Year: 1878

rub fresh lard over every part
of the dish and then put it in
a hot oven and heat it thor
onghly. Thus treated, any
tinware may be used IN water
constantly and remain bright
and free from rust indehnite-
ly.


Mock Chicken Salad: To
every quartof finely >chopped
cabbage allow one round of
roasted pork tender!oins and
the whites Of four hard boiled
eggs, chopped tire; to ,he
yelks, rubbed smooth in "a ia
blespoonfal OF melted buttor,
add one half cupfu' Of vine
gar; salt and pepper to the
taste.


Cabbage Salad: One quart
of finely chopped cabbage;
salt and pepper to the taste;
the yelks Of three hard boiled
eggs rubbed smooth, with a
tablespoonful of melted but
ter; one half cupful of viae-
gar, not too strong, aud three
tablesp""nfuls of catsup; chop
the whites Of the eggs either
with the cabbage or slice and
garnish the salad with them.


Vegetable Soup. Pass thro'
a hair sieve all the vegetable
stock, melt a piece of butter
in II saucepan, add a little
flour to it, mix it well and
moisten with as much of the
stock as may be necessary, let
the soup boil. stir into it off
the fire the yelks of two eggs
beaten up with IA little wafer
and strained. Serve with sip
pets of bread fried in butter.


To Clean Silver: Table sill
yer should be cleaned once or
twice a week, and can easily
be kept III good order and
polished brightly. Haveyour
dish pan half full of boiling
watev; place the silver in SO
that it may become warm,
then with u soft cloth dipped
into the hot water, escaped and
sprinkIed with pulverized DO
rax, scour well; rinse in clear
hot water; dry with a clean,
dry cloth.


Popcorn Balls: To every
gallon ofpopped corn, n,onetca-
cupful Of sugar (the nicer the
SUGAR the bet'er) add four ta
blespoonfuls Of water and let
it boil ten minutes or until it
will wax if dropped in cold
water. While hot, pour ever
the corn and mix we'll; when
cool, work into balls. Have
a pan of cold water and dip
the hands in it before making
each ball to prevent the corn
from sticking to the fling ors.


How to Cook Parsnips:-
For stewed parsnips,a la Pre-
fessor Blot, scrape, e,c'ean and
set on the fire in a saucepan,
with cold water and a little
salt. When done, drain them,
return immediately to the
saucepan, with salt, pepper
and broth TO half coverthom.
Boil gently for fifteen min
utes and serve the whole as it
is. They are considered nice
if simply boiled, drained and
served a Bechemel sauce. To
sautc, cut them in slices after
they are boiled, and fry in
butter till of a golden color.
Add salt and pepper to taste,
and sprinkle chopped parsely
over. Serve hot.


Bread Crumb Pudding -
Make Il quantity of bread
crumbs by rubbing tie crumb
Of Il stale loaf through a fine
wire sieve; put a pintof milk
and one ounce Of fresh butter
into a saucepan on the fire
with sugar to taste, and the
thin rind of IL lemon, cut if
possible, in one piece; when
the milk boils strew bread
crumbs into it until a thick
porfidge is obtained; turn it
out into "a basin. When cold
remove the lemon rind, and
stir i'll one by one the yelks of
four eggs, mix well, then stir
in the whites of two eggs bea-
ten up to a stiff fioth, and a
small quantity of candied cit
ron peel cut very thin. Have
a plain mold, battered and
bread crlmbbed very cares
fully, all over, pour the COM
position into it and bake it