, 1864-04-30
Domestic 3rtiprs.

orally eaten cold. 1t can be made from Gi-
ther the round, brisket, or rump Of beef,
but ribs are the most tender eating. Pro-
cure, therefore, from eight to ten pounds of
the ribs of beef-those which have good
amount of fat upon them are the best-re-
move the bone, rub the meat well with one
ounce of saltpetre pounded very finely, and
three hours after this has been applied, rub
on one half pound of moist sugar let the
meat lay in this for two days, then take one
ounce of ground pepper, one.half ounce of
pounded mace, few cloves likewise well
pounded, and teaspoonful OF cayenne
pepper. Mix all these ingredients well,
and rub them well into the beef partcu.
larly into the holes, adding occasionally a
little salt. Roll up the meat as round,
and bind it with strong fIlet. Chop some
shred suet very finely, and cover the beef
with it, and bake it in a moderately heated
oven from five to six hours. Whilst bak.
ing it may be placed either upon meat
tin, or in an earthen jar of nearly Of its
size as possible. In both cases there should
be cupful of gravy or water under the
meat to prevent it from burning; If jar
is used thera should be cover 10 it.
BAKED CHICKEN PuDDING.-Cut up two
young chickens, and season them with pep.
per and salt. and little mace and nutmeg
Put them INTO saucepan, with two large
spoonsfnl Of butter, and water enough to
cover them. Stew them gently; and,
when about half cooked, take them out and
set them away to cool. Pour of the gravy,
and reserve it to be served up separately.
In the meantime make batter, as il for a
pudding, of pound of flour stirred gradu-
ally into quart of milk, six eggs well
beaten and added by degrees to the mix.
ture, and very little salt. Put layer Of
chicken in the bottom of pie.dish, and
pour over it some of the batter; then an
other layer Of chicken, and then some more
batter, and so on, having cover Of batter
on the top. Bake till it is brown. Break
an egg into the gravy which you have set
away. give it boil, and send il to table in
a sauee.tureen, to cat with the pudding.
CoaNs.-Repeatedly soaking the ect in
water is really and truly the best cure and
hest preventive Of corns, soft or hard. An
agg. awaited soft corn between the toes may
be cured by the application Of little silver
oaustie; but finally soaking 1t in warm wa.
ter will remove it. Why not wash the feet
as often as the hands Certainly the feet
should be washed daily; but there are per
sons who do this only once a week or not
So often. Corns, bunions and other evils
follow to certainty. The accumulated
pcrspiration in long-worn boots or shoes is
a serious evil; but such could not be Il
the feet were sufficiently washed. Nearly
all the evils Of the foot may be prevented
with warm water, and all the evils he cured
by this simple and natural purifier. The
water should not be hotter than can be
pleasantly horne by the foot, and from day
to day used colder, till at last the same
temperature may be employed for the feet
as the hands.
To MAKE GOOD CoFTEE. q coffee.
pot with lip, pour into as many cups Of
boiling water as you wish TO make cups Of
coffee let the water boil, then put In as
many tablespoonflls Of cofTce as there are
cups Of water, stir il in, let il simmer until
the head falls. When the coffee is done,
take Il off the Gre, pour In cup Of cold
water, set the cofioe on tho hearth, and let
It stand ten minutes, when 1t will be fine.
For breakfast, put one cupiul Of this coffee
TO three or four cups OF boiled milk, and
sweeten to your taste, and you will find it
a luxury at small expense as great as
wealth can procure. Coffeo should never
be made in what are called coffeepots; if
poured from near the bottom II is never
clear. Coffee should always be poured
from the top Of the vessel.
To Bon Zoos. Pet a pint Of water
into small pan; when boiling, put two
eggs in, and boil according to size--from
two and a half TO four minutes. Fresh
laid eggs VIII not take so long, and if only
just set, are excellent for clearing the voice.
To boil them for toast, they require six
minutes; take them out, throw them into
cold water, remove the she'll, and cut them
into slices; put them on the buttered toast,
Q little pepper and salt, and serve. These
are excellent with little ketchnp put on
the eggs, then bread-crumbed, salamandered
over, and serve. ~.
A Ham has an excellent flavor boiled as
follows Preparatory TO cooking, soak It
well in vinegar and water; then boil 10
three tuinips, five or six onions, and hand.
water, with some heads Of celery, two Of
three turnips, Eve or six onions, and hand
ful Of sweet herbs. Put the ham in culd
water, and allow IL to heat very gradually.
One Of sixteen pounds will require four
and half hours boiling. as
AN ExcELLExr SouP.-Put into a stock.
pot which holds foul gallons, twelve pound,
Of gravy beef, six pounds of knuckle Of
veal, four pounds Of lean ham, two turnips,
six carrots, two heads Of celery, six onions,
salt, whole pepper, dessert spoonful Of
sugar and bunch Of herbs. All this Is to
be stewed down to produce two gallons Of
soup for the next day. F sa
Rosn LIPsALvE.-Eight ounces sweet
almond oil, four ounces prepared mutton
suet, one and half ounces white wax, two
ounces spermaceti, twenty drops otto
steep small quantity Of alkanet root In
the oil, and strain before using. Melt the
suet, wax, and spermaceti together, then add
tho almond oil and otto.
ScuRT IN THE HEAD.-Into a pint Of
water drop lump Of quicklime, the sizo