Year: 1875




mia to kill the acid; then apply chloro-
form to restore the color.


CARAMEIs.- pound of sugar,
three ounces of water, one quarter of a
cake of chocolate, one half cup
of milk, and one tablespoonful of va
nilla.


A MEDIUM sized teaspoon contains a
drachm. Four tablespoons are equal
to one tablespoon. Four tablespoons
are equal to one wine-glass. A wine
glass holds halfa gill. A tablespoon
holds half an ounce.


ANTIpoTE FOR PoIsoN.-Poison of
almost any kind, which has been swal-
lowed, may be rendered harmless by
swallowing two gills of sweet oil. Per
sons with very strong constitutions
should take twice the quantity.


BEFORE laying the carpet, if moths
are suspected, it is well to rub the
boards over with turpentine; sprinkling
with very dilute carbolic acid, about a
teaspoonful to a gallon of water, is also
good precaution. This last should
he rubbed over the walls before the
paper is put on.


DRIED BEEF FREzLED IN CREAM
Chip the beef as thin as paper with =
very sharp knife. Melt in a frying
pan butter the size of an egg, stir the
beef about in it for two or three min
utes, dust in little -four. add half a
tcacupful of rich cream, give boil up
and serve in covered dish.


PocKET.BooK RoLIs.-One tcacup
yeast, one pint new milk, one egg well
beaten, three tablespoons sugar, one
half cup lard. Flour stiff enough to
roll out, then put in warm place to
rise. When light, roll into a sheet,
spread butter as for pastry, double il
over and cut with round tin lid.


There is good reason to believe that
contagious diseases are often commu-
nicatcd by dogs, cats and other house
hold pets. A case of scarlet fever re-
Gently occurred in England in which
dog conveyed the disease. He had
-hcrn the constant companion of fever
patient, and his hair doubtless became
impregnated with the malaria.


BEEF.-For roasting, the second cut
from the thinnest sides of the ribs, or
the sirloin, are the best. For broiling,
sirloin or Porter-housc steaks, or steaks
cut from the rump. For a-la-mode,
the tender side of the round. For
stewing, the round, rump, and the
plate or brisket. For soup, the shin
or leg, edge-bone, shoulder or round.
For boiling, the round.


TAPIocA PuDpING WITHOUT MILK
OR EGGs.-Soak a teacup of tapioca
in one and one-half pints of water over
night. Pare and punch the cores from
six apples, fill the holes with sugar,
flavor with lemon or nutmeg, and
pour in one teacup of water. When
baked soft, pour over the tapioca, and
bake all one hour. Eat with sauce
made of butter and sugar stirred to n
cream.


To CLEAN PANT.-Put half n peck
of bran into wash-boiler and fill it
with cold water; sit il over fire and
boil for half an hour; then strain
through sieve bucket one-third full /;
put as much cold water in it rs YOU
have of the bran water and use with
it soft scrubbing-brush; or, if the
paint is not much soiled, soft flannel
rag, but no soap. 1t will make the
paint look like new.


To MAKE GooD SoAP.-To every
three pounds of grease, put one and a
quarter pounds of salted potash and a
bucket of water. Put the grease and
potash together in a large boiler, with
(if only three pound) three quarts of
boiling water; set it over the fire; as
it boils add hot water nj short intervals
guntif you have the full quantity; boil
it for three hours or until YOU find the
soap adhering to the stick you stir it
with; then pour all out into tub or
bucket and let it stand until next day,
then cut it in squares and dry for a
dy or two in the air.


CRoUP MIXTURE Break into small
pieces one large stick of licorice and a
quarter of a pound of hoarhound
candy, pu, them in large bottle with
a quarter of pound of gum arabic,
pour on them slowly pint of boiling
water, shake the bottle frequently
until all is dissolved; then add two
tablespoonful of paregoric, the same
of sirup of ipecac, and the same of
sirup of squille. Give an adult a
tablespoonful on going to bed for a
cough or cold, and child of four or
five years old a teaspoonful. Keep in
cool place and shake well before
using it.


CHILDREN's FRUIT PUDDING. Stew
some currants and raspberries or black
currants with sugar till thoroughly
done, pour off the juice, and put the
fruit while hot into a pudding-basin,
which s.s been previously lined with
sIices of bread made to fit exactly.
Fill the basin up with the fruit, and
cover it over with slice of bread; let
II stand until quite cold, with plate
on IL. Boil up the juice which was


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