, 1869-02-19
Prac1saI Informa,lou.

fractured legs Of your chairs and tables as
firmly y if they had never been broken,
A FasT RATE PIE-Take a deep dish,
invtrt ateaeup 10 the middle and slice around |
it some juicy, tarty, high favored apples,
then adds little water, sugar and nutmeg,
cover WAh good, rich, light crust, aud
bake unN nicely Drowned and the apples
thoroughly cooked.
CURE fpa EARAcHE.-Take bit Of cot
ton batting put upon it pinch Of black
pepper; gather n ny aud tie it; dip it in
sweet oil aud insert it 10 the ear Put
flannel bandage over the head to keep it
warm. 1t will give immediate relief.
OIL FOR THIcKENING THE HAIR.-SWeet
oil, three ounce, oil Of lavender, one
tlrachm. Apply morning aud evening to those
parts where the hair is wanting. 10 conse-
quence of a deficiency in the moisture of the
skin.
To KILL WARTs.-Make a strong steep,
from red oak, in hot water when cold, apply
as convenient, the oftener the better. In a
few days the warts will disappear.
BRoILED PORK SrEAK.-The tenderloin
is the best for steak, but any lean white meat
is good. Broil slowly, after splitting it so
as to allow it to cook through without dry
ing or burning. When ready to turn over,
dip the cooked side in nice gravy Of butter,
pepper and salt, which should be prepared en-
a platter and kept hot without oiing. 1t
will take least twenty minutes to broil a
pork steak.
BoNED TURKEY.-This is favorite dish
at evening parties and may be thus prepared:
Boil turkey in as little water as may be,
until the bones can be easily separated from
the meat Remove all the skin /; slice, mix
ing together the light and dark parts. Sea-
son with salt and pepper. Take the liquid
10 which the turkey was boiled, having Kept
it warm, pour it on the meat; mix it we'll.
Shape it like loaf of bread, wrap it in cloth,
aud press with heavy weight for few
hours. When served up, it is cut in thin
slices. Chickens can be prepared 10 the
same way.
REMEDY FOR PoIsoNs.-If any poison b
swallowed, drink Instantly half glass of
cool water, with heaping leaspoontuI each
Of common salt and ground mustard stirred
into it. This voUits as soon as it reaches
the stomach But for fear some of the poi
son may remain, swallow the white of QUE
or two eggs or drihk cup of strong coffee
these two being antidutes for a greater
number Of poisons than any other dozen Of
articles known, with the advantage of their
being always at hand if not, piut Of sweet
OIL lamp oil, drippings, melted butter or
lard, are good substitutes, especially if they
vomit quickly.
To FREsnEN SALT FIsH.-Many persons
who are in the habit Of freshening mackerel
or other salt fish, never dream that there is
right and wrong way to do it Any
= person who has seen the process of evapora-
: ton going on at the salt-works, knows that
the salt falls 10 the bottom. Just so it is 10
the pan where your mackerel or white fish
+ + lies soaking aud, as it lies with the skin
4 down, the salt will fall to the skin, and there
remain when, if placed with the flesh side
down, the salt falls to the bottom of the pan
and the 6sa comes out fresheued as it should
be. In The other case it is nearly as salt as
; When put 10.
S. Chuck RIBS OF BEEF, WITH VEGETA-
q BLEs.-Tbere is hardly greater error. for
;, modest households than preferring the best
4 pieces of inferior animals to the cheap bits of
a excellent beeves, calves or sheep Any one
! who can aud will follow my prescription to-
day will be abundantly convinced of this.
Try to buy the chuck-ribs of fine beef
a and prepare as follows:
!, Chuck ribs and vegetables, s,-divide the
, piece of beef if too large Place the whole
, 10 pot or earthen jar, surrounded and GOV.
n cred with coarse salt; cover the pot, and
!. leave for Eve or six days.
. To cook, relieve it of the salt wash slight
: " in soft water and set it to cook 10 large
|, kettle or earthenWare pot, without too much
water when the foam has risen, season with
- little onion stuck over with cloves and with
a bay leaf; let it boil an hour, then stir in
. plenty of (blanched) cabbage, carrots, tur>
= nips, potatoes, etc., and allow them to cook
gently until done.
Atthe time Of serving, make buttersauce
= without browning it too much, mixing it
IS with the remains Of the water in which the
!, beef and vegetables we're cooked; season
q with salt and pepper, il necessary. Let it
IS simmer down, aud serve in large dish, the
Ie vegetables beneath, the meat upon them, a
" part of the sauce poured over, and the rest
Ie in boat.