The Bridgeport evening farmer., 1914-12-21

haked coddsh, cold boiled potatoes sliced, vinegar, oil, black pepper and chopped parsley. fs
 Bread should not be put. into a too hot oven; it should not brown for the first ten minutes, and only gradually aftetrwards
 When hlling the gem pans with bat ter, leave one of the cups empty and fill it with water. The gems will brown nicely without burning.
 In heating the ovens the draugl1ts should be closed when the coal is well started In a. word, to save fuel plan ahead and then watch draughts.
 Set your house fern in the 1aun-5 dry tubs, in enough water to come to within an inch of the top or the pot. This gives the roots a real and nat, ura1 dampening. It is notxa bad idea, at the same time, to give the tops of. the forn a good sprinzHng
 To renovate old fur prepare a plate of hot wet bran, and add to it a few drops of ammonia Rub this, well Into the fur, then rub if all over with plenty of dry bran and a dry Flannel Finally brush with a stiff brush to remove f1ages of bran and to regulate the fur.
 For fairy custard take the yolks Of four hard-boiled eggs. a. quarter pound of butter. and two ounces of sugar, beaten with a large spoonful
 
 into a. fine pastes let it stand two or three hours then rub it through a co1ander upon a plate.
 Substitutes for meat fare, in a gem Eera1 way, peas, beans, lenti1s, cheese, eggs. milk, oatmeal barley rye macaroni and all foods manufactured from cereals, oatmeal and who1emea1 bread being especially useful in hardening the bones and keeping the teeth from decayiIg.
 All thin centers of sheets and thin old serviettes should be treasured and used as pocket handkerchiefs and in all cases of infectious disease. par theria and consumption, should be burnt. All old linen used where there is risk of infection should be burnt when dirty.
 To make potatoes au gratin. first boil the potatoes; when they are done, chop them very fine. Prepare a cream sauce of butter, milk and flour and into baking dish put first a layer of the potatoes then a layer of the sauce, then a layer of grated cheese and so on until the dish is full Then place in a quick oven and bake until a, nice brown.
 The charming gowns and b1ouses made from cotton voiIe seem to lose their crispness after washing. looking not half so fresh and pretty. If, after they are washed and dried, they are dipped in solution of gum arabic and water Ca teaspoonfuls of powdered gum arabic to one pint3 rolled in a cloth and ironed wet le garments will look quite new again In frying croquettes, it Is good plan to use deep vessel and to fry very few at a time The deep vessel enough without danger of it's boiling over and by putting only a few cro- quettes in at time the fat will not be chilled and the croquettes will not be so likely to burst. Never put cro- quettes in the fat until it is smoking hot.
 To shrink gingham lay the cloth in a large tub of lukewarm rain water to which a handful of salt has been added, taking care to place the cloth l in the original folds. Let it soak unl til the folds are thoroughly wet through, then remove from the tub. and without wringing pin on to a line in the open air. This will dry per fectly and the color will not run When the turkey has been drawn and a, great deal of fat has been found do not throw it away but wash it carefully, and when the turkey is put into the roasting pan, lay the fat over it. By this plan the turkey will not require basting and will be juicy when done. Before making the gravy pOuI OA4 II1S SIScSS anu save It in a clean bowl, and it will make de- 1icious crulIers.
 For oatmeal biscuits mix together ten ounces Of flour, ten ounces of l Scotch oatmeal (not too fine), and four ounces of sugar. Rub four ounces of butter or lard into the mix ture' and add a little salt. Then dis solve half a teaspoonfuI of bicarbon- ate of soda in sufficient milk to make a. nice dough of the mixture. Roll it out rather thinly, and cut with a tumbler; bake we'll. Cheap but .ex- cellent biscuits.
 ,Eoonaa4aR fchutney. take one pound DemerarR sugar, half pound Spanish onions, han-pound chopped raisins, three pints of vinegar, half pound salt, half pound mustard seeds, one ounce cayenne pepper, sixteen large apples. Place the mustard seeds in