, 1876-08-04

ACNOA4h4CIdb u CuIb AOI tDh6DLO htu
which he has proved himself after snf'
fering more than twenty years. Heis
now in good health. The following il
the remedy: Take of bromide of no
tassa two and one-half ounces, dissolve1
in one pint of rain water. Dose. IA,
blespoonful three times day befora
eating. Should your throat become
sore, weaken it. If it should maFs
you dizzy headed, reduce the dose.
TO wHITEN LACE.
Iron it slightly and sew it up in .
linen bag; let the bag remain for twen-
ty-four hours In pure olive oil. Then
boil the bag in soap and water for fif.
teen minutes, and then dip it into water
containing a slight proportion of starch
Take the lace from the bag and stretch
it out to dry.
OoCoAEUT CAKR.
Use three cups of -four, two CUPS of
powdered sugar, one cup of milk. one
half cup of butter, three eggs, two tea
spoonfuls cream tartar, one of soda, one
grated cocOanut; beat butter and sugar
to cream, add the eggs well beaten,
sift the cream tartar with the -four, dis.
solve soda in the milk, stir in last the
grated nut, bake in carefully heated
oven, taking care not to open the oven
door too often, as a cake will never be
as light
SPLENDID CAKR.
Use three cups of sugar, two of but
ter, six of -four, one of sour milk, or
sweet, with a little cream, five eggs.
nutmeg, and little fruit of any kind
one teaspoonful of soda, two Of cream
tartar; two loaves.
FLAxsEED LEMoNADE-GooDF FOR COLDS.
Pour one quart boiling water over
four tablespoonfuls of haxseed. Steep.
not boil, three hours; cover CLOSELY
while stepping; then strain, sweeten to
taste. and add the juice of two lemons.
putting in more water if too thick to be
agreeable.
REMOVING MOULD.
Two recipes are given for removing
spots of mould on .abrics-one by first
rubbing them over with butter, and af-
terward applying potassa moistened
with little water, and then rubbing
the spot, when every trace of it will dis
appear. The other method directs that
the mark be first wet with yellow sui
phide of ammonia, by which it will be
Immediately blackened. After allowing
it a minute or two to penetrate, the ex-
cess of sulphide is to be washed out,
and the black spot treated with cold
diluted chlorohydric acid, by which it
is at once removed. Finally, wash well
with water. This method is said TO
avoid the serious objection of weaken
ing and rotting of the fibre.
CURRANr JELLY.
There are many methods Of making
jelly, but the one we give is always per-
fectly satisfactory and never fails. The
most important Of all considerations, is
using the currants Just before they are
fully ripe. This, more than anything
else, is the real secret Of success or fail
ure in all cases. When dead ripe
they contain less gelatine, and often fail
to iellyon that account, though every
thing in the whole process may seem TO
have been done Just right.
Put the clean cuIrants in a large pan,
stems and all, and mash them finely;
then strain, and to every pint OF juice
add one pound Of crushed sugar. Put
in porcelain-lined kettle and set over
the fire. Stir often till the sugar is dis
solved, then boil gently for twenty min
utes, skimming often; then pour into
Jelly glasses to cool. If the currants
are taken in Just the right state, the jelly
will begin to form thickly around the
edge Of the boiling liquor, before it has
boiled ten minutes. The writer has
often made currant jelly in this way, al
lowing only half pound of sugar toa
pint Of juice, but the fruit is so acid the
jelly is rather too acid for ordinary uses,
without theful complement Of sugar
pound to pint Of juice.
sPIcKD cURRANTs.
Four quarts ripe currants, three and
half pounds brown sugar, one pint Of
vinegar, one spoonful ground cloves,
one Of ground cinnamon, half o grated
nutmeg. Boil all these together for an
hour, stirring often. This is most de-
hcious served with mutton or venison-
CURRANT WINE.
Bruise the currants and strain of the
Juice, to one quart Of which add two
quarts Of water, three and half pounds
Of sugar. This makes one gallon OF
wine. Let it stand open nine days, then
close up tightly. In few months u
will be ready to bottle.
CURRANT LEY, TO ACCOMPANY MEATS
Five pounds stemmed currants, three
pounds brown sugar, one pint vinegar,
one spoonful of pepper, two OF salt
Cook slowly three hours. Putall IN the
kettle together; stir often, that it does
not burn.
CURRANr BRANDY.
To every gallon OF juice add two
quarts Of deodorized pure spirits ana
four T1Oupda ~ auOor Cover loosely.