, 1881-03-18
USEFUL RECIPES.

HorSeradish Sauce.-Grate the horse
radish, boil an egg hard, pound the yolk,
and add to the above a little raw cream,
mustard and vinegar, added the last
thing. 1t must be mixed cold, and then
heated.
To remove Ink Stains from Printed
Books.-PrOcur5 pennyworth of Oxallc
acid, which dissolve in a small quantity
of warm water; then slightly wet the
stain with it, when it will disappear,
leaving the leaf uninlured.
Fig Pudding-Half a pound of the
best figs, half pound of beef suet, three
tablespoonfuls of sugar. half a pound of
bread crumbs grated, three eggs, one
nutmeg grated. These should be all
well mixed together and boiled for four
hours, served with wine sauce.
Potted Meat-Remove all gristle,
hard pieces and fat from the meat; mince
it very fine, and pound it in q mortar
with a little butter, some gravy, well
freed from fat. and spoonful of Har-
vey or Worcester sauce; beat it to a
smooth paste, seasoning during the pro-
cess with pounded Glove or allspice,
mace or grated nutmeg, salt, and a little
cayenne; put it in pots, press it close
down, and cover with clarified butter, or
with marrow fat.
Whip Sauce for Fig Pudding.-Break
four eggs, put the yolks into small
stew-pan; add two ounces of sifted sugar.
glass of sherry, a little lemon juice and
grated peel, and a grain of salt; whisk
the sauce over moderate heat, taking
care to set the stewpan which contains
the whip sauce in another of somewhat
larger size already containing little hot
an Inph-on1
presents the appearance of well-set
creamy froth, pour it over the fig pud-
ding or serve separately in a sauce-boat.
Pish-Pash of MuttOn.-Take any lean
mutton, cut 1t into small pieces without
any fat or gristle, boil it down into q
nice broth. Then take ont the meat.
Wash teacupful of rice nicely, and boil
it for a little while in the broth. until it
begins to look transparent, all grease to
be SKINNED off. Then take a mutton
chop or two, take out the bone, cut in
dice. Boil the whole together, with
whole onion and a little pepper and salt,
for quarter OF an hour. Serve it with
out strainlng. The same recipe does for
beef, chicken turkey or rabbit.
Turkey Croquettes.- Chop very finely
| or pound in a mortar the remnants
freed from fat OF bOne-of u roast or
broiled turkey. Heat piece of butter
sthe size of an egg; chop together a little
onion and sprig of parsley, and add to
the butter with large tablespoonful of
-four. When we'll cooked put IN n cup
ful of strong stock, add seasoning of
pepper, salt, a little lemon Juice and
sherry and the turkey. Set away to
cool, and when cold mould into small
rolls, dip into a beaten egg, then into
cracker-crumbs, and fry in hot lard.
Serve heaped around a pile of the French
canned peas made very hot and seasoned
with butter.
To Clean Ermine and Minever Skins.
Take piece of soft flannel, and rub
| well the fur with it against the grain;
| then rub again with common -four until
| clean. Shake it we'll, and rub again
with the flannel till all the -four is out of
it. / have had a minever boa for four
years; it has never been cleaned with
| anything but -four, and is not in the
least injured by the rubbing. 1t was a
| school companion who told me that her
aunt Ia Russian LADY, always cleaned
her white furs with -four, and that they
looked beautifully. 1t has one advan-
taSe-the lining does not require to be
taken out, and it only requires little
trouble. Ermine takes longer than
minever; the latter is very easily done.
Beef Tea for Children.-The best way
to make beef tea for children is as fol-
lows: Soup NEAR without bone, from the
shin or the neck. Cut the meat into dice
with a very sharp knife; to every pound
Of meat use one pint of cold water. Cut
up the meat on dish, not on a board,
as the latter absorbs the juices waste
fully. Have the proper measure of
water beside you, in proper soup basin
or bowl, and as you cut up the meat
sprinkle it moderately with salt, and
throw it into the cold water There let
it remain for two hours: then put it all
into saucepan and set it on the fire.
Watch carefully the first rising, and
skim and secure this; it is the very es-
sence of the beef being thrown out Put
it in a clean bowl, and let the beef go on
boiling for ten minutes, no longer; then
pour it through a sieve to the fiji st skim
mings. Stir it before using. in older
children than infants you can flavor
with onions aad a few cloves. So COM
pletely does this way of making beef tea
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