Year: 1879

Onions may be soaked all night
without taking tb flavor out of them.


The yelks Of eggs are as nourish-
ing as the whites though little heav-
ier.


Never put ciar ashes on gilt china,
for it will surelytake all the gildding
off.


Old potatoes nay be freshened by
plunging them iro cold water before
cooking them.


The water ped in mixing bread
must be tepid hot. If it is too hot the
loaves will be full holes.


Sprinkle pulnrized borax around
your sink and closts, and you will soon
be rid of cockroacles.


A little cheese.aken at meals helps
other food to digest If taken in large
quantities it is veryindigestible.


Potatoes ougt not to stand too
long in water, for ittakes the starch out
of them and makesthem tasteless.


TO clean raisirs wipe them with a
dry towel. Never wash them, for it
will make cakes Or luddings heavy,


TO make o clothes line pliable, boil
it an hour or two bfore using it. Let
it dry in a warm room and do not allow
it to "kink."


To brown sugar for puddings, put
the sugar in a perfectly dry pan. If the
pan is the least wet the sugar will burn
and spoil both it andthe pan.


In making crust of any kind do
not melt the shortening. Let it be as
cold as possible and nead it through the
flour. Melting it lnjures the crust


BY coating the top of the lower crust
of pies with the white of an egg, it will
absorb no moisture from the fruit or
custard, and will cone out of the oven
crisp, and will remain so.


To clean brass, immerse or wash it
several times in sour milk or whey;
this will brighten it without securing;
it may then be secured with a wooden
cloth dipped in ashes


The following is said to be sule
exterminator of bed-bugs: The white
Of an egg and an ounce of quicksilver
beaten up together, and applied to in
tested furniture. Be careful to keep the
mixture beyond the reach of children;
it is rank poison.


To render the flame of your lamp
more brilliant, without increasing the
consumption, whether you burn oil flu
id, or any of the products of petroleum,
soak your wick in vinegar and dry be-
fore using. This is an old idea, and as
it is easy to try, it ought to be.


To remove iron taste from new ket-
ties, boil a handful of hay in them, and
repeat the process if necessary. Hay
water is great sweetener of tin,
wooden and iron ware. In Irish dairies
every thing used for milk is scalded with
hay water. y 4ssza.
pounds of raw beef chopped fine; egg
we'll beaten, 2 crackers pounded fine, a
piece of butter (melted) and pepper,
salt and sage to taste. Mix all together
with just flour enough to knead it, form
and bake one hour in pan, baste often
while it is baking; it is best sliced cold.


Carmel for browning soups and gra
vies may be made as follows: Heat half
pound of moist brown sugar in a sauce
pan. Stir until it is as smooth as but
ter, let it darken but be careful that it
does not burn; add one pint of hot wa
ter very slowly and mix thoroughly, let
it simmer, while the sugar dissolves,
keeping it well soraped from the sides
Of the saucepan, then bottle and cork.


To prepare sweet-breads quickly,
have ready half pint Of veal gravy OBJ
tanned by stewinga small piece of scrag-
gy veal. Boil the sweet-breads half an
hour, then throw them into cold water
to bleach and grow plump; roll them
in eggs and bread-crumbs seasoned with
salt and pepper; lay them in pan with
a piece of butter as big as large wal
nut on each and bake nice brown,
season, strain and thicken the gravy to
a consistency of cream and pour it over
them.