The Brookhaven leader., 1890-11-27
DOMESTIC CONCERNS.

Put bits OF camphor gum in trunks
or drawers to prevent the mice from
doing any injury.
To make . convenient arrangement
for drying collars and cuffs use pieoo
Of muslin, on which you sew buttons in
numbers and positions 20 suit and fast
en- that strongly on to the clothes line,
and the linen articles will not get torn
and lost
-Buttercup Pudding: One quart
sweet milk, yelks Of three eggs, half
cupful corn starch, mixed smooth in a
little cold milk, reserved from the quart,
two tablespoonfuls sugar, one OF butter.
Boil five minutes; wet small cups in
cold water; fill with pudding; when
cold, turn on q glass or china plate, and
serve with sweet cream or milk, favored
with lemon. II preferred, teaspoon
full Of lemon may be added to pudding
Housekeeper.
Ginger Pear: Two pounds of hard
pears, cut in halves and cored. Make
strip Of one and half pounds either
white or brown sugar, one-half ounce
of white ginger-root and one and
boiled five minutes put in the fruit, and
simmer at least four hours 1t will re-
semble the foreign preserved ginger.
Very common fruit is really better, and
it should not be at all soft This will
fill two jars.-Good Housekeeper.
"A Sauce Piquante: Put into a sauce
pan wincglass of vinegar, some thyme,
laurel leaf, garlic, shallots and some
pepper. Let stew until it is reduced to
half the quantity. Add to it some
bouillon gravy or soup-whatever you
have on hand. Pass it through a sieve;
rub some butter into a little flour, and
add to the sauce, with herbs finely
chopped. This makes a sauce piquanto
good for outlets and warmed-over meats,
as we'll as for sleeps tongue.-Detroit
Free Press
In making over a black cashmere
dress it is best to rip the breadths apart
and remove all grease-spots with ben
zine. Then dissolve an ounce of gum
arabic and two ounces of borax in hot
water, add sufficient water to cover the
goods, and indigo or liquid bluing 10
make it very blue. Put the goods in
and let it soak several hours, then wash
out and hang up to partly dry, without
wringing. While still damp iron on the
wrong side, pressing it upon flannel till
quite dry.-N. Y. World.
-Cocoanut Rice Pudding: Soak one
cupful of rice in water three hours, then
add one pint of milk and cook gently
until it is tender; beat five eggs and
one cupful of white sugar together, add
another pint of milk, little salt and
the rice, nix we'll, flavor with lemon
and pour into buttered bowl and boil
steadily for one hour; dip the bowl into
cold water after it is cooked, and let il
stand about ten minutes; turn out into
fiat dish and strew all over with des'
icated cocoanut. Serve with a custard
sauce, flavored.-Boston Herald.
Compete of Apples: Pare and ex-
tract the cores from fine, juicy apples,
medium tart. Put them into a deep
pudding-dish, with just enough water to
cover them. Cover the dish, place in a
moderate oven and stew until they arc
tender. Remove the apples and place
in a deep dish to keep hot Turn the
juice into saucepan, adding cupful
of sugar for each cup of juice, season
with a few bits of lemon rind and boil
up until thickened almost like jelly.
Pour this, while scalding hot over the
apples, and cover until cold. Western
Rural.