Daily globe., 1879-05-18
Useful Family Hints.

To Whiten Iv0ry.-Slack some lime in
water; put your ivory i'll the water, after
being decanted from the grounds, and
boil it till it looks quite white. To polish
it afterward, set it in the turner's wheel,
and, after having worked, take rushes and
pumice-stones, subtle powder, with water,
rub it till it looks perfectly smooth.
Next to that, heat it by turning it against
piece of linen or sheep-skin leather, and
when hot, rub it over with little dry
whiting diluted in oil of cloves; then,
with little dry whiting alone; finally
with piece of soft white rag. When ali
this is performed as directed, the ivory
will look very white.-Usetul Companion.
Imperial Blue to Dye.-Water, one gal
Ion, sulphuric acid, wine-glassful, i'm
perial blue, one tablespoonful or more,
according to shade required; put in the
silk and boil ten minutes, wash in a weak
solution Of soap lather.
TO Clean Ivory Ornaments. s.-Rub them
! we'll with fresh butter, =. e., without salt,
and place them thus in full sunshine
Madeleine Mertens.
Snagbies.-A drop of luke-warm water
poured in each nostril will always relieve
an infant of snuffling.-F. d. E.
Chocolate Eclairs-Put one ounce of
butter over the fire, to melt in one pint of
water; when the water boils, beat into it
four ounces Of -four and let it cook five
minutes, stirring it constantly, to prevent
! burning; remove it from the fire, and beat
siz eggs into it, two at time; when
thoroughly mixed and beaten, put the
batter, by the tablespoonful, on a baking
sheet, first buttered and then Toured
brush the tops Of the puffs with beaten
egg, and bake them in moderate oven
about half an hour. Cool them, cut them
open at one side, and fill them with pastry
cooks cream, made as follows: Mix to-
gether in saucepan two ounces Of corn
starce, two ounces of powdered sugar, and
the yolks Of two eggs; then gradually stir
in pint Of milk put the cream over the
fire, and stir it constantly until it has
boiled five minutes; remove it from the
fire, flavor it with a teaspoonful Of vanilla
essence, pour it into bowl to cool, and
then fill the puffs with it. Brush the tops
with chocolate icing made as directed in
the following receipt: Put four ounces
of sugar and a gill of water overtthe fire
and boil and skim until it reaches
the ''crack,'' which may be decided by
dipping a small stick first into the boiling
sugar, and then into cold water; if thu
sugar forms a clear, brittle candy it i.
ready for the chocolate; check the boiling
at once by dipping the saucepan contain
| ing the sugar into another partly fille6
with cold water; now stir in an ounce o
tinely-grated and sifted chocolate, anc
brush the eclairs with it; dry them in tn
mouth of a rather cool oven; cool ant
serve them.-Cookimg School Tert Book
Mass Jeszaet Carson. [ssDown East vii
certainly find this receipt explicit. Sew
eral trials will prove its excellence.
Roti de Chat.-Put parts Of your cat il
casserole with either butter, lard, o
grease; cook with it an onion or som
garlic, pepper, salt, a bouquet Of herbs
and glass Of white wine or the same o
bouillon; cook slowly. After your cat i
cooked you may put potatoes in the gray
or carrots. Cat is really very delicat
,, food, and differs but little from hare