Year: 1877

In the Household.


VIENNA CoFFEE.-Leach the coffee,
allowing to each person tablespoonful
of ground coffee, and one extra for the
pot; then to one quart of cream, put into
q pitcher and set in boiling water, allow
the white of one egg beaten to froth;
then add three tablespoonfuls OF cold
milk to the egg, and mix it well, then
remove the cream when hot from the
fire, and add the egg, stirring it briskly
for few seconds; then serve.


NEURALGIA IN THE HEAD.-Have a
flannel cap made to fasten under the
chin; wear three nights; let three nights
pass; then put on again If necessary.
For neuralgia in the eyebrows, bind
strip of flannel around the head; rub the
teeth with equal parts of salt and alum,
pulverized, on soft, wee bit OF linen.


SAUCE FOR STEAKS AND STEws.
one quart, cut into dice, one carrot, two
onions, one head of celery, and two tur.
nips; fry lightly in small quantity OF
butter; stir, to prevent burning add
sufficient of brown sauce to make the
required quantity; boil slowly until the
vegetables are done; put in q pinch OF
sugar, little pepper and salt, and it Is
fit to serve.


CLEANING BLACK LAcE.--Wash it in
skinned milk /; do not rub, but con-
stantly squeeze it softly. When it seems
clean, take it out and put it into little
clean. milk, also skinned, give it another
squeeze. and lay it out directly on sheets
of stout paper; touch it every here and
there with the fingers to draw out the
scollops and edges, lay the sheets OF
paper over the lace, and heavy weight
over all till dry. If laid on any thing
soft, the moisture is absorbed, and the
lace will not be 80 new looking.


FISH CAKES. Take one pint bowlful
of salt Goldfish picked up very fine, and
two pint bowlfuls of whole raw peeled
pototoes; put together into cold water,
and boil until the potatoes are thorough
ly cooked. Remove from the fire and
drain off all the water; mash with a po-
tato masher; add piece of butter the
size of an egg, two well beaten eggs !;
pepper and salt to taste. Mix well, and
fry in hot lard, butter or drippings. Do
not freshen the fish before boiling.
These cakes meet with much favor when
ever made.


CoLD WATER SPONGE CAKE.-Three
eggs, beat ten minutes; one and one-haf
cupfuls of sugar, beat five minutes; one
cupful of -four, one spoonful of cream OF
tartar, beat one minute; one half cupful
of cold water, one half spoonful of saler-
atus, one cupful of -four, little salt,
beat one minute.


GRAHAM BREAD. make Graham
bread, to each quart Of -four take.a heap
ed teaspoonful of saleratus, adding salt
and little molasses or sugar, with q
sufficient quantity of sour milk to make
the dough. We consider it very much
better to steam an hour or two, and then
put it in the oven to brown over.


MEAT BALIs.-Chop the meat fine, as
for sausages, then mix small quantity
of crumbs of bread and seasoning of
mace, pepper, cloves and salt, all well
pounded; mix these with an egg, and
make the mass into balls the size of q
goose egg. Roll them in bread crumbs
and egg, and fry them light brown !;
dish them up with gravy, favored
with walnut catsup.


That there is great demand for
rhubarb is very apparent from the i'm
mense quantity which during the winter
and spring months finds its way into all
our large markets. Yet, strange to say,
this plant does not usually get that
space and attention in the garlen which
it deserves. 1t is often put in some out
of-the-way corner, and consequently
does not grow well. Rhubarb is very
easily cultivated, and the produce will,
in a good deep rich soil and under lib
eral treatment, be very considerable. It
can be propagated either by seed or by
division of f'the roots. When the former
method is selected, SOW in the spring, in
seed bed, in drills one foot apart.
Cultivate well during the season, and in
the autumn or following spring the roots
should be transplanted in good rich soil,
from three to four feet apart. 1t will be
fit for use about the third spring from
sowing. The most expeditions mode to
procure supply is to plant roots already
grown, which will come into use imme-
diately. The smaller growing varieties
should be planted in rows of from two
to three feet apart, and the larger grow
ing sorts in rows from three to four feet
apart. Farmers can, at light expense,
having plenty of fermenting material,
have this valuable vegetable fit for use
two months before it is ready for pulling
in the open ground, by forcing it. No
vegetable is more easily forced than
rhubarb. It can be forced in the open
ground by putting old tubs, boxes or
pots over the crowns, and surrounding
them with fermenting. material or the
roots may be taken up and planted close
together on bed of fermenting materials
in any out-buildings, or under tenn.
porary structure which any handy man
with few stack bars and few spare
boards can soon contrive. Roots that
have been forced should be divided and
planted in properly prepared ground
in this way young fourishing planta-
tion is regularly kept up. Among the
popular varieties is the Victoria, which
is large and fine for cooking /; also the
Linneus, large, tender and very fine.


Flower Beds.


To cultivate Towering plants to the
best advantage requires as much care in
the selection and preparation of the soil
as any other crop. No one would ex-
pect to grow crop of cabbages in soil
ove,run nv the roots of trees and shaded