Year: 1877

DOMESTIC.

 TRIED RECIPES FOR COLORING CARPET RAGs.-Coloring Cotton Red. - Two pounds of redwood; boil this one hour, turn it off into tub, put in four ounces of solution of tin, put in the cotton and let it remain five minutes. C0loring Cotton Blue. - Take two pounds of copperas, one-half pound of prussiate of potash, one-half pound oil of vitriol. Dissolve the copperas in enough hot water to cover the goods. | Scald two hours. Take out the goods | and rinse in cold water; then empty the kettle and put in fresh, soft water, the prussiate of potash, put in the goods, | and boil twenty minutes; then take out the goods, and to the liquor add oil of vitriol and stir well. Put in the goods | again and let them remain until the color is as dark as desired. Rinse in cold water.

 Coloring Cotton Broacn.-To eight pounds of yarn take one pound of cop peras and as much water as will cover the yarn; bring the water to boil, put the copperas in and let it dissolve; then pour it out into tub, put in the yarn and let it remain half an hour; take weak lye, as much as will cover the yarn, and bring it to boil; take the it air one-half hour; repeat the process until the color is sufficient; wash we'll in hard water; then in hard soapsuds soak one-half hour; afterwards wash in hard water.

 ColOring Cotton Green.-For ten pounds of cotton carpet yarn boil in loose sack four pounds of fustic for two hours. Take out the sack, and add two ounces of alum. When dissolved put in the yarn; keep it boiling gently one half hour, stirring all the time. Then lift out the yarn; add to the water four ounces of indigo paste; stir we'll. Put in the yarn, and stir gently for fifteen minutes. Leave it until cold, take out, rinse in cold water, and dry in the shade.

 MoCK CREAM ToAsT.-(A delicous side dish at breakfast. .)-Melt in one quart of mornings milk about two ounces of butter; large teaspoonful of flour freed from Jumps and the yolks of three eggs beaten light; beat these ingre- dients together several minutes; strain the cream through a fine hair sieve, and when wanted heat it slowly, beaten constantly with brisk movement; it must not coli or it will curdle and lose the appearance of cream; when hot, dip the toast; if not sufficiently sea- soned with butter, add salt; send to the table hot, the cream not taken up by the toast, in gravy-bowl.

 BREAKFAST OR LUNCH DIsH.-An ex- cellent way of using up the odds and ends of steaks, roasts, chops, or any bits of cold meat, is to cut the meat from the bone, emitting the gristle and fat if desired. Chop as fine as if for mince- meat; place in pan; cover with water, adding frequently if it dries; let it simmer or gently boil for two hours season with salt and pepper; toast to delicate brown any bread you may have, stale or fresh, and when spread. in single layers over your meat tray, pour meat and gravy over the toast, or you can send to the table without adding the bread.

 To MAKE French pancakes, take two eggs, two ounces butter, two ounces of sifted sugar, two ounces of flour, half a pint of new milk. Beat the eggs thor oughly and put them into basin with the butter, which should be beaten to cream; stir in the sugar and flour, and when these ingredients are well mixed, stir in the milk, keep stirring and beat ing the mixture for few minutes. Serve with a cut lemon and sugar, and pile the pancakes on dish, with a layer of preserve or marmalade between each, |

 SHAM CHAMPAGNE:-A good temper ance drink is made as follows: Tartaric acid, one ounce, one gOod-sized lemon Oin Pnnt half uyhi one and half pounds; water, two and a half gallons; brewers yeast, four ounces. Slice the lemon, bruise the ginger, and mix all except the yeast. Boil the water and pour it upon them let it stand until cooled down to blood heat, then add the yeast and let it stand in the sun all day and at night bottle. In two days it will be fit for use.

 SARATOGA FRIED POTATOES. - Peel good sized potatoes and slice them as evenly as possible, (you can buy a slicing machine you wish, drop them into ice-water, have a kettle of very hot lard, as for cakes, put few at time into towel and shake and dry the moisture out of them, and then drop into the boiling lard. Str them occa- sionally, and when of light brown take them out with skinner, and they will be crisp and not greasy. Sprinkle salt over them while hot.

 HOP YEAsT.-Boil half pint of hops in two quarts of water till the strength is extracted. Rub half pint of flour smooth with cold water, strain the tea and mix it in; let it cook slowly like mush from five to ten minutes. Let it cool, and then add gill of yeast and two nicely mashed boiled potatoes, and A tin coffee pot should be kept to boil hops in, as the bitter taste is hard to re- move from the kettle.

 HAR1CoT OF VEAL.-Five pounds breast of veal, three ounces of beef clippings, and stir on fire till brown; then add two ounces flour; mix well; cover with broth or water; when it boils, skim ; add twelve ounces carrots, eight ounces turnips, one pint of buttered onions simmer slowly till the bones slip from the meat, then season with mace, salt, pepper, and just before serving add one cupful canned peas and three table spoonfuls of parsley.

 WHITE-ROsE BLANKETS can be washed well by first making good warm suds with common brown soap, and after rubbing and working the blankets we'll in the suds, rinse well in quite hot water. Rub no soap on the blankets.

 Ii left to soak some hours in the warm

 suds, then add more hot water when

 ready to wash or rub tEem, they will

 wash better and easier for it.

 AN EXCELLENT PUDDING.-One-half pound suet, shred fine; one-half pound

 grated bread crumbs; one-quarter