Year: 1863

AESTORING DAMAGED ELVET-Ihe Mont


tor de la Salud publishes the following method


Of restoring rel7et TO its original condition


It is well known that when velvet has been


wet, not only IFS appearance is spoiled but it be-
comes hard and kuot5. To restore its original
softness, it must be thoroughly dampened Oh
the wrong side, and held over "a hot iron, care
I being taken not to let it touch the LITTER In
a short time the velvet will become, us it were
new again. The theory of this is very sim
pie. be beat Of the iron evaporates the
water through the tissue, aid lorccs the
vapor out at The upper side.


This vapor passing through the different fbers.
separates those which adhere together in hard
bunches II the velvet were ironcd after damp
eDing, an exactly opposite result would be OBJ
iained it is, therefore, necessary that the sub
stance should not come in contact with the
heated iron.


The WAY TO MAKEAN ONELET.-It is sur
prising that dish so easily prepared and so
delicious as onlelet has come into use to 50
small an extent in this country there ex
| tensive districts where il has never been heard
OF, and many hOusekeepers who meet with il
in their travels never have it npon their own
| tables because their cooks do net know how
! to prepare it.


Omeet is simply egg beaten aud fried in
butter. Break three fresh eggs into bowl,
add a little pinch Of salt aud teaspoonful oil
water, and beat the eggs thoroughly. Then
put tablespoonful OF good butter into a fiat
frying pan, aud hold the pan over the fire with
the handle little elevated so az to iaeline the
bottom at small angle. AS soon as the pan
is warm pour in the eggs, and as the mass be-
gins to cooE, run case knife under it to keep
it from burning to the pan. as soon as the
surface is about dry fold one half of the ONE
let over the other, and it is ready to serve
T It can be made in FIVE minutes, and is an ex-
ceedingiy Delicate and delieious morsel.
FRESH MAPLE MoIAssEs.-A correspondent
Of Field Notes gives the following:


Maple Molasses well m.rde sntf Pat up in
! cans, right from the Kettle. and hermeticay
sealed, as you would can and seal fruits. will
keep as fresh as when boiled from the sap and
this is decidedly the best plan for keeping, as,
| when made in cakes. if exposed to the air, it
| will lose somewhat of the peculiar delightful
flavor for which it is so much prized. and is
often injured by insects. All this is obviuted by
canning while hot. To many families who do
not make on large scale, this need be but lit
expense as the cans that have Been emptied
through the winter can be used until autumn
fruits demand them again. Put up your best
in this way. Where large Quantities are made
! for Market the buyers must select and can for
themselves.


WAsHiYG WooLENs.-If you do not wish TO
have white wooilens shrink when washed, make
"a good suisr OF hard soap, and wash the fannels
in it. without rubbing any soap on them rub
them out in another sudS theh ring them out
of it and put them in a clean tub, and turn on
sufficient boiling water 10 cover them, and let
lthem remain till the water is cold. a little
indigo, in the boiling water makes the flannel
block nicer. II you want TO have your white
fiannels shrunk so as 10 have them thick, wash
them in soft soap suds, and rinse them in cold
wate+.


How TO MAKE CoKt$ GRIDDLE CAKES
Almost every ore is interested now in know
! ing how to make corn cakes most palatable,
since so much of II will be used in these
straightened times 'Phe following is said to
| be an excellent receipt;


| Sead at night half the quantity of tie meal
you are going to use, mix the other with
cold water, having it in the consistency of thick
batter add little salt and set It to rise it
swill need no yeast. In the morning the cakes
will he light and. crisp. Skimnings, where
meat has been boiled, is best for frying them
with. Fry slowly.


EGG STAIx.-To remove the stains on spoons
caused by csfng them for boiled eggs. take a
little moist common salt between the thumb
and finger and briskly rub the stain, which
will soon disappear.


| To CLEAN SILVER ARTICLEs-The best way
| to clean silver articles is to wash them first
with warm water and soap, and afterwards
polish them with phle whiting snd piece of
leather.


PRESERVING WooLExs.-Phe simplest and
best way Of preserving ~oolens through the
summer from the dpsiruetioa of moths, is to
wrap them well up, after brushing aud beating
them, in cotton or linen cloths. The moth can
pass neither. Two covers, well wrapped u
round, and secured from the air, VIII be ef-
fectual. An old sheet will answer.-Er.


LEMON CAKE.-Stir together two teacups of
sugar /; butter size OF a butternts4, and two
eggs dissolve two teaspoousfu of soda in
one and one-half cups of sweet milk, and siit
three teaspooius of cream of tartar into four
cups of -four, add all together, and flavor with


lemon, to your taste.