same manner, no matter whether the material used be butter, lard, or savory jelly for the decoration of tongues, roast chicken, hams, etc., or sweet jelly, chocolate or sugar for the ornamentation of all kinds of cakes. ‘Learn one, and you have learned all.

For example, if you wish to decorate a tongue, ham, or roast chicken, use either butter, lard, or savory jelly, instead of sugar, and in precisely the same manner as you would icing. This ornamentation, with the addition of a little parsley, and a cut root flower or so, completes the operation of decorating the above-named articles. They are sometimes further, or even altogether decorated or garnished with ‘‘tippets,” cut diamond or triangular form, and consisting of toasted bread, ‘‘aspic” jelly, etc.; but. this style of garnishing ia usually adopted only by those who are not competent

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to decorate or garnish with butter, lard, or savory jelly, and who are not able to cut their own root flowers. Root flowers are usually cut in the form of roses, tulips, dahlias, etc., from white and yellow turnips, beets, and carrots, and the edges of the leaves are usually tipped with pink color, such as liquid ‘‘cochineal.” ‘Yo use jelly for decorating or piping cakes, set it in a place “ where it will get just warin enough to pass through the cone with ‘he aid of 2 gentle pressure; in cold weather it is well to beat it with a spoon, in addition to warming it. This makes it one uniform consistency. When ready for use fill the cone with it, then proceed as directed for piping, using the cone in the same manner as if it contained icing.

To use butter or lard treat it in the same manner as jelly, so as to get it just soft enough to pass through the cone. Be very careful not to get it too soft or it will not stand. In warm weather you can add a little flour to stiffen it, but not too much, or it will not pass through the cone; when ready fill cone with it, same as for icing, and use the cone in the same manner.

To cut root flowers, wash the roots, and for say a rose, take a good shaped turnip, pare it, cut it the proper shape, then with a sharp pocket knife (French root-flower cutters may be had of dealers in confectioner’s supplies,) go all round the bottom edge, 30 ~~—; then repeat this operation, s0 -<><>x, bringing the second cuts between the firet, and holding the back of the knife blade from you and tne edge towards you. This causes the cuts to meet at the bottom, and then by holding the knife point down, and running it all round inside the cut the piece falls out, leaving the leaves separate and distinct. Continue this until you reach the center, 20 ~<<==>..A little practice will assist you in this particular, and you will soon be able to make other flowers, as the principle is the same; when the flowers are cut tip the edges with a little cochineal. To ornament a cake with icing, use prepared icing in the manner I shall hereafter describe. The icing may be harmlessly colored, as follows: for pink, use ‘‘cochineal;” for blue, use indigo; for yellow, use saffron; for green, use blue and yellow, until you attain the required shade of color.

Although I have given the different colors, should you wish to

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use them, I would not recommend them except in cases where their use is required to produce effect, and not to be eaten. Too much color, or too great a number of colors, are objectionable and not in good taste. I suggest keeping as much as possible to plain white, light pink, light cream color, chocolate color, produced by the use of chocolate or cocoa, and the natural colors produced by the use of the various sweet jellies. By a judicious and artistic arrangement of the colors the above articles will give, it is possible to produce an unlimited variety, and not place any thing before guests objectionable in point of color.

The sugar used for decorating cakes is prepared in the same manher as that for icing cake (see icing for cakes.) To use it, have ready prepared some paper cones, made by fulding or rolling up a piece of paper in the form of a cornet, and securing the joint with a little mucilage or white of eggs (see No. 1, in page of diagrams). Now with a sharp knife cut off the point of cone so as to leave hole any size needed, from a pin’s size to half an inch in diameter (see No. 2, for plain round work). If you wish a star (No. 3), cut off the point of the cone to form an aperture equal to the center of the star you require, then cut out the points, as shown in No. 22, If for a leaf, cut as shown in No. 24. Now fill these cones threefourths full with the prepared icing, fold down the top securely, so that the sugar will not force back, and all is ready to commence the ornamentation. (I would here say that it will save the trouble of cutting the cones to use little brass tubes, made for the purpose, at @ cost of from ten to fifteen cents each. In using these you have only to cut off the point of the paper cone large enough to allow the tube to come through half its length. These tubes will last a lifetime, and can be procured from almost any confectioner’s supply store.) The cones being filled with the sugar, and the cake ready iced, mark out (as lightly as possible) with a lead-pencil the design on the cake; then go over the design with the cones of sugar, in the manner hereafter described, until the design is complete. (I say this, presuming you have mastered the diagrams.) I will now explain the diagrams, and in so doing hope I shall succeed in making you fully understand the use and purposes of the cones, and the various

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850 * ORNAMENTAL IGENG.

yet simple ‘‘ means to the end,” that you may be able to so arrange the various diagrams as to form a harmonious whole, and surprise yourself by producing a design beyond your expectations:. To practice this, I would recommend that you procure a walnut board, about twelve inches square, perfectly smooth. This being dark and the sugar white you can easily see the work; and if every thing is clean the sugar need not be wasted, as it can be scraped off and used for some purpose or other.

The board being ready and a cone filled with sugar, take the cone in the left hand, and place the thumb of the right hand on the folded part or top; use the thumb to press on the cone to force out the sugar at the point, in just the same manner you would use a syringe. Now force out the sugar with a regular and even pressure, and draw a number of fine lines, as even and straight as possible, by dropping the point of the cone in the left hand corner of the board, and with an onward motion, in accordance with the flow of sugar (which will be little or much, in proportion to the pressure you give the tube); run it straight'on to the right hand corner (see No. 4). Notice that you can make this line larger by pressing harder on the cone. Next repeat this, giving the cone a zigzag motion (No. 5); then commence light, gradually increasing the pressure, so as to produce a line small at one end and large at the other (No. 6); then reverse it by beginning heavy and finishing light (No. 7). ‘When you wish to disconnect the cone from the sugar, do so by taking off the pressure from the cone, and giving a quick, sudden, upward jerk. Now do some cross stringing (No. 8), then No. 9 to 17; then with the same cone, held perpendicular (and the sugar pushed out until the drop is the required size, then suddenly detached in the same manner as above mentioned), drop different sized drops or dots (No. 18 to 20); then with the same cone, by commencing at the large end first and gradually drawing it to a fine thread do No. 21. Now take the star cut cone (No. 22), and drop some star dots, the same as in Nos. 18, 19, and 20; then with a circular or rotary motion, make roses (No. 23); then repeat with this star cone all that you have done with the plain round cone. + Next take the leaf cone (No. 24), and by beginning at the large end of the leaf first, and gradually drawing it to a point, make the

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352 ORNAMLNTAL ICING.

leaf as long as desired (No. 25); by giving the cone a wavy motion you form the veins in the leaf. Then put two together (No. 26), and with the star cone add a rose (No. 27); then three leaves and a rose (No. 28); then four, as in No. 29; then five, with a simple plain dot in the center (No. 30). Now, with the plain round cone, make No. 31, adding to it, for top finish, No. 21; next, with the same cone, make the stems of Nos. 32 and 33, and with the leaf cone add the leaves. Do the same in No. 34, adding a ring of dots, also a ros2, with the star cone; next, with the same plain round cone, do No. 35; by giving the cone a wavy motion; also No. 36, by giving the cone a sudden jerk, first to the left, then to the right, then straight down the middle, as shown in No. 37. This appears a good deal on paper, but is really nothing when you come to do it, as it can all be done on the board at one lesson, and two or three lessons should suffice to give you a good insight, and each one you do will be better than its predecessor, and you will surprise yourself at the ease with which you can produce and execute a design, if you only master these diagrams first. Having gone this far, you may now form a design for yourself by making whatever combination fancy dictates, from the scrolls, lines, curves, etc., shown in the diagrams; it may be somewhat crude at first, but practice will perfect. As an example, which will explain the whole, I will instruct you how to make a simple combination, and thereby produce a bunch of grapes. First, with the leaf cone make four leaves (No. 38), and with the plain round cone add the stem; also, with the same kind of cone, only cut a little larger, to make a larger drop, add grapes by making a succession of dots, gradually making them higher in the middle (No. 39); then ns a finish, with the plain small cone, add the scroll as shown running over the grapes. I will also give one other illustration. To mike a large leaf, ‘in imitation of those used on bride’s cake, first mark the outline of the leaf (No. 40), then with the plain round cone run the cross lines, as shown in No. 8, also in No. 41; then with the plain round cone add the edge in dots, as shown in Nos. 20 and 42. To illustrate this farther, I furnish a full sketch for the top of a wedding or other cake (page 353) made up of the grapes and leaves I have described. I must now leave you to the study and

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practice of the diagrams, assuring you that you will find it much more simple than it here appears, and that the results attained at each trial will be such as to stimulate you to further efforts and success. I will here remark that you can do heavy and light work with the game cone by adding pressure; for instance, if you are using a cone with a fine point, by drawing that with a regular motion and even pressure, you produce a line of sugar the same size as the hole through which it comes; but if you draw the cone along slower than the sugar comes out, you will readily see that you produce a heavier sine; also, if you wish to make a very fine line with the same cone, use the even pressure, but draw the cone along very fast; you have only to bear in mind that there is a limit to the size, and when you reach that to press harder simply means to burst the cone; when the limit is reached, if you want a larger flow, you must have another cone with a larger opening at the point. This applies to all shapes, whether round, star, or leaf. The cone may be used in the same manner you would a pen, pressing heavy and light; for example, if you are making a scroll, like No. 11, with a fine round cone, when you come to the bend of the scroll, by giving the cone a little more pressure you cause more sugar to flow, thus producing the fullness in the curve (see No. 11); when you have done that withdraw the pressure and continue as before.

TERINGUE ICING Beat the whites of six eggs to a very stiff froth (you can not beat them too stiff; and if they are not stiff the meringue will not be good.) While beating, add a saltspoonful of salt, also a teaspoonful of sugar; when well beaten up add halfa pound of sugar, and stir it very lightly in, yet be careful to see it is well stirred in. This being ready, take the pie after baking (usually a lemon pie), and with a knife spread a thin coating of the meringue all over it; then with a cone (the same as used in other icing), filled with the meringue icing, proceed to work out some design. When finished re~ turn it to the oven totake alight brown color. You can work any design in this as well as in icing-sugar, but the patterns for this are larger, consequently are done with a cone with a larger portion eut off the point. For centers of meringue pies you can use such designs

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as an ear of corn, an anchor, a ‘“‘ true lover’s knot,” a Maltese cross, a bunch of grapes, or whatever the fancy dictates; you can further decorate it with fruit jelly in addition to the meringue piping, putting on the jelly with a cone, and in the same manner as for piping. Chocolate is not used on meringue work, neither is the meringue ever colored except in some cases when it is colored a light cream color; pink colored sugar is sometimes sprinkled over it. To color this sugar, simply drop a little cochineal color on some granulated Bugar, and rub it together until colored, then dry it, then rub it apart and keep it in a bottle ready for use. It will keep its color for years. I give one design (page 355) for the top of a meringue pie just as a guide.

TO MAKE WATER ICING.

Take any quantity of powdered sugar you require, add cold water enough to it to form a thick paste (remember, it will not take much); beat well, and if too thin so that it rung too much, add a little more sugar. To every pound of sugar, add as much cream of tartar as will lie on a twenty-five cent piece (a level teaspoonful); when this icing is prepared, spread it with a knife over the cake, and allow it to dry; you can then ornament or decorate it with iciug sugar in the same manner as for a bride’s cake, or use a sweet jelly, such as ‘‘red currant” or “quince.” This water icing may also be colored a light shade of pink with *cochineal,” or a light cream color with saffron. For a mauve color, add a drop of indigo blue to the pink color; but remember none of these colors must be heavy, as they are objectionable and in bad taste. Water icing is used for tops of pound, sponge, and. other cakes, also for tops of jelly cakes. (See design for jelly cake, CHOCOLATE ICING.

Ask any confectioner for a piece of ‘‘ Baker’s eagle cocoa;” and if you can not procure that, ask any grocer for pure cocoa in block, or what is called ‘‘ Baker’s premium cocoa.” Place what you need of it in a basin, and stand the basin in boiling water until the cocoa is dissolved, then add powdered sugar to taste, and beat it well in; add also the whites of two eggs (whisked up a little) to e,

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every pound of cocoa used (this gives a gloss); beat the sugar in well and the whites of eggs; now with a knife spread the cocoa (or rather the chocolate now that it has the sugar in it, for chocolate is sintply cocoa sweetened) evenly on the cake; be as quick as possible with it, for as soon as it cools it gets hard. If you wish simple cocoa icing, use the cocoa and whites of egg only; but if you wish sweet or chocolate icing, add the sugar. To help you a little in the first attempt, add one tablespvonful of hot water to a pound of cocoa; this will keep it moist and liquid a little longer, but it will take a little longer to barden.

CREAM CHOCOLATE ICING.

What is known as cream chocolate icing is done in the same manner, using half cocoa and half pure cream, and sweetening it to taste. In this case use no whites of eggs, but simply dissolve the cocoa as before described, then add the sugar, and afterwards gradually add and well stir in the cream. It is then ready for use. Chocolate icing is also used to ice jelly cakes and other small cakes, also chocolate-de-clares; it may also be used as an icing for any thing, and can be piped, ornamented, or decorated with icing sugar in the same manner as a bride’s cake.

Cocoa may also be mixed with sugar icing; add little or much cocoa as desired, and either ice a cake with this chocolate icing or use it for piping or ornamenting in the same manner as icing sugar is used.

TO ICE OR FROST A WEDDING OR ANY FLAT TOP CAKE. When the cake is baked and cold, cut off all the rough parts and brush off all crumbs; then prepare an icing *in the manner described, but in this case for first icing use ordinary ‘‘ powdered sugar;” give the cake a thin covering with this icing, simply to fill up the hollows, so that the second coat of icing, made from finer sugar, may rest smoother on it. If in a hurry, and you do not care so much about the appearance, then give one coat of icing only. In that case the sugar must be the kind I have mentioned (the finest). When a first coat is used, place it in the oven or in some warm place to dry, before adding the second coat.

—* Please note where the word icing or ice is ysed it means frosting.

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To add the second coat, prepare some icing in the maaner described, and make it just soft enough to run smoothly, and yet not run off the cake; better to be a little too stiff than too thin. To ice, place the sugar in a lump in the center of the cake, and let it run level of its own accord; or if a little stiff, spread it out with a knife, taking care not to spread it quite to the edge of the cake (within a quarter of an inch), as it will run to the edge of itself: if it is not fully smooth, place a knife under the cake and shake it a little, that will cause all the rough parts to become smooth. Next, if you desire to ice the sides of the cake, add a little more sugar ta the icing, and beat it well in; then with your knife place it on the sides of the cake until it is fully covered; then by holding the knife perpendicular, with the edge to the icing, and the back leaning a little towards the icing, draw it all round the side of the cake; when it comes round to where you started from, suddenly give the knife a twist, and turn the back from the icing, and at the same time and by the same motion, remove the edge from contact with the icing. If you do this neatly and quickly you will hardly be able. to find the place where you left off. You may not succeed either in icing the cake or putting on a smooth side the first time, but practice will perfect; and if you note wherein you failed at first, and avoid it the next time, you will soon succeed. The cake now needa only to be dried, and it is ready for ornamenting. To ornament or decorate it, prepare some icing in the manner described, but make it stiff enough to retain its shape, or at least an that it will not run smooth like the icing on the cake. This is ta be done by the addition of a little more sugar (a teaspoonful perhaps), also a little extra beating; when the icing is ready lightly mark out the design on the cake; then fold up a piece of paper in the form of a cone, and secure the joint with white of egg or mucilage, and cut off the point to form just what size hule you choose. Now fill the cone three-fourths full with icing, and fold down the end; place cone in left hand to guide it, and with the thumb of the right hand placed on the folded part of the cone, force out the sugar in lines or dots to follow out the design on the cake. Those wishing further instructions in orngmenting ere ~oapectfully referred to article on Artistic Piping (with diagrews>.

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TO PREPARE ICING FOR BRIDE OR OTHER CAKES.

Procure a clean china bowl with a round (not square) bottom inside; break into it the whites of three eggs, add about half a pound of the finest powdered sugar obtainable (ask a confectioner for icing sugar, if that is not obtainable procure ‘lozenge sugar; ”) now with a wooden spatula, (which is made of a piece of wood about ten inches long and one and one-half inches wide at the thick end, and gradually tapering off to fit the hand, and not more than half an inch thick at the thick end. See diagram No. 40. I recommend wood because it is really better in every respect than any metal instrument for the purpose, and once made will last a life time) beat the sugar and whites vigorously until it begins to thicken, then add as much cream of tartar as will lay on a ten-cent piece, and one (not more than two) drop of indigo blue; now add about a quarter of a pound more sugar, and continue beating; continue beating and adding sugar, a teaspoonful at a time, until the icing is as thick as you wish it, and it is ready for use. Be careful not to get any of the yolk of the eggs in, or you can not beat the icing up. Be careful that the bowl, spatula, and all the implements used are perfectly free from grease. Remember to beat well, and not attempt to get the icing thick by the addition of sugar alone, or it will run. Good icing depends upon good beating as well as sugar; three whites and one pound of sugar is about the proportion.

EXPLANATION OF DESIGNS FOR BRIDE OR OTHER CAKES. A reference to the design for bride cake top No. 1 (page 359) will show that it is a combination of the scrolls, etc., given in the diagrams for artistic piping, and is not given as a design or a work of art, but is simply arranged (as I direct in my explanation of diagrams) to show how those scrolls, etc., can be connected and arranged so as to form a design. After you have made this one, you will be surprised how easy a task it will be to do a second. Please note that this design is made up of Nos. 36, 20, 18, 18, 6, 8, and 21 of the diagrams; also note that I have given two leaves of one pattern and two of another. When you pipe cake make all four leaves of the same pattern, choosing which you prefer. I have

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given two simply to illustrate the diagrams, or I would have sketched them all alike. I also give a.sketch for the side of the cake if you wish to pipe the side. This you will note is No. 17 in the diagrams, and the bottom is finished off with simple, plain round dots (No. 2 in diagrams), but all of one size. My sketch for bride’s cake top No. 2 (page 361) is more correct as a design, and is to be done after you have practiced on No. 1 design. I will not refer you to the diagrams for this design, but ask you to pick out what numbers of the diagrams are used in making up this design, as by so doing it will fix it in your memory. These designs will answer for the top of any cake as well as for bride’s cake; if you use them for bride’s cake, use nothing but white icing, also white piping, and in the center where I have marked (‘‘ for vase ”) insert a vase, or buuquct, or spray of flowers, as you see fit. The addition of a few sugar roses and silver leaves (procurable at all confectioners) will add to the effect. It is also necessary to place the cake on a lace paper, particularly if a bride’s or wedding cake; and if on a silver or plated salver, so much the better. It is not imperative that you use orange blossoms in the decoration of bride’s cake, still it is usually done. It is also admissible to use (very sparingly) pink roses or other flowers, or even yellow to match with the orange blossoms or in place of them; but rather than use too much or too many, use none. If you do not wish to pipe the side of a bride’s cake, place a silver band round it. You can procure the band of any respectable confectioner or caterer. DESSERT CAKE.

A dessert cake (proper) consists of either a pound or sponge cake mixture baked in a high mold; if you have no other use, an ice cream mold as represented in the sketch. Well clean and fully dry your mold, then warm it and butter it with butter by the aid of a brush (by warming it the butter goes in all parts); when buttered turn it bottom up to drain out all excess of butter; when drained dust it out with sifted flour, give it a knock to remove any excess of flour; it is now ready; now place it, small end down, in a tin or something which will prevent its falling over; now fill it threefourths full with the cake mixture and bake in a steady heat; when

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baked remove it from the mold. When cold, if to be ornamented, have ready prepared some icing (see ‘‘icing”) thin enough to just run smooth but not to run off. Place the cake on a plate, and with a spoon place the icing on the top of the cake, and allow it to run down the sides; continue this until all parts are covered; let it drain down a minute or so, then place a knife under the bottom of the cake, remove ‘it to another plate, and set it in a warm place to dry. This method of icing shows up the pattern of the cake, and the prettier the mold the prettier pattern of cake you will have. To ornament this cake, simply pipe it (as before described), allowing the pattern of the cake to be the guide; if you come to any part where there is no-pattern, then ornament it as you fancy, but usually the pattern of the cake will furnish the design. In an icecream mold there is not much pattern further than fluting. I givea sketch of one baked in a pyramid ice-cream mold, (page 353,) together with sume idea as to how you are toornamentit. Where the dots appear, you can substitute red and yellow gum drops if you so desire. When you have piped this cake set it on a plate or salver on lace paper, pluce a bouquet or spray of flowers on top (see sketch), add a few silver leaves where you see fit, and it is complete. This cake looks very pretty iced a light pink and piped in white; you can not well use chocolate ice for this cake (as the chocolate sets too soon), unless you are pretty well accustomed to chocolate icing. DESSERT RUSSE.

This may be made of either sponge or pound-cake mixture, and baked in a fancy mold, If the prescribed mold is not available, an ordinary two quart ice-cream mold would answer the purpose pretty well. After being baked and allowed to completely cool, the cake should be iced with thin icing, either pink or white, and piped in contrasting colors. Thus, if iced white, it should be piped pink, and vice versa. Further ornamentation can be made by a proper distribution of pastilles, crystallized fruits, etc., and the whole surmounted by a small spray or bouquet of flowers. Another way of making it is by use of stale cake. If you have stale sponge or pound-cake, first cut from it the base with a sharp knife (see figure 1, page 355); then the piece as per figure 2, then the piece as per figure 3. Place the three, one above the other, then ice and ornament it.

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Either of the foregoing cakes are left as they come from the mold, or in the shape they are cut with the knife. The pieces, numbered 4, 5, 6, 7, and 8, added, being only for the russe. For the russe, produce the cake by either of the above methods, remembering to have as large a hole in it as circumstances will allow, (see dotted line in Nos. 1,2, and 3,) this, of course, is filled with cream; then piece No. 3 is added and secured. Next take a thin piece of cake, not more than a quarter of an inch in thickness, and cut out the pieces as per Nos. 4, 5, 6, 7, and 8, and set them aside for future use. Next, take a pallet-knife, and cover the whole russe with red or some other colored jelly. This done, place on the pieces Nos. 4, 5, 6, 7, and 8, in their respective places (the jelly will hold them). Leave the cut part outside, so that none of the baked parts will show, and the desired effect is produced. The pieces being in their places, you next pipe and otherwise ornament; finish the whole by the addition of a spray or bouquet of flowers on the top, or with a bouquet of leaves, piped on with a leaf tube. Another way to make it, is to cut the base out of a solid piece of cake; make the hole and fill it with cream; lay on that a thin piece of cake. Then with a cone and tube pile up the cream in pyramid shape. Have ready six strips cut the proper shape, 7. ¢., the same width at the bottom as one of the six sections of the base, and gradually tapering to the top. Place these pieces in their proper position, fasten them with a little icing, cover the whole with jelly, as in the other case, or leave plain, as you choose. In either case pipe and otherwise ornament it. If preferable, you can place the strips to form piece No. 3, securing them with icing; then force cream through the opening on the top. By this means you get that part better filled with cream than by any other means. THE CHANTILLY CUSTARD.

The plates from 1 to 4, inclusive, show the manner of making the Gatian for the custard, which is thus described: First, procure a mold for sponge-cake or jelly, about one quart or three pints size, with a fancy fruit or flower top (see plate No. 1). Bake in this a cake or sponge mixture (or plain pound mixture, if you prefer it), and when baked and cold—it is all the better if kept for a day or

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two—cut off the top (see figures 2 and 3), and ice it with thin, white icing. When thoroughly dry, lightly color the different fruits or flowers with their natural colors. Do not lay on the colors too heavily, or they will spoil the effect Next cut out the center of the cake (see figure 4), and fill the cavity thus made with a boiled custard, adding chopped almonds to the custard according to taste. When the custard is set and cold replace the top (as in figure 3), and pipe the outside of the cake in any way you may choose, following the design here given, or selecting from the design fur dessert cake, or from page of diagrams. The light and dark balls at the bottom of the present design are intended to represent pink and yellow pastilles placed alternately (see figure 6). Buta much easier, cheaper, handier, and more effective mode of adding these balls, which is simply to stick on gumdrops of the alternate colors. If you can procure a good, clear white gumdrop, then use the three colors alternately—red, yellow, white—and the effect is capital.

The beauty of such a piece of work, amply repays any lady who has the time and taste, for the trouble of mastering the accomplishment, and for the small cost of material. The cost of the latter, when compared with the prices which would be charged by & professional caterer for a similar piece of work, is very small. RAISED PIE.

We here present an original design, composed of five distinct plates, arranged and numbered for practical use. The illustration {page 367) represents a raised pie. It may be filled to suit the taste with either meats or game.

Figure 1 shows the pie complete, with top of savory or aspic jelly, surmounted by a butter lamb on a chopped parsley bed, and piped in butter. Cornucopias on each corner are filled with rovt flowers, making a horn of plenty.

The directions are as follows: Prepare the dough as usual for raised pie, and then determine the size. Next cut the base—not less than one-half inch in thickness—as per figure 2. Dock witha fork to prevent blistering, and lay aside on the pan ready for

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baking. Then prepare the oval bottom, as per figure 3, wash over with egg, and place evenly on center of the base. Now roll out dough, half an inch thick, in a narrow strip, long enough to go all round the oval bottom (measure outside of oval by passing a string around it); cut it straight and even, one inch wide. Wet the ends, which should be cut slanting to make them fit closely, and the lower edge, and wrap this around the oval piece which lies on the base, joining ends and bottom edge securely. The edge of the strip will rest on the base, with the oval piece inside. Now fill this case to within half an inch of the top with bran, place over it a thin cover of dough (with a small hole in the center); wash the outside (except the top, which only serves to keep the side in place, and is not used) with egg, and bake in a moderate oven until it takes on a fine chestnut brown. While cold, cut out top, turn out bran, and the shell is ready for filling. It is better to make the shell the day before using, so as to fill it at leisure. To make the cornucopias, fold up the dough the same as you would in making a paper cone, and also fill with bran. Bake them sepa rately from the pie. Now fill shell with meat or game, and next place the savory jelly (which should be ready cut in pieces one-half inch square) on the top, as per figure 6. Now mold a butter lamb and place on top of jelly, as per figure 7. Add the chopped parsley, as per figure 8; also place the cornucopia in position. Place the cut roots (see figure 4) one in each cornucopia (see figure 9); place a rim of sliced lemon on the top edge, as shown in figure 1, and add the small cut root flowers at base of the cornucopias, securing them with butter. Pipe the pie any design you choose, or, as in the design, using butter instead of sugar. A little parsley under each cut root flower on the cornucopias adds to the effect. Soften the butter by working it with a knife, not warming, adding a little yolk of egg to bring it to the required softness, and a little flour to toughen it. Figure 5 shows one of the cornucopias before it is placed on the shell. Serve cold, with a salad, on a large napkin, with a little parsley around it, The meat used for filling should always be cold. It is a summer dish, and looks well on the table.

The special directions for making the crust for raised pie are as

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follows: Take a quarter of a pound of lard for every pound of flour, add half a pint of water, also a pinch of salt; to make it, add the lard to the water, bring it to a boil, then add it to the flour and mix as quickly as possible; when mixed wrap it up in a cloth to keep warm. Make into the shape or shapes selected as quickly as possible, as when it gets cold it hardens; when cold it will retain any shape given it while warm. You can use pie-molds, in which case simply line the mold with the paste, when the pie is made it is well to allow it to stand all night if possible, to get fully fixed before baking. Before adding any leaves or other paste decorations wash it with yolk of eggs, then add the paste leaves, and do not wash them. The pie will then bake a rich brown, while the leaves remain a pale color, giving a pretty effect. A very nice meat for filling is made as follows: Bone two calves’ feet; chop fine boiled chitterlings; cut up and stew over a gentle fire for an hour two chickens, and two sweet breads, in a quart of veal gravy; season with cayenne pepper and salt; then add six or eight force-meat balls (that have been boiled); four boiled eggs quartered; and, when stewed enough, let stand until nearly cold, and place it in pie, cover with aspic jelly, and ornament as above directed. In case you do not wish to use the butter-lamb and aspic jelly, after filling in meat, place four quarters of a hardboiled egg at equal distances apart on the top of the meat, and strew a few cold green peas or asparagus tops on it. This gives a prétty effect, and saves the trouble of making the aspic jelly. The shell may be filled with any cooked cold meat. Rabbits make a nice filling, stewed with a nice cut or two of ham or salt pork. Make a force-meat out of the livers beaten in a mortar until fine, adding freely-of pepper and-salt, a little nutmeg, and a few sweet herbs. Partridges, or any game birds, may be used, bearing in mind that the pie is always to be served cold.

TO ORNAMENT A JELLY CAKE.

Trim off the edge of the jelly cake, then give it a thin coating of water icing (see water icing); nex! have a cone of white icing ready. To the more fully illustrate this, I will request you to follow out the pattern in my design (Page 353). After you have made that

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one, you can do any other you chvose, as that one explains the whole. Now with the cone of white (or pink sugar, if you prefer it), pipe on the white lines in the sketch (see sketch); now fill in between these lines with fruit jelly (use a cone filled with jelly for this purpose); next, with the leaf cone, pipe on the leaves for the grapes (as described in diagrams for Artistic Piping, No. 38); then with a plain round cone pipe on the grapes, as described in No. 39, in diagrams. (See diagrams. The edge is simple plain dots of white sugar. See diagram No. 2.) I would here remark, if you 80 wish it you can pipe on the bunch of grapes with fruit jelly instead of sugar. You can also use chocolate ice instead of water ice for the top. Then pipe it in sugar and jelly as before, or ice it with jelly instead of either chocolate or water icing. In that case, where before you used jelly between the white lines of sugar, now use chocolate or pink icing. Or if you wish, you can dispense with the top icing of either jelly, chocolate, or water icing, and simply work out the design as shown in the white piping and jelly. But the foregoing is the most artistic; and I would here remark that what I give here is given simply for the instruction of those who wish to do artistic work; to others the instructions will be valueless, But my experience teaches me that most ladies have a taste for the ornamental, and wish to show it in this particular, as well as in others. And what would appear difficult to others will be easy to them; and I promise them they will be rewarded for their pains when they see how successful they are.

Under the head of pastry is embraced crusts or covering for meat pies. Pastry made from butter, and-in the same manner as for fruit pies, patties, etc., is too light, brittle and gross for meat pies; also too expensive. Paste made for domestic use, of lard, is also open to many objections, among which may be mentioned its tendency to grow soft and flabby: also its cold, sodden nature, which renders it extremely unpleasant to the teeth, also unpleasant to the palate; it also has a tendency to lie heavily and cold on the stomach, and is altogether undesirable as an ingredient in the manufacture of pastry. Neither is it any cheaper than suet, and much

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more difficult to manufacture into good looking pastry, and impossible to make into good eating pastry. For as pastry for meat pies, patties, mince pies, etc., nothing better than suet can possibly be found. It is a little troublesome to those who have not been accustomed to its use, but if you follow my instructions faithfully you will succeed better than you expect, and will, I think, be reimbursed for your trouble, and have a pastry which will give satisfac tion and credit to you as the maker.

TO USE 8UET.

Allow three quarters of a pound of beef suet for every pound of flour; in this case adding a little salt to the water you mix the flour with. First take the suet, divest it of all loose skin and blood spots, then with a sharp knife shred it in as fine slices as possible, then place it in some place where it will just feel the heat, nothing more (it must not be any thing like melted). While this is softening mix the dough; when mixed roll out in a sheet, the same as for best pastry, then lay on the suet to cover the dough, then fold and roll the same as for best pastry. (See instructions for puff pastry.) This paste will require a few more foldings and rollings than as if made with butter. When it is rolled enough, proceed to cover the pie dish as you would with other pastry; also for patties, mince pies, etc., use and work it off precisely as you would for puff pastry. If you were (after shredding the suet) to beat it soft with the rolling-pin on the board, you could roll out the paste with more ease, and it would not take more than five minutes.

A very fine butter, called ‘‘ French butter,” for making an extra short yet flaky pastry, is made as follows: Take three quarters of a pound of beet suet, a quarter of a pound of good butter, and the yolk of two eggs, and a half teaspoon of salt; remove the skin and blood spots from the suet, place it in a mortar, pound it soft, then add the butter and salt, pound that well in, then add the eggs, work the whole into a smooth mass, then use it in the same quantity and in the same manner as for puff pastry.

This suet crust rolled half an inch thick, and then into cakes with 8 cutter, say two inches in diameter, then washed with eggs and a

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few cuts given across the top with a sharp knife, and baked a nice rich brown in a middling hot even, makes a delicious article for the tea-table. It is not as gross as puff paste.

I give here the best method of making a few of the hundred and one articles to be produced with puff and short pastry, etc. The following is the most simple and best method of making short paste. SHORT PASTE.

Take one pound sifted flour, place it in a bowl, add to it half a pound good butter. Break the butter up very fine in the flour, adding a little salt (according to the saltness of the butter); now add half a pint of cold water with half a teaspoonful of cream of tartar dissolved in it (this is to toughen it), then mix it into an easy dough, adding more water, if required. When mixed, work well together, and place it near by ready for use. Keep it covered with a damp cloth, or between two plates, and in a cool place. Short paste is very useful from the fact that it is easy to make, and can be kept in better shape, where the shape of the article you wish to make is an object. It is also better adapted for lining the bottom of paste pans, dishes, etc., as it is firmer than puff paste. Consequently it holds together, and when you wish to make a great deal of pastry, it is well to make a little short paste for that purpose, using the short paste for all lining or bottom work, and the puff paste for all top work. In using puff paste, when you have not made any short paste, cut out all of the tops first, then take the scraps and roll them, using them for lining and bottoms. Now suppose we wish to make a few open tarts.

OPEN TARTS.

Take the puff paste, after it has received its last rolling, roll out evenly in a sheet one-fourth of an inch in thickness (you need not roll out the whole of the paste, but cut off a piece sufficient to make the number of tarts you wish, and roll them out). The sheet being ready, cut the number you require with a scalloped round cutter, about two and a half inches in diameter. Place them on the baking pans, having turned them over, bringing the bottom on the top. Next wash them with egg, or egg and water, then with a

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small, plain rourdd cutter, one inch in diameter, make a mark in the center of each, pressing the cutter half through. Then just “dock” each in the center with the point of a knife or a fork (this is to prevent their blistering), now bake them. You will then find that the part marked with the small, round cutter has detached itself from the other part; this you remove with a penknife or a fork, and a hole will be left, into which pour what jam or jelly you intend using. This plan is far preferable for making the hole to receive the jelly than to place, as some recommend, sliced potatoes or small yieces of wood in the center, removing them when baked. These certainly form the hole, but their weight keeps down the pastry, and consequently it is not so light. By the plan I have given you obtain a good hole for the jelly without injuring the lightness of the pastry. Some add their jelly before baking, but that is wrong, as in baking the heat causes the jelly to boil, and it spreads itself over the tart and spoils its appearance. OYSTER PATE (A LA PYRAMID).

Take a piece of short paste, or scraps of puff paste, roll it out one-fourth of an inch thick, and cut out the number of pieces you require with the same cutter as for open tarts, place them in baking pan and “dock” them with a fork. Now cut a like number with the same cutter, and of the same thickness, but from the best puff paste, wash those cut from the scraps, or short paste, and place those cut from the puff paste on them, wash with egg, and ‘“ dock” them in the middle. Next cut a like number, same thickness, with the same cutter, and from puff paste, cut the middle right out of these with a plain round cutter, one inch and a half in diameter, place these rings on the other parts. These are now ready to bake. While they are baking take the piece that comes from the middle of the ring piece and roll it out a little larger, then cut three other pieces with a scalloped round cutter, each a size smaller than the others; place them on baking pans, ‘“‘ dock” them, wash with egg, and bake them. When these parts are all baked, if the hole is not deep enough for the purpose, you can, with a knife, remove some of the pastry inside the ring. To serve these you fill the case, or part with the hole, with chopped oysters, pre-

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pared in white butter sauce, and then add the other pieces, beginning with the largest and finishing with the smallest. You will then have a pyramid about six inches high. Place small sprigs of parsley between the part containing the oysters and the others, also a pieve of parsley on each, then dish them and serve. These eases will serve for oysters, lobsters, or chicken. I would here remark that oyster and other pates can. be made more simply than the above, but my idea is not to attempt to teach what I presume }already known, but to furnish you with some ideas which you may use with advantage when you wish to place something more elabrate before your special guests than ordinarily. A vol au vent is made in precisely the same manner as the above oyster pates, but from eight to twelve times larger, and generally oval in shape. It is usually filled with cold fricassee of fowl orchicken. The fripassee for a vol au vent must be good and well-jellied. Before serving a vol au ‘vent, place it on an oval dish and garnish it tastefully with aspic jelly, parsley, and cut root flowers. An ordinary size for a vol au vent would be a case large enough to hold a fricassee of one large fowl or two chickens.

RASPBERRY PUFF.

Proceed precisely the same as for open tarts. When you have eut the desired number, roll them out thin, about six inches in diameter, Now place a teaspoonful of raspberry preserves on it, a little from the center, spread it a little, and then bring the back part over on the preserve, keeping it back a little from the front edge, for if it laps over the bottom edge is prevented from rising. It is best to allow the top edge to lie back from the the front edge at least one-fourth of an inch. This folding forms a half circle. This,being done, wash them with water, or egg and water, and dust them with powdered sugar. Also cut a few deep but shory euts across the top—over where the preserve lays—when baked, the preserve shows through.

COVENTRY PUFF.

For these take scraps of puff paste and roll out into a sheet one-fourth of an inch in thickness. Cut the number of pieces you require with a plain round cutter three inches in diameter. Roll

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these out same as for raspberry puffs; add some fancy preserves, then fold or lap the paste over in three folds, so that when it is folded it will form a triangle. Then turn the folded part down on the baking pans, wash these with water, or egg and water; dust with powdered sugar, and bake. You do not cut these on the top. DEEP FRUIT PIES.

Fruit pies in deep dishes, such as made by the English and French, are preferable to ordinary fruit pie, use you obtain more juice and fruit. The best method of making these is as follows: Take a deep, oval pie dish (china, not tin), line the edge with paste, also about half its depth inside. Now invert a small cup in center (an egg cup is best), and one that will stand a little above the edge of the dish; next fill the dish with fruit, then add a little water if the fruit has not much juice. Some fruits, such as currants and raspberries, have enough juice. Also add sugar to taste; now cover this with a crust of short paste, wash it with water, or white of an egg, and dust with powdered sugar. Make a few fancy cuts on it before baking, and after it is washed and sugared do not cut too deep. These cuts give a rich looking appearance. The cup in the center collects the juice, and if the whole of the pie is not eaten at one meal, what is left can be supplied with juice by simply lifting up the cup and allowing the juice to escape. The edge of this pie, to be artistic, should be pinched with the finger and thumb, then notched with a knife. If you use fruit which gives too much juice, you can prevent the boiling over by mixing a little flour with the sugar, about oné teaspoonful of flour to twelve of sugar. ECCLES CAKES OR TARTS.

Take one eupful of clean, well-picked currants, add to them one cupful of granulated sugar and one finely chopped lemon peel; add to this a nice flavoring of ground ginger and cinnamon and mix the whole well together. Now take what short crust paste or cuttings of puff paste you require and roll it out in a short one-fourth of an inch thick, then cut it up in square pieces two inches square and put a teaspoonful of the above preparation of currants, etc., in the center of each piece of pastry; then pull over the edges allowing

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them to lapa little in the center; then flatten them with the hand and turn them over (folded part down). Next, with rolling pin, roll them out until the currants, peel, etc., breaks through. Then place them on the baking pans, give them a few cuts across the top with a knife, wash them with milk or milk and egg, dust them with sugar and bake them a nice brown in a hot oven. This is a nice eating pastry.

REAL ENGLISH BANBURY CAKE.

Take an equal quantity of clean, well-picked currants, granulated sugar and finely chopped lemon peel and mix it all together and.then add a nice flavoring of ginger’ and cinnamon; now add good fresh butter, enough to form the whole into a nice paste. Take the best puff paste, roll it out in a sheet one-fourth of an inch thick; cut this in pieces two inches square and place a piece of the prepared butter, currants, etc., in the center of each; now take the two corners, the one nearest to you and the one opposite you, bring them up, press them together, and then with the palm of the hand press them down flat. This makes the pieces oval in shape and leaves two ends which are folded together at liberty to rise; now wash the part that is not folded with water and add as much powdered sugar as you can get to remain on. Bake these in a slow heat. These are a little expensive, but are very fine and are the real English Banbury.

FANCY OR BOOK SAUSAGE ROLL.

Take a piece of best puff paste, roll it out to an eighth of an inch in thickness; then cut it up in squares four inches square, lay them out on board; then have the sausage meat ready, break it off in pieces the size of a small egg; roll them out three inches long and place one piece in the middle of each square of ‘pastry, Now wet the edge of the pastry with water, then bring the part furthest fron. you over on to the part nearest to you, taking care to let it be back from the front at least one-fourth of an inch; now wash these with egg, taking care not to allow the egg to run down over the sides of the pastry. Next give a few shallow cuts with a sharp knife; then cut a leaf of pastry, place it in the center (do not wash it), and bake them a nice brown. If these are made well the edges will rise up and the roll will look like a book.

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RASPBERRY SANDWICHES.

Take a piece of puff paste, after it is fully rolled and folded, then roll it out, one-fourth inch in thickness and fold it*over evenly (like a sheet of paper). Now roll this out to an eighth of an inch in thickness and about twelve inches in width; now roll this up in a roll the same as you would a sheet of paper; this sheet of paste should be so arranged in size as to form a roll (when rolled up) of two inches or two and a half inches in diameter; when this is rolled up wet the edge so that it may not unfold again; next press it flat until you reduce it to about three-fonrths of an inch in thickness; now take a sharp knife and cut it off in slices oue-fourth of inch in thickness, lay these on the pan, cut part down, give them room and they will then flow considerably. Now bake them. When baked dust them well with powdered sugar and return them to the oven, which must, in the mean time, be made very hot so as to melt the sugar, this giving them a fine glaze. If you have a salamander to hold over them it will glaze them quicker than the oven, but if you have no salamander, and can not get the oven hot enough, then wash them with the white of an egg, dust them with sugar and return them to the oven fora few minutes. When all this is done spread raspberry jam or jelly on them and stick two together. You can dish them up artistically as fancy directs. They make a pretty dish and are all that can be desired in point of eating, and are a favorite on all French tables.

GUTTER TARTS.

Take small patty pans, line them out with short crust and then fill them with red currants, black currants, raspberries or what fruit you choose; heap them up high in the center, add a little powdered sugar to each, wet the edge of the paste with water, then lay on a top covering about an eighth of inch thick, press the two edges of pastry together and then with a sharp knife pare off the excess of pastry from the edges of the patty pans, holding the knife in a slanting position toward the center of the tart or patty; now with the thumb press the paste around the base of the fruit, about half an inch from the edge of the patty pan; press it hard enough to all but break the paste and so as to push the fruit up in a cone in the

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center; ‘now wash them with water and bake them. The object of pressing the paste so thin around the base of the fruit, is that the juice of the fruit may break through the paste in baking and run around the groove or gutter formed by the pressing of the paste, and when baked it has a rich and pretty effect. They take their name from the peculiar appearance given to them by the fruit juice so running in this groove, and are consequently called gutter tarts. They look very pretty and give a fine effect. CREAPRECIES.

Line out shallow patty paus with scraps of best paste rolled in a sheet, place a piece of bread in each and bake them in a cool oven; when baked remove the bread and place in a teaspoonful of red currant or some other jellies or jam; next cover this with some cheese cake preparation or with a custard that will set. Next have ready a little meringue, made in the usual manner from the whites of eggs and sugar, place a tablespoonful on each, bringing it up cone form; sprinkle a little pink sugar on this and return them to the oven, just to color them a light brown?

FONCHONETTS.

Proceed as for ‘‘ creaprecies.” When baked place an almond macaroon (procurable at any bakers or grocers if you’ have none in store) in each, cover the macaroon with half quince and halt’ red eurrant jelly. Next have paper cone, same as used for ornamenting a cake with frosting, fill this cone with meringue, same as used for the ‘‘creaprecies;” next drop a spoonful of meringue in the center on the jelly, then with the meringue in the paper cone drop a small cone shaped pile on the center, on what is already on the jelly; then drop five or six around it. This will give you a circle of cones with one in the center; the cones must not be too small, as they will not look well; they should be as large as a twenty-five cent piece and at least one inch in height; now return them to the oven just to color them. When culd drop just a little red currant jelly on the point of each cone. This makes one of the prettiest of fancy pastry dishes, and sets off a table wonderfully well.

I will give my method of making a beefsteak pie.

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BEEF 8TEAK PIE.

First prepare seasoning of three parts salt and one part black pepper, with just a dash of ground nutmeg; next take teuder steak, enough to fill the dish, cut this up into thin slices, uow take each slice, sprinkle it with just enough of the above seasoning to season it (not too high), then sprinkle it with chopped parsley; next roll it up and pass a small wooden skewer through it, to hold it, or you can dispense with the skewer if you place the fold downward, to prevent its unfolding; continue this until the dish is full, then add water sufficient to make a good gravy, now lay on the top of this a few hard boiled eggs sliced, then put on the crust, previously having lined the inside edge of the dish with paste; now wash the top with eggs and bake it in a moderate heat; as soon as it boils, and has boiled about ten minutes, the whole should be cooked. By adopting this plan the meat will be tender and the gravy much richer than by the plan of par-boiling the meat prior to baking; the point to observe being not to bake it too quick. For a simple beefsteak pie, cut the steak into strips about half an inch in thickness, season them, lay them in the dish, add water for gravy, cover with crust and bake.

THe EcLipse ORNAMENTER.—Those who wish to practice the art taught in Prof, King's lessons, will find the invention, represented in the accompanying cut, a gread convenience and saving of time, trouble and sugar. It seems to do away with all the jannoyances which are incident to the use of the paper cones, either with or without the tubes mentioned in the lessons, These require a cone for every pattern of tube required for the work, or, if tubes are dispensed with altogether, many paper cones are required, in order to produce good work, owing to the end of the cone—no matter how correctly it may have been cut—getting soft, as all paper will, to say nothing of the annoyances from bursting, etc., etc., or the loss of sugar in each cone..

No. 4 represents the bag, which may be paper or rubber. No. 8 the cap which fits in the bag. and to which No. 2, which contains the tube No. 1, is screwed. The dotted lines between figures Nos, 2 and 8 represent where the cup containing the tube screws on. To use it unscrew the part of the dotted lines between Nos. 2 and 3; drop the tube into the cup No. 2, then screw it on to cup No. 3; it is then ready for use. If you wish to change the tube, you bave only to unscrew at the dotted lines as stated before, and insert what tube you require to continue work. The cut at the side shows the tube in the cup, ready to be screwed on the cup No.3. ‘The price of the ornamentor is $2.50, and it may be had by correspondence with Prof. C. H. King, Orange, New Jersey. By a special arrangement and ludy who is the owner of ‘“* Dixie Cook-book"” will be supplied at twenty per cent. discount from the retail price.

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We give in the following pages a number of carefully selected and thoroughly tested recipes, furnished us by accomplished mistresses of Southern mansions, in nearly every State in Dixie, always famous for its sumptuous tables and generous hospitality.

These, in addition to the very excellent recipes, distinctively Southern, scattered through previous pages, will meet, we hope, every want, in the way of cookery rules which is likely to be felt by the Southern Matron. Baxrna Powder Biscurt.—Two pounds or quarts of flour, four ounces of melted lard or butter, four teaspoonfuls of powder, one teaspoonful of salt, one and one-half pints of tepid water.or milk; mix the powder in the flour dry, place the melted lard in a hollow in the middle, the salt and water or milk with that, and stir around, drawing the flour in gradually so as to make a smooth, soft dough, turn out on the floured table, press the ‘h out flat with the hands, fold it over again and again and press out it is compact, even and smooth, let stand five minutes, roll opt and cut into biscuits, bake immediately. Biscuit dough should be made up soft, the shortening should be melted and added to the fluid milk-warm, to insure thorough incorporation. The common way of kneading the dough up into dumpling shape, perpetually breaking the layers and making the parted edges take up too much flour, is the way that ruins biscuit—rs. 9. aA. Kitchen, Beaten Brecttt.—One quart of flour, lard the size of a hen’s egg, and one teaspoonful of salt; mixed with enough sweet milk to make a imoderaly stiff batter. Beat for half an hour; mould with the hand or cut with biscuit cutter; prick with a fork, and bake in a quick oven, not hot enough to blister.—Hra. 8. T., tn Hdusekeeping in Old Virginia. Viremsia BeatEN Biscurt.—There has to be a maul, or Indian club over two feet long, and a stout table, for the beating; the biscuit will not be light unless you have the maul made of hard maple, square-shaped at the heavy end, but waving, 80 as to make uneven hollows in the dough and a hole in the handle for a string to hang it up by. Three pounds of flour, one large teaspoonful salt, four ounces of butter or lard, three cups milk or water. Have the milk tepid, mix the melted butter and salt with it, and wet up the flour—nearly all—into soft dough, knead it to smoothness on the table, and then beat it out to asheet with the maul, fold it over on itself °* and beat out again. There is no established limit to the times the dough may be beaten out, but after a few times it begins to break instead of spread. This injures it, and an interval should be allowed for the dough 0) dou till

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to lose its toughness; the alr in the hollows beaten into the dough makes it very light, and white and flaky. Modern innovators on the preceding practice add a teaspoonful of soda sifted into the flour and mix up with buttermilk, beating besides in the,regular manner. There are few things more generally acceptable in some localities than beaten biscuit rolled out very thin and fried.—Mrs. F.T. 1. Richmond, Va.

Twin Brscurr on Crackers. One quart of flour, one tablespoon of lard and butter mixed, and one teaspoon of salt made into a stiff paste with cold water, beat dough until it blisters roll thin, prick with a fork and bake quickly.

BeTrer CrackERs.—One quart of flour, one teaspoon of soda, one of salt, one tablespoon of butter mixed into a stiff paste with sweet milk; beat half an hour, roll thin, prick and bake in a quick oven. Cream Crisps.— Put two and a half cups good rich cream, either sweet or sour, in a crock and add gradually four cups unsifted best Graham flour and half a cup sugar; then take out on board and knead well, with one more cup Graham; the dough wants to be very stiff and kneaded thoroughly _ Roll out as thin as for thin cookies, cut with biscuit-cutter, prick well and place in pans slightly buttered the first time, not greasing afterwards, in a rather hot oven, and bake immediately, putting them in bottom of oven first, and then in the upper oven to brown. If wanted “extra nice,” sift the flour (using about one-eighth more flour). The quantity of sugar can be increased or diminished, but for health’s sake this is sufficient, or even less. Carefully made, they will be crisp and delicious. Currant Buns.- Hot for supper, no eggs required, favorite sort and quickly made. This makes forty-five; four pounds of light bread dough, eight ounces each currants, softened butter and sugar. It is soon enough to begin these two hours before supper. Take the dough from the rolls at, say four o'clock, spread it out, strew the currants over and knead them in, roll out the dough to one-quarter inch sheet, spread the butter evenly over it and the sugur on top of that, cut in bands about as wide as your hand, roll them out like roly-poly puddings, brush these rolls all over slightly with a little melted lard so that the buns will not stick together in the pans, then cut off in pieces about an inch thick, place flat in a buttered pan, touching but not crowded, rise nearly an hour, buke fifteen minutes, brush over with sugar and water, dredge sugar and cinnamon over. Hot Cross Buns.—-Place two and a balf quarts of flour to warm thoroughly, (do not scorch). When well warmed, mix with it one tea cup of sugar, a scant teacup of butter melted in a pint of milk, half a tea spoon each of powdered cinnamon and coriantler seed; mix all well together, and add two tablespoons of yeust; set to rise, and when light, form the dough into buns, handling as little as possible; on each bun cut a cross with back of knife. Serve while hot. Made for “Good Friday.” Rick Mvrrrss.- Stir into one pint of cooked rice while hot, one tablespoon of butter; let cool and add three well beaten eggs, two pints of milk, one and a half pints of flour, half a teaspoon of salt and two tablespoons of yeust; beat all well together and set to rise. Bake in muffin rings. Nens Purrs.—Melt one scant teacup of butter in one pint of hot milk; stir in this one quart of flour until mixture does not stick to sides of dish; let cool, separate four eggs, add yolks well beaten and strained first, lastly whites beaten until very light; fill buttered tins or cups half full and bake in a quick oven; remove and sprinkle with powdered sugar while hot Nice for breakfast or tea.

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,FRENcH Ro.is.—Pare and slice one or two potatoes, add half a pint of cold water, boil until tender, then rub through a colander with the water; add tablespoon and a half of lard, one teaspoon euch sugar and salt, and half teacup liquid yeast and tablespoon of flour; let rise and when light beat in an egg and add a quarter of a pint warm milk and one quart of fiour, first having dried it; let rise and when light make into oblong rolls, and place into buttered plates, let rise again, prick and buke. An easy way to make the rolls of uniform size if you have no cutter, is to roll out the dough half an inch thick, and cut with a round cutter; press the opposite sides together and mould into rolls.

Twist Roiis.—From the dough of loaf bread or French rolls, reserve enough to make two long strips about fifteen inches in length, and one in diameter; rub the hands well with lard or butter before shaping these strips; (they can be rolled and cut, if preferred to moulding with hands, into proper shape;) pinch the two ends together so they will stick; twist them, pressing the other ends together to prevent untwisting; bake, or they can be fried like doughnuts.—J/ra. 8. (. Fleming, Hy. <Gs.—Boil one pint of milk and let cool to blood heat, then pour ir over two tablespoons butter and half teaspoon salt; when nearly cool add one well-beaten egg and one pint flour and half a yeast cake soaked in a tablespoon of tepid water, or a half teacup liquid yeast, leave in a warm place torise. When light knead in three-quarters of a quart of flour- and add a tablespoon of sugar; let rise and with the hands make into rings; roll on the board a piece of dough to the length of eight inches and xs large around as the little finger, and pinch the ends together, put in buttered pans and when light, prick and bake.

Rice Creqverres.—One cup cold boiled rice, a teaspoon each sugar and melted Lutter, half teaspoon salt, one egg beaten light, eight crackers rolled fine, and a little sweet milk; mix all well together, make into oval cakes and fry in butter till a nice yellow brown, serve hot. A royal breakfast dish._—rs. Col. Liggett.

BrTrerR Rrsks.—One pound of good, lively, roll dough, six ounces of butter, two ounces of sugar, half cup of milk or cream, ten yolks of eggs, little salt, one and one-quarter pounds of flour. They require five hours time to make, ruise and bake. Warm the butter, surar and cream, with the dough, together in a pan, and then mix thoroughly, beat in the yolks, two at a time, and most of the flour, gradually Lringing the mixture to a smooth yellow dough, then knead it thoroughly and after that set it away to rise. In about three hours knead the dough the second time, and an hour after knead once more, then make out as directed and notch the edges with a knife. They rise and bike in the sume time as rolls, brush over with butter when done. Butter rusks are eminently French, ard every French cook makes rusks by a different receipt—usually with more butter than the foregoing—as might be expected, this unsweetened kind of cnke figures considerab y in French cookery. One says itis a:pongy kind of cake resembling Bath buns. Another says it should be rich, yellow and like a sponge, whence it takes its name. One mixes raisins, currants and shred citron in it for lunch and tea bread, ard makes it in various fancy shapes and twists, also in large cakes. Another bakes the dough in form of round rolls, cuts off the top, takes out the crumb and fills with chicken or other meat, or, bakes in little moulds like oval gem pans, removes the inside and places in the shell or thimble thus made a cooked bird with its gravy and dishes a pyramid of these on a napkin. Still another steeps

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slices of brioche in orange syrup and fries them inclosed in batter as fritters; and gt a costly and elegant dinner given in New York, on a Christmas, “brioche crusts, with fruit” appeared among the pastries. But the following sweet varieties might be employed for that. Butter rusks of this pattern should open and curl backwards in baking, therefore should not be brushed over with butter when panned as rolls are. Persons in practice find it quickest to pull off pieces of dough of right size and mould them instantly. Others cut off strips of dough, roll them in lengths and cut these up in roll sizes. Mould them up round with no flour or the board and only a dust on the hands, then place them in regular rows on the table —the smoothest sidedown. Take a little rolling pin—it looks like a piece of new broom handle—and roll a depression across the middle of each. Brush these over with the last possible melted lard or butter, using a tinbound varnish brush for the purpose. Double the rolls, the two buttered sides together as a turnover is made, and place them in the pans diagonally, with plenty of room so they will not touch. Brush over the tops of the rolls in the pans with the least possible melted lard again and set them to rise about an hour—less or more according to temperature. Bake ina hot oven, about ten minutes, brush over with clear water when done. Keep baking at short intervals and keep hot without drying out. Frenca Sweet Rvusxs.—The receipt for making these is inquired for at places where they are made in perfection, perhaps oftener than any other. They are cakes rather than bread; very showy, and never fail to attract notice, should only be attempted with the strongest yeast or lightest dough, us they are otherwise slow to rise. The art to be acquired through practice is to make them elastic and pleasant eating, not clammy like halfbaked bread. One pound of light dough, six ounces of butter, four ounces of sugar, six yolks and one whole egg, half cup of milk, flavoring as indi cated below, one and one-quarter pounds of flour. If for afternoon tea,take the dough from the breakfast rolls, and six hours before the rusks are wanted, place it in a pan with the butter, sugar and cream, let all get warmed through and the butter softened, then mix thein thoroughly. Next add the egg and flour by littles, alternately, beating the mixture up against the sides of the pan, to make it smooth and elastic, spread the last handful of flour on the table, knead the dough as for rolls, pressing and spreading it out with the knuckles, and folding it over repeatedly, set it in awarm place for two or three hours, then knead it the second time. Every time the dough is doubled on itself the two edges should be pressed together first. When the dough of this and of the brioche receipt is and finished it looks silky, and air will snap from the edge when it is pinched. After this second kneading the dough should stand an hour and then be kneaded once more and made into shapes. The smaller notched shapes in rolls is perhaps the best for these; do not brush over the tops with butter lest they run out of shape, rise in the pans one and onehalf hours, bake in a slow oven fifteen minutes, brush over when done with * sugar, egg and water, mixed and flavored with vanilla, and dredge granulated sugar over. A little flavoring may be added in the dough; either vanilla extract, vanilla and rose mixed, orange or nutmeg; but for a nice variation grate in the rind of one or two lemons and squeeze in some of the juice. If to be made over night without light dough for a start, al! the ingredients can be mixed at once by taking a pint of yeast and half-pint of milk—or nearly all yeast—adding all the other articles and flour to make soft dough. A g every day recipe for rusks is two pounds of light

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dough, four ounces each of sugar and butter, four yolks of eggs, large half cup of milk, flour to make it soft dough Urs. Wm. Hnglish, Savannah, Ga. Conn MeEaL Cakes.—One quart sour milk, one and a half pints finely ground corn meal, one teaspoon soda, one of sult and one egg; mix sour milk and meal first—Dora Drabaon, Knorville, Tenn.

Corn WarFF.es.—Pour one quart milk, boiling hot over one and a half pints of corn meal; add one tablespoon of butter, one of lard, a teaspoon of salt and three eggs well beaten; mix thoroughly and bake immediately.

GeEorer1a Cocoanut CaKE.—Grate a pound of cocoanut and dry, cream, one pound butter, add one of sugar, beaten yolks of two eggs, then the beaten whites and one pound of flour alternately, and last the grated nut, beat until perfectly light; bake in a moderate heat for three hours.—L. A. C., Atlanta, Ga.

Corn Srarcn Purrs.—Beat with about one-half cup (scant) butter, one cup each sugar and corn-starch, four eggs, two even teaspoons baking powder, one-half teaspoon vanilla extract; bake in gem irons or patty pans and frost.

Dror Caxkes.—One cup each sour cream and sugar, one teaspoon soda, one-half cup currants, one and a half cups flour; flavor with nutmeg and cinnamon, and drop from spoon into a buttered pan, and bake in quick oven. These are delicious if eaten warm, and good cold.

KarreE Kucnen.—Take one-half cake compressed yeast, or teacup home-made, put it in a cup of warm milk, and stir this in the middle of a pan of flour; when light, add one-half pound each butter and sugar, some floured raisins, teaspoon lemon essence, nutmeg and cinnamon; put in dripping pan, let rise, then with a cake brush rub the top with a beaten egg, sprinkle with sugar and cinnamon, and bake.—To bake fruit cake in paste; make it of flour and water, roll out on a board like pie crust, line your tins all over the inside with it and pour in the cake batter; do not reak off the paste till you want to use the cake. This is especially nice for sponge and fruit cakes.

ANOTHER KarreE Kucuien.—-Four pounds of light bread dough, eight ounces each sugar and butter or lard, one egg, (not essential), take the dough at noon and mix in the ingredients all slightly warm, knead on the table with flour sufficient, set to rise until four o’clock, knead it again by spreading it out on the table with the knuckles, folding over and repeating, Toll it out to sheets scarcely thicker than a pencil, place on baking pans, brush over with either water or melted lard, or milk, rise about an hour, score the cakes with a knife point as you put them in the oven to prevent the crust puffing up, bake about fifteen minutes. One of the attractions of this plain cake is the powdered cinnamon and sugar sifted on top after baking, the cake being first brushed with sugar and water. Cut in squares and serve hot. The foregoing makes a sheet of cake large enough to cover a stove top..

Pic-Nic Loar.—Another form of the coffee cake, cheap and good for school picnics and the like. Mix a few raisins or currants in the coffee cake dough, roll out pieces to the size of dessert plates and half inch thick, brush over with a little melted lard, double them over like large split rolls, rise and bake like bread, and brush over with a mixture of water, egg and sugar.

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One Eaa Cake.—One cup sugar, half cup each butter and milk, two of flour and two level teaspoons baking powder, one egg and one cup raisins chopped and floured.

MArBLeE Cake.—White.—One cup white sugar, one-half cup each butter and milk, whites of three eggs, one teaspoon cream-tartar, one-half teaspoon soda, two cups flour = Dark.—-One-half cup brown sugar, one-fourth cup butter, half cup molasses, one-fourth cup milk, one-half nutmeg, one teaspoon cinnamon, half teaspoon allspice, teaspoon cream-tartar, half teaspoon soda, two cups flour, yolks of three eggs; butter mold, put in the dark and light butter in alternate table spoonfuls.— Mrs. Dr. J. G. Earnest, New Year's Fruit Cakx.—-One pound each white sugar and flour, one half pound butter, whites of twelve eggs, two pounds each citron and blanched almonds, one large grated cocoanut, one teaspoonful baking powder; bake slowly and carefully two hours.

Wuitté Fruit Cakre.—Blanch and shred two pounds almon ds cut two pounds citron into long thin strips, grate a large cocoanut, add one teaspoon of soda, two of cream of tartar to one pound flour before sifting, cream, one pound white sugar and half pound butter, add well beaten whites of twelve eggs, and the flour gradually. When all are well mixed add onethird of the fruit, reserving the rest to add in layers as you put batter in cake mold: bake slowly and carefully as other fruit cake, splendid.—rs. W. Virginia..:

Oup VireistA New Year's Cake.—Yolks of twenty-four eggs, one pound each butter and sugar, one third pint molasses, one pound browned flour, five tablespoons shorts, one tablespoonful corn meal, four pounds of raisins, seeded, one-half pound each citron, currants und blanched almonds, two ounces each grated nutmeg and chocolate, one tablespoonful ground coffee, tablespoonful each cloves, allspice and mace, one-half tablespoon each lemon and vanilla, three level tablespoons baking powder, one wine glass each wine and brandy; bake six hours. This will keep a year and will be found superior to any other black cake.

Pine APPLE CAKE.—-Three cups sugar, one cup butter, five eggs, three and one-half cups flour, one-half cup cold water, two teaspoons baking powder; bake in layers. Cover each layer witha thick icing, then cover with grated pine apple. Place on next layer and treat as before; or two cups sugar, one of milk, two-thirds cup butter, three eggs, and two tablespoons baking powder. Bake in three layers and make a frosting by boiling together one tea cup sugar and four tablespoons water, till brittle when tested in cold water, pour this at once in a small stream over the well frothed white of an egg, beating all the time, (this is the secret of success.) and continue beating till frosting is cold, spread each layer with this and sprinkle with either grated or chopped pine apple fresh or canned @ white layer cake may be used). This is delicious, and one of “ Dixie’s” ‘avorites.

Monasses Pounp Cakk.—One-half pound butter, two cups sugar, two of molasses, six of flour, one cup cream, four eggs; add cloves and nutmeg to taste and a little lemon if liked.— Mrs. D. 5.

New Or.eans Sronce Cake.—Weigh ingredients and prepare Dalcing pans, then pour one gill of boiling water on three-quarters of a pounc sugar in a bow]; stir it, cover and let it stand on the table until yolks of six eggs are beaten, add the grated rind of half a lemon to the eggs; froth th. whites and pour the yolks on them, beat thoroughly together then add th be

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syrup, (sugar and water) and beat ten minutes, or till thick, sift in halfpound of flour, mixing very gently with a knife, add juice of half a lemon, pour in pans and bake from twenty to thirty minutes. The syrup is sometimes left on the range, and when boiling is poured into the eggs which are then beaten until cold. The eggs thicken more quickly in this way, and the cake is excellent, but perhaps not quite so moist as that made with cool syrup. This cake has the advantage of keeping much longer than ordinary sponge cake.

MULKLEss WHITE Cake.—Whites of six eggs, scant three-quarters cup butter, one and a quarter cups pulverized sugar, two of flour, juice of half a lemon, one quarter teaspoon soda. Put soda in flour and sift several times to mix well, beat butter to a light cream and stir in flour gradually with the tips of fingers until it forms a smooth paste, add well whipped whites of eggs to the sugar; stir these gradually into the flour and butter and add lemon juice, beat all smooth with anegg whip. This cake may be made with a teaspoon baking powder or quarter teaspoon of soda and a half teaspoon cream tartar when essence of lemon should be used instead of lemon juice. A splendid cake.—¥rs. E. B., St. Louis, Ho. MERINGUES WITH WHIPPED CREAM.—Four whites of eggs, one small cupful fine granulated sugar, Vanilla and lemon flavoring; put the whites into a deep bow], pan or pail, have them cold and beat with a bunch of wire until the froth is firm enough to hold up an o8e, put in the sugar and a few drops of flavoring extract, and beat about half a minute longer. These Meringues are to be hollow, mere shells of pasting, and to make them so they are placed on pieces of board that will not let the bottom cook. Cut some strips of paper two inches wide, place them on boards that will go in the oven, drop large spoonfuls of the meringue paste on the paper and form them in egg shapes or round, smoothing them with a knife dipped in water, sift a little sugar over them, and dry, bake in a slack oven about twenty minutes. Too much heat will cause them to melt and go down. When they are cold take them off the paper, and with a knife scoop out the soft inside. These meringues cun also have a little whipped cream inside and be joined by twos together by the bottom.

Star Kisses.—A simple form of meringues made of the same paste or frosting asthe foregoing. Procure athin star tube from the furnishing store, it is about the length of a finger and the point cut serrated. This is inserted in the point of a funnel shaped bag, which is then filled with the paste, and star-shaped drops are pressed out on to baking pans slightly preased. They are baked to o light fawn color and slip off the puns easiwhen cool. No filling required. A sheet of paper can be pinned in shape and the point cut so as to do duty temporarily in place of the tube. Lemon Cueese Cakes.—Take one cup sugar,—eight ounces—three lemons, butter size of an egg,—two ounces—four to six yolks or three whole eggs. Cut the sugar, butter, grated rinds and juice of. lemons into asauce pan and boil, add eggs and stir till it becomes thick. This is best made in acustard kettle,—fettle within a kettle. Thiscan be kept for use and when wanted, make tart shells, fill, cover with a meringue and brown delicately in oven; or make the delicious “finger biscuit” with eight ounces fine granulated sugar, four eggs, four tablespoons water, six ounces flour,—a heaping cup; separate the eggs—white in bowl and yolks in mixing pan. Put water and sugar in with yolks and beat them with an egg whip ten minutes till a thick light batter, add the flour, then the well whipped whites. Fill a stiff paper cornet with the point cut off (or a lady-

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8 CREAMS.

finger sack and tube) with the batter and press out finger len; on to & sheet of manilla paper, sift powdered sugar over, shake off surplus and lay the sheet on & ing pan; bake about six minutes, dampen the paper underside, take the cakes off and place by twos together. To make the “Dixie” cheese cakes, drop the above cake mixture in round cakes rather than finger-shaped, on sheet of paper, dredge with sugar, place paper in pan, bake, remove as above and spread under side of each cake with lemon mixture and place two together. They are perfectly delicious and served with ice cream make an elegant dessert.

Lemon CHEESE CAKES—Mix gently four tablespoons white sugar, ona half tablespoon butter, add yokes of two eggs, white of one, grated rind of three lemons, juice of one and a half, one small savory or sponge biscuit, some almonds blanched and pounded, three tablespoons of brand y; mix well and bake in tart tins lined with a rich puff paste, then cover with a meringue made of the well frothed white of one egg mixed. lightly with one tablespoon sugar; return to oven and brown delicately. CREAMS.

CALEDONIA CREAM.—Beat together in a bowl for three quarters of az hour two ounces of rasberry jam, two of currant jelly, two of sifted loaf sugar and the whites of two eggs, previously whipped. A very pretty cream.—Carrie Wright, Knoxville, Tenn.

Frozen Wuirrep CreaM.—One of the handsomest desertsor for an evening party are different creams frozen in glasses. In winter time wheh cold enough, simply exposethem to outer air, or in summer time place the glasses in a box or can of pounded ice. In whipping the cream it is best to set it on ice. The following recipes are some I have used: Coffee Cream:—Mix one quart thick cream, one cup each strong black coffee and sugar in a tin pail or deep pan; place on ice and whip with egg beater toa froth; pile up in stem glasses, freeze as above and serve in same glasses. Chocolate Cream:—Put one cup milk over the fire with one cup sugar and four ounces sweet chocolate (a cupful) grated and beat till it is all dissolved; strain into another vessel and let cool; whip one quart thick cream in a pail and add chocolate milk while whipping; flavor with vanilla and finish as above. Maraschino Cream:—Mix one quart cream, one cup marashino liquor, one-half cup sugar; whip to a froth and finish as above. Vanilla Cream:—One quart thick cream and three quarters cup sugar; flavor with vanilla and whip to a froth; pile in glasses and freeze as directed.—ra. L. Hdwin Hocket, New Orleans, La. Onanck CrEamM.—Soak half an ounce of Coxe’s gelatine in half a gi of cold water; and also the grated rind of one orange in the orange juice each half an hour; then melt the gelatine over boiling water and add juice and rind and when quite hot, the yolks of two eggs (use whites for lemon ice) beaten with half a pint of sugar, stir till it thickens, add threequarters of a pint of cream, and strain into a mould wet with cold water; when cold serve with whipped cream.—Sadte Brown, Chattanooga, Tenn.. STRAWBERRY CREAM.—First make small cases with fine bookpaper, like writing paper not ruled; six sheets will make fifty cases by fitting a band of paper to the outside of 8 very small tumbler or wine glass or some similar small shape. The band of paper when cut to fit will form a curve. Cut as many such pieces as are needed from the sheets and then placing three or four together; cut both top and bottom edges into fringe a quarter

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POPULAR DIXIE DI8HES. 9 of an inch or less in depth; make some corn starch paste very stiff and paste the ends of the bands together, forming cup shapes, then cut around the edges, press the fringed bottom edges of the cups on the paste, the fringe bent outward, and the cups are made. Now make a sponge cake; beat together rapidly for ten minutes the yolks of fifteen eggs, three rounded cups sugar, (14¢ pounds) and one half cup water, then ad four rounded cups flour, (18 ounces) and last, the well-frothed whites of fifteen eggs; spread thickly on sheets of blank paper not greased, and bake in a quick oven about six minutes; careful baking is necessary so it may not be dried or burned; brush paper underside with water and pull it off; should any of the sheets become too dry to roll or bend lay them on top of each other after wetting the paper and let lie half an hour; cut out pieces of cake by same paper pattern the cases were cut by, but a trifle shorter and line the cases with them; no bottom of cake is needed, but little square pieces can be pushed down inside if wished. This recipe is for fifty cases, but the best way is to buy sheets of sponge cake at a baker's as it will then be perfect and will roll or bend easily. A short time before serving fill the charlottes with the following cream: one quart strawberries, three pints thick sweet cream, one cup milk, one pound sugar, (two cups) one and a half ounce gelatine; put fruit and sugar in a bowl, mash and rub through a seive; disolve gelatine in the cup milk set where it will warm gradually; when dissolved put cream in a pail, set on ice and with egg beater whip to a froth; pour in gelatine, continue whipping, add strawberry pulp or syrup and when firm enough, befofe quite, the charlottes with it. ese must be kept in a cold place, and this is the case with all whipped cream. A plain cream without fruit or gelatine, flavored with strawberry extract can be used.—Mre. 8. A. T., Nashville, Tenn.

VanitLa CREAM.—Two and one half cups milk boiled with one cup sugar, add one beaten egg, one tablespoon each of butter and corn starch, the latter disssolved in half cup cold milk; boil and stir for a few minutes and add one teaspoon vanilla.—Carrie E. Wood, Knoxville, Tenn. APPLE WINE—To each gallon cider fresh front h press, add two pounds good brown sugar; after this has dissolved, strain e and put into a new ’ cask, cover bung with piece of muslin or perforated tin, let stand for a week, then cork lightly and let remain two weeks longer, cork tightly; the vessel must not be filled, leaving at least one-eight of space; will be in two or three months, when it should be drawn, bottled and sealed. wine is equal to catawba.—Rev. D. P. Younge, Ky.

BuLacKBERRY WINE.-—Measure berries and bruise them, add one quart of boiling water to every gallon of fruit, fill large stone jar, tie a cloth over it and let stand three or four days to ferment; strain liquor into a cask, adding three pounds brown sugar to each gallon of juice; reserve a part to fill the vessel as fermentation goes on; cover bung hole with piece of muslin; leave two or three weeks, then cork tightly and let remain undisturbed six months; after that time bottle and seal. Superior currant wine may be made by this recipe.—Mrs. F., Va.

CaTtawBa WrnE, (Superior).—Cut grapes and remove all imperfect or green ones, tack 8 leather loosely over the end of a small mallet and pad with hay, to prevent mashing grape seeds. Put fruit in a tub and mash,

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let stand all night, then drain all juice into open vessels, leave standing until scum rises, breaking in cracks and showing little white foam, skim it off, fumigate cask with brimstone, pour in juice adding two pounds sugar to each gallon, put bung in loosely, leave for three weeks, then tighten. In February drain off very gently, le, cork and seal, keep in a cool place. —AHMrea. Col. 8.. Ky.

GincER ALE.—Two gallons water, two pounds brown sugar, one dessert spoon cream tartar, two tablespoons fibrous part of ginger, half a sliced lemon; when milk warm add half a pint of patent yeast, and bottle when fermentation begins. Do not put over fire after adding yeast. GincER BEER.—One and a half ounce each best ground Jamaica ginger and cream tartar, one pound brown sugar, two sliced lemons, four quarts boiling water, one half pint yeast; let it ferment twenty-four hours; in two weeks it will be ready for use—Hrs. G. W. P., Va. GoosEBERRY WINE.—Gather ripe berries and wash well, let stand three or four days, strain and to nine pints juice add four of rain water and four pounds brown sugar, leave for five or six weeks, strain and bottle. LeMonaDE.—Pare three lemons; peeling gives a bitter taste to lemonade when kept long; slice and squeeze lemons upon six tablespoons sugar, add a very little water, let stand fifteen minutes, then add two quarts water, ice well, stir and serve.

Mint Corprau.—While dew is on pick mint without bruising, put two handfuls in a pitcher with quart French brandy, cover and let stand ‘twenty-four hours; remove mint and add same quantity fresh mint for two succeeding mornings, then add one pound loaf sugar, bottle and cork well. Some prefer to add three quarts water—Mrs. H., Atlanta, Ga. Praca Corprat.—Pare and cut one pound fruit, sprinkle with one pound white sugar, let stand for two hours, boil until they become a thick syrup, strain, add brandy to taste and bottle.

Roman Puncu.—Three coffee cups lemonade, strong and sweet, one glass champagne and one of rum, ice of two oranges, well whipped Fihites of two eggs beaten with half pound sugar; use ice liberally or eZO.

SHERRY CoBBLER.—One lemon and one orange sliced, several slices of pine apple quartered, half a cup powdered sugar and a tumbler sherry wine; in a wide mouth’ pitcher place the sliced fruit in layers with sugar, and pounded ice between each layer, cover with sugar and ice, and letstand five minutes, add two tumblers of water and rest of sugar, stir well to dissolve, fill pitcher nearly full of pounded ice, pour in wine and stir until all is well mixed; in serving put a slice of each kind of fruit in the goblet before filling..

STRAWBERRY -WrnE.—Three pounds sugar, one gallon juice, strain through flannel, pour in jug and leave until spring.—Mre. Brutus Clay. To ERVE CIDER SwEET.—When fermentation begins draw cider off, rinse barrel, strain throug! flannel and pour back, take one pint alcohol, one-quarter ounce, each, oil of sassafras and winter nm, shake well and add to cider. Some use this when cider is new and find it works perfectly.

Tomato Wrxg.—Cook ripe tomatoes until juice flows freely, mix one gallon water with one of juice; to each gallon of this mixture, add three pounds loaf sugar, let ferment, when lees sink to bottom, rack off and add more sugar if desirable; clarrify with white of egg or isinglass, after second fermentation.

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POPULAR DIXIE DISHES. ll Vrrerna Arete Toppy.—Half gallon apple brandy, half pint each French and peach brandy, and Maderia wine, six roasted apples, one pound sugar, with enough hot water to dissolve. add spice if wished, strain and bottle. This will keep improving for year Wu. Grarr Wine.—Use the small grapes, two pounds of white sugar to one gallon of juice, put in a cask cellar until spring, then rack off and bottle.

Wiip GrapPeE WINe.—Cleanse wetl a whole or half molasses barrel; take out one head and bore a half-inch hole just above the other or lower; cover bottom with clean sticks and cover these with fresh hay or straw two or three inches deep; pick grapes from stem, place in buckets and crush gently so as not to break seed; stir occasionally until juice flows freely; measure grapes and juice; to each measure of these, add half of pure water; put all in barrrel and cover with false head weighted down enough to keep grapes from rising above juice; let stand three days, remove head when hulls will rise and juice settle; on the fourth day draw off juice through spile hole into buckets, (covered with flannel to strain) and to each gallon of juice add two and a half pounds of fine sugar; pour into casks or stone jugs; never demijohns; let ferment in a cool place ten or twelve days; draw off and clean vessel well, then burn a sulphur match in it and return wine while fumes of match are still in vessel; close mouth, leaving only a small gimlet hole covered with netting; after a time net may be removed and cork put loosely in; do not cork tightly for six months; it may then be bottled or kept in cask. For cultivated grape use same recipe, using neither sugar nor water, however. For Scuppernong and Whiscachine use no water, but two and a half pounds of sugar to the gallon. Blackberry wine made in the same way. This is the best plan for making a large quantity of wine, and is certainly unequalled—Mrs. Hekford, Atlanta, Ga.

ENTREES.

Brenswick Stew.—Stew one chicken or two squirrels in half gallon water until bones can be removed. Cook in separate saucepans six Jar; ripe tomatoes, one half pint butter-beans and six ears of corn cut front cob, ” add to cut pieces of chicken from which bones have been removed; season with salt, pepper and butter; cook until thick enough to be eaten with fork; will require probably four hours cooking. An excellent old Virginia dish. - BrorLep Kipneys.—Chop fine one teaspoonful each of Onions, parsley and any green herb in season. Mix them with one level teaspoonful of salt, half a level salt spoon of pepper, as much cayenne as can be taken up on the point of a small pen-knife blade, and once ounce butter; put them on a dish, and set it where it will get hot. Wash the kidneys in cold water and salt, split them, take out the white centers, broil them quickly, and put them on the hot dish, turning them over to cover them equally with the seasonings. Serve them hot, with a few sprigs of parsley or slices of lemon. To Fry Brarns.—Soak several hours in weak brine to extract blood, drain and simmer four minutes in very little boiling water; handle lightly in forming round cakes; pepper them and use very little salt; have ready a beaten egg, with which cover top of cakes, sift over grated crackers, then cover under side in same way and fry in hot lard; keep closely covered while frying —Hrs. 8. T.

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12 ENTREES.

- CHICKEN Priuav.—One pint milk, two well beaten eggs, half a pint cold minced chicken from which the outer skin has been previously removed, and enough cold boiled rice to make a thick batter; season with salt, pepper and butter, and bake in a deep dish for twenty minutes or until a light brown. A pillau of cold meats can be made by adding a little minced ham and onion to seasoning.— Miss Tyson, Virginia.

Dause Frorr.—One beef shin, chopped in several places to break bones, cook in just enough water to prevent burning, till it falls to pieces; after taking out bones, season with a heaping teaspoon flour rubbed into one of butter, red and black pepper, salt and celery seed; stew long enough to cook flour, then pour into a deep dish, cover with a plate, placing on weights to press it. To be eaten cold as souse.— Mrs. C. H. A. LivER Pupptne—Clean well two hogs’ heads, two livers, two lights, six sweet breads, six kidneys split open and all of the good part off six milts; soak in tub of soft water over night; next morning boil until done, adding two slices of fat pork, take up, cool slightly and grind in sausage mill; while grinding add some of the grease taken off kettle. When ground season with black pepper, salt and onions (chopped fine) to taste. If not rich enough, boil more middling or pork and add. If stuffed boil again a few minutes..

Meat Purrs.—Roll a sheet of good paste and cut into circular shapes by pressing a saucer upon it and passing 3 sharp knife around the saucer; lay upon the half of each circle of paste, a tablespoon of any kind of meat, poultry, fish, oysters, etc., minced fine and seasoned to taste; moisten with wine or catsup; fold over the other half, crimp the edges and bake or fry. Serve hot or cold.

STEWED MusHRoomMs.—Pare and rub with a little salt, throw in sauce pan without water, let stew until tender; add a small piece of butter, cream or milk, pepper and salt; let them be rather stiff with gravy, will take three hours to make tender; let them cool slowly on back of stove until ready, when thick serve. To dry mushrooms peel and cut from stalks; dry gently in a moderate oven, put them away in a tight can and keep from dampness. Potrep Rassits.—Two small rabbits or one large one, one pound fat bacon or fresh butter, one of veal, liver of rabbits, salt, pepper and spices; cut rabbit in pieces, put in stone jar, cut veal and bacon in large dice, mix them, and add a teaspoon of mixed mace, cloves and black pepper, teaspoon salt and fill spaces between pieces of rabbit with this mixture, lay a thin ~ slice of bacon and one bay leaf on top, cover with a lid of plain paste made of flour and water only; set jar in a pan or pot of water; bake in a slow oven three or four hours; a greased paper on top will prevent paste burning; when done and cold pick meat from bones of rabbit, and pound to a paste with veal and bacon, and if any gravy remains in jar, cook very low and mix with meat; taste for seasoning; press firmly into small jars or cups, cover top with melted butter, keep well covered in a cool place. Pe meats keep for months, and can be used as needed. Potted rabbits make delightful sandwiches using split baking powder biscuits buttering one half, spreading meat on the other.

To Bake A Fresh BEEF Tonave.—Parboil in small quantity of salted water for two hours; skin and remove rough part; roll in cracker dust, then in beaten egg and again in cracker dust, and Jay in pan to bake; season with salt and pepper, pour over it half a pint of the liquor in which it was boiled. Baste well with butter while baking.

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Tonrevr Toast.—Take cold well boiled tongue, minced fine, mix well with cream or a little milk; add beaten yolk one egg, simmer slowly; toast thin slices stule bread, butter and spread in a flat, heated dish, cover with tongue and serve quickly.—AMrs. S.

Racovur or Sweet Breaps AND MvsHRooms.—Two or three large sweetbreads, or one pound; one-half can of mushrooms; two ounces of butter—size of an egg; one tablespoonful of flour; little minced onion and ham for seasoning; juice of one lemon; cayenne and salt; fried sha of bread for the border; take the sweetbreads already cooked and cold, and cut them into large dice. Muke the sauce for them in a deep saucepan, first putting in half the butter, a large teaspoonful of minced onion and a very thin slice of ham and when these are cooked enough for flavor without browning put in the flour and stir the mixture over the fire until it begins to color. Then add gradually the mushroom liquor and acupful of the liquor the sweetbreads were boiled in; let it boil up and become thick. Add a pinch of cayenne. Next, melt the other plece of butter in a frying pan, put in the mushrooms and the cut of sweetbreads and shake them about over the fire until they begin to show color; take it off, squeeze in the juice of the lemon and then strain in the thick sauce from the other vessel. Dish them heaped up in the centre of a flat platter, or of small dishes for individual orders, and place a border of thin shapes of bread fried in lard around the edge. Fried crusts or shapes for garnishing. In a case where economy is not in question, the handsomest shape for a border can be made by taking a stale, long and narrow loaf of bread and trimming down on both sides to some pattern (like a piece of carperter’s mouldings), 80 that when it is sliced up with a sharp knife the slices will be heartshaped, or leaf or club or spade-shaped, etc., and all alike. Simple triangles may be set up on edge around a large dish, and fastened to stand by dipping the bottoms in egg and then making the dish hot enough to dry it. This makes a raised case, into which a ragout like that of the foregoing receipt may be poured. Ora long and slender leaf shape may be laid on the small dish, projecting well over the side, and the ragout of fricasse dished upon the end of it. All these shapes are first to be fried, either in lard or the clear part of melted butter. They take but about one minute in the fat, when it is hot, and need care to have them all of a nice even color. Cold rolls and slices can be used in similar ways. BorLep Fish wItH VEGETABLES.—Put a whole fish in kettle, and cover with stock made as follows: Fry in a saucepan two onions, a carrot, a piece of celery or celery-seed, a tablespoon butter, one of flour, a sprig of parle q & teaspoon of whole black peppers, and three cloves; add two and a half quarts of water, two teacups vinegar, boil twenty minutes, salt and skim. ur this over the fish, and boil gently until done. Serve with egg sauce. —Mrs. 8.T., Mobile, Ala.

Brown Fisa Sour.—Any kind of fish will answer, cut in small pieces, roll in flour, and brown in some olive oil or butter in a saucepan; cover with hot water. Season with salt and pepper, and boil slowly for about fifteen minutes. See that there is plenty of water. One pound will make & quart of soup. A clove of garlic may be added—Mrs. F. H. M.,

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Cras Srew.—One peck of live crabs, steam twenty minutes, bone and pick claws and dodies, stew with one pint milk or cream the flesh and eggs of the crab fifteen minutes; flavor with salt and cayenne pepper. To PickLE Crazss.—Soft crabs are delicious pickled. gn boil in salt and water until done; take out and drain; when cold and dry put them in a jar and cover with acold spiced vinegar (scalded with spices.) Hard crabs can be used this way.

Bortep Happock wirH ParsLEY Sauce.—Take a threepound haddock as soon as it comes from market, wash it thoroughly, and lay it in a- lar, pan containing plenty of cold water and a handful of salt. When it is time to cook it, put it into the fish-kettle with cold water enough to cover it; a gill of vinegar; a tablespoonful of sult, the root of the parsley, six cloves, and one sprig each of thyme and marjoram. Set the kettle over the fire and bring it to a boil. By the time the kettle boils the fish is usually done, but it may be tested by pulling out a fin, if the fin comes out easily and the flesh of the fish looks clear white, it is done. Lift the kettle off the fire, and let the fish stand in the water until wanted for use. Make the * sauce by stirring together over the fire one ounce or one tablespoonful each of butter and flour, until they bubble. Then stir in half a pint of boiling water, or a little more, if the flour thickens the sauce. Move the sauce to the side of the fire, chop the parsley fine and add it to the sauce with a saltspoon each of pepper and grated nutmeg; the sauce will then be ready to use. To serve the fish, take it up carefully without breaking, remove the skin by scraping it gently so as to avoid tearing the fish, pour the sauce over it, and it wil! be ready for the table. Haddocks are at their best in November, December, June and July. But any fish can be cooked by this recipe—Mrs. L. A., Tullahoma.

CREOLED Hauisct—Get a thick square piece of halibut, wash and place over a baking dish, season with salt and pepper, chop aclove of white garlic about the size of a bean,and strew over the fish, then put ona cup of fresh or canned tomatoes. Bake until the flakes separate; dish up. without breaking. The combination of garlic and tomatoes gives the name of Creole to the dish.

BakepD Hrrrincs.—Scale and clean two pounds of herrings carefully without washing, unless this be absolutely necessary. Split them down the back and remove the backbones. Sprinkle them inside with a little pepper, salt and powdered mace mixed together; if theré are any roes enclose them in the flesh, and lay the latter in layers in a deep baking dish with half a dozen whole cloves, the same nunber of peppercorns and two bay leaves between them. Cover with vinegar and water equally mixed, salt plentifully, tie a sheet of oil paper over the dish, and bake one hour. These are in season in February, March and April.— re. Capt. Hove, Nasheille, Tenn.

To pct up HERRINGS FOR FamriLy Usr.—Mix three pecks each of fine and rock salt; take one thousand herrings, put them loosely in layers with salt between, after four days, drain well and repack in close layers on their » bucks covering each layer with a mixture of three pecks each of fine and rock salt, one and a half pounds brown sugar, one fourth pound of saltpeter. Leave several months until salt takes effect.

To Bort Losster.—To a gallon of water, add a teaspoon of salt, and a teacup of vinegar; when boiling plunge lobster in head first; boil thirty minutes; remove cut off head and small claws which are never used; crack shell gently and remove meat. Lobster can be stewed as crabs, or served

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cold, with crab dressing and salad, or prepared according to recipe for derilled crabs.

Oyster SaLap.—Three dozen fresh oysters, two heads of celery with part of their green tops, about half as much tender white cabbage; after washing the celery and cabbage throw them into boiling salted water, let boil five minutes, pour off the hot water and drain and chop them fine. Add an equal quantity of vinegar, some broken pepper-corns, pepper-sauce and salt;- put in the oysters and keep shaking the pan while they are scalding that they may be set in round and plump shape; do not Jet them boil, drain and set them away on a dish to become ice cold. When to be served season the chopped celery slightly with oil and vinegar; spread part of it in a dish or in individual dishes, place the oysters in it side by side and the rest of the celery on top of them; smooth the top a little and pour mayonaise sauce, or 4 tartare sauce without the minced onion or gherkin, over just thin enough torun. Pickled or minced oysters answer well for salad as above instead of the fresh.

Oysters AND Macaroni.—A third of a package of macaroni, one cup of oysters, one cup milk, one egg, one tablespoon flour, pepper and salt; boil macaroni alone in salt water twenty minutes and drain dry, butter the bottom of a three pint baking dish or pudding pan, put in half the macaToni, strew oysters over it, and dot with butter, in small pieces, dredge with salt and pepper and cover with rest of macaroni, moisten the spoonful of flour with a little milk, beat in the egg, then the rest of milk and oyster liquor, if any, pour in the pan and bake about twenty minutes or until set; the water should be at boiling point when macaroni is first put in. A Priau oF Fiso.—Take two parts of any kind cold cooked fish, one part cold mashed potatoes; mince fish very fine and mix with potatoes and three hard boiled eggs cut fine. Toone quart of this mixture, add table spoon of butter, half a pint of water (milk is better); season with cayenne pepper and salt. Serve as soon as ingredients are well blended. ‘ALLOPS.—The heart is the only part used, dip them in beaten egg, then cracker crumbs and fry in hot lard; they can be stewed as rs. Those sold in markets are generally ready for frying or stewing, but if bought in shell boil-and take out hearts.

Srimp Prx.—To two quarts peeled shrimps, add one cup of vinegar, one tumbler catsup and two tablespoons butter, season with salt and pepper; _ scald all together and pour in an earthern dish, strew top with bread crumbs and bake twenty minutes.

Baxep SHEEp’s Heap.—When ready for cooking, salt and Pepper well, h the sides in three or four places, mince four onions fine, add one pint bread crumbs, a little finely minced fat meat, yolk of two eggs; blend all er; season with a little cayenne pepper, salt and thyme; with this stuff the fish and fill gashes on the outside; sprinkle over with flour and black pepper; bake slowly in a large pan with one quart hot water two hours. rve with or without sauce, as liked.

‘SmELTs.—Salt, pepper and roll in salted meal, or better, egg and bread crumb them; fry in boiling lard; serve immediately or the crispness and flavor will be lost. When designed to garnish a large fish,form them in rings by putting tails in mouth and securing with a piece of polished wire while frying, then withdraw; place these rings around fish, adding a garnish of parsley and lemon slices, or serve smelts alone around sides of platter with a tomato or tartare sauce in the center.

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StTcreeon SteaKs.—Skin steaks carefully end place in cold salt water for an hour to remove the oily taste; wipe each steak dry, salt and brotl over hot coals on a buttered gridiron. When cooked, butter and pepper, serve in a very hot dish, garnished with parsley; send to table accompanied Dy a small dish of sliced lemons, or sauce prepared thus: Put a tablespoon of butter into a frying pun stirring until it browns, not burns; wet with cold water a tablespoon of brown flour, then stir in a half tea cup boiling water and add to butter, season with salt, a teaspoon of Worcestershire or anchovy sauce, juice of a lemon, and when boiled pour over steaks. A simple way to prepare anchovy sauce is to add a tablespoon anchovy paste or the extract to a cup of drawn butter, mix and warm in stew pan, or soak eight anchovies in cold water for several hours; cut up and stew in very little water twenty minutes, strain into a cup of drawn butter, heat all in stew pan until boiling hot; pour in tureen, add a little cayenne pepper, tea spoon lemon, juice and serve.

Virarsta Bakep SturGEON.—A piece of sturgeon weighing five or six pounds is enough for a handsome dish; skin and put in salt and water for thirty minutes; parboil to remove oil; prepare a dressing of bread crumbs, fine bits of fat sult pork, sweet herbs and butter; gash upper end of fish quite deeply and rub this force meat well in; place in baking dish with a little water to prevent burning and bake for an hour. Serve with a sauce of drawn butter, in which has been stirred a spoonful caper sauce and one of walnut catsup or anchovy sauce.

- TcuRTLEs.—Boil one hour, take out and remove skin from legs and feet; place in fresh boiling water and boil one and a half hours; take out and cool, when cold clean thoroughly removing the round liver which contains the gall, cut meat into small hits, and place into a stew pan adding pepper, salt and eggs found within. For four turtles use one quart water, one half und butter, and two tablespoons of flour mixed with a little cold water; mix all thoroughly, stew about twenty minutes, as you remove from fire add one half-pint Maderia wine.

BAKED WHITE Fisn.—Take out bone and then take off skin and cut fish in pieces three inches long and two inches wide. Use two soup plates or two deep earthen dishes same size; butter thickly with cold butter, place in layer of fish, season with peper and salt and a little butter, then another layer with plenty of butter on last layer; then butter inside of second soup dish very thoroughly and turn it upside down over the fish; put in oven and bake twenty minutes or til] flakes break. Those who use wine can ur over fish before baking a wine glass sherry or madeira, using less utter.

Orossum.—Scald with lye, scrape off heir, and dress whole, leaving on head and tail; rub well with salt and set in @ cool place over night; place in a large stone pan with two pints water and three or four slices bacon; when about half baked, fill with a dressing of bread crumbs, seasoned with salt, pepper and onions if liked. After returning to pan place sweet potatoes, pared, around the opossum, bake all a light brown, basting frequently with the gravy. When served place either an apple or sweet potatoe in its mouth.—Mrs. L. 8. Brown, Atlanta, Go. PiGEONS IN JELLY.—Prepare some calf’s foot jelly, season it with pepper, salt and a little mace; place a layer of jelly in the bottom of a bowl; when

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POPULAR DIXIE DISHES. lM nearly cool Jay some nicely baked pigeons upon it; then pour in enough jelly “to cover pigeons; Norn out When cold. A beautiful dish.— Miss Tyson, Va.

Frrep Rassir.—When nicely dressed lay it in a pan and cover with cold water, and add half a teacup salt and soak over night. In the morning drain off water and cover the rabbit inside and out with dry corn meal an let stand till time to cook for dinner; then rinse, cut up and parboil in slightly salted water until tender. Take out, roll in corn meal and fry a nice brown. An onion sliced and laid over it while parboiling, is an improvement for those who like the flavor.

RaBBITs WITH On1oNs.—Clean and truss the rabbit and put to boil in enough cold water to cover it; when tender remove and fry in boiling lard to a light brown; remove from lard and keep hot. Slice six onions and drop in boiling lard; when fried brown pour a little boiling water in the frying pan and one table spoon browned flour; pour this gravy over the rat bit and serve. Seuson with salt and pepper—Mrs. B. Watson, New ‘leans.

Risso.es or Parrrier.—Three roast birds, half a cup mushrooms, scant cup butter, same of flour, one cream and one of broth or water, little nutmeg, lemon juice, pepper and salt; cut meat in smallest possible dice, mince and add mushrooms, sprinkle with teaspoon of mixed salt and pepper, grate nutmeg and squeeze lemon over all. Make cream sauce by stirring butter and flour together in a sauce pan, adding broth and cream when it begins to bubble, moisten meat with it, stir well, set aside until cold. Then make into rolls size of finger, roll first in flour, then eggs, then crackers, fry in hot lard; pile in dish and garnish with fried parsley. To fry parsley, put in wire basket and immerse in hot lard one minute, must be crisp but remain green, drain on a sheet of paper and set a minute in open oven.— Mrs. Harry Woodling, Charleston.

Venison STEAKS.—Cut these one inch thick, wash and wipe dry and broil on a buttered’ gridiron. Baste with butter and turn often to prevent burning, do not cook over too hot a fire. Salt. Serve on a hot dish, placing small bit of butter on each, and pouring over it a tablespoon of boiling water. To fry, put enough butter in pan to make ona quarter inch thick; let get smnking hot, then put in venison, brown, turn and brown the other side quickly, then add tablespoon currant jelly for every pound of vennison and put pan where not too hot and cook till done; if an inch thick, about twenty minutes.

Kentccky Satce ror Roast VEnison.—A simple sauce of jelly anda little water is good, yet the following is better: Put half a stick of cinnamon broken in bits and six cloves, with the thin outer peel of half a lemon and a heaping tablespoon of brown sugar in a stew pan; moisten with one and a half wine glasses of port wine, heat for half an hour (do not boil) and strain into a stewpan containing half a glass of currant jeu. Just before serving place over fire to boil a moment to melt jelly and mix all well. BisquE GLAacE.—Two quarts cream, one and a half dozen macaroon3 (stale, or if fresh dried in oven) pounded fine; pour a little cream over them, let stand till softened; mash very fine, add rest of cream and sweeten to taste. Some use only one dozen macaroons; as judgment must be

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18. IOHS AND I0H CREAM exerclsed not to have mixture too thick—Fanny Morrison, Jacksoneille, lorida.

Butrermmx Ick Cream—To every tea cut buttermilk add tablespoon sugar and flavor with vanilla or peach tree leaves. Cheap but very good.— Mra. O. M. Davidson, Charlotte, N. C..

CanaMEL Ick CrEAM.—One gallon rich sweet cream, fourteen cups of sugar; five tablespoons of caramel. (The caramel is prepared by melting brown sugar with tablespoon water over a brisk fire, stirring constantly until dissolved; care must be used not to allow it to burn.) Mix well and freeze hard.— rs. Janus Bundy, St. Augustine, Florida. Cocoanut Ick CrEaM—One pound grated cocoanut, one pound sugar, one pint cream; stir grated nut gradually into the cream; boil gently, or merely heat to extract thoroughly the flavor of the nut; pour cream into a bowl and stir in the sugar; wheh cool stir in three pints of fresh cream and freeze. —IHattte Edmonds, Louisville, Ky.

Frozen Custarp.—Beat yolks of five eggs, add eight well rounded tablespoon white sugar; boil a quart milk, stir with it one tablespoon corn starch (previously dissolved in a little cold milk); when cooked until it resembles cream; let cool and add one quart cream and the eggs and sugar; season with lemon or vanilla and freeze. Plain custard is also good frozen. Sliced peaches added just before feezing will greatly improve this or any frozen custard; some prefer to add fruit just before serving the frozen cream.—L. A. Clarkson, Atlanta. Ga.

Ge.ating Ick CrEAM.—Soak one half package of Coxe’s gelatine in a pint of morning’s milk; boil three pints milk, and while hot, pour on the gelatine, stirring well till dissolved; when cold add two quarts of cream, sweeten and season to taste; freeze. Is improved by reserving half of cream, whipping it and adding when the ice cream is just beginning to “get."—Mra. Major White, Mobile, Ala.

Hickory Nor Ick Cream.—One pound of hickory nut kernels, two cups of sugar, one quart of cream, two tablespoonfuls of sugar burnt brown. Pick over the kernets carefully for pieces of shell, then pound them in a mortar with a little sugar and water added. Set two spoonsful of sugar over the fire without water and let it melt and brown. Pour in a little water to dissolve it, then add to it the cream with the sugar and nut paste and freeze in the usual manner.—Mfamie Richards, New Orleans. Neapouitan Ick CreaM.—Three different colored ices placed in layers in a brick-shaped mold and frozen solid enough to be cut in slices. Neapolitan molds can be bought at the house-furnishing stores. They are of about the size and shape of a cigar box; but top and bottom can be taken off; some have the top lid stamped in a fruit shape like a jelly mold. There is no particular rule asto what kind of ices shall be used; there may be caramel ice cream, which is brown, or chocolate, coffee or burnt almond, or white pure cream or yellow custard, with a pink, red or purple fruit ice for the middle layer. Make the yellow boiled custard: one quert of thin cream, twelve ounces of sugar, twelve yolks of eggs, vanilla bean or extract to flavor. Boil the créam with the sugar and a Vanilla bean init. Beat the yolks light and pour the boiling cream to them. Seton the fire again and boil for a minute. This yellow custard will not become frothy, rich and light in the freezer if cooked much, but should be taken off and strained as soon as slightly thickened. Set the freezer containing it in its tub and pack with ice pounded fine and mixed with one-fifth as much coarse salt. Turn the freezer and when the contents are nearly frozen; if

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POPULAR DIXIE DISHES. a::) a common freezer is used,take off the lid and beat up the cream with paddle or spoon. Also make the white ice cream: one quart of cream, twelve ounces of sugar, flavoring extract; mix, whip the cream partly to froth, peu, intoa freezar that will hold twice as much, freeze it quickly, and if in a common freezer turned by hand beat it up light afterward, cover down and let freeze again. For the red make the following: Coxcorp GrarE Ice.—Four ounces of Concord grapes—a cupful, one pound of sugar, one quart of water, juice of onelemon. Mash the grapes and sugar together raw, add the lemon juice and water, strain into a freezer with all the pulp obtainable and freeze atonce. The lemon juice brightens the color. Small quantities like the preceeding can be frozen in tin pails set in a mixture of finely pounded ice and salt in a tub, if kept constantly in motion, though proper freezers, of course, are better. When all three are frozen lay a sheet of thin paper on the bottom lid of the mold to make a tight fit; place the mold, spread in the three layers with a spoon evenly, put on paper, then the lid; till the crevice along the edge of the paper with a little melted butter to keep out the salt water, then put the mold down in the freezing mixture, cover it well with ice and salt and let it remain two or three hours. When to be served wash off the mold in cold water and wipe dry, take off the lids and paper and place the tri-colored brick of cream on a folded napkin on a dish, or a silver dish having a perforated bottom drainer. Where a large quantity of this fashionable ice is made to serve at dinners that last for hours, the bricks are taken out of the molds early, wrapped in manilla paper and packed in a large ice cream freezer, there to remain frozen until they are taken out one by one as wanted.— Mrs. Col. Bend, Macon, Ga.

Lemon SHeRBET—With two quarts water mix, one and a half pounds white sugar, juice of six lemons and one ounce isinglass or whites of eight ex: beaten ligut, Freeze.—Mrs. James Rice, Tuscumbia, Ala. NE LE SHERBET.—One pine apple, four lemons, two quarts water, two teacups sugar; let the apple stand in the water for two hours; strain and add the juice of the lemons and sugar. Whip the white of five egus, add to them three tablespoons sugar; place all in freezer, freeze at once. Adding the sugar to the whités gives body to the sherbet; it is excellent.— ‘Mrs. af. B. Sperry, Nashville, Tenn.

WATERMELON Ice.—Select a ripe and very red melon; scrape some of the pulp and use all the water; sweeten to taste and freeze as other ice. If wished very light add well-frothed whites of three eggs, to one gallon of ice just as it begins congealing; a few of the melon seeds adds to the appearance. Beat often with a large spoon.—Mra. J. James, Va. PASTRY AND CONFECTIONERY.

Cream Pix.—Butter size of egg, a cup sugar and two eggs beaten together, add one-third cup milk and two cups flour mixed with two tea spoons baking powder before sifting; bake in two tins for two pies, when done cut smoothly apart and spread with this filling; one pint milk leavins out enough to wet half acup flour, and boil remainder, two-third cups sugar, yolks of two eggs, stir these together and boil three minutes. When cold flavor with lemon or vanilla and spread between upper and lower crusts, when cut smoothly apart, ice the tops if desired—Mrs. Goo. J. P. Knott, Frankfort, Ky.

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20 PASTRY AND CONFECTIONERY.

GoosrBERRY Pres.—Mix one pint sugar with one of berries, adding just enough water to prevent burning; cook until it begins to jell, cool and spread over shapes of rich puff paste, already baked. Nice spread with a meringue.

VInarNta Porator Pasre.—Pare and. boil mealy potatoes quite soft, while hot rub through a sive, put oven fire in stew pan with water enough to make thick mush, remove and mix one quart flour with chis into a paste, knead until light, roll out thin, fill with any Kind of fresh fruit, boil in cloths or cook In steamer for one and a half hours and serve with butter and sugar or wine sauce; apple, blackberries, or stoned cherries are best for these puddings. The sheets of paste can be spread with the fruit and rolled like jelly cake; rhubarb is nice used this way eaten with a very Sweet sauce. Potato paste baked is excellent for meat pies.—Jfrs. John Martin, Richmond, Va.

Sitver Pre.—Peel and grate one large white Irish potato, add the grated rind and juice of a lemon, the beaten white of an egg, one teacup white sugar and one of cold water; bake in pie tin lined with nice paste, spread top with a meringue, set in oven and brown, then dot with small bits of jelly or jam before serving.

Virarsta_ SwEET PotatoE Piz, (Virginia method.)—Pare, steam or boil, then slice and put in a syrup of sugar and water seasoned with whole cloves or allspice to suit taste, scald and set aside until nearly cool, line a deep pie plate with paste, cover bottom with slices of potato laid in evenly, pour in syrup enough to cover potato, add a tablespoon of butter in bits vo each pie, and if liked a wine glass of Maderia wine-—rs. R.F.M, Hrederioksburg.

Frenca Canpy.—This recipe is used by all confectioners. The whites of two eggs placed in a tumbler; measure with your finger how high it comes up in the glass, pour it out in a large bowl, pour in the tumbler as much cold water as will be equal to amount of the eggs; mix it with them and beat very well; add a desert spoon of vanilla and about two pounds confectioners’ sugar if you can get it (it has the ap ‘ance of flour) —or wwdered sugar well sifted; beat well and the foundation of all your candy is ready; take one half pound dates, remove the stones, put in a piece of the candy dough, roll each one in granulated sugar; split one half pound figs and place a layer of the dough on a board, sprinkled well with powder. ed sugar to prevent its adhereing, and then a layer of figs; again a layer of dough, cut in squares, and that kind is ready. Nuts of any kind may be tmade up into the candy Almonds put inside and then rolled in coarse sugar; set each kind out in a cool place to harden. For chocolate creams, roll any number of balls from the dough, and when they are hardened, dip with a fork into chocolate melted onthe stove; be careful not to allow it to boil; use baker's chocolate. Cocoanut can be made by rolling out another portion of dough on the board, sprinkle cocoanut over it and roll a few times with the roller, then cut in squares. A mixture of cocoanut and particles of nuts chopped fine makes a very delicious candy. The English walnut makes a handsome addition if you are to give boxes of ihis candy as presents to friends. Split the walnuts, shape some of the dough into round flat balls, and place a leaf on each side; press together firmly. This candy is now being made in society circles a great deal, as there is no cookkn to be done and it is very easy and clean work. A dollar’s worth of all these ingredients together, will make many pounds of candy.—4rs.. H.C. ‘

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Peanut Tarry.—Put a pound of brown sugar and a quarter pound utter with two tablespoons water in a skillet; let boil until taffy becomes clear, dark color; then stir in a quart of peanuts (toasted light brown), boil fifteen minutes and drop by tablespoonfuls on a marble slab or griddle. Por-Cornx.—Drop corn into a kettle containing a little boiling lard, cover until popped, when done have ready a rich syrup flavored with orange or Jemon juice; when it simmers pour slowly over corn; take corn up in large lumps and mould in balls or squares and slice like cake, salting corn while hot before adding syrup, is liked by many; somhe melt a little gun arabic in the syrup.- Sully Powers, New Orleans.

PRESERVES AND PICKLES.

BRANDIED PEACHES.---Put fine large freestone peaches into a weak solution of hot sodu-water only until the fur is losened sufficiently to rub off with a coarse cloth, muke a syrup of white sugar allowing half a pound sugar to one of fruit, when boiling add fruit and boil for five minutes, remove fruit and boil syrup fifteen minutes longer, or till thick, add one pint of brandy for each pound of fruit and take syrup at once from fire and pour while hot over fruit, (in glass jars,) and seal; if a reddish juice oozes from fruit while draining, pour it off before adding clear syrup; pears must be pared with a knife before being brandied. Plums and appricots are brandied by this receipe pricking before dropping in syrup to prevent bursting; the large amber colored and blue are best. Cherries are similarly brandied using however, one pound of sugar to one of fruit; use the short stemmed bright red cherries in bunches, not too ripe lest skins crack; be careful to cork all fruits tightly —Vre. Judge W. Jones, St. Joe, Mo.

Sweet PickLep PeacitEs.—Prepare a syrup inthe proportion of one quart best cider vinegar to three pints brown sugar; boil and skim. Peel fruit by placing in a wire basket, plunging into boiling hot water, then in cold water, sp as to readily remove skin; to spice use two teaspoons of whole cloves and four sticks of cinnamon to a gallon’ of fruit; many prefer to stick a few cloves in each peach and add broken cinnamon to syrup. Throw peaches in boiling syrup for five minutes, remove them into a jar, boil syrup until quite thick, pour over fruit and tie covers on jars; this isa German style of preparing them.—L..A. Clarkson, Atlanta, Ga. Grren Tomato PRESERVES.—Make a syrup of seven pounds sugar; take eight pounds small green tomatoes, pierce with a fork and add when syrup boils; add juice of four lemons and one ounce of mace and ginger, mixed. Boil all slowly until fruit is clear, then remove with a perforated skimmer, cool on dishes; boil syrup till thick, put fruit in jars and cover with hot syrup. A favorite preserve, and very nice if directions be strictly followed.—H. Harland, Virginia.

Watnut Catstr.—Crush to a pulp one fourth peck of green nuts size of hickory nut,rind and all, place in a stew jar and cover with strong vinegar, let stand twenty-four hours, then put in a stout cloth and press all juice »ut, boil fifteen minutes, clarifying with beaten white of an egr before boiling begins, while boiling add pepper and allspice to taste, tied in a bag, when cool add fresh vinegar, if needed, as without it may be too bitter to bottle; put two or three cloves of garlic to each bottle and cork tightly. It keeps for oars—virtue increasing with age; this is unrivalled. ‘Taken as a medicine for cough, it is mostexcellent; dose, a teaspoon three times a day.

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22 PRESERVES AND PICKLES.

PUDDINGS.

A.MonpD Puppine.—Blanche a pound of almonds; beat to a paste, adding Fradually two tablespoons of rose or orange water to prevent their oiling. ith these stir two tumblers rich cream, two wine glasses milk, two of wine, ten eggs, well beaten, one tablespoon arrowroot flour, one of bread crumbs. il or steam half an hour. Serve -with arrowroot sauce. — Mrs. A. P. H.

APPLE CHARLOTTE.—Trim crust from slices of bread, dip in clarified butter and fit them perfectly into a tin mold. Fill to top with stewed apples or apple marmalade; cover with slices of bread dipped in the butter, then with plate placing a weight on top; bako in quick oven; when nearly done plate may be removed. Charlotte may be sprinkled with cinnamon and sugar and browned. If bread is not well fitted together juices will escape and ruin appearance of charlotte. Serve with cream sauce or without as liked. Any jam or preserve will do, but apple sauce or marmalade is best. To make the marmalade, stew three pounds of pared tart apples with one pound of sugar one third pound of butter, season with lemon if liked. Stew gently until a marmalade is formed.— Auth, Atlanta, Ga. DEuicious APPLE PuppING.—Three eggs, one cup of sugar and sweet milk, one third cup of smelted butter, one and a third cups of a one on essence of lemon; pastry. This wih make two Dlates.—-Dfrs. ‘M. M.D." *y quantity Casinet Pupprne.—Sheet of sponge cake and one half pound French candied fruit, apricot, pear, cherries, a lime, and ounce citron; cut citron in shape of leaves. Butter tin mold thickly with cold butter, press the fruit in any pretty designs on bottom and sides of mold, using large fruits for centers and citron leaves around. Cut sponge cake to {it bottom of mold over the fruit, and also line sides with the cake, then-put in some of the fruit (cherries), then another layer of cake, then fruit, etc., with last layer of cake, pressing cake firmly in the mold. Make custard of one pint milk, six eggs and quarter pound sugar. Put custard in a pitgher and pour slowly in the mold letting part of custard entirely absorb before adding the rest. When all added,place mold in steamer or in sauce pantwo-thirds full of water and steam till firm, about an hour and al...lf. To test run a fork or small knife down through thickest part, if any liquid appears must cook longer. When done take fron mold, top side down and serve with powdered sugar. To make a plainer pudding, use bread instead of cake and raisins, currants and citron instead of French fruits.—Miss Juliet Corson. CuristiaANa Pupprne.—Put a layer of sliced bread or biscuit, first dipped well in boiling sweet milk, in e baking dish, then a layer of prune sauce made as for eating, only seeding the prunes, then bread and so on till the dish is full, bread on top, having sprinkled each layer with a little sugar; pour over this the prune juice and the remainder of scalded milk. To make it richer, bits of butter may be added to each layer; bake in moderate oven from three quarters of an hour toan hour. When cold turn out in adish and spread whipped cream on top, or it may be served hot with a sauce or spoonful, of whipped cream to each dish. This is a splendid pudding, wholesome and inexpensive—Miss Olga Gollersrud, Christiana.

CopENHAGEN Pupprne.—Pare and eighth seven large tart apples, makes two quarts of cut apples, put in a sauce pan with one-half cup water; let cook till tender, then stir in two tablespoons butter and half teacup sugar,

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waixing and mashing thoroughly. Put this as the bottom layer in a dish in which the pudding is to be served. Then put in spider two and a half teaspoons butter, and when melted add one and half-cups dry bread crumbs one half teacup sugar and one half pound (in the shell) almonds blanched and finely chopped; stir this constantly for about ten minutes or till well mixed; place this while hot’ as the second layer in the dish, then in their season take one quart of blackberries and one-half teacup sugar and cook toa jam or in winter to a jelly glass of jam (or any fruit may be used); spread this for the third layer. All these can be prepared the day before using; before serving cover with a pint of cream well whip, and sweetened to taste, tablespoon sugar, and flavored with vanilla. is fills a two quart dish and is sufficient for twelve or fourteen persons, and is a delicious (dessert.— Mrs. Mena Jensen, Copenhagen.

Corn MEA Puppine.—Scald one quart milk, add one teacup corn meal, boil a few moments and add one quart cold milk, two thirds cup sugar, two eggs and a little salt. Raisins improve it. Bake, stirring occasionally.— F. McCarty, Knorotlle, Tenn..

Drxre Pcppine.—Take light bread, slice, trim off crusts and cut into pieces about two inches square; take green gage plums, remove seeds, make very sweet and spread over the bread squares. Whip thick sweet cream till stiff as in this manner; have cream ice-cold and it is well to set on ice while whipping, whip to a froth, let stand a moment or two till air cells form, then skim off froth into a sieve placed in a bowl, whip the rest of cream and treat froth as before; continue till all the cream is © whipped, having poured back the cream that drips into bowl; sweeten and flavor with Vanilla; just before serving, place the squares in a desert dish and cover each one with whipped cream. A very showy, excellent dish and when sponge cake squares are used in place of bread, very elegant and @elicious.— Mrs. Col. Liggett.

Frorr Puppine.—Half a pint each of molasses and sugar, half a cup of butter and sour milk; three eggs, two teaspoons of soda, cloves, cinnamon, nutmeg and raisins to taste, and flour to make a stiff batter; Poor mixture in a buttered cake pan, cover tightly and steam two hours. not remove lid until ready to serve, Serve with any sauce liked.— “4 New Orleans Housekeeper.”.. ‘ Pium Puppine.—Stone a pound of raisins. Prepare a pound of zante currants by putting them into a colander with holes not too large, set that ina pan half full of warm water and stir the currants vigorously. Pour eff the water two or three times (the dirt will go through the holes. Spread the currants in a baking pun. Pick over and let dry in oven watching carefully; mince and shred a pound of beef suet. Mix with these ina large pan @ pound of stale bread crumbs and half a pound of sifted flour. Beat together in another pan the yolk of six eggs, add three quarters pint of cream or milk, then the well-frothed whites and pour this over the suet, flour, etc., and stir and mix the whole well together, adding one grated nutmeg, tablespoonful cinnamon, half teaspoonful each ginger and ground cloves, teaspoonful salt, one pound pulverized sugar. Boil briskly six hours in a cloth dipped in boiling water and then flour thickly on the inside or in an ornamental mold tied up in acloth. Have a large pot with plenty of water. To take out of pot without breaking, dip into cold water for a minute or two, then place it in a round, bottomed basin that will just hold it. Untie the cloth and lay bare the pudding down to the edge of the basin then place upon it, upside down, the dish on which it is to be served and

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24 80UPS AND VEGETABLES.

invert the whole so that the pudding may rest on the dish, lift off basin and remove cloth. The use of the cold water is to chill and solidify the surface so that it may part from the cloth smoothly. Plum pudding may also be baked (two hours) or steamed (three hours), in a well buttered mold or pan, but it is then better with two teaspoonfuls baking powder. SOUPS AND VEGETABLES.

GumBo FILLET.—Joint and dredge well with flour a full grown chicken; put in a pot with sufficient lard to fry it, adding a sliced onion. Be careful not to burn it. When fried, add two quarts of boiling water, a slice of ‘ham trimmed free from the coarse fat, salt, black and red pepper, a few cloves and grains of allspice if liked; stew until soup is rich with pieces of chicken; turn into tureen and add one tablespoon of fillet if fresh, two if not fresh; stir well to avoid lumping, and do not cover after adding fillet; add as many oysters as you please; they must previously be cooked, but not more than five minutes. The soup is best made by adding liquor of one quart of oysters to two quarts boiling water. Fillet is pulverized sassafras leaves dried and sifted; can be made at home readily.—-¥rs. S., La. To Can Corn.—Put the corn raw into tin cans, then fill with cold water even with the top of the corn; solder up the can, pricking a small hole in the cover. Solder that also. Boil the cans and contents in boiling water two and a half hours; then with a hot iron open the small hole and let the gas blow out, after which solder up and boil again two and a half hours and set away for use. Peas, string beans and Lima beans can be put up in the same way..

Sweet Potators.—Boil or stew large potatoes until nearly done; take out, peel and slice, not quite half an inch thick. Put in baking pan with very’ little water; sprinkle thickly with white sugar and sp) each slice with butter; brown in oven. Carolina style and a favorite dish all over the South Urs. Hckford, Atlanta, Ga.

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The following arrangement of “ Bills of Fare” for every day in the year ‘was arranged for the latitude of Washington—as nearly a medium as could be found—by a lady, Southern born and bred, who now resides in that city. Housekeepers, North and South, can easily adapt it to their own peculiar wants, and will, we believe, find it suggestive and helpful. The recipes referred to are all contained in this book, and may be quickly found by reference to the alphabetical index. The bills of fare are not, of course, arbitrary, but are intended to suggest such a variety as will meet the wants of the whole family. The arrangement was made for a year beginning with Thursday. When the current year begins earlier, the last day or days of December may be used to precede those here given for January, and the dates changed on the margin with a soft pencil, so that they may be readily erased and changed again for subsequent years. A daily reference to these pages will, we feel sure, save the housewife much puzzling over the question, ‘* What shall we have for dinner?”

For the sake of brevity, coffee, tea, chocolate, lemonade in hot weather, and milk in cold weather, have not been mentioned in the bills of fare. They are of course appropriate to any meal, and are to be used according to taste. Soup, as a regular dinner course, is always in order, following oysters raw when the latter are in season. Soups vary in name far more than in quality. Much of the slop served as soup a la this, that and the other, would not, except for the name, be recognized as something to be taken into the human stomach. This, however, may be a matter of small importance when a bountiful dinner of good things is to follow, but in cases where healthy stomachs are demanding supplies, a really good soup, with or without name, is heartily relished, and is very wholesome as preparing the way for more solid food. In any family where soup is relished a sufficient supply may be made daily, or as often as desired, with but little trouble and trifling addition to the regular expenses. Fresh fish, as a separate course, comes next in order. Large fish of some sort are usually considered most elegant, either baked or boiled, for dinner, and they are really very nice when they can be procured freshly killed and Gripping with their native waters.

Bread is always an accompaniment of every course at dinner, bread and butter being more properly a part of dessert. Cheese is to most persons 8 pleasant titbit at dessert, and pickles, of one or another variety, appropriate to the dishes served, are seen on the table at nearly every meal. On Sunday, in most families, the dinner is delayed until two or three o’clock and the supper omitted entirely, and in winter when the days are short, especially in the more northern States, two meals a day is the rule (379)

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for every day. In large cities, too, where business hours are fewer, and the men of the household lunch down town on account of the distance residences are from business, the dinner is delayed until later in the day, and the bill of fare varied accordingly.

Fruits, in their natural state, are too much neglected at the tables of people in moderate circumstances. Pies, puddings and other compounds, made partly of fruit, are generally less wholesome and really less palatatable than the fruit itself in a natural state or with. some simple dressing. In most localities berries in their season are not costly. Strawberries, resh, ripe and luscious, for breakfast, dinner and supper, can not be substituted by any thing more agreeable and refreshing, and as the season for this fruit is always short it is scarcely possible to weary of them. Scarcely less delicious are the raspberries, blackberries and huckleberries which follow soon. Then come ripe watermelons, cantelopes, nutmeg and musk melons and grapes, peaches and pears. Those who raise their own melons will need no instruction on the subject of serving and eating them. After the fruit is well grown, a good shotgun and a keen eye on the ‘‘patch”’ is all that is necessary to secure a ripe crop. But to the dainty housekeeper who must buy her melon after a week or two of shipping, reshipping, transporting and handling, until it has cost nearly its weight in gold, the best instructions are: Get your melon as fresh as possible; let it remain on ice several hours or all night; if it cuts crisp, and has ripe seeds and tastes well flavored, cut the ends off and set up on a dish; divide both halves through the middle and serve in long slices or cut in rings; pass a waiter to receive the rinds. But if the meat of the melon appears wilted or withered, or is not perfectly ripe, pass it to the four-footed beasts, where it should have gone in the first place. Those who can afford the more costly tropical fruit, such as bananas and pine apples, should slice them as thin as possible, place in the prettiest and shallowest glass fruit-stands, and cover well with sugar for some time before serving.

Suggestions for the tasteful decoration of the table will be found under “The Dining Room.”

BILL OF FARE FOR JANUARY.

1. Breaxrast—Waffles, broiled steak, fried apples. D1rnwzr—Roast duck, upple sauce, a brown stew, mashed turnips, sweet potatoes baked, celery; prairie plum pudding with sauce, fruit cake, oranges. Surrer—Light bi cuit, whipped cream with preserves, sliced beef. For more elaborate bill of fare see page 531.

2, BREAKFAST—Corn muffins, broiled fish, fried raw potatoes. DinnzR— Macaroni soup, salmi of duck, potatoes roasted, oyster salad, canned peas celery sauce; pumpkin pie. SurprEr—Toasted muffins, shaved dried f. tea rusk, baked apples.

3. BreakrastT—Breakfast wheat, pig’s feet souse, breakfast potatoes. -DrnNER—Boiled bacon with cabbage, potatoes, turnips, carrots, onion sauce, chicken pie; bread pudding with sauce. Surrer—Biscuit, cold bacon shaved, bread and milk, sponge cake and jelly

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4. Sunday. Breakrast—Buckwheat cakes, croquettes of sausage meat, breakfast hominy. Dinyer—Roast turkey, mashed potatoes, Lima beans, cranberry sauce, celery; mince pie, ambrosia, cake. Supper—Cold biscuit, sliced turkey, cranberry jelly, apple sauce.

5. Breakrast—Hot rolls, fried tripe, potato cakes. Dinnez—Escaloped turkey, baked potatoes, pickled beets; cottage pudding, cake. Suprer—Cold rolls, dried beef frizzlud, hot buns, fried apples. 6. Breakrast—Graham gems, brviled mutton, potatoes ala pancake. DinwER—Turkey soup, roast beef with pututoes, stewed tomatoes, celery; rice pudding, fruit cake. Surrer—Cold buns, sliced beef, Indian pudding (corn mush) and milk.

7. Breakrast—Buttered toast, fried mush and maple syrup, -fried liver. Dixxer—Meat pie with chili sauce, mashed turnips, stewed corn; apple dumplings with sance, cake. Supper—Tea roils, sardines with sliced lemon, rusk, jelly.

8. Breaxrast—Beat biscuit, broiled steak, ringed potatoes. Dinnzr— Baked chicken garnished with fried oysters, potatoes in their jackets, cranberry sauce, tomatoes, slaw; molasses pudding, lady fingers. UPPER—Cold biscuit, boned chicken, sponge cake, canned peaches. 9. Breaxrast—Toast, fried fish, potatoes fried. D1nnzr—Stuffed baked rabbit, whole boiled potatoes, salsify stewed, celery sauce; apple float, pumpkin pie, cake. Svpper—French rolls, cold tongue. sliced oranges. 10. Breakrast—Bread puffs, broiled sausage, whole potatoes fried. D1nNER—Saturday bean soup, fried mutton chops, pain iled rice, potatoes baked, beet salad; March pudding with sauce, fruit meringue. SupPpzEn— Plain bread, bologna sausage, jelly cake.

11. Sunday. Breakrast—Baked beans and brown bread, fried potatoes. Dixngr—Roast goose, steamed potatoes and turnips, slaw, onion sauce, plum jelly; mince Pie, jelly tarts, oranges, cakes. Suprzr—Cold biscuit, cold goose, apple jelly.

I2. Breaxrast—Oat meal porridge, hashed goose with gravy, plain bread.: Drnxer—Roast mutton, potatoes, canned peas, caper sauce; delicious lemon paging: sponge cake. Suprrer—Graham gems, sliced mutton, currant jelly.

13. Braeaxrast—Corn batter cakes, croquettes of mutton or pates hot with vy. Dinner—Boiled beef with soup, potatoes, 'parsnips, chili sauce; ked custard, jelly cake. Suprzer—Dry toast, sliced beef, canned fruit. 14. Bagaxrast—Stewed kidneys, Graham bread, fricasseed potatoes. D1nNER—Oyster pie, Folatocs, tomatoes, salsify, celery; apple pie with cream. Surrer—Toasted Graham bread, dried beef, apple fritters with sugar. 15. Breakrast—Sally Lunn, hash, cracked wheat and cream. DinnEr— Roast duck, potatoes, winter succotash, onions baked, celery; cocoanut pudding, oranges, jelly cake. Surprer—Toasted Sally Lunn, cold duck, plain Tice with cream.

16. Breakrast—Rice cakes, spare ribs broiled, fried raw potatoes. Drnner—Baked fish, canned corn, tomato sauce, fricassee of salmon or halibut, baked potatoes; tapioca pudding. Supper—Warm rolls, cold pressed meat, orange short cake.

17. Breakrast—Waffles, mutton chops broiled, potatoes fried. DrnyeR—Chicken pot-pie, canned beans, celery; peach rolls, oranges. SurfeR— Tea rolls, bologna sausage sliced and toasted, apples. 18. Sunday. Breaxrast—Muffins, broiled steak, stewed tomatoes. Drnwee—Roast pork with parsnips, potatoes mashed, apple sauce, Celery; cold Spple pie, rice snow. Svuprer—Muffins, cold chicken, canned fruit. light e.

19. Breakrast—Fried sausage, buckwheat cakes, potatoes a la duchesse. Dixnzr—Roast beef, baked potatoes, tomatoes, beet salad; apple dumplings with sauce, cake. Surrer—Cold rolls, sliced beef, stewed apples, mi and

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20. Breaxrast—Plain bread, fried mush, pig’s feet souse. Dinnzr—Boiled leg of mutton with soup, potatoes, boiled tongue dressed, canned corn, celsauce; pumpkin pie, cake. Suppzr—Hot biscuit, cold tongue, apple fritters with sauce.

21. Breakrast—Hot rolls, mutton croquettes, Sweeties’ favorites. DrxwER—Meat pie, baked sweet potatoes, canned succotash, cabbage salad; hot “ach ple with cream. Scprga—Cold biscuit, sliced tongue, buns, apples and jelly, 22. Breakrast—Corn cakes, broiled steak, potato croquettes. DinnzR— Roast duck, potatoes, salsify, onion salad, cranberry jelly; bread pudding with sauce. Suprper—Beefsteak toast, cold duck, currant ell. _ 23. Breakrast—Buckwheat cakes, broiled fish, potato balls) Dinner— Oyster pie, mashed potatoes, baked beets, celery sauce; chocolate pedding, oranges. Suprer—Light biscuit, cold pressed meat, bread and milk. 24. Breakrast—Breakfast wheat, broiled spare ribs. tomato sauce. Dinwee—Boiled ham with cabbage, potatoes, nips, carrots, beets; warm pie of dried fruit. Suppzr—Hot rolls, shaved ham, fried apples. 25. Sunday. Breaxrast—Muffins, broiled tenderloin, cab hash. D1xNneRr—Stewed oysters, roast turkey with potatves, turnips, Lima beans, apple sauce, celery; mince pie, riée snow. Surrez—Mufiins, cold turkey, canned fruit, tea cakes.

26. Breakrast—Corn batter cakes, croquettes of turkey, hominy. D1xueRx—Boiled corned beef with turnips, potatoes, carrots, horseradish sauce; sago pudding. Suprer—Light biscuit, sliced corned beef, baked apples. 27. Breakrast—Graham gems, broiled mutton, potatoes. DixnzR—Escaloped turkey, baked potatoes, split peas, onion salad; prairie plum pudding Jay whipped cream. Suppsr—Toasted gems, pates of cold turkey, rusk, jelly.

28. Breakrast—Wafiles, broiled beefsteak, potatoes. Dinnez—Chicken boiled with soup, whole potatoes boiled, plain boiled rice, cabbage salad; apple pie, cake. Surrer— jenna rolls, cold chicken, canned fruit, cake. 29. Breaxrast—Corn cakes, broiled sausage, fricasseed potatoes. D1xwer—Roast beef, potatoes, chicken salad, cranberry sauce, celery; plain boiled pudding with sauce, cake. Surrzs—Plain bread, cold beef, rice fritters with jelly.:

30. Breaxrast—Oat meal porridge, panned oysters on toast, fried raw potatoes. Dinner—Baked fish, mashed potatoes, mayonnaise of salmon, ify stewed, cranberry sauce; brown betty, cake. Suprer—Light biscuit, fi balls, apple fritters with sugar.:

31. Breakrast—Sally Lunn, pork steak, fried potatoes. Dinner—Fillet of beef stuffed and baked, potatoes, cabbage salad, beets; baked apple dumplings, cake. Surren—Toasted Sally Lunn, cold beef, apple croutes. BILL OF FARE FOR FEBRUARY.

1. Sunday. Breakrast—Hot rolls, broiled sirloin steak, sarat potatoes, Dinner—Chicken pie with oysters, roast potatoes, salsify, dried Lima beans, lobster salad, currant jelly 5 orange pudding, fruit cake. Suprzr—Cold rolls, cold tongue, cake and jelly.

2. Breakrast—Corn pone, stewed tripe, potatoes a la ise. DINNER— Whole boiled potatoes and carrots, baked heart, stewed tomatoes; canned fruit and cake. Suprer—Toasted pone, cold heart sliced, plain bread, quince preserves with whipped cream.

3. Breakrast—Buckwheat cakes, broiled sausage, breakfast hominy. DrxxEeE—Roast mutton, mashed potatoes, baked macaroni, celery, currant jelly; chocolate blanc mange, sponge cake. ScprER—Cold mutton sliced, currant jelly, buttered tonst, rusk, stewed apples.

. "4, Breakrast—Graham bread, broiled bacon, fried potatoes. Dixnzr— Boiled corned beef with horseradish sauce, whole boiled potatoes and tur

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mips. slaw; hot apple pie with whi cream, oranges and cake. SupPER—~ ‘Toasted Graham Tread. cold corned. ped sliced, grape jelly, hot buns. 5. Breakrast—Broiled fish, corn batter cakes, potato rigsoles. Dinner— Roast beef with potatoes, tomatoes, canned ans, celery sauce; tapiose flout, cake. Supree—Cold roast beef, beat biscuit, floating island, tea 6. Breakrasr—Broiled oysters on toast, tomato sauce, flannel cakes with fioney or maple syrup. Dixner—Buaked or boiled fish if fresh, or friccasee if canned, mashed potatoes, fried parsnips, cabbage salad a la Mayonnaise; apple dumplings with sauce. Supper—Dried beef shaved and warmed up in butter, corn mush hot with milk, canned fruit and light cakes. 7. Breaxrast—Broiled mutton chops, fried mush, scrambled eggs. D1x wNeER—Beef soup, whole potatoes boiled, ham boiled, cabbage, parsnips. mixe'l pickles; cottage pudding with sauce, cake. Suprer—Light biscuit, cold ham shaved, apple croutes, plain rice with sugar and cream.. 8. Sunday. Breakrast—Sally Lunn, ham balls, fried raw tatoes, Dinner—Oyster soup, roast duck, potatoes baked, turnips mashed, cranberry sauce, celery; mince-pie, oranges, iced cakes. SuprEr—Cold Sally Lunn, cold duck, dried apples.

9. Breakraxt—Breakfast wheat, croquettes of cold meat or broiled bacon with tatues. DinneR—Baked potatoes, apple sauce, salmi of duck, ickied oysters, bread and apple pudding with sauce, cake. Surrper—Light iscuit, Yankee dried beef, canned fruit.

10. Breakrast—Waflles, broiled steak, breakfast potatoes. DinNER— Baked chicken, potatoes, salsify, onion sauce, celery; hot peach pie with cream, chocolate cake, oranges. Suprer—Rolls, cold chicken, apple fritters with sugar.

11. Bre\krast—Graham gems, fried liver, potatoes. Drinner—Mutton boiled mutton with caper sauce, potatoes, canned peas, mixed tes; boiled fruit pudding with solid sauce. Surpse—Toasted gems, cold mutton sliced, short cake and jam.

12. Breakrast — Hot of mutton with rich, brown gravy, plain bread, fried potatoes. INNER—Chicken fricassee, boiled tongue dressed, potatves, boiled onions, tomato sauce; pumpkin pie. Suprer—Beat biscuit, cold tongue shaved, cream cakes and jelly.

13. Breakrast—Corn muffins, broiled fish, potatoes. Disner—Boiled turkey with oyster sauce, mashed potatoes and turnips, grape jelly, celery; toly poly of dried fruit with jelly sauce, sponge cake. $ UPPER—Toasted muffins, cold turkey, currant jelly.

14. Breaxkrist—Buckwheat cakes, broiled spare ribs, potato croquettes. Dixser—Escaloped turkey, cranberry sauce, boiled middling with cabbage, potatoes, carrots, pickled beets; apple meringue. Svprer—Oatmeal porridge, toasted crackers, bologna sausage, fried apples, cakes. 15. Sunday. Breakrast—Hot rolls, broiled oysters, potatoes. DinnEr— Turkey soup, chicken pie with oysters, potatoes, Lima beans, slaw, celery; mince piz, cranberry tarts, oranges, cakes. SuppeR—Cold rolls, sliced drie beef, custard cakes and jelly.

16. Breakrast—Buttered toast, broiled beef steak, fried potatoes. D1nxER—Bean soup, roast beef, currant jelly, potatoes, turnips; pie. SupPER— Plain bread, beef steak toast, rice fritters with sugar.. 17. Breaxrast—Corn cakes, hash, fried potatoes. Dinnzr—Roast pork with sweet potatoes or parsnips, pudding of canned corn, pickled beets, apple cust pie, jelly cake. Suprper—Sardines, coffee cakes or sweet buns, preserved fruit.

18. Breaxrast—Hot biscuit, broiled pork, fried potatoes. Dinner— Potato soup, mashed,potatoes, salsify, beef steak pudding, celery; chocolate custard, golden cream cake. Suprer—Cold biscuit, cold tongue, cur rant jelly, apple croutes.

19. Breakrast—Graham bread, Katy's cod fish, fried potatoes. DrnnzER—

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Baked stuffed heart, potatoes, tomatoes, celery j corn starch blanc mange. Surren—Tousted Graham bread, cold heart sliced, dried fruit stewed, tea es.

20. Breaxrast—Cream toast, fried oysters, plain bread. D1n1.zn—Oyster pie, mashed potatoes, baked squash, tomatu sauce, slaw; hot peach pie with whipped cream, cake. Suprer—Light biscuit, marmalade, bread and milk.

21. Breakrast—Buckwheat cakes, broiled saussge, hominy. DixwEer— Saturday bean soup, boiled potatoes, ham boiled, cabbage, carrots, celery sauce; pumpkin pie. Suprer—Plain bread, shaved ham, lemon fritters wit sugar.

22. Sunday. Breaxrast—Baked beans and Boston brown bread, fried apples. Dixner—Oyster soup, roust of mutton, baked potatoes, Lima beans, tomatoes, salsify, cranberry jelly, celery, mayonnaise of salmon; mince pie, ambrosia and fruit cake. SupreR—High rolls, mutton, currant jelly, chocolate blanc mange, assorted cakes.

23. Breakrast—Beat biscuit, mutton warmed in butter, or broiled fish, eroquettes of cold vegetables. Dinner—Beef a la mode, mashed potatoes and turnips, boiled rice, cottage pudding, cake. SuprEr—Cold biscuit, dried beef, apple tapioca Brddin 4 24. Breaxrast—Rice cakes, pigs’ feet souse, potato cakes. Dinnzr— Chicken pie, stewed onions, turnips, pickled beets; boiled batter puddin, with cream sauce. Suprer—Buttered toast, baked apples and whip oream, tea cakes.

25. Breaxrast—Corn batter cakes, broiled bacon, boiled eggs. Dixnzr— Roast turkey, mashed potatoes, turnips, canned peas, cranberry sauce, celery; r man’s pudding, cranberry tarts. Svprer—Light biscuit, cold tur°y tea rusk, canned fruit.

. Breakrast —Sally Lunn, broiled steak, fried potatoes. DinnzEn— Boiled mutton with soup, mashed potatoes, canned corn, tomatoes, celery, apple sauce; bread pudding with fruit, cocoanut cake. Surrer—Cold mutton, toasted rusk, jelly.

27. Breaxrast—Hot rolls, turkey hash and potatoes rissoles. DixnzR— Baked or boiled fish, meat pie, mashed potatoes, plain rice, walsify j prune adding with whipped cream, cake. Suprer—Cold rolls, fish balls, apple itters with sugar.

28. Breaxrast—Bread puffs, broiled spare ribs or bacon. DinxER—Saturday bean soup, boiled shoulder or ham with cabbage, potatoes, parsnipa, Selly a pickled beets; lemon pie. Suppzs—Bread and milk hot, cold ham, jelly an e.

29. Sunday. Breaxrast—Baked beans and Boston brown bread, fried potatoes, omelet. Dinnger—Stewed oysters, baked chicken, mashed pota, cabbage salad, celery; cranberry tarts, oranges, cakes and nuts. Surrzr—Muffins, cold chicken, grape jelly, custard cake and fruits. BILL OF FARE FOR MARCH.

1. Breakrast—Cream toast, chicken croquettes, boiled eggs. DivNEr— Beefsteak pudding, stewed salsify, baked potatoes, lobster salad, celery; ene-two-three-four.pudding, jelly cake, nuts, raisins. Surprer—Light biscuit, codfish with cream, canned fruit and plain cake. 2. Breaxrast—Hot rolls, broiled mutton chops, fried potatoes. DrnwER—Oyster soup, roast beef with potatoes, kidney beans saute, horseradish sauce; cream pie, sponge cake. Surrper—Cold rolls, sliced beef, jam. 3. Breaxrast—Corn muffins, broiled fish, escaloped eggs. DinnzR— Boiled salt cod with mashed potatoes, canned peas, cabbage salad a la Mayennaise; baked custard, cake. Surper—Bologna sausage sliced, broiled and buttered hot, plain bread, toasted rusk, raspberry jam. 4. Brearrast—Mufiins, broiled beef s' » bi fast hominy. Dinnza—

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Soup of beef bones and vegetables to taste, oyster pie, mashed potatoes, stewed celery, pickled beets; steamed batter pudding with rich sauce, cake, Surrge—Toasted muffins, cold sliced beef, baked apples hot, and tea cakes. 5. Breaxrast—Yankee dried beef, poached eggs on buttered toast, plain bread. Dinnzr—Baked fish, lemon sauce, mashed potatoes, spinach, orange pudding with jelly sauce, cake. Suprer—Plain bread, broiled Scotch herring, crackers split, toasted and buttered, short cake with ict; 6. Breakrast—Corn pone or griddle cakes, fried beefsteak, fried onions. Drnez—Beef a la mode, potatoes Kentucky style, carrots saute, cabbage elaw with cream dressing, mixed pickles, Italian cream and cake. Sup Pra—Cold pone sliced and toasted, or plain bread toast, cold beef slicec warm ginger-bread and chocolate blanc mange.

7. Sunday. Breaxrast—Sally Lunn, broiled ham, tomato omelet. Dix wee—Stewed oysters, roast mutton, mashed potar 268, canned peas, currant iy, celery; moonshine, oranges, nuts and chkes. Suprer—Cold meat ved, tea cakes and preserved fruit.

8. Breakrast—Batter cakes, mutton warmed 0 ver, potatoes, escaloped eggs. Dinner—Boiled beef’s tongue dressed with s: uce piquante, stewed potatoes, boiled onions; half-hour pudding. Suresr—Cold biscuit, shavedtongue, orange float.

9. Breakrast—Buttered toast, pork chops broiled, hominy grits. Dinwer—Tomato soup, pigeon pie, creamed potatoes, canned corn or beans, jickles; steamed pa ding with sauce, almonds, raisins. Suppzr—Plain sardines with lemon, light coffee cake or sweet buns and jam. 10. Breakrast—Flannel cakes, mutton chops broWed, potatoes. Din. wer—Beefsteak soup, broiled steak, potatoes bailed whole, salsify, oyster salad, sweet pickles, transparent pudding, cream puffs, oranges. UPPEB— Beat biscuit, cold meat, apple fritters with sugar, sponge e. 11. Breakrast—Graham bread, broiled fish, potatoes. Dinnzz—Corned beef boiled with turnips or parsnips, canned corn, boiled onions, horsee radish sauce; cocoanut pie. SuprEr—Toasted graham bread, cold beef shaved, warm rusk and jelly..

12. Breakrast—Corn batter cakes, broiled bacon, boiled CRS. or omelet souffle. Dinner—Baked or boiled fish or steaks of halibut, mash.d tatoes, stewed carrots, onion sauce; eggless ice cream, apples and nuts. PPER— Pates of fish, plain bread, toasted rusk and sweet omelet. 13. Brgeaxrast—Bread puffs, fried liver, potatees. Dinngz—Saturda) bean soup, escaloped oysters, tomatoes, pickled beets; kiss pudding with sauce, cake. Supper—French rolls; cold tongue, bread fritters. 14. Sunday. Brkakrast—Baked beans with pork and Boston brown breaa, omelet. Dinner—Roast turkey, potatoes, canned corn, plum jelly, young lettuce broken up (not cut) heaped i htly in a dish and ornamented with sliced eggs; Charlotte russe, jelly and sponge cake. Suprrr—Cold turkey, cranberry jelly, canned fruit, jam and cake.

15. Breakrast—Battered toast with poached RBs toes Kentucky style. fried onions, Dixngr—Roast beef, potatoes boiled in jackets, onior sauce, steamed rive, mixed pickles; birds’-nest pudding. Supprr—Ligh biscuit, broiled oysters, orange souffle, and plain cake. 16. Breakrast—Rice cakes, breakfast stew, baked eggs. Dinner—Meat ie, mashed potatoes, macaroni with cheese; peach rolls. SuprpzEe—Plain read, dried beef, whipped cream with preserved fruit. 17, Breakrast—Hot rolls, broiled beef steak, potatoes a la Duchesse Dixner—Bouiled ley of mutton with soup, potatoes Kentucky style, baked parsnips, sweet pickles; bread pudding, cake. Surrper—Cold rolls, shaved mutton, boiled corn mush or hasty pudding with milk. 18. BreakFast—Plain bread, fried mush, broiled bacon. Dinngrr—Roast duck. baked potatoes, stewed tomatoes, currant, plum or grape jelly; corn starch pie. Surrer—Buttered toast, cold duck, jelly and cream cakes, 19. Breakrast—Graham gems, broiled shad or mackerel with cream

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dressing (salt fish should be gently steamed, never boiled), boiled eggsDrnnxze—Salmi of duck, or duck pates hot with gravy, steamed turnips, celery sauce; rice pudding with custard sauce, jelly cake, nuts, raisins. SvpreR—Toasted gems, bologna sausage, tea buns, stewed pranes or other dried fruit.

20. Breakrast—Sally Lunn, broiled mutton chops, baked omelet. Dinuxr—Bacon boiled, cabbage sprouts, potatves, parsnips, pickled beets; tartlets of dried fruit, warm ginger-cake. SvpreR—T'oas' Sally Lunn, cold pressed meat, rice fritters with sugar, jelly.

21. Sunday. Breakrast—Cream toast, broiled ham, fried Dinnzz— Baked chickens with parsnips, potatoes, tomatoes, young lettuce (and a cil filled caster); lemon custard, oranges or apples. Suprer—Cold chicken, cirrant jelly, sweet biscuit and canned fruit.

22. BREAKFAsT—Plain Lvead, chicken pates hot, puff omelet. Dixxzn— Roast of beef, potatoes, to1atoes, canned corn, Yorkshire pudding, pickled beets; ambrosia, cake. Sv *kr—Buttered toast, cold beef sliced, bread fritters with sugar. jelly..

23. Breakrast—Hot rolls, ‘tied liver, boiled eggs. Dinxez—Soup (made of bones of previous days’ roast with vegetables or noodles), oyster pie, mashed potatoes, turnips, celery sauce; iced apples, cake. orrmn—Cold Frolls, mince of cold beef escalo| ‘ith eggs, coffee cake. 2%. Breaxrast—Muffins, broil ham, birds’-nest of Dixnen— Boiled leg of mutton, whole potatoes, canned peas; queen of puddings with sauce, cake. Surrsr—Toasted muffins, cold mutton, currant jelly, Florida it.

ore Breaxrast — French pancakes, sausage, hominy. Dixnnzr— Roast duck, bread sauce, parsnips, baked onions, lettuce; peach dumplings’ with sauce, cake. Surrezs—Plain bread, Welsh rarebit, hot rusk, marmalade. 26. Breakrast—Corn mufiins, fried ham and. Dinner—Fresh fish, tatoes a la duchesse, salmi of duck, onion sauce, boiled rice, grape jelly; Breadvand raisin pudding with sauce, dried figs and nuts. SurrEn—Toasted muffins, cold pressed meat, cold rusk, stewed fruit. 27. Breaxrast—Graham bread, croquettes of fish, omelet with parsley. Dinxea—Boiled corn beef, potatves, spinach or turnips, carrots, horseradish sauce; rice snow balls with custard sauce, canned fruit and cake. SuPrrzR —Toasted graham bread, cold corn beef, oat meal porridge with cream. 28, Easter Sunday. Breaxrast—Broiled sirloin steak, French rolls, young radishes, Saratoga potatoes, boiled eggs, wafflesand honey. Dinnesr—Chicken soup or green turtlé with Italian paste, fresh fish boiled with drawn but ter and sliced eggs, or fish stuffed and ‘baked served with lemon and pars. ley, mashed potatoes, glazed ham, pudding of canned corn, tomato sauce, chicken salad, pickles, celery, grape jelly, game; cream pie, assorted cakes, Easter jelly (ornamental) frozen custard, fruits, nuts and coffee. SUPPER 01 Luncugzon—Cold rolls, cream biscuit, cold ham, currant jelly, oysters bak on shell, cakes and fruit, chocolate or tea.

29. Breaxrast—Plain bread. escalop of cold ham with eggs, potatoes, JinneER—Roast beef, potatoes, turnips, cabbage salad; cottage pudding with sauce, cake. Supper—Warm bread and milk, cold meat, preserved tarts. 30. Breakrast—Corn cakes, roulades of cold roast beef, potatoes. Dre NER—Soup, roast of mutton, potatoes, tomatoes, lettuce dressed; lemon pie. Surrer—Beat biscuits, cold mutton, preserved fruit, plain cake. 81. Breakrast—Flannel cakes, broiled ham, stuffed eggs. Dinnzr—Boiled tongue, mutton stew with potatoes, steamed rice; lemon pudding, cake, Surrzr—Cold biscuit, shaved tongue, rice fritters with sugar. BILL OF FARE FOR APRIL.

1, Breaxrast—Long breakfast rolls, broiled porter-house steaks, h croquettes. Dinner—Chicken soup, chicken dressed with egg sauce, wh

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potatoes, spinach, young lettuce and onions, sweet pickles; orange float, caramel cake. Souprrr—Cold chicken and currant jelly, cold rolls, snow custard, cake.

2. Begaxrasr—Fried frogs, fried potatoes, corn gems, boiled eas. DinWwER—Beefsteak soup, beefsteak pudding, steamed potatoes, mashed turnips, slaw; boiled custard, jelly. Suprer—Plain b, pates of cold chicken, hot short-cake and jam.

3. Breakrast—Graham bread, veal cutlets, fricasseed potatoes. Dinner— Boiled ham with potatoes, canned-corn pudding, parsnips fried, mixed pickles; hot pie of canned peaches, cake. Suprzr—Graham toast, cold sliced ham, hot rusk, stewed fruit.

4. Sunday. Breaxrast—Cream toast, broiled mutton chops, young radishes, puff omelet. Dinner—Beef soup, chicken pie, potatoes in Kentucky style, young lettuce and onions; banana pie, mixed cake. Supper—Plain bread, sli beef, cold rusk, jelly.

5. Breaxrast—Light rolls, codfish with cream, fried raw potatoes. D1nwee—Roast beef, turni tatoes, tomato sauce, pickled oysters; baked custard, cake. Surper—Cold rolls, cold beef sliced, maple biscuit and jam. 6. Breakrast—Mufiins, fried liver, fried potatoes. Dinngr— Mutton soup, mutton garnished with eggs, pickles, creamed potatoes, canned tomatoes; bread pudding with sauce, oranges and cake. Suprer—Toasted muffing, sliced mutton, sponge cake and jelly.

7. Breaxrast—Flannel cakes, minced mutton or broiled chops, breakfast tatoes. Dinner—Baked pig, mashed potatoes, parsnips fried, lettuce; lemon pudding, jelly cake. Surpzr—Yankee dried beef, soda biscuit and honey. floating island.

8. Breaxrast—Sally Lunn, veal cutlets, potato cakes. Dinxer—Baked stuffed heart, potatoes a la pancake, turnips, canned corn, pickled eggs; cu custard, cake. Surrgr—Light biscuit, cold sliced heart, bread fritters wit! sugar.

. Breaxrast—French rolls, broiled fish if salt, fried if fresh, fried raw tatoes, tomato sauce. Dixner—Baked or boiled fresh fish, mashed potatoes canned peas or beans, lettuce, onions; Estelle pudding, jelly tarts, 8urrer—Cold rolls, bologna sausage sliced, steamed crackers, cake and preserved fruit.:

10. Breaxrast—Batter cakes, broiled chops, scrambled eggs, potato rissoles. Disnxr—Saturday bean soup, broiled beefsteak, spinach, potatoes in Kentucky style, pickled beets; half-hour pudding with sauce, oranges and cake. Surrer—Toasted bread, cold tongue sliced, hot buns and marmalade. 11. Sunday. Breakrast—Baked beans and Boston brown bread, omelette with parsley. Dixnzer—Vermicelli soup, baked shad or croquettes of canned lobster, broiled squabs or pigeon pic, potatoes mashed, turnips, aspai spring cresses, dressed lettuce, grape jelly; custard pie, cake. Suprer—Plain bread, canned salmon, cold buns, jelly.

12. Breaxrast—Corn dodgers, fish croquettes, potato cakes, boiled e; Dryxer—Roast beef with potatoes, canned tomatoes, pickles; bread pudding with raisins. Suprer—Light rolls, cold beef, tea cake. 13, Breakrast—Graham gems, fried sweet breads, oat meal with cream. Dixxek—Mutton soup, boiled mutton with caper sauce, whole potatoes, plain boiled rice, lettuce; orange short cake. SupreR—Touasted gems, cold mutton, jelly and cake.

14. Breaxrast—Vienna rolls, fried pickled tripe, rice cakes,.spring radishes. Dinner—Chicken pot-pie, canned Lima beans, stewed tomatoes, asparagus; Spanish cream. SupreEr—Cold rolls, chicken salad, jelly tarts. 15. Breakrast—Batter cakes, veal cutlets, ringed potatoes. Dinner—Ragout of beef, boiled potatoes in jackets, canned succotash, wilted lettuce; chocolate cnstard, oranges, cake. Stprer—Bread, sliced beef, oat porridge. 16. Breakrast—Waffies, broiled mutton, fricasseed potatoes. DINNER— Lobster soup, baked fish stuffed, baked macaroni, potatoes mashed, am-

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bushed asparagus; molasses pudding. Scrrrr—Graham gems, sardines with lemon, toast.

17. Breakrast—Corn priddle cakes, fish balls, scrambled eggs. DinnER— Boiled ham with vegetables, chili sauce; plain boiled pudding with -sauce. Suprzr—Toasted crackers, cold sliced ham, warm ginger bread. 18. Sunday. Breaxrast—Buttered toast with poached eggs, broiled steak. Dinner—Macaroni soup, baked chickens, mashed potatoes, lettuce salad; queen of puddings. Suprer—Light biscuit, cold chicken, ambrosia. 19. Breakrast— Graham gems, chicken croquettes, potatoes, radishes, warmed over mashed potatoes, stewed parsnips. Dinner—Boiled corn beef, potatoes, turnips, carrots; canned peaches and cream, jelly cake. SurpPER— “ousted gems, cold corned beef shaved, cream fritters. 20. Breakrast—Rolls, stewed kidneys, Chili sauce, fricasseed potatoe: fried parsnips. Dixxsr—Split pea soup, meat pie, tomato sauce, mash potatoes, lobster croquettes, spring cresses; cottage pudding, tapioca jelly, oranges. Suprer—Cold rolls, logna sausage, tea rusk and stewed fruit. 21. Breaxrast—Muffins, breaded veal cutlets, curried eggs, potato cakes. Dinver—Roast beef, canned succotash, plain boiled rice with tomatoes, dressed lettuce; h rolls with sauce. Surrer—Toasted muffins, cold beef aliced, hot bread and milk.

22, BreakrastT—Cream toast, broiled ham, boiled eggs. Dinnzr—Mutton soup, mutton garnished with beets and cresses, stewed parsnips, pudding ef canned corn, asparagus on toast, onions; orange float, jelly cake. SuPrPER -Soda biscuit, cold mutton, currant jelly, floating island. 23. Breakrast—Corn cakes, pates of cold mutton hot with gravy, fried raw potatoes. Dinner—Fricassee of canned halibut or fresh fish baked, mashed potatoes, turnips sliced; bread pudding, oranges, cake. Surprea— Plain bread, cold beef, steamed crackers.

24.5 Breakrast—Graham bread, croquettes of fish, potato rissoles. DrweR—Ham boiled, potatoes, turnips, onion salad; rhubarb pie, cake. Svuprer —Toasted Graham bread, cold ham, cream cakes.

25. Sunday. Breakrast—Breakfast rolls, broiled beefsteak, omelet. DrxwNEeE—Barley soup, baked lamb with mint sauce, stewed parsnips, potatoes, asparagus with eggs, pates of sweet breads, lettuce mayonnaise; chocolate blanc mange, strawberries. Suprer—Cold rolls, sliced lamb, cake. jelly. 26. Breakrast—Buttered toast, poached eggs, Jamb croquettes hot with gravy. Drnner—Brown stew, baked Potatoes, cresses, Lima beans, stewed rsnips, onion salad; rice snow-balls with custard sauce. plain cake, juPPER—Buttered crackers foasted, cold pressed meat, lemon fritters with sugar.

a. Breakrast—Hot biscuit with honey, mutton chops broiled, fried raw potatoes. Dinner—Economical soup; tapioca pudding. Surrzr—Cold biscuit, sliced cold beef, canned fruit with cream and cake. 28. Breakrast—Sally Lunn, broiled ham, scrambled eggs, fried potatoes. Drinver—Roast beef with potatoes, carrots, parsnips, lettuce and onion salad; cream pie. Suprer—Toasted Sally Lunn, cold beef sliced, tea buns, fruit. 29. BreEAKFast—Vienna rolls, fried fish, fried potatoes. Duynzr—Roast oin of veal with potatoes, lettuce, fried asparagus; orange pudding, cake. Suprrr—Cold rolls, sliced veal, sweet waffles.

30. Breakrast—Corn cakes, fried liver, breakfast potatoes. Dinnzn— Chicken pot-pie, spinach; Estelle pudding with sauce. Surrer—Plain bread, eold presse@ meat or bologna; cream cakes warm.

BILL OF FARE FOR MAY.

1. Breaxrast—Buttered toast, served with fricassee of cold boiled or eanned fish, boiled egys. Dixner—Bacon boiled with spring greens, potatoes, beets, parsnips; plain boiled rice with cream sauce, Jelly cake. SUPPER —Steamed crackers, sliced beef, rice fritters with sugar.

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2. Sunday. Breaxrast—Batter cakes, veal cutlets, fried potatoes. DINNER —Cold bacon garnished with boiled eggs and beet slices, roast chicken, mashed potatoes, asparagus on toast, dressed lettuce and young onions; strawberries, mixed cake. Suprer—Cold rolls, cold chicken, jam. 3. Breaxrast—Light bread, potato cakes, broiled beefsteak. Dinner— Roast of mutton with potatoes, canned tomatoes, rhubarb sauce, baked eustards, fruit cake. Surrer—Cold biscuit, sliced mutton, currant jelly, sweet buns.

4 Breaxrast—Corn cakes, fried pickled tripe, breakfast potatoes. Dixxez —Boiled beef with soup, whole potatoes, asparagus with eggs: cocoanut udding, jelly. Supper—Plain bread, cold beef, toasted buns with strawberry or canned fruit.

5. Breaxrast—Cream toast, broiled ham, omelet. Dinner—Boiled tongue. with Chili sauce, fricasseed potatoes, cresses, boiled as; us; ice cream, sponge cake. Scpper—Tea biscuit, shaved tongue, sago jelly, lady cake. 6. Breaxrast—Graham bread, fried nrutton chops, fried raw potatoes. Durver—Rovast of veal with potatoes, stewed onions, pickled beets; cake, orange. Hoat. Suprer—Toasted Graham bread, sliced veal, tea rusk, mon jelly.

7. Breaxrast—Muffins, broiled beefsteak, hed eggs, potatoes in Kentucky style. Dinner—Baked or boiled fish (if large, or fried small fish), boiled potatoes in jackets, lettuce salad, custard pie. Surper—Toasted mufiins, cold rask with strawberries, or marmalade.

8. Breaxvast—Bread putfs with maple syrup, fricasseed potatoes, croquettes of fish. Dinxer—Boiled leg of mutton, ambushed asparagus, boiled macaroni, a la pancake potatoes, bread pudding. Surrer—Cold rolls, cold mutton sliced, plain boiled rice with cream and sugar. 9. Sunday. Baeakrast—Rice waffles, mutton croquettes, fried raw potatoe* Drvner—Roast beef, clam pie, new potatoes, tomatoes, dressed lettuce, young beets, strawberry cream and snow custard, coffee and macaroons. SuPPER— Light rolls, cold beef, cake and jelly, or strawberries. 10. Breaxrast—Corn batter cakes, broiled bacun, warmed potatoes. DrnweR—Roast of beef with potatoes, asparagus, cake, oranges. Suprer—Plain bread, chipped beef, short cake, marmalade.

il. Breaxrast—Breakfast wheat with cream, broiled beefsteak, plain bre: cottage cheese. Dinner—Asparagus soup, meat pie, new potatoes, pickl Deets; rhubarb pie, jelly e. Suprer—~Tea biscuit, Yankee dried beef, sponge cake and fruit, 12. Breakrast—Sally Lunn, Katy’s codfish, fried raw potatoes, scrambled Duxner—Pigeon pie, grape jelly, new potatoes, tomato salad; delicious lemon pudding, cake. Suppzr—Toasted Sally Lunn, cold pressed meat, vanities with jelly.

13. Baxakrast—Warm biscuit with maple syrup, veal cutlets, Saratoga potatoes. Dinner—Beef a la mode, whole tatoes, turnips, beets, lettuce; rice pudding with cream sauce, oranges. Surrper—Cold rolls, sliced beef, tea cakes, blanc mange.

14. Breakrast—Corn muffins, broiled fish, tomato sauce, fried new potatoes. Dixnee—Fresh fish or canned halibut, cod or salmon, mashed potatoes, turnips, spinach with eBES cream pie, silvercake. Supper—Toasted muffins, omelet with aspa: 8, bread and milk.

15. Breakrast—Light biscuit, broiled steak, potatoes. Dixner—Brown stew, whole potatoes, beets; Indian meal pudding, with sauce, lady fingers. S8urrer—Cold biscuit, chipped beef, cream cakes and jelly. 16. Sunday. Breakrast—Brenkfast toast. fried vea) cutlets, sliced tomatoes. Dixnxer—Roast of lab with mint sauce, currant jelly, new potatoes, green peas; strawberry short cake. Suppsr—Light rolls, cold lamb, jelly and cake. 17. Breakrast—Plain bread, minced lamb with poached egys on_ toast. Dinngz—Meat pie, new potatoes, asparagus, lettuce; cherry pie, lady tingers. Surree—Pop-overs, sardines, baked rhubarb.

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18. Breakrast—Plain bread, broiled bacon, fried potatoes. Diwwza— Chicken youp, smothered chickens, potatoes in Kentucky style, tomatoes, half-hour pudding, oranges. SurreR—Waffies, cold_ pressed meat, jelly cake. 19. Breakrast—Muflins, cod-fish, boiled eggs. Dixxer—Veal stew, potatoes mashed or baked, spinach, rhubarb suuce; plain batter pudding witb eauce, cake and fruit. Strper—Toasted muttins, cold veal, cream cakes. 20. Breakrast—French rolls, warmed over veal stew, tomato sauce. DrnyxeER—Boiled ham with potatoes, asparagus, peas, tomato salad;.rhubarb pie. SuprrrR—Cold rolls, sliced ham, pan cakes with jelly. 21. Breakrast—Corn meal gems, ham balls, breakfast potatoes. DinnER— Baked or boiled fish, whole boiled potatoes, asparagus on toast, lettuce and cress salad; green currant pie, jelly cake. Surrper—Toasted gems, canned salmon, oatmeal pudding with cream and sugar.

22. Breakrist—Buttered toast, larded sweet-breads, fried potatoes. D1nxER—Broiled beefsteak, baked potatoes, turnips, lettuce; potato pie, light cake. Scuprer— Light biscuit, beefsteak toast.

23. Sunday. Breakrast—Corn dbdgers, stewed kidneys, omelet. DixsxER— Baked chicken, new potatoes, diced turnips, baked rhubarb, green peas, let tuce; Charlotte russe, pine apple ambrosia, cake. Supper—Cold biscuit, sliced chicken, preserved fruit and cake.

24. Breakrast—Graham gems, chicken croquettes, fried potatoes. Dumrea —Roast beef, boiled onions, lettuce, mashed potatoes; jelly with whippe¢ cream. Supper—Toasted gems, cold beef, rusk and jelly. 25. Breakrast— Warm biscuit, broiled bacon, boiled eggs. Dinner—Boiled mutton with soup, whole potatoes, onions, green peas, lettuce, sweet pickles; cherry pie, cream puffs. Surrer—Cold rolls, cold sliced mutton, toasted rusk with fruit.

26. Breakrast—Corn muffins, broiled steak, fried potatoes. DinnER— Boiled bacon with greens and potatoes, radishes, lettuce salad; bread pudding, oranged strawberries. Supper—Toasted muffins, cold tongue, jelly tarta, 27. Breakrast—Buttered toast, broiled ham, omelet with parsley. Dmvxzw —Chicken pie, fricasseed potatoes, asparagus, peas, lettuce; poor man’s pude ding. Suprer— Hot biscuits, cottage cheese, stewed fruit and cake. 28. Breakrast— Waffles, broiled mutton chops, potatoes. Dixner—Fresh fish boiled, baked or fried new potatoes, tomatoes, beets, lettuce; cottage pudding with sauce, cake. Suprrr—Oat-meal and cream, stewed cherries. 29. BREAKFAst—Bread pufts with maple syrup, canned salmon on toast, tomato sauce. Dinngr—Ham boiled with greens, young turnips; rhubarb pie, tapioca jelly. Suprzr—Plain bread, shaved ham, hot buns and fruit. 30. unday. Breakrast—Hot rolls, broiled beefsteak, tomato omelet. Drsner—Roast lamb with mint sauce, clam stew, new potatoes, young turnips, en peas, lettuce salad; ice cream and strawberries, centennial drops, UPPER—Cold rolls, shaved ham, toasted buns and jelly. 31. BREAKFAsT—Cream toast, croquettes of cold meat, fried potatoes, Dr. xER—Meat pie, whole potatoes, asparagus, lettuce; steamed Indian meal pud. ding with sauce, soft ginger-bread. SuprpeEr—Hot biscuit, coal veal, cake and fruit.

BILL OF FARE FOR JUNE.

1. Breakrast—Buttered toast. poached eggs, mutton chops. Dinsee— Roast beef, whole potatoes, ambushed asparagus, tomato salad; strawberries and cream, cake. Suprer—Light biscuit, cold beef sliced, baked pie-plant, cake.

2. Breakrast—French rolls, croquettes of beef, radishes. Dinner—Beef boiled with soup, (beef served with drawn butter,) new potatoes, spinach with egg dressing, boiled onions, green currant pie, sponge cake. Sum PER—Plain bread, sliced cold beef, sweet pickles.

3. Breakrast—Corn cakes, broiled ham, tomato omelet Uorxer—Steamed

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chicken, green peas, mashed potatoes, dressed lettuce; strawberries served with su; and cream. SuprpeErR—Warm biscuit, chipped dried beef, young onions, lemon jelly.

4. Breakrast—Graham bread, fried fish, potatoes a la duchesse. D1nxnER— Baked or boiled fresh fish or lobster fricassee, new potatoes, asparagus on toast; baked custard, cake. Scprer—Toasted Graham bread, frizzled ham, raspberry shortcake with cream.

5. Breakrast—Waffes, broiled mutton or lamb chops, potatoes, stewed tomatoes. Dixner—Broiled beefsteak, whole boiled potatoes, beets, greens, onion salad; berries and cake. Supper—Hot biscuit, cold pressed meat, tapioca cream.

. Sunday. Breakrast—Twist rolls, fried chickens, potatoes, omelet. Drxxrr—Clam soup, baked lamb with potatoes, green peas, sliced tomatoes, asparagus, lettuce a la mayonnaise; strawberry short-cake with whipped cream. jctPPER—Cold biscuit, sliced jamb, fruit and light cakes. 7. Breaxrast—Oranges, corn batter cakes, broiled liver, scrambled e; Dinxer—Roast beef, mashed potatoes, beets, cress salad; plain boiled rice with cream. Suprer—Plain bread, bologna sausage, rusk with berries. 8. Breaxrast—Rice cakes, lamb chops, builed eggs. D1nner—Boiled beef’s tongue (fresh) served with Chili sauce, Texas baked potatoes, young beets, lettuce dressed; raspberry cream, cake. Supper—Sliced beef’s tongue, toasted rusk, berries.

9, Breakrast—Mufiins, beef steak, potato cakes. Dixnner—Soup of stock boiled yesterday with tongue, chicken pie, mashed potatoes and turnips, inach, lettuce; cream fritters with sauce. Supper—Toasted muffins, ty’s codfish fruit:

10. Breakrast—Sally Lunn, veal cutlets, radishes. Dinnzr—Ragout of lamb, mashed potatoes, asparagus, lettuce; lemon pudding, cake. SurPER— Toasted Sally Lunn, cold sliced lamb, sliced tomatoes. 11. Breaxrast—Vienna rolls, breakfast stew, potatoes or tomatoes. Drxwer—Fresh fish fried or baked, mashed potatoes, asparagus, beet salad; rice® pudding withsauce and cake, oranges. Suprer—Cold rolls, dried beef chi |, custard cake with fruit or berries.

12, Breakrast—Graham gems, croquettes of fish or breaded veal cutlets, escaloped eggs. Dixner—Ham _ boiled with greens, potatoes, beets, youn: onions; economical pudding, Italian rolls. Suppes—Toasted gems, col ham, oat-meal with cream, cake and jelly.

13, Sunday. Breaxrast—Light rolls, broiled beefsteak, sliced tomatoes, omelets. Dinxer—Baked chicken, mashed potatoes, n peas, pickled beets; Bohemian cream with strawberries. SuppEr—Cold rolls, cold chicken, toast with jelly, fruit.

14. Breakrast—Waffles, croquettes of cold chicken, tomatoes. Dinnzr— Veal stuffed and baked, asparagus, tomatoes, cresses; strawberries and cream. Suprer—Biscuit, sliced veal, fruit, light cakes. 15. Breaxrast—Flannel cakes, pater of cold veal, potatoes fried. D1xxER—Boiled corned beef, potatoes, turnips, wilted lettuce; cocoanut pudding, cake. Suprer—Plain bread, cold corned beef, corn meal mush or hasty pndding with cream.

16 Breakrast—Fried mush, fried potatoes, broiled bacon. Drxner—Asus, soup, roast chicken, whole potatoes, spinach with eggs, beets and lettuce; cherry pie. Surpze—Cold rolls, bologna sausage, raspberries, light 17. Breakrast—Corn muffins, pickled tripe, fried potatoes. Dinner— Roast mutton, potatoes, green peas, lettuce; orange souffle, cake. SuppER— Toasted muffins, sliced mutton, sweet buns, fruit. 18. Breakrast—Breakfast wheat with cream, plain bread, broiled fish. Dryner—Baked fish (fresh), baked potatoes, tomatoes, cucumbers; boiled custard and cake. Supper—Cold pressed meat, short-cake with fruit. 19. Buttered toast, poached eggs, broiled mutton chop. Dinner—Boiled

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shoulder of bacon with greens, potatoes, beets, tomatoes, salad; bread pudding. Suprrr—Light biscuits, Yankee dried beef.

20. Sunday. BREAKFast—Cream toast, broiled beefsteak, boiled eggs, stewed tomatoes. Dinner—Lamb cutlets broiled and served with green peas, summer squash, young unions, pickled beets; oranged strawberries; cakes. Scrrer—Cold biscuits, canned salmon, fruit.

21. Breakrast—Corn cakes, fried clams, potatoes or hominy croquettes. Dinner—Roast of beef with potatoes, string beans, young onions; raspberry blanc mange, oranges or bananas and cake. ‘Sureun— Hot tea buns, cold beef sliced, cherries, lemon cakes. Co.

22. Breaxrast—Wafiles, breakfast stew, fried potatoes. DinnzR—Meat pie, green peas, potatoes, lettuce; raspberry float. Surrzer—Cold buns, chipped dried beef, raspberry cream, cakes.

23. Breakxrast—French rolls, broiled liver, tomatoes. DinnER—Stewed lamb with mint sauce, potatoe: uash, beets; strawberry short-cake with whipped cream. Scuprer—Cold sliced lamb, sweet muffins with stewed cherries.

24, Breakrast—Graham bread, beefsteak smothered with onions, tomatoes. DinnEr—Boiled beef with soup, potatoes, string beans; cherry dumpTings with sauce, cake. Surper—To: Graham bread, cold beef, currants.. Breaxrast—Corn pone, broiled ham, omelet, hominy fritters. DrxyNER—Boiled salmon or some other variety of fresh fish either fried, baked or fricasseed; mashed potatoes, Lima beans, squash, cucumbers; oranges. Suprer—Cold pone sliced and toasted in the oven, cold tongue, sponge cake with fruit. 26. Breaxrast—Sally Lunn, larded veal cutlets, scalloped eggs. D1nnzR— Boiled ham with greens, potatoes, beet greens; raspberries and cream, cake. Suprer—Toasted Sally Lunn, sliced ham, floating island. 27. Sunday. Breakrast—French_ pancakes, veal and ham croquettes, poached eggs an toast. Dixner—Fried chicken, cold ham, mashed pota* woes, Lima beans, cucumbers; snow custard, cherries, cake. SuppeR—Cold rolls, sliced chicken, stewed cherries and cake.

28. Breaxrast—Plain bread, ham balls, tato cakes. Dinxner—Baked mutton, potatoes, beets, squash, lettuce; quick puff pudding. Suprer—Buttered toast, cold mutton, fritters with sugar.

29. Breakrast—Corn cakes, broiled bacon, boiled eggs. DinnER—Boiled corned beef, turnips, potatoes, young beets; bananas or oranges. SupPER— Steamed oatmeal, crackers, cold corn beef, stewed cherries, cake. 30. Breakrast—Muffins, broiled steak, tomatoes. D1inner—Fried chicken with cream gravy, potatoes, squash, lettuce; gooseberry tarts, corn starch blanc mange. Surrer—Light biscuit, bread and milk.

BILL OF FARE FOR JULY.

1. Breakrast—Warm biscuit, hominy croquettes, broiled ham, sliced to snatoes. Dinner—Beef’s tongue with green peas, potatoes a la Parisien, sliced cucumbers; raspberry float, cake. Suprer—Sliced tongue, hot buns, raspberries and cream.

2. Breakrast—Corn bread, fried chicken, tomato omelet. Dinnen—Boiled fish with egg sauce. mashed potatoes; squash; cherry dumplings with sauce, lady fingers. SuppER—Cold Bacon broiled and served on toast, sliced tomatoes, raspberry short-cake.

3. Breakrast—Brefikfast puffs, stewed kidneys, radishes, young onions. Dixyer—Boiled ham with young cabbages, potatoes, cucumbers; bread custard pudding, cake. Supper—Cold rolls, sliced ham, fried tomatoes, rusk with stewed currants..

4. Sunday. Breakrast—Fresh berries with cream and sugar, broiled Spanish mackerel, buttered toast, escalloped omelette souffle, flannel cakes with

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1p. Drnver—Pea soup, roast tenderloin of beef, new potatoes, tomatoes, lettuce ala Mayonnaise, cucumber sliced; pineapple pudding, ice-cream, cake. Surrer—Small light biscuit, sliced ham, orange tarts, cake and berries. 5. Breaxrast—Graham gems, broiled mutton chops, fried potatoes, cottage cheese. Dinnzr—Ragout of beef, boiled potatoes, young onions, tomatoes; rice pudding, oranges, cake. Suprper—Toasted gems, ham salad, stewed berries, sweet buns.

6. BreakrastT—Hot muffins, broiled beefsteak, boiled eggs. Dinner—Meat pie, boiled potatoes, boiled cauliflower with sauce; cherry souffle, cake. Sup rerp—Toasted mutiins, bologna sausage sliced, raspberries. 7. Breaxrast—Batter e, breakfast bacon, crushed wheat with cream. Drsyzn—Stuffed fillet of veal garnished with green peas, mashed potatues, summer squash, beet salad; black berries, cream and cake. SurPEr—Cold rolls, sli veal, short-cake with berries or jam.

8. Breakrast—Cream toast, boiled eggs, broiled ham. Dixnzer—Rice, soup, boiled corn beef, potatoes, tomatoes, cucumber salad; ripe currant jie, cake. Suprer—Plain bread, cold corn beef, steamed crackers, stewed it.

9. Breaxrast—Hash, fried potatoes, stewed tomatoes with toast. Drnwer—Fresh fish either baked, boiled or fried, green beans stewed with rk, boiled potatoes, cucumber salad; cherry pie, cake. Supprer—Warm iscuit, ham omelet, light cakes and ie or berries. 10. Breakrast—Waftles, broiled beefsteak, scrambled eggs. DixNer— Roast beef, Texas baked potatoes, beets, cucumbers, dressed lettuce; cu: custards, oranges, cake. Suprer—Plain bread, oat-meal with cream, sli banana or pineapple.

11. Sunday. Breakrast—Graham bread, broiled mutton cho potato cakes. Dinxer—Baked chicken, mashed potatoes, cucumbers, dressed let~ tuce, vanilla ice cream, blackberries, cake. Surprer—Tovast of Graham bread, sliced chicken cold, cream cakes and jelly.

12. Breakrast—Batter cakes, broiled ham, tomato omelet, radishes. Dr1nwzr—Baked lamb, green peas, baked potatoes, squash; rice custard, berries with cream. Supper—Biscuit, cold lamb sliced, ripe currants with cream. 13. Breaxrast—Rice muffins, hash, tomatoes. Dinner—Economical soup; blackberry pudding with sauce, cake. Svuprer—Buttered toast, cold sliced meat, blackberries with cream.

14. Breaxrast—French rolls, vegetable hash, broiled beefsteak, cottage cheese. Dinner—Mock (or real) turtle soup, baked heart, baked potat stewed beans; chocolate pudding, cocoanut cake. Suppxr—Cold rolls, slice heart, cottage puffs, stewed berries.

15. Breakrast—Cream toast, fried liver, fricasseed potatoes, DinNER— Clam pie, mashed potatoes, string beans, lettuce; blackberry pie, cake. Scrrer—Plain bread. dried beef frizzled, rice batter cakes with sugar. 16. BreakFast—Muttins, broiled mutton chops, fried potatoes. DinnzR— Fish fresh or canned, whole potatoes, peas, squash, lettuce; Hamburg cream, 8uprer—Toasted muffins, cold pressed meat, corn meal mush with cream. 17, Baraxrast—Plain bread, veal sweetbreads, mush fried, boiled eggs. Dixxer—Boiled ham with potatoes, cabbage, string beans; warm gingerbread, lemonade. Surrrr—Dry. toast, cold ham shaved, rusk, blackberries and cream.

18. Sunday. Brrakrast—Vienna rolls, fried chicken with cream gravy, fried tomatoes, cottage cheese. Dinner—Roast of beef with potatoes, stewed tomatoes, cucumbers, wilted lettuce; Charlotte russe, cake. Supprr—Cold Tolls, sliced beef, blackberries.

19. Breaxrast—Buttered toast with poached eggs, cold roast beef sliced and warmed up with gravy, potatoes fried. Diyner—Veal stuffed and baked with potatoes, peas; tapioca pudding. Surper—Light biscuit, cold veal, cracked wheat and cream.

20. Breakrast—Slap-jacks, veal cutlets, breakfast hominy. Dinnzr—Mut-

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ton soup, boiled mutton dressed with drawn butter, whole potatoes, tomatoes, beet salad; whortleberry pudding with sauce, cake. Suprper—Soda biscuit, cold mutton, jelly and cake.

21. Breaxrasr--Gira am gems, croquettes of mutton, new potatoes fried whole. Dixxgr—Boiled tongue, mashed potatoes, tomatoes stewed; blackberries and cream. Supper—Pop-overs, cold tongue, oatmeal and cream. 22. Breakrast—Vienna rolls, beefsteak, potato cake. Dinnen—Chicken croquettes, potatoes, tomatves, onion sauce; tapioca jelly. oranges. SvuppeR—Cold rolls, sliced chicken, stewed berries, short cake. 23. Breakrast—Sally Lunn, broiled fish, fried raw potatoes. DixnEE— Fresh fish chowder or canned fish in fricassee, potatoes whole, peas, baked plant, boiled rice; gooseberry fool, cake. SurPpEs—Toasted Baily Lunn, cold pressed meats, rice custards, sponge cake.

24. Breaxrast—Rice waffles, veal cutlets breaded, scrambled eggs. Drxwer—Ham or shoulder boiled with cabbage and other vegetables, ENS; baked custard, cake. Suprer—Biscuits, cold ham, bread and milk iced, blackberries with cream.

25. Sunday. Breaxrast—Breakfast rolls, frizzled ham and eggs, tomato omelet, cottage cheese. DinnzR—OUkra soup, boiled chickens, sweet pickles, escalo) cauliflower, stewed corn, lettuce; ambrosia of oranges and cocoanut, ond cake. SuprEs—Cold rolls, sliced chicken, huckleberries and cream.

26. Breaxrast—Rolls, fried pickled tripe, tomato omelet. DinxEr—Escaloped chicken, whole potatoes, string beans, summer squash, onions, radishes; berries with cream, cake. SuprER—Plain bread, cold pressed meat, crackers with fruit.

27, BreakFrast—Muffing, broiled mutton or lamb chops, fried potatoes, tomatoes. Divner—Roast beef, cauliflower boiled with sauce, Lima beana, raw tomatoes; huckleberry roll with sauce, cake. Surper—Toasted muffins, sliced beef, cake and lemonade.

28. Breakrast—Cream toast, broiled beefsteak, puff omelet, stewed tomatoes. Dinngz—Boiled corned beef with turnips, potatoes, beans, cabbage; aliged bread pudding, cake. Svprer—Light biscuit, cold corn beef, egg rolls.

29, Breakrast—Waffles, fried chickens, fricasseed potatoes. DinnER— Roast chicken, potatoes, squash, baked tomatoes; gooseberry tarts, cake. Suprer—Plain bread, cold chicken, jelly and cake.

30. Breaxrast—Gruham gems, broiled ham with poached eggs. DinnER— Fish, fresh or canned, potatoes mashed, onions stewed with cream, Lima beans, lettuce; huckleberry pie, cream puffs. Surrer—Graham toast, sardines, “‘ vanities" with jelly.

31. Breaxrast—Buttered toast, potato cakes, omelets with tomatoes. DrxNER—Boiled ham or shoulder with cabbage, potatoes and other vegetables, cucumber salad; custard pie. Suprer—Light biscuit, shaved ham, blanc mange with jelly and cake..

BILL OF FARE FOR AUGUST.

1. Sunday. Brrakrast—Nutmeg melon, broiled mackerel, potatoes whole, buttered toast, flannel cakes with syrup. Dinnzr—Chicken soup, roast tenderloin of beef, new potatoes, boiled corn in the ear; blackberry pie, ice cream, cake, watermelon. Suprer—Light biscuit, sliced cold beef, chicken sandwiches, cake and berries.:

2. Breakrast—Graham gems, broiled mutton chops, fried potatoes, sliced cucumbers. D1innER—Roast beef, boiled potatoes, macaroni with cheese, oung beets, tomatoes; rice pudding, cake. Surrer—Toasted gems, dried ef frizzled, stewed berries, sweet buns.

3. Breaxrast—Hot muffins, broiled beefsteak, hoiled eggs. Drxxzr— Meat pie, boiled potatoes, green corn pudding, dressed lettuce; watermelon.

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Surran—Toasted muffins, chipped dried beef, cold buns and jelly or blackTries.

4. Breaxrast—Light rolls, mutton chops breaded, crushed oatmeal with cream. Dinner—Stuffed fillet of veal, mashed potatoes, summer squash, boiled beets sliced; lemon meringue pie, cake. Surpzr—Cold rolls, sli veal, warm biscuit and honey..

5. Breakrast—Fried chicken, whole boiled potatoes, onions and radishes, Dixsner—Vegetable soup, boiled corn beef, potatoes, corn, wilted lettuce; chess pie, e. Suprer—Plain bread, cold corn beef, stewed fruit. 6. Breakrast—Breakfast stew, fried potatoes, fried cabbage. Dinnzr— Gumbo soup, fresh fish baked or boiled, succotash, boiled potatoes; berries. Scprer—Warm biscuit, Katy’s codfish, light cakes and lemon jelly. 7. BreakFrast—Waftles, broiled beefsteak, scrambled eggs. Dinnek—Boiled ham with potatoes, turnips and cabbage; apple sauce, jelly cake. Suprrr— Plain bread, sliced ham, cracked wheat.

8. Sunday. Breakrast—Nutmeg melon, broiled veal cutlets, vegetable hash, corn fritters. Dinner—Chicken pudding, cold sliced ham, baked mashed potatoes, sliced tomatoes, cucumbers; watermelon. Surrer—Light biscuit, cold sliced ham, cream cakes and jelly.

9. Breakrast—Batter cakes, Katy’s codfish, tomato omelet. Dinnzr— Baked lamb, creamed cabbage, stewed tomatoes; cream pudding. Suprer— Biscuit, cold lamb sliced, preserve puffs.

10. Breakrast—Plain bread, hash, stewed tomatoes. Dinner—Beef a la mode, boiled potatoes, green corn pudding, sliced tomatoes; tapioca cream. Suprer—Buttered toast, cold pressed meat, chocolate custard. 11. Breaxrast—French rolls, broiled beefsteak, cottage cheese. DinNER— Corn soup with chicken, celery, mashed potatoes, stewed beans, sliced cucumbers and onions; watermelon. SurrperR—Cold rolls, chicken salad, apple sauce, bonny clabber.

12. Breakrast—Cream toast, fried liver, potato cakes, stewed tomatoes. Dixver—Roast leg of mutton with potatoes, green corn, tomatoes; musk melon. SupperR—Plain bread, dried beef frizzled, boiled rice with cream. 13. Breakrast—Rice cakes, mutton stew, fried potatoes. DinnerR—Meat pie, youngcorn, boiled cauliflower; grapes, plain cake. Suppzr—Toast, cold pressed meat, Graham mush with cream.

14. Breaxrast—Plain bread, broiled bacon, Graham mush fried, boiled cag. Dixner—Boiled ham with Potatoes, cabbage, string beans; lemon pie, e. Suprer—Light biscuit, cold ham shaved, apple sauce. 15. Sunday. BreaKrast—Nutmeg melons, fried chicken with cream gravy, fried tomatoes, cottage cheese, corn fritters. D1inner—Roast loin of veal, mashed potatoes, creamed cabbage, tomatoes; watermelon. Suprer—Cold rolls, sliced veal..

16. BreakFrast—Buttered toast with poached eggs, cold roast veal sliced and warmed up with gravy, potatoes fried. Dixner—Roast beef with potapeas, tomatoes, corn pudding, lettuce; watermelon. Suprer—Light biscuit, cold sliced beef, apple snow.

17. Breaxrast—Nutmeg melon, corn oysters, broiled bacon. DinnEr— Broiled prairie chicken with currant jelly, Texas ‘baked potatoes, sliced tomatoes; cake, orange float. Surrer—Spoon biscuit, cold beef, jelly and cake.

18. Breaxrast—Corn gems, croquettes of mutton, fried apples, fried potatoes. Dinnrr—Boiled tongue, whole boiled potatoes, tomatoes stewed; fried bananas. Suprer—Toasted bread. cold tongue, oatmeal with cream. 19. Breakrast—Breakfast rolls, fried sweet breads, fried potatoes. DrnNER—Brown stew, baked potatoes, stewed corn, escaloped tomatoes; watermelon. Suprrr—Sliced cold beef, biscuit, floating island. 20. BrEAKFast—Nutmeg melon, Sally Lunn, broiled beefsteak, potatoes. Dixner—Fresh fish chowder, potatoes whole, peas, boiled onions, tomato

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salad; snowflakes, cake. Supper—Toasted Sally Lunn, cold pressed meat, sponge cake and jelly with whipped cream.

21. Breakrast—Bread puffs, veal cutlets breaded, scrambled eggs. D1nner—Ham or shoulder boiled with cabbage and other vegetables, beets sliced; baked custard. Suprper—Warm biscuits, cold ham, bread and milk iced.

22. Sunday. Breakrast—Nutmeg melons, breakfast rolls, cold boiled ham, shaved tomato omelet, corn oysters. Dinner—Okra soup, fried gumbo, boiled chicken, sweet pickles, plain boiled rice; ice-cream cake. SUPPER— Cold rolls, sliced chicken, rice with sugar and cream. 23, Breakrast—Rice cakes, broiled breakfast bacon, fried cabbage. DrxnER—Chicken escaloped, whole potatoes, string beans, boiled corn in the ear; watermelon, plain cake. Suprzr—Hot biscuit, cold pressed meat, fried apple:

4. Breakrast—Muffins, broiled mutton or lamb chops, rice croquettes with gravy. Drnnzr—Roast beef with potatoes, cauliflower with sauce, Lima beans, raw tomatoes; baked apples with cream. Suprer—Toasted muffins, sliced beef, jelly, cream..

25. Breakrast—Cream toast, broiled steak, fricasseed potatoes. Dinner— Broiled corned beef with turnips, potatoes, stewed beans; bread pudding with custard, cake. Suprer—Light biscuit, cold corn beef, apple fritters with sugar.

56. Breaxrast—Wafiles, fried chickens with corn dodgers, stewed tomatoes. Dinner—Broiled prairie chicken with currant jelly, mashed potatoes, creamed cabbage; mock strawberries, cake. Supreg—Plain bread, Yankee dried beef, jelly and cake.

27. BreaKrast—Graham bread, fried fish, potato rissoles. D1inner—Fish, fresh or canned, potatoes boiled in jackets, stewed tomatoes, Lima beans; watermelon. Suprer—Graham toast, bologna sausage, ‘‘vanities’’ with jelly.

28. Breakrast—Bread puffs, fried potatoes, poached eggs. DinnER— Boiled ham or shoulder with vegetables, cucumber salad; warm gingerbread and lemonade. Suprer—Light biscuit, shaved ham, blanc mange with jelly and cake.

29. Sunday. Breaxrast—Nutmeg melon, French pancakes, broiled ham, sliced tomatoes. D1nner—Roast prairie chicken, mashed potatoes, boil onions; peaches and ice-cream. Suprer—Plain bread, sli chicken, watermelon.

30. Breaxrast—Corn bread, broiled mackerel, potato cakes. DinnEr— Roast beef with potatoes, corn boiled in ear; watermelons, cake. SuPpree-— Toast, cold beef, apple fritters.

31. Breakrast—Breakfast stew, fricasseed, potatoes, breakfast rolls. DrnwER—Boiled ham with cabbage, potatoes, beets, cucumbers; custard pie, cake. Suprer—Cold rolls, sliced ham, rusk, apple sauce. BILL OF FARE FOR SEPTEMBER.

1. Breakrast—Milk toast, broiled steak, fried potatoes. Dinxen—Chicken jie, boiled potatoes, young carrots, green corn; peach short cake. SupPER— iscuit, sliced tomatoes, grapes.

2. BreaKrast—Biscuit, broiled bacon, tomatoes. Dinner—Beef a la mode, potatoes boiled, onions baked, egg plant, cabbage salad; apple pie, mixed cakes. SuppEr—Pop-overs, honey, peaches and cream. 3. Breakrast—Graham gems, mutton chops, potatoes. Drxner—Baked fish. potatoes, green corn, stewed tomatoes, pickled beets; peach dumplings with sauce, cake. Suprer—Oyster stew, crackers, celery, fruit. 4. BREAKFast—Nutmeg melons, corn oysters, steak. Dinner—Beef boiled with cabbage and potatoes, succotash; apple roly-poly with custard sauce, sponge cake. SuppER—Sliced beef. peaches and cream.

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5. Sunday. Breakrast—Nutmeg melon, vegetable hash, broiled veal cutlets, tomatoes fried. Dinner—Baked chickens, potatoes, green corn pudding, tomatoes, plum sauce; sliced peaches, ice-cream, cake. StuprER— Cold chicken, sliced tomatoes, baked pears.

6. Breaxrast—Break fast rolls, fried liver, fried tomatoés. Dinxner—Roast beef, potatoes, green corn, fried egg plant, onion salad; watermelon. Suprer—Toasted biscuit, cold beef, fruit.

7, Breakrast—Buttered toast, hash, green corn oysters. Dixner—Meat pie, potatoes, young turnips, stewed onions, pickled beets; apple dumplings with cream sauce, cake. SupPpER—Canned salmon, biscuit and. jam. 8. Breakrast—Toasted Sally Lunn, chickens broiled, cucumbers. D1xnER—Koast mutton, baked sweet potatoes, green corn, apple sauce, slaw: bread pudding with sauce, cake. SuprpER—Toasted bread, sliced mutton, baked rs.

9. Breaxrast—Corn muffins, breakfast stew of mutton, tomatoes. DinwER—Veal pot pie, Lima beans, baked egy plant; peach meringue, lady cake. Suprer—Pressed chicken, warm biscuit baked sweet apples. 10. Breakrast—Batter cakes, veal croquettes, cottage cheese. Dinner— Boiled or baked fish with potatoes, green corn, tomatves, slaw; peaches and cream, cake. Supprr—Cold tongue, bread and iced milk. 11. Breaxrast—Short cake, mutton chops, potatoes. Dixner—Economical soup, pickled beets; apple meringue, cake. Supper—Soused beef, warm Tolls,.:

12. nday. Brerxrast—Rolls, breakfast stew, stewed okra. Dinner— Broiled prairie chicken, sweet potatoes, green corn, boiled cauliflower, plum sauce, cabbage salad; ice-cream, cake. Suprer—Sliced veal, biscuit, baked ears.

P 13. Breakrast—Cream toast, prairie chicken stew, fried Potatoes. Dinner— Roast loin of veal, potatoes, baked tomatoes, onions, cabbage; apple snow, cake. Supren—Sliced halibut, dry toast, grapes.

14. Breakraat—Light biscuit, broiled bacon, tomatoes. Dinner—Chicken pie, potatoes, Lima beans, stewed onions, slaw; mixed cake, custard. SupPER—Sliced veal, biscuit, baked pears.

15. Breakrast—Grabam bread, broiled steak, tomatoes. Dinner—Boiled bacon with potatoes and beans, green corn pudding, raw tomatoes, baked egg plant; apple pie, cake. Supper—Raw oysters and sliced lemon, biscuit an e.

16. Breakrast—Hot muffins, fried chicken, fried cabbage. Dinner— out of beef, potatoes, carrots, corn; compote of pears. Suprer—Cold iliced beef, sliced tomatoes, egg. rolls.

17. Breakrast—Buttered toast, poached eggs, broiled ham. Dinngr— Devilled crabs, potatoes, corn stewed, onions; apple meringue pie. Sup PeR—Surdines, toast, baked peaches.

18. Breakrast—Plain bread, green corn fritters, mutton chops. D1nnEr— Chicken fricassee, mashed potatoes, pickled beets; peach cake with whipped tream. Svppea—Sliced veal loaf, warm light biscuit, fried bananas. 19. Sunday. Breakrast—Nutmeg melon, fried oysters, baked potatoes Dinngr—Baked chickens, sweet potatoes, succotash, baked tomatoes; frozen custard, mixed cakes, watermelon. Svrper—Sliced chicken, biscuit, apple sauce.

20. Bre.xrast—Nutmeg melon, corn bread, broiled steak, fried sweet potatoes. D)inner—Roast beef with potatoes, corn, escaloped cauliflower; watermelon, cake. SuppeR—Cold sliced beef, biscuit, floating island. 21, Breakrast—Hash, fried cabbage, sliced cucumbers. l)1nneR—-Meat pie, young turnips, I.ima beans; bread and apple pudding with cream sauce, take. Supper—Sliced dried beef, baked pears, biscuit. 22. Breakrast—Hot muttins, fricasseed sweetbread, fried apples, fried raw potatoes. Dinngr—Boiled beef with soup, potatoes. corn; peaches witb -eream, cake. Suprer—Sliced beef. biscuit, sliced tomatoes with cream.

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23. Brraxrast—Plain bread, corn oysters, fried potatoes, mutton chops. Dinner—Chicken pudding baked, sweet pota: corn, tomatoes; apple fritters with sauce, cake. Supper—Cold tongue, biscuit, blanc mange with jelly..

24, BREAKFAst—Cream toast, broiled steak, tomatoes. Dinner—Baked or boiled fish, potatoes boiled in jackets, escaloped cauliflower, slaw; baked custard, cake. ScuppeR—Mock strawberries, chipped dried beef, pop-overs. 25. Breakrast—Bread puffs, codfish, fried potatoes. Dinxer—Broiled steak, mashed potatoes, creamed cabbuge; steamed pudding with sauce, cake. Suprer—Beefsteak toast, rice with milk, fruit.

26. Sunday. BreakFast—Nutmeg melon, waffles, broiled chicken, tomatoes. DinneR—Veal pot pie, sweet potatoes, corn, baked onions; peach pyramid, ice cream. Suprer—Tvuasted bread, canned salmon, baked pears. 27. Breakrast—Breakfast rolls, warmed-over pot pie, fried carrots. DrnNEE—Roast leg of mutton with potatoes, succotash; baked apples, cake. Srprer—Sliced mutton, warm biscuit, floating island. 28. Breakrast—Hot muffins, broiled beefsteak, fried raw potatoes, DrnSER—Meat pie, corn, onions; corn starch pudding, cake. Suprer—Yankee dried beef, sliced tomatoes, peaches and cream.

20. Breakrast—Melons, hot rolls, broiled chickens, sliced tomatoes. DrnRER—Boiled beef with potatoes, turnips, green corn, pickled beets; apple pie. cakes. Suppsr—Cold corned beef chipped, plain bread sliced thin, rusk, stewed pears.

30. Breakrast—Fruit, broiled bacon, corn bread, fried tomatoes. DixyER—Roast lamb with mint sauce, baked potatoes, green corn pudding, boiled onions, small pickles; cocoanut pudding, chocolate cake, fruit. Sup PER—Culd lamb sliced, cottage cheese, light buns, peaches and cream. BILL OF FARE FOR OCTOBER.

1. Breakrast—Broiled steak, flannel cakes, fried potatoes. DrnneR—Baked or boiled fish, potatoes boiled, fried egg plant; peach pie, cake. Suprzr— Dried beef frizzled, light biscuit, stewed quinces. 2. Breakrast—Veal cutlets, plain omelet, hgt biscuit, fried potatoes. Dinwer—Boiled mutton with soup, potatwes, turmps, carrots, beets and pickles; apple dumplings with sauce, cake and fruit. Supper: id mutton sliced, apple sauce, warm biscuit, cake, jelly.

. Sunday. Breakrast—Broiled oysters, baked apples, corn batter cakes. Dixner—Baked chickens stuffed, Lima beans, baked sweet potatoes, corn, equash, beets, celery; frozen peaches, grapes, cake. Supper—Sardines, bread, coffee cake, sliced peaches.

4. BreakFast—Biscuit, broiled bacon, fried potatoes. Dinner—Roast beef with potatoes, turnips, corn, tomatoes; bread pudding with sauce, cake, fruit. Suprer—Sliced beef, bread, cake, stewed peaches.

5. Brexkrast—Hash or beef croquettes, muffins, fried cabbage. Drxnrr— Meat pie, steamed potatoes, corn, fried egg plant. beets; custard baked, cake, fruit. Supper—Sliced tongue, bread, chocolate, blanc mange, rnsk. 6, BreakFrast—Mutton chops broiled, potatoes fried, buttered toast. Dine NER—Veal pot pie, sweet potatoes, lima beans, tomatoes, pickles; apple fritters with sauce, grape tarts, cake. Supper—Cold tongue, currant or plum jelly, baked quinces.

7. Breakrast—Corn muffins, fried liver, fried sweet potatoes. Dixnrr— Chicken fricassee, baked potatoes, turnips, beets; rice apples, cake, fruit. Sverer—Chicken pates, peaches with cream, bread.

8. Breakrast—Wattles, veal cutlets, potato croquettes. Dinner—Baked or boiled fish, mashed potatoes, corn, stewed tomatoes; rice pudding, cocoamt cake, fruit. Surpgr—Canned corned beef sliced, buns, fried apples with sugar.

9. Breakrast-—Bread puffs, croquettes of fish with potatoes, tomatoes.

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Drxxer—Saturday bean soup, broiled beafsteak, boiled cauliflower, potatoes boiled in jackets, pickles i plain boiled pudding with sauce, cake, fruit. Supper—Beafsteak toast, bread, stewed pears.

10. Sunday. Breaxrast—Baked beans with Boston brown bread, baked apples with cream. Dixxer—Oyster soup, roast wild duck, grape jelly, celery mashed potatoes and turnips, slaw; compote of pears, cake. Scurrer—Slic duck, bread and milk.

11. Breakrast—Graham gems, broiled mutton chop, croquettes of cold vegetables. Dinnzr—Roast beef with potatves, carrots, plain boiled rice; baked custard, cake, grapes. Surrer—Cold beef sliced, bread, rice fritters with sugar.

12. Breakrast—Hash, fried okra, biscuit. Dinner—Boiled mutton wit’: soup, celery, slaw; sliced pineapples, cuke. Sueper—Sliced mutton, cottag: cheese, bread, cake, grape jam.

13. Breakrast—Corn batter cakes, croquettes of mutton and vegetables. Dinner—Beef a la mode, mashed potatoes and turnips, succotash; apples, grapes, cake. Suprer—Cold beef, bread, cake, baked pears. 14. Breakrast—Buttered toast, croquettes of cold beef and vegetables. Dryxer—Fried or smothered chickens, mashed potatoes, Lima beans, pickles; bird's nest pudding, cake. Supper—Canned corned beef sliced, rolls. 15. Breakrast—Broiled mutton chops, fried potato cakes, muffins, DrnxER—Baked or boiled fish, boiled whole potatoes, corn, delicate cabbage; peach meringue, cake. Scrrer—Bologna sausage, toasted muffins, honey. 16. BreakrastT—Plain bread, veal cutlets, breakfast wheat. Dinner—Boiled beef with vegetables; cocoanut pudding, cake. Supper—Soused beef, light biscuit, fried apples.

17. Sunday. Breaxrast—Vegetable hash, fried oysters, stewed tomatoes, Dixxer—Broiled pheasant, sweet potatocs, tomatoes, onion sauce; peach meringue pie, plum jelly, cake, fruit. Surpper—Cold beef sliced, rusk, baked apples.

Phe Breakrast—Biscuit, veal cutlets breaded, potatoes. Dixner—Roast beef with potatoes, tomatoes; plain boiled rice, cake. Supper—Chipped dried beef, baked apples, rice waffles with sugar.

19. Breaxrast—Veal croquettes, fried cabbage, fried potatoes. Dinnzr— Boiled mutton with soup, potatves, squash; apple tapioca pudding, cake. 8verzR—Sliced mutton, light buns, fried apples.

20. Breakrast—Pates of cold mutton, fried potatoes, plain bread. D1nreR—Boiled corned beef with potatoes, turnips, carrots; plain batter pudding, with sauce, cake, fruit. Suprnr—Sliced corned beef, grape jam, popovers.

21, Breakrast—Hot rolls, broiled bacon, fricasseed potatoes. DInNER— Meat pie, boiled onions, stewed tomatoes, beets; apple dumplings with sauce, cake. Suprrr—Cold pressed meat, cake, stewed grapes. 22. Breakrast—Plain bread, fried fish, corn dodgers, tomatoes. DinNnER— Baked or boiled fish, whole boiled potatoes, tomatoes, creamed cabbage; molasses pudding, cake. Surppgr—Dried beef frizzled, buns, baked apples. 2B. Baeaxrast—Graham bread, mutton chops, fried potatoes. Dinner—Broiled steak, Heidelberg cabbage, turnips, pickles; cocoanut pudding, chocolate cake, grapes. Suprer—Becfsteak toast, mush and milk, light biscuit, baked pears.

24. Sunday. Breakrast—Fried oysters, fried mush, poached eggs. DinnER —Roast wild ducks, grape or plum jelly, mashed potatoes, tomatoes, Lima beans; sliced peaches, ice cream, cake, grapes. Supper—Sliced duck, sliced tomatoes, sponge cake, jelly.

95. Breakrast—Corn cakes, broiled ham, tomatoes or potatoes. Dinner— Roasted beef with Potatoes, turnips, plain rice boiled; sago pudding, cake. Surrer—Cold sliced beef, tread, butter, apple sauce. 26. Breaxrast—Rice cakes, broiled steak, fried potatoes. Dinnzr—Meat

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le, Lima beans, stuffed cabbage salad; molasses pudding, cake. SUPPER— lines, dry toast, baked apples.

27, Breaxrast—Hash of mutton, Sally Lunn, fried onions. DrinneR— Breaded chicken, baked sweet potatocs, tomatoes; baked quinces, cake. Supren—Culd presskd meat, rolls, fried apples.

28. Breaxrast—Hot rolls, veal cutlets, fried sweet potatoes. Dinxer—Ragout of beef, potatoes, turnips, tomatoes baked; Italian cream, cake, fruit. Suprer—Dried beef chipped, preserves with whipped cream. 29. Breakrast—Corn cakes, broiled bacon, omelette. Dinnez—Baked or boiled fish, whole potatoes, creamed cabbage, tomatoes, beets; boiled Indian pudding with sauce, cake. Svrper—Bologna sausage, rusk toasted hot. quince jelly, 30. Breakrast—Fruit, rolls, broiled mutton chop, potato croquettes. DuxNER—Broiled steak, Saturday bean soup, potatoes, turnips and carrots, pickles; warm apple pie, fruit cake. Surrer—Hot biscuit, cold tongue, fried apples, tea cakes.

1. Sunday. Breakrast—Baked beans, Boston brown bread, baked apples. Drnner—Stewed oysters, roast veal with sweet potatoes, apple sance, toma! cabbage salad; col apple pie, jelly cake, grapes and apples. Surprpzr—T: muffins, sliced veal, bananas..

BILL OF FARE FOR NOVEMBER.

1. Breakrast—Biscuit, croquettes of veal, breakfast hominy. Drxner— Veal stew, turnips, beets; baked apples with cream, cake. Surrer—Cold biscuit, bread and milk, fried apples.

2, Breakrist—Graham gems, fried liver, fried cabbage, raw potatoes fried. Dinner—Baked chicken with potatoes and parsnips, mashed turnips, celery; apple dumplings with sauce, cake. Supper—Light biscuit, cold sliced chicken, corn starch blanc mange with jelly.

3. Breakrast—Breakfast wheat, chicken croquettes, plain bread. Dixnzr —Boiled leg of mutton with soup, macaroni with cheese, boiled cauliflower, whole boiled potatoes, slaw; baked custard, jelly cake. Suprzr—Biscuit, dried beef frizzled, hot short cake, jam.

4. Breakrast—Corn muffins, broiled liver, hominy. D1xxer—Veal pot pie, escaloped oysters, celery, slaw; tapioca cream, cake. SvuprER—Toasted mutins, sliced tongue, rusk, stewed pears.

6. BREAKFAst—Buttered toast, poached eggs, warmed-over pot pie. Dixner —Baked or boiled fish, mashed potatoes, tomato sauce, beets; custard pie, cake. Supper—Light biscuit, cold pressed meat, bread and milk. 6. Breakrast—Bread puffs, croquettes of fish, potatoes. Dinner—Larded liver, mashed potatoes, delicate cabbage; rice pudding, cake. Supprr—Cold biscuit, apple fritters with sugar, tea cakes.

7. Sunday. BrEakFast—Cream toast, fried chickens, escaloped eggs. Drnwer—Roast wild goose with apple sauce, celery, turnips, sweet potatoes; pumpkin pie, cake. Suprer—Tea rolls, cold sliced, goose, gelatine blanc mange, %, BREAKFAast—Corn cake, broiled mutton chops, hominy. Drxnzr—Roast heef with potatoes, potatoes, turnips, cabbage salad; lemon pie, farina pudding. cake. SvrpreR—Cold roast beef, bread fritters, honey. 9. Breakrast—Sally Lunn, breakfast stew, fried potatoes. Dinner—Stewed beef, mashed boiled onions, mashed potatoes, Lima beans, jelly; rice apples, cake. Suprer—Toasted Sally Lunn, sliced cold beef, fried apples, rusk. 10, Breakrast—Buttered toast, fried pork steak, potato cakes, tomatoes. Dixner—Boiled chicken with soup, plain rice, whole potatoes, slaw; apple dumplings, cake. Scerrr—Cold chicken, rice fritters, tea cakes. 11. BrevKrast—Waffles, broiled steak, fried potatoes. Dixnzr—Toad-inthe-hole, whole potatoes, turnips, onion sauce; cream pie, cake. SupPPER-Cold rolls, canned salmon, black caps.

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12. Breakrast—Fried mush, oyster fritters, plain bread. Disngr—Baked or boiled fish, mashed Potatoes, canned peas, tomatoes, grape jelly; cot: pudding with sauce. Suprgr—Kolls, cold mutton sliced, rice fritters, jelly and cake..

13. Breakrast—Hot rolls, croquettes of fish, potato cakes. Dinnzr—Economical soup; Estelle pudding, cake. Surpper—Cold rolls, soused beef, stewed fruit, tea cakes.

14. Suniuy. BREAKFast—Oyster omelet, vegetable hash, baked apples, potatoes. Dixxer—Stewed oysters, roast wild duck, mashed potatoes, boiled onions, celery; Charlotte russe, fruit cake. Suppzr—Cold duck sliced, light biscuit, grapes, spunge cake, currant jelly.

15. Breaxrast—Cream toast, brviled pork, potato cakes. Dinngr—Roast beef, sweet potatoes, boiled turnips, chicken salad; economical pudding. Sup prr—Oatmeal mush, cold roast beef, cranberry tarts, cake. 16. Breakrast—Graham bread, croquettes of duck, potatoes. Dinnzr— Spiced beef tongue, baked potatoes, macaroni with cheese; grapes, cake. Suprrz—Toasted (iraham bread, cold tongue, baked pears. 17. Breakrast—Batter cakes, broiled mutton chops, potatoes. Dinnzr— Oyster jie, baked sweet potatoes, diced turnips, celery; apple pie with whipped cream. Suprer—Cold rolls, chipped beef, custard cakes, mar e.

18. Breaxrast— Waffles, hash, fried sweet potatoes. D1xner—Brown stew, baked potatoes, plain rice, slaw; pumpkin pie, cake. Surrer—Cold sli beef, short cake, jam.

19, Breakrast—Corn batter cakes, broiled sausage, hominy. Dinner—Turbot, mashed potatoes, turnips, Heidelberg cabbage; prune whip, cake. Sur PeE—Light biscuit, bologna sausage, baked quinces.

20. Breaxrast—Graham gems, veal cutlets, potatoes. DinnEr—Chicken pot pie; warm apple pie, cake. Suprer—Toasted gems, dried beef, baked apples, 21. Sunday. Breakrast—Cream toast, broiled oysters with pork, fried raw potatoes. Dinner—Stewed oysters, ruast goose, Texas baked potatoes, boiled onions, cranberry sauce, celery; peach pie, jelly cake. Supper—Cold biscuit, sliced goose, grapes, cakes.

22, BREaAKFrast—Breakfast wheat, broiled steak, potatoes, plain bread. DrxweR—Roast goose warmed over, baked potatoes, macaroni with cheese; grape pie, cake. Supper—Buttered oast, cold sliced goose, fried apples, rusk. 23. Breakrast—Corn gems, fried liver, beefsteak, potatoes. Dinner—Roast rk with sweet potatoes or parsnips, tomatoes, beets, apple sauce; bread and fruit pudding, cake. Suprer—Toasted gems, dried beef, canned fruit. 24. "Breakrast—Pates of pork, fried sweet potatoes, plain bread. Drnwer—Beef a la mode, steamed potatoes, Heidelberg cabbage, beets, plain rice; cocoanut pudding, cake. Scpper—Cold meat, rice fritters, baked apples. 25. Thankayiving day. Brrakrast—Grapes, oatmeal with cream, panned oysters with toast, hot rolls, broiled mutton chops, raw potatoes fried, flannel cakes with maple syrup or honey. Dixner—Turtle, chicken, or oyster soup, baked fish if large ard fresh, or stewed if canned (cod, halibut, or salmon.) mashed potatoes, celery, roast turkey, baked sweet pota toes, Lima beans, stewed tomatoes, onions, beets, cranberry sauce, cabbage salad, green pickles; pumpkin pie, mince pie, plum pudding. ice-cream, Assorted cakes, oranges and grapes, nuts, ScprER—Light biscuit, shaved cold turkey, currant jelly, cheese sandwiches, tea cakes, apples and jelly. 26. Breakevst—Ruttered toast, turkey hash or croquettes of meat and vegetables. Dinner—Escaloped turkey, turnips, beets, potatoes, slaw, corn starch pudding, cakes, Scprek—Light biscuit, cold turkey, cranberry sance, Welsh rarebit.

27. Brsaxrast—Corn bread, broiled spare ribs, potatoes. Dixnun—Turkey soup, venison steak, potatoes a la pancake, carrots, boiled beets; cus pie, cake. Strrrr—Cold rolls, cold tongue, mush and milk. 28. Sunday. Breaxrast—Graham gems, veal cutlets, omelet. Dinxgn—

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Oyster roll, cold sliced tongue, turnips mashed, baked swect potatoes, celery; pumpkin pie, grapes, cake. Surper—Light biscuit, cold tongue, currant jelly, cake.

29, Breakrast—Buttered toast, fried venison, fried sweet potatoes. DunxER—Roast mutton, baked potatoes, baked turnips, plum jelly; grapes, chocolate cake. Suprer—Light biscuit, sliced mutton, doughnuts, 30. Breakrast—Hot rolls, mutton croquettes, potatoes. INNER— Boiled corned beef with turnips and potatoes, pickled beets. Chili sauce; peach roll. Suprer—Cold rolls, sliced corn beef, baked apples, rusk. BILL OF FARE FOR DECEMBER.

1. Breakrast—Corn batter cakes, devilled oysters, fried potatoes. DrnNER—Chicken pie with oysters, canned Lima beans, cabbafe salad; pumpkin pie. cake, Scrrpre—Hot tea rolls, bologna sausage, canned fruit, cake. 2. Breakrast—Buckwheat cakes, sausage, croquettes of hominy. DinnER— Veal pot-pie, canned tomatves, apple sauce; eggless plum pudding, jelly cake. Suprer—Biscuits, frizzled beef, fried apples, cake.. 3. Breaxrast— Waffles, broiled steak, omelet. Dinnzr—Stewed fish, mashed potatoes, celery, turnips; baked apple dumplings with solid sauce, cake. SuppEr—Toast, pressed meat, cream fritters, apple jelly. 4 Breakrast—Graham bread, broiled spare ribs, fried raw potatoes. DinnEr—Broiled beefsteak, Heidelberg cabbage, potato soufHle, turnips, celery; molasses pudding, cake. Suprer—Toasted Graham bread, cold tongue, floating island.

5 Sunday. Breakrast—Flannel cakes, beefsteak toast, potato cakes. DixNER—Roast haunch of venison, mashed potatoes, tomatoes, apple sauce, celery; fig pudding with lemon sauce, cake. Supper—Tea buns, cold venison, canned fruit, lady fingers.

6. Breakrast—Cream toast, fricatelli, potato cakes. Dinnzr—Baked veal, potatoes, plain boiled rice; peach roll, cake. Suprer—Cold veal sliced, buttered. toast jelly and cake.

7. Breakrast—Sally Lunn, veal patties, corn dodgers. Dinnzr—Veal pie, carrots, boiled beets; crumb pie, cake. Surrer—Toasted Sally Lunn, ed apples and buns.

2 BreaKFist—Corn muffins, breaded veal,cutlets, Saratoga potatoes. DinNER—Stewed oysters, roast mutton with potatoes, tomatoes, celery; pineapple ice-cream, jelly cake. Surrer—Toasted muffins, cold mutton sliced, apple croutes.:

9. BREAKFAst—Hot rolls, cracked wheat, breakfast stew. Dinner—Roast uails, baked potatoes, Lima beans, celery j pumpkin pie, cake. SuprEn— gold rolls, cola tongue sliced, baked apples, tea cakes. 10. Breakrast—Buckwheat cakes, smoked sausage broiled, hominy croe quettes. Dryner—Baked or boiled fish, mashed potatoes, squash, cabbagsalad; hot peach pie wih cream, cake. Suprer—Light biscuit, oyster steamed, canned fruit with cake.

11. Breakrast—Buckwheat cakes, rabbit stewed, potato cakes. Dinner— Chicken fricassee, baked potatoes, baked turnips; cottage pudding with sauce, cake. Supper—French rolls, Welsh rarebit, jam.

12. Sunday. BREAKFAstT—Muffing, broiled spare ribs, fried potatoes. DrnNER—Roast turkey garnished with fried oysters, mashed potatoes, turnips, cranberry sauce, celery, English carrot pudding. Svupper—Light biscuit, cold turkey, jelly and cake.

13. BreaKrast—Buttered toast, fried apples, cold turkey broiled. Drnner—Roast turkey warmed over, potatoes whole, canned corn; canned fruit and cream. SuppER—Cold turkey, mush and milk, buns, jam. 14. Breakrast—Plain bread, fried corn, mush, breakfast bacon, fried cabbage. Dinner—Roast beef with potatoes, canned tomatoes, creamed cab-

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bage, mince Bie, cake. Suprer—Hot short cake, boiled oysters on the half shell, tea rolls, canned fruit.

15. Breakrast—Crumb griddle cakes, breakfast stew, fried potatoes. D1xwEr—Boiled corned beef with turnips, potatoes and cabbage; baked apple dumplings with sauce, cake. Supren—Hiscuit, cold beef, canned cherries. 16. Breaxrast—Graham rolls, croquettes of codfish with potatoe. D1nwer—Baked chickens with parsnips, mashed potatoes, celery, currant jelly; preserves with whipped cream. Suppzr—Plain bread, cold chicken, toasted rusk, jelly.

17. Breakrast—Cream toast, broiled steak, potatoes. Dinner—Steamed fish, steamed potatoes, celery, Lima beans, stewed tomato; mince pie. SvurPer—Cold rolls, chicken pates, baked apples.

18. Breakrast—Waffies, croquettes o h, fried potatoes. Diwner—Saturday bean soup, broiled venison steak, mashed potatoes, beets; vinegar pie, cake. Supper—Toast, cold ham, buns, jelly..

19. Sunday. Breaxrast—Buttered toast, broiled oysters, potato cakes, fried Barsnips. NNER—Roast domestic ducks, mashed potatoes and turnips, iled onions, celery sauce, plum jelly; fig pudding with lemon sauce, cake. Surrer—tTea rolls, salmi of duck, appre croutes.

20. Breaxrast—Corn batter cakes, broiled bacon, potatoes. Dinnen—Roast spare rib, baked potatoes, salsify, cabbage salad;plain Indian pudding with sauce. Suprer—Biscuit, cold pressed meat, sliced apples. 21. Breakrast—Johnny cake, sausage, hominy croquettes, Dinner— Roast rabbits, baked potatoes, slaw; apple meringue pie, jelly cake. Sur Per—Light biscuit, dried beef frizzled.

22, Breaxrast—Fried pork steak, fried raw potatoes, fried cab! 2. DinyxeER—Venison roast with potatoes, boiled onions, plum jelly; chocolate pudding, cake. Suprer—Sliced venison with jelly, sweet wafers, canned fruit. 23. Breakrast—Breakfast stew of cold venison, fried potatoes, Indian pancakes. Dinner—Spanish pot-pie, canned tomatoes; starch pudding. Bin Per—Graham mush and milk and jam.

24. Breakrast—Sally Lunn. broiled beefsteak, potatoes ala Lyonnaise, bread cakes with syrup. Dinxer—Chicken soup, chicken dressed with parsley and ope sauce, potatues, salsify, slaw; hot apple pie with cream. Svprer—Cold chicken, French rolls, apple sauce.

25. Christmas. Breakrist—Grapes and bananas, broiled oysters on toast, waffles with honey. Dinner—Raw oysters served with sliced lemon: turtle soup: baked fresh fish; roast turkey garnished with fried oysters, mashed potatees, Lima beans, pickled beets, mayonaise of chicken salad, celery, cranrry sauce; Christmas plum pudding with rich sauce; mince pie, sponge and lady cake mixed, fruit and nuts. Scpper or Luncnron—Curried oysters, Vienna rolls, slaw, apple trifle with whipped cream, lady fingers, cake. 26. Sunday. Breakrast—orn muffins, oysters in shell, croquettes of ture key, potato rissoles. Dinxer—Turkey soup, quail on toast, walled oysters, boil onions, celery and slaw; ice-cream, cake. Strper—Lread and milk, lemon fritters with sugar, rusk.

27. Breakrist—Buckwheat cakes, broiled spare ribs or sausage, pates of turkey hot with gravy, hominy. D1rxxer—Escaloped turkey, baked potatoes, canned corn; mince pie, cakes, StpreR—Biscuit, cold tongue, cakes. 28. Breakrast—Hot rolls, fried liver, oysteromelet. Drexer—Oyster soup, roast pig (garnished with boquettes of beets, carrots and green pickles carved), whole steamed potatoes, paranips, beets, macaroni with cheese; peach pie with cream. Svprer—Cold rolls.sliced tongue, apple croutes, cake. 29. Brrakrast—Cream toast, veal, sweet breads, potatoes * fried whole.” Dinner—Mutton soup, mutton dressed with caper sauce, baked potatoes, canned peas, celery, cranberry jelly; cocoanut pudding, cake. Svuppgr—Cold mutton, short cake with jam.

30. Breakrast—Graham gems, broiled veal cutlets, fried potatoes. Drnwee—Roast stuffed chicken, mashed potatoes, salsify, canned corn, currant

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lly, celery; prairie plum pudding. Surrer—Raw oysters, French rolls, jellied chicken, grape e jelly, 880) cakes..

31. Breaxrast—Fried oysters, potatoes a la Duchesse, waffles with maple syrup, baked apples. Dinngr—Boiled fish with Hollandaise sauce, steamed Potatoes, canned tomatoes, canned succotash; queen of puddings. SurrER— Ticasseed oysters, slaw, celery, waffles and honey, canned pears. Nore.—Observe that these bills of fare are made with especial reference to the ordinary Toutine of the week in the kitchen, the meals for each day being planned to save labor and fuel, and to interfere as little as possible with the special work of the day. Thus Monday’s bill of fare will not fit any other day of the week, if Monday is set apart as washing day. The housekeeper should aim at variety on successive meals rather than in thesame meal, remembering that a few dishes daintily cooked and served make a far more attractive dinner than many dishes less perfectly cooked and served. ADDITIONAL BILLS OF FARE.

New Ygar’s TaBLe.—When receiving calls on New Year's day, the table should be handsomely arranged and decorated, and provided with rather substantial dishes, such as would suit the taste of gentlemen. Too great profusion, especially of cakes, confectionery, and ices, is out of taste. Selections may be made from the following: Escaloped oysters; cold tongue, turkey, chicken, and ham, pressed meats, bon turkey, jellied chicken; sandwiches or wedding sandwich rolls; pickled oysters, chicken and lobster salads, cold slaw garnished with fried oysters; bottled pickles, French or 8panish pickles; jellies; charlotte-russe, ice-creams, ices; two large handsome cakes for decoration of table, and one or two baskets of mixed cake, fruit, layer, and sponge cake predominating; fruits; nuts; coffee, chocolate with whipped cream, lemonade.

RerresHMENTS.—For small evening parties, sociables, receptions, etc. where the refreshments are handed round or are served on a sideboard, and are of a simple character, every thing should be excellent in the highest degree, delicately prepared, and attractively served. Sandwiches and coffee, chocolate or tea, a variety of nice cake, jellies, 1ce-cream or ices, and fruits are appropriate. Fora more pretentious occasion, a simple table prettily decorated with flowers, and set with fruit, lobster salad, chicken croquettes, pickled oysters, and one or two kinds of ice-cream and cake, and coffee and a is quite enough.

REFRESHMENTS FoR TWENTY.—For a company of twenty allow one gallon oysters, four chickens and eight bunches of celery for chicken salad, fifty sandwiches, one gallon of ice-cream, two molds charlotte-russe, two quarts of lemon jelly, one light and one dark fruit cake, two layer cakes, and one white or sponge cake; for coffee use one and a half pints ground coffee and one gallon of water; fruit cake especially, and, indeed, all rich cake, should be cut in thin slices with a keen-edged knife; a small piece of each variety is always preferred to a plate overloaded with one or two kinds. REFRESHMENTS FOR A HunpRED.—For a larger company of a hundred the refreshments may be more elaborate: Two gallons of pickled oysters; two large dishes of lobster salad; two small hams boiled and sliced cold, five cold tongues sliced thin, twelve chickens jellied or pressed, each dish gamished with sprigs of parsley, slices of lemon and red beets, or curled leaves of celery, or the tender center leaves of lettuce; two gallons of bottled pickles ora gallon and a half of home-made; twelve dozen biscuit sandwiches; five quarts jelly, four gallons ice-cream; fifteen large cakes, to be made from recipes for rich fruit, delicate, layer, and sponge cakes; twelve dozen each of almond macaroons and variety puffs; four Jarge dishes of mixed fruits; five pounds roasted coffee and five gallons water, which should be served at the ginning, and six gallons of iced lemonade to serve at the close. REFRESHMENTS FOR ONE Hounprep AND SEVENTY-FrvE.—Six gallans oysters; three small hams, five large turkeys, ten tongues; six chickens and twelve bunches of celery for salad; three gallons pickles; seventeen dozen

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BILLS OF FARE. 405 buns, twelve loaves bread made in wedding sandwich rolls or in plain sandwiches; twenty-cwo large cakes; fifteen dozen large oranges sliced, seventeen dozen meringues, fifteen dozen pears, thirty pounds grapes; seven gallons icecream and four gallons lemon ice; coffee made of twelve pints ground coffee and eight gallons water; serve coffee at the beginning, and lemonade at the close.

FOR THE PICNIC.

In the ‘Sunny South,” picnics are in order as early as April, but in the more northern latitudes should never be attempted before the latter part of May or June, and September and October are the crowning months for them around the northern lakes, where hunting and fishing give zest to the sports. First. be up “at five o'clock in the morning,” in order to have the chicken, biscuit, etc., freshly baked. Provide two baskets, one for the provisions, and the other for dishes and utensils, which should include the following: Tablecloth and an oil-cloth to put under it, napkins, towels, plates, cups, forks, a few knives and table-spoons, tea-spoons, sauce dishes, tin cups (or tumblers, if the picnickers are of the over-fastidious variety); atin bucket, for water, in which a bottle of cream, lemons, oranges, or other fruit may be carried to the scene of action; another with an extra close cover, partly filled with made chocolate, which may be readily reheated by setting in an old tin pail or pan in which water is kept boiling «la custard-kettle; a frying-pan; a coffee-pot, with the amount of prepared coffee needed tied ina poarse, white flannel; @ tea-pot, with tea in a neat paper package; tin boxes of salt, per, beg sugar; a tin box for butter (if eiified) placed next to block of ice which should be well wrapped with a blanket and put in a shady corner of the picnic wagon. For extra occasions, add a freezer filled with frozen cream, with ice wel! ked around it, and heavily wrapped with carpeting. To pack the basket, first put in plates, cups, and sauce dishes carefully with the towels and napkins, an per if needed; then add the rest, fitting them in tightly, and covering all with the table-cloth, and over it the oil-cloth. Tie the coffee and tea-pots, well wrapped up, and the frying-pan to the handles. Pack provision basket as full as the law allows, or as the nature of the occasion and the elasticity of the appetites demand.

The following bills of fare may be picked to pieces and recombined to suit tastes and occasions:

Sprine Prcnics.—Cold roast chicken; ham broiled on coals; fish fried or broiled; sardines; tongue; hard boiled eggs; eggs to be fried or scrambled; Boston corn bread; buttered rolls; ham sandwiches prepared with grated ham; orange marmalade; canned peaches; watermelon and beet sweetpickles; euchered plums; variety or bottled pickles; chow-chow; quince or plum jelly; raspberry or other jams; Scotch fruit, rolled jelly, chocolate, Minnehaha, old-fashioned loaf, and marble cake; coffee, chocolate, tea; cream and sugar; salt and pepper; oranges.

Summer: Picnics.—Cold_ baked or broiled chicken; cold boiled ham; pickled salmon; cold veal loaf; Parker House rolls; light bread; box of utter; green corn boiled or roasted; new potatoes; sliced tomatoes; sliced cucumbers; French and Spanish pickles; peach and pear, sweet-pickles; lemon or orange jelly; strawberries, raspberries, or blackberries; lemonade, soda-beer or raspberry vinegar; coffee and tea; ice-cream; lemon or strawberry-ice; sponge, white, Buckeye, or lemon cake; watermelon, muskmelon, nutmeg-melon.

Fav Prcsica.—Broiled prairie chicken; fish chowder; clam chowder; clams roasted or fried; beef omclet; cold veal roast; sardines; cold roast chicken; pot of pork and beans; rusk, Minnesota rolls, Boston brown bread; potatoes, Irish or sweet, roasted in ashes; egg sandwiches (hard-boiled cays, sliced, sprinkled with pepper and salt, and put between buttered bread); mangoes; piccalilli; Chili sauce; quince marmulade; baked apples; musk and nutmeg-melon; crab apple jelly; grape jelly; black, orange, velvet, sponge, and three-ply cake; combination pie.

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Mother's hash does n’t taste of soap grease, rancid butter, spoiled cheese, raw flour, boarding-house skillets, hotel coffee, garden garlics, bologna saugage, or cayenne pepper; neither is it stewed and simmered and simmered and stewed, but is made so nicely, seasoned so delicately, and heated through 80 quickly, that the only trouble is, “there is never enough to go round.’” Cold meat of any kind will do, but corned beef is best; always remove all surplus fat and bits of gristle, season with salt and pepper, chop fine, and to one-third of meat add two-thirds of chopped cold boiled potato, and one onion chopped very fine; place in the dripping-pan, dredge with a little flour, and pour in at the side of the pan enough water to come up level with the hash, place in oven, and do not stir; when the flour is a light-brown, and has formed a sort of crust, take out, add a lump of butter, stir it through several times, and you will have a delicious hash. Or, by cooking longer, it may be made of cold raw potatoes, which peel, slice, and let lie in salt and water a half hour before chopping. If of meat and potatoes, always use the proportions given above, and before chopping, seascn with pepper and salt, and a chopped onion if you like (if onions are not to be had, take them out of pickle jar), place in hot skillet with just enough water to moisten, add a little butter or some nice beef drippings, stir often until warmed through, cover and let stand on a moderately hot part of the stove fifteen minutes. When ready to dish, run the knife under and fold as you would an omelet, and serve hot with tomato catsup. In making hash meats may be combined if there is not enoughof a kind. Do not make hash or any other dish greasy. It is a mistaken idea to think that fat and butter in large quantities are necessary to good cooking. Butter and oils may be melted without changing their nature, but when cooked they become much more indigestible and injurious to weak stomachs.

AFTER THANKSGIVING DINNER, u most excellent hash may be made thus: Pick meat off turkey bones, shred itin small bits, add dressing and pieces of light biscuit cut up fine, mix together and put into dripping-pan, pour over any gravy that was left, add water to thoroughly moisten, but not enough to make it sloppy; place in a hot oven for twenty minutes, and, when eaten, all will agree that the turkey is better this time than it was at first; or warm the remnants of the turkey over after the style of esculoped oysters (first a layer of bread-crumbs, then minced turkey, and so on); or add an egg or two and make nice breakfast croquettes. The common error,jn heating over meats of all kinds is prtting (406)

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into a cold skillet, and cooking a long time. This second cooking is more properly only heating, and should be quickly done. All such dishes should be served hot with some sort of tart jelly. Always save a can of currant juice (after filling jelly cups and glasses), from which to make jelly in the ‘winter, and it will taste as fresh and delicious as when made in its season. ALWAYS SAVE all the currants, skimmings, pieces, etc., leftafter making jelly, place in astone jar, cover with soft water previously boiled to purify it, let stand several days; in the meantime, take your apple peelings, without the cores, and pu! on in porcelain kettle, cover with water, boil twenty minutes, drain into a large stone jar; drain currants also into this jar, add all the rinsings from your molasses jugs, all dribs of syrups, etc., and when jar is full, drain off all that is clear into vinegar keg (where, of course, you have some good cider vinegar to start with). If not sweet enough, add brown sugar or molasses, cover the bung-hole with a piece of coarse netting, and set in the sun or by the kitchen stove. In making vinegar always remember to give it plenty of air, and it is better to have the cask or barrel (which should be of oak) only half full, so that the air may pass over as large a surface as possible. Vinegar must also have plenty of material, such as sugar, molasses, etc., to work upon. Never use alum or cream of tartar, as some advise, and never let your vinegar freeze. Paint your barrel or cask if you would have it durable. Company, sickness, or other circumstances may prevent making in their season, but they can be prepared very nicely at any time, by taking pear, peach, plum, or apple preserves, and pouring hot spiced vinegar over them; in a few days they will make a delightful relish. It very often happens in putting up cucumber pickles that you can only gather or buy a few ata time; these can be easily pickled in the following manner: Place in a jar, sprinkle with salt, in the proportion of a pint salt to a peck cucumbers, cover with boiling water, let stand twenty-four hours, drain, cover with fresh hot water; after another twenty-four hours, drain, place in a jar, and cover with cold, not very strong vinegar; continue to treat each mess in this manner, using the two jars, one for scalding and the other asa final receptacle for the pickles, until you have enough, when drain and cover with boiling cider vinegar, add spices, and in a few days they will be ready for use. Never throw away even A CRUMB OF BREAD, but save it and put with other pieces; if you have a loaf about to mold, cut fn thin slices, place all together in a dripping-pan and set in oven to dry, and you will find that when pounded and rolled it will be very nice for dressing. stuffing, puddings, griddle-cakes, etc. When to be used for breading meats, etc., it must be made very fine. Keep in a covered box, or in @ paper bag tied securely and hung in a dry place. It is much’ more economical to prepare meats with a dressing of some kind, since they “‘go so much further.”

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Savsace Toast is made by scalding the sausages in boiling water, frying to light brown, chop fine, and spread on bits of toast. Ham Baxis.—Chop fine, cold, cooked ham; add an egg for each person, and alittle flour; beat together, make into balls, and fry brown in hot butter. Corn-MEAL Cakg.—TIwo-thirds cup butter, one cup sugar, three eggs beaten separately, two and a half cups corn meal, one and a half of flour, two of sweet milk, two tea-spoons cream tartar, one of soda. PHILADELPHIA SCRAPPLE.—Mix potatoes (or any cold vegetables) and meat, turn intoa skillet with meat gravy from previous day. Stir up until dry and crisp, resembling a very dry hash; serve in small deep dish. To Craniry Moxasses.—Heat over the fire and pourin one pint of sweet milk to each gallon of molasses. The impurities rise in scum to the top, which must be skimmed off before the boiling breaks it. Add the milk as soon as placed over the fire, mixing it thoroughly with the molasses. CucumBer Reis may be made of the large cucumbers: Pare and cut in two, take out seeds, and grate, strain out most of the water, season highly with pepper and salt, add a little sugar, and as much vinegar as you cucumbers; put in small bottle and seal.

BrerstEaK Toast.—Chop cold steak or tongue very fine, cook in a little water, put in cream or milk, thicken, season with butter, salt, and pepper, and pour it over slices of toast. Prepare boiled ham in the same way, ing the yolk of an egg.

Breakrast Purrs may be made on baking day, by taking up a little dough, pulling out to thickness of doughnuts, cut two and one-half inches in length, drop in boiling lard, and fry like doughnuts; to be eaten with butter like biscuit.

SHELLED ALMONDS are more economical for use in cakes. One pound of unshelled almonds only makes six and one-half ounces or one coffe-cupful when shelled, while the unshelled are generally only double the price, and sometimes not that per pound.

. Mrxep Sanpwicues.—Chop fine, cold ham, tongue and chicken; mix with one pint of the meat half a cup melted butter, one table-spoon salad-oil, one ’ of mustard if desired, the yolk of a beaten egg, and a little pepper; spread on bread cut thin and buttered. Ham alone may be prepared in this way. SrzaK Puppine.—Mix one quart flour, one pound suet (shredded fine), & little salt, and cold water to make stiff as for pie-crust, roll out half an inch thick; have steak (beef or mutton) well seasoned with pepper and salt, lay them on the paste and roll it up, tie in a cloth, and boil three hours. Some add _a few oysters and a sliced onion to the steak.

Morton Piz anv Tomatoxzs.—Spread the bottom of a baking-dish with bread-crumbs, and fill with alternate layers of cold roast mutton, cut in thin slices, and tomatoes, peeled and sliced; season each layer with pepper, salt and bits of butter. The last layer should be of tomatoes spread with breadcrumbs. Bake three-quarters of an hour, and serve immediately. LancasHIrg Pre.—Take cold beef or veal, chop. and season as for hash; have ready hot mashed potatoes seasoned as if for the table, and put in a shallow baking-dish first a layer of meat, then a layer of potatoes, and so on, till dish is heaping full; smooth over top of potatoes, and make little holes in which place bits of butter; bake until a nice brown. Breap-CRUMB8 FOR Pastry.—Many prddings that are commonly baked in a crust, such as cocoa-nut, potato, apple, and lemon, are equally as and more wholesome, made by strewing grated bread-crumbs over a buttered pie-plate or pudding-dish to the usual depth of crust; pour in the pudding, strew another layer of bread-crumbs over the top, and _ bake. Squas Pre.—Trim a deep dish with paste as for chicken pie, put in a layer of sliced sour apples, season with sugar and spice; add a layer of fresh, rather Jean pork, sliced thin, seasoned with salt and pepper; and thus place alternate layers of apple and pork until the dish is nearly full; put in a little water and cover with paste; bake slowly until thoroughly done.

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Manso Matiow Pasre.—Dissolve one pound of clean gum arabic in one gett of water; strain, add one pound of refined sugar, and place over the re, stirring continually until the sugar is dissolved and the mixture has become the consistency of honey. Next, add gradually the whites of eight eggs well beaten, stirring the mixture all the time, until it loses its stickiness and does not adhere to the fingers when touched. The mass may now be poured out into a pan or box, slightly dusted with starch, and when cool divided into small squares, ArpLe Croures.—Pare, halve and core good smooth apples, cut slices of bread; without crust, to fit the flat side of each half apple; dust the apple all over with sugar, a little nutmeg or cinnamon, arrange these on the slices of bread in a pie plate, bake in a moderate oven. The apples will retain their shape, and if peeled with care or carved lightly in shells or other fanciful designs make a very presentable dish for tea or a hasty lunch, beside being simple and healthy.

Economica Inptan Puppinc.—Scald one quart of sweet milk, into it stir five rounded tablespoons Indian meal, one teacup brown sugar or five tablespoons molasses, one teaspoon ginger, and a little salt; put in moderate oven to bake, and in half an hour stir in one cup cold rich milk; bake two hours. This is much improved by adding a teacup of raisins when the cold milk is added. Serve with cream or hot sauce.

Sousep Beer left after soup. Gut the meat and bristle pt bone in small pieces, salt, pepper and spice with mace, an ur over it hot vinegar, or an equal ‘uantity of water and strong vinegar will be better. Good for supper; may be warmed over for break fast.

An Economicat Disu.—Season mashed potatoes with salt, pepper, butter and cream; place a layer in a pie dish; upon this place a layer of cold meat or fish, finely chopped, then alternate until dish is full; then strew bread crumbs over top and bake brown.

To Recu.ate Time 1n Cookery.—Mutton—A leg of eight pounds will require two hours and a half; a chine or saddle of ten or eleven pounds, two hours and and a half; a shoulder of seven pounds, one hour and a half; a loin of seven pounds, one hour and three-quarters; a neck and breast, about the same time as a loin.

‘—The sirloin of fifteen pounds, from three hours and th juarters to four hours; ribs of beef, from fifteen to twenty pounds, will take three hours to three hours and a half.

Veal—A fillet, from twelve to sixteen pounds, will take from four to five hours, at a good fire; a loin, upon the average, will take three hours; a shoulder, from three hours to three hours and a half; a neck, two hours; a breast, from an hour and a half to two hours.

Zamb—Hind-quarter of eight pounds will take from an hour and threeuarters to two hours; fore-quarter of ten pounds, about two hours; leg of ve pounds, from an hour and a quarter to an honr and a half; shoulder or breast, with a quick fire, an hour.

Pork—A leg of eight pounds will.require about three hours; griskin, an hour and a half; a spare-rib of eight or nine pounds will take from two hours and a half to three hours to roast it thoroughly; a bald spare-rib of eight unds,‘an hour and a quarter; a loin of five pounds, if very fat, from two ours to two hours and a half; a sucking pig, of three weeks old, about an hour and a half.

Poultry—A_ very large turkey will require about three hours; one of ten unds, two hours; a small one an hour and a half.

A full-grown fowl, an hour and a half; a moderate sized one, an hour and & quarter.:

pullet, from half an hour to forty minutes.

A goose full-grown, two hours.

A duck, full size, from an hour and a quarter to one hour and three quarters.

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410 FRAGMENIS.

Venison—A buck haunch which weighs from twenty to twenty-five pounds will take about four hours and a half roasting; one from twelve to eighteen pounds, will take three hours and a quarter.

A Luycu Disu.—Chop the lean of cold roast beef or steak very fine, separating it first from all the fat; nearly fill a pudding dish with cold boiled or baked macaroni; in the center put chopped beef, carefully flavored with salt, pepper, thyme, and, if to your taste, a little liquor poured off from canned tomatoes. Pour sour stock or gravy over beef and macaroni, cover with bread crumbs, over which pour two tablespoonfuls of melted butter, and bake half an hour.

Soyer’s Recerrr ror Cooxixe Eccs.—Take two or three large onions, slice them very thin, and fry till a nice brown. Have ready three or four hardboiled eggs cut in slices, and a cupful of nice gravy, with a little flour of arrowroot mixed with it; add the exgs to the onions, then pour in the gravy, and stir in all till the gravy has thickened, Serve very hot. If a white instead of a brown dish is wished for, the onions must be stewed in butter, and the sauce made of veal broth mixed with a little milk and flour. Pepper and salt to taste.

Asric JetLy.—To three pints of clear stock (that made from knuckle of veal is ) add two ounces of gelatine that has been softened in cold water. Beat up the whites and shells of two eggs and one yolk; add them to the stock, and put into a saucepan, with a tablespoonful of catsup, one of vinegar, and a teaspoonful each of savory, thyme, marjoram and parsley, and a smaller quantity of mace, cloves, allspice, white pepper and _ salt, and one wineglass of wine. Set it over a slow fire, stirring till it boils; let it cook slowly fur a few minutes, giving it constant attention; then set it aside to settle; strain it through a cvarse cloth or a fine sieve, and set it away to harden. It should be perfectly clear, and may be cut into blocks or dice for garnish, or cut into thin slices and alternated with slices of ham or beef, or it may be melted and poured upon chopped chicken inamold. There are many other ways in which it may be useful and ornamental. It is very nourishing, and generally very acceptable to sick persons, especially if given to them in small quantities ice-cold. To Make KitcHen VEGETABLES TENDER.—When peas, beans, etc., do not boil easily, it has usually been imputed to the coldness of the season, or the rains. This peculiar notion is erroneous. The difficulty of boiling them soft arises from an excess of gypsum imbibed during their growth. To correct this, throw a small quantity of carbonate of soda (common baking soda) into the pot along with the vegetables.

To Keep CHeese Morst.—Many housekeepers complain that their cheese becomes dry, and some use a kind of bell-glass to put their cheese in. A very simple expedient will keep cheese in the best condition. Take a linen cloth, or cheese cloth, dip it in white wine, squeeze out excess of wine, and wrap up the cheese in it. By doing this the cheese is not only kept moist, but its flavor is improved.

To CLEAN VEGETABLES OF InsEcTs.—Make a strong brine of one pound and a half of salt to one gallon of water, into this place the vegetables with the stalk ends uppermost, for two or three hours; this will destroy all the insects which cluster in the leaves, and they will fall out and sink to the bottom of the water.

To Dress Sart MacKEREL.—Take mackerel from the salt, and lay them inside downward in a pan of cold water for two or three days; change the water once or twice, and scrape the fish clean without breaking it. When fresh enough, wipe one dry and hang it in a cool place; then fry or broil; or lay one in a shallow pan, the inside of the fish down; cover it with hot water, and set it over a gentle fire or in an oven for twelve or fifteen minutes; then pour off the water, turn the fish, put bits of butter in the pen and over the fish sprinkle pepper, then let it fry for five minutes, then ‘ish it.

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ScrarpiE.—It is composed of the head-meat, trimmings of the hams and shoulders, flitch, smaller parts of the chine, the he: part of the liver and theskin off the parts intended for lard and sausage. The spleen, kidneys and eracklings are used by some and rejected by others. The feet and ears may also be used. The head is split between the jews, and after the tongue is taken out it is split through the middle the other way. Cut off one or two inches of the snout and take off the jaw-bone and nasal cavities as far as the teeth extend, and cut across at the eye and also at the opening of the ear. The meat may then becleaned outevenly. Put the head meat into the boiler after putting in water to cover it, add the rest of the meat in a quarter of an bour. The meat must be boiled until it will readily separate from the bones; (the skins should be boiled se tely as they take a long time to boil); then taken from the liquid, the bones removed and the meat chopped fine. Strain the liquid to get out the small bones, and add to it enough water to make five parts liquid to three of meat. Set the liquid to boiling, and as soon as it commences stir in meal and boil fifteen or twenty minutes, stirring all the time. Make a moderately thick mush, then put in meat, mixing thoroughly and season to taste. It takes about as much meal as meat, but no buckwheat nor flour. The Indian meal must be ground fine, of new corn, well dried before grinding. The meat must be very finely chopped. Put away in tin pans or earthern pots in cold place. Unless kept very cold, it will not keep many weeks, but its popularity generally keeps it from spoiling. Itis be fried for the table, and eaten hot, of course. Those who are unacquainted with this dish, and many of our readers are, should give it a trial.

Diep Pumpxin.—Take ripe pumpkins, cut into small pi stew soft, mash and strain through a colander, as if for making pies. Spread this pulp on plates, in layers some half an inch thick; dry it in a stove oven, which should be kept at so low a temperature as not to scorch it. In about a day it will become dry and crisp. The sheets thus made can be stowed away in a dry place, and are always ready for use, cither for pies or stewing. On going to use, soak portions of the article in a little milk over night, Fen it will return to as delicious a pulp as if made of a pumpkin whe Puarx Botrep Inpian Puppine.—Scald one and a half pints Indian meal with half pint boiling water; add four tablespoons Graham flour, one pint milk (either sweet or sour), two tablespoons molasses, half a teaspoon ginger, a little salt and one level teaspoon soda (or a little more if sour milk is used); two tablespoons chopped suet will make it more light and tender, but may be omitted. Put into it a well-greased pudding-boiler (two-quart), leaving room to swell, and boil three or four hours in a kettle of water. Or it may be tied in a pudding-cloth, leaving room to swell; or steamed in a small tin pail for same length of time. ° VEAL AND Ham Pre.—Cut the veal and ham into thin slices, lay a slice of ham (about one-third the slice of the veal, season it with the seasoning as given above, and roll them up and place them in the dish, add water and chopped (not sliced) hard-boiled eggs, place on the crust and bake in a moderate heat, the same as for beefsteak pie. If the ham is very salt use less salt and more pepper in the seasoning. Parsley is a great favorite generally with veal. Those wishing it can add it; also force meat balls. Catsup, efther mushroom or tomato or a little Worcestershire sauce, may also be added. Some are very fond of sausage meat added to the veal pie; but all these are mere matters of taste.—Prof. C. H. King. Pottep Beer.—Put the beef in a kettle, with some little slices of salt pork at the bottom; sprinkle with salt and a little Cayenne Pepper, pour over two tablespoonfuls of vinegar, and set the kettle over the fire, covering it closely. When it has fried a little at the bottom, turn the meat, and in ten minutes add a half pint of water. Do not let the meat boil dry, but add a little water occasionally, letting it cook slowly, and keep it closely covered.

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Brzr OmeLetr.—Three pounds beef chopped fine, three eggs beaten together, six crackers rolled fine, one table-spoon salt, one tea-spoon pepper, one table-spoon melted butter, sage to taste. Mix well and make lke a loaf of bread; put a little water and bits of butter into the pan, invert a pan over it, baste occasionally, bake an hour and a quarter, and when cold slice very thin.

CHICKEN on Brer Croquetres.—Take cold chicken, or roast or boiled beef or veal, mince very fine, moisten with the cold gravy if at hand, or moisten well, and add one egg, season with pepper, salt and an onion or sage; make into small cakes, cover with egg and bread-crumbs, and fry in lard and butter. One cup fresh boiled rice may be added before making into ApeLE-BotTer Custarp Pir.—Beat together four eggs, one tea-cup applebutter, one of sugar, one level table-spoon allspice, add one quart sweet milk and pinch of salt; bake in three pies with an under-crust;—and, by the way, never omit a pinch of salt in custard and lemon pie; and, in fact, many kinds of fruit pies, such as green-apple, currant, gooseberry, and pie-plant, are improved by it.

WEETIE’s Favorites.—Three eggs, cne tea-spoon sugar, one coffee-cu sweet milk, one of warm water, four table-spoons potato yeast, flour enoug! to make stiff batter; beat yolks and sugar well, stir in milk, water, and yeast, and lastly flour, stir well, and set in warm place to rise; when light, beat whites to a stiff froth, and stir into batter with a pinch of salt; bake like batter cakes. These are splendid for breakfast if set the night before. Potato Cakgs.—Mix thoroughly with cold, mashed potatoes left from dinner, the well-beaten yolk of an egg; make into cakes as you would sausages, place in skillet with a table-spoon hot ham or beef-drippings, cover tightly, and, in five minutes, when lower side is browned, turn, remove cover, fry until the other side is a nice brown; serve hot. Make up after dinner ready for frying for breakfast.

PotaTors A LA DucHEsséE are now the most fashionable, and, if areally potato is capable of being improved, perhaps this is the best method. Take cold, mashed potatoes, roll out and form into little biscuit-shaped cakes (a little flour will be required to form them, but do not mix flour with the tato), arrange cakes on a pie-plate, glaze them over with beaten egg, and ake to a delicate brown.

EscaLopep TurKkyY.—Moisten bread-crumbs with a little milk, butter a pan and put in it a layer of crumbs, then a layer of chopped (not very fine) cold turkey seasoned with salt and pepper, then a layer of crumbs, and so on until pan is full. If any dressing or gravy has been left add it. Make a thickening of one or two eggs, half a cup of milk, and quarter cup butter and bread-crumbs; season and spread it over the top; cover with a pan, bake half an hour and then let it brown.

Breaxrast Stew.—Cut three-fourths of a pound of cold roast beef into small pieces, heat slowly with half a pint cold water, one table-spoon Chilisauce, a tea-spoon salt, and half a tea-spoon pepper. Rub two table-spoons flour with some butter and a little of the hot gravy, add to the beef, let cook until the flour is done, and then serve with bits of dry toast. Slices of onions may be first cooked and the meat added to them, with or without Chili-sauce.:.

Bonny CrappEeRr.—This dish is in perfection in the summer, when milk sours and thickens very quickly. It should be very cold when served. A nice way is to pour the milk before it has thickened into a glass dish, and when thick set on ice for an hour or two, and it is ready to serve, and is really a very pretty addition to the supper table. Serve in sauce dishes or deep dessert plates, sprinkle with sugar (maple is nice), anda little grated nutmeg if liked.

Corn Meat Warries.—To the beaten yolks of three eggs, add one quart of sour milk or butter-milk, corn meal to make a batter a little thicker

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than for pan-cakes, one tea-spoon salt, one of soda dissolved in a little warm water, then the well-beaten whites; flour may be used instead of corn meal. This is also a good rule for pan-cakes, making the batter thinner. For dressing for watfles, put on the stove a half cup cream, a table-spoon butter, and two of sugur; when hot, put two table-spoons on each waffle when placed in the dish to serve.

Eeoiess SquasH orn Pumpkin Pix.—Stew the squash or pumpkin till very dry, and press through a culunder; to each pint of this allow one tablen butter, beat in while warm one cup brown sugar or molasses; a litle salt, one table-spoun cinnamon, one tea-spoon ginger, and one half teaspoon soda; a little allspice may be added, but it darkens the pies; roll a few crackers very fine, and add a handful to the batter, or thicken with two tablespoons flour or one of corn starch. As the thickening property of pumpkin varies, some judgment must be used in adding milk. ScrappLe.—Scrape and clean well a pig’s-head as directed in ‘ Pig’s-head Cheese.”” put on to boil in Dlenty of water, and cook four or five houra— until the bones will slip easily from the meat; take out, remove bones, and chop the meat fine, skim off the grease from liquor in pot, and return the shopped meat to it; season highly with salt and pepper, and a little powdered sage if liked, and add corn meal till of the consistency of soft mush; cook slowly one hour or more, pour in pans, and setin a cool place. This is nice sliced and fried for breakfast in winter, and will answer in place of meat on many occasions.

FricasszeD AND Frigp Poratogs.—Slice cold boiled potatoes, put into a dripping-pan, add milk, salt, pepper, and small lump of butter, allowing half a pint of milk to a dozen potatoes, place in oven for about fifteen minutes, stir occasionally with a knife to keep from ‘burning; they should brown sli tly on the top; or put in sauce-pan lump of butter, when melted add a level table-spoon flour, cook a few minutes and add a tea-cup new milk or cream, season with salt and pepper; when it boils, add sliced potatoes, and boil till potatoes are thoroughly heated. To fry, slice and fry in butter or ham or beef-drippings, using only enough fat to prevent sticking; sprinkle with salt, cover with tin lid so that they may both fry and steam. Wetsa Rare-sit.—Cut thin slices of bread, remove the crust, and toast quickly; butter it, and cover with thin slices of rather new rich cheese, spread over a very little made mustard, and place on a pie-tin or plate in a hot oven till the cheese is melted, when cut in square pieces of any size -desired, and serve at once on a hot platter, as it is quite spoiled if allowed to t cold. The mustard may be omitted if desired; and some think it more lelicate to dip the toast quickly, after buttering, into a shallow pan of boiling water; have some ch ready melted in acup, and pour some over each slice. The best way to serve is to have little plates made hot, place a slice on each plate, and serve one to each person.

Yankee Driep Beer.—Slice very thin, put in frying-pan with water to cover, let come to boiling point, pour off, and add pint of milk, lump of butter, and a thickening of a little flour and milk, stir well, and, just before serving, some add an egg, stirring it in quickly; or, chip very fine, freshen, add a lump of butter and six or eight eggs, stir well, and serve at once. Cold boiled or baked beef may be sliced and cooked in the same way. Or, after the freshening, first frizzle it in butter, dredge with flour, and add the milk. When ends or thin pieces of dried beef become too dry and hard, put in cold water and boil slowly six or eight hours, and slice when cold; or, soak over night in cold water, and boil three or four hours. Many think all dried beef is improved by this method.

Corp og CorraGe Cugese.—Set a gallon or more of clabbered milk on the stove hearth or in the oven after cooking a meal, leaving the door open; turn it around frequently, and cut the curd in squares with a knife, stirring gently now and then till about as warm as the finger will bear, and the whey shows all around the curd; pour all into a coarse bag, and hang to drain in

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8 cool place for three or four hours, or over night if made in the evening. When wanted, turn from the bug, chop rather coarse with a knife, and dress with salt, pepper, and sweet cream. me mash and rub thoroughly with the cream; uthers dress with sugar, cream, and a little nut-meg, omitting the salt and pepper. Another way is to chop fine, add salt to taste, work in a very little cream or butter, and mold into round balls. PotaToks A LA LYONNAISE are much simpler than the name implies. Ruba lump of good butter over the inside of a clean, smooth, slightly warmed skillet, turn in some cold boiled potatoes cut up, add pepper, salt, a little chopped parsley, and perhaps the least bit of onion very fine. Shake from time to time and see that they do nut brown. ‘Fried white” is the accepted slang in fashionable hotels for this very elegant mystification in the art of potato cooking. If, for your stomach’s sake, you should prefer to have your tatoes actually fried a savory crisp brown, drop in smoking hot lard or nice rippings (never in butter, as it scorches too quickly; warm up or sauti—fry ina we aeronsed frying-pan—in butter, but fry, or rather boil, in lard or rippings).

Srurrep BeersreEak is as nice for dinner as a much more expensive Toast, and it can be prepared from a rather poor flank or round steak; pound well, season with salt and pepper, then spread with a nice dressing—may use some of the bread-crumbs—roll up and tie closely with twine (which always save from the grucer’s parcels), put in a kettle with a quart boiling water, boil slowly one hour, take out and place in dripping-pan, adding water in which it was boiled, basting frequently until a nice brown, and making gravy of the drippings; or you may put it at once into the dripping-pan, omit the boiling process, skewer a couple slices salt pork on top, add a very little water, baste frequently, and, if it bakes tuo rapidly, cover with a dripping-pan. It is delicious sliced down cold.

How to make Nice Gravy isa problem many housekeepers never solve. Remember that grease is not gravy, neither israw flour. Almost any kind of meat-liquor or soup-stock, from which all fat has been removed, may be made into nice gravy, by simply adding a little seasoning and some thickening; if browned flour is used for the latter, the gravy will require but little cooking, but when thickened with raw flour, it must cook until thoroughly done, or the gravy will taste like so much gummy paste. It is best to brown a quart of flour atatime. Put ina skillet, set in the oven or on top of the stove, stir often until it isa light-brown, put intu a wide-mouthed bottle, cork and kecp for use. All gravies should be well stirred over a rather hot fire, as they must be quickly made, and must boil, not simmer. Potato Fiour is an addition to many kinds of breads, cakes, and puddings, making them more light and tender. Wag peel, and grate into an earthen pan, filled with pure, soft cold water; @hen the water begins to clear by the settling of the pulp to the bottom, pour off the water and add more, stir pulp with hand, rub through a hair sieve, pour on more water, let stand until clear, pour off and renew aguin, repeating several times unti the furina is perfectly white and the water clear. The air darkens it, and it must be kept in the water as much as possible during the process. Spread the prepared farina before the fire, covering with paper to keep it from dust; when dry, pulverize it, sift, bottle, and cork tightly. Potato jelly may be made by pouring boiling water on the flour, and it will soon change into a jelly; flavor and sweeten to taste.

Stews, if properly prepared, are very palatable. If made from fresh meat, they should be immersed in boiling water at first, and then placed where it will simmer slowly until done; season, add thickening, and flavor with an onion, ora tea-spoon of curry powder; or prepare a poor beefsteak by first trimming off all the fat and cutting in convenient pieces, fry in butter or drippings to a nice brown on both sides, then add a little sliced onion, carrots, or turnips, seasoning, a tea-spoun Chili-sauce, and one pint soup stock, or water; stew gently two or three hours, skim off any grease, and stir in a

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little flour mixed with milk. To make a stew of cold meat, first make the gravy of stock, add a fried sliced onion, pepper and salt, and a tea-spoon catsup, let it boil, and set aside to cool; when nearly cold, put in thinlycut slices of cold meat, and a few slices cold potatoes, and let heat gradpally until it comes to the boiling point; serve with bread cut in dice and Meat Prs.—Put a layer of cold roast beef or other bits of meat, chopped very fine, in bottom of dish, aud season with pepper and salt, then a layer of powdered crackers, with bits 6f butter and a little milk, and thus place alternate layers until dish is full; wet well with gravy or broth, or a little warm water; spread over all a thick layer of crackers which have been seasoned with salt and mixed with milk and a beaten egg or two; stick bits of butter thickly over it, cover with a tin pan, and bake half to three-quarters of an hour; remove cover ten minutes before serving, and brown. Make moister if of veal. Or, another way of making the pie is to cover any bits or bones, rejected in chopping, with nearly a pint of cold water, and let them simmer for an hour or more; strain and add a chopped onion, three tablespoons Chili-sauce, a level table-spoon of salt, and the chopped meat; let simmer a few minutes, thicken with a table-spoon of flour mixed in water, let boil once, take off and let cool; put a layer of this in a pudding-dish, then a layer of sliced hard-boiled eggs and a few slices from cold boiled potatoes, then the rest of the meat, then eggs, etc.; cover with pie-crust or a baking-powder crust, make an opening in the center, and e forty minutes.

To Storr a Ham, wash and scrape the skin till very white, cut out a piece from thick part (use for frying), leaving the skin on the ham as far as possible,. as it makes a casing for the stuffing; put in a boiler and steam for three hours; take outand score in thin slices all around the skin; fill the space cut out with a stuffing made of bread-crumbs, same as for poultry, only not quite so rich, seasoned rather highly with pepper and sage; wrap around a strip of cotton cloth to keep in place, and bake in the stove one and a half hours, turning so as to brown all sides nicely. The last half hour sift lightly with powdered sugar and cinnamon. (Some peel off the skin after steaming, stuff and roast as before.) What remains after once serving is delicious sliced down cold. The first we ever ate was ata thanksgiving dinner, cooked in a Southern kitchen, by an old-fashioned fire-place, in an iron bake-oven, and the savor: flavor lingers still in our memory. Nicely cured boiled ham is a never-failing source of supply, from which quite a varicty of dishes may be prepared. GRaTED Ham isone of the nicest relishes for supper or lunch, or for sandwiches. Cuta good-sized piece from the thickest portion of a boiled ham, trim off the fat, grate the lean part, and putin the center of a platter; slice some tiny slips of the fat and place around the edge, together with some tender hearts of lettuce-heads, and serve for supper or lunch. Toeconomize the scraps left from boiled ham, chop fine, add some of the fat also chopped, and put in a baking-plate, first a layer of bread-crumbs, then a layer of mixed fat and lean, then another layer of crumbs, and so on till all is used, putting a few bits of fat over the top; pour over it a little water, or a dressing of some kind, and set in oven till a nice brown. This is delicious for breakfast, or for a “picked up dinner,” after having made a soup from the bone, well cracked and simmered for three hours with a few sliced potatoes and rice, or dried corn and beans which have first been soaked and parboiled. In boiling hams, always select an old ham; for broiling, one recently cured. After boiling and skinning a ham, sprinkle well with sugar and brown in oven.

Tre Care or Fat ann Drrpprnes is as necessary in any family as the care of last year’s en seeds or the ‘ Family Record.” pecially when much meat is used, there is a constant accumulation of trimmings of fat, drippings from meats, etc., which should be tried out once in two or three days in summer—in winter once a week will do. The fat which rises after

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boiling beef, pork, and poultry, is used for shortening or frying. Cut up in small pieces, put in skillet, cover, try out slowly, stir occasionglly, and skim well; add the cakes of fat saved from the top of meat liquor, slice a raw potato and cook in it to clarify it (some add a pinch of ), strain all the olear part into a tin can or stone jar, or pour over Grippings a quart of boiling water and strain through muslin ora fine sieve, let cool, take out the e which forms on the top, scrape the refuse from the bottom, pour again into a skillet and heat until all the water is out, then pour into a jar, and you will find it very nice to use either alone or with butter and lard in frying potatoes, doughnuts, etc. ‘The leaf fat of mutton should always be tried out by itself, and used for chapped hands and such pe. The fat which is not nice enough for any of the above uses, should tried out and placed in a er kettle, or soft wood cask of strong lye, to which all scap grease should be consigned. Remember that the fat from boiling ham or from boiling meats with vegetables is never fit for cooking purposes, but should be thrown into the soap grease. After skinning and trimming the boiled ham, the fat which remains may be tried out and used for drippings, and is as sweet as butter. Observe never to use for this soap grease lean meat or raw fat. Keep a stick with which to stir occasionally, and it will need but little boiling to make the best of soft soap. Mother has many other valuable ideas on how to stop the numberless little “‘leaks,’”’ which keep many a family in want, while a little care and economy in these minor details would insure a fair competency; but she thinks it better to have the ideas she has already given thoroughly digested before clogging them with others. She saysa neat clean home, a tidy table, and well cooked palatable meals, are safeguards against the evils of the alehouse, the liquor saloon, and the gambling-table. So that we may, with our frying-pans and soup-kettles, wage a mighty war against intemperance, for seldom is a well-fed man a drunkard; and thus our attempts at palatable and economical cooking may “kill two birds with one stone.” By the way, she has just taken up a paper from which she reads this item by Prof. Blot: ‘‘ Wasting is carried on so far and so extensively in American kitchens that it will soon be one of the common sciences.” “Just as I told you,” says mother, as she folds her hands complacently together, looks down at the bright figures of the carpet, and repeats in her slow-measured way: * After all, whether we save or spend, the life is more than meat, and the body more than raiment.”

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COOKS’ TIME-TABLE. Mode of Preparation, Ff Apples, sour, Hard..........000 Apples, sweet and mcllow.... Roasted Broiled Broiled - mee eee BSEBVSSSESSSSSRABETSS i Ce OBS DBD BD 00 CO me Ci BO C0 09 GOA Be CT 09.09 0909 CE CORD DEG BOBS BS CO.CC OF C0 a a BD BD CO C0 CO BD BO BOBO CDOS 09 ae 69 CO Be C905 OC BOBS me BS BH LSSSSSSSSSSSSSHSSSSHTSRSSSTRSSHSASESSSSSSSSSSHSHSHSSSSSSSRSESRSSSESESS, a The time “ is the general average; tle time will vary slightly with the quality of the article, j

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TABLE OF WEIGHTS AND MEASURES.

1 quart sifted flour (well heaped) weighs 1 lb. 38 Ooffee_cupa sifted wer (level) weigh 1 Ib. 4 tea-cups sifted flour (level) weigh | lb. J] quart unsifted flour weighs 1 lb. 1 oz. 1 quart sifted Indian meal weighs 1 Ib. 4 oz, 1 pint soft butter (well packed) weighs 1 Ib. 2 tea-cups soft bitter (well packed} weigh 1lb, 1% pints powdered su, weigh | Ib.

2 coffee-cups powdered sugar (level) weigh 1 Ib. 2% tea-cups Powdered BU; (level) weigh 1 Ib. 1 pint ulated su; (heaped) weighs 14 oz. 14 coffee-cups granulated sugar (level) wetgh 1 Ib, 2 tea-cups granulated sugar (level) weigh 1 lb. 1 pint coffee “A” sugar weighs 12 oz.

3% coffee-cups coffee “A" sugar level) weigh 1 Ib, 2 tea-cups coffee “A” sugar (well heaped) weigh 1 1b, * pint best brown sugur weighs 13 oz.

/ coffee-cups best brown sugar level) weigh 1 Ib. 2\4 tea-cups best brown Sugar (level) weigh 1 Ib. coffee-cups Indian meal (level) ual 1 qt. 334 tea-cups Indian meal (evel) equi lqt. 1 le-spoon (well heaped) ulated “coffee A” or best brown sugar, 1 om. 2 table-spoons (well rounded) of powdered su or flour weigh 1 oz, 1 table-spoon (well rounded) of soft butter weighs 1 oz. Soft butter size of an weighs ‘a on., 11 e-spoons granulated sugar (heaping) equal 1 tea-cup. 5 table-spoons sifted flour or meal (ieaplog) equal 1 tea-cup. 4 table-spoons soft butter (well heaped) equal I tea-cap. 8 table spoons sweet chocolate grated weigh 1 oz. ‘ 2 tea-spoons (heaping) of flour, sugar or meal, equal 1 heaping table-spoon. LIQUIDS.

1 pint contains 16 fluid ounces (4 gills). 1 ounce contains 8 fluid drachms.¥4 gill). 1 table-spoon contains about 4 fluid ounce, 1 tea-spoon contains about 1 fluid drachm. A nful (for brevity, tea-spoon is used for teaspoonful in the rect; of this book) is equal in volume to 45 drops of pure water ( |) at 60 deg. Teaspoons vary s0 much in size that there is a wide margin of difference in containing capacity.

4 tea-spoonfuls equal 1 table-spoon or 4 fluid ounce. 16 table-spoonfuls equal }4 pint.

1 wine-glass full {common size) equals 4 table-spoons or 2 fluid oz. 1 tea-cupful eq! 8 fluid oz. or 2 gills. 4 tea-cupfuls equal 1 gt A common-sized tumbler holds about % pint. AVOIRDUPOIS WEIGHT, 16 drams (dr.) make 1 ounce 02.) 2% pounds make 1 quarter (qr.) 16 ounces el pound (Ib.) __ 4 quarters make Phunared weight (cwt. 2000 weight makes 1 ton (T).

LIQUID MEASURE.

ill.) make 1 pint (pt.

4 gills (e.) © 1 pint (p } quarts make | gation (gal.) WEIGHTS OF ARTICLES.

2 pints make 1 quart (qt) Apples, dried, bushel, 25 pounds. Flour, barrel, n: 196 pounds, Boer, firkin 100 P™ Honey, gallon, oh 1 Pont Pork, barrel, 20 0 Molasses, hhd., 130 to 150 gallons. ~ Beans, bushel, o Salt, barrel, $4 bushels, Butter, Srkin, Fo “ Be bushel. nds.

av jugar, barrel, to pounds.

Peaches, dried, bushel, 33 Soap, barrel, eM. Fish, barrel, 200 x, eo « “"quintal, nz “ Tea, chest, 60 to & “ (418)

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WHEN FOOD IS IN SEASON.

-APPLEs are in season all the year; cheapest from August until spring. AgticHoxss (JzRusaLeM) are ready for use in September. Asparagus from the first of May until middle of June. Bass, of which there are a dozen varieties, at all times of the year. Beans, String, June to November; Lima, from July through the year, Beer is good at all seasons of the year.

Beers from June through the year.

Brackserrigs from July to September.

Buve Fisu, a popular fish on the sea coast, from June to October. Brant, achoice wild fowl, April and May, and September and October. Bream, 8 tish sometimes known as dace, in the winter months. Broccout, a kind of cabbage, from September to November. Buckwueat Caxss in cold weather.

Butrernuts ripen in September.

CapsaGe, May and June, and lasts through the winter. Cargots come from the South, in May, and last until November. CaULIFLOwER from June until spring.

Cgvery from August to April, but is better after being touched by frost. CHECKERBERRY in winterand'spring.

Cueese all the year round.

Cuerrtes from the south in May, and continue till August. Crestncts after the first severe frost.

Cuocutate is best in cold weather on account of its richness. Cuvs, a fresh-water fish, in fall and winter.

Cxams from May until September.

Concer Eers from November to April.

Corn, Green, from June to September.

Crass from June to January, but are more wholesome in the cold months, Cranserry from September to April.

CucumsBers inthe South, April; in Middle States, June to November. Ccrrants, green, June to July; ripe, July to August. Damsons, a small black plum, July to December., Doves, the turtle, one of the best game birds, in August and September.. Docks, Domestre, are best in June and July. Wutp in spring and fall. EeExs from April till November.

Eeas are always in season, but are cheap in spring and high in winter. ELpeRseRRIEs August and September.

Fisn, as a rule, are in the best condition just before spawning, Geese, wild, from October to December, tame at four month’s old. GoosgserRies from June to September.

Grapes from September till winter.

Gurxgza FowL, best in winter when they take the place of partridges. Ha cK, from November and December, and June and July. Hattatt in season all the year.

Herrin from February to May.

Heras for seasoning should be gathered just as they begin to flower. Horseraptsu is always in season, Lams in March, but from June to August is best as well as cheapest. Lemons arrive fresh from West Indies in winter. Lonsters are plentiful in market, except in winter months. MackErEL from May through the summer.

MusHrooms are most plentiful in August and September. MuskMEtons from July to the middle of September. Murtoy is in season all the year, but is not so good in the fall, the meat being drier and strong flavored.

Oxtons, new, large, from the Bermudas about May Ist, and from the South in June, and those of home raising in the Middle States the middle of July. (419)

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WHEN FOOD IS IN SEASON.

Oranass from Florida and West Indies are in market from October until April; those from the Mediterranean from January until May. The Florida oranges are best and la: t Oyetrxs are in season from September to May; May, June and July being the spawning months.

PartripGks, Pheasants or Ruffled Grouse, are in season in most markets from September to January, but are best in October and November. Paw-Paws are ripe about the middle of September. Peas, GREEN, reach markets from Bermudas about May1; from the South May 15; home grown, in the Middle States, about June 15. PEacHES come from the Bermudas May 1; from the South July 1; and are plenty in market from August to November.

Pears which are best for eating are in season from August to October. PickereL is best from September to March.

Piceons, wild, are plentiful in September and October. Pork should never be eaten in warm weather.

Potatogs, new, arrive from the Bermudas about April; from the South June to July, and are plentiful in July and August. Poratogs, SWEET, are in season from August to December, after which they lose their flavor.

Prargig CHickens in season from August to October. Prunes arrive fresh from December to May.

Pumpkins are in season from September to January. Quan (often called Partridge in the South) from November and December.

Qurnces are in season from October to December.

Rassrts are in best condition in November, but are in season from September till January, and in the North later, until the breeding season ns.

ADISHES are in season from April till cold weather. Rat, an excellent little game bird, is best in September and October. RaspBEgkigs are in market from the middle of June till September. + Reep-sirps are best in September and October.

Ruvsars from April to September.

Satmon from March till] September.

Snap appear in market from February 20 to June.

Sme.tts are abundant from October to April.

Snipe are in market from March 20 to April 20, and again in October. Sprnacu is the earliest vegetable used for greens, and is continued through the season by providing a succession of crops.

SquasH—Summer, from June to August; winter, from August through the winter.

Strawserries from the South appear as early as April 1, but are not plentiful until June, and the season is over in July. StvrGeon from April to September.

Svckers from October to April.

Tomators are not plentiful in northern markets before June. Trovt, Brook, are in season from March till August; lake trout from October to March; Mackinaw trout in winter months, Turkeys are best in fall and winter, though in market at all seasons. Tornips, new, are in market about June 1, and last through the year. Turtyies are in market from May to winter.

VEAL is in season except in hot weather, when it keeps badly. Venison from the buck is best from August to November, from the doe from November to January.

WATERMELONS are in season from July to October.

Woopcocx is in season from July to November, but is best in October. (420)

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COMPARATIVE VALUE OF FUEL. 421 A cord of wood is 128 cubic feet; the sticks are cut four feet long and piled four feet high, and in a pile eight feet long. Wood cut to stove length, eighteen to twenty inches, is sometimes sold as a cord, when only eight feet long, four feet high, and as wide as the sticks are long, but it is not, of course, really acord. The fair way to sell fuel, however, would be by weight; and when weights are equal the wood containing the most hydrogen will produce the most heat. Thus, one hundred pounds of dry pine are worth more as fuel than the same number of pounds of dry oak. Wood can never be economically used in a green state, as it then contains about twenty-five per cent water, which must be evaporated, and all the heat required to evaporate this sap is wasted. We give below a table, in which shell-bark hickory is made the standard of comparison, rated at 100 in value and 1000 in weight, and the weights of other varieties show their comparative value, which may be readily estimated in dollars and cents. For instance, if hickory is worth $7.00 per cord, the proper value of white-oak would be $4.86, for as 100(hickory) is to $6.00, so is.81 to the value of white-oak, $4.86. Comparative Weight per | Comp.

woops. Weight. Cord. Value.

Shell-bark Hickory. 1000 4469 100 White Beech 724 3236 65 Yellow Oak. 653 2916 60 Sugar Mapl 644 2878 60 White Elm. 580 3592 58 Yellow-pine 551 2463 54 Sycamore. 535 2391 52 Chestnu' 522 2233 52 Poplar.... 563 2516 52 Pitch-pine. 426 1904 43 White-pin 418 1868 42 Lombardy Poplar 397 1774 40 The quantity of combustible matter in fuel, if weight and other conditions are equal, is indicated by the amount of ashes or non-combustible matter remaining. The heating power of fuel is dependent partly on this, but not wholly. Fuel is valuable for various purposes in proportion to the flame it produces. A blaze isof great service when heat is to be applied toa great surface; but where an even or lasting heat is required, a more solid fuel is to be preferred.

The various qualities of bituminous, or soft, and anthracite coals, as sold in different markets, makes it impossible to give any accurate comparison of values. Measured by pounds, if anthracite is made the standard at 250, seasoned oak ranks 125, or one-half in valuc; hickory, 137; white pine, 137; yellow pine, 145, coke, 285; while the bituminous coals vary from 188 to 248,

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Housekeeping, whatever may be the opinion of the butterflies of the period, is an accomplishment in comparison to which, in its bearing on woman’s relation to real life and tothe family, all others are trivial. It comprehends all that goes to make up a well-ordered home, where the sweetest relations of life rest on firm foundations, and the purest sentiments thrive. It is an accomplishment that may be acquired by study and experiment, but the young and inexperienced housekeeper generally reaches success only through great tribulation. It ought to be absorbed in girlhood, by easy lessons taken between algebra, music and painting. If girls were taught to take as much genuine pride in dustinga room well, hanging a curtain gracefully, or broiling a steak to a nicety, as they feel when they have mastered one of Mozart's or Beethoven’s grand symphonies, there would be fewer complaining husbands and unhappy wives. The great lesson to learn is that work well-done is robbed of its curse. The woman who is satisfied only with the highest perfection in her work, drops the drudge and becomes the artist. There is no dignity in slighted work; but to the artist, no matter how humble his calling, belongs the honor which is inseparable from all man’s struggles after perfection. Nomother, who has the happiness of her daughter at heart, will neglect to teach her first the duties of the household; and no daughter who aspires to be queen at home and in her circle of friends, can afford to remain ignorant of the smallest details that contribute to the confort, the peace and the attractiveness of home. There is no luck in honsekeeping, however it may seem. Every thing works by exact rule, and even with thorough knowledge, eternal vigilance is the price of success. There must be a place for every thing and every thing in its place, a time for every thing and every thing in its time, and “ patience,.patience,” must be written in glowing capitals all over the walls. The reward is sure. Yourhusband may admire your grace and ease in society, your wit, yourschool-day accomplishments of music and painting, but all in perfection will not atone for an ill-ordered kitchen, sour bread, muddy coffee, tough meats, unpalatable vegetables, indigestible pastry, and the whole train of horrors that result from bad honsekeeping; on the other hand, success wins gratitude and attachment in the home circle, and adds luster to the most brilliant intellectual accomplishments. Once of the first ideas the young housekeeper should divest herself of is, that because she is able, or expecte some time to be able, to keep servants, it is therefore unnecessary to understand household duties, and to bear their responsibility. ‘‘Girls’’ are quick to see and note the ignorance or the incapacity of the mistress of the house, and few are slow to take whatever ad(422)

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HOUSEKEFPING. 4238 vantage it brings them, but the capacity of a mistress at once establishes discipline. The model house should not be large, nor too fine and pretentious for daily use. The mistress of inany a fine mansion is the veriest household drudge. A great house, with its necessary retinue of servants, is not in keeping with the simplicity of a republic where trained servants are not known, and is seldom pleasant for the family or attractive to friends. Furniture should be selected for comfort rather than show. Most modern chairs put their occupants to torture, and throw them into attitudes any thing but graceful. Comfortable chairs should have broad seats, and a part at least, low seats for women and children. Nothing is more out of taste and “ shoddy” than to crowd rooms with furniture, no matter how rich or elegant it may be. Nor is it by any means necessary to have things in swites; variety is preferable, and each room, especially, should have an individuality of its own. Just now the “Eastlake” style is in high favor, and perhaps there is danger of too strong a reaction from the “modern styles,” most of which, however, are a hap-hazard collection of styles, without any unity of idea in them, The “ Eastlake"’ is, in the main, a protest against the falsehoods and shams of modern fine furniture, and so faritisa real reform. In a table, for example, we usually have a foundation of pine, put together mostly with glue; this is covered with a veneer of mahogany, walnut, or other wood, and ornamented with carvings, which may mean something or nothing, and which are glued to the work. In a few years the pine framework warpsand shrinks out of shape, the veneer peels, the carving gets chipped, and the whole becomes “shabby genteel.” Eastlake and his followers would have the table honest, and be throughout what it appears to be on the surface, hence the table is made solid; and if a costly wood can be afforded—well; if not, take a cheaper wood, but let the table be just what it pretends to be; if braces or bars are needed for strength, let them show, and indicate why they are used; and if ornament is desirable, let it be worked in the material, and not glued on. <A table of this kind will last, and may serve for several generations. Finding that our ancestors of a few centuries ago understood the matter of furniture better than the cabinet-makers of the present, Eastlake and the others reproduced many of the styles of bygone times, and with some dealers * Eastlake ’’ is used for antique. But the matter does not depend so much upon antiquity of style, as solidity, honesty, and appropriateness. Sets are made of plain woods, such as ash and walnut, inlaid with procelain tiles, and ornamented with old-fashioned brass rings and handles. They are valued at from thirty to two hundred and fifty dollars. Bedroom sets of French and English walnut, with inlaid woods, gilt and bronze ornaments, and varicgated marbles, are sold from thirty-five to fifteen hundred dollars. Parlor sets of rich, carved woods, and satin, damask, cashmere, brocade, and tapestry coverings, etc., range in price from one hundred to twelve hundred dollars. Ebony cabinets inlaid with ivory and richly ornamented, are worth from two to eighteen hundred dollars. Marquetry tables, work tables, library tables, Oriental chairs, lounges, easels, music racks, etc., of rich material and design, are valued at from ten to one hundred and fifty dollars. The

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principal woods used are walnuts of various kinds, ash, bird's-eye maple, satinwood and kingwood. Kingwood is almost crimson in color. Bookcases are of all prices from twenty to fourteen hundred dollars, and sideboards from seventy-five to one thousand dollars. It is a good rule in selecting furniture, not to buy any thing not actually needed, to buy the best of its kind, and to pay cash or not buy. Never get any thing because some one else has it, and do not be afraid to wait for bargains. Wise young housekeepers buy furniture in single pieces or small lots, as they have means, rather than expend more than they can afford in entire sets, which are really less attractive.

Carpets should, as a rule, be of small patterns. The stoves—if grates or fire-places are not used—should be of the kind that may be thrown open or closed at pleasure. If a furnace is used, great care must be taken that the rooms are not kept too hot in winter, and that there is most thorough ventilation, as the health of the family depends as much on the quality of the air they breathe as the food they eat. To waste heat is not so bad as to waste health and rigor, and fuel is always cheaper, on the score of economy, than doctors’ bills. In furnace-heated houses—and the furnace seems to be accepted as the best heater, though apparatus for steam and hot water seems likely to be so perfected as to supplant it by furnishing a milder and more agreeable heat, entirely free from noxious gases—there should always be grates or fireplaces in living or sleeping rooms; and whenever the furnace heat is turned on, there should be a little fire, at least enough to start the column of air in the chimney and secure ventilation. It is a common mistake to buy too small a furnace or other heating apparatus. This ought to be ample for the coldest weather, so that ordinarily it need not be kept up to its full capacity. When a furnace is heated too hot, the little particles of dust afloat in the air are charred, and the air has a burnt flavor, as unwholesome as it is disagreeable. Without fire, chimneys are apt to draw down a current of cold air. If there are no grates or fire-places, do not rely on airing rooms from the halls, but throw open the windows and take in the outside air. This is especially necessary when a room is used as a study, or for an invalid. The air from the halls, although cold, is not pure. House-plants will not thrive in furnace-heated houses where gas is burned, and human beings, especially the young amd delicate, need quite as pure air as plants. Ina study, or other room much occupied, the windows may be dropped during meals, and the room warmed anew before it is needed again. There must also be plenty of sunlight, floods of it in every room, even if the carpets do fade; and the housekeeper must be quick to note any scent of decay from vegetables or meats in the cellar, or from slops or refuse carelessly thrown about the premises. Many a case of fatal diphtheria or typhoid fever may be traced directly to the noxious vapors arising from decaying matter in a cellar, the outside of which is fair to look upon, while the parlors and living rooms are kept with perfect neatness. Such houses are whited sepulchers, and the inmates are doomed to pay the penalty of ignorance or carelessness. Every room must be clean and sweet. In sickness, care in all these respects must be doubled. In

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damp and chill autumn and spring days, a tittle fire is comfortable morning and evening. The food for the family must be fresh to be wholesome, and it is economy to buy the best as there is less waste in it. No housekeeper ought to be satisfied with any but the very best cooking, without which the most wholesome food is unpalatable and distressing; and no considerations of economy should ever induce her to place on the table bread with the slightest sour tinge, cake or pudding in the least heavy or solid, or meat with the slightest taint. Their use means disease and costly doctor’s bills, to say nothing of her own loss of repute as an accomplished housekeeper. If children and servants do work improperly, she should quietly insist on its being done correctly, and in self-defense they will soon do it correctly without supervision. Order and system mean the stopping of waste, the practice of economy and additional means to expend for the table and for the luxuries and elegancies of life—things for which money is well expended. It requires good food to make good muscle and good brain, and the man or woman who habitually sits down to badly cooked or scanty dinners, fights the battle of life at a great disadvantage.

SWEEPING AND DUSTING.

The sweeping and dusting of a room seems simple enough, but is best done systematically. ‘‘ Dusters,” made of old prints, with which to cover books, statuettes, and such articles as are difficult to dust, and larger ones to cover beds, are indispensable in sweeping and dusting. ‘‘Carpet sweepers” are only fit for daily use, when thorough work is not required, a thorough sweeping once or twice a week sufficing even the tidiest of housekeepers. Before sweeping open the blinds and let in the light, and open the windows if it is not storming or too windy. Look on the ceiling for cobwebs, and sprinkle the carpet over with moistened bran, salt, damp coffee-grounds, or tea-leaves. Clean the corners and edges with a sharp-pointed stick and stiff whisk-broom. Brush down with the feather-duster all picture-cords, frames, and curtains, and remove all cob-webs with a broom about which a towel has been pinned, going through all rooms before removing the towel; then clear one corner of furniture and begin sweeping toward the center with a short, light stroke, going slowly and carefully so as to raise no dust, and drawing, not pushing, the broom. The second time over, increase the length and force of the stroke, and the third, brush with long and vigofeus strokes, using care as the dirt at the center of the room is approached. In this way it will take twenty minutes to sweep a large room, but it will be clean, and the carpet will wear, bright and fresh, much longer than if the dirt were allowed to grind out the fabric. After the sweeping remove the “dusters” carefully, carrying them out of doors to shake, and rnb, not simply wipe, off the furniture and other articles with a clean, soft, cotton cloth or an old silk handkerchief, or, better, a soft dusting-towel with fleecy surface which is sold expressly for this purpose, folding the dust in as it soils the cloth, and when itis filled with dust, shake thoroughly out of doors. Managed in this way, curtains, furniture and carpets will never be loaded with dust, but will ree main bright, clean and fresh trom one year’s house-cleaning to another’s. If

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any spot of dust is too firmly fixed, wash in luke-warm soap-suds, and immediately rub dry with chamois-skin. If there is open-work carving, draw tbe cloth through, or dust with a paint-brush; and it will be found mure convenient to blow out some of the places which are difficult to reach, for which purpose a smull pair of bellows may be used. To clean and dust a piano, use half a yard best canton-flannel with a nap free from all specks and grit, brushing lightly over to remove the dust; if there are finger-marks or spots, rub up and down over them, always keeping the nap next to the instrument. jdust under the wires may be blown out with a pair of bellows. Keep the piano closed at night and in damp weather; open on bright days, and if possible let the sun shine directly upon the keys, as the light will keep them from turning yellow. Tune every spring and fall. Asa last finishing touch to the rearranging of the parlor, leave late papers, magazines, a volume of poetry, or a stereogcope and views, where they will be readily picked up by callers.

THE SITTING-ROOM.

The sitting-room should be the pleasantest, because most used, of all in the house. Do not put down a Brussels carpet here, because it is too hard to sweep and holds too much dust. To prevent moths under the carpets, grind black pepper coarsely, mix with camphor-gum, and strew thickly about the edges and wherever they are to be found. To clean the oil-cloth, use warm water without soap, or, what is much better, milk and water. By keeping mats at the doors it will only be necessary to sweep the sitting-room thoroughly once a week, but occasionally, when very dusty, it may be cleaned by setting a pail of cold water by the door, wet the broom in it, knock off the drops, sweep a yard or so, then wash the broom as before, and sweep again, being careful to shake all the drops off the broom, and not to sweep far ata time. If done with care the carpet will be very nicely cleaned, and the quantity of dirt in the water will be surprising. The water must be changed several times. Snow sprinkled on and swept off before it has had time to melt (be careful to have rooms cool), is also nice for renovating a soiled carpet. A scrap bag hung on the end of the sewing-machine, for storing all bits of cloth and ravelings, and ends of thread, will save much sweeping. In summer, wire doors and mosquito-nettings in the windows will keep flies out, and at thesame time admit theair. Washing windows and wiping off doors once 8 week after sweeping, keeps all tidy. To remove finger-marks, which are constantly appearing on doors about the nobs, use a damp cloth as soon as they are observed.

THE BED-ROOM.

The family bed-room should be on the first floor if possible, if the house is properly built and there is no dampness. Matting is better for the floor than carpet, because freer from dust, and this is the room used in case of sickness. If made properly it will wear for several years. Canton mattings are made on boats in pieces about two yards long, and afterward joined on shore into pieces of fifty yards. It is easy to see where these short pieces are joined; after cutting into lengths, first sew these places across and across

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on the wrong side, then sew the breadths together and tack down like a carpet. Matting should never be washed with any thing except moderately‘warmed salt and water, in the proportion of a pint of salt toa half pail of soft water. Dry quickly with a soft cloth. A bed-room matting should be washed twice during the season; a room much used, oftener. In this room there should be a medicine closet, high above the reach of children, where are kept camphor, hot drops, mustard, strips of old linen, etc.,-for sudden sickness or accident. There should also be a large closet, a part of which is especially set apart for children’s use, with low hooks where they may hang their clothes, a box for stockings, a bag for shoes, and other conveniences, which will help to teach them system and order. The bedding should be the best that can be afforded. The inner husks of corn make a good underbed. Oat straw is also excellent. Hair mattresses are best and, in the end, most economical. Mattresses of Spanish moss are cheaper than hair, but soon mat down. Those made of coarse wool. are objectionable at first on account of the odor, but are serviceable and less costly than hair. When the woven-wire bed is used, a light mattress is all that is needed; and this combination makes the healthiest and best bed, because it affords the most complete exposure of the bedding to air. The best covering is soft woolen blankets. Comforters made of cotton should be used with great caution, as they need to be frequently exposed to sun and air. The best comforter is made of delaines, which may be partly worn, with wool instead of cotton quilted in. Beds are almost always made up too early. The thrifty housekeeper likes to have rooms put to rights in the morning, but it brings up the old adage of “‘the white glove” which “hides adirty hand.” The bed should lie open for several hours every morning, and at least once a week all the bedding should be thoroughly aired. Air pillows in wind, but not in sun. THE GUEST-CHAMBER.

The bed of the guest-chamber, as well as in all sleeping-rooms, should stand so that when one opens the eyes in the morning the light from the window will not be directly upon them, as it is trying to weak eyes, and unpleasant to strong ones. Keep the burean where the sun’s rays will never strike the mirror, and where it will not be heated by the stove, as either will granulate the amalgam. Chambers should always be provided with transoms over the doors, and windows arranged so as to lower easily from the top. A light feather-bed, covered with a case like a pillow, may be either used over the mattress, or a comfort may be used over it, and the featherbeds under it. Tacked on the inside of the washstand-doors, two crotcheted pockets are nice for bathing sponges, and there should be plenty of towels, especially of those coarse, rough ones which make a morning bath such a luxury. A broad oil-cloth in front of the washstand is also a protection to the carpet in bathing, and is needed when there is no bath-room up stairs. When mother earth summons the stirring winds to help clear away the dead leaves and winter litter for the coming grass and flowers, every house»

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~—z keeper has a feeling of sympathy, and begins to talk of house-cleaning. The first bright sunshine of spring reveals unsuspected dust and cobwebs, and to her imagination even the scrubbing-brushes and brooms seem anxious to begin the campaign. In northern latitude it is best, however, not to begin too soon. Do not trust entirely to appeardnces, for spring is almost certain to break her promises of pleasant weather, and give us a good many days when it will be any thing but pleasant to sit shivering in a fireless room, while the children become unmanageable and husband growls. So for the take of health, peace, and comfort, do not remove the stoves before the middle of May.

Devote a week, at least, to preparations. See that all needed repairs are made about the house, and have all necessary tools on hand and in good order. Provide lime for whitewashing, carpet-tacks, good soap, sawdust, carbolic acid, copperas, and spirits of ammonia. Have closets, bureau drawers, etc., all thoroughly renovated. Reorganize sewing-table, arrange bags for the odds and ends that have accumulated during the winter, having different ones for each article, and marking the outside in some way; for instance, for the button-bag, sew one on the outside, and so on. Put pieces of ribbon, velvet, lace, flowers, etc., in a box, and have it in readiness for the spring “fixing up.”” While this renovating is being done, have “the boys” cleaning the yard of the winter rubbish and debris, as this is far more important in asanitary point of view than inside house-cleaning. When you begin, do not upset all the house at once, driving your husband to distraction, and the children to the neighbors. By cleaning one or two rooms at & time, and using a little womanly tact, the whole house may be renovated with little inconvenience..

If you are a “lone woman” you will need the help of one stout girl at the least, unless you are stouter than the average American woman, or your house is very small. Hire her at least the week before, so that she can get accustomed to the house and your way of doing work. Be sure you wash and iron every thing you can find that is soiled. Then, on Saturday, do an extra large baking, so you will have sufficient bread, cakes, etc., to do you the most of the next week. (Make Sunday truly a day of rest.) Then, on Monday, be up early; after breakfast leave the girl to wash the dishes, sweep, and put things in order up stairs, and you take a man and go to the cellar; first have every thing taken out of the cellar that¢loes not actually belong there. The reason for cleaning the cellar first is, that it is generally left to the last when ull are tired and nearly worn out, and is apt to get what is called a “lick and a promise.” The cellar should be one of the most particular places about the house; therefore, do it first while fresh and strong. After all the surplus things are taken out, move the rest to one end, then give the end a good sweeping overhead, down the sides and under foot. Every particle of vege table remnants should be removed, and the spot which may have been moistened by their presence thoroughly swept, and, if necessary, it should be scrubbed or sprinkled over with copperas water to sweeten it and to prevent malarial exhalations. Boxes, barrels, etc., should be removed into fresh

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localities in the cellar, so that the places which have gathered dampness beneath them may become dry. All the gatherings of earth from stored vegetables, and all the bits and shreds of things that grow, must be cleared away, or they will become dangerous enemies when exhalations that always tise from such things upon heated days shall find their way up into sleeping apartments to poison the family with malarial gases. (The cellar should always be aired as early as possible after the intense cold is gone, and all summer long too much fresh air can not reach its dim recesses.) Now wash the windows, and then whitewash every nook and corner with common whitewash made yellow with copperas. Don’t be saving, and ail vermin will bid your cellar a long “good-bye.” Now move the things back to that end and treat the other end the same way; when all is done, dust or wash out all boxes, barrels, etc., and return to their places, which should be arranged as handily as possible. Carry out all trash, wash down the steps, and you are ready to leave the door and windows open and go to the garret. Open the windows, gather up all papers and place in a box; next, if rags are lying around, pick them up and sort them, putting in sacks (paper sacks are best for woolen; if not torn, will keep out moths), tie each sack with a strip like the rags it contains, clean up all other trash and take down to burn, if of no other account. Now sweep good overhead, hang up sacks and other articles, sweep floor, moving all boxes, trunks, and bundles, then wash floor up lightly, just to remove the dust. If you have seen any signs of moths they must be attended 'to, as they will be in the cracks of the floor; it is no use to try to get rid of them down stairs while the garret is kept for a breeding house. Benzine is sure death to moths, but do not use it if there is fire im the house near, for it is very dangerous. If no fire, sprinkle the floor freely with it. The odor will soon escape at the open windows. Or take common lamp-oil and wash the floor all over; it “smells loud,” but will all be gone in about two days and so will the moths. Now wash down the steps (other wood-work and windows should have been washed before the floor was), and you are done. The time taken will be in accordance with the size of the rooms and number of things to handle. Now for the bed-rooms. If there is a hall, move all the furniture out in it from the rooms, and put the bed out tosun. (Never clean house except in sunny weather: if cloudy in the morning, try to put it off till clear weather.) Take down all pictures, ornaments, etc.; clean them and put them away in the closets. Clothes, carpeting, and “trumpery’’ stowed away, must b+ thoroughly dusted and aired in sunshine and wind. Take up carpet, fold it up by lifting one side, carrying it over to the other, and laying it down carefully, thus preventing straw and dust getting on the upper side. Carry it out and lay it on the grass or hang it on a clothes-line and beat it on the wrong side with canes—taking care that the canes have no sharp points. Then spread the carpet out and sweep well on the right side. There is more art in sweeping a carpet than a novice is apt to suppose. An old broom should never be used, and a new one should be kept especially for the carpets. With Brusséls and velvet carpeting there are two ways to the pile, just

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as in velvet, and they should always be swept with the pile. If a carpet is swept against the grain, it soon looks rough and scratched up. Wash out all grease spots with a little gall soap and clean water, after the dust is entirely beaten out. Take one or two pails of sawdust, wet thoroughly and scatter well over the floor; a very little dust will arise when you sweep it off, and it will not be necessary to clean the floor befure washing wood-work and win-" dows. If you can not get sawdust, use moist earth instead. Wash and polish the windows, and if the walls are hard-finish, they may be washed off lightly with soap-suds, and wiped dry. Wash wood-work and floors with hot soap-suds, and rinse with strong, hot brine, or hot water with a strong mixture of cayenne pepper in it, to drive out mice, rats, and other vermin. Now take some clean old calico and put around a new broom and rub down every part of the paper; if it gets dirty, get a clean one, and wash that ready for the next room. If well rubbed, will make the paper look clean and bright. If new paper is needed or whitewash overhead, it is better to hire a man who makes that his daily work. The great secret of good floorwashing is never to do the whole room with the same water; change it two or three times in a small room, and more frequently in a large room. After washing, wipe with a flannel, wringing it frequently. In washing woodwork, do not slop water enough about to run a mill, for it can be done just as well without making any slop. Do not use soap if the paint is good; with Yain-water, a soft rag, and a brush if there are any fancy moldings, give it time to soak, and you will find all dirt comes off, leaving the paint looking like new. Glass should be washed, wiped nearly dry, and finished with tissue paper. (Always save tissue paper for that purpose.) In washing the floor, do not forget the closets. If moths are in them, use benzine on the floor; also sprinkle the room floor with benzine, remembering that there must be no fire. When floor is dry, blow cayenne pepper into every crack and crevice, using a small pair of bellows for the purpose. Now we are ready to go to the next room the same way. Then return to number one and put the carpet down. A carpet wears better if put down well, and it is better to have itdone by experienced persons when the expense can be afforded and such help can be had. Moth-proof carpet lining is best, but several thicknesses of newspaper come next as a carpet preserver. The printer’s ink is an excellent moth preventive, and the newspapers keep the carpet from rubbing on the boards. The good old-fashioned way of putting under good clean rye or oat straw is again in favor, for the reason that dust, so destructive to them, will pass through both carpet and straw to the floor. Begin at one corner, and nail down one of the sides at the cut ends of the breadths, continuing round the selvage side, and stretching it evenly and firmly without straining the fabric. When two sides are nailed, take next the other selvage side. The last side will require the most stretching in order to get rid of puckers.

For stair carpets, make a pad of coarse cotton cloth, nearly as wide as the carpet, and the full length of the stairs; fill with two or three layers of cotton-batting, sewed across to stay it about nine inches between seams. This

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is best because not displaced so easily as paper. Have half a yard more carpeting than is needed in order to turn the carpet upside down, and change the positions of the places where the edge of the steps make a mark. When the carpet is new, leave it uncovered, and put down stair cloth after it begins to show wear. Linen over-carpet in the summer is both cool and pleusunt; besides, it helps to keep away moths. After being swept and laid duwn on the floor, the carpet should be wiped. Have two pails, one of clean soap-suds, the other with lukewarm water, a clean flannel cloth, and two clean, cuarse towels. Take the carpet by breadths, wring tl::: flannel out of the lukewarm water and hold it so that you can turn and use it up and down three or four times on the same place. Rub both with and against the grain as hard as if you were scrubbing the floor, then throw the flannel into soap-suds, and rub the carpet dry with one of the dry towels. If you leave the carpet wet, the dust will stick to it and it will smell sour and musty. Wash the rannel clean in the soap-suds, wring it out of the warm water and proceed as before. If the carpet is very dirty or has much green in it, use fresh ox-gall in the lukewarm water in the proportion of a quart of gall to three quarts of water, and rub the carpet dry as already directed. This rubbing a carpet raises the pile and freshens the colors. When the carpet is nicely down and swept the room is ready for its customary furniture, unless the more thorough renovation of kalsomining and painting is to follow the cleaning. Before replacing, every article wiould be thoroughly cleaned, every button and tuft of the upholstered goods receiving its share of attention from the furniture-brush. Sofas and chairs should be turned down and whipped then carefully brushed. and all dust wiped off with a clean cloth slightly damped. Clean the pictures and hang them back. If photo or, engraving, and dust under the glass, take them out and rub off with a clean cloth. Clean the glass by washing in weak ammonia water and wiping dry. If gilt frames, wash with a little flour of sulphur and rain-water; if rosewood or other dark wood and varnished, rub with furniture polish made as folluws: Alcohol, eight ounces, linseed oil (raw) eight ounces, balsam fir, one-half ounce, acetic ether, one-half ounce. Dissolve the fir in the alcohol, then add the others and apply with a flannel cloth, and rub until dry. If oiled (not varnished), rub with a cloth wrung out of lamp (kerosene) oil and they will look like new. Go over all the furniture with the above polish or oil, according as they are oiled or varnished. If ever troubled with bed bugs, go over every part good with lamp-oil. Clean all the other rooms the same way, leaving the hall until the last. Wash the oil-cloth with water in which some borax is dissolved, and wipe with a cloth wrung out of sweet milk. Follow the above directions for the rooms down stairs; do not have more than two rooms torn up at once. Clean out all moths as you go, for they will soon ruin carpets, chairs, sofas, etc., if not killed. Polish the furniture as above, and do not raise any dust where it is fora fewdays. Ink stains can be taken out with oxalic acid. Wash in cold water, then in a solution of chloride of lime, than in water again: if white goods, warm them up in

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salted milk, let them lie some time, and then wash in water. In cleaning paint, use water in which ammonia has been added, till it feels slippery, or use fine whiting—to be had at the paint or drug-stores. ‘Take a tlannel dipped in warm water, squeezed nearly dry; dip this in the whiting, and rub the paint with it; then wash off with warm water. For windows, use either of the above, or Indexical soap. For the natural wood, or grained work, use clear water and wipe off quickly, or cold tea. “Paint can be taken off where not wanted, with turpentine. Apply with a sponge, after a little time it will rub off; if cloth, rub between the hands and it will crumble off. White spots can be taken off varnished furniture by rubbing with.a rag wet with spirits of camphor.

It should be remembered that ammonia, especially the stronger kinds, is dangerous, a few drops being enough to injure a person. When used for cleansing purposes is should be handled with great care, that the gas which is given off freely in a warm room, be not breathed in large quantites, and do injury to the delicate lining of thé nose and mouth. Benzine is a liquid, in the handling of which much caution should be exercised. It is very volatile, and its vapor, as well as the liquid itself, inflammable. When employed for removing grease, or other stains, from clothing, gloves, etc., it should never be used at night, nor at any other time near the fire. Alcohol must also be used with great care, especially at night. When the kitchen is cleaned, all the bake-pans, sauce-pans, tin-kettles, etc., should be plunged into a boiler filled with strong soda water; or, add to clear hot water some of the following fluid, which you have already prepared, as follows: One pound of sal-soda, one-half pound stone lime, five quarts soft water; boil a short time in copper or brass kettle, stirring occasionally; let settle, then pour off the clear fluid into a stone jug, and cork for use. After this, they are really purified, even if they are not scoured with sand, sapolio, or whatever burnishing material happens to be a favorite with the housewife. This process of cleaning the pots and pans is often performed by the tidy housewife, but it is especially appropriate at the time when the whole house is being purified of its half year’s accumulation of soiling. A kitchen should have a painted wall that can be washed with a scrub-brush and water, or it should be whitewashed with lime. To clean the kitchen, kettleclosets and pantry, is usually the greatest dread of the spring campaign, but it need not be if the formalities of boiling the tins is going on while the walls and shelves are being scrubbed. Papers should be cut and fitted to the clean shelves. Try to have wire screens at all outside doors and all windows, and the one leading from the kitchen to the dining room, also the lower half of all windows. Keep plenty of husk mats and foot-scrapers at the doors, and learn to stop and use them. Have a place for every thing and always put it there; it will save work. Do not work so hard as to make youself sick; better be a little dirty than have a spell of sickness. A kitchen and pantry need cleaning several times in a year, being used the most and should be kept the cleanest.

Sinks, drains, and all places that become sour or impure, should bé

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vleansed with carbolic acid and water. This, or some other good disinfectant, should be kept in every house, and used frequently in warm weather. Another good disinfectant is copperas; ten cents’ worth, dissolved in water, will deodorize your sink and other bad smelling places about the buildings. Probably there is nothing better for the purpose than copperas; it possesses no bad odor. Do not place carbolic powder boxes, nor sprinkle chloride of lime, etc., where your drain openings exist, merely to distract your nose's attention from the sewer gas, which is issuing from some leaking pipe or choked trap; by so doing you but ignore nature's warning, that like the premonitory smoke and rumblings of a volcano, advises you of the eruption of the disease to come. While house-cleaning, brighten up old furniture by rubbing well with kerosene oil; should it be marred or bruised, use the “« Magic Furniture Polish” page 446. Take bedsteads to pieces, and saturate every crevice with strong brine; nothing is better to purify and cleanse, or to destroy bed-bugs. To clean mirrors, take clean warm rain-water, and put in just enough spirits of ammonia to make it feel slippery. If very dirty, rinse, if not, wipe dry and you will be surprised at the effect. Do not polish stoves until fall if you are going to put them away during the summer, but to keep them or any iron utensils from rustiug, rub over with kerosene. When polishing, six or eight drops of turpentine added to blacking for one stove, brightens it and makes it easier to polish. To remove mortar and paint from windows, rub spots of mortar with hot, sharp vinegar; or, if nearly fresh, cold vinegar will loosen them. Rub the paint spots with camphene and sand. To remove spots from gray marble hearths rub with linseed oil.

Fall house-cleaning deserves no less attention, except that white-washing and painting can best be done in the mild days of spring, wken the house may be thrown open to wind and sunshine. The best time is in the constant weather of October; and before beginning, all the dirty and heavy work for the winter, such as getting in coal and wood, should be completed, and the cellar made clean and sweet.

PROTECTION AGAINST MOTHS.

During the week before the ‘‘siege”’ of house-cleaning in spring or fall, look over all garments and articles to be put away, mend, remove all grease spots if possible. An effective mode for cleansing is to a table-spoon ammonia add a tes-cup boiling water; when cool enough saturate a piece of the goods orasponge with it and rub the spot briskly, rinse with a clean cloth and fresh water, rubbing as before. Shape the garment with the hands so that the wet part will neither be stretched or shrunken; dry in the air or bya sunny window. If not out repeat process being careful to rub the goods with the nap, then beat with a limber cane and place on the line in the wind and sun fora day. Towards evening, before dampness finds its way into them, fold them up with pulverized camphor, cut tobacco or cedar chips, lay in their wrinkles, wrap them in newspaper, carefully tie and label them, and they are ready for the closet shelves. Or, have fixed a trunk, box, or chest that is thoroughly cleaned, and lay an old sheet, that has, however, no holes

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in it, in this receptacle, so that the middle of the sheet is parallel with the bottom of the box. Lay the heaviest garment at the bottom with a plentiful supply of guin camphor. in hits the size of a hickory-nut, or cedar shavings, strewn upon each garment; when the box is filled strew camphor or cedar shavings on top of the last garment, and all around the edges, and fold and pin the sheet over so that all of the edges lap over each other. Close the box, and set in closet in some part of the house which is frequented often during the warm weather, for the presence of any animated object is certain to disturb the moth. Always clear out all closets and trunks early in the spring. Wash witha sponge dipped in a mixture of ammonia and alcohol. Every thing the closets or trunks contain should be shaken and well aired. Sometimes a heavy carpet, in a room seldom used, is not taken up at housecleaning time. In this case lay a cloth along the edge of the carpet and pass slowly over it with a hot flat-iron. This will kill moths and their eggs. If moths are discovered in a carpet at a time when it is inconvenient to take it up, they may be killed in the same way. A carpet, particularly if turned under at edges, should not be left down longer than one year, even if not much used.

All moths work in the dark, hence clothing, furs or carpets exposed to the light are not in so much danger as when put away in the dark. The worms are torpid and do not work during the cold of the winter. Early in the spring they change into chrysalids, and again in about three weeks they transform into winged moths, when they fly about the house during the evening until May or June. Then they lay their eggs, always in dark places, and immediately after die. The eggs, which are too small to be detected with the naked eye, hatch out in about two weeks, and the young worms immediately proceed to work.

Furs should not be worn late in the season. They should be combed carefully with a dressing-comb, beaten and aired (but not in the hot sun), sprinkJed with camphor gum, and wrapped in linen, sewed up, and then put in a paper bag. Newspaper is not strong enough; brown wrapping paper is better. Paper boxes may be used, but should be pasted securely so nothing can enter. Cedar chests will effectually keep out moths, but few are so fortunate as to possess these. Any article of fur, which has previously been troubled with moths, should be opened and examined in July, to make sure no moth is harbored in them, despite the precautions taken. This process, pursued resolutely year after year, will keep a house almost, if not entirely free, from the moth, and save much destruction and annoyance. In the country remote from drug-stores, many housekeepers use the dried leaves of sage, thyme, spearmint and other highly scented herbs. These are gathered after the housewife has laid in al she may require for cooking and medicinal purposes, are tied in bunches and dried, and then laid among the clothes in the large wooden chest; or a pole is laid from rafter to rafter, and the clothing is hung over this, ard casings of calico or old cotton quilts are carefully pinned around each garment, the bunches of herbs being also pinned at intervals about the clothing.

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PAPERING. 435 KALSOMINING, If papering and painting, or kalsomining are to be done, do the last named first. Wash ceiling that has been smoked by the kerosene lamp, witha strong solution of soda. Fill all cracks in the wall with a cement made of one part water to one part silicate of potash mixed with common whiting. Put it in with a limber case-knife if you have notrowel. Inan hour, after it has set, scrape off the rough places, and after kalsomining no trace of the crack will appear. For the wash, take eight pounds whiting and one-fourth pound white glue; cover glue with cold water over night, and heat gradually in the morning until dissolved. Mix whiting with hot water, add the dissolved glue and stir together, adding warm water until about the consistency of thick cream. Use a kalsumine brush, which is finer than a white-wash brush, and leaves the work smoother. Brush in, and finish as you go along. If skim-milk is uged instead of water, the glue may be omitted.

PAINTING.

If painting has been required, a patient endurance of a sufficient number of drying days must be given over to this process. The smell of the turpentine will be very much diminished, and the unwholesomeness of paint almost destroyed, by placing in the apartments, and in the adjoining sleeping-rooms, several wash-bowls or pails filled with cold water. In the morning the top of the water will exhibit the material which it has absorbed, and which those who were breathing the same air would have taken into their systems. If but one coat of paint is to be placed npon an apartment, all the wood should be earefully washed with strong sal-soda water, and dried before painting it, to reMove any oily or dingy spots that would otherwise soon show through a single layer of either white or color.

Any woman of a mechanical turn of mind can paint a room, buying the paint ready mixed. While painting keep the room well ventilated and eat acid fruits. When done, any spatterson the glass may be removed by the application of a mixture of equal parts of ammonia and turpentine, washed off with soap-suds. To polish the glass, wash in warm water, wipe with a soft cloth, put a little whiting on the center of the pane, and rub with chamoisakin or a soft cloth.

PAPERING.

In papering a hard-finished wall, a thin solution of white glue should be first applied with a white-wash brush. To make the paste, sift the flour, add one ounce pulverized alym to every pound of flour, mix it smoothly with cold water, and pour over it gently but quickly boiling water, stirring meantime constantly. When it swells and turns yellow it is done, but is not to be used until cool, and may be kept for some time without spoiling. Or, for paste, clear corn starch is sometimes used, made precisely as made for starching clothes. It is well to use a small quantity of carbolic acid in it, as a precaution against vermin. A thin paste of wheat, or what is better, rye flour, is, however, very good for any thing except the most delicate papers. The wall should be smooth, and if very smoky or greasy in spots, it should be washed with weak lye or soap-suds. Trim the paper close to the pattern on

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one side. A pair of long shears is best for the purpose—allowing the roll to lie on the floor, and rolling up again on the lap as fast as trimmed. Provide a board wider than the paper, and a little longer than a single breadth when cut. Cut all the full breadths that will be required for the room, matching as you cut, and saving remnants for door and window spaces. Begin at the right hand and work to the left. The breadths may be laid one on another on the board, the top one pasted with a good brush, the top turned down, bringing the two pasted sides together, a foot or two from the other end. Carefully adjust the top to its place, gently pressing it with soft towels, first down the middle of the breadth and then to each edge. In turning a corner, paste only that part which belongs to one side, fasten it in place, and then paste and adjust the rest. The border may be tacked on; No. 4 tacks will not be visible at the top of a room, and it may be removed when the ceiling needs whitening. In selecting paper avoid contrasts in colorsand large staring patterns, as they are out of taste and tiresome to the eye. Choose rather neutral tints and colors that harmonize and blend agreeably together, and with the general tone of carpets and furniture. Even with a bare floor and plain wooden chairs, the effect of a soft-tinted paper gives a vastly different impression than if the wall is disfigured with glaring figures and contrasting colors. If ceilingsare low, heighten the appearance by a figure which runs perpendicularly through the wall-paper; the effect produced is very deceptive—the ceiling appearing much higher than it really is. Wall-paper is half a yard wide, and about eight yards to the roll, so that it is easy to estimate the quantity needed. It is wise always to get one extra roll for repairs. After paperinga room build no fire in it until dry.

On Monday, wash: Tuesday, iron: Wednesday, bake and scrub kitchen and pantry: Thursday, clean the silver-ware, examine the pots and kettles, and look after store-room and cellar: Friday, devote to general sweeping and dusting: Saturday, bake and scrub kitchen and pantry floors, and prepare for Sunday. When the clothes are folded off the frame after ironing, examine each piece to see that none are laid away that need a button or a stitch. Clean all the silver on the last Friday of each month, and go through each room and closet to see if things are kept in order and nothing going to waste. Have the sitting-room tidied up every night before retiring. Make the most of your brain and your eyes, and let no one dare tell you that you are devoting yourself to a low sphere of action. Keep cool and self-possessed. Work done quietly about the house seemseasier. A slamming of oven doors, and the rattle and clatter of dishes, tire and bewilder every body about the house. Those who accomplish much in housekeeping—and the same is true of every other walk in life—are the quiet workers.

SILVER-waARE, when set away, keeps best wrapped in blue tissue-;. Raixy Days.—Make the house as bright and sunshiny as postities

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To Prevent Hinces Creakinc.—Rub with a feather dipped in oil. To Drive orr Fieas.—Sprinkle about bed a few drops of oil of lavender. Rep Ants.—A small bag of sulphur kept in a drawer or cupboard will rive away red ants.

Icy Wixpows.—Windows may be kept free from ice and polished by rubbing the glass with a sponge dipped in alcohol. To Destroy Cockroacugs, etc.—Sprinkle the floor with hellebore at night. They eat it and are poisoned.

st CHILDREN.—Label children’s hats with the name and place of residence so that, if lost, they may be easily restored. Parcers.—Whenr Parcels are brought -to the house, fold paper and put away in drawer, and roll the string on a ball kept for the purpose. Soap.—It is a great saving to have bars of soap dry. It should be bought by the quantity.

To Prevent Parts From SHRINKING.—Saturate pails and tubs with glycerine, and they will not shrink.

To Keep Fires orr Gitt Frawgs.—Boil three or four onions in a pint of water and apply with a soft brush.

To Remove Oxp Putty From Winpow-FRAMES.—Pass a red-hot poker slowly over it, and it will come off easily. + To Sorren Harp Water.—Hard water becomes nearly soft by boiling. A piece of chalk will soften hard spring-water.

ProvivE on SaturDay For Monpay, so as not to take up the fire with cooking, or time in running errands on washing-day. To Sorren Cistern-WateR.—Cistern-water that has become hard froma long standing, can be softened by adding a little borax. To Destroy THE SMELL OF FresuH Patnt.—Sprinkle hay with water in which chloride of lime has been mixed, and place on floor. Ants AND InsEctTs.—Dissolve two pounds alum in three quarts water. Apply with a brush while hot to every crevice where vermin harbor. 'o CLean Curomos.—Dampen a linen rag slightly and go over them gently. Tf the varnish has become defaced, cover with a thin mastic varnish. Coau Asnes make excellent garden walks. They become very hard by use and no weeds or grass will grow through them.

To CreansE A Sponce.—By rubbing a fresh lemon thoroughly into a soured sponge and rinsing it several times in lukewarm water, it will become as sweet as when new.

To Remove Grease Spots rrom CarPets.—Cover spots with flour and then pin a thick paper over; repeat the process several times, each time brushing off the old flour into a ust-pan and putting on fresh. Menpinc.—Never put away clean clothes without examining every piece tosee if they are in any way out of order. Stockings, particularly, should be carefully darned.

HarpWuitewasH.—Ten cents worth of kalsomine, five cents worth of glue dissolved in warm water, two quarts of soft soup, and bluing. This will lo for halls closets, fences, ete.

Bap Smeuts.—Articles of clothing, or of any other character, which have become impregnated with bad-smelling substances, will be freed from them by burying for a day or two in the ground. Wrap up lightly before burying. CEMENT FoR Cu1NA.—To a thick solution of gum arabic add enough plaster of parts to form a sticky paste; apply with a brush, and stick edges together.

SHEets.—When sheets are beginning to wear in the middle, sew the selBe sides together and rip open the old seam, or tear in two and hem the es.

To Make Arttrictan Corau.—Melt together four parts yellow resin and one part vermilion. Dip twigs, cinders, or stones in this, and when dry they wilt look like coral..

To Sew Carret-racs on A Macnine.—Make the stitch short, run it ob-

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liguely across the rags where they are to be joined, and sew a good many before cutting the thread..

A Rustic Fraug.—A neat rustic frame for pictures may be made of cattail rods. Hide the corners where they are joined with ivy, ora vine made of leather-leaves or handsome autumn leaves and the berries of bitter-sweet. To Destroy Weeps 1n WALKs.—Boil ten pounds stone-lime, five gallons water and one pound flour of sulphur, let settle, pour off clear part, and sprinkle treely upon the weedy walks.

To Menp Tin.—Scrape the tin about the hole free from grease and rust, rub on a piece of resin until a powder lies about the hole, over it lay a piece of. solder, and hold on it a hot poker or soldering iron until it melts. To Remove GREASE FROM RYooo BEFORE PaintTING.—Whitewash the spots over night, and wash it off in the morning. When dry, the paint will stick. Blaked lime laid on the spots and wet a little, will do as well as whitewash. To Cuean Heartus.—Soapstone or sandstone hearths are cleaned by washing in pure water, then sprinkling with powdered marble or soapstone, and rubbing with a piece of the stone as large as a brick, and having at least one flat surface.

LigutN1n@ CREAM FOR Paint og (LOTHES.—Four ounces white castile soap, four of ammonia, two of ether, two of alcohol, one of glycerine; cut the soap fine, dissolve in one quart of soft water over the fire, and when dissolved add the other ingredients.:

KerosgnzE AND CARPETs.—When 80 unfortunate as to spill kerosene oil or other grease on a carpet, sprinkle buckwheat flour(wheat flour will do) lightly over it until it is completely covered, and let it lie without disturbing it for a week; brush off, and there will be no trace of oil left. acic Fourniturs Pouisa.—Half pint alcohol, half ounce resin, half ounce gum-shellac, a few drops analine brown; let stand over night and add three-fourths pint raw linseed oil and half pint spirits turpentine; shake well before using. Apply with cotton flannel, and rub dry with another cloth. To Hane Picturgs.—The cheapest and best material with which to hang pictures is copper wire, of a size proportioned to the weight of the jicture. When hung, the wire is scarcely visible, and its strength and Burability is wonderful.

Lamp-wicks.—To insure a good light, wicks must be changed often, as they soon become clogged, and do not permit the free passage of the oil. Soaking wicks in vinegar twenty-four hours before placing in lamp insures a clear flame. Felt wicks are best.

To Tempen Lamp CuimNeys.—Lamp chimneys and glass-ware for hot water are made less liable to brake by putting in cold wacer, bringing slowly to boiling point, boiling for an hour, and allowing to cool before removing from water.

Fursiture Porisn.—One and a half ounces each alcohol and butter of antimony, one-half ounce muriatic acid, eight ounces of linseed-oil, onehalf pint vinegar. Mix cold. This has been tried for twelve years and has been regularly sold for $10.

A Cueap Carpet.—Make a cover for the floor of the cheapest cotton cloth. Tack it down like a carpet, paper it as you would a wall with paper resembling a carpet in figures, let it dry, varnish with two coats of varnish, and with reasonable usage it will last two years.

Menvina Paster oF Paris.—Gum shellac makes an excellent strong cement for joining broken pieces ther, and is more covenient than glue. The shellac should be flowed upon the surfaces to be joined, firmly pressed ther, and carefully set away for about one hour.

'o Make Rae Ruus.—Cut rags and sew hit and miss, or fancy striped as you choose; use wooden needles, round, smooth, and pointed at one end, of any convenient length. The knitting is done back and forth (like old fashioned suspenders), always take off the first stich. Anna F. Hisey. To Crear Cistern Water.—Add two ounces powdered alum and two

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‘ounces borax to a twenty barrel cistern of rain-water that is blackened or oily, and in a few hours the sediment will settle, and the water be clarified and fit for washing and even for cooking pur To MAKE O1L-CLotHs MorE DuraBLE.—Before or after putting down new oil-cloths, put on one or two coats of linseed-oil with a brush, and when thoroughly dry, add one or two coats of varnish. This makes the cloth softer and much more durable.—Miss Eva Evans, Delaware. To Keep Ick-water.—Make a hat-shaped cover of two thicknesses of strong brown paper with cotton-batting quilted between, large enough to drop over and completely envelop the pitcher. This prevents the warm air from coming in contact with the pitcher, and the ice will last a long time. To Sweep a Rac-Cagpet.—Set a pail of water outside the door and dip the broom in it, shaking the water off, so there will be no wet streaks on the carpet; sweep but asmall portion, and then dip the broom again; in this wa: the dust is taken up in the broom, instead of being sent whirling through e air.

To Start A Fire IN DAMP, sTILL WEATHER.—Light a few bits of shavin, or paper placed upon the top of grate; thus by the heated air’s forcing itself into the chimney and establishing there an upward current, the room is kept free from the gas and smoke which is so apt to fill it, and the tire can then be lighted from below with good success.

Purrine away CLotHes.—Before putting away summer or winter clothes, mend, clean, brush, shake well, fold smoothly, sprinkle gum-camphor, on every fold, and on the bottom of trunks or closets (unless cedar chests are used). Fine dresses, cloaks, etc., should be wrapped in towels or sheets by themselves, and placed in the tray or a separate a) ment of the trunk. Cement For Attacnine MetaL To GLass.—Mix two ounces of a thick solution of glue with one ounce of linseed-oil varnish, and half an ounce of pure spirits of turpentine; boil the whole together in a close vessel. After it has been applied to the glass and metal, clamp together for two or three 3 till dry.

CANE Cuair-Bottoms.—To clean and restore the elasticity of cane chairbottoms, turn the chair bottom upward, and with hot water and a sponge wash the cane; work well, so that it is well soaked; should it be dirty use soap, let it dry well in the air, and it will be as tight and firm as new, provided none of the canes are broken.

To Paste Paper on Tin.—Make athin paste of gum-tragacanth and water, to which add a few drops of oilof vitriol. Mix a pound each of transparent glue and very strong vinegar, one quart alcohol, a small quantity of alum, and dissolve by means of a water-bath. This is useful for uniting horn, pearl, shell, and bone.

To CLEAN Ort-Ciotus.—Take a pail of clean, soft, lukewarm water, a nice, soft piece of flannel, wash the oil-cloth and wipe very dry so that no drop of water is left to soak in and rot the fabric. After washing and drying, if a cloth is rung out of a dish of skim-milk and water, and the oil-cloth is rubbed over with this. and then again well dried, the freshness and luster of the cloth will well repay the extra labor.

How to Wash Caamors LEATHER.—Make a good, tepid suds with hard o.* soft soap, put in leather, rub it on the wash-board, put soap on skin and rub again on board, and wash in this way through one or two suds, or until perfectly clean; rinse in tepid water without bluing, squeeze dry (do not wring), hang in sun and keep snapping and pulling it till perfectly dry. The leather will be as soft as new if the snapping and pulling are done thoroughly. A Cueap Fitter.—The most impure water may be rendered pure by filtering through charcoal. Take a large tlower-pot, put a piece of sponge or clean moss over the hole in the bottom, fill three-quarters full of equal parts clean sand and charcoal, the size of a pea} over this lay a linen or woolen cloth large enough to hang over the sides of the pot. Pour the water into the cloth, and it will come out pure.

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To Crean Looxine Guasses.—Divide a newspaper in two, fold up onehalf in a small square, wet in cold water. Rub the glass first with the wet half of the paper, and dry with the other. Fly-specks and all other marks w isappear as if by magic. is is only true of the quality of rag ill disap if by magic. This is only t f the best quality of paper, such as is used by the best weekly papers. Paper which has wood or straw in it leaves a linty deposit on the glass..

To CrkAN SiLver-ware Eastty.—Save water in which potatoes have been boiled with a little salt, let it become sour, which it will do ina few days; heat and wash the articles with a woolen cloth, rinsing in pure water, dry and polish with chamois-leather. Never allow a particle of soap to touch silver or plated ware. For wiping silver, an old linen table-cloth cut up in pieces of convenient size, hemmed, and marked ‘‘silver,” is very nice, Fro CuEaN Smoke orF Maksie.—Wet a piece of flannel in strong ammonia andrub the marble quickly with it, and then wash off with hot soap-suds; or, make a paste of chloride of lime and water and brush over the whole surface that issmoky. Let it stand a minute, then wash with hot suds. A paste of crude po! and whiting brushed over a grease spot on marble wil} cleanse it perfectly.

Economica, Mats for use in front-doors, fire-places, bureaus, stands, etc., may be made of coffee-sacking, cut to any desired size, and worked in bright worsted or Germantown wool. Any simple pattern may be used or it may be entirely filled in with a plain green. The edges of the sacki: may Be fringed by raveling. To give it weight, line with an old pi ‘a carpet or heavy cloth.

A Goon Cement—For mending almost any thing, may be made by mixing litharge and glycerine to the consistency of thick cream or fresh putty. This cement is useful for mending stone jars, stopping leaks in seams of tin4 or wash-boilers, cracks and holes in iron kettles, fastening on lamp-tops; an all cases the article mended should not be used till the cement has hard‘ened. This cement will resist the action of water, hot or cold, acids, and almost any degree of heat.

To Preserve Booxs.—Bindings may be preserved from mildew by brushing them over with the spirits of wine. A few drops of any perfumed oil will secure libraries from the consuming effects of mold and damp. Russia leather which is perfumed with the tar of the birch-tree, never molds or sus‘tains injury from damp. The Romans used oil of cedar to preserve valuable manuscripts. Russia-leather covered books, placed in a stationer’s window, will destroy flies and other insects.

Bapty Firtine Doors.—When blinds and doors no not close snugly, but leave cracks through which drafts enter, the simplest remedy is this: Place a strip of putty all along the jambs, cover the edge of the blind or door with chalk, and shut it. The putty will then fill all spaces which would remain open and be pressed out where it is not needed, while the excess is easily removed with a knife. The chalk rubbed on the ed; prevents adhesion, and the putty is left in place, where it soon dries and leaves a perfectly fitting jamb..

Care or Orn Parntines AND Framgs.—Wash the picture, when necessary, in sweet milk and warm water, drying carefully. Or, clean the painting well with a sponge dipped in warm beer, and when perfectly dry, wash with a solution of the finest gum-dragon dissolved in pure water. To retouch a git frame wet the rubbed spot with isinglass dissolved in weak spirits. hen about dry, lay on gold-leaf, and when quite dry, polish with a very hard burnisher. Give the gilt frame when new a coat of white varnish, and all specks can then be washed off with water or suds without arm.

Finish ror Room.—A room with plain white walls is finished beautifully by placing a black walnut (or the same wood with which the room is finished) molding around the room where the border of paper is usually placed, at the junction of wall and ceiling. The molding, finished in oil, costs from

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one to five cents a foot, and is easily put up. The upper edge should be rounded, and a of a quarter inch left between it and ceiling. To hang pictures buy an S hook, sold at all hardware stores, place one hook over the molding, hang the picture cord on the other, and slip to the right or left to the desired position. This saves the wall from injury from picture-nails. Perpetua Pastg.—Dissolve a tea-spoon of alum in a quart of water. When cold, stir in as much flour as will give it the consistency of thick cream, being particular to beat up all the lumps; stir in as much powdered rosin as will lay on a five-cent piece, and throw in half a dozen cloves to give it a pleasant odor. Have on the fire a tea-cup of boiling water, pour the flour mixture into it, stirring well at the time. Ina few minutes it will be of the consistency of mush. Pour it into an earthen vessel, let it cool, lay a cover on, and put in a cool place. When needed for use, take out a portion and soften it with warm water. Paste made in this way will lasta year. It is better than gum, as it does not gloss the paper.

To Crean A PaperED WALL.—Cut into eight pieces a large loaf of bread two days old, blow dust off wall with a bellows, rub down with a piece of the bread, in half yard strokes, beginning at the top of the room, until upper is cleaned, then go round again repeating until all has been gone over. r, better, take about two quarts of wheat bran, tie it ina bundle of coarse flannel, and rub idover the paper. It will clean the paper nicely. If done carefully, so that every spot is touched, the paper will look almost like new. Dry corn meal may be used instead of bread, applying it with a cloth. If grease spots appear, put blotting paper over spots and press with a hot flatIron.

Inx Stains on mahogany, rosewood, or black walnut furniture may be removed by touching the stain with a feather wet in a spoonful of water in which six or eight drops of nitre have been mixed. As soon as the ink disap], rub the place immediately with a cloth wet in cold water, or the nitre will leave a white stain. If the ink stain then remains, make the solution of nitre stronger, and repeat. Ink stains on paper may be removed by a solution made as follows: Dissolve a half pound chloride of lime in two quarts of soft water; let stand twenty-four hours and strain through a clean cotton cloth; add to an ounce of the lime-watega tea-spoon of acetic acid, apply to the blot, and the ink will disappear. Dry with blotting paper. Bottle the remainder of the lime-water closely, and keep for future use. Tue Carne or Marsie.—Never wash the marble tops of wash-stands, bureaus, etc., with soap. Use clean warm water (if very much soiled add a little ammonia) and a soft cloth, drying immediately with a soft towel. There is nothing that will entirely remove grease spots from marble, hence the necessity of avoiding them. To clean marble or marbleized slate mantels, use a soft sponge or chamois-skin, dampened in clean warm water without soap, then polish with dry chamois-skin. In dusting, use a featherduster, and never a cloth, as it is likely to scratch the polished surface. Slate hearths are preferable to marble, as they are not so easily soiled. To wash them, use a clean cloth and warm water. Many oil them thoroughly when new with linseed oil; thus prepared they never show grease spots. InpELIBLE Inx.—Two drams lunar caustic, six ounces distilled or rainwater; dissolve, and add two drams gumi-water, Wet the linen with the following preparation: Dissolve one-half an ounce prepared natron, four ounces water, add half ounce gum-water, (recipe below); after smoothing it with a warm iron, write with the ink, usjng a gold, quill, or a new steel pen. The writing must be exposed to a hot sun for twelve hours; do not wash for one * week, then be particular to get out the stain which the preparation will make. If this is followed in every particular, there need never be a failure. Gum-water for the above is composed of two drams gum-arabic to four ounces water. One tea-spoon makes two drams, two table-spoons make one ounce. If atany time the ink becomes too pale add a little of pure lunar caustic. Never write without using the preparation, as it will rot the cloth,

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To ExterminaTe Bepsuws.—In March scald with boiling water every crack or suspected place where they find refuge, and then touch thoroughly every crack and seam where the bugs are likely to harbor, with kerosene. Great care must be taken not to injure fine varnished furniture. If any injury is done to varnish by the hot water, it muy be restored by rubbing immediately with a rag wet in turpentine or oil. Beds should be examined again for vermin in July and August, and if measures are taken to exterminate them, there will be very little trouble. Another death-dealing method is to fill crevices with salt, and wash bedstead with strong brine, or use kerosene in the same way. Puris-green and mercurial ointment are deadly poisons to the bedbug, but as they are dangerous tu have in the house, the first-named methods are preferable. One part quicksilver to twenty purts white of an egy, applied with a feather to every crack and crevice in bedstead and room, will kill them. Most people are unable to console themselves for sleepless nights as did the Irishman, who said: ‘ Indade, I did quite as well as the bugs, for not one of them slept a wink all night,” and the above recipes, are any of them certain to remove the pests if properly and faithfully applied. Farmer's Door Mat.—Every doorstep should be provided with a footscraper and a brush or broom, and every one, as he comes in, should take the time to use them before appearing on the carpet or clean floor. If a regular scraper—one made for the pur, —is not at hand, one can make one from a bit of hoop-iron, which fs to be placed on a step or edge of the porch in a convenient place. It is well to provide a ‘‘mud-mat,” which is simply strips an inch or so square—fence pickets will answer—screwed to three or four cross-pieces an inch apart, or a more elaborate one can be made Ly stringin, the slats upon fence wires. One with muddy boots is very apt to stamp an rub them on the steps or floor of the porch; a mud-mat will clean them off more effectually, and save the porch hard wear. A very excellent mat may be made by boring holes in a board, and drawing corn husks through the holes. Cureful persons change their foot-gear when they enter the house to remain any length of time—a custom conducive not only to neatness, but so greatly to comfort, that it is to be commended.

Movixg.—When about to move to another house, begin packing two weeks beforehand. Carefully pack small and fragile articles in Soxes arid barrels. In this way, china and glasswat, and fragile ornaments may be stowed away with odd articles of clothing, bedding, etc. Books should be packed in boxes, or wrapped several in a package, in several thicknesses of newsper, and tied with strong twine. they’ can thus be transported with very ittle handling. Larger pictures should be taken down and tied in couples, face to face, with rolls of soft paper between the corners to prevent rubbing. Small pictures may be packed with clothing in bureau-drawers and trunks. Take up carpets last. When about ready to move, select one room upstairs into which remove every thing possible from the other rooms, and another below for the same purpose. If the occupant of the house into which you are to move will do the same, you can easily make some rooms there read for occupancy. Of course each room must be swept down and scrubbed. As soon as the floors are dry, carpets may be put down in the more impor tant rooms, and the furniture moved in. On the day the transfer is made, sce that coal or fuel is provided, so that a fire may be started, and take along a basket, with matches, towels, napkins, knives and forks, sugar, tea, bread, and other materials for lunching. With all the caution you can exercise, you will find Franklin’s old saying true, that “three removes are as bad asa fire.’ Houses that have been empty may become fever breeders when they «come to be re-occupied. An English sanitary officer alleges that he has observed typhoid, diphtheria, or other zymotic affections to arise under these circumstances, The cause is supposed to be in the disuse of cisterns, pipes, - and drains, the process of putrefaction going on in the impure air in them, the unobstructed access of this air to the house, while the closure of windows and doors effectually shuts out fresh air. Persons moving from the city to

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their country homes for the summer, should see that the drains and pipes are in perfect order, that the cellars and closets are cleared of rubbish, and the whole house thoroughly aired before occupying. Copperas used freely in the cellar is a and cheap disinfectant.

Lazsor-savine ContRivaNces.—Every housewife has neatly arranged cupboard and dish-closet. Every thing has its appropriate shelf and division. But there are other things for which provision should be made. A pile of books is sometimes seen in one part of the dining-room, a few newspapers in another, and a pair of shoes in a third. The inside of a closet is sometimes a mass of confusion—‘‘a place for every thing,” and every thing thrown promiscuously into it. Half a dozen garments are hung upon one nail, to crowd each other out of shape; others are thrown upon the floor amid heaps of boots and shoes. And so on to the end of the chapter of careless and slovenly disorder. There is no excuse for such carelessness, and no satisfaction in such housekeeping. Want of time is no excuse, for such want of system and order is the cause of the most prodigal waste of time. It is only necessary to use the brain a little to save the hands, Systematic habits, doing every thing well, and the hundred little contrivances which will suggest themselves to every neat and ingenious housekeeper, will save time, and establish order and cleanliness. ‘ave shelves in the closet, and regular rows of hooks, and plenty of them; let one side be appropriated to one kind of clothing, with a hook for each article. If ne to preserve the order, make a neat label, and paste over each hook. Make shoe-pockets (these pockets are made of about two and a half yards of calico; one yard of which makes the back, to be tacked to the door when done. Split the remaining yard and a half in two, lengthwise, and, placing the strips about one inc! apart, make, across the back, three rows of pockets, by stitching first the ends of the strips to the sides of the back, and then gather the bottom of each strip to fit the k; then separate each strip into two, three, or four pockets, according to the use for which they are designed, and fasten by stitching a narrow “piping” of calico, from top to bottom of the back, between the pockets. All the work may be done on a machine. A border of leather, stitched on the edges of the back, and a narrow strip used instead of the calico ‘‘ piping,” make whole much stronger) on the inside of the doors, and never put any thing on the closet floor, where it will be trodden upon in entering for other articles. Never stuff any thing away out of sight in haste and disorder. Hiding dirtiness does not cure it. Those who write many letters should have a case, with ‘‘pigcon-holes” labeled and arranged alphabetically—a box for three or four letters is sufficient—in which to keep them, with one compartment for unanswered letters. When the case becomes crowded, or at the end of the year, wrap in packages, and label with letter and the year. Newspapers and magazines, when preserved, should be neatl filed in order and laid away, or sent away for binding. The work-baskeb, which is in daily use, is often a spectacle for gods and men—the very picture of confusion and disorder. When it can he afforded, one of the new ladies’ adjustable work-tables, of which several admirable styles are made and widely advertised, will be found a great convenience, especially where there are children—whose little fingers delight in tumbling the contents of the basket. If a basket is used, it should be divided into compartments. A circular basket, with divisions about the edge for smaller articles, and larger spaces in the center, is convenient, and easily kept in order. All these, and hundreds of other devices like them, are labor-savers, which relieve housekeeping of a large share of its burdens. And a calculation of the time spent every year in hunting through closets for lost overshoes or slippers, or in cleaning u the scattered items in the sitting-room when company is coming in, an searching for missing letters among a miscellaneous pile thrown into a drawer, will give a startling result, and convey some adequate idea of the real money and time-value of that love of neatness and order which is one of the cardinal virtues in women.

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444 HOUSEKEEPER'S ALPHABET.

HOUSEKEEPER’S ALPHABET.

Appies—Keep in dry place, as cool as possible without freezing. Brooms—Hang in the cellar-way to keep soft and pliant. CranBERrizs—Keep under water, in cellar; change water monthly. Disx of hot water set in oven prevents cakes, etc., from scorching. Econom1zx time, health, and means, and you will never beg. FrLovr—Keep cool, dry, and securely covered. _ Giass—Clean with a quart of water mixed with table-spoon of samonia. Herss—Gather when beginning to blossom; keep in paper sacks, Inx Srarns—Wet with spirits turpentine; after three hours, rub vell. Jars—To prevent, coax ‘ husband” to buy our Cook-Book. Keep an account of all supplies, with cost and date when purchased. Love lightens labor.

Money—Count carefully when yor receive change. Nutmecs—Prick with a pin, and if good, oil will run out. Oxgance and Lemon Peel—Dry, pound. and keep in corked bottles. Parsnips—Keep in ground until spring.

Quicksitver and white of an egg destroys bedbugs. Rice—Select large, with a clear, fresh look; old rice may have insects. Svuear—For general family use, the granulated is best. Tea—Equal parts of Japan and green are as good as English breakfast. Usk a cement made of ashes, salt, and water for cracks in stove. Varigry is the best culinary spice.

Warcs your back yard for dirt and bones.

Xantipre wasa scold. Don’t imitate her.

Yours is best preserved by a cheerful temper. ZINC-LINED sinks are better than wooden ones. & regulate the clock by your husband's watch, and 1n all apportionments of time remember the Giver.

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THE DINING-ROOM.

It may not be amiss to give a page or two to the observances of forma! dinners in “society,” lest some reader—who may hope, if she becomes the rare housekeeper we expect, to be called to give such dinners as the wife of a Congressman, Governor, or even as mistress of the White House itself— should be taken unawares. In every house, great or small, the Dining Room should be as bright, cheerful and cosey as possible, and at the table the mistress should wear her brightest smile. If there are trials and troubles, do not bring them to the table. They impair digestion, and send busband and children out to business or school, glum and gloomy, instead of refreshed and strengthened. The plainest room may be made beautiful by taste, and the homeliest. fare appetizing by neatness and skill. Little attentions to the decoration o: pretty arrangement of the table charm the eye and whet the appetite, and make the home table powerfully attractive. The every-day observance of sensible and simp!e table manners ought always to be encouraged, because, in the long rt.a, it promotes the comfort and the cultivation of the family, and takes the pain of embarrassment out of state occasions, Above all, the room, the table, and its furniture should be scrupulously neat and orderly. For formal dinners, a round table, five to seven feet in diameter, is the best fitted to display the dinner and its fine wares; but the extension table, about four feet wide and of any length desired, is generally used. At the round table, conversation is, of course, easily made general, the party being small. The table-cloth must be spotless, and an under-cover of white cloth or baize gives the linen a heavier and finer appearance. A center-piece of flowers is a pretty ornament (some even place upon the table a handsome vase filled with growing plants in bloom), but the flowers must be few and rare, and of delicate odors. Fruit in variety and tastefully arranged with green leaves, and surrounded with choice dessert-dishes, is always attractive and elegant. It is also a pretty custom to place a little bouquet by the side of each lady’s plate, and to fold a bunch of three or four flowers in the napkin of each gentleman, to be attached to the left lapel of the coat as soon as seats are taken at the table. Napkins, which should never be starched, are folded and laid upon the plates, with a small piece of bread or a cold roll placed on the top, or half concealed by the last fold. Beside each plate are placed as many knives, forks and spoons as will be needed in all the courses (unless the lady prefers to have them brought with each new plate, which makes more work and confusion), and a glass, to be filled with fresh water just before dinner is announced. The plates which will be needed are counted out. Such as are to be filled with ready-prepared dessert-dishes ara 445)

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446 THE DINING-ROOM.

filled and set in a convenient place. Dishes that need to be warm, not hot, are left on the top shelf of the range or elsewhere where they will be kept warm until needed. When the soup-turcen (with the soup at the boiling point) and the soup-plates are placed befure the seat of the hostess, dinner may be quietly announced. The host or hostess has, of course, previously, indicated to each gentleman the lady with whose escort he is charged, the guest of honor, if a gentleman, escorting the hostess, and taking a seat at her right; if a lady, being escorted by the host to a seat at his right. Each gentleman offers the lady assigned to him his right arm, and escorts her to 8 seat at his left, passing her in front of him to her chair which he has gracefully drawn back. The distribution of seats will tax the tact of the hostess, as the moment of waiting to be assigned to place is extremely awkward. Of course, all should have been decided on beforehand, and the places should be designated with as little confusion as possible. The success of the dinner will depend largely upon the grouping of agreeable persons. The host leads the way to the dining-room, the hostess follows last, and all guests stand until she is seated. (In France, and at large dinner parties in this country, a card with the name of each guest is placed on the plate which is intended for him.) Once seated the rest is simple routine. Ease of manner of the host and hostess, and quiet and systematic movements in attendants, who should be well trained, alert and noiseless, but never in a hurry, are indispensable. Any betrayal of anxiety or embarrassment on the part of the former, or blundering by the latter, is a wet blanket to all enjoyment.

The attendant places each dish in succession before the host or hostess (the soup, salad and dessert only being served by the hostess) with the pile of plates. Each plate is supplied, taken by the attendant on a small salver, and set before the guest from the left. Any secend dish which belongs to the course is presented at the left of the guest, who helps himself. Asa rule the lady at the right of the host, or the oldest lady, should be served first. As soon as any one has finished, his plate is promptly removed, and when all are done, the next course is served in the same way. Before the dessert is brought on, all crumbs should be brushed from the cloth. The fingerbowls, which are brought in on the napkin on the dessert-plate and set off to the left of the plate, are used by dipping the fingers in lightly and drying them on the napkin. They should be half full of warm water with a bit of lemon floating in it. When all have finished dessert, the hostess gives the signal that dinner is ended by pushing back her chair, and the ladies repair to the drawing-room, the oldest leading and the youngest following last, and the gentlemen repairing to the library or smoking-room. In about half an hour, tea is served in the drawing-room with a cake-basket of crackers or little cukes, the gentlemen join the ladies, and after a little chat over their cups, all are at liberty to take leave.

It is, of course, presupposed that the host carves, and carves well. If he does not he should forego the pleasure of inviting his friends to dinner, or the dinner should be from chops, ribs, or birds which do not require carving.

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THE HOST AND HOSTESS. 447 In making up a dinner party, it is all important to know who will accept; and invitations, which may be written or printed, and should be sent by messenger and never mailed to persons in the same town, should receive a prompt reply, aday’s delay being the extreme limit. The simplest form of invitation and reply is best, but both must be formal, this being one of the occasions on which the wings of genius must be promptly clipped. Ten minutes beyond the appointed time, is the utmost limit of tardiness admissible in a guest, and ten minutes early are quite enough.

THE HOST AND HOSTESS, Those who entertain should remember it is vulgar hospitality, exceedingly annoying to guests, to overload plates, or to insist on a second supply. If the guest wants more, he knows that it is a delicate compliment to a dish to pass his plate the second time. Too great a variety of dishes is also a coarse display. A few cooked to a nicety and served with grace, make the most charming dinners. Avsensible bill of fare is soup, fish with one vegetable, a rvuast with one or two vegetables and a salad and cheese, and a dessert. Parties should be made up of congenial persons, and the table should never be crowded. Novel dishes are great strokes of policy in dinners, but no wise housewife will try experiments on new dishes on such an occasion. The carver should serve meat as he cuts it, so far as possible, and not fill the platter with hacked fragments. It is il-bred to help too abundantly, or to flood food with gruvies, which are disliked by many. Above all, the plate should be served neatly. Nothing creates such disgust as a plate bedaubed with gravy or scattered food. It may be taken for granted that every one will take a piece of breast; and after that is served, it is proper to ask, ‘‘ What part do you prefer?” The wings and legs should be placed crisp side uppermost, the stuffing should not be scattered, and the brown side or edge of slice should be kept from contact with vegetables or gravy, so that its delicacy may be preserved. Water should be poured at the right hand. Every thing else is served at the left. The hostess should continue eating until all guests have finished. Individual salt-dishes are used at breakfasts, but not at dinners,—a cruet, with salt dish and spoon, at each end of the table, being preferred as giving the table less of a hotel air. The salt dishes should be neatly filled. Jellies and sauces are helped on the dinner plate and not on side dishes. If there are two dishes of dessert, the host may serve the most substantial one. Fruit is served after puddings and pies, and coffee last. In pouring coffee, the sugar and cream is placed in the cup first. If milk is used, it should be scalding hot. Some prefer to make coffee strong, then weaken it with scalding hot milk, and pour into cups in which cream and sugar have previously been placed. For tea it is better to pour first and then add cream and sugar. In winter plates should be warmed, not made hot. INDIVIDUAL MANNERS.

Manners, at table and elsewhere, are made for the convenience and comfort of men, and all social observances have now, or have had at some time, & good reason and sound common sense behind them. It must be remem-

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448 INDIVIDUAL MANNERS.

bered, however, that the source of all good manners is a nice perception of, and kind consideration for, not only the rights, but the feelings and even the whims of others. The customs of society are adopted and observed to enable us to be more agreeable, or at least not disagreeable, to friends And nowhere is the distinction between the gentleman and the boor more marked than at the table. Some persons are morbidly sensitive, and even slight improprieties create disgust; and every true gentleman is bound to respect their sensitiveness and avoid giving pain, whether in sympathy with the feeling or not.

As this is not an etiquette book, we can only give a few hints. Once seated at table, gloves are drawn off and laid in the lap under the napkin, which is spread lightly, not tucked in. Raw oysters are eaten with a fork; soup from the side of a spoon without noise, or tipping the plate. The mouth should not go to the food, but food to the mouth. Eat without noise and with the lips closed. Friends will not care to see how you masticate your food, unless they are of a very investigating turn of mind. Bread should be broken, not cut, and should be eaten by morsels, and not broken into soup or gravy. It is in bad taste.to mix food on the plate. Fish must be eaten with the fork. Macaroni is cut and cheese crumbled on the plate, and eaten with a fork. Pastry should be broken and eaten with a fork, never cut with a knife. Game and chicken are cut, but never eaten with the bones held in the fingers. Oranges are peeled without breaking the inner skin, being held meantime on a fork. Pears are pared while held by the stem. Cherry-stones, or other substances which are to be removed from ths mouth, are passed to the napkin held to the lips, and then returned to the plate. Salt must be left on the side of the plate, and never on the table-cloth. Cut with the knife, but never put it in the mouth; the fork must convey the food, and may be held in either hand as convenient. (Of course, when the old-fashioned two-tined fork is used, it would be absurd to practice this rule.) Food that can not be held with a fork should be eaten with a spoon. Never help yourself to butter or any other food with your own knife or fork. Never pick your teeth at table, or make any sound with the mouth in eating. Bread eaten with meat should not be buttered. Bread and butter is a dish for dessert. Eat slowly for both health and manners. Do not lean your arms on the table, or sit too far back, or lounge. Pay as little attention as possible to accidents. When asked “ what do you prefer?” name some part at once. When done, lay your knife and fork side by side on the plate, with handles to the right. When you rise from your chair leave it where it stands. Of course, loud talking or boisterous conduct is entirely out of place at table, where each should appear at his best, practicing all he can of the amenities of life, and observing all he knows of the forms of good society. BREAKFAST PARTIES.

Breakfast parties are becoming fashionable in cities, because less formal and expensive than dinners, and quite as agreeable to guests. The courses, which are usually fewer in number, are served precisely as described for din-

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\ BREAKFAST PARTIES—TABLE OUTFIT. 449 mers. Oatmeal porridge is a favorite and healthful first course, and oranges, melons, and al! fruits are delicious breakfast dishes. The variety of omelets is also a great resource, and hundreds of other delicacies and substantials are described elsewhere. But in breakfast—and the same is true of dinners—it is better to have a few, a very few, dishes delicately and carefully cooked, than to attempt more and have them less perfect. In fact the trouble often lies in attempting too many, and the consequent hurry in the kitchen. At breakfast, the coffee is set before the mistress, with cups in their saucers in front of it, in one or two rows. The meat with plates is set before the master. For an ordinary table one caster in thecenter is sufficient. Fruit is served first; then oatmeal or cracked wheat, next meat and vegetables, followed by hot cakes and coffee. Meats are covered, and cakes are brought in between two plates. Butter is put on in small pats with lumps of ice about it. Honey or maple syrup, for cakes or hot biscuits, is served in saucers. A breakfast-table may be spread attractively with a white cloth, and a scarlet and white napkin under each plate, with white table-mats with a scarlet border.:

For evening parties it is often less expense and trouble to place supper in the hands of a regular confectioner, but for small card or literary parties the trouble need not be great. For regular reception evenings, ices, cakes and chocolate are enough.

In all cases where no “help” is employed it is better to have some one of the family wait upon the table, the daughters taking turns in serving, as the pleasure of a meal is greatly marred by two or three persons jumping up every now and then, for articles needed.

TABLE OUTFIT.

In the selection of table-wares, there is a wide field for the exercise of taste, and those whose purses permit, need not be at a loss to find the most elegant and artistic designs. An admirable table outfit is an elegant dessertset, all the pieces of which, except the plates, may decorate the table during the whole dinner, and the rest of white and guilt china. Some have tableware decorated to match the colors of the dining-room, or sets of different patterns for each course, or harlequin sets in which each piece may beof different pattern or even of different ware. Chinese and Japanese sets are also fashionable. In every case, ware should be the best of its kind, and for economy’s sake should be plain, so that broken pieces may be readily and cheaply replaced. Light knives and forks, heavy tea-spoons, and thin glasses for water are most elegant. The chairs should have no arms to interfere with ladies’ dresses, and to prevent noise the legs should be tipped with rubber. CLEARING THE TABLE.

Gather up the fragments that nothing be lost or wasted. When each meal is over, if you do not have a crumb-cloth under the table, which, when the chairs are removed, can be lifted carefully at the edges and the crumbs shaken into the center, it is best to take a broom and sweep the crumbs fightly under the table until the dishes and victuals are removed, then brush

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450 CLEARING THE TABLE.

on a dust pan. To clear the table, bring ina dish-pan, gather up all the,Silver, cups and saucers, butter and sauce plates, and glassware, carry to the kitchen, place them in the sink and return with the pan. Scrape the plates as clean as possible and put in, add platters and vegetable dishes, saving all the remnants of food that are to be kept, on smaller dishes, to be taken to the cellar or refrigerator. To wash the dishes, have clear hot water in the pan, and first wash the silver without soap or cloth, using only the hands; if any are greasy, wipe with a soft paper before putting in the water, rinse in clear hot water and wipe off immediately on a perfectly dry, soft, clean towel; in this way the silver is kept bright, and does not get scratched, Add some soap in the water, make a suds, wash the glassware, rinse and wipe dry. Next take cups and saucers and so on, leaving those most greasy till the last. Always keep a clean dish-cloth. One lady writes, ‘I have smelt 8 whole houseful of typhoid fever in one sour, dirty dish-rag."". Many prefer the use of three dish-cloths, one for the nicest articles, one for the greasy dishes, and one for the pots and kettles, keeping each cloth perfectly sweet and clean, and, after using it, washing, rinsing, and hanging to dry on a small rack kept for this purpose. The towel for wiping dishes may also dry here. A dish mop or swab for washing small deep articles is convenient. Let no one suppose that because she lives in a small house, and dines on aomely fare, that the general principles here laid down do not apply to her. A small house is more easily kept clean than a palace; taste may be quite as well displayed in the arrangement of dishes on a pine table as in grouping the silver and china of the rich. Skill in cooking is as readily shown in a baked potato or a johnny-cake as in a canvass-back duck. The charm of good housekeeping lies in a nice attention to little things, not in a euperabundance. A dirty kitchen and bad cooking have driven many a husband and son, and many a daughter too, from a home that should have been a refuge from temptation. ‘Bad dinners go hand in hand with total depravity; while a properly fed man is already half saved.’

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DINNER OF FIVE COURSES.

For ten persons, with 12 covers laid, two extra covers are for accidental guests. FIRST COURSE—SOUP.

1. For dessert or fancy. pieces. 6. For dessert or fancy pieces. 2. Cake, pastry, biscuit or swects, 7. Cruct.

& For dessert or fancy pieces. 8 Chutney.

4. For dessert or fancy pieces, 9. Worcestershire sauce.

4&._Cake, pastry or sweets. 10. Oyster crackers and soda crackers. ‘When wines are to be served, four decanters containing the different kinds should be placed between the crackers and toast, another may stand at the right of the host, and still another at right of hostess. The wine glasses, one for each kind, are near the glass of water (see diagram,) at the plate of each guest.

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DINNER—DE: *.

FIFTH COURSE, 1. Cake, 5. Nuts, 9, Pastry.

2 Jelly. 6. Ruisins. 10. Spoons.

38. Sugar, 7. Bon bons and confectionery. 11. Nut Crackers. 4. Cup custard. 8._ Fruit, 12, Blanc Mange. 18. Crystallized fruits. 14. Here might be puddings to be handed round from the table Center figure to be flowers or sugar ornament or pyramid.

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-SUMMER BREAKFAST.

FOR 10 WITH 2 RESERVE COVERS.

Table is here set for the first course of melons, Second and other courses the same, only fish in place of melons, and so on for the others. See instructions, The table contains sauce, salts, flowers, cream and milk, tea and coffee, potatoes in different styles, and whatever else you may choose.

1 Melon. 7. Corn muflins. 13. Molasses or maple syrup.

1, Radish. 8 Powdered sugar. 14. Oatmeal.

3 Spoons, 9. Caster. 15. Loaf orgranulated sugar.

4. Lettuce. 10. Butter. 16. Cake.

5. Fancy biscuit. 11. Pickles, 17. Cold dry toast, 6. Dressing. 12. Dish Custard, 18, White syrup.

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PRAON SUMMER LUNCH.

FOR 8 COVERS.

Soft shell crabs. 7. Brown bread. Frozen peaches or fruits. 8 White bread. Pickles, 9. Cakes.

Cruet. 10. Candies, Ice cream.: 11. Fancy cuit. Roast lamb. 12, Chocolate bon bons. In the center—flowers. 17, Green 14. | Frait or what else you may choose.

ease. | gg plant.

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An oval table, as given in diagram, appears to be the most sociable; and, although itis against all pr lent, the host and hostess should sit at the two sides of the table instead of the two ends, although in diagram itis arranged for thetwoends. Sitting at the sides of the table the host and hostess are nexrer their guests, and are better able to enjoy their soc.ety and to entertain them. No pains should be spared to have the most comfortable chairs. Under each chair should be placed a stool or hassock for ladies, or for such as may requireit. The table linen should be nicely laundried. The table cloth should not overlap the table so muchas to be in the way of the guests. If napkins are too stiff they cannot be folded well nor used with comfort. Under the cloth there should be a thick piece of green baize the exact size of the table. When carving is to be done on the table alarge napkin should be placed before the carver to be removed in case of accidents, It is also advisable to have a supply of napkins at hand to use in case the table cloth is soiled during dinner. The use of mats on the table is to be deprecated, as the thick baize should protect the table from the heat of the dishes, The better way is to put dishes on the table without covers, and thus avoid a puff of fast condensing vapor in the faces of the guests. In first class dinners ti.e soup tureen is not placed on the table, but soup is servedfrom it from the sideboard. The soup having been disposed of, the fish is brought to the table, and served by host or hostess, On the removal of fish, four entrees judiciously selected, andeach acomplete dish in iteelf, are handed round; or two areplaced on the table one at each end, and the other two handed round. When guests have nearly finished these, two relieves or pieces de resistance are placed on the tuble one at each end, and each likewise a complete dish in itsel They in turn give place to a couple of roasts or roast and bviled, or poultry, or game, and two or more entremets should be served with it. Then comes the dessert. A reference to diagrams will further illustrate this. The above bill of fare is only given in the way of suggestion. Six courses may be made of it, or four as preferred. It is proper to hand around salad with roasts of all kinds, or with plain boiled or fried fish. If game or poultry do not figure in the bill of fare, one of the relieves should be a roast, and the entremets should be served withit. Cheese should not be placed on the table, but handed around cut in thin slices. Itshould beeaten before the entremets prepared as some fancy dish, or if served in natural state, use Parmesan cream or some first class cheese. The reason of the English custom of eating cheese after dessert lies in the declining fashion of wine drinking after dinner. In France cheese is always served with the dessert. In hot weather all drinks should be cooled; this should be done from without, except water, in which a lump of ice is not disagreeable. The lady ofthe house should see thas the appearance of the dessert is snch that each dish, the fruit especially, should, with the help of flowers and leaves, be made into an elegant ornament. Fern leaves well adapted for this purpose. It is most artistio to use, whea practicable, the leaves of the fruit used on the table. Artificial leavesshould never be employed. No fruits or confectionery, should appear except such a8 are good to eat. Canned fruits and the many colored productions of the confectioner should always be of the best and purest. Thereis nolimitto the number of dishes which go to form dessert but it is better to have too little than to have inferior kinds or damaged fruit on the table. A dish of dry biscuit and

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one of olives should never be omitted, but the latter should be served in water and not in the liquor they were preserved in. The position of each dish is important. These should be arranged rightly, both for the effect and appearance and also ro as to be accessible to the guests. The dessert should be kept dished up in an adjoining room or if necessary in warm weather in a cool place to be brought in when wanted. Except when dessert isto be handed round, guests prefer to help themselves and to be free from the presence of waiters. Use water in the finger glasses perfumed with a few drops of rose water or lavender. Coffee as bright as well decanted wine is the Proper conclusion of every dinner. The plate, the dinner, and dessert service, the glass, etc., §, & great rey towards making the dinner table look pretty and inviting. ‘he most fashionable dinner service is of plain white with a small fillet of gold and the arms orcrestand motto of the owner painted on the flat rim of the plates and dishes. The glass should also be engraved with the same heraldic device. Dessert service made entirely of glass are sometimes used and has a pretty effect. One thing not to be forgot 1s to be sure and have good bread; if you do not, procure rolls from your baker.

INSTRUCTIONS TO WAITERS.

L. In the “demi-Russe” dinner here given, the;joints or dishes are to be carved before placing before the person serving them.. 2. The person serving fills plates according to the preference of each guest. ‘The waiter then hands the plate, and if vegetables or sauce accompanies the dish, will also hand these to the guest at the same time he does the plate, unless @ second waiter does this.

8. If waiter is asked for tea, coffee, or chocolate, he will furnish these from sideboard. If a-ked for water, he will take it from pitcher on table. 4. Thewaiter will s:e that the proper number of plates are placed before eerver for each separate dish of the course.

5. No plates are placedon the table for this styleofdinner. Only a napkin ‘With a rollor square of breadin it is placed where the plate would be. Also two knifes, one large, one small, and two forks and a spoon, also glass for water, (See iagram.) 6. Furnish bothends of the table alike, and, in addition to the service laced for each guest, furnish a carving knife and fork, afish slice and prong Kiso farnish a gravy spoon with each fresh dish placed at the ends of the table. 7. If two kinds of soup or incase where any two dishes are to be served, place one at each endof the table. If thereare three or four entrees, place the two leading ones at ends of the table, and hand around the others, at apiweys hand the sauce for each particular dish to the guest partaking of sD.

9, If asked for the pepper or anything else from the cruet or castor, hand the cruet or castor entire to the guests.

10. If asked for any condjmentsuch as French mustard, olive, chow-chow, ete..etc., hand bottle, if in a bottle, or glass, if in a glass, to the guest, with the prong or fork, and let the guest serve himself, then place back w) 1¢ wason table.

11. Beon the alert, and in case of accident, hand your napkin to the poest, and if neccessary remove his plate, remedy the trouble as soun as possible, lay down a mat on the soiled cloth, and replenish with knives and forks, napkin, etc., and procure the gust a fresh supply of what he was eating. 12. When you place dessert on the table, place a dessert plate, dessert knife and fork also spoon, to each plate. Remember also the fincer bowl. 13. Ifice cream is served, serve it independent of the nead of the table, as his workis through with the first courses. The usual form ofice cream now is Ticks.

14, When dessert is half through, hand the menu, or bill of fare to each guest, calling his attention to the icecream. Take his order and fill it. tot: If any guest has already ordered ice cream, do not offer the bill of fare 16. If it is decided to have boquets, called a “‘boutonniere,” for the guests,

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).

then place one in a glsss or silver holder by the plate of each lady and gentleman, unless, as is sometimes the case, those for the gentlemen are placed on the napkins without a-holder.

17. salad accompanies any dish—a salad is always in order—hand it round to each guest 18. The host sits at the head of the table; the hostess opposite him at the the other end of the table.

19. The soup is always placed before the hostess, and if the salad is placed on the table, that is also placed before her, and any portion of the dessert she may desire to serve, and is handed from her to the guests. if The waiter will remove each person’s plate as soon as he has finished. 21. Be quick, yet do not appear in a hurry. Waiters should not speak to each other unless it is positively necessary..

22. The proper dress for a waiter is a dark dress coat and trowsers, white vest and neck-tie. A waitress should wear a dark dress with white apron and cap. Both should wear light slippers or boots, and make as little noise as possible, 23. If menus or bills of fxre are used, place one at each plate. 24. If you have to lay a table for dinner a /a [usse, the dessert is always placed on the table first. and should be Rlnoed tastefully around the center of flowers. Note diagram for demi-/?usse dinner; the dessert is placed round the edge of the table, thet is if the hostess desires to have it thus placed. Ina dinner a la Russe, the joints or dishes are brought in one at a time and carved by the host, and as he carves each plate, the waiter hands it on a silver tray. In the demi-Russe, the joints are carved before being placed before the server. (See diagrams.) In some dinners the joints or dishes are carved and handed to the guests for them to Lelp themselves. In thix case each guest must be farnished with a plate which of course must be placed— with napkin and roll on it— when the cloth is laid. The waitersshould confer with the cook and the cook with the housekeeper or hostess, and have all these points ‘settled bcforehand. If there is a butler, it devolves on him to see all these points settled and to instruct his assistants. Sometimes the host or hostess will direct each guest to his seat, sometimes the butler will do it, and sometimes the waiters. SUMMER BEEAKFAST FOR TEN. (TWO RESERVED PLATES.) Finst Covnss, Mevon—When table is laid (see diazram) guests enter and take seats. Waiters place tea and coffee urns and bring melon. The gentleman serving asks each guest if he will be helped t> meton. If the answer be yes, waiter receives plate from server and hands to guest, exchanging plates and returning empty plate to server, who places melon on it for another guest and so on. As soon as all are served, or have refused a second helping, the waiter removes the remains of the melon, and replaces it with dish for second course. The lady at the head of the table asks each guest to partake of tea, coffee, or chocolate. If any accept, waiter receives it and hands to guest. Asking guests to take tea etc., in first course, is a mere matter of form, as it is seldom taken until second course. Still the question must be asked, and waiter ready to serve it.

Sxeconp Covrse—In the place of melon, adish of fish—fried perch, smelta, trout, or whatever is selected. Sauce Tartare is a proper accompaniment. Decorate dish of fish with shrimps or olivescut in half, or with little bunches of parsley with shrimp placed on it. Wuiters also remove! first set of dessert plates used for melon, and replace with a size larmedium breakfast plates. The waiter then receives a supply of fer from the person who serves it, hand td the guests, receiving empty plates, and helping guests to what accompaniments they desire. Another waiter asks if guest will take coffee or tea, and supplies it from party serving it. Potatoes are handed round (with either meat or fish.) If two kinds, present one in each hand for guest to help himself.

Tup Course—Young chicken sauced with cream gravy, surrounded with potatoes a laneige. Waiter removes fish of second course, and replaces with young chicken, then attends to wants of guests as in second course, rememberrd to ask each if he will take tea or coffee; also asking each if he will take his

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tea or coffee warmer. Clean plates same size as for second course, must be supplied to each guest.

‘ourTH Course—Poached eggs on toast, or anchovy toast. Waiter removes chicken and replaces it with dish of poached eggs, and turnishes c!ean plates. Party serving asks each guest if he can help him, and waiters serve as the other cases. Lady dispensing tea or coffee asks guests if they will be helped to warmer tea or coffee. If any one accepts, waiter hands clean cup and saucer. from the sideboard to lady serving and then handsit to the guest. If milk is asked for he procares from sideboard and hands to the guest. Waiter also watches the guests and supplies them with hot cakes, recviving a dish of hot Jones for that purpose every five minutes, handing dish of cakes to guest who "helps himself.

' Furra Coursze—Littl e fillets of porter house stenk with tomatoes a la mayonnaise. _ Waiter puts on steak in place of plate of poached eggs, and caters to wants of guests as before. While guests are eating this course, the waiters or an extra waiter, as quietly as ible relieve the table of the castor, pickles, sauces, dressing and butter. But not till the last moment must this be done, at the samo time asking theguests if they require more. The dessert or rather fruit, sixth course, is then brought in and placed where steak was; arrange as quickly as possible, the service remaining on the table in neat order, remove each est’s plate, aud again furnish dessert plates, At a signal m lady at head of table, waiter hands around fruit to guests, each guest supplyin: himself, unless the person before serving the other dishes serves thia, in whic! case waiter supplies each as before. Waiter also supplies each guest with tea or coffee, and hands around cake, biscuit, etc, At this course a finger glass should Le supplied to each guest.

Srxtx Covrsz—Peaches quartered, sweetened or half frozen or any fruit decided upon. Carry out the instructions given in the fifth course. In some breakfasts order is reversed, and fruit is served in_ first course only. In this case various fruits are placed on table, and allowed to remain till end of breakfast so that guests may partake atanytime. In first cl:ss breakfasts fruit forms the first and last course, but waiters should be instru.ted beforehand, which plan is to be followed.

INSTRUCTIONS TO WAITFES.

First, air breakfast room well. See that everything has been dusted. Next lay cloth—white 1s the fashion now—and see that it is free from wrinkles and creases. See that all articles for table are perfectly clean. Place crueta, castors, sauces, salts, spoon, sugar, Byrup, and everything that will not hurt to stand a while, in prop: r positions on table. (Seediagram.) Then a few minutes before calling break‘a-t, add cake, sweet biscuit, muffins, etc. Just before guests begin to come, add flowers and salad. Note position of tea tray containing tea cups, also urns. Note also plate at head, which will show you what cutlery and plateto put near that plate. Place a glass for each plate for water. Place the plates bottom up with napkin on the top of each. tend of table where dishes are served, (see diagram for melon,) place plate, cutlery and glasses for other guests, also carver and carving fork and knife rest, alsoa fish trowel, also afew reserve plates. In event of an accident they are handy. if any guest require bread, supply it fromeideboard, A small roll should be placed in each guest’s napkin. If this is not done, place two plates of rolls on table, or puss adish of rolls. Ifany one requires asecond roll, he asks for it In no case place napkins in glasses, but on plates, whether rolls are in them or not. As soon as guests are seated, ask if they prefer milk or water. If water, fi!l from the water jug. _ If milk, fillfrom the milk pitcher. Both jug and itcher are kepton sideboard. it is necessary to have a waiter or some one at Pond tosee that all table appointments are correct, and that other waiters discharge their duties. Tt is also neccessary tohavesome party outside breakfast room, to whom inside waiters may hand removes from table and from whom anything may be received fortable. Waiters should be as quiet as possible and always should go fo left of guest. There should be an understan: before-

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hand between coo! waiters and lady of the house, so that each may know what next, how to manage. It is the head waiter’s place tosee that salt © & $ dry and free from lumps, that castors are in good condition, snd that oil, ustard, and salad dressing are fresh, etc. For further instructions refer to i, and explanation of courses, and articles on dinners and _ breakfasts. It is best to place two or three extra cups and saucers in tray to use in an emergency. The sugar, milk and cream should be placed before hostess if she is % dispense them, or she may simply dispense tea and coffee, in which case the ugar and cream should be passed by waiters, or put within reach so that guesta may helpthemselves. Chocolate will be served from sideboard, if a‘sall, and and cream handed with it for those who wish.

Su Remember the diagram is given only to show the lay of table, number of dishes, also their nature, but these may be changed to suit. This does not show | separate courses, but in case you wish to serve in courses, proceed as for dinner, observing the same rules, Lunches are similar to dinners; dishes are less in number, and not of a nature to require much carving. It is usualto have a larger variety of pastries, fruits, and confections thanfordinner. In factsome Tunches consist of sweets only. In winter lunch diagram two spaces are |: ft Fig. 2 and 17) to be filled in with anything choice in the way of preserved its. fruit jelly, etc. In summer lunch No. 13 14, 15, 16, are for same purpose, fruit being more plentiful then.

From the others it is easy to make up supper. These differ so, it is difficult to lay down a pian, as some make them a late dinner, some dinner and supper. To lay supper is an easy thing. The pages of this book tell how to provide a supper whether for family or for party. In lunches the plan Known as t-Russe has been adopted, a compromise between the entire Russian, and the old fashioned English pian of placing every dish upon the table. The diam calls for two carvers as servers, one at head and one at foot endof table, t is to say if dishes are carved by per-ons sitting at these places. Place the dishes before them whole, tastefully garnished. If dishes are first carved and then placed before them, they will simply serve them. In either case place lates as shown in ‘am, and as fast as each plate is supplied, let waiter d to each guest, Carving knife and fork must be place | on table to serve with, to be ready in case carving is imperfectly done. In case cook or mistress wishes to display her skill in dishing up, garnishing dish, whatever it may be, waiter locates it in proper place on table, and while company are engaged in talking, quietly removes it to sideboard, and quickly and eftly carves it, gar nishing as well as time will allow, then replace in its original place. Another plan is to carve, arrange nicely on the dish, and then garnish tastefally, and place before carver or server. If tea, coffee or chocolate are incladed in lunch, serve from sideboard. Waiters generally have less to do at lunch than at dine ner because guests are under less constraint and oftener help each other. WIAT ARE PROPER DISHES FOR EACH COURSE.

1. Five small raw oysters (on the deep shell, so as to retain the liquor) just before dinner, and put at each plate before the dining room is opened. A colored doiley may be put under them on each plate. If oysters are not in season, substitute small round clams. If weatheris quite warm, let them rest on each plate in a bed of cracked ice. In either case quarter of a lemon, on each plate. With clams, red pepper within reach.

Il. After fish, either patties, bits of toast, each supporting a single selected mushroom and saturated with brown sauce, orsom) similar trifle. Whatever is used, let but one be put on each plate, and before the plates are handed. If. If you have more than one meat, let the first be relatively substantial, and the second of a lighter character. For instance—a filet of beef might be followed by chicken croquettes, or a boiled turkey, (which is never really good without oyster sauce, ) by mutton chops with almond paste. Other things, even, let a roast precede a boil, but put the heavier thing first.. IV. After meats, entrees, sach as croquettes, calves’ brains, devilled kidneys, orators, fried or boiled, etc.

Vv. ith game, jelly; though true epicures ddn’t takeit. The salad is fre-

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45U HOW TO GIVE A DINNER.

gvently served with the game, though for those who wish both jelly and sal thie is awkward, if jelly be served. felly ad, VI. After salad, cheese, either one of medium strength, or two kinds—one pungent. one mild. The waiter had best hand both kinds together (previously cat up) for the company to choose. With this, hard crackers. VII. If you e'aborate your dessert let the order be; pastry or pudding, ices, fruite, nuts, and raisins, bon-bons.

X. Black coffee in small cups. Sugar, (in lumps,) to be passed separately. This is quite frequently reserved till the ladies have left the table and served. to them in the parlor, and to the gentlemen in the dining room. GENERAL HINTR.

Never let two kinds of animal food or two kinds of pastry be eaten from the same plate: make a fresh course of each.

Cards on plates, bearing the names of the company, so as to seat them with reference to congeniality, are v important. For host or hostess to marshal them after they are in the dining room is not nearly so easy as for them to marshal themselves by the cards, and the host and hostess are sure, in the confusion of the moment, to get people placed exactly as they did not intend to have them.

Cut pieces of bread about four inches long, two wide, and two thick, and always place a piece beside each plate in setting the table. Finger bowls are to be passed after pastry on plates with doileys between the plates and the bowls. The plates are to be used for fruits and nuts, if there are any. If none are handed, the finger bowl will not be taken from the late, The finger bowl should be filled about one-third, contain a slice of lemon, and in very warin weather, a bit of ice.

It is well to have a dish, at oneside, independent of any that may be on the table, with grapes cut into small bunches, and oranges and large fruits halved. If fruit decorating the table is to be used, let it be removed and prepared before it is pasred..

‘Avoid cane seats in a dining-room. Where fine fabrics and laces kept on them so long a time continously (longer than anywhere else) they play havoc. One plate should be at each seat. The raw oysters or clams, on a separate plat are placed on the first plate. So with thesoup. The first plate is exchan, for the p!ate with the fish. Always have a stock of plates in reserve sufficient for all the courses and properly warmed. The most decorated plates are best enjoyed about the time of salad or cheese and at dessert. it saves the waiter’s time to atart with at least two forks, and two knives by each plate. It is not bad to have three. One knife should be of silver, for the fish. Silver knives are, of course, essential for fruit.. Napkins are never supposed to appear & second time without washing. Hence napkin rings are domestic secrets, and not for company. Never let two kinds of animal food or two kinds of pastry be eaten from the same plate; make a fresh course of each..

Always change knives and forks, or spoons with plates. As before stated, it is well to start with two or three relays of implements by the plates. Don’t have over two vegetables with a course. Let them be offered together on the same waiter. Ata large dinner, you can have two varieties in the same course, i, e,, two soups, two fish, two meats, etc., letting the waiter offer the guest a plate of each at the same time, the guest choosing between them. Everybody is always out of bread: prevent it if you can. One good waiter is worth much more than two poor ones. | Two hours is long enough to serve any dinner that Christians ought to eat, three hours and a half is too long..

The host goes in first with the lady whom he seats at his right. The hostess goes in last with the gentleman whom she places at her right.. The worst torture that survives the inquisition is a bad formal dinner. A worse torture than any known tothe inquisition is any formal dinner (the better the dinner,the worse the torture) inefficiently served.

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Fish at dinner must never be friedor broiled. An exception may be mede in favor of a deli;, such as smelts or trout.

_F resh pork and veal are seldom seen at the tables of those who know how to dine or to digest. But a ham, baked with sugary is an very honorable companion af er fish, all the way down to gime. Itis onty an gocesscry, though, never the basis of a decent dinner. It shou'd be handed around sliceu, after the regular course is served. ° In place of salad some specially nice vegetable, such as asparagus, green corn, or awell-cooked cauliflower may tast.-fully be served as a: eparate course, In fact there is much to be said in f.vor of a'way: serving separately a vege table which does not, like potatoes, stewed tomatoes, beans, pes, etc, seem the natural accessory of some meat.

Chesterfield’s idea that a dinner party shou'd not include fewer than the graces or more than the muses,has the approval of later generations. Especially commendable is the rule where waiters are scant. A superlatively good waiter in a well-ordered house can manipulate eight Foople: if he hasan assistant in the pantry to prepare everything for him. you ask one person more, you'll spoil the fan of nine, unless you get another waiter. Last and not least, dining rooms are alwa-3 tvo hot.

THE QUESTION OF WINES.

‘This is best answered by remarking that in first class—and in first class dinners, breakfasts, etc., only, a profusion of wines is admissable, sometimes as many as a dozen different wines being then served. This does not denote elegance or good taste, but rather a low taste and depraved appetite, and is more suited to wine suppers or parties. Three to four wines are sufficient to give the host thecredit of having treated his yuests “right royally.” But they should be of the choicest kinds.

Oft-n times one choice wine is made to do service for ull courses, such as choice claret or champagne.

Many first class dinners are given without any wine, at either dinner or dessert. Others again are served without we, but wine is served at dessert. Sometimes not till after dessert. In which case, either with or after dessert, let it be a yood champayne. This is mentioned to disabuse tho minds of any who think it imperative, that wine should be served with all or any oart of a course ofadinner. It is pureiy a mat.er of tare and sensible persons or guests will makenocomments. Still if you decide to have wines, let it be, say three, and let it be achoice sherry with the soup, claret with first course after the fish, and champagne with the ron-ts.

Should you decide to serve a fourth wine, let it be a chateau yquem, to be served with an entree.:

It is before stated, if you decide to have one wine only, and that a champagne, serve it just after the fish.

‘any serve claret during the entire dinner, it matters not how many other kinds are served, in which case claret is on the table, so long as the service is on it, and other wines are handed round, or waited to be asked for aud then handed. Some also do this, making champagne the standard wine. Cham. pagne is preferable to claret. Where one wine only is served, claret is not Offered. Itis a mistake to serve a strony, high spirit wine at the commeacement of a dinner.

To many it will be well to remark that, as a rule white wines, sich as Sauterne, Rhine, etc. are served with raw oysters, when raw oysters, as they sometimes do, precede soup, or afier the oy ters, and jast befure the soup. With soup or fish, Sherry or Maderia is most approved; with the meats champagne, with game, claret or any red wine.

me serve Claret after the fish, as it is a light wine, and can be drankinstead of water. In dessert, let it be superior sherry, Port, or Bar,undy, or some fine wine. Lo.

Sometimes liquors, such as Maraschino, and Curacoa are served in liquor glasses with, or after dessert. Sometimes not served until after coffee.. From the foregoing it will be conceded there is sufficient license to admit of your pleasing yourself somewhat, without fear of displeasing your guvsts. Angthing like an observance of the foregoing rule will suffi e.

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SPN TP SN Vegetable salad. 10. Preserved fruit, fruit jelly, ete. ll. Oyster salad. 12. Potato puffs, 13. Small fancy cakes. 14, Cruet, 15.

Bon bons. 16.

Baked Sweet potatoes. 17, Bread.

WINTER LUNCH.

FOR 8 COVERS.

Brown bread.

Macaroni wita tomato sauce. Nuts.

Preserved fruits. Charlotte russe, Cabinet pudding with cream sauce. Preserved fruit, fruit jelly, ete. 18, Braised beef. Flowers in the center.

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It is almost impossible to give any directions except in a general way regarding the kitchen, as there is an endless variety of plans and arrangement. In no other room in the house are sunlight and fresh, pure air so indispeneable as in the room where the mostimportant work must be done. A long, narrow, dark kitchen isan abomination. Always furnish the kitchen well first, and if there is any thing left to spend on the parlor, well; if not the money has been spent wisely. The main point is to systematize every thing, grouping such things as belong to any particular kind of work. For instance, in baking do not go to the china closet fur a bowl, across the kitchen for the flour, and to the farther end of the pantry or store-room for an egg, when they may all just ag well be within easy reach of each other. Study and contrive to bring order out of the natural chaos of the kitchen, and the head will save the hands and fect much labor.

If kitchen floors are made of hard wood and simply oiled two or three times a year, no grease spot is made when grease drops on them, for it can be easily wiped up—carpet or paint is not advisable. Neither paint nor paper the walls, but once a year apply a coat of the good old-fashioned whitewash. Do not have the wood-work painted; the native wood well oiled and varnished lightly is much the best finish. A wide, roomy dresser is a great conyenience; it should have two wide closets below and three narrower ones above, with a row of drawers at top of lower closets. Here should be kept all pots and kettles, sauce-pans, waffle-irons, kitchen crockery, tins, etc., all arranged and grouped together so as to be convenient for use. If possible, have good sliding doors, and at top and bottom of same have a narrow sliding panel for a ventilator, which should be closed when sweeping. By this arrangement every article of kitchen ware can be inclosed from the dust and flies. A well-appointed sink is a necessity in every kitchen, and should be near both window and range, so as to have light, and also be convenient to the hot water. It should be provided with a “grooved” and movable dishdrainer, set so as to drain into the sink. Always have bracket or wall lamps placed at each end, or at the sides, so that the room may be well lighted in the evening. When possible, a long table at the end of the sink, and so close to it that water can not drip between, on which to dress vegetables, poultry, game, etc., saves time and steps; and the good light, whith isa necessity in this part of the room, leaves no excuse for slighted or slovenly work. Under this table may be two drawers, with compartments in one for polishing materials, chamois leather, and articles needed for scouring tin and copper; and in the other, articles for keeping the stove or range in order. (459)

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Back of the table and sink, the wall should be ceiled with wood for three feet above them, and here may be put up galvanized iron hooks and nails on which to hang basting-spoons, ladles, cooking forks and spoons, the chopping-knife, cake-turner, etc. A set of drawers close at hand for salt, pepper, and spices isalsoconvenient. There should never be bevel, beading, or molding on kitchen window or door frames; and the kitchen door, leading to the dining room, should be faced with rubber and closed with a not too strong spring. Not less than three large windows are desirable in every kitchen, which should be cheerful, pleasant, well ventilated, convenient and clean. In houses of the old style there was either no pantry at all, the kitchen being furnished with a dresser and shelves, or it was merely a small closet to hold the articles in less common use. In modern houses the pantry is next in importance to the kitchen, and it should be so arranged as to accommodate all the appliances used in cookery, as well as the china, glass-ware, cutlery, and other articles for the table, unless a dresser is used as before suggested. In arranging a plan for building, the pantry should receive careful consideration, as next in importance to the kitchen; it should be sufficiently roomy, open into both the dining-room and the kitchen, and, in order to “‘save steps,” should be as convenient to the range or cooking-stove as circumstances will allow. The window should be placed so as to give light without infringing on the shelving; the shelves should be so arranged as to not obstruct the light from it; the lower ones should be two and a half feet from the floor, and two feet or more in width, and project about three inches beyond the closets and drawers below; and the part near the window, where there is no shelving, may be used for molding and preparing pastry, and such other work as may be most conveniently done here. Other shelves, or a china closet, should be provided for the china and other table furniture in every-day use. The pantry should.have an abundance of drawers and closets, of which it is hardly possible to have too many—the upper closets for the nicer china and glass, and the lower ones to hold pans and other cooking utensils in less frequent use. The drawers are for table-linen and the many uses the housekeeper will find for them. If possible the window should be on the north side, but in any case it should have blinds for shade, and a wire gauze or other screen to keep out flies.

Use a cloth to wash potatoes. It isno trouble to keep one for this purpose, and it willsave hands and time. Some preferabrush. Tie a strip of muslin +n the end of around stick, and use to grease bread and cake-pans, gemirons, etc. Have two large pockets in your kitchen apron, and in one of them always keep a holder. A picce of clam or oyster shell is much better than a knife to scrape a kettle, should you be so unfortunate as to burn any thing on it. If you use a copper tea-kettle, keep an old dish with sour milk and a‘cloth in it, wash the kettle with this every morning, afterward washing off with clear weter, and it will always look bright and new. Cuta very ripe tomato and rub over a kitchen table to remove greass. The juice will also remove stains from and whiten the hands.

af you use oil, buy the best kerosene. To test it, place a small quantity

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in a tea-cup, and if 1t does not easily ignite when brought into contact with a lighted taper or match, it is good; poor oil will ignite instantly. Keep oil in a ten-gallon can, with a fancet at the lower part, so as to draw off into a smaller can or lamp-filler; set the large can in a cool, dark place; keep all the articles used for cleaning, filling, and trimming lamps by themselves, For these purposes provide an old waiter (to hold the things), a lamp-filler, pair of scissors or a lamp-trimmer, box of wicks, soap, washing soda, and several soft cloths and towels, also a wire hairpin with which to keep open the vent in the burner. When lamps need an extra cleaning, add one tablespoon soda toa quart of water, being careful that none of the bronze or gilding comes in contact with the soda. The wick should touch the bottom of the lamp and be trimmed square across, When the wick becomes too short to carry up the kerosene, and if you have not time'to put in a new wick, a piece of cotton rag pinned on below will prove a good feeder. When the burners of lamps become gummy and prevent the wicks moving freely, boil them up in suds over the fire a short time, and they will become entirely clean and work well. Lamps may become incrusted inside with settlings from the oil, and ordinary washing will not remove it. Take soap-suds and fill the lamp about one-third full, then put in a little sharp sand, and shake vigorously. A few minutes will remove every particle of settlings. Always fill the lamps every day and in the day-time; never fill a lamp after dark near a lighted lamp. When lighting a lamp turn the wick up slowly so that the chimney is gradually heated. When taking a lamp from a warm room into a cold one, first turn down the wick; do not fill too full, as the heat expands the oil and drives it out making the lamp dirty and dangerous. Never light or burn an almost empty lamp, as the empty space is nearly always filled with a very explosive gas. Before putting outa lamp turn it down until the wick is below the top of tube; as if left above it the oil gradually works out through the wick and runs down over the burner and lamp. Turn the flame down low, and wave a fan, book, or paper across the top of the chimney. Blowing downa chimney is very dangerous when a lamp is nearly empty and turned up high. Never start a fire with the oil. Buy the best lamp chimneys by the dozen. The best are cheapest, and it is convenient to have fresh ones on hand when one is broken at an inopportune time. A piece of sponge fastened on the end of astick or wire is the best thing with which to clean lamp chimneys. Or, hold them over the nose of the tea-kettle when the kettle is boiling furiously. One or two repetitions of this process will make them beautifully clear. Of course they must be wiped upon a clean cloth. Fill new tin pans with boiling water (having a little soda in it), let stand on @ warm part of the range for a while wash in strong soap-suds, rinse, and dry well. Scouring tins very often with whiting or ashes wears them out; if properly taken care of, washed in suds and thoroughly dried, they will not need scouring.

Boil ashes or a bunch of hay or grass in a new iron pot before cooking in it; scour well with soap and sand, then fill with clean water, and boil one or two hours. To remove the taste of wood, first scald the ve&sel well with

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boiling water, letting the water remain in it till cold; then dissolve sal-soda or soda, (two pounds to a barrel of water) in lukewarm water, adding a little bit of lime to it, and wash the inside of the vessel well with this solution; afterward scald it well with plain hot water, and rinse it with cold water before you use it. Knives for the table should never be used to cook with; those for the former purpose may be a cheap plated set for every-day use, and should be kept by themselves, and never allowed to be used in the kitchen. Never place a range or cooking stove opposite a door or window if it can be avoided, as any draft will prevent the oven from baking well.

A necessity in the kitchen, because a great protection against clothes taking fire, isa large kitchen apron made full length with bib, and sleeves if wished, the skirt to button close around the dress-skirt. A wooden mat (made by laying down six pieces of lath eleven inches long, one inch wide, and an inob apart, and nailing across these, at right angles, six other similar pieces, about the same distance apart) is a great protection to the kitchen table, which should be of ash. Hot kettles and pans from the stove may be set on this without danger, as the construction of the mat secures a circulation of air under it..

It is the “‘little foxes that spoil the vines” in the kitchen as well as elsewhere—the neglect of little things causes loss of time, patience and money. In building fires concentration is the important point: ist, the fuel should be concentrated, that is, put together in a compact heap; and 2d, in a place on the grating where the draft can be concentrated uponit These two points gained it is an easy matter to produce a brisk fire. When the kindling, which must be dry and in sufficient quantity, is well started, the wood or coal, as the case may be, is so put on that the draft and flame will pass directly through the fuel. In starting a fire, all depends upon having the conditions right, and great loss of time, and even patience, is incurred if they are not provided. Always have wood in the box. This can generally be done without taking special time for it, by remembering to bring some in when you pass the wood-pile without any thing in the hands. See that the wood-box is full at night, and the shavings and kindlings in their place. In the morningempty the ash-pan, or, better still, clean your stove or range at night. This can always be done, except in case of late suppers. When supper is ready, and there is no further use for the fire, open the oven doors, take all the covers partly off the holes, and by the time the supper dishes and needful work in the preparation for breakfast is done, if the fire has been properly attended to, the stove will be cool enough to clean out, which should be thoroughly done, removing all the ashes or cinders from every part of it. This is a very particular work, as the corners often secrete quite an amount of ashes that must be removed if you would have a perfectly cleaned stove. Rap on the sides of the pipes, to dislodge the soot and ashes that collect there, sweep all out with a long-handled brushbroom and the stove is ready to receive the shavings, kindlings and wood for the fire.

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Where there is a large amount of cooking to be done, the ashes should be cleared from under the slides of the ovens as often as twice a week in large or small families; this will insure the oven to bake well, and always the same, if the fire is properly arranged.

Never on any account use coal-vil to make the fire burn more quickly. In making the fire, as soft wood burns more quickly than hard, it is better to have some with which to start it, filling up with hard wood. If the wood is good and properly placed you will have a bright clear flame, yielding a great amount of heat which should be utilized for cooking purposes, by so arranging the draught that none of it is wasted. This can only be done by one who so perfectly understands each part of it as to economize in the use of fuel. The fire needs constant attention, as it is poor economy to let the fire go partially out, as in adding fresh fuel the heat is wasted until the stove and oven are again heated to the right temperature for cooking. Fill the tea-kettle full of water and place on the stove, and if the fire is good it will boil soon enough for use, and every time water is’ used, add cold, 80 as to keep the supply good. The habit is almost universal to puta small quantity of water in the tea-kettle, aiming to have just enough for certain things, and if an extra demand occurs the kettle is empty, the fire is out, and the delay occasions no little trouble to both cook and mistress. When water has been made to boil no matter what is cooking in it, the fire may be very much lessened, as but little heat is required to keep it boiling. Rapid boiling does not hasten cooking, and the articles cooked are much better when boiled slowly.

For general use copper and brass cooking utensils are not the best, because of the great care necessary to keep them clean and free from poisonous deposits, a work that can never be trusted to servants. Care should be used in cooking in tin vessels, as they are liable to be affected by acids, oils and salt, but not to the same extent as copper. For all ordinary cooking purposes, if tin vessels are kept clean and free from rust, no injury will result. A little whiting or dry flour may be used to polish tin with. If a kettle is to be used for cooking fish, heat it first over the fire; if an odor arises, it needs cleaning as above, before using. If the same gridiron has to be used for broiling steak, that has been used for fish, in addition to cleaning it as above, heat it over the fire, rub well with brown paper, then with an onion. In washing tin ware use soft water and soap, and wash well, rinse with hot water, wipe well, and put on the ‘hearth or stove to dry perfectly; once a week wash tin-ware in water in whicha littlesal-soda has been dissolved; take the suds for the pots and kettles (if not hot add more hot water), and wash and rinse thoroughly on the inside. To wash the outside of pots, kettles and all iron ware, place in a tub or large dish-pan, and with soap on cloth, rub them briskly and hard; if necessary scrape with an iron spoon or old knife to get all dirt off, rinse in hot water, wipe, and place on stove to dry. If kept scrupulously clean, oysters, tomatoes, and even some delicacies that are usually cooked in porcelain and granite ware, may be cooked nicely in insn.

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Enameled ware may be cleansed by filling the vessel with hot water, with soda dissolved in it—one ounce to a gallon; let it boil twenty minutes; then if the stain does not all come off, scour with fine sand or brick dust; rinse well with hot waterand wipe dry. If by carelessness or accident, while making chow-chow, or any thing else, it becomes burned on the porcelain kettle, empty immediately, fill with water, put in about pint of wood-ashes to two gallons of water, let it boil twenty orthirty minutes; clean with sand or brick-dust as above, if it does not all come off. In either case, if unsuccessful the first time, repeat. To clean a brown porcelain kettle, boil peeled potatoes in it. The porcelain will be rendered nearly as white as when new. To clean silver or plated ware, wash in clean hot water or lay in hot soda water a few minutes; then wipe dry with a canton flannel cloth, and polish with chamoisskin. If silver powder is used for cleaning tarnished spots, care must be taken to brush out all the dust from the chased work on the piate. In the daily use of silver, wash in clean hot water and wipe dry with a canton flannel cloth. Never use soap in washing silver. Steel knives and forks are best cleaned by being scoured with bath brick, but some good ‘kitchen maids” always use the common brick pulverized, with good success. Have a properly made knife-box, with board extending. on which to lay the knife to scour, wet a cloth in hot water or soft soap and water, dip in the dust which has been previously shaved off; then rub briskly and hard until all spots are removed; wash and rinse in clean, hot water and wipedry. Never put a knife in hot fat, as it destroys the temper, and the knife is useless.

The sink comes in for special notice. Wash it daily with soap and water, rinse with clean boiling water, always rinsing with hot water after pouring suds nto it. This can not be insisted on too strongly, because of such great importance in the cleanliness of the kitchen. The old adage, “A time for every thing,” applies here. On Mondays and Thursdays, during summer, pour hot water, containing a little chloride of lime, into the drains, and every Monday in winter. This will prevent all unpleasant or unhealthy odors. The use of soda in cleansing our wares greatly diminishes the quantity of soap needed. As a general thing, too much soap is used in washing dishes. Many good housekeepers do not allow soap used in washing dishes at all, except to clean tin and iron ware, dish cloths and sink. In cleaning an unpainted kitchen floor, if there are spots of grease on it, put some softsoap (or lye, if to be had) in a tin-cup, kept for the purpose; place on the stove until boiling hot; then pour a little on each spot and scour with ashes; wash the floor with soft hot water, rinse well, and, if the grease is not out the first time, try it again when the floor needs cleaning. Always remember to rinse thoroughly, changing the water when it becomes too dirty. In cleaning floors, tables, or wood-work, remember to rub always with, and not across, the grain of the wood.

The breakage of dishes in some houses is fearful. There are very few families rich enough to bear it, much less the families of small means or just competence. The mother is sick or wearied with the cares of the nursery,

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and can not see to the putting away of the best china, which has been used because a friend dined with them. While conversing with her guest, she hears a crash in the kitchen. It is with difficulty she remains calm until the guest departs, when she finds a cup has fallen and cracked her nice tureen, and broke a nick out of two or three saucers; or several goblets, set in a careless place, have fallen and are broken. She is sick at heart, for it was but @ few weeks before she had spent fifteen or twenty dollars to replace her broken, cracked, and nicked dishes. Little comfort does she get from Bridget, who replies: ‘‘La, madam, it was but a few of your dishes, and sure I could not help it. 1 would not think the likes of ye would make such « fuss.” Every wise hqusekeeper will distinguish between carelessness and accidents. To correct this evil, and stop this great waste, the only way is to have help understand they must replace each broken or nicked dish (for a nick in a dish is as bad as a break), or have the cost of them deducted from their wages. This will cause two very valuable results. The servant will become more careful, which will add much to the comfort of the mistress, and will also form a habit of carefulness that will fit her to become a good housekeeper..

There is an old and true saying, that “a woman can throw out with a spoon faster than a man can throw in with a shovel.” In cooking meats, for instance, unless watched, the cook will throw out the water without letting it cool to take off the fat, or scrape the dripping-pan into the swill-pail. This grease is useful in many ways. Bits of meat are thrown out which would make good hashed meat or hash; the flour is sifted in a wasteful manner, or the bread-pan left with dough sticking to it; pie-crust is left and laid by to sour, instead of making a few tarts for tea; cake-batter is thrown out because but little is left; cold puddings are considered good for nothing, when often they can be steamed for the next day, or, as in case of rice, made over in other forms; vegetables are thrown away that would warm for breakfast nicely; dish-towels are thrown down where mice can destroy them; soap is left in water to dissolve, or more used than is necessary; the scrub-brush is left in the water, pails scorched by the stove, tubs and barrels left in the sun to dry and fall apart, chamber-pails allowed to rust, tins not dried, and ironware rusted; nice knives are used for cooking in the’ kitchen, silver spoons used to scrape kettles, or forks to toast bread; cream is allowed to mold and spoil, mustard to dry in the pot, and vinegar to corrode the casters; tea, roasted coffee, pepper, and spices to stand open and lose their strength; the molasses-jug loses the cork and the flies take possession; vinegar is drawn in a basin and allowed to stand until both basin and vinegar are spoiled; sugar is spilled from the barrel, coffee from the sack, and tea from the chest; different sauces are made too sweet, and both sauce and sugar are wasted; dried fruit has not been taken care of in season, and becomes wormy; the vinegar on pickles loses strength or leaks out, and the pickles become soft; potatoes in the cellar grow, and the sprouts are not removed until they become worthless; apples decay for want of looking over; pork spoils for want of salt, and beef because the brine wants scalding; hams become tainted or filled with

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vermin, for want of the right protection; dried beef becomes so hard it can’t be cut; cheese molds and is eaten by mice or vermin; bones are burnt that will make soap; ashes ure thrown out carelessly, endangering the premises, and wasting them; servants leave a light and fire burning in the kitchen, when they are out all the evening; clothes are whipped to pieces in the wind; fine cambrics rubbed on the board, and laces torn in starching; brooms are never hung up, and are soon spoiled; carpets are swept with stubs hardly fit to scrub the kitchen, and good new brooms used for scrubbing; towels are used in place of holders, and good sheets to iron on, taking a fresh one every week; table linen is thrown carelessly down, and is eaten by mice, or put away damp and is mildewed; or the fruit-stains are forgotten, and the stains washed in; table-cloths and napkins used as dish-wipers; mats forgotten to be put under hot dishes; tea-pots melted by the stove; water forgotten in pitchers, and allowed to freeze in winter; slops for cows and pigs never saved; china used to feed cats and dogs on; and in many other ways a careless or inexperienced housekeeper wastes, without heeding, the hard-earned wages of her husband. Economy counts nowhere so well as in the kitchen. Tra.—Keep tea in a close chest or canister.

Breap.—Keep bread or cake in a tin box or stone jar. Nurmecs.— Always grate nutmegs at the blossom end first. Corrger.—Keep coffee by itself, and closely covered. Rep Ants. tter branches of sweet-fern where they congregate. Sart Fisn are quickest and best freshened by soaking in sour milk. Stain on Spoons from boiled egg is removed by rubbing with a little salt, or washing in water in which potatoes have been boiled. To Preserve MILK.—A spoonful of grated horse-radish will keep a pan of milk sweet for days.

Tue Taste or Fish may be removed very effectively from steel knives and forks by rubbing them with fresh orange or lemon peel. ° Corxs.—When corks are too large to go into a bottle, throw them into hot water a few moments, and they will soften.

Cuarrep Casxs.—Water and salt meat may be preserved pure a long time if put up in casks with the inside charred.

‘o Kexp CuTLery From Rost.—Wipe dry, and wrap_in coarse brown paper.

Pin TEA-KETTLEs,—Kerosene oil will make tin tea-kettles as bright as new. @aturate a woolen rag and rub with it.

To Beat THE Waites oF Ecos QuicKLy, put in a pinch of salt. The cooler the eggs, the quicker they will froth. Salt cools and also freshens them. Pastry.—Wash the ripper crust of pies with milk just before putting them in the oven, and it will be a beautiful brown.

Corn Staxcu is a good substitute for eggs in cookies and doughnuts. One table-spoonful of the starch is equal to one egg.

Satt will curdle new milk; hence, in preparing milk porridge, gravies, etc., the salt should not be added until the dish is prepared. ‘Wine Taste Warg—should never be scoured; it will remain bright if merely washed in clean water with a little soap added.. To Maxe Mzats TenpEk.—A spoonful of vinegar put into the water in which meats or fowls are boiled makes them tender.

Ozanaes.—Oranges and lemons keep best wrapped in soft paper, and laid in a drawer. Lemons may be kept in cold water, which should be changed twice a week.

Sirver Pouise.—To one quart rain-water add two ounces ammonia and

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three ounces of precipitated chalk. Put into a bottle, keep well corked and shake before using.

CEMENT FoR CHINA.—The whites of two e; and enough quicklime to form a thick paste. The quicklime should be finely powdered; this makes a cement fur mending broken china, marble, or glass-ware. Lewons.—Before using lemons for any purpose, always roll them awhile with your hand on a table. This will cause them to yield a large quantity of juice.

‘OVERING FoR JARS.—A water-proof paper for covering jars used in preserving, etc., may be made by brushing over the paper with boiled linseed @il_ahd suspending it over a line until dry.

To Remove a Tight Guass Stopper.—Apply a cloth wet in hot water to the neck of the bottle; or wind a cord around once, and ‘‘saw” back and forth a few times. This will heat and expand the neck of the bottle. To Cieax Knives.—Cut a good-sized, solid, raw potato in two; dip the flat surface in powdered brick-dust, and rub the knife-blades; or, use a cork, or a cloth in same way. Stains and rust will disappear. Grounp Tea.—If tea be ground like coffee, or crushed, iramediately before hot water is poured upon it, it will yield nearly double the amount of its exhilarating qualities.

To FresHEN Wa.nots.—When walnuts have been kept until the meat is too much dried to be good, let them stand in milk and water eight hours, and dry them, and they will be as fresh as when new. CLINKERS may be removed from grates and range back, by throwing half a dozen broken oyster shells into the fire, when the coal is aglow, and covering them with fresh coal. When red-hot the clinkers become doughy and are easily removed..

A Free Kinpier.—Melt together three pkounds resin and a quart of tar, and stir in as much saw-dust and pulverized charcoal as possible, spread the mass on a board to cool, and break into lumps the size of a walnut. Light one with a match, and it burns for some time with a strong blaze. To Cigan Stiver.—‘‘ Indexical Soap"’ is the best thing for the purpose in use, not for every day, but when thorough cleaning is required. It is well, also, to keep it in a convenient dish, and rub on with a bit of flannel whenever a spot appears on the silver.

To Crean Brass Kettte.—When much discolored, scour with soap and ashes, then put in a half pint vinegar and a handful of salt, put on stove, let come to a boil, take cloth, wash thoroughly, and rinse out with water. If using every day, the salt and vinegar and rinsing are sufficient. To Sorren WatTer.—Hard water is rendered very soft and pure, rivaling distilled water, by merely boiling a two-ounce vial, say, in a kettle of water. The carbonate of lime and many impurities will be found adhering to the bottle. The water boils very much guicker at the same time. Rust on STEEL IMPLEMENTS oR Kwnives.—Cover the steel with sweet-oil, rubbing it on well. Let it remain for forty-eight hours, and then, using finely powdered unslaked lime, rub the steel until all the rust has disappeared.

To Preserve Lamp CHIMNEYS FROM BREAKING.—Place a cloth in the bottom of a large pan, fill the pan with cold water, and place new chimney in it; cover the pan, and let its contents boi] one hour: take from fire, and let chimney remain in the water until it is cold.

Cement ror Knire Hanpies.—Set handle on end, and partly fill cavity with powdered resin, chopped hair or tow, chalk, whiting, or quicklime; heat the spike of the knife and force it into its place. Equal parts of sulphur, resin, and brick-dust also make an excellent cement. Water boiled in galvanized iron becomes poisonous, and cold water passed through zinc-lined iron pipes should never be used for cooking or drinking. Hot water for cooking should never be taken from hot-water pipes; take from cold-water pipes, and keep a supply heated for use in kettles.

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Tas_E Cover, to be thrown over table after it is set, is best made of calico. Pink mosquito netting is handsomer, but does not keep off dust when the table is set for next meal immediately after the dishes are washed—the most convenient plan where the dining-room is not used for other pur Vienna Lime.—Vienna lime and alcohol give a beautiful polish to iron or steel. Select the soft pieces of lime, such as will be easily crushed by the thumb and finger, as they.are the most free from gritty particles. Apply with acork, piece of soft pine wood, leather, chamois, etc. oT ALUM-WATER is the best insect-destroyer known. Put the alum into hot water, and let it boil till it is all dissolved; then apply the solution hot with a brush to all cracks, closets, bedsteads, and other places where. any insects are found. Ants, bedbugs, cockroaches, and creeping things are kill * by it, while it has no danger of poisoning.

To Prevent Roustine oF Tin, rub fresh lard over every part of the dish, and then put in a hot oven and heat it thoroughly. Thus treated, any tinware may be used in water constantly, and remain bright and free from To clean tin or other metallic vessels which have held petroleum—hot soap and water.

CappaGE Water.—Be careful that no cabbage water is poured down the kitchen-sink, ag the smell of it—a singularly unpleasant one—is so stron, that it will penetrate all over the house, and produce the suspicion of a drain. The water in which any vegetable has been boiled, should be thrown away out of doors, in a distant corner of the garden, if possible. Putvexizep CHarcoat—should be kept in every house in a glass jar, with a wide mouth, containing a half pint. The coal should be ly burned—the best is not from the hardest or the softest wood, but a medium—pulverized finely in a mortar while the coals are yet red. Cork tight; it is invaluable in preserving meats and poultry, and is sometimes even given as a remedy for indigestion.

Tue SMELL oF Onions and other odors can be removed from kettles and ®auce-pans. Put some wood ashes into the utensil, add boiling water, and let it stand a short time on the back part of the stove. Or, if you have no woodashes, use potash, soda, or concentrated lye with water, then wash in hot suds. All cooking utensils in which onions, cabbage, or turnips have been cooked should be thus cleansed.

Bo1LEep Portatoss, to be at their best, should be served immediately when done, but if the ‘‘men folks” are late to dinner, take them up the moment they are done, wrap closely in a towel or cloth and lay them in the heater or some warm place, and they will suffer only a littledamage. When baked or roasted potatoes are done, place in a cloth, and squeeze gently between the hands and serve. They will be the mealier for it. If not ready to serve, roll in cloth and keep warm until wanted.

Po.isHinc.—Flour of emery, which is cheap and is kept at all drug-stores, is excellent for polishing every thing except silver, mmon water-lime, such as is used in plastering cisterns, is an excellent material for polishing knives, forks, and tin-ware. First rub tins with a damp cloth, then take di flour and rub it on with the hands, and afterward take an old newspaper an rub the tin until bright. Keepin an old pepper-box, and apply with a damp oth.

Quick Vingear.—Fill a jug with cider, and turn into each gallon of cider a pint of molasses and a cupful of lively yeast. Have the jug full of the liquid, let it stand uncorked back of the cook-stove where it will keep warm. It will commence fermenting in twenty-four hours, and will not take over a week to make splendid sharp vinegar. It must be drawn off into another ing, leaving the dregs, and kept in a tight-corked jug or bottles, where it will not freeze.

To Wash Preserve Jans.—Preserve jars or bottles should be carefully washed as soon as emptied, taking care that the stoppers and covers have their share of attention. It is well to put soda or ammonia into the jars or

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bottles, fill up with water, and let stand an hour, putting the stoppers or covers into a bowl tosoak in the same way. Then pour out and scald nicely, but not with boiling water, as that cracks the polished surface inside, wipe dry, set in the sun or wind to air, and then set away carefully. '’ Corrne Syrcp.—Take half a pound of the best ground coffee; put it into @ sauce-pan containing three pints of water, and boil it down to one pint: boil the liquor, put it into another sauce-pan, well scoured, and boil it again. As it boils add white sugar enough to give the consistency of syrup; take it from the fire, and when it is cool put in a bottle and seal. When traveling, if you wish for a cup of good coffee put two tea-spoons of the syrup into an ondinary cup, and pour boiling water upon it, and it is ready to use. Rucsars Vinecar.—For ten gallons, take twenty-five ordinary sized stalk< of rhubarb, pound or crush with a piece of wood in the bottom of a strony tub, add ten ons water; let stand twenty-four hours; strain off the crushed rhubarb, and add eighteen pounds of sugar free from molasses, and & teacup best brewer’s yeast; raise the temperature to 65 or 68°, and put the compound into a twelve-gallon cask; place it in a position where the temperature will not fall below 60°. In a month strain it off from the grounds, returning it to the cask again, and let it stand till it becomes vinegar. Wasuine Disnes.—In washing dishes, in addition to directions given in “ Dining Room,” care must be taken not to put tumblers which have had milk in them into hot water, as it drives the milk into the » whence it can never be removed. They should be first rinsed well in tepid water. Tumblers and goblets should be placed in hot soapy water, dipping the sides first, and turning them rapidly, thus heating the outside and inside at the same time and preventing breaking; when wiped, they should not be turned down until put away in a china closet.

To Kesp Taste Crotus Ciean—for along time. After clearing the table, place a clean towel under any spots that may have been made during dinner, and rub the spot with a fresh clean cloth wet with clean soap-sudys, then rinse with clean water, dry with a clean dry towel, fold and lay under a heavy weight. In changing table cloths during the week, contrive to brin the fresh table cloth on first at dinner. Place a large napkin over each ond of table cloth, to protect it from soiling in the process of serving the plates, removing when the crumbs are brush Warmep-over Correr.—Save all that is left each meal, drain it off into a jar or earthen vessel, and when there is enough for a single meal, turn it into the coffee pot, beat an egg thoroughly and stir well into it on the stove, and let it just come to bviling, then take it off, pour in half a tea-cup of cold water, and if your coffee was good when first made, it will be just as good the second time.

When a large quantity of coffee has been made for a y, the grounds should be drained and put away in a stone jar; make coffee as usual except using double the quantity. It will keep good for weeks. To Crean Corrge or Tra-pots.—Musty coffee-pots and tea-pots may be cleaned and sweetened by putting a quantity of wood ashes into them and filling up with cold water. Set on the stove to heat gradually till thewater boils. Let it boil a short time, then set aside to cool, when the inside should be faithfully washed and scrubbed in hot soap-suds, using a small brush that every spot may be reached; then scald two or three times, and wipe till well dried. Pots and pans or plates that have been used for baking and grown rancid, may be cleansed {n the same way. Put the plates into a pan with wood ashes and cold water, and proceed as above stated. If no wood ashes can be had, take soda. Pie-plates and baking-dishes cleaned after this fashion will keep sweet all the time.

Beans For WINTER.—String fresh green beans, and cut down the sides till within an inch of the end, boil in water fifteen minutes, take out and drain; when cold, pack in a stone jar, first putting two table-spoons of salt in the bottovn, then a quart of beans, sprinkle with a table-spoon of salt, put in layer

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after layer in this way till the crock is full, pour overa pint (if not filed the first time, beans may be added until filled, putting in no more water after this pint) of cold well-water, put on a cloth with a plate and weight, set away ina cool place, and in about a week take off the cloth, wash it out ina little salt water (there will be a scum upon it), put back as before, and reveat operation at the end of another week; then pack away, and when wanted for use, take out the quantity wanted and soak for half an hour, put in pot in cold water with a piece of fresh pork, cook half an hour, Season with pepper and a little salt if needed; or cook without pork, and season with butter and pepper.

So.pertne Liquip.—In soldering tin-ware, especially in mending old ware, the use of soldering liquids will greatly help. There are several of these. The best is made as follows: Get any convenient vial about half full of muriatic acid; procure at the tin-shop some seraps of sheet zinc; if you have no strong shears, let the tinsmith cut the zinc into strips narrow enough to enter the vial. Place the vial out-doors, or under a shed, and add a strip or two of zinc. A great bubbling or boiling will take piace as the zinc dissolves. As one piece of zinc dissolves add another, and when a piece remains without any action or bubbling of the liquid, it isdone. Fit to the lower end of the cork a piece of stick to reach into the liquid; after the liquid is perfectly quiet, cork it. In soldering, wet the place where the solder is to go, with this liquid; the drop or two that the stick will take up is enough. Do not get this liquid on the clothing, or on the skin, as it may irritate it and make it feel very rough.

Horsrorp Brscurt.—One quart flour, pint sweet milk, half tea-cup lard, heaping salt-spoon salt. Meusure each of Horsford's Preparation, mixed in flour, and sifted twice through a sieve. Divide the flour in halves, add the salt; with one hand pour in the milk on the half of the flour, with the other mix toathin paste, then add the lard and the rest of the flour, mixing it lightly. The dough will be soft, but can be rolled on a well-floured board, and cut with a common biscuit-cutter, then prick, and bake twenty minutes ina quick oven. Make crust as above (using two-thirds cup lard or butter instead of half-cup) for chicken-pie with oysters (sce recipe in poultry); it is enough fora four-quart pan, where the sides only are lined. Some prefer not to cook the oysters, only boil and skim liquor, adding oysters raw. Reserve pint or pint and a half chicken-liquor (do not mix the oyster-liquor with that in the pot, but pour it in the pie by itself) in the kettle, place it on tne stove, rub together table-spoon butter, two of flour, season very highly with pepper, stir it in the boiling chicken-liquor, salt to taste, cook until there is no raw taste to flour, serve in gravy-boat as dressing for pie. Drytxe Corn.—Select good ears of sweet corn, husk, take off silk carefully, but do not wash; shave with a sharp knife, not too close to the cob, into a large tin pan or wooden bowl, scrape cob to get all the milk of corn; when about three quarts are cut off, line a large dripping-pan with Hour-sack paper, being careful to have sides and edges covered, pour in corn, spread, and put at once in moderate oven; stir frequently, and ‘leave in oven fifteen or twenty minutes. Sct a table out in the sun, cover with a cloth, pore the corn upon it, and spread out evenly and thinly. Before sunset bring the corn in and_spread on a table in the house; in the morning, heat again in oven, and spread in sun as before. If direc tions are closely followed, the corn will thoroughly dried on the evening of the second day, and when shaken will rattle; store in paper bag as soon as cooled. Prepare in small quantities, because it must not stand Jong after being shaven, but should at once go into oven to heat. When all is dried, put in oven for final heating; place to cool, pour into the bag, tie closely, and hang in a cool, ary. dark place.

Disa Crotus, Wipers, TaBLe Linens, rtc.—Roller towels for the hands should be marked with the number of each, and also with the whole number; as 1-6, 2-6, etc., where the whole number is six. This shows at once

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the whole number to be accounted for, and also makes {t easy to use them in rotation, so that they may be worn equally. Of dish cloths, of which there should be six—two for the best dishes, two for greasy, and two for pots and kettles, the first two may be marked, ‘ B-1-2"’ and ‘ B-2-2;” the second two, “G-1-2” and ‘“ G-2-2;"” the third, ‘‘ P-1-2" and P-2-2."" Wiping towels, of which there should be six, two to be used each week, washing every Gay, may be marked in a similar way, which is equally good for napkins, table cloths, cloths for silver, etc. Never buy new cloth for dish cloths or wipers; buy Stevens’ crash (or any other linen crash) for towels; when worn soft, take for dish-cloths and wipers; keep whole for dish wipers, and cut one of a yard in length into three, hem and place in kitchen for dish-cloths; you thus have one for pots and kettles, one for dishes, and one to wipe a knife, fork or spoon that you may be using while cooking, for the wipers should never be used for this purpose.

How to Kinpig a Coat Firg.—Hard coal will not ignite until it is thoroughly heated through and through, and as small will not require as much wood to heat it up as large, it is important, where the supply of kindling wood is limited, that the pieces of coal which touch the wood should small. As wood in cities is more expensive than coal, economy suggests the use of as little as practicable. The coal, then, for kindling, should not only be as small as a pigeon’s egg, called ‘chestnut coal’ by the dealers, but to economize the wood, the pieces should not be over four inches long, 80 that they can be laid compactly, and the heat more concentrated on a given point of coal, and thus the sooner heat it through. If the wood is thus placed, and is covered with one layer of chestnut coal, it will redden with great rapidity and certainty. Now cover the reddened coal with another layer or two, and in a minute or two put on the larger size. Put a handful of shavings or paper in a grate compactly, then some splinters of dry wood, not larger than the little finger, and outside of that a layer of pieces an inch or more thick and three or four long; apply a match to the paper, and while it is catching put on small coal as above, and there will not be a failure during the winter, nor a growl in the household, for the want of a Rood and timely fire. To lessen a coal fire, press it from the top, so as to make the mass more compact, giving less room for air. To revive it, lay on small pieces tenderly i put on the blower, and when red, add larger pieces, and riddle out from low. Heaping on more coal, or letting out the ashes below, will certaily put out a low coal fire. Saugr Kravut.—Slice cabbage fine on a slaw-cutter; line the bottom and sides of an oaken barrel or keg with cabbage leaves, put in a layer of the sliced cabbage about six inches in depth, sprinkle lightly with salt, and pound with a wooden beetle until the cabbage is a compact mass; add another layer of cabbage, etc., repeating the operation, pounding well each layer, until the barrel is full to within six inches of the top; cover with leaves, then a cloth, next a board cut to fit loosely on the inside of barrel, kept well down with a heavy weight. If the brine has not raised within two days, add enough water, with just salt enough to taste, to cover the cabbage; examine every two days, and add water as before, until brine raises and scum forms, when lift off cloth carefully so that the scum may adhere, wash well in several cold waters, wring ary and replace, repeating this operation as the scum arises, at first every other day, and then once 8 week, until the aceteous fermentation ceases, which will take from three to six weeks. Up to this time keep warm in the kitchen, then remove to a dry, cool cellar, unless made early in the faM, when it may be at once set in the pantry or cellar. One pint of salt to-a full barrel of cabbage is a good proportion; some also sprinkle in whole black pepper. Or, to keep until summer: In April squeeze out of brine, and pack tightly with the hands, in a stone jar, with the bottom lightly sprinkled with salt; make brine enough to well cover the kraut in the proportion of a tablespoon salt to a ouart of water; boil, skim, cool, and pour over; cover with

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eloth, then a plate, weight, and another cloth tied closely down; keep in a cool place, and it will be good in June. Neither pound nor salt the gabbage too much, watch closely, and keep clear from scum for good sauer Traut.

Huxtep Corn.—This old-fashioned luxury is really a delicious dish when properly prepared. Take a six-quart pail full of ashes (hard wood ashes, f possible, as they are stronger); put them into an iron kettle with three Jons of water; let them boil about five minutes, then set off from the re, and turn in a pint of cold water to scttle it. The water should then feel a little slippery. Turn of the lye and strain; put it.into an iron kettle, and put In six quarts of shelled corn; put it over a brisk fire, and let it boil half an honr, skimming and stirring frequently (the outside skin of the kernels will then slip off); strain off the lye, aud rinse thoroughly in several clear waters. When the lye is thus weakened, turn the corn into a large dish-pan, and turn in water enough to cover it; then rub thoroughly with the hands, till the black chits come off; rinse and strain off till the water looks clear; then put back into a clean kettle, with water enough to cover it, and let it boil; then turn off water, put on in, and parboil three or four times (it will swell to about double the first quantity); the last time boil till quite soft; it may be necessary to add water occasionally; stir often, so as not to burn at the bottom of the kettle; when quite soft, put in two large table-spoons of salt, and stir well; to be eaten with milk, or butter and sugar. It is a wholesome dish, and although there is trouble in preparing it, yet it is good enough to y for the labor and trouble. It is good either hot or cold, and was considered by our grandparents to be one of the greatest luxuries of the table. Wheat hulled in the same way is considered a great delicacy, and a very beneficial diet for invalids, but is not so staple or nutritious as Indian corn. Smaller quantities can be prepared by using less lye and corn.

Water.—Pure water is as necessary to health as pure air. Rain-water, filtered to remove any foreign matters caught from the roof or in the smoky atmosphere, is the purest attainable. It isa debatable question whether the: mineral matters helc in solution in hard water are injurious to health, but vegetable or unimal matters are agrecd by all chemists to be injurious, and, in many cases, rank poisons, breeding fatal fevers, and other violent diseases. ‘Water that is at all doubtful, should be boiled before drinking, as the vegetable and animal mattcr: are thus destroyed, and the mineral deposited on the bottom of the kettle. Wells, even in the country, are very doubtful sources from which to procure a supply of pure water. In cities the sources of well-supply are almost invariably poisoned by the numerous cesspools, vaults and drains that filter through the earth until they reach the underground streams of water, poisoning them as surely as they would a surface stream or pond. When it is remembered that all water in wells must come first from the surface, and that it dissolves all sorts of filth as it into the earth, carrying a good deal with it, particularly if the soil is sandy and porous, it will be readily understood that wells are apt to furnish impure water. People who throw dirty water or other slops near a well, poison the water as surely as if they scattered arsenic. Wells should be covered to exclude all leaves and vegetable matter. The ground should slope away from the well so as to carry away surface water, and it should be located as far as possible from harns and out-buildings where filth accumulates. There are various good filters in the market, but one may be easily and cheaply made as follows: Take a large flower pot, and insert a sponge in the hole in the bottom, fill the pot with alternate layers of sand, charcoal, and small pebbles. The flower pot thus filled up may then be placed on a jar or other convenient vessel, into which the water can be received as it filters thraugh. Never use hot water drawn from a lead pipe, but take the cold and heat iton the stove.

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How to vse Coat Economrcatty.—The “ Scientific American" says: There is a great want of intelligence regarding the burning of coal, and it is not to be expected that servants should know how to save it. The grate or ran; is stuffed so full that the oven-top is loaded with it, so the fire will not die out or need looking after; then the draft is opened, and the money, or what is the same, the heat, goes flying up the chimney. With a little forethought all this could be prevented, and a ton of coal made to last three months instead of one. A good bright fire can be steadily maintained with coal, with less trouble than with any other kind of fuel, but not by raking, poking, and piling in green fuel continually.

After breakfast the fire should be cleared of ashes, if there are any, and fresh fuel put on to fill the grate moderately. Let the oven damper be turned up so as to heat it, and leave the small top door open, more or less, according to the intensity of heat required. In this way air enters over the top of the fire, and maintains a far better combustion, and consequently greater heat than when the draft-dampers are thrown down. A washing ean be done, or “ironing” accomplished, with one-third less coal than is generally thought necessary to use.

There is also great waste in throwing away half-burned coal under the supposition that it is cinders. One who has experimented with coal for twenty years, both in the house and under the boiler, writes: In cleaning the grate in the morning, you will find there is a quantit of unburned coal, which has been externally subjected to combustion, It is covered with ashes, and looks to the inexperienced eye like cinder. Itis often relentlessly dumped into the ash-box. The fact, in many cases, is, that the lump is only roasted on the outside, not even coked, and is in a better condition for igniting than the fresh coal. We have stated that coal is a condensed form of carbon. The superficially burned lumps, found in our grates or among our ashes, sufficiently prove this. But take a lump of antaracite coal from the fire, red-hot and all alive, throw it into the water until the ashes are washed from it, and it is black externally and cool. Take it out, and break it open with a hammer, and you will find it red-hot and glowing inside. This shows that time, and a plentiful supply of ‘air, are Necessary to burn coal, and that large amounts of what we call ashes and cinders are really excellent fuel.

To prove this fact, let any one carefully sift his ashes, throwing out the inevitable slate, which can be readily detected, and start his coal-fire on wood or charcoal, kindling his coal-fire with the savings. He will find that he can get a good bed of incandescent coal sooner than with green coal on the kindlings..

Never, whether rich or poor, suffer cinders or unburned bits of coal to be wasted in the ash-barrel. Measure for measure, they are worth more than coal. Save them, soak them, try them. Water ronovates the coke, and wet cinders upon a hot coal-fire will make it hotter, and keep it so longer than fresh coal. Saving cinders is not meanness, it is economy.. Fravorina Extracts, Fruit-svurces, Erc.—The following directions for the preparation at home of extracts, etc., are contributed by a trustworthy and experienced dealer, and may be relied upon. Of flavoring extracts put up for the general market, almond and peach are seldom pure, and are sometimes even poisonous. The other kinds are less liable to be adulterated. To prepare vanilla, take one ounce of fresh vanilla-beans, cut fine, and rub thoroughly with two ounces granulated sugar, put in a pint bottle, and ur over it four ounces pure water, and ten ounces of ninety-five per cent. eodorized alcohol. Set in a warm place, and shake occasionally for fourteen days.

To prepare lemon, cut in small pieces the rinds of two lemons, put in a four-ounce bottle, and fill with deodorized strong alcohol, set in a warm lace for a week; then put two drams fresh oil of lemon, four ounces of Neodorized strong alcohol, and the juice of half a lemon, in a bottle of sufficient size to hold all; then strain in the tincture of lemon peel.

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1 To make orange extract, use the rind and oil of orange, as directed for To make rose extract, put one ounce of red rose leaves in one pint of de odorized alcohol, let stand eight days; press out the liquid from the leaves, and add it toa half dram of otto of roses.

Oils must be fresh and pure, or the extract will have a turpentine taste; and always use deodorized alcohol.

For fruit juices, select clean, ripe fruit, press out juice, and strain it through flannel; to each pint of juice, add six ounces pure granulated sugar; put ina porcelain kettle, bring to boiling point, and bottle while hot, in two or four ounce bottles.

Canned-fruit juice may be used in the same way. These juices are a perfect substitute for brandy, wine, etc., in all puddings, and sauces, etc For gold coloring, take one ounce turmeric to two ounces alcohol To filter water and alcoholic solutions (not syrups), pass through filtering T, folded in conical form, so as to set into a funnel (a half-pint glass funnel is best). The paper is kept at all drug stores.

Tue New “ Patent Process Frour.”’—In all markets the best and highest priced flour is now known as the Minnesota ‘‘New Process.’ A few years ago the process was invented and first used in the young city of Minneapolis, which now exports nearly a million and a quarter arrefs of flour yearly, and finds a market for it in every part of the United States and Europe. The wheat from which this flour is made, is the hard spring wheat, raised in the extreme North, that raised south of Minnesota and Dakota being inferior, and most of it not available for the best grades, while that raised on the line of the North Pacific, and in the rich valley of the Red River of the No: makes the very highest grades of flour. This hard wheat is first through rollers and mashed; then to the stones, which are run at a low rate of speed, and so dressed that the grinding is nearly all done near the outer edge of the stone, the “runner” being set high, so as not to heat the flour, but to leave it in hard, sharp globules, From this stone it is conveyed toa series of bolts, where the bran is separated, the softer and finer particles being passed through and put up as lower grades of flour, known as “ AllWheat Flour.” The coarser particles and ‘‘ middlings” are separated by this process, and conveyed to the purifiers, where they are thoroughly cleaned of all bran and impurities; after which, they go to the stones to reground and rebolted, and thus made into the ‘“‘ New Process Flour.” These middlings are mainly from the outer portion of the kernel, which lies immediately below the flinty and worthless husk (which goes off in bran), and is rich in the nutritious gluten—the nitrogenous principle of wheat which makes it rank first as a ‘‘force-producing”’ food. fore the introduction of this process, the stones were driven at a high rate of speed, and the wheat thoroughly ground by the first run through the mill, the flour coming out quite hot, an much of its strength lost by the heating. The comparative rate of speed may be known by the fact that only five bushels are ground per hour by the new process; while, with the old, from fifteen to eighteen would have been consumed. By the old process, the ‘‘ middlings’”” made a second rate dark flour; by the new, it is transformed into the best-known to the trade. That this flour is the most economical for use, there is no doubt among those who have tried it. The hard spring wheat makes a much stronger flour than any of the soft varieties of spring or winter wheat, because it contains a larger portion of gluten and less starch; and a given quantity will make from fifteen to twenty per cent. more loaves of bread of the same size and weight than the best winter wheat flour. This fact is what has given Minnesota bakers’ grades their popularity. Another advantage possessed by this flour, especially for family use, is that bread from it does not become stale and dry as soon as that made from winter wheat, but retains its moisture and good table qualities much longer.

The following in regard to the New Process Flour is from George H.

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KITCHEN UTENSILS. 475 Christian, Esq., who has spent years in studying the hest methods in use in this country and Europe, and is the largest manufacturer in the United tates:

““In regard to the economy of the New Process Flour, made from Minnesota spring wheat, it is claimed. and I believe has been established, that the best qualities will make forty or fifty pounds of bread to the harrel more than flour from the best quality of winter wheat. ‘This is explained by its superior attinity for water which, being held in that much greater quantity in the bread, insures its keeping moist fur a long time. Perhaps it might interest the scrupulous housewife to know that the New Process Flour is cleaner, all of the shell or bran being taken away before this kind of Hour is made by the mill-stenes. The authorities give the chemical analysis as 20 rts gluten, 50 parts starch, 10 parts dextrine, glucose, etc., 5 parts salts, Fatty material, etc., and 15 parts water, for flour made from the best Minnesota spring wheat by the new process. The above percentage of gluten is Nearly double that of flour made from the soft varieties of wheat (that of Minnesota is of the hard). Gluten is the most important compound of flour, and is the substance which renders the dough firm, and gives it sufficient consistency to hold the gases, generated by fermentation, long enough to make it rise well, and ensure a light palatable bread. It is well known also that bread from spring wheat is sweeter. The percentage of gluten in New Process Flour is more than in flour made of the same wheat by the old process.”.

KITCHEN UTENSILS.

’ The following is a list of the utensils needed in every well-furnished kitchen. Of course an ingenious housewife will make fewer do excellent éervice, but all these save time and labor, and make the careful preparation of food easier. In buying tinware and kitchen utensils generally, it is economy to purchase the best at first. The very best double plate tinware will last a lifetime, while the poor cheap kind will not last a year. The lowpriced earthenware, particularly that which looks like the substance of a common brick when broken, is worthless. The solid, strong stoneware costs perhaps a quarter more, but it is worth ten times as much as the other. It is also much better for milk than tin. WOODEN WARE.

One bread board. One small paddle for coffee.

One rolling pin. One meat-board.

One small spoon for stirring pudding- | One board upon which to cut bread, sauce. prepare vegetables, etc.

Two large spoons. Three buckets for sugars.

One potato-pounder. One chopping tray.

One lemon squeezer. Two large and one small wash-tubs. One wash-board. One wringer.

One mush stick (hard wood).

EARTHEN AND STONE WARE.

One crock, two gallon, for mixing|{ One bean-pot.

cake. One bowl.

Two crocks, one gallon each. One bowl, four quarts.

Two crocks, two quarts. Three bowls, one quart.

Two three gallon jars. Three bowls, one pint each.

Two two-gallon jars. One nest of three baking dishes, difTwo one-gatlon jars. ferent sizes.

Two two-quart jars.

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KITCHEN UTENSILS, TIN WARE.

One boiler for clothes, holding six! gallons, with copper bottom or all copper.

One milk strainer.

One bread-pan, holding five or six quarts.

One deep pan, for preserving and One six-quart pan.

One four-quart pan.

Two two-quart pans.

Two one-quart pans.

Two dish pans.

Two two-quart covered tin pails. One four-quart covered tin pail. Two tin-lined sauce pans with covers, holding four quarts each, for boiling potatoes, cabbages, etc. Four cups with handles.

‘Fwo pint molds, for rice, blanc-mange, ete.

Four half-pint molds.

One skimmer with handle. Two dippers of different size. Two funnels, one for jugs and one for cruets.

One quart measure.

One pint measure.

Half-pint messure.

One gill measure.

If possible, get these measures broad and low, instead of high and slen-j{ a J One der, as they are much more easily kept clean.

Three scoops of different size. Four _bread-pans_ for baking. The simallest muke the best-sized loaves, and will do for cake also. Four jelly-cake pans.

Four round and two long pie-pans. One 1!4 inch deep for custard and cocoa-nut pies, One coffee-pot.

One tea-pot.

One colander.

One large bread-grater.

One small nutmeg-grater. One wire-sieve.

One hand sieve (quart measure). One frying-basket.

One egg-beater.

One spice-box.

One pepper-box.

cayenne pepper-box.

pebperbox for salt. iscnuit-cutter.

potato-cutter.

One dozen muftin-rings.

One soap-shaker. ’ One tea-kettle with copper bottom or all copper.

One wire spoon.

One tea-cannister.

One tousting-rack.

One One One fRON WARE.

One pair of scales.

One pot, holding two gallons, with steamer to fit.

One pot, holding three gallons, with close-fitting cover, for soup. One preserving kettle, porcelain lined. One deep frying-pan.

One small frying-pan, Two sheet-iron dripping-pans of different sizes.

One large turkey pan.

Two sets of gem pans.

Two spoons with long handles. Two spoons with handles of modere ate length.

Two spoons with wooden handles. One griddle.

One broiler.

One waffle-iron.

One toasting-rack.

One large meat-fork.

One jagging-iron.

One can-opener.

One coffee-mill.

One chopping-knife.

Three fatirons, two No. 8, and one Of course there are many things to be considered in buying a kitchen outfit. The size of the family for which the cooking is to be done, the size of the kitchen itself, and the amount ot cupboard room, and most of all the purse. It will often be easier to do work with fewer utensils than to have more than there is room to put away in proper order, and an ingenious or thoughtful housekeeper will often manage to make one utensil do the work of three or four as used in more liberally supplied kitchens. “Cin cumstances alter cases” in supplying kitchens, as well as elsewhere.

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The utensils listed on previous pages are most of them necessities in any well-regulated kitchen, but there are many other‘articles that either save labor or do the work better than it can be done without their aid. We give a few of these, with illustrations that will explain them more fully than is possible by the simple text.

Sprrat Eco Beater.—This is a very useful implement in the kitchen, cheaper though not so as the “Dover,” a cut of which appears elsewhere. The spiral beater does the work well, but not so easily or quickly as the more costly machine. Tea-KeEtTLe Boiter.—It is often convenient to util-.. ize the heat of the tea-kettle for cooking, and a tea-kettle boiler does it to perfection. It is simply a long, tapering tin dish, with a long handle, large enough to fill the opening and long enough to reach within half an inch of the bottom. It may have a cover o¥ its own or the cover of the tea-kettle may be used. It can be made by any tinner at a small cost, and is just the thing for cooking gruels, custards, etc., and serves as a steamer for pude dings, brown bread, etc., for a small family. Umpretia Foipina Rack.—This ver; neat and simple contrivance is a grea’ convenience if placed on the wall near the kitchen stove. When in use it presents a goodly numberof arms on which to hang articles to be dried, and when not in use it closes up modestly and occupies no useful space. We know of nothing so simple and useful for the purpose. It is made in the very best manner, and with fair usage will last a life-time. The cut on the left represents the rack folded with arms dropped against the wall, and the one on the right the same spread out ready for use. They are sold at house furnishing stores. Warr e Iron.—The man who has never eaten waffles should make haste to enjo the delightful experience. Once tried, they are ever after favorites in the bill of fare. The waffle iron is a very peculiar machine. The waffle is put in, locked up, baked on one side to a lovely brown, turned over, prison and all, until the other side is a still lovelier brown, and then released steaming hot ready for the table. The cut represents the best waftle iron, which with fair usage would last a century. 31 am)

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. CorrucaTEp Spoons.—These are used for beating eggs, and are much more rapid in their work than the ordinary spoon. While not equal to the improved egg-beaters, they are several steps in advance of the old method. Oyster BrotLer.—This broiler is made like other wire broilers, only the space between the bars is lessened to three-six- teenths of an inch. They are made in several sizes, and are well adapted to the purpose for which they are made. BrorLer AND ToasteR.—This is an excellent cheap broiler and toaster, reversible, and, while it requires more attention than the more costly broilers, does its work well. Bread may be nicely toasted by placing it between the bars and laying toaster on the top of the stove, reversing it when done on one side to toast the other. It is made like the oyster broiler, but the wires are further apart.

Tasie Mat.—A very neat and serviceable table mat is made of white wire, as represented in cut. Nothing has been devised that is better, more durable, and at the same time so cheap. It answers the purpose admirably, and is within the reach of all.

MATERIAL FoR Cookina UTEnstis.—The best and safest utensils for cooking aremade of iron simply, orof iron porcelain lined. Tin lined vessels, when only partly filled, often become so much heated that the tin is oxydized and mingles with the food, and is an irritant poison. The new “granite’’ ware is coming into favor, and if made by a proper rocess is good and safe. Brass is very objectionable if there is any acid in Rood to be cooked.

Gas Heater.—This simple contrivance slips over the gas burner, and furnishes a secure stand on which to set a cup or tea pot, when it will heat in a few moments. t is invaluable in a sick room or nursery in a house where gas is used, and when is not used there are substitutes for the Cake Boarp AND Ro.uxe Prx.—It is safe to be suspicious of any contrivance that promises tna th. There is a thing as making one implement serve too many purposes; but there seems to be no good reason why a cake and rolling pin should not always be found together, and the spice drawer, if fastened when shut by 9 spring catch, so as not to slip out, would be & convenience.

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Gass on TIX ForMs for flower decorations for table. are convenient and elegant. They may be filled with water or wet sand, and may be made in any fanciful form. The flowers are so placed that they conceal the form entirely. Small forms, made in form of letters, -—= are often used to indicate the initials of the guest at whose plate they are placed, and the custom is a very pretty one. A Sreamine Kettie.— Many vegetables are much better when stewed than when boiled in actual contact with water. Cabbage, with salt sprinkled among the leaves is more quickly cooked and is much more delicate than when boiled. The same is true of puddings, particularly plum puddings, and for chickens, tatoes, rice, and indeed for nearly every thing usually mmersed in water. The outer kettle is partly filled with boiling water, the article to be cooked is placed in the perforated pan and set in the other and a closefitting cover placed over both.

Wasn Bencu.—No kitchen is complete without a long bench, two and a half feet wide, and of a proper height for comfort in washing, on which there is room for two or three tubs on washing days. Of course, a wringer is a necessity, and it is always best to get a good one. A cheap wringer soon becomes worthless. The rollers twist off, and it goes to pieces generally, while a good one, —= properly taken care of, lasts a long time. Washing machinesare more doubt‘ul, but there are a few worthy of a place in the kitchen, especially when the women folk are not strong.

Dish Warmer.—The engraving represents a dish-warmer made of wire with feet so arranged that it may he set ona stove. Nothing spoils a good breakfast or dinner so effectually as cold plates, but when placed in the oven to heat they are very likely to be left too 2 long. and yet too hot, or if * fine wares, are ruined by overheating. With this heater > = there is no danger of over-heating, or injury. This may also be used as a dish-drainer, and is equal to the best made specially for the purpose. Revotvinc Grater.— This is a labor-saving frater, for grating horse-radish, cocoanut, pumpin, and such other articles as need treatment on & coarse grater. It is fastened to a strong frame which is screwed to a table, and as will be readily seen, does its work with great rapidity. When much work of this kind is done in a family, it pays for itself in a few months in the saving of time, and yet it is so simple and so well constructed that it will last a life-time. This is as great an improvement in its way as the modern egg-beater is over a spoon. The‘ world moves,” and even in the kitchen labor is lightened by the ingenuity of modern inventiou.

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(- ty ly) ps A Goon Lantern is a necessity in every house, and a poor lantern that is always out of order when wanted, is as much a@ nuisance as a broken umbrella, The form represented here burns kerosene oil, and is a cheap, convenient, and in every way a good lantern for family use. The lamp is easily fill The tube that surrounds the lamp furnishes the air for combustion and it is not easily broken or damaged. Cupsoarps.—There ought always to be an iron-ware closet, with deep shelves, in the kitchen, where iron-ware can be kept out of the dust. For china, glass and silver, if such a luxury is known, a corner cupboard with glass doors is a pretty arti¥ cle of furniture, and takes very little available room. raw2© ers for napkins and table-cloths and fur the children's bibs and aprons are also in order.

Dutcu Oven.—The cut represents the old-fashioned Dutch oven, an iron kettle with a heavy tight-fitting iron lid. This is often used for outdoor cooking, and during the war the soldiers were delighted to get possession of one of these ovens to bake their pork and beans in or their corn bread or ‘pone.’ The oven was lowered into the ground level with the top and the lid covered with live coals. There is no oven which bakes pork and beans and imparts the same de* licious flavor. especially when the appetite has been sharpened by out-door work or sport and a moderate degree of fasting. Lemon SqvegezEr.—In making lemonade a powerful squeezer is neces to extract all the juice. The one here represented takes a whole lemon and cuts and crushes it at the same time.

It is made of galvanized iron, and is consequently rust-proof, easily cleaned and not liable to broken as is the case with wooden squeezers. There are other forms of iron squeezers that are good, and much better than the wooden ones, but this is the only small one that cuts and crushes whole lemons. Larger ones are made for restaurant use. Jar Hoxner.—It is often difficult to remove the top of glass jars when screwed on, on ac count of the slippery nature of the glass. The holder represented in the cut will be understood at a glance. It clasps and holds the jar without danger of breaking it.

Bosom Boarp.—A board twenty inches long, and ten to twelve inches wide. The shirt is slipped over it and buttoned at the neck; at the other end of the board is a strip about an inch wide, fastened to the board by an arm at each end, running along the sides of the board. This strip is pushed down, one“ flap” of the shirt drawn through between it and the end of the board, and then it is raised up so that its surface is again on a level with the board. It thus holds the shirt firmly in position while it is being ironed and polished..

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K/TCHEN LUXURIES.. 481 THe Bain Marte is a very useful open vessel which is kept filled with hot (not boing) water at the back of the stove or range or in some warm place. In this several stew pans, or large tin cups with covers and*handles, are fitted in, which are intended to hold all the cooked dishes which are to be kept hot until] the rest of the dinner is ready to serve. When a dinner is delayed, there is no better way of keeping all dishes hot, and preserving their flavor. It is also convenient to keep sauces, and vegetables used for garnishing meats, which can not be prepared at the las* minute.

An Eee Poacner.—Break the egg carefully into the little cups and place them on the stand. Dip the stand into well-salted water, which has been brought to simmering point. When done each cut in shape of a shell, is taken off the stand and carefully tipped over a piece of buttered toast, leaving the egg in the pretty form of the cup. A Soap Suaker is a perforated oval tin box with a long handle, which, after a cake of soap has been placed in it, is shaken in the dish water to make a suds, A HAM BOILER made of iron is an excellent thing for boiling whole hams, and may be bought with the stove and other stove furniture, but an ordinary wash-builer, thoroughly cleaned, may be used, with care in cleansing both before and ‘after using. Boiled ham furnishes delicious cold slices, and is al ways a favorite meat at lunches, picnics, etc. In large families and boarding =) houses the iron boiler is useful for many other purposes, A Convenient KNIFE ann Spoon TRay.—This is made of strong Japanned tin and has u separate apartment for knives, spoons and forks, and teaspoons.

It is also provided with a convenient handle. A wooden box =a.

may be made by an ingenious ii ae) Raitn man in the sume form, that P a will be equally convenient. —— Lucky is the woman who has the ingenious man at hand, who has the time and is willing to spend -it in fitting up the kitchen with such cor: veniences.

A Fisu-Kertie.—The engraving represents a fish-kettle. The fish is placed on the perforated tin sheet which is then put into the kettle of water, and when done the perforated sheet with fish is removed, and the fish is unbroken. It may then he placed for a moment over an empty iron Kettle set over the stove and allowed to drain and steam. Then slip carefully ona wapkin in the hot platter on which’ it is to be served.

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Cake Spoox.—This is a peculiar form of spoon, the spaces through the bowl of Which double the amount of work done by it in beating cakes, egys, ete.. Teneton CHoprinc Kxtre.—In this knife the blades arc made of fine steel, wrought very thin, and are kept firm by the tension of the frame in which they are set. It does very rapid work, and is an excellent knife for family ase. ‘ost people consider hash a very delicious breakfast dish, in spite of all the hits newspaper paragraphers have made on it, and a good implement for making it is indispensable in every well ordered kitchen. The chopping knife is a great saver of butchers’ bills, and ought to be respected accordingly.

Iron Stxk.—The best sink for service and convenience is made of cast-iron in one solid piece. There are several sizes manufactured, and the la: it size that can afforded should be selected. The iron sink never leaks, is easily cleaned, does not need painting, dues not get foul like wood, or wear out like zinc. The waste-pipe is easily and firmly attached, and in short it has all the merits and none of the faults of other sinks. Fivtep Cake Pan.—The ‘cake Tepresented by the cut is of a peculiar and desirable form for many purposes. It is kept in most kitchen furnishing stores, and does not exceed the ordinary form in cost. This, like many other articles which we name here, is not a necessity, but a luxury,. which those whose purses are not too short will find it convenient to have in the house. Cake Capinet.—Housekeepers always find it difficult to keep cake safely from all dirt and all comers, and at the same time to prevent its drying up. The cake cabinet represented here is of tin, japanned handsomely on the outside, provided with shelves of tin, and a strong door with alock and key, which may rest in the mistress’ pocket, in cases where the calls of beaus on the kitchen maids make tou great inroads on the pies and cakes.

Rack ror Covers.—There are always needed about a kitchen stove or range a@ number of articles. such as tin covers for pots and pans, handles for stove covers, etc. There should always be a rack or other vonvenient place on the wall near the stove and within easy reach for all such articles. The, handle for stove covers is often hung = - up, but never should be, because it 1s often snatched off in a hurry. A emall shelf is better if placed at aconvenient height. Arrange every thing about a stove to save time and steps.

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Hanpiep Srrarmmer.—These are made in several sizes, and are very useful for straining drinks for nursery and sick room, starch, yeast, blanc mange, gravies, custards, syrups, jellies, and for sifting oo f sugar upon fruit, cakes and pies, and for sifting salt into butter, excluding all lumps. The strainer may be placed over a tumbler or bow], resting on the knob on one side and handle on the other. Tea on CorFEE StRAINER.—This is applied or detached in a moment, being held in, place by a spring, as shown in cut, inserted in the spout. The strainer separates the dregs from the tea or coffee as it is poured. ‘They are made to fit any coffee or tea-pot. The solid rim is of pure britannia, and is easily kept clean and bright. A similar strainer is made to attach in faucets.

Disu Covers.—The best way to keep flies at bay is to screen all the windows of the house, = er and never relax vigilance in fighting them while the sultry weather lasts; but to those who can not do this, wire dish covers are a precious boon, They are made of several sizes, adapted to the varying sizes of dishes, and are not costly, and with care will last a long time. Wire Ece Staxps—for holding eggs while being boiled and afterward for the table. By using this all risk of breaking the eggs when dropping them into the boiling water or fishing them out is avoided. The eggs are all put in and all removed at the sume time, insuring uniformity in cooking. When a part are to be cooked longer than the rest, they can be put in first, and those covked less afterwards, and all removed together. To cool the shells the stand with eggs can be dipped for an instant in cold water. These stands ure made in several sizes, holding from four to twelve egy.

Rissep PoutsHer.—The ribbed polisher, for pol- 7 ishing shirt bosoms, collars, cutts, etc., is said to surpass the smooth-faced irons in the ease with which it gives the tine and much desired gloss to the “«men’s folks" linen.

Dish DRAINER.— After washing dishes, if before wiping the dishes are placed in drainer, and clean, hot water poured over them, it removes the disagreeable odor of the dish water, and gives them a clean, polished appearance.

Besides, the drainer will save breakages in wiping, as after rinsing the dishes are not slippery. The bottom is spaced so as to hold plates upright as represented in cut. The drainer may also be used as a_bread-cooler, and the same frame, lined with pretty material, makes a nice family work basket. ITTTITITITTT | HAT

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BagBep PICKLE a ee Forx.—This is intended for removing pickles and olives from deep jars or large bottles. The barbed tines make sure of holding a pickle every time. THE Forp Dish Dratn.—This consists of two separate articles—a neat, strong wire basket, with a smaller basket inside, and a drip-pan, The smaller dishes are set on edge in the small basket, and the longer ones between the two, there being space enough below the basket in the drip-pan to hold the water which drains off. To rinse with hot water the basket with dishes in it may be remaved from pan to sink, hot water poured over them, and then returned to pan to drain, This drain was the invention of a woman, and its convenience shows that she knew what she wanted. WZ, ines Breap Cooter axp Roast Driprer.—Every good bread maker knows that, when first removed from the oven, her fragrant loaves should be set where the air can circulate around them freely, so as to. insure cooling evenly. Otherwise portions will become heavy. The cooler represented above also an, swers admirably to support a roast in the dripping gan insuring uniform cooking, and keeping the roast well up out of the drippings. In boiling meat, particularly a ham, this dripper prevents burning. Toast Rack.—Toast, to be palatable, must be dry and crisp, and to keep it in this condition, after toasting, the slices must be kept apart, to prevent their gathering moisture and becoming tough, as they always do when piled on a plate. The English, who are very fond of dry toast, place it upon the table in a toast rack, which preserves its quality and crispness, but silver racks are costly, and out of the reach of the masses, The rack here represented is made of white wire, and is as neat and clean as silver, and very cheap. Ina large family two will be re~-quired, as the delicious quality of the toast prepared in this way creates a «ly demand for it.:

Extension STRAINER.— This very convenient strainer has an extension wire frame which is made to rest on the top of a pan, jaror pail.

They are made of several degrees of fineness for various purposes.

In using the coarser kinds a cloth may be laid inside to strain very fine,

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Canpy Tonxes.—These very cheap and very neat. tongs are an excellent substitute for silver, where the latter can not be afforded, for use in serving candies provided for dessert. The makers of white wire deserve thanks for the many neat and useful articles they have placed within the reach of people of small means. Pn TRIMMER AND MARKER.—This simple little instrument trims off the surplus pie-crust that projects over the plate, and at the same time neatly ornaments the border. It is one of the indispensable conveniences of the kitchen after it has once been used. Pies can be made without it, but if ornamentation does not add to the nutriment, it pleases the eye and aids digestion, and pies are not famous for being the most digestible articles in the world, no matter how carefully made.

Meat Cuoprer.—This little machine is indispensable in every family where sausage and mince pies are favorite dishes, It does its work perfectly and with great rapidity. Men who buy Taowing machines and hay forks can not afford to let their wives work away in the kitchen with old-fashioned implements when better ones are to be had at asmall outlay of money. If any husband refuses to buy it, let the wife cut off his supply of hash and sausages on trial, and then take severer meins afterward if necessary. Tug Dover Brorter.—A good deal of ingenuity has been exhausted in various inventions for broiling meat easily and quickly, and leaving housewives no excuse for using the dyspepsia-producing, old-fashioned frying pan, and there are several good ones in the market. The latest candidate for favor hails from Boston, and is well represented in the engraving. The meat is placed between the bars of a reversible wire broiler, and set upright inside the tin ur Russia iron case, the cover to which slides over the handles and keeps in all the head. The case has no bottom, but is made in several sizes to fit the holes of the various sizes of stoves. The meat is thus subjected to great heat without danger of burning. A spout is arranged to catch all the juices as they flow, and carries them to a little pan provided for the purpose. Great care must be taken not to remove a cover or open the stove door while the broiling is going on, or the smoke will rush up into the broiler. With care to avoid this, not a particle of smoke reaches the meat.

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Crown Tza og CorrrE Por Stanps.—These are neat, simple, and perfectly adapted to the pur pose, besides being very strong and durable.

‘hey are also very useful as stands for flowerpots in the house or conservatory, saving windowsills or shelves from discoloration from moisture from the pots.

Tax Ware Mountain Ferezen.—This freeveris the best in the market, and will give satisfaction to every purchaser. It has motions. The center beater shaft has lifter arms, or floata, which mix the cream in the middle, turning opposite the outside beater.

he outside beater scrapes the cream off the can and has floats extending to inside beater, which throws the cream to the center, when it is thrown back by the inside beater to the outside, the can in the meantime turning in an opposite direction making THREE simnitaneous motions, thus mixing the c eam thoroughly and evenly. These beaters are of malleable iron and coated with pure block tin.

. Single beater Freezers do not mix the cream evenly because there is noopposite motion, and the cream goes around with the beater. Itis the same principle of rinsing by putting your hand in a pail of water and moving it around, the water apes with the hand for the reason there is no opposite obstruction to prevent. the Tripple Motion Freezer the armsor floats pass each other and the cream must be better worked The beaters are light and easy to clean, but single beater freezers have large beaters, which fill up the can and are badto clean, and must necessarily waste cream. This Freezer has no large sur‘aces of zinc in contact with the cream, but ‘TIN instead. Families especially look to this, as freezers put away damp, will,when dry, show oxide of zinc, which is a well known poison. ‘The can is turned from the bottom, and while at work the cover can be removed, showing its operation clearly. Other freezers are so constructed that the cover actuates the can, and cannot be removed while working. _ The cover of the White Mountain Freezer does not have to be adjusted to a particular place,but fits anywhere upon the can, and being loose can be taken off easily, without pulling the can out of the ice.

TRipLe MOTION Wrire MOUNTAIN ESE cream FREE Tire Tea anv Corree STaNp.— This stand is made of ornamented tile. set in a frame of white wire, very strong and durable. The designs on the tiles are many of them artistic, the tiles being the same used in ornamenting mantels and hearths in dwellings.

CREAMERIES.— All housewives. who make butter should examine immediately the new inventions which substitute deep setting for the oldfashioned plan of setting in shallow pans. The new system is not only cleaner, but it produces as much and a better quality of butter, and does away with one-half at least of the hard work of butter making. Besides, the creameries, of which there are several good ones, take up but very little relieve the pantry shelves of the great number of pans required by the old way, and make a milk house unnecessary. They are not costly, and are great woman savers.

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“and a hundred other purposes which bring it KITCHEN I.UXURIES. 487 Lance Grater.—A large grater is a necessity in every kitchen. It is used for grating horse-radish, cheese, oranges, lemons, etc., into frequent use. It is not costly and lasts a life-time.

A Moveasze Sink, set on very large and strong casters, is a labor-saving contrivance. It may be run into the diningroom to receive dishes after the meal is over, and afterward returned to the kitchen and placed where the light is best, or in the coolest part of the room if the weather is hot. Simple contrivances of this kind, which cost little except the labor of the ‘‘men folks,” may often be used to save steps and preserve the healthof the overworked housekeeper. A COLANDER in the form given in cut is now much used, and is a rime necessity in every kitchen. very skillful housewife will be quick to see the advantages of this over other forms. Its price is not high, and it may be found in any well-supplied kitchen furnishing — store. ‘here are other forms less convenient, but they do not cost much less, This form is made for service, and will last a long time. Spice Rack.—The cut represents a neat rack in which is set small cans containing spices. The handle is a convenience, and the rack can be set near when cakes are to be made, and when the work is done it may be set away on a shelf or in a cupboard until needed again.

Spice Casrnet.—A little bureau, about a foot high, with each drawer labeled outside, ‘‘nutmegs,” ‘‘eloves,” etc., and put up near where cakes, etc.. are made. It costs little, probably about two Soliars, and is a great convenience. Spice Box.—The spice box serves the same purpose as the rack and cabinet, but is closer than either and equally convenient. It has a handle on the top and a clasp which fastens the lid in place. For keeping spices from waste, and for convenience, one of these contrivances isa great addition to akitchen outfit.:

A PAIR OF GooD SCALES is a necessity in every well-regulated kitchen. Unfortunately for people who always want to get the full worth of their money, not every grocer and butcher is honest, and when the quality of goods is satisfactory there is sometimes a serious shortage in weight... A good pair of scales is a little detective that does its work quietly and faithfully. If after al! allowance for error that a reasonable man could ask, you find weights habitually short, it is better and safer to try a new dealer; but if the dealer knows you have a weighing scale and use it, your weights will be full, es pecially if you pay vour bills promptly.

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Wire Oyster Fork.—The short tines hold Cc = the oyster at the end of the fork, instead of allowing the tines to slip through and project beyond the oyster. This fork is also very neat for pickles. Pancake Lirter.—This simple and cheap lifter is a necessity if unbroken and neatly baked pancakes are a desideratum. The cost is small, and the lifter will last a life-time, and with it there is no excuse for not serving the breakfast cakes neatly.

LarvInG NEEDLES.—The delicious flavor imparted to meats, game, etc., by the Sas process of larding, described elsewhere, makes a larding needle one of the neca essary implements of the kitchen. The first cut represents the needle, the last the lard (piece of salt pork cut in shape represented), and the middle the larding needle with lard inserted..

ey Caxe Currers.—These | ‘ Sp) | two engravings show a ¢ few of the many designs | - - in cake cutters, made of | tin, to give fancy forms \§ O to cakes. They may be had of all house furnish+ 7 ing stores, and are among the luxuries of | the kitchen—very nice | where they can be af= forded, and they are not very costly, The effect is very pretty when different or even a single fancy form is used.

Tuk Dover Eec BEaTER is generally regarded as the best. in the market, and we know of no rival that has all its excellencies. It is not costly, and is very durable. By an ingenious contrivance the inner circle revolves in a contrary direction to the outer circle. With this the egg beating is avery simple matter, Tra anp Corrge Caxs.—To preserve the strength of tea or coffee requires a close receptacle. Nothing is better than the tin cans with close covers, japanned on the outside surface, kept for sale for this purpose, They are made neatly labeled on the side for ‘‘tea’”’ or “coffee,” so that there is no mistaking the one for the other, and no loss of time in getting what is wanted. Ort Stoves.—Where gas is not in use, some one of the many kinds of oi] stoves may be used for cooking to advantage, in hot weather especially, when the family is small. The use of those which use gasoline, and the lighter products of petroleum, usually increases the rate of insurance, and is too dangerous to be trusted ta uny but the most careful and experienced persons.

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ArtiFiciaL Stone Grippir.—This is a new article for the kitchen, is light and durable, and, it isclaimed, does away entirely with grease and smoke in miuking the breakfast pancakes. Soap-stune griddles are. often used, but this is a much cheaper and equally as good a substitute. Cork Puutis.—The cut represents an invention that is useful for pulling corks from bottles, for holding dish-cloth in hot water, and for holding cloth used in cleaning lamp chimneys. For the latter purpose it is excellent.

Tue AMERICAN BrorLer.—This popular broiler has been before the public for many years, and has done more to banish the health-destro ing frying pan from the kitchen than any of its later rivals. It will always be a favorite. Faxcy Woop Taste Mats.—There are three sizes of table mats, made of stripes of light and dark wood, alternating, and fastened to stron, felt cloth. When not in use they may be rolle ‘ up into a very small compass. The wood is very highly polished, und the effect ig very pretty. They are very cheap, durable, and decidedly ornamental, Vecetan.e Toncs.—This is a very handy kitchen implement for turning meats or taking vegetables out of the oven or the kettle. They are very neat and durable, and cheap withal.

Savt Disues.—The “star sults"? are now very generally used on account of their convenience and utility. In the bottle, which has a perforated top likea pepper-box, is a pulverizer which keeps the salt loose, and insures its free delivery. When it is not necessary to measure the quantity, they are always ready, and insure a good distribution of the salt.

Universat Doucu MIXER AND KNeaper.—There are several contrivances in market which claim to lighten the hard labor of mixing and kneading dough in bread-muking. The inventors of “The Universal” claim that it will produce as fine bread in eight minutes as can be made by half an hour’s labor with the hands.

Fryer and Dratyer.—This invention furnishes a convenient method of frying oysters, potatoes, and other articles that when done need to be removed quickly. from the boiling fat and drained, while remaining over the hot fire, in ore der to remove all superfluous grease. It has a support for the perfected which rests inside the frying pan, which may be detached, leaving the frying pan a little deeper than those in common use.

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Parmnc Knirr.—A knife with a guard on the side which prevents taking a thick paring from potatoes or fruit.

_AprLe Corers.—These are simply tin tubes made of different sizes for large or small apples. The upper ___ end has a large wire run around the rim to make a rounded surface for the hand. With care the cores are neatly and quickly removed, leaving the apple whole. The hole may be filled with sugar in cooking.

oT = Tue Cream Wuirrer.—The handle of this whipper is {foe —! placed inside the tube, and the perforated end of the tube dipped into a bow] of sweetened and flavored cream. By drawing up the handle and forcing it down again o-{}—___}) the cream is forced in and out of the holes in the tube and soon becomes a light froth, which is taken off with a spoon placed on a sieve to drain and the drainage rewhipped. Potato Siicer:—Where potatoes are cooked in Saratoga style—a very delicious method of cooking—a slicer is necessary. The one represented here has an adjustable knife regulated by the screws at the sides, so that a potato is cut into thicker or thinner slices as desired by simply passing it over. This slicer is also excellent for slicing cabbage or for onions to serve with cucumbers; cabbage must not be cut too thin, as it is less crisp. A Custarp Kertie.—The best and most serviceable custard-kettle is made in form as here represented. The outer kettle is of iron and the inner one of block tin. The outer kettle is partly filled with boiling water, and the inner kettle containing the custard is set into it. As the latter is surrounded with water there is no danger of burning. Cheaper kettles on same plan. @ are made of tin, but are not so durable. = = A Soap Disn, made of cast iron, which fastens conveniently on to the side of the wash tub, to hold a cake of hard soap, when it is used instead of soft soap.

Srratver Staxp.—This is simply a frame made to sustain the strainer while draining. The cords are fastened to the ring that forms the top of strainer sack, an then to the posts of the stand. The strainer should be made of canton flannel, and may be used for clear soups, jellies or any other purpose for which slow straining is needed. ‘or convenience rings to slip over posts of frame may be attached to the cord. Of course such a stand may be made plain, and any ingenious boy, with a limited set of tools, could make one that would serve the purpose well, and the boy is half edu: cated when he learns to handle tools well and to help his mother. In fact, many of the luxuries of the kitchen may be sup lied without cost by the boys of the family if they have the mechanical t and ingenuity to make them.

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“Overer-Biocks."—This is the name of the new ice-sets for serving raw oysters at fashionable dinners and suppers. There is, first, a tin box. Into this is set a large square slab of perfectly pure, clear ice. Around the box, and concealing its edge, is beautifully arranged, handsome sea-weed of the least jagged kind. When the time comes for serving the raw oysters the’ are laid upon the slab of ice, on which they must not remain long enoug! to freeze—in a room of average temperature this will not happen—and then they are served. ‘Little Neck” clams are served in the same way, and a fancy having demanded the small crabs that are frequently served with oysters, these are thus brought to table also.

Lip Lirrers.—There are a great many forms of lifters for stove lids. The two best we illustrate here. In one the handle is of wood, set in an iron socket, and the other serves asa lid lifter, and has a hook for lifting pots and kettles, which are provided with bails. Always have a shelf for the lifter near the stove; never hang on a nail. ' Gas Stoves.—In cities where gas is used the SQ }@ag====my use of gas stoves for cooking in hot weather is as a rule economical, and adds much to comfort, or rather saves much discomfort. Gas companies usually make a discount for gas consumed in cooking. There are many gas stoves in market, any of them excellent for the purpose.

Fry Trap.—lIn spite of carefully screened windows, flies will make their way into the best kept houses. The trap represented here is the invention of a lady, and is a perfect success. It will clear a room of flies in a short time, if none are allowed to get in from out of doors. The flies are attracted inside the cage by bait and can’t get out, and are easily killed and trap set for more.

Kitcuen Wixpows—Ought to be as cheerful, light and bright as any room in the house. If the sills are extra bruad, and a few choice flowers thrive on them, so much the better. The ceilings should be of a cheerful tint, and the wood-work, whether oiled or painted, varnished. This protects the wood and paint and it is easily cleaned. It is a mistaken idea to neglect the kitchen for the parlor. Butter Rotiers.—Two wooden paddles made in form of engraving are dipped into cold water, and a little pat of butter placed between them and rolled around until a little ball is formed, with a pretty network surface. These may be piled on the butter dish, or served on individual butter dishes at the plates. A Grate Heater.—One of the latest cheap conveniences is a neat iron plate, large enough to set acoffee or teapot on, which has appendages below which slip over the front bars of a grate, and furnish a place to heat coffee, tea or water by the grate fire. This heater may be attached so as to project inside over the fire, or outside when the heat would be less intense. A TasLe HEater.—Another ingenious heater is a round piece of solid fron, as large as the bottom of a coffee-pot. This is placed on the top of the stove and heated, and when the coffee-pot is placed on the table this heater, set in a neat cast-iron basket, supported on three neat legs, takes the place of a table mat and keeps it steaming hot, as the iron holds heat for.long time. The basket is constructed so that air circulates under the iron and prevents injury to table.

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There are many inventions, not costly, that are very useful, which do not belong to the kitchen, a few of which are mentioned below: Brush AND Coms Rack.—A very neat white wire rack, for holding the hair brush and comb, which usually lie in the way in lll the vicinity of the mirror, may now be had for a few cents, and is a great convenience for the toilet. Ka q I Ninth Cugap TorLer TaBLe.—When a wash Nt WY i ' stand can not be afforded, procure a large —Tevonue ne \\) A\Y\ three-cornered piece of board, large SSDS SSO enough to comfortably accommodate a wash bowl, pitcher, ete, and fasten it in a corner of the room where the light is. Cover it suitably with colored cambric, tack on the edge a slightly full flounce of the same, long enough to reach the floor. ver this place plain book muslin with box pleatings across the edge and along the bottom. The frame of the mirror over it may also be draped with book muslin. Neat paper boxes, covered with fancy paper or zephyr work may be added for _holdi brush: combs, etc. A neat drawer may easily fitted under the board, and wil be found convenient for many purposes. Brus Stann.—Another toilet convenience is a white wire stand for hand and tooth brushes. It is so contrived that the brushes are kept in place and yet are always within easy and convenient reach. The stand is not expensive, and is ornamental as well as useful.

A Homemang Lounas.—A long packing box, such as may be had for a trifle at almost an dry goods store, of the right height, lined with wallpaper, the cover put on with hinges, and if of more than one board strengthened by cleats on the under side, and the whole neatly cushioned and covered with tastefully selected calico, makes a very pretty lounge, and may be used also for a receptacle of the best dresses. When more than one dress is to be stored in it, and it is important to avoid crushing, a thin board resting on strips nailed on the ends inside half way up divides the box into two equal apartments. Place the dress least used in bottom, drop the dividing board ito place, and lay in other garments more commonly used. Nothing injures good dresses more than too close packing and much folding. Smootuine Iron.—The cut represents a very good form of smoothing iron. The peculiar form of the handle makes it convenient and easy to the hand, while the width of the guard wards off the heat more than in the common form.

Lamp Suaprs.—A Japanese parasol, with the handle removed, and a hole cut in the center to admit the chimney, makes a pretty lamp shade. This is not especially new, but is effective always. The ribs of the Parasol are finished with tassels of tuited crewels. (492)

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Sponce Basket.— A sponge, especially when damp, is a nuisance. If hung up it moistens the wall, and if laid down it gets in every body’s way and gathers dirt. The simple, neat and cheap wire basket which hangs on the wall is a good receptacle for it, or a three-cornered piece of oil-cloth, sustained by a string fastened at each corner, is a good makeshift for the same purpose. To Make a Lone Mat.—After stringing on the twine the small pieces of cloth, muslin, etc., as described on page 452, cut them into the lengths required, and lay them side by side. Sew the strips: strongly together, and clip the scraps until the whole matis of a uniform thickness, and no ragged pieces stand up. To make the rug handsomer let the piece of twine intended to go outside be strun; with pieces of the same color and material, red, black or blue, which wi make a border. The center may be of mixed colors and materials. Trie EasEis.— A very neat contrivance for holding ornamented tile is an easel of white wire, and is represented in one of the accompanying cuts; in the other it bears the tile.

Nothing neater or better suited to the purpose could be de vised. The very beautiful decorated tiles, now so easily obtained, may thus be made appropriate and effective ornaments for tables, mantels, etc. HANGERS FOR Praqves.—It is not easy to find a safe and conFenient way of anging up the Deautifully ornamented plaques, now so much_ in fashion. One of the cuts given here shows an ingenious and cheap hanger, and the other the hanger in use. They explain themselves.

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A Matcn Sarr.—Most people think any kind of a match safe will do, and matches are placed in all sorts of receptacles, exposed to all sorts of accidents. Occasionally a baby is poisoned by picking them u from the floor and putting them in its mouth, an oftener houses are burned up by stray matches that are ignited nobody knows how. The only proper place to put matches is in a metal box with a selfclosing lid. The one represented in cut is of metal, and the lid closes by its own weight. A Pouisninc lron.—Many housewives wonder why they can not give to shirt collars, bosoms, and cuffs the fine glossy surface that the laundress puts on. This polish is due not so much to any preparation of the starch as vigorous rubbing with an iron made for the purpose and shaped like the one in the cut. It is somewhat like a common flat-iron, but has no sharp corners or edges, and has a brightly-polished steel face. After the bosom or collar has been starched and ironed a damp cloth is passed over them and then the polisher is app ied, bearing on hard and rubbing the surface yrapi Winpow, Hoox.—It is often difficult to find or contrive a hook on which to fasten the bird-cage or a hanging basket, which needs to be hung opposite the center of a window, without marring thecasing. The cut represents a neat hook which is perfectly adapted to the purpose. The two upper armsend in: rings through which screws into the upper. edge of the window casing, while the end of the third arm simply rests against the front of the casing. It is firm enough to sustain any ordinary weight.

A Sare anv ReEcisteR.—It sometimes happens that houses are so planned that a stove-pipe passes through the floor to the room in second story before passing into the chimney, a drum being used for heating the up-stairs room. The illustration represents the upper end of a safe and register through which the pipe passes. The length of the safe is equal to the width of the joists plus the thickness of the floor and the lath and plastering. The space between the two walls (tin or Russia iron) of the safe is three inches; they are connected together below by a perforated cast-iron circle, and above by the circle shown in cut, which is fitted with a sliding circle which opens or closes the apertures. When open, the warm air from the room below rushes up to the upper room; when closed it is simply a perfect safe, the large air space between the walls being perfect protection. The slide of the register is operated from below by cords which drop to a convenient distance below the ceiling.

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A Brower Racx.—One of the most difficult things to dispose of, after it has gerved its purpuse in kindling a fire, is the “blower.” It is too hot to come in contact with carpet or fluor or wood work, too hot to hang up, and in fact too hot to dispose of in any way. Just here a happy thought has struck some ingenious fellow, and the rack represented here comes to the front. The difficulty is solved. and there is a place to put the blower after its work is done. Tike many other good things it is so simple that everybody wonders why it was never made before.

Broom Hoxtper.—A_place for every thing and every thing in its place applies to a brush-broom as well as to other household necessities. The neat wire-frame represented in cut is one good way of disposing of that article, and may serve tu suggest to ingenious housewives many other ways just as good.

To Make a Hanpsome Mat Oct oF Very SMALL Scraps.—This is good work fur children. Take a ball of twine and a large needle, cut pieces of cloth, muslin, silk, or any thing you have, into squares about an inch each way. Thread these on the twine until you bave covered about three yards. Then cut the twine and fasten it well to prevent its slipping, and roll it round and round, taking long stitches through and through to keep it steady and flat. When quite firm take a large pair of scissors, and, laying the mat flat, cut the rough edges until the mat is pared to nearly half its former thickness. It should look like a child’s worsted ball, and is the same on both sides. These mats were made during the war by the Southern ladies, and if well done are warm and pretty. A Sare Asn Barrei.—Many a destructive fire originates in carelessness in the handling of ashes. They are thrown out in improper places or placed in wooden receptacles, and a fire breaks out from spontaneous combustion or from some “ unknown cause.” A proper ash barvel is made of metal, should be heavy enough so as not to be easily bruised, and should be provided with handles for convenient removal. The one represented in cut, when used for coal ashes, is provided with a sieve which holds and saves all the unconsumed coal, while it allows the ashes to pass through.

Foor Stoors.—Worn-out hassocks can be prettily covered, and made fit for sitting room foot stools with cuttings from carpets. Cut them into squares, bind them with common braid, such as is bought for the bottom of ladies’ dresses, and then sew the pieces together; a long piece, bound top and bottom, will go round the stool to which the top is sewn, and a piece of strung glazed lining will serve for the under part. If a round shape is preferred, the pieces of carpet must be cut into triangles.

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A VentiLator.—There is, in these days, line upon line and precept upon precept upon the subject of ventilation. Every chimney ought to have two flues—one for smoke and the other for ventilation. The form of ventilator represented in cut is neat and inexpensive, and fits a space in a chimney large enough to take in an ordinary stove-pipe.

Fiower Pots.—Take common red clay flower pots, scrub them until all spots are removed and they are of one color, Then get a package of silhouttes and paste them not too thickly over the pot. Then give a coat of varnish. They are quite ornamental, and when suspended by a red cord they make a very nice hanging basket. In a handsomely or even a moderately well furnished room the plain red pots seem shabby.

A Fopina Tasie.—A folding table is very useful in small houses, and even in large houses for many purposes. The accompanying cut represents a form which is simple, convenient, and easily made by any carpenter. It folds up compactly when not in use, and when needed may be instantly unfolded and is ready for use. When an extra table is needed in making up clothing, ete., such a piece of furniture is invaluable, and when not in use it le space and get in everybody’s way.

KniFE ANp Spoon Box.—Knives and spoons ought to be daily counted and put away in box kept for the purpose. The cut represents a strong box, made of tin japanned on the outside, an apartment on one side for knives and forks and on the other for spoons. The lids fit closely and are held in place by ahasp. This insures their keeping dry and free from dust, a matter of considerable importance to the tidy housewife. A Conventent AsH Box.—This can be made of cheap lumber, and of a size that the lumber at hand will cut without waste; seven feet in length by three feet in width, and four feet high, may answer in most circumstances. A lid, A, is provided occupying nearly one-half of the top, as shown in fig. 1, and also a side door B, used for removing the ashes. Two strips of board are fastened within and lengthwise of the box, upon which the sifter or sieve rests as it is shaken, as shown in vertical view, upper figtre. The sieve, which is an ordinary one, costing perhaps twenty-five cents at the store, has a lon; handle fastened to it; with this the ash box an sifting apparatus is complete. The edvan tages claimed for this ash box are: The ashes can sifted without making any dust, as when the lid is closed the whole is confined within the box. The ashes and sieve are kept from exposure to storms, and the latter is always in place and ready for use. It dispenses with a disagreeable looking heap of ashes often found on exhibition the year round, and lastly it is cheaply and easily made. As the structure is of wood, care should be taken that there be no live coals among the ashes when they go to the ash box. A coat of paint will add to the appearance of this useful and economical article.

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Crrms Brush AXD Pan.—The cut repvesents a very neat and convenient crumb brush and pan for cleaning the table of crumbs after each course. A neat table is one of the accompaniments of a good dinner, and the debris vf one course should be removed before the next makes its appearance. The * turved form of the brush makes it easy to gather up the crumbs and sweep them into the pan.

Coat Vase.—This furnishes a neat receptacle for the voal-hod, which slides to its place inside, completely out of the way and out of sight, and for the poker, shovel and tongs, and is withal # very neat article of furniture. The box is made of heavy tin, japanned and neatly ornamented. No living rooin is quite complete without an open fire, and no open fire is quite complete without one of them.:

A Unique Umsre.ia Stanp.—Go toa plumbing or pottery shop and buy a common red tile, such as used for drains, about six inches across and three feet long. Paint it black, two or three coats if necessury; then get a large supply of Japanese scrap pictures. Cover the tile pretty thickly with these, and give coats of varnish until the flowers and figures¥have the raised appearance sometimes seen on china. Then get a large earthen pieplate or meat platter; paint it black and cover all but the middle of the dish with scrap pictures in the same manner, and varnish. When all is perfectly dry, set the tile in the dish. Then get a small bottle of liquid gilding, and with a small camel’s-hair brush gild the edge of the dish and top edge of the tile. The whole stand, when done, will cost about four dollars, and will be very unique and beautiful.

A Cuitp’s Pgn.—It is not only troublesome but very dangerous for small children just able to toddle about and get into mischief, pe to be free to go where they please. The / mother, if she has the care of the house, can not safely leave the child for a moment. The pen, which the cut represents, is a perfect protection for the child. it is too high to climb over, it moves at pleasure as the te child walks about on the floor and the mother | [| ve is comparatively free to leave it and attend rc to other work. With a warm flannel blanket on the floor and playthings, it will amuse itself a long time, A cheapr substitute may be made of a light dry-goods box without bottom, with cas ters attached, anda box with bottom in with blankets in bottom is an excellent place to put a child, when the mother is necessarily absent for a short time. It is safe from harm, even if it does cry. SusstrtuTEe ror Casters.—Casters on heavy chairs, tables, bed-steads, etc., are always getting out of order, and are very destructive to carpets. A substitute, which is a vast improvement in eve t, is a polished half-globe of steel, with a screw projecting from flat side. This screw is turned into the bottom of the chair-leg, and the rounded and polished surface rests on the floor or carpet, and the chair is moved with ease and with almost no wear to carpets.

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A Sparx Guarp.—Half the pleasure of an open fire is lost if there is not some protection aguinst sparks that are mure prone to tly out on the carpet than they are to fly upward. Guards are now made to fit any shape or size of opening in the fireplace, and are a perfect protection against sparks, while not materially shutting in the heat or affecting the draft. The frame is made of woven wire, and is lined with gauze wire. INEXPENSIVE NAPKIN Kincs.—Cut a piece of canvas the size of a napkin ring, only larger, so that when stitched together one end may overlap the other and be cut in points or scollops. Work the canvas with beads, worsted or silk, as fancy may dictate, leaving space for first name or initials. Line the canvas with silk-covered cardboard and bind the edges with bright ribbon to harmonize with the embroidery. A pretty Christmas gift, one with which the girls can busy their fingers. WEATHER Strips.—It is often desirable to close the crevices of doors and windows with weather strips. There is now made, and kept for sale at all rubber stores, a strip which is well re; resented in the engraving, half an inc! wide, ready for tacking to the edges of doors or sash. It is made of a nar row rubber sheet, curved over to form a cushion, and sewed to a thin strip of tin. Through the tin strip tacks are driven two or three inches apart, fastening the strip to the edge of a door or sash, and the elastic cushion effectually shuts out the air, while not interfering with the use of either door or window. It is sold in lengths of twenty-five to fifty feet, coiled as shown in right hand cut, and is sent by mail post-paid anywhere at about five and a half cents a foot. Plenty of fresh air is necessary to health, but it is well to be able to control the currents and take them in when and where they are wanted.

Wire Fiower Stanp.—There are few ladies who are willing to forego the pleasure of having growing plants or flowers in living rooms, and any contrivance that makes the care of them less burdensome, that disposes of them in amore compact space, out of the way of the men folks, most of whom care more for comfort than flowers, is worthy of consideration. ‘There are many designs in flower stands now made in wire, very strong and durable, and yet light, neat and convenient. All are set on strong castors, so as to be easily moved, and the form represented here is so planned that all the plants may be easily turned to the light on all sides. It also gives room for a large number of plants in a small space. PowisHER AND STAND.—A small neat stand, made of coppered iron, with a surface of emery (three extra emery pads go on with each) for cleaning starch, etc., from flat irons,

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MANAGEMENT OF SERVANTS.

“Since the war,” the great problem with the Southern matron has been the servant question. Prior to that date, though the mistress had manv trials with inefficient, heedless, and frequently dishonest servants, yet, as the'r permanent training was in her hands, she, if competent herself, was likel;; to have a few, at least, very capable assistants.

Indeed, the colored cooks and laundresses of the South were noted for their skill; many of them seeming to “ possess a genius” for their work. And if the mistress were kind and generous, she readily succeeded in attaching her colored dependents to herself and her interests, and had some faithful as well as efficient servants.

Now at the South (as it has so long been at the North) the “girls” are birds of passage, though less reliable in their migrations, often coming and going with the weeks instead of the seasons. The “treasure” of to-day leaves at the most inopportune hour to-morrow; or, if by any chance it suits her inclination and convenience to “stop,” she henceforth becomes the mistress, her employer living in daily dread of offending and losing her. Few have any idea of making themselves a necessity to the family, aud sharing its joys and sorrows—it is only so much (or go “ little”) work fcr somuch pay— and no bond of sympathy or attachment is permitted to spring up on either side. When we look at the subject in all its bearings we can not wonder greatly at the existing state of things, deplorable as it is. The fixed wages that prevail in most towns and cities offer little inducement to girls to become specially expert in their work. Among men the most skillful workman commands the highest salary; and realizing this, they fit themselves accordingly; but the superior cook, laundress, or housemaid (except in rare cases), gets no more wagea than the “raw girl,” who does not earn her board by her bungling and wasteful style of work. Until some change is made in this matter, it is not likely that girls (who usually do housework as a makeshift until they marry or find better paying employment) will care to render themselves more competent than is actually necessary to insure their pay. A combination among ladies to grade wages and protect each other from dishonest, wasteful and incompetent servants would be a good thing for employers and employees; it would prove an incentive to the latter to fit themselves more carefully for their work. Certain it is that it requires no small amount of diplomatic talent to administer the household government now.

It is, of course, quite impossible to give rules to suit all canes, since there

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aS 900 MANAGEMENT OF SERVANTS.

are such diversities of characters and dispositions to be dealt with; but a few points are of prime importance in engaging a new servant, and their obeervance will save much after annoyance and vexation.

She should be fully informed as to her duties, her wages, how paid, and what her privileges will be. If she agrees to your terms, well; if not, let her go without regret. If you engage her, let her understand from the first that you are the mistress. Firmness here will save much future trouble. She will be able to gauge pretty accurately your powers of administration, however obtuse she may be as to her own duties and her fitness for them. The mistress who can “read” character has made a long step toward successful management. All “girls” can not be treated alike; no two, indeed, in all particulars. While every good mistress will desire to show all possible kindness to her dependents (for the true lady is ever generous to her inferiors in station, however haughty to her equals), she who understands human nature will realize that to some “girls” special favors must be sparingly and wisely granted, as they destroy the usefulness of a few. Praise, when deserved, is a tonic to most; indeed, some seem to require it to keep them upto“ concert pitch.” Appreciation is but the just due of every faithful and conscientious servant, and will be freely rendered by the wise mistress.

It is difficult to teach domestics to be systematic, yet nothing is more necessary. This is especially true in the South, where one pair of hands must perform often what several pairs once did. The mistress herself must do the “head-work,” and arrange the work, unless she has an unusually competent servant.

How to be systematic, yet not “ fuesy,” is a difficult lesson for some housekeepers, as well as “ girls,” to learn. The immaculate housekeeper’s home is not always a happy one; her “ fussiness ” destroys the comfort of all about her. The most efficient housewives do not make the most talk and parade about their neatness.

It does not at all lubricate the domestic machinery to “scold” any body, however great the provocation may be. (Certainly, if it did the housekeeper’s excuse for doing so might be a valid one.) A word of reproof, after the irritation has passed on both sides, will do wonders sometimes, and bear good fruit; but to speak, if the least angered, when the offense is committed, is but adding fuel to the flame already burning too brightly. A very appropriaté motto for kitchen and parlor would be, “ He that ruleth his spirit is greater than he that taketh a city.” The mistress who can not rule her own temper can not rule others.. y Never permit family matters of private interest to come to the ears of the servant. It will take away half the annoyance of her departure to know that she carries nothing with her. The indiscriminate companionship of children and servants that is often permitted, may be productive of mnch

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HINTS TO SERVANTS.. 501 harm in several ways. Children are very communicative naturally, and a “tattling” girl can get much material from them, out of which to manufacture a great deal of gossip. One girl of this class can mar the peace of a whole neighborhood, and make friends enemies for life. There are two sides to the servant question, of course, as to most others. Your girl has some rights you are bound to respect. She has the inalienable right to cherish what religious opinions she chooses, however misguided they may seem to be. Care for the comfort and neat furnishing of her room is what every generous mistress will cheerfully give. The servant will take more pride in the care of the rest of the house, if she realizes you are interested enough in her to see that she has a comfortable chamber for her own use..

But, after all, it will be impossible to secure and fetain really competent girls unless they can be won to attachment to the family and ite interests, so that they will regard themselves as a part of it, with a future identified with its fortunes. If the house can really be made a home for the domestic, as well as the family, the mistress may congratulate herself in having escaped the worst and most perplexing ills of the life of the American housewife. In her efforts to accomplish this, she may confidently count on meeting with many cases of incompetency, stupidity, and even ingratitude; but the experiment is in the right direction, and if it fails of complete success can not be wholly without good effects Ruth Royal, Atlanta, Ga. HINTS TO SERVANTS.

Be neat in pereon and dress.

Keep your hands clean and hair tidy.

Do not waste time in gadding about and gossip.

Be quiet, polite and respectful in your manners.

Tell the trath always, but especially to children.

Do not spend your money foolishly in gewgaws of dress. Always follow your mistress’ plan of work, or explain why you do not. Keep your room neat and orderly, and make it as attractive as possible. Do not waste any thing. To waste carelessly is almost as wrong as to steal.

Never tell tales out of the family, or repeat in one what you have seen in another.

Never break a promise to children, and do not frighten them with stories, or help them to conceal wrong-doing.

Remember that there is nothing gained by slighting work. Doing every thing as well as possible always saves labor in housekeeping. Remember that the best and most faithful girls command the highest wages, ge®the easiest and best places, and never are out of employment. arn from books or from those who have had more experi“nce, the best way of doing work, and plan to do it, with as much system and few steps as ible.

Ponon't change employers. There are trials in every place and it is better to put up with them, and make them as light as possible, than to change to new ones.

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HINTS ABOUT MARKETING.

Very few housekeepers understand how to select meats wisely or how to buy economically. Most trust the butcher, or buy at hap-hazard, with no clear understanding of what they want, and no consideration at all for economy; and yet a little knowledge of facts, with a moderate amount of experience and observation, will enable any one to buy both intelligenfly and economically. Itdés best, when possible, to buy for cash. Ready money always commands the best in the market, at the lowest prices. It is also better to buy of the most respectable regular dealers in the neighborhood, than of transient and irresponsible parties, Apparent ‘‘ bargains” frequently turn out the worst possible investments. If a dealer imposes on you, drop him at once. Meat should always be wiped with a dry, clean towel as soon as it comes from the butcher’s, and in loins the pipe which runs along the bone should be removed, as it soon taints. Never buy bruised meat. When found necessary to keep meat longer than was expected, sprinkle pepper, either black or red, over it. It can be washed off easily when ready for cooking. Powdered charcoal is excellent to prevent meat from tainting. Meat which has been kept on ice must be cooked immediately, but it is much better to place meats, poultry, game, etc., by the side of, not on, ice, as it is the cold air, not the ice, which arrests decay. All meats except veal, are better when kept a few days ina cool place.

Bvyine Berr, select that which is of a clearcherry-red color after a fresh cut has been for a few moments exposed to the air. The fat should be of a light straw color, and the meat marbled throughout with fat. If the beef is immature, the color of the lean part will be pale and dull, the bones small, and the fat very white. High-colored, coarse-grained beef, with the fat a deep yellow, should be rejected. In corn-fed beef the fat is yellowish, while that fattened on 3 is whiter. In cow-beef the fat is also whiter than in ox-beef. Inferior meat from old or ill-fed animals has a coarse, skinny fat anda dark red lean. Ox-beef is the sweetest and most juicy, and the most economical. When meat pressed by the finger rises up quickly, it is prime, but if the dent disappears slowly, or remains, it is inferior in quality. Any greenish tints about either fat or lean, or slipperiness of surface, indicates that the meat has been kept so long that putrefaction has begun, and, consequently, is unfit for use, except by those persons who prefer what is known as a “high flavor.” Tastes differ as to the chgice cuts, and butchers cut meat differently. The tenderloin, which is t®§ choicest piece, and is sometimes removed by itself, lies under the short ribs and close to the backbone, and is usually cut through with the porterhouse and sirloin stakes. Of these the porterhouse is generally preferred, the part nearest the thin bone being the sweetest. If the tenderloin is wanted, it may be secured by buying an edgebone steak, the remainder of which, after the removal of the tenderloin, is equal to the sirloin. The small porterhouse (602)

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HINTS ABOUT MARKETING. 503 steaks are the most economical, but in large steaks, the coarse and tough parts may be used for soup, or, after boiling, for hash, which, in spite of its ad repute, is rehlly a very nice dish when well made. A round steak, when the leg is not cut down tco far, is sweet and juicy, the objection being its toughness, to cancel which it may be chopped fine, seasoned, aud made into breakfast croquettes. There is no waste in it, and hence it is the most economical to buy. The interior portion of the round is the tenderest and best. Porterhouse is cheaper than sirloin, having less bone, Rump steak and round, if well pounded to make them tender. have the best flavor. The best beef for a mode is the round; have the bone removed and trim off all the gristle. For corned beef, the round is also the best. The roasting pieces are the sirloin and the ribs, the latter being most economical at tne family table, the bones forming an excellent basis forsoup, and the meat when boned and roiled up (which should be done by the butcher), an roasted, being in good form for the carver, as it enables him to distribute equally the upper part with the fatter and more skinny portions. A roast served in this way, if cooked rare, may be cooked a second or even a third time. The best beef roast is (for three) about two and a half or three unds of porterhouse. Two or three pounds is a great plenty for three. here are ruasts and other meats equally good in the fore-quarter of beef, but the proportion of bone to meat Is greater.

Vea ts best from calves not less than four nor more than six weeks old. If younger it is unfit for food, and if older the mother cow does not furnish enough food, and it is apt to full away; besides, the change to grass diet changes the character of the flesh, it becoming darker and less juicy. The meat should be clear and firm, and the fat white. If dark and thin, with tissues hanging loosely about the bone, it is not good. Veal will not keep so long as an older meat, especially in hot or damp weather, and when going the fat is soft and moist, the meat flabby and spotted, and inclined to be Rorous like a sponge. ‘The hind-quarter is the choicest joint. It is usually’ ivided into two parts, called the ‘‘loin” and the “leg.” When the leg is 1, it is divided into two joints, and the thin end is called the “kidney end,” and the other the ‘thick end.” From the leg is cut the “ fillet’ and “veal cutlets.” The “knuckle of veal’ is the part left after the “fillets” and cutlets” are removed. Many prefer the “breast of veal”’ for roasting, stewing, pies, etc. It may be boned so as to roll, or a large hole may be cut in it to make room for the stufting. The neck of veal is used for stewing, fricassee, pies, etc. Veal chops ure best for frying; cutlets are more apt to be tough. Veal should be avoided in summer, Though veal and iamb contain less nutrition, in proportion to their weight, than beef and mutton, they are often préferred to these latter meats on account of the delicacy of their texture and flavor.

Sweet-sreaps, if properly cooked, make one of the most delicate dishes that can be put upon the table; but some care must be taken in seJecting them, as there are two kinds, and it is only one kind that is very. That one is found in the throat of the calf, and when fresh and in perfection it is plump, white and fat. The other, which does very well for croquettes, or any dish where it may be chopped, lies below the diaphragm, and is really the pancreas. However the sweet-breads may be cooked, they should be always first soaked for three hours in cold water, which should be two or t! times changed; then they should be put into boiling water for half an r or longer, if that does not make them firm; then they may he dried if a towel, and pressed flat by putting them between two pans or boards, with a pressing-iron or other weight on top.

Mutton should be fat, and the fat clear, hard and white. Beware of buying mutton with flabby, lean and yellow fat. An abundance of fat is a source of waste, but as the lean pert of fat mutton is much more juicy and tender than any other, it should be chosen. The longer mutton is hung before being cooked, provided it docs not become tainted, the better it is.

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504 GAME AND POULTRY.

If a saddle or haunch of mutton is washed with vinegar every day, and dried thoroughly after each washing, it will keep a while. In warm weather pepper and ground ginger rubbed over it will keep off flies. The leg has the least fat in proportion to weight, next is the shoulder. The least proportion of bone is in the leg. After the butcher has cut off all he can be rsuaded to remove, you will still have to trim it freely before broiling. ‘he lean of mutton is quite different from that of beef. While beef is a bright carnation, mutton is a deep, dark red. ‘The hind-quarter of mutton is best for roasting. The ribs may be used for chops, and are the sweeter; but the leg chups are the most economical, as there is much less bone, and no hard meat, as on the ribs. For mutton roast, choose the shoulder, the sadMe, or the loin or haunch. The leg should be boiled. Small rib ¢! are best for broiling; those cut out from the leg are generally tough. Mutton cutlets to bake are taken from the neck. Almost any part will do for broth. As much of the fat should be removed as practicable; then cut into small pieces and simmered slowly until the meat falls to pieces. Drain off and skim off any remaining fat, and thicken with rice or vermicelli. Mutton is in season at any time, but is not so good in autumn, Toncue.—Beef’s tongue, calf’s tongue, lamb's and sheep's tongue. pig's tongue, can all be procured of the butchers, and they are all prepared ir, the same way. Calf's tongue is considered best, but it 1s usually sold with the head; beeve's tongues are what is referred to generally when “tongue” is spoken uf. Lamb's tongues are very nice. In purchasing tongues, choose those which are thick, firm, and have plenty of fat on the under side. To Setect Hams.—The best hams, whether corned or cured and smoked, are those from eight to fifteen pounds in weight, having a thin skin, solid fat, and a small, short, tapering leg or shank. In selecting them, run a knife along the bone on the fleshy side; if it comes out clean the ham is good, but if the knife is smeared if is spoiled. Hams muy be steamed, being careful to keep the water under the steamer boiling, and allow twenty minutes to the pound. When done, brown slightly in the oven.

Pork.—Great care must be taken in selecting pork. If ill-fed or diseased, no meat is more injurious to the health. ‘T! he fean niust be fine-grained, and both fat and lean very white. The rind should be smooth and cool to the touch. If clammy, be sure the pork is stale, and reject it. If the fat is full of small kernels, it is an indication of disease. In bacon the rind is thin, the fat firm, and the lean tender. Rusty bacon has yellow streaks in it. Fresh pork should seldom be eaten, and never except in the fall and winter. Lams is good at a yet old, and more digestible than most immature meats. “Spring Lamb” is prized because unseasonable. It is much inferior to the best mutton. The meat should be light red and fat. If not too warn weather, it ought to be kept a day or two before cooking, but it does not keep well. It is stringy and indigestible if cooked too soona fter killing. The fore-quarter of lamb, if not fresh, the large vein in the neck, whic should be blue, will be greenish in color. If the hind-quarter is stale, the kidney-fat will have a slight smell.

GAME AND POULTRY.

To preserve game and poultry in summer, draw as soon as possible after they are killed, wash in several waters, have in readiness a kettle of boiling water, plunge them in, drawing them up and down by the legs, @that the water may pass freely through them; do this for five minutes, drain, wipe dry, and hang ‘in a cold place; when perfectly cold, rub the insides and necks with pepper; prepared in this way, they will keep two days in warm weather; when used wash thoroughly. Or wash well in soda-water, rinse in clear water, place inside several pieces of charcoal, cover with a cloth, and hang in a dark, cool place. The most delicate birds can be preserved in this

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GAME, AND POULTRY. 505 way. If game or poultry is at all strong, let it stand for several hours in water with either soda or charcoal; the latter will sweeten them when they are apparently spoiled. English or French cooks, however, never wash poultry or game in dressing, unless there is something to wash off. With skillful dressing, none is necessary on the score of cleanliness, and much washing tends to impair the fine flavor, especially of game. In all game and poultry the female is the choicer.

Sportsmen who wish to keep prairie-chickens, pheasants, or wild fowl in very hot weather, or to ship long distances, should draw the bird as soon as killed, force down the throat two or three whole peppers, tying a string around the throat above them, sprinkle inside a little powdered chafcoal, and fill the cavity of the body with very dry grass. Avoid green or wet grass, which “heats” and hastens decay. If birds are to be shipped without drawing, force a piece of charcoal into the vent, and tie a string closely around the neck, so as to exclude all air, and make a loop in string to hang up by. Prepared in this way, they will bear shipment for a long distance. Doucxs.—Young ducks feel tender under the wings, and the web of the foot is transparent; those with thick, hard breasts are best. Tame ducks have yellow legs; wild ducks, reddish ones.

Grese.—In young geese, the bills and feet are yellow and supple, and the skin may be easily broken; the breast is plump, and the fat white; an old goose has red and hairy legs, and is unfit for the table. Witp Docks, if fishy and the flavor is disliked, should be scalded for a few minutes in salt and water before roasting. If the flavor is very strong, the duck may be skinned, as the oil in the skin is the objectionable part. After skinning, spread with butter, and thickly dredge with flour, before putting in a very quick oven.

Game.—In pheasants and quails, yellow legs and dark bills are signs of a young bird. They are in season in autumn. Pigeons should be fresh, fat and tender, and the feet pliant and smooth. In prairie-chickens, when fresh, the eyes are full and round, not sunken; and, if young, the breast-bone is soft and yields to pressure. The latter test also applies to all fowls and game birds. Plover, woodcock, snipe, etc., may be chosen by the same rules. TURKEYs are in season in fall and winter, but deteriorate in the spring. Old turkeys have long hairs, and the flesh is purplish when it shows under the skin 6n legs and back; when good, they are white, plump, with full breast and smooth, black legs; and, if male, soft, loose spurs. The eyes are brjght and full, and the feet are supple, when fresh. The absence of these signs denotes age and staleness. Yen turkeys are inferior in flavor, but are smaller, fatter and plumper. Full-grown turkeys are best for boning or boiling, as the flesh does not tear in dressing. HICKENS, when fresh, are known by full, bright cyes, pliable feet, and soft, moist skin. Young fowls have a tender skin, smooth legs and comb, and the best have yellow legs. In old fowls, the legs are rough and hard. The top of the breast-bone of a young fowl is soft, and may be easily bent with the G@ngers; and the fect and neck are large in proportion to the body. The best @wls are fat, plump. with skin nearly white, and the grain of the flesh fine. Old fowls have long, thin necks and feet, and the flesh on the legs and back has a purplish shade. Fowls are always in season. VeEnisox.—The choice of venison should be regulated by the fat, which, when the venison is young, should be thick, clear and close, while the meat isa reddish brown. As it always begins to taint first near the haunches, runa knife into that part; if tainted, a rank smell and a greenish appearance will be perceptible. It may be kept a long time, however, with careful

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management and watching, by the following process: Wash it well in milk and water, and dry it perfectly with a cloth until there is not the least damp remaining; then dust “round pe yver over every part. This is a good preservative against the fly. The flesh of a female deer, abort four years old, is the sweetest and best of venison.

When fresh, the eyes of fish are full and bright, and the gills a fine clear red, the body stiff and the smell not unpleasant. Mackerel must be lately caught, or it is very indifferent fish, and the flavor and excellence of salmon depends entirely on its freshness, Lobsters, whch freshly caught, have some mus¢ular action in their claws which may be excited by pressing the eyes. The heaviest lobsters are the best. The male is thought to have the highest flavor, the flesh is firmer, and the shell has a brighter red, and is considered best during the Fall and Spring; it may be readily distinguished from the female, as the tail is narrower, and the two uppermost fins, within the tail, are stiff and hard; those of the female are soft, and the tail broader. The latter are prepared for sauces on account of their coral, and are preferred during the summer, especially in June and July. The head is used in garnishing, by twisting it off after the lobster has been boiled and become cold. Lobsters ranging from four pounds are most delicate. If crabs are fresh, the eyes are bright, the joints of the legs are stiff, and the inside has an agreeable smell. The heaviest are the best, the light ones being watery. Scallops are not much used; when fresh, the shell closes tight; hard-shell clams are also closed tight when fresh. Soft-shell clams are good only in cold weather, and should be fresh. Oysters, if alive and healthy, close tight upon the knife. They are good from September to May. In fresh-water fish, the same signs of freshness are good tests. Of course, it is impossible to name all the excellent varieties, as they differ with the locality. In the South is the shad, the sheep’s-head, the golden mullet and the Spanish mackerel, in the North-west the luscious brook trout, and the wonderful and choice tribes that people the inland lakes. Among the best of the fresh-water fish, sold generally in the markets of the interior, are the Lake Superior trout and white fish, and, coming from cold waters, they keep best of all fresh-water fish; the latter is the best, most delicate, and hag fewer bones, greatly resembling shad. The wall-eyed pike, bass and pickerel of the inland lakes are also excellent fish, and are shipped, packed in ice, reaching market as fresh as when caught, and are sold at moderate prices. California salmon is also shipped in the same way, and is sold fresh in ail cities, with fresh cod and other choice varieties from the Atlantic coast, but the long distance which they must be transported makes the price high. The cat-fish is the staple Mississippi River fish, and is cooked"in various ways. Lake Superior trout are the best fresh fish for baking. All fish which have been packed in ice should be cooked immediately after removal, as they soon grow soft and lose their flavor. Stale fish must never ye eaten. Fresh fish should be scaled and cleaned properly on a dry table, and not ina pan of water. As little water should be used as is compatible

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with perfect cleanliness. When dressed, place near ice until needed, then remove and cook immediately. If frozen when brought from market, thaw in ice-cold water. Fresh cod, whiting, haddock, and shad are better for being salted the night before cooking them, and the muddy smell and taste of fresh-water fish is removed by soaking, after cleaning, in strong salt and water.

Eels must be dressed as soon as possible, or they lose their sweetness; cut off the head, skin them, cut them open, and scrape them free from every string. They are good except in the hottest summer months, the fat ones being best. A fine codfish is thick at the back of the neck, and is best in cold weather. In sturgeon, the fish should be white, the veins blue, the grain even and the skin tender.

The best salt mackerel for general use are ‘‘ English mess,” but “‘ bloaters” are considered nicer. In selecting always choose those which are thick on the belly and fat; poor mackerel are alwaysdry. The salt California salmon are excellent, those of a dark rich yellow being best. ‘Po freshen, place with scale side up. Salmon boiled and served with egg sauce or butter dressing is nice. No. 1 white fish is also a favorite salt fish, and will be found in all markets.

A good deal of sturgeon is put up and sold for smoked halibut. The skin of halibut should be white; if dark it is more likely to be sturgeon. Smoked salmon should be firm and dry. Smoked white fish and trout are very nice, the former being a favorite in whatever way dressed. Select good firm whole fish. White fish is very nice broiled. Each of the above is better than herring.

All vegetables snap crisply when fresh; if they bend and present a wilted appearance, they are stale. If wilted, they can be partly restored by being sprinkled with water, and laid in a cool, dark place. Potatoes are good with all meats. With poultry they are best mashed. Sweet potatoes are most appropriate to roasts, as are onions, winter squash, and asparagus.

Carrots, parsnips, turnips, greens, and cabbage are eaten with boiled meat, and cern, beets, pease, and beans are appropriate to either boiled or roasted meat. Mashed turnip is good with roasted pork and with boiled meats. Tomatoes are good with every kind of meat, but especially so with roasts; apple sauce with roast pork, and cranberry sauce with beef, fowls, veal and ham.

Currant jelly is most appropriate with roast mutton and venison, Pickles are good with all roast meats, and capers or nasturtiums with boiled lamb or mutton.

Turntps are not nutritious, being ninety per cent. water, but an excellent food for those who are disposed to eat too much, as they correct constipation. Tomatogs are generally regarded as wholesome. The medium-sized smooth ones are best.

CautirLowers are best when large, solid and creamy. When stale the leaves are wilted and show dark spots.

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in 508 GROCERIES.

Crery stalks should be white, solid and clean. Celery begins in August, but it is better and sweeter after frost.

EuG-ptant should be firm but not ripe. The large purple oval-shaped kind, is best.

MusHxooms are dangerous things for the inexperienced to buy, and should be let alone.

Pegasg should be bought in pods arid should feel cool and dry. If pods are rusty or spotted, they are too old tu be good.

Potatoes.—Sselect those cf medium size, smooth, with small eyes. To test, cut off a piece of the large end; if spotted, they are unsound. In the spring, when potatoes are beginning tu sprout, place a basket of them in a tub, pour boiling water over them; in a moment or two take out and place in sun to dry (on the grass is a good place), and then return to cellar. If they have sprouted tod much it is best to first rub them off.

Berries.—Morning is the best time to eat fruit, and fresh fruit is then in the best condition to be eaten. When berries of any kind can be got fresh with the morning dew, fill the finest glass dish, adding a few fresh leaves, for a center-piece, on the breakfast table. Serve in saucers accompanied with fine white suyar (pulverized is the best and most economical for all purposes) and fresh cream if you have it, but never substitute skim milk. The berries will be very nive with only sugar, There is a vast difference between fruit with cream and fruit with milk. Cream is easily digested and slow to sour, while just the contrary.is true of milk after the cream has been removed. Yet we have know.: people to live after'eating strawberries aud buttermil and we have also known people to die after eating hot apple dumplings an: cold miik. If you happen to be the fortunate possessor of a berry pate! let the children go out before breakfast and pick and eat. Properly train children will not abuse this privilege.

GROCERIES, 8aco.—The small white sago, called “ pearl,’ is best. Ratstys should be bought in small quantities; small boxes are best. Ricz.—The Southern rice cooks much quicker, and is nicer than the Indian rice, Macaroyt.—Good macaroni is of a yellowish color, does not break in cooking and yields four times its bulk.

CueEesE, which feels soft between the fingers, is richest and best, and should be kept ina box in a cool dry place.

Corn MEAL does not keep well and should be bought in small quantities. South the white meal is used, and North the yellow 1s the favorite. Corn is a heat prxiucer and is a useful winter diet.

VineGak, which is made of wine or cider, is the best. Buy a keg, or half barrel of it, and set it in the cellar, and then keep a supply for the casters in a junk bottle in the kitchen. If too strong, vinegar will “eat” pickles. Harp Soap should be bought in large quantity, and laid to harden in bars piled on each other. Hard soap is more economical than soft, as it is not so easily wasted.

Spices AND Pepper should be ground fine, and put in large-mouthed glass bottles, or kept in tin cans, inadry place. Avoid bright red peppers, spices, and sauces.

Srarcu may also be bought in large quantities at a considerable discount from the retail price. which, in a large family, makes a difference in the yearly expenses. The best starch is the most economical. Buckwueat Meat, Rick anp Hominy should be purchased in small quantities, and kept in covered kegs or tubs. Several of these articles are infested with black insects, and un examination should be occasionally made lor them.

Larp.—The best lard is made from leaf fat which adheres to the ribs and belly of the hog. This is known as leaf lard. Most lard is, however, made

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GROCERIES. 509 of both leaf fat and meat fat, the latter cut into small pieces and rendered. Good lard should be white, solid, and without any disagreeable smell. Eces.—To determine the exact age of eggs, dissolve about four ounces of common salt in a quart of pure water and then immerse the i If it be only a day or so old, it will sink to the bottom of the vessel, but if it be three days old it will float in the liquid; if more than five it comes to the surface, and rises above in proportion to its increased age. SaLt must be kept in the dryest place that can be found. The best for table use is put up in boxes, but if a quantity be purchased, it should be stored in a glass jar, and clusely covered. When it becomes damp in the salt-stands, it should be set by the fire to dry, and afterwards reduced to fine powder again.

Corrge anp Tza can be bought with advantage in considerable quantities. Coffee improves by age if kept in a dry place, as it loses its rank smell and taste. Several cents a pound may be saved by buying a bag of coffee or half chest of tea. Ten loses its flavor if put up in paper, and should be kept in glass or tin, shut tight. Coffee should be kept by itself, as its odor affects other articles.

Agrowroot, Tapioca SaGo, PEARL-BARLEY, AMERICAN IstnouEss, MacaBONI, VERMICELLI, AND OAT-MEAL, are all articles which help to make an agreeable variety, and it is just as cheap to keep a small quantity of each as it is to buy a large quantity of two or three articles. Eight or ten pounds each of these articles of food can be kept in covered jars or covered wooden boxes, and then they are always at hand when wanted. All of them are very healthful food, and help to form many delightful dishes for desserts. Stucars.—Buy sugars for various purposes as follows:

For baked custard, mince pie, squash pie, fruit cake, gingerbread, most Indian puddings, use brown sugar..

For all light-colored cakes, icing, floating island, blanc-mange, méringues, whips, use powdered sugar.

For pudding sauce, use powdered gr brown sugar.

For sweetmeats, jelly, and raspberry vinegar, use grartulated sugar. Frovr should be bought in small quantities, and the best is cheapest. The test of quality is given under bread. Flour is peculiarly sensitive to atmospheric influence, hence it should never be stored in a room with sour liquids nor where onions or fish are kept, nor any article that taints the air of the room in which it is stored. Any smell perceptible to the sense will be absorbed by flour. Avoid damp cellars or lofts where a free circulation of air can not be obtained. Keep in a cvol, dry, airy room, and not exposed to a freezing temperature nor to intense summer or to artificial heat for any length of time above 70 to 72 degrees Fahrenheit. It should not come in contact with grain or other substances which are liable to heat, Flour should be sifted and the particles thoroughly disintegrated, and then warmed before baking.

DresstxG PounTRY FoR MaRrKeT.—Secure plump, well fattened fowls. Do not feed for at least 24 hours before killing. Open the veins of the neck and bleed freely—this is the best mode of killing. ald enough to make the feathers come off easily, picking both feathers and pin feathers off nicely. Be careful not to bruise or break the skin in any way, because it injures the sale. Leave all the entrails in, and head and feet on. Immediately after they are dressed, dip once in boiling hot water, letting them remain in about ten seconds; then dip into ice-cold water, allowing them to remain in the same length of time, then hang in a cool place where they will dry before packing. Ducks should be treated same as fowls or chickens. Pack in boxes or barrels in nice, clean rye or oat straw. Boxes holding from 100 Ibs. to 200 Ibs. are the most desirable style of packages. Pack with breasts down, using straw between each layer.:

Be sure to pack solid, so they will not bruise on the way. Poultry prepared in this way will meet with a ready sale, while poorly dressed, sweaty

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510 FUEL.

(caused by being packed while warm) and bruised lots will not sell at an y time. Large, fat, dry picked turkeys and chickens sell well. They shoul be picked A once after illing, and hung up until the animal heat is entirely out before packing. Remember, it is the appearance of goods that sells then, Nice, large, Prat, plump turkeys, chickens, ducks, or geese, always bring outside prices.

The best time to ship.—Any time after the tenth of November, so as to reach market by Wednesday or Thursday of each week. If sent for the holidays, they should arrive at least three days before Thanksgiving, Christmas or New Year's. Keep the largest turkeys for New Year's, eese sell best at Christmas.

FUEL.

Woop.—A table showing the comparative value of various woods is given with the table of weights and measures. That cut from the body of a mature tree is best.

Sorr Coat.—The objection to soft coal is the dust that arises from it, and the unpleasant sinell of the gases of combustion. There is a great difference in the quality of soft coals from different mines, and it will be easy to learn the best varieties in the local market.

Harp Coa..—Bad coal has flat, dull pieces in it which remain hard, heavy and whitish when burned, called “bone.” If in a scuttle full of coal’ weighing twenty-five pounds, a half pound of these white pieces are found, the coal is fot. Coal is pronounced good if it breaks Fs right angles firmly and with a bright fracture. If it shatters or is full of dull pieces, it is poor in in quality. ‘here is a vast difference in hard coal, a difference which

Page 551 See this page in the book

CARVING.

It 1s no trifling accomplishment to carve well, and both ladies and gentlemen oaght to so far make carving a study that they may be able to perform the task with sufficient skill at least to prevent remark. There are no real difficulties in the way of mastering the accomplishment; knowledge simply is required. All displays of exertion are in bad taste, because they indicate a want of ability on the part of the carver, or are a strong indication of the toughness of the roast or the age of the bird. A good knife of moderate size and great sharpness is a necessity. Fowls are easily carved, and in roasts such as loins, breasts, fore-quarters, etc., the butcher should always have instructions to separate the joints. The platter should be placed so near to the carver that he has full control over it; if far off nothing can prevent an ungraceful appearance. In carving a turkey, place the head to the right, cut off the wing nearest you first, then the leg and second joint; then slice the breast until a rounded, ivory-shaped piece appears; insert the knife between that and the bune and separate them; this part is the nicest bit of the breast; next comes the “ merry-thought.” After this, turn over the bird a little, and just below the breast you will find the “ oyster,"’ which you can separate as you did the inner breast. The side bone lies beside the rump, and the desired morsel can be taken out without separating the whole bone. Proceed in the same way upon the other side. The fork need not be removed during the whole process. An experienced carver will dissect a fowl as easily as you can break an egg or cut a potato. He retains his seat, manages his hands and elbows artistically, and 1s perfectly at his ease. There is no difficulty in the matter; it only requires knowledge and practice, and these should be taught in the family, each child taking his turn. Chickens and partridges are carved in the same way. The trail of a woodcock on toast is the choicest bit of the bird; also the thigh of a partridge. A fillet of veal is cut in thin, smooth slices of the top, and portions of the stufting and fat are served to each. In cutting a breast of veal, separate the breast and brisket, and then cut them up.

Sinton or Beer.—In carving.

beef, mutton, lamb, and veal, thin, smooth, and neat slices are desirable—cut across the grain, taking care to pass the knife through to the bones of the meat. There are two modes of helping a sirloin of beef; either by carving long, thin slices from 3 to 4, and helping it with a bit of the fat underneath the ribs, or by cutting thicker slices, from SHoutpER oF Mutton.—A shoulder of mutton should be cut down to the bone, in the direction of the line 1, and then thin slices of lean taken from each side. The best fat is found at 2 and should be cut in thin slices in that direction. Several tempting slices can be cut on either side of the line 3, and there are nice bits on the under side near the flap.

Gl)

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$12 CARVING.

Ham.—A ham may be carved in three ways: First, by cutting long, delicate slices. through the thick fat from 1 to 2, down to the bone; secondly, by running the point of the knife in the circle in the middle, and cutting thin circular slices, thus keeping the ham moist; and last, and most economically, by beginning at the knuckle, £5, and slicing upward.

Lrg or Murron.—In_ carving a leg of mutton the best slices are obtained from the center, by cuttin; from 1 to 2; and some very good cuts are found on the broad end from 5 to 6. Some epicures prefer slices nearer the knuckle, but they are dry. The cramp-bone is a delicacy, and is obtained by cutting down to the bone at 4, and running the knife under it in a semicircular direction to 3. The fat so esteemed by many lies on the ridge 5. By turning over the meat some excellent slices are found, and can be cut lengthwise.

Toncue.—A tongue should be carved as wthin asa wafer;”’ its delicacy depending in a great degree upou that, A well-cut tongue tempts the most fastidious; and this applies, in fact, to all kinds of roast and boiled meats. A chunk of beef we turn from with disgust—an artistic slice we enjoy. The center slices of the tongue are considered the best, = = and should be cut across at the line 1, and the slices taken from each side, witha portion of the fat which is at its root, if it is liked. The question * should be asked.

Hauncu or Venison.—A haunch of venison should be cut across to the bone on the line 1-3-2, then turn the dish a little, and put the point of the knife at 3, and cut down as deep as possible in the direction of 8-4, and continue to cut slices on the right and left of the line. The fat- ~ test parts are found between 4 and 2. A loin of veal ora loin of mutton should be jointed by the butcher before it is cooked, and the carver easily cuts through the ribs. He should serve a portion of the kidney and the fat on each plate.

In serving fish, some practice is needful, for lightness of touch and dexterity of management are necessary to prevent the flakes from breaking. In serving mackerel, shad, etc., a part of the roe should be placed on each plate. The fins of the turbot are the most sought for; the fish is placed underpart uppermost on the platter, as there lies the primest part. In carving salmon, a portion of the back and belly should be served toeach person. The choi morsels are next to the head, the thin part comes next, and the tail is the least esteemed. The flavor of the fish nearest the bone is not equal to that on the upper part.

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HOW TO CUT AND CURE MEATS..

It is often economical for a family to buy beef by the quarter, an@ smaller animals whole, especially when wanted for winter use, and every housekeeper ought to know how to cut up meats and to understand the uses and relative value of the pieces. It is not difficult to cut up beef, and is very easy to reduce any of the smaller animals to convenient proportions for domestic use; and in order to make the subject clear we present the accompanying engravings, the first of which represents the half of a beef, including, of course, the hind and fore-quarters. The letters indicate the direction in which the cuts should be made, beginning in the order of the alphabet, cutting first from A to B, then CtoD, etc. In the fore-quarter cut from A to B, from B to C, from D to E, ete. For cutting, use a sharp, long, and pointed knife, and a saw of the best steel, sharp, and set for butcher's use. The beef should be laid on a bench or table with the inner side up. In hind quarter 1 represents the “ramp,” which is best corned; 2, ‘ round,’”” the under part of which makes steaks, the outside good corning pieces, or the whole may be used for dried beef; 3, ‘‘shank’’ for soups; 4, ‘‘rump steaks;" 5, “ veiny piece”’ for dried beef or corning; 6, sirloin, the best steak; 7, flank for corning or stews; 8, porterhouse, the upper part of which is equal to sirloin. Cut in this way a part of the tenderloin, the choicest bit of the beef, lies in the sirloin, and a smaller part in the upper part of the porterhouse steak. In the fore-quarter 1 is the “rib piece” for boiling or corning; 2, the ‘‘plate” piece for corning; 3, the ‘‘fore-shank” for soup; 5, the “rib roast,” first cut; 6, “rib roast,” best cut, and the best roast in the beef; 7, ‘chuck rib roast,’ commonly used for ‘ pot roast;”’ 8, neck piece, for corning or pie meat; 9, best cut for corn beef. (518)

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514 HOW TO CUT AND CURE MEATS.

VEAL.

A—Loin, best end, for roasting.

B—Loin, chump end, for roasting.

C—Fillet, for baking or roasting.

D—Kauckle, for stewing.

E—Fore-knuckle, for stewing.

F—Neck, best end, for roasting, G—Neck, scrag end, for stewing.

H—Blade bone.

1—Breast, for stewing.

K—Brisket, for stewing.

PORK.

A—Back, lean part for roast.

B—Loin, for roast.

C—Bacon, to be cured.

D—Shoulder, to be cured.

E—Han,, to be cured.

MUTTON.

A—Leg, for boiling piece.

B—Loin, for roast.

C—Rump piece, for roast.

D—Chops, frying or broiling.

E—Fore-shoulder for boiling.

F—Neck, for stewing or roasting.

G—bBrisket, for stewing.

Sricep CornED BreEer.—To ten pounds beef, take two cups salt, two cupa molasses, two table-spoons saltpeter, one table-spoon ground pepper, one table-spoon cloves; rub well into the beef, turn every day, and rub the mixture in: will be ready for use in ten days.

To Keep Hams aFTer Curinc.—Cut hams in slices suitable for cooking, trim off the rind, and pack as compactly as possible in a stone jar; over the top pour melted lard, so_as to completely exclude the air. When ham is wanted for use, scrape off the lard, remove a layer of meat, and always be particular to melt the lard and return it immediately to the jar. It will keep through the season.

A New Way to Smoxe Hams.—Smoke the barrel, in which the hams are to be pickled, by inverting it over a kettle containing a slow fire of hard wood, for eight days (keeping water on the head to prevent shrinking); in this barrel pack the hams, and pour over them, after it has cooled, a brine made in the proportion of four gallons of water, eight pounds of salt, five pints of molasses, and four ounces saltpetre, boiled and skimmed in the

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HOW TO CU?’ AND CURE MEATS. 515 usual manner. They will be cured in eight or nine days, and they may be kept in the pickle for a year without damage.

‘0 Keer Larp From Motpinc.—Use a tub that has had no tainted lard or meat in it; scour it out thoroughly with two quarts of wheat bran to four of boiling water, but use no lye or soap. Fry the lard until the scraps are brown, but not scorched or burned; remove from the fire, cool until it can be handled, and strain into the prepared tub; when cold, set it away in the cellar. Lard dipped off as fast as it melts will look very white, but will not keep through the summer. No salt should be added, as it induces moisture and invites mold.

To Keep Megat Fresno in Hor Weatner.—For a five-pound piece of meat take a three-gallon stone crock; have some pans of skimmed milk that is turning sour, just getting thick; put some of the milk in the crock; then put in the meat; then put in milk till it covers the meat; now turn an earthen dish or plate bottom-up on the meat to hold it down; fill the crock with the milk; tie a cloth over the top, and set in a cool place; it will keep five or six days in the hottest weather. When wanted for use, wash thoroughly in water, and cook in any manner desired.

‘0 Keep Hams.—For one hundred pounds of meat, take eight pounds of salt, two ounces saltpetre, and four lons water; put hams in this pickle in the fall, keeping them well under the brine; in April, take out, drain three or four days, slice as for cooking, fry nearly as much as for table, pack in stone jars, pressing down the slices as fast as they are Jaid in the jars; when full, put on a weight, and when entirely cold cover with the fat fried out. Prepared in this way, they retain the ham flavor without being smoked. The gravy left from frying will be found very useful in cooking. To Curz Hams.—In the fall, about the first of November, people in the country generally kill a good-sized pig, to last until “butchering time.” To cure the hams of such, first rub well, especially around the bone on flesh: side, with one-half of the salt, sugar, cayenne and saltpetre, well pulverize ‘same proportions as for corned-beef ), adding a teaspoon of allspice to each 1m; put a layer of salt in bottom of cask, and pack in hams as closely as possible; let stand three or four days, then make a brine of the other half of salt, etc., and pour over meat, putting a good weight on top; when it has lain three or four weeks it is ready for use.

To Cure ano Dry Beer Toncugs.—For one dozen tongues make a brine of a gallon and a half of water (or enough to cover them well), two pints good salt, one of molasses, or one pound brown sugar, and four red peppers; bring to a boil, skin, and set to cool. Pack the tongues ina large jar, and when the brine is entirely cold, pour it over them, put on a weight, let remain ten or twelve days, take out, drain, and hang to smoke about two days, then dry moderately, and put away in a flour sack in a dry place. When wanted for use, boil six or eight hours in a pot filled with water, adding more when necessary so as to keep well cove: all the time until done; when done, take out and set away to cool, but do not skin till needed for the table. Savusagge.—For ten pounds meat take five tablespoons sage, four of salt and two of pepper. Some add one tablespoon ginger, and some a little summer savory. When nicely minced, pack in jars, and treat precisely as in preceding recipe—To Keep Hams.’’ If kept in a cool place, and care taken to replace the lard, there is no difficulty in keeping sausage perfectly fresh almost any length of time. Some persons partially cook meat before packing, but this is not necessary. Fresh meat may be kept nicely in the same way, being first seasoned with salt and pepper.

Or, one pound salt, one-half pint of sage and three and one-half ounces pepper, scattered over forty pounds of meat before grinding. Besrsrzax ror Winter Use.—Cut the steak large, and the usual thickness; have ready a mixture made of sult, sugar and finely powdered salt, mixed in the same proportion as for corning beef; sprinkle the bottom of a Jarge jar with salt, lay in a piece of steak, and sprinkle over it some of

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516 HOW 10 CUT AND CURE MEATS.

the mixture, as much ora little more than you would use to season in cooking. then pat in another slice, sprinkle, and so on till jar is filled, with a sprinkle of the mixture on top; over all, put a plate, with a weight on it, and set in a cool, airy place, where it will not freeze. This needs no brine, as it makes a brine of its own, ‘Twenty-five or thirty pounds may be kept perfectly sweet in this way. Take out to use as wanted, and broil or fry as usual..

Virersta Sacsace Meat.—Pick the sausage meat to get out all the pieces of bones and strings: wash it in lukewarm water, and lay on a table to drain; let it stand all night. Take off some of the fat from the backbone to mix with the lean. If you use ‘leaf fat’? when you fry the sausage, it will -nelt away to gravy and leave a little knot of lean, hurd and dry, floating in: sea of melted grease. The fat must be taken off before the chines are salted, and washed, skinned and put to drain with the lean. Next day, chop it tine, picking out all the strings. When fine enough, season it with salt, sage, black and red pepper, to taste. Pack it in a close vessel. If you wish to stuff them, have some niccly-cleaned chitterlings kept in salt and water ten days or a fortnight. Stuff, hang on sticks and dry. A little smoke improves them; too much makes them bitter.

To Sait Pork.—Allow the meat to stand until the animal heat is entirely out of it; cut the sides into strips crosswise; cover the bottom of a barrel with salt, and pack in the pork closely edgewise, with rind next the barrel: cover each layer with salt, and proceed in like manner until all has been put in. Make a strong brine sufficient to cover the pork (soft water is best, and there is no danger of getting it too saJt), boil, skim and pour into the barrel while boiling hot. Have a board cut out round, a little smaller than the barrel, put over the pork, and on it place a weight heavy enough to keep it always under the brine. If at any time the brine froths or looks red, it must be turned off, scalded and returned while hot. Never put cold brine on old pork, unless you wish to lose it. In salting down a new supply of pork, boil down the old brine, remove the scum, and then pour it over the pork as directed above.

Trying Lagp.—Cut the fat into small pieces, put into kettle, and pour in enough water to cover the bottom; boil gently until the “scraps” settle, or until the water has all evaporated, stirring often to prevent burning. Take off, strain into stone jars, and set in a cool place. e quality of the lard is improved by sprinkling over and slowly stirring in one tablespoon of soda to every five gallons of lard, just before removing from the fire. After addin soda, the kettle must be removed from the stove, and watched closely, an stirred constantly, as it foams rapidly, and is very likely to run over, and, if on stove, is likely to take fire. The leaf should be tried by itself for the nicest cooking. That from the smaller intestines, and the flabby pieces, not fit for salting, should be thrown into lukewarm water and allowed to stand for twenty-four hours, and then should be tried by itself, and the lard set away where it will freeze, and, by spring, the strong taste will be gone. A tea-cup,of water prevents burning while trying.

How To Cur up Porx.—Split through the spine, cut off each half of head behind the ear, remove the pieces in front of the shoulder, for sau: ¥ Take out leaf which lies around kindeys, for lard; cut out the lean meat, ri etc., then the ham and shoulder, and remove the loose pieces directly in front of the ham, for lard. Cut off a narrow strip of the belly, for sausage; and cut up the remainder, which is clear pork, into five or six strips of about equal width, for salting down. Smoke the jowl with hams, an the upper part of the head for boiling. or baking, or head-cheese. Scorch the feet over the fire until the hoofs remove easily, scrape clean, place in hot water a few minutes, wash and scrape thoroughly, and they are Tready for cooking.

All the flabby pieces should be tried up for lard. Remove all fat from intestines, saving that which does not easily come off the larger intestines for

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HOW TO CUT AND CURE MEATS. 517 soap-grease. The liver, heart, sweet-breads and kidneys are all used for boiling or frying, and the smaller intestines are sometimes used for sausage cases. Rae Desprarp Rep Rounp.—A round of beef weighing twenty-five pounds, one ounce of cloves, three ounces of saltpetre, three ounces of coarse sugar, half an ounce of allspice, six ounces of common salt, one nutmeg. The beef should hang two or thee days; then take out the bone, rub the spices and salt thoroughly together, and rub them well into the beef on both sides; cover the beef, turn and rub it every day for from two to three weeks. When you wish to use it, dip it in cold water to remove the loose spice; bind it closely several times around the sides with a long strip of cotton cloth two inches wide; put it in a pan with half a pint of water in the bottom to prevent burning; cover the top of the meat with shred suet, and cover the pan with a crust half an inch thick, made of water and Graham or other flour, seeing that it adheres to the edge of the pan. Lay a brown paper over the crust; bake it slowly for five or six hours. The gravy, of which there will be a large quantity, may be used in soup, in beef-pie, or in hash. The place from which the bone was taken may be rubbed with fine chopped parsley, and sweet herbs may be laid between the skin and the meat. To Cigan Beer Triez.—Empty the paunch, rinse it thoroughly in cold water, being careful not to let any of the contents get on the outside. Make strong cleansed water or white lye, let it heat a little, too warm to hold the hands in, pour it over the tripe in a tub, let it stand two or three hours, then tack it up against a board, and with a knife scrape downwards, taking off the inner skin, or rinse it clean in cold water; sprinkle lime over, put in a tub, cover with warm water, and let it stand two or three hours, then scrape it with a knife; if the dark does not all come off easily, sprinkle more lime on, and let it lie for an hour longer, then scrape again, and rinse in cold water until clean. Place it in water enough to cover with a la handful of salt, let it remain in the salt water three days and nights, changing it each day, then take it out, cut in pieces about six inches wide and twelve long, lay in buttermilk for a few hours to whiten; then rinse it clean in cold water, and buil until tender; it will take from four to ten hours, as it should be done su that it can be mashed with the fingers. After thus prepared it can be cooked as preferred.

To Cure Hams anv Bacon.—When killed and cool cut up, and begin immediately to salt them. Rub the outside of each ham with a teaspoon of wdered saltpetre, and the inside with a teaspoon of cayenne pepper. Having mixed together two pounds of brown sugar and salt, mixed in the proportion of one pound and a half of sugur to a pint of salt, rub the pork well with it. This quantity of sugar and salt will be sufficient for fifty pounds of meat. Have ready sume large tubs, the bottom sprinkled with salt, and lay the meat in the tubs with the skin downward. Put plenty of salt between each layer of meat. After it has lain eight days, take it out and wipe off the salt, and wash the tubs. Make a pickle of soft water, equal quantities of salt and molasses and a little saltpetre; allowing five ounces of saltpetre to two quarts of molasses and two quarts of salt, which is the proportion for fifty pounds of meat. The pickle must be strong enough to bear up an egg. Boil and skim it, and, when it is cold, pour it over the meat, which must be turned frequently and basted with the pickle. The hams should remain in the pickle at least four weeks; the bacon three weeks. ‘They should then be taken out and smoked. Having washed off the pickle, before you smoke the meat, bury it while wet in a tub of bran. This will form a crust over it, and prevent evaporation of the juices. Let the smoke-house be ready to receive the meat immediately. Take it out of the tub after it has lain half an hour, and rub the bran evenly over it. Then hang it up to smoke with the small end downward. Tongues may be cured in the above manner. Brixe For Beer, Hams axp SHovipers.—To one hundred pounds beef, take eight pounds salt, five of sugur or five pints molasses (Orleans best, but =ny good will do), two ounces soda, one ounce saltpeter, four gallons soft

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518 HOW TO CUT AND CURE MEATS.

water, or enough to cover the meat. Mix part of the salt and sugar together, rub each piece and place it in the barrel (oak is best), having covered the bottom with salt. When the meat is all in, put the remainder of salt and su; in the water. Dissolve the soda and saltpeter in hot water, add it tothe brine and pour over the meat; place a board on top of meat, with a weight sufficient to keep it under the brine. Let the pieces intended for dried beef remain in the brine for three weeks, take out, place in a tub, cover with water, let stand over night, string and dry. String it (smoke for a few days, if you like), hang it up to ceiling over the kitchen stove, or on a frame set behind the stove, turn round once a day so as to give all parts an equal exposure, and let remain for three or four weeks. Test by cutting a piece, which should be well dried on the outside, and free from rawness to the center. When dried, sprinkle with ground black pepper, put in paper sacks, tie up tightly, and hang in a cool, dry, dark place, or put, without sacks, in an empty flour barrel, and cover closely. Boil brine, skim well, let cool, and pour over the bony pieces left. These are goud boiled and eaten either hot or culd, and they will keep good for several months. Tongue may be pickled with the ef.

Brine made the same way, with the addition of two pounds more of salt, is good for hams and shoulders. Take part of the mixture of salt and sugar, rub each piece thoroughly on fleshy side, lay in barrel (having first covered the bottom with salt) skin sidedown. When all are in, make a pickle of the remainder of the mixture, as directed in ‘Brine for Beef,” pour over the meat; have a round board, a little smaller than the barrel, place on the meat with a weight (a large stone is good, which may be washed clean and laid away to be used year after year), sufficient to keep it under the brine; let remain from four to eight weeks, according to size; take out, drain, sprinkle with cayenne pepper, particularly around the bone. Hang them ready to smoke, let them iain or two days, and then smoke with corn cobs or green hickory or maple wood, taking care to have smoke, but not fire enough to make deat. Hang up to smoke with hock downwards, as the skin then retains the juices of the meat. After smoking four weeks take down, sprinkle with ground black pepper, tie tightly, in whole paper sacks, hang in a dry, dark, cool place, watching closely for fear of mold. Or, wrap in paper, sew in a coarse, cotton bag, whitewash on the outside and hang near the roof in the garret; or, wrap in brown paper, and cover with dry ashes (dry leached ashes are best); or, pack without sacks, hock end uppermost, in oats or shelled corn, or in clean, sweet hay, before flies come. Cover box or barrel closely, und keep in adry, cool place. If there is any danger from flies, take direct from smoke-house and pack immediately. Brine for pickled pork should have all the salt it will dissolve, and a peck or half bushel in bottom of barvel. If pork is salted in this manner it will never spoil, but the strength of the brine makes it necessary to salt the hams and side meats separately. Pork when killed should be thoroughly cooled before salting, but should not remain longer than one or two days. It should never be frozen before salting, as this is as injurious as salting before it is cooled. Large quantities of pork ure lost by failing to observe these rules. If pickled pork begins to sour, tike it out of the brine, rinse well in clear, cold water, place a layer in a barrel, on this place charcoal in lumps the size of a hen's egg or smaller, add a layer of meat and so on, until all is in the barrel, cover with a weak brine, let stand twenty-four hours; take meat out, rinse off the charcoal, put it into: a new strong brine, remembering always to have plenty of salt in the barrel (more than the water will dissolve). If the same barrel is used, cleanse it b placing a small quantity of quicklime in it, slack with hot water, add as much salt as the water will dissolve, and cover tightly to keep the steam in; let stand for a few hours or over night, rinse well, and it is ready for use. This is an excellent way to cleanse any barrel that has become impure. The pork must not be salted in whisky barrels; molasses barrels are the best. The whisky is said tu injure the bacon.—D. Buzton.

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HINTS ON BUTTER-MAKING.

No sloven can make good butter. The one thing to be kept in mind, morning, noon, and night, is neatness, neatness, neatness. The milking should be done in the cleanest place that can be found, and the cows should be kept asclean as possible. Wash the teats and udders thoroughly with plenty of cold water, and wipe with a cloth or towel. Never wash with the hand moistened with milk from the cow. The least impurity taints the cream, and takes from the sweetness of the butter. Milk perfectly clean (as the last quart is twice as rich in butter as the first), and the quicker the milking is done the more milk is obtained. The milk-room should be clean and sweet, its air pure, and temperature about 62 degrees. As soon as a pail is filled, take to the milk-room and strain the milk through a fine wire-cloth strainer, kept for the purpose, and not attached to the pail (the simple strainer being more easily kept clean). Never allow milk to stand in the stable and cool, as it absorbs the foul odorsof the place. The pans (flat stone crocks with flaring sides are better than tin pans. In winter hot water should be poured into them while milking is being done, and poured out just before straining the milk into them) should be set on slats, rather than shelves, as it is important to have the milk cooled from the animal heat as soon as possible. Skim each day, or at longest within twenty-four hours. Souring does not injure the quality of the cream, but the milk should not be allowed to become watery. Do not use a perforated skimmer, but remove a little of the milk with the cream, as this does not injure the quality or Jessen the quantity of butter, and gives more well-flavored buttermilk, which is a favorite and wholesome drink. If there is cream enough each day, it should, of course, be churned, and this plan makes the best butter, although it takes longer to churn it. If not, the cream should be set aside in a cool place, covered, and stirred thoroughly whenever more is added. It ought not to stand more than two days, and must not be allowed to become bitter and fiaky. The best plan is tochurn as soon as it becomes slightly acid. Scald the churn and dash thoroughly, and put in the cream at a temperature of 58 degrees. The motion of the churn will soon bring it up to about 60 degrees. When the butter comes put a quart or two of cold, soft water (or ice is better) into the churn to harden the butter, and make it easier to gather up. After gathering it as well as possible with the dash, it should be removed to the table or bowl, and thoroughly worked with a flat wooden paddle, (never with the hand, as the insensible perspiration will more or less taint the butter), using an abundance of cold soft water to wash out the buttermilk and harden the butter. By this process the buttermilk is removed quickly, and there is no need of excessive working, which injures the grain of the butter. This is especially true of that which is to be (619

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520 HINTS ON BUTTER-MAKING.

packed, as it keeps longer when well washed. If to be used immediately, the washing may be less thorough. Another and better plan is to remove the butter toa marble slab and lay on the top of it a piece of ice. Asit settles down by its own weight, work it up around the edges with the paddle, and the water from the melting ice will wash out and carry off the buttermilk. Before or during the churning, the bowl (which should never be used for any thing else) in which the butter is to be salted, should be filled with scalding water, which should remain for ten minutes; pour out and rub both bowl and paddle with hard coarse salt, which prevents butter from sticking. Rinse thoroughly and fill with cold or ice-water to cool. After washing butter free from milk, remove to this bowl, having first poured out the cold water, and (the butter-bowl and paddle should occasionally be scoured with sand or ashes, washed thoroughly with soap-suds, and rinsed until all smell of soap has disappeared) work in gradually salt which has been pulverized by rolling, and freed from foreign substances. If wanted for use, one-half ounce of salt to the pound of butter is sufficient, but if wanted for packing, use three-fourths of an ounce or even an ounce of salt. Use only the best quality of dairy salt. After salting, cover with cotton cloth soaked {n brine, and set away in a temperature of about 60 degrees for twelve hours. Work the second time just enough to get the remaining buttermilk out. This, however, must be done thoroughly, as otherwise the acid of the buttermilk will make the butter rancid. At the end of the second working it is ready for use, and should be kept ina clean, sweet place, as it soon absorbs bad odors and becomes tainted. The air of a cellar in which are decaying vegetables soon ruins the sweetest butter. In packing for market (ash butter tubs are the neatest and best packages) soak the package for twelve hours in brine strong enough to float an egg, pack the butter in evenly and firmly, having first put in a thin layer of salt. If the tub is not filled by the first packing, set away until next churning, in a cool place, with a cotton cloth wet in brine spread over the butter, and place cover carefully on the tub. When filled lay over the butter a cotton cloth (from which the sizing has been washed) soaked in strong brine, nail up the tub, and set away in a clean, cool place until ready to sell. In packing for family use, work into rolls, lay in large stone crocks, cover with brine strong enough to float an egg (one pint of salt to a gallon of water). in which a level tea-spoon of saltpetre and a pound of white sugar to each two gallons have been added; over it place a cotton cloth anda weight to keep the butter under the brine, and tie a paper over the top of crock. Or, pack in a stone jar, pressing it solid with a wooden pestle, cover with a cloth wet in brine, and sprinkle over it salt an inch thick. More sugar may be added to the brine without injury; if butter is to be kept a long time it isa good rule to always muke brine so strong that salt will lie at the bottom of the jar. Some boil and skim the brine and when cold, pour it over the butter. When ready to pack the next churning, remove the cloth with the salt carefully, rinsing off with water any that ma have been scattered in uncovering it, pack butter as before, replace cloth with salt over it. and repeat until jar is filled to within two inches of the top, cover all with cloth, add salt to the top of crock, tie paper over the top, and fet in acool place. In removing for use each churning comes out by tself..

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When inviting friends to vis.s of a week or more, try to fix the time for the visit to begin the day after the ironing is done. The girl feels a weighi off her mind, has time to cook the meals better and is a much more willing attendant upon guests.

Do not have beefsteak for dinner on washing or ironing days—arrange to have something roasted in the oven, or else have cold meat also. Do not have fried or broiled fish. The smell sticks, and the clothes will not be sweet; besides the broiler and frying-pan take longer to clean. As for vegetables, do not have spinach, pease, string-beans, or apple-sauce. All these good things take time tp prepare, and can be avoided as well as not. Have baked white and sweet potatoes, macaroni, boiled rice, parsnips, sweet corn, stewed tomatoes, any canned vegetables in winter. For dessert, baked apples and cream, bread-pudding, or something easily prepared. When removed from the person, clothing, if damp, should be dried to prevent mildew, and articles which are to be starched should be mended before placing in the clothes-basket. Monday is the washing day with all good housekeepers. The old-fashioned programme for a washing is as follows: Use good soft water if it can be had. If not, soften a barre!-full of well-water by pouring into it water in which half a peck or more of hard wood ashes have been boiled, together with the ashes themselves. When enough has been added to produce the desired effect, the water takes on a curdled appearance, and soon settles perfectly clear. If milky, more ashes and lye must be added as before, care being taken not to add more than is necessary to clear the water, or it will affect the hands unpleasantly. On the other hand, if too little is put in, the clothes will turn yellow. Gather up all clothes which are ready on Saturday night, and the rest as they are taken off; separate the fine from the coarse, and the less soiled from the dirtier. 8cald all table linen and articles which have coffee, fruit, or other stains which would be ‘“‘set’’ by hot suds, by pouring over them hot water from the tea-kettle and allowing them to stand until cool. Have the water in the tub as warm as the hand will bear, but not too hot. (Dirty clothes should never be put into very hot clear water, as it ‘‘sets” the dirt. Hot soap-suds, however, has the opposite effect, the water expanding the fiber of the fabric, while the alkali of the soap softens and removes the dirt.) Wash first one boiler full, taking the cleanest and finest through two suds, then place in a boiler of cold water, with soap enough to make a good suds. A handful of borax to about ten gallons of water helps to whiten the clothes and is used. by many, especially by the Germans, who are famous for their snowy linen. 33 (521)

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This saves in soap nearly half. For laces, cambrics, etc., an extra quantity of the powder is used, and for crinolines (requiring to be made stiff), a strong solution is necessary. Borax, being a neutral salt, does not in the slightest degree injure the texture of the linen. Its effect is to soften the hardest water. Another way to whiten clothes is to throw a handful of tansy into the boiler in which clothes are boiling. It will make the water green, but will whiten the clothes. Let them boil, with cover off boiler, not more than five or ten minutes, as too long boiling ‘“‘ yellows” the clothes. (Some advocate strongly no boiling.) Remove to a tub, pour over them cold water slightly blued, and turn all garments, pillow-slips, stockings, etc., wrong-side out. (If there are more to boil, take out part of the boiling suds, add cold water, and fill not too full with clothes. Repeat until all are boiled. The removal of part of the suds, and filling up with cold water, prevents the suds from “yellowing” the clothes.) Wash vigorously in this water (this is called ‘‘sudsing’’), wringing very dry by hand, or better with the wringer, as the clear appearance of the clothes depends largely on thorough wringing. Rinse in another tub of soft water, washing with the hands, not simply lifting them out of the water and then wringing, as is practiced by some, because all suds must be rinsed out to make them clear and white. Wring and shake out well and put into water pretty well blued, putting in one article after another unti] the first boilerful is allin. Stir up occasionally, as the blue sometimes settles to the bottom, and thus spots the clothes. (This time well-water may be used if soft water is difficult to obtain.) Wring out again and for the last time, placing the clothes which are to be starched in one basket, and the rest, which may be hung out immediately, in another. While the first lot of clothes is boiling, prepare the second, take out first, put second in boiler, and “suds” and rinse first. In this way the first is finished and hung out while the later lots are still under way. Have the starch (see recipes) ready as hot as the hand can bear, dip the articles and parts of articles which need to be very siiff, first ‘clapping’ the starch well in with the hands, especially in shirt-bosoms, wristbands, and collars, and then thin the starch for other articles which require less stiffening. When starched, hang out on the line to dry, first wiping the line with a cloth to remove all dirt and stains. Shake out each article until it is free from wrinkles, and fasten securely on the line (with the old-fashioned split clothes-pins), being careful to hang sheets and table-linen so that the selvage edges will be even. The line should be stretched in the airiest place in the yard, or in winter a large attic is a better place for the purpose. (Freezing injures starch, and for that reason it is better in winter to hang clothes out unstarched until dry, then taking in, starching and drying indoors.) When dry, remove from line to clothesbasket, place clothes-pins as removed in a basket kept for the purpose, take down and roll up the line, remove basket, line, and pins to the house, and put the two latter into their proper places. The clothes-line should always be carefully put up out of the weather when not in use. Wipe it carefully with a clean cloth before hanging out clothes, and always count clothes-pins when gathering them up. Every housekeeper ought to provide a pair of

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mittens for hanging out clothes, to be used for this purpose and no other. Cut them from clean flannel (white seems the most suitable), and line them with another thickness of flannel, or make them double, if the flannel is thin. These should be kept in a clean place ready for this particular business, and nothing else. A gvood and handy place to keep them is in the clothes-pin bag. Turn all garments right side out, shake out thoroughly, sprinkle (re-starching shirt-bosoms, wristbands, and collars if necessary). Shake out night-dresses and under-garments so as to free them from creases, and if they are ruffled or embroidered, dip them in thin starch, pull out smoothly, fol} first, and then, beginning at the top of each garment, roll up, each by itsel!, in a very tight roll, and place in the basket; fold sheets without sprinkling, having first snapped and stretched them, and Jay on the rest; over all spread the ironing blanket, and let them stand until next morning. Next day iron, beginning with the sheets (which, as well as table linen, must be folded neatly and carefully, so that the selvage edges will exactly come together. Or, another way to fold and iron a sheet is to bring bottom over top, then bring back bottom edge to edge of middle fold, leaving top edge; iron the upper surface, then turn the whole sheet over, fold the top edge back to the middle edge, and again iron upper surface; this leaves the sheet fulded in four thicknesses; now bring the selvage edges together and iron the upper surface, and the sheet is done), and taking shirts next, cooling the iron when too hot on the coarse towels. In ironing shirts a ‘‘a bosom-board” is almost indispensable, and an “ironing-board” is a great convenience for all articles. The former is a hard wood board an inch thick, eighteen inches long, and eight wide, covered with two thicknesses of woolen blanket stuff, overlaid with two more of cotttoncloth. The cloth is wrapped over the sides and ends of the board and tacked on the back side, leaving the face plain and smooth. The ironing-board is covered in the same way, but is five feet long, two feet wide at one end, and narrowed down with a rounded taper from full width at the middle to seven inches at the other end, and the corners rounded. This board may be of any well-seasoned wood which will not warp, and thould be about one inch thick; on this all the clothes are conveniently ‘roned. Always use cotton holders for the irons. Woolen ones are hot to *ne hand, and if scorched, as they often are, the smell is disagreeable. In roving a shirt or a dress, turn the sleeves on the wrong side, and leave them arti] the rest is done, and then turn and ironthem. In this way the bosoms are less likely to become rumpled. Pull muslin and lace out carefully, iron it over once, and then pull into shape, pick out the embroidery and proceed with greater care than before. Embroideries should be ironed on the wrong side over flannel. Always have near a dish of clean cold water, so that any 3pot which has been imperfectly ironed may be easily wet with a soft sponge or piece of linen, and ironed over aguin, or any surplus bit of starch removed. As fast as articles are finished, they should be hung on the clothes-dryer antil thoroughly dry, especial care being taken with those which are starched stiff, as they retain the starch much better if dried very quickly. Thorough airing is necessary, twenty-four hours being none too much.

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If a machine is used in washing, it is better to soak the clothes over night in warm soft water, soaping collars and wristbands, and pieces most soiled. Have separate tubs for coarse and fine clothes. In soaking clothes for washing Monday, the water should be prepared Saturday night, and all clothes which are ready thrown in, and the rest added when changed. If washing fluids are used, the recipes which follow are the best. Another method is to half fill tubs Saturday night with clear, soft water, warmed alittle if convenient, but not too hot, made intoa weak suds; in one put the finer articles, such as muslins, cuffs, collars, and shirts; in another put table-linen; in another bed-linen; in another the dish-cloths and wiping towels, and in still another the coarsest and most soiled articles: always put the most soiled articles of each division at bottom of tub; cover all well with water and press down. Rub nosoapon spots or stains, as it will ‘set’ them. Of course, articles which can not be had on Saturday night are put in the next day as they are changed. Monday morning, heat not very hot a boiler full of clean soft water, add to it water in which soap was dissolved Saturday night by pouring hot water over it, and stir it thoroughly; drain off the water in which the clothes were soaked after shaking them up and down vigorously in it, pressing them against the sides of the tub to get out all the water possible. Then pour over them the warm suds, and wash out as before described, washing each class separately. If found impracticable to make so many divisions, separate the coarse and fine, and the least soiled and the dirtiest.

In the summer, clothes may be washed without any fire by soaking over. night in soapy soft water, rubbing out in the morning, soaping the dirty places, and laying them in the hotsunshine. By the time the last are spread out to bleach, the first may be taken up, washed out and rinsed. This, of course, requires a clean lawn.

Before washing flannels shake out dust and lint; use soft, clean, cold water. in winter merely taking the chill off. Let the hard soap lie in the water, but do not apply it to the clothes. Wash the white pieces first, throw articles as fast as washed into blued cold water, let them stand twenty or thirty minutes, wash them through this water after dissolving a little soap in it. wring hard, shake, and hang up. Wash colored flannels in the same way (but not In water used for white, or they will gather the lint), and rinse in several waters if inclined to “run.” When very dirty, all flannels should soak longer, and a little borax well dissolved should be added to the water. This process is equally good for washing silk goods and silk embroideries. Caltcoes and fancy cotton stockings may be washed in the same way, except that no soap should be used inthe rinsing, Wash gray and brown linens in cold water, with a little black pepper in it, and they will not fade. For bluing, use the best indigo tied ina strong bag made of drilling. To Cieansg ARTICLES MADE oF WHITE ZePHYR.—Rub in flour or magnesia, changing often. Shake off flour and hang in the open air a short time. To Remove Inxk-starx.—Immediately saturate with milk, soak it up with a rag, apply more, rub well, and in a few minutes the ink will disappear.

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To CLean ALPaca.—Sponge with strained coffee. Iron on the wrong side, having black cambric under the Is, TaKE out Macnine O1L.—Rub with a little lard or butter and wash in warm water and soap, or, simply rub first with a little soap and wash out in cold water.

To StirFen Linen Currs axp CoLiars.—Add a small piece of white wax and one tea-spoon brandy to a pint of fine starch. In froning, if the iron, sticks, soap the bottom of it.

Is Wasuinc CuiLprex’s Stockines, wooden stocking forms are a great help on which to dry them. Obtain them at the furnishing store, or have them made without much expense.:

To Crean Wash Boiters.—Wash, when a little rusty, with sweet milk; or grease with lard. A better plan is to prevent rust by thoroughly dryin; ‘oiler, as well as tubs, before putting away for the week. ‘0 TAKE out Parnt.—Equal parts of ammonia and spirits of turpentine will take paint out of clothing, no matter how dry or hard it may be. Saturate the spot two or three times and then wash out in soap-suds. To Restore VEtvet.—When velvet gets crushed from pressure, hold the ts over a basin of hot water, with the lining of the dress next the water. ‘he pile will soon rise and assume its original beauty. Spors.—In cloth or calico, produced by an acid, may be removed by tonching the spot with spirits of hartshorn. Spots produced by an alkali may be removed by moistening them with vinegar or tartaric acid. To Prevent BuvE From Fapinxc. —To prevent blue from fading, put an ounce of sugar of lead into a pail of water, soak the material in the solution for two hours, and let dry before being washed and ironed; good for all shades of blue.

To Take Out Mi_pew.—Wet the cloth and rub on soap and chalk, mixed together, and lay in the sun; or lay the cloth in buttermilk for a short time, take out and place in the hot sun; or put lemon juice on, and treat in the same way.

To Remove Ink Stains From CLotuinc.—Dip the spots in pure melted tallow; wash out the tallow and the ink will come out. If articles are Tubbed out in cold water while the stain is fresh, the stain will often be entirely removed.

For Wasuine Rep Tasie Linen, use tepid water, with a little powdered borax, which serves to set the color; wash the linen separately and quickly, using very little soap, rinse in tepid water, containing a little boiled starch; hang to dry in the shade, and iron when almost dry.

To CLean ALpaca.—Put goods in a boiler half full of cold rain-water, and let boil three minutes. Have ready a pail of indigo-water (very dark with indigo), place goods in it, after wringing out of boiling water, let remain one-half an hour, then wring out, and iron while damp. How to CLEAN Ve.vet.—Invert a hot flat-iron, place over it a single thickness of wet cotton cloth, lay on this the velvet, wrong side next the wet cloth, rub gently with a dry cloth until the pile is well raised; take off the iron, lay on a table, and brush it with a soft brush or cloth. To Take Grease out or SitKks, Woo.ens, Paper, Fioors, etc.—Grate thick over the spot French (or common will do) chalk, cover with brown paper, set on it a hot flatiron, and let it remain until cool; repeat if necessary. The iron must not be so hot as to burn paper or cloth. Susstitvte For Wasutne-Sopa.—A German scientific journal recommends laundresses to use hyposulphite of soda in place of common washing-soda. It does not attack the fabric in any way, and at the same time exerts some bleaching actions which greatly improve the appearance of linen and calicoes. Sinver PorisH For SHirts.—One ounce each of isinglass and borax, one tea-spoon white glue, two tea-spoons white of an egg. Cook well in two uarts of fine starch. Starch in this and dry. Before ironing, apply some of to the bosom and cuffs with a cloth till well dampened. Iron at once with 8 hot glossing iron.

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To Crean Brack Lace.—Take the lace and wipe off all the dust carefully, with a cambric handkerchief. Then pin it out on a board, inserting a pin in each projecting point of the lace. Spot it all over with tablebeer, und do not remove the pins until it is perfectly dry. It will look quite fresh and new.

To MAKE Soap To DO AWAY WITH RusBInc.—Dissolve five bars of soap in four gallons soft water, one and three-fourths pounds sal-soda, and threefourths pound borax; stir while covling. Use one cupful to make suds to soak clothes in; wring out and put into the boiler; use same quantity of soap for boiling the same.

saMeL For SH1et Bosoms.—Melt together with a gentle heat, one ounce white wax and two ounces spermaceti; prepare in the usual way a sufficient quantity of starch for a dozen bosoms, put into it a piece of this enamel the size of a hazel-nut, and in proportion for a large number. This will give clothes a beautiful polish.

To Remove THe Cotor FROM Burr Carico.—If some kinds of buff calico are dipped in strong soda water, the color will be removed and the figures of other colors remain on a white ground. This is valuable sometimes, as buff calico spots easily. If pink calico be dipped in vinegar and water after rinsing, the color will be brighter.

To RemMoveE THE STAIN oF NitRaTE oF StLver—from the flesh, or white goods of any kind, dissolve iodine in alcohol. and apply to the stain; then take a piece of cyanide potassium, size of a hickory-nut, wet in water, rub on the spot, and the stain will immediately disappear; then wash the goods or hands in cold water.—G. W. Collins, Urbana.

Mortner’s Harp-trmes Soap.—Take all the bits of soap that are too small to be longer used, shave down, and let soak in soft water enough to cover them over night; in the morning add more soft water, and boil until thoroughly melted and of the consistency of taffy; pour into molds, and you have a nice cake of soap.—Miss Addie Munsell.

Corrgg StarcH.—Make a paste of two table-spoons best starch and cold water; when smooth stirin a pint of perfectly clear coffee (made by pouring boiling water on the grounds left from breakfast and straining) boiling hot; boil five or ten minutes, stir with a spermaceti or wax candle, strain, and use for all dark calicoes, percales, and niuslins. To Remove Irox-Rust.—While rinsing clothes, take such as have spots of rust, wring ont, dip a wet finger in oxalic acid, and rub on the spot, then dip in salt and rub on, and hold on a warm flatiron, oron the tin or coj per tea-kettle if it have hot water in it, and the spot will immediately disappear; rinse again, rubbing the place a little with the hands. RASIVE FiLurp.—For the removal of spots on furniture, cloth, silks. and other fabrics, when the color is not drawn, without injury: One ounce castile soap, four of aqua ammonia, one of glycerine, and one of spirits of wine; dissolve the soap in two quarts soft water, add the other ingredients, apply with a soft sponge, and rub out.—A. Peabody, Cincinnati, O. 'o CLEAN Waite Satin anv FLowerep Siiks.—Mix sifted stale breadcrumbs with powder blue, and rub it thoroughly all over, then shake it well and dust it well with clean, soft cloths. Afterwards where there are any gold or silver flowers, take a piece of crimson ingrain velvet, and rub the flowers with it, which will restore them to their original laster. For Wasurne Goons tHat Fape, use crude ammonia instead of soap. Soiled neckties may be made to look like new by taking one-half a teaspoon of spirits of hortshorn to a tea-cup of water; wash well, and, if very much soiled, pat through a second water, with less ammonia in. Lay it on_a clean, white cloth, and gently wipe with anotber until dry. To Crean Sitk aNp Woo.Len Dress Goovs.—Any silk or wooled goods may be washed in gasoline, rubbing asif in water, without injury. The dirt is quickly and easily removed, but no change takes place in the color of the fabric. Great care must be taken not to use the gasoline near a stove or tight,

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as there is a gas arising from it which is very inflammable, and might take fire from a lamp set a foot or two distant..

IN WASHING THE DISH-wIPERS, do not buil them with the fine white dresses, shirts, table-cloths, sheets, pillow-cases, napkins, or fine towels, but be as particular to have the suds nice and clean. It is better to remove a part of the suds, and add clean cold water, so that the wipers will not me yellow by boiling in tuo strong a suds. On each wash-day wash thoroughly all that have been used the previous week..

Sink anp Tureap Groves are best washed by placing them on the hands, and washing in borax water or white castile soap-suds, the same as if washing the hands; rinse under a stream of water, and dry with a towel; keep the gloves on until they are about half dried, take off carefully, and fold them up so that they will look as nearly like what they were when new us possible, and lay between clean towels under a weight. To Crean Rissons.—Dissolve white soap in boiling water; when cool enough to bear the hand, pass the ribbons through it, rubbing gently so as not to injure the texture; rinse through lukewarm water, and pin ona board to dry. If the colors are bright yellow, maroon, crimson, or scarlet, add a few drops of oil of vitriol to the rinse-water; if the color is bright scarlet, add to the rinse-water a few drops of the muriate of tin. Brown Linzxn—May be kept looking new until worn out if always washed in starch-water and hay tea. Make flour stareh in the ordinary way. For one dress put on the stove a common sized milk pan full of timothy hay, ur on water, cover, and boil until the water is of adark green color, then urn into the starch, let the goods soak in it a few minutes, and wash without soap; the starch will clean the fabric and no rinsing is necessary. To Wasu Cotorep Musuins.—Wash in warm, not hot, suds, made with soft water and best white soap, if it is to be had. Do not souk them, and wash only one thing at a time. Change the suds as soon as it looks dingy, and put the garments at once into fresh suds. Rinse first in clear water, then in slightly blued. Squeeze quite dry, but don’t wring the dress. Hang in a shady place where the sunshine will not strike it, as that fades all colors. To Wash Tureap Lace.—Cover a bottle with white flannel, baste the lace carefully on the flannel, and rub with white soap i Place the bottle in a jar filled with warm suds, let remain two or three days, changing the water several times, and boil with the finest white clothes on washing day; when cooled a little, rinse several times in plenty of cold water, wrap a soft. dry towel around it, and place it in the sun; when dry, unwind, but do not starch.

Brack Print or Perca.e Dresses, that have figures of white in them, may be washed hicely by putting them in the “boiling suds,” after the other clothes have all been removed, and boiling for ten minutes; cool the suds, rub out quickly, rinse in lukewarm water, then in very blue cold water, an starch in coffee starch. After the dress ig dried, it is to be dipped into cold water, passed through the wringer, rolled in a coarse towel or sheet and left for a couple of hours, then ironed on the wrong side. To Wasnt Dexicate Cororep Mcsiins.—Boil wheat bran (about two quarts to a dress) in soft water half an hour, let it cool, strain the liquor, and use it instead of soap-suds; it removes dirt like soap, keeps the color, and the clothes only need rinsing in one water, and even starching is unnecessary. 8uds and rinsing water for colored articles should_be used as cold as possible. Another way is to make thick corn meal mush, Well salted, and use instead of soap; rinse in one or two waters, and do not starch. To Wasn a S1tx Dress.—To wash a silk dress with gall soap, rip apart and shake off the dust; have ready two tubs warm soft water, niake a suds of the soap in one tub, and use the other for rinsing; wash the silk, one iece at a time, in the suds, wring gently, rinse, again wring, shake out, and iron with a hot iron on what you intend to be the wrong side. Thus proceed with each piece; and, when about half done, throw out the suds and make suds of the rinsing water, using fresh water for rinsing.

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A Wasaine Frrin.—The washing fluid made by the following rule is invaluable in cleaning woolen goods, in washing woolen tidies, or worsted goods 6f any kind: One-half bar of Babbitt's or Bell’s soap, one ounce salttre, one ounce borax, four quarts soft water. Dissolve all together over a ire; when half cold, add five ounces spirits of ammonia. The compound may be bottled and is good for an indefinite Iength of time. It is used just as you would use soft soap.—Mrs. Judge West, Bellefontaine, Ohio. To “Do Up” Brack Sttk.—Boil an old kid glove {cut up in small shreds) in a pint of water till the water is reduced toa half pint; then sponge the silk with it; fold it down tight, and ten minutes after, iron it on the wrong side while wet. The silk will retain its softness and luster, and, at the same time, have the “‘body"’ of new silk..

Or, rip up and brush thoroughly, then sponge in ammonia water, and in out perfectly straight, each width or piece where the sun will shine on it and let dry..

To TAKE out Scorcu..—If a shirt-bosom, or any other article has been scorched in ironing, Jay it where bright sunshine will fall directly on it. Peel and slice two onions, extract the juice by pounding and squeezing; cut up half an ounce of fine White soap, and_add to the juice; two ounces of fuller’s earth and_ half pint of vinegar. Boil all together. When cool spread over the scorched linen, and let dry on; then wash and boil out the linen, and the spots will disappear unless burned so badly as to break the threads.

Four Starcn.—Have a clean pan or kettle on stove with one quart boiling water, into which stir three heaping table-spoons flour, previously mixed smooth in little cold water; stir steadily until it boils, and then often enough to keep from burning. Boil about five minutes, strain while hot through a crash towel. The above quantity is enough for one dress, and will make it nice and stiff. Flour starch is considered better for all calicoes than fine starch, since it makes them stiffer, and the stiffness is longer retained. * Pocket For CLoTHES-Pins.—A great convenience is the apron pocket for clothes pins. It takes nearly one yard of calico to make it, the apron or pouch being fifteen inches in length, and nearly as wide. Round the corner at the bottom. At the top, on each side of the front, two inches from the middle, cut out a strip nine inches long, and one and one-half inch wide for pockets. Bind them with lighter colored fabric than the apron, that they may be readily seen. Gather into a band and button at e back, or put on strings and tie.

How To WasH Biankets.—All that is necessary is abundance of soft water, and soap without resin init. Resin hardens the fibers of wool, and should never be used in washing any kind of flannel goods. Blankets treated as above will always come out. clean and soft. A little bluing may be used in washing white blankets. They should be shaken and snapped until almost dry; it will require two persons to handle them. Woolen shawls, and all woolen articles, especially men's wear, are much improved by being pressed with a hot iron under damp muslin.

Gat Soar.—For washing woolens, silks, or fine prints liable to fade: One pint beef’s gall, two pounds common bar soap cut fine, one quart boiling soft water; boil slowly, stirring occasionally until well mixed; pour into a flat vessel, and when cold cut Into pieces to dry; or, a more simple way of usin; gall, is to get a pint bottle filled with fresh beef's gall at the butchers, cor! tightly, add to the water when washing any material that is liable to fade; using more if articles are very liable to fade, and Jess if the liability is not great. When the bottle is empty or grows stale, get fresh. Frort-Starns—Colored cottons or woolens stained with wine or fruitshould be wet in alcohol and ammonia, then sponged off gently (not rubbed) with alcohol; after that if the material will warrant it, washed in tepid soapsuds. Where white are used the stains may be easily removed by using

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boiling water before the stains are soaped or wetted; pour it on until they mostly disappear, and then let goods stand in it covered till cold. Peaches, some kinds of pears, and sweet apples make the worst stains; and if boiling water is not sufficient, a little Javelle water may be used and, if skillfully managed, will not need to be used often. Silks may be wet with this ration when injured by these stains, 'HE Use oF TURPENTINE IN WASHING.—Turpentine should never be used when washing is done with the hands, as it is very injurious to the health; but when the clothes are pounded in a barrel in the old fashioned way, or when the rubbing is done by a washing-machine, a table-spoon of turpentine added to a pint of soft soap, taking enough of the mixture to make a good suds for each lot of clothes aids in removing the dirt. Care must be taken not to handle the turpentine with the hands, or to breathe the fumes of it, as it is very injurious to some persons, and great care should be taken to rinse the clothes very thoroughly, or the clothing may retain enough of the turpentine to be injurious, when worn next the skin. To Wasu Fiansezs 1x Tertp Water.—The usefulness of liquid ammonia is not as universally known among housewives as it deserves to be. If you add some of it to a soap-siids made of a mild soap, it will prevent the flannel from becoming yellow or shrinking. It is the potash and soda contained in sharp soap which tends tocolor animal fibers yellow; the shrinking may also be partially due to this agency, but above all to the exposure of the flannel while wet to the extremes of low or high temperatures. Dipping it in boiling water or leaving it out in the rain will also cause it to shrink and become hard. To preserve their softness, flannels should be washed in tepid suds, rinsed in tepid water, and dried rapidly at a moderate heat. To Was Lace Rucuines.—Wash with the hands in warm suds (if much soiled, soak in warn. water two or three hours), rinse thoroughly, and starch in thick starch, dry out doors if the day be clear; if not, place between d cloth, roll tightly and put away till dry; then, with the fingers, open eac! Tow and pull out smoothly (have a cup of clean water in which to dip the fingers or dampen the lace); then pull out straight the outer edge of each with the thumb and finger, and draw the binding over the point or side of a hot iron. If the ruche is single, or only two rows, it can be ironed after. being smoothed (the first process). Blonde or net, that has become yellow, can be bleached by hanging in the sun or laying out over night in the dew. To make Fine Starcu.—Wet the starch smooth in a little cold water, in a large tin pan, pour on a quart boiling water to two or three table-spoons starch, stirring rapidly all the while; place on stove, stir until it boils, and then occasionally. Boil from five to fifteen minutes, or until the starch is perfectly clear. Some add alittle salt, or butter or pure lard, or stir with @ sperm candle; others add a tea-spoon kerosene to one quart starch; this prevents the stickiness sometimes so annoying in ironing. Either of the above ‘ingredients is an improvement to flour starch. Many, just before using starch add a little bluing. Cold starch is made from starch. dissolved in cold water. being careful not to have it too thick; since it rots the clothes, it is not advisable to use it—the same is true of potato starch. For Wasnine THE Lichter Woo en Farrics that enter into the composition of summer dresses, borax is one of the most useful articles for softening the water and cleansing the material. This is used in the proportion of a table-spoon to a gallon of water, and, if dissolved in hot water, it makes a better lather. Of course, no thoughtful ferson will attempt to wash a woolen dress without first having ripped it apart, picked out all the threads, brushed the dust out, and marked the particularly soiled places by running a thread around them. Wash one piece at a time, roll up and squeeze, or pass through a wringer instead of twisting through the hands. Wash in several changes of borax water, and rinse in clear water, in which a well-beaten egg has been mixed; shake thoroughly, and fold in sheets until evenly damp all through, then iron the wrong side with an iron inot enough to smooth nicely without ecorching.

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Wasa 811K Haxpxercaiers by laying them on a smooth board, and rubDing with the palm of the hand. Use either borax or white custile suap to make the suds; ringe in clear water, shake till nearly dry, fold evenly, lay between boards, and put a weight on them. No ironing is required. Silk hose and ribbons may be treated in the sume way; if there are colorg that run, put as much sugar of Jead as will lie on « quarter dollar, intos half gallon of water, and suak the goods half an hour, stirring frequently, then wash as above, and rinse in several c:car waters, using sugar of 1] in the last. Or, wash in cold rain-water with a little curd soap; then rinse them in rain-water—cold—slightly colored with stone blue; wring well, and stretch them out on a mattress, tacking them out tightly. They will look as us new if carefully washed.

Wasuinc Licut-Covoren Prints and Camsrics.— Take a tablespoon of alum, and dissolve it in enough lukewarm water to rinse a print dress. Dip the soiled dress into it, taking care to wet thoroughly every part of it, and then wring it out. Have warm, not hot, suds all ready, and wash out the dress quickly; then rinse it in cold water. (White castile soap is the best for colored cottons, if it can be commanded.) Have the starch ready, but not too hot; rinse the dress in it, wring it out, and hang it wrong side out to dry, but not in the sun. Place it where the wind will strike it rather than the syn. When dry, iron directly. Prints should never be sprinkled; but, if allowed to become rough dry, they should be ironed under a damp cloth., It is better to wash them some day by themselves, when washing and ironing can be done at once.

To Wash FLaNnnets In Bortinc WatEer.—Make a strong suds of boiling water and soft soap—hard soap makes flannels stiff and wiry—put them in, pressing them down under the water with aclothes-stick; when cool enough: rub the articles carefully between the hands, then wring—but not through the wringer—as dry as possible, shake, snap out, and pull each piece into its original size and shape, then throw immediately into another tub of boiling water, in which you have thoroughly mixed some nice bluing. Shake them up and down in this last water with a clothes-stick until cool enough for the hands, then rinse well, wring, shake out and pull into shape—the snapping and pulling are as necessary as the washing—and hang in a sunny place where they will dry quickly. Many prefer to rinse in two waters with the bluing in the last, and this is always advisable when there are many flannels. Care oF IRoxs.—When irons become rough or smoky, lay a little fine salt on a flat surface and rub.them well; it will prevent them sticking to any thing starched, and make them smooth; or scour with hath-brick before heating, and when hot rub well with salt, and then with a small piece of “swax tied up in a rag, after which wipe clean ona dry cloth. A piece of fine sandpaper is also a good thing to have near the stove, or a hard, smooth board covered with brick dust, to Tpb each iron on when it is put back on the stove. so that no starch may remain to be burnton. Put beeswax between pieces of paper or cloth and keep on the table close by the flat-iron stand. Ifthe irons get coated with scorched starch, rub them over the paper that holds the beeswax and it will all come off. Rubbing the iron over the waxed paper, even if no starch adheres, adds to the glossiness of the linen that is ironed.

Wasurine Lace.—To make the starch properly, mix the dry particles with enough cold water to make a smooth paste, add cold water until it looks like milk and water, and boil it in a smoothly glazed earthen vessel until it is perfectly transparent. While it is cooling squeeze the laces through a soap-suds, and rinse them in clear water. 1f you wish them clear white, add alittle bluing; if ivory white, omit the bluing, and if yellow-tinged add a few teaspoons clear coffee to the starch. Run through the starch, squeeze, roll up in towels, and clap each piece separately until dry: pull gently into shape, from time to time, with the finger, and pin on the ironing table or bosom-board or upon the pillows in the “spare” bedroom. When dry,

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ress between tissue paper with a hot iron, punch the openings with an vory stiletto, and pick each pearl or loop on the edge with a coarse pin until it looks like new lace.

Lawn AND Musiin Dresses that have faded may be whitened in the boiling suds, and bleached on the grass, and, when done up, are quite as pretty as dresses made of new white material. Delicate hued muslin and cambric dresses may be washed nicely by the following process: Shave half a pound of common hard soap into a gallon of boiling water; let it melt, turn it into a tub of lukewarm water; stir a quart of wheat bran into a second tub of dakewarm water, and have ready a third tub with clear water; put the dress into the first tub of suds, rub gently, or rather “‘souse"’ it up and down, and squeeze it out; treat it the same in the tub of bran water; rinse, dry and dip in starch made the same as for shirts; dry again, and then rinse thoroughly in clear water; dry again, and sprinkle with a whisk-broom or sprinkler; roll up in a thick cloth while the iron gets hot, and iron with them as hot as they can be used without scorching the dress. By taking a clear day, it is ttle trouble to do several dresses in a few hours.

To Remove Grease FRoM SILK, Cotton, Linen orn Worsted Goops.— Rub magnesia freely on both sides of silk or worsted goods and hang away. Benzine, ether or soap will take out spots from silk, but remember the goods must not be rubbed. Oil of turpentine or benzine will remove spots of paint, varnish or pitch from white or colored cotton or woolen goods. After using it, they shonld be washed in soap-suds. Spots from sperm candles, stearine, and the like, should be softened and removed-by ninety-five per cent. alcohol, then sponged off with a weak alcohol, and a small quantity of ammonia added to it. Holding white cotton or linen over the fumes of burniffg sulphur, and wetting in warm chlorine water, will take out wine or fruit stains. The sooner the remedy is applied, after any of these spots or stains are discovered. the more effectual the restoration. From white linen or cotton by soap-suds or weak lye, and from calicoes with warm suap-suds. From woolens by soap-suds or ammonia. On silks use either yolk of egg with water, magnesia, ether, benzine, ammonia, or French chalk. To Press aND CLEAN SILKs.—All satin goods should be pressed upon the right side. To press and clean black silk, shake out all the dust, clean well with a flannel cloth, rubbing it up and down over the silk: this takes out all dust that may be left; take some good lager beer and sponge the silk, both on the wrong and right side, sponging across the width of the silk, and not down the length, and with a moderately-warm iron, press what is intended for the wrong side. After sponging, it is better to wait a few minutes before pressing, as the irons will not be so apt to stick. Or, sponge with hot coffee, thoroughly freed from sediment by being strained through muslin. The silk is sponged on the side intended to show, it is allowed to become partially dry, and then ironed on the wrong side. The coffee removes every particle of grease, and restores the brilliancy of silk, without yiving it either the shiny appearance or crackly or papery stiffness obtained by beer or any other liquid. The silk appears thickened by the process, and this good effect remains.

To Make Harp Soap.—Place one gallon of good soft soap in a kettle to boil; when it begins to boil, stirin a pint meaxure level Fait of common salt, stirring it all the time until the salt is dissolved, then set to cool. Next day, cut out the soap in squares, scrape off the soft, dark part, that adheres to the lower side of the cakes, pour out the lye, and wash the kettle; place the soap, cut in thin slices in the kettle, with more weak !ye. If the lye is strong add rain-water, pint for pint; let it boil until the soap sis dissolved. While boiling, again stir in a pint measure level full of salt, stirring it some as before, and set to cool. hen perfectly hard, cut it in cakes the size you wish, scraping off the soft lye part that adhcres to the lower side, and lay on boards, top side down in the sun, turning it each day until sufficiently dry. Or, if you wish to make a twelve or four-

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teen gallon kettle of soft soapinto hard, three quarts of salt, stirred In each time, will be sutticient. But as soap differs in strength, the quantity of salt must also differ, The stronger the soap the more salt is required. A general rule is our old grandmother's: “ When the soap is builing, stir in salt until it curdles and becomes whitish in color.’ It can be tested by placing some in a shallow pan to cvul, as it cools in a few minutes sufficiently to know if enough salt is in.

To Bugacn Musuix.—For thirty yards of muslin, take one pound of chloTide of lime, dissolve in two quarts rain-water; let cloth soak over night in warm rain-water, or long enough to be thoroughly wet; wring out cloth and put in another tub of warm rain-water in which the chloride of lime solution has been poured. Let it remain for about twenty minutes, lifting up the cloth and airing every few minutes, and rinse in clear rain-water. This will not injure the cloth in the least, and is much less troublesome than bleaching on the grass.

Or, scaldin suds and lay them on the clean ss all night, or if this can not be done, bring in and place in a tub of clean soft water. In the morning scald again and put outas before. It will take from one to two weeks to bleach white. May be bleached in winter by placing on the snow. May is the best month for bleaching. To whiten yellow linens or muslins, soak over-night, or longer, in buttermilk; rinse thoroughly and wash the same as other clothes, This will also answer for light calicoes, percales, lawns, etc., that will not fade. Some use sour milk when not able to procure buttermilk. To whiten yellow laces, old collars, etc., put in a glass bottle or jar in a’ strong suds, let stand in sun for seven days, shaking occasionally.

To Wasa Lace Curtarns.—Shake the dust well out of the lace, put in tepid water, in which a little soda has been dissolved, and wash at once carefully with the hands in several waters, or until perfectly clean; rinse in water well blued, also blue the boiled starch quite deeply and squeeze, but do not wring. Pin some sheets duwn to the carpet in a vacant, airy room, then pin on the curtains stretched to exactly the size they were before being wet. Ina few hours they will be dry and ready to putup. The whole process of washing and pinning down should occupy as little time as possible, as lace will shrink more than any other cotton goods when long wet. Above all, itshould not be allowed to “soak’’ from the mistaken idea that it washes more easily, nor should it ever be ironed. Another way is to fasten them in a pair of frames, which every housekeeper should have, made very like the old-fashioned quilting-frames, thickly studded along the inside with the smallest size of galvanized tenter hooks, in which to fasten the lace, and having holes and wooden pins with which to very the length and breadth to suit the different sizes of curtains, The curtains should always be measured before being wet, and stretched in the frames to that size to prevent shrinking. Five or six curtains of the same size may be put in, one above the other, and all drjed at once. The frames may rest on four chairs. How To po vp Sutrt-Bosoms.—To fine starch add a piece of “Enamel” the size of a hazel-nut; if this is not at hand use a table-spoon gum-arabic solution (made by pouring boiling water upon gum-arabic and standing until clear and transparent), or a piece of clean mutton-tallow half the size of & nutmeg and a tea-spoon of salt will do, but is not as good. Strain the starch through a strainer or a piece of thin muslin. Have the shirt turned wrong side out; dip the bosoms carefully in the fine starch, made according te recipe, and squeeze out, repeating the operation until the bosums are thoroughly and evenly saturated with staren; proceed todry. Three hours before ironing dip the bosoms in clean water; wringout and roll up tightly. First iron the back by folding it lengthwise through the center; nextiron the wristbands, and both sides of the sleeves; then the collar-band; now place the bosom-board under the bosom, and with a dampened napkin rub the bosom from the top towards the bottom, smoothing and arranging each plait

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neatly. With smooth, moderately hot flat-iron, begin at the top and iron downwards, and cantinue the operation until the bosom is perfectly dry and shining. Remove the bosom-board, and iron the front of the shirt. The bosoms and cuffs of shirts, indeed of all nice fine work, will look clearer and better if they are first ironed under a piece of thinold muslin. It takes off the first heat of the iron, and removes any lumps of starch. Wasuinc Fxiurp.—The very best known, as it saves time, labor, clothes and soap: One pound sal-soda, one-half pound stone lime, five quarts soft water, (some add one-fifth pound borax) boil a short time in copper or brass kettle, stirring occasionally, let settle and pour off the clear Huid into a stone jug, and cork for use; soak white clothes over night in simple water, wring out and suap wristbands, collars, and dirty stained places; have boiler half filled with water, and when at scalding heat put in one common teacup of fluid, stir and put in clothes, and boil half an hour, rub light! through one suds only, rinsing well in the bluing water as usual, and_all iscomplete. Instead of soaking clothes over night, they may soak in suds for a few hours before beginning washing. For each additional boiler of clothes, add half a cup only of the fluid, of course boiling in the same water through the whole washing. If more water is needed in the boiler for the last clothes, dip it from the sudsing tub. This fluid brightens instead of fading the colors in calico, and is good for colored flannels. It does not rot clothes, but they must not lie long in the water; the boiling, sudsing, rinsing and diuing must follow each other in rapid succession, until clothes are hung on the line, which should be by ten o'clock in the morning. Some of this fluid, put in hot water, is excellent for removing grease spots from the floor, doors and windows; also for cleansing tin-ware, pots, and kettles.— Mrs. Rose Sharp, ingston, O.

To Wasx Wooten Goops.—Dissolve a large table-spoon borax in a pint boiling water. Mix one-quarter of it in the cold water in which greasy woolen goods are to be washed. Put in one piece at u time, using soap, if needed; and if necessary add more of the borax-water. Wash and rinse in cold water. Shake well and hang where the goods will dry quickly. Flannels can be washed in the same way. The important thing in washing flannels is t have all waters of the same temperature. If you begin with cold, fo through with cold; if with hot, have all waters equally hot. They must not allowed to freeze in drying. Some add a little salt to the last rinsing water. In washing flannels be careful that the soap used has no resin init. When flannels are nearly dry, take in, fold carefully, roll up in a damp cloth so that they will iron smoothly.

n ironing heavy woolen goods, especially pants, vests, etc., it is well to le“ them get dried, then spread them out on an ironing-board (not on a table), wring-a cloth out of clear water and lay over the article, then iron with a hot iron till dry; wet the cloth again and spread it just above the part already ironed, but let it come a half inch or so on that which has been pressed, so that there will be no line to mark where the cloth was moved, continue this till the whole garment has been thoroughly pressed. Woolen garments thus ironed will look like new; but in doing this: care must be exercised that every spot that looks at all ‘*fulled" or shrunk should be stretched while being pressed under the wet cloth. Bring the outside to fit the linings, as when new, but if not quite able to do this, rip the lining and trim off to match. All the seams, especially on pants, must be first pressed on a ‘press board,” then fold the pants as they are found in the tailor's shop, and go over them with the wet cloth and hot iron.. To Dry-starcu, Forp axpb Irox Sitrts.—In doing up shirts, wristbands and collars should be starched first if the collars are sewed on. Dip them into the hot starch, and as soon as the hand can bear the heat (and dipping the hand in cold water often will expedite the work) rub the starch in very thoroughly, taking care that no motes or lumps of starch adhere to the linen. Then starch the shirt-bosom the same way, keeping the starch

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hot all the time by setting the dish ina deep pan of water. Rub itinto the linen very carefully, puss the finger under the plaits and raise them up so that the starch shall penetrate all through evenly. Some rub it intu the plaits with a piece of clean linen, but we think the hand does the work more thoroughly and evenly. When perfectly starched, shake out the shirt evenly, fold both sides of the bosom together and bring the shoulders and_ side seams together evenly; that will lay thesleeves one over the other, and after pulling the wristbands into shape smoothly they can thus be folded together and the wristbands rolled tightly and, with the sleeves, be folded and laid even on the sides of the shirt. en turn the sides with the sleeves over on the front, and beginning at the neck roll the whole tightly together, wrap in u towel and Jet it remain so several hours before ironing—all night if starched and folded in the evening—and in the summer put in a cool place where the starch will not sour, und in the wintcr keep warm enough to prevent freezing. To do up shirt-bosoms irf the most perfect way. one must have a * polishing iron"’—a small iron rounded over and highly polished on the ends and sides. Spread the bosom on a hard and very smooth board, with only one thickness of cotton cloth sewed tight across it. Spread a wet cloth over and iron quickly with a hot iron, then remove the cloth and with a polishing iron as hot asit can be used without scorching, rub the bosom quick and hard up and down, not crosswise. Use only the Tounded part of the front of the iron, that puts all the friction on a small rt at one time, and gives the full benefit of all the gloss in starch or inen.—Mrs. Beecher, in Christian Union.

Soap For Famity Usg.—Much of the toilet and laundry soaps in the market are adulterated with injurious, and, to some persons, poisonous subtances, by which diseases of the skin are occasioned or greatly aggravated, and great suffering results, which is rarely traced to the real cause. The fat tried from animals which have died of disease, if not thoroughly saponified, is poisonous, and sometimes produces death. If in making soap the mass is heated to too high a degree, a film of soap forms around the particles of fat; if at this stage resin, sal-soda, silicate, and other adulterations are added, the fat is not saponified, but filmed, and _ if poisonous or diseased, it so remains, and is dangerous to use. A bar of such soap has an oily feeling, and is untit for use. If it feels sticky, it has too much resin in it. The slippery feeling which belongs to soap properly made can not be mistaken, Another test o! pure soft or hard soap is its translucent or semi-transparent ap; ance. ft soap that is cloudy is not thoroughly saponified, or else has been made of dirty or impure grease. It is not only safer but more economical to buy pure soap, as the adulterations increase the quantity without adding to the erasive power. Some of the brown soaps sold in the market are seventy-five per cent. resin, and the buyer gets only twenty-five per cent of what he wants for his money. Fifteen per cent. of resin improves the quality. but any excess damages if, and is worse than useless. Almost any family may make excellent soft soap with very little expense by saving grease.and using lye from pure hard wood ashes or pure potash. Never use concentrated iye. To set the leach, bore several auger holes in the bottom of a barrel; or use one without a bottom; prepare a board larger than the barrel, set barrel on it, and cut a groove around just outside the barrel, making one groove from this to the edge of the board to carry off the lve as it runs off, witha groove around it, running into one in the center of the board. Place two feet from the ground, and tip so that the lye may run easily from the board into the vessel below prepared to receive it. Put half-bricks or stones around the edge of inside of barrel, place on them one end of sticks one or two inches wide, inclining to the center; place straw to the depth of two inches, over it scatter two pounds slacked lime; put in the ashes about a half bushel at a time, pack well by using a pounder, spade, or conimon ax; continue to pack until barrel is full, leaving a funnel-shaped hollow in the center large enough to hold several quarts of water. Use soft or rain-water, and

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boiling hot. Let the first water disappear before adding more. If the ashes are packed very tightly, it niay require two or three days before the lye will n to run, but it is much better as it will be stronger. If a large quantity of lye is needed, prepare a board long enough to hold two or more barrels, one back of the other, with a groove in the center the entire length of the board; on this place the barrels prepared as above.

Sun or Cold Soap is made y. adding one pound of cleansed grease, iled lard or butter, to each gallon of lye strong enough to float an egg. Bet the vessel in the sun and stir thoroughly each day until it is good soap. This gives it a golden color, and produces an excell soap for washing. Te may used in washing even laces and fine cambrics with perfect safety. ‘0 cleanse grease.—Place all grease of whatever kind, soup bones, hamrinds, cracklings, or any refuse fat into a kettle, with weak lye enough to boi] it until all the particles of fat are extracted; let it cool, then skim off the grease, which is now ready to make the “ Sun Soap.” I would add here that no fat should be put away for soap grease until fried thoroughly. Boiled Soap.—There is no romance or poetry in making boiled soap, only patient hard work; yet without this useful article, what an unpresentable ople we should be. Place the grease, consisting of soup-bones and all Ein s of fat that accumulate in a kitchen, in a kettle, filling it only half full; if there is too much fat, it can be skimmed off after the soap is cold, for another kettle of soap. This is the only true test when enough fat is used, as the lye will consume all that is needed and no more. Make a fire under one side of it. The kettle should be in an out-house or out of doors. Let it heat very hot so as to fry, and stir it to prevent burning; now put in the lye, a gallon at the time, watch closely until it boils, as it sometimes runs over at the beginning. Add lye until the kettle is full enough, but not too full, to boil well. Soap should boil from the side and not the middle, as this would be more likely to cause it to boil over. To test the soap, to one spoonful of soap add one of rain-water; if it stirs up very thick, the soap is and will keep; if it becomes thinner, it is unfit for use. This is the result of one of three causes: it is too weak, there is a deposit of dirt, or it is too strong. Continue to boil for a few hours, when it should flow from the stick with which it is stirred, like thick molasses; but if after boiling it remains thin, let it stand over night, removing the fire, then drain very carefully into another vessel, being particular to prevent any sediment from passing. Wash the kettle, return the soap and bring to a boil, and if the cause was dirt, it will now be thick and good, otherwise it is too stron; and needs rain-water added. ‘ This can safely be done by pouring in a smal quantity at a time, until it becomes thick. These are the usual causes that arise to trouble soap-makers. If other difficulties appear, they must use common sense to meet and overcome them.

It might not be amiss to add to this, the most economical way of saving soap grease. Have a kettle standing in the yard in summer time (or if there is not a yard, in cellar), and as you save a little grease put it in, but do not put in raw grease. If there are any pieces of fat left after using a ham or ‘umps of suet not used in cooking a steak, put them in askillet and fry them brown, then put all into the kettle of lye; thus every particle of fat will be saved, and no fear of insects, rats or mice getting into and destroying the grease. Keep the kettle covered during night or when raining, but uncovered in the sunshine, stirring occasionally. In the fall, all that is necessary is to make a fire under the kettle, and let it boil a short time, adding more lye or grease if needed. If there are too many bones in it, or any particles that have not become consumed, skim them out and put them in a pot of weak, hot lye, stirring them with the skimmer to rinse off all the soap, then skim out and throw away, and the pot of lye which has become almost soap, may now be added to the kettle of good suap. A few beef bones left in the barrel will sink to the bottom, and ure said by some good housewives to improve the soap. Soft soap should be kept in a dry place in cellar, and is better if allowed to stand three months before using.

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THE CELLAR AND ICE-HOUSE.

The cellar, when properly constructed and cared for, is the most usefal room in the house, and no dwelling is complete without one. It is economy of expense and ground-space to build it under ground, and this plan gives the best cellar whenever the site of the house permits thorough drainage. The base of the foundation-wall of the house should be laid a little below the floor-level of the cellar, and the first layer should be of broad flag-stones, 80 placed that the edges will project a few inches beyond the outer face of the wall. This effectually prevents rats from undermining the cement floor, which they often do when this precaution is neglected, digging away the dirt until the floor breaks and gives them access to a new depot of supplies. In burrowing downwards, they invariably keep close to the wall, and when they reach the projecting flagging, give it up and look for an easier job. To secure the cellar from freezing, the wall, above the level of the deepest frost, should be double or “hollow,” the inner wall being of brick four inches thick, with an air-space of two inches between it and the outer wall, which should be of stone and twelve or fourteen inches thick. The brick wall should be stiffened by an occasional ‘‘ binder”’ across to the stone. The hollow space may be filled with dry tan-bark or sawdust, or left simply filled with the confined air, ‘‘dead air’’ being the most perfect non-conductor of heat known. The windows, which should be opposite each other when possible, to secure a “draft” and more perfect ventilation, should be provided with double sash —one flush with the outer face of the wall, which may be removed in summer, and the other flush with the inner face, hung on strong hinges, so that it may easily be swung open upward and hooked there. In winter, this arrangement lets in light, but with its space of confined air, keeps out the frost. A frame covered with wire netting should take the place of the outer sash in summer, to keep out every thing but the fresh air and light. The walls should be as smooth as possible on the inner side, and neatly plastered; also the ceiling overhead. The floor should be first paved with small stones, then a coat of water-lime laid on, and over this a second coat, as level as a planed floor. There should also be double doors, one flush with each face of the wall; and a wide out-door stairway, through which vegetables, coal, etc., may be carried, is indispensable. The depth should be about eight feet.

Such a cellar may always be clean, the air pure, and the temperature under complete control. It will consequently keep apples and pears two or thret months longer than an ordinary cellar, prolonging the fruit season to “strawberry-time.” If it extends under the whole house—the best plan when the state of the purse permits it—it may be divided into apartments, (636)

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THE CELLAR AND ICE-HOUSE. 537 with brick walls between—one for vegetables, one for fruits, one for provisfons, one for the laundry, and a fifth for coal and the furnace, if one is used. In one corner of the cellar, under the kitchen, may also be the cistern, the strong cellar wall serving for its outer wall. A pump from the kitchen would supply water there for domestic uses; and a pipe with a stop-cock, leading through the wall into the cellar, would occasionally be a convenience and save labor. It is better, however, as a rule, to locate the cistern just outside the house, passing a pipe from it through the cellar wall below the deepest frost level, and thence to the kitchen. If built in the cellar, the cistern should be square, with heavy walls, plastered inside with three coats of water-lime..

All the apartments of a cellar should be easily accessible from the outside door and from the kitchen stairway. In the vegetable apartment, the bins should be made of dressed lumber, and painted, and located in the center, with a walk around each, so that the contcnts may easily be examined and assorted. The fruit shelves, made of slats two inches wide and placed one inch apart, should be put up with equal care and neatness, and with equal regard for convenience and easy access. Their place should be the most airy part of the cellar; the proper width is about two feet, and the distance apart about one foot, with the lowest shelf one foot from the floor. Pears will ripen nicely on the lower shelves under a cover of woolen blankets. The supports should, of course, be firm and strong. The bottom shelf should be of one board, on which to scatter fine fresh lime to the depth of an inch, changing it two or three times during the winter. A shelf, suspended firmly from the ceiling, and located where it will be easy of access from the kitchen, on which to place cakes, pies, meats, and any thing that needs to be kept cool and safe from cats and mice, is an absolute necessity. Its height prevents the articles placed on it from becoming damp, and gathering mold, as they sometimes do when placed on the cellar floor. In planning shelves for cans, crocks, casks, etc., regard should be had to economy of space by making the distance between the shelves correspond to the articles to stand on them, and it is well to so place the lower shelf that the meat barrels, etc., may be placed under it. The temperature of a cellar should never be below freezing, and if it is raised above fifty by a fire, outside air should be admitted to lower it. The best time for ventilating the cellar is at noon, taking care in hot weather not to admit so much outside air as to render it warm. A simple and excellent plan for ventilation, where the location of the kitchen chimney admits it, is to pass an ordinary stove-pipe through the floor upward beside or behind the pipe of the kitchen stove, and thence by an elbow into the chimney. The draft of the chimney will carry off all the impure air that arises in the cellar, and if too great a current is created, it may be brought under complete control by a valve at the floor.

The cellar must be frequently examined and kept perfectly sweet and clean. There is no reason why it should not be as neat as the living rooms, and as free from cobwebs, decayed fruit and vegetables, and all other forms of filthiness. Whitewashing walls in winter will aid in giving it tidiness.

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538 THE ICE-HOUSE. °* If the cellar is constructed above ground, the entire walls should be double, with air space between, double windows and doors being even more necessary than when under-ground. Above all, the flour should be on a level with that of the kitchen, to save the woman-killing stairs. If there are stairs, let them be broad, firm, and placed in the light if possible. Of course, every cellar should have thorough drainage. In laying a tile drain, if in the horseshoe form, place the circular side down; the narrower the channel, the swifter the current and more certain te carry off sediment.

THE STORE-ROOM.

A clean, tidy, well-arranged store-room is one sign of a good methodical housekeeper. When stores are put away at hap-hazard. and taken out at any time and in any quantity, disorder and extravagance prevail. A store-room ought to be large, airy, cool, and dry. Such a room is not always to be had, but even if a closet has to be put up with, it may be kept clean. Shelves should be ranged around the walls, hooks fastened to the edges of the shelves. The driest and coolest part of the rooms should be kept for jams, jellies, and pickles. All the jars should be distinctly labeled at the front, so that they will not all need to be taken down every time a particular jar is wanted Biscuits or cakes should be kept in closely covered tin boxes; lemons should be hung in nets. Soap should be bonght in large quantities, and cut up in convenienrsized pieces, 90 that it may be dry before it is used. Coffee. when roasted, should ke kept in small quantities; if unroasted. it will improve with keeping. Stores on no account should be left in the papers in which they were sent from the grocer's, but should be put into tin canisters or earthenware jars closely covered, and each jar, like the jam, should be labeled. Stores should be given out regularly, either daily or weekly. In order to check their consumption, the housekeeper will do well to keep in the storeroom a memorandum book, with a pencil fastened to it, and in this book she should enter the date on which all stores were brought in or taken out. By means of these memoranda she can compare one week's outgo with another, and immediately discover any extravagance. A hammer, a few nails, a little gun, a ball of string, a few sheets of fvolscap. and a pair of scissors, should always be kept in the store-room.

THE ICE-HOUSE.

Ice is one of the greatest of summer luxuries, and indeed is almost a neces sity. It isso easily put up, even in the country, and so cheaply protected, that there is no reason why any one who is able to own or rent a house may not have it in liberal supply. A cheap ice-house may be made by partitioning off a space about twelve feet square in the wood-shed, or even in the barn. The roof must be tight over it, but there is no necessity for matched or fine lumber for the walls. They should, however. be coated with coal-tar inside. as the long-continued moisture puts them to a severe test and brings on decay. Ice should be taken from still places in running streams, or from clear ponds. It may be cut with half an old cross-cut saw, but there are aaws and ice-plows made for the purpose to be had in almost every village.

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KEEPING FRUITS AND VEGETABLES. 539 In cutting ice, as soon as it is of sufficient thickness and before much warm weather, select a still day, with the thermometer as near zero as may be. Ice handles much more comfortably and easily when it is so cold that it immediately freezes dry, thus preventing the wet clothes and mittens, which are the sole cause of any suffering in handling it; and ice put up in sharp, cold weather, before it has been subjected to any thaw, will keep much better and be much more useful in the hot days of summer than if its packing had been delayed until late winter or early spring, and then the ioe put up half melted and wet. The best simple contrivance for removing blocks of ice from the water is a plank with a cleat nailed across one end, which is to be slipped under the block, which slides against the eleat, and may then be easily drawn out with the plank, without lifting. Cut the ice in large blocks of equal size, pdck as closely as possible in layers, leaving about a foot space between the outside and the wall, and filling all crevices between the blocks with pounded ice or sawdust. Under the first layer there should be placed sawdust a foot thick, and arrangements should be made for thorough drainage, as water in contact with the ice will melt it rapidly. As the layers are put in place, pack sawdust closely between the mass of ice and the wall; and when all is stored, cover with a foot, at least, of sawdust. In using ice, be careful to cover all crevices with sawdust, as the ice will melt rapidly if exposed to the air. The less ventilation and the more completely an ice-house is kept closed, the better the ice will keep. The cold air which surrounds the ice, if undisturbed by currents, has little effect on it; but if there are openings, currents are formed and the warm air is brought in to replace the cold. This is especially the case if the openings are low, as the cold air, being the heavier, passes out below most readily. For this reason great care must be taken to fill in fresh saw-dust between the walls and the mass of ice, as it settles down by its own weight, ‘and the melting of the ice. There is no advantage in having an ice-house wholly or partly under ground, if it is constructed as directed above. Fine chaff, or straw cut fine, may be substituted for sawdust when the latter is difficult to obtain. Of course, the building may be constructed separately, in which case the cost need not be more than twenty-five to fifty-dollars.

CranBERRizs—will keep all winter in a keg of water.

CeLery—keeps well buried in dry sand.

Oxtons—keep best when spread over the floor.

To Keep Turnips.—When buried deep in the earth they will keep solid until March or April.

To KEEP Lemons.—Cover with cold water, changing it every week. This makes them more juicy.

Paxsxips and salsify should be left in the ground all winter, unless the climate is very severe, when they may be buried in a deep pit in the garden, and not opened until March or April.

To KEEP PARSLEY FRESH AND GReEx.—Put it in a strong boiling hot pickle of salt and water, and keep for use. Hang up and dry in bunches, lossom downward, in a dry attic or store-room, for use in soups, stuffing, etc. WHITEWASH FoR CELLARS.—An ounce of carbolic acid to a gallon of whitewash will keep from cellars the disagreeable odor which taints milk and meat. Or, add copperas to ordinary whitewash until it is yellow; the copperas is a disinfectant, and drives away vermin.

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540 KEEPING FRUITS AND VEGETABLES, To KEEP CELLAR CLEAN.—Remove all vegetables as soon as they begin to decay, and ventilate well so that the walls will not become foul. Use chloride of lime as a disinfectant freely, after taking care to make it as neat and clean as possible.

ALL kINbs oF Herps.—Gather on a dry day, just befure or while in blossom, tic in bundles, blossom downward. When perfectly dry, wrap the medicinal ones in paper, and keep from air. Pick off the leaves of those to be used in cooking, pound, sift them fine, and cork up tightly in bottles. Keeping Cappaces.—When the weather becomes frosty, cut them off near the head, and carry them, with the leaves on, to a dry cellar, break off superHuous leaves, and pack into a light cask or box, stems upward, and when nearly full cover with loose leaves; secure the box with a lid against rats. Potators—should be kept in a cool, dark place. When old, and likely to sprout, put them in a basket and lower them into boiling water, for a minute or two, let them dry and put away in sacks. This destroys the germ, and the potatoes retain their flavor until late.

THE Temperatcre,—Vegetables keep best at as low a temperature as possible without freezing. Apples bear a very low temperature. Sweet potatoes (which keep well packed in dry forest leaves) require a dry, warm atmosphere. Squashes should be kept ik a dry place, as cool as possible without freezing.

KEEPING PEASE FOR WINTER USE.—Shell, throw into boiling water with a little salt, boil five or six minutes, drain in a colander and afterwards on a cloth, until completely dried, and place in air-tight bottles. Some use widemouthed bottles, not quite filling them, pouring over fried niutton fat so as to cover the pease, and cork tightly, securing the cork with resin or sealingwax. When used, boil until tender, and season with butter. To KEEP AppLes.—Apples are usually kept on open shelves, easily accessible, so that the decaying ones may easily be removed. They are sometimes packed in layers of dry sand, care being taken not to let them touch each other, with good results, When they begin to decay. pick out those which are speckled, stew them up with cider and sugar, and fill all empty self-sealing fruit-cans, and keep the sauce for use late in the season. Or pac! in dry saw-dust, or any grain, as oats, barley. ctc., so that they will not touch each other; or if fruit is fine, wrap each apple in paper and pack in boxes. To KEEP Grapes.—A barrel hoop suspended from the ceiling by three cords, from which grape stems are hung by means of wire hooks attached to the small end, sealing the other with Hot scaling-wax, each stem free from contact with its neighbors, is said to be the best contrivance for keeping grapes. The imperfect grapes must be removed, and the room must be free rom frost, and not dry enough to wither them: or too moist. The simplest way to keep grapes is to place them in drawers holding about twenty-five pounds each, piling the boxes one over another.

PacKING VEGETABLES.—For present use they should be laid away carefully in a bin with a close lid (hung on hinges) so that the light may be excluded. To keep them for a longer time, the best plan is to pull them ona dry day, cut off the tops and trim, and pack them in clean barrels or boxes, in layers with fine clean moss, such as is found in abundance in woods, between them. The moss keeps them clean and sufficiently moist, preventing shriveling of the roots on the one hand, and absorbing any excess of dampness on the other.

Keeprnc. C\BBAGES IN THE CounTRY.—Take up the cabbages hy the roots, set closely together in rows, up to the head in_ soil, roots down as they grew; drive in posts at the corners of the bed, and at intermediate points i necessary, higher on one side than the other; nail strips of boards on the posts and lay upon these old boards, doors, or if nothing else is at hand, beanpoles, and corn fodder, high enough so that the roof wii) be clear of the cabbages, and allow the air to circulate; close up the sides with yard or garden offal of any kind, and the cabbages will keep fresh and green all winter, and be accessible at all times. Exclude moisture but never mind the frost.

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A child’s first right is to be well born, of parents sound in body and mind, who can bvast «# long line of ancestors on both sides; an aristocracy, base on the cardinal virtues of purity, chastity, sobriety, and honesty. If the thought, the money, the religious enthusiasm, now expended for the regeneration of the race, were wisely directed to the generation of our descendants, to the conditions and environments of parents and children, the whole face of society might be changed before.we celebrate the next Centennial of our national life.

All religious, educational, benevolent, and industrial societies combined, working barmoniously together, can not do as much in a life-time of effort, toward the elevation of mankind, as can parents in the nine months of prenatal life. Locke took the ground that the mind of every child born into the world is like a piece of blank paper, that you may write thereon whatever you will; but science proves that such idealists as Descartes were nearer right when they declared that each soul comes freighted with its own ideas, its individual proclivities; that the pre-natal influences do more in the formation of character than all the education that come after. Let the young man, indulging in all manner of excesses, remember that in considering the effect of dissipation, wine, and tobacco, on himself and his own happiness or misery, he does not begin to measure the evil of his life. As the High Priest at the family altar, his deeds of darkness will entail untold suffering on generation after generation. Let the young woman with wasp-like waist, who lives on candies, salads, hot bread, pastry, und pickles, whose listless brain and idle hands seek no profitable occupation, whose life is given to folly, remember that to her ignorance and folly may yet be traced the downfall of a nation.

One of the most difficult lessons to impress on any mind is the power and extent of individual influence; and parents above all others, resist the belief * that their children are exactly what they make them; no more, no less; like producing like. If there is a class of educators who need special preparation for their high and holy calling, it is those who assume the responsibility of parents. Shall we give less thought to the creation of an immortal being than the artist devotes to his statue or landscape? We wander through the art galleries in the old world, and linger before the works of the great masters, transfixed with the grace and beauty, the glory and grandeur, of the ideals that surround us; and, with equal preparation, greater than these are possible in hving, breathing humanity. The same thonght and devotion in real life would soon give us a generation of saints, scholars, scientists, and 35 (541)

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statesmen, of glorified humanity; such as the world has not yet seen. To this hour, we have left the greatest event of life to chance, and the result is the blind, the deaf and dumb, the idiot, the lunatic, the epileptic, the criminal, the drunkard, the glutton—thousands of human beings, in our young republic, that never should have been burn; a tax on society, a disgrace to their parents, and a curse to themselves.

Well, born—a child’s next right is to intelligent care. If we buy a rare plant, we ask the florist innumerable questions as to its proper training; but the advent of an immortal being seems to suggest no new thought, no. nxious investjgation into the science of human life. Here we trust every tuing to an ignorant nurse, or a neighbor who knows perchance less than we do ourselves.

Ignorance bandages the new-born child, as tight as a drum, from armpits to hips, compressing every vital organ. There is a tradition that all infants are subject to colic for the first three months of their existence; at the end of which time the bandage is removed, and the colic ceases. Reason suggests that the bandage may be the cause of the colic, and queries as to the origin of the custom, and its use. She is told, with all seriousness, ‘‘ that the bones of a new-born child are like cartilage, that, unless they are pinned up snugly, they are in danger of falling to pieces.” Reason replies: ‘ If Infinite Wisdom has made kittens and puppies so that their component parts remain together, it is marvelous that He should have left the human being wholly at the mercy of a bandage;”’ and proposes, with her first-born, to dispense with swaddling bandages, leaving only a slight compress on the navel, for a few days, until perfectly healed..

Ignorance, believing that every child comes into the world in a diseased and starving condition, begins at once the preparation of a variety of nostrums, chemical and culinary, which she persistently administers to the struggling victim. Reason, knowing that after the fatigue of a long and perilous march, what the young soldier most needs is absolute rest in some warm and cozy tent, shelters him under her wing, and fights off all intruders, sure that when he needs his rations the world will hear from him. His first bath should be preceded by a generous application of pure, sweet olive-oil, from head to foot, in every little corner and crevice of his outer man; and then he should be immersed in warm soap-suds, so nearly the temperature of the body as to cause no shock. Great care should be taken that neither oik nor soap touch the eyes. The room should bé very warm, all drafts excluded; and on emerging from the tub, a hot soft-flannel blanket should be closely wrapped around him, in which he may rest awhile before dressing. The softest garments, simply made, and so cut as to fasten round the throat and rest on the shoulders, should constitute his wardrobe; eschew all bands, Fins, ligatures, ruffles, embroidery, caps, socks, etc. Let the child's first efforts at foraging for an existence be at his mother’s breast; there he will find the medicine he needs, and just what she needs, too, to dispose of.

The child’s mouth and the mother’s nipples should be carefully washed

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before nursing; thus, much suffering, for both mother and child, will be prevented.

“Give the baby water six times a day,” was one of the most important messages ever sent over the telegraph wires to a young mother. Ignorance bathes her baby on a full stomach, because she finds it will go through the ordeal of dressing more quietly; Reason bathes hers two hours after feeding, knowing that the vital forces needed for digestion should not be drawn to the surface. Being constructed on the same general plan with its parents, the same principle that makes it dangerous for 2 man to go swimming inmediately after eating, makes it equally so to put a baby in its tub after nursing.

Though Ignorance eats her own meals regularly and at stated times, she feeds her baby at all times and seasons. If the child has colic from overeating, or the improper diet of its mother, she trys to ally its suffering with additional feeding and vigorous trotting; not succeeding, she ends the drama with a spoonful of Mrs. Winslow's soothing syrup; having drugged the sentittel and silenced his guns, she imagines the citadel safe. Reason feeds her baby regularly, by the clock, once in two or three hours, and gives the stomach some chance for rest. She prevents colic by regulating her own diet and habits of life, knowing that improper articles of food, and ill-nature or outbursts of passion in the mother, have cost many a baby its life. Ignorance, having noticed that her baby sleeps Jonger with its head covered, uniformly excludes the air. Breathing the same air over a dozen times, it becomes stupefied with the carbonic-acid gas, is thrown into a profuse perspiration, and is sure to catch cold on emerging from the fetid atmosphere. Reason puts her child to sleep, with head uncovered, in a spacious chamber, bright with sunlight and fresh air; where, after a long nap, she will often find him (as soon as he is old enough to notice objects) looking at the shadows on the wall, or studying the anatomical wonders of his own hands and feet, the very picture of content.

Regular feeding, freedom in dress, plenty of sleep, water, sunlight, and pure air, will secure to babies that health and happiness that in nature should be their inheritance.

“Seeing that the atmosphere is forty miles deep, all round the globe,” says Horace Mann, “it is a useless piece of economy to breathe it more than once. If we were obliged to trundle it in the wheel-barrows, in order to fill our homes, churches, school-houses, railroad-cars, and steamboats, there might be some excuse fur our seeming parsimony. But as it is we are prodigals of health, of which we have so little; and niggards of air, of which we have so much.""—Jrs. Elizubeth Cady Stuntoa, New York. Great care should be given that children are not fed with milk that has been turned by a thunder-storm. The chemical change is rapid, and extra caution is necessary.

ea BREAD made from oatmeal instead of flour is a good aperient for ildren.

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PARENTS SHOULD TEACH their children to gargle their throats, for it ma: be the saving of their lives. It is easier to teach them this difficult an awkward feat in health than when prostrated by disease. To PREVENT A CHILD COUGHING AT NIGHT, boil the strength out of ten cents worth of ‘‘seneca snake-rvot” in one quart of soft water; strain through a cloth, boil down to a pint, add one cup powdered sugar made into a thick molasses. Give one tea-spoonful on going to bed.

CHILDREN ARF OFTEN TROUBLED with ulcers in the ears after scarlet fever and other children's diseases. Roast onions in ashes until done, wrap in a strong cloth, and squeeze out juice. To three parts juice, add one part Jaudanum and one part sweet-oil, and bottle for use. Wash ear out with warm water, shake bottle well, and drop a few drops into the ear. For SORE MOUTH IN NURSING BABIES, take a tea-spoon each of pulverized alum and borax, half a sult-spoon of pulverized nut-galls, a table-spoon of honey; mix, and pour on it half a tea-cup bviling water; let settle, and with a clean linen rag wash the mouth four or five times a day, usin, fresh piece of linen every day; or simple borax water is equally good. ‘alf an even tea-spoon powde borax in two table-spoons soft water is strong enough.

A LuMP oF suGaR, saturated with vinegar, will stop hiccough when drinking water will not. For babies, a few grains of sugar will often suttfice, Care must be taken in giving sugar to nursing babies, as it is constipating. Dio Lewis says feather pillows are death to children. Make them of straw or hair, and not too large.

To CURE THE EARACHE, take a bit of cotton batting, put upon it a pinch of black pepper, gather it up and tie it, dip it in sweet-oil, and insert it into the ear. Put a flannel bandage over the head to keep it warm. PROBABLY NINE CHILDREN OUT OF TEN who die of croup might be saved by the timely application of roast onions, mashed, laid upon a folded napkin, and goose-oil, sweet-oil, or even Jard, poured on and applied as warm as can be borne coinfortably to the throat and upper part of the chest, and to the feet and hands, or the onions may be sliced, boiled soft in water until almost dry, grease added, and cooked in the grease until browned. LET NATURE WAKE THE CHILDREN; she will not do it prematurely. Take care that they go to bed at an early hour—let it be earlier and earlier, until it is found that they wake up themselves in full time to dress for breakfast: JUsT BEFORE EACH MEAL let a child have some ripe fruit or some fruit sauce. Apples and berries are wholesome. Oranges should never be given to children unless the skin and the thick white part underneath the skin and between the quarters is all carefully removed.

WSILE THE BABY IS DOWN FOR A CREEP, draw little stocking legs over his arms, and secure them by a safety-pin.

SEE THAT A CHILD’s FooD is well cooked. Never give a child new bread. Always insist that a child thoroughly masticate his food. Avoid too nour ishing a diet for a child of a violent, fretful temper. Give a nourishing diet to a pale, white-looking, delicate child. Both under-feeding and overfeeking are apt to produce scrofula or consumption. Carefully study a child's constitution, digestive powers, teeth, strength, and endeavor to proportion to these the kind and the quantity of its food. Sweetmeats and confectionery should only be given to children very sparingly, if at all. Never pamper or reward a child with them. A child should never be allowed to go to sleep with damp, cold feet. Neglect of this has often resulted in dangerous attacks of croup, diphtheria, or a fatal sore throat. Always on entering the house in rainy, muddy, or thawy weather, the child should remove its shoes, and the mother should herself ascertain whether the stockings are the least damp. If they are they should be taken off, the feet held before the fire, and rubbed with the hands until perfectly dry, and dry stockings and shoes put on.

“Ds. OscooD RECOMMENDS as a night suit for children a single garment,

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ending in drawers and stockings. Over this, in cold weather, may be worn a flannel sack. At severe seasons, instead of putting an extra coverlet on the bed, he advises the use of a large bag, made of a light blanket, into which the child may be securely placed, and closely buttoned around the neck. Light coverings generally are preferable to heavy ones, if the night-clothing and the room are sufficiently warm, as they do not induce perspiration nor check exhalations.

EatTING snow, except in very limited quantities, is very injurious, producing catarrh, congestion and many other troubles.

Sorin THE RoPE is an injurious and dangerous amusement, often resulting in disease of the spine and brain.

For woras, give rue tea; for colic, catnip tea.

NEVER LET THE LITTLE CHILDREN go out of doors in winter without being warmly cled. They lose heat rapidly, and easily contract throat and lung affections. Every child should have full suits of underclothing; and especially let the legs and ankles be well’ protected with thick stockings and leggings.

ATHE CHILDREN IN THE FORENOON when possible, or, if not too tired, an hour before the evening meal; never for at least an hour after eating. When ible bathe before an open fire or in a warm room near, and rub dry Before an open fire. It is injurious to bathe cliildren on rising before breakfast, especially in cold weather. Washing the face, neck, and hands, and dressing, is enough before refreshing the body by eating. GREAT CARE MUST BE TAKEN that the navel of infants takes its Proper place. If not attended to it is likely to puff out and produce a breach. If it shows any signs of protruding, round a piece of cork into a ball as large as a large marble, cover with linen, and lay over the navel, fastening it to its place by six or eight strips of adhesive plaster. Let it remain fora month or six weeks, as it will cause no inconvenience.

IF A SCURF OR MILK-CRUST appears on the head, do not apply water, but brush often gently with a soft baby's brush.

For CONSTIPATION, BRAN WATER is an excellent remedy. Boil two tablespoons bran in a pint of water for two hours, strain and use as food. It must be made fresh every day, and the fresher the better. No CHILD SHOULD GO To BED HUNGRY, but food taken near the hours of sleeping should be of the simplest nature,—a cracker, a bit of bread, or a glass of milk.

A BABY SHOULD SLEEP ON ITs stipe. When lying on its back the food sometimes rises in its throat and chokes it.

GREAT CARE SHOULD BE TAKEN to shade a baby’s eyes from the light. If a strong light shines directly in its face, it often produces ophthalmia, an inflammation of the eyelids, which is troublesome and dangerous. A few drops of breast-milk, applied to the eye and worked under the lid, is very healing to sore lids.:

SoME BABIES’ SKINK WILL NOT BEAR FLANNEL. In this case a linen shirt should be put on first, and flannel over it.

WHEN CHAFED, SQUEEZE COLD water over the parts chafed. Dry lightly without rubbing, and apply vaseline or cold cream.

IN CLEANSING THE EAR, penetrate no deeper than you can clearly see. Never scratch or inflame the entrance to the ear. The ear-wax is not dirt, and should not be removed, at least only that portion which is plainly visible should be disturbed. Pins and scrapers inserted in the ear are injurious, The wax will find its way out when too much is accumulated. Scraping produces irritation, discomfort, and calls for a repetition, which, after a time, produces disease. Sweet-oil, glycerine, etc., are apt to clog the ear and produce inflammation. Syringing the ear with tepid water relieves itching. If cold air gives pain a little wool, placed in the ear while out of doors, will protect.:

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Atwavys hold a baby with feet next the fire, when sitting in a room witha fire in, it, The old adage, ‘‘ Keep the feet warm and head cool,” means a eal.

Ir the children who attend school are puny and do not seem to thrive, take them away from school. Give the child a robust body, whether he is at the head or tail of his class. Dos'r give the baby cordials, soothing syrups, and sleeping-drops. Touch lightly paregoric. All such things injure the constitution of the child. THe New York Sun says: ‘The pain of teething may be almost done away, and the health of the child benefited, by giving it fine splinters of ice, vicked off with a pin, to melt in its mouth. The fragment is so small that it is but a drop of warm water before it can be swallowed, and the child has all the coolness for its feverish guims without the slightest injury. The avidity with which the little things taste the cooling morsel, the instant quiet which succeeds hours of fretfulness, and the sleep which follows the relief, are the best witnesses to this magic remedy. Ice may be fed to three months’ child this way, each splinter being no longer than a common pin, for five or ten minutes, the result being that it has swallowed in that time a teaspoonful of warm water, which so far from being a harm, is good for it, and the proccss may be repeated hourly as often as the fretting fits from teething egin ”

It is not necessary to whoily exclude the light from the room when the babe is born. ‘The admission of sunlight should be regulated; but a soft and pleasant light is a benefit to both mother and child. The baby should not be carried into a glowing sunshine, but should become gradually accustomed to the light.

For restlessness or colic in children, give a warm bath at bed-time, dry quickly with soft towels, and rub well with the hand; dress loosely, wrap in flannel blanket, warm and lay away to sleep.

For colic, give three or four swallows of warm water; place one hand on stomach and one on back, and give a lively trotting. This is better than a barrel of soothing syrup. If one ‘trip to Boston" on the knee will not do, try two, or three even, with a drink of warm water before starting. For sore mouth or constipation, give three or four good swallows of cold water the first thing in the morning. This is both a preventive and a cure. Oxe of the best remedies for chafing is cocoa butter, which may be had in cakes, at any drug store. Warm slightly, if necessary, and apply to the chafed parts. Cocoa butter is also excellent for greasing in scarlet fever. Among the old-fashioned and good remedies for the same purpose is the autty inside of the rind of a piece of smoked ham.

For colds, hoarseness, or indications of croup, slice raw onions, sprinkle with granulated sugar, let stand until the juice is extracted (to hasten the flow of the juice, place in heater for a few moments), pour off juice, and give a teaspoonful every hour, or oftener if the case is severe. Greasing the navel, bowels, and up and down spine, at night before going to bed, promotes regular action of the bowels, and cures constipation. Tr injections are necessary for babies, warm water with a very little pure swap dissolved in it is better than inserting a piece of hard soap, as is often done. Small syringes with flexible tubes, are now made, and are much safer than the old form of syringe.

Sweet flag, which may be obtained in a dried state at any drug store, is an excellent remedy for colic in children. Make a mild tea of it, sweeten, and give a teaspoonful whenever there are signs of trouble coming on. For teething children, an ivory ring. a silver dollar, or some similar article should be provided for them to bite on. Give plenty of pure water to drink. Ordip the end of the finger in cold water and rub the inflamed gums.

In washing children, do not let the water run into the ears. Children should never be washed in a careless, slipshod manner. The excretions

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and the exhalations of the skin are often acrid enough to produce great irritation and suffering, and careful washing, with li ral enough use of water to insure cleanliness, and a rapid and thorough drying, removing every particle of moisture in all the crevices of the skin, and that with a entle hand. Use as little soap as ible, and that the finest kind, and sure to wash it off thoroughly with pure soft water. After the surface is well dried, any harmless powder, such as corn starch, may be used to prevent chafing.

In the case of a sick child, if the skin is tender when there is pressure, wash with diluted camphor water. Sick children should not lie long in one position, and the bed should be as smooth as possible. If there is any disease in the head, a pillow of finely shredded corn-husks should take the place of a feather pillow. Cool, salt-water baths remove the prickly heat that is so annoying in summer.

Tue warm bath, the water being at about the same heat as the surface of the body, is best for young children. As they grow older the bath may be made cooler.:

Axtways be able to have a fire in at least one room in the house, even in the warmest season, if there are children in the family. In the Northern States there is rarely 8 month in the year during which there is not an occasional day or evening when fire would be beneficial. Children should always play on the sunny side of the yard.or street in cold weather. The sun-warmed air is what they need. Children less than four years old ought not to play out of doors when the thermometer ranges lower than 25° above zero.

To ventilate apartments without causing a draft, raise the lower sash four to six inches, and place under it a board perfectly fitted to the casing, so as to shut out all air. The cold, outside air then passes upward between the sash, to the upper part of the room, and is diffused without causing a draft. The night air 1s not objectionable, except in malarious regions. Indeed, in cities, the night air is purer than what is abroad by day. In the hot season, children should be kept out of the sun after ten o'clock, and may sit up later than usual at night to enjoy the cool evenings. Excessive heat is as fatal as excessive cold. Keep the baby cool by baths, but never put it to sleep in a room from which the sunshine is constantly kept. No room can be wholesome where sunshine is never admitted.

AUNT MARTHA'S PRESCRIPTIONS, Give a babe, one to four weeks old, two teanspoons saffron tea (made by simmering a teaspoon dry saffron in half a teacup water), once every other day.

ir troubled with colic, give catnip tea (simmering half a tea cup of catnip in boiling water to cover, strain and sweeten) every night before the time for colic to come on. Catnip should always be gathered when in bloom, and before dog-days: then dry in the shade. When dried, place in a paper sack, and hang in a dry. cool place.

One teaspoon of pure castor oil given to a new-born babe is excellent to carry off the phiegm that usually troubles it.

Bases from one to six months old can safely be given two teaspoons of castor oil at a time, when suffering with a cold. Mixing a teaspoon of Orleans molasses with it will prevent griping.

A cHILD ten months old, if choked with a bad cold, will be speedily relieved by taking three teaspoons of pure castor oil. Children are differently affected by the oil, so it is safe to begin with one teaspoon of castor oil, and increase if needed.

In scarlet fever, the first symptoins being like a severe cold, treat it in the same way; keep the bowels open with castor vil, grease the throat, breast, and back with pig’s-feet oil, goose grease, lard, or smoked ham rinds, or the fryings of salt pork or bacon. Grease very thoroughly. If the throat is

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sore, chop fat salt pork and raw onions together, like hash, put them in a sack, warm a little, and: tie round the throat. Change this poultice when needed, but keep it on until the throat is entirely well. This poultice is much better than those made of hot water, as there is no danger of taking cold in changing 1t.

To prevent catching contagious diseases, put a small lump each of camphor gum, brimstone, and assafetida in a little sack, and tie around the body with a@ tape.

ra excellent cough remedy is made as follows: Take enough of horehound to till a three pint cup, pour soft water over it until full, let it simmer until all the strength is extracted (keep the tin full), then strain; to three pints of this tea add a pint of pure whisky and enough of loaf sugar to make a -yrup; dose, tablespoon half hour before eating, and the last thing before retiring, This remedy and dose is for an adult.

A Goop remedy for colic is tincture of assafetida; take a lump the size of a hulled walnut, cover it with an ounce of pure whisky (in fourteen days it is tincture, but in a few days it will be strong enough to use). Begin with one drop in sweetened water, if the child is very young, and increase as reuired. Give this to the child an hour before the time for the colic to begin. f a child is given this, as it grows older, each morning a few drops, it will not be troubled with worms.

Ix croup, redden the throat and chest by rubbing with a mixture of onehalf tablespoon each of camphor and turpentine and one tablespoon each of coal oil and sweet oil. ‘et a warm flannel with this, and apply to the throat and neck for a few minutes, watching closely so as to remove it when the skin is well reddened. No time can be given, as some skins are more sensitive than others. This outward irritation tends to prevent croup. For worms in children (these do not uppear until after the child begins to eat other food than its mother's milk), give one-eighth of a teaspoonful of santonin mixed with a little sugar and a drop or two of water, once every three hours; continue for six doses. Follow with a dose of castor oil to which has been added five drops of spirit of turpentine. The above is a dose for a child of ane year old; for older children, Increase the dose somewhat. Pumpkin-seed tea is also a good remedy for worms. and entirely harmless. All remedies for worms must be taken on an empty stomach. LrekiLy for the rising generation, fashion recognizes the necessity for protection of the neck and arms of infants, and while the infant wears long slips the feet are fairly well protected in the summer, but if they seem in the least cold to the hand, soft woolen socks should be put on. When short clothes are put on, longer socks should take the place of the short ones. No pains should be spared to keep the legs and feet warm in both summer and winter. “Keep the feet warm and head cool,” is an old but wise maxim. If the opposite condition exists, look out for serious illness. In winter let the baby wear warmly lined shoes, chosen for comfort and not for show. The care of the extremities ix very important, and the baby should never he allowed to go with cold hands. The baby creeping about, and the children playing on the floor, are exposed to all the drafts that enter through the crevices of the walls. The cold air immediately seeks the floor, and a grown person has only to lie down on the carpet in the vicinity of a window or door to be convinced of the source of many a cold and sore throat. Weatherstrips, in rooms where children play much, are useful; in their absence, paste a strip of paper across where the lower sash fits into the casing, and fet ventilation by the upper sash. If doors swing inward, a heavy rug may e placed against it outside, or an old garment. Add to all these precautions warm clothing. When children are large enough to play out of doors in cold weather, good woolen leggings should be worn. In rainy weather, the light gossamer rubber cloth, which may be bought by the yard and made at home, makes excellent protection from wet, and yet is not a burden. If replaced by a woolen garment in dry weather, no harm will result. Every

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sch«ri-girl should have a circular cape of this material. Let no desire to have yourchildren in fashion induce you to send them out with less clothing for the feet and legs than would be required to make a grown person comfortable. The scanty clothing of the lower limbs brings on repeated attacks of croup and various diseases of the throat and lungs. Not only is this true, but the low temperature and imperfect circulation of the blood prevents the development of the parts exposed and brings on a race of fashionable, but spindle-shanked, children. Don’t be deceived by the prevailing idea that children of the extremely poor, that are half cared for, and of parents who habitually neglect them, are “‘healthy,”” Among this very class Death makes the heaviest harvest; and those who live are stunted by neglect, in spite of extra hardiness of constitution. Of course, to remove the ordinary clothing and substitute lighter for a party or a heated audience-room, is the height of imprudence. At the close of such an occasion, plenty of wraps should be provided against the exposure to the cold air when overheated. Youn, children bad best wear flannel underclothing the whole year. When sudden changes take place to colder weather, see that the children have additional protection before they take cold.

A warm suit for the first short clothes of the baby during the first winter, is made up as follows: A knit flannel shirt, a loose flannel bandage about the body, over the howels (an excellent protection against summer come plaints, if continued through the next summer), a skirt of opera flannel with a muslin waist, with two rows of buttons (four in each row), about an inch apart, one to support the skirt and the other for the diaper drawers, which are made of the same flannel as the skirt. The accompanying cuts will explain clearly the manner in which these are made. This useful garment, either in flannel or muslin, may and should. be worn from the time short clothes are put on until diapers are left offor even longer. The cut on left hand of page gives the form of garment, when taken off. The one on the right, the same garment when put on and buttoned up. The dress should be of the same material, and color as the skirt and drawers, and cut in Gabrielle style, with long sleeves. Over this wear a white dress of Nainsook, made plain or elaborate, as may be desired. In summer, this suit of skirt, drawers, and d: made in Silicia, with the overdress of white, is a safe and comfortable dress for a child, and not easily soiled.

A proper dress for an infant, the first time it is dressed, is a bandage of soft flannel, put on loosely about the body, a knit woolen shirt, a pinningblanket, made of a piece of soft white flannel, three-fourths of a yard uare, and taken up about one-fourth of a yard at the top by a single boxpleat, three inches wide, and caught together on the wrong side for about three inches from the top, On each side of the box-pleat make a small pleat, to be let out as the infant grows. The flannel should be bound with silk binding before pleating, pinned on with safety pins next the flannel shirt, a waist with arm-holes but no sleeves, buttoned behind with a sinall flat button, and having on the bottom one button in front, one on each side, one in center of back, und one an inch and a half on each side of the last-named. The skirt is fastened to these buttons. The three buttons behind serve this purpose. When child is small, each end is carried past the center button to the ones an inch and a half beyond it, but as the child grows and needs more room, the ends are brought together at the center button. The skirt is made of flannel, seven-eighths of a yard long. The dress, which should be about one yard long, may be made of any white material. Add to this a pair of soft Knit socks, and the dress is complete. A modest wardrobe should com. prise: two knit shirts, three pinning blankets, four bandages of different ’

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sizes, three flannel skirts, threé waists, six muslin slips, six dresses of different patterns but about the same in regard to warmth, or better, of same material, checked or striped s, and differently trimmed, two finer dresses, which may be made a little longer for style, though the weight is objectionable as a burden to the child, two pairs of short socks, and as the child grows older, two pairs of Knit boots, and two dozen diapers (cotton are best, aving more absorbing capacity than linen) one yard long, and for the first, about five-cighths of a yard wide. Fuld the inside one once, end to end, then again from corner to corner; the outside, fold once from end to end, and pin one side with safet; rpins to the flannel band, allowing it to hang down to protect the le; en short clothes are put on, fold the outside — iaper as directed above, and use one of lighter material, or an old thin one, for the inside. Fold the latter, end to end once, and then once more in the same direction. The outside one is now in three-cornered shape; lay it down with point toward you, lay the other over it, asrepresented in diagram, and they are ready to puton. For night use, wear a bandage, @ pinning blanket, and a flannel night dress, made with sleeves long enough to gather in with a gathering-string over the hands. Of course, no garment should be worn at night that has been worn during the day.

AUNT EVA'S WAY.

This is the idea to start with—that we are dealing with little people. To be sure they are fearfully and wonderfully made, but only in the same sense as their parents. As many of these same parents do not understand the first principles of caring for themselves, we are obliged to begin at the beginning. It is important in the life of a child to begin right. The treatment many a babe receives during the first hours of its life causes it to be a puny, suffering infant, giving it a constitution predisposed to disease. The first thing is to protect the sensitive darling from exposure. There miust be absolutely no exposure to chill. This is easily done by plenty of soft, warm flannels—a dozen pieces or more, some of which need be quite shawls. When needed, they must be full of fire warmth, full as they can hold, no matter if it is a warm August night. When the child needs attention, make the plrysician take a large piece of this and cover it instantly. He can do his whole duty with the child well covered. Never use water for the first bath, but sweet-oil; I prefer the oil of sweet cream made by simmering cream in a shallow dish on the stove until the oi separates, to be applied with a soft piece of warm flannel. If care is used in removing the oil, you will be surprised to see how sweet the little one looks; on no account use water on the child until it is well climatized, say twenty-four to forty-eight hours. When a babe screams through its first toilet operation, it is either cold or frightened. Desist at once, and fold it closer in its warm wrappings, making sure that nothing soiled or damp is touching it. Let the little head be cared for first, then one arm, and so on, keeping the rest of the body carefully covered. After having the oil well applied, I would rather my child would lie a week with only its flannel wrappings than be dressed while screaming, but if you go right so far you will Pave no trouble.

Its clothing can be any thing that is warm enough and loose enough. Don't pin it up as if it was to be used to play ball with, and was in danTr of getting tumbled to pieces. It is not even to be handled much, but laid away to rest as long as it will, and kept still; don’t let some loving soul keep it swaying around. If it acts like waking up or is uneasy, pass your hands carefully under it, and gently turn it oni its other side. Its food, first and only, at present is that which God has so wisely pro

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vided; this is all that it needs, even if it gets but a few drops at a time. If it can not be satisfied without worrying the mother too much, a little—a very little—fresh cow's milk can be used with pure sugar and one-third water. Always remember this—the milk of a ‘‘farrow cow” will kill a young lamb just as sure as it enters its stomach.

I do not think it wise to insist on regular feeding times for nursing infants, or as long as milk is the chief sustenance. There are many days when the healthiest of children are fretful. Their gums begin to swell younger than is generally supposed. There is nothing more soothing than—well, just let the little pet have its own way; it will prove to you when it is most comfortable. A baby never cries if it is comfortable; whemit cries it asks for something; put yourself in its 5 place and maybe you can come near to the understanding. Many of its sufferings are caused by unwise changes in its clothing. You give it a slight cold by your own thoughtlessness; then for heaven’s sake don’t give it some soothing syrup to weaken its digestion, and render it liable to be hurt by all food except the simplest. My oldest boy is a victim to soothing medicines. He must be so careful through watermelon and fruit season, or he will be sick all the time; but four others, all past five years old, who never took as much as a cup of sage-tea, of medicine, can digest any thing. My remedy for most of the ailments of children is fire warmth. For colic, unpin the little one’s clothing so that the fire can shine clear to its arm-pits, heating your own hand and passing it gently over the restless little squirmer. This will either prevent or cure ost any thing. If it seems very sick, its head hot, you must watch that; I never knew a child to into fits unless its head was hot and its hands and feet cold. In this case, the the little feet in warm water; and, if it is in summer, get the leaves of horse-radish. or a plant of that nature, roll and wilt them, and bind on the soles of the feet and in the palms of the hands; not to blister, only to keep moist and warm. If you can not get the green leaves, ginger on wet warm cloths will do. Then keep the head wet, and keep every one from the room but the one whom the child wishes to take care of it. Give water or milk— whichever the child prefers; or, if not weaned, let it nurse all it wishes, no matter if it keeps throwing it up—that is nature’s provision for nursi Dabies. It is ready now to be soothed to sleep, and will generally waken wi' a gentle perspiration. When you think you must give some kind of warm tea, give pure warm water that has been boiled; it is the best hot drink out for either mother or child in pain My mother was once taken three miles on a cold winter’s night to see a young infant that they feared was going into fits. It screamed and struggled and fought for breath, while its youn; mother, pale with fear was walking the house crying too. ‘‘ Why,” said mother, “the child has only got the ‘snuffles,’ bring me a little soft grease.” She rubbed the nose gently until the child was partially relieved. Being quite a bad case, she advised the mother to milk a strain of breast-milk into the nostril; she did so, the child sneezed three or four times and dropped asleep in two minutes. This is also all that is needed for weak or sore eyes in an infant —breast milk.:

For sore mouth, a weak solution of borax; but your child will not have sore mouth or any other disease, if you follow these directions and your own good sense; and remember that soothing syrups are the lazy mother's cure. It is so much easier to put a child to sleep than to bathe it and warm it and nurse it well.

For croup, take sweet hog’s lard and tincture of camphor or camphor gum and simmer together a short time; gum the size of a pea to a tablespoon of lard; keep it in the house prepared, and rub on the throat at t symptom. This will relieve any hard cough almost instantly; if it does not, mix one teaspoon of it with a tablespoon of molasses, and take inwardly. If you are called to a child too bad—too far gone—for these simple remedies, put it in a warm bath as quick as it can be prepared.

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For whooping-cough, encourage the child to eat sour fruits, either cooked or raw, or both, all it wishes. is keeps the system cool, the bowels open, and the throat clear.

In weaning your darling, be sure you have plenty of suitable food in the house that baby is fond of. First teach baby to go to sleep without nursing; after he has become accustomed to this, teach him to do without it during the day, and to go to sleep at bed-time; then let him nurse all he wishes through the rest of the night, only being careful to leave the bed before he awakens in the morning. Let him nurse this way for several weeks, that the change of living may not be too sudden. I have weaned three children in this way without a single crying spell, and no one about the house knew about it.

The family physician is a great blessing—more so than his medicine. Never fail to call him in time, if the disease proves stubborn; but let him understand that you wish advice as to nursing, and not his medicine, unless it is very necessary. Most people-think if a doctor leaves no drugs behind his visit is so much lost money; doctors understand this, and leave medicine whether necessary or not. As your child conquers one trifling ailment after another and grows in health and beauty, you will gradually gain a confidence in nature that will be a great rock of defense for a parent of a growing family; if you will obey her laws she will never disappoint you.

‘he regular meals, so necessary to the health and comfort of a family, must be regular. If you insist on the children only eating at their meals, don’t sit and sew, &r visit, with hunger gnawing at, their vitals. I think it safest to allow growing children to have a piece between meals, if they are hun enough to eat dry, light bread; no butter to grease things, or molasses or milk to tempt then: to eat more than they need for necessary support. The only trouble, I find, is they soon get to be too fond of the crusts and ‘‘ pudding pieces.”

The care of the feet is the great picket post after the child begins to run alone. Watch, watch the little feet that no damp or chill is creeping up to chill the vitals. A pair of warm stockings to each pair of restless feet must be kept by the stove in all damp or cold weather, and never let a child stop a moment its active play until you know whether its feet are warm and dry. You had better change feet-covering four or five times a day during those delightful, treacherous spring days, than to watch asick-bed and lose your darling at last. This is what neglect of the feet often brings the little ones to. I know the task I am enjoining on mothers and nurses. I have had twenty-three pairs of stockings hanging around my cook-stove at once, each pair in daily use for exchanges. But I do not know what it is to lose a child, or hardly a night’s rest, and we have raised six from habyhood. Never let them go to bed without having their feet all aglow with warmth to their knees from the bright fire shining upon them. This is my hobby; firewarmth. It will cure ear-ache, stomach-ache, head-ache, legs-ache; prevent neuralgia, white-swellings, rheumatic pains, indigestion. Yes, I’m a “fire worshiper,” and you will be after you have tried its virtues on yourself and children faithfully for twenty years.

In conclusion, my theory is incessant watchfulness of first symptoms— prevention rather than cure. Butlet no untried mother feel discouraged; the care of a babe is no trouble to a true mother. As often as it needs attention, so often do her eyes long for a sight of the sweet dimpled flesh, the dainty limbs; the loving touch of the little hands upon her face and neck has more than mesmeric power. And after all is done for them, if uhey seem to you to be growing coarse and unlovely, smile upon them oftener, kiss them, caress them. Don't let the pressing duties of the younger ones lead you to neglect the older ones. If a child once learns to do without mother’s caressses, you can never again make them necessary to that child.

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TEETHING.

When the first signs of the teeth appear, the salivary glands are so far developed that the secretion of saliva is large, and ‘drooling’ is noticed. This saliva moistens the gums and softens them, su that the coming tect make their way through with-less difficulty. At this time an ivory coral or hard rubber ring is useful. There is a sensation in the gums which the child tries to relieve by biting. Later, when the gum is inflame:t and sore, a soft substance is better than hard. If the gum is much swollen, and there are symptoms of thirst and fever and flushed cheeks, the child should be seen by a physician. There may be something more serious than teething.

If the case is mild, soothing applications such as honey of roses, borax and honey, and syrup of gum arabic will relieve. If bowels are constipated an injection may be given, or even a mild laxative, with a warm foot-bath at bed-time. Lancing of the gums is sometimes necessary, and is harmless and not painful if done skillfully and at the proper time. Rubbing the gums with a thimble is very harsh treatment..

When a child falls ill, a good many people charge the trouble to ‘‘ worms.” The real cause of the trouble is generally indigestion, which causes an increased secretion of mucus, and this makes a harbor for worms, which in themselves do not produce irritation, unless they exist in great numbers. Bottle-fed children oftener suffer from indigestion than others. The indications are pining, pevishness, constipation or diarrhea, a sour breath, etc. These may result from overfeeding or from unsuitable food. Overfeeding is most frequent. If the stumach is not able to digest the food it will irritate the bowels and produce diarrhea. The summer diarrhea of children begins with indigestion, which weakens the system, and makes it sensitive to hot weather. The proper color for passages from the bowels in infancy is yellow. In cases of indigestion the color is greenish, or, if yellow when passed, soon becomes green. In diarrhea they are offensive and greenish, or even a bright green. The point is to find out the cause of the trouble and cotrect it in the early stages of the disease.

The daily increase in weight of a healthy infant is from a quarter to three-quarters of an ounce.

Bathing ought not to be neglected for a single day. It ought to be regarded as a sacred maternal duty.

The hair should be kept short during infancy and childhood. No finer heads of hair are ever seen than those on girls whose hair has been cropped close, boy-fashion, until ten years old.

No more dangerous humbug was ever taught than that malt liquors owine was necessary or healthful for a nursing woman. Pen should always be an addition to less palatable food, and never ven alone.

A strict observance of the laws of health will strengthen a good const. tution and improve a bad one.

Diarrhea in nursing children is always the result in a change in the composition of the milk, from whatever cause.

The: period of weaning should be fixed between twelve and twenty months, beginning by ceasing to give the breast at night. Children should not sleep with sickly persons or with those of advanced *eYvhere an infant sleeps, light and noise should be excluded, A young child should not be wakened suddenly, nor by any rude motion or loud noise.

Pullin; roughly, trotting, tossing, swinging from side to side, and all rude play of this sort does no good and may do great harm. A wise mother, who has a cheerful disposition herself and performs well her duties as nurse, will have no good reason to complain that her time is alJ occupied 4 day and her rest disturbed by night.

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A YOUNG MOTHER writes: ‘I have a little boy seven years old, and a little rl of four. I have never had the trouble of some young mothers, simply use I was regular with them from their birth. They never slept w: me, but in a crib at the side of my bed. I had the crib lined so as to prevent a draught, and tucked their covers tightly over their feet and fastened them at the top with safety pins to the pillow—then they can not throw them off to take cold. I never nursed my babies more than twice in the nigh and often but once; they slept better being alone. In the morning I n baby, and once between breakfast and dinner, and again between dinner and supper, also right after dinner was over, at regular hours every day. If they vot hungry between times, they were fed bread and milk. © After supper, the little one was undressed, rubbed well, back and limbs, flannel nightgown put on, then nursed and put to bed, and they seldom awoke before twelve o'clock; so I had the evenings for reading aud practicing. In the morning they were taken up, bathed in warm water, dressed, nursed. and given a nai of two hours. In the afternoon they were put to sleep at one o'clock, an they would sleep till three. I think no mother should nurse her baby after -it is a year old; it breaks the mother down, and does baby no good. As my children grew out of babyhood [ still kept them regular in their habits. They get up in the morning at seven o'clock, wash, dress, and eat breakfast, drinking mllk instead of coffee, play all the morning, and eat a hearty dinner. At one o'clock they are put in a bath, their night clothes put on, and ut to bed. They sleep till three or half-past, then are dressed cleanly. At alf-past five they eat a light supper, and in summer time at eight, and in winter time at half-past six, are put to bed. Two healthier children will be hard to find; they never eat between meals. unless it is an apple, and never want any thing else, but eat heartily at the table. I think if some young mothers will ry my plan they will say there is no need of half-sick and cross children, caused by eating at all hours and being up late at night.” Supven Cxeckine or Persprration.—A Boston merchant, in “lending a hand,”’ on board one of his own ships on a windy day, found himself, at the gnd of an hour and a half, pretty well exhaus' and perspiring freely. He sat down to rest, and engaging in conversation, time passed faster than he was aware of. In attempting to rise he found he was unable to do so without assistance. He was taken home and put to bed, where he remained two years; and for a long time after could only hobble about with the aid of a crutch. Less exposures than this have, in constitutions not so vigorous, resulted in inflammation of the lungs—" pneumonia”’—ending in death in less than a week, or causing tedious rheumatisms, to be a source of torture for a lifetime. Multitudes of lives would be saved every year, and an incalculable amount of human suffering would be prevented if parents would begin to explain to their children. at the age of three or four years, the danger which attends cooling off too quickly after exercise, and the importance of not standing still after exercise, or work, or play, or of remaining exposed to the wind, or of sitting at an open window or door, or of pulling off any garnent, even the hat or bonnet. while heated.

Tue Uses or A Sanp-BaG.—One of the most convenient articles to be used in a sick-room is a sand-bag. Get some fine sand, dry it thoroughly in a kettle on the stove, make a bag about eight inches square of flannel, fill it with the dry sand, sew the opening carefully together, and cover the bag with cotton or linen cloth. This will prevent the sand from sifting out, an will also enable you to heat the bag quickly by placing it in the oven, or even on the top of the stove. After once using this you will never again attempt to warm the feet or hands of a sick person with a bottle of hot water or a brick. The sand holds the heat a long time, and the can be tucked up to the back without hurting the invalid. It is a plan to make two or three of the bags and keep them ready for use. Give babies very little sugar, in any form whatever, as it has a tendency to constipate.

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On the first symptoms of cold, such as snuffling, or any slight hoarseness, give immediately a warm foot bath, and then grease with mutton tallow the nose, neck, chest, and feet; warm the feet well at the fire. Sweetoil, pig's-foot oil, or any kind of good grease will answer as well as mutton tallow. After warming well put them to bed and wrap up well.

MILK For THE csE Of children should cool until the animal heat is gone before using.

The following rules for the managemeut of infants during the hot season are from Dr. Wilson's “ Summer and Its Diseases":

Rule 1.—Bathe the child once a day in tepid water. If feeble, sponge all over twice a day with jepia water, or tepidi water aud vivegur.

Rule 2.—Avoid all tight bandaging. Muke clothing light and cool, and so loose that the limbs may have free play. At night undress, sponge. and Put on asilip. In the mornin, Temove slip, bathe, and dress in clean clothes if it can be afforded; if not, thoroughly air elophing by banging it up during the uight, Use clean diapers, and change often. Rule 3.—Let the child sleep by itself in a cot or cradle. Put to bed at regular hours, and teach to go w sleep without being nursed in the arms. Gire no cordial, svothing syrup, or seeping A ‘without the advice FA a physician: Th kill thousands of children every year. Ifthe child frets it is hungry or tll. Never quiet a child by caudy orcake. They arecommon causes of diarrhea and other troubles.

Rule 4,—Give the child plenty of fresh air. Give it plenty of pure cold water. Keep it out of rooms where cooking or washing 1s going on. Excessive heat kilis children, Rule 5.—Keep the house sweet and ciean, cool, and well aired. In hot weather leave windows open day and night. Cook in the yard, ip a shed, or in the garret. Whitewash walls every spring. and keep cellar clear of rubbish. Let no slops collect. Disinfect privies and sinks by # solution of copperas, and gct your neighbors to clean up. Rule 6.—If the supply of breast-mili is ample, and the child thrives, gives no other food in hot weather. Ifthe supply ie short give guat's or cow's milk in addition, Nurse once in two or three hours by day, and as seldoin us possible at night. Remove child from breast as soou as it fulls asleep, and never give the breust when overheated or fatigued. Aude 7.—1f brought up by hand, ve Feats milk, or cow's milk, and use no other food while hot weather lasts. ran infant that has not cut its frout teeth, no substitute for milk 1s safe. Creepin children must not be allowed to pick up unwholesome food. Ri —If milk is pure add one-third hot water to it until child is three months old; uf‘erwards gradually lessen the water. Sweeteo each pint with a heaping dessert-spoonful of sugar of milk, or a tea-spoonful crushed sugar. When very hot weather give milk cold. It must be unskimmed and as fresh as possibie, and brought very early in the morning. Scald pans to be used witb boilingsuds. In very hot weatber boi] milk as soon as it comes, and remove to the covlest place in the house upon ice or down in a well. {na warm room it soon Rule 9.1f the milk disagrees add a table-spoon of !ime-water to each bottleful. If pure milk can not be had, try condensed milk, sold at all grocers. Prepare by adding to six table-spoous boiling water, without sugar, Oue tuble-spoun or more of the milk, uccording to age of the child. If this disagrees, a tea-spoon of arrow-root, of sago, or of cornstarch, may be added to a pint of milk, ay prepared under Itule 8, and cautiously tried. If milk can not be digested try, for a few days, pure cream, diluted with three-fourths to four-fifths water, returning to milk as soon as possible.

Rule 10.—The nursing-bottle must be kept perfectly clean, otherwise the milk will turn sour, and the child will be made ill. Empty atte: cach meal, rinse tirst in cold water, take apart, and place nipple and bottle in clean water, to which u little soda has been added. It is bet-ter to have tio bottles, and use them by turns. The plain bottle with rubber nipples is better than the tube, which is difficult to keep clean.

Rule 11.— Do not wean a child just before or during hot weather; nor. asa rule, until after ita second summer. If suckling disagrees with the mother she must not wean the child, but feed it iv part from the nursing bottle as directed. However small the supply of breastmilk, the mother should keep it up agalust sickness. Jt will ujten save the Ufe of achila when every thing else fails. When over six months old the mother may save her strength by giving it one or two meals a day of stale bread and milk, which should be pressed through a sieve, and put Into « nursing bottle. When from eight months toa year old, it may have also one meal a duy of the yolk of a fresh, rare boil:, or One of beef or mutteu-broth, into which stale bread has heen crumbled. When olderit can have a little meat, finel: 7 minced; but even then milk should be {ts principal food, and not what grown people usually eat.

Ble 12.—Ifa child is suddenly taken with vomiting, and purging, and prostration, send for the doctor at once. Meantime, put the child for a few minutes in a hot bath, then carefully wipe dry with a warm towel, and wrap in warm blankets. 1f hands and teet are cold, apply bottles filled with hot water and wrapped in flannel. Place a mush poultice or flax: poultice to which one quarter part of mustard flour has been added, or flannels ‘wrung out of hot vinegar and water, over the belly. Give every fitteen minutes, five drops Drandy in a teaspoonful of water; if vomiting continues, give the brandy In the same wantity of milk and ime-water. If the diarrhves has just begun, or if caused by improper oa, give a teaspoonful of castor-oll, or of spiced syrup of rhubarb. If the child has been fed partly on breast-milk, mother’s milk alone must be used now. If weaned, dilute pure miik with Iime-water, or give weak beef-tea or chicken-water. Let child drink cold water freely. Remove soiled diapers at once frum the rvom but save for the examination of the bh; le

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Jleanliness fs next to godliness, Always rest before and after a hearty meal.

Do not eat too much. Do not eat late at night.

Food, especially bread, should never be eaten hot.

Children should never be dressed in tight clothes, Never sit in a damp or chilly room without a fire.

Supper just before going to bed is highly injurious. If hungry, a bit of bread or cracker will check the craving without spoiling sleep. Never enter a room where a person is sick with an infectious disease with an empty stomach.

When really sick, send for a good physician; and as you value your health and life, have nothing to do with quacks or patent medicines, The condiments, pepper, ginger, etc., are less injurious in summer, Fat beef, bacon, and hearty food may be eaten more freely in winter. Let the amount of the meal bear some relation to future needs as well as present appetite; but it is better to carry an extra pound in your pocket than in your stomach.

A small quantity of plain, nourishing soup is a wholesome first course at dinner. Rich soups are injurious to persons of weak digestion, and a large quantity of liquid food is not beneficial to adults. Three full meals daily are customary, but the number, the relative quantity and quality, and the intervals between them, are largely matters of opinion, habit and convenience; regularity is the important thing. Exercise before breakfast should be very light; and it is better to takea cracker or some trifle before going out, especially in a miasmatic climate. Early breakfasts are a necessity to the young and growing. Remember that when the stomach is sour after eating, the food is actually rotting—that is a nauseating word but it expresses the absolute fact in the case—and it means that some of the rules above given have been violated. Eat in pure air and in pleasant company; light conversation and gentle exercise promote digestion, but hard work of any kind retards it. Avoid severe bodily or mental labor just before and for two hours after a full meal. Most people drink too much and too fast. A small quantity of water sipped slowly satisfies thirst as well as a pailful swallowed ata draught. Drinks at meals should be taken at the close, and not too strong or hot. Dyspeptics especially should drink sparingly. Children need more than adults, but too much is injurious.

Adults need to eat at regular intervals two or three times a day, allowing (556)

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time for each meal to be fully digested before another is taken. It would spoil a loaf of bread, half baked, to poke a lump of cold dough into the middle of it.

Use good palatable food, not highly seasoned; vary in quantity and quality according to age, climate, weather and occupation. Unbolted or partially bolted grains are good and sutticient food for men; but nature craves variety. As arule, the flesh of meat-eating animals is not wholesome food. Hot soft bread digests slowly.

Don't eat too fast; the digestive organs are something like a stove, which.if choked up and out of order, burns slowly, and if you keep piling in fuel, grows more and more choked. The wiser course is to let it burn down and put in fuel only when needed. It is a foolish notion that food always keeps up the strength. Only what we digest helps us; all beyond that is a tax upon the system, and exhausts the strength instead of increasing it. Masticate well; five minutes more at dinner may give you better use of an hour afterward. At meals never drink a full glass of very hot or very cold liquid. Never wash down a mouthful. Avoid waste of saliva. Avoid tobacco, alcohol in all forms, and all stimulants. Every healthy man is better, stronger, has a clearer head, more endurance, and better chances for a long life, if free from the habitual use of stimulants. The boy who begins the use of tobacco or liquors early is physically ruined. Avoid colds and break up as soon as possible when taken. As soon as conscious that the pores are closed, keep warm within doors, drink warm ginger tea, relax the bowels, and take a vapor bath. Breaking a cold up early, often saves a severe attack of congestion, pneumonia, often even a fever..

Panaceas are prima facie humbugs; their makers and takers, their vendors and recommenders are knaves or fools,or both. Nature cures most diseases, if let alone or aided by diet and proper care. There are no miracles in medicine; remember that to keep or to get health generally requires only a recognition of Nature's powers, with knowledge of anatomy and physiology, experience, and common sense..

Never sleep in clothing worn during the day, and let that worn at night be exposed to the air by day. Three pints of moisture, filled with the waste of the body, are given off every twenty-four hours, and mostly absorbed by clothing. Exposure to air and sunlight purifies the clothing and bedding of the poisons which nature is trying to get rid of, and which would otherwise be brofght again into contact with the body.

The lungs should be trained to free, full, and vigorous action. “The breath is the life.” A man will exist for days without food, but when the breath is cut off life ceases. If breathing is imperfect, all the functions of the body work at a disadvantage. It is a common fault to breathe from the surface of the lungs only, not bringing into play the abdominal muscles, and so not filling the more remote air-cells of the lungs. By this defective action the system is deprived of a part of its supply of air, and by inaction the air-cells become diseased.

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Evacuate the bowels daily, and, above all, regularly; the best time is after breakfast; partly to be ridof a physical burden during the dxy, but chiefly to relieve the bowels. Constipation is safer than diarrhoea. For the former, exercise, ride horseback, knead the belly, take a glass of cool water before breakfast, eat fruit and laxative food; for the latter, follow an opposite course—toast, crust, crackers and rice are the best food. Pain and uneasiness of digestive organs are signs of disturbance; keep a clear conscience; rest, sleep, eat properly; avoid strong medicines in ordinary cases. Keep the person scrupulously clean; change the clothing worn next to the skin (which should be tlannel) often. Don't economize in washing bills. A cold bath every morning for very vigorous persons, or once or twice a week and thorough rubbing with a coarse towel or flesh-brush mornings when bath is not taken, for the less robust, is necessary to keep the functions of the skin in health, and is very invigorating. After warm baths a dash of cold water will prevent chill and ‘taking cold.” In bathing in winter, the shock from cold water is lessened by standing a minute in the cold air after the removal of clothing before applying water.

A very prolific source of disease is defective drainage. In the country, slops and waste water are thrown into the back yard to trickle back into the well and pollute it, or to fourm a reeking cesspool which poisons the air. In cities, the sewer-connections with houses allow the foul gases to rush back through the waste-pipes to closets or sinks and into the house. Neatness will cure the first, and a flue connecting each system of drainage-pipes with the tallest chimney in the house where a fire is constantly used, will draw off and consume the gases in the second.

It should be remembered that the use of chloride of lime, and other fumigants, does not destroy filthiness, but only renders it less evident. Cleanliness, fresh air, and sunlight will purify. Cleanliness is a very strong word. Carpets filled with dust or grease, dirty furniture, or walls covered with old paper, defile the atmosphere as much as a refuse heap in the cellar or back yard. A dark house is generally unwholesome and dirty. The sunlight is second only in importance to fresh air. To convince one that light purifies, it is only necessary to go into a darkened room and note the corrupt smell: Ventilation can not be accomplished by simply letting the pure air in; the bad air must be let out. Open a window at top and bottom, hold a lighted candle in the draft, and see the flame turn outward at the top and inward at the bottom, showing the purifying currents. Windows on opposite sides of the room ventilate still more perfectly. In sleeping rooms, avoid “drafts” when possible, but danger of taking cold from them may be averted by extra clothing. In living-rooms, an open fire-place or grate insures ventilation. The use of close stoves, and close rooms, are the causes of the increased prevalence and fatality, in winter, of small ‘Pox, scarlet fever, and other contagious diseases.

Colds are often, if not generally, the result of debility, and are preceded by disordered digestion. Such cases are prevented bya removal of the cause by diet and pure air. Extreme cold or heat, and sudden exposure to cold

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by passing from a heated room to cold outside air, is very injurious to the old or weak. All such should avoid great extremes and sudden changes. In passing from heated assemblies to the cold air, the mouth should be kept closed, and the breathing done through the nostrils only, so that the cold air may be warmed before reaching the lungs, which have just been immersed in a hot-air bath. The injurious effect of such sudden changes is caused by driving the blood from the surface to the internal organs, producing congestions.

Bad smells mean that decay is going on somewhere. Rotten particles are floating in the air, and penetrating the nostrils and lungs. Their offensiveness means that they are poison, and will produce sickness and death, or so reduce the tone of the system that ordinarily mild disorders will prove fatal. In all such cases remove the cause when possible. Many of these poisons are given off by the body, and are removed by pure air, as dirt is washed away by water. Soiled or foul air can not purify any more than dirty water will clean dirty clothes. Pure air enters the lungs, becomes charged with waste particles, which are poison if taken back again. An adult spoils one gallon of pure air every minute, or twenty-five flour barrelfuls in a single night, in breathing alone. A lighted gas-burner consumes eleven gallons, and an ordinary stove twenty-five gallons a minute. Think of these facts before sealing up the fire-place, or nailing down the windows for winter.

Let the sunshine into every room in the house. The sunlight is a great purifier. Keep the cellar not only clean and sweet, but give it fresh air and good ventilation, or it will poison the rest of the house. Tf one is accustomed to sleeping with windows open, there is no danger of taking cold from the exposure, winter or summer. People whu shut up windows to keep out “night air,” make a mistake. At night, the only air to breathe is ‘‘night air.” A bed that has been made up for a week or longer is not fit to sleepin. It has gathered moisture and should be aired. When fixed wash-bowls stand in sleeping-rooms, the waste-pipe should be carefully closed, as sewer gases often escape through them into the room. Many of the colds which people are said to catch, commence at the feet. To keep these extremities warm, therefore, is to effect an insurance against the almost interminable list of disorders which spring out of a “slight cold.” First, never be tightly shod. Boots and shoes, when they fit closely, press against the foot and prevent a free circulation of the blood. When, on the contrary, they do not embrace the foot too tightly the blood gets fair play, and the places left between the leather and the stockings are filled with a comfortable supply of warm air. The second rule is, never to sit in damp shoes. It is often imagined that unless they are positively wet it is not necessary to change them while the feet are at rest. This is a fallacy; for when the least dampness is absorbed ‘into the sole, it is attracted nearer to the foot itself by its own heat, and thus perspiration is dangerously checked. Any person may prove this, by trying the experiment of neglecting this rule, and his feet will become cold and damp after a few moments, although, taking off the shoe and warming it, it will appear quite dry.

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Remember that there is no patent medicine or “ patent pad,” warranted to “cure by absorption,” that will absorb “disease half as rapidly as a wet towel wrapped around the body, and covered with a dry flannel. If people were required to pay $10 each for this ‘‘ valuable secret” there would be no difficulty in getting millions of testimonials to its efficacy. It is too cheap to be popular with people who liked to be humbugged; but when humbugs all fail, try hot and cold water.

One of the most prominent writers on health topics says: ‘‘The great practical lesson which I wish to inculcate, to be engraven as on a plate of steel, on the memory of children and youth, young men and women, the mature and the gray-headed: Allow nothing short of fire or endangered life to induce you to remst, for one single moment, nature's alvine call. So far from refusing ‘a call for any reason short of life and death, you should go at the usual time and solicit, and doing so you will have your reward in a degree of healthfulness, and in a length of life, which very few are ever permitted to enjoy. If the love of health and life, or the fear of inducing painful disease can not induce you to adopt the plan I have recommended, there is another argument which, to young gentlemen and young ladies, may appear more convincing—personal cleanliness. [If you suffer yourself to become and remain costive you will smell badly; the breath of a costive child even is scarcely to be endured.] Cold feet, sick headache, piles, fistulas, these, with scores of other diseases, have their first foundations laid in constipation, which itself is infallibly induced by resisting nature’s first calls. Reader, let it be your wisdom never to do it again.”

A Dyspeptic’s Ficut ror Lire.

Judge W. was a depressed, despondent, discouraged, listless, moody, nervous, wretched dyspeptic, for five weary years. He tried travel, but neither -the keen air of the sea-shore nor the bracing breezes of the northern prairies brought him relief. He tried all the panaceas and all the doctors at home and abroad in vain. Some told him that he had heart-disease, others thought it was inflammation of the spleen, gout, Bright’s disease, liver complaint, lung difficulty, or softening of the brain. Bottle after bottle of nostrums went down the unfortunate man’s throat, and it was only when physicians and friends gave him up, and pronounced him to all intents a dead man, that he threw bottles, plasters, powders and pills to the four winds, and, with the energy of despair, set about disappointing his doctors, and getting ready to live despite their ghastly predictions. Then began a fight for life against dyspepsia, a fight which many have begun, but few have won. He bathed the whole body every morning in cold water, summer and winter, not by a shower or a plunge, but by vigorously dashing the water on the body with the hands, and afterwards rubbing briskly with a coarse towel. This was continued without missing a single morning for years. In the meantime the strictest diet was instituted. By experimenting, the patient found what he could eat without harm, and ate that only in very small quantities, measuring his food on his plate before beginning his meal, and limiting himself rigidly to that quantity. His principal food for nearly three years was

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cracked wheat and Graham mush, and the last meal was taken at two o'clock in the afternoon—not a particle of food passed his lips from that time until the next morning, thus giving the stomach complete rest and time to begin the work of recuperation. Special attention was given to eating slowly and thoroughly masticating the food; and not to eat too much, too fast, or too often, were rules strictly and rigidly observed. Bathing, diet, rest, sleep, and gentle exercise in the open air did the work. It was a dreadful conflict— days of struggle and temptation, requiring more heroism and steady tenacity of purpose than would nerve a soldier for battle, for such a battle is for the day, but this fight was renewed every morning and continued every day for months and years. But patience, courage, intelligent judgment, and a strict adherence to the above regimen won the day without a grain or a drop of medicine, and Judge W. believes that the good Lord of us all has never permitted any man to discover or invent medicine that will cure dyspepsia. Nature is the only perfect physician. Cold water, fresh air, the natural grain (wheat), sleep, rest, and gentle exercise, make up the grand panacea. With these alone, and the self-denial and moral courage to persist in the good fight, the confirmed, nervous, miserable dyspeptic, became a well, strong, and hearty man—in five days? No. In five months? No. In five years? Yes; and after the fight, when contemplating the victory won, he could say with the model philanthropist, Amos Lawrence, after his battle of fifteen long years with the same disease, ‘ If men only knew how sweet the victory is, they would not hesitate a moment to engage in the conflict.”

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HINTS FOR THE SICK-ROOM.

The sick-room should be the lightest, most cheerful, and best ventilated room in the house. Patients in the sunny wards of hospitals recover soonest, and the sick, in nearly all cases, lie with their faces to the light. Every thing should be kept in perfect neatness and order. Matting is better than a carpet, though, when the latter is used, it may be kept clean by throwing a few damp tea-leaves over only a part of the room at a time, then quietly brushing them up with a hand-broom. A table not liable to injury, a small wicker basket with compartments to hold the different bottles of medicine and a small book in which to write all the physician’s directions, two baskets made on the same plan to hold glasses or cups, screens to shade the light from the eyes of the patient, a nursery-lamp with which to heat water, beef-tea, etc., a quill tied on the door-handle with which the nurse can notify others that the patient is asleep by merely passing the feather-end through the key-hole, several “ring cushions” to give relief to patients compelled to lie continually in one position (these cushions are circular pieces of old linen sewed together and stuffed with bran; or pads may be used, made of cotton-batting basted into pieces of old muslin of any size required), and a sick couch or chair, are a few of the many conveniences which ought to be in every sick-room. Pure air in a sick-room is of the utmost importance. In illness, the poisoned body is desperately trying to throw off, through lungs, skin, and in every possible way, the noxious materials that have done the mischief. Bad air and dirty or saturated bed-clothes, increase the difficulty at the very time when the weakened powers need ‘all the help they can get. Avoid air from kitchen or close closets. Outside air is the best, but, if needed, there should be a fire in the room to take off the chill. A cold is rarely taken in bed, with the bed-clothes well tucked in, but oftener in getting up out of a warm bed when the skin is relaxed. Of course any thing like a “chill” should be avoided, and it is not well to allow a draft or current of air to pass directly over the bed of the patient.

A good way to secure a supply of fresh air, without a draft, is to have & board five or six inches wide, and as long as the width of the window; raise the lower sash, place board under it, and the fresh air finds its way in between the sash by an upward current.

In disease less heat is produced by the body than in health. This decline occurs even in summer, and is usually most evident in the early morning, when the vital powers slacken, the food of the previous day having been exhausted. The sick should be watched between midnight and ten or (662)

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HINTS FOR THE SICK-ROOM. 563 eleven in the morning, and if any decline in heat is noticed, it should be supplied by jugs of hot water. A sick-room should, above all, be quiet. Any rustling sqund, such as that of a silk dress or shoes which creak, should be entirely avoided. If it is necessary to put coal on the:fire, drop it on quietly in small paper sacks, or rolled in paper slightly dampened. Visitors should never be admitted to a sick-room. The necessary attendants are usually a sufficient annoyance to a weak patient, and many a tombstone might truthfully and appropriately be inscribed, ‘‘ Talked to death by well-meaning friends.” It is not generally the loudness of a noise that disturbs the sick, but the sound that produces expectation of something to happen. Some can not bear any noise. Any thing that suddenly awakens is injurious. Never awaken a sleeping patient unless ordered to do so by the physician. In sickness, the brain is weakened with the rest of the body, and sleep strengthens it. If rest is interrupted soon after it is begun, the brain is weakened so much the more, and the patient becomes irritable and wakeful. If sleep lasts longer, he falls asleep again more readily. Never speak within the hearing of the sick, in tones which can not be fully understood. An occasional word, or murmur of conversation, or whisper, is intolerable, and occasions needless apprehension.

Few persons have any idea of the exquisite neatness necessary in a sickroom. What a well person might endure with impunity, may prove fatal to @ weak patient. Especially the bed and bedding should be scrupulously clean. In most diseases the functions of the skin are disordered, and the clothing becomes saturated with foul perspiration, so that the patient alternates between a cold damp after the bed is made, and a warm damp before, both poison to his system. Sheets which are used should be dried often from this poisonous damp, either in the sun or by the fire, and the mattress and blanket next the sheets should also be carefully aired as often as possible. In changing very sick patients (particularly women after confinement) the sheets and wearing-clothes should be well aired by hanging by the fire for two days. Move the patient close to one side of the bed, turn the ander sheet over close to the invalid, then smooth the mattress, removing any thing that may be on it. Make ready the clean sheet, by rolling onehalf into a round roll, lay this close by the invalid, spread the other half smoothly over the bed. Now assist the patient on the clean sheet, unroll and spread over the other side of the bed. Have the upper sheet ready, which must be carefully and gently laid over the invalid, then add the other bed-clothes. (In dressing a blister where a bandage has to be placed around the body, roll one-half the bandage, place it under the invalid, so that the attendant at the other side can reach it, unrolling, and placing it around the patient without disturbing him.) Light blankets are best for coverings. Never use the impervious cotton counterpanes and comforters. The clothing should be as light as possible with the requisite warmth. The bed should be low, and placed in the light, and asa rule the pillows should be low, so 2s to give the lungs free play. Scrofula is sometimes caused by children sleeping with their heads under the clothing, and patients sometimes acquire the same injurious habit.

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564 HINTS FOR THE SICK-ROOM.

Bathing should always be done under the advice of a physician, but soap and water are great restoratives. In most cases, washing ang properly drying the skin gives great relief. Care should be taken, while sponging and cleansing, not to expose too great a surface at a time, so as to check perspiration. The physician will regulate the temperature. Sometimes a little vinegar, whisky. or alcohol added to the water, makes the bath more refreshing, and bay-rum for the face, neck, and hands is often acceptable. Whenever the bath is followed by a sense of oppression, it has done harm. Its effect should be comfort and rclief.

Chamber utensils should be emptied and thoroughly cleansed immediately after using, and in no case allowed to remain standing in the sickroom. Slop-pails, into which nothing should be allowed to go except the waste water from the wash stand, must be emptied and cleansed thoroughly at least twice a day.

It is well for both nurse and patient to remember that nothing relieves nausea or vomiting sooner than drinking hot water in as great quantity and as hot as possible. Placing the hands in hot water up to the wrists, a flannel or other cloth, dipped in hot water and laid five or six folds thick, on any pained part, will relieve suffering more promptly than all the painkillers in the world. Cover the wet flannel with another dry one, the edges of which extend over the wet one an inch or more. In about five minutes slip the wet flannel out and put in its place another as hot as can be handied, taking care to let as little cold air as possible touch the skin over which the hot flannel has been applied. When pain is relieved. put on towels wet in cool water and cover with flannel; leave for an hour or more, remove and wipe dry, rubbing vigorously. These hot applications will often relieve a violent, dry cough in a few minutes, and in some forms of croup will cure in half an hour.

Patients are often killed by kindness. A spoonful of improper food, or the indulgence of some whim, may prove fatal. A physician’s directions should always be observed with the strictest fidelity. Medicines and things which will be wanted during the night should all be prepared before the patient grows sleepy. Every thing should be done quickly but quietly, and with precision. In talking, sit where the patient can see you without turning his head. Never ask questions when he is doing any thing, and never Jean or sit upon the bed. Sick persons generally prefer to be told any thing rather than to have it read tothem. A change in the ornaments of the room is a great relief, and the sick especially enjoy bright and beautiful things. Flowers, which do not have a pungent odor, are always a great delight.

In convalescence great care is necessary, and the physician's directions should be implicitly obeyed, especially in regard to diet; a failure in obedience often brings on a fatal relapse, A little food at a time and often repeated, is the general rule for the sick. A table-spoon of beef-tea, every half hour, will be digested. when a cnpful every three or four hours will be rejected. (In giving a drink or liquid of any kind a moustache-cup will be

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HINTS FOR THE SICK-ROOM. 565 found agreat convenience.) The sick can rarely take solid food before eleven in the morning, and a spoonful of beef-tea, or whatever stimulant the physician has ordered, given every hour or two, relieves exhaustion. Brandy, whisky, or other alcoholic stimulants, however, should never be ordered in cases where there is a hereditary tendency to use them, or where they ‘have been used as a beverage, or where the associations of the patient in the future would be likely to make an acquired taste for them a temptation. In most vases substitutes may readily be found. Untouched food should never be left at the bed-side. Every meal should be a surprise, and the patient should be left alone while eating. Food for the sick must be of the best quality. and neatly and delicately prepared. The cook should do half the patient's digesting. Keep the cup and saucer dry, so that no drops will fall on the bed or clothing.

Beef-tea contains a certain amount of nourishment, and may be given in almost any inflammatory disease. Eggs do not agree with all patients, but are nourishing food when admissible. Tenderloin of beef, cut across the grain, and broiled on live coals, without smoke, and well cooked or rare, as the physician may direct, is always relished; and a-tender lambchop. broiled in the same way, with the fat removed before serving, is easily digested and nutritious. Roasted potatoes. very mealy, are preferred to other vegetables. Milk is a representative diet; and, when it agrees with the digestion, is probably better adapted to strengthen the body in sickness than any other one article of food. but it must be fresh and pure. The least taint of sourness is injurious. Butter-milk, however, when fresh, is useful in fevers, bilious diseases and dyspepsia. Cream is even better than milk, and is less apt to turn acid in the stomach. Many patients thrive on Indian-meal mush and cream, and any preparations of Indianmeal are especially good for persons who are suffering from the loss of natura} warmth (see Bread-making). Oat-meal, Graham and rye mush, and homemade brown-bread, are important articles of diet, greatly relished by the sick. There are instances of persons recovering from serious illness where a table-spoon of rye mush, and half tea-cup butter-milk, three times a day, were all that cculd be taken for two or three weeks. <A patient’s craving for any particular article of food should be communicated to the physieian, as it is often a valuable indication of the wants of the system. These cravings should be gratified whenever possible. Melons act on the kidneys, and are good in many cases of fever. bowel complaint, ete. Celery also is xood in some diseases of the kidneys, and in nervousness and rheumatism. Fresh, crisp, raw cabbage, sliced fine and eaten with good vinegar. is easily digested, and often highly relished by a patient suffering from a “weak stomach.” New cider is also excellent in many cases of nervous dyspepsia. Fruits and berries—raw, ripe and perfect—used in moderation, are admirable remedies in cases of constipation and its attendant diseases. The grape has a wide range of curative qualities. The seeds are excellent for costiveness; the pulp is very nutritious and soothing to irritated bowels, while the skins, if chewed, act as an astringent. Raw beef is ex-

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566 HINTS FOR THE SICK-ROOM.

cellent in dysentery; it should be minced very fine, and given in doses of a spoonful at a time every four hours, the patient, in the meantime, eating nothing else. Bananas or baked apples are good in chronic diarrhea. A rind of bacon is good for teething children to chew. Rice-water or rice-jelly are advisable in many cases of convalescence from acute fever, summer complaint and like diseases. Fresh pop-corn, nicely salted, clambroth, the juice of a roasted oyster in the shell, soda-water and peppermint-tea are remedies for sick stomach. Vegetable acid drinks, herb-teas, toast-water, and all such drinks are often much relished. A custard made from a preparation of liquid rennet, as directed on bottle, is a delicate dish. Buttered-tuast, either dry or dipped, though so generally given, is rarely a suitable article for the sick, as melted oils are very difficult of digestion. In quinsy, diphtheria, inflammation of lungs, typhus and other putrid fevers, acids are of very great benefit. Take a handful of dried currants, pour over them a pint of boiling water, let them stand half a minute without stirring, then drain off the water, strain it through a cloth, and set it away tocool; when given to the patient, dilute well, so that the acid taste is very slight. Acid-fruits should be eaten early in the day. Above all, it should be remembered, that it is not the nourishment which food contains, but that which the stomach can assimilate, that builds up; a sick person will thrive on what would not sustain a well man.

It is of the utmost importance that the food be delicately and carefully administered, and this should never be left to servants. It should be made as attractive as possible, served in the choicest ware, with the cleanest of napkins, and the brightest of silver. If tea is served, it should be freshly drawn, in a dainty cup, with a block of white sugar, and a few drops of sweet cream. Toast should be thin, symmetrical, well yellowed, free from crust, and just from the fire. Steak should be a cut of the best tenderloin, delicately broiled, and served with the nicest of roasted potatoes. The attention given to these simple matters is, in many cases, worth more than the physician's prescriptions.

The craving for tea and coffee is almost universal with the sick. A moderate quantity is a great restorative; but an excess, especially of coffee, impairs digestion. Neither should be given after five in the afternoon, as they increase excitement and cause sleeplessness; but sleeplessness from exhaustion in the early morning is often relieved by a cup of tea or coffee. The patient's taste will decide which should be used. In cases of thirst, the physician will prescribe what other drink should be given to satisfy it Cocoa is not often craved by the sick, and possesses no stimulating qualities, Crust-coffee is very nourishing.

A very simple means of refreshing the nurse, and a valuable disinfectant, if the nature of the invalid's complaint does not forbid it—that is seldom the case—is to put some pure, fresh-ground coffee on a saucer, or other dish, and in the center place a very small piece of camphor-gum, and touch a match to it. As the gum burns, allow sufficient coffee to consume to per vade the atmogphere with the aroma; it is wonderful in its invigorating effects.

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The following recipe makes a delicious, refreshing and cooling wash for the sick-room:

Take of rosemary, wormwood, lavender, rue, sage and mint a large handfal of each. Place in a stone jar, and turn over it one gallon of strong cider vinegar, cover closely, and keep near the fire for four days; then strain, and add one ounce of pounded camphor-gum. Bottle and keep tightly corked. There is a French legend connected with this preparation (called vinaigre @ quatre voleurs). Buring the plague at Marseilles, a band of robbers plundered the dying and the dead without injury to themselves. They were imprisoned, tried and condemned to die, but were pardoned on condition of disclosing the secret whereby they could ransack houses infected with the terrible scourge. They gave the above recipe. Another mode of using it, is to wash the face and hands with it before exposing one’s self to any infection. It is very aromatic and refreshing in the sick-room; 80, if it can aceomplish nothing more, it is of great value to nurses. Crust Corrgr.—Toast bread very brown, pour on boiling water, strain and add cream and sugar and nutmeg, if desired.

CREAM Sour.—One int boiling water, half tea-cup cream; add broken pieces of toasted bread and a little salt.

Wine Wrey.—One pint of boiling milk, two Wwine-Glasves of wine, boil a moment, stirring well; take out the curd, sweeten and flavor the whey. Raspserry Revisu.—To each pint of berry juice add one pound of sugar. Let it stand over night; next morning boil ten minutes, and bottle for use. Parcuep Ricg.—Cook in custard-kettle a half cup parched rice in one pint boiling salted water; when done serve with cream and sugar. Aum Wuey.—Mix half ounce powdered alum with one pint sweet milk, strain arid add sugar and nutmeg; it is good in hemorrhages, and sometimes r colic.

Saco Custarp.—Soak two table-spoons sago in a tumbler of water an hour or more, then boil in same water until clear, and add a tumbler of sweet milk; when it boils, add sugar to taste, then a beaten egg and flavoring. Baxkev MiLx.—Bake two quarts milk for eight or ten hours in a moderate oven, in a jar covered with writing paper, tied down. It will then be as thick as cream, and muy be used by weak persons.

Boutrer-MILK Stew.—Boil one pint butter-milk, add small lump butter, and sweeten to taste. Some add a tea-spoon of ginger and honey instead o ir.

Gnrcxen Brotn.—Take the first and second joints of a chicken, boil in one quart of water till very tender, and season with a very little salt and pepper.

Bes Gruev.—Beat the yolk of an egg with a table-spoon of sugar, beating the white separately; add a tea-cup of boiling water to the yolk, then stir in the white, and add any seasoning; good for a cold.

Tamarind Wuey.—Mix an ounce of tamarind pulp with a pint of milk, strain and sweeten. Or, simply stir a table-spoon of tamarinds into a pint water.

To Remove GREASE FRON BROTHS FoR THE Sicxk.—After pouring in dish, pass clean white wrapping-paper quickly over the top of broth, using several pieces, till all grease is removed.

Sassarrzas Detxx.—Take the pith of sassafras boughs, break in small pleces and let soak in cold water till the water becomes glutinous. This is good nourishment, and much relished.

Prariep Warat Prppinc.—One pint of wheat, one half gallon new milk,

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sweeten and flavor to taste, bake one hour. This is a delicious and simple pudding.

Raw SBexr.—Chop fresh, lean beef (the best steak or roast) very fine, sprinkle with salt and pepper, and put between thin slices of Graham or white buttered-bread. This isa very nutritious diet. Raw Besr Tra.—Cut up lean, fresh meat, soak eight or ten hours in a small quantity of cold water. This is good after severe cases of typhoid ever.

A SELF-HOLDER FoR A Spoox.—In dropping medicine into a spoon, place the handle between the leaves of a closed book lying on the table, and then both hands may be used in dropping the mixture.

Sra-Moss Farrye.—Desgsert-spoon of sea-mogs farine, quart boiling water; steep a few minutes, sweeten and flavor with lemon (leaving out rinds). This is a very pleasant drink and is good for colds. Jeuice.—Onc-half tea-spoon of currant, lemon or crayberry jelly put into 8 goblet, beat well with two table-spoons water, fill up with ice-water, and you have a refreshing drink for a fever patient.

Fever Drixk.—Pour cold water on wheat bran, let boil half an hour, strain and add sugar and Jemon-juice. Pour boiling water on flax-seed, let stand till it is ropy, pour into hot lemonade and drink. BarLey WatEr.—Add two ounces pearl barley to half pint boiling water; let sitnmer five minutes, drain and add two quarts boiling water; add two ounces sliced figs, and two ounces stoned raisins; boil until reduced to a quart; strain for drink.

. _ Berr-Tra Sovr.—To one pint of ‘beef essence’? (made in a bottle as directed in recipe on a succeeding page), quite hot, add a tea-cup of the best cream, well heated, into which the yolk of a fresh egg has been previously stirred, mix carefully together, and season slightly, and serve. ‘To PREVENT WeaRING THROUGH THE SKIN WHEN Bep-Rippex.—Apply to tender parts of the body with a feather, a mixture made by beating to a strong froth, the white of an egg, dropping in while beating two tea-spoons spirits of wine. Bottle for use..

To Drop Meprcixe.—Shake the bottle so asto moisten the cork. With the wet end of the cork moisten the edges of the mouth of the bottle, then, holding the cork under the mouth, let the fluid pass over the cork in dropng.

vec RTABLE Sour.—Two tomatoes, two potatoes, two onions, and one tablespoon rice; boil the whole in one quart of water for one hour, season with salt, dip dry toast in this till quite soft, and eat; this may be used when animal food is not allowed.

Ccrrant Survus.—Make the same as jelly, but boil only ten_minutes; when cool, bottle and cork tight, (see directions for canned fruits). Raspberry, strawberry and blackberry shrubs are made in the same way; when used, put in two-thirds ice-water.

Oat-MEAL BLANC-MANGE.—A delicious blanc-mange is made by stirrin; two heaping table-spoons of oat-meal into a little cold water, then stir wit! a quart of boiling milk, flavor and pour into molds to cool, when cream or jelly may be eaten with it.

Muruep BuTTERMILK.—Put on good buttermilk, and when it boils, add the well-beaten yolk of an egg. Let boil up and serve. Or, stir into boili: buttermilk thickening made of cold buttermilk and flour. This is excellent for convalescing patients.

Oat-MEAL GRUEL.—Put two heaping table-spoons oat-meal in one quart cold water, stir till it commences to boil, then cook one hour, stirring occasionally; do not let it scorch; season with salt, sugar, and any spice desired. r infants and very sick patients it must be strained, and not salted. BrorLeD CHICKEN, QuaiL, SQUIRREL OR Woopcock.—Any of these must be tender. Take the breast of the first two, or the thighs of the others; place on hot coals or on a broiler, turning often to prevent burning. When

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done, remove the burned parts, if any, season slightly with butter, pepper and salt, and serve at once...

Arrowroot Custarv.—One table-spoon of arrowroot, one pint of mil one egg, two table-spoons sugar; mix the arrowroot with a little of the col milk; put the rest of milk on the fire and boil, and stir in the arrowroot and egg and sugar, well beaten together; scald and pour into cups to cool; any flavoring the invalid prefers may be added..

CINNAMON Tea.—To a half-pint fresh, new milk add stick or ground cinnamon enough to flavor, and white sugar to taste; bring to boiling point, and take either warm or cold. Excellent fur diarrhoea in adults or children. A few drops or a tea-spoon of brandy may be added, if the case demands..

Tapioca JELLy.—One half pint tapioca, one quart water, juice and some of the grated rind of alemon; soak the tapioca for three or four hours in the water, sweeten it and boil for one hour in a custard-kettle, or until quite clear, stirringitoften. When almost done, stirin the lemon, and when sufficiently cooked, pour into molds. Serve with sweetened cream.

Saco JeuLy-puvpixe.-Wash thoroughly one tea-cup of sago, cook it in three pints of water fifteen or twenty minutes, till perfectly clear, add a very little salt; stir in half a jelly-glass of currant, grape or other jelly and two spoonfuls sugar. Mold and serve cold with cream and sugar; or, eat warn.

GrauaM Gems For InvaALips.—Mix Graham flour with half milk and half water, add a little salt, beat, making the batter thin enough to pour; have the gem-pan very hot, grease it, fill as quickly as possible and return immediately to a hot oven; bake about thirty minutes. Practice will teach just the proper consistency of the batter, and the best temperature of the oven. It will not be good unless well beaten.

Panapa.—Take two richest crackers, pour on boiling water, let stand a few minutes, beat up an egg, sweeten to taste, and stir all together; grate in nutmeg and add brandy or wine to suit the invalid. Or, break ina pint bowl toasted bread and pour over boiling water, adding a small lump of butter, two table-spoons wine, brandy or whisky; sweeten to taste and flavor with nutmeg or cinnamon.

Raspserry VineGAR.—Pour over two quarts of raspberries in a stone jar, one quart of very best vinegar; let stand twenty-four hours, strain, an pour liquor over fresh fruit, and let stand in the same way; allow one pound sugar toa pint of juice; put into a stone jur and set in pot of boiling water one hour; skim well, put into bottles, cork and seal tight. Diluted with water this is very nice for the sick. Toasted bread may be eaten with it. Rice JeuLy.—Mix one heaping table-spoon of rice-flour with cold water until it is a smooth paste, add a scant pint of boiling water, sweeten with loaf-sugar; boil until quite clear. If the jelly is intended for a patient with summer complaint, stir with a stick of cinnamon; if for one with fever, flavor with lemon juice, and mold. Rice-water is made in the same manner, by using twice the quantity of boiling water. Roya, Steawperry Acip.—Take three unds ripe strawberries, two ounces citric acid, and one quart of water; dissolve the acid in the water, and pour it over the berries; let them stand in a cool place twenty-four hours, draw off, and pour in three pounds more of berries, and let it stand twenty-four hours. Add to the liquor its own weight of sugar, boil three or four minutes each day for three days, then cork tightly and seal. Keep in a dry and cool place.

Strawserry Acip.—Dissolve five ounces tartaric acid in two quarts of water, and pour it upon twelve pounds of strawberries in a porcelain kettle; let it simmer forty-eight hours; strain it, taking care not to bruise the fruit. To every pint of juice add one and one-half pounds of sugar and stir until dissolved, then leave it a few days. Bottle and cork lightly; ifa slight fermentation takes place leave the cork out a few days. Then cork, seal and keep bottles in a cold place.

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Buiacxperry Wingk.—To every gallon of bruised berries, add half a gallon of soft cold water; let stand twenty-four hours, then strain. To every gallon juice, add three pounds sugar; fill a cask and let it remain without moving or shaking until it has fermented, which it will have done in six weeks. Put over the mouth of the cask a thin piece of muslin When fermentation has ceased, draw off the wine and bottle without shaking the cask. Cork and seal.

Oat-mgaL Cakes.—Take equal parts fine oat-meal and water; mix and pour into a pan about one-third of an inch deep and bake half an hour, or until crisp and slightly brown; or make half an inch thick and bake soft like a johnny-cake; or if the oven is not hot enough to bake, pour it intoa frying-pan, cover it and bake it on the top of the stove, dishing it when brown on the bottom. It is not good cold. If any be left, warm it up and it is almost as guod as new.

Oat-MEAL Pie-crust.—This is made exactly like the dough for crackers; it may be rolled a very little thinner. It bakes quickly, so that care must be taken not to scorch it in cooking the contents of the pie. It is not suited for an upper crust, but dues admirably for pies that require but one crust. It is just the thing for those who do not think shortened pi¢-crusts wholesome, and it is good enough for any one. One can eat it with as much impunity asso much oat-meal mush and fruit sauce.

Mutton Brotu.—Put two pounds of mutton and two quarts cold water to boil. add one table-spuon rice washed carefully through several waters. Let it boil till the meat will leave the bone, and the rice is cooked toa liquid mass. Take from the fire, season with a little salt; skin, if preferred. If for a patient with flux leave on all the fat (the more fat the better). This is also a nice way to make chicken broth. Take a chicken size of a quail and prepare as above.

UncookED @.—This is quite palatable, and very strengthening, and may be prepared ina variety of ways. Break an egg into a goblet and beat thoroughly, add a tea-spoon sugar, and after beating a moment add a teaspoon or two of brandy or port wine; beat well and add as much rich mil! or part cream and milk, as there is of the mixture. Or, omit brandy an flavor with any kind of spice; or, milk need not be added, or the egg may be beaten separately, stirring in lightly the well-whipped whites at the last. Crackep Wueat Pupprixnac.—To one quart new or unskimmed milk add one-third cup cracked wheat, same of sugar (or a little more if preferred), a little salt and small piece of stick cinnamon. Place in moderate oven and bake two hours orlonger. When about half done stir in the crust already formed, and it will form another sufficiently brown, When done the wheat will be very soft, and the pudding of a creamy consistency. It can be eaten hot or cold, and is nice for invalids. A handful of raisins added is considered an improvement by some.

Brottep Begrsrrak.—Many times a small piece of ‘tenderloin ” or “ terhouse”’ is more wholesome, for an invalid, than broths and teas; and with this may be served a Potato, roasted in the ashes, dressed with sweet cream {or a little butter) and salt, or nicely cooked tomatoes. Have the steak from alf an inch to an inch thick, broil carefully two or three minutes over hot coals, turning often with a knife and fork, so as not to pierce it. When done, put on a small dish, season slightly with salt and pepper, and a small bit of butter, garnish with the potato, and serve hot. Stewep OystEers.—Remove all bits of shell from a Half dozen freak, select oysters, place in a colander, pour over a tea-cup of water, drain, place liquor, drained off in a porcelain-lined sauce-pan, let come to boiling point, skim well; pour off into another heated dish, all except the last spoonful which will contain sediment and bits of shell which may have been overlooked, wipe out sauce-pan, return liquor, add oysters, let come to the boiling point, asmall lump of good butter, a tea-spoon of cracker-dust, a very little cayenne pepper and salt, and a half tea-cup fresh, sweet cream.

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To Maxe Kumyss.—Take three quarts of good, rich, sweet milk; one quart of hot water, in which dissolve one-half pint sugar; add the hot water to the milk; when this mixture is lukewarm add three table-spoons of brewer’s yeast; set in a moderately warm place, stir often, and, when it begins to sparkle (which will be in about one and a half hours), put it into strong bottles and cork tight; put in acool place and in eight hours it will be ready for use. Procure a champagne tap (cost $1), and draw the best kumyss ever made.

Prerarep Fiovr ror Summer Compraint.—Take a double handful of flour, tie up tightly in cloth and put ina kettle of boiling water, boil from three to six hours, take out, remove the cloth, and you will have a hard, round ball. Keep in a dry, cool Place, and when wanted for use, prepare by placing some sweet milk (new always preferred) to boil, and grating into the milk from the ball enough to make it as thick as you desire, stirring it just before removing from the stove with a stick of cinnamon; this gives it a pleasant flavor; put a little salt into the milk. Very good for children having summer complaint.

MILK Porripce.—Place on stove in skillet one pint new sweet milk and a very little pinch of salt; when it boils have ready sifted flour, and sprinkle with one hand into the boiling milk stirring all the while with a spoon. Keep adding four until it is about the consistency of thick molasses; eat warm with a little butter and s. This is excellent for children suffering with summer complaint. Or, mix the flour with a little cold milk untila smooth paste, and then stir into the boiled milk. Or, break an egg into the dry flour and rub it with the hands until it is all in fine crumbs (size of a grain of wheat), then stir this mixture into the boiling milk. Bran _Biscutts.—Take cup bran (as prepared by Davis & Taylor, 24 Canal Street, Boston), five cups sifted flour; scald the bran at tea-time with half pint boiling water; when cool, pour it into the middle of the flour, add onealf cup good yeast (or part of a yeast-cake, soaked till light), one tea-spoon salt, and two table-spoons sugar; wet with new milk into soft dough, much thicker than batter. Let it stand, covered closely, in a warm place to rise. In the morning, spoon into hot gem or patty-pans, and bake in a quick oven to a brown crust. Part of the dough may be baked in a small loaf to be eaten warm. (it can be made with water y using a little butter, but is not so good.) Any remaining may be split for dinner or toasted for tea. AT-MEAL WaAFERS.—Use equal parts water and oat-meal, make as thin as you can shake it out on the bottom of pan, so that when done it will not be thicker than a knife-blade anywhere, and in most places you can see daylight through it. Bake very slowly until quitedry, watching that it may not scorch. In taking out it will probably break into many fragments, but they will be delicious ones—not shapely for the table, but so temptingly savored that any delicate person who can eat at all will find them satisfying, nourishing, and easily digested—far better than the standard sick dish called gruel. As for the well folks, put your wafers out of the way if you expect to find any of them for the invalid’s next meal.

BLackBerry CorpitaL.—Put a half bushel of blackberries in a preserving-kettle and cook until scalded through well; strain and press out all the juice; put juice in kettle with the following spices well broken up and put into a bag; one-quarter pound allspice, two ounces cinnamon-bark, two ounces cloves, andtwo nutmegs; add loaf-sugar, about one pound to every quart of juice or more if preferred, and cook slowly ten or fifteen minutes, remove from the fire, let cool a little, and add good pure brandy in the proportion of one pint to every three pints of juice. A smaller quantity may made, using the same proportions. This is an excellent remedy for diarrhoea and other diseases of the bowels.

Goop Toast.—Toast slices of bread, scrape off any blackened, charred rtion; lay on a soup-plate, pour on cold milk enough to wet through, and leave half an inch or so in depth of milk in the plate. Good milk. witha

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572 FOOD FUR THE SICK.

little extra cream in it, is all the better, and a very trifle of salt improves it. Put over the toast thus prepared, an inverted large earthen bowl, or tin basin, large enough to cover it and set down pon the plate all round. Put this ina warm, not very hot, stove oven, two, three, or more hours in advance. The milk will cook and evaporate and its substance be condensed in the toast. while the cover will keep the toast moist. Itis then very good without butter, though a little may be used if desired. Beer Brote.—Cut in small pieces one pound of good lean beef; put on in two quarts of cold water and boil slowly, keeping it well covered, one and one-half hours; then add half a teu-cup tapioca, which has been soaked three-quarters of an hour in water enough to cover, and boil half an hour longer. Some add, with the tapioca, a small bit of parsley, and a slice or two of onion. Strain before serving, seasoning slightly with pepper and salt. It is more Strengthening to add, just before serving, a soft ched egg. Rice may be used instead of tapioca, straining the broth, and adding one or two table-xpoons rice (soaked fora short time), and then boiling half an hour.

Mezar For Inva.ips.—The following method of rendering raw meat palatable to invalids is given by good authority. To 8.7 ounces of raw meat, from the loin, add 2.6 ounces shelled sweet almonds,.17 ounces shelled bitter almonds, and 2.8 ounces white sugar—these to be beaten together in a marble mortar to a unifurm pulp, and the fibers separated by a strainer. The pulp, which has a rosy hue, and a very agreeable taste, does not at all remind one of meat, and may be kept fresh for a considerable time, even in summer, in a dry, cool place. Yolk of egg may be added to it. From this pulp, or directly from the above substance, an emulsion may be prepared which will be rendered still more nutritious by adding milk, ARTICLES FOR THE S1cK-nroom.—A rubber bag, holding two quarts, to be one-half or threg-quarters filled with hot water, and placed about the patient where necded—under head in neuralgia, around the side in liver-congestion, ete.; or can be filled with very cold water in cases needing such applications very flexible and agreeable, and can be used where a svap-stone or bottle would hurt. Price, $2.00, A pair of very long, loose stockings, knit of Saxony wool, or any soft yarn, without heels, to draw on towards morning in fever cases, or to keep atienf warm when she is up; they might come half way between the nee and thigh. Every housekeeper should have @ pair to be used in cases of sickness.

Oat-MEAL CRACKERS.—Wet one pint fine oat-meal with one gill water; work ita few minutes with a spoon, until you can make jt up into a mass; place on a board well covered with dry oat-meal; make as compact as you can, and roll out carefully to one-sixth of an inch thick, and cut into squares with a knife. Bake in a very slow oven, or merely scald at first; and then let them stand in the oven until they dry out. These are difficult to make up at first, but you soon learn to handle the dough and to watch oven so that they will not scorch, These are excellent for all the purposes of crackers. and if kept dry, or if packed in oat-meal, they will last good for months. This is one form of the Scotch “ bannock.”’ A rich addition is two heaping spoonsful of ground dessicated docoanut. Oup-TIME Food FOR CONVALESCENTs.—Roast good potatoes in hot ashes and coals; when done, put in a coarse cloth and squeeze with the hand, and take out the inside on a plate. Puta slice of good pickled pork on astick three or four feet long, hold before a wood fire until it cooks slightly, then dip into a pan of water and let it drip on the potato to season it; repeat until the meat is nicely cooked on one side, then turn the other, dip in water, etc. When done place on plate beside the potato, serve with a slice of toast dressed with hot water and a little vinegar and salt, or use sweet cream instead of vinegar. A cup of sage tea, made by pouring boiling water on a few leaves of sage and allowing it to stand a few minutes, served with cream and sugar,

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is very nice; or crust coffee, or any herb tea is good. Food prepared in this way obviates the use of butter. Prep _ Beer-Tea.—Cut pound best lean steak in small pieces, place in glass fruitjar (a perfect one), cover tightly and set in a pot of cold water; heat gradually to boil, and continue this steadily three or four hours, until the meat is like white rags and the juice thoroughly extracted; season with very little salt, and strain through a wire strainer. Serve either warm or cold. To Prevent jar toppling over, tie a string around the top part, and hang over a stick laid across the top of pot. When done, set kettle off stove and let cool before removing the jar, and in this way prevent breakage. Or, when beeftea is wanted for immediate use, place in a common pint bow] (yellow ware), add very little water, cover with saucer, and place in a moderate oven; if in danger of burning add a little more water. To make beef-tea more palatable for some patients, freeze it.

Corn-MEAL GRUEL.—Add to three pints boiling water two table-spoons cornmeal, stirred up with a little cold water; adda pinch of saltand cook twenty minutes, For very sick persons, let it settle, pour off the top, and give without other seasoning. For convalescents, toast a piece of bread nicely, and put in the gruel with one or two table-spoons sweet cream, a little sugar and ginger, ornutmeg and cinnamon. When a laxative diet is allowed this is very nourishing. Or, take a pint of meal, pour over it a quart or more of cold water, stir up, let settle a moment, and pour off the water; repeat this three times, then put the washed meal into three quarts of cold water, and place where it will boil; cook three hours, and when done add a pinch-of salt. This is a very delicate way of cooking, andit may be eaten with or without other seasoning. This isan old and very valuable recipe, used thirty years ago by Dr. Davenport, of Milford Center, Ohio.

BorLep Four or Fiour Batu.—Take one quart good flour; tie in a pudding-bag so tightly as to make a solid mass; put into a pot of boiling water early in the morning, and let buil until bedtime; take out and let dry. In the morning, peel off and throw away the thin rind of dough, and, with a nutmeg-grater, grate down the hard dry mass intoa powder. Of this from one to three tea-spoonfuls may be used, by tirst rubbing it into a paste with a little milk, then adding it to about a pint of milk, and, finally, by bringing the whole to just the boiling-point. Give through a nursing-bottle. For children who.are costive use bran-meal or unbolted flour instead of white flour, preparing as above directed.

Rice Water.—Wash four table-spoons of rice; put it into two quarts of water, which boil down to one quart, and then add sugar and a little nutmeg. This makesa pleasant drink. A pint or half a pint of milk added to the rice water, hefore it is taken from the fire, gives a nourishing food suitable for cases of diarrhea. Sago, tapioca, barley, or cracked corn can be prepared in the same manner.

OnancrapvE.—This is an antiseptic and anti-diarrhea remedy; try st. Take of dilute sulphuric acid, concentrated infusion of orange-peel, each, twelve drachms; of syrup of orange-peel, five fluid ounces; add two imperial gallons of water. Take a draug! tot a large wine-glassful. It is an excellent summer beverage for the South.

Raw Beer ror Cu1tpren.—Take half a pound of juicy beef, free from any fat; mince it very finely; then rub it into a smooth pulp either in a mortar or with an ordinary potato-masher, and press it through a fine sieve. Spread a little out upon a plate and sprinkle over it some salt, or some sugar if the child prefers it. Give it alone or spread upon a buttered slice of stale bread. It makes an excellent fuod for children with dysentery.

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Beauty and health constitute a royal inheritance. The child born with such a heritage, and brought up by a mother who has the good sense to discard soothing syrups, narcptics and cordials, and carefully trains up to cleanly habits, proper exercise, plenty of air and sunshine, and wholesome food, starts in life with a capital that will in the long run tip the balance against the largest fortune in dollars. To keep health and beauty, or to restore it when lost, it is necessary to observe the laws of health, discarding quackery and panaceas of all kinds as superstitions, and inventions of the devil. Pure air and plenty of it, free sunshine and plenty of it, are better restoratives than all the patent medicines under the sun. Too often the doctor brings the medicine only to have the medicine bring the doctor again. The sunlight will give a lady’s cheek a fresher tinge and a more delicate complexion than all the French powders and rouge in Paris. For tHe Haiz.—Wash in cold tea.

Campnor—put in drawers or trunks will keep away mice. Tue Nxcx.—Too tight collars and neckerchiefs are apt to produce permanent swelling of the throat.

Cocoa Burres.—Apply, at night, to face and hands, and wash off in the morning. This is excellent for the skin, and keeps it soft and clear. To Crean Licut K1ps.—Put the glove on the hand, and rub thoroughly with white corn-meal, using a piece of cotton flannel.. To xgep Pearis Briviiant.—Keep in common, dry magnesia, instead of the cotton wool used in jewel cases, and they will never lose their brilliancy. Tonic FoR THE Harz.—Ounce best castor-oil, two ounces each of French brandy and bay rum; scent with rosemary and rose-geranium. To Cure CHILBLAINS,—Soak feet for fifteen minutes in warm water, put on a pair of rubbers, without stockings, and go to bed. Cement ror Jet.—Use shellac to join, and then smoke the joints to make them black.

Morner’s Marxs—should never be interfered with, except by the advice of a physician, TeTTER op Rrneworm—of the face is caused by a disordered stomach, and must be cured by proper diet.

Pimpiks—are caused by improper diet, and can never be cured except by correcting the habits. Cosmetics only injure..

To Restorz Cotor To Kip Suors.—Mix a small quantity of good polish blacking with the white of an egg..

Harr Orn. —Two tea-spoons each of castor oil, ammonia and glycerine; add alcohol enough to cut the oil, and put in a four-ounce bottle half full of rain-water. Shake before using.

Brack Heaps.—To remove “ bidck heads"’ in the face, place over the black spot the hollow end of a watch-key, and press firmly. This forces the foreign substance out, so that it may be brushed off. and is a cure. (674)

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To Keep orF Mosquitors.—Rub exposed parts with kerosene. The odor is fot noticed after a few minutes, and children especially are much relieved its use.

oe Breata.—Nothing makes one so disagreeable to others as a bad breath. It is caused by bad teeth, diseased stomach, or disease of the nostrils, Neatness and care of the health will prevent and cure it. Tuer Skin anp CompLexion.—Washing in cool, but not excessively cold, water, and general cleanliness, keeps the skin healthy and the complexion clear.

Ivory Brackixa For SHoes. — Four ounces ivory-black, three ounces coarsest sugar, one table-spoon sweet-oil, one pint small beer; mix well to; er.

ASTOR-OIL FOR SHOES. — Take a tea-spoon of it and rub in thoroughly by a fire. Do this when the shoes are new, and several times afterwards, and they will last twice as long.

DanprorF.—One ounce flour of sulphur to one quart of water. Shake well at intervals, for a few hours, and, when settled, saturate the head with the clear liquid every morning.

For Cuaprep Hanps, Face ano Lips—Ten drops carbolic acid in one ounce glycerine; apply freely at night. Pure mutton tallow is also excellent.

Cotoexz Water.—Thirty drops each oil of lavender, oil of bergamot, oil of lemon, and orange-flower water, half pint deodorized alcohol. Cork and shake well.

CorpuLency.—An excess of fat is a disease. To reduce the excess, eat little or no butter, fat meat, gravies, sugar, vegetables, or other articles containing large amounts of starch or sugar.

DanpRrUFF IN THE Harr. —There is no simpler nor better remedy for this vexatious appearance (caused by a dryness of the skin) than a wash of camphor and borax—an ounce of each put into a pint and a half of cold water, and afterwards rub a little pure oil into the scalp. Motu Patcues—may be removed from the face by the following remedy: Into a pint bottle of rum put a table-spoon of flour of sulphur. Apply this to the patches once a day, and they will disappear in two or three wee Boston Burnett Powper ror THE Face—Five cents worth of bay rum, five cents worth of magnesia snow-flake, five cents worth of bergamot, five cents worth of oil of lemon; mix in a pint bottle and fill up with rain-water.

To Ciean JeweLry.—Any gold jewelry that an immersion in water will not injure, can be beautifully cleaned by shaking it well in a bottle nearly fall of warm soap-suds to which a little prepared chalk has been added, an afterwards rinsing it in clear, cold water, and wiping it on a towel. Morges.—To remove, moisten a stick of nitrate of silver, touch the moles, and they will turn black and sore, and soon they will dry up and fall off of themselves. If they do not entirely go, repeat. It is better, however, never to attempt their removal without consulting a physician. - Warts.—Wash with water saturated with common washing soda, and let dry without wiping; repeat frequently until they disappear. Or apin through the wart, and hold one end of it over the flame of a candle or lamp until the wart fires by the heat, and it will disappear. Stains on THE Hanps—from nitrate of silver, may be removed by a solution of chloride of lime. Fruit stains are removed by washing the hands without soap, and holding them over the smoke of burning matches or sulphur.

To Remove Scnsurn.—Scrape a cake of brown Windsor soap to a powder, add one ounce each of eau de Cologne and lemon-juice; mix well and form into cakes. This removes tan, prevents hands from chopping, and makes the skin soft and white.

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576 THE ARTS OF THE TOILFT.

Corp CrEAM For CHAPPED Lrps,—One-half ounce spermacet!, twenty grains white wax, two ounces pure oil of sweet almonds, one ounce pure glycerine. six drops oil of rose; melt first three ingredients together, and, when cooling, add the glycerine and oil of rose, stirring until cold. Bap Breatu.—Bad breath, from catarrh, foul stomuch, or bad teeth, may be temporarily relieved by diluting a little brumo chloralum with eight or ten rts of water, and using it as a gargle, and swallowing a few drops just fore foing out. A pint of bromo chioralum costs fifty ccnts, but a small vial full will last a long time.

Frvit Starxs— may be removed from the fingers in the following manner: Mix together half an ounce of cream tartar and half an ounce of powdered salt of sorrel; apply a solution of this to the fingers, and the stains will disappear. Diluted sulphuric acid may be used, but care should be taken that none of it touches any fabric, as the acid will destroy it. FriesH Worms.—Black specks on the nose distigure the face. Remove b washing thoroughly in tepid water, rubbing with a towel, and applying wit a soft flannel a Jotion made of three ounces of cologne and half an ounce of liquor of potash. Or press out by putting the hollow end of a watch-key over it.

Lips on Hanxps Guaprep by cold weather or wind, should be rubbed with flycerine generally when about to be exposed to the air, or rubbed with 1oney after washing. Never kiss the lips of persons not in health, as disease is sometimes contracted in this way, as well as by the use of towels, cups or tumblers used by unhealthy persons.

AY Rum.—Ten cents worth of magnesia, two quarts each of soft water and alcohol, one ounce oil of bay. Dissolve magnesia in rain-water, then add other ingredients. Wrap filtering paper in form of a funnel, and filter carefully through into a bottle and cork tightly. When used, dilute with rain-water to whatever strength desired.

Lranness—Is caused generally by lack of power in the digestive organs to digest and assimilate the fat-producing elements of food. First restore digestion, take plenty of sleep, drink all the water the stomach will bear in the morning on rising, take moderate exercise in the open air, eat oat-meal, cracked wheat, Graham mush, baked sweet apples, roasted and broiled beef, cultivate jolly people, and bathe daily.

Surerrivuous Harrs—Are best Ieft alone. Shaving only increases the strength of the hair, and all depilatories are dangerous and sometimes disfigure the face. The only sure pian is to spread on a piece of leather equal parts of galbanum and pitch plaster, lay it on the hair as smoothly as possible, let it remain three or four minutes, then remove it with the hairs, root and branch. This is severe but effective.” Kerosene will also remove them. If sore after using, rub on sweet-oil.

Tre Face.—To wash properly, fill basin two-thirds full with fresh, soft water, dip face in the water and then the hands; soap the hands well and rub with a gentle friction over the face; dip the face in water the second time and rinse off thoroughly, wiping with a thick but soft towel. Pure soaps do not irritate the skin. The best are castile, curd, glycerine and other peutral soaps. Medicated or highly colored or perfumed svaps should never ¢ used.

Foop.—A good complexion never goes with a bad diet. Strong coffee, hot bread and butter, heated grease, highly spiced soups, meats or game, hot drinks, alcoholic fi uors, fat meats, are al] damaging to its beauty. Strong tea, used daily, will after a time give the skin the color and appearance 0: leather. Coffee affects the skin less but the nerves more, and a healthy nervous system is necessary to beauty. Late suppers, overeating at meals, eating between meals, the use of candies, sweetmeats, preserves, etc., produce pimples and blotches.

Tue Hanps.—The use of gloves, especially kids, help to preserve the softness of the hands, Cleanliness and sprinkling with orris-root counteracts

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excessive perspiration. Warts are removed by steeping the hands in warm water for half an hour, and then paring away the white and insensible surface. The nails should be cut frequently, always in oval shape. The nailbrush should be full and soft. It should be rubbed on a cake of soap and then used vigorously. Biting nails isa bad habit. To break it up, in children, dip the ends of the fingers in a solution of aloes. Tue Nose.—Excessive wiping, snufling, and blowing, especially in children, deforms the nose, and should be practiced only when necessary for cleanliness. A nose leaning to one side, caused by wiping in one direction, may be cured by using the handkerchief with the other Land, or by wearing occasionally an instrument surgeons employ for that purpose. Large, fleshy noses are reduced by wearing at night a contrivance which comresses the artery that supplies the nose. Red noses become so by exposure to heat or the sun, by alcoholic drinks, or by a debility of the blood-vessels of the skin. The latter cause is removed by gentle friction and cold bathing of the feet.

Tur Bata—Not only promotes cleanliness, but isa tonic. The skin does one-third of the work of breathing, and if the myriad of pores are closed, the lungs are overburdened, or clse the work is left undone. The tonic effect is caused by the contraction of the surface blood-vessels, driving the blood back to the larger blood-vessels and the heart, bringing on a reaction which rushes the blood back to the skin, causing a glow, freer respiration and more vigorous action of the whole muscular system. A sponge or hand bath are the simplest forms, and should be taken in a moderately warm room. Asa rule, the more rapidty a bath is taken the better, and it should always be followed by friction with the hand or with a not too rough towel.

Tae Ear.—The outer ear should be well cleansed and the passage wiped out daily with a mag on the end of the little finger, but nothing should be inserted further. The insertion of a pin, or any hard substance, frequently ruptures the ear. When cleansing is necessary on account of accumulation of wax by cold, or other cause, it should be done by syringing with warm water, having dropped in two or three drops of glycerine the night before to soften the substance to be removed. This often cures sudden deafness. Cotton-wool stuffed into the ear is injurious and is seldom necessary. In eonyversing with deaf persons, it is important to remember that clearness, distinctness, and a musical tone of voice is understood much more easily than a loud tone..

Texta.—Cracking nuts, biting thread, cating hot food, especially bread and pastry raised with soda, very cold drinks, alternate contact with cold and hot substances, highly seasoned food, alcoholic liquors and tobacco, metal toothpicks, and want of cleanliness, are injurious to teeth. After eating, the mouth should be rinsed with lukewarm water, and such pieces of food as are not thus washed. away removed by a quill toothpick. Toothbrushes should be elastic and moderately hard. Those with hairs not too close together are best and most durable. A brush that is too hard may be permanently softened by dipping in hot water. Rub up and down as well as across the teeth. Teeth should be often examined hy a competent lentist.

CoLLars THAT DO NoT Fit.— Few gentlemen have philosophy enough to endure an ill-fitting collar with patience, but not many understand why they do not fit. The fact is, the laundress stretches them the wrong way. Damp linen is very pliable, and a good pull will alter a fourteen-inch into a fifteeninch collar in the twinkling of an eye. She ought to stretch them crosswise, and not lengthwise. Then, in straightening out shirt-bosoms, she makes another mistake of the same sort. They also ought to be pulled crosswise instead of lengthwise. particularly in the neighborhood of the neck. A lengthwise pull draws the front of the neckband somewhat directly under your chin, where it was never meant to go; and, of course, that spoils the at of

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wor collar. With the front of the neckband an inch too high, and the colran inch too long, you have a most undesirable combination. Curtine Tegtu.—The time the first teeth make their appearance varies, but the following dates approximate the time: Central incisors from five to eight months after birth; lateral incisors from seven to ten: first molars from twelve to sixteen; cuspids, or eye-teeth, from fourteen to twenty; second molars from twenty to thirty-six. The first teeth should be protected from decay as far as possible by careful cleaning daily; if decay makes its appear: ance, the cavity should be promptly filled, and the tooth saved until displaced by the permanent teeth. About the sixth year, the first molars of the permanent teeth make their appearance. They are generally supposed to helong to the first or milk-teeth, and are frequently lost for want of care. « little more attention given to the first teeth would save parents and children sleepless nights and suffering.

Tue Eyes.—Damp, f weather, the reflection of the bright sunshine, intense cold, dusty wind, reading on cars in motion, reading by gas or lamplight when the light falls directly on the eyes, sitting before a glowing fire, wearing of glasses when not needed, wearing veils, and all indulgences that weaken the nervous system, injure the eyes. The most pleasing light for work is from a northern exposure. A shade that protects the eyes fram the light that falls on paper, book or work is an advantage. The light should not come from different points, but that from behind the worker is best, A very weak or very bright light should be equally avoided. Diseases of the eye are often the-result of general weakness, and in such cases local treatment has little effect. In fitting plasses to the eye great care should be taken to adjust the lens to the eye with accuracy. Crown glass is preferable to flint, on account of its superior hardness, its entire want of color, and its non-decomposition of light. Scotch pebbles are unobjectionable except @s to cost.

Dress.—The first object of dress is protection of the body, second to enhance and bring out its beauty. Dress which does not enhance the beauty of the wearer, or which attracts attention from the wearer to itself, is aut of taste. To be in correct taste it must be ‘‘ becoming,” and in this sense dressing is an art worthy of the attention and study of the most intellectual and accomplished woman. The beauty of dress, toa cultivated eye, does not lie in its money value, but in its perfection in detail and Rem fect adaptation to the wearer and the occasion for which it is intended. Any simpleton in petticoats, who has plenty of money, can order her clothes from Worth, in the latest Paris styles, but some quiet woman, with brains and taste, in simpler costume, will be sure to outshine her in “society.” Low-necked dresses, dragging skirts, corsets and stays, paddings, heavy skirts which rest on the hips, heavy veils, high-heeled boots.and every other unphysiological abomination in dress, mars beauty and de. stroys health.

FREcKLEs.—Grate horse-radish fine: let it stand a few hours in buttermilk, then strain and use the wash night and morning. Or, squeeze the juice of a Jemon into half a goblet of water and use the same way. Most of the remedies for freckles are poisonous, and can not be used with safety. Freckles indicate a defective digestion, and consist in deposits of some carbonaceous or fatty matter beneath the skin. The diet should be of such a nature that bowels and kidneys will do their duty. Daily bathing, with much friction, should not be neglected, and the Turkish bath taken occasionally, if convenient. The juice of a lemon, in which there is as much sugar dissolved as the juice will hold in solution, is an excellent remedy for freckles. This should be applied with a camel’s-hair brush several times daily, until they disappear. It must be understood that all acids are astringents in their nature, and their too frequent use is as injurious as many apparently more deleterious cosmetics; for, by too frequent and violent contraction of the pores, they become overworked, and finally refuse to respond to the action of any appli-

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cation; wrinkles result, and are generally ineradicable, except after a tedious dietetic and medical course of treatment.

Treta.—Many, while attentive to their teeth, do more injury than good by two much officiousness, daily applying some dentifrice, or tooth-powder, olten impure and injurious, and rubbing them so hard as not only to injure the enamel by excessive friction, but also to hurt the gums even more than bya toothpick. Tooth-powders advertised in newspapers are to he suspected, as some of them are not free from corrosive ingredients. Charcoal (which whitens the teeth very nicely), pumice-stone, cuttle-fish, and similar substances, are unfit for use in tooth-powders, as ull are to a certain extent insoluble in the mouth, and are forced between the margin of the gums, formiug a nucleus for a deposit. Below will be found a few good formulas for dentifrices: Three and one-half pounds of creta preparata, one pound each of wwdered borax, powdered orris-root and white sugar, and two ounces carom seeds; flavor with winte’ en, rose or jasmine. If color is desired, use one pound of rose-pink and as much less of ereta preparata. Toothwwders should be thoroughly triturated in a wedgewood mortar and finel ited. The following is a simple and cheap preparation, and is pretty Take of prepared chalk and fine old Windsor soap pulverized well in prortion of about six parts of the former to one of the latter. Soap isa very neficial ingredient of tooth-powder.

Tue Hair.—Professor Erasmus Wilson, of London, who is authority on the subject, condemns the washing of hair; but advises that it should be kept clean by brushing, this being a more effective stimulant than water. In cases of ordina: falling out of the hair, he prescribes the following: Liquid ammonia, almond oil, and chloroform, of each one part, diluted with five parts of alcohol or spirits of rosemary, which can be made fragrant by the addition of a drachm of the essential oil of lemons. The head should undergo a thorough friction with the hair-brush, after which the lotion may be applied. It may be diluted, if necessary, and can be applied daily or otherwise.

For removing scurf, he advises a lotion of borax and glycerine, two drachms of each to eight ounces of distilled water. This is cooling, and allays dryness of the skin.

In cases of baldness, a lotion of the following can be used with effect: Camphor, ammonia, chloroform and aconite, in equal parts, to be rubbed on the bare place daily, or twice a day.

A barber recommends ladies to have their hair shampooed once a month. This will bring out the natural luster, soften it, clear it of dust, and rob it of that musty smell which comes of having long hair wound up closely for any length of time. It will also remove that itching of the head which some ladies find so troublesome.

For Comp.exion.—Blanch one-fourth pound best Jordan almonds, slip off the skin, mash in a mortar, and rub together with best white soap, for fifteen minutes, adding gradually one quart rose-water, or clean fresh rain-water may be used. When the mixture looks like milk, strain through fine muslin. Apply, after washing, with a soft rag. To whiten the skin, and remove freckles and tan, bathe three times a day in a preparation of three quarts water, one quart alcohol, two ounces cologne, and one of borax. in propor- tion of two tea-spoons mixture to two table-spoons soft water. Bathing the face in pure buttermilk, clear whey, sour milk, new or sweet milk, is soothing and healing after walking, riding, driving, rowing or sailing. Do not plunge the face into cold water, neither dash the water over the face when suffering from sunburn or exposure to wind or water; the sudden shock is not only injurious to the whole system, but has been known to permanently deface the complexion by a species of tanning which left a brown or yellow tinge impossible to efface.

ween Bess Complezion Wash.—Put in a vial one drachm of benzoin gum in powder, one drachm nutmeg-oil, six drops of orange-blossom tea, or

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580 ' {HE ARTS OF THE TOILET.

apple-blossoms put in half pint rain-water and boiled down to one teaspoonful and strained, one pint of sherry wine. Bathe the face mornin; and night: will remove all flesh-worms and freckles, and give a beautif eomplexion. Or, put one ounce of powdered gum of benzoin in pint of whisky; to use, put in water in wash-bowl till it is milky, allowing it to dry without wiping. This is perfectly harmless.

Tue Harz.—Combs of tortoise-shell, bone. or rubber. with not very sh teeth, should be used. Sharp teeth injure the scalp and produce dandri Two brushes, one hard, to clean the hair and sca!, and the other soft, to smooth and polish, are best. Clean brushes by rubbing them with bran, or wash with one part ammonia and two of water. Combing or brushing should be done in the natural direction of the hair, and never against it. Im the proper way it can not be brushed too much, To keep the scalp clean wash in tepid soft water with a little pure soap in jt, rinse in pure water, dry with towels and then in the sun or by the fire. Oily hair may be washed once & week, light hair less often. Some occupations require that it should be washed much oftener. All preparatiuns for the hair are more or less inj urious. Healthy hair has enough oil of its own, and the application of foreign oil destroys its vitality. Preparations containing alcohol fade hair and make it brittle. The only time when oil is admissable is after washing. The best preparation is one part of glycerine to three of rose-water. Powders made of starch, when used, must be washed out of the hair to prevent injury. Those made of colored glass are very injurious. cutting and otherwise damaging the hair. At night, the hair should be loosened and left free. Night-caps are a relic of barbarism. Hair dyes are very injurious, as they all contain more or less sugar of lead. nitrate of silver, and other ingredients, which affect the brain, produce paralysis, inflammation of the eyes, and impairment of sight. Gray hairs are an indication that the hairproducin organs are weakening. When found they should becut down to e healthy part, and the head should be exposed as much as possible, except in the middle of the day, to the sun and air. When hair falls out, it indicates a disease of the scalp. To cure, dip the head twice a day in cold water end rub with a brush until a glow is produced. In case the hair is too long to wet, brush until a glow is produced, and then rub into the roots a wash made of three drachms of pure glycerine and four ounces of limewater.

Tue Feet.—The largest pores of the body are located in the bottom of the feet. For this reason the feet should be frequently and thoroughly washed, and the stockings changed often. If great cleanliness is not observed, these great pores become absorbent, and the poisons given off are taken back into the system. The nails ought to be cut squarely. Blisters may be prevented by rubbing the feet. after washing, with glycerine. Bunions are caused by wearing shoes tuo tight or too short. They are difficult to get rid of, but may be alleviated by wearing easy-fitting shoes, poulticing and putting a rubber ring around the spot. Corns, which are caused by a continued pressure on the foot, may be prevented by wearing woolen stockings and shoes that fit well. They are known as hard and soft, but their difference is entirely owing to locality. If a corn is situated between the toes, where it is kept moist by perspiration, it is of the soft variety; but, if located on the outside of the toe, where it could get no moisture, it would necessarily be hard. They are produced by pressure or friction, and are simply a protective growth thrown out for the purpose of preventing the tissues being injured. They are sufficiently painful at all times, but they are the most unbearable when an accumulation of pus takes place beneath them. The escape of this drop of pus is prevented by the hardened and thickened cuticle, which must be poulticed or soaked in warm water, and then removed by a sharp-pointed knife. The entire corn can be taken out with a little care and patient work, without drawing a drop of blood. The application of caustics should be avoided in the treatment of corns, especially in old people, as fatal gangrenous inflam-

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mation may be the result. Temporary relief from a painful sore corn may readily be obtained by applying strong carbolic acid. Take the cork out of a small bottle of carbolic, and apply it (the cork) to the corn. Relief will come at once, and you will be enabled to walk wii comparative comfort till you can find time to remove the corn with the knife. Hard corns may be treated as follows: Take a thick piece of soft leather or felt, cut a hole in the center. Upon going to bed at night, fill the hole in the center of the leather with a paste made of soda and soap; wash it off in the morning, and repeat the process for several nights, and the corn will be removed. Halt a cranberry, or a piece of lemon, bound on a corn will soon kill it. Swrrcurs—That have lost freshness may be very much improved by di; ping them into common ammonia without dilution. Half a pint is enou, fur the purpose. The life and color of the hair is revived as if it were just cut from the head. This dipping should be repeated once in three months to free the switch from dust, as well as to insure safety from parasitic formations.

Row.anp’s Macassak O1—Is a wonderful stimulant to the growth of hair: Tie one-fourth ounce chippings of alkanet root in a piece of coarse muslin, suspend it for a week in a jar containing eight ounces of sweet oil, tuking care to cover from dirt. Then add sixty drops tincture cantharides, ten drops oil of rose, and sixty drops neroli and lemon. Let stand three weeks closely corked.

Ox-mMaREOW Pomatum.—Take two ounces of yellow wax and twelve ounces of beef marrow. Melt all together, and when sufficiently cool perfume it with essential oil of almonds.

Eruptions Causep BY Heat.—Nothing is better than bathing irritated parts in a solution of one tea-spoonful of the common carbolic acid to a pint of rose-water. The acid, as usually sold in solution, is about one-half the strength of really pure acid, which is very hard to find. Care must be taken not to let the wash get into the eyes, as it certainly will smart, though it may not be strong enough to do further harm. No more purifying, healing lotion is known to medical skill, and its work is speedy. Coarse AND StirPLED Sxin.—Some faces which are neither pimpled nor freckfed look like a pin-cushion from which the pins have been drawn out. The oil-glands, particularly on the nose and cheeks, are coarse and large. Wearing at night a mask of quilted cotton wet in cold water will soften and renew the skin, and will do more for it than the costly toilet masks and cosmetiques. It requires patience, four to six weeks being required sometimes; but it works a cure and repays patience. The new skin is as soft as an infant’s. When oily, bathing in camphor is an aid, but camphor should never be used on complexions, as it parches them.

For tHe Compiexion.—If ladies will use any thing, the following are the best and most harmless: Blanch one-fourth pound best Jordan almonds, slip off the skin, mash in a mortar, and rub together with the best white goap for fifteen minutes, adding ually one quart of rose-water; or clean, fresh rain-water may be used. hen the mixture looks like milk, strain through fine muslin. Apply after Washing with a soft rag, To whiten the skin and remove freckles and tan, bathe three times a day in a preparation of three quarts of alcohol, two ounces cologne, and one of borax, in proportion of two tea-spoons mixture to two table-spoons soft water. SaLLowness.—A preparation which rids the m of the cause of sallowness, and which is of value in the spring, is made as follows: Half an ounce each of spruce, hemlock and sarsaparilla bark, dandelion, burdock and yellow dock, in one gallon of water; boil half an hour, strain while hot, and add ten drops of oil of spruce and sassafras; mix. When cold, add half a pound brown sugar and half a cup yeast. Let stand twelve hours in a Pi covered tight, and bottle. Use freely as an iced drink. It is equal to the root beer which New Yorkers drink so generally during warm months.

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It is no longer considered a mark of the highest type of the feminine " mind to faint away at the smallest fright, and to sink into helplessness at the first appearance of danger. Indeed, self-possession in emergencies is evidence of a clear brain, which, at the critical moment, asserts its supremacy over physical weakness, and takes command of the demoralized forces; besides, fright and confusion are a confession of ignorance as well as want of self-control. Those who know exactly what to do in emergencies rarely become panic-stricken. And it is particularly important for women, who are, doubtless, constitutionally more timid than men, to fortify themselves against danger, by learning what to do in such accidents and emergencies as are likely to occur in the life of every one. It would prove a rare case. indeed, if such knowledge did not, at least once in a life-time, enable the possessor of it to save a valuable life, perhaps one infinitely dearer to her than her own. Of course, within the limits of such an article as is permissible here, only a few hints can be given, rather to suggest further investigation than to be a complete guide.

A Lirg-preserver.—A felt or silk hat, held so as to keep the crown full of air, will sustain a person above water for a great length of time. Panics.—If in a public hall in a panic, keep your seat; even in case of fire the chance of life is greater if free from the crowd.: Srinos or Insects—Are relieved by the application of ammonia, or common table salt, well rubbed in, or a slice of an onion, to the Rounaways.—In all runaways it is safer to remain in the vehicle, and to stop with it, than to jump while the horse is running. The vehicle helps to break the shock of the final stop.

Poisonous Wocxps.—Wounds by which poison has been carried into the system, require instant treatment. The wound must be burned out by a stick of lunar caustic, or by inserting a large, red-hot nail. Burns sy ALKALtEs, such as lime, caustic potash, soda, ammonia, etc., are stopped in their progress by ap lying vinegar, lemon-juice, or other dilute acid; they must be then treated like other burns.

Burxs From Acips, such as oil of vitriol and aqua fortis, may be checked by the free application of water or handfuls of moist earth. The first dilutes. the acid, and the second contains alkali enough to neutralize the acid. CuHokixc.—A piece of food lodged in the throat may sometimes be pushed down with the Enger, or removed with a hairpin quickly straightened and hooked at the end, or by two or three vigorous blows on the back between the shoulders.

Fractcre.—Send at once for a physician, and simply make the patient as comfortable as possible. If he is to be conveyed to some distance, the fractured part should be supported in its natural position by handkerchiefs. loosely tied. Allow no more handling than is absolutely necessary. Cuitetaixs—Are the result of a chilling of the part. To cure, keep (682)

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away from the fire, and at night, before going to bed, wash in cold water, or rub in snow, and apply the compound resin ointment, made by all druggists, with a little oil of turpentine added to it.

SWALLowING Preces oF Broken Grass, Pixs, ETc.—By no means take a pe tive. Rather partake freely of suet pudding, or any solid farinaceous, and it is possible that both may pass away together without injury being done.

Bites or SerPents.—When bitten by a rattlesnake, or other poisonous serpent, pinch the skin, and, if the wound can be reached, suck out all the blood possible; if the skin of the lips and mouth is sound, no harm will be done. Whisky or brandy should, however, be administered freely, to intoxication.

Farxtinc.—Debility of the nervous system favors fainting. The head should be kept low; and if the patient faints in a chair, the simplest treatment is to Bras the back of it and depress it until the floor is reached, while another holds the knees so as to prevent slipping off the side. The patient will usually recover by the time the head has reached the floor. Suock From CoLp Warter.—Prostration from drinking or bathing in cold water while exhausted by heat or exercise should be treated as described for shock from other causes. Cold water should be taken in small quantities when the body is heated and exhausted, and a cold bath is often fatal under such circumstances.

Errverric Fits.—In these there is nothing which a by-stander or friend can do, except to keep out of reach such articles as may injure the patient during the convulsive movements; to loosen the clothing about the neck and throat, and to assist to some place of safety when the semi-conscious state returns. Other convulsions are treated in the same manner. Licutntxc.—If the person shows no signs of life, strip and dash the body with cold water, dry and place in bed with bottles of hot water at the pit of the stomach and extremities, keeping up artificial respiration until the natural breathing is restored; a tea-spoon of brandy in a table-spoon of water may be given every few minutes. Burns from lightning should be treated like burns from any other cause.

Breaktno TurovcH Ice.—In assisting persons who have broken through ice, get a long pole, or stick, or board, to distribute the weight over a greater surface of ice. In attempting to get out of water upon the ice, after hazing fallen in, the best way is to approach it sidewise, and roll out rather than to attempt to raise the body up by the arms alone, as the weight {s more widely distributed.

Hanainc.—Death is from the same cause as in drowning. Cut down the body without allowing it to fall, place on face, press back tongue with finger to allow any accumulation to escape from the mouth, place on the back, and treat as directed for the drowned. If body is still warm after the removal of clothing. stand off six feet and dash several times with a bowl of cold water, the face, neck, and chest.

Brerxinc-Hovuses.—When a house is on fire, close all the doors and prevent currents of If the fire could be entirely shut in, it would smother and die out. The check will give time to get help, or, at least, to remove furniture and make all lives secure. If up-stairs when the stairway below is on fire, tear clothing to make cords to let yourself down by. If a room is full of smoke and flame, craw! on the floor, as the lower air is the colder and more free from smoke. ~ Foreien Boptes tx THE Ear.—Take the head of the child between the knees, face downward, and inject a stream of warm water into the ear, holding the nozzle of the syringe outside, so as to allow the foreign body to come out with the water. Probing, with any substance whatever, is very dangerous, and may inflict permanent injury. When the above plan does not succeed, call a surgeon. _ Kill insects that get into the ear by pouring in aweet-oil or glycerine, which drowns and brings them to the surface.

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Forgien Bopy 1n Nostriz.—Children often push foreign bodies up the nostril. To remove it, make the child draw a full breath, and then, closing the other nostril with the finger, and the mouth with the hand, expel the air from the lungs by a sharp blow on the back. If it can not be removed in this way, compress the nostril above it to prevent its going up any further, and hook it out with the bent end of a wire or bodkin. If this fails, call a surgeon.

Freezine.—Keep the frozen person, or part, away from the heat. If the person is insensible, take him to acold room, remove clothing, rub with snow or clothes wrung out of ice-water. The cold friction should be kept up for some tinie; and when the frozen parts show signs of life, the patient should be carefully dried and put into a cold bed in a cold room, and artificial respiration used until the natural is restored; and then brandy, beef-tea. and ginger-tea administered. ‘The patient must be brought by degrees into the warmer air. Parts frozen should be treated by the same rule. Bites or Doas.—The only safe remedy in case of a bite from a dog suspected of madness, is to burn out the wound thoroughly with a red-hot iron, or with lunar caustic, for fully eight seconds, so as to destroy the entire surface of the wound. Do this as soon as possible, for no time is to be lost. Of course it will be expected that the parts touched with the caustic will turn black. If, unfortunately, it should chance that any one is bitten by a dog that is said to be mad, it is worth while to chain, the animal up, instead of shooting it instantly, for if it should turn out that it is not mad—and a false alarm is frequently raised—the relief to the minds of all concerned is indescribable.

Forgicx Bovigs in THE Eys.—The particle almost invariably lodges under the upper lid, adhering to it. If that lid is grasped by the thumb and finger, drawn outward and then downward, and then released, the lashes of the lower lid act as brush, and sweep off the intruder. If, however, it adheres to the eye-ball, it may be removed by rolling the upper lid over a knitting-needle, and holding it there in such a position as to expose the surface, when the particle can be removed by the corner of a handkerchief. Sometimes it may become imbedded in the membrane which covers the eyeball, or eye-lid, and require the aid of a surgcon. Never use any of the eyewaters, lotions, or salves, advertised as popular. A particle of lime in the eye is very dangerous, and vinegur diluted with water should be applied at once; even when done immediately the eye will be scriously inflamed. Sock or Coxrarse from lightning. sudden and severe injuries, burns extending over a large extent of surface, or powerful emotions, produces something analogous to fainting. Place the patient flat on the back, with the head raised not more than an inch, and give a tea-spoon of brandy in a table-spoon of water, every minute for six or eight minutes. If the temperature of the body has been raised, and the action of the heart is restored, enough has been given. Application of heat to the stomach and extremities is useful. The nausea and vomiting that sometimes accompan it may be allayed by swallowing whole small chips of ice, split off by standing a piece with grain upright and splitting off a thin edge with the point of a pin. Ammonia applied to the nostrils is often useful, and cologne on a handkerchief is sometimes of service.

Puncturep Wounps need a at the surface. to cause clotting of the blood in the wound, but are otherwise treated like cuts. If pain follows and inflammation ensues, the pad must be removed to permit the results of the intlammation to escape. Thorns or splinters, when run into the flesh, should be removed by cutting in far enough to get hold of and draw them out. Slivers under the nail, whet not reached from the end, should be removed by scraping the nail thin, and cutting through it to the foreign body, and so withdrawing it; the part should then be tied with a cloth wet with water, in which a few drops of laudanum have been mixed. A puncture, by a rusty nail or some such substance, of the finger, toe, hand, or foot, frequently

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causes inflammation, and yet there is not room for the foreign matter left In the wound to escape through the tough skin, and lock-jaw results; in all such cases the wound should be cut open to provide a way of escape for the blood, etc., and a picce of linen wet with laudanum inserted. Wounds from bruises and lacerations especially demand careful treatment, on the same general principles given above.

Surrocation.—This often occurs from carbonic acid gas, or “‘choke-damp,”” on entering wells or old cellars; this gas being heavier than air, falls and rests at the bottom. Before entering such places, test by lowering a lighted candle; if the flame is extinguished it is unsafe to enter until the has been removed, by throwing down a bundle of lighted shavings or blazing paper, sufficient to cause a strong upward current. When a person is overcome by this gas, he must be immediately rescued by another, who must be rapidly lowered and drawn out, as he must do all while holding his breath; a large sack is sometimes thrown over the person who goes to the rescue. Ag soon as brought out, place the person on his back, bare the neck and throat, loosen clothing and strip as quickly as possible; if he has not fallen in the water, dash cold water freely over head, neck, and shoulders, standing off several feet and throwing it with force; artificial respiration should be used meantime, as in case of drowning, with as little cessation as possible. If the person has fallen into the water when overcome by the gas, place in a warm bed, and use the means of artificial respiration vigorously. Suffocation from burning charcoal, from anthracite or bituminous coal, or from common burning gas, or the foul gases from drains and cess-pools, is treated as if from carbonic acid gas.

AccIDENTS IN GENERAL.—The first and most important thing, after sending for a surgeon, when an accident has occurred, is to keep off the crowd. No one. except one or two in charge, should be allowed nearer than ten feet; and the kindest thing a by-stander can do is to insist on such a space, and to select such persons as are willing to go for whatever is needed by the surgeon or physician, so that there may be no delay, if any thing is needed. If there has been a “shock” from a fall or blow, although there may be no fracture or external injury, the person is ‘faint,’ and should be placed flat on the back, with the head, neck, and shoulders slightly raised; the limbs should be straightened out, so that the heart may act as easily as possible; the cravat, collar, and clothing, if in the least tight, should be loosened. A sup of cold water will bring reaction soon if the injury is slight; a tea-spoon of brandy, in a table-spoon of water, every two minutes, gentle friction to the extremities, a handkerchief wet with cologne-water held to the nostrils, a fan, if weather is hot, will all aid in restoring full consciousness. If thought best to remove the patient to his residence, or to a more favorable place for treatment, place on a stretcher, settee, or shutter, slippin him on gently, taking care that the body is supported along its whole length; throw a handkerchief over the face to prevent the unpleasant sensation of the staring crowd, and let the stretcher be borne by persons of uniform guit, if possible. A policeman’s services, if in a city, are invaluable in keeping off acrowd. When a surgeon arrives, his directions will suffice. Burns anb ScaLps.—First put the fire out. If the clothing is on fire, throw the person on the ground and wrap in carpet, rug, or your coat, if nothing else is at hand. Begin wrapping at the neck and shoulders, and keep the flames away from the neck and face, so as to prevent breathing the hot air and consequent injury to the lungs. If prostration and shock or fainting is produced. a little brandy, repeated often until there is a revival of strength, should be given. A superficial burn covering a large surface is often more dangerous than a deeper one confined to less surface. If there is any cause for apprehension that the hot air has been inhaled, send for a hysician at once. If the burn is slight in character, apply the water-dressIng, by placing two or more thicknesses of old linen (from table-cloth or sheet), slightly dampened over a surface a little larger than the wound;

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fasten on by slips of sticking-plaster, or tie on with bandages, and keep it wet by frequent applications of water. When the pain has moderated, a dressing of pure hog’s-lard is one of the best. It may be purified, when doubtful, boiling in water until the salt and impurities have settled, and then set away to cool until the floating lard hardens; this is gathered, placed in a bowl, set in hot water, and kept hot until all the water in the lard has passed off, when it is ready for use. The common soda used for cooki purposes may be employed as a dressing. A thick layer should be spread over the part and covered with a light wet bandage, keeping it moist and renewing it when necessary. A good dressing fora slight burn or scald is the white of an egg, applied with a soft or brush, applying fresh as the lirst layer dries; TF ather of soap from a shaving-cup often allays pain, and keeps out the air. If so serious that a physician has been sent for, it is better not to apply any thing, as it may interfere with his examination and treatment of the case. 1n cases too severe for the mild treatment given above, send at once for a physician.

Drown1no.—Death is caused by cutting off the supply of fresh air from the lungs, so that the process of purification of the arterial blood ceases. Life is rarely restored after an immersion of five or six minutes, but recovery has been recorded after twenty minutes. Efforts to restore should be continued for at least two hours, or until the arrival of a physician. What is done must be done quickly. The body should be recovered without loss of time, from the water, and laid face downward for a moment, while the tongue is pressed back by the finger to allow the escape of water or any other substance from the mouth or throat (no water can ever by any possibility get into the lungs). This may be done while the body is being conveyed to the nearest house; on arrival, strip off clothing, place on a warm bed, with head raised very little, if any, apply friction with the dry hands to the extremities, and heated flannels to the rest of the body. Now breathing must be artificially restored. ‘‘Silvester’s ready method" is most favored by physicians, and consists in pulling the tongue well forward, to favor the passage of air to the lungs, and then drawing the arms away from the sides of the body, and upward, so that they meet over the head, and then bringing them down until the elbows almost meet over the ‘pit of the stomach."' These movements must be made, and persisted in, at the rate of sixteen to the minute. Another method is to place the body flat on the face, press gently on the back, turn body on its side or a little beyond, and then, turning back upon face, apply gentle pressure in, repeating at the rate of sixteen times a minute. As soon as vitality begins to return, a few drops of brandy, in a little water, may be administered, and, in a few minutes, some beef-tea or light nourishment. Persons at all weakened by debility, especially by any thing that affects the nervous system, or those recovering from sickness, or in the least _indisposed, should never venture into water beyond their depth, as such conditions predispose to “cramp,” against which the best swimmers are helpless.

Sunstroke.—This is favored by intemperance, and by debility brought on hy work in a heated atmosphere. Those who sleep in badly ventilated apartments are most subject toNt. Most cases are preceded by pain in the head, wandering thought and loss of mental cgntrol, disturbed vision, irritability, sense of pain, and weight at pit of stomach, and labored breathing. The skin is hot and dry, or covered with profuse perspiration; the face bluish; the breath rapid and short; and the action of the heart “fluttering.” In many instances the patient does not move an eyelid, from the beginning of the main attack until death ensues, Carry the person attacked at once to a cool, airy spot, in the shadow of a wall, or to a large room with a bare floor, remove clothing gently, place patient on the back, raise head two inches by a folded garment, dash entire ly with water profusely, supplying basin with cold water from two buckets, one of which a3 tilled with water and finely pulverized ice while the other

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is supplying the water used by the attendant. Dash on water with force, pare ticularly on head and chest. Two persons may also rub the entire body, particularly the head, with a towel in which is wrapped pulverized ice. As soon asa decline in heat is noticed remove patient to a dry place, and wipe dry. If heat comes on again when consciousness is restored, renew cold applications, As soon as the heat declines, artificial respiration must be resorted to, until the natural takes its place. There being rea) asphyxia, as in drowning, no medicine is of use, and alcoholic stimulants should be carefully avoided. To revent sunstroke, use no malt or alcoholic liquors, avoid overwork and exaustion, take plenty of sleep in a well-ventilated room, bathe every night, avoid drinking large quantities of water, especially at meals, wear loosefitting garments, protect the head with a covering that will shelter from the sun and yet permit free circulation of air over the scalp; a straw hat of loose texture, with a lining that may be wet when going out, and a broad brim to protect neck ani shoulders, is best.

Hem orrnaces.—Bleeding from the nose may be stopped by lying flat on the back, with the head raised, and the hands held above it. The nose must be covered with a cloth filled with pounded ice, or wrung out of ice-water. The head shouid never be held over a basin, as the position encourages bleeding. The bhood may be received in a wet sponge.

hen any one coughs or spits up blvod, the first thought is that it must be from the lungs. A slight knowledge of the characteristics of the blood from different parts that may come through the mouth will sometimes save much needless ar xiety.

Blood from the lungs is always bright red in color, because it has just been pur'fed by contact with the air. It is frothy, mixed with mucus, in small quantity, and is usually coughed up.

Bl from the stomach is dark red, almost black, is mixed with particles of food, comes in large quantities, and is vomited.

Blood from the mouth and gums is of a red color and usually mixed with saliva. Unless it has first been swallowed, it is not vomited or coughed u In hemorrhage from the lungs the head and shoulders must be raised, Some physicians recommend a table-spoonful of table salt to be given in a tumbler of water. It is always safe to give cracked ice. Bleeding from the stomach may be checked by the application of a mustard Jlaster over the stomach; cracked ice should be given and the doctor sent for.

In bleeding from wounds or recent amputation there are three things that may be done:

‘irst, press the finger or the hand over the bleeding point. Second, press on the main artery supplying the wound, or, if this can not be found, apply a bandage as tightly us possible above the wound. An excellent tourniquet may be improvised by knotting a handkerchief loosely around the limb, thrusting a short stick through it and twisting it tight. The blood from an artery is bright red and comes in spurts with each beat of the heart, while that from the veins is a dark purplish color and flows in a steady stream. When the bleeding is from an artery, the pressure should be applied between the wound and the heart; when from a vein, the lim} must be compressed beyond the wound.

Third, raise the part above the rest of the body, that the bleod may drain out of it, and sa port it on pillows. It should bathed in ice-water.and have ice wrapped’ in cotton cloths laid on it.

If faintness ensues, the sufferer should not be immediately roused, as this is nature’s remedy, and acts by lessening the force and activity of the circulation. If any part of the body has been cut off, it should be cleaned of foreign matter, and at once replaced, wrapped in cotton to retain warmth, and a gentle pressure kept on it toretainitin place. Circulation is often restored and the union made complete.

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588 ANTIDOTES TO POISONS.

ANTIDOTES TO POISONS.

The first thing to do is to cause their rejection by vomiting, todo which mustard mixed with salt on the tongue, or give large quantities of lukewarm water, or tickle the throat with a feather. These failing, instantly resort to active emetics, like tartar emetic, sulphate of copper, or sul phate of zinc. After vomiting has taken place with these, continue it if possible by copious draughts of warm water till the poison is entirely removed. Of course, if vomiting can not be induced, the stomach pump must be employed. es jally if arsenic or narcotics have been taken. A brief table, as follo ormulat ws, may be useful for emergencies:

POISONS. ANTIDOTES.

Acips. Alkalies—Soap and milk, chalk, soda, lime-water. ALK ALIES. Vegetable Acids—Vi', Oil in abundance. ALCOHOL. Common salt, moderate! A ARSENIC. Send for the doctor and his stomach pump. ANTIMONY. Oak-bark, strong green tea.

Baryta op Limg. Epsom salts, oils, and magnesia Bismura. hites of eggs, sweet milk.

Corres. Whites of eggs, or strong coffee.

Gases. Cold douche, followed by friction.

Ioping. Starch, wheat flour in water.

Creosote. White of eggs, sweet milk.

Leap. Lemonade, strong, epsom salts.

Oriuy AND OTHER Emetics—Cold douche, exercise, and heat. PHosPHogvs. Magnesia, in copious draughts.

ZINC. Whites of exen, sweet mile th A, tho: hl )} re in some form to the woun Tot Map-poe Bits. Bhd immediately. 7 Moroney Bite or Insxcr. Ammonia, applied freely.

Bire or Serpent. Same as for mad dog, followed by whisky to intoxiThe fo ing are the more common and more important poisons and their antidotes.

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FLORAL.

To Kitt Earta-worme.—Ten drops of carbolic acid in a pint of water, poured over earth in flower-pots will kill all earth-worms. Sure Suor ror Kosg Situes.—Make a tea of tobacco-stems and a soap-suds of whale-oil or carbolic soap, mix, and apply to the bush with a sprinkler, turning the bush so as to wet the under as well as the upper part of the leaves; apply before the sun is up three or four times. Ivizs.—A successful cultivator of ivies feeds them with iron and cod-liver oil; the iron in form of rusty nails, mixed into the earth. Another produced a luxurious growth by watering once a week with tobacco-water; making a tea of refuse tobacco-leaves and stems, or of coarse tobacco. The water from the washing of fresh beef is also of great benefit to ivies. Moisten the leaves with a sponge wet in tea, or put tea-leaves around the plant. To Kesp Piants WituovT A Firk at Nicnut.—Have made of wood or zinc a@ tray about four inches deep, with a handle on either end, water-tight— paint it outside and in, put in each corner a post as high as the tallest of your plants, and it is ready for use. Arrange your flower-pots in it, and fill tween them with sawdust; this absorbs the moisture falling from the plants when you water them, and retains the warmth acquired during the, Keeping the temperature of the rootseven. When you retire at night spread over the posts a blanket or shawl, and there is no danger of freezing. he tray may be placed on a stand or table and easily moved about. Winpow GarRDENING.—AIl1 the varieties of English ivy, the hoyacarnosa, the passion flower, the jasmine, the pilogyne suavis, and begonias are especially suitable for window culture. Very pretty effects may be produced at the cost of a few cents, by planting verbenas, morning-glories, cobea scandens, and the maurandias in baskets or flower-pots, which may be concealed behind statuary or bronzes. The best fertilizer for them or any other house plants is that afforded by the tea-pot; the cold tea-grounds usually thrown away, if poured as a libation to these household fairies, will produce a miracle of beauty and perfume.

To Prepare AUTUMN Leaves AND Ferxs.—Immediately after gathering, take a moderately warm iron, smear it well with white wax, rub over eac! surface of the leaf once, apply more wax for each leaf; this process causes leaves to roll about as when hanging on the tree. If pressed more they become brittle and remain perfectly flat. Maple and oak are among the most desirable, and may be gathered any time after the severe frosts; but the sumac and ivy must be secured as soon after the first slight frost, as they become tinted, or the leaflets will fall from the stem. Ferns may be selected any time during the season. A large book must be used in gathering them, as they will be spoiled for pressing if carried in the hand. weight should be placed on them until they are perfectly dry; then, excepting the most delicate ones, it will be well to press them Hike the leaves, as they are liable to curl when placed in a warm atmosphere; these will form beautiful combinations with the sumac and ivy.

Keepine Cut-FLowers Fresu.—Cut-flowers soon drop and fade. Here are some of the ways in which they are preserved: Add to the water a few drops of camphor or ammonia, a little salt, a lump of charcoal; immersing the stems in fot water when a bouquet is first le, and then as they commence to wilt repeating it, first cutting off the ends. Havea skillet or pan op )

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590. FLORAL.

the stove with boiling water, in depth from half an inch toan inch, hold the stems in the boiling water for a few seconds, make into bouquets and place in water; or if you wish to send to a distance, pack in a box, and send by mail, or any way you wish. When placed in the water a little salt or a rusty nail dropped in helps to keep them fresh. In making bouquets, be careful not to crowd too many flowers into one vase. They will last longer, to say nothing about their improved appearance, if they stand loosely. Never use cold water. Let it be lukewarm, and soft if possible. Sprinkling flowers in vases at night will help to keep them fresh, and, better still, lay them out on the grass where they will receive the dew, being careful to take them in early in the morning in summer, before the hot rays of the sun have wilted them.

Flat bouquets, made in plates or glass platters, can be built up with a foundation of sand. Flowers will last much longer if their stems are thrust into wet sand than they will in water. The sand can be covered with m: the flowers can be arranged in any fanciful shape that suits, and they wi not be likely to become disarranged, for the sand holds them in pisce firmly. Instead of moss, leaves can be used to cover the surface and make a groundwork for the design, or bits of geranium branches, which often put out roots in the damp sand, and most of them grow right along as if nothing had hapmed to them. Very pretty designs may be made of tin about an inch in lepth in diamond crosses, and letters, and then filled with sand and flowers. In making button-hole bouquets, or arranging flowers such as roses, camellias, etc., for the hair, cut the stems off at right angles and immediately a ply hot wax to the end of the stock, then wrap in tin-foil, or to keep them, after applying the wax: place each one in a paper cone or cap so that the leaves do not touch the paper. The cap should be sealed up with glue to prevent air, dust or moisture from entering. When the glue is dry it should be placed in a cool place. When wanted, cut off the waxed end ana place in water, where it will bloom in a few hours.

House Piants.—Plants that require a high or low temperatmnre, or a very moist atmosphere, and plants that bloom only in summer are undesirable. Procure fresh sandy loam, with an equal mixture of well rotted turf, Jeaf mold and cow-yard manure, with a small quantity of soot. In repotting use one size larger than they were grown in; hard burned or glazed pots prevent the circulation of air. Secure drainage by broken crockery and pebbles laid in the bottom of the pot. An abundance of light is important, and when this can not be given, it is useless to attempt the culture of flowering plants. If possible they should have the morning sun, as one hour of sunshine then is worth two in the afternoon. Fresh air is also essential, but cold, chillin; draughts should be avoided. Water from. one to three times a week wit! soft luke-warm water, draining off all not absorbed by the earth. Do not permit water to stand in the saucers, as the only plant thriving under such treatment are calla lilies, and even for these it is not necessary unless while blooming. Dust is a great obstacle to the growth of plants; a good showering will generally remove it, but all the smooth-leaved plants, such as camellias, ivies, etc., should be occasionally sponged to keep the foliage clean and healthy. Plants succeed best in an even temperature ranging from sixty to seventy degrees during the day, with from ten to twelve d lower at night. If troubled with insects put them under a box or barrel and smoke from thirty to sixty minutes with tobacco leaves. For the red spider, the best remedy is to lay the plants on the side and sprinkle well or shower. Repeat if necessary. The soil should be frequently stirred to prevent caking. If manures are used give in a liquid form. me of the most suitable plants for parlor culture are pelargoniums, geraniums, fuchsias, palms, begonias, monthly roses, camellias, azaleas, oranges, lemons, Chinese and English primroses, abutilons, narcisus, heliotrope, stevias, bouvardias, petunias, and he gorgeous flowering plant poinsettia pulcherrima. Camellias and azaleas require a cooler temperature than most plants, and the poinsettia a higher

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FLORAL.. 591 temperature. Do not sprinkle the foliage of the camellias while the flower. buds are swelling, as it will cause them to droop, nor sprinkle them in the sunshine. They should have a temperature of about forty degrees and more shade. By foliowing these rules, healthy flowering plants will be the result.—J. S. Robinson.

Tae Care or Housr Puants.—When plants are frosted sprinkle with fresh cold water, and place under a box or something that will exclude the light and prevent too great a change in temperature. Keep them thus for two days. After sprinkling, be careful to put them where they will not chill again. Horse-manure, two years old, is best for carnations. For begonias good drainage is indispensable. The whole family thrive in a compost of one-half loam and one-half leaf-mold with a slight portion of sand. From September to February give pelargoniums only enough water to keep them from wilting; then water freely, and when they begin to bud, apply a little Niquid-manure, or add ammonia to the water twice a week. Double geraniums should be kept in small pots, as they will not bloom well until the roots become compact. They require a higher temperature than the single varieties. During warm weather, the foliage of fuchsias should be well sprinkled every evening to prevent its becoming seared too early. To obtain plants of the greatest beauty in form and color, plenty of light and space is essential. Do not allow the foliage of one plant to overshadow another.— Mrs. Prof. F. Wood. Hints asout PLants.—Few things are necessary for the successful cultivation of house plants. A patient, untiring spirit is most important. The other requisites are plenty of sunlight, fresh air, and water when they need it. Itis better to give a good supply of water when called for by drooping leaves, than to give a little ata time often. Never leave puts to set in water in saucers except for the calla lily. To repot, turn plants upside down on the left hand, rap pots sharply with stick; this will loosen it from the ball of earth; lift it off, and place the plant in a pot two sizes larger, or in the und. Do not leave the soil too rich with manure but well mixed, and composed of sod-soil, wild or leaf-mold, and well-rotted stable manure. Cut lants back pretty closely when you change them, and they will thrive betr afterwards. Water well at first, then only moisten slightly until the begin to grow. A good rule for watering plants is once a week in winter if the weather is mild, or when it has moderated, have a gallon watering-can filled with blood-warm water, stir in a tea-spoonful of aqua ammonia, and ag you set the plants in a convenient place (I set mine on the kitchen floor), pour in pot a plentiful supply of this warm water, and after this, sprinkle well with warm water without ammonia. In summer two or three timesa week is the rule. Ivies need large pots, and should be repotted every year in the summer time.

A good way to start slips is to partly break off the slip, but do not entirely sever it from the parent stock, leaving it hanging for ten or twelve days; then remove, and plant in a box of half sand or brick-dust and half leafmold, and it will well rooted in a week. Do not water too freely, or the slip will rot. This is better for both slip and plant, as the slip will get nourishment from plant while healing over, and its removal will not weaken the plant so much. Hyacinths are very attractive flowers for windowrdening, and at the same time require very little care or trouble. Get e bulbs in the fall before frost from any florist (Vick is my favorite), and keep ina cool place until December, then plant each one in a fourinch pot with soi) one-fourth sand, one-fourth well-rotted manure, one-fourth len or sod-soil, and one-fourth broken bits of moss and leaf-mold; water thoroughly at first, and set in dark closet until the first of Janu, then bring to light and give lenty of water. A very good way is to set balf a dozen or more pots in a large dripping-pan, pour hot (not boiling) water in pan, and let sat for one hour. After they are done blooming, let them dry out gradually. They will not bloom the second season as well as the first.—. G

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A MAN may eat his fill and yet be hungry. It is not the'quantity but the proper quality in food that satisfies. It is not only true that what is one man’s food is another’s poison; but it is also true that what is food at one season of the year, at one period of life. or in one climate, may be poison to the same individual at another season or age. or in another climate. The inhabitant of the tropic subsists and thrives on fruits on which the Icelander would starve; while the blubber and oil that makes up the diet of the inhabitant of the frozen zones would be fatal to those who live under the burning sun of the equator. Even the same person requires a fruit diet in the tropics, and one of fats in the north region. The child requires food made up of different elements from that which best suits the adult; and the diet of a laborer in the open air must differ from that of the brainworker, who takes little exercise, and whose work makes heavy draughts on the nervous system.

No one has mastered the art of cooking who does not know something of the chemical elements of foods, and the purpose they serve when taken into the system. It is particularly important that those who are compelled to practice rigid economy should know just what foods will best supply the real needs of the family, and how the most real nourishment may be had for their money.

An adult takes into the system daily, through lungs and mouth, eight and @ quarter pounds of dry food, water, and air necessary for respiration. The same amount is given off as waste through the pores, Jungs, kidneys, and intestines, Life and activity consume this amount as fuel just as a lamp cone sumes oil. Every movement, every breath, every heart-beat, every thought burns up a certain amount of fuel-material. and if the supply is not forthcoming, the machinery stops and death ensues. The better the oil the more perfect the light; and the more perfectly the food is adapted to its wants, the more vigorous the body, and the more perfect the working of its intricate machinery of muscle, nerve, and brain.

Food is first masticated and then digested. In mastication it is not only moistened with saliva, but acted upon chemically in preparation for the more vigorous and thorough work of the stomach. It is a mistake to suy that water or any of the various drinks taken at table are a substitu’ ‘or saliva. They not only do not pre food for the stomach, but force it into the stomach unprepared, and, besides, retard digestion by delaying the process until the water can be absorbed into the blood. For these reasons drinks should precede or follow a meal. Crusts of. bread and hard and firm food is wholesome, principally because it must be thoroughly masticated before it can be swallowed.

When the food reaches the stomach it rouses into action, the gastric juice pours from hundreds of little points, the food is diluted and the more solvent parts dissolved, to be taken up by the thousands of little mouths which honeycomb the surface, and carried into the circulation to repair the waste of tissues. The oily portions of food, and such as do not yield to the action of the gastric juice, pass on and are subjected to the influence of the bile and pancreatic fluid, until all that is of value is absorbed, while the waste is rejected and passes off.:

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This much of the digestive process needs to be known to make clear the why of certain processes in cookery. As the juices of the stomach only act on the surface of the food which passes into it, it is easy to see why light bread is more wholesome than heavy. The gastric and other juices can act only on the outside surface of a heavy lump of dough; but when made into light and porous bread, the outer surface is not only vastly increased, but the juices pour through thousands of avenues, and penetrate and act on every. If the frugal housewife knew this, would she set the heavy, soggy loaf of bread before her children “to save it?" Many a mother ignorantly gives her child a stone when it asks for bread. * Fats of all kinds do not digest in the stomach. The gastric juice mingles with but does not dissolve them. It is only after they have passed on and become subjected to the action of the bile and pancreatic fluid that they are taken up and made available as carbon for lung combustion. Fats, uncombined with other substances, act as emetics or cathartics and not as food. It is only when combined with other food that they are capable of being taken up by the absorbing vessels, and made to act as fuel to the system. A half pound of crude lard, unmixed with any other substance, would be rejected, but when thoroughly and skillfully mixed into a flakey crust will mot derange the stomach, and will be assimilated’ and utilized. Remember that the use of more fat than can be perfectly blended, or any carelessness or imperSection in the process, is sure to produce indigestion and work mischief. Foods differ in the time required for digestion. Some fruits refresh instantly, the juices being at once absorbed into the circulation. Some meats and vegetables yield almost immediately to the action of the pastric juice, and pass into the circulation. Others require a long time for digestion. The more subtle and delicate flavors and_ parts of food picid first; then the luten of the flour, the curd of the milk, the fiber of the flesh, reinforce e blood and supply muscular waste, while, later, the oily and sugary por tions are worked over to repair waste or furnish fuel to keep up the heat of the y.

Food has chiefly two offices to perform: the repair of muscular waste, and the supply of the body with fuel to keep its heat up to 98°. Each of these is indispensable to health and strength. The chief part of what we eat is used by the lungs for fuel; the rest, excepting small portions of mineral substances, such as lime, potash, sulphur, etc., goes to the production of muscular and brain force. The great secret in the pre tion of food that will prolong life and maintain a high state of health, is to adapt it to the peculiar conditions of those to be fed,—age, occupation, climate, and seagon to be considered. Variety of food is nearly always at hand; knowledge only is necessary to choose that best adapted to present needs. The heat of the body is produced by the action of the lungs, which uses up the heat-producing food, as action of muscle or brain consumes the mus ele-making material. The former is non-nitrogenous; the latter nitrogenous. Foods may be divided into three groups: the nitrogenous, in which nitrogen is the chief element, and which feed muscle only; the non-nitrogenous, chiefly carbon, which produce heat only; and those in which both are united.:

It has been proved by chemical analysis that the body requires four to five ounces fur heat to one for muscle, and this gives us the key to the proper proportion of the elements in food, varying slightly, of course, with seasons, climates, occupation, and conditions, The substance richest in nitrogen, the muscle-making element, is albumen, found in its most perfect form in the white of an egg. The lean or red parts of beef, mutton, venison, and chicken contain nearly as great a percentage—about fifteen per cent.” The curd of milk, also, contains q la: percentage, as well as grain, pease, and beans. If muscles only were to, these would be nearly perfect f but for one ounce that goes to tauscle, five ounces must go to heat, and this calls for carbon.

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The carbon needed to keep up the bodily heat comes chiefly from starch, which is abundant in the vegetable kingdom. Grate a potato and wash in @ succession of waters, allowing the iment to deposit each time, and a floury substance will appear, perfectly white, and dry and crispy to the touch. This is starch, and consists of round grains, too small to be seen by the eye. One-half of the bulk of dry starch is carbon; the remainder is oxygen and hydrogen in exactly the proportion as in water; and in that wonderful laboratory, the stomach, the carbon is eliminated from the starch, and the oxygen and hydrogen combine tu furm water.

The starch made from wheat is seldom used as food. Sago, Tapioca, and arrowroot, so much used fur puddings, are almost pure starch, with slight coloring matter taken from the material. Corn starch is less agreeable in flavor, and makes a less firm jelly when cooked. These dessert dishes are easily digested, and contribute carbon, but do not feed muscle, except as they are combined with milk, Bes, etc., in cooking, which contain a little nitrogen and a good deal of carbon. This food, then, is not adapted to a working man or to growing children, who need to have their muscles fed. For persons of sedentary habits, especially for the aged, whose feebler respiration needs a large supply of carbon to keep up heat, they are valuable use easily digested. For others they are of value only to supplement mouscle-making fvod as a dessert.

The following table (Prof. Yeomans) gives the proportion of starch in common grains:

Per Cent STagcu.

Rice Flour,... 84 to 85/Barley Flour,.. - 67 to 70 Indian Meal,... 77 to 80'Rye Flour,.... 50 to 61 Oat Meal,... w-70 to 80\ Buckwheat, fee 52 ‘Wheat Flour,... 39 to 77|\Pease and Beans,. 42 to 8B Potatoes (75 per cent water) 13 to 15.

The large variation in wheat flour is due to processes of grinding. Varieties of wheat only vary about five per cent, but the old process of making fine white flour, used only the middle or starchy parts of the kernel, rejecting the gluten (nitrogenous and muscle-feeding). The whitest and highest-priced flour was, therefore, least nourishing, containing the largest r cent of starch. Modern invention has, however, reversed this, and the st “new process” flour contains the largest proportion of gluten. The old argument in favor of Graham, that it contained a larger proportion of nitrogen, and better supplied the body with muscle-making material, no longer holds good. Analysis shows that the best ‘new process” flour and Graham are almost identical in these elements. The only advantage left for Graham is the action of the coarser particles of bran (the outer shell and indigestible) on the coatings of the stomach, which is often salutary, but sometimes injurious to the delicate membranes. When flour and bread made from it contains one part nitrogen to four of carbon, it is nearly per. fect fe and will sustain life.

The substance which is of next importance in supplyin carbon to the body is oil (which is chiefly carbon). The oils used for food are butter, Jard, and fat of beef. Other oils, used sometimes in cooking, are nearly identical with these. They contain about eighty per cent of carbon, butter having the least. In grains, oil varies, being nine per cent in corn meal, six in oatmeal, three and a half in rye, and one to two in wlieat. Oils and starch serve the same purpose in the digestive process; both are useful to supply carbon; neither nourish muscle. Starch is easy of digestion, requiring one hour, while butter is converted into chyme in three and one-half, mutton-fat in four and a half, and beef-fat in five and a half hours. This furnishes the best of reasons why fats should be sparingly used, especially in warm and moderate weather, when a sufficient supply of carbon is easily secured from vegetable foods. Besides, it is a well established fact that excessive use of fats in cooking cause an excessive secretion of bile, aicd this, Per Cent Starcu.

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4n turn, causes a sensation like hunger and an increase of saliva. This is mistaken for real hunger. More f is taken, and indigestion and, later, dyspepsia result. An eminent authority says: ‘I believe it will be found the offending ingredient in nine-tenths of the dishes that disturb weak stomachs.”’ Dyspeptics need to reject not only foods in which fats are mixed, but those in which they are a natural element, such as the yolk of e; liver, milk, rich cheese, etc. Yolks contain twenty-eight per cent of oil, and milk over three per cent. One condition only calls for the use of fats in daily diet: Long-continued exposure to excessive cold. One pound of fat furnishes as much carbon as two and four-tenths pounds of starch, or seven and seven-tenths pounds lean meat. When the moisture of the breatit is converted to ice and freezes on the beard, the air has no watery vapor and is nearly pure, containing a large per cent of oxygen. To meet this in the lungs requires abundant carbon, and oils furnish this most readily. The best bread for cold weather is that containing most oil. Corn bread ranks first, oatmeal next, rye third, and wheat last. Of course comparatively few are exposed to the rigors of winter in civilized life, and brief exposure to cold is off-set by an increase of clothing, and ordinary diet furnishes a plentiful supply of carbon. For woodmen, soldiers, sailors, pilots, travelers, railroad men, and others exposed to long cold storms, especially when they can not exercise freely, should eat liberally of fat beef, yolks of eggs, and butter. Butter is the least objectionable of fats. Fat from salt rk and smoked bacon is njurious than that from fresh pork. Beef fat also much more wholeso: han lard. Above all, let the cook remember that oils are physic, and next to poison, if not blended with substances which contain large quantities of starch, such as rice, mealy potatoes, and bread made of fine wheat flour. An ounce of lard and a pound of flour thoroughly blended in a loaf of bread is digestible, but the same amount added to corn meal (already rich in oil) would be fit food only for a Greenlander. The proper proportion of oil in food in ordinary circumstances is illustrated in_ milk, which contains three and one-half parts oil in one hundred. The next important element which supplies carbon is sugar, which is contained in greater or less quantity in vegetable substances, and large! (five to six and one-half per cent) in milk. Sugar contains forty per cen! carbon, the rest water. It seems to be first converted into fat, and then used in respiration. In moderate quantities it has no injurious effects. A pat of sugar as ordinarily eaten passes into lactic acid, and aids digestion, ut if too much is produced digestion is retarded.

There are two kinds of sugars in commerce,—cane and Srape. The former is made from cane, maple sap, beets, corn-stalks, etc.; the other from plants which have an acid juice. Cane sugar contains twelve parts carbon to eleven of water; grape sugar twelve of carbon to fourteen of water. Sugars are changed by fermentation into carbonic acid and alcohol, but grape sugar is most liable to such fermentation,—cane sugar first becoming grape sugar by chemical combination with water. Pure cane sugar remains perfectly dry and unchanged in the air, while grape sugar attracts moisture, and becomes mealy and damp. Cane sugar dissolves more readily in water than grape, and hence tastes sweeter. Two pounds of cane sugar sweeten as much as five of grape. These facts give a hint to housekeepers of great value. Grape sugar, which is worth only two-fifths as much as cane, is used largely to adulterate the latter. The fine, floury “powdered” sugar is largely grape sugar, and is not only of much less value, but deteriorates more rapidly than ure cane sugar. Brown sugar, after standing for some time, absorbs water rom the air, and becomes grape sugar. It is, therefore, the best economy to buy the best white granulated sugar.

There is another element of food which does not feed muscle, vegetable jelly, called pectine. This and pectine acid particulariy abounds in fruits and berries. By the processes of ripening. tha vegetable acids which are enclosed in little calls, burst ont, are ciffased, through the mass of fruit, and

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manufacture pectine or jelly. Heat produces the same effect as ripening, and cooking is, in fact, only a rapid process of ripening. This jelly, when combined with sugar, gues to make up a variety of delicate articles, such as jellies and marmalades. They are nourishing, principally, on account of the sugar they contain, but are easily digested, cooling, and delicious. It should be mentioned that nearly all fruits ure rich in sugar,—a ripe peach containing as much as an equal quantity of cane juice.

There are some other substances which uppear in less quantity in foods which seem none the less essential to health and life. One of these is phosphorus, which is an element of brain and nerves, and is wasted by mental activity and nervous excitement. ‘Ihe brain-worker demands a diet rich in hosphorus, and in such a form us to be easily assimilated. The food that st sustains a laborer in the oven air is not the best for those who live among the excitements and exhausting demands on the brain, that are the rule in city life. For the latter, eggs, most kinds of fish, oysters, lobsters, crabs, game, cheese, and, among vegetables the potato; and these foods are just what are craved hy city people.

Another element is sulphur, which is required in the growth of bone and cartilage, the hair and nails. Of this there is so much in the yolk of an egg that silver is blackened by contact with it. Curd of milk and cheese are also rich in sulphur.

Iron is a ways present in healthy blood, and its absence—paleness—is an indication of illness. Most articles of food contain iron; in the juice of flesh, in eggs, and in milk it is abundant. Lime and salt are-also ingredients in al. food, the former making bone, and the latter playing an important part in the creation of the digestive juices. Lime is found in all grains, particularly in wheat and in milk, in form of subphosphates. Bread and milk are for this reason an excellent diet for growing children, as they supply not only heat and muscle, but lime that goes to supply the growth of bone. Salt also exists in many articles of food.

Men and races grow in Proportion to their skill in combining heat and muscle-producing foods. The hardy Scotch use oatmeal largely, which is rich in nitrogen. The Irish, who endure a large amount of hard labor on cheap fare, eat potatoes, oatmeal, cabbage, and milk, while the lime and hosphates are said to be derived from the “ hard’? water impregnated with ime. The English add bacon (heat-producing) to beans, rich in nitrogen, and to rice, which abounds in starch (carbon), add milk and eggs, which feed muscle. The Italian eats macaroni, which is principally starch, with cheese, rich in nitrogen. The use of chemistry in cooking is to teach how to supplement one kind of food _by another which contains the essential elements which the first lacks. For instance, venison contains fifteen per cent nitronto fifty-two carbon, or as one to three and a half, while the ratio shonld one to four or five. To make it perfect and satisfying food, we have only to supplement it with something rich in carbon, as wheat bread, oatmeal, potatoes, or rice. A farmer’s dinner of salt pork and boiled cabba; is nearly perfect for an out-of-door laborer in cold weather. The cabbage is rich in nitrogen and the pork in carbon. It isa proper dinner dish, because it requires four and a half hours to digest, while a supper may be made on venison, which is digested in an hour. f has fifteen per cent of ni’ ny, but is not so easily digested as venison, and is fit only for a breakfast or dinner dish. Wheat bread does not contain nitrogen enough for a workingman's diet, and butter eaten with it does not supply the lack. Some kind of Jean meat is nceded to make perfect food. The more active the life out of doors the nearer can health be sustained on a diet of lean meat only. Beans contain, next to meats, the most nitrogen, and are excellent food for laborers. The cabbage ranks next, and afterward come oats, wheat, and barley. The tato contains seventy-five per cent. water. An analysis of the dry matr shows one-tenth of it to be nit: n, so that its nutritive value is nearly equal to wheat, while its great productiveness recommends it particularly

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- #0 densely populated countries. A dozen large potatoes are equal toa pound of flour. e onion is very rich in nitrogen,—one onion being equal to three tatoes of equal size in nutritive value.

Milk contains all the important elements of food; yet adults need solid food. Add to milk rich in nitrogen, rice and sugar, rich in carbon, and you have a nutritious dish, easily digested.

Butter-milk is a wholesome drink, particularly in summer, as the nutritive wer of the milk is but little reduced by the removal of the butter, while e sourness, due to the formation of lactic acid, aids digestion. contain a t deal of carbon, and are, for that reason, good food for cold weather. They sre too concentrated for exclusive diet, and should he eaten with coarse food, or that which is composed largely of starch. In making cakes, the oil of the yolks of eggs used makes the perfect blem ing of lard or butter impossible, and hence unwholesome. For this reason sponge cake, which contains no butter, is'less objectionable. Breads differ but little in these elements. Corn meal contains more oil and less nitrogen than others, and oatmeal is richest in nit n. The easy blending of the elements, and the tough gluten of wheat, make it the most available grain for bread. Wheat bread alone will support life longer than any other food except animal flesh. The proportion of nit n to carbon is one to five, which is nearly correct for a sedentary person. For active, out-door life more nitrogen is needed, and is best suppl by lean meats. The nutritive qualities of animals differ but little. Wild meats digest more easily than tame, though the time uired varies with the age and condition of the animal. Flesh is a stimulating diet because it is force-giving and muscle-feeding. The animal has gathered from various sources and concentrated in its flesh the constituents which best meet the wants of our bodies in the most available form.

Applying the knowledge of the wants of the body, and of the elements of food to a bill of fare, and a wholesome breakfast demands strength-giving and muscle-making food. Nothing is more quickly available than beefsteak, and it is most digestible broiled. It is a diet for real workers. Eggs are nutritive, but less stimulating. These provide for the muscles. For heat, starchy food is demanded, but bulk is not desirable for breakfast after a long fast. Bread and cakes of wheat flour are best for the urpose, and fruits, raw or cooked, furnish the mild vegetable acid, which aids digestion. If coffee is taken at all, breakfast is the time, so that the stimulating effect may away before the hour of rest comes. An infusion of genuine coffee, not a decoction, is not injurious in the morning to most persons, and is beneficial to those exposed to changes of temperature.

Nothing appeases the appetite sooner than the juice of flesh. The barley gives a color and flavor. Following soup is roast beef, which feeds the muscles, and after it come the puddings, which abound in carbon, to give the fuel necessary to keep up the animal heat. Last comes fruit to aid digestion, with its agreeable acids. In summer less carbon should appear on the bills of fare, and blanc manges, creams, fruit puddings and pies, berries, and ripe fruits should make up the desserts. In making a feast, the wise hostess would consider well what has been the employment of the guests. A party of fox-hunters, or wood-choppers, or surveyors, would require an abundance of meats, but a collection of artists and scholars would relish better a vuriety of delicacies and novelties. A sleighing party will devour carbon, but those who have sweltered under a July sun long for cooling fruits and the leanest of meats. The time when @ feast is given should decide whether food, easy or difficult of digestion. should ap} on a bill of fare, though such consideration for the health of guests is hardly to be expected of the average hostess,

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There are many women who spend but a small sum yearly on dress, but only a few on that little contrive to dress neatly, and closely enough to the prevailing fashion to make a ladylike appearance. Some are so mistaken as not to care how they look. This is a serious mistake, for a well-dressed person not only commands respect and consideration from others, but, from the consciousness of being becomingly dressed, feels better, has better command of all her faculties, and makes a much better appearance in any circle. It is worth while for a man even to take special note of his dress when he has any important business on hand, and a thousand times more so for women whose success depends in a larger degree on an attractive exterior. In a man, genius may cause sloven'y garments and habits to be overlooked. but no genius can make a slovenly or even carelessly attired woman attractive or successful. There is, among people of small:eans, too much neglect of personal appearance. The happiest people are those who make the best of adverse circumstances, instead of magnifying trouble and brouding over small miseries until they become mountains of tribulation. Because one can not afford the richest fabrics is no reason for dressing shabbily, or even out of taste. Taste costs no money, only a little study, a little exercise of the brain.

It isa great mistake to suppose that economy in dress means shabbiness; the one is commendable, the other odious. It is unpleasant to see elegant dresses worn after they have reached a point beyond neatness, but it is positively disgusting to see dresses which were poor in the beginning continued in service after they have become ragged and dirty. Ragged isa hard word to use in connection with ladies’ apparel, but it is unfortunately true, that with some the dresses worn in home-life are far from neat and whole. Worn sleeves, torn breadths, and a fringe of ragged braid upon the bottom ought to condemn a dress. But when it reaches thal state, some women think it is in just the condition to wear when there is no risk of its been seen by any other than the members of the family. Wise matrons, it is said, advise their sons to select rainy evenings for calling upon their young lady friends, so that they may find out who are fit to be see: when not expectin; visits. The visitors who find a charmer who is, on state occasions, beautifull: clothed, Wearing aslouchy, dirty wrapper, with trimmings half torn off an pinned up in P laces, no collar or ruffle, but a tumbled lace handkerchief notted around the throat, and hair still in the torture of crimping-pins, and slipshod boots, with missing buttons, may be excused if they e a short call and never repeat it. Many a slatternly girl has lost a lover by allowing careless habits to fasten upon her. The time spent in keeping garments in perfect order, and thus preventing shabbiness well bestowed, for besides the comfortable self-respect conferred upon the wearer, the clothes reward the effort by lasting twice as Jong.

Gratifying good taste in dress does not necessarily involve a great expendi ture of money for good effects depends less upon costliness of materials than

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on the graceful and becoming designs into which they are wrought and the pleasing way in which colors are combined.

Women should make a study of the art of dress. Instead of extravagance it would promote economy. if each would study her individual style she would make few mistakes in buying, and find less temptation in the passing novelties and fleeting fashions that constantly ensnare shoppers with whom dress is a matter of experiment rather than a science. Mistakes in dress consume a great deal of money, and purchases made without careful study are seldom satisfactory, and are svoner thrown aside than an article of dress which gratifies the sense of fitness in both wearer and beholder. Fitness is the foundation of correct taste, and dress should always be in harmony with its surroundings and with the age and condition of the wearer. A velvet dress with rich lace trimmings might be elegant and becoming upon 8 wealthy young lady at a reception, but a dress of the same kind would look strangely out of place at a country sewing society, worn by a young lady whose ordinary dresses were of calico. Its incunsistency at such a time and upon such a person, would be striking enough to hinder its exciting admiration.

Poverty has no more galling sting than the fancied necessity for keeping wp appearances; in other words, for sailing under false colors, and presenting an appearance which imitates that of richer acquaintances. It is pitiful to see women, whose good sense in other matters is unquestionable, wearing out brain and muscle in the agonizing struggle to give themselves and their families a look of ease and style that comes naturally to their richer neighbors. It takes not a little courage to say, ‘I can not afford it;’” but it is nobler and truer to say it than to hide behind snbterfuges, or more cowardly still, to incur unwarrantable expense rather than confess to poverty. “Put the best foot foremost.”’ but never do it at the cost of self-respect. One who is poor should not degenerate into carelessness and shiftless ways; for if ever thrift and good management is needed, it is where money is scarce. There are some people who can make a dollar go twice as far as others, and this faculty, though natural to many, is as often an acquirement as a gift. It is the result of care, thoughtfulness, and an unceasing watchfulness, which is irksome enough until it is looked at in its right light and set down asa duty. Economy + not parsimony, although it has fallen into disrepute by being falsely so called. That there is no disgrace in savi: and no merit in wastefulness is a fact that should never be forgotten, ‘and wise mothers who wish to fit their daughters for any sphere shoul carefully inculcate that idea. In older countries economy is a most commendable virtue. It is only here, where large fortunes are won with such magica; rapidity, that a few weak-minded people pretend to despise it. here is a bald economy which shows its pitiful bareness in every point ef dress, and there is an economy which struggles to conceal its devices and makeshifts by making everything appear to the best advantage. No one can dispute the fact that of the two the latter is far the most graceful and praiseworthy. It costs more thought and effort to make garments stylish and pretty, but the well-dressed woman has her reward in increased selfrespect. One woman will make over a hard worn dress into a dreary gored wrapper unrelieved by trimming. Another will convert the same material into a jaunty skirt and basque, and from the appurently unusable portions decorate them in some tasteful way. Certainly the lady who wears the latter costume will be better pleased with herself, and grace the family table more satisfactorily to her friends than the other.

There are people who pretend to be too good to care for dress, and despise others for being fond of what they please to call frivolity. A close analysis of the character of such people would often bring to light far graver faults and weaknesses than a love for dress, which, kept within proper bounds, is not reprehensible, but rather commendable.

It can hardly’ be repeated too often that quiet dressing should be the rule

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for those who are unable to procure a variety of clothes. The wearer of a showy dress is sv soon recognized by it, and she, as well as her friends, rows sick of it long.before its term of usefulness is over. A plain black or Sark dress can be made stylishly and will be as dressy as a figured one, and will not be remembered from time to time, even if it is worn on every occasion for a long while. Bright ribbons and fresh ruffles and laces will change and beautify the plain quiet dress, and give one a reputation for becoming and tasteful toilettes without its occurring to any one that the same old dress forms the basis of all the pretty changes. It is in making over an old dress that fancy material can be used to good advantage to freshen and piece out, but in buying and making a new dress, when the event is a rare one, it is infinitely wiser to buy it of a solid color and make it in an inconspicuous iunner, not forgetting to get a sufficiently ample pattern to allow of a large piece to lay aside for future alterations and improvements. Even a very poor lady may dress with taste, and a working-girl may show more of it in her simple dress than an extravagant and wealthy lady will in hers. In fact the ability to buy finery of all sorts, and gratify a strong fancy for decoration often leads to bizarre effects, which destroy the beauty of ex. nsive costumes. One need hardly be afraid of offending good taste by ressing too plainly, provided the plainness is the perfection of neatness. That, indeed, should belong to all styles of dress; for nothing so entirely takes away one's reputation for being well-dressed, as torn, soiled or shabby apparel or trimmings Not only that, but other unfavorable deductions as to character and habits are apt to be drawn of those whose habitual appearance is other than neat.:

People who are not rich can not afford to be careless, because clothes that are not taken care of will not last as long as those which are kept in order. A small outlay of money and a liberal expenditure of time and patience will keep even a meager wardrobe in good order, and will forestall the outlay of considerable sums. Eternal vigilance is the price of decency for poor folks. Garments often wear out faster when not being worn than when they are in use. Dresses crowded into a closet, and allowed to hang for days under the weight of a cloak or two or three other dresses, will not pass the ordeal without injury. Lingerie carelessly tossed into a drawer, where there is a confused assortment of other articles, will not come gut in good order for wearing again; and togn flounces, mended with pins, do not add to the durability of a dress any more than does putting it away with an accumulation of street dust on the bottom.

i. sHandsome dresses that are not often worn should be folded with extreme care, with every ruffle and plaiting in place. This plan is supposed to prevent the sagging of the drapery that is sometimes given oy constant hanging. Another way to prevent this 1s to hang it upside down occasionally by taj pinned upon the bottom of the skirt; this reverses all the customa folds, and freshens the general appearance. Of course every bit of dust should have been previously wiped off, and for this purpose nothing is better than an old silk handerchief. The dress should be pinned up in towels or pices of old muslin, and laid away upon a shelf, or in a drawer, if an empty one sufficiently large is available. The importance of keeping dresses in shape when they are off the person is so well understood in Franee that many ladies who do not have maids of their own hire a professional expert to fold away their more elegant dresses. When, unfortunately, the closets of a house are not roomy enough to contain good dresses without folding too much, large pasteboard boxes may be ordered from any box maker or book bindery, which will soon save their cost by preventing injury to costly garments. Asarule, put away every article of apparel as soon as it is taken off. Dresses must be shaken and brushed, and if they have been worn in the street, thoroughly cleaned upon the bottom, then they should be hung up by loops sewed on the back of each armhole, and if possible allowed the full possession of the hook or nail, as hanging under or against other garments is no advantage to

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«dress. Shawls should be carefully folded in the original creases and pinned ap in a square of clean linen before laying away ina drawer. Cloaks must be brushed, and either laid in a long drawer or trunk and subjected to no pressure from other garments, or hung up by a loop on the back of the neck; or better still, cut a piece of wood something in the shape of 8 wooden yoke, such as is sometimes used across men’s shoulders to suspend milk pails to, and fasten it up by a string tied in the middle and hang the cloak upon that. It will keep the back and shoulders in good shape. It is a good plan, in a large closet that is often opened, to have a calico curtain to protect that part of it devoted to cloth and woolen goods, as by contact with dust they soon grow gray and dingy.

Throwing a dress carelessly upon a chair with other clothes taken off at night, because it is only a common one is a very bad habit. Ordinary dresses are worthy of care, and pay for it by presenting a better appearance to the end. They should be brushed, shaken, turned wrong side out, and hung up ina closet which has a door to shut out dust, and above all they should be kept in good repair. Every rip and rent should receive attention as soon as it occurs, or a condition of shabbiness will ensue that will be a great obstacle to making the dress over when the time comes.

A clothes brush, a wisp broom, a bottle of ammonia, a sponge, a hand brush, a cake of erasive soap, and a vial of alcohol should form a part of the furnishings of every toilet. After all dust has been removed from clothing, spots may be taken out of black cloth with the hand brush, di in a mixture of equal parts of ammonia, alcohol and water. This will brighten as well as cleanse. Benzine is useful in removing grease spots. Spots of grease may be removed from colored silks by putting on them raw starch made into a paste with water. Dust is best removed from silk by a soft flannel, from velvet with a brush made specially for the purpose, or a piece of crape. Shawls and all articles that may be folded, should be folded when taken from the person in their original creases and laid away. Cloaks should be hung up in place, gloves pulled out lengthwise, Wrapped in tissue paper and laid away, laces smoothed out nicely and folded, if requisite, so that they will come out of the box new and fresh when needed again. A strip of old black broadcloth four or five inches wide, rolled up tightly and sewed to keep the roll in place, is better than a sponge or a cloth in cleansing black and dark colored clothes. Whatever lint comes from it in rubbing is black and does not show. When black cloths are wathed, as they may often be revious to making over, fresh clean water should be used, and they should Be pressed on the wrong side before being quite dry. If washed in water reviously used for white clothing they will be covered with lint. In securing clothing against moths, if linen is used for wrappings no moth will molest. Paper bags are equally good if they are perfectly tight, and so are trunks and boxes closed so tightly that no crevice is left open for the entrance of the moth fly. As the moth loves darkness, it will not molest even furs hung up in light rooms open to air and sunshine. Bonnets and hats also merit tender care, and should not be allowed to lie about and gather dust; but, after being taken from the head, should be dusted, the bows and trimmings straightened, and laid away in boxes, If the feathers seem limp and slightly uncurled, sometimes holding them over the hot air of an open register will restore them. Veils, neck-ribbons, and cravats will also keep fresh much longer if carefully folded up and laid away under a weight sufficient to keep them in place. Soiled ribbons, in most colors, can be restored by washing in alcohol and water, and, instead of being ironed, smoothed by being stretched tightly upon a board, held in place by pins, and wiped gently with a soft handkerchief once or twice in the drying.

Shoes even pay for care. On taking them off do not leave them in the shape of the foot, but smooth them by stretching out the wrinkles and bending the soles straight. If buttons are lacking, sew them on immediately,

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and if other repairs are needed, have them attended to at once. Never wear a shoe with a single button off, as it destroys the shape. On old shoes the fit is greatly improved by setting over the buttons as far as comfortable for the foot. If the heels become wurn down on one side, straighten them without delay, or the shoe will take a permanent twist.

Gloves with many are greatly abused, which is a mistake, because to be well gloved contributes very much toward a lady like appearance, and unless one can afford a constant procession of new gloves it is desirable to keep the old ones in order. When taken off they should not be rolled together in a lump, as is the custom with many, but pulled and stretched lengthwise, and laid away in a box, like new gloves, without any folding. They should also be kept repaired, for if rips on the tinger ends are neglected they soon get so large that in mending them it is impossible to restore the proper shape of the fingers. Kid gloves should be turned and the tears mended upon the wrong side; they can be sewed more neatly than upon the other side. When gloves are of poor kid, or where there is a weak portion which parts easily, it is well, instead of darning them, to work in an elastic lace stitch, with silk of the same color. This is done by making a succession of buttonhole stitches, catching one to the other till the rent is filled up. When soiled they can be cleaned at home as well as at a professional cleaners. Wash them in benzine, using quite a quantity, as it is cheap when bought by the quart or half gallon. being very careful to keep a good distance from the re or any lamp, as benzine is very inflammable and dangerous. The common benzine is best. Perhaps the best plan is to let them soak for ten minutes in the benzine, then squeeze out the gloves, wash them out in a fresh cupful until the dirt has made the liquid quite dark, then rinse ina clean cupful. This last may be put away in aclose bottle to use for soaking the next pair that is to be cleaned. Now pull them straight and rub with a soft handkerchief until dry. Place over them thin, soft white paper and iron them hard with an iron not hot enough to draw them. This puts a polish on them and makes them look like new. If too large they may be shrunk a little by using a hotter iron. Now place them in a towel and lay near the stove fur two or three hours to remove all smell of benzine, and then place in the glove box with sachets of violet between them. It is an excellent plan, when one glove of a pair has unfortunately been lost, to preserve the odd one to mend with. It is not usual to patch gloves, but it often happens that% misfit can be remedied by inserting a V. shaped piece in the palm; for this and other contingencies a supply of odd gloves often proves valuable.

One of the most important things is economy in the manner in which money is spent for work. Many an overtasked woman, feeling it impossible to accomplish all her sewing without assistance, will employ a dressmaker to make and make over dresses, and herself wrestle with the weary, never ending accumulation of plain family sewing and repairing which could be done by cheap help. This is not good management, for professional skill is always expensive to procure, and the price paid for making one dress would be enough to hire a large amount of plain sewing done. Cutting and fitting dresses is not difficult with good patterns at command, and there is no_reason why any one should hesitate to undertake her own dressmaking. It is an art one soon acquires and becomes very expert in after a little practice. Let a woman feel herself capable of making a dress faiily well, and what a vista of possibilities opens before her. Old garments that are not worth spending a penny upon can be put to use if the owner knows how to fashion them herself. It is commendable to work over old clothes, and alee them look as new and stylish as taste and industry can contrive. ever be contented with a simply decent old dress; but, if you can not afford a new one, take the time to make the old one tasteful and as near the fashion as can be. Perhaps some one will say you are foolish to spend time and strength on old material, but judge for yourself if it is not judi-

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cious! nt when it brings as a result a costume which gives you that comfortable feeling of self-respect that a pretty and becoming dress does not fail to confer upon the wearer. Even the most showy fashions of the present time favor remodeling and making over dresses. Two or three materials still enter into the composition of street and house dresses, and the greatest liberty of taste is allowed in the shape of overskirts and the modes of trimming. Basques, round waists, jackets and polonaises, all are seen upon new dresses. No one style seems to reign in any department of dress cutting, which is a t blessing to those who make their new dresses out of old ones. Another point which is of especial advantage to those who have real ‘genius and skill in making over dresses is the fancy for individual novelties in costume. Ladies of fashion boast of having designed a dress which is unique and unlikely to meet its counterpart. Dressmakers rack their brains to invent styles which they can assure favorite patrons shall be Tepeated upon no other dress.

f abandoned garments, for which there is no immediate use in any form, were always wholly, or partially iaken apart and laid away carefully, instead of being tucked away at random, they would make a better appearance when their opportunity for usefulness occurs.

In these days of mixtures and combinations there are few things which can not be made serviceable as trimmings or to assist in composing some of the costumes expert economists make up out of odds and ends. Every thing of the sort in a family should be saved with a view to usefulness in the future. There should be a receptacle in garret or store-room where lai ‘and small pieces may quietly bide their time out of every one’s way. It is quite a treat to visit such a receptacle when the dressmaking time of each season draws near, and look over its resources. Many hidden and forgotten bundles will come to light, and be greeted as so much saving of money. Some old breadths may make a sham skirt to build a new dress upon, another fragment will perhaps make a facing or waist lining. A great deal of money is spent for such minor details of a dress, which might be saved and spent in a more showy manner, if strict attention were paid to treasuring up old possessions. Every thing of the kind should not only be saved but put away in good order. If an old dress is abandoned, do not hang it up in ite worn out condition, but rip it all to pieces, clean the breadths, for if they are worth using at all, they are worth cleaning, and @old them neatly. Select all the best portions of other parts of the dress and serve in the same way. It is very disheartening to find material in a dirty condition when the occasion comes to use it, and if it is needed in a hurry, the chances are that something new will have to be bought to take its place. The best parts of old cotton underclothes ‘may be dyed with family dye, and used for linings for dresses and children’s clothes. For waist linings cotton cloth had Setter be left undyed. White linings are not in the least objectionable where corset covers are worn; on the contrary, they are the choice of many dressmakers.

In altering over old black silk dresses do not use a hot iron on them; sponge the pieces with a large sponge dipped in clear coffee, and then fold and lay away under a pressure as heavy as possible. The silk will come out looking almost like new. toe.

An independent polonaise, for wearing with different skirts, is not an article of dress much advised now by dressmakers, because a certain uniformity is considered desirable in dress, hut economical ‘ople can not afford to give up the useful garment which creates such a pleasing variety in a slender wardrobe. A black cashmere polonaise, for instance, or even a Frey flannel one, can be worn over several skirts, and thus supply street and house costumes at little cost.

Black is handsome, lady-like and irreproachable; and she who is not the fortunate possessor of one good black dress is really worthy of pity. The black dresses of to-day are frequently gay with colored trimmings, and the

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Persian cashmeres and brocades that are used in decoration really light them up wonderfully well; but if the purse allows but one nice dress, that one should, by all means, be all black, and depend for illumination upon the little accessories of ribbons, fichus, etc., which will make it more or less dressy as required. Every woman who cares for appearunce—and every one ought to do that—ought, if she can possibly afford it, to own a good black silk dress. Alpaca is good; cashmere is better; other black materials are very satisfactory; but nothing gives one such a comfortable feeling of selfrespect as black silk. Silk is still very cheap, the fancy makes particularly so. It would cost a good deal to get a really rich plain black silk, for such i dress requires to be richer than one with a stripe, dot or figure, and will alsu need richer trimmings. Better no silk than a poor, flimsy, plain one, which soon turns shabby and betrays the purchaser's trust. Patience and practice work miracles in dressmaking, and the amateur will, in cultivating both, learn to study her own figure and bring out its good points in a way that no professor of the art will be likely to do. INTELLIGENT SHOPPING.

There are a few things that every shopper ought to know. She should, for one thing, know exactly how much money it is proper or expedient to spend for a certain article. Of course, she is not obliged to expend the entire sum, if she has the fortune to find what she wants at a lower price, but, the limit being fixed, she should have resolution enough not to be tempted to ex it. In all probability the sum has been determined with reference to other needs, and if one purchase is allowed to overstep the margin, there will be inconvenient curtailing in other directions. With the stern fact of a slender purse to be kept in mind, it is weak in the shopper to spend her own time, and the salesman’s, looking at expensive is which are beyond her reach. The sight of such fabrics, contrasting with the more humble ones which must of necessity be her choice, will be apt to produce dissatisfaction. Quite important it is. also, for the economical shopper to be aware of the quantity of material she will need. Rapid calculations made at the time of purchasing are very unreliable, and an appeal to the salesman will do little good, because the desire to make a sale will often prompt that person to suggest a smaller quantity than is needful. On the paper patterns sold by dealers the quantity of goods required is usually set down, but an economical cutter can often make the garment from a smaller number of yards than that given. A liberal quantity is mentioned, to allow for inexperience and more or less wastefulness upon the cutter’s part It would be wise, after selecting a pattern, to measure it, and decide by turning the pieces about till every advantage gained by dovetailing them in and out may be taken note of. There are many ladies who manage to reduce the amount of cloth usually required for a dress, so greatly, that the saving thus made is quite a consideration. In expensive goods the saving of_a yard or two will go a long way toward the purchase of another dress. Very excellent managers have been known to cut all the required parts of a polonaise, jacket, or whatever form the pattern is in, from paper, (in cases where the pattern does not give duplicate sections), to better enable them to make the closest calculation as to the amount required. Such painstaking is sometimes langhed at and termed fussiness, but, depend upon it, any method which enables a woman in narrow circumstances to save a dollar, even, should be above derision. To show that the sum thus saved may be of some magnitude, the case of two ladies in New York may be named, who bought silk dresses from the same piece. The silk was four dollars a yard, and the dresses were to be made in the same style. One lady referred to her dressmaker for the amount of yards necessary, the other made her own calculation in the manner just spoken of, and

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bought two yards less. Her dress appeared, after being made, to be as amle as her friend's, and she had the reward of her deliberate forethought n the saving of eight dollars. Probah)y, the other dress was honestly made, for the quantity supplied was far from exorbitant, but less careful cutting made the difference.

How much, or, rather, how little, material will it be safe to purchase for making into # silk dress, is a question often asked by ladies who are obliged to count the cost. of every thing very narrowly. It is a question that could be answered more accurately regarding a single individual than in the abstract, but it is safe to say that, with careful cutting, a polonaise and simply-trimmed skirt can be made from thirteen or fourteen yards of silk, according to the height of the lady. The upper part of the skirt can he of black lawn, or, instead of continuing the silk to the bottom of the skirt. it may be pieced down with lining, beginning where the ruffle is put on. Even if more material is purchased, it is more prudent to piece out the skirt with other goods, and save some of the silk to use when the time for making over comes. ot For ladies who live out of town, the present facilities for selecting from samples sent by mail simplify shopping greatly. Almost all merchants in large cities are very obliging about sending samples, and, even if the express charges on the ordered adds something to the cost, it is a trifle compared to the expense of visiting the city. With the samples before one at home, one can make a cooler choice and use better judgment than when in a store, and country buyers have, on this score, a great advantage over town shoppers.

Among the many points to be considered in the selection of a winter dress, is its possibility for turning upside down and wrongside out, when its future destiny may demand such transformation. It is also desirable to have goods that can be dyed, and, on that account, mixtures of silk and wool should be avoided. There are also other objections to this class of goods. They are liable to change color when ex to dampness. and will sometimes shrink and ‘cockle up’ in a way that makes them unsightly, and often useless. All-wovl materials, such as serge, cashmere, flannels an debeges, and all the goods of similar nature sold under various names, are far more satisfaclory, and are often cheaper, even at the first cost, than the fancy mixtures.

For those ladies who are obli to follow some out-of-door avocation, such as carrying a subscription kK, selling some articles from house to house, or any pursuit which requires them to brave all weathers, the most serviceable winter dress will be one of camlet, linsey or frieze-cloth. Either of these will be very satisfactory, if a grade is selected which is woven of pure worsted, with no mixture of cotton or any other fabric. If the material is bought at a reliable place. the dealer will be willing to point out the difference between the mixed and unmixed worsted material, but (the former not always being easy to find) irresponsible persons will sometimes attempt to palm off the latter upon the inexperienced. A jacket or sacque like the dress can be wadded and lined, and, if neatly made after a stylish pattern, will complete a walking costume that any lady might be willing to wear.. Such a suit in dark gray, or ‘‘ pepper and salt," made with emigrant skirt bordered with three or five rows of black braid, and easy fitting coat of the same, similarly trimmed, will be more stylish, and command more respect for the wearer than a half-worn silk or cashmere whose trimmin show stains of travel and dust, whose draperies have the dejected loo! common to long worn ornamentation. It is not to be supposed that the economist must never take advantage of a special bargain; but she must be wary, lest she is dazzled by cheapness and tempted into buying something that she could have gone without, and saved the money for a better_use.

The habit of making a list, every season, of the things absolutely needed,

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with their probable cost, will assist an economical shopper very much In making her purchases, and dispose her to shun showy so-called bargains, unless she sees one that will supply spme item set down in her list, or can be profitably substituted for something therein. Even then she should use very deliberate judgment, and carefully refrain from buying in haste to t at leisure.

erchants in cities are, at certain times, in the habit of offering, as bar+ gains, the f: ents of the last season's stock to clear them out before new goods are exhibited. These bargains are sold (very often) for any thing that they will bring. Experienced economists find this their golden opportunity, and rarely fail to take advantage of its coming. Remnants of summer goods are to be found often at a quarter of the price asked for them on their first appearance, and, with a little taste and a clever knack at securing an imitation of sume of the many fashions of the day, it is an easy thing to effect an ingenious arrangement of a few vards of new upon an old dress that will delude the public into the belief that the whole costume is as new as it is elegant. The point having been thoroughly settled, that close following of ing styles is incompatible with systematic economy, the woman of small means will not hesitate to make her dollar do double duty by spending it for some of these kept-over without troubling herself with anxious doubts and fears lest they should not be in the latest of the ruling modes. Her choice among them, if her taste and judgment are good, will be those that are quiet and inconspicuous in color and pattern. Such dresses, be the fashion what it may, are always ladylike and in good style. There are some standard that are never obsolete; but because each season brings its own trivial variation in the shade of a color, the thickness of a twill, or some such unimportant feature, the infinitesimal change depreciates, in the eyes of large dealers, the materials of last year. Narrow stripes, fine checks and small dots are all unremarkable, and, not coming within the range of ar bitrary fashions, are never out of date, and no one need ever be ashamed of wearing them. Prints, cambrics, calicoes, ginghams, and all the great varieties of the previous year’s supply of cotton goods, are generally to be found among the bargains shown at such times; and there is no better opportunity for laying in a stock for children’s summer dresses, or for their mothers and older sisters. Always make up cotton dresses without lining. They can be washed and ironed easily, and look almost as well as new after each time of laundrying. With a waist lining there is apt to be a shrinkage and drawing out of place in either the lining or outside that hinders the iron from doing its work nicely. For those who have to do actual hard work, such as washing, scrubbing, etc., it may be well, now that the material is so much thinner than of old to make dark calico working dresses with waist linings of unbleached muslin to help to resist the strain Produced by constant motion of the arms; but for ordinary housework a oosely-fitting unlined waist with simply a stay or facing under the arms, is uite strong enough. It would also be sufficiently so for the hardest work if people were in the habit of making the calicoes worn for such use, simply with a skirt and half-fitting sacque. Many ladies make the calico skirts of working dresses of straight breadths and no gores in order that, when partially worn out, the front may be turned around to the back, thus bringing stronger breadths into the place of those which are thin and faded. The gathers are ripped from the waistband and the skirt turned upside down. After a new lease of life has in this way been secured to the skirt, there should be aome way of renovating the upper portion, perhaps new sleeves, and, possibly, a renewal of the lower portions of the front if the waist is in sacque form.

The most economical and convenient time for making common dresses is at a season when more elaborate dresses are not in preparation. For calicoes and ginghams it will be safe to select any of the simpler styles o&

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DRESS MAKING Al HOME. 607 walking dresses. Plain percale and small checked ginghams combine well, and many very pretty combinations may {be made with calicoes and prints. A very practical little English work on economy recommends keeping a little table of the widths of different materials and the respective quantities required for the ordinary garments used in the family for convenience in shopping.

. CUTTING.

In cutting goods, economy of material is a consideration never to he lost eight of. ‘ake a close calculation before using the scissors at all, and do not cut any part out until you have discovered the very best way of using the cloth to advantage. It will pay one to be very deliberate and take no step without due consideration. Of course, professional hands become so entirely familiar with their occupation that it does not demand much thought, but beginners will do well to ponder and plan and calculate closely the very best and most econonomical way of getting a ent out of a given quantity of cloth. Large patterns are desirable for dresses and some other things, but for most garments just enough is the best quantity to have. The extra half yard, or whatever portion is found to be in excess of the right length, is often useless, and with cloth, or other costly material, adds provokingly to the expense of a cloak, sacque, or whatever the garment may ke People who economize very rigidly sometimes argue that buying paper patterns adds too much to the cost of garments to be prudent purchases; Due that seems like faulty reasoning in most cases, tor the time, strength:nd labor spent in experimenting, to say nothing of the eventual poso.c wasting of material, would more than cover the costof tne model.:t 1s an excellent idea for two or three friends to unite and purcaase paper patterns together, dividing the expense between them, and selecting medium sizea, phich would be readily adapted to their different degrees of slenderness or readth.

If the dress is being made by a persun of no experience, it will be well to cut the pattern out of old material, baste it together and.try it on; this not so much to correct possible defects in the pattern as to gua! inst the miatakes of inexperience, though even these need not be made if accurate care is used in following the patterns.

In regard to cutting-out to the best advantage, imagine that the reader of this, having, fortunately for herself, finished making her own clothes, is about to make a polonaise for her small daughter or sister. Let ler select the ttern she wishes, and, if it is a new one, cut a fac-simile of it in old elcth, fe together and try on, making any slight alteration in waist or shoulder seams that may he needed. Then let her ascertain the width of the material decided on, and calculate as nearly as possible the quantity needed—say it is three yards and a half of twenty-seven inch goods. With a piece of chalk let her mark off upon the carpet a section of that length and width, and lay the different parts of the pattern within its limits, turning and replacing them again and again till they are assuredly arranged to tae best possible advantage, and the whole garment made to absorb the smallest amount of cloth that is practicable. Of course the idea must be kept in view of a right and wrong side to the cloth, or an up-and-down to the figure, it there is one; but a little study and thought, after the pieces are placed, will correct any mistake of that kind. Then it is well, before taking up the pattern and brushing the chalk-line from the carpet, to make a rough sketch or outline of the position it occupied upon the floor, and not trust altogether to memory to re-arrange it upon cloth. All this performance seems rather formidable, but if a beginner will take the trouble to go through with it for a few times, she will find it like learning a trade, and a little experience will make her so thoroughly mistress of it that she will no longer need to be subject to such preliminaries, but will, almost by intuition, lay the pieces of the pattern to

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the best advantage, and acquire the very desirable accomplishment of cutting well and economically. To possess such an art one should be willing to e a little trouble and make some exertion.

In cutting a dress leave the sleeves and trimming till the last, then ings of gores and other pieces can be used up. Don't be afraid of piecing. The sleeves should be whole, if ible, upon the upper parts, but the under parts may be made of patchwork, if necessary. especially where the upper part is wide. Even where both parts are of equal width care, ingenuity, and a little practice, make it possibl2 to use up very small pieces when material is scant. The waist also may be pieced more than an ordinary dressmaker, whose time is money, can afford; but if you make your own dresses you can sometimes get one out of a surprisingly scant pattern,. if you are patient and ingenious about piecing. The frorts may be face instead of hemmed, and narrow pieces may be put under the arms without being noticed. If necessary, in a basque or polonaise, all the parts may be joined at the waist. In making over a dress quite short pieces may be used to advantage in this way. It is also possible, when sorely driven by necessity, to piece the fronts from the armsize across, and craftily cover the seam by arranging the trimming to represent a square neek. Not more than an inch, if any, of the seam need be visible between the trimming and the armsize, and that will hardly be observed.

In cutting a basque or waist from an untried pattern, cut the lining first, baste it up and try it on; then, if any trifling alteratiuns are necessary, they can be made, and the goods cut according to the improvements. Cut it as long as the basque is to be, but if it is for a polonaise or redingote, it need be only five or six inches below the waistline. Soft twilled muslin makes the best lining; that which is stiff and unpliable is very objectionable, as it is not only hard to fit, but soon stretches out of shape and leaves the dress goods over it without proper support. Dark linings, even for dark dresses, are now less in use than light. White is much used by dressmakers, but it soils too easily to be altogether unobjectionable. The best color is a pearl, or very light gray. For calico dresses, even for winter, the waist lining should always be white, as, in washing, the color of a dark lining will run into and cloud the colors of the calico. Both linin and outside of the waist should be cut the straight way of the cloth, the seams and darts must be creased on the lining exactly by the pattern, which must be pinned evenly upon it. Lay the lining upon the length of the goods, being very particular to have it perfectly straight, and ar range the different pieces in a manner to save as much cloth as ible. If saving is a great object, facings can be sewed on the edges of both fronts, and no hems turned. By moving the pieces about it will be easy, where there is no up and down, to get the side pieces out between some of the larger parts. In basting the pieces together, after they are secured to the lining, be very particular to match them as the paper pattern indicates, following the creases exactly. To secure greater precision, it is best to mark the creases with a lea neil, One can not.be too particular about hese darts, as they have much to do with the fit of the dress. Having vasted the side-bodies evenly to the back, tack the fronts and back together upon the shoulders and under the arms, the darts having been previously basted up by the marks on the pattern. Try on the waist, and, if it is right, sew up the seams on the sewing machine and work the button-hole. Before cutting these (if the goods ravel very easy) outline each one by a row of machine stitching, leaving only room to cut the button-hole between the lines of stitching, and, in working it, take the stitches deep enough to cover the line, the same as when it is run around by hand. If it does not fit, the amateur dressmaker need not fall into despair, for, probably, a judicious taking in of the seams will make it all right. If the dress is for & person with some peculiarities of figure it will necessary to study that in fitting; if, for instance, the waist is very tapering, the seams wil

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have to be more deeply sloped than the paper pattern being cut for the average figure will indicate. If the person being fitted has a hollowin hack, a plait or dart laid in the middle of the back of the lining wi secure a better fit.

Long seams in the back, extending to the shoulder, are more becoming lo stout people than side ‘bodies ending ut the armsize. If the shoulders project, an allowance can be made by leaving the back longer than the tides. If one shoulder is more prominent than the other, the defect should be skillfully disguised by puttin a layer of cotton upon the other side, to that the difference need not noticed. If the arms are very thin, a sheet of cotton may be put between the outside and the lining of the upper part. Many dressmakers follow this plan, wherever the arm is not too large to admit admit of it, to secure a well‘fitting sleeve, the short shoulders now worn to dresses requiring some adroitness in putting them in nicely, unless the material is thick like velvet, or is made so by Ww ing The next step in making the dress is to finish the sleeves. They should be slipped on the arm while the waist is on, and pinned to the shoulders. Very much depends upon the fit of the sleeves, and, even if cut from the best of patterns, they may wrinkle and set awry unless put into the armhole properly. The latter must not be too tight or cut out too much in e.

After a basque or polonaise is finished, it should have a strong belt sewed to the back and side seams, upon the inside, to fasten the front, for the double purpose of keeping the waist in place and relieving the strain upon the buttons.

Putting a garment together when it is carefully cut is a much easier task than when the separate pieces are not. accurate, and require much measuring and trimming before they can be nicely adjusted to each other. If lining is put into either a part or the whole of an article it must be tacked upon the back of the pieces before they are basted together. Care must be en in basting not to stretch the seams out of shape. In makin up cloth, the seams, after being stitched upon a sewing machine, should be laid upon and pressed down with a heavy hot iron. Each raw edge may then be bound with a narrow ribbon or galloon. This will give a neat finish to the wrong side and and keep the threads from raveling. In very thick cloth the seams, after pressing, should have a galloon laid over them, and hemmed down slightly, not letting the stitches show upon the right side; or, with a cloth with a shaggy face, the seam may be sewed up and finished at the back with a wide fell, which must be pressed flat. Thin materials, such as mohairs, grenadines, etc., if made up without lining, are most neatly finished if the pieces are stitched together on the right side and then turned and sewed again upon the wrong side. This keeps the garment in better shape than the usual running and felling. The next thing upon the programme after putting on whalebone casings, is to face the bottom of the basque. It is then ready for the trimming, which can be put on in accordance with the taste of the designer. Many Jadies wear adjustable waist trimmings. <A bias band of the material, for {nstance, with both edges trimmed with gimp or tiny side-plaitings, which around the neck and meets or crosses in front, half-way between the throat and belt. This is left off at pleasure, to make room for a daint fichu of mull or colored silk, or for a becoming little shoulder cape of beads. These very expensive-looking little adjuncts to a dressy toilet can be made at home by ladies who have any leisure to spend in fancy work. Almost every young person has some middle-aged friend who will teach her how to make the bead fringes which, in former days, decorated the square ends of crotcheted silk purses. Those fringes were made of fine steel beads, and the netted heading done with an ordinary sewing needle. The beads now used are cut-jets of a much larger size, and three rows of

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the fringe are set upon a lace foundation, or even sewed together over a per pattern, without other foundation than a row of gimp between each Fringe, which is concealed @y the falling strands of beady. Trimmings for the tabliers of rich dresses are made in a similar manner by some ladies, who also imitate with their own ingenious fingers the gorgeous seventy-five and fifty-dollar fabrics which are sold in modest quantities for trimming. In cutting a dress frum plaid goods, if the check is at all conspicuous, it must be arranged with care, ur very ugly effects will be produced. On the waist, particularly, the plaids should match exactly where the fronts meet. In cutting out goods that are stri have a whole stripe appear in the centerof the front, and have the side-forms in the back present a perfectlymatched appearance. The same attention should be paid to the sleeves, having a care, ag in all materials, that the parts above the elbows run with the thread lengthways of the cloth. If the sleeve pattern is too short, lengthen it equally at both ends; unless this is observed, the set of it will changed. A round skirt is easily made with an old, well-fitting skirt, or a paper pattern asa guide. Thestraight side of cach gore must be toward the front. The seam in the front is not to be endured, and one in the back is to be avoided, if possible, upon any skirt which is not to be worn beneath a polonaise or overskirt; but for an underskirt all things are possible in the way of piecings and joinings. In making a trained or demi-trained skirt, if it should appear scanty and hoop in the buck, make a cut in the edge deep enough to relieve it, and set in a V-shaped gore, which may be concealed by the trimming, or cut shorter slits upon each side and set in gores. Machine stitching is used upon dresses and trimmings. Even cashmere and silk ruffles are hemmed on the machine instead of being laboriously blind-stitched, although the latter mode is not out of date with those who do not mind trouble. It is now acknowledged by the best dressmakers that nothing equals coarse alpaca or brilliantine for a skirt facing. Nearly every color can be matched in it. and_ it looks well, wears well and sheds the dirt admirably. Braid is now usually put on the back of the skirt and not felled down as formerly. About a third of its width is allowed to project below the skirt, which is thought to hang better than when bound with the braid. It should be sewed on by hand after the dress is finished, not set in between the facing and outside, as is sometimes done. When it becomes ragged it is asimple matter to rip it off and put on a fresh one.

RENOVATING.

If the silk is very dirty, spread each breadth on a large table, and nge it upon both sides with warm water mixed with ox gall.—Rinse the silk several times in clear cold water, changing the water each time. Then sponge it upon the wrong side with a very weak solution of glue. Try the experiment first on a scrap of the goods till you find it as stiff as new silk should be. Dry the silk, and then roll it up in a damp towel and after two or three hours iron it upon the wrong side with a moderately hot iron. Black, and some dark shades of cashmere, may be cleaned by the same process, Where a black silk has a shiny, greasy look, its freshness can frequently be restored by sponging it with ammonia without ripping up the dress. Where a silk of any color becomes more defaced with spots than actually soiled, the spots can be removed by rubbing them with a mixture made by putting half an ounce of camphor and an ounce of borax in boiling water, and adding to it when cool a teacup of alcohol and half that quantity of ammonia. A favorite way of cleaning and restoring silk, is by sponging it with a preparation made by boiling a large, unpeeled potato and a kid glove together for. 8 long. time. The glove should of the color of the silk, and if the shade is very light, the potato must have the skin removed before boiling. After the mixture is cool add a small quantity of ammonia if the silk is very dirty.

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No 2 Blue or gum will be needed, as the glove furnishes the proper degree of stiffening. After sponging and wiping,with a dry cloth, fold the silk in as nearly as possible the form of new silk, or roll jt upon a rod covered with thick cloth. Avoid ironing it if possible, as the texture of the silk is better reserved without the application of heat; but if the wrinkles do not Bisa, pear, press it on the wrong side with as cool an iron ascan ke efficientl.. The glove and potato treatment is excellent for restoring black of afl kinds, even veils and shawls.

Another way of cleaning black silk is first to thoroughly brush and wi with a cloth, then lay flat on a board or table and sponge well with hot coffee thoroughly freed from sediment by being strained through muslin. Sponge on the side intended to show, allow to become partially dry and then iron on the wrong side. The coffee removes every particle of grease and restores the brilliancy of silk without impartin to it either the shiny appearance or erackly and papery stiffness obtained by beer or, indeed, any other liquid. The silk really appears thickened by the process, and this good effect is permanent.

The following method of cleaning silks has many advocates, and is said to be admirably adapted for delicate evening shades: To a quarter of a pound of soft soap put a teaspoonful of sugar and a large coffeecupful of alcohol. Wet the silk all over with the mixture, then rinse it in several waters, being careful not to crease it. Let it dry partially, and iron it upon the wrong side, unless it is smooth enough after rubbing with a soft towel. There is a great difference in silks in this respect. Some that are very soft and of rich quality will be smooth and unwrinkled after cleaning, if simply smoothed with the hands and carefully folded; others need thorough pressing with an iron to put them in good shape. Heat takes the stiffening from silk, and, if it is found necessary to iron it, itis well to dry it and then dampen with water in which a little gum or glue has been dissolved. ‘The wisest way, as suggested above, is, in any of the methods iven to try the whole process upon a small piece of the silk to be cleaned. bservation will then indicate*if any change is needed in the operation. All of these receipts have been tried with very good results; but to get a good result in cleaning silk takes time, patience and backache. If silk, after having been done over, or refinished, as it is called, looks well enough to make up again as a dress, it is very important that new linings should be used. Save the old ones to line every-day dresses, but be sure to buy new waist and sleeve linings for the silk, or it will fall into the creases and folds that wearing has produced in the muslin, and have an old expression in spite of all the trouble that it has cost. If the silk is to be cut up for trimmings it will pay to line them. Bias frills and sideplaited ruffles can be lined with coarse Swiss and folds and bias bands interlined with old thin muslin which has been nicely starched and ironed. Attention to these small details will do much toward giving a new look to the material.

Grease spotsin any goods should be taken off as soon as they appear, a8 they yield to treatment much more readily before dirt finds a lodgment in them. Benzine is one of the best agencies in use for removing grease from woolen dresses. Some people consider it best to wet the spot first with cold water, and apply the benzine within the circumference of the watermark, asserting that even upon colored silk fabrics no trace of the benzine will be left after exposure to the air.

Taking out spots which have destroyed or impaired the original color is 8 difficult matter and one that will need experimenting upon in each case. Sometimes a mixture of camphor and borax is efficacious, and in others strong beer is a beneficial application. If acids have caused the trouble, a weak solution of ammonia will often have a good effect. Sometimes an application of liquid blacking upon the faded or discolored spot mends the matter, but that succeeds best on material that has a nap or rough surface.

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A solution nade by boiling logwood chips in a little water is said to be very guod for restoring the color of black cashmere and the other smooth woolen goods. It suould by applied to the spot with a sponge, and the operation should be repea several times, drying the goods after each application, and finally pressing it with a warm iron, Men have been heard to say that women never brush their dresses. However untrue that sweeping assertion may be, it is certain that too little attention is paid to freeing dresses from the dust of the house and soil of the street. It is an excellent plan, upon taking off « dress, to brush it carefully all over with a small (not too stiff) wisp broom, giving particular cure to all trimmings where plaits or gathers make lodgments for the dust. If there is much upon the dress, rub it off with a coarse towel or a wad of worsted goods, An excellent brush for cleaning woolen or silk dresses can be made by covering a square block of wood with furniture plush. Ladies who are in mourning suffer much inconvenience from the injury caused by drops of water falling upon their crape, for each drop makes a conspicuous white mark. If, while wet, these are cla; between the hands until dry, no spots will appear. If the crape has dried without their removal, lay it upon a table an put under spots a piece of old black silk; dip a camel's hair pencil in black ink and paint the spots lightly; then wipe them off with o:d soft silk, and the color will be restored. artly worn fabrics may often be profitably renewed by calling in the dyer’s art. Some people have excellent success in using family dyes, and for them it will be an object to color many useful things, for which it would not be worth while to pay a professional dyer’s charge. Ribbons, neckties, trimmings and many small things which need patience and careful manipulation can be colored beautifully at home. Stockings, linings, and odds and ends that might not otherwise be used, can also be advantageously subjected to the amateur process, but for material that is to be remade into dresses it would be wisdom to employ the best professional skill. Some things, such as merinos and cashmere, are worth dyeing at almost any price, and will look like new when they are done. Silk dyes well for some purposes, but will never look like new after the process, even if the dyer promises that it will; hence it is a mistake to use it conspicuously after dyeing. It can be used as the basis of a costume, where the lines are broken by drapery, etc., or it will cut up admirably for trimmings, but large surfaces of it should be avoided, as giving opportunity for the eye to catch sundry symptoms, such as streaks and a general limpness, which at once reveal the secret.

Irish lins dye well, but have the one objection of shrinking lamentably. ‘his should be taken into consideration in purchasing one of light color, and an extra piece, sufficient for a new waist, should be included in_the original quantity.

Velvets can be colored, but although the nap is beautifully raised when done by an expert, they lose much in appearance, and a velvet which coat ten dollars a yard will have the general expression of one which costs lesg than a quarter of that sum. The cost of dyeing velvet is very great, and with such a result to be expected as has just been explained, it would be much better to buy good new cotton-back, silk-faced velvet. Nearly all wool materials, unless too loosely woven, color well, but mixtures of cotton and wool will not pay for the cost of dyeing. Japanese silks and silk-faced matelasses do not dye satis factorily. White wooler goods will not, as people seem to think, take every color; on the contrary, there are but few shades that they will become. Light and Mexican-blue, nut-brown, slate, stone color, lavender, jacqueminot. scar let, rose,and several of the very dark new shades are those which can be most certainly obtained. The reason for this limitation is because the sulphur with which the wool is whitened in the manufacture prevents most dvlors from taking hold evenly, to use a technical expression.

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Alpaca is an exception to most fabrics composed of two materials. It dyes well and does not shrink very much, In most materials slate color will dye black, gown, claret, green, purple and dark blue..

Light blue will dye medium and navy-blue, purple, crimson, green, prune, claret and black.

Claret will dye brown, black, crimson and bottle green. Brown will dye darker brown, claret, black and green. Amber will dye green, scarlet, crimson, black and brown. Crimson will dye black, brown, claret and dark green. A lighter shade vf crimson will dye black, brown, claret, dark green, blue, and a darker self-shade.

Drab will dye scarlet, crimson, green—both light and dark—purple, dark blue, and claret.

Light green will dye claret, brown, black and crimson. Dark green will dye brown, black and claret.

Lavender will dye brown, black, garnet, dark blue, green, plum and prune.

Mauve will dye dark blue, black, claret, crimson, green and purple. Navy-blue will dye brown, green, claret and black. pup Magenta will dye purple, scarlet, crimson, azline and navy-blues, black, browns and claret.

Purple will dye black, dark crimson, claret and dark green. Pink will dye blue in most shades, all the reddish tones of color, medium and dark blues, black and most of the dark colors, including greens. Scarlet will dye dark green and blue, black, brown, garnet and crimson Sear color will take almost any color except light blue, lavender and pin Slate will dye green, purple, plum, navy-blue, several shades of brown and black.

Black and all the dark colors, if grown rusty or faded, can be dyed again the original color. They may turn out a little darker, but unless the material has ugly spots which require more dye to conceal, the color will be nearly the same as when new.

Plaid goods, if thick and unmixed with cotton, will often take a plain - eolor, which should be at least as dark as the darkest shade in the pattern. Black and white checks prove an exception to this; as, if skillfully done, they can be dyed scarlet or light blue, the white blocks taking the color and the black remaining black.

It is damaging to dresses and other garments to lie by in a faded and dirty state; therefore, if coloring them is in anticipation, it is best to prepare and send them to the dyers. After they are redressed they can be ak] away till required, and will take no harm.

Velveteen will dye and look very well at first, but being all cotton its renewed good looks fade very quickly. For furniture or house decoration it might pay to have it done, but otherwise if is hardly to be advocated. CHILDREN’S CLOTHING.

Very few grown ple understand the hardship it is to little folks to ‘wear outgrown or clumsy or ill-fitting garments. Boys are not supposed to have their feelings greatly harrowed at the sight of handsomer clothes than their own. but even they are quite alive to the mortification of wearing shabby or ill-cnt and ill-made coats and trowsers. The trial falls most severely upon little girls, and to them it is a bitter one, and just as hard to be borne as the afflictions of grown people are. With a keen eye for beauty, and often a natural or cultivated taste, a poor child is sometimes condemned to wear garments of such a hideous character that she loathes

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the ery thought of them, and actually suffers the most acute.srortition.

There are mothers whogievote too much thought and time to dressing their children, and who, words and acts, lead them to feel that to be fashionably and elegantly dressed is the great good of life. ‘his is a lamentable mistake to make, but it is also a mistake fora mother to attempt to imbue her child with an indifference to dress or check the love of it by depriving her of tasteful clothes. An ugly dress draws the thoughts of the wearer to itself far more than a pretty, becoming one will, and a forlorn. ill-dressed little girl will wup with a longing for finery that neat an pretty dressing will not often develop.

There is a good deal of work about making a dress, even if it is a small me, but it is very little more trouble to make it tasteful and stylish, and it a pleasanter task to create a pretty thing than an ugly one. Like all other arts of the home dressmaker, it takes experience to make a success of children’s dresses. Amateurs are apt to take fright at the dressy, elaborate styles now in vogue, but really there is nothing appalling about them with a plate or pattern to follow, and the most complicated are frequently the most easy to copy in old material, because the elaboration helps to disguise many makeshifts in the way of piecing and eking out scanty trimmings. A dainty little miss we know of wears a dress for her ‘‘Sunday best” that looks as if it might have been selected from one of the shop windows. No one would suspect its being home-made, much less made mostly of a fabric no longer new. The foundation was a plain princesse form, cut from a thin lining, which, by the by, was originally a light calico morning dress of one of the older sisters. Among the cast-off clothes of the family were small Portions of two very old silk dresses, one a fine black-and-white check, the other a plain dark brown. There was not in either enough in quantity to do much with alone, but combined there was sufficient to make a very good result. The silk was poor and thin, but it was carefully cleaned and stiffened, and wherever used furnished with a thin, coarse Swiss muslin lining. Long folds of the two silks alternating were put upon the front breadth perpendicularly, reaching from the throat to the bottom of the dress in the center. Across the back were narrow gathered ruffles of check silk bound with the plain brown. The upper part of the dress was of white Angora gauze flannel skirting, which was but twenty cents a yard, and resembled a summer camel's hair. The fronts were made in sack form, meeting over the long center plaits at one point only, about equidistant between the throat and waist. and cut away abruptly above and below. The back was long and loo) over the ruffles with very graceful effect. The cuffs were of check silk, with brown bias binding upon the edge, and the deep round collar (almost a cape) was in the same order. The upper part of the dress was covered with brown silk that was too old and poor to be fit for any other use; but, under the polonaise, the worn places did not appear, and the flannel was so thin that it required a continuous color beneath to prevent the ugly variegated appearance that some silk and bunting toilettes present. The polonaise was edged with three rows of machine chain-stitching, done with coarse brown silk, and was not a separate garment, being sewed in with the shoulder and side seams, and buttoned in the back with brown buttons.

Another dress of the same little lady’s was made froma pair of old Turkey red curtains, of the dark color and heavy quality of former manufacture. The dress was made with a full skirt gathered round the waist, with five rows of shirring. The blouse-waist was gathered in the same way. The deep collar, cuffs, wide belt, and the binding to two ruffies on the bottom of the skirt, were of Madras gingham in indigo-blue shades. The combination made a very quaint and stylish dress, and was modeled from a recently imported one of much more expensive material.

Another lady who prides herself on her ingenuity made a very neat cloak

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for her girl from an old pair of pants. The fronts and backs were cut of narrow pieces (it could not have been otherwise), with seams extending to the shoulder. The ‘kets and cuffs were in vefy good style, but not of the same material, which was a brown basket pattern. The upper parts of the sleeves were very presentable, but the under halves were curious mosuics of patchwork, telling something of the difficulty with which they succeeded in ing sleeves at all; but n’tmporte, nobody—not even a child—voluntarily offers the under part of a sleeve for inspection, so its secrets need never be revealed.

In making over children’s clothes, or elders’ clothes for children, there is e@ double advantage in combining more than one material. Fresher parts of both can be used, and harmonious arrangement of colors diverts the eye from the want of newness that might be apparent in a plainer dress. In making use of diverse fabrics, there is, however, one all-important thing to be kept in mind—there must be a certain harmony in color and method in arrangement observed, or the effect will be disastrous. There a’ 2 people with artistic tastes to whom the knowledge of what is fitting and appropriate seems to come instinctively, and they need no advice; but there are many busy mothers living so far from our great cities and so off from the line of travel that they have but little opportunity for cultivating their tastes or of seeing what is fashionable, and often but little time to give the subject much thought.

In reading over the ordinary articles upon children’s fashions, one is constantly struck with the similarity of the materials advised for their clothing, to those used for grown ple. There seem to be no especial fabrics reserved! for their use. This fact should be particularly comforting to those whose circumstances compel them to prepare their children’s clothing from their stock on hand, which stock is generally understood to be the worn-out dresses of mother and sisters. When there was a marked difference between the styles of child and adult, the wearing cast-off dresses of their elders was areal and bitter trial to little girls; but there is no trouble about it now. Nearly every thing that is wearable can be stylishly used under the present laws which govern fashion. Plaids and large figures, which might fesgue in whole dresses, make very nice vests and trimmings to light up dulllooking costumes.

Old brown or black woolen dresses that have grown rusty and faded, but have capabilities of usefulness, can be refreshed 1 by steeping in a weak decoction of logwood. Other colors in all-wool can be re-dyed at home with the ordinary family dyes. It should be rememberec that it is much easier to re-color goods the same shade than it is to make an entire change of hue. It is best to match the color that the material was originally, and saturate it in the preparation, following the usually accompanying printed directions about drying, pressing, etc. It isa pity to spend time and trouble in making up dresses which will look forlorn in spite of the pains lavished n them, when a previous re-dyeing would have made such a wonderful change in their appearance.

The present very universal fashion of shirring dresses and trimmings is admirably adapted to make over old materials into children’s clothes. Worn-out ruffies can be closel gathered. or gauged, as the term is, and all the holes and thin places made invisible by the process. If, for instance, a prudent mother has laid aside the flounces from some old skirt she has long ago taken for a petticoat or other use, she will now reap the benefit of her carefulness, and find herself able to make her child a dress at little cost. Let her cut a cambric skirt of a proper size, and cover it with the flounces, shirred at each edge with two gatherings, and a similar row through the middle. The shirrings may run around the skirt, and the lapping of the rufies‘may be concealed by a row of galloon or velvet, or the flounces may all be pieced together before the shirrs are made. The gathers should be distributed evenly, and sewed firmly down upon the cambric.

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Another mode of using the ruffles is to sct them on the skirt perpendic-~ ularly; in this case, the middle shirr may be omitted in each ruffle, unless they are over five inches wide. If that style does not meet with approval, 8 puff (made of the flounces) may alternate with a close strip of shirrin, of equal width with the shirring all the way around. Again, if it is desirable to piece out a scanty pattern, it will do to make the lower of the skirt of the ruffles closely shirred, and cover the rest of it with the dress material. Both waists and sleeves, or either one alone, or deep yokes and cuffs, may be entirely made of fine shirring, which, it will readily be seen,affords a fine opportnnity for using up irregular-shaped pieces of old material, as it is of very little consequente how many piecings are put into any thing that is so closely gathered up, always supposing thatthe industrious toiler has time and patience to do the piecing. Unlimited patience ‘seems to be the attribute of nearly all mothers, but time, the economical ones seem, alas, to have in but a limited supply.

It is cruel to condemn little girls, with their naturally dainty tastes and love for pretty things, to wearing ugly, ill-fashioned clothes; but even made out of such materials as this article treats of, they can be as pretty, if not not so durable, as if new material were used.

The subject of boys’ wear needs consideration, for there is no direction in which the amateur’s failures are so distressingly palpable as in boys’ clothes. The unfortunate little sons of poor, industrious mothers too often are condemned to wear garments that give them a hopelessly awkward a) ince. Growing boys, at their best, are not miracles of grace, but wellmade clothes do wonders for them; and it is worth while for those who have the work to do to study to acquire the tailors’ style of finishing garments, without which they are certain to have an uncouth, homemade air that condems them at once. It is quite possible to learn this art by a little practice and close imitation of the finish that is found on coats and other articles of tailors’ workmanship. The secret of style in men’s clothes is in pressing—not such pressing as people ordinarily do with the gentle gliding of a warm smoothing-iron over the cloth—but a vigorous bearing on with a heavy iron that takes all the patience and strength of the worker. The iron should be, as the phrase goes, ‘‘ red-hot,” and the danger of scorching the goods averted by keeping an old wet linen cloth between the garment and the iron. Later, a finishing smooth may be given with a cooler iron, through a thin dry cloth, to take out the wrinkles wometimes caused by the wetting.

It is a great mistake to sup) that when a boy's garment is made from the cast-off one of a man it is not worth while to take much trouble with it, for the cloth is generally of a better quality than that commonly purchased for boys, and the worn portions can all be cut away by care in isposing the pattern.

Before appropriating cast-off coats or pantaloons of the father’s to replenish the boys’ wardrobes, the garments should be brushed well and tipped up; then washed through two suds made with warm water and very strong soap. For reliable colors, a little lye can be added to the first water. Do not twist, but stretch and pull the cloth, and fold up each piece tightly, and squeeze out the water by pressure, or put it carefully through a wringing-machine. Rinse again through two waters, with a little soap in the first, and press out the water as before. After all has been squeezed out that can be, hang the cloth in the air over # line, and when perfectly dry roll very tightly in a damp towel, and leave for several hours, or till the next day; then iron on the right side, through thin muslin, running the iron over till the cloth is entirely dry. If there are any prominent grease spots on the garment it is best, before washing, to remove them with turpentine, potter's clay, or benzine. Stains can be treated (though not always with success) with a mixture of ammonia, camphor, and water. For example—say that a jacket is to be cut from a sack coat;

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having washed the former as directed, select the simplest jacket pattern and lay each piece upon the cloth in a position to make the fronts out of the freshest parts. If the wrong side of the cloth is best worthy to be upperm that should have been pressed instead of the outside when it was washed. Sometimes the sleeves of gentlemen’s coats are made in one piece, with but one seam, and that upon the outside. Such sleeves can often be used for the back of a jacket, while the original backs and parts of the skirt can be used for side pieces and sleeves of the jacket. In tailoring work it is necessary to maintain a rigid adherence to the pattern. Where two pieces are to he joiped, and one is longer than the other, it will never do to snip off the extra length, as some careless ple do, but the longest side must be held in in sewing till the extra fullness is taker: up.

In putting the collar on the jacket, care must be observed not to stretch or all it out of shape; it should also be held full enough to turn over easily, and the seam should be pressed in the manner mentioned above. If possible, a jacket that has been made by a tailor should be made the model for imitation in making one at home, and, till experience has made the details familiar, it should be referred to in putting in pockets, setting in sleeves, and at every step of the way.

Small pantaloons are re: ily cut from larger ones, and even where the latter are seriously impaired, it is still possible to make good new ones out of them. If the back is in holes, the thin part can be replaced by long reshaped pieces, such as are seen in army pantaloons, and a pattern for 8, led sometimes called the ‘cadet pants,’”’ can be procured, if such levice is needful. In cutting the fronts, try not to have the exact spot come at the kifee that came there before, but have it above onbelow, as it will not ‘only wear out faster, but bulge out in an unsightly fashion. If the cloth is thin and loosely woven, or has had already a t deal of wear, it will be well to line the little pantaloons throughout. The fly should be lined with strong drilling interlined with canvas to give suficient support for the button-holes. Short knee-breeches are much easier to make than long ones, and take such a small quantity of material that two pairs can be cut from one pair of ordinary-sized men’s pants; but of course, after a certain age, all the king’s horses and all the king's men would be a force insufficient to compel a little boy to give up his inalienable right to have his trousers as long as his father’s; and happy the mother whose young son does not insist on spring bottoms, for that is a touch very difficult of attainment to any but an expert. In ordering a pantaloon pattern, it is less important to give the age of the boy than the length o7 his leg (measured upon the outside seam), as height varies much in similar The Ulster is a form to be recommended for the overcoat, where new cloth is used, because it is so long and large that the material can be made into other garments when its original form is outgrown. ELDERLY LADIES.

Young people sometimes feel that it makes very little difference how mothers and grandmothers dress as long as they themselves can make as fair a show as the family circumstances allow—a mistake which is unjust and prejudicial to all parties. It is a disgraceful, and in a great measure, a purely American notion, happily banished now from large cities, but still hanging about the country, that a young lady, even if her parents are not rich, must be gaily, and as far as possible, richly clothed, and be able to show soft jeweled hands, as white as the piano keys she touches deftly or otherwise, as the case may be, while mamma spends her overworked time in the meanest of clothes, and by reason of shabbiness is seldom seen b her daughter’s friends, or by any one else except at church. Too often it

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conscience rather than choice that takes her there, where the comfort of the service is swallowed in the consciousness of the utter forlornness and awkwardness of her appearance in obsolete dress and antiquated mantilla that were bought long before the daughters grew up to monopolize what little comfort and luxury life in narrow circumstances can give. The mother who allows herself to be set aside in this way, and brings up her daughters to feel that hers is the secondary place to theirs, fails dismally in her duty to them and reaps her reward in the want of respect rendered to her. But if the mother of a family is herself to blame for the want of nicety in her dress, the same can not always be said of the grandmother, whose failing strength takes her partially out of the active cares of life, and who ought to be the object of tender consideration from every one in the household; and it should be every one’s care to have her comfortable and ‘well-dressed—an object of pride, a sort of show-piece, instead of a poor, pushed-aside, forlorn object, to be kept out of sight. Some clever writer says that a highly-presentable and well-appointed grandmother in a family is a patent of respectability.

There is no arbitrary dictum requiring certain things, but custom restricts them to a narrow choice of cotor—brown, purple, black, and gtay being the only ones allowed. Artistically considered, brown should be also excluded, on account of its unbecomingness to the dull tints of hair, eyes, and complexion. The ideal dress for an old lady—and one may as well know what the ideal is, even if there is but small hope of investing it in the real— is severely plain velvet, with soft tulle handkerchief fulded across the breast, rich lace ruffles at the wrist to shade the withered hands, and a decorous cap, which makes no attempt to be a head-dress, Hat has protecting strings of lace or ribbon to tie loosely under the chin. We can not all dress our dear old grandmothers thus grandly and picturesquely, but we can make them’ comfortable, and fashion their clothes as tastefully as our means will allow, remembering that the love of pretty things to wear begins with a woman’s life and nerally lasts as long as she does—perhaps she is never too old to be gratified wit 8 pretty cap or dress, A black silk dress is not always a possible thing for an old lady, but if, by any economy the purchase can be made, it is a wise one, for it will last any length of time as a best dress, and be such a comfort to the owner as to repay any sacrifice incurred when it was bought. It should be made very plainly. If the lady is very stout, and likes the style, it can be made a close-fitting Gabrielle or princesse, but the usual style is preferable. The waist should fit comfortably, and, unless the wearer has delicate lungs, may be cut with the neck open down to the waist, and filled in with a Jace or lawn handkerchief. An over-skirt is not too youthful, if it is not long and entirely unlooped, but many old ladies prefer single-skirted dresses. In that case the breadths are but little gored; the one in front may be shaped like an apron, and the others left straight and sewed upon the waistband in large plaits, except right in the center of the back, where they may be shirred for a short distance, to the depth of an inch or two. “he bottom of the dress may be left plain, or miay be bound with velvet iistead of the usual braid, or may be trimmed with one or more wide flat bands or folds of the silk. The sleeves may be trimmed at the hand | to correspond with the finish on the skirt; and if the waist is not open as suggested, a small square collar trimmed in the same way can be added. If circumstances do not allow the silk, black cashmere is certainly the next choice, and will be very handsome made up in the same way. It can be made to look richer by edging the folds and bias pieces with milliner’s folds or narrow pipings of silk, Failing the cashmere, black al: of the best quality that can be afforded is the best substitute. Silk pipings are not so pretty upon this material, but their place may be taken by galloon, or the skirt may be set off by two groups, three or four in each, of narrow double folds of alpaca.

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A comfortable and welcome fashion for old ladies, which was perhap8 ted by the rage for fichus of all kinds, is a shoulder cape, in shape like a Sontag, except that the fronts fasten like a dress with buttons, instead of being crossed. This is made of black silk, quilted in tiny diamonds over a single thickness of wadding, and edged with a double cord, or with a very narrow black lace plaited on. It can be worn with any dress, and is becoming so much adopted by old ladies in the East that they frequently have cloth or crocheted capes of the same shape made to wear in change with the more dressy one.

Circulars are frequently mentioned in fashion journals as being well adapted to old ladies, but they are really far from being the best shape for their wraps, as, having no sleeves, they drag heavily from the neck, and become very tiresome. A better style is a loose-fittin double-breasted sacque, rather long, but not enough so to be heavy and burdensome. Caps and bonnets are delicate points, and the old lady whose means are too straightened to allow her to call professional skill to her aid (and even that is not always equal to the situation) is fortunate if she has a friendly relative with taste and capacity enough to undertake the critical task, which, to be successful, should be really a labor of love. The caps should be pure white, and the bonnets black. A well-defined border or ruche of white is pretty and becoming, but an indefinite mingling of black and white an either cap or bonnet is unbecoming. Small bonnets are out of the question for old ladies who need a shape that will amply protect the head, and even the back of the neck, where so many nerves center that embrace the slightest opportunity of exposure to ache remorselessly. Still the bonnet Toust not be too large, unless to shade a e fat face; a small head and delicate features in a great coal-scuttle of a hat look like a caricature, and the beauty of a bonnet lies in its fitness.

They say there are no old women in modern times,so it would not be safe to mention an age to which the plainness of attire advocated in this article belongs. But it was designed for those who honestly feel themselves beyond the period when “ One a charm from dress can borrow,’ Norr.—The article “‘ Dress Making at Home,” is chiefly condensed from a series of arti cles which appeared in that excellent monthly, “ Andrews’ Basar” published by W. B Andrews, New York.

an Pe

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In coloring always use plenty of water (soft water when obtainable); never crowd the goods, taking care that they float in the liquid. The rule is four gallons of water to one pound of goods. In rinsing always use plenty of clear water; and in preparing goods for coloring, clean off all dirt and grease spots. To test color of dye, pour it from a dish held high, and look through it to the light. A pound of extract of logwood is equal to four pounds of logwood chips. Fustic should be boiled in a sack of open texture. The other ingredients are put into the water. All black goods should be washed in soap-suds after coloring. Let every implement used about coloring be scrupulously clean. In preparing the goods, scour well with soap and water, washing the soap well out and dipping in warm water before placing in the dye. All goods should be well aired, rinsed, and hung out carefully after dyeing. Silks and delicate fabrics must be handled tenderly, or injury will be done. In case a very large quantity of goods are to be dyed, a slightly smaller proportion of water than the rule above given may be used. The “Family Dyes,” lately introduced and now kept for sale by all druggists, are very convenient and give good results. They are aniline dyes, and come in the form of a powder, put up in papers, and labeled with full instructions for using. The preparations for using these dyes are very simple, and no experience is required if the instructions are implicitly followed. The color card shows the exact shade of the color you select, and there is no trouble in experimenting to get the right shade. Besides, the dyes are cheap and the results are equal to those produced by the profes sional dyer. There are several manufacturers of aniline dyes, and inquiry at the nearest drug store will secure all the information as to prices, colors, etc. that may be desired by any lady. ‘ CoLoR BETWEEN PuRPLE AND BLUE FoR Woot or S1ix.—For four pounds of goods, take bichromate of potash one ounce, and alum one and a quarter ounces; dissolve and bring water to boiling point; put in goods and boil one hour; then empty dye and make new with one pound logwood (or one-. fourth pound extract of logwood), and boil goods in this one hour longer, Use more logwood to make color darker, or less to make it lighter. Buieacu For Woot, SiLK, or Straw.—Mix one pound oxalic acid, one pound table salt, and twelve gallons water; lay goods in this mixture for one hour; remove and thoroughly rinse and work.

Scartet For Woo..—For ten pounds flannel or yarn, take two and a half pounds of ground lac dye. one and a half pounds scarlet spirit (see recipe), alf pound tartar, one and one-fifth ounces flavine (or according to shade (620)

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desired), one and a fifth ounces tin crystals, half Pound muriatic acid. Boil all ther for fifteen minutes; cool to 170° Fah.; put in goods, handling quickfy at first, then boil one hour, rinse while hot, befure gum and impurities harden. A small quantity of sulphuric acid may be added to this recipe, to dissolve gum. ‘This scarlet stands soap better than cochineal. ScaR Let Spirit.—Two pounds muriatic acid (22° B.}, two ounces feathered tin, and one-fourth pound water. Place acid in a stoneware jar, add the tin, let it dissolve, and keep a few days before using. The tin is feathered b; melting it and pouring it from a height of five or six feet into a pailful o! water. This spirit is used in certain colors, particularly scarlets, orange, and pink.

CocHINEAL ScaRLet.—For five pounds of wool, yarn, or cloth, take two ounces crea tartar, one and a fourth ounces of pulverized cuchineal, one und scarlet spirit; boil.the dye; dip the goods, working them well for fteen minutes; then boi) one and a half hours, slowly stirring the goods all the while; take out, wash in clear water, and dry in doors or in the shade. PurpLe Dyse.—For ten pounds of goods, use alum twelve ounces, muriate of tin one teacupful, pulverized cochineal two ounces, cream of tartar eight ounces. Boil the alum, tin, and cream of tartar for twenty minutes; add the cochineal, and boil five minutes; immerse the goods two hours; remove and enter them in a new dye com of Brazil wood twelve pounds, logwood two pounds, alum one pound, muriate of tin two cupsful, adding a little extract of indigo, made as follows:

Extract or Inpico.—Take oil of vitriol two pounds, and stir into it finely, pulverized indigo eight ounces, stirring briskly for the first half-hour, then cover it up, and stir four or five times daily for a few days; then add a little pulverized chalk, stirring it up, and keep adding it as long as it foams. It will neutralize the acid. Keep it closely corked. Licht Sitver Dras.—For ten pounds of goods, use logwood two ounces, alum about the same quantity; boil well, enter the goods, and dip them for one hour. Grade the color to any desired shade by using equal parts of logwood and alum.

Curome Buiack ror Woo1.—For ten junds of goods, use blue vitriol twelve ounces; boil it a short time, then dip the wool or fabric threequarters of an hour, airing frequently; take out goods, and make a dye with logwood six pounds; boil half an hour, dip three quarters of an hour; air the Foods, and dip quarter of an hour longer; wash in strong soap suds, A goo fast color.

Darx SxurF Brown on Woot.—For ten pounds of, take camwood two pounds; boil for twenty minutes then dip the for three-quarters of an hour; then take tbem out, and add to the dye fustic five pounds; boil twelve minutes, and dip the goods three-quarters of an hour; then add blue vitriol two ounces, copperas eight ounces; dip again forty minntes; add more copperas, if the shade is required darker.

Wixe Coron Drs.—For ‘en pounds of goods, use camwood two pounds; boiPtwenty minutes; dip the goods half an hour; boil in, and dip fort; minutes; then darken with blue vitriol three ounces; and should you wis it darker, add one pound of copperas.

Prnx Dyg yor Woo..—For ten pounds of goods, take alum one pound; boil, and immerse the goods fifty minutes; then add to the dye cochin well pulverized three ounces, cream of tartar twelve ounces; boil, and enter the goods while boiling, until the color is satisfactory. Oranor Dyx.—For ten pounds of goods, use ten ounces, muriate of tin two gills; boil, and dip one hour; then add to the dye, fustic five pounds, madder one pint, and dip again forty minutes. If preferred, cochineal four ounces may be used instead of the madder, as a better color is induced by it.

Sxy Bux ox Corron.—Ten pounds of goods, blue vitriol one pound! boil a short time, then enter the goods, dip three hours, and toa “4

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bath of strong lime water. A fine brown color will be imparted to the goods if they are then put through a solution of prussiate o! tash. A Brown Dy ox Woot may be induced by 4 decoction of whité oak bark, with variety of shade accordjng to the quantity employed. If the goods be first passed through a solution of alum the color will be brightened. Brown on Corron.—Catecheu, or terra japonica, gives cotton a brown color, blue vitriol turns it on the bronze, en copperas darkens it, when applied as a mordant and the stuff boiled in the bath boiling hot. Acetate of alumina, asa mordant, brightens it. The French color named “ Carmelite" is given with catechu one pound, verdigris four ounces, and sal ammoniac five ounces. Brown on Woot axp Siik.—Infusion or decoction of walnut-peels dyes wool and silk brown color, which is brightened by alum. Horse chestnut peels also impart a brown color; a mordant of muriate of tin turns it on the bronze; and sugar of lead the reddish-brown.

Souitarrs.—Sulphate or muriate of manganese, dissolved in water with a little tartaric acid, imparts this beautiful bronze tint. The stuff after bein, put through the solution must be turned through a weak lye of potash, an afterward through another of chloride of lime, to brighten and fix it. Prus* siate of copper gives a bronze or yellowish-brown color to silk. The piece wellor ataek with blue vitriol may be passed through a solution of prussiate of potash.

Fvuuer’s PuRtrrEr FOR Cuotus.— Dry, pulverize, and sift the following ingredients: Fuller’s earth six pounds, French chalk four ounces, pipeclay one pound; make into a paste with rectified oil of turpentine one ounce, alcohol wo ounces, melted oil soap one and a half pounds. Make up the mixture into cakes of any desired size, keeping them in water or small wooden boxes. A less quantity can be made by using same proportions. Green on Cotton.—For ten pounds of go use fustic two and a half pounds, blue vitriol two and a half ounces, soft soap one pint, and logwood chips four ounces. Soak the logwood over night in a brass vessel; put it on the fire in the morning, adding the other ingredients. When guite hot it is ready for dyeing; enter the goods at once, and handle well. Different shades may be obtained by letting part of the goods remain longer in the lye.

Pink Dys ror Corroy.—For ten pounds of goods, use redwood one pound, muriate of tin half a pound; boil the redwood one hour, turn off into a large vessel, add the muriate of tin, and put in the pods; let it stand a few minutes (five or ten), and a nice pink will be produced. It is quite a fast color.

YELLow on Siux.—For ten pounds goods, use sugar of lead seven and a half ounces, alum two pounds; enter the goods, and let them remain twelve hours; remove them, drain, and make a new dye with fusti¢ one pounds. Immerse until the color suits..

Rep Dre ror Woo..—For ten pounds of goods, make a tolerably thick paste of lac dye and sulphuric acid, and allow it to stand fora day. Now take tartar one pound. tin liquor half a pound, and twelve ounces of the above paste; make a hot bath with sufficient water, and enter the goods for three-quarters of an hour; afterwards carefully rinse and dry. Yetiow on Cotroy.—For ten pounds goods, use sugar of lead one pound, dip the goods two hours. Make a new dye with bichromate of potash half a pound; dip until the color suits; wring out and dry; if not yellow enough, repeat the operation..

1oLet Dye on SitkK or Woox.—A good violet dye may be given by pass ing the goods first through a solution of verdigris, then through a decoction of logwood, and lastly alum water. A fast violet may be given by dyeing the goods crimson with cochineal, without alum or tartar, and, after rinsing, passing them through the indigo vat. Linens’ or cottons are first galled with eighteen per cent. of gall nuts; next passed through a mordant of alum,

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iron liquor, and sulphate of copper, working them well; then worked in a madder bath made with an equal weight of rvot; and lastly brightened with soap or soda. Siate Dye on SiLK.—For a small quantity, take a pan of warm water and about a teacupful of logwood liquor, pretty strong, and a piece of pearl ash the size of a nut; take gray co lored goods and handle a little in this liquid, and it is finished. If too much logwood is used, the color will be too dark. For a straw color on silk, use swartweed; boil in a brass vessel, and set with jum,..

Litac Dyg on Sitk.—For five pounds of silk, use archil seven and a halt pounds; mix it well with the liquor; make it boil quarter of an hour; dip the silk quickly, then let it cool, and wash it in river water, and a fine haitviolet, or lilac, more or less full, will be obtained. Green Dye oy Sttk.—Take green ebony, boil it in water, and let it settle; take the clear liquor, as hot as you can bear your hands in it, and handle your goods in it until of a bright yellow; then take water and put in a little sulphate of indigo; handle your goods in this till of the shade desired. The ebony may previously be boiled in a bag to prevent it sticking to the silk. Brown on S1ix.—Disselve annatto one pound, pearl ash four pounds, in boiling water, and pes the silk through it for two hours; then take it out, squeeze it well an dry next give ita mordant of alum, and it first through a bath of Brazil-wood, and afterward through a bath of logwood to which a little freen copperas has been added; wring it out and dry; afterward rinse well.

Muxperry on S1LK.—For five pounds of silk, use alum one pound and a quarter; dip fifty minutes; wash out, and make a dye with Brazil-wood five ouncesand logwood one and a quarter ounces, by boiling together; dip in this half an hour; then add more Brazil-wood and logwood, equal parts, until the color suits.

Green Dye on Woon anv SiLx.—Equal quantities of yellow oak and hickory bark; make a strong yellow bath b iling; shade to the desired tint, by adding a smal! quantity of extract of indigo. Orance Dye.—For ten pounds of goods, use sugar of lead half a pound; boil fifteen minutes; when a little cool, enter the goods, and dip for two hours; wring them vut, make a fresh dye with bichromate of potash one pound, madder quarter of a pound; immerse until of the desired color. The shade may be varied by dipping in lime-water.

Buve on Corrox.—For ten pounds of goods, use copperas half a pound; boil, and dip twenty minutes; then dip in soap-suds, and return to the dye three or four times; then make a new bath with prussiate of potash two ounces, oil of vitriol one-third of a pint; boil half an hour; rinse out and dry.

SovERiNo AND Macenta Dyes on Waite Woo.en, SILK, on Corton AND Wooien Mixtures.—For one pound of woolen goods, Magenta shade, ninetysix grains, apothecaries’ weight, of aniline red will be required; dissolve in a little warm alcohol, using—say—six fluid ounces of alcohol, or about six ills alcohol, per ounce of aniline. Many dyers use wood spirit, because of its cheapness. For a Solferino shade use sixty-four grains aniline red, dissolved in four ounces alcohol, to each pound of goods. Cold water, one quart, will dissolve these small quantities of aniline red, but the cleanest and juickest way will be found by using the alcohol or wood spirit. Clean the cloth artd goods by steeping, ata pentle heat, in weak soap suds; rinse in several messes of clean water, and lay aside moist. The alcoholic solution of aniline is to be added from time to time to the warm or hot dye bath, till the color on the goods is of the desired shade. The goods are to removed from the dye bath before each addition of the alcoholic solution, and the bath is to be well stirred before the goods are returned. The alcoholic solution should be first dropped into a little water, and well mixed, and the mixture should then be strained into the dye bath. If the color is not dark

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enough after working from twenty to thirty minutes, repeat the removal of the goods from the bath and the addition of the solution, and the re-immersion of the goods from fifteen to thirty minutes more, or until suited; then remove from the bath and rinse in several messes of clean water, and dry in the shade. Use about four gallons water for dye bath for one pound of goods; less water for larger quantities.

Liquip Dre Cotors.—l. Blue.—Dilute Saxon blue, or sulphate of indigo, with water. If required for delicate work, neutralize with chalk.. 2. Purple. —Add a little alum to a strained decoction of logwood..3. Green.—Dissolve sap green in water, and adda little alum. 4. Yellow.—Dissolve annatto ina wenk lye of subcarbonate of soda, or potash. 5. Golden color.—Steep French berries in hot water, strain, and add alittle gum and alum. 6. —Dissolve carmine in ammonia, or in weak carbonate of potash water; or infuse powdered cochineal in water, strain, and add a little gum in water. The preceding colors, thickened with a little gum, may be used as inks in writing, or as colors to tint maps, foils, artificial flowers, etc., or to paint on velvet. To CiEeanse Woot.—Make a hot bath composed of water four parts, urine one part; enter the wool, opening it out toadmit the full action of the liquid; after twenty minutes’ immersion, remove from the liquid, and allow it to drain; then rinse it in clean running water, and spread out todry. The liquid is good for subsequent operations; only keep up the propertions, and use no soap.

Vrotet Dye on Straw Bonners.—Take alum four pounds, tartaric acid one pound, chloride of tin one pound. Dissolve and boil; allow the hats to remain in the boiling solution two hours; then add as much of a decoction of logwood and carmine of indigo as is requisite to induce the desired shade; and lastly, rinse finally in water in which some alum has been dissolved. Sttver Gray Dye on Straw.—For five hats—select the whitest hate, and soften them in a bath of crystallized soda, to which some clean lime water has been added, (See ‘‘ Lime water.”’) Boil for two hours, in a large vessel, using for bath a decoction of the following, viz.: alum one pound, tartaric acid one-tenth of a pound, some ammoniacal cochineal, and carmine of indigo; a little sulphuric acid may be necessary in order to neutralize the alkali of the cochineal dye. If the last-mentioned ingredients are used, let the hats remain.for an hour longer in the boiling bath, then rinse in slightly acidulated water.

Lime Water For Dyers’ Usg.—Put stone lime one pound, and strong limewater one and a half pounds, into a pail of water; rummage well for seven or eight minutes; then let it rest until the lime is precipitated and the water clear; add this quantity to a tubful of clear water.

ANILINE GREEN ON SILK.—lIodine green, or night green, dissulves easily in warm water. For a liquid dye, one pound may be dissolved in one gallon alechol, and mixed with two gallons water containing one ounce sulphuric acid.

To Dye Anittne ScaRLet.—For every ten pounds of dissolve half a pound white vitriol (sulphate of zinc), at 180° Fah.; place the goods into this bath for ten minutes; then add the color, prepared by boiling for afew minutes, quarter of a pound aniline scarlet in three-quarters of a gallon water, stirring the same continually. This solution has to be filtered before being added to the bath. The is remain in the latter for fifteen minutes, when they have become browned, and must be boiled for another half hour in the same bath after the addition of sal-ammoniac. The more of this is added the deeper will be the shade.

BrsmagcK Brown ror Dysine.—Mix together one pound Bismarck, five ons water, and three-quarters of a pound sulphuric acid. This issolves easily in hot water, and may be used directly for dyeing. A liquid dye may be prepared by making the bulk of the above mixture to two gallons, with alcohol. To dye with the above mixture, sour with sulphuric acid; add a quantity of sulphate of soda, immerse the wool, and add the

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color by small portions, keeping the temperature under 212° Fah. Very interesting shades may be developed by combining the color with indigo paste or picric acid.

‘o Dye Woon with Anning Grezx.—For wool, prepare two baths—one containing the dissolved dye and a quantity of carbonate of soda or borax. In this the wool is placed, and the temperature is raised to 212° Fah. A rayish green is produced, which must be brightened. and fixed in a second ath of water 100° Fah., to which some acetic acid has been added. Cotton requires pre; tion by sumac.

NILINE Bius.—To ten pounds of fabric, dissolve two ounces aniline blue in three-tenths of a quart hot alcohol; strain through a filter. and add it to a bath of 130° Fah.; also one pound glauber salts, and half a pound acetic acid: enter the goods, and handle them well for twenty minutes; next heat it slowly to 200° Fah.; then add half a pound sulphuric acid diluted with water; let the whole boil twenty minutes longer; then rinse and dry. If the aniline be added in two or three proportions during the process of coloring, it will facilitate the evenness of the color..

AxILINE Rep.—Inclose the aniline in a small muslin bag; have a kettle {tin or brass) filled with moderately hot water, and rub the substance out; then immerse the goods to be colored, and in a short time they are done. It improves the color to wring the goods out of strong soap-suds before putting them in the dye. This is a permanent color on wool or silk. ANILINE VioLgT AND PurPLE.—Acidulate the bath by sulphuric acid, or use sulphate of soda—both these substances render the shade bluish. Dye at 212° Fah. To give a fair middle shade to ten pounds of wool, a quantity. of solution equal to one-half to three-quarters of an ounce of the solid dye will be required. The color of the dyed fabric is improved by washing in soap and water, and then passing through a bath soured by sulphuric acid. AytLing Back For Drrinc.—Water twenty to thirty parts, chlorate of potassa one part, sal-ammoniac one part, chloride of copper one part, aniline [ydrochlorie acid one part previously mixed together. It is essential that the preparation should be acid, and the more acid it is the more rapid will be the production of the blacks; if too much so, it may injure the fabric. ANILINE Brown Dye.—Dissolve one pound of the brown in two gallons of spirit, specific gravity 8200; add a sufficient quantity to the dye bath, and immerse the fabric. ‘ool possesses a very strong affinity for this color, and no mordant is required.

To Breacu Featuxrs.—Place the feathers from three to four hours in a tepid dilute solution of bichromate of potassa, to which, cautiously, some nitric acid has been added (a small quantity only). To remove a greenish hue induced by this solution, place them in a dilute solution of sulphuric acid, in water, whereby the feathers become perfectly white and bleached. To CLeanx Straw Bonnets.—First brush them with soap and water, then with a solution of oxalic acid.

Crimson For SiLK.—For one pound of silk, alum three ounces; dip, at hand-heat, one hour; take out, and drain, while making a new dye, by boiling ten minutes, cvchineal three ounces, bruised gall-puts two ounces. and cream of tartar half an ounce, in one pail of water; when a little cool. begin to dip, raising the heat to a boil, continuing to dip one hour; wash and dry.:

CINE AMON or Brown on Cotton anv S1LK.—Give’ the goods as much color from a solution of blue vitriol (two ouces to water one gallon) as it will take up in dipping fifteen minutes; then run it through lime-water; this will make a beautiful sky-blue of much durability; it has now to be run through a solution of prussiate of potash, one ounce to water one gallon. To Cotor Straw Hats or Bonnets a BeavtiruL SLaTE.—First soak the bonnet. in rather strong warm suds for fifteen minutes, to remove sizin; or stiffening; then rinse in warm water, to get out the soap; now scald cudear one ounce in sufficient water to cover the hat or bonnet; work the

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hat or bonnet jn this dye, at 180° of heat, until you get a light-purple; now have a bucket of cold water, blued with the extract of indigo half an ounce, and work or stir the bonnet in this until the tint pleases; dry, then rinse out with cold water, and dry again in the shade. If you get the purple tuo deep in shade, the final slate will be too dark.

To Crean Ostricw FreatHers.—Cut some white curd soap in small pieces, pour boiling water on them, and add a little pearl ash. When the soap is uite dissolved and the mixture cvol enuugh fur the hand to bear, plunge the feathers into it, and draw them through the hand till the dirt appears squeezed out of them; pass them th®»ugh u clean lather with some blue in it; then ringe them in culd water with blue, to give them a good culor. Beat them against the hand, to shake off the water, and dry by shaking them near a fire. When perfectly dry, coil each fiber separately with a blunt knife or ivory folder.

To Crean Furs.—For dark furs, warm a quantity of new bran in a pan, taking care that it does not burn, to prevent which it must be briskly stirred. When well warmed, rub it thoroughly into the fur with the hand. Repeat this two or three times; then shake the fur, and give it another sharp brushing, until free from dust. For white furs, lay them on a table, and rub well with bran made moist with warm water; rub until quite dry, and afterward with dry bran. The wet bran should be put on with flannel; then dry with book muslin. Light furs, in addition to the above, should be well rubbed with magnesia, or a piece of book muslin, after the bran process, against the way of the fur.

Cure or Straw Hats orn Boxxets may be dyed black by boiling them three or four hours in a strong liquor of logwood. adding a little copperas occasionally. Let the bonnets remain in the liquor all night; then take out to dry in the air; if the black is not satisfactory, dye again after drying. Rub inside and out with a sponge moistened in fine oil; then block. Red Dye.—Boil ground Brazil-wood ina lye of potash, and boil your straw hats, etc., In it. Blue Dye.—Take a sufficient quantity of potash lye, one pound of ditmus, or lacmus, ground; make a decoction, and then put in the straw, ani il it..

Mernop or BLEacuine Straw.—Dip the straw in a solution of cxygenated mouriatic acid saturated with potash. (Oxygenated muriate of lime is much cheaper.) The straw is thus rendered very white, and its flexibility is increased.

Bueacuine Straw Goops.—Straw is bleached by simply exposing it in a closed chamber to the fumes of burning sulphur—an old flour barrel is the apparatus most*used for the purpose by milliners, a flat stone being laid on é ground, the sulphur ignited thereon, and the barrel, containing the goods to be bleached, turned over it. The goods should be previously washed in pure water.

VarNISH FoR Fapep Russer Goops.—Black Japan varnish diluted -with a little linseed oil.

To BLeacn Linex.—Mix common bleaching powder in the proportion of one pound to a gallon of water; stir it occasionally for three days; let it settle, and pour it off clear Then make a lye of one pound of soda to one gallon of boiling soft water, ir which soak the linen for twelve hours, and il it half an hour. Next soak it in the bleaching liquor, made as above; and, lastly, wash it in the usual manner. Discolored linen or muslin may be restored by putting a portion of bleaching liquor into the tub wherein the articles are souking.

Dye ror FeatHess.—Black—Immerse for two or three days in a bath, at first hot, of logwood eight parts, and copperas, or acetate of iron, one part. Blue—with the indigo vat. Brown—by using any of the brown dyes for silk or woolen. Crimson—a mordant of alum, followed by a hot bath of Brazilwood, afterward by a weak dye of cudbear. Pink or Rose—with safflower or lemon juice. Plum—with the red dye, followed by an alkaline bath. Red

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—a mordant of alum, followed by a bath of Brazil-wood. Yellow—a mordant of alum, followed by a bath of turmeric or weld. Green Dye—take of verdigris and verditer, of each one ounce, gam water one pint; mix them well, and dip the feathers, they having been first soaked in hot water, into the said mixture. For Purple, use lake and indigo. For Carnation, vermillion and smalt. Thin gum or starch water should be used in dyeing feathers. Covors For ArtirictaL FLowErs.—The French employ velvet, fine cambric, and kid for the petals, and taffeta for the leaves. Very recently thin plates of bleached whalebone have been useg for some portions of the artificial flowers. Colors and Stains:—Blue—In™go, dissolved in oil of vitriol, and the acid partly neutralized with salt of tartar or whiting. Green—a solution of distilled verdigris. Lilac—liquid archil. Red—carmine dissolved in a solution of salt of tartar, or in spirits of hartshorn. Viéolet—liquid archil, mixed with a little salt of tartar. Yellow—tincture of turmeric. The colors are generally applied with the fingers.

Brack VARNISH FOR Cup anp Straw Hats.—Best alcohol four ounces, pulverized black sealing-wax one ounce; put them into a phial, and put the Bhial into a warm place, stirring or shaking occasionally until the wax is issolved. Apply it, when warm, before the fire or in the sun. This makes a beautiful gloss, Dyes ror Furs.—Brown—use tincture of logwood. Red—ground Brazilwood half a pound, water one and a half quarts, cochineal half an ounce; boil the Brazil-wood in the water one hour; strain and add the cochineal; boil fifteen minutes. Scarlet color—boil half an ounce saffron in half a int of water, and pass over the work before applying the red. Blue— logwood seven ounces, blue vitriol one ounce, water twenty-two ounces; boil. Purple—logwood eleven ounces, alum six ounces, water twenty-nine ounces. Green—strong vinegar one and a half pints, best verdigris two ounces (ground fine), sap green one-quarter of an ounce; mix all together, an il.

To Raise a Nap on Crotu.—Clean the article well; soak it in cold water for half an hour; put it on a board, and rub the thread-bare parts with a half-worn hatter’s card filled with flocks, or with a teazle, or a prickly thistle until a nap is raised; then lay the nap the right way with a hatter’s brush, and hang up to dry.

Frist Cuarer ror Woor.—Boil thirteen Rounds of goods two hours with seven pounds of camwood, one-tenth pound logwood, and one fourth pound of copperas to darken.

Ressiax Brown ror Woo..—For thirteen pounds goods, boil two pounds fustic and four pounds camwood an hour, and if too light color, add onetenth pound each copperas and alum to darken.

BorrLe-GREEN For WooL.—Boil ten pounds wool with one-tenth pound chrome and one-fifth pound alum; take out, put in a vessel of clean water three pounds fustic and one and a half pounds logwood, and boil another our..

Buack ror Woor.—For twenty-five pounds of goods, boil goods in a solution of five-eights pounds each bichromate potash and blue vitriol, and one-half pound argol, one hour; take out, re-fill kettle with clean water, and add three pounds dissolved extract of logwood; put in goods, and simmer one hour and 4 half; take out, rinse, scour with soap, and dry. This makes a blue-black. To make a jet-black, add three pounds fustic with the logwood.

Buve For Corrox.—Put ten ‘pounds cotton, two and a half pounds copperas, in néteen to twenty gallons water, and boil two hours; after boiling, take out, rinse in (lear Water, refill kettle with water, and aga one-half und prussiate of potash. Boil goods in this half an hour, lift out goods, and slowly add one half pound oil of vitriol; return goods, and boil half an hour. Rinse in clear water, and dry.

Green ror Corroy.—Add eight pounds fustic and one-half pound alum

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to the blue mixture of the preceding rule, put in goods, and simmer unt? the required shade of green is obtained.

CHROME-YELLOW FoR Cottox.—For fifteen pounds cotton goods or yarns, dissolve eight ounces of white sugar of lead in one tub, and eight ounces of chrome in another. Put goods first in with sugar of lead, wring out well, and shake back into the liquid in, repeating the operation ve times (in order to make the goods absorb as much color as posaible); then put them through the chrome tub in the same ways then return again to the sugur of lead tub; treat as before; rinse off well, and dry. To make a dark shade, use brown sug@ of lead, repeating three times in the sugar of lead and twice in the chrome.

Goop Biack For Cortox.—To a tub of cold water add, for twepty pounds is, five pounds sumac; wring and shake out goods, and return to liquid a few times; let stand all night in sumac; then to another tub of water add a few pails of lime-water; put in goods, wring out, and put into another tub of cold water in which is two pounds of dissolved copperas and a pailful of old sumac liquor; wring out six times; wring out, and put into the lime-tub again, adding two more pails of lime-water. Prepare another tub of water, and adding to it six pounds of logwood and one pound of fustic previously scalded; put in the cotton, and wring out and return ten times; lift out, darken liquid with a little copperas, and return the goods. The omission of the sumac gives a purplish black, while the recipe as above gives a jet black.

To Dye Bius.—A very beautiful blue may be produced in an hour by the following process: “ For each pound of materiaF take two and a half ounces of alum and one and a half of cream tartar. Boil them together in a brass or copper kettle for about an hour. Take sufficient warm water to cover the’ }, and color it to the shade zon nay desire with chemic blue. Put all into the copper kettle, and boil it a short time, taking care to keep it stirred all the time; remove the cloth, wash in clear cold water, and hang up to dry.”

“Rovan Buvg ror Si1x.—Take ten pounds of silk, make up a tub of nitrate of iron at six de;,. to which add one pint of good mariate of tin and four ounces of tartaric acid; wring out and return, repeating for about an hour; in another tub, add one and a half pounds of ‘dissolved prussiate and one gill of oil of vitriol. Wash foods out of iron tub, and put into prussiate tub; repeat in iron twice and once in prussiate; wash out of the iron, and put in a tub in which oil of vitriol, until it tastes sour, has been dissolved; give six wrings to clear of any rust that may adhere to it. More prussiate will produce a darker, and a less a lighter color, but the same quantity of iron and tin must be used.

YELLOW-BROWN For WooLen Yarw.—For ten bunches, dye with two Looe of camwood, five pounds fustic, and one each of logwood and copScagtet ror Wooten Yarn.—Boil eight pounds yarn one hour with onehalf pound cochineal, two pounds of young fustic, seven-tenthsof a pound of white or brown tartar, three-tenths of a quart of oxalic muriate of tin. PurPLe For Lapigs’ CLotn.—For twenty-five vards goods, boil two and a@ half hours with ten pounds of alum, two pounds of argol, and one-fourth of 2 agent nitrate of tin; wash Well, and finish with seven and a half pounds od and one pound of peach-w: in a clean vessel.

finishing, and heat to boiling point. Put in cool in

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When people fall sick they seem two lose what little common sense they possessed when well. Men and women who are reasonably wise and reasonable in other matters, cherish the most absuni superstitions, and follow the advice of the most transparent quacks when it comes to disease and medicine. A little reflection will convince any reasonable ‘person that no single medicine will cure all diseases, indeed no medicine will cure the saine disease in different persons, and in different stages. Any candid physician will admit that the use of medicines by the most skillful and experienced practitioner, is, to a great extent, an experiment. What is ‘one man’s meat is another's poison,” and even the best physician needs to know the constitution of the patient, and to study the symptoms of disease before he can prescribe safely, to say nothing of curing the disease. And yet there are intelligent men and women who buy patent nostrums, and pour them down their throats, knowing nothing of the disease, or of the probable effect of the alleged remedy. For instance, a child has a cough and a “cough remedy" is purchased and dealt out. Now, there are many kinds of coughs. The cough may be “dry,” or it may be “loose;"’ the symptoms may differ in various ways, and yct the ‘cough remedy " given for a “dry” cough may be intended for a ‘“‘loose"’ one, and so all the symptoms may be aggravated, perhaps, with a fatal result. The physician’s advice and experience is chiefly valuable to tell us what the disease is and the best possible treatment for it. It is dangerous in the extreme to administer any powerful remedy, or any medicine the nature and effect of which are not known, without the advice of some one who knows the disease and its probable effect. The household medicine chest should contain only simple remedies, the effect of which, at worst, can not be very injurious; and in all dangerous or violent diseases a physician should be promptly called. — For Cotps, drink hot pennyroyal tea.

mes AY ORRINE is excellent to rub on chafes, burns, or chapped hands or sun For Burns.—Lime-water, olive-oil, and glycerine, equal parts; applied on lint.

Liximent.—Three ounces each of tincture of opium, camphorated oil, and 808p liniment..

‘on JauNDiceE.—The yolk of an egg, raw or slightly cooked, is excellent food in jaundice.

For Quinsy, gargle with water as hot ascan be borne. This gives great relief, even in severe cases..

Lixiugnt.—The common May-weed blossoms put in alcohol are much superior to arnica for the same use..

‘o Cueck VomitiNc—Give a tea-spoon of whole black mustard seed. A table-spoon may be given in severe cases.

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For Stck Heapacne.—Whenever the symptoms are felt coming on, drink acupful of thoroughwort or boneset-tea.

For Stirr Jorxts.—Oil made by trying up common angle worms, is excellent to apply to sinews drawn up by sprains or disease. Precrisy.—Oiled silk placed over the chest of those suffering from pneumonia or pleurisy, will give great relief and hasten recovery. For Rueumatism.—To one pint alcohol, add one table-spoon pulverized potash, and alump of gum-camphor the size of a walnut. Use as a liniment. Curonic Diarra is cured by drinking orange-peel tea; sweeten with loaf-sugar, and use as a common drink for twenty-four to thirty-six hours. To Stop BLegpinc.—Apply wet tea-leaves, or scrapings of sole-leather to a fresh cut and it will stop the bleeding, or apply a paste of flour and vinegar.

To Stop BuEEptxa at THE Nose.—Bathe the feet in very hot water, drinking at the same time a pint of cayenne pepper tea, or hold both arms above e head.

For Dresstnc Ccts, Wounps or Sores.—Surgeon's solution of carbolic acid and pure glycerine mixed in equal parts, and applied on soft lint or linen cloth.

Dirt In THE Eye.—To remove specks of dirt from the eye, immerse the eye in cool water, then wink and rull the eyeball until the desired result is accomplished.

Hoarseness.—It is said hoarseness may be relieved by using the white of an egg, thoroughly beaten, mixed w¥th lemon-juice and sugar. Take a teaspoonful occasionally.

Remepy For Pives.—Mix a tea-spoon of sulphur with a tea-cup of milk, and take twice a day, morning and night, until improvement takes place; then take occasionally.

Wovnp From Rusty Nait.—Smoke this or any inflamed wound over the fume of burning woolen cloth, wool or sugar, for fifteen minutes, and the pain will be taken out.

For Sprains.—The white of an egg, and salt mixed to a thick paste is one of the best remedies for sprains, or bruises, or lameness, for man or beast. Rub well the part affected.

To Prevest Sga-Sickngss.—Make a pad of wool or horse hair, and bind over the stomach. Brandy and water, very weak, is the best remedy tc allay the heat and irritation.

A Vatcas_e Liximent.—One ounce wormwood to one pint alcohol. Or, bruise the green stalks of wormwood, moisten with vinegar, and apply tc the sprain. Good for man or beast.

To ReigvE AsTHMA.—Wet blotting-paper in strong solution of salt petre, dry it, and burn a piece three inches square on a plate in sleepingroom, and it will afford quick relief. + MANNA AND MiLK.—Take a quart of fresh skim milk, and boil in it one ounce of manna; drinking this quantity cool, in small draughts, at intervals during the day, is good fur consumptives.

To Prevext SKIN FROM DiscoLoRING AFTER A Bruise.—Apply immediately, or as soon as possible, a little dry starch or arrow-root, moistened with cold water, or rub over with common table butter.

Sick Heapacue.—Elixir of guarana, prepared by Brewer & Co., Springfield, Mass. Take one tea-spoon every half hour until four have been taken, on the first intimation that the headache is coming on. Hot Water ror a Coucu.—For a tight, hoarse cough, where phlegm is not raised, or with difficulty, take hot water often, as hot as can Be sipped. This will be found to give immediate and permanent relief. Spratns or LLAMENESS.—Two ounces camphorated spirits, two ounces sweet oil, two ounces ammonia, two ounces chloroform; shake well before using, and rub it in by afire. It is very excellent for a family liniment. CuERokeE LINIMENT.—One ounce gum-camphor, dissolved in alcohol, one

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ounce each of spirits turpentine, sweet oil, herhlock oil, origanum oil, and cedar oil, two ounces spirits hartshorn. Use externally. Shake well before using.

For Burns or Bruises.—Apply peach-tree leaves, the smooth side next the skin, and bind them on. For burns, when there is danger of mortification, or even if it has already set in, bind on strips of cloth dipped in clean tar.

SaLve ror Cuts anp Burns.—To one-half pound of sweet lard add onefourth pound of beeswax and the same of resin; beat all together till well mixed; pour in a little tin box. Apply a little to the wound on a soft cotton cloth.

For Ivy Potsoninc.—A simple and effectual remedy for ivy poisoning, is said to be sweet spirits of nitre. Bathe the affected parts two or three times during the day, and the next morning scarcely any trace of the poisonwill remain.:

For tHe Lunes.—A quart (or less if too strong) of tar, stirred six minates in a gallon of water, and one-fourth, or a tumbler, taken four times & day, an hour or two after meals, is said to clear the lungs, and give greater ease in public speaking.

SLEEPLESSNEss.—Wet a cloth in cold water, and lay it on the back of the neck. Fold a towel smoothly over it, and very often it will soothe the weary brain, and quiet the nerves better than an opiate. It is particularly useful in case of a dull headache.

Beg Stines.—Any absorbent will give relief from bee stings, but perhaps nothing is more effectual than lean raw meat. ‘The sting of a bee or wasp may be almost instantly relieved by it. It is said to cure the bite of a rattlesnake, aud relieve erysipelas.

For a Cotp.—Cayenne pepper-tea for a cold. Puta quarter of a teaspoon of cayenne bepper in a tea-cup; pour over hot water and sweeten with sugar. Or, steep horseradish in a gill of vinegar, add a gill of honey, and take a tea-spoon every twenty minutes.

Paste For Scrap-Books.—Corn-flour makes the best paste for scrap-books. Dissolve a small quantity in cold water, then couk it thoroughly. Be careful not to get it too thick. When cold, it should be thin enough to apply with abrush. It will not mould or stain the paper.

Biackexep Eyg.—Should the eye or any other part be blackened by a fall or blow, apply a cloth wrung out of very warm water, and renew it until the pain ceases. The moisture and heat liquefy the blood, and send it back to its proper channel. Never use cold water to a bruise.

For Erysipevas.—A simple poultice made’ from cranberries pounded fine, and applied in a raw state, is said to be a certain cure; or slip off the outer bark of elder, break up the wood with the inner bark, and steep in buttermilk; drink and apply to the parts affected.

For Sorz Turoat.—Take five cents worth of chlorate of fotash, dissolve, and take a tea-spoon every hour, and also gargle with it. Or, to a tea-cup vinegar add salt and cayenne pepper, making it as strong as can be taken (some add a little pulverized alum), and gargle often with it. Bourns.—Common baking soda—the bicarbonate—has been found to cure burns or scalds, affording immediate relief when it is promptly applied. For adry burn, the soda should be made into paste with water. For a scald or wet burned surface, the powdered soda (or borax will do as well) should be dusted on.

To Re.ieve TootHacHE.—Apply powdered alum, or fill mouth with warm water, and immediately after with cold; or saturate a piece of cotton with a strong solution of ammonia, and apply to the tooth. For toothache and inflamed face caused by it, apply a poultice of pounded slippery-elm bark and cold water.

A Goop Curg For Cotps is to boil two ounces of flaxseed in one quart of water; strain and add two ounces of rock candy, one-half pint of honey,

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juice of three lemons; mix, and let all boil well; let cool. and bottle. Dose —One cupful before bed, one-half cupful before meals. The hotter you drink it the better.

Tare Worms are said to be removed by refraining from supper and breakfast, and at eight o'clock taking one-third part of two hundred minced pumpkin seeds, the shells of which have been removed by hot water; at nine take another third, at ten the remainder, and follow it at eleven with strong dose of castor-oil..

For Cop in THE Heap.—As soon as you feel that you have a cold in the head, put a tea-spoonful of sugar in a goblet, and on it put six drops of camphor, stir it, and fill the glass half full of water; stir, till the sugar is dissolved, then take a dessert-spoonful every twenty minutes. This is a sure cure if taken as directed..

To Prevent Takinc Cotp.—If outin cold weather with insufficient clothing or wrappings, fold a newspaper and spread across the chest. Persons having weak lungs can in this way make for themselves a very cheap and perfect lung protector. Large papers spread between quilts at night, add much to the warmth.

Satve.—The following is an excellent salve for burns, cuts, or sores of long standing: Take equal parts of melted beeswax, mutton suet, pulverized resin, burnt alum, honey, Venice of turpentine, sweet-oil. Cvook over a slow fire all together. Stir till it commences to thicken; then strain through a cloth and pour in earthen boxes.

Catarru Coip.—Ten drops carbolic acid, and seven and a half each of iodine and chloroform; heat a few drops over a spirit lamp in a test tube, holding the mouth of the tube to the nostrils as soon ag volatization is effected. Repeat every two minutes, until the patient sneezes a number of times, when the troublesome symptoms will disappear.

Nevrarera.—One-half drachm sal-ammonia in one ounce of camphorwater. Take a tea-spoon several times, five minu‘es apart, until relieved. Another simple remedy is horseradish. Grate, and mix it in vinegar, the same as for table purposes, and apply to the temple when the face or head is affected, or the wrist, when the pain isin the arm or shoulder. Wuoorr1nc CoucH.—Mix one lemon sliced, half pint flax-seed, two ounces honey, and one quart water, and simmer, not boil, four hours; strain when cool, and if there is less than a pint of the mixture, add water. Dose: one table-spoon four times a day, and one also, after each severe fit of coughing. Warranted to cure in four days if given when the child first “whoops.” Worms.—A mother gives the following: “Once a week invariably—and generally when we had cold meat minced—I gave the children a dinner which is hailed with delight, and looked forward to; this is a dish of boiled onions. The little things knew that they were taking the best of medicine for expelling what most children suffer from—worms. Mine were kept free by this remedy alone.”

For Sore TuroaT use as a remedy one ounce of camphorated oil and five cents worth of chlorate of potash. Whenever any soreness appears in the throat, put the potash in half a tumbler of water, and with it gargle the throat thoroughly, then rub the neck thoroughly with the camphorated oil at night before going to bed, and also pin around the throat a small strip of woolen flannel.

Eye Wasx.—Sulphate of zinc two grains, sulphate of morphine one-half grain, distilled water one ounce; mix, and bottle. Drop in the eye (a dro; or two at once,) then wink the eye several times, so that the wash may reac! all the parts; and keep quiet and do not use the eyes for about an hour. This wash is for blood-shot eyes, and when used it will produce quite a smarting sensation.

ConKLtin’s Satve.—One pound of resin, two ounces mutton tallow, one of beeswux, one-half gill alcoholic spirits, add a little of the gum of balsam; boil all together slowly, until it has done rising or foaming, or until it begins

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to appear clear. Pour the mixture into a pail of cold water, and when it thers, take it out, roll on boards and cut it off Care must be taken not to arn it. Moisten the hands in brandy while working.

Mostarp Piaster.—Mix with boiling water, vinegar, or white of an ¢ (the latter is best when a blister is not wanted) to consistency the same as i for the table. Some add a little flour when not wanted so strong. S on half a thin muslin cloth, cover with the other half, or put on cloth, and put over it a thin piece of gauze; apply, and when removed, wash the skin with a soft sponge, and apply a little sweet cream or oil.. Sprains.—If a sprain is nothing more than a sprain—that is, if no bones are broken or put out—wrap the part in several folds of flannel which has been wrung out of hot water, and cover it with a bandage, and rest it for some days, or even weeks, Entire rest at first, and: moderate rest afterward, are absolutely necessary afterasprain. If it is in the ankle, the foot should be raised as high as may be comfortable; if in the wrist, it should be carried in a sling.

Frencu Remepy ror Consumprion.—One-half pound finely cut up fresh beefsteak; one drachm pulverized charcoal; four ounces pulverized sugar; four ounces rye whisky; one pint boiling water. Mix all together, let it stand in a cool place over night, and give from one to two tea-spoons liquid and meat before each meal. The dose should be small at first, until the stomach becomes used to it, and then gradually increased. This remedy has the merit of simplicity.

Coven Mixture.—Dissolve one-fourth pound gum-arabic in half-pint boiling water, add a half tea-cup sugar and honey, and two table-spoons lemon juice, steep for five or ten minutes; bottle and cork, add water, and take; or boil one ounce each of licorice-stick and anise-seed, and half ounce senna in one quart of water, ten minutes; strain, add two tea-cups: molasses or honey, boil down to a Bint and then bottle; or, to one pint whisky add one-half pound rock candy and two ounces glycerine.

DrunKEnness.—There is a prescription in use in England for the cure of drunkenness, by which thousands are said to have been assisted in recovering themselves. It is as follows: Sulphate of iron, five grains; peppermint water, eleven drachms; spirit of nutmeg, one drachm; twice a day. This preparation acts as a stimulant and tonic, and partially supplies the place of the accustomed liquor, and prevents that absolute physical and moral prostration that follows a sudden cessation from the use of stimulating drinks. CAaTARRH.—Wet and cold at the surface of the body is a cause of catarrh, but the most fruitful source is wet and cold feet, and yet there is nothing more easy to avoid. Warm socks, horse-hair soles, and goloshes will always keep the feet dryand warm. Itdoes not seem to be understood that although a boot or shoe may not leak, yet if the sole is damp, it by evaporation conducts away the heat from the foot, and ought never to worn when not exercising. The neck should be covered lightly, but too much covering predisposes to catarrhal troubles by causing congestion of the membrane affected in this disease. Bed-rooms ought to be well aired, and warmed if possible, by an open fire, in damp, chilly weather.

Busters ror DipHTHERIA.—The method of treating that form of pulmonary consumption which consists in ulceration in the substance of the lungs, by means of blisters on the chest, and thus giving an artificial autlet to the humors which otherwise discharge from the lungs, has been successfully applied to various other diseases in which vital organs were attacked. Even various forms of internal inflammation may in this way be drawn to the exterior, and the latest application of this method has been made with diphtheria. The new method is to blister the chest of the patient suffering from diphtheria, and the ulceration which otherwise takes place in the throat, will appear on the chest, while the throat becomes free. Heauine Satve ror Wovnps.—Pint olive-oil, half ounce common resin, half ounce beeswax; melt well together, and bring oil to boiling heat; add

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gradually of pulverized red lead—three-eighths of 2 pound (for summer use a trifle more lead); in short time after it is taken up by the oil, and the mixture becomes brown or a shining black, remove from. the fire. and when nearly cold add two scruples pulverized camphor. It should remain on the fire until it attains a proper consistency for spreading, which may be known by dipping a splint or knife in the mixture from time to time, and allowing it to cool. hen used spread thinly on a piece of tissue-paper or old, fine linen. Excellent for frost sores or any kind that are hard to heal. How to DistincuisH RasHes.—Measles appear as a number of dull red spots, in many places running into each other, and is usually first seen about the face and on the forehead, near the roots of the hair, and is often receded by running of the eyes and nose, and all the signs of severe cold. rlet fever appears first about the neck and chest, but not unfrequently at the bend of the elbow or under the knee, and is usually preceded by sore throat. It can be distinguished from roseola—a mild disease, which is sometimes mistaken for it—by the bright red color of the skin, which appears not unlike a boiled lobster. In chicken-pox the symptom is attended by fever, the spots are smalj, separate pimples, and come generally over the whole body.

Cuses Berrigs ror CATARRH.—A new remedy for catarrh is crushed cubeb berries smoked in a pipe, emitting the smoke through the nose; after a few trials this will be easy to do. If the nose is stop up so that it is almost impossible to breathe, one pipeful will make the head as clear as a bell. For sore throat, asthma, and bronchitis, swallowing the smoke effects immediate relief. It is the best remedy in the world for offensive breath, and will make the most foul breath pure and sweet. Sufferers from that horrid disease, ulcerated catarrh, will find this remedy unequaled, and a month's use will cure the most obstinate case. A single trial will convince any one. Eating the uncrushed berries is also good for sore throat and all bronchial complaints. After smoking, do not expose yourself to cold air for at least fifteen minutes.

Sure Cure For Croup.—Boil pigs’ feet in water, without salt, and let it stand over night; in the morning skim off the fat (which will be formed in acake on top), put ina tin pan, boil until all water is evaporated; bottle, and keep for use. Give a tea-spoon every fifteen minutes on the aj rance of the first symptoms, and apply freely to chest and throat, rubbing well. A celebrated physician says that a child can not have the croup if pigs’ feet oil is administered at the first symptoms. Or, warm a tea-spoon with a little lard in it or goose grease; thicken with sugar, and give it to the child; it may produce vomiting, which is always desirable, thus breaking up the membrane that is forming. Apply lard or goose grease to throat and chest, with raw cotton or flannel. Care should be taken, removing only a small piece at a time of these extra wraps to prevent taking cold. For Ruecumatism.— Internal remedy.)—Three drams iodide of potash, dissolved in one-half pint of hot water. Take a table-spoonful three times a day, and drink lemonade at intervals between.

(External remedy.) Liniment—Two ounces tincture arnica, one ounce camphor, one ounce belladunna, one ounce cannabis indica, one-half onnce aconite (if neuralgia), one-half ounce oi] hemlock, one-half ounce wormwood, one-half ounce sassafras (if there are humors), one-fourth ounce or iganum, one-fourth ounce tar (if there are sores), one-fourth ounce cajeput, one-eighth ounce peppermint, one-fourth ounce chloroform, six ounces aqua ammonia. Weta flannel with this liniment, and rub the parts affected; or place the flannel over the rheumatic part, and cover it with thick paper, and place near it a warm brick. Immediate relief will be obtained, Curg ror Fgion.—When a felon first makes its appearance, take the inside skin of an egg-shell, and wrap it around the part affected. When the pressure becomes too painful, wet it with water, and keep it on twelve hours. Roast or bake thoroughly a large onion; mix the soft inner pulp with twe

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heaping table-spoons of table salt, and apply the mixture to the affected part as a poultice, keeping the parts well covered. Make fresh applications at least twice a day, morning and evening, and a cure will follow in at least a week..

Or, one‘tea-spoon of scorched salt, one tea-spoon of corn meal, one teaspoon of scraped hard soap, one tea-spoon of beet leaves pounded up, twelve Ps of turpentine, and the yolk of one egg. Mix all ingredients together e form of a poultice, in which bind closely the swollen finger. Or, procure five or six lemons, cut off the end of one, thrust the sore finger Into the lemon, and let it stay till the lemon is warm; proceed in the same way tii all the six are used. Or, puta piece of Spanish-fly plaster over the epot affected, and that will draw the trouble to the surface; or, on the first appearance, apply a poultice of the common Fleur de Lis root well mashed. It_wiil cure in a short time.

For Vonstipation.—The same remedies will not affect all persons. One or two figs eaten fasting is sufficient for some, and they are especially good in the case of children, as there is no trouble in getting them to take them. A spoon of wheaten bran in a glass of water is a simple remedy and quite effective. One or two tumblers of hot water will move almost every one, but is difficult to take. In chronic cases faithful manipulation and moving of bowels and limbs with gentle rotary movement with the open palm, and giving all natural motions to the ts, with proper diet, will almost invariably secure the desired result. has been known to cure a case af life-long habit, where inherited, too, and although it involves patience and perseverance, it is certainly better than to suffer the ills that result from so Many patent medicines and quack nostrums. “ An ounce of prevention is worth a pound of cure,” and regularity of habit in this matter is the great thing to be impressed on people generally.:

Or, three tea-cups each of coarse, clean wheat-bran and sifted flour, one heaping measure each of Horsford’s bread preparation (soda and acid), seven teaspoons good butter and one of salt. Mix with cold sweet milk; roll third of an inch thick, cut with a biscuit cutter and bake thoroughly in a moderate oven; or, pour hot water on one table-spoon flax seed, pour offand at once add three or four table-spoons of cold water, and drink. This is perfectly harmless and may be taken once, twice, or thrice a day if necessary + or, a teaspoon black mustard-seed taken every morning; or a glass of co water taken at night and first thing in the morning.

ScarLet Fever, or ScaRLATINA.—When to the fecling of general illness which accompanies all fevers is added a very rapid pulse, 120-130, and a temperature of 100°-104°-105°, and there is a dry, hot feeling in the throat, with tonsils red and swollen, and distress on trying to swallow, it is safe to suspect an infectious disease, and probably scarlet fever. The sick person should be isolated at once in a room as much apart from the other members as possible, the higher up in the house the better, and a good’ physician sent for. The rash generally appears about the second day, beginning on the neck and chest, and extending over the whole body, the deepest color being on the neck, the outer side of the limbs, the joints, hands and feet. The cheeks are a bright, deep red. The case having been declared to be scarlet fever, all precautions given for infections diseases, as regards isolation and disinfection, must be observed.

The room should be kept at an even temperature of 65°; light a fire, if possible, and leave the window down an inch at the top. Throw the window n and change the air entirely twice a day, covering the patient head and all at the time and until the room is again warm. Do not be afraid of fresh, dry outside air, but be sure that the patient is covered head and all, so that no cold air is breathed, while you are airing and warming the room. Give the patient once or twice daily, a warm sponge or plunge bath, as directed by the physician, being careful that he is covered with a blanket during the bathing, thrown over the bed or tub; dry quickly with warm,

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soft towels, and as the p tient lies in bed, rub the entire surface of the bod: with vaseline, cocoa-oil, or whatever oil the physician orders. The bed clothing should be warm, but never heavy; keep the feet and legs warm. Gruels, milk, simple broth, etc., are generally enough. When there is exhaustion from fever, the doctor will give orders as vo stimulating nourish, ment. Cold wuter or weak lemonade may be given freely, unless the doctor orders differently.

Keep the patient strictly in bed; make use of the bed-pan and urinal to prevent getting up. Guard in every way a check of perspiration. If the patient is propped up in bed, see that a short jacket or small shawl is put over the nightedress, ut use nothing that can not be washed. Notice the breathing at night or in sleep, whether it iseven and deep, or short and labored, as if there were trouble with the air-passages. Be purticularly watchful of the condition of the excretions, especially of the urine; should it become scanty or smoky-colored, report it at once to the physician. Observe whether there is a free though seemingly harmless discharge from the nose; this may indicate diphtheritic trouble. See whether there is any swelling of limbs. In short, there is nothing which must not be observ: with care, and reported accurately to the doctor..

The skin becomes dry, and genePally begins to scale off about the fith day after the rash appears. No patient should be allowed to leave his bed until this process is completed. he warm baths should be kept up, the least chilliness guarded against, and the temperature of the room allowed now to be 70°. After the peeling is over the patient should still remain in his room for two weeks, and should be separate from other members of the family not less than a month from the commencement of the disease. Severe cases of scar} fever may follow from exposure to light ones. See that the patient is wel wrapped, with hands and feet protected, on first going into the open air. The troubles which may arise out of an attack are frequently the result of carelessness on the part of the nurse, neglect of orders, exposure to cold etc. There can not be too much care taken of the lightest case. A bad attack will compel attention, but ‘slight cases,” so-called, are often neglected with fatal results, or life-long deafness or other disability. Dropsy, malignant sore throat, disease of the kidneys, weakness of the lungs, pleurisy, and wv other maladies, lie in wait for the scarlet fever patient.—Hand-Book of Nursing.

Tue Treatment or Drentaerta.—The symptoms of diphtheria are much like a common sore throat accompanied by a severe cold. The sore throat is accompanied with more fever than an ordinary cold, and there is an indescribable sickish feeling, which is easily recognized by those who have once experienced it. Later, white patches appear in the throat, on the tonsils, the back of the throat, and on the arches of the palate. The throat is generally but little swollen on the outside, but in all cases when there is a suspicion of diphtheria, it is not safe to delay sending for a physician, as the disease does its work quickly, and must be dealt with in time or it is fatal. There are really three varieties of the disease. The first is characterized by fever, severe pains in back and limbs, and very great prostration. There may be Ho soreness of the throat, but small white specks will be noticed on the tonsils. In the second, large patches of false membrane appear on the tonsils and back of the throat; but the glands of the neck do not become swollen. In the third, which is the true malignant diphtheria, there is swelling of the glands of the neck and under jaw, profuse and offensive discharges from the mouth and throat, and more or less discharge from the nostrils. In the first two varieties, the disease generally yields to simple treatment, but the disease is too subtle and dangerous to be trifled with, and a physician should be summoned. One of the best remedies for domestic use in the early stages of the disease, is, probably, chlorate of patash, put into a tumbler of water until no more will dissolve, and used as a gargle. If swallowed it is harmless. It is cheap—five to ten cents worth being sufficient for almost any case, and it

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may be kept in the house for emergencies. It is also an excellent remedy, used as above described, for ordinary sore throat. In the case of children too Young to use the gargle, make a swab on the end of a firm round stick, by binding on a small piece of linen or cotton cloth; use only once and burn if, te., the rag. Take the handle of a teaspoon and press the tongue down so as to see plainly the condition of the throat; swab quickly and draw out. Do not worry the child by poking the stick down its throat a half dozen times, make a sure thing the first time, for if you touch the affected parts, well; better do it again in two hours. Dip swab in a preparation (which may also be used ag a gargle) of alcohol, diluted with water, but as strong as the patient can bear. ‘The alcohol acts quickly upon the poison of the disease, and is a remedy easily obtained and kept at hand. Vhen attacked with diphtheria, the patient should be kept in bed with sufficient clothing over the body for comfort, and no more. e room should be kept well supplied with pure air, and nourishment should he given in the shape of well-prepared beef-tea every two hours. Cut fresh beef into pieces, put into a bottle without water, and boil ina pot of water. To an adult give a great spoonful of the beef-tea thus made, every two hours, and less in proportion to age. If this does not agree with the patient, or there is any difficuly in the patient's swallowing it, substitute the white of an egg; beat till smooth, wix with half a tumbler of water, and give a table-spoon ata time. This is very nourishing, and is often taken more readily than beef-tea. /t is particularly tmportant to nourish the patient with proper supplies of food in thegearly stages of the disease, as there is danger ‘that the supply of vitalized blood will not be sufficient to meet the demand made by the disease.

The homeopathic treatment is to begin at once with aconite and belladonna, alternately every hour. If after four hours there is no improvement, and. the characteristic prostration, and the patches on the tonsils are increasing, stop the aconite, and supply its place with the proto-iodide of mercurius. Let these two remedies continued until there is a marked change for better or worse. If for the former, let the intervals be increased to one and a half or two hours; for the latter, and there is approaching unconsciousness, with frequent arousing to cough up or hawk up the detached fragments of the deposits, that brings up tough, ropy, yellowish mucus, give kali bichromicum alone every hour. When the patient becomes really better, stop and give no more medicine while the improvement goes on satisfactorily. One reason why it is important to summon a physician as soon as the symptoms of the disease appear, is that many cases which appear slight, at first, are really most serious and fatal, while a common sore throat excites the greatest alarm, the judgment of the physician being necessary to decide the amount of danger in the case. |..

In some cases dry sulphur, applied to the tonsils and throat, gives relief, and in violent cases the: fumes of sulphur, burned in the close room, have been used with guod effect. An outward application to the throat, of lard as hot as it can be borne, is an aid to the other remedies mentioned. To avoid all causes of diphtheria, keep the house free from dirt and filth of every kind from cellar to garret. See that no sewers give off gases, no drains are left filthy, and no out-house uncleaned, and bear in mind that it is not enough to destroy bad smells by disinfectants—the cause of the smells must be removed.

A lady who had the courage and coolness to treat herself, through a severe case of diphtheria, when no physician was at hand, describes her case thus: “I first noticed spores (the characteristic white patches which appear on the throat) on my right tonsil at 9... By noon they had spread over the entire arch of the palate, and the back of the throat. Several of these were loosened before night, but during the night they had spread up the nose and down the bronchial tube. My palate and tonsils were so swollen that I could scarcely speak, and with difficulty swallow. The gland on the right side of neck was much swollen, and ached, causing a dull pain in the ear. The breath had

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that offensive odor peculiar to the disease, and I had an intense, burning fever. J began my remedies as soun as I discovered the spores. 1 touk a clay pipe, filled the bowl one-eighth full of dry sulphur, powdered very fine, and shook it down into the stem. I then placed the end of the stem in my throat, and held it there in front of the spores, while an attendant blew into the bowl, and repeated this until the whole disensed surface of the throat was covered with dry sulphur, taking care to hold my breath while the sulphur was being blown in. In half an hour this was repeated. I then made a strong gargle of chlorate of potash. and half an hour after using the last sulphur, gargled my throat thoroughly. I then alternated the sulphur with the gargle of chlorate _of potash every hour. At night [ mixed a tea-spoon of sulphur with water, and swallowed it slowly, and continued taking it in this way three times a day. Blowing sulphur into the throat, and gargling with chlorate of potash was kept up regularly for four days, until every spore had disappeared, exactly as at first, except making the Intervals longer as the disease abated. Whenever I felt them getting down the bronchial tube, I drew breath gently when the sulphur was ing lown into my throat. It almost choked me to death, but I persevered. For my nose I snuffed up sulphur, just as old ladies take snuff, until satisfied that every Part was reached. When the spores came off I watched for new ones, and did not relax my attention for one moment for five days. When better, I made a gargle of honey, sage and water, to heal and remove the swelling in the throat. I afterward treated my husband successfully for the same disease, in the same way.” iphtherla is a disease which springs from the growth of a real fungus on some of the mucous surfaces of the system, more generally of the throat. It may spread by contact of the mucous surfaces of a diseased with those of a healthy person, as in kissing, and is, to a limited degree, epidemic. From the local parts affected it spreads to the whole, affecting the muscular and nervous systems, vitiating the lymph and nutrient fluids, and producing paralysis.

As soon as the bacterium or fungus appears on the white patches on the throat, it should no more be neglected than a bleeding gash or a broken and there is almost as little need of a fatal termination of one incident asof the other.

Mortger Kron’s Feton Satvs.—Take two pounds of fat from the outside of ham or smoked meat, six onions, resin and beeswax, each the size of an egg (use the common dark resin and wax, and for summer use increase the Proportion of both). Fry ham fat until partly done, add onions sliced, fry a light brown, skim out onions, press through a colander, and add this to lard in skillet; add resin and wax, heat’and stir until] thoroughly dissolved, and pour into a pan to cool. Like all salves, it must be kept closely covered or it will lose its strength, but if well covered will keep a year. mother writes, “I never feel safe without a supply of it in the house, and have found that my children seldom need any other medicine. I use it in croup, whooping cough, diphtheria, colds, scarlet fever, lung fever, asthma, felons, boils, bealings of all kinds, burns, and sore and inflamed breasts. For the first seven, it is spread on a fine piece of Canton flannel and placed over the entire chest, and in severe cases over the back al: joining them on the shoulders and under the arms. It should be put on thick and covered with flannel or cotton batting. Keep on until it gives relief, or if it becomes uncomfortable or rough, remove, and apply a fresh poultice if necessary. It is cooling in its nature and very quieting. For burns and bealings it should be used in the form of a poultice, also Sor sore throat. My physicians have always encouraged its use for the above complaints. For breasts, cut a jiece of cloth round with a hole in the center for the infant, then cover the reast entirely over with the cloth on which the salve has been spread.

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ALLOPATHIC TREATMENT OF DIPHTHERIA.—One of the most successful physicians in treating this dreaded disease gives the following directions for dealing with it. others should accustom themselves and their children when young to examine the throat for indications of diphtheria, and for this purpose a ‘‘tongue depresser,” represented in accompanying cut is much more convenient than a spoon, especially in the case of babies who are apt to resist having any thing thrust into their mouths. With this the tongue is easily drawn down, and does not slip from under it as it does from a spoon. It may be had from any druggist or dealer in surgical implements. The first yellowish white patches that indicate diphtheria apr on the tonsils on either side of palate, and mean danger and demand mediate and unremitted attention. If within reach send for a physician. The attack is almost as varied as is the temperament and constitution of the patient. Sometimes a slight feeling of illness is prevalent for a few days before the most serious attack. During this period drowsiness and chilliness appear, followed by feverishness, sometimes headache and aching of the limbs; at other times the attack comes on with a sudden faintness or an almost absolute prostration; while an almost universal symptom, and a very characteristic one, isa slightly swollen and tender condition of the glands at the angle of the lower jaw. The tonsils, one or both, are red and swollen; sometimes they are swollen but are not red. In younger children an almost unmistakable sign, which is very general, is that the redness is of a rose color, while in older children or adults the color is a deep crimson or bright scarlet, over the whole throat as seen by opening the mcuth, the throat being attacked with inflammation so that it shows it. These symptoms may be more or less general, or to a great extent mixed or variable, according to the physical condition and temperament of the patient. After the appearance of this peculiar redness there is more or less swelling of the tonsils, at which time the false membrane first forms, and is semi-transparent. It can readily be seen by careful observation. As the disease wears on, this membrane, which is at first visible and semi-transparent, changes ita color and becomes partially Opaque, finally becomes thick, dark, and if blood is drawn into it turns almost black. When the change from a darkened opaque membrane commences to turn black it is one of the first symptoms of a putrid stage of the disease, and when this change takes place there is little or no help and decomposition ensues. At this stage even all hope must not be abandoned, because sometimes bloody matter is vomited, which toa great extent influences the color of the membrane. According to the strength of the patient this membrane is sooner or later thrown off. This exfoliation or peeling off of the membrane sometimes takes place in every forty-eight to seventy-two hours, or about three days. At other times the progress of the disease is impeded by proper treatment. The life of the membrane is lengthy, and it may be from five to fifteen, and it has been known not to peel off under twenty days. Sometimes the membrane peels off in a few hours, forms again, each time going deeper into the tissues. In mild cases the disease shows itself in the fauces alone. Whatever may be the cause of diphtheria, most medical men e upon an important point: That it comes from a poison in the blood; and that thorough cleanliness will not propagate it—we don’t mean in the use of soap or water—but of proper diet, so that the stomach as well as the skin of the body shall be clean. The time to begin fighting this disease ix as soon as its nature is recognized. When the patches of false membrane first make their appearance on the tonsils, give as a cathartic, to a child of one year, a tea-spoon of Epsom salts; for five or six years old, double above quantity. Next, mix thoroughly One dram chlorate of potash, One and a half ounces of lime water, and e One ounce of distilled water, and rub in a mortar until the chlorate of

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potash, is s Portectly dissolved; then add half an ounce pure glycerine. Give 8 child one year old one tea-spoonful every hour in a little sweetened water. Tcr a child five or six years old, or an adult, use two and a half ounces of lic water, and omit the distilled water, and give as a dose a teaspoonful and a half for the child and two tea-spounfuls for an adult. Do not wait for the cathartic to act before beginning with this remedy, but when it acts give the following every hour, also alternating with the above (with intervals of half an hour between doses of one or the other): One dram chloride ferri (iron), One and a half ounces distilled water, One and a half ounces pure glycerine.

Mix thoroughly and give in sweetened water, and give asa dose the same uantity as of the first prescription, keeping up the treatment for two days. uring the night, if the case is severe, the patient should be wakened to adminis ter the medicine, particularly if the sleep is at all restless or unnatural.

For the firat two days the disease may show no signs of abatement, but under this treatment, at the end of thirty-six hours, there ought to be imovement. The tendency of the fever is to return on the third day, and if the disease is not checked and the fever returns, it will be a fight for life, but if at the end of thirty-six hours there is evident improvement, give the medicines every two hours (alternately giving one or the other every hour) for several days. For a child old enough to use it, or for an adult, gargle well, before taking medicine or nourishment, with the foilowing, well mixed:

Fitteen drops carbolic acid, Six ounces lime water.

These remedies may be made up, corked securely, and kept ia a dark place, ready for use, in cases where a family lives remote from a drug store, as time is an important element in treating this disease. For an outward application apply a mixture made of A tablespoonful of camphor, A half spoonful of turpentine, A half spoonful of coal-oil.

(For a child add a tablespoon of sweet-oil.) Apply this to the throat, high up under the ears and down to the chest; cover with dry flannels for a few minutes; remove, and if not red, apply mixture again, and repeat until the skin is well reddened. Then apply slices of fat salt pork (sewed on a piece of cloth), letting them cover well the front part of neck and extend up under the ears. The glycerine arrests putrefaction, while the lime-water dissolves the false membrane. Hor Water as Mepicine.—Consumptives and dyspeptics find great relief in drinking, or rather slowly sipping, hot water an hour before eating. It should be as hot as it can be taken. Sips of hot water are also good where the stomach is weak, as in convalescence after illness. In a severe case of dyspepsia, the patient began by taking six teaspoons of hot water three times a day, and has ually increased the amount with the greatest benefit. Hot water is also excellent in cases of sick stomach, and may be taken when no nourishment of any kind can be retained in the stomach. MULLELN FOR ConsuMpTION.—The leaves and flowers of the common mulJein have cured consumption. Make a strong tea of the fresh or dried leaves (best when gathered from plants in blossom) and drink freely. Continue from three to six months, according to the severity of the disease, This remedy is ‘good for the blood’ also, building up the system, making blood, and taking away the inflammation from the lungs. For a Covuen.—Simmer together one ounce pressed mullein and one-half ounce hoarhgqund in a quart soft water till strength is extracted (add more water if necessary); strain and add one pint Orleans molasses. Dose—one tablespoonful three times a day.

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Sort Water anp Cuorara.—A distinguished physician gives it as his opinion that the habitual use of pure soft water, or from wells in a locality where the rocks are freestone, will prevent the cholera. He states that cholera has always prevailed in a limestone region, among families using hard water, while those using soft. water in same neighborhoods escaped, and those living in freestone regions only a few miles away were also exempt from attacks. Soft water from cisterns should be filtered before using.

Crover Tra.—Gather the blossoms of red clover, when beginning to bloom, and dry for use, putting away in tight paper sacks. A tea made from these blossoms is excellent for “hives,” cancer, or any disease of a scrofulous nature. The essence of clover is sometimes used instead of the tea, and is kept at drug stores. It is also guod for sickness at the stomach. The tea may be made of the fresh blossoms also. For cancer the tea is iven in large quantities, some patients drinking a gallon a day every day or a year before feeling certain of cure. This is largely prescribed by sicians.

P 'APER LicHts.—The best light fur a sick room is furnished by the tapers which come in boxes (bought at any drug-store) in a vase or a tumbler of lard-cil. The taper is simply a small wick set in a tiny piece of wood. In the box of tapers is a float—a three-cornered frame of tin with a bit of cork on each corner. This is placed on the surface of the oil, and the taper set on it, the bottom of the wood resting in the oil. It may then be lighted, and produces’ an agreeable light, without smoke or smell, and sufficient for the purposes of the sick-room or nurscry, and yet not so glaring as to be reeable. All persons accustomed to light in the sleeping-room will find this much better than a lamp turned low. The tumbler may be half full of water, with oil on top.. To Promots or Restore MEnsTRuation.—Put a small teacup of logwood chips into a pint of soft water, simmer for fifteen minutes, then add one half pint of whisky. Dose, one tablespoon half an hour before each meal, and just before going to bed.

Another excellent prescription for the same purpose is made as follows: Two drams of prepared citrate of iron and quinine, one pint cherry wine, one-half ounce chamomile flowers.

Raw _Lryszep O11 is one of the best applications for burns, wounds, or cuts. It excludes the air and heals rapidly. Dip acloth in it, and apply, covering with a second cloth. For flux or diarrliea in children, give a teaspoonful three times a day until the disease has abated. Be careful not to use boiled linseed oi] as a remedy in cases of men or animals. When boiled it is only used for painting.

Cure ror CovcH or Hoarseness.—One of the best remedies for coughs, colds, and rticularly for hoarseness, is made as follows; Wet a piece of cotton-batting on the inside, wrap it around a lemon, and cover with ashes and coals to roast as you would roast a potato; let it roast from fifteen to twenty minutes; take out, clip off one end, squeeze out the juice, and strain it through a thin cloth to remove any seeds or particles of pulp. There will be from four to five teaspoonfuls of juice, which mix with an equal quantity of strained honey (to strain warm and strain through a thin cloth); or, instead of honey, add three teaspoons of granulated sugar, place the cup in a pan of hot water, set on stove until sugar is dissolved. ‘ake one or two teaspoonfuls every hour, or after a spell of coughing. For a child add a larger proportion of honey and sugar, and give a quarter teaspoonful every two hours.

Brreut'’s Diskase.—Dr. Arthur Scott Dorkin extols a skim-milk diet in this disease. ‘The first appreciable action,” he gays,“‘of skim-milk taken to the extent of six or seven pints daily, is that of a raost energetic diuretic, a profuse flow of urine being rapidly produced. The effect of this in Bright’s disease, is to flush the uriniferous tubules, and to dislodge and

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wash out the concrete casts of diseased epithelial cells by which they are blocked up and distended. The emptying of the tubules relieves their pressure on the surrounding secondary capillaries, the blood begins to flow wore freely through them, the distension of the primary malpighian capillaries is relieved; less and less albumen esca| through their walle, until the renal circulation is gradually, restored, when it finally disappears from the urine. While this beneficial change is progressing, healthy epithelium is developed in the tubules, and the urinary excrement is withdrawn from the blood. In short, a healthy nutrition becomes re-established in the kidneys through the ney of milk, which, above all other substances, seems to exercise a controlling influence over this process. INHALATION OF TAR FOR ConsuMPTION:—Mix together sixteen ounces of liquid tar and one fluid ounce liquor of potassa, boil them for a few min‘utes in the open air, then let it simmer in an iron vessel over a spirit or other lamp in the chamber of the patient. This may at first excite a Sisposi tion to cough, but in a short time it allays it, and removes any tendency to it.

Frexcn Remepy ror Curonic RagumatsmM.—Dr. Bonnet, of Graulbet, France, states, in a letter to the ‘‘Abeille Medicale,” that he has been long in the habit of prescribing ‘the essential oil of turpentine by friction for rheumatism; and that he has used it himself with perfect success, having almost instantaneously got rid of rheumatic pains in both knees and in the left shoulder.”

Macyetic O1ntMENT Equa To Trask’s.—Hard raisins cut in pieces, and fine-cut tobacco, equal weights; simmer well together, then strain, and ress out all from the dregs. This is excellent for external ap lications, ‘or cold in the head, applying it to the temples, outside and inside of nose, and forehead. Applied inside of nose it clears the head by sneezing. It is also good for croup if applied first to the throat and afterward to the chest.

Wens.—Dissolve Copperas in water to make it very strong; now take & pin, needle, or sharp knife, and prick or cut the wen in about a dozen places, just sufficient to cause it to bleed; then wet it well with the copperas water, once daily.

To Cure a Cotp.—A bad cold should be qpPed in the bud.” To de this no medicine is required. A person who finds he has taken cold should bundle up unusually warm in bed with a bottle of hot water at his feet. The object is to create a mild perspiration the entire night. Before dressing in the morning take a sponge bath in cool water and apply friction to the skin until it is in aglow. The cold, probably will then have disap but If not follow the same course another night. But this remedy must be applied promptly after noting the first indications—such as sneezing or running at the noze; if left a day or two, the cold will be sure to run its course. Often toasting the feet the whole evening by the fire will answer the purpose.

SLEEPLEssNEss.—The loss of power to cast off the burden of the day, and find rest at night, is one of the greatest of personal afflictions; yet, it is otfe to say that wakefulness at night is an acquired habit, which can be overcome, like other bad habits, if not too long indulged. Let any adult person awake, say at midnight, and “ get to thinking” for an hour or two; do this the following'three or four nights; he will find that it will then require a powerful effort of the will to resist doing the same thing for several nights thereafter. A person should never give way to the dangerous habit of lying awake at nights; for that is exactly what it is, a dangerous habit, and nothing else.

Trichin&.—Don't eat raw hog meat of any sort. It may contain trichinsg, and if it does, the undertaker may as well be sent for. Live In THE Eys.—When lime, soda, potash, or ammonia, gets in the eya, wash out with water containing a little vinegar.

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Lieut Suprers.—Give the whole family light suppers and send the children early to bed, Curr For Lock-JAW, SAID TO BE POSITIVE,—Let any one who has an attack of lock-jaw take a small quantity of spirits of turpentine, warm it, and ur it on the wound—no matter where the wound is, or what its nature is—and relief will follow in less than a minute. |Turpentine is also a sovereign remedy for croup. Saturate a piece of flannel with it, and place the flannel on the throat and chest—and in very severe cases three to five drops on a lump of sugar may be taken internally.

Reuepy ror Consumption.—The following is said to be an effectual remedy, and will in time completely cure the disorder. Live temperately, avoid spirituous liquors, wear flannel next the skin, and take, every morning, f a pint of new milk, mixed with a wine glassful of the expressed juice of green hoarhound. One who has tried it, says, ‘Four weeks’ use of the hoarhound and milk relieved the pains of my breast, gave me ability to breathe deep, long and free, strengthened and harmonized my voice an& restored me to a better state of health than I had enjoyed for years.” Cxaprep Hanps.—When the hands show signs of cracking wash them elean with mild soap and soft warm water. Rinse in borux water and thoroughly dry them. Then anoint them with vaseline or petroleum jelly, which can be frocured at any drug store. Dry it by the fire and a cure is sure to follow. This vaseline never fails. With it the skin can be kept soft and velvety all the time.

ELIEF FoR Bugnina Feer.—To relieve burning feet, first discard tight boots; then take one pint of bran and one ounce of bicarbonate of soda, put in a foot-bath, add one gallon of hot water; when cool enough, soak your feet in this mixture for fifteen minutes. The relief is instantaneous. This must be repeated every night for a week or perhaps more. The bran and bicarbonate should be made fresh after a week's use. Bicarbonate of sods can be purchased for a small price per pound from wholesale druggists. The burning sensation is produced by the pores of the skin being closed, so that the feet do not perspire.

Crovr can be cured in one minute, and the remedy is simply alum and molasses. The way to accomplish the deed is to take a knife or grate and shave off in small particles about a teaspoonful of alum; then mix it with twice its quantity of molasses, to make it palatable, and administer it ‘as quick as possible. Almost instantaneous relief will follow by vomiting. Cure or Croup.—A lady writer of professed experience gives the following advice to mothers whose children have the croup: First get a piece of chamois skin, make a little bib, cut out the neck and sew on tapes to tie it on; then melt together some tallow and pine tar; rub some of this in the chamois and let the child wear it all the time. My baby had the croup whenever she took cold, and since I put on the chamois I have had no more trouble. Renew with tar occasionally.

To Cure a Fe.ox.—Take a pint of common soft soap and stir in airslacked lime till it is of the consistency of glazier’s putty. Make a leather thimble, fill it with this composition and insert the finger therein, and the cure is certain.

Porson By Ivy.—An infallible remedy for poisoning by ivy. poison oak and other poison vines and plants, is good rich butter milk in which you have beaten some green tansy leaves until the milk is thoroughly tinct- ured. Bathe the parts often (indeed, you could not do it too often,) until relieved. Wetacloth with the mixture at night, and lay on, wetting as often as it feels dry.

Acer Liniment.—Alcohol, one gallon; cagiput oil, one ounce; monard oil, one ounce; thymes oil, one ounce; peppermint oil, half ounce; camphor um, one ounce. Shake well and let stand twenty-four nours. It is good for rheumatism and for any purpose for which liniment is used for man or beast. This is a‘very valuable recipe and has been sold at a very high price.

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Water Treatment at Home.—The following methods of treatment with water, etc., have been tested, and we know whereof we speak when we say they work likeacharm. A thermometer is needed to test the temperature, as the terms hot, cold, warm and tepid are so indefinite; what is hot to one person is cold to another, in the morbid states through which sick people, and the sensations of healthy persons are so variable that they can not relied upon to temper baths by the touch, for those with whom a slight change is oe consequence. Generally 70° Fahrenheit would be conside a cold ‘Fath, 85° tepid, 95° warm, and 105° hot. The time of taking baths is from an hour to two hours after, and never within half an hour before, eating; and those who are taking treatment for chronic ailments, or for cleanliness, should not bathe when tired; but when one is suffering from acute diseases, and becomes restless and nervous, a sponge-bath or, if able to bear it, a pack or a sitz or foot-bath will greatly refresh and soothe. From ten to twelve in the rnorning generally finds the body at its highest point of vigor, and as treatments are most beneficial then, this proves the best time; but if this can not be, take just before retiring. In all baths a cold wet cloth should be kept on head an t dug of hot water, with rubber cork, at feet (except in foot-baths), keeping cool and feet warm. ‘When baths are to be reduced, add cold water till right temperature is reached; but aftér foot-baths the better way is to have a pail of, cold water and take what is ealled a foot-plunge, immersing the feet one at a time, for a moment, in this pail; or the cold water may be poured right over the feet. The theory is this: wherever water is applied to any part or the whole of the body, at so high a temperature as to relax the coats of the capillaries and distend them with blood, it must be followed by an application at so low a temperature as to constringe the vessels and restore their tone. When bath is completed wrap at once in a dry sheet and rub vigorously with a crash towel, as the patient must not have any chilly sensations, and the skin should be left all aglow. <A strong person may now take any exercise wished, so as to establish thorough and permanent reaction, but delicate persons had better rest for an hour or two. Tue Sitz-Batu.—This is a very pleasant remedy for a great many ills. To take, have a sitz-bath tub, which is either of tin or wood, something the shape of a chair, the seat being the tub, and the back is hollowed out to fit the back of person; or one can be improvised by taking a large wash-tub and placing something under at back, so as to incline it. Patient undresses and sits in tub, with water enough to nearly fill it when he sits down, with a foot-tub of water for his feet; place blanket around him from the front, so as to well cover him, and tack in carefully at the back; place a cold wet cloth on head. The general temperature for a sitz is 92° for ten minutes; 88°, five minutes; and for foot water 100°. Now have a pail of cold water, and finns feet one at a time in it, then throw a dry sheet around him, and rub dry quickly and vigorously with a crash towel. These sitz-baths are good for colds, diarrhea, piles, female weakness, urinary trouble, bilious colic, and, in fact, almost every ill that flesh is heir to.

For colds—a sitz-bath as warm as can be borne (106° is good), adding hot water as it cools, so as to keep it at that temperature for fifteen minutes; with foot-bath hot, hotter, hottest. Keep well wrapped up, a cold wet cloth on head, rub thoroughly dry, and go right to bed. Or some follow with a dripping sheet; and others who are robust, and wish to break up a severe - cold, take this hot sitz, then a k at about 85°, then a dripping sheet, and diet carefully for two or three days, remaining in bed if possible. Where it is only a slight cold a hot foot-bath, as described elsewhere, suffices; and this is also better for children under six or seven years of age, as you can not easily give them a sitz.

The temperature of a sitz-bath, in different diseases, is about as follows: Colds—hot as can be borne. Diarrhea—cool, about 90° for ten minutes, and 84°, five minutes. Piles—96°, ten minutes; 90°, five minutes. - Female weakness—4°, ten minutes; 88°, ter: minutes. Profuse menstruation—84° - five

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wmfnutes; 78°, five minutes, and 72°, five minutes. Urin troubles—92°, ten minutes, and 88°, five minutes. Bilious colic and for all acute pains— 102°, rapidly raised to as hot as can be borne, but take out patient before perspiring. Chronic pains—104°, three minutes; 90°, five minutes, and 86°, ive minutes. For malaria—104° at first, adding hot water till the person perspires. For retention of urine, with a desire to urinate—a sitz-bath at 100°, ten minutes, and 90°, five minutes, with foot-bath as hot as can be borne, with cold plunge and a vigorous rubbing with damp salt, repeated for two or three days, will give perfect relief.

The sitz-bath is of great importance in drawing the blood from the brain, and also relieves congestion of the abdominal structures. The usual length is from fifteen to thirty minutes, according to strength of patient, if an invalid, or as it feels comfortable.

Tue Foor-Batu.—This good old remedy for colds, etc., as given, was always attended with the risk of taking more cold. This is easily overcome by the very simple adjunct of a pail of cold water in which to plunge the feet, and give bath in this way fora cold: At night have a foot-tub of hot water—110°, or hotter if patient will bear it; and he can be dressed or undressed, but mus in either case, be well wrapped with a blanket, a cold wet cloth on head, an: as water cools add hot. In ten or fifteen minutes take out feet and plunge for a moment in pail of cold water, then wipe ary and rub to a glow, retire at once, and in the morning all traces of the cold, such as head stopped up, sore throat, etc., will have disappeared. For a little child, where he can not take the plunge, wet a towel in cold water, and take his feet on your lap and rub with the wet towel, and then wipe dry. The plunge or cooling of the water ought to follow all foot-baths, whether for colds, a tired feelin; headache, cleanliness, etc. Where one has had a hard day's work nothin, more restful than a foot-bath as hot as can be borne. The usual foot-bath is 104°, and hot water added to keep it at this point for ten or fifteen minutes; but where it is given with sitz, no more hot water is added. For chronic cold feet have water as hot as can be borne one minute, then plunge feet in cold, then in the hot a minute, and repeat this from six to a dozen times, ending with the cold plunge, and then rub vigorously. Fora child, need not make so many changes. Take this three times a week. For a sprain, this treatment is one of the best; or a spray of hota minute, and then a cold spray, then hot, and so on for half a dozen times.

What is called by some a deep leg-bath is only an ‘‘extension foot-bath,”” and is of prime importance in congestion of the brain, catatrh, and, in fact, any head trouble, as it is purely a derivative bath. It is given best in a tub twenty-eight inches high, top diameter twenty inches, and bottom seventeen inches. ave patient stand in this with water to his hips. of the temperature of 108° or 110°, for ten minutes, cold wet cloth on his head, and a sheet wrapped around him; step out and spray the legs, ur even the whole body, with water of the temperature of 85°, and gradually reduced to as cool as ean be borne; or a bucket of water 85° can be thrown over legs, and then one at 75°. Where there is severe congestion of the brain, have two pails of water, same temperature as tub, placed on each side, high enough to come up even with top of tub, and have patient immerse his arms in these. The deep leg-bath can not be taken till two hours after eating, but the ordinary foot-bath in an hour or an hour and a half. A foot-bath may be given in bed by placing a rubber cloth under the foot-tub, and it gives great relief ofttimes.

Fomentations.—The method of giving this treatment is very simple, and qe very few give them correctly. First, have flannel cloths, made of four hicknesses white shaker-flannel (or pieces of a blanket), sewed across the center from corner to corner, and also all around the edges. Different sizes are needed: one, 10 by 13 inches, for across small of back; one, 12 by 17 inches, for. over chest, stomach and bowels; and one, 5 by 18 inches, for down the spine; then one for the throat. And of course one can make any

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shapes wished; and, where there are children, many different sizes must be in readiness in the bath-room cupboard. Fomentations are for all pains, aches, inflammations, inactivity of stomach and liver, and are always & success, giving relief to pain at once. Where the case is acute they should be given daily, and in severe cases oftener—if necessary, continuing for two hours at a time. (Have known them to be given for five consecutive hours.) The usual length of time is twenty or twenty-five minutes, giving four or five changes of five minutes each. For a child, if rather weak, give only two or three changes, and repeat oftener, if for pain, whenever it returns. The manner of treatment is this: Place on a or cot a comforter and blanket. Let patient undress entirely, as he does for a pack, and lie upon the blanket, with a jug of hot water at his feet; then wring the flannel out of boiling water—and there are different ways of doing this—as, to be efficacious, the cloth must be very hof—as hot as patient can bear, and he can bear it a great deal hotter than he thinks. Of course, for children, the one who gives treatment must be the judge. One rule is, what you can bear to your face; or some put one thickness of dry flannel next skin, and then the ot fomentation; or wring flannel with your hands, or have water at 150°. But, for adults, the best way is to immerse flannel in boiling water and wring with a wringer—a small one, fastened to a wooden pail, being v. convenient; or, if one has a bath-room, have a sink in that, and fasten wringer to it; ora small tub can be arranged with feet, so itcan be moved into any room necessary. The next best way is to place in a foot-tuba cloth of two thicknesses of heavy muslin (flour sack will do), extending over the ends of tub; place flannel folded in center of it, and have two square sticks (two feet long and inch and a half square) ready to place at each end, resting on top of flannel; pour on the boiling water, put in sticks, and let one person take hold of each, turning sticks, bringing up the muslin around it, and then wring in opposite directions; or, if only one person prepares cloths, have another dry muslin cloth, and, after boiling water is poured on flannel, lift all into this dry cloth, and then wring. This is rather severe on the hands, but can be done. Now put flannel on part to be fomented, and bring up one side of blanket, then the other, and then comforter, placing a cold wet cloth on head. (If patient is sick in bed, a piece of dry flannel cun be placed under him, if back is to be fomented or if the upper part of body, over the fomentation cloths, and then, in either case, tuck bed clothes well around him.) Let flannel remain five minutes, wring again; or, if you have two cloths, have second one ready, and let it remain on five minutes, and so on for twenty or thirty minutes. In chronic diseases repeat this three or four times a week, and it will prove to be one of the best treatments to reduce chronic inflammation and congestion of the stomach, liver, bowels, splee and kidneys. After the fomentations, sponge off part fomented with tepi water, rub dry with a towel, and oil with sweet or cocoanut oil; and if for in or soreness, use sweet oil and ammonia, prepared by dropping ammonia into sweet oil till it becomes white (to a two-ounce bottle of oil, three or four drops). This rubbing with oil prevents taking cold. In pneumonia nothin; is better than hot fomentations given as described. In rheumatic fever, ad cooking-soda to the water, in proportion of table-spoon to a quart of water, and foment right over the heart. In rheumatism, neuralgia, bilious colic, ete., etc., fomentations avail much, giving instantaneous relief sometimes. Sickness at the stomach, a dizzy, heavy feeling, and severe pain in head, will all be relieved at once by fomenting the stomach. For a babe who has severe colic, when fomentations are applied with two thicknesses of flan: nel next skin, and with care, they are just the thing. In any bronchial or lung trouble, these given over the lungs, chest and throat, extending half way around neck, have been known to in time effect a cure where the voice had been almost lost. The effect of fomentatiuns is to bring the blood to the surface, and thus prevent inflammation and congestion. They can be taken any time, except half an before or an hour and a half after eating.

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FewaLe WEAKNeEssEs.—One of the best treatments for leucorrhea, ulceration, and, in fact, any female weakness, is the hot vaginal enema. The best syringe to use is one that has only side openings in the metal tube, and this is an easy way to give it: Place a blanket in the long bath-tub, letting it reach down to the hips when you lie down on your back. The temperature most often used is 110° for ten minutes, and 100° for five minutes; but it can be as hot as can be borne, as what is unpleasant to the surface is hardly felt in the interior; and by placing a folded blanket under the hips, so as to raise them quite high, and closing the opening around the tube of the syringe when inserted, a pint of water may be retained for several minutes, actin, as a fomentation to the inner surface; then eject this and inject more, an 0 continue for ten to twenty minutes. Repeat this three times a weck, and wear all the time, day and night, a compress made of three thicknesses of linen, long enough to pass well around the abdomen, wet in tepid water, with a dry flannel (about two thicknesses) over it; re-wet the compress whenever it becomes dry. Then there are the fomentations and sitz-baths, described elsewhere, which are invaluable. Another special treatment is the pelvic compress: Take two or three thicknesses of linen, about 12 by 10 inches, and have bed or cot arranged as for a pack; have patient lie down upon the blanket, with jug of hot water at feet, and cool cloth on head; then wet compress in water at 80° and place over abdomen, extending well over the affected parts; bring up blanket and comforter, and in five minutes wet cloth in water at 74°, in three minutes 70°, in five minutes 64°, in three minutes 60°, in five minutes cold, and after five minutes take towel and rub dry. This, repeated three times a week, is very strengthening. In pregnancy, tepid sitz-baths, the wearing of the compress around abdomen, and a diet of fruit, grains and vegetables, with oil-baths occasionally, if one is not fleshy, keep the system in a healthy state.

Compressgs.—The use of compresses is good for so many ailments that one should know how to apply them. Compress cloths are made of two or three thicknesses of old linen (crash toweling is good), and can be of whatever shapes wished. The difference between compresses and fomentations are, the first is wet, and wrung so it will not drip, in tepid or cold water,—hence linen is best; while the latter is wet in hot water. A dry flannel of two thicknesses, a little wider and longer, is put on over the linen compress, which is re-wet three times a day in chronic cases, or when it feels uncomfortable. The throat compress, for chronic trouble, is wet in tepid water, and is worn day-time in summer, and at night in winter; and when taken off, the throat is bathed in cold water and rubbed till red with a crash towel. The chest compress, in acute cases—such as pneumonia—should be re-wet. every three hours in water at 90°; for chronic lung trouble, re-wet whenever it feels unpleasant. The abdominal compress is one of great value in fevers, kidney trouble, indigestion, weak back (for this, use salt in water), female weaknesses, and is always a relief when one is tired and restless. For acute or chronic cases, wear ‘ill the disease is conquered. The spinal compress is used where there is pain in the spine, with sense of heat, and is given like a fomentation, only with the linen compress: 70° for five minutes; 64°, tive minutes; 60°, five minutes; 54°, five minutes; 50°, five minutes; and sometimes the last changes are ice-cold. For weak back caused by a sore place, use a hot flannel compress five minutes across small of back, then a cold linen one, then hot, and so on for half an hour, with cold last, rubbing dry with erash towel. Another remedy for simply a weak back, is to first sponge with hot water one minute, then cold one minute, for two or three times, rubbing dry, and then use oil and ammonia. Compresses are very much used after giving fomentations, and, in that case, no sponging off in cool water or oiling is necessary, but immediately put on the wet girdle and cover with dry flannel.

Pacxs.—First, it is much more convenient if you can have what is called a “packing cot” made. A good proportion for the frame-work is thirty

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inches wide, twenty-five inches high, with the slats placed on a slight elevation, about three and a half inches, at head. Then a mattress, made to fit (it can be of straw or whatever you wish); on that place an oil-cloth, then a comforter, then a blanket, stripes at side, and a jug of hot water, with a rubber cork, at foot. Now have the patient undress) Take a sheet, and with one hand pleat up the side of it, and with the other double it at middle seam and dip it in a pail of water of the temperature of 96° or 100° ‘you must allow five or six de; for cooling off in wringing out sheet), wrin; and spread over the blanket. Have patient lie on his back in center. wi! hands over head; bring one side of sheet over the body, tucking it under the near shoulder and up close to the neck, and then between the legs; put arms down at side of body, and bring other side of sheet over the patient and tuck in closely under the side of the ly down to the feet, then one side of blanket, then the other, then comforter in same way. In folding the blanket and comforter around neck bring it with one hand, in shape of a V, over the breast, and then fold corner up to the shoulder and tuck in. This saves so much bulk close up to the neck. Now fold a dry sheet across the middle and put over the patient, tucking it in well around the neck, so that no aircan get in. The reason of using this extra sheet is, it is 30 much easier tucked closely around the neck and less bungling than the comforter. It ts of importance that all air be excluded and the work done quickly. Place a cloth wet in cold water on the head, extending over the eyes. If the patient does not warm up quickly, put an extra comforter or blankets over him, and, if necessary. jpg of hot water at the side; for unless he becomes warm soon. the pack will do no good. and he should be taken out. The usual length of a pack is from forty minutes to an hour, for an adult; for a child, from ten minutes to half an hour—according to age and strength. There must be perfect quiet in the room, for much better results are obtained if the patient will sleep: he certfinly must not talk. In taking him out unloose comforters and blankets, and pull the wet sheet out quickly and throw over the dry sheet, or, in winter, bring 7 the blanket. There are several different treatments that follow a pack. If convenient toa bath-room, one can slip in and take a wash-off, or a spray, or a pail-pour. The latter is given by having four ils of water—two of one temperature, 90°, poured over first, and then two of 80°; then wrap around him a dry sheet and take a crash towel and wipe dry, taking, in rotation, arms, breast, back, and legs. Or a dripping sheet can be given right in the room by putting an oil-cloth on the carpet: om that put a foot-tub of water at 104°; the patient stands in this, and a sheet is dipped ina pail half full of water at 90°, or less, talen up by two corners, squeezed slightly, and put around him from the front, lapping behind, and then rub him (over the sheet) vigorously for a minute; re-lip the sheet (water will be cooler, or some cold may be added to make it about 6° or 8° less than at first), and put it around from behind, and rub again; then remove, and cover with a dry sheet and rub vigorous.y. This bath is a good treatment taken alone as well as after a pack. It acts asa tonic, and a well person can take it himself. Or, if an oil bath, sponge or dry rub is given, et him remain on the cot, and, for an oil-bath, rub an arm dry with a crash towel, then rub with oil, and so on; for a sponge-bath, take a sponge (or a towel) and tepid water, and sponge off. rubbing drv with a crash towel: for a dry rub, simply rub dry with a crash towel, rubbing hard to create good circulation. The temperature of the room should be about 75°; and when the patient is taken out of the pack, let no cold air come on him. The temperature of the water in which sheet is dipped, for adults generally, is not so important, as within two or three minutes it becomes of the same temperature as the body; from 90° to 100° is a good range, but for children and elicate persons it should be from 100° to 110°, so as not to shock them. Packs are of great value in reducing fever, in breaking up a cold, in malarial diseases, such as fever and ague, etc.; and also in poor circulation and where the system is weakened and run down it acts asa tonic. In the spring, when

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the system needs building up, just try a few packs instead of the sulphur and molasses of old times.

O1-RuBs.—This treatment is one that gives perfect satisfaction to all who try it; indeed, too much praise can not be given toit. To see the effects of oil-rubs, one would say as did the Queen of Sheba, ‘The half has not been told.” To give it, have the patient undressed, with a sheet or blanket around him, sitting up or lying down; take either cocoanut, pure olive, or sweet oil, whichever can be obtained the purest; pour some in palm of hand, rub hands together, then take an arm and rub in the oil thoroughly, rubbing up and down, using more oil if necessary (as much as, skin will absorb); cover this arm; take more oil and rub the other arm, then breast, back and legs; cover each part when finished. Repeat from three to six times a week, as the case may demand. One who is greatly reduced can take with benefit six a week. Once a week take a wash-off, or an acid sponge, by putting @ scant tea-cup vinegar in a gallon of warm water, and using a sponge or towel, then rubbing dry. This is especially good for consumptives, dyspeptics, and persons who, from any cause, have been reduced in flesh and strength. It acts as a tonic,—thus it is of twofold value where one is recovering from sickness, as it is also nutritive to them, and to those who are cold-blooded it warms up the system. So for children it is especially good in winter, as an oil-rub at night will assist in keeping them warm; so in the day-time, if going on a long drive, or to be exposed to the cold for awhile, it is a good ‘‘send-off.” For colds it works to a charm, for ‘oung or old, acting as a preventive, as it builds up the system, and renders i less liable to disease. r, when a cold is taken, it is easily broken up by a pack, followed immediately by an oil-rub, and the next two nights simply oil-rubs, a hot foot-bath, 108°, then cooled down, and followed b a complete oil-rub. Where adults or children are delicate, the oil-rul ives good, healthy flesh; and where it is given as described, the result is perfect. For constipation it is invaluable, working a perfect cure after a month or two. It can be given at any time, without reference to eating, as it is a nutritive bath. The following description—given by Dr. James H. Jackson of ‘Our Home on the Hillside,” at Dansville, N. Y., where these rubs have been used for many years—tells in forcible language their use and value::

“Oil-baths are given by rubbing the body all over with some kind of oil. It is not necessary to use more than two or three table-spoonfuls at one bath, but it should be rubbed in thoroughly, especially over the abdomen, inside the arms and thighs, where it can be absorbed to the best advantage. They may be taken at any time during the day. It is as well, perhaps, to take them before going to bed as at any other time. They may given to mect any one of three conditions:

“Ist. To supply waste of tissue and to introduce a very important element of nutrition into the body. Many persons will absorb oil to advantage nutritively, who can neither take it nor fats by the stomach without great distress or disturbance.

“2d. To improve the functions of the skin, which has become dry and hard, and lacks proper circulation in its capillaries. “3d. To allay nervous irritation and reduce fever. Persons in paroxysms of fever, in typhoid, measles and scarlatina especially, may be freely anointed with oil to great advantage. In my practice I have often seen the temperature of the body, when in a febrile state, redyced from one to three degrees by the administration of an oil-bath. “T like the cocoanut oi] better than the olive, as it is more likely to be genuine; it penetrates better, it does not turn rancid on the body, and I think it furnishes more nutriment to the body. Olive oils, as a gencral thing, are impure.”

From the above you can see it is “multum in vo,” as it can really be depended upon for use in almost every thing the flesh is heir to; and

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the great beauty of it is, any one can give it without feeling fear as to the results. It can not do harm unless the patient is very fleshy; then it is not needed. It is so easily given that a child can give it to younger children. Its use in reducing fever is of untold value. A lady, who had had extended experience in using it, says: ‘‘I have known an oil-bath given a patient, in scarlet fever, with fever raging, and in a little while the temperature was reduced, and he was quietly sleeping.”

For little babies it is really a blessing, as it nourishes and strengthens them; and given every other day, with a sponge-off in warm water the intervening day, an infant will do much better than when bathed daily. It is also a great help in supplying nourishment where the mother has not sufficient nurse, and aids, too, in preventing the little colds, snuffles, colic, ete., that hover around the little one the first two or three months, needing our most watchful care to ward them off. Then, where there is any constipation, it is a perfect panacea—so much better than physic or enemas. It acts as a preventive to croup; and when a child is weakened by that dread disease, cholera infantum, nothing so helps to give tone to the system as the oil-rub. It certainly is the best of baby medicines, and a baby can “grow up” without any other remedy.

DipHtHerta.—This dreaded disease needs all the knowledge one can pos sibly obtain, 30 we give below the hygienic treatment as prescribed by Dr. J. H. Jackson, of ‘Our Home,” Dansville, N. Y. First, he says, to tell a genuine case, make a swab and apply to the patches on throat; common ulcers will rub off, but diphtheritic patches will not. A gargle is to make a solution, as strong as will dissolve, of chlorate of potassu, and bottle for use. When needed, take in proportion of one-half solution and one-half pure soft water, and one-half grain permanganate of potash to ounce of mixture. For a still stronger gargle, take two-thirds solution to one-third water, and one-half grain permanganate of potash to ounce of mixture. In a case of diphtheria, keep the room at 80°, and have boiler of water on stove, or hang wet sheets in room, in order to keep the room saturated with warm vapor, and also have fresh air in the room. His treatment is as follows:

“When the person is attacked, in cases where the epidemic is present in the vicinity, with a sore throat, pain in the head, in limbs, in back— in other words, the symptoms being very much like those of a hard cold— I begin by putting the person at once into a hot bath, covering him w and giving him warm water to drink, so as to produce a thorough sweat ing, the object being to fight febrile conditions and establish and aid proo esses for throwing off the disease by means of the skin, bowels, etc. This sweating is all the more necessary, in most cases, because of the inattention which is usually given to keeping the pores of the skin open, and it will relieve the fever, if not at once. as a secondary result. After the person has been in a state of perspiration for some time, I take him immediately from the hot bath and give him a thorough washing with a shect wet in water at 80 degrees, in a warm room, and aiter wiping see that he is sent to bed with a cool cloth upon the head, and in many cases an abdominal compress wet in cool water, which shall cover entirely the abdomen, with a dry flannel cloth over it. In all febrile conditions of the body this application of the cool abduminal compress is of great value, because it is in the abdomen that the vital processes are carried on to large extent, the amount of blood existing there being much larger in roportion to the surface of the body than in any other portion of the rame except the brain. In order to keep the temperature of the body down’ below fever heat, that the fermentative processes may not go on, or be held in check as far as possible, it is necessary to use with caution all the best means for the purpose, and among them I certainly esteem the abdominal compress as of great use. After this, and in addition to it, the febrile conditions may be met by means of wet sheet packing or

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sponging as frequently as may be necessary, to keep the temperature to its normal standard. Of course, if the fever is not high, it val not be necessary to make strenuous efforts in this respect; but if it is, it should be fought sharply. The great need is to make the applications early and vigorously in the outset of the disease, because the effects to be produced are needed then more than at any other time, and because in the later days or stages of the disease attention must be directed to measures which support the strength of the body rather than those which, while reducing fever, tax its vitality to sume degree. At any rate watch the tenperature carefully, and keep itdown. Great attention should be paid to nourishing the patient, and the best article for this purpose, both for adults and children, is milk, taken cool or warm, as the patient may fancy, and atas frequent times and in as Jarge quantities as can be borne. To this may be added, later in the disease, nutritious soups or the juice of meats; but under no circumstances, except toward the very last stages and in the septic form, are alcoholic stimulants admissible, in my judgment. The bowels should be kept open and the kidneys active, and for this purpose enemas should be given to effect the former if sluggish, and sitz-baths occasionally—perhaps one each day—for fifteen minutes, at a temperature of 85 or 90 degrees, to stimulate the latter. The feet must always be kept warm and the head cool, and in case there is any tendency to collapse or lowering of the temperature below the normal standard, heat must be applied to the body by means of warm blankcts and hot water bags and u, “In addition to this general treatment, treat the throat direct with moist heat, as that is the great promoter of suppuration. Hence, us soon as the membranes are formed, or as soon as it is known that the disease is diphtheria, the patient should be put upon the inhalation of steam as hot as can be borne, and as often as may be wise, considering the strength of the tient and the severity of the disease. The inhalations ordinarily should pursued for the first twenty-four or forty-eight hours, as often as once in each half hour, and continued for fifteen minutes, and the patient should be allowed only three to four hours of sleep each day during this period. because the constant presence of the vapor is necessary to hurry up e suppurative process, and the earlier this can be produced the sooner the case will recover. These inhalations may be made by means of the common steam atomizer, now sold by all dealers in surgical and medical instruments, and which may be used without filling the medicine cup ordinarily, the steam being taken direct from the boiler through the mouthpiece. If this is not convenient, a tea-kettle with a long conducting spout, which shall carry the steam to the mouth of the patient, or any apparatus which shall answer this same purpose. can be used. The air of the room may be saturated with warm vapor by dropping hot stones in a pail of water or of lime water. Care must be taken in any event to see that the steam is not too hot, and at the same time that the heat is as great as can be well borne. This process may be aided by application of warm poultices to the neck. A long, narrow bag may be filled with any substance which will retain moisture and heat well, and the neck enveloped in it, a dry flannel being put over it, and this changed as often as is necessary in order to maintain the warmth. Thus moist heat on the inside and moist heat on the outside, aids to establish the necessary process of suppuration. This constant inhalation should be kept up until the membranes cease to spread, and those which are formed become well marked in outline, and grow yeltowish or a dirty gray in color, and seem to be shriveled or wrinkled, after + which, generally about the third day, the inhalations may be decreased in frequency, but still should be kept up as often as every hour in the daytime, the patient being allowed six or eight hours’ sleep at night, until the membranes are thrown off and the secretion of pus upon the mucous membrane of the mouth entirely stopped. The constant inhalation of steam

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through the atomizer, which generates it with some force, furnishes a means of washing the parts pretty thoroughly.”

Tue Vapor-Batu is one of the most efficacious remedies if taken when a cold is first realized. It is given by seating the patient, undressed, in a flag or cane seat chair under which is a saucer of alcohol burning, both chair and patient being perfectly enveloped in a blanket reaching to the floor. In a few minutes profuse perspiration sets in, which should Kept up ten or fifteen minutes. After rubbing dry, the patient, still wrapped in the blanket, gets into bed, and remains there for an hour or two at least. It is better to take the bath just before retiring. This remedy is better than all drugs, nostrums, etc., for a cold, but should be taken at the outset, to do the most good. For Drarrnea.—Stir lightly into a tea-cupful cold water the white of one egy, not beaten. This forms a coating on the stomach, and is also nourishing, and is good in any disease where patient can not eat. Another delicate reparation for a weak stomach is slippery-elm gruel: Mix fine slippery-elm our with cold water, then stir into boiling till thickness of gruel. Charcoal crackers are of great value in assisting digestion.

In this disease, the most important item is absolute quiet on a bed. Bits of ice may be eaten and swallowed at will, but drink little liquid of any kind. If compelled to be on the feet, bind a strong piece of woolen flannel tightly around the abdomen, having it doubled in front. For diet, use rice hi like coffee, boiled and eaten with a little salt and butter. Some ad making a tea of it, and also using boiled milk and mutton broth, with crisped white crackers, for children.

For Dysenrery AnD DiARRHEA.—Use ice-cold enemas after each movement of the bowels—a tea-spoon for a babe, increasing in that proportion till, for an adult, a bulbful is given.

For Sork Turoat.—Rub on the outside, and wet cloth in Pond’s Extract, and gargle with it also, taking from one to ten drops four times aday. Another excellent remedy is camphor diluted with water till it can be used as a le.

Another remedy for sore throat is to put on a strip of flannel thin slices of fat pork, and sprinkle very thick with black pepper and place around throat; or chop fat pork and onions together, about half and half, and put in sack and put on; or bathe throat with coal oil. And some have advised taking some of the latter internally in cases of diphtheria; also, in diphtheria, some have used with benefit bits of ice kept constantly in the mouth for as long as seven hours; or gargle with lemon-juice, occasionally swallowing some. Whoortno-coueu.—Children do not “ whoop" for two or three weeks after taking this disease. The most reliable symptoms are, eyes red and wate when they cough, and the cough clinging to the patient with a firm grasp. It lasts from six weeks to three months, according to season when taken, and can be given during the first two months. It is not carried in clothes, but when a child gets the breath of a whooping-cough patient then he will take it Some of the remedies are, to give drinks of water as hot as they can be taken, in the evening and with first symptoms of a coughing spell—this makes the cough easier; another is, to take scant tea-cup whule flax-seed, wash it thoroughly, add one lemon sliced and quart of water, simmer gently two hours, add two table-spoons of honcy, then strain when hot. It should be like thick molasses; if too thick, add water. Give one table-spoonful four times a day, and one after each severe fit of coughing. (This is also good for an ordinary cold and cough.) The system of the patient needs to be built up, and for that purpose give two oil-baths a week; also good, nourishing food, such as Graham or oatmeal mush, coarse bread, milk, etc.; and keep child outdoors as much as possible, using great care no cold is taken. Some, when the breathing is very bad, put a hot mustard and oatmeal poultice on the chest. In cities, a daily visit to the gas works has been said to abate the violence of the disease.

For Crour.—Te one-half cup N. O. molasses add a tea-spoon soda, beat to

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a white froth, and give a tea-spoon every few minutes till relieved by vomiting; or one part pulverized alum to two parts white sugar, and give in same way; or ase a cloth (made in the shape of « bib) thoroughly and dust thickly with nutmeg, and put on over throat and chest, keeping it on for several days after the child is well, and when taken off put on a Hannel cloth for « few days, and then some morning take this off and bathe well in cold water and rub dry; or take four or five hollyhock blossoms, boil, and apply wet around the throat; or apply hot fomentations to the throat and chest, sponge off with tepid water, rub dry, and apply oil and ammonia; or some apply cold wet cloths over throat and chest, covering well with flannel, changing often, until inflammation is subdued. From two years to eight is the croupy period; and when a cold assumes croupy symptoms great care should be taken to keep the child indoors, in a warm, well-ventilated room, giving ght food, no meats, hot bread, or berries. (Raw or cooked onions are good as a preventive to either worms or croup.) A remedy, said to give relief where other means fail, is to let a healthy person fill his lungs with pure air, then slowly breathe upon the patient's throat and chest, commencing at the point of the chin and moving slowly down to bottom of windpipe. For Weak Eyes.—Bathe in hot water, never using cold; and neither children nor adults should use water below 50° temperature in washing, as cold water is very injurious to the eyes.

For SorENEss AND Pains.—Bathe with hot alcohol; and salt is often added. The use of alcohol sponge-baths after confinement is almost a necessity. To Harpen Nrppies.—Bathe with a preparation of one-half ounce liquid tannin and two ounces glycerine, for bine or four months before confinement, once or twice a day.

For Sorr Nrippies.—Bathe in Pond’s Extract. The nipple need not be washed off before nursing. Or to the well-beaten white of an egg add a few drops of tannin, mix thoroughly, and bathe. Make fresh every day or two. ‘on Varicose Veins.— Wear a silk elastic stocking.

For Coup 1n tHE Heapv.—Dilute camphor with water one-half and snuff it up the nose.

‘orn CHILBLAINS.—Heat lard till it boils, pour it on ice (it turns yellow then rub it on the feet and heat it in. Another for broken chilblains: Melt together one ounce resin, one and a half ounces beeswax, and three ounces sweet oil; take off, and stir in gradually one-half ounce prepared carbonate of lead till it cools.

For ToorHacuE or Nevrateia.—Thicken the yolk of an egg with common salt and apply as a poultice; or slice raw onions, and scatter shaved hard soap over them and apply.

HAPPED HANDs AND Lips.—Four parts glycerine to one part simple tincture of benzvin. The latter is very healing.

Sure Cure ror Corns.—Take one-fourth cup of strong vinegar, crumb finely into it some bread. Let stand half an hour, or until it softens into a good poultice. Then apply, on retiring at night. In the morning the soreness will be gone, and the corn can be picked out. If the corn is a very obstinate one, it may require two or more applications to effect a cure. Itcu O1ntMENT.—Two table-spoons lard, one of black pepper, one of ground mustard; boil all together, and when taken off and nearly cold add one tablespoon sulphur. Anoint with this three evenings successively just before going to bed. Do not change bed clothes or wearing clothes during the time. After this, wash with castile soap suds, and change all the clothing that has been worn or touched.

CHoLera Mixture.—Take one ounce each of the following ingredients: tincture opium, capsicum or red pepper, rhubarb, peppermint and camphor; prt in large bottle, with a pint best brandy. Dose is ten to twenty drops in ‘o or three tea-spoons water. Good in any case of diarrhea. ConstiPaTion.—T wo ounces of senna, simmer the strength out 1n one quart of water, strain the tea; one pound of prunes, cooked soft, with half tea-cup

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of white sugar. Several times a day take, first, one table-spoon of the senna tea, then eut one prune, fasting as much as possible.

Scre Ccre ror CHoLera Inrantum.—One ounce pulverized rhubarb, one ounce peppermint herb, one ounce soda. Pour one pint of boiling water on these three and let stand on the hearth two hours. Strain, and add one pint best brandy, one-half pound best white sugar, and one ounce paregoric. Dose—one tea-spoon every half hour until the discharge shows the color of the medicine; then only every three or four hours. Good also for adults, in diarrhea. This is the allopathic treatment.

GoLpEN O1NTMENT.—One pound lard, eight ounces beeswax, one ounce cam»hor gum in five ounces alcohol, one ounce origanum, one ounce laudanum; et all dissolve while melting the lard and beeswax, then stir together until cold, or the camphor will go off ina steam. Do not mix too hot. This will cure pain in the side by applying as a plaster. For enlarged neck or goitre, dilute with one-fourth iodine. For salt-rheum, apply externally, and take cathartics to cleanse the blood. For scald-head, rub together one ounce golden ointment and three drachms of red precipitate; remove the hair and rub with this twice a day, each day washing with castile soap suds. For catarrh, rub the ointment up in the nose profusely, and let it remain all night. In the morning draw cold water up the nose and throw it back two or three times to clean the tubernated bones. Also bathe the face and ears with cold water. Curonic INFLAMMATION OF THE SToMACH.—This is known by a pain in the stomach, increased by the presence of food, by belching up gas, by vomiting, fickle appetite. seasons of thirst, tongue white in the center and red at tip, or sometimes red and smooth—is a disease which soon ends in ulceration of stomach, and death. Counter-irritants over the stomach, such as mustard draughts, followed by hot fomentations of hops; frequent warm or cool baths, according to patient's constitution; a tepid compress worn over the stomach at night; and the most careful diet, consisting mostly of gum water, rice water, slippery-elm water and gruel, arrowroot gruel, toast without butter, gluten mush, etc, and in two or three weeks the disease will yield under this persistent starving and cooling system.

BuistereD FreEet.—To cure blistered feet from long walking, rub the feet, at going to bed, with spirits mixed with tallow.

Frostep Fret.—To relieve the intense itching of frosted feet, dissolve a lump of alum in a little water and bathe the part with it, warming it before the fire. One or two applications are sure to give relief. For a Feron.—Take equal parts of gum camphor, opium, castile soap, brown sugar; wet toa paste with spirits of turpentine, and apply like a salve. Those who have tried it say it is an invaluable remedy. Or take common rock-salt, such as is used in salting down beef or pork, and mix with spirits of turpentine in equal parts, and as it gets dry put on more, and in twenty-four hours you are cured. Or, when you fear a felon is coming, put a pint tin of boiling water on the stove; then add to that a tea-spoonful of saleratus and a wineglass of vinegar; heat this every little while, say from half an hour to an hour, and hold your finger in it till the pain subsides; repeat this till you see all the matter drawn to one place; then have it opened, and your finger will heal. After a felon has been lanced, apply a poultice of equal parts of flaxseed and slippery-elm flour to take out inflammation. Fever anp AGug.—This, the true intermittent fever, comes on with an ague-fit, which has three stages—the cold, the hot, and the sweating. In the first stage, the patient yawns, stretches, feels weak, has no appetite, and does not wish to move. The face and extremities become pale, the skin shrinks, and is covered with govse-flesh; the patient shakes, and his teeth chatter. Then, after a time, these symptoms decline, and the patient's fever comes on very violently, and with various uncomfortable sensations. As the fever passes off, the sweating stage comes on, when the perspiration is generally profuse; the body returns to its natural temperature, the pains and aches vanish, and a feeling of health comes back, and generally a voracious

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appetite. There is not much regularity in the time of coming on or going of the ague-fits, though usually they are a little later each day in appearing. In this disease the spleen is very much oppressed with olood driven in from the surface, and often becomes so much enlarged as to be plainly felt by the hand. This is a malarious disease. The bowels may be opened with a gentle physic, such as salts and senna. In the cold stage, give hot and stimulating drinks, use foot-baths, hot bottles, etc., and try every expedient to promote warmth. In the hot stage, give cooling drinks, and administer quinine mixture, as the following: quinine, one scruple; alcohoi, four ounces; sulphuric acid, five drops. Mix. Give a tea-spoonful every half hour during the fever, at the same time giving five-drop doses of veratrum veride every hour. When the sweating stage comes on, stop the veratrum, and rub the patient with dry towels. In the intermission give quinine. In mild cases, other tonics than quinine often effect a cure. e nursing of the patient, and bathing, sweating and rubbing are the most important part of the treatment, in this, as in most other diseases. In ague districts, the hot sun and evening air are to be avoided.

Or take two ounces of gum camphor and inclose it in a flannel bag about four or five inches square. Suspend the bag over the pit of the stomach b the means of a cord around the neck, and a speedy cure will be effected. When the camphor is dissolved the ague is gone. German physicians, as appears from medical journals, have found a tincture of the leaves of the ucalyptus globulus, or Australian gum tree, to be a remedy for intermittent fever, Dr. Lorimer gave it to fifty-three patients, of whom forty-three were completely cured. The ordinary sunflower, if planted around a house, will free the atmosphere from the animal and vegetable germs supposed to contain the miasma productive of fever and ague.

Bruious Remrrrent Fever.—This makes its attack in a sudden and marked manner. There are no premonitory symptonis except, perhaps, a little languor and debility, slight headache, and a bad taste in the mouth, sometimes some pain in the joints. Its commencement is with a chill, sometimes slight, sometimes severe and prolonged. The chill may begin in the feet, or shoulders, or back, running thence like streams of cold water. There is seldom more than this one chill, the fever coming on afterward without the cold stage. Atcertain periods of the day there is greater intensity of the symptoms, and ibly the chill, though probably not. Between these periods of increased fever the disease seems to decrease, though there is still some fever. Tinlike fever and ague, it does not go entirely off. During the hot stage the ulse is up to 120, or still higher, and there are pains in the head, back and limbs, of the most distressing kind. The tongue is covered with a yellowish fur, and, in bad cases, is parched, brown or almost black in the center, and red at the edges. The appetite is gone, and there.is generally nausea and vomiting, and pain or tenderness in the upper part of the bowels. At first there is costiveness, but afterward the bowels become loose, and the evacuations are dark and offensive. This disease is produced by malaria, and prevails in hot climates, and in our summer and autumn. In the very beginning the disease may be arrested by an emetic of lobelia or ipecac, followed by a mild cathartic. But if the disease is fully developed, sponge the body all over several times a day with water, and give cooling drinks, such as cream tartar, two scruples, in a quart of water, lemonade, etc. To allay the fever, ive tincture of veratrum viride in ten-drop doses. Cold water and ice may fe given the patient, if desired. Cool the head, when it aches, with cold applications, and put a mustard poultice on the stomach if tender. During the remissions between the fever, quinine and other tonics must be given, as in fever and e.

Conorstive Fuver.—Another form of malarious fever is the congestive. It may be either remittent—that is, abating considerably; or intermittent— that is, having intervals of entire freedom from fever. It may have intervals of twenty-four or of forty-eight hours. The first attack does not differ from that

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of asimple intermittent, and may excite but little attention; but the second is always severe, producing great coldness, and a death-like hue of the face and extremities. The advancement of the disease brings dry, husky, parched, and pungently hot skin, followed after a time by a cold, clammy sensation. The eyes are dull, watery, and sometimes glassy; the countenance dull, sleepy, distressed; the fongue, at first white, changes to brown or black, and is usually tremulous; the breathing is hurried and difficult. Pressure over the liver, stomach or bowels, produces pain. The mind is often disturbed, and falls into lethargy and stupor, or is delirious. The treatment should be nearly the same as in bilious remittent. While convalescing, the diet must be light and nutritious at first, increasing in quantity as the strength returns. Use a mild tonic if the patient is weak. Exercise out of doors must not be neglected.

‘AY FEveR (or AsTHMA).—This very peculiar disease appears generally as @ severe attack of catarrh, with asthmatic symptoms superadded. The lining membrane of the eyes, nose, throat and Tungs is all more or less affected. The patient suffers from headache, sometimes severe, sneezing, irritation of the nose and throat, with adry, harassing cough. The asthmatic attacks come on generally towards evening, and last from one to three hours, causing great distress. Hay fever is not a very common complaint, and only attacks those persons who, from some peculiarity of constitution, are susceptible to the causes producing it. It is supposed to be caused by the inhalation of the pungent aroma of spring grass and hay; but the inhalation of the powder of ipecacuanha will alvyo produce it in certain individuals. In the United States, where the rose is largely cultivated, similar attacks sometimes occur; it is then called rose fever or rose catarrh. The best treatment is change of air— to the sea-side, if possible. During the attacks antispasmodics, such as sal volatile, ether, or an emetic if the patient is able to bear it, inhalations of hot steam medicated with creosote, carbolic acid, or turpentine, will be found useful. When the attack passes off, the general health should be improved by tonics, diet, ete.

Typnoip Fever.—Typhoid fever is generally preceded by several days of languor, low spirits, and indisposition to exertion. There is also, usually, some pain in the back and head, loss of appetite, and drowsiness, though not rest. The disease shows itself by a chill. During the first week there is increased heat of the surface, frequent pulse, furred tongue, restlessness and sleeplessness, headache and pain in the back; sometimes diarrhea and swelling of the belly, and sometimes nausea and vomiting. The second weck is atten distinguished by small, rose-colored spots on the belly, and a crop of litle watery pimples on the neck and chest, having the appearance of minute drops of sweat; the tongue is dry and black, or red and sore; the teeth ure foul; there may be delirium and dullness of hearing: and the symptoms every way are more serious than during the first week. Occasionally the bowels are at this period perforated or ate through by ulceration, and the patient suddenly sinks. If the disease proceeds unfavorably into the third week, there is low, muttering delirium, great exhaustion, sliding down of the patient toward the foot of the bed, twitching of the muscles, bleeding from the bowels, and red er purple spots upon the skin. If, on the other hand, the patient improves, the countenance brightens up, the prise moderates, the tongue cleans, and the discharges look healthy. Give the patient good air, and frequent spongings with water. cold or tepid, as most able. Keep the bowels in order, and be more afraid of diarrhea than costiveness Diarrhea should be restrained by injection of cold water. For costiveness, give mild injections made slightly loosening by castor oil or common molasses. To keep down the fever and produce perspiration, give tincture of veratrum viride, ten drops every hour. If the bowels are swelled, relieve them by hot fomentation of hops and vinegar. If the pain in the head is very severe and constant, let the hair be cut short and the head bathed freqhently with cold water. Give light nourishment, such as milk

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etc.; and if the debility is great, broth will be needed. Cleanse the mouth with very weak tea—old hyson. If the fever runs a low course, and the patient is very weak, quinine may be given from the beginning. Constant care and good nursing are very important.

Ty phus fever is distinguished from typhoid by there being no marked disease of the bowels in typhus. The patient must be placed in a large, wellventilated room, where drafts may avoided; he should have his bed so situated that the light from a window will not fall upon his face, as this is annoying; all curtains, carpets, and bed-hangings should be at once removed; the bed should not be too soft, and a mackintosh or india-rubber sheet should be placed under the patient. He should not be allowed to exert himself in any way, as it is absolutely necessary that he husband all his strength. The greatest cleanliness must be observed, and all excreta removed at once, and carbolic acid or chloride of lime should be mixed with them; soiled linen should be put into a tub containing some carbolic acid. Bed-sores are very liable to form on the back, and so the nurse must always be on the lookout and try to prevent them by smoothing the sheets, drying the patient, and rubbing brandy and balsam of Peru over the part; better still to have a water cushion or water bed. The skin may be sponged down with tepid water, one part being sponged at a time, 80 as to prevent any undue chill of the surface from exposure; this relieves the patient and partly counteracts that disagreeable smell which the skin gives off in typhus cases. None but the nurse and doctor should see the patient; all noises must be stopped, and perfect quiet enjoined; at night there may be a small light in the room, but #0 placed as not to disturb the patient. Milk must be the chief article of diet, and is best given cold; an or two may be beaten up in it, and three or four pints of milk may be given in the twenty-four hours; this must be done at regular intervals of two hours, in equal quantities, special care being taken that it is given at night and in the early morning. when prostration is greatest. Beef-tea and broths, jellies, extract of beef, custards, etc., may be given if the patient can take them and wants them. For drinks in the early stage, lemonaie, cold tea, or soda-water may be given, but do not let him have too much effervescent drinks; in bad cases the nurse will have plenty to do to get the milk down. Stimulants are very useful, but the quantity must vary with each case, and be left to the doctor's judgment. Brandy is the best stimulant, and may be given with iced milk; too much must not be given at first, as it causes oppression and inability to take nutrient food; but afterwards, in the stage of great prostration, its proper and careful administration may save the patient's life.

YELvLow Fever.—This disease is most prevalent in hot climates, and southern cities of our country. It comes in the latter part of summer, and lasts till frosty weather. The disease begins with a chill, generally not ve: vere. Following the chill, there is moderate fever, and some heat of the surface; but this rarely rises to any great height, and only continues to the second or third day, when, in fatal cases, it gives place to coldness of surface, etc. In many cases there is sweating. The pulse is peculiar, not often over a hundred, but feeling like a bubble under the finger, which breaks and vanishes before it can be fairly felt. The tongue is moist and white in the first and second days; but red, smooth, shining and dry as the disease advances toward the close, having a dry, black streak in (he middle. The most striking symptoms are nausea and vomiting, which, in fatal cases, is very persistent; and toward the last a yellowish or nish matter is thrown up, followed by a discharge of thin black fluid, which is called the black vomit. The bowels are generally costive, with tenderness in the upper bowels or stomach. There is generally severe headache, and a peculiar expression of face, in which the lips smile, while the rest of the face is fixed and sad, fometimes wild. The patient continues wakeful night and day. There are discharges of blood, often from the nose, the gums, the ears, the stomach, the bowels, and the urinary passages. First move the bowels with sume

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mild physic, such as sweet tincture of rhubarb, four ounces; bicarbonate of soda, two drachms. Mix. Give a table-spoonful once in three hours until it operates. During the chill, use all the usual means of warming the body—by hot bottles, mustard foot-bath, warm drinks, draughts, etc. A warm poultice on the stomach is useful—some would advise cupping. During the second, or cabn stage, give gentle stimulants, warm drinks, and five-drop doses of veratrum viride, also quinine. In the third stage, brandy, quinine, and all stimulants freely. To quiet the vomiting. give of this preparation: crevsote, twenty drops; spirits of mindererus, six ounces; and alcohol enough to dissolve the creosote. Doge—half an ounce, every two hours. Temperance, cleanliness, and all good habits, do much to prevent this disease. A French physician asserts that liability to yellow fever is prevented by drinking only boiled water. He believes that the fever is the exclusive result of using corrupted water, and that, if one is attacked by it, he may be cured in a few hours by drinking large quantities of boiled water. Many of our best authorities believe that infusoria is the cause of the disease. Foop ror Basizs.— Mix a babe’s food milk with its due proportion of sugar, and place the pitcher holding it in a deep plate—a soup-plate or pie-dish will do—and fill the plate with cold water. Take a piece of thin muslin, large enough to cover fie whole pitcher and reach down all sides into the water. Have no cover on the pitcher, wet the cloth and cover the pitcher with it; put its ends into the water, and set the whole into a place where a draft of air will pass over it. A mother tried the plan, and during an exceedingly hot summer, through the most sultry days and nights of a long season, the milk never turned at all. The rationale of the thing is easy. The milk is not confined in a close vessel, or in danger of being tainted by nearness to other, perhaps not wholesome food; the thin gauze protects it, yet leaves it open; the draft of air keeps the temperature down by the constant evaporation, while the water is constantly sucked up by the cloth, acting like a wick in a lamp, to supply the moisture.

Heapacnes.—Headaches are always symptoms of some derangement of the system in some of its parts, and should not be neglected. In children, they generally indicate the approach of some disease. In adults, they are occasioned frequently by a circulation, impaired digestion, and by affections of the nerves. For the first, active exercise and a slight hhysic are only necessary; for the second, light diet, with exercise and a dose of some bitter alkali after meals; and for the third, the same treatment as for neuralgia, being careful about the diet. Sometimes a patient is subject to rheumatic headache, which may be treated with warm fomentations, stimulating liniment, and a gentle physic. The patient should dress warmly, and avoid exposure to cold and wet feet.

A doctor in Paris has published a new remedy for headaches. He uses 8 mixture of ice and salt, in proportion of one to one-half, as a cold mixture, and this he applies by means of a little purse of silk gauze, with a rim of gutta percha, to limited spots on the head when rheumatie headaches are felt. It gives instantaneous relief. The skin is subjected to the process from half a minute to one and a half minutes, and is rendered hard and white by the application. —2. Put a handful of salt into a quart of water, add one ounce of spirits of hartshorn and half an ounce of camphorated spirits of wine. Put them quickly into a bottle, and cork tightly to prevent the escape of the spirit. Soak a piece of rag with the mixture, and apply it to the head; wet the rag afresh as soon as it gets heated.—3. It is stated that two tea-spoons of finely-powdered charcoal, drank in half a tumbler of water, will, in less than fifteen minutes, give relief to the sick headache when caused. as in most cases it is, by superabundance of acid on the stomach. We have tried this remedy time and again, and its efficacy in every instance has been signally satisfactory.

Pa.prtation oF Heanrt.—Palpitation and irregular action of the heart are often experienced in persons between the ages of sixteen and twenty years;

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they are, or have generally been, growing rapidly, are of delicate appearance, and frequently are addicted to some vicions habits. In such Persons the blood is thin and poor, and the heart and nerves fail to perform their proper function for want of support. Derangement of the stomach often gives rise 4o these symptoms, and they may persist for a long period from this cause. A lady who for years suffered from violent paroxysms of palpitation, which many physicians attributed to organic disease of the heart, happened on one occasion to take some medicine which induced vomiting, and this act was followed by immediate recovery. Subsequently, whenever she had the symptoms of an approaching attack of palpitation, she resorted to an emetic, which not only gave relief to the paroxysm, but finally relieved her altogether. In anotber case, a patient entered a hospital, suffering severely from violent action of the heart; he was bled and blistered and. purged, without benefit; having taken a large dose of medicine, vomiting ensued, with immediate and permanent relief.

Tea, and especially en tea, is very liable to disturb the heart's action when used by susceptible persons. And there is no doubt that an immense number of persons in every community suffer from minor forms of heart derangement, due to the use of tea.

Tobacco, either smoked or chewed, invariably affects the heart’s action, and | produces irregularity and palpitation.

Jacnpice.—A disease characterized by yellowness of the skin and eyes and urine, the discharges from the bowels being of a whitish or clay color. Itis caused by the excretion of bile being prevented and retained in the blood, or reabsorbed and diffused through the system. It depends upon various and different internal causes. Pregnant women frequently suffer from it. Any kind of pressure upon the excretory ducts, such as by tumors, etc., or the ducts being filled up with mucus, inspissated bile, or biliary calculus will occasion it. It may also occur as a symptom of chronic or acute inflammation of the liver. Fits of anger, fear or alarm have sometimes been directly followed by an attack of jaundice. And, lastly, certain forms of it are produced occasionally by long-continued hot weather. An attack of the jaundice is usually preceded by symptoms of a disordered state of the liver and digestive organs, loss of appetite, irregular or constipated bowels, colic, nausea, headache, languor, etc. Sooner or later the yellow color begins to appear, usually first in the eye, then in the face, then on the chest, and finally covering the whole body. Sometimes the yellowness is the first symptom j and again, as goon as the yellow stage is reached many of the preliminary symptoms diminish. The shades of yellowness are various—from a light yellow to a deep orange hue, and, in some cases, of a greenish or even a blackish color. In the latter cases it is known as ‘‘black jaundice.’ The greenish or darkish varieties are considered most dangerous.

Some kinds of jaundice are absolutely irremediable, while others will pass off without any treatment. If the patient be young, and the disease complicated with no other malady, 1t is seldom dangerous; but in old people, where it continues long, returns frequently, or is complicated with dropsy or other diseases, the condition upon which it depends generally leads to a fatal result. In general, the obvious treatment is to promote secretion of the bile and to favor its removal. In ordinary cases, a strong infusion of rhubarb root taken freely, so as to keep up a laxative action, without active purging or vomiting; a cool, light, and laxative diet (such as ripe fruits, mila vegetables, chicken and veal broth, new eggs, stewed prunes, and buttermilk): free ventilation, and hot fomentations twice a day, for half an hour, over the liver, in case of torpor and obstruction; or cold cloths, in case of excessive production of bile, will usually effect a cure. Some prescribed an infusion of thoroughwort, drank freely every day. (old water should be the only drink; no coffee, tea, ete. As much exercise should be taken as the patient can stand; and if there be any spasmodic pain in the right side, the patient should sit frequently in a warm bath up to his shoulders. Any at-

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tack of jaundice may turn out seriously, and therefore as soon as the symptoms develop themselves a physician should be sent for. Persons subject to jaundice ought to take as much active exercise as possible, and should avoid all exhausting food and stimulating drinks.

Drier uw Disease aND Heatta.—Of the grains for mushes, rye is most fleshmaking, oatmeal second, and Graham third. For laxativeness—rye first, Graham second, oatmeal third. Graham builds up nerves, bones, and sinews; dark gluten the same; light gluten is more fattening than the dark. Cuaneine CLotainc.—People often take cold by removing heavy underclothing too early in the spring. This should never be done until weather is settled. When about to make the change, take a cold hand-bath or spongebath and rub briskly, in the morning, and there is no danger of taking cold. Courtine tHe Harr.—Many children and men take cold after having the hair cut. This may be prevented by a quick dash of cold water on the head immediately after cutting, and before going out, and a brisk rubbing after ward.

A Stmpite Remepy ror Cataren.—Place alum on the stove and let it melt and burn until it becomes a dry powder. Then use it as snuff. Canoe or Crimats.—A change of climate is nearly always beneficial to health for a time, and sometimes effects a complete cure in disease. It is still more likely to do good if a change of habits diet with it. CuripeEn’s Beps.—No two children should sleep in the same bed. They will have better health and thrive better to sleep by themselves.

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For Ivy Porsor.—Apply sweet-oil.

Rust tn Inon.—Kerosene-oil will remove it.

To Scour Trxs.—Use whiting moistened with kerosene. Me.rep Sxow—produces one-eighth of its bulk in water. To Remove Finger-k1xne.—Hold hand in very cold water. Squeaxine Boots.—Drive a peg into the middle of the sole. Wren To Paint.—Oil-paint lasts longer when put on in autumn. Morocco LeataEr—may be restored with a varnish of white of an e; To Drive Natzs,-—Naile dipped in soap will drive easily in hard wood, 1 Leaky Roors.—A cement made of sand and white-lead paint will stop To Keer orr Fires.—Paint walls or rub over picture frames with laurel-oil.

seg mr EATCHES anp Locxs—will work easily and quietly if oiled occajonally.

SEALING Wax—is made of two parts of beeswax and one of resin, melted ther.

‘o Crean ErmMine.—Rub with corn-meal, renewing the meal as it be@omes soiled.

Paint.—New woodwork requires one pound of paint to the square yard, for three coata.

To Crean Stret.—Unslaked lime cleans small articles of polished steel —like buckles, etc.

To Harpen Woop.—Cut the wood in the shape desired, and boil eight minutes in olive-oil.

To Crean Russta Inox, mix blacking with kerosene, and it will look nearly as well as new.

Coau Fire.—If your coal fire is low, throw on a tablespoon of salt and it will help it very much.

Inx Spots on Booxs.—A solution of oxalic acid will remove them witheut injuring the print.

Leaks asout CHImMNRYs—may be:stopped by a cement made of coal-tar and sand, neatly applied.

PostaGe StamPs—will stick, and not turn up at the corners, if the face is wet after applying them.

In Beatinc Ecos.—Do not have one particle of the yolks with the whites, for if s0 they will not froth nicely.

Berry Stains.—The fumes of a brimstone match will remove berry stains from a book, paper or engraving.

Mice.—Pumpkin seeds are very attractive to mice, and traps baited with them will soon destroy this little pest.

Dry Parnt is removed by dipping a swab with a handle in a strong solution of oxalic acid. It softens it at once.

To Keep Wass Curan.— Sprinkle with weak brine through a water. sprinkler, or scatter salt along the walks.

To Cugzan Biaox Kips.—Add a few drops of ink to a tea-spoon of salad. oil; rub on with a feather, and dry in the sun.

Sxincies.—Dip well-seasoned shingles in lime, wash and dry before laying. and they will lust longer and never take on moss.: wi)

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To Crgax WeELLs or Fovn Arr.—Throw down a peck of unslaked lime. The heat produced carries out the foul air with a rush. Wey a Cuimyey Takes Firr—throw ault on the fire, and shut off the draught as much as possible, and it will burn out slowly. DisH-wWaTER AND Sovp-stps—poured about the roots of young fruit-trees, currant and raspberry bushes, ete., facilitate their growth. Cueap Paint ror [ron Fexctxe.—Tar mixed with yellow-ochre makes an excellent green paint for coarse woodwork or iron fencing. Dirty Coat-coucars.—Apply benzine, and, after an hour or more, when the grease has become softened, rub it or remove with soap-suds. To Crean Kerttues easily, pour a little hot water in them and put a cover on; the steam will soften the dirt so that it may be easily removed. Oston Opors.—When cooking onions, set a tin-cup of vinegar én the stove and let it boil, and it is said you will smell no disagreeable odor. To Sorten Leatuer.—The best oil for making boots and harness leather soft and pliable, is castor-oil. It is also excellent for greasing vehicies. Cotor oF Paint FoR Toots.—Tools exposed to the sun should be painted with light-colored paints. as they retlect instead of absorbing the heat. Give.—Powdered chalk added to glue strengthens it. Boil one pound glue with two quarts skimmed milk, and it will resist the action of water. To Keep Pears Brinuiant.—Keep in common, dry magnesia, instead of the cotton wool used in jewel cases, and they will never lose their brilliancy. To MAKE Boots axp Sioes Dvrasug.-- Apply to the soles four or five successive coats of gum-copal varnish; and, to the uppers, a mixture of four parts of lard to one of rosin. Apply while warm. To vet Licht tn A WELL or Crsterx.—Reflect it in by a looking-glass. Any steel or metal lost in a cistern muy be drawn out by lowering a strong magnet.

tL» Catch Winn Deeks or Geese ALIve.—Soak wheat in strong alcohol, and scatter where they are in the habit of feeding, and take them while they are drunk.

To Make ArtirictaL Butter.—Render beef suet at a very low temperature. churn it in fresh buttermilk and yolks of eggs, and treat like butter, when removed.

Pounpep GLass—mixed with dry corn-meal, and placed within the reach of rats, it is said, will banish them from the premises; or sprinkle cayenne pepver in their holes.

Srors ox VARNISHED Furniture are readily removed by rubbing them with essence of peppermint or spirits of camphor, and afterwards with “fur niture polish” or oil.

To Keep Sgeps from the depredations of mice, mix some pieces of camhor with them. Camphor placed in trunks or drawers will prevent mice rom doing them injury.

Furniture FIttixc.—Mix two gallons plaster of paris, one pint flour, one ounce each of pulverized pumice-stone and pre| chalk; add one ha.f gailon boiled oil and one gill Japan drying. To Biow OvT a Canpteif a candle is blown out by an upward instead of adownward current of air, the wick will not smoulder down. Hold the ean iie higher than the mouth in blowing it out.

‘I:me To Cur Timper.—Hard wood for timber or fire-wood should be cut in August, September or October. Hoop-poles should be cut before frost comes: cut at other times, there is danger of worms. A Wert SiLk Hat.—Shake off the water, rub the way the nap lies with a clean linen cloth or silk handkerchief, and hang some distance from the fire to dry; a few hours after, brush with a soft brush. To MaKe Otp VarnisH Dry.—‘'Sticky” varnish may be dried by applying a coat of benzine, and, after two or three days, apply a coat of varnish, and let dry thoroughly before using the furniture. DiscocoraTions ox CustaRp Cuprs.—To take the brown discolcrations off of

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oups in which custards are baked: Rub with damp flannel dipped in best whiting. Scouring sand or sand soap will answer the purpose. To Preserve STEEL Pens.—Steel pens are destroyed by corrosion from acid in the ink. Put in the ink some nails or old steel pens, and the acid will exhaust itself un them, and the pens in use will not corrode. To Keep Russta Inon Pree on Stoves during the summer: Give them a ood coat of coal-oil all over, and put away in a dry place. In the fall give ita fresh coat of vil or benzine, and rub it all ofc lean and dry. Buckeye PouisH.—Take one ounce each shellac and coal-oil, half an ounce each linseed ofl and turpentine, bottle and keep well corked, shake well before using and apply with a sponge. Good for marred furniture. _ For Pouttry.—Fish are an excellent food for poultry; largely increas- ° ing the production of eggs. Those who have tried the experiment have discarded all the patent egg-producing foods in the market. and feed fish. _Woop—may be fastened to stone with a cement made of four parts of itch, four parts of pounded brick-dust or chalk, and one part of beeswax. arm it before using, and apply a thin coating to the surfaces to be joined. Ovtsipe GarMents.—Bonnets, cloaks, hats, shawls, scarfs, and the like, will last clean and fresh much longer if the dust is carefully removed from them by brushing and shaking after returning from a ride or walk. New Rope may be made pliable by boiling it in water for a couple of hours. Its strength is not diminished, but its stiffness is gone. It must bang in a warm room until thoroughly dried, and must not be allowed to ink.

Razor Srraps—are kept in order by a plying a few drops of sweet-oil. After using a strap, the razor takes a keen edge by passing it over the im of the warm hand; dipping it in warm water also makes it cut more eenly.

Mica Wrxvows in stoves (often wrongly called ‘‘isinglass’’), when smoked, are readily cleaned by taking out and thoroughly washing with vinegar alittle diluted. If the black does not come off at once, let it soak a little.

ARRANGE Fiat-rrons on the stove in two rows, “heel and toe,” or so that when ready for a hot flat you can take the next one in order without loss of time in trying or “sissing"’ them, being sure of getting the one that has been heated the longest.

Caarrep Haxps.—Grind one side of a pumice stone; wet, and, with the smooth side, rub the hands. If badly chapped, oil them at night, and dry in by the fire; or, at night, wet the hands, and rub a little honey over them, drying it in before the fire.

CuickapEgs 1x Winter.—A cup of pumpkin-seeds, set on the windowsill, will attract chickadees, and they will become quite tame, and are very amusing with their antics. They may be kept about the house from December to May by feeding and kind treatment.

Sugttac VarnisH.—Put shellac in a bottle, pour 90 per cent. alcohol to cover, cork tight and put in a warm room, shake occasionally, and if not all dissolved in three or four days, add more alcohol. This is good to varnish almost any thing, and will dry in half an hour..

Friction Matcurs—should never be left where the mice will get them, as they carry them to their nests, and sometimes ignite them. ‘hey are poison to children, and are dangerous to women, who ignite them by stepping on them, and endangering their clothing from fire.. To Prevent Pumps From Freezrxa.— Take out the lower valve in the fall, and drive a tack under it, projecting in such a way that it can not uite close. The water will then leak back into the well or cistern, while he working qualities of the pump will not be damaged. VALUABLE dswant.—Two parts, by weight, of common pitch and one t gutta percha, melted together in an iron vessei, makes a cement that ids together, with wonderful tenacity, wood, stone, ivory, leather, porceIain, silk, woolen or cotton. It is well adapted to aquariums

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Cenznr ror Rupper or Leataer.—Dissolve one ounce of gutta percha in one-half pound chloroform. Clean the parts to be cemented; cover each with solution, and let them dry twenty or thirty minutes; warm each part in the flame of the candle, and press very firmly together till dry. INsvRANce. —Suppose your barn or house should take fire to-night and be burned down, would you know. without investigating, that it was fully insured and that the policy was good and tight? Some insurance companies have a keen scent for flaws in pulicies and often find them. Don’t let them ever find one in yours. Always insure in companies known to be sound. To MAKE OLD PAINT DRY.—UId paint which is “sticky '" may be made hard and dry by applying a coat of benzine. then after a day or two, if the coat of paint ig good, go over it with a thin coat of laquer mixed with one third of its bulk of boiled oil. If paint is thin apply a second coat in which more laquer is used.

To Renovate Hat-BaNDS WHEN STaInep BY Sweat.—Dissolve one and a half ounces white castile soap in four ounces alcohol and one ounc: each of sulphuric ether and aqua ammonia, apply with a sponge or toothbrush, rub smartly, rinse out with clear rain-water. This is equally good to renovate any cloth with fast color.

To Tuaw Our a Pump.—Pour hot water directly on the ice, through a tin tube, lowering it as fast as the ice thaws. Ice may be thawed in this way at the rate of a foot a minute; while, by pouring hot water into the pomp. the ice would hardly be affected, the hot water being lighter than e cold, and rising to the top.

Watre-Proor SHogs.—To make shoes water-proof and make them last a long time, dissolve beeswax and add a little sweet-oil to thin it. Before the shoes are worn, warm the soles and pour the melted wax on with a teaspoon; and then hold it close to the fire till it soaks into the leather; then add more till the leather ceases to absorb it.

Diamonp CemENT.—Dissolve thirteen ounces of white glue in a tin dish containing a pint and a half soft water (set in a kettle containing boilin, water); when the glue is dissolved, stir in three ounces of white Toad. a boil till well mixed; remove from fire, and, when cool, add half pint alcohol; hottle immediately, and keep well corked.

A Goop Paste.—To one pint cold water add two heaping table-spoons flour. Put the flour in a pan, add a little of the water, stirring until smooth; then add the rest of the water; stir thoroughly, place on the stove and stir constantly until it boils. After taking from the stove, add one-fourth teaspoon ground cloves to keep it sweet.

Precr-Baos.—W hite cotton piece-bags hung in the linen closet are a great convenience; have them made with a string to draw from both sides; mark in large letters in indelible ink, ‘‘ Merino and Cloth,” ‘Cotton and Linen Sundries,” ‘Dress Pieces,” “Old Linen,” ‘Worsted and Yarn,” “Old Silk,” “Thread and Tape,” “Old Gloves,” ete.

To Remove Wnaite Spots on Furniture, caused by a hot iron or hot water, or to restore blistered furniture.—Rub with a No. 1 sand-paper somewhat worn, or apply pulverized pumice stone mixed with a few d of linseed oil, then with a cotton cloth rub on some shellac varnish thinned well with turpentine. Or, rub with spirits of camphor. WeicHt or Gratx.—Wheat 60 pounds in all states except Connecticut, where it is 56; corn 56, except in New York, where it is 58; oats 32; barle: 48; buckwheat 46 to 50, but generally 48; clover seed 60, but 64 in Ohio and New Jersey; timothy 44; tluxseed 56; potatoes 60; beans 60, but in Ohio 56, and New York 62; dricd peaches 28 to 33; dried apples 22 to 28. OnrerMeNTED WINE FoR Commcnxion.—Weigh the grapes, pick from the stems, put in a porcelain kettle, add very little water, and cook till stones and pulp separate; press and strain through a thick cloth, return juice to kettle, and add three pounds sugar to every ten pounds grapes; heat to simmering, bottle hot, and seal. This makes one gallon, and is good.

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To Sorten Sponces.—A sponge when first purchased is frequently hard, stiffand gritty. To soften it, and dislodge the particles of sea-sand from its crevices, having first soaked and squeezed it through several cold waters, put the sponge into a clean tin sauce-pan, set it over the fire, and boil it a quarter of an hour. Then take it out into a bowl of cold water, and squeeze it well. Wash out the sauce-pan, and return the sponge to it, filling up with clean, cold water, and boil it another quarter of an ho Repeat the process, giving it three bvils in fresh water, or more than three if you find it still gritty. Take care not to let it boil too long, or it will become tender and frop to pieces.

Extras THROWN 1N.—To purify a room of unpleasant odors, burn vinegar, resin, or sugar; to make chicken vy richer, aud eggs found in chicken, or, if none, yolk of an egg; soak garden seeds in hot water a few seconds before planting; to prevent cholera in chickens, put assafoetida in water they drink, and let them pick at coal ashes; in using hard water for dish-water add a little milk; to clean paint, add to two quarts hot water, two table-spoons turntine and one of skimmed milk, and only soap enough to make suds, and it will clean and give luster; iron rust on marble can generally be removed with lemon-juice; a thin coat of varnish applied to straw-matting makes it more durable and adds to its beauty.

Borocna Savsace.—Take equal portions of fresh pork, veal, and ham or salt pork, chop them fine or grind, and mix together thoroughly; to nine pounds of the meat allow ten tea-spoons powdered sage, two each of cayenne and black pepper, one grated nutmeg, one teaspoon cloves, one minced onion, and sweet herbs to taste; mix well and stuff into beef intestines. (Wash the intestines thoroughly and cut them into lengths of two yards each; turn inside out, and again wash thoroughly in warm water, scrapin, with a scraper made for this purpose; throw into salt water to soak till Great care will be necessary in cleaning cases to avoid tearing them.) Tie up both ends of the bag tightly. prick in several places, and boil slowly for an hour; then dry them in the sun, and hang them in a cool dry cellar, after rubbing the outside of the skins with melted butter. These are eaten without further cooking, and are very nice.

Brack For Woo.ens.—One ounce vitriol, one ounce extract logwood to two pounds goods; coloriniron. Dissolve the extract over night in warm water; pulverize the vitriol, put it into boiling water sufficient to cover the goods; wash the goods well, rinse in warm water, then simmer a few minutes in vitriol water; take out, wash thoroughly in clear water, then dip in boiling logwood dye till the color is good, stirring often and lifting up so it will get the air; dry, then wash in a suds and rinse. In renovating black alpaca that has become rusty, dissolve the logwood only, as nothing is needed to set the color. Wash the goods well in suds, rinse, dip in logwood dye, boil a few minutes, stirring and lifting to air. When dry, wash again in suds and rinse in water in which a little gum arabic has been dissolved, and press smoothly on the wrong side while damp. Dyed in this way the color will not rub off more than from new goods, and looks as good as new. When extract of logwood is used, it is only needful to boil enough to dissolve before putting in the goods.

THE Cistern.—An abundant supply of good water is a necessity for every house, and capacious cisterns are a necessity. Two essential requisites are good hydraulic lime and clean pure sand. The hydraulic cement becomes in a few months as hard as sandstone, but the sand must never exceed two parts to one of lime. The cheapest form of cistern is simply a hole dug in the ground with sides sloping like those of a narrow bottomed tub. e water lime mortar is applied directly to these sides, the shape of the sides sustaining the mortar until it hardens. The breadth of such a cistern, if large, makes it difficult to cover, but this may be done with a plank su; ported by strong scantling, over which should be placed earth to the dept! of the lowest frost. There must be a hole through the covering, left for

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cleaning, which should be curbed, and may admit the pump if the locality is right, or a pipe may go from cistern into cellar below the frost line, and thence to the kitchen. The mortar on the walls should never be less than an inch thick, and they should have at least two coats, and three are better. As the mortar begins to dry in a very short time after mixing, it is best to mix the lime and sand dry, and apply water to small quantities at a time as needed. A more capacious cistern may be made at a greater expense by digging a hole with perpendicular walls, and laying walls of brick in the form of the upper half of a barrel, on which to lay the mortar. This form has a smaller top, and is much more easily covered than the other. The wall should be laid as well as plastered with water-lime. A filtering attachment is made by building a small receiving cistern beside the larger one, with filtering apparatus between them, or a strong wall may be built through the middle of the cistern, receiving the water in one division and filtering it through into the other.

Liug-WaTER AND ITs Uses.—Place a piece of unslaked lime (size is immaterial, as the water will take up only a certain quantity) in a perfectly clean bottie, and fill with cold water; keep corked in a cellar or cool dark place; it is ready for use in a few minutes, and the clear lime-water may be used. whenever it is needed. When the water is poured off, add more; this may be done three or four times, after which some new lime must be used as at first. A teaspoon in a cup of milk is a remedy for children’s summer complaint; also for acidity of the stomach; when added to milk it has no unpleasant taste. When put into milk that would otherwise curdle when heated, it prevents its curlding, so that it can then be used for puddings and pies. A small quantity of it will prevent the “turning” of cream and milk. It also sweetens and purifies bottles which have contained milk. Some add a cupful to a sponge of bread to prevent it from souring. Tue Ligutsine Rop.—When properly put up, the lightning rod is a perfect protection; but, when not scientifically constructed, is only a source of danger. The following are essentials: 1. It must extend several feet into the ground so as always to be in contact with moist earth, or into a never-failii supply of water; 2. It must be sharp at the top, and, if there are seve ints, all the better; 3. It must be half as high above the top of the buildfog as the distance horizontally to the most remote part of the roof of the building; 4. It should be large enough to convey off every discharge without being melted or broken; 5. The best material is iron with copper below the surface of the ground, as iron rusts away rapidly in the moist earth. Copper is the best conductor, but costs more, and is not as stiff to withstand the wind. One-half to five-eighths of an inch in diameter is large enough. Bright points are not essential, and glass insulators are of no use whatever, as when wet they are good conductors, and, even if they were not. a small charge even would leap across the short distance from the rod to the iron staple. The best way to fasten the joints, is to weld them, which any blacksmith can do, passing the rod through opposite doors of his shop, afterwards dragging it home. If the building is so high that it can not be readily put up in one piece, the best joint is made by screwing the two ends firmly into one nut. The points are easily made by weldin several smaller wires to the large one, and filing them sharp. A rod will Rrotect a space the distance of which is four times the height of the rod. ‘he cheapest and best support is wuod. The only point to be considered is to secure the rod firmly. The round rods are the best. If there are iron water-pipes or steam-pipes in the building, they should all be connected with the lightning rod, or directly with the muist earth, eight or ten feet below the surface.

Canary Brrpvs.—Do not keep in a room that is being painted or has odor of new paint. Do not hang over a stove or grate which contains fire. Do not set the cage in a window, and shut it down upon it; the draft is injurious. Do not wash cage bottom, but scrape clean with a knife, and then put

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on some fresh gravel; the moisture breeds red mites, and is injurious to the bird. Do not keep the birds you intend to breed in the spring together during the winter. Do not keep single birds in a room where others are breeding, or males and females in mating season in the same room in separate cages, as it is likely to cause mating fever. Feed canary on rape seed, but no hemp. For diarrhea put a rusty Riece of iron in dish water, changing water not oftener than twice a week, and bread boiled in milkas for asthma; boil well in this case, so that when cold it will cut like cheese; give freely with plenty of vegetables.

Moulting is not a disease, yet during this season all birds are more or less sick, and some suffer severely. They require plenty of nourishing food. ‘Worms, insects, and fruits to those which eat them; and to those which live upon dry seeds, bread dipped in milk, fruit and vegetables. The German metallic-enameled cages are the best—white and green (a combination of) or a light chocolate are the best colors; they are not painted as are the cages made here in.\merica, but the color is burnt into the wires. Avoid wooden or brass cages, also conical ‘‘ fountains” for food and drink; for the latter, square or round cups of china or glass are the best. The perches should be plain, round, unvarnished sticks, and no two of the same size. Clean the cage thoroughly every morning. Prepare fresh, clean bathing and drinking water, and if sand is used on the bottom of cage, clean it (the sand) by boiling in water. Scrape the perches well, and twice a week plunge them in boiling water to kill any red mites that may have lodged here. Give plenty of seed, also green parts of many plants, such as poppy, rape, hemp, etc.; also the seeds of weeds like the chickweed, plantain, etc., and the fresh, tender leaves of beets, cabbage and lettuce. Avoid fruits containing a large percentage of acid, but give occasionally a hard-boiled egg. Never give them sugar, but all the red pepper they will eat. It is the best thing for them. And if your bird feels hoarse at any time, put a piece of fat salt pork in the cage and see how the little fellow will enjoy it. Give him flax-seed once in a while, and if he appears dumpy occasionally give him a diet of bread and water, with red pepper sprinkled in. For lice, cleanliness is the best preventive, but not always sure. For cure zou have simply to cover your cage at night with a white cloth, rise early in e morning. remove the cloth and dip in scalding hot water. Bev-Bues.—To banish bed-bugs after they have got into the walls and ceilings of a honse, close all doors and windows and burn brimstone, ty throwing it upon red hot coals in an iron kettle set in the middle of the room, Or heat a piece of iron red hot, place in a kettle, throw in’ the brimstone, and leave rvom closed for twenty-four hours, It is death to the vermin.

To Cure a Burx.—Wet a cloth and sprinkle it with carbonate of soda (common cooking soda) and bind it on the burn. It quickly stops the pain, and is a harmless and thorough remedy. If no cloth is at hand, wet the part burned and sprinkle dry soda on it.

Use or Borax.—Borax water will instantly remove all soils and stains from the hands, and heal all scratches and chafes. To make it, put crude borax into a large bottle and fill with water. When the borax is dissolved add more to the water, until at last the water can absorb no more, and a residuum remains at the bottom of the bottle. To the water in which the hands are to be washed pour from this bottle enough to make it very soft. It is very cleansing and healthy. By its use the hands will be kept in excellent conditiun—soft, smooth and white.

Uses or Cnrarcoit.—Charcoal laid flat while cold on a burn, cause the pain to abate immediately; by leaving it on for an hour the burn seems - almost healed when the wouud is superficial. Tainted meat surrounded with it, is sweetened. Strewn over heaps of decomposed pelts, or over dead animals, charcoal prevents any unpleasant odor. Foul water is purified by it. It is a great disinfectant, and sweetens offensive air if placed in w trays around apartments. It is so very porous that it absorbs and

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condenses gasses rapidly. One cubic inch of fresh charcoal will absorb one hundred inches of gaseous ammonia, Charcoal furms an excellent poultice for malignant wounds and sores. In cases of what is called proud flesh it is invaluable. It gives no disagreeable odor, corrodes no metal, hurts no texture, injures nu color, is 4 simple and safe sweetener and disinfectant. A teaspoonful of charcoal, in half a glass of water, often relieves a sick headache. It absorbs the gases and relieves the distended stomach pressing against the nerves, which extend from the stomach to the head. It often relieves constipation, pain or heart disease.

Ling rx Caxs.—Lime ground and pulverized for white-washing purposes is put in cans and sold by druggists. It is convenient in form and excellent.

‘TO CLEAN A BROWN PORCELAIN KETTLE, boil pecled potatoes in it. The reelain will be rendered nearly as white as when new.

To Make SHoss Durasie.—A coat of gum copal varnish applied to the soles of boots and shoes, and repeated as it dries until the pores are filled and the surface shines like polished mahogony, will make the soles waterproof, and make them last three times as long.

Esonizinu Woop.—Wash any close-grained wood with a strong boiling decoction of logwood two or three times, allowing the wood to dry between the applications. Then wash with a solution of acetrate of iron (made by dissolving iron tilings in strong vinegar).

To Remove Rust From a Stoveripe.—Rub with linseed oil (a little goes a great way); build a slow fire till it is dry. Oil in the Spring to prevent it from rusting.

To Cure a Kicxine Cow.—Take a strap an inch wide and buckle tight around each hind leg, just above the hock, tight enough to slightly compress the ham-string. Then she can not kick. In fly time take in the tail with the leg and you will not swear.

ANDLEs.—Knife and fork handles that have become loosened may be fastened by taking a piece of quill, putting it into the handle, and pushing the knife or fork in firmly, after first heating it.

How To Detect Porson Ivy.—The poison ivy and the innocuous kind differ in one particular which is too easy of remembrance to be overlooked by any ene who is interested enough in the brilliant-hued leaves of autumn to care for gathering them; the leaves of the former grow in clusters of threes, and those of the latter in fives. As somebody has suggested in a juvenile story book, every child should be taught to associate the five leaves in a cluster with the fingers on the human hand, and given to understand that when these numbers agree they can be brought into contact with perfect safety. It may spare our readers no little suffering to bear this point in mind during their October rambles in the fields.

To Cure Worms 1x Horses.—Put a handful of sifted wood ashes in a quart bottle, and fill the bottle with cider vinegar. It will foam like soda water. It should be given to the horse the moment it foams, Two bottles will cure the worst case of worms. Forty years’ experience attests the efficiency of this. Never known to fail..

Harmonious Coror' Contrasts.—The following list of harmonizing colors will be found very useful in selecting wall decorations or colors for any pur pose: Red with green, blue with orange, yellow with violet, black with warmrown, violet with pale-green, violet with light-rose, deep blue with goldenbrown, chocolate with light blue, deep red with gray, maroon with warnigreen, deep blue with pink, chocolate with pea-green, maroon with deep blue, claret with buff, black with warm-green.

Brancugs of the elder-bush hung in the dining-room of a house, will clear the room of flies. There is an odor which the insects detest. To CiEan Lookina-aLasses.—Keep for this garpose a piece of sponge. a cloth, and a silk handkerchief, all entirely free from dirt, as the least grit will scratch the fine surface of the glass. First sponge it with a little spirits of

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sine, gin-and-water, so as to clean off all spots; then dust over it powder blue, tied in muslin, rub it lightly and quickly off with the cloth, and finish by rubbing it with the silk handkerchief. Be careful not to rub the of the frame..

Easy Way To Cuean SiLver ARTIcLEs.—Set fire to some wheat-straw, collect the ashes, and, after powdering it, sift it through muslin. Polish the silver plate with a little of it applied to some soft leather. FRecKLE Curs.—Take 2 oz. lemon juice, or half a dram of powdered borax, and one dram of sugar; mix together, and let them stand in a glass bottle for 8 few days, then rub on the face occasionally.

YankeE Suavine Soap.—Take 3 lbs. white bar soap; 1 lb. Castile soap; 1 quart rain water; 4 qt. beef’s gall; 1 gill spirits of turpentine. Cut the soap into thin slices, and boil five minutes after the soap is dissolved, stir while boiling; scent with oil of rose or almonds. If wished to color it, use 4 oz. vermilion.

Boom oF Yourn.—Boil 1 ounce of Brazil wood in 8 pints of water for 15 minutes; strain. Add % oz. isinglass 4 oz. cochineal, 1 oz. alum, 4 oz. borax. Dissolve by heat, and strain.

CoLroexg Water.—Oils of rosemury and lemon, of each % 02; oils of bergamot and lavender, each % 0z.; oil cinnamon, 8 drops; oils of cloves and rose, each 15 drops; best deodorized alcohol, 2 qts.; shake two or three times per day fora week.

To CLEAN OLD MarBLe.—Take a bullock’s gall, 1 gill soap lees, half a gill of turpentine; make into a paste with pipeclay, apply it to the marble cet it dry a day or two, and then rub it off, and it will appear equal to new; if very dirty, repeat the application.

To extract O1L FRoM MARBLE oR Stong.—Soft soap, 1 part; fullers’-earth, 2 parts; potash, 1 part boiling water to mix. Lay it on the spots of grease, and let it remain for a few hours.

Tue Best Rat Trar.—Rats are very sharp to spy out traps, Any trap that has caught one without being deodorized is not likely to catch another, and old ones are hard tocatch by any sort of trap. The t method, however, is to fill a common wash boiler one-third full of water, and sprinkle over the surface a few handfuls of oats. These will float on the surface and look like a tempting feast, but the rat that ventures in is drowned. By placing a block of wood in the center large enough to float.one rat, its cries will often call more in. This trap will prove effective when others fail. To Reyew Srarnep Fioors—that have grown a little dull, rab thoroughly with beeswax and turpentine. Repeat this whenever they need it. To Crean VARNISHED Furnitvrs, there is nothing so good as a woolen dampened in spirits of turpentine. This takes all the dust and cloud from carvings and panels. When they have been thoroughly cleaned with the turpentine, go over the surface again with a bit of flannel dipped in linseed oil, rubbing it well into the wood..

Cows and TvRyips.—To prevent the odor and flavor of turnips from appearing in the milk, feed while milking, and the flavor will have disappeared fore the next milking. With this precaution, feeding turnips will increase the flow without injuring the quality or flavor of milk. Care oF a CarriaGe.—A carriage should be kept in a dry coach-house, with & moderate amount of light, otherwise the colors will be destroyed. There should be no communication between the stables and the coach-house. The manure heap or pit should also be kept as far away as possible. Ammonia cracks varnish and fades the colors both of painting and lining. In washing a carriage, keep out of the sun and use plenty of water which apply with a large, soft sponge. This, when saturated, squeeze over the panels, and by the flow down of the water the dirt will soften and harmlessly run off, then finish with a soft chamois leather and old silk handkerchief. Never use a brush, which, in conjunction with the grit from the

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road, acts like sand- r on the varnish, scratching it, and of course effectually removin, ai gloss, Never allow water to ry itself on the carTriage as it invariably leaves stains.

Tue Famuity (ow.—The best cows are usually the thinnest ones and the largest eaters. The warmer the stable is kept the less food will she juire. Linseed oil-cake meal gives a greasy, unpleasant flavor, and light color to butter. Winter and Spring butter is often injured in flavor by allowing cows to eat the litter from horse stables.

To Fresnen Otp Hickory Nuts ror Cakg Makina.—Put large ones in boiling water for half an hour and small ones for a quarter hour, crack, pick out meats being careful not to mix in any pieces of shell or the film that divides the two halves, If the meats seem damp, place for a few ioments in the oven to dry out. Now place in a sieve and rub gently to remove all the dark portions that adhere to the meats, and they are ready to be chop} for the cake. Chop very fine for icings, but only moderately fine for cake.

To ASCERTAIN AMOUNT OF A Gas _Usgp.—Read from left- Y:

hand dial, always taking the figures which the index hands have passed, viz.: By these { / > dials, register 436 adding two ‘.

ciphers for the hundredths, ‘ making 43,600 feet registered.

To ascertain the amount of 100,000 10,000 1,000 gas used in a given time, deduct the previous register from the present, viz: Register by above dials,...... - 43,600 Previous register as indicated by the light pointers,. 17,300 Feet indicated,.....: 26,300 Hyproruosia anv Ts Symproms.—The following valuable hints regarding the symptoms of that terrible disease, hydrophobia, are from a lecture delivered in St. Paul, by the Rev. E. C. Mitchell, of that city: “The period of actual danger begins before it is generally suspected. Hydrophobia is contagious, but it is communicated by actual contact only. The suliva of the rabid animal must enter the absorbents of the body of the victim. Any living being which has the hydrophobia can communicate it to others. Carniverous animals are most liable to hydrophobia. Herbivorous animals are less dangerous, because they do not generally attack with their teeth. We will consider the disease as it deve ops in the dog. The dog does not at once become furious. The disease is gradual. At first the dog feels uneasy and likes to be tted. It is an important point that, from the very beginning of the disease, the saliva of the animal is a deadly poison, His caresses are as dangerous as his bite. If the saliva of the animal comes in contact with any broken place on the skin, death may result to the victim. Symptoms of hydrophobia: 1. In the outward appearance: the dog becomes sad, dull and retired. He crawls into a corner, or hides. He is uneasy. He arouses with a start, changes position, and lies down, but he can not rest. He is agitated, yet sad. There is a marked change in his disposition. He is already dangerous, but he is not disposed to bite. His uneasiness increases. e scratches his bed, turns it over, smells about the room, under the doors, etc., as though looking for something. He is a victim of hallucination. He snaj at imaginary things in the air. As he ws worse, he runs furiously against a wall, or fence, and howls. He is not yet quarrelsome to’

Page 711 See this page in the book

the family. A familiar voice will often restore him to his senses. He is still affectionate. The more he suffers, the more he seeks relief in his master’s caresses. The family, thinking the poor dog is sick, caress him. But this saliva is now fatal to human life if it enters the absorbents. Only in the last stages of the disease does the dog become furious and agpress: ive. 2. Symptoms affecting the digestive organs: Mad dogs do not always avoid water; many will drink water eagerly. In late stages of the disease a contraction of the throat renders them unable to drink. Even then they will often try to drink. Some rabid dogs lose their appetite, but others eat as usual or even more than usual. Many rabid dogs will tear and swallow every thing they can get into their mouths. We ought to suspect a dog that persistently bites at and swallows things unfit for food; except in case of pups, which playfully bite every thing. It is supposed that mad dogs always ‘froth at the mouth.’ Thisisa mistake. They ‘froth’ during the paroxysms only. But they are equally dangerous at other times. Sometimes the lower jaw is paralyzed and hangs open; the mouth becomes dry, dark red, and covered with brown spots; the eyes are dull and gloomy; the dog can not bite, but his saliva may fall upon persons. The master may think the dog has a bone in his throat and may try to extricate it, But thisis highly dangerous. The dog often vomits blood from wounds in the stomach, made by swallowing’ various sharp articles. The master may incautiously try to help the dog, and may be bitten, or may come in contact with the dog's saliva, which may enter some cut or scratch on the hand. 3. Symptoms in the voice: The bark of a mad-dog is peculiar. The voice is generally weaker than usual, and hoarse and sad. The dog does not fully close his jaws after each bark. In ‘dumb madness.’ the dog loses his voice. 4. Symptons as to nervous sensibility: A mad-dog is much less sensitive to pain, often even indifferent to severe burning or cutting. We ought to suspect every dog that is unnaturally insensible to pain, especially if he bites himself severely. A mad-dog, however quiet, will suddenly grow fierce when he sees another dog. The rabid animal is recklessly brave. Chain a suspected dog and show him another dog; if he becomes furious, kill him. Mad-dogs often run away from home, at a late stage of the disease, and go to some lonely place, todie. But if chased they will return home. Then there is great danger that the unsuspecting family will, from sympathy, receive their lost dog with open arms, to learn, too late, that he is rabid. Suspect every such dog, and close the doors against him; and, if possible, shoot him. It is important to discover hydrophobia during its early stages, before it is too late. Watch the habits of animals, especially dogs, and chain them securely when showing unusual symptoms. “Symptoms of confirmed rabies, or madness; The eyes have a sad, dull, yet fierce expression. Periods of excitement and of stupor alternate. Paroxysms generally follow some exciting cause. Every healthy dog has an instinctive dread of a rabid dog. Powerful and fierce dogs will flee from very small rabid dogs; they seem to instinctively know their danger. This is a test of a dog’s condition. Bring other dogx into his presence. and if they all avoid him his case is very suspicious. After the disease has become confirmed, the dog runs along at first, in a natural gait, attacking every thin, he meets, especially dogs. But he becomes exhausted, and runs slowly, an staggers. His head and tail hang down. This is the generally recognized condition of mad-dogs, but it is only the last stage. The dog falls, and apparently sleeps. But after rest, if aroused, he willran again, and will attack. But if not disturbed he will die from paralysis and asphyxia. “The cat sometimes has hydrophohia; and then she is a perfect fury. Her feline nature shows itself: She is so quick she is very dangerous. Her eyes are wild; her hair stands up, and her jaws are open. In later stages she _ Will crawl under something and die. Whenever a cat grows restless, without apparent cause, or is sad and stupid, biting at her bed, and at other things, it is time to put her out of the way.

Page 712 See this page in the book

“ Animals do not go mad any more in Summer than in Winter. There are as many mad ani in cold countries as in warm countries. Muzzling @ogs in Summer is unnecessary; in fact it is a damage to them, by preventing free perspiration through the tongue.

"In human beings less than half of those who are bitten by mad-dogs ever have hydrophobia. But very few, if any, in whom the disease is actually developed ever recover. In most cases the disease is manifested within two months after the bite, and nearly all the cases have come within three months, but there are a few cases recorded which developed much longer after the bite. The disease, when developed, generally lasts from one to fout days. Bites on the unprotected parts of the body are naturally more danserous, as, on the covered parts, the clothing may absorb the saliva of the ribid animal.”

To wAKg Hens Lay 1s WinteR.—Keep them warm; keep corn constantly by them, but do not feed it to them. Feed them with meat scraps when lard or tallow has been tried, or fresh meat. Some chop green peppers finely, or mix cayenne pepper with corn-meal, to feed them. Let then have a frequent taste of green food, a little gravel and lime, or clamshells.

To Remove Ot. Margs from wall paper where inconsiderate people rest their heads, Take pipe-clay or fuller's earth, and make into a paste, about as thick as ice-cream, with cold water; lay it on the stain gently without rubbing it in; leave it on all night. It will be dry by morning, when it ean be brushed off, and unless an old stain, the grease spot will have disappeared. If old, renew the application.

ConTents oF Cistern.—The following gives the contents of a cistern for each foot in depth. If the diameter at top and bottom differ, strike the average and use that as the basis of the estimate:

5 feet diameter 4.66 barrels. 8 feet diameter 11.93 barrels. 6« rr 671 =“ gs. 1510"

7“ “ 913“ 10“ “ 13.65“ Stove PotisH.—Add to one pint benzine, one ounce pulverized resin; when dissolved, mix any good and finely ground black lead, using the above just the same as you would water for mixing stove polish. Apply with a small paint brush, and rub it smooth, as it dries rapidly; when ory, polish with a soft stove brush; very little rubbing is required. For shieet-iron se the benzine and resin alone, apply with soft rags, and rub rapidly until @ry and shining.

‘o Keep Sitk.—Silk goods should not be folded in white paper, as the chloride of lime used in bleaching the paper will impair the color of the silk. Brown or blue Paper is better; yellow India paper is better still. Silk intended for dress should not be kept in the house long, as lying in folds causes it to crack or split, particularly if thickened with gum. White satin dresses should be pinned up in blue paper, with coarse brown paper on the outside, sewed together on the edge.

To keep Parnt-srusHgs.—Turn a new brush bristles up, open, pour in spoonful of good varnish, and keep in that position until dry, and the bristles will never “shed” in painting. The varnish also keeps it from shrinking and falling to pieces, As soon as a job is finished, wipe brush clean, wrap in piece of paper, and hang it in a small deep vessel containing oul, letting the brush descend into the oil up to the wrapping cord. This will keep painting and varnish brushes clean and ready for use. STaAMMERING.—If not caused by malformation of orguns, reading aloud, with the teeth closed, for at least two hours u day for three or four months will cure stammering.

Note.—The compilers take pleasure in acknowledging their indebtedness for manyvaluable points embodied in this book, to “Care of the Sick; ”" ‘\ Accidents and Emer. foncies: “Health Hints,” published by Cowan & Co., New York; *‘In the Kitchen,” y Mrs. Elizabeth S. Miller, and many other excellent works.

Page 713 See this page in the book

Ir will help those who consult this book to remember that the recipes of each de artment in Cookery, as well as the departments themeelves, are in the simple order of the alphabet, so far as has been possible, and that “runnin; load ” at the toy Xf each page shows, in a general way, the sabjeo t treated. The “Table of Contents” (page 4) gives the pages of the various deps artments, The following is a full alphabetical index of the recipes and sub) treated. All recipes for Cookery appear in the main index; those rel ating t to housekeeping and household matters generally will be found under the Bu ed Index:

Sauce, Sauce, cider.

Artichokes, season fot Buss, when in season.

BILLS OF Fake, Baking Powder Christmas dinner. BLACKBERRIES.

BANANAS. | Frutte ins. Dried...

Je on 2 For Spring.. When in seaso For Summer. Blue Fish, seaso:

For Fall... | Botled Dinner.

For Winter. Bonny Clabhe How to use. BREAD CRUMBS.

New Year's For pastry.

Brant, season Bream, season for.

Broccoli, season for Buckwheat, season for.

BREAD...

Brown Brown, Boston Brown, Missouri..

(673)

Page 714 See this page in the book

BREap.

Bread with rice Buttermila. Dough in wint French loaves.. Flour for. Forefath Baking pan.. Poor man's. Potato sponge.. Potato...... Hu 1 | 250 | Md j CABBAGE.

Creamed.. 1 | Delicate.. 1 Heidel! 30 Southern. 32 Stuffed 332 | CAKE.

LLSSS z BRIS guseeseckaasauseses Eesless Eggs for.

lection, Old Hartford. 70 Everlasting. Fruit.

Fruit.

RSERRRASIAVANSSAS Loaf, Aunt Hettie’s Loaf, French...... Loaf, old fashioned.. Making.

Marble Milk for. 60 One eRe %6 ne egy Paper cap for.. Southern Rights... Pound, Citron. Pound, Pyram Pound, White sponge Sponge, Mi When rou Whordeverr White perfection. Whipped Cream. Cakes, LAYER. Almond Almond Caramel..

Chocolate Chocolate, delicious. Cocoa-nut gnow favor! nj velvet. Thank To bak e.

To ornament. Vanity...

Cream te.

ving.

White Mountain, Cakzs.

Ada’s 8 & eauusredsazaura Beg Seesesesesaregguaannaxddensrans as esis S33

Page 715 See this page in the book

Canpy. CHICKEN. Syrup for. Pickled Stuck... Pressed le ar 119| Pie with Oysters. Glass, to prepare 120 ‘ot-ple.... How i to aR 320] Pudding. Putty for.. Roast... Rubber rings | Steamed. Self-Sealers... | Stuffed. Stoneware; Tocut up. To clean. To decorate.. To seal. CHOCOLATE... CANNING.

Fruit fo For pies.

How done..

Sugar fo:

CaRaMELs Chocolate Cocoa-nut.

Canrors.

CavuLirowER, Excalo) When in Celery, season for CHARLOTTE-RUSSE Rose.

Chariotte-russe.. 105 Chantilly, custard....363-4 | Confectionery Design for.. 355 Army CHRESE... Filtered Cottage For twe Pigshead For one hun CHER! iow to make. Banned “ot, home-mad 139 Dried.... wwamed 141 When in season... To roast 137 Chestnuts, season for. Vienna.. 2 Cmcxex. With whipp Baked. as | Oeerless 97 Baked Spr i 5 aa. 98 Baked with Good 10 Broiled Ringer. 00 Breaded. Ov fer 97 Croquettes ven for. oF Croquettes Cooks Time-table......409-425 Chill colorad. Corn. Dreasing.... Canned..... For Luncb. And Toma' Fricasseed. And Tomatoes cooke: Fried Sprin; Boiled Fried Gumbo. Canned.. Gravy without Cream. Dried.. Jellied.... ae Green, pud Warmed....

Baked on griddie. Cracknels......... Gelatine for Hamburg..

How to beat Pine app le.

aspberry.

Spanish.

anish Tuploc Witton ped.

Ww nibbed | CREAM TARTAR.

Crumpets..

Curry-powder..

Cucumbers, season fo! CURRANTS.

Canned..

Dried Iced Preserved Spiced...

CUSTARDS Apple..

Apple Snow, Flavor for.

Good baked..

Gelatine Hidden Kettle.

Orange Sout Prune Whip.

Snow...

Crystalli:

Cymlings...

Jamsons, Dandelions.

Dessert-Russe.

Dodgers, Corn.

Page 716 See this page in the book

Bread with rice. Corn, Mrs. Corn, boiled. Corn, plali Corn, steamed, Corn, to cw Cold weather. Dough inv winter. French loaves. Flour for... Forerather’s.. Graham, Hop-yeast.. Hot weathe! In summer. In winter Making Oven for.

Ry Ry ~ 31 Rye and Indian.... 0 ATL vaaee. 10 Baking pan. 10 Potato spon, 19 Porat ' cee. 20 Ren 12 R:

Raised twice. Raised three times. Salt Rishug. Dour..

Seotel For dees CABBAGE.

Creamed Delicate.

Heidelberg. Southern.

Stuffed Season Caks.

Almond.... Currants fe Delicate Design for. 861 Desert cak 360 Design for Lope 1 Design for side. Eggless.. E os Election, Old Hartford. Everlaatin Fruit, Apple. Fruit, excellent. Fruit, loaf..... Frnit, Poor Man's, Groom's... Hard money Hickory... Marbled Chocolate. Milk for.

Molasses One egg.

Oven for.

Pans foi Paper cap fot Southern Rights. Pound, Citron... Pound, Pyramid. Pound, White Rice..

Snow Sponge.

Sponge, SABIIZALARAsa When rou:

Whordenie White perfec Whip, Cream. CAKES, re Almond..

Almond Caramel Chocolate Chocolate, delicious. Cocva-nut Debian f vaign for top.. Design for Dessert.. Dominoes.

Fig....

French Cream. Golden Cream. Hard Times. Hickory-nut. Ice Cream. Kelley Island... Metro; Minnehaha Neapolita SSSSCRVSERSAsARBRaBeAReeenecans asueazarce Yas seks English Banbury Ginger...

Ginger-drop. Hickory-nut. CANDY.

Any flavor. Hoarhound

Page 717 See this page in the book

Tomato.

Walnut.

CAULIFOWER. Celery, season for. CHARLOTTE-RUSSE Chartotte-russe.. Chestnuts, season. CHICKEN, Baked w' Broiled..

Breaded.

tins Parenips Chill Dressing... For Luneb. Fricasseed. CHICKEN.

Chow-chow Cua.

Chowder For one hun How to make. “ot, home-made wieamed.

To roast Vienna, With whipped cream.. And Tomatoes ca! ‘And Tomatoes cooked.328 Bolled Corn.

Hulled Stewed.

To preverve. CRACKERS.

CRACKED WHEAT. Warmed........ Baked on griddle. Cracknely......00.-+-+ Cranberries, season for. CREAMS... 4 Bohemian 103, Gelatine for. 102 Hamburg 105 How to beat. 102 Italian 105 Peach 104 Pine-appl 104 Raspberry: 106 Strawberry 103 nish 106 Tapioca 106. Whipped 106, Whipped 107 CREAM TARTAR Rule for.. Creaprecies. 377 CRULLERS Fat for.

Crumpets 45 Curry-powder. Cucumbers, season for. CURRANTS.

Spleed.

CUSTARDS Chocolate Flavor for. Good baked Gelatine.... Hidden Mountait Kettle.

Orange Float. Orange Sonfflé. cym lings.. Dameons, Dandelions Dessert-Ru: Dodgers, Corn.

Page 718 See this page in the book

ree sel Pudding. 0 Jel oe Sea-moes Farine. Shrub, Currant Stewed Oysters. Taploca Jell Tamarind Ww hey. Toast...

| Fis.

To fry When frozen. Wire basket for.. _ Rock and Saimon.., Fuour..... Buckwheat, Graham Potato.

Floating Island Fonchonettes.. Force Meat Balls. 5 | Foop FOR THE SICK. Chocolate. Alum Whey. Cocoa-nut. Beef-tea... aeaskeSaks Baked Milk Beef, raw.

Beef Broth.

Buttermil Blackberry Blackberry ( ond Bolled Flour. Buttermilk + Bran Biscul; Broiled Bee:;| Broiled Chicken. Broiled Quail Broth, Chicken Cinnamon Tea, § fesse Dompiincs.

Apple. baked. Apple, boiled. Apple, rolled Peach, baked. Sszsos Cream Soup.

Crust Coffee. Corn-meal Gruel Cracked - wheat ding Currant, Shrub. Custard, Arrowroot. | Custard, Sago i Drinks.

5 Egg Gruel. Egg, raw.

F Fever Drin!, | Grease on Broths. Gmham Gems.

“"' Jellice Kumyss.

Meat for inval Milk Porridge. sese 88 gz Hickory-nut. | Minnesota... To fry.

Mutton Brow ulled Butter Out-neal Sliced, to serve. Ont-meal: Fuel, value of... Oat-meal Caki Out-meal Pie-cru: Out-meal Wafers. 72 Delicate Ont-meal Crackers, Old time food 72} Garnishes for Boiled White. Panada.... 5691 To lard ‘Broiled White. + Pearled-wheat Pudd'g..567) wild fla Chowder... Raspberry Relish.. fl Fresh, potted. Rasy Petty Vinegas | Gems. Fried’. Roy mt Strawberry Acid | Cold Water. Garnishes for. Prepared Flour. | Graham.. Kettle... Rice Jelly. Mrs. B.'s. Pan..... Rice-watet Sweet Milk. Stewed.. Rice, parched, Wheaten..... 53 | Sago Custard. S67 | Giblets, to boil... To make firm..

Page 719 See this page in the book

GINGERBREAD -wveere ore 99 Srecliont BOLE cceceee core-100 Training-dey... rc... 99 Sponge.... GrEsz.

To parboll.,...-..--s0e: GOOSEBERRIE£S. Gridiron, bes Guinea-fowl, season for. Haddock, season fo! Halibut, season for Hare, ju; Harvest HASH Turkey.

Heart, stuffed s Herbs, when in season. HERRING.

Baxed.

rink.

lavor for.. Kentucky Apple.

Apple and Quince.. Aspic.

Bag.

JELLY.

WI DCE «.mecneees 0 put up.. Wine..

Wild Plum. JOHNNY-CAKE. Alabama... JUMBLE.... Confederate. To finish... Kidneys, ste KISSES.

Baltimore. Pan for... LaMs.

Chops...

Stewed, with Pease: LEMONS.

Lancashire Pi Lady’s Fingers... Lemonade.. Lettuce, wilted... Liven.

Larded Lobsters, MACARONI With Tomatoes.. Italian.....00. ae” 3 Begesa® ass 888 G5 Biss HE a MARMALADE Crab-apple Crabapple for ples Oran; Peac nuince.

Vild Plum. Broiling Frozen Fryin; Garnishes fo Nutmeg, to serve Meringues. Meringue.. Meringue top.. MINCE-MEAT. Appleless... To make ples of. To pack...

Page 720 See this page in the book

| OYSTERS. Graham, Out-meal. Mushrooms, Musk-melons, season ft Mustard, prepared MUTTON..........+. Boiled, Caper Sauce.. ChOpS.....ec00-cee0e « Pie with Tomatoes. Nutmeg-melon, » Nut-taffy. Aunt To: Oat-meal, swamed.. Oxra.

And Tomatoes. S34 OMELET 46 Beef... AZ Cheese AT Easily made 46 Ham 46 Puff. in To make us ‘ashi 5 With Parsley. 7 ORANGES.

In Jelly.

Float...

Pyramid.

Souffle... OYSTERS Broiled... Broiled with Pork. Croquettes General instructions....210 Ornamental... French Butter for. From Butte From Lard Canned, steamed.. Canned Dried Frozen.

PEACH.

Custard Figs...

Meringue Pyramid Rolls.

RENEE EY HSE SeSkE BEES EZERE ERE INDEX TO COUKERY RECIPES. Chow-chow Chopped.

Kettle for. Onions..

Peach Mangoes 'e Crs Piecalil Fvfer ipe Tomato.. Spanish To botth 0 put u] Variety a Virginia mixed. Walnut...... guseeunuusye # Sweet Sweet Beet “ Slings Curran!

Grape Peach, Pea Pine-upple Plum, euchred Raisin........... Ripe Cucumbe; Strawberry... Tomato, green Tomato, ripe Water-melon. Pigs.

BEBNAR BRENRHAY BE BERESEBEH Apple-butter 412 Apple meringu 214 Apple, sliced... 215, Banana Che Chess Currant, green. currant Gustant” Pe Cream.

Corn-starch Meringue for. Mince

Page 721 See this page in the book

Pres.

Potato, Sweet...cecscoserce 221 Pumpkin.....cscsee 221-204 Mince, Temperance. Southern Tomato. Pie Crust, Aunty Phelpe’..212 Pigeons, to cook. BT Pig, baked... Kentucky styl Mashed.

Seven ways Sweet, baked. Aweet, fried.. ‘Sweet, steamed Sweet, with Beef. Texas...

Indian, bal Indian, boiled Kiss...

Lemon, delicious March...

PEREPRPP EEE EGE EErg SESEEEREE & i= Strawberry... Sweet Pota' Quince..

Page 722 See this page in the book

Rous.

Parker House. Wedding, sandwich. Winter.

Vienna.

Root Flowers Rusk.

Lebanon BALAD...... Asparagus.. Bean...

Cabbag Celery for. Chicken Cucumbe:

Dressing fo Dressing, bottled. Dressing, mayonnaise. Dressi:

Stewed w With Toast, Sandwiches, mixed. Sandwiches, Raspberry. Band-tarts... Curry Powe Hollanduis Oyster.

Roman Shimp Tomuto...

Tomato, green Savces FoR PUDDINGS. Brandy.

Fine’ French... SAUCES FOR PUDDINGS, Maple-su Minneh Orange, hard. Pine- -apple. Strawberry. Sausage, toast Sausage Roll.. Scrapple.

Scrupple, Phila. Cream, ‘dressing for. Piain coid..... Smelts, season { SNAPs.

Ginger........ Ginger, hotel! On rainy days. When moist. Snipe..... snowflakes. Sopa, Be ef, with Okra. Bread, 165 | Sturgeon, season for. Sove.

Poached Eggs with Pot au fe’ Pea, green.. Potato...

Thickening for. Tomuto Ture...

With whipped cream... Breakfast Brown Stews.

Steak pudding. SuccoTasH.. With Pork. In wintel Suet, to keep. Suckers, season for. Sugar, for decoraiing SWEETBREAD. Larded..

Of weights. Of measures...

Page 723 See this page in the book

Excellent.

TONGUE, VINEGAR.

207 Yankee Dried-beef...

Add Sugar to.. eee S21 Time to COOK.......0..s000-821 | Pota' Odor while cooking......821 VENISON. *.; Hi BMOKO..004..-200+-169 “Roast haunch...c-erees-171 | Takoo Yeast Bea8OD [0F...crereee cveesees 428 | Zest, Lemon...

Page 724 See this page in the book

Pa Page ACCIDENTS.. Sand-bag in sickness. 554 Or bruises. Ants, to kill --437 | Bacon, to cure. Or cuts.... Alpaca, to clean. Apples, to keep. Apple-corner. - 490 Apple sauce... 7 Arts of the toilet....574-581 Articles for sick room, 572 Asthma, to relieve.....680 Autumn leaves - 589 BaBies, Injectio: ir, 546 Sweet flag for colic, 546 Ring for teething....546 Ears of.

How toh BAG Children, pi 546 Booting O46 thing syru Teething. vr pe 346 Light rooms for 46 Restlessne:

Scarlet fever. 5a7 Contagious diseases, 548 Cough, remedy for..£48 Worms in 548: Dress for young. 548-549 Rooms for.. 548 Suit for baby. Diaper for.

Fire, warm Food for Crying.

Weak or Foot-baths for Food for........ Bonnets, to clean.... To color............ 625-6 CHILDREN.

Brain, to relieve..... Di tof....... fee Care of the feet. First symptoms. Worms in....

Diarrhea in.. Care of the hair o: Sugar for...... How to wake.. Crib for....

TEETHING, signs of Ring for...... Appl ications fo oe Checking perspiration, Cough cure............ eeuneeeuugeneee Bad breath.

Bad smells, Bags, piece.

Bath, the..

Bay Rum..

Bgracty.

Dress, to enhance Food necessary f To preserve. Beans for win’ Bed-bugs, to sill. Bedding.

Bed-room.

Bee stings BEEF, how to buy Corn-fed..

Dried....

How to cut u: How tocorn.

To carve sirloin Spiced corned Beef, raw..

BEEFSTEAKS.

Packed for winter. 515 Breer TEA.

For sick Raw..

Tpel Black heads Blacking, ivory Blankets, to was! Bleachin, Bleedin, Bloom o!

Blue, Fad{n, Boilers, was Boiled flour Books, to p.

Boots, to make dural Boots, squeaking. Boquets, tomake... 500 Borax, use of...... 522, 667 Boston B_rnett Powder575 Brass kettle, to clean..467 Bread, to keep... Breakfest parties. Breaking dishes...: Breaking through ice..583 Bright's disease........ 641 BRINE, For beef...

For hams....

For shoulders. Broken bones. Brooms, to keep. Broth,toremove, Buckwheat meal. Burning feet.. Burning houses. Borns.

By acids...

By aikalies By fire 66) Application for. Salve for........ Linseed oil for... BUTTER, bage w: ter, Cake-pan, new k: Catico. we Canary bird: 666 Candle, to blow out....662 CaRPETS, How to select. 44 Cheap...... 488 Grease-spots on. To clean well. How to lay..

Moths under.

Stair...

Sweepin, Carpet rags.

Carving..... Carriage, care of...... CaTABRH.

How to treat.......... 682 Cure for...... Cauliflower. Celery..

Cellar, ¢ Cedar chests, CELLAR, How to build Windows Wall..

Valuable.

For glass..

Chamois skin, to wash.439 Chapped lips,..... 675-625 Charred cask for meat.466 Charcoal.

Cheese.... wee Chickens, to select... Chilbiains, cure.582-574-65 Children, lost: Beds for...

CHIMNEY.

On fire..

Leaks abo Cholera.....

Page 725 See this page in the book

C* olera Infantum..... 658 CISTERN.

How to make.. Contents of Chapped hand: Chair bo.toms Choking.

Chromos, Comprvsses... Chronic diarrh CLOSETS....... For bed-room. Clover tea.

Climate.

Clinkers...

CLOTHES, Care of....

Cleaning..

Itering over. Renovating. Coloring..

Putting away. How to oe How to fold. How to iron... How to sprinkle. How to starch. How to wash Coat Fire.

Tokindle..

To revive..

Cockroaches, to. Codfish, to select....... 507 CoFFEE.

To buy..

Warmed over. Coffee syrup.. Colic........ Cold in head Coloring «+ -620-628 What colors to use, 610-13 Family dyes.. To test dyes. Purple..

Blue...

Bleach for wool. Bleach for silk.. Scarlet for wool. Scarlet spirit.. Cochineal scarlet. Purple dye.. Extract indi, Silver drab Snuffbrown.

Wine color 4:. Bilver gray... Brown for cotton... Solitaire.

Fuller’s purifier. Green for cotton. Pink for cotton Yellow for silk Red for silk.. Violet for silk Blate for silk. Lilac for silk. Green for silk Brown for silk. 623 Brown on silk.. 623 Mulberry on silk.....628 Green on silk.. 623, Blue on cotton. 623 Solferino..... Liquid colors Violet for straw Lime water.. Aniline green Aniline scarlet Bismarck brown. Aniline green Aniline Aniline red Aniline viol Aniline black To clean feathe: To clean bonnet Crimson for silk. Cinnamon for silk To clean furs... Bleach ng straw. Varnish for rubber. Bleaching linen.. Varnish for hats Nap on cloth... Brown for wood Blue for cotton Green for cotton..... Chrome yellow for cotton Blue to dye Blue for silk... Scarlet for woolen... Purple for ladies’ cloth Artificial flowers. Collars and cuffs. Collars, bad-fitting. Cologne water. Tea for.

Cure for..

To break wu, In the hi see To not take.. Sitz-bath for.. Coffee-pot, to clean Color contrasts.. Comforters....... COMPLEXION.

‘to impfove...... COMPLEXION.

Wash for...

Washin; Constipation 685-622, Consumption...688-642-643, Copper utensils. Coral, to make Corn starch. Corn, to dry. Corn meal.

Corns, to cure. Corn-meal gruel Gork, to fit...... sorpulency, to cure Co gh mixture...., Cough, to cure..... Cow.

Kicking...

Turnips for. Best....... Crauberries. Cranberry sauce Croup, Cure of....

Remedy..

Cutting teeth. Cut-flowers. Dining-room. Dinners, formal. DINNER....... Etiquette of. Host and hoi Hospitality, vu: Invitations.... Order of courses. Individual manners, Discolor from bruise. Dis!.es, to wash. Dish-water.. Dish cloths.. DIPTHERIA.

Water treatment. Blisters in... Treatment Homeepathic Allopathic Doors, to mak Door-mat Door locks Drains,...-Dress, To iron....

Object of..

Economy in Fitness in.

For children boys -613 For elderly ladies....617

Page 726 See this page in the book

$84 ‘ DRESSES.

To whiten. 531 Lawn 531 Muslin..53L Dressing for cuts, etc., 630 Derss Makine aT Home. How to dress.: Economy in Taste vs. mone: Rags and neatni Artin dress.... Fitness in dress Poverty...-.

Self-respect Pretty dresses. Quiet styles. Care of clothes Care of shawls. Cleaning clothing...601 Bonnets and hats....601 Care of khoes.... Care of kidgloves How to buy.... Making over dresses 60: Showy fashions...... U3, Care of abandoned things... - 603 Altering black silks, 603 Polonaise... 3, Black as adre Cashmeres au cades.

How to shop uantity of material, 604 - Mow to save material 605 Shopping by mail Outdoor costume: Bargains..

Standard g Working dresse Common dress How to eut..

Paper patter:: How to use patterns607-8 How to fit........ 608-9 How to make... 609-610 Machinestitchin, Renovating... Grease spots Crape...

Dreing:

Children’s clothing..613 Styles of 614 Making over 615 Boy's wear.. 610 Elderly ladies. Drinking at meals Foreign body in Earth worms, to kil! Earthen ware Economy...

Drunkenness. 633, Drowning.. 586 Ducks, to select. 505 Dusting.. 425 Dyspepsia 560 Ear...... B77 -583 75, Eels, to select... Page Egg plant....... Eoos.

Age of...... aestee oe BOD To beat quickly......466 To beat............. 661 Embroideries to iron, 523 Emergencies.......582-588 Enameled ware. E-asive fluid.... Ermine, to clean ‘661 Erysipelas, cure for....631 Alcohol for. 474 Fruit Juice: iA Lemon.. AB ‘ Orange At Oil for Ai Rose:

Vanilla EYrs.

Blackened. ‘ To preserve. 57 Forcign body in. 584 Dirtin,. 630 Wash fo:

Lime in.

Face, to Fainting.

Fats.

Digestion of -593 How to prep! 593 When indigestible Office of..

Felon salve, Felon, cure for..684-643-65 Female weakness,.644~648 Fret.

Car of...

Blistered.

Frosted...

Fever and ague FEVER.

“Billious......: Congestive. 655 Typhis Yellow.

Filter cheap.

Fire kindler.. fre, to start. Finish for room........ Finger ring, to remove.661 Fits, epileptic.......... 583 How to select. 506 Best kinds of. 506 How served 512 Tocarve.. 512 In cold water. In boiling water. Fleas, to drive off. Flies, to keep off” Fiorn]...--.--++Patent process.. ‘00D.

Effeeton beauty..... 576 Chemistry of.. 592 What satisfies... 592 Chemical elements..592 How consumed. 592, Digestion of....992 Time to digest. 598 When absorbed. -593 Offices of...... 593 Muscular food. 593 Heat producing......593 Chemical proport’ns. 93 Tables of nutrition...594 For gold weather.....£9 ‘or dyspe puc: Pectine for.

Miueral elements. Suulphur and ro! How races gro Milx for..

Fruit for..

In summer.

Foot bath.

Fomentation:

FRAMES.

Flics off Rustic.......

To retouch gilt 5 T reckles to remove. 578-669 Fresh paint.... 437 Frozen limbt Fuel, to buy.

}urnace FURNITURE.

Buckeye polish for.. Dust spots on........Eastlake...

Filling for.

How to buy.

Modern.. 422 Polish... -438 Shellac varnis!. 663 OA White spots etc..662, Furs.........

Page 727 See this page in the book

FEATHERS.

Todye.

To preserv:

When strong.

Tokeepa lougtim Gas, to measure Geese, to selec Giit frames.

zeg How to manage Room of........ Glass, p’ces swallowed 583 Glass stopper, to remove.... 467 Glue, to st 662 Glycerine, 629 Golden Oi 654 Grained wood, to 485 Grapes, to keep 540 Grease, to remov Groceries, to buy Guest chamber. Haig Care of... 580 Baldness 80 Dyes for.. 680 Faling out.

Cutting.

Halibut, be:

Hanps.

Chapped....

To keep soft.

Stains on.

Warts on.

Hanging..

Hard soap.

Hard water.

Hat bands, to clean Hat, wet, silk.... Headache, to cure Hearths, to clean.. 438 Heart, palpitation of...658 Hemorrhages..... 597 Hens, in winter Herbs........... Hick’ry nuts,to fresh’n.670 Hinges, creakin, Hints to hired Hints about marketing.502 Hints to the well. 556 Hoarseness......... 680-641 Hot water as medicine.640 House a ++ 423 Furniture for. 423 Sunlight in. 424 The model. - 423 As an accomplishMEN... yee eee Hw to learn Wrong ideas o: House plants...... 591 Housekeeper’salphab’t444 Hovse-CLEANING. 427-434 How to begin........ The easiest way of...4: Hulled corn.... 1. ydrophobia,. IcE-HOUSE..

Hoy to fill Ice-water, \o keep. INK.

Indelible Spots on Stains Insect di Insurance Troning-bo:

Jron ware.

Jron ware, t Itch ointment Irons, care of. Ivy poison -664 Ivies.. 589 Jars, cover. 467 Jaundice. 639-659 Jet, cement for. Jewelry, to clean. Kalsomining.... KEROSENE.

And carpets.

To test....

KETTLES, To scrape.

Kip CLoves, Black, to clean. Light, to clean. Kid shoes, to resto! Ki:.dlers.

KrrcHen...

Economy in.

Floors of Lamps fo:

KitcHen APRON, Pocketsin...

KrvcHeNn TaBLe... Wooden mats fo: KrtcHEN LUxogigs. Waffle irons, illus..... Corrugated spoon, ill... Oyster broiler, illus. Broiler and toaster. Table mat, illus... Gas-heater, illus Cake-board, filus.. Flower forms, illus. Steaming-kettle, illus..479 Wash bench.......... Dish-warmer, illus. 469 Revolving grater, illus.479 A good lantern, illus,..480 Cupboards..... 180 Dutch oven, illus......480 Lemon-squeezer, illus..480 Lard hol er, illus... Bosom board, ius. Bain Marie, illus. [gg poacher, illus. Soap shaker, illus. Ham boiler, illus... Knifeands in tray,ill481 Fish kettle, illus.. Cake spoon, illus. Chopping knif-, illus. Iron sink.... “eeee Fluted cake Cake cabine’ Rack for covers. Handled strainer. illus.483 Tes or coffee strainer us...

Dish covers.

Wire ces stand, Ribbed polisher Dish drainer. ill Pickle fork, illus Dish drain, illus Bread cooler, illu: Roast dipper, illus Toast rack, illus.. Extension strainer, Candy tongs, fll s.. Pie trimmer, illus, Pie warker, illus. Meat chopper, illu Dover broiler, illus.... Tea-pot stands, illus Plate-lifter, illus.. Clothes-line proctor... Peerless ice-cream freezer, illus....... Pocket cook-stove. Tile tea-pots andillus. Creameries Grater, 1 illus Srovabie efnk ander, © Tac e cabinet, illus 457 Spice box, illus, 487 Scales, illus 487 Oyster fork, illus, 458 Pancake lifter, illus... 488 Larding needles, illus..488 Cake cutters, illus, 488 Dover egg beater, illus 488 AST 8 ° 457 lus i87

Page 728 See this page in the book

6&6 KritcHEN LUXURIES. Tea can, illus.... Coffee can, illus. Oil-stoves.

Artificisl stone ‘griddle, illus....... Cork pulls, iijus American broiler, i1].489 Wood table mats, ill. 489 Vegetable tongs, ill. 40 Sait dishes.... Dough mixer, illus. ey Fryerand drainer, ill. 8 Paring knife..... Cream wrapper, ill.. Potato slicer, illus. 490 Custard kettle, illus 490 Strainer stand, illus 490 Polishing iron, illus 491 Lid-lifters, illus 491 Fly trap, illus Gas-stoves...... Ki chen windows Butter rollers A grate neater.: A table heater 491 Brush and comb rack, illus” 2492 Toilet table..... 492 Brush stand, illus....492 Home made lounge. 492 Smoothing iron, ill.. 492 Lamp shades..... 492 Sponge b basket, illus. 493 + 49:

Tile easels, illus......493 Hangers for plaques, illus...... 493 Match safes, illus.....494 Polishing iron, illus.494 Window hook, illus..494 Safeand register, ill,.494 Blower rack, illus.... Broom holder, illus. Handsome mat...... 495 Safe ash barrel. illus.495 Foo: stools.... Ventilator, illus Flower Pots..

a8 sat 53) Foldin, ng table, 496 Knife box, illus 496, Spoon box, illu: 496 Ash box, illu 496 Crumb brush and 5 illus..... 497 Coal vase, 497 Umbrella stand, ill, 497 Child-pen, illus.. Substitute for Gasterei9t Spark guard, illus....498 fapkin rin, 498 Weather Bt ps, illus..498 Wire flower stand, ill.498 Kitchen Utensils.......475 KNIVES ‘or pee!.

Handles.” 467-668 Knives.

Rust on... -467 Tray for... 481 Labor-saving ‘contrivANCeB.........6--. 66 443, Lacs.

Curtains, to wash....532 Ruchings, to wash...529 Black, to clean. 526 Thread, to wash Lams.

Tokeep after killing..504 LAMPs......

Wicks of..

Chimneys.

Lag.

To keep from molding.... 515 To try The best.

Larding needl Laundry, the.

Leaky roofs,. Leanness, to cure. Leather, to soften... LEMONS.

To use.

Life preserver Lightning cream Lightning rod Lime in cans Lime in eye Lime-water.

LINIMENT.

461, 467, 438 Cherokee Magnetic ointment. Linen, brown 8, chapped.

te sters, +73 select Lock Jaw, cause of.. Lungs, the Macaroni.

Mackerel, to select. Machine oil Malaria... of isi Management of Manna and milk.. P Manners at table. MABBLE.

Care of....

To take out oil Marketing Matches, care of. Mats, cheap..

Mattresses...

Measures, table o: begeeegaggsnggese seEeee sand Bs To make Casks for...

How to cut To keep fresh... Raw, for invalids Smoked.....

Medicine, to drop Mending.. eeeeees Meustruation, to promote.

Menstruation, profuse MICE.

To catch...

In drawers Mildew, to take ou Milk, to preserve. Mirrors venues & ais E028 £8 Moles, to remove..... 573 Mosquitoes, to keep off.575 Mothers’ marks. 4 = > i] & & r @® s a Moving Mullein, for cough Mushrooms.:

MUSLINS.

Colored......

Delicate, to wash. To bleach.

To wash...

M =stard plaste! Nails, 7 drive Be oreign body in. Sleeding at.

N TMEGS Oil m’ks on wall paper.672 Oil rubs..... 649 Oyster blocks... Onions, smell of. 468, Py Onions, to keep. Oranges, to keep Orangeade...

Oysters......

Pails, to preserve. Paint.

for iron..

Cheap, When to apply For tools Paint brushes, tokeep. | Painting, how done.. sansbaa | aegag

Page 729 See this page in the book

Page Page PaIntines, PouLtry. SICK-ROOM, To clean. 440 To keep a long time..505 Flowers in.... Pancake 483 To dress for market..s509 Convalescence. Panics 582 To preserv BOL Drinks for.. PANTRY When to sh 509 Preparation 0!. Prints, to was! 527 Craving for tea. 566 Plan for......... -.460 | Pump, to thaw. 664 Disinfectants 566 Cover for shelves....460 | Putty, to remove 37 | Sitting-room, th 526 Paper on tin.. 439 | Quick vinegar. 8 Papering........ + 435 uinsy...... ILKS......... 72, Papcered wall, to clean..441 carpet. Dress, to wash Parcels.. Raisins... Embroideries, +524 Parlor, the.... Rainy days.. To cleanse..525, 526, 531 Parsley, to keep Rashes, to distinguis Silk, to do up 528 Parsnips, to keep.. Rats, trap for Silk gloves Silk hat, to dry PARTIES. Rep ANTs, SILER. Breakfast.. +48] Tokill. 468 | Polish for............ 466 nner... ” 4 Evening.. Red round.. To ean. 407, 440, 669 Paste. Remedy for Bitz bath | Perpetual... 441 snaloelt: + Aeirhalerane A shod tule 647 Rebronic Sheets, to renew. For scrap-bor 631 | Rice water.. HIRT-BOSOMS. Pastry.. 466 | Ribbons. Silver polish fo: Peel, ora:

Pearls, to keep brilNant.........Pease, for winter Pease, to select.. Percales, to wash Pheasants, to buy Packs......Pains.

Piles..

Piano, care of. Piece-bags 574,662 - 440 Pictures, how to hang..438 Pillows, how to air Pimples, to remove...574 Plated ware.... Plaster of paris Plants, to ke. p Pleurisy. wane Pneumonia, oil silk Preserve jars...... - 630 for 630 Programme for week...436 Poisons, antidotes for...588 Poison ivy....

Polish, stove Polishing iron. Polishing powd Porcelain, to clean. Pork.

To buy...

To cut up To salt..

631, 643, 668 Roofs, leaking. Rose slugs, to k Rugs, rag, to make Runaways sees Rust on fron and 467, 468, 526, Russia iron, To keep, Sago..

SaLt.

Effect of.......0-Where to keep.

Salt fish, tofreshen. Satin, to clean. Salmon, to buy. Salve for cuts... SavsaGE, To make Bologna.

Sauer kraut.

Scalds.....

Scarlet fever.

Scaling-wax Sea sickness.. Seeds, to keep. Servants.....

Sick, food fo:

Sick headache.

Summer complai: SICK-ROOM........ Bed and beddini Cooling wash fo: Conveniences fo: Hints for..

Pure air in.

Watching the Noise in..

Neatness in.

Changing clof Blankets for.

Bathing for.

Too kind..

BE BSSSE = S2B888 S83 Enamel) for.

How to iron.

Shocks...

Shingles..

Shoes, oil for. 575 Shoe-pockets for doors,448 SKIN.

To protect...

Discoloration:

Sleeplessness Snipe, to select. SoaP Spoon self-holder, Spots Sprains, wash for. 630-638 Squeaking boots......668 STAINS..........0664 575-576 Fruit, hands or linen, 528 Nitrate of silver 575 On spoons...

On mahogony On floors...

Page 730 See this page in the book

Steaming kettle Steel, to clean Steel cutlery. Stim ilants stiff Joints. STINGS.

Of insects.... Sto ‘kings, children. Stomach, i: flamatioi of Sonew Store-room Stoves.

The best ac Pocket is Polish..

Pipe, remove rust. Sturgeon. 22.20... Sunburn, to romove. Surstroke..

Sufocat.on.

BUGAR Kinds of To buy Suppers..

Sweepin:

Sweetbreads,. TABLE.

Chairs for Covers for.

Decoration Linen to mark. Manners at.

Ware Table cloth, to clean. Taper li; hts. Taste of fish.. TEa.

To puy..

To kee:

Groun Tea-pot, to clean Teetn........ Tetter, to cure Timber........ Tin, to prevent rust. Tin pans,new... TINWABRE, Kitchen..... To mend.

To brighten. Tomatoes.............. 07 Tocnre.

Turnips, to keep Urinary roubles Vepor beth.

Veins, varicose.. Varnish, to dry old... VEAL.

How to selec! How carved How cut up keep..

Velvet, to clean VENISON, How carsed.. Ventilation Vienna lime. VINEGAR, Good nick.

hubarb.

Vomiting, to check.... Walks, to keep clean... WALL PaPEB.

Puton.

Walnuts, to freshen Warts, to remove Washing dishes.... WasHine.

Flulds...... Turpentine, 0529 Washing in summer,..524 Washing da: aa ine aods: 4 Wasiina, To aveil mbbing Filing voc Wovie Water treatment... WATER.

To filter To soften Poisoned, We of to light WwW HITEWASH. For cellars. White zephyr,toclean. White of ezgs, to beat... Wild ducks. Wild geese.. Windows AST Wine, unfermented....664 Woop, To harden. 661 Ebonize... 668 Comparative value...421 Best. 510 Woop-work. 829-81 Clean before painting, 68 Wood ware...........+ Worms.

Cure for.. + 682 In horses. 668 In children 632 582-584 Woo.en Goops 29 To fron....... 538 To color black. 665 To wash.. 583 Work baskets 443 Work of week.. 486,

Page 731 See this page in the book

INDEX TO“ POPCLAR DIXIE DISHES.” Broines Arrer Pace 878. BRRAKFAST AND TEA CaKrs. Baking Powder biscuit Beaten Biscuit......+: Beaten Biscuit, Virginia. Biscnit, Vii Butter Cra Cream Crisps Cakes, Corn Meal t Bans wtius, Rice.

Crovs Bunns, Hot Pufls, Nut...

Rolis, French Rolls, Twist.

Rings Rice © Ruska, Butter.

Ruska, French Waffles, Common.... Caxes.

Cocoanut, Gvorgia. Corn Starch Puffs Drop C:.

Koffee Kuchen. Loaf, Picnic..

One-Egy Cake Marble Cake New Year's Fruit Cuke. White Fruit Cake: Old Virginia New Year's. Pine Apple Cake.. Molagses Pound Cake..... New Orleans Sponge Cake.. Milkless White Cake..... Meringues with Whipped Cream, Star Kisace Lemon Cheese Cake Creaxs.

Caledonia............6+ Frozen Whipped Cream Orange Cream.

trawberry Vanilla.

Oatawba Ginger Ale Ginger Bee!

Gooseberry Wine. Lemonade..

Malt Cordial Peach Cordial Roman Punch Sherry Cobbler, Strawberry Wive... To Preserve Cider Sweet. Virginie apple Today. irginia Apple wild Grape Wine...... Burrets.

Bismarck Rtew... Broiled Kidneys. To Fry Brains...... Chicken Pillan. Danube Froide.

Silver Pudding. Meat Puffs........ Stewed Mushrooms Potted Rabbits..... Fresh Becf Tongue... ‘Tongue Toast...... Ragout Sweet Bread.. OO ERMNO NAIM AEmemcecananad pags, ) Fren.

109 56 0 08 05 CORE RS BD AL OURO RE RE tte i wiih Vegetables.. te Crats. to Pickle Maddock, Boiled. Hakbut, Creoled. Alcrrings, Buked Herrings fur Fumily Use. Lobster, to Boil Oyster Salad..

Gy+ters ard Macearon Pillau of Fish Senllops Shrimp P:

Sheep's H Smelte Sturgeon, Turtles......... White Fish, Bak Opoxenm.......

Pigeons ia Jelly, Fred Rabbit..... Rabbits with Onfons.. Riseoles of Partridge Venison Steaks Venison, Keutucky Roast.. Tens AND Tor CREAM. Bisque (luce.....e..eeee Buttermilk Ice Cream. Caramel] Ice Cream.. Cocoanut Ice Cream Frozen Custard.. Gelatine Ice Cream Hickory-nut Ice Cream.., Neopolitan Ice Cream. Concord Grape Ice. Lemon Sherbet.. Pineapple Sherbet. Watermelon Ice.... PastRY AND CONFECTIONERY. Cream Pie...

Goosberry Pie Virginia Potato Paste. Silver Pie.......----008 Virginia Sweet Potato Pie. French Candy..

Peanut Tafty.

Popcorn.....

PRESERVES AND PICKLE: Brandied Peaches.. Sweet Pickled Peaches, Green Tomato Preserve: Walnut Catsup........+.. Pupprxes..

Almond Pudding. Apple Charlotte.. Delicious Apple Pudding Cabinet Pudding... Christiana Pudding. Copenhagen Pudding Corn Meal Pudding. Dixie Pudding. Fruit Pudding.

Plum Pudding.

Sours AXD VEGETABLE! Gumbo Fillet Corn, to Can Sweet Potatoes RRSSBESs RE€MR eyaeeeneNs BEE

Page 732 See this page in the book

A BOOK THAT WINS.

‘We have fesned a new book on “Society, and the Rules that Govern It,” thas ses popular and practical, in its way,as“ Dixie Cookery.” Itis “MANNERS THAT WIN,”

And is gs much guperior to other books relating to Society and the rules of Etiquettes asthe“ Dixle ” is toall other cook books. No pains have heen spared in compilation; all the latest and best standard authorities have been consulted, as well as many le in high social standing in the large cit who are familiar with the best usages bt Bosiety, and it 1s es, THOROUCHLY TRUSTWORTHY.

Ror is it simply an etiquette book, teaching a certain system of bows snd smirks, and certain tricks of dreas and behavior, but it is the embodiment of >SOLID COMMON SENSE< Teaching men and women how to BE, as well as how to SEEM to be GENTLEMEN AND LADIES.

IN APPEARANCE *“* MANNERS?

Is especially attractive, WITH BEAUTIFUL GILT SIDE TITLE, Heavy, tinted paper, and clear print. To show it is to create a desire to possess. PRICES = Cloth, Gilt Side, Plain Edges, - - $2.00 Cloth, Full Gilt,:: 2.50 Morocco, Full Gilt, - - - 3.00 Sent by Mail on Reveipt of Prico. Sold by Subscription.

ta wanted in every County in the United States. Our terms are unequalled for Agen:: liberality. Send for Terma.

L. A. CLARKSON & CO.,

Page 733 See this page in the book

A Charing, Bio for Lite Yl We have just issued a new and beautiful Juvenile Book under the title of “THE CHILDREN’S Hour.”

It is handsomely illustrated with over 100 choice wood engravings, all of which have a special interest for children and young people. These stories and poems have been carefully selected, to amuse and instruct, while at the same time the tone is pure and elevated. The book is fascinating to chil-. dren, and people who have arrived at years of discretion, ery and laugh over the charming stories that make up the contents. No child can read the book and not be the bet. ter for it, and no parent need hesitate to place it in the hands of his children, lest the lessons conveyed might be harmful. The binding is handsome scarlet and gold cloth, with a beautiful gold side title.

SOLD ONLY BY SUBSCRIPTION.

Price, Plain Edges, - - - - + $2.00.

“ Gilt “:.: - 2.28 When no agent is in the vicinity, orders may be sent by mail, direct to the publishers, and the book will be forwarded postpaid.

L.A. CLARKSON & CO.,

Page 735 See this page in the book

What Well Known Ladies of the South Think of “Dixie Cook Book.”

Srate or ALABAMA, Executive Office, Montgomery. '. September 1, 18838. I have carefully perused the “Dixie Cook Book” and find it to be more entertaining, useful and instructive than any work of the kind I have ever read. I have examined many books of this kind, and have no hesitation in saying this is the best I have ever seen, and I am sure that every woman who has used it will concur with me in this opinion. Very Respectfully, Ourvia M. O'NEAL.

(Wife of Gov. O'Neal, of Alabama.) I would certainly advise all young housekeepers to give the “Dixie Cook Book” a trial, and older ones will find many valuable lessons in it. Very Respectfully, Mrs. Joszra E. Brown.

Atlanta, Ga., April 11, 1883.

Nashville, May 29, 1883.

L. A. Clarkson, Atlanta, Ga.:

Your valuable and interesting “Dixie Cook Book” has afforded me much pleasure and profit. I would commend it to every new housekeeper as a suitable text book and may it cause many happy hours, (as it will if its precepts are followed,) is the wish of. Mas. W. B. Barzs.

(Wife of Gov. Bates, of Tennesee.) The “Dixie Cook Book” is a new compilation on domestic economy which is enough to make the heart of every good housekeeper glad; and the housekeeper who is not good, thankful. It is far more than its name indicates and should rather have been called “A Cyclopedia of Domestic Economy,” for it does a great deal more than confine itself to the mere matter of food and its preparation. It has reference to the proper management of the entire household, the drawing room, library and bedroom as well as dining room, kitchen and cellar. It has regulations for the sanitary welfare of the family, and wise counsel for the treatment of disease

Page 736 See this page in the book

and accident. In short, as we said, it treats of the circuit of domestic living, and therefore is entitled to the larger and more dignified name which we have suggested for it. Any housekeeper who will study this book thoroughly, practice its recipes, and be governed by its hundreds of reliable maxims, wil: be better fortified to meet all the demands exacted by a well ordered menage than if the concentrated wisdom of a generation of grandmothers, mothers and aunts of housekeeping celebrity, were st her side to direct her.

. Marcaket J. PRESTON.

Lexington, Virginia, August 1, 1883.

Some four months ago I received the “Dixie Cook Book” * bd I examined the work very carefully and was delighted with it. I then turned it over to Miss Linton, who has charge of our cooking department. She was charmed with the book and has used it constantly. * * Every pupil in that department expresses adesire to have the book for herself. Yours Respectfully, © M. RUTHERFORD.

Sept. 26, 1883. Principal of “Lucy Cobb Institute, Athens, Ga. This is to certify that I have used the ‘Dixie Cook Book” in the cooking department of the “Lucy Cobb” Institute,and it has been entirely satisfactory. * * You will see by date of foregoing testimonial that it was written some time ago, and I thought had been sent. I regret the delay as it gives me much pleasure to bear testimony to so excellent a publication.

Respectfully, ANNIE E. Luvron.

Superintendent of Cooking Department in “Lucy Cobb” Institute. Athens, Ga., October 80, 1883.

It affords me sincere pleasure to commend most earnestly and cordially the contents of a volume which I hope will find a niche in every American library. Judicious eclecticism has arranged in this book all that housekeepers could desire or require, and it constitutes a valuable Domestic Thesaurus, which all women, especially wives and mothers, should possess. With best wishes for its circulation and success, I am Respectfully, Avausta E. Witson.

Mobile, Alabama, May 17, 1888.

After using the “Dixie Cook Book” for several months, I most cor dially and heartily recommend it to all housekeepers. It is full of all kinds of information, not only in the culinary department, but in houseeeping, and even in fine suggestions for decorating and furnishing. I find it to be the housekeeper’s encyclopedia, giving varied and valuable

Page 737 See this page in the book

information on all subjects from the culinary department to the parlor, not omitting the “apothecary’s shop” which is alone worth the price of the book. Mrs. 8. P. Canuaway.

LaGrange, Ga., January 16, 1884.

THE DrxEe Cook Boox.

Having given this book a thorough examination for several months and a full trial of many of its recipes, I do not hesitate to pronounce it the most complete and perfect book of the kind I have ever seen. I have allowed some time to elapse since receiving it, that a careful examination and trial of its contents would enable me to write intelligently of its value. Every housekeeper should have a copy, as they will find invaluable information in every department. The suggestions and instructions given in the arrangement of the kitchen and dining room are a great addition to the recipes which are all good and have the great advantage of being simple and economical. Indeed I find it impossible to express my full approciation of this book, which, in all its departments, seems to me to de indespensable to every housekeeper. Respectfully, Mrs. Henry W. Grapy.

Wife of H. W. Grady, ‘Atlanta Constitution.”

-* * — Thave used the “Dixie” for about one year and take pleasure in testifying to its merits. I have “Marion Harland’s Common Sense in the Household,” Housekeeping in the Blue Grass,” “Mrs. Hill’s,” and others too numerous to mention, but I use none but the “Dixie,” as I have found it unfailing and it has everything a housekeeper needs. Indeed, I rarely go to my kitchen without it, as I find it not only reliable yut economnical Mas. J. G. EaRnest.

192 Whitehall St. Atlanta, Ga.

* * Thave had many cookery books, but the Dixie is the BEsr I have ever used and I can recommend it to every housekeeper asa porfect gem. Very Respectfully, Mrs, ABERNATHY.

Pulaski, Tenn., Dec. 9, 1883.

Having tested a number of recipes in the Dixie Cook Book, can heart fy recommend it to all housekeepers.

Mas, R. EB. Camoum.

So. Pryor street, Atlanta, Ga., April 1, 1888,

Page 738 See this page in the book

—4— T have very carefully examined and am very much pleased with your “Dixie Cook Book.” Even for those already expert in the art of excellent and healthful cooking in all its many secrets of success, the ‘‘Dixie Cook Book” will prove to be the most valuable guide, reminder and referee. To the inexpert it will become the most copiously informed and speediest teacher “love or money” can procure, for I find that its handsome pages contain and combine the cream of the culinary knowledge and experience of a thousand veterans of the pantry, the kitchen and the household. I hope it will have a great sale among our Southern homes. It decidedly deserves a gilded niche in every well ordered kitchen. I find it also a very valuable guide and adviser in social, domestic, medical and household affairs. Replete with rare and reliable recipes, it covers a wide field of study and practical experience. Its medical part, well studied, will often save great pain as well as the physician's fee. I heartily commend the “Dixie Cook Book” to every Southern household, for though I have kept house for nearly thirty years and used many cook books, I have never used one that pleased me as much in all respects as the “Dixie Cook Book.” Mrs. Wm. Henry Peck.

255 Peach Tree Street, Atlanta, Ga., April 16, 1883. Ihave used this book about one year and consider it the very best and most economical of all cook books I have ever examined, and I think I have tried almost every one that was worth it.

Irene K. Ports.

I have used this book for almost two years and I unhesitatingly pronounce it the best I have ever seen. Not a single failure have I known to be made from any recipe, if carefully followed. Mrs. Toomas JAMAR.

Huntsville, Ala.

I have three or four cook books, but find the “Dixie” the best of all,,and would advise all who care for a good work on cookery to get this “Dixie.” Low Hanenon.

Pulaski, Tenn., December 2, 1888.