Year: 1873




white sugar, l cup sweet milk, 2 eggs,
the white separated from the yelk, and
beaten to a stiff froth. Butter, size of
tablespoon bowl, melted and turned
into the milk; ? teaspoonfuls of cream
tartar, one teaspoonfuI of soda, spoon
full Of lemon, and little salt.


SPONGE CAKE.-Four eggs, the whites
beaten until a plate could be turned
quickly over without spilling the con-
tents cup fine sugar, the yelks and
sugar beaten to a cream u cups of
flour; soda size of a pea, dissolved in a
spoonful of cold water; a little salt
Bake in a deep tin in a quick oven.


To CLEANSE FEArHEA BEDs.-Take
them on a sunny day over a aline or fence,
and with a stick beat all the dust out,
then lay on some elevated place to
give the air free circulation, and let
them remain there through short rain.
Shake up and turn every day. and your
beds viii seem like new ones. Be sure
they are thoroughly dry before using.


FRENCH Mustard. up an onion
IN a bowl cover with good vinegar;
leave two or three days; pour off the
vinegar into basin; put into it one
teaspoonful pepper, one of salt, one ta-
blespoonful brown sugar, and mustard
enough to thicken smooth the mus
tard for vinegar as you would flour for
gravy; mix all together set on the
stove and stir till it boils, when remove
and use it cold.


CoUNTRY PUDDING the yelks of
three eggs smoothly with three heaped
tablespoonfuls of flour, thin the batter
with new milk till it is the consistency
of cream; whisk the whites of the eggs
separately, stir them into the batter,
and boil the pudding in a fourid cloth
or basin for an hour. Before it is
served, cut the top quickly in cross
bars, pour over it a small pot of rasp-
berry or straCberry jelly or jam, and
send quickly to the table.


EXCELLENT CUsTARD Pm.-Take one
quart of milk, five eggs; take out the
whites of the eggs beat the eggs add
half a cup of sugar, little salt; flavor
to suit the taste fill the pies and bake.
While the pies are baking, beat the
whites of the eggs to a froth, adding
one spoonful of fine white sugar; beat
again, and when the pie is done baking
spread the frosting over the tops Of the
pies; set IN the oven to brown, and You
have pie that will satisfy the appetite
of the most fastideOus.


DRINKING IMPURE WArER.
pitcher of iced water in room inhabi-
ted, and in few hours it will have alb
sorbed nearly all the perspired gases of
the room, the air of which will become
purer, but the water utterly filthy. |
This depends on the fact that water, has
the faculty of condensing, and thereby
absorbing nearly all the gases, which it
does without increasing its own bulk. |
the colder the water is, the greater its |
capacity to contain these gases. At or
binary temperature, a pint of water will |
contain pint of corbonic acid gas, and |
several pints of ammonia. This capaci- |
ty is nearly doubled by reducing the
temperature to that of ice. Hence wa
ter keptW the room awhile is unfit for |
use, and should be often removed. |
whether it has become warm or not.
And for the same reason the water in a
pump should all be pumped out in the
before any is used That
which has stood in pitcher over night,
So f-s- e<.a.e An. sI.-s
ing. Impure water is more injurious to
health than impure air, and every per-
son should provide the means of obtain
ing fresh, pure water for all domestic