Year: 1871

To HULL CORN-Take one quart of strong
lye, prepared as for making soap, and two
quarts OF water. Put the corn into this for
boiling, and let it boil till the hulls begin to
start, which you can find out by washing
few kernels in cold water. Then take the
corn out and rinse it in one or two waters.
Put it in cold water again, and let it remain
over the fire until it boils; after boiling five
minutes rinse it till the lye is removed. To
cook it, boil four hours slowly, add salt to
your taste, and letit boil half an hour more.


RICE MERINGUE.-Pick over one teacup OF
rice, wash clean, and boil in water until it is
soft When done, drain all the water from
it. Let it get cool and then add one quart of
new milk, the well-beaten yolks of three
eggs, three tablespoonfuls of white sugar and
and a little nutmeg; pour into baking-dish
and bake half an hour. Let it get cold then
beat the whites stiff, add two greatspoonfuls
of sugar, flavor with lemon or vanilla, and
spread it over the pudding, then slightly
brown in the oven. Be careful not to let it
scorch.


PIcKLED. EGGS are very easily prepared and
are considered most excellent as an accom-
paniment for cold meats. Boil for half an
hour three dozen eggs, remove the shells,
and pack them when entirely cold in a wide
mouthed jar large enough to let them in or
out without mashing or breaking. Turn as
much vinegar as YOU think will cover them
entirely and boil in it white pepper, allspice, a
little root ginger, and, il desired, very small
quantity of garlic. Salt to the taste. A few
tiny white onions put in the jar some may
think an improvement. When the vinegar
has boiled enough to extract the spices, take
them out and pour it over the eggs, cork
tightly when cCld, and in month they are
ready to use.


To MAKE Coon CorFEE.-The following
is the recipe of Prot. Blot, of culinary re-
nown: 'Grind the coffee rather fine than
otherwise. think it is usually ground too


coarse. use coffee pot with filter. You
can get them at any tin store. Mixed coffee
is best. l prefer mixture of Java, Mocha
and Maracaibo. Soft or spring water is best
Proportions. one quart OF water to three
ounces of coffee. OF course it can be made
stronger or weaker. Four teaspoonfuls make
a quart of very good coffee for breakfast. In
selecting filter, chose one with bottom OF
silvered gauze, instead of perforated tin, as
the perforated bottom lets the finely ground
coffee through. When the water is boiling
hot, put the coffee in the filter, and pour the
water over it and the coffee is made. If the
water does not pass through fast enough, set
the kettle on the fire again until the water in
it bolls, then pour it on again. II all the
strength is not extracted at the first making,
repeat the operation. The coffee may be
dark, even black, when strong, but it must be
clear. Each kind OF coffee must be roasted
separately, and 1t is best to roast it day OF
two before using"


How TO TREArA STY.-The sty is a small
boil protruding from the eyelids. 1t will u.s.
ualy pass away of itself, but its cure may be
hastened by applying a warm poultice OF
bread and water in a small linen bag. Apply
three or four times day, and each time TO
ment the eye with warm milk and water.