Year: 1877

How 10 Cook OATMEAL. When
oatmeal Il required for breakfast; it
sl1ould always be soaked In pure cold
Water over night, then. boiled about
one hour. and salfed. and when nearly
done, have mixed With Il little In
dian mssl ray 3 Soopls of heapinS


Some eat ii With sugar aud milk. !.
but Il should not be sweetened till put
on the table, ~ all do notl II.


Cory MEAL PUDDINa.-Stir into a
quart Of boiling milk the yolks of two
eggs, three heaping spoonfuls of meal,
anu half cup of sugar, well beaten
together. Boil five minutes, stirring
constantly. Remove from tn, f'-c and
add the whites, beaten to stiff froth.
Pour into pudding dish and bake one
hour In a moderate oven. Serve with
cream and sugar. II you prefer It
boiled, pour In farlna kettle, and let
1t boil constantly for two hours. Ifit
stops boiling at all, 1t will be heavy
Cor. Tribune. 80


CAULIFLOwER.--A boiling the
eaulifiower cut IL In small pieces, place
u layer in baking dish and sprinkle
over 1t very fine chopped onion, q lit
tie English cheese, q few bread
crumbs, and sprinkle of cayenne
pepper; repeat this until the cauli-
flower Is used up, when pour over 1t
one egg beaten up and thinned' with
milk, and some melted butter; bake
In Oven.


PARsNIPs.- and wash your
parsnips, and put them on with Just
nn xuotar n hntI thnv,o n
more; when they are done they should
be nearly dry. Then dish them and
pour over melted butter and o little
salt, or some drawn butter.


Or, boil them as directed above, and
when done, cut them In half, grease
the bars of your gridiron; put them on
it over some lively Goals, and brown
them.-PetersOn's.


CITRON RINDs.-Cut the fruit in
quarters, clean out all the seeds and
pulp, and put to soak in salt water
for two days; then soak in fresh
water for one hour. Then put into
clear cold water, bring to q boiling
heat. and boil till tender, then put to
drain. Make syrup of one quart of
water and one pound of sugar. Boil
the rinds half an hour in this syrup,
and leave them in 1t till cold. Mean
time, while cooling, make q syrup
thick enough to fall from the spoon In
threads, and boil the citron In it half
an hour, then take out todry.


AN ORNAMENTAL PYRAMID.-Boil
loaf sugar as for candy. Ofstiff white
paper make the shape of a pyramid,
and cover well over with the boiled
sugar, having first buttered the paper
well. Set 1t on the table, and begin at
the bottom and stick upon this frame
with the sugar, maccarOOns, kisses, or
other little fancy cakes from the bak-
er's lay a row of each around alter
nately, until the whole is covered.
Put tasteful little ornament on the
top to finish 1t, as little flag IL for q
patriotic feast, or little Cupid for q
wedding feast If for an evening sup
per a bit of wax candle burning from
the center looks very pretty.-Detrou
Free Press.


RICE CUsTARD.-Into quart of
boiling water stir in two tablespoon
fuls of rice flour dissolved In little
cold milk; add two well.beaten eggs
to the boiling mixture sweeten, and
flavor to taste.


EGG BUTTER.-One pint of molasses
to four eggs, beat well together and
cook slowly, stirring constantly.
Spice to your taste.


OUTsIDE.-Boil one-half pint of
water with one-half cup of butter, and
stir in two cups of flour while boiling.
Let it cool. Then add five eggs
without beating them) a pinch of
soda, and little salt. Drop on tins
and bake in quick oven.-HOusehotd


Lard or butter to be used for pastry
should be as hard rs possible. If left
on the ice for awhile before using, the
pastry will be lighter and better. 1t
needs only to be cut through the flour
with a chOpping-knife, not rubbed.


KITCHEN SALT.-Two teacups of
fine salt, two of white sugar, one-half
hashes, stewed tomatoes and soup.


SAVE THE CELERY LEAvEs.-The
leaves and green tops of celery may
be made useful after the following
fashion. Most housekeepers throw
them away. This is the better plan:
Dry them thoroughly In the oven,
then pulverize to fine powder. and
they make q very delicious seasoning
for soup, the aroma and strength of
the celery being remarkably preserv-
ed. After being pulverized, the pow
der should be kept in jar or closed
bottle, to preserve the strength.


LAMP WICKs.-A writer in the
says she never buys wicks
but makes them. Let her tell her
own story:


never buy them but use strips of
cotton flannel doubled with the fuzzed
side out. and basted or stitched along
each edge, / use either colored or
white, and when made to fit the
burner are quite equal, / think, to the
bought wick. / make them ten or
twelve inches long.


CLEANSING WOODWORK OF Doors.
Take a pail of hot water; throw in
two tablespo0nfulso of pnlverized borax;
use good coarse house cloth-an old
coarse towel does splendidly-and
wash the paint do not use brush
when washing places that are extra
yellow or are stained, soap the cloth
then sprinkle it with the dry powder
ed borax, and rub these places well.
using plenty of rinsing water; by
the woodwork In this way
you will not remove the paint, and
the .borax will soften and make the
hands white-a fact well worth know
ing. The uses of borax in domestic
economy are numerous; and one Of
the most valuable Is its employment
to aid the detergent properties OF soap.


CURE OF NEURALaIA.-One OF the
simplest remedies for neuralgia is e..
sence of peppermint. Battle the part
affected, keeping the hand over IL. 1t
will burn and draw, but not blister.


For TETTER.-Steep yellow dock
root in pure cider vinegar, making a
strong decoction. Put the liquor OH
the letter. This has proved sure
cure.


The idea prevails that wheat Is the
most nutritious of all our cereals but
recent Investigations by Prof Wank-
|yn and Mr.. Cooper show that rye con-
tains more gluten, and is richer than