Year: 1878

HoE,CAKEs.-Tske piece of your
light bread dough early in the morning
and make il into thin batter with cream
or new milk. Let it stand TO rise till
| Just before your breakfast hour. Pour
the batter then In spoonfuls on A hoe,
and bake quickly. Have ready bowl
of melted butter to dip the cakes in, and
serve quite hot.


CAPEa SAUCE. - Mix two ounces OF
butter and one spoonful OF -four together
In small sauce paa, then add pint of
broth, set on the fire and stir till thick
ened, when add capers to the taste.
Give one boil, remove from the fire, add
salt, the yolk of an egg beaten with one
teaspoonful of water, and serve with
boiled mutton or boiled fowl.


PREPARED GLUE I'm a half piut OF
water in wide-mouthed bottle put
eight ounces Of best glue, place the
bottle in water, and heat until the glue
Is dissolved. Then stir in slowly two
and half ounces of strong nitric acid.
The glue thus prepared is always ready
for use, and may be applied to mending
furniture, broken vessels and other ar.
ticles not exposed to waite.


PRESERVED QUINcEs.-Pare and quar-
ter the quincet; boil in enough water to
keep them whole; when they are tender
take them out, and TO each pound OF
ounces add one pound of white sugar; let
them stand with sugar on until next day
when you will find the syrup as light and
clear as AMBER put them in the kettle
and let them boil twenty minutes; they
never get hard. The water they were
boi'e in may be used to make jelly Of
I g parings; add one pound white sugar
TO each pint of juice, and boil halt an
hour. ..


MAKING FEATHER SCREENS - Cut
two rounds of cardboard OF the size you
desire, by putting a plate upen it and
drawing the circle. Cover one of the
rounds with feathers, letting the ends
stand out at least an inch and hail.
The feathers can be sowed or glued Oh
Put on another row in the same manner
and continue " do 80 until the round is
filed up to the center. Cover the stems
with a rosette or bow of ribbon. Cover
the circle with silk and paste the two
together. Add a handle of an old ian,
and ornament with gilded paper.


BLACKBERRY PUDDING .--Oue quart
of flour, one pint of milk, ore cul ful of
chopped beef suet, two large teaspoon
fuls OF baking powder, and two table,
spooniuls of sugar. Add to this one quart
of blackberiies. 1t is much better to
steam than to boil it For sauce, take
nine tablespoonfuls of sugar, two OF -four,
and three OF butter; rub them to cream
with wooden or silver spoon, in stone
china bowl, adding part o. nutmeg and
any other flavoring you like. Set the
bowl over teaket!le of boiling water,
and pour over the sauce one pint of boil.
ing water, stirring it all the time.


OATMEAL CAKEs--Fill aquart basin
half full with fine oatmeal, add a small
piece of dripping, mix thoroughly with
the hands until the meal feels moist, more
dripping should be added il not thought
moist enough, then pour some boiling
water over the whole, stirring quickly
with spoon while doing so; ssrew plenty
of meal on the board, turn out the dough
and cover thickly with meal; knead it
well then roll out until of the desired
thickness, cakes should be kneaded out
until thin enough in preference to being
rolled; stamp into small griddle after
strewing some meal over it until they
are hard, and toast the other side in front
of the fire until ready. The dough that
remains after the cakes are cut out should
be, if hard, put in the basin and some
more hot water, mixed with it, then
kneaded and rolled out. The quicker
the cakes are made the better.