, 1864-04-09
Domestic Gefiprs.

BuNioNs.-The treatment consists in re-
mnving all pressure from the part. The
formation Of bunion may In the beginning
be prevented, but only in the beginning,
for when once actually formed it is scarcely
possible ever to get rid Of it, and it remains
an everlasting plague. To prevent the
formation Of a bunion, It is necessary,
whenever or wherever boot or shoe pin.
ches, to have it eased ut once, id so long
as that part Of the foot pinched remains
tender, not to put on the offending boot or
shoe again. When a buniun has once
completely formed, If the person wish to
have any peace, and not have it increase.
he must have last ade to fit his foot, and
have his shoe made upon it. And when
ever the bunion inAames, and is painful, il
must be hathed with warm water and poul.
ticed at night.
GLOSS FOR SHlRT.FRoNrs, &c.-TO those
who desire to in'part " rt.tronts, colIars
and other fabrics, that fine and beautiful
gloss observable on new linens, the follow.
ing recipe for making gumarabic starch
will be most acceptable Take two OUNCES
Of white gumarabic powder. put Il into u
pitcher, and pour on il q pint or mure Of
boiling water (according to the degree ar
strength you desire), and then, having CIV.
cred it, let 1t set all night. ln the morning,
pour II carefully from the dregs into y
clean hottie, cork it, and keep It for use.
A tablespoonful Of gum water stirred into
u pint Of starch that has been made in the
usual manner, will give the linen, aud also
the lawns, either white, blac'' or printed, q
look Of newness, when nothing else can re.
store them afer washing. II Is also good,
much diluted, for thin white muslin and
bobbinet.
FIsH SAucE.-A pint of port wine, a
quarter Of pint Of vinegar, twelve an
chOvies, as much beaten pepper as will lie
On halEdollar, one nutmeg (grated), a few
cloves, quarter Of an ounce Of mace, a little
horseradish and lemon peel, one onion, II
bunch of thyme and parsley. Let all sim.
mer together over slow FIRE, until the an.
chovies are dissolved. Strain It through u
seive and bottle it when culd. When you
wish the sauca served with III" 6>h to be
extremely rich aud good, put as much oi
the above mixture as you would Of water
into the utter when melting, emitting the
water altogether.
| BAKED ALMOND PrDDMo.- fine In
q mortar four ounces 0f alunnds with q few
bitter ones, and little sherry wine. Beat
up separately the yolks 1T six eggs, CRATE
the peel Of two lenUhs, four ounces Uf but.
ter, three half pints VI cream, and the juice
Of one lenlUn. Mix all these ingredients
well together; make rich paste, put il at
the bottom 81 the dish, pIur the above
upon Il and bake half an hour.
TOMATO SAucE.-Take seven pounds Of
ripA Tomatoes with the outside skins taken
of; put them in . preserving. kettle, with
four pounds Of sugar, and boil until the
sugar penetfates the tomatoes then add
one pint Of vinegar, one ounce If cloves,
end Une ounce ot ground cinnamon boil
thirty minutes, then put them up in stUne
jars and seal up close. They will keep any
length Of tina.
CrPPED Eaos-Put a spoonful of very
nice high seasoned brown gravy into each
cup; set the cups In saucepan Of boiling
water, and, when the gravy heats, drop .
fresh egg into each cup; take off the sauce
pan end eOver it cl0se I'LL the eggs are
nicely and tendeFly cO0ked dredgs them
with very fine nmce or nutmeg and salt.
Serve them in hot.water plate covered
with napkin.
3
VEeErABLE SouP.-Boil teacupfal Of
Scntch ''r pearl barley In o saucepa' fiiIl ul
suit water i'll the barley Is nearly dune.
Then put In bit of butter or dripping,
and mess Of vegetables, shorn small, surh
Us greens, cabbage, oniuns. carrots, turnips,
parsley, and if L be relished, sprig Vi
thyme, with little pepper and salt.
RENEDY ron DiARRH0A.-Ono table.
spoonful of vinegar, tcaspUonfaI Of bran.
dy, and teaspOOufIl of salt, mixed in q
gill of warm water. lf no immediate NJ.
lief, In ten 0r twelve minutes, repeat thu
dose. This has proved successful In nu
tumnal 6uxes. Subsequent gentle doses of
fhubarb and niagnusia have proved radi-
cal cure. a a
HAMPsHIRE CHEEsE SEAPs.-Takea new
loaf, bot irUm the oven, pull Il In halves,
dig out pieces about the size of walnut
with fork, put them on dish, aud set In
| . quick oven 10 brown lightly. Stale
bread can be used, but does not answer 80
we'll. This forms pretty supper dish, and
can Be eaten with wine.
Barn BUxa-Take q pound of aour,
the rinds Of three lsinnns grsted fne, half
pound Of butter melted In cup Of cream,
teasPoonful Of yeast, aud three eggs
Nix; add half pound af finely powdered
white sugar; mix well, lot il stand TO rise,
and Il will make thirty nine buns.
ARRowRooT BIscurrs.-Put together
three quarters 0f pound Of sugar, aud the
same weight Of butter until they rise; bat
three eggs well and mix with Il, then stir
in tw0 cups If silted arruwriUt and two nf
hnur; r"ll them thin, cut thrm with q bis.
cull-cutler; place them In buttered tins,
and bake IN SLOW oven. e
LEMoN PuDpINo.- four ounces Of
butter, melt and pour Il on e ounces of
powdered loaf sugar; add the juice of a
large lemon, with the rind grated, and thr
I....1 u = a.