, 1876-04-14

To REMOVE RUsT FROM STEEL.-Din-
ner knives sometimes get rusty and may
be frightened by covering withsweet oil
let it stand for forty-eight hours and rub
with unslaked lime, or powdered brick.
A fine grain red brick, finely powdered, is
good for polishing knives. Whiting is an
excellent article for cleaning and polish
ing silver, brittania, tin, etc., when
properly used, makipg it look almost
like new. They should first be rubbed
with it wet, and then polished with dry.
CRACKED WHEAT PgDDNe.-Take one
quart Of unskimmed milk, add to it one
gill of cracked wheat, hncooked, and one
gill of sugar and ANAL piece of stick
cinnamon. Place Il in an oven of medium
heat. When about half done stir in the
crust already forAed aud leave it to form
another, which viii be sufficiently brown.
Try when it is done by tasting grain of
wheat, which must be very soft. This,
when cold, makes a delicious cream
pudding.
STEwED BEETs.-Pare the beets thinly,
and cut in thin slices across; cut up some
onions, and put all together in stew pan,
with little pepper and salt; rub bit Of
butter in -four and stir it smooth in hot
water; pour this over the beets (it must
cover them welD and let it stew until the
beet is quite tender. The older the beet
the longer time it will require. When
quite young one hour will be sufficient.
Serve hot
GELATINE APPLEs. = Peel and core
your apples and cut them in halves; put
In kettle with q pint of water, sugar,
sliced lemon, and green ginger, q little
whole mace, and six whole cloves; boil
until they are tender and then remove the
apples, and put into the syrnp one table
spoon of gelatine, and allow it to boil
down about three minutes, then pour the
syrup over the apples.
SARATOGA FRIED PoTAToEs.-Wash
the potatoes clean, slice with a potato
slicer very thin, throw into cold water
long enough to take out some of the
starch, then wipe dry and put into boiling
lard few pieces at time. BE sure-and
keep the lard boiling. As soon as the po-
tatoes are of clear golden brown, skim
them out, drain them in colander or
sieve, and serve hot.
PUMPKIN SHORT CAKE. One cup
stewed and strained pumpkin or squash,
one cup "Cp oatmeal porridge and one
cup water. Beat these up together,
and then add three cups tne Graham
flour. Mix thoroughly, spread half an
inch thick on a baking pan and bake
half an hour in good oven. Cover for ten
minutes. and serve warm or cold. :
CocoANUT PUDDNa.-To the grated
meat of a cocoanut take six eggs, six
large spoonfuls of sugar, half teacup of
butter and little soda. Line dish with
puff paste and fill with the mixture. Bake
in quick oven.
SLICED CUcUMBERs.-Sweeten the juice
of stewed rhubarb just enough to make it
palatable, and pour it over sliced cucum-
bers. Serve them on pickle-plate and
garnish with nasturtium and borage bios
SONS.
CALEDoNIAN CREAM.-The whites of
two eggs, twospoonfuls Of loaf sugar, two
Of raspberry jam, two of currant Jelly, all
to be beaten together until so thick the
spoon will stand alone in it.
SPoNaE PUDDNa. Three eggs, the
weight of the eggs in butter, sugar and
-four. Que teaspoonful Of cream of tar
tar, and half teaspoOnful Of soda.
To strengthen vinegar, freeze It and re-
move the ice from the top. The water
alone freezes, and the strength remains,
An excellent remedy for sore mouth is
sage tea sweetened with honey. It is
! good for chapped lips.