Year: 1879

-I u
TO be devoted to the household lawn and gar
den Correspondents having new and rried
recipes for any department Of domestic occu-
patton viii confer a public favor by contrtbu-
ing to this oolumn.l


Never put a pudding that is to be
steamed into anything else than dry
mould.


Old potatoes may he freshened up by
plunging them into cold water before
cOokingthem.


The yolk of eggs binds the crust
much better than whites. Apply it to
the edges with brush.


Lean fresh meat will remove the pain
Of a wasp sting almost Instantly, and
has been recommended for the cure of
ratt.esnske bites. I, is said To have a
marked benefit IN cases Of erysipelas.


To renovate gilt frames, take sufi-
cient flour of sulphur to give golden
tinge TO about pint and half of water,
and in this boil four or five bruised on
ions; strain of the liquid, and with it,
when cold, wash with soft brush any
gliding which requires restoring.


To renovate black chip hat, add to
one pint of cold water teaspoOnful Of
spirits of ammonia use with a soft
tooth or nail brushi when clean, rinse
with cold water and place in the sun to
dry. Do not soak or rub sufficiently to
destroy the shape. 1t will lock as good
as new.


CUSTARD PUDDING.-BOil quart of
milk, beat up six eggs, sweeten the
milk to your taste; add the eggs, flavor
it and bake in a pudding dish; CRATE
nutmeg over it.


CHEAP FRUIT CAKE.-One cup of
buttermilk, one teaspOonful of soda,
two eggs, one cup sugar, two table
spOOufuls Of mOlasses, one teaspOOnfuI
essence lemon, cloves and allspice; two
thirds cup of butter, or meat fryings
will do, one aud one-hslf cups Of chop
ped raisins.


MOTH PREVENTIVE Clothes moths
are always worse in the Summer than
at any other time of the year. But there
is nothing the moths have such an aver
sion to as brown paper. Furs, or any
kind Of clothing, if carefully wrapped in
it, moths will never attack.
To ROAST a STEAK.-Take three
pounds of juicy round steak, pound it
well to make il tender; make a dressing
as for goose or duck, spread it on the
steak, rolling it up tightly, and tie with
a strong cord; sprinkle with pepper and
salt and baste we'll with butter; roast
slowly, cut in slices, and serve hot with
gravy. Good cold.


BROIA.-To make brOma, powder in
a mortar two ounces Of aTrOwrOOt, half
pound OF loaf sugar and a pound of
pure chocolate; sift carefully through a
hair sieve; to two teaspOOnfuls of this
powder put two teaspoonfuls of cream.
Stir till we'll mixed, pour on a half pint
Of boiling milk, and boil all for ten
minutes.


A NOVEL WAY TO SERVE RAW OYs
TERS.-Mrs. Henry Ward Beecher tells
in the Christian Union of new way OF
serving raw oysters: A block of ice,
large enough to fill No. platter, or
ice cream dish, should be put on the
dish, with a folded napkin under it.
Before putting on the platter, large,
well shaped excavation must be made
in the block of ice by a hot iron, leav-
ing a rim or band of solid ice, two
inches thick, all around the block
Then, just on the instant needed, large,
fine oysters are to be opened by an ex-
pert, so as to have each oyster in good
unbroken shape, and laid in the excava-
tiOn on the ice block, with pepper and
salt sprinkled ever them sparingly. A
handsome wTeath of myrtle aud deli
cate flowers is to be placed around this
block Of crystal and bits of lemon, cut
ia fanciful shapes, placed about. Moth
ing could be prettier than this dish, and
one is sure of the oysters being fresh aud
cold.