Year: 1877

DooRs CREAKIxG.-To prevent the
creaking Of DOOR, apply little soap TO
the hinges, or take lard, soap and black
lead, equal parts, and apply.


CovEHIxo ron JAEs.-A good water
proof paper for covering jars used in
preserving, etc, may be made by brush
ing over the paper with boile,l linsced
oil, and suspending IL over line until
dry.


CHow- -CHow.-Chop together. very
finely, a head Of cabbage, six green pep
pers, six green tomatoes; add two table
spoonfuls Of mustard, one tablespoonful
OF salt, a little cloves and allSpice, and
vinegar to wet it. It will keep n long
time.


To PREPARE AN Eco RoR AN INVALID.
Beat an egg until very light; add sea-
soning to the taste; then steam until
thoroughly warmed, but not powdered.
This will take about two minutes. An
egg prepared this way will not distress
even very sensitive stomachs.


To DYE G1Ass.-For pink, get some
logwood and ammonia and boil them to-
gether in water; for red, logwood and
alum; for blue. indigo blue; and all
other colors that will dissolve. To keep
the glass together, dip it in weak solu-
ton of gum water, or put some gum
water in the dye.


To MAKE MAcARoNr CHEEsE.-Take
half q pound of macaroni, broken into
inch pieces; wash it, put on the stove to
soak till soft, then drain; CRATE one-half
pound of old cheese; put layers of maca-
roni and cheese, with bits OF butter,
pepper and salt, three tablespoonfuls of
milk; let the last layer be cheese. Bake
for three-quarters of an hour.


RooURr PICKLES. -On5 gallon of
chopped cabbag, two quarts of green
chopped tomatoes; six onions sliced
thin; half an ounce of ground pepper;
half an ounce of whole allspice; half an
ounce of celery seed; half gallon Of
vinegar; fourth of an ounce OF whole
cloves; one-fourth cup Of white mustard
seed; one-half gill of salt; one-half
pound of brown sugar.


IMITATION On PAMTINas.-A fair
imitation Of an oil paiting can be made
of colored print by taking OF Canada
balsann one ounce; spirits of turpentine,
two ounces; mix them together. Before
this composition is applied, the drawing
or print should be sized with q solution
of isinglass in water, and, when dry,
the varnish should be applied with q
camel's hair brush.


ToMAToRs FOR PEs.-Take the large
kind that will not ripen before frost.
pare them, and allow three pounds of
sugar and q half pint of molasses to
eight pounds of fruit; boil slowly three
or four hours; put away in jars. These
make nice pies In winter. Make bot
tom crust, fill the dish with the fruit.
boil lemon and put few slices on top;
if the fruit is too thick, add little
water, and bake.


To BLANCH ALMoNDs.-Throw them
into boiling water; keep them there till
the skin peels of readily with the finger
or penknife; strain away the hot water
and pour cold upon them, that they
may be handled conveniently, and not
turn yellow and oily. Peel and dry
them. They may be kept in this state
for long time. The hot water takes
off their brittleness, but this is restored
by drying.


To MAKE ScRAP-BooK PAsrE.-Take
tablespoonful of good wheat -four and
mix well in half pint of water; boil to
the consistency of starch for laundry
use; while it is boiling, drop in a piece
of alum the size of chestnut; or, take
half an ounce of gum tragacanth and
put in pint of water; put in q small
piece Of alum, and let it simmer until
the gum begins to dissolve; then add
water to obtain the required consistency.
The -four paste is the best.


PACKING EoGs FOR WMrER.-Strong
lime water is the best of anything, but,
in the absence of lime, many pack their
eggs small end down in common salt.
Some grease the shells with melted lard
and pack in bran. A very good way,
too, is to fill q colander full Of eggs and
pour over them teakettleful of boiling
water, then, when cool, pack in salt.
The hot water slightly cooks the outside
of the egg, making it air tight. This is
q fayorite way with many housekeepers.


A Bold PRocKRDINa.-A French la
dy, travelling alone in q frst-class rail
way compartment, was surprised by the
sudden entrance of . man as the train