Year: 1879

Wooden Boaols.-In buying new wooden
bowl, it is we'll to remember that if you
grease it we'll ON the inside, anu stand it
near the fire. where it will soak in, it will
save it from cracking.


To Czca,, Black Lace.-SqueeZe softly and
often in skinned milk, when it seems clean
put it in clean skinned milk, squeeze again,
lay it on sheets of stiff paper, draw out scol-
lops and edges with fingers, cover with stiff
paper and heavy weight till dry.


Scotch Short6read.-Rub together into a
stiff, short paste two pounds Of flour, one
pound Of butter and six ounces loaf sugar;
make it into square cakes, about half inch
thick; pinch them all along the edge at the
top; over the whole surface OF the cakes
sprinkle some white con1f1ts, put the cakes
on tins SO rs to touch each other on their
edges, and bake in slow oven.


4 Good White Sauce for F;sh.-Boil for
quarter Of an hour in quarter of pint Of
water, three anchovies, blade Of mace, six
white peppercorns and Glove, then STRAIN
the liquor into clean saucepan, add one
ounce of butter rolled in -four, and tea
spoonful of lemon-juice, and when these are
we'll blended, stir in by degrees half pint
then serve in tureen.


Cranberry Sauce.-Pour hot water on the
berries and let them stand until cold; then
to one quart of them add pint of sugar,
and one pint Of water; after adding water
let boil twenty minutes, then add sugar and
boil fifteen minutes more; stir the berries
often and mash evenly. When done the
sauce may be strained IN bowl. When
cold serve in slices.


Sour MIA Cheese.-After the milk has be-
come sour, stir into it boiling water suffl-
cient to separate the cheese from the whey
then have ready bag of coarse cotton
cloth, through which strain the mass. AZ
ter pressing out all the whey, the cheese
will be found in little tine-grained Jumps,
which are easily reduced to the finest par
dcles. Rub in little butter and salt, and
make into balls. If too much boiling water
is used, the mass will be stringy, and the
cheese leathery.


Recipe for Yeast.-Boil, say on Monday,
two ounces of the best hops in tour quarts
OF water for halt an hour strain it and let
the liquid cool down to the warmth Of new
milk, VEN put in handful of salt and half
. pound Of sugar; beat up one pound of
the best -four with some Of the liquid, and
then naix we'll together. Wednesday add
three pounds of potatoes boiled and mashed;
lot then eeand until Thursday then strain
put 1t into bottles and it is ready tor use.
It must be stirred frequently while 1t is


making, and kept near the fire. Before
using shake the bottle well. 1t will keep in
cool place two months, and is better the
latter part of the time. It ferments spon-
tansously. not requiring the aid of other
yeast, and If care be taken to let it terment
well in the earthen bowl in which it is made,
you may cork it up tight when bottled.


Cheap and Good Ttnegar.-To eight gal
Ions OF clear rainwater add three quarts of
molasses. Turn the mixture into clean,
tight cask, shake it well two or three times
and add three spoonfuls of good yeast, or
two yeast cakes. Place the cask in u warm
pAsfCe. aIsu III tcu ot AWclfe u"y auu sAccl
of common brown wrapping paper, smear
ed with molasses and torn into narrow
strips, and you will soon have good vinegar.
The pnper is necessary to form the ''moth-
er,'' or life of the vinegar.


To make Your Teeth as White as Saow-
Take one part of the chloride of lime and
fifteen parts of prepared chalk, adding half
an ounce of Peruvian bark and few drops