Year: 1876

spoonful each OF butter, cream and mixed
mustard, and half teacupful of veal
vinegar. Put all into tin bucket ant
place 1t In vessel Of boiling water, stir
ring all the time until it thickens. Whel
cold, add four tablespoonfuls of salad oil
This dressing is also very nice used will
sweetbreads-say three or four pairs, afte
they have been cleaned, boiled in sal
and water, and chopped up. Mix tn
sweetbreads thoroughly with the dress
ing place Tablespoonful Of this In tn
middle of each leaf, with smaller leave
around il. Serve for lunch, dinner o.
tea.


APPLE M&SIoCA.


One quart of water, three large table
spoonfuls of manioca; boil In farins
boiler until clear a. jelly, from twenty
to thirty minutes; then add small piect
of butter and a cupful of white sugar
Pare and quarter apples enough to cover
the bottom of q baking dish; sprinkle
with white sugar and water; bake fol
fifteen minutes. Crate nutmeg over the
apples; pour on the manioca, and bake
until the apples are tender and clear. To
be eaten cold, with sugar and cream.
DAMPNEsS.


For damp closets and cupboards which
generate mildew, a trayfnl of quick lime
will be found to absorb moisture and rem
der the air pure, but Of course it is nee
cssary to renew the lime from time To
time, as it becomes fully Stacked. The
last remedy will be found useful in safes
and strong rooms, the damp air of which
acts frequently most injuriously on the
valuable deeds and documents which
they contain.


PEACH TAPIOCA.


Soak half a Pint of tapioca in half pint
of cold water for several hours. Fill a
baking dish about half full OF canned
peaches, without the sirup, sprinkle the
peaches with sugar, and bake for half an
hour. Add half a pint of peach sirup to
the tapi0ca, some boiling water and sugar,
boil until it is perfectly clear, pour it
over the peaches, and bake for another
half hour. Serve with sugar and cream,
when cold.


WATERPROOF CLOTHS.


A good process for r-proofing cloths
is to dip them in solution of sulphate
of alumnia or alum cake, and afterward
in warm solution of white CASTLE OF
curd soap. Ordinary soap may answer
for dark cloths, but white soap is essen
tial in the case Of white or light-colored
goods. The cloths are then to be rinsed
In clear cold water and allowed to dry.
APPLE CHARLOTTE.


Pare and chop some apples fine; butter
an earthenware baking-dish; put layer
Of stale bread crumbs in the bottom
then layer of apples, then another layer
of crumbs; sprinkle very thickly with
brown sugar, nutmeg, and pieces of but.
ter; keep on 70 until the dish is filled,
ending with crumbs; sprinkle over the
top half cupful of water; bake, and
eat with rich cream.


ENGLISH MuFFINs.
Make a sponge over night as for bread,
using nothing but yeast, -four, little
salt, and tepid water. In the morning
heat II up well and pour into muffin
rings upon the griddle. The batter
should be just stiff enough to drop (not
run) from spoon.


TO MAKE GOOD MOLAssEs.


One pint white coffee sugar, one pint
molasses, one tablespoonful vinegar, one
tablespoonful of butter cook slowly a
long time unfit it "strings" from the
spoon when dipped up; pour upon a
CREASED tin pan; then pull it till II be-
comes white.


COFFEE CAKE.


One cup brown sugar, one cup mo-
lasses, one-half cup each butter and lard,
one cup cold coffee, two eggs, one table,
spoonful cinnamon, one of cloves, one OF
grated nutmeg, one tablespoonful soda,
one pound each currants and raisins.


JELLY ROLLS.


Three eggs, one cup of sugar, one tea.
spoonful OF cream tartar. one-half tea
spoonful of soda, one cup of -four; pour
it thin into baking pan; bake slowly
spread jelly over it, and roll it up. Wrap
in cloth.


JuMBLEs WITHOUT EGGS.


One cup Of lard or butter, two cups OF
sugar, one-half teaspoonful of soda, one
teaspOonful cream tartar, one cup milk
-four enough to roll; flavor to taste; roll
and bake in tins in hot oven.


EGG KISSES.


Beat the whites Of four eggs, then put
in gradually q pound of pulverized sugar
season with spoonful of extract of lemon
Drop small quantities in letter paper, ant
bake in quick oven.


POURING TEA.


The Housekeeper says: There is mort
to be learned about pouring tea and cof
fee than most ladies are willing to be
lieve. II those decoctions are made al
the table, which is by far the best way
they require experience, judgment and
exactness; if they are brought on the
table ready made, it still requires judg
ment 80 to apportion them that they
shall prove sufficient in quantity for the
family party, and that the elder mem
bcrs shall have the stronger cups. Offer
persons pour out tea who, not being a,
all aware that the first cup is the weak
est, and that the tea grows stronger a,
you proceed, bestow the poorest cup upon
the greatest stranger and give the strong
est TO very young member of the fam
lily who would have been better without
any. Where several cups of equal
strength are wanted you should pour q
little into each, and then 20 back. in
verting the order as you fill them up
and the strength will be apportioned
properly. This is 80 well understood ir
England that an experienced pourer o
tea waits till all the cups Of the COMPANY
are returned 10 her before she fills any
second time, that all may share alike.
l