Year: 1878

Apple foat.-One pint of good, stewed
apples, which are free from Jumps, whites
of three eggs, we'll beaten, four tablespoon
fuls OF powdered sugar. Beat the apples,
eggs, and sugar together until stiff enough
to stand alone. Make soft boiled custard:
flavor with vanilla; pour into a deep dish.
and pile the float on top.


For acashing goods that fade.-Use crude
ammonia instead of soap. Soiled neckties
may be made to look like new by taking
one-half teaspoonful of spirits of hartshorn
to teacup of water; wash well, and if very
much soiled put through a second water
with less ammonia. Lay it on clean white
cloth and gently wipe with another until
nearly dry. Then lay a cloth over it and
smooth with an iron very hot. If the color
fades it will all come back to it's original
hue. Use no soap and do not rinse


Gold CaAs.- One-half cupful Of butter,
one cuptul of sugar, two cupfuls of flour
sifted, one-half cupful Of sweet milk, the
yelks OF four eggs, one teaspoonful of cream
tartar, one-halt teaspoontul of soda. Stir the
butter and sugar to a cream; beat the yelks
five or six minutes, and add to the mixture.
Dissolve the soda in a tablespoonful of boil
ing water, and turn into the milk; stir In
half the flour in which the cream tartar has
been mixed; pour in the milk; add the rest
OF the flour, and beat well for ten minutes.
Bake i'll shallow pans. Flavor with bitter
almond essence.


Cocoa'M Cahe.-Take a cocoanut after the
husks have been removed, and break ii into
several small pieces, then pare of the rind
and CRATE it finely. Rub to a cream three
cuptuls OF sugar and tWo-thirds of a cupful
of butter; mix them with three well beaten
eggs and one small cupful of milk, in which
one even teaSpoonful of soda has been dis
solved. Stir for ten minutes, then add slow
" three and half cupfuls of flour aud one
| cuptnl OF grated cocoanut. Frost tue two
loaves, and while it is soft, sprinkle over
them the rest Of the grated cocoanut. This
cake can be baked like jelly cake, and FROST
ed between each loaf. S. o. J.


| kerosene as a hair tonic.-The subioining
recipe is an instantaneous and thorough
remedy for an itching scalp. 1t is the best
hair invigorator and shampoo in existence,
and leaves the hair in the most beautiful con-
ditlon, bringing out all its natural tints. aud
leaves the scalp as white and pure Us q ba-
hy's. don't care how thick the tlandrutf,
1t will Clean it in a moment, and if there is a
root OF hair left, it will start a new crop.
Take one or two tablespoonfuls of kerosene
and rub with little piece of rag lightly In
to the scalp. just enough to moisten the skin,
then wash the bead in hot water, in which a
little sal soda or ammonia water has been
put; Use no soap; dry thoroughly, and If q
LADY, let the hair hang, free until perfectly
dry. Do this about once in two weeks and
you have no tlouble of any kind with the
outside OF your head, | used it for an itch
ing scalp, and was surprised to find thick
underground of new hair after two or three
applications.


Ham and egg puddiag.-Six eggs beaten
very light, light pint of flour, IL pint OF
milk, a small piece of butter, salt and pep
per TO thee 6taste. Sprinkle some slices of
boiled ham (hoth fat and lean) with pepper,
and lay them across a deep dish that has


been creased; then pour the pudding batter
over the bacon and bake quickly.


EDertom tafy.-Take one cup of sugar,
one of molasses, tsree-forlhs OF cup of but-
ter. Boil not quite as long as moasses caus
dy, and pour Oh buttered plates.