Fair play., 1875-12-02
HONENrEKESN.


SANpwICHEs.-Boil ham slowly
three or four hours till it is done. then
chop fat and lean together and spread
like butter on bread or biscuit. Chick
en- sandwiches may be made in the same
way.
CoCoANrr PIE. j pound grated CO.
coanut, ! pound Of white sugar, 3
ounces butter. eggs (the whites only).
, tablespoonfuls rose water, | teaspoon,
ful nutmeg. Cream the butter anu
sugar, beat till very light. and add the
rose water; then add the cOcoanut, with
rs little and as light beating As possible;
finally, whip in the stiffened whites OF
the e.Ss with Il few skillful strokes. and
bake at once in open shells: Eat eold'
with powdered sugar sifted over them;
These are very pretty and delightful
pics.-Nnrian Harland.
HOMEMADE SOAP-For 1 pounds OF
! tallow, oil, or lard, take , pounds OF
soda, of unslacked lime, ounce of
beeswax, :, ounce of rosin, teaspoon
full of bOrax Put the lime and soda in
:, vessel with 6 quarts of water, STIR
them well, and allow the liquid to settle
, till clear; then pour off and strain the
clear I've, and pour into the lime and
soda a gallon of water; when clear.
strain into another vessel. Melt the
grease, and when it is boiling hot, pour
in the weak lye, Il cupful ut a time, TIL
the whole is sapOniiied. Continue to
boil, and add the strong lyc till the
whole is in: keep boiling and stirring
till the soap is so thick that the spoon
will stand in the middle without hold
ing. Now add the ro>in and borax pull
verized, stir them in well and pour the
soap into Il mold. from which cakes can
be cut to suit when it is cold. From
| this NAV be made any kind of perfumed
SOAP by melting it and adding honey,
oil of rose, bitter almonds, lavender,
and other perfumes used in the manu-
facture of toilet sOaps.-.Mrs. Mason.
To KEEP CIDER WITHOUT CHEMI-
CALs.-Fill the barrels that are to con-
tain the cider entirely full, and leave
out the bungs until the first fermenta-
ton is over, as the impurities will large
ly work out of the bunghOle. There
should be some cider kept in another
vessel to pour into the barrels from
time to time rs their contents
settle. After the impurities cease to
come over and no more gas escapes in
bubbles, the bungs should be put in
place, but not driven in for few days.
or else small pile hole should be made
| on one side of the bung as safety es-
! cape, in case more gas rises. In the
case of few days the cider should be
carefully racked off from the sediment,
and it is also well to strain it through
| flannel. Cider thus treated and put in
barrels which are bunged tight, will
keep sweet u long time if the barrels
are put in cool place. As soon, how
ever, rs vent is made in the barrels
for the purpose Of drawing of the cider,
| it will begin to sour. To prevent this
the cider, when racked of, may he put
in quite small casks or demijohns, rs
these may be emptied in turn without
the contents becoming too sour to be
pleasant drink. Cider may be kept
in GOOD condition even in large quanti-
ties if a quart of pure, refined linseed or
olive oil be poured in at the bung. This
oil, by spreading over the top of the ci-
der, will prevent the air from coming in
contact with it and thus keep it sweet.
After the cider has mostly been drawn
out for use, the oil may be decanted
and saved for another year, or it may
be used for other purposes. BY put
ting cider, treated as above, into pop,
champagne, or other strong bottles,
and securing the cork with wire or
strong cord, it may be preserved per-
fectly. Cider thus kept will be most
pleasant drink next spring and summer.
1t will sparkle when poured out, and is
fully equal to the inferior kinds OF
champagne. The bottles, when filled,
should rest on their sides on the cellar
bottoms, or be inverted, the necks be-
ing plunged in sand to keep them erect.