Year: 1877

WAFER PROOF BooTs.-A correspon- dent of the 'EIndidnG Fasnser0 says: "I stood in mud and water two or three inches deep for ten hours day for a week without feeling any dampness or having any difficulty in getting my boots on or off. If you would be equally successful, before wearing the boots, give the bottoms a good coating of tal- low and coal tar and dry it in; then oil the uppers with castor oil, about one tablespoonful to each boot; then oil them twice a week with castor oil, when one teaspoonful will be sufficient. If the weather should be rainy, or you are compelled to work in water during the day, wash your boots clean at night, hold them by the fire until quite warm, and oil them while wet, and you will have no trouble about your boots getting g hard and shrinking up so that you can not get them on. If the leather should become red, give coat of ordinary shoe backing before oiling. The effect of castor oil is to soften the leather, while it fills the pores and prevents the water from entering.

 To BRoIL BEEFsTEAK.-To broil beef steak so that it shall retain all the blood, nave your TOuS uOG9 IuO GucM WlIu q little piece of fat cut from the steak. Be sure the drafts of your stove are open and the fire burning clear and bright; t; then put on the steak and turn every three seconds. Do not leave it, but keep turning for twenty minutes. Broiling it in this way will take five minutes longer than to stand and cook, but you will be more than repaid for the trouble | by the truly delicious meat you will have. Let the platter be warm on which you intend placing it, and put piece of butter on the dish; put the salt and pepper on it and rub all together. When l the steak is cooked, place it in this | butter and turn it over once or twice. Send to the table at once.

 BAKED GREEN APPLEs.-Take one dozen of apples, peel and core them, set them in a deep dish all around; then fill up the vacant places with some quarters; put piece of butter into each apple where the core came out; pour over the apples full cup of sugar heaped up, some nutmeg grated over it take cup of tapioca, put it to soak in g quart of warm water, let it soak until il is perfectly soft, like jelly; pour the whole over it.; have water enough tC fill up the dish. Set it in the oven tc bake. slowly, for two hours.

 | QUAKING FRUIT PUDDING.-This is simple, easily made, and delicious. Any kind of bottled or fresh fruit can be used. Butter a deep dish and lay in thin slices of bread and butter dipped in milk, and then layer of rhubarb o1 any fruit, sweetened, and spiced with g little nutmeg and cinnamon; then another layer of bread and butter also dipped in milk and placed with the butter side down. Cover with a plate and bake slowly two hours, then with the plate removed half an hour.

 CHEESE STRAWs.-Sift one cupful ot flour upon pastry board, make well tablespoonfuls of cream, three ounces of grated cheese, two tablespoonfuis o1 butter, the yolks of two eggs, half tea spoonful of salt, dust of pepper and 8 little nutmeg; if the paste is too stiff use little milk until you can work il without breaking; roll out thin, cut ii in narrow strips, lay them on buttered tin and bake to pale yellow; serve as Q relish, hot or cold.

 SPONGE PUDDING.-This is new, and furnished by French cook, and is both delicate and delicious. One-quarter ol a pound of flour one-quarter pound o1 sugar, boiled in one quart of milk to g thick batter, then add a quarter of g pound of butter. Divide twelve eggs l and add the beaten yolks to the batter then mix in the whites beaten to stiff froth. Put inte batter pudding dish and set into large dish of water, and bake in the oven about forty minutes with brisk fire.

 CRABS DROWNED AND SERVED IN THI SHELL.-Leave the great shell whole mince all the fish, shred some parsley mushrooms, or trifles little young onion; fry these; put in the minced crab, with the inside bruised, some pepper, salt, and grated lemon peel stir this about, shake on some flour, anC add little lemon juice, with some goo6 gravy; let this simmer up; till the shel or shells; strew over bread crumbs brown them in Dutch oven, or with { salamander.

 SPICED SUGAR.-This is made by mix ing and sitting together, one table spoonful finely powdered mixed spices with three of pulverized sugar, one-hal iClAHduOil, LI0 UdldIlC0 cQudl QudnLlIlO of nutmeg, allspice and cloves are thu proportions which we use, but this car be varied to suit individual taste.

 OYSTER STEw.-Set over the fire , quart of oysters in their juice; bring lquickly to a boil; skim thoroughly add white pepper, little salt, an ounce of butter and half pint of boiling thir cream; send to table at once witt crackers and pickles.

 THE tomato is one of the most power full aperients and in all affections of thu liver, where calomel is generally used it is the most effective and least harm full remedial agent known to the pro fession.-Prof. Bennett.

 To POLISH FLAT -IRoNs.-If flat-iron are rough or smoky, lay little fine sal on flat surface and rub them well. I will smooth them and prevent sticking

 A PoULTICE of tea leaves applied t. small burns and scalds, affords immedi