OF ■■v^^h'*^^ A'ki'-i Book iili) GofiyrightN°_ y COPYRIGHT DEPOSIT. ^" Uncle Sam's Hand -Book -OF- Useful Information, COPYRIGHTED G. O. HOLMAN and E. O. TYLER, 1901. PUBLISHED BY HOLMAN Sl TYLER. KINGFISHER, OKLA. PRESS OF TIMES-JOURNAL. PUB. CO., OKLAHOMA CITY 1901 THE LIBRARY OF CONGRESS, Two Copies Received )UN. 21 1901 • Copyright entrit (^ASS <^ XXc. Nv.. COPY a. PREFACE. The design of this work is to have within the reach of all a good recipe book, and a compendium of useful information. It is arranged for convenience into departments. It is to be hoped that the owners of this work will find in it things of value, things that will save money and also enable them by the use of some of the things herein named to make money for themselves. It is not muscle but "know how" that brings the man money. These are recipes for making things they sell, but not only do they sell, but they sell for a big per cent on the investment. It is not claimed that this is the only recipe book, or this is better than any other book of a similar nature but it is claimed that it is a good book of the kind, w^ell worth the money. There is about so much money made each year, if one man makes more than the average amount, some one or more must make less than the average. Let any young man take this book, use the knowledge therein contained and he can make something for himself. No one ever did or ever can make a cent working. It is the application of knowledge that makes one's time valuable. By applying the suggestions in errors correctly, one can learn to speak and write correctly. The Authors. THE HORSE TO TAME A WILD HORSE :— Take oil of Cummin of rho- dium and horse castor, keep separate in air tight bottles, rub a little of the oil of Cummin on your hand and approach the horse on the windward side so that he can smell the Cummin. You can approach the horse, rub your hand gently on the horse's nose get- ting a little oil on it. He will then follow you, give him a little of the castor on a piece of sugar or apple, get a few drops of the rhodiiun on his tongue and he is your to obey. BONE SPAVIN.— Dogs lard ^ pint, best oil organum i^ ounces, mix and apply each mornings for 4 mornings heating it in with a hot iron each time, discontinue its use for 3 days then use again for 5 days. If not gone in 8 or 10 days repeat as before. CURE FOR SWEENEY.— Alcohol and spirits of turpintine each 16 ounces, camphor gum, capsicum and pulverized canthar- ides each 2 ounces, oil of spike 6 ounces. Mix and bathe with hot iron. CONDITION POWDERS.— Cayenne pepper i ounce, black antimony, ginger, resin, saltpetre, sulpher, cream of tartar, gen- tian and fenugrek each 2 ounces. Pulverize and mix thoroughly. Dose 2 teaspoonsfuls once a day ill feed. BRITTLE AND CONTRACTED HOOFS.— Equal parts of soft soap, castor oil and barbodic tar, melt all together and stir well, apply a little to the hoof 3 or 4 times a week. BOTS. — Mix 2 quarts new milk and i c^uart of syrup. Mix 6 and give the whole, and in 20 minutes give 2 quarts of warm strong sage tea, in half hour give i quart of raw linseed oil or lard. COLIC. — One ounce each of gum camphor, cayenne, gum myrrh, powdered gum quaial spirits of turpentine and sasafras bark, oil of organum ^ ounce, oil of hemlock and pulverized opium each i ounce, good alcohol 2 quarts. Mix and let stand 12 toi4 days. Dose i to 4 teaspoonsful in a pint of milk. CUTS, SORES AND WOUNDS.— 4 ounces each of lard and beswax, resin 2 ounces, carbolic acid ^ ounce. Mix first then and melt, add the acid stir until cool. SCRATCHES. — Sugar of lead and borax each i ounce, sweet oil 3 ounces, wash thoroughly with castile soap, then apply lotion after the legs are dry. CRACKED HEELS. — Tar 4 ounces, sulphate of iron, tallow, beeswax, resin, alum, each -| ounce, carbolic acid ^ drachm. Mix and boil over a slow fire. Skim and add i ounce of scrappings of sweet elder. KIDNEY TROUBLES.— Balsam copaiba, spirits of turpen- tine, tincture of camphor, oil of juniper each 2 ounces, sweet spirits of nitre 3 ounces. Mix, shake well before using. Dose 2 tablespoonfuls in a pint of milk, repeat every 5 hours if necessarv. ^'^^ GLANDERS.— lH|ge horse. GRAIN FOUNDER. — Vinegar 3 quarts, capsicum i dram, tincture of aconite 30 drops. Mix and boil down to ^ gallon, when cool give it as a drench in 2 doses. Keep your horse warm and in an hour or more give i quart of raw linseed oil. A^NOTHER FOUNDER CURE.— Rub the front legs from knee down to hoof with hot water. Just above the knee will ap- pear a vein running straight up. Puncture the vein where the vein enters the hoof and a clot of black blood will come out. If this clot is removed the horse will get well. Use a piece of alum about the size of a walnut in a quart of water, when dissolved give it as a drench. In puncturing the vein do so from the front of the vein and rub side ways. HEAVES. — Give a teaspoonful of lobilia once a day for a week or drench him with ^ pound bird shot, he will not heave till they pass through him. JOCKEY TRICKS.— To make a lame horse, take a hair from its tail, thread a neddle with it, lift the front leg shove the neddle between the outer and middle tendon or cord, pull the hair in and cut it off leaving it in there. The horse will be lame in 30 minutes. TO KEEP THE HORSE FROM EATING.— Grease the frjni teeth and roof of the mouth with common beef tallow. He will not eat until it is washed off. TO MAKE A HORSE APPEAR FOUNDERED.- Fast- en a fine wire tight around the fetlock between the foot and heel and smooth the hair over it. Do not leave it over 10 hours. CRIB OR WIND SUCKING.— Saw between the upper teeth to the gums. TO PUT A YOUNG LOOK ON AN OLD HORSE.— Make a small incision in the sunken pla^^^r the eyes and insert a quill and blow it full of air, remove ^^^1 and close the punc- ture. DISTEMPER AND GLANDERS.— In glanders the dis- charge will sink in water, in distemper it floats, TO MAKE A FOUNDERED HORSE WALK WELL FOR A TIME — J\Iake a small incision about half wav between the knee and joint on outside of the leg cut the small white tendon at the back part of the shin bone, he will walk off all right for a time. COLIC CURE. — Gum camphor i ounce, cayenne i ounce, gum myrrth i ounce, gum quaial i ounce, sassafras bark i ounce, spirits of turpentine i ounce, oil organum ^ ounce, pulverized opjum I ounce, alcohol 2 quarts. Let stand about two weeks. Dose I to 4 teaspoonfuls in a pint of milk. Repeat in 1 hour if necessary. BOTS. — 2 quarts new milk, syrup i quart, give all in one dose. In 15 minutes give 2 quarts warm strong sage tea. In half hour more give quart raw linseed oil or lard. POULTRY DEPARTMENT, ROUP. — This is distinguished from simple catarrh as fol- lows : If roup there will be a thick opaque offensive discharge from the nostrils, and froth appears at the inner corners of the eye.s. The side of the face swells and the fowl soon dies. There is little use in trying to cure badly infected fowls. Kill and bury every one deeply. Change the apparently well fowls to dry warm well ventilated quarters and give every large fowl a table spoon- ful and every small fowl a tea spoonful of castor oil, syringe the nostrils with a part chloride of soda to 2 parts of water by insert- ing a small syringe in the slit in the roof of the mouth of the fowls The oil having been given, in two or three hours use the following : I ounce balsam copaiba, ^ ounce liquorice powder and ^ drachm piperine, divide into 30 doses and give each fowl a dose enveloped in glycerine 2 or 3 times a day until relief is obtained. If the fowl gets worse kill and bury it. Disinfect the quarters with the solu- tion given for chicken cholera. CHICKEN CHOLERA.— Take the well ones away and put into clean quarters and use the following disinfectant in all the chicken quarters : 2 ounces of sulphuric acid, 2 gallons of water and keep all the droppings from the fowls, saturate with the so- lution by using a sprinkling pot. Be careful not to get the solu- tion on your clothing. At the first indication of purging take 5 grains of powdered chalk, 5 grains of powdered Turkey rhubarb and 2 grains of cayenne pepper. Mix into a pillet with rye flour and a little water. If this does not check the discharge give every 5 hours until relieved, i grain each of powdered opium and powdered ipecac. A good preventative is by beating 2 tablespoonsful of copperas fine and mixing it with 3 or 4 quarts of meal. Use this every 2 or 3 weeks during the hot season. Fernagreek mixed with the food is also an excellent remedy. 10 Many poultry raisers put their sick fowls in a spring wagon and drive rapidly for 8 or lo miles. The fowls must be placed in coops so they will have to remain standing. CATARRH AND BRONCHITIS.— Simple catarrh will run inlo bronchitis. If the difficulty be catarrh remove the fowls to warm quarters and give plenty of warm food liberally dusted with red pepper. If the disease develops into bronchitis there will be a cough with raising of the head to breathe and a more or less offen- sive breath. Give as a dose i grain calomel and 1-12 grain tartar emetic. Strip a feather to within half inch of the end and swab the throat thoroughly with powdered borax, and give the fowls to drink, ^ ounce of chloride of potasium disolved in 2 quarts of water. GAPES. — The cause is a parasite on the head. If suspected examine with a pocket lens and if found distroy with the follow- ing, ^ ounce flowers of sulphur, ^ ounce crude petroleum, i ounce mercurial ointment and i ounce of lard. Melt together by plac- ing the vessel containing the ingrediants in another with water almost boiling. Mix thoroughly and apply warm. Another remedy is to strip a feather to near the end, dip it in spirits of turpentine, thrust it into the opening to the windpipe at ^he base of the tongue turn it around once or twice and withdraw *, repeat next day if necessary. Give skimmed milk to drink, and soft food in which there is plenty of black pepper. CONSUMPTION.— Cause. Damp unventilated quarters, or from too close breeding. Cure. Apply edge of hatchet with considerable force to the neck. Then bury the corpse. DIARRHOEA. — Same as for the purging in cholera. INFLAMMATION OF EGG ORGANS.— Most frequently occassioned by feeding smutty grain. Acid ostrigeous soda or those of grapes also occasions it. i grain of calomel and 1-12 grain of tartar emetic may be given, repeat if necessary. 11 PIP. — Treat as for roup. SCALY LEG. — Rub feet and legs with kerosene, clean with soap suds and oil the parts. Clean the roosting places. SPINAL WEAKNESS.— Keep the roosting places clean and breed with strong fowls. LICE. — A strong decoction of tobacco. Put this at blood heat into a boiler and stand each fowl in it up to the neck, and dip the head and neck in. Keep the quarters clean and sprinkle set- ting hens occasionally with Scotch snuff. FROSTER COMB.— Rub with i part turpentine, 2 parts glycerine. SOFT SHELLED EGGS.— Pound up bones or oyster shells and give them. GENERAL DIRECTIONS.— Keep the best. Dont feed to much. In winter see that they have plenty of exercise, if no other way arrange the fowls so they will have to work hard to get it, and give plenty of red pepper and yon will get eggs in winter. 12 MEDICAL DEPARTMENT. EARACHE CURE. — Laudanum, 15 drops; chloroform, 15 drops. Mix ; wet a small bit of cotton with the mixture and intro- duce into the ear. The first effect is a sensation of cold ; then there is a numbness, followed by scarcely perceptible pain and a refresh- ing sleep. It is of the greatest importance that the external ear should be kept clean, and above all that the yellow cerumen should never be allowed to remain in the passage until it has hardened. When the ear has been neglected until the cerumen is hardened, it produces temporary deafness, which may be removed by the fol- lowing : REMEDY FOR TEMPORARY DEAFNESS.— (When caused by hardened wax or cerumen in the ear.) Sassafras oil, 10 drops ; glycerine, one fluid drachm ; olive oil, one-half ounce. Mix thoroughly and drop a little into the ear every day until the ceru- men is softened so that it may be removed. The ear should always be cleansed by the aid of a small toilet utensil called an aurilave — usually made of bone or ivory with a tiny sponge covering one end. It is an extraordinary and most disagreeable fact which I feel compelled to mention tl:Lat many women of otherwise scrupulously cleanly habits, seem not to understand how to wash and cleanse the ear of the accumulations of dust or cerumen. Nohing can be more shockingly disgusting than the result of such neglect. Occa- sionly one sees a group of blackheads in the shell of the ear. They are firmly imbedded and more difficult to remove than in he face. They should be expelled by pressing either side of them with the fingers, which should be covered wih a hankerchief or bit of linen, to prevent the nails from cutting the skin. After the blackheads have been removed, the ear should be thoroughly washed with soap and water, to which may be added a bit of washing soda. 13 Living insects sometimes get into the ear and cause great alarm. They are instantly destroyed by pouring a spoonful of warm olive oil, or camphorated oil into the ear over night retain- ing it there until the next morning by menas of a piece of cotton wool, when it may be washed or syringed out with a little mild soap and warm water. FOR TOOTH ACHE.— Aconite i ounce, belladona i ounce, laudnum i ounce, chloroform 2 drachms. Put on cotton and place in hollow of tooth or on gums. POISON OAK. — Sugar of lead and sweet spirits of niter, 5 cents worth of each in 8 ounces of soft water. Apply with a soft white cloth 6 or 8 times a day. PILEvS — I drachm finely powdered alum in i^ ounces of lard. Mix thoroughly and apply. SWELLED TOLNTS.— Sulphuric acid I drachm, olive oil i ounce, turpentine ^ ounce. Mix the acid and oil slowly, when cold add the turpentine. Apply twice a day on lint. DAVIS' PAIN KILLER.— Proof alcohol i quart, chloro- form I drachm, gum camphor i ounce, oil sassafras i ounce, oil cayenne 2 drachms, spirits of ammonia, i drachm. Mix well and let stand 24 hours before using. For a smaller amount divide each portion. CHAPPED HANDS.— Take pure castile soap and melt it, then add 5 size of pure honey in the comb. Mix thoroughly. LTse it to wash the hands without rincing them. SORES ON MAN OR BEAST.— Iodoform i drachm, vase- line I ounce. Reduce the iodoform to a powder and add the vase- line, heat until dissolved. MUSTANG LINIMENT.— Linseed oil 14 ounces. Aqua ammonia 2 ounces, tincture of capsicum, oil of aganum, oil of mustard each ^ ounce, turpentine i ounce. Mix well. 14 RINGWORM, SCALDHEADS, SCABBY ERRUP- STIONS, ULCERS.— Tar and suet each i pound. Melt and press mixture through a Hnen cloth. CHILBLAINS. — Powdered vertigris, i ounce, oil of worm- wood, Venice turpentine, each ^ ounce, balsam of fir, organum, hemlock oil, red cedar each i ounce, mutton tallow, beeswax, bur- gundy pitch each 4 ounces, resin 5 pounds. Melt the resin, pitch, beeswax, tallow and balsam together. Add the other ingredients and mix well. RADWAY'S READY RELIEF.— Alcohol 2 pints, oil of sassafras 2 ounces, oil of organum, 2 ounces, spirits of camphor, J ounce, tincture of opium i ounce, chloroform i ounce. Mix thoroughly and apply to the painful spot. WORM KILLER. — Kousso flowers f pound, santonin 2 ounces, pulverized sugar 6 pounds, scarnmony 2 ounces, pulver- ized jarap 2 ounces, oil of anice i ounce, gum tragacanth 4 ounces, cornstarch 2 pounds. Dissolve the gum in water so as to make a thick mucilage. Make an influsion of the Kousso flowers. Mix the other ingredients with the gum, adding the influsion. Mix with the cornstarch and knead thoroughly and roll out into thin sheets and cut into round pieces about the size of a dime. Dose ^ to I lozenger twice a day. POOR MAN'S PLASTER.— Beeswax i ounce, resin 3 ounces, tar 3 ounces. Melt together and then spread on muslin or paper. CROUP. — Put I ounce each of squills and seneca snake root into I pint of water boil down to |, strain, add | pound clarified honey with 12 grains of tartrate of antimony. Dose for child 10 drops to I teaspoonful according to age. TONIC. — Extract of beef 4 drachms, sherry wine 14 ounces, simple syrup 2 ounces, ammonia-citrate of iron 123 grains, tine- 15 ture of fresh orange peel 30 minims. Mix and filter. An excel- lent tonic for weak pale or nervous people. C ASTORIA. — Pumpkin seed i ounce, rochelle salts i ounce, cenria leaves i ounce, bicarbonate soda, i ounce, anise seed ^ ounce, worm seed 4 ounce. Mix and thoroughly rub together in an earthen vessel, put into a bottle and pour over it 4 ounces water and I ounce of alcohol, let stand 4 or 5 days, then strain off and add syrup made of white sugar sufficient to make i pint, then add ^ ounce alcohol drops and 5 drops winter green. Mix thoroughly take as directed in the directions on Castoria bottles. WARNER'S SAFE CURE.— Smart weed 4 pounds, boil for an hour with i gallon soft water, keep adding warm water to keep up the waste from evaporation. Strain and add acetate potash and sugar each 4 pounds. Boil again until sugar is dissolved then add 8 ounces alcohol. Flavor with oil of winter green cut with alcohol. CORNS. — Trim down until they almost bleed then apply pure white vaseline, tie up the corn at night with vaseline. In a week }'our corn is gone. TO REMOVE TAPEWORM.— Let the patient miss two meals, give 2 teaspoonfuls powdered kamala. If the bowels do not move in 2^ hours give another dose of kamala, follow this in 2 hours with ^ to i ounce of castor oil, be certain to get kamala not camellea. Kamala is like red brick dust while camellea is yellowish color. CURE FOR SMALLPOX.— One ounce cream of tartar dis- solved in a pint of boiling water, when cold take a tablespoonful several times a day. This is a preventative as well as a cure. The cream of tartar simply kills the bacilli of smallpox. TETTER AND RING WORM.— i ounce turpentine, i ounce red percipitate in powder, i ounce burgundy pitch in powder i pound hogs lard, melt all ingredients over a slow fire until ointment 16 is formed. Stir until cold. Spread on linen rag and apply to parts effected. CUTS, BRUISES, BOILS AND SORES.— Sweet elder bark ^ pound, lard i pound, resin ^ pound, simmer over a slow fire until it forms a hard brown salve, spread on cotton cloth and apply to parts affected. I'NFLAMMATORY RHEUMATISM.— Sweet oil i pint, pulverized saltpetre i ounce, bathe the parts affected 3 times a day COUGH DROPS. — Tincture of asceepias i dram, tincture of aconite 5 drops, glycerine 2 ounces, teaspoonful syrup of wild cherry. Mix thoroughly and take i teaspoonful every 40 minutes. SORE THROAT. — Cayenne pepper 2 ounces, common salt I ounce, vinegar -} pint, warm over a slow fire and use as a gar- gle every hour. Apply an onion poultice to the ouside. Keep the bowels open. HEARTBURN. — Gum arable i ounce, licorice root pulver- ized I ounce, magnesia ^ ounce, add water to make into lozengers ; let dissolve in mouth and swallow. GOOD FOR COUGH.— Take white of an egg and pulveriz- ed sugar, beat to a froth. Take one tablespoonful every 3 or 4 hours. WARTS AND CORNS.— Take a small piece of potash and let it stand in the open air until it slacks, then thicken to a paste with pulverized gum arable and apply to the wart or corn. DIPTHERIA. — Put a live coal into a clean clay pipe then put common tar on the coal and smoke it, inhaling and breathing through the nostrils. CURE FOR DRUNKENNESS.— Sulphate of iron 5 grains, spirits of nutmeg i drachm,peppermint water 1 1 drachms, magnesia 17 TO grains. One tablespoonfnl twice a day. This acts as a stimu- lant and tones up the system and stops the craving for hquor. After taking this for a time be a man and just say no when asked to take a drink. FEVER AND AGUE. — Quinine i scrupple, ehxir vitriol i drachm, dissolve the cjuinine in the elixer and 14 drops of black co- hosh. Dose. 20 drops in a little water once an hour. CURE FOR CANCER.— Take red oak bark and boil to the thickness of molasses. Then mix an equal amount of sheeps tallow, spread it on green linwood leaves and apply to the ulcer Change once in 8 hours. CATARRH. — Take i ounce each of fine salt, pulverized borax and baking soda. Mix tlioroughly together and dissolve in ^ pint of water. Take I tablespoonfnl of mixture to 3 tablespoonfuls of warm water and snuff up the head at bed time. The salt is a stimulant. The borax cleans and the soda is soothing. CHOLERA MIXTURE.— Tincture of opium | ounce, tinc- ture of capsicum i ounce, spirits of camphor ^ ounce, chloroform i^ drachms, alcohol 2^ ounces, syrup to make 8 oimces. Dose. 2 teaspoonsfuls when in pain. HAMLIN'S WIZARD OIL.— Oil of sassafras 2 ounces, oil of ceder i ounce, gum camphor i ounce, sulphuric ether 2 ounces, chloroform 2 ounces, tincture of capsicum i ounce,aqua ammonia 2 ounces, oil of turpentine i ounce, tincture of quinine 3 ounces, alcohol ^ gallon. Mix thoroughly. A fine liniment for sores, bruises and lameness. GRANULATED SORE EYES.— Table salt and white vit- riol each I teaspoonful, heat on earthen dish until dry, now add ^ pint soft water, white sugar i teaspoonful, a piece of blue vitriol half as large as a grain of corn. If this is too strong dilute with 18 so't water. Apply to the lids 3 or 4 times a day. Avoid the dust and use rich food and plcnt}- of fresh meat. GRIP. — Peroxide of hydrogen (medicinal) dilute with water and take a swallow occasionally and sniffing through the nostrils. FULLER'S COUGH SYRUP.— Take 6 ounces comfrey root and 12 hands full plantain leaves, cut and beat together well. Strain out tlic juice then with equal weight of loaf sugar, boil to a s}iup. Dose I to 2 tablespoonfuls 3 or 4 times a day. HALL'S 15ALSAM FOR THE LUNGS.— Fluid extract of ipecac J ounce, tiuid extract of squills i ounce, chloroform, .} ounce, w'ine of tar i ounce, tincture of opium 1-5 ounce, fluid ex- tract mullen i ounce, s}Tup enough to make a pint. SARSAPARILLA. — Sarsaparilla 15 ounces, boiling water I gallon, macerate for 24 hours, boil to 2 quarts and strain. Add 15 ounces of sugar and boil to a syrup. RORCHEES' GER^IAN SYRUP.— Wine or tar 2 ounces, fluid extract of squills i ounce, tincture of opium 2 drachms, fluid extract sanguinarie 2 drachms, syrup of sugar 8 ounces. Mix. CELERY COMPOUND. — Juniper berries, angelica root, lovage root i part each, alcohol 12 parts, rose water and orange flower each 4 parts, suffi.cient water to distill. Then distill 20 parts and mix with 12 parts clarified honey. Dose i to 2 drachms. ' HOOD'S SARSAPARILLA.— Fluid extract of sarsaparilla I ounce, fluid extract yellow dock i ounce, fluid extract of poke root I ou.nce, iodide of potash ^ ounce, syrup of orange peel i ounce, alcohol 4 ounces, syrup enough to make a pint. HOP BIlTERS. — Hops 4 ounces, orange peel 2 ounces, car- damon 2 drachims, cinnamon i drachm, cloves ^ drachm; alcohol 8 ounces, sherry wine 2 parts, simple syrup i pint, water sufficient, grind the drugs, macerate in alcohol and wine for a week, percolate and add enough syrup and water to make i gallon. 19 wSWAIN'S VERIMIFUGE.— Worm seed 2 ounces, white agarie, valerian rhubarb, pink root each i^ ounces, boil in suffi- cient water to make 3 quarts of decoction and add 30 drops of oil of tansey, 45 drops of oil of cloves, dissolve in a quart of rectified si)irits. Dose i tablespoonful at night. FOR CROUP AND HEAVY COLD ON THE LUNGS.— Heat common lard and grease the throat and chest and cover with thick brown paper. A COOLING DRINK FOR THE SICK.— Take 3 apples and one lemon slice and pour boiling water over them, let stand 4 hours and sweeten to the taste. This when cold is a very soothing and wholesome drink for a sick person, especially in fever cases. 20 HINTS FOR THE SICK ROOM. To stop vomiting- drink water as hot as can be borne. Keep plenty of fresh air in the room. Don't let nervous persons handle the sick. Don't allow much company. It wears a sick person out to have a lot of people :ome in and all ask the same questions. PERUVIAN BARK.— Yellow cinchona or calisaya bark bruised ij ounces, distilled water i pint, boil for lo minutes in a tightly closed vessel and when cold strain and pour in sufficient water to make a pint. Dose i to 2 fluid ounces 3 times a day. A tonic. MAGIC OIL. — Spirits of ammonia 4 ounces, chloroform 2 ounces, oil of hemlock 2 ounces, oil of organum 2 ounces, sweet oil I gallon. Mix let it stand for 24 hours. Dose internally i teaspoonful and bathe the afifected parts well. ST. JACOB'S OIL. — Gum camphor i ounce, chlorial hydrate I ounce, chloroform 1 ounce, tincture of opium (non aqueous) l ounce, sulphate of ether t ounce, oil of organum -J ounce, alcohol ■J gallon, oil of sassafras -h ounce, dissolve the gum camphor with alcohol, add the oil then the other ingredients. 21 ACCIDENTS AND OTHER SICKNESS, The following are antidotes for poisons : Fist thing- to do is to give an emetic. Give anything that will cause vomiting. Mustard mixed with salt on the tongue. Run finger down throat and tickle. TARTAR EMETIC— Sulphate of copper, a sulphate of zinc, keep up the vomiting for some time. Poisons. Antidotes. ACIDS. — Soap and milk, chalk, soda, lime water, ALKALIES. — Vinegar, oil in abundance. ALCOHOL. — Common salt in abundance. ARSENIC. — Vomiting, stomach pump. COPPER. — Whites of eggs or strong coffee. GASSES. — Cold douche followed by friction. CREOSOTE.— White of eggs and sweet milk. LEAD. — Strong lemonade, epsom salts. MAD DOG — Apply fire in some form to the wound thorough- ly and immediately. POISON SERPENTS.— Dose with whisky until intoxica- tion is produced. STING OF INSECTS.— Application of ammonia or ammo- nia salt or slice an onion and rub on the wound. SUDDEN SICKNESS.— Fainting. Keep the head low and little water in the face. FOREIGN BODY IN EAR.— If an insect destroy it by pouring in sweet oil or glycerine. Any substance can be removed by taking a syringe and in- jecting warm water in the ear, keep nozzle of syringe outside so as to allow the sul)stance to come out with the water. 22 FREEZING. — Keep the frozen person or part away from the fire. Rub with snow or ice cold water. Keep up this friction for some time. Keep patient away from the fire and continue the rubbing. Care must be taken not to allow the injured person near the fire until circulation is completely restored. CUTS AND WOUNDS WHEN THE BLOOD FLOWS. — If the flow is a bright red, bandage between the wound and the heart but of course near the wound. If the flow is dark reverse the rule and allow the wound to be between the bandage and heart. If the wound is on the arm or leg, if the flow is bright red, bandage tightly above the wound ; if dark flow, the bandage should be below the wound. If flow is bound on the wound it will assist in stopping the flow. PUNCTURE BY RUSTY NAIL OR SIMILAR SUB- STANCE. — Cut the wound larger so as to allow the blood to flow freely for a time, otherwise there is danger of lockjaw, then tie up the wound and keep clean. FAINTING OR OTHER INURY IN A CROWD.— Keep the gapping multitude away or they will smother the injured per- son. This simple rule will not be followed however for 99 out of 100 people will crowd in and they do not know why. Reader the first time some one falls on the street from any cause unless you can pick them up just stand still and yell at the gapping throng to keep back. It may help to bring some of the people to their senses. SUNSTROKES. — Place patient in the shade, remove cloth- ing, put patient on his back with the head raised about 2 inches, dash on plenty of cold water and rub well with cold cloths. As soon as a decline of heat is noticed wipe the patient dry. Use no alcoholic stimulents. When consciousness is restored if the heat increases use the cold water again. To prevent sunstroke do not use malt or alcoholic liquors. 23 Sleep in a well ventilated room, bathe frequently, don't dring too much water, use a cool hat. NOSE BLEED. — Lay flat on the back with the head raised and arms held above it. Cover the nose with pounded ice or a cold wet cloth. Don't hang the head down over a basin, such a p-csition increases the flow. CROUP. — Rub the throat thoroughly with hot lard and hold throat near a hot stove. Give tartar emetic frequently so as to cause frequent vomiting. MUSTARD PLASTER.— Mix mustard with vinegar to consistancy of paste, spread on a half of a thin muslin cloth and cover with the other half. If a blister is not wanted use white of an eeef. -tjfe* CONSTIPATION.— Eat 3 or 4 fresh walnuts after each meal and be regular about going to the closet. Go whether you want to or not. FELON. — When it first makes its appearance, take the in- side skin of an egg shell and wrap it around the part affected. When the pressure becomes to painful wet it with water and keep it there. \ 24 HOUSEHOLD RECIPES. CARROT PIE. — For each cupful of carrot take i pint sweet milk, 3 eggs, sugar to taste ; teaspoonf uls nutmeg ; this makes two pies. CUCUMBER SALAD.— Pee! the cucumbers and cut them in long slices, mix them w'ith the salt and let them stand for half an hour; then place them on a dish and serve. SUGAR BISCUITS.— Thee eggs, two cups sugar, one of sour cream, one-half pound butter, half teaspoonful soda, one teaspoon cream tartar, nutmeg. Bake as soft as you can handle. DELICATE PIE. — One cup of sugar, white of two eggs, four large spoons of cream, one of flour, one cup of cold water, flavor with lemon. Line a pie with pastry, pour in the mixture and Ijake at once. GINGER SNAPS. — One cup of sugar, one cup of molasses, eight tablespoon f uls of hot water, eight tablespoonfuls of melted lard, one teaspoonful of soda, one teaspoon of ginger. Work into dough and bake. COFFEE CAKE. — One cup of brown sugar, one cup of mo- lasses, one cup of butter, one cup of cold coffee, two eggs, one teaspoonful of soda, one teaspoon of cinnamon, one teaspoon of allspice, one teaspoonful of salt, flour to make batter proper con- sistency. STRAWBERRY FLOAT.— Sprinkle thickly with sugar one quart of strawberries and mash lightly. Place a soft, deli- cate sponge cake in a deep dish, pour the berries over it, and pile 25 high on top whipped cream. Set on ice half an hour before serving. BAKED APPLES.— Core and pare sour apples. Put them in a shallow dish, fill the cavities with sugar mixed with grated lemon rind ; add water to cover the bottom of the dish. Bake in a very quick oven till soft, basting often with the syrup. SALTED PEANUTS. — Do you despise the unpretentious peanut ? Plave you ever tried them this way ? Buy the green or unparched peanuts, parboil them, rub off the red envelopes, spread the blanched nuts on a tin dish, treat them to butter, then brown them for half an hour in baking but not hot oven, and when they are a light snuff color take them out at once and salt them while hot. Do this and you will be mad to thick that so much of your life has passed without your knowing how much better peanuts are in that condition than almonds. GOOD LEMONADE.— The New York Times publishes tl:c following: "I learned a new thing," said a woman recently, "while visiting last week an English friend who is living in the country and my hostess served the most delicious lemonade I ever drank. I spoke of it next day, and she told me that it was made with freshly boiled water — the secret, she said, of thorough- ly good lemonade. ' I have a regular rule," she further informed me which insures success if I am to make a quart or a gallon. For a quart I take the juice of three lemons, using the rind of one of them. I am careful to peel the rind very thin, getting just the yellow outside; this I cut into pieces and put with the juice and powdered sugar, of which I use two ounces to the quart, in a jug or jar with a cover. When the water is just at the tea point, I pour it over the lemon and sugar, cover at once and let it cool. Try this way once, and you will never make it any other way." CARE OF BREAD AFTER BAKING.— Remove the bread from the pans as soon as baked, and place the loaves where the air can circulate freely around them, thus allowing the gas which has formed, but is no longer needed, to escape. An old 26 wire window screen, too small for modern windows, with cleats on the ends to keep them two or three inches from the table, will answer as well as a cooler. Many use a sieve, but that is too small, and leave the mark of the larger cross wires on the loaf. Never leave the loaves on the table to sweat and absorb the odor of the wood, and do not cover them if you want the crust crisp. To give the bread that soft, tender, waferlike consistency wrap it in several thicknesses of bread cloth. When cold, remove the ckAh, as that absorbs the moisture and gives the bread an un- pleasant taste and odor. Place the loaves in a stone jar or tin box well covered and carefully cleansed from crums and stale bread. Scald and wipe dry every two or three days. A yard and a half square of course table linen will answer for a bread cloth. Keep a good supply of these in order that they may always be sweet and clean, never use them for other purposes. Salt dissolved in alcohol will take out grease spots. Fruit is more healthfid in spring than at any other season. vStorm serge is tlie best materials for ladies' cycling suits. Court plaster should never be applied to a bruised wound. A very fine steel pen is best for marking with indelible ink. Moths dislike newspapers as much as the prepared tar paper. Wood ashes very finely sifted are good for scouring knives and tinware. If a screw is soaped before it is put into wood it is much easier to put in. Try thin slices of pork on the breast of a turkey or chicken when roasting. Cauliflower used for pickles should be prepared by first boiling the vegetable. To clean a sewing machine of oil and dirt go over it with a rag wet with coal oil. All rugs when shaken should be handled by the middle and not the ends. A teaspoonful of powdered borax added to cold starch will tend to give he linen extra stififness. 27 Rain water and white castile soap in luke-warm suds are the best mixture in which to wash embroideries. Articles of old furniture are sometimes made to appear new by washing them with lime-water and then applying a coat of oil. If any foreign substance is swallowed' which is sharp, a needle, for instance, do not give an emetic, but confine the diet to mashed potatoes for two days. When lamps are not is use for a week or more the oil should be poured out, or the stale oil will cause an unpleasant smell when next it is lighted. For a very bad burn melt beeswax, and into this pour sweet oil until it makes a salve which can be readily spread with a soft brush. Keep every part covered with a salve. Ink stains may be removed from colored table covers by dis- solving a teaspoonful of oxalic acid in a teaspoonful of boiling water, and rubbing the stained part well with the solution. To preserve goods from moths, do not use camphor in any form. Pieces of tar paper laid in fur boxes and in closets are a better protection. A few pennies will buy enough to equip all the packing boxes and closets of a large house for a year. Bits of toilet soap which are very small may be utilized. Make a bag of Turkish toweling about nine inches square, and put in all small pieces of soap. When three-quarters filled, sew 11]) the end and use the same as if it were a cake of soap. To clean a white fur rug : Lay the rug on a table and rub it well with bran made moist with warm water ; rub until quite dry and afterwards with dry bran. The wet bran should be put on with a flannel and the dry with a piece of book muslin. Light furs, in addition to the above, should be well rubbed with mag- nesia, or a piece of book muslin, after the bran process. Dry flour may be used instead of wet bran. MUSTARD RELISH.— Beat the yolks of two eggs and stir this into 3 tablespoonfuls of mustard, i tablespoonful of black pepper, | teaspoonful cayenne pepper, i teaspoonful of salt, i 28 teaspoonful of sugar, ^ cupful of sharp vinegar. Cook until the thickness of cream. After this add the vinegar. If you dip your broom in clean hot suds once a week, then shake it till it is almost dry, and then hang it up or stand it with the handle down, it will last twice as long as it would without this operation. To wash woolen goods nicely, to each pail of water used add one teaspoonful of annnonia and one of beef-gall ; wash out quick- ly and rinse thoroughly in warm water with a very little beef-gall added. , To wash colored table linen use tepid water, with a little powdered borax ; wash quickly, using but little soap, and rinse in tepid water containing boiled starch ; dry in the shade, and when almost dry, iron. When the color of silks has been destroyed by any strong acid, it may be restored by carefully wetting the spot with a strong soap lather, to Avhich a little saleratus has been added. When the color has been taken out by fruit stains ammonia will re- store it. CURRY BALLS. — Put one cup of rice into a double boiler Vi'ith one cup of milk. Cook slowly until the rice has absorbed the milk, then stir. Add the yolks of four eggs, teaspoonful of salt, two teaspoonfuls of curry powder, a teaspoonful of onion juice and a piece of butter the size of a walnut. Mix all well together over the fire and turn out to cool. When cold form into sm.all balls about the size of a walnut. Dip in egg and then in fine bread crumbs and fry in smoking-hot fat. This makes a nice garnish for fried chicken with cream sauce. BREADED FLAPJACKS.— Take a pint of stale bread crumbs and pour over them a pint of hot milk in which a table- spoonful of butter has been melted. Soak over night. In the morning strain through a colander and add two eggs, one cup of flour, two teaspoonfuls of baking powder and a little cold milk if necessary. 29 Home made cakes may be made quite as dainty as those pur- chased from first class confectioners, but care must be taken in making; them. Many inexperienced cooks think it a waste of time to beat sugar and butter together, or beat eggs separately. While this work may take a few minutes longer, it certainly pays for the slight additional labor. The materials for making cake should always be of the best quality, and the baking n::ust be carefully done. Flour should be sifted several times, butter cut in bits, and eggs beaten separately. Sweet milk, which should always be used with baking powder, makes firm, solid cake ; sour milk, with soda, makes light spongy cake. If fruit is used, it should be prepared beforehand — currants washed and dried, raisins picked from the stems and seeded, citron sliced and floured, almonds blanched and chopped. A wooden spoon should be used in mixing cake. FRUIT CAKE. — Cream one pound of butter and sugar to- gether, sift in one pound of flour with two teaspoonfuls of baking powder ; add one grated cocoanut, two pounds of sliced citron, one pound of blanched and chopped almonds, and the whites of six- teen eggs, with half a teacup of new milk. Mix carefully. Pour in a well-greased pan, and bake slowly. When cool, ice with cocoanut icing. CHRISTMAS WHITE CAKE.— Three cups of sugar, one cup of butter, four cups of flour, half a cup of corn starch, two teaspoonfuls of baking powder, a cup of sweet milk, and a tea- spijonfr.] of extract of rmon. Mix cdf'^i'uny ; bake ,ir. a aiodevatc oven, and ornament handsomely. SUNSHINE CAKE — The whites of eleveneggs, and one and one-half cups of pulverized sugar, one cup of sifted flour, one tea- spoonful of baking powder. Mix carefully, flavor with extract of orange ; pour in mould which has never been greased, and bake in a moderate oven. CHRISTMAS PLUM CAKE.— Cream two pounds of sugar with a pound of butter, mix with well-beaten yolks of eighteen 30 eggs, and add two pounds of sifted flour, stir in a cup of cream, in which has been dissolved a teaspoonful of soda and two of cream of tartar; beat well, wlice a pound and a half of citron, chop two pounds of blanched almonds, seed two pounds of raisins, add all these with two pounds of dried currants, two tablespoonfuls each of cinnamon, cloves, white ginger, allspice, and two grated nut- megs. Beat, pour in a large well-greased mould, and bake slowly four or five hours. Ice handsomely. This cake will keep six months, and improve with age. MARBLE CAKE.— Light Part.— Whites of seven eggs, three cups of white sugar, one of butter, one of milk, four cups of flour, in whicli mix a tablespoonful of baking powder. Flavor with extract of lemon. Dark Part. — Yolks of seven eggs, three cups of brown sugar, one cup of butter, four of flour, a teaspoon- ful of baking powder, one cup of sweet milk, one teaspoonful each of cinnamon, cloves, allspice, mace, ginger, black pepper and nut- meg. Put alternate spoonfuls of the dark and light batter in a large pan, and bake in a moderate oven. NEW YEAR'S CAKE.— Cream i.l pounds of butter, add the beaten yolks of fifteen eggs, stir in one and one-half pounds of white sugar, beat well, and sift in a pound and a half of flour, with three teaspoonsfuls of baking powder, grate two lemons in a cup of molasses, add it, with two pounds of finely chopped almonds, a pound of sliced citron, and a half pound of candied cherries ; lastly, beat in the whites of the eggs. Bake two hours in a moderate oven. COCOANUT CAKE.— Beat the whites of twelve eggs, sift over them two cups of pulverized sugar and one of flour, through which has been mixed a teaspoonful of baking powder ; stir very gently, but do not beat. Bake in jelly pans. For filling, grate .one cocoanut, mix with whites of two well-beaten eggs and a tea- cup of sugar. Spread evenly between the cakes. CARAAIEL CAKE. — Two cups of sugar, half a cup of butter, half a cup of milk, two and a half cups of flour, one tea- spoonful of baking" powder, and four eggs. Bake in jelly pans. For filling, take one pint of brown sugar, tablespoonful of butter, half a cup of milk, and half a cake of chocolate (grated). Put in a small iron pan, stir until brown, spread while hot between the cakes. A FRENCH CAKE. — A nice French cake is made as fol- lows : Take one pint and a half of flour, two tablespoonfuls of cream, three eggs, three-quarters of a pound of melted or creamed fresh butter, a quarter of a pound of white sugar, a quarter of an ounce of baking' powder, and mix it into a most elastic mixture, adding a very little cream if required. Fill a well-buttered tin Aviththe mixture ; leave it in a warm place for half an hour to rise, and bake it, when ready, in a rather brisk oven, taking care not to scorch it. A cover of buttered paper is desirable. Time must depend on size; for the quantities given, about twenty minutes. This is sometimes eaten hot with sauce, or can be baked in a shape with a hole in thecentre, which is afterwards filled with cream or preserves ; or it can be cut into neat squares, and iced thinl^r w^i;;h colored sugar of various colors. ORANGE SALAD. — Six oranges and one bunch of lettuce. Peel the oranges, divide carefully into sections and lemove seeds. The naval oranges are particularly fine for salad. Arrange a few sections of oranges on each plate upon lettuce leaves, and dress with an ordinary mayonnaise. This dressing, having lemon- juice in the place of vinegar, is much finer for orange salad than either of the recipes given in this paper. Explicit directions for pre- paring a mayonnaise have been so often g'iven, and may be so easily found in any cook-book, it is unnecessary to devote space to them here. Just one word ; should your recipe call for "a few drops of onion-juice," omit that item when the inayonnaise is in- tended for orange salad. One or two red oranges enhance the effectiveness of the salad. ORANGE SHORT CAKE.— Peel one dozen oranges; cut in small pieces, being careful to remove seeds and inside skin of 32 orange. Should oranges not be very juicy, a little water may be added ; then add sugar until a sweet syrup ; let stand from three to four hours. Alake cake same as for any short cake, roll half, lay in pan. butter ; roll other half and place on top. Bake. When done, lift off the upper, place half on platter, butter and cover thickly with the orange, then place other half on that, butter, cover thickly with orange, pouring over the syrup. Slice the oranges across the grain. This is certainly a close rival to straw- berry shortcake. GRAHAM GEMS — One cup of Graham flour, one half cup of white flour, three teaspoonfuls of sugar, one-half teaspoonful of salt, 1^ teaspoonfuls baking" powder, one cup milk, one egg, one teaspoonful melted butter. Mix all dry ingredients together. Beat the egg, and pour the milk into it. Then stir in the dry materials and then put in the butter. After this beat all very light. Bake in Gem pans. MOCK ICE CREAM.— Two cupfuls of milk brought to a boil with one cupful of sugar ; thicken with a large spoonful of corn-starch dissolved in a little milk. Add the yolks of two eggs well beaten with a teapoonful of lemon or vanilla extract. Set from the fire and beat the whites of the eggs to a stiff froth. Stir into the hot custard, beat well for five minutes and set on ice. Serve in glass dishes. To clean brass and copper, apply a mixture of oil and rotten- stone with a chamois cloth and rub bright.- Keep the stove or range free from soot in all its parts, A hot-air passage clogged up with soot will prevent the oven from baking well. To keep tortoise-shell combs bright rub them after each wearing with soft leather. When they become dim, clean with rottenstone and oil aplied with chamois. Turnips boiled like beets, with their jackets on are of better flavor and less watery. A small bit of sugar added while the vegetable is boiling corrects the bitterness often found in them. 33 If one wishes to cool a hot dish in a hurry it will be found that if the dish be placed in a vessel full of cold, salty water it will cool far more rapidly than if it stood in water free from salt. A boiling-hot liquor may be safely poured into a glass jar or tumbler by first putting a silver spoon in the vessel. Be careful, however, that a draught of cold air does not strike the vessel while hot. Delicately colored goods of any kind should never be washed without a salt-water bath first, but care should be exercised in reference to materials which are likely to shrink when immersed in water. QUICK BISCUITS.— One pint of flour, one heaping tea- spoonful of shortening, one saltspoonful of salt, two heaping tea- spoonfuls of baking powder, one cup of milk. Beat well and bake in a hot oven. EGGS ON TOAST.— Put one tablespoonful of butter with a litle salt and pepper into a chafing dish, and when hot add one gill of cream and six eggs slightly beaten. Stir constantly for two or three minutes and serve on slices of hot buttered toast. A DAINTY RICE PUDDING.— Put a cup of rice into a double boiler, with a quart of milk and a scant teaspoonful of salt. When done remove from the fire, and when cold add whipped cream flavored with cherry and sugar. Put the rice into a glass dish, ornament the top with strips of marmalade or guava jelly, and serve. This is a simple but very pretty dessei't. MUFFINS. — Beat together one cup of butter and one cup of sugar. Add three well-beaten eggs and one of milk, stirring well. Then add one quart of wheat flour sifted with two teaspoonfuls of baking powder and one cup of yellow Indian meal. Bake in muffin rings in hot oven. BOILED CUSTARD PUDDING.— Mix a pint of cream with six eggs well beaten with two teaspoonfuls of rose water and eight tablespoonfuls of flour, half a nutmeg, grated, and sugar to taste. Pour the mixture into a bowl and tie a buttered 34 cloth over it. Put it into a pot of boiling water and boil half an / hour. vServe with wine sauce. l LAMB'S FRY. — Take about a pound and boil for ten min- ) utes in two quarts of water. Remove from the water and dry on « a cloth. Have some bread crumbs seasoned with half a teaspoon of chopped parsely, salt and pepper. Egg the fry lightly with a paste brush, dip it in the crumbs and fry five minutes Serve very hot on a clean napkin in a dish with fried parsely over. SCALLOPED EGGS. — An appetizing way to serve eggs for breakfast is to scallop them according to the following direc- tions : Boil them hard, chop them not too fine. Line a pudding dish with a layer of crumbs, then a layer of cold boiled ham, or bits of fried ham chopped fine, then a layer of eggs, and so on till the dish is filled. Season the layers with salt, pepper and little bits of butter. Moisten with a little cream and set into the oven for ten minutes,or until thoroughly heated. PICKLED CABBAGE.— Chop a quantity of cabbage that will make a gallon, add two medium sized onions, one red and two green peppers chopped. Put one layer of this in a stone jar and sprinkle over it one tablespoonful of salt then a layer of cab- bage, salt, and so continue until all the cabbage is used. Cover the jar and let stand over night. Drain thoroughly the next day in a collander and press tightly. Then put down the cabbage in alternate layers again, first the cabbage then a few mustard seeds, two cloves, a sprinkle of pepper, then cabbage, and so on. Pour good cider vinegar over the top and allow it to sink to the jar, then pour on more vinegar, and continue so adding every one. 35 JELLIES. The great secret of making- nice fruit jelly is to boil the syrup well before adding the sugar (which should always be loaf or cut). Allow a pound of sugar to a pint of the juice in acid fruit jellies, though less will answer for sweet fruit. By boiling the syrup well before adding the sugar, the flavor and color of the fruit are retained. Keep jellies in small common glasses. To make clear jelly the fruit must be quite fresh and all blem- ishes removed ; have the flannels used for straining perfectly clean and white. Nearly all jellies are made in the same way, whether currant, plum, crap-apple, gooseberry, cjuince, apple, peach or grape. Some add less sugar to the sweeter fruits. The first five fruits mentioned are exceedingly easy to jelly. The grape is often quite vexatious, with its perverse inclinations. Cherries will not jelly without gelatine. After having freed the fruit from all blemishes, put in a porcelain preserving kettle with- only enough clear water to keep from burning at first, let it boil slowly until quite soft, then put it into a flannel cloth, press from it all the juice possible, strain the juice two or three times through a cloth, then return it to the clean preserving kettle, add- ing a cup of sugar for every cup of juice and the beaten white of an egg for the whole. The rule is to boil syrup (without stirring) verv rapidly for twenty minutes, not counting the minutes until it begins to boil, but the safest rule is to boil it until it runs a little thick upon the spoon, then let it run through the jelly-bag without pressing it. If there is any fear of the jelly becoming too hard before it all runs through, place it near the fire. The most convenient jelly strainer is made by fastening the four cor- ners of flannel cloth to a filter-stool. This is simply and cheaply made. Rings can be fastened to the ends of the cords and slipped over the four top rounds to hold the jelly-bag on the stand, or it 36 may be tied. The jelly-bag should be made of flannel or canton flannel. This arrangement is not only convenient for jelly, but for clear soups as well. If the first dripping of the jelly is not entirely clear, return it to the strainer until it runs perfectly limpid. Put the jelly into glasses, and after it has become quite firm cut out little papers to fit the tops, place over these second papers, larger ones, which have been dipped in the white of eggs, press the edges against the sides of the glasses to exclude the air. APPLE JELLY. — Take half a peck of pippin apples, wash clean, pare and slice them from the core, put them in the preserving kettle with a quart of water, boil till entirely soft, then strain through a flannel bag. To each pint of juice add one pound white sugar and the juice of three lemons. Boil till jellied; do not stir v/hile boiling. CRAB-APPLE JELLY.— Slice the apples, take out the cores and seeds, as they make the jelly bitter, put them in a kettle, cover with water and boil till quite soft, keeping it well skimmed ; pour the pulp in a jelly-bag and let it drip through. To each pint of juice add one pound and a half of sugar; pour in the glasses while hot. QUINCE JELLY. — Make the same as apple jelly only do not pare or core the fruit, as much of the jelly is contained in those parts, or you may take the sound parings and cores, stew them and strain the liquor twice, and you would have a jelly as nice as that made from the fruit. To each pound of juice allow one pound of sugar, boil fifteen minutes. GRAPE JELLY. — To preserve the true color and flavor of fruit in jellies or jams, boil well before adding the sugar; in this way the water contained in all fruit juices is evaporated ; heat the sugar before adding it. In making grape jelly, pick the grapes from their stems, wash them, put them over the fire in a vessel con- taining a little water to keep them from burning, stew a few moments, mash gently with a silver spoon, strain, and to every pint 37 of juice allow one pound of white sugar; after the juice comes to the boiling point, boil twenty minutes, pour it over the heated sugar and stir constantly till all is dissolved, then fill the jelly glasses. TOMATO JELLY.— Take ripe tomatoes, peel them carefully cutting out all the seams and rough places ; to every pound put half a pound of white sugar, season with white ginger and mace, boil to a stiff jelly, then add enough vinegar to keep it. REMEDY FOR MOULDS.— Fruit jellies may be preserved from mouldiness by covering the surface one-quarter of an inch deep with finely pulverized loaf sugar. Thus protected they will keep for years. 38 BREAKFAST BREADS, CORN BREAD. — One cup of sour milk, one cupful of sweet milk, one tablespoonful of sugar, one teacupful of flour, two heap- ing teacupfuls of corn meal, one teaspoonful of salt, one teaspoon- ful (not heaping) of soda, one and a half tablespoonfuls of melted lard and three eggs. Beat the eggs separately, add the melted butter to the milk, then the sugar, salt, yolks of eggs, soda dissolved in a tablespoon- ful of warm water, and lastly the whites of the eggs, flour and corn meal, beat all quickly together. Put in the oven and bake half an hour. CORN CAKES. — Stir one or two cupfuls of milk into two beaten eggs, add corn meal enough to make a thin batter. If the milk is sweet, add one teaspoonful of yeast powder if it is sour, add instead of yeast powder half a teaspoonful of soda dissolved in a little warm water. Beat altogether until quite light. Bake on a griddle. STEWED PRUNES.— One pound of prunes, grated rind of one lemon, a little cinnamon and allspice, 3 tablespoonfuls sugar ; wash the prunes, put into a stew pan with the spices and sugar; cover with cold water ; cover the stew pan and boil until soft. Serve warm or cold. PRUNE SOUFFLE— To one cup of stewed prunes, stoned and chopped, add ^ half cup sugar and whites of 3 eggs beaten stifl, mix well. Si'rinl.le i teaspoonful of sugar over the top and bake ten minutes. Serve with a sauce made of i cup whii)]^ed cream, i^ teaspoonful sugar and ^ teaspoonful vanilla whipped tiioroughly together BREAD AND PRUNE PUDDING.— In the morning put 39 one pound of prunes in warm water and let soak all day. Butter a baking- dish and put in a layer of stale bread cut in thin slices and slightly buttered, then a layer of prunes, with stones removed, and so on until the dish is filled, the last layer being bread.. Beat up two eggs with ^ cup sugar, add i pint of milk and pour over the bread and prunes. Bake i hour. TO PRESERVE SAUSAGE.— Work the sausage into small cakes and fry them till well done ; pack closely in jars ; cover with melted lard ; set in cool dry place and you have sweet good meat all summer. Or, cook thoroughly in a kettle, stirring as you do in trying lard, and can as you do fruit, while hot. This way is preferable. 40 COOKERY FOR THE SICK. EGG TEA. — Beat the yolk of an egg with one teaspoonful of sugar, add the white, which has been beaten to a stiff froth, and a pinch of salt. Add gradually a small cupful of hot milk, beating all the while, and if liked, a little nutmeg may be used for flavoring. CREAM TOAST.— Dry thoroughly and toast two slices of bread a delicate brown. Put one cupful of milk on the fire in a small saucepan. Mix one heaping teaspoonful of flour to a smooth paste with a little milk, stir it into the boiling milk and simmer for ten minutes, add a saltspoonful of salt and a teaspoon- ful of butter. Cut the toast into small squares or strips, yal them on a dish and pour the cream over them. Toast to be easily acted upon by the digestive fluids should be thoroughly dried before browning. LEMONADE. — One large lemon, one tablespoonful of sugar, one pint of boiling water. Pare the lemon very thin ; remove all of the thick white skin, cut the lemon in thin slices and remove the pits. Put slices of lemon, the thin peel and the sugar into a pitcher and pour over them the boiling water ;cover closely and let stand until cold ; strain before serving. WINE JELLY. — One-half a package of gelatine, one-half a cupful of cold water, one pint of boiling water ; one-third of a cup- ful of lemon juice, one pint of wine, one pint of sugar. Soak the gelatine in the cold wated until soft. Dissolve the sugar in the boiKng water, and stir it into the soaked gelatine, and the lemon juice and the thin yellow rind and the wine. Strain into a mould and set away in a cold place to harden. PROTECT YOUR BERRIES.— Pans of water placed in 41 fruit and berry patches will keep birds from eating the fruit. An English naturalist claims that the reason birds eat cherries and strawberries is because in the blazing heat they get dreadfully thirsty. If the birds can easily get at water they soon leave off taking the fruit. 42 HOUSEHOLD RECIPES. CHOCOLATE CAKE.— Two eggs, i cup of sugar, 1-3 cup of butter, ^ cup of chocolate, i tablespoonful of vanilla, i table- spoonful of milk, 1 1 cups of flour, i tablespoonful of cream of tar- tar, ^ teaspoonful of soda. SPONGE CAKE FOR TWO.— Beat the whites of four eggs to a stiff froth, add one teacupful of sugar, then the yolks, lastly one teacup of flour. To be perfect this cake must always be put to- gether in order given in recipe. GOOD COFFEE. — One tablespoonful of coffee for each per- son ; mix with one egg and the film-like lining of the shell. Add a quarter of a cupful of cold water for each spoonful of coffee ; boil twenty minutes. This makes strong well-flavored coffee. MINT JULIP. — Put some sprays of quite young mint into a tumbler, say about ten or a dozen, with a tablespoonful of castor sugar, a tablespoonful of brandy and half a wine glass full of pale brandy ; then fill the tumbler with pounded ice. CHILI SAUCE. — Four quarts ripe tomatoes peeled, 4 peppers chopped fine, i tablespoonful whole allspice, i table- spoonful peppercorns, 2 tablespoonfuls salt, 2 cups brown sugar, I quart vinegar. Put spices in a lace bag. Cook slowly 3 hours. GRAPE CATSUP. — Simmer three quarts of grapes till they are soft, then mash through a colander. Add 2 pounds of brown sugar, I pint of vinegar, 2 even tablespoonfuls of cloves, allspices and cinnamon, i tablespoonful salt and i of cayenne pepper. Boil till it thickenss then bottle. HAM TOAST. — Slices of toasted bread with the crust cut 43 off, two eggs, two tablespoonfuls of butter, some cold ham or tongue grated. Put the yolks and whites well beaten into a stewpan with butter ; stir them two minutes over the fire, spread them over the toast and lay over them a sufficient quantity of cold ham and tongue. FRUIT JOHNNY CAKE.— Boil a pint of salted water in a saucepan. When it comes to a boil stir in a half cupful or rolled oats and boil fifteen minutes, then add a cupful of granulated meal. Spread thinly in a baking pan and stew with chopped raisins and dates. Cover as first and bake twenty to forty minutes according to thickness. HOW TO KEEP GRAPES.— Use the common pasteboard boxes which accumulate in every family. Cut a layer of cotton the size of the box and put it in the bottom ; over this a layer of grapes, then more cotton and grapes until the box is full, ending with the cotton. Cover, and paste paper strips around joining- of box and cover. Keep in cool, dry places. RIPE CUCUMBER PICKLES.— Pare and cut in slices, re- moving seeds and pulp, using only the solid portion. Scald in weak salt water 15 minutes, or until they are somewhat transparent ; then drain well and place in bottles. To 7 pounds of the ripe cucum- bers weighed before cooking, use 3I pounds sugar, a quart of vine- gar, ^ teaspoonful each of whole cloves and allspice. When scalding, pour it over the cucumbers and seal them while hot. PICKLED ONIONS.— Select small, silver-skinned onions of the size of marbles. Peel, and cook them in slightly salted water until they begin to look clear, then skim out and dry on towels or cloths before putting them into the wide-necked bottles in which they are to be kept. Pour over them hot vinegar, in which is scalded white mustard seed and a few white cloves and pepper- corns. After 3 or 4 days drain off the vinegar, scald it, and again pour it hot over the onions. Then cork at once and seal. WATERMELON-RIND PRESERVES.— Remove the pulp 44 ^) and skin, and cut the harder outside portion into pieces suitable i for canning. Weigh and use as much sugar as melon. Boil the '■ melon tender in very weak alum water, say a piece of alum the size of a hickory nut for six pounds of melons. When easily pierced with a splint, remove to a colander, pour cold water over them and then drain well A good way is to lay the pieces on a cloth and wipe dry. Next make the syrup. Take the same weight of sugar as of fruit, half pint water to each pound of sugar, when boiling and skim removed, add for each six pounds of fruit 2 or 3 sliced lemons, and ^ ounce ginger root, and put in cooked watermelon. Cook until clear, then remove the fruit to the bottles. Boil the syrup down until quite rich, then pour it over the melon and seal at once. Ripe cucum- bers may be preserved in the same way. If fresh lemons are not to be had, lemon extract will answer. CHICKEN SALAD.— Cut two tender, cold, boiled chickens, with five or six heads of celery, into pieces as big as cranberries, the celery cut smaller in fine shreds. BUTTER CRACKERS.— One quart of flour, one teaspoon- ful soda, one of salt, one tablespoonful of butter, mix into a stiiif paste with sweet milk, beat well, roll thin, prick and bake in a quick oven. RAISIN CAKE.— Mix 2^ cups sugar with h, cup butter. Dissolve one teaspoonful saleratus in f cup sour milk. Add ^ teaspoonful cinnamon, i cup chopped raisins and flour enough to knead. Rool in sheets and bake in a quick oven. SOUR MILK BISCUIT.— One quart of flour, one level tea- spoonful of soda, two large tablespoonfuls of lard, two cupfuls of sour milk. Mix with the hand as bread dough, only not to stiff. Roll out about an inch thick, cut and bake in a moderate oven. GINGER SNAPS. — One pint of molasses and one cup of lard heated together and poured hot in one quart flour, two tea- 45 spoonful soda and two of ginger. Let this dough cool, add flour enough to roll. Roll thin and bake quick. CREAM COOKIES. — One egg, two cups of sugar, one and one-half level teaspoonfuls of soda, a little salt, two cups of sour cream and flour enough to roll out. Flavor with lemon, nutmeg or cinnamon and sprinkle with sugar cutting out. Bake in a quick oven. LETTUCE SALAD WITH CREAM DRESSING.— Half cup new milk, whites of two eggs beaten stiff, three tablespoon- fuls vinegar, one tablespoonful good salad oil, or melted butter, two teaspoonfuls white sugar, one teaspoonful salt, half teaspoon- ful pepper, one teaspoonful fresh mixed mustard. Heat the milk almost to a boil, add the sugar and take from the fire. When cool beat in the frosted whites, butter, pepper, mustard and salt, spread the lettuce fine, stir up well with a fork and serve. ASPARAGUS ON TOAST.— Cut stalks of equal length, retaining the white parts, tie in a bunch with a soft cotton strip to hold in place, boil about thirty minutes if of fair size; if small, twenty minutes will be sufficient number of nicely toast- ed slices of bread, dip in the asparagus liquor, butter well with melted butter and lay it on a hot dish. Drain the asparagus, un- tie carefully and arrange it on the toast, pepper and salt to taste. COOKING EGGS.— Brown thin slices of bread, a light brown. Break an egg into boiling water and let it remain until the whites sets, take up with a skimmer and serve hot on the buttered toast. Soak a teacup of bread crumbs in a cup of sweet milk, over night, beat six eggs, whites and yolks separately. Mix the yolks with the bread and milk, stir in the whites with a teaspoon- ful of salt, and fry brown. BAKED OMELETTE.— Beat six eggs separately, one cup of sweet milk, one heaping teaspoonful of butter, one tablespoon- ful of corn starch, or flour and salt to taste. Beat the yolks well, 46 mix the flour, smooth with a Httle cold water, add the butter, milk yolk, lastly stirring in the beaten whites. Butter a dish just the size to hold it, and bake in a quick oven. Beat half dozen eggs separately, very light. Add a tablespoonful of onion chopped quite fine; have ready a bright, smooth frying pan, with teaspoon - ful of melted butter, mix the whites and yolks, quickly pour into the pan, when it is quite hot, and when risen turn over, add salt and pepper, fold the omellette and serve immediately. WHIPPED CREAM.— A deep bowl and an egg-beater are the best accessories. Pure sweet cream, not too thick, is required and it will whip much easier if very cold ; therefore a pan of cracked ice under the bowl is usually recommended. When the whipped cream is wanted very stiff, a tablespoonful of gelatine dissolved in a very little milk may be added to it. For some pur- pose it is best to sweeten before the process begins, by adding two tablespoonfuls of pulverized sugar to a pint of cream. A few drops of rum or vanilla extract is also admissable. As the frost rises it is sometimes skimmed off and drained on a hair sieve, but this is not essential. If the cream is cold and not mixed with milk, a fine stiff whip will be produced in a short time by the vigorous use of the egg-beater. Ex. SUMiMER SALAD. — This is properly composed of a good handful of the tops of freshly cut mustard and water-cress two heads of lettuce, and the heads of two green onions. Thorough- ly wash and drain the vegetables, and add plain dressing, placing it under the vegetables and stirring well before using. The mustard and cress are so strongly flavored that a simple dressing is more appropriate than a more elaborate one. TOMATO SALAD.— Tomatoes make a truly ideal salad for a Summer's day, and there are many ways of preparing them. If served whole, they should be of uniform size, one being allowed to each person. Pour boiling water on the tomatoes, and let it remain but a few moments ; then remove the skins, and set the tomatoes on ice to cool. When it is nearly time to serve, 47 cut a slice from the stem end of each tomato, and carefully take out enough of the seeds to make a well for the dressing, taking care not to break the tomato. Fill the aperture with mayonnaise dressing, place each tomato on a lettuce leaf, and serve one to each person. PLAIN FRENCH DRESSING.— One salt-spoonful of salt, one-fourth saltspoonful of pepper, one table-spoonful of vinegar and four of oil.This dressing is used by the French on nearly all their salads. Those who do not care for oil should use equal qan- tities of oil and vinegar, or one-third vinegar to two-thirds oil; 'li::t fct'^r parts of oil to one of vinegar is needed to make the genuine French dressing. The dressing may be mixed in a bowl and the salad added ; or the salad may be made as follows : Place the salt and pepper and a tablespoonful of oil together, mix well and add to the salad. Stir lightly, put in the rest of the oil, stir again a few seconds, and add lastly the vinegar. Toss the salad again and serve. THE COLD POTATO Don't throw away the cold potato. Save and utilize it. There are numerous ways in which it can be quickly rewarmed, and in many of them, when properly done, it is almost as good as when first cooked. Much of the potato served up at hotels is merely rewarmed potato and can be under fanciful foreign names, prepared simply in any private kitchen very easily, very in ex- pensively. PLAIN STEWED.— Slice cold boiled potato, put in a stew pan with cold gravy of any kind, season with salt and pepper, stew gently for ten minutes, or until thoroughly heated, and then serve as plain stewed potato. POTATO AU GRATIN.— Slice cold boiled potato, stew in broth or milk, season with salt and pepper, sprinkle with grated cheese and bread crumbs mixed,, and brown in oven, and it be- comes potato au gratin. POTATO POLONAISE.— Stew cold sliced boiled pota- 48 toes in broth or milk and dress with caper sauce, and you will have potato polonaise. A BROWN FRY — Cut cold boiled potatos in even slices, dredge lightly with flour and fry brown in butter, drippings, or lard and it will be potato a la baragoni. POTATO PROVENCALE.— Cut cold boiled potato in little balls with a vegetable scoop, and fry, with a few slices of onion added in butter, or drippings, and it will be potato provencale. POTATO A LA BARAGOULE.— Cut cold boiled potato the shape and size of olives, and fry with a spoonful of minced herbs added in olive oil and you will have potato a la baragoule. IvYONAISE POTATOES.— Cut cold boiled potato into little dice-shaped pieces, add minced onion, fry in butter, season with salt and pepper, sprinkle with chopped parsley, and you will have lyonaise potatoes. CAKES AND BALLS.— Enrich cold mashed potatoes with beaten egg yolk ; make the mixture in balls, dip the balls into beaten egg, roll in bread crumbs or cornmeal, and brown in a quick oven. These will be potato balls. Make the prepared mix- ture into flat cakes and brown in a little hot fat, and you will have potato cakes. CANNED TOMATOES.— Scald the tomatoes and remove the skins. Put them in a porcelain-lined kettle and simmer half an hour. Pour in glass jar while boiling hot and seal. They may be seasoned with salt and pepper before they are canned, if preferred. TOMATO JAM.— Stew peeled ripe tomato until thick with two-thirds their weight of white sugar. When half done, flavor with sliced lemons, from which all seeds have been removed. Remove the slices of lemon when the jam is placed in a jar or glasses. JELLY. — Cut a peck of ripe tomatoes in small pieces, boil 49 and strain when soft ; do not put in any water. Add one pint of sugar to one pint of juice and boil until it jells. Put in sliced lemon when about half done. TOMATO BUTTER.— For 20 pounds of tomatoes, use 8 pound of sugar, 4 pounds of sour apples, the juice of four lemons and one tablespoonful of powdered ginger. Peel the tomatoes and cook them with the pared, cored and quartered apples one hour, then add the sugar, lemon juice and ginger. Cook slowly until it is thick. It may be put in glasses like jelly or in jars. Cover with two thicknesses of paper, wet the top with the white of an egg, and when dry place in a cool dark place to keep. If one objects to the seeds the tomatoes may be run through a wire sieve before putting in the sugar and lemon juice. This is excel- lent. TOMATO PICKLE. — Slice one peck of green tomatoes and stir one cup of salt into them. Let them stand oxer night, drain them in the morning and add one cup of sugar, one cup of grated horse radish, 12 small green peppers, 10 onions peeled and sliced, two tablespoonfuls of cinnamon. Cover with green cider vinegar and boil until done. TOMATO HONEY.— Boil one pound of sliced yellow to- matoes and one grated lemon peel together, until quite soft and squeeze through a jelly bag. If heated very slowly at first, until the juice begins to run from the tomatoes, it will not be necessary to add any water. Then to i pound of juice add one pound of sugar and the juice of one lemon. Boil until as thick as jelly, put into glasses and cover with paper. RIPE TOMATO PICKLES.— Seven pounds of ripe toma- toes, peeled and sliced ; 3^ pounds of sugar and one pint of vine- gar. Boil down until quite thick. This will be improved by skimming out part of the seeds while cooking. TOMATO CATSUP.— Cook the ripe tomatoes and run through a sieve to remove the seeds. Then to one gallon of the 50 juice and pulp add i pound of brown sugar, one quart of good vinegar, one ounce of black pepper, six onions (boiled and sifted) one tablespoonful of allspice, one teaspoonful of cloves and one teaspoonful of cayenne pepper. Salt may be added or not as you may prefer. Boil the pulp, vinegar and sugar together half an hour, add the spices and boil half away. Seal and keep in a cool, dark place. j TOMATO FIGS. — Scald and peel small yellow tomatoes ; to 8 pounds allow 3 pounds of sugar, put together in the kettle without water, cook slowly until the sugar dissolves, and the to- matoes are clear. Take the tomatoes out, spread on large dishes and set in the sun to dry. Boil the syrup down until thick and pour over the tomatoes as fast as it dries until it is all used. Pack in boxes in layers, with powdered sugar between the lay- ers. Of course the tomatoes should be thoroughly dry before packing them. GREEN TOMATO SWEET PICKLES.— Twelve pounds of sliced green tomatoes, 6 pounds of sugar, three pints of best vinegar, one heaping teaspoonful of cinnamon, one level teaspoon ful of allspice and one level teaspoonful of mace. Stir the toma- toes and sugar together, and cook slowly one hour, being careful not to let them scorch, then add the other ingredients and cook half an hour. TOMATO PRESERVES.— Peel 7 pounds of the yellow egg tomatoes and mix in with them 7 pounds of sugar, and the juice of three lemons. Let them stand over night. Drain offthe syrup in the morning and boil it, skimming well. When it is thick, put in tomatoes and boil gently 20 minutes. Take out the tomatoes and put in glass jars. Boil the syrup down until thick and just before it is taken up add the juice of three more lemons. Fill the jars with the syrup boiling hot and seal. SEED CAKE. — One cup of butter, two of white sugar, three eggs, half a cup of caraway seeds, and flour enough to make a stiff paste. Sprinkle the board with sugar, roll out the 51 dough very thin and cut it in rounds. Bake about fifteen min- utes. RADISHES. — A httle while before using lay them upon ice or put them in ice water. To prepare them for the table cut off the leaves, cut the red part into petals, in order to have them look like a rose, put them into a small, fancy cut-glass dish with pieces of cracked ice and serve. — Companion. BOILED SALAD DRESSING.— Thoroughly beat five eggs, put into them five or six tablespoonfuls of vinegar, two even teaspoonfuls of made mustard, one teaspoonful each of salt and sugar, half a saltspoonful of red pepper, two tablespoonfuls of oil and a pint of cream. Cook in double boiler till it thickens like soft custard. Stir well. This will keep in a cool place for two weeks, and is excellent for lettuce, celery, asparagus and cauli- flower. PEA SOUP. — Take four pounds of knuckle of veal to which add a pound of bacon. Cut them in pieces and put them in the soup kettle with a sprig of mint and five quarts of water. Boil and skim well. When the meat is boiled to rags, strain and put to the liquor a quart of young green peas. Boil until entirely dis- solved. Have ready two quarts of green peas that have been been boiled in another pot, with a sprig of mint and two or three lumps of white sugar. Add these to your soup liquor. CONSOMME. — Cut one pound of lean beef of the round into small pieces ; add one pound of chicken bones. Cover with cold water and stand on the back of the stove where it will slowly heat. Let it come to boiling point, then simmer for four hours. Then add two slices of onion, a bay leaf, sprig of parsley, slice of carrot and pieces of celery. Let simmer for one hour longer. Strain and stand away. CUCUMBER SALAD.— Pare and slice three young cucum- bers very thin, soak them in cold water half an hour, drain and dry. Put in a salad bowl sprinkle with salt and pepper, pour vin- egar over and serve immediately. FRIED CELERY.— Cut large stalks of celery into three 52 pieces. Boil till tender, then dip each piece into a batter made with two egg's and a few spoonfuls of milk. Roll in fine bread crumbs and fry brown in hot butter. TAPIOCA CREAM. — Soak three tablespoonfuls of tapioca in one half cup of water over night. Bring one quart of milk to a boil, then put in the tapioca. When cool, add the beaten yolks of four eggs and one cup of sugar. Pour in a dish and add the beaten whites. A RICHER SUCCOTASH than the canned can be made by soaking dry Lima beans two hours in cold water, then draining this off and adding fresh, in which they should be cooked until tender. Then add sufficient canned corn to suit the taste, season with butter, salt, pepper and cream. QUINCE APPLE SAUCE.— Take two-thirds of apple sauce to one-third quince. Peel, quarter and core the quinces, and stew them in a very little water until tender. Press them through a coarse sieve and add them to the stewed apple., add three-quar- ters of a pound of sugar to one pound of mixed apple and quince. Stew quickly till done ; the longer it is boiled the darker the color. Omit the lemon in the apple when made with quince. APRICOT SOUFFLE.— Put one pint of bread in half a pint of milk over the fire and stir till boiling hot. Press twelve pieces of apricots or peaches through the colander, stir into the bread and milk. Add a teaspoonful of lemon juice, two tablespoonfuls of sugar and the slow-beaten whites of four eggs. Put this mix- ture i:uo greased custard cups. Stand the cups in a baking pan of hot water and cook in a moderately hot oven for twenty min- utes. Serve with sauce. BREAD GRIDDLE CAKES.— Put a pint of stale bread and a pint of milk into, a deep bowl, and after covering let them stand over night in a warm place. In the morning rub through a colan- der and add to the mixture a teaspoonful of salt, two tablespoon- fuls of sugar, one teaspoonful of soda (previously dissolved in 53 two tablespoonfuls of cold water), one cupful of flour and two eggs beaten well. If you choose you may also add a light grating ot nutmeg, and should you have a few teaspoonfuls of sour cream the cakes wil be improved by using it at this point. It tak-s more time to fry these cakes than the plain flour griddle cakes. CHARLOTTE RUSSE.— Cover one-fourth of a box of gel- atine with one-fourth of a cup of water and let stand for half an hour. Dissolve over hot water. Scald one cup of milk, and one cup of granulated sugar and milk until it is dissolved and the milk looks blue. Beat one egg very light, add to the milk, stirring all the while. Take from the fire, add the dissolved gelatine and strain. Flavor with one teaspoonful of vanila and put away to cool. Whip one pint of cream, add it to the cooled custard, turn iato a mold previously wet with cold water and stand away to harden. When ready to use, turn out and cover with grated stale niaccaroons. Make tea in an earthen pot. Remember the adage, "Unless the teakettle boiling be, filling the teapot spoils the tea." ORANGE PIE. — Grate the rind of one and use the juice of two large oranges, beat the yelks of four eggs very light into two tablespoonfuls of butter and one heaping cupful of sugar, and put lo the juice; add a little nutmeg. Beat all well together. Cover the pie dish with a thick paste, and pour this mixture into it, and bake in a quick oven; when done so it is like a finely baked cus- tard, add to the whites of the four eggs two tablespoonfuls of white sugar and one of orange juice. Cover this over the pie, an J set back into the oven till a light brown. CHICKEN PUDDING.— Dress carefully and cut up neatly into small pieces ; lay them in a sauce-pan or kettle with a little boiling water; season with salt and pepper. Boil slowly till cjuitj tetulcr, then take it up, with what little liquor remains, and put in a pudding dish. Have ready one quart of green corn, grated or cut fine (canned corn must answer for winter at the north, but 54 not half so good). Add to this three well-beaten eggs and one pint of sweet cream or rich milk. Season with more salt and pep- jer, if needed, and pour this mixture over the chicken; dredge thickly withllour, lay on bits of butter, and bake till done. You will find this very nice. WHITE CAKE. — Beat one egg and one-half cupful of sugar and a scant half cupful of butter to a cream ; one-half cupful of milk, and two cups of flour, into which two level teas)/0')nrul3 of baking p< wder have been sifted. Lastly, add the whites of four eggs, whipped to a stifif froth. Bake in layers. Flavor with lemon. FROSTING FOR WHITE CAKE.— The whites of two eggs with the same measure of cold water as the whites, and confec- tioner's sugar to make it spread nicely on the cake. Do not beat the egg, but gradually stir the sugar. Flavor with extract of banana. COLD CATSUP. — One peck of ripe tomatoes, chop fine and let drain half an hour ; four green peppers and five onions ; two- thirds of a teaspoopful of salt, one teacupful of mustard seed, one teacupful of grated horseradish, one teaspoonful of black pepper and one of red with one of celery seed. Mix with two quarts of cider vinegar, put in a jar and stand in a cool place. GROUND RICE PUDDING.— Three pints of milk, five ta- blespoonfuls of ground rice, five eggs, one-half nutmeg grated. juice and grated rind of one lemon, one wine-glass of wine, sugar to taste. Mix the rice with a little of the cold milk. Add a piece of butter the size of an egg, keep it on the fire till it thickens, stii'- ring constantly. When nearly cold ad the eggs well beaten and the other ingredients. Turn into a dish and bake three-quarters of an hour. SOFT BREAD TOAST.— Toast the bread and spread while it is hot. Have ready half a pint of hot milk or water, dip the toast in it very quickly that it may not soak too much, but merely 55 to moisten it. Dry toast should never be laid one slice upon the other, but set on the edge in a toast rack to keep it dry. REEF CAKES. — Mince the meat very fine. Boil and mash potatoes equal to one-third the quantity of the meat, pepper and a fcw sprigs of parsley minced. Add the beaten yolk of one egg lo bnid It. Wash and flour your hands. Make the mince into cakes about the size round of the top of a teacup, and fry them a nice i>rown in hot butter or beef drippings. Serve on napkin wit!', a garnish of fried celery. AN EDING FOR HASHES.— Boil two teacups of rice for half an hour, and season it with a litle butter and salt. Form the rice around the dish about three or four inches high, rub it over with the yolk of an egg, and set it into the oven to brown. When it is done, turn the hash into the middle of the dish. This m^'kes a very pretty finish to a dish. Rice prepared in this way, spread over a pie of cold meat for the crust, an inch thick and browned, is nice. ROAST GOOSE. — Take a common goose, clean it well and Vv^ash it the same as a turkey. Make a dressing of six or eight po- tatoes, well boiled and mashed, two onions, chopped very fine, two teaspoonfuls of sage, one of salt and one of pepper. Put it into the body of the goose and sew it up. Roast it two hours, basting it frequently in its own drippings. When about half done, turn olf the fat in the roaster. The last drippings are sufficient for the i^'avy. To make the gravy, put the gizzard, neck and liver into a saucepan with a quart of water, and a little pepper, salt and mace. Let it boil down to about half a pint. When done, braid up the liver very fine with a knife, and put it back into the water it v/as boiled in ;tlien add the dripings of the goose ; thicken it with a lit- tle flour nibbed smooth in a little cold water and give it one boil, stirring it all the time. DEVILED LOBSTER.— Put the live lobster in boiling salt- ed water and cook about fifteen minutes, or until red. When cool take the meat from the shell and divide the shell which covers the 56 body into two parts lengthwise. Wash these and the tail shell. All the meat of the lobster is good, except, the intestine, which is the long black line found the entire length of the tail, and the stomach, which is often called the lady, and lies directly back of the eyes. Cut the meat into small pieces and season it with onion juice, lemon juice, salt and cayenne pepper. Mix with it the soft green part found in the body of the lobster and moisten well with the fol- lowing sauce : SAUCE FOR LOBSTER.— Fry one-quarter of an onion in a tablespoonful of butter till it is brown. Add two tablespoonfuls of flour. Rub together smooth, and add one-half pint of the liquor in which the capon was boiled, and one-half pint of cream or rich milk. Fill the shells with this mixture, cover with buttered crumbs and brown in a hot oven. A souffle dish may be used instead of the shells. Serve hot, garnished with celery and parsley. PLAIN APPLE PUDDING— One pound of mashed apples, a quarter of a pound of butter, sugar to the taste, six eggs, one teaspoonful of cinnamon, half a nutmeg, brandy or rosewater to the taste. Peel the apples, cut them in slices, and stew in a very little water till they are tender. Mash them fine and while they are hot add the butter. Set them away to cool. Beat the eggs and when the apples are cold add the eggs and sugar, liquor and spice. Cover your pieplates with plain paste, fill them and bake in a moderate oven. BAKED SOUR APPLES— Core them and put them in a dish with a little water. Cook them one hour ; just before they are done sprinkle a little brown sugar upon them, dip the syrup over them and cover close until wanted for the table. They are good done in this way for breakfast or tea, and also at dinner with any meat requiring apple sauce. BEEF CAKES. — Chop cold beef fine, with an onion. Adci sweet marjoram, salt and pepper to taste, and enough gravy to moisten slightly. Flour your hands, and form the meat into small oval cakes, dip in beaten eggs, then in fine crumbs or flour, and fry till brown in pork or beeffat. Veal cakes are made in the 57 same way, using only a very little onion, and mace instead of sweet marjoram. Reason highly with cayenne pepper and lemon juice. BAKING POWDER BISCUIT.— One quart of flour, three and one-half teaspoonf uls of baking powder, half a teaspoonful of salt, one teaspoonful of butter and two cups of sweet milk. Silt the baking powder and salt with the flour, cut the butter in lightly with a knife, then wet with the milk stiff enough to roll, but not knead. Cut with biscuit cutter and bake fifteen minutes in hot oven. If water is used instead of milk double the quantity if butter. CANNED SALMON CREAMED.— Remove the oil, bon.^s and skin from a can of salmon, flake it up in small pieces and turn it into a colander to drain. Put one tablespoonful of butter into a small saucepan ; when hot add one tablespoonfui of butter, cook until smooth but not brown ; add gradually one cup of rich milk and cook until it thickens, season highly with salt and cayenne and the juice of one lemon. Add the salmon, let it get thoroughly hot and serve. SQUASH PIE. — One pint of sifted squash, one quart of scalded milk, two cups of sugar, four eggs, a teaspoonful of salt, a little lemon juice, half a teaspoonful each of ginger and cinna- mon and a dessert spoonful of butter melted in the hot milk. To mix it stir the salt and spice into the strained squash first, then add the sugar and lemon juice, and when these are mixed pour in half the milk, and when this is well stirred add the remainder, and lastly the eggs, which should be thoroughly beaten. Line a pie plate with paste, put on a rim, and fill with the squash mixture. Bake about forty minutes. The sifted squash should be dry and mealy, not watery. Cook the squash in a little water, or better still steam it. STUFFED EGG PLANT.— Parboil the egg plant ten min- utes, split it open lengthwise and scrape out all the seeds. Mean- time soak some of the soft part of bread in cold water and squeeze 58 out all the water. Chop half an onion fine and fry it in a table- spoonful of hot butter ; add the squeezed bread, a little minced parsley, salt, pepper, a very little grated nutmeg and a little beef Ljavy. Stir all together over the fire a few minutes, then re- move from the fire. Fill both halves of the egg plant with this mixture and put them into a bake pan stuffing upward. Cover with bread crumbs and bits of butter and bake half an hour. FRIZZLED BEEF WITH HORSERADISH.— Take half a pound of smoked beef, cut it in thin shavings. If you buy the beef shaved, remove all the fat and stringy parts, and pick up the beef in small pieces. Put one tablespoonful of butter into a small frying pan when hot, add the beef and cook four or five minutes, stirring constantly with a knife. Set the beef over the teakettle where it will keep warm, while you make the following sauce : Put one tablespoonful of butter into a small sauce pan : when hot add one tablespoonful of flour, and stir quickly until it is well mixed. Pe careful not to brown it. Add gradually a cup of warm milk, stirring it constantly until •smooth and free from lumps. Then 'add a teaspoonful of pickled horseradish, thoroughly drained from •fhe vinegar, half a saltspoonful of sugar and a dash of cayenne fit pper, and, if you like, half a saltspoonful of made mustard. L'-t the sauce cook slowly ten minutes, add the beef and serve at once. 'Ihe beef ought to make it salt enough, but it is better to taste it aftf r adding the beef, when more salt can be added if desired. HOW TO ROAST THE SUCCULENT OYSTER.— Se- lect large oysters and have them scrubbed thoroughly, then place them in the oven in a large tin with the round side of the shells down, so that when they open the liquor will not be lost. As soon as they do open remove the upper shell, sprinkle them with salt, pepper and chopped parsley, add a little butter and serve hot as possible on a bed of water cress. Oysters served in this way make an excellent first course at dinner if accompanied by thin slices of brown bread and butter. CHICKEN POT PIE.— Singe the chicken, cut as for a fric- asse, remove the crop, entrails and larger bones. Clean the giz- 59 zard, heart and liver. Melt enough butter in a granite pan to cover the bottom. Dredge the chicken with salt, pepper and flour, lay the pieces in the butter, and let them warm through. Add one minced onion if you prefer. Cover with cold water, and simmer one hour, or until the chicken is nearly done. Make a crust with one pint of flour, two teaspoons baking powder, half a teaspoon salt ; wet with milk, just stiff enough to roll out. Lay it over the chicken. Butter the inside of the cover, cover tightly and cook half an hour. Serve in the same dish, or cut the crust in sections, and serve all on a platter. PARSNIP CAKE.— Boil your parsnips till perfectly soft; pass them through a colander. To one teacupful of mashed pars- nips, add one quart of warm milk, with a quarter of a pound of butter dissolved in it, a little salt, and one gill of yeast, with flour enough to make a thick batter. Set it away to rise, which will require several hours. When light, stir in as much flour as will make a dough, knead it well and let it rise again. Make it out in cakes about a quarter or half an inch thick, butter your tins or pans, put them on and set them to rise. As soon as they are light bake them in a very hot oven. When done wash over the tops with a little water, and send them to the table hot. These biscuits do not taste of the parsnips. OYSTER STEW.— Boil one cup of strained oyster-liquor and half a cup of water. Skim, add half a teaspoonful of salt, half a saltspoonful of pepper, one tablespoonful of butter and one tablespoon rolled crackers. When it begins to boil, add one quart of oysters. Boil one minute. Put half a cup of cream or cold milk into the tureen, and pour the boiling stew over it. TOTTENHAM MUFFINS.— One quart of flour, three eggs, one gill of yeast, a tablespoonful of butter, salt to taste, milk sufficient to form a batter. Place the butter near the fire where it may dissolve but not get hot. Beat the eggs till they are thick, add them to the flour, with as much milk as will make a thick 60 batter ; stir in the melted butter and salt ; lastly a gill of yeast. Bake in muffin hoops. HAM SANDWICHES.— Melt three ounces of butter in a saucepan until it becomes creamy, then add the yolk of an egg, a little salt, pepper and mustard, and half a pound of ham finely chopped. Remove from the fire and let cool before spreading be- tween the slices of bread. CREAM SAUCE. — Set a bowl containing two-thirds of a pint of cream in a saucepan containing a little boiling water ; when the cream nearly boils add one-half cupful of sugar and remoA/e from the fire and pour slowly over the whipped whites of two eggs in another bowl. Flavor with vanilla. FRIED RIPE TOMATOES.— Choose firm smooth toma- toes and cut them in slices about an inch thick. Lay them in a dish of cornmeal and cover each slice with the meal, patting it lo make it adhere. Fry in plenty of hot lard, drain, sprinkle with salt and place on a large flat dish, made hot. Serve very hot. Pare and slice tomatoes ; put a layer into a deep pudding dish ; then put in a layer of sliced cold mutton, and dredge in flour, salt and pepper. Have the last layer tomatoes, over which sprinkle two rolled crackers. Bake one hour. Serve with boiled rice, boiled potatoes, green corn and shelled beans. FRIED ONIONS. — Peel and slice the onions, put in a frying pan and cover with cold water, when they boil add a pinch of soda. Cook about five minutes, carefully drain, and add a tablespoonful of butter and one of pork or beef drippings, salt and pepper, and fry to a delicate brown, stirring often to prevent burning. When brown add enough boiling water to prevent burning, cover and cook till tender. Just before serving add a tablespoon of sugar and a scant cup of vinegar. CANNED PEACHES. — Over ripe peaches are not so good as others for canning purposes, and tin cans are best to can in, although I have as good results with glass cans. Pare, halve and 61 remove seeds if freestones ; if clings, pare and leave whole. Cook- in a thick vessel until done, but not mushy. A pint of water to three quarts of peaches are required to cook them, and always use cold water. Fill cans full and seal while hot. If glass cans are used, wrap paper around them to insure darkness. Keep in a cool place. FRESH PEACHES. — Choose large, fresh, ripe and juicv peaches, pare and cut them in several pieces ; sprinkle with gran- ulated sugar, place in a freezer and half freeze them. It will re- quire an hour or more. Do not take from the freezer until ready to serve ; sprinkle a little more sugar over them and serve with rich sweet cream and a slice of good cake. Canned peaches may be served in the same way. PEACH CREAM. — Pare and stone one quart of very soft peaches. Add to them one pound of sugar and mash thoroughly. When ready to freeze, add two quarts of rich cream. Whevi frozen, the peach cream will fill a four-quart dish. PEACH PIE NO. I. — Line a piepan with good paste. Pare, halve and seed peaches enough to fill the pan full. Thoroughly mix one cupful sugar, one tablespoonful flour and sprinkle over the peaches. Fill the pan with thick sweet cream and bake thirty minutes in a moderate oven. The well-beaten whites of two eggs sweetened may be spread over the peaches instead of using the cream, if one wishes. PEACH PIE NO. 2. — Line a piepan with good paste. Pare, halve and seed peaches enought to fill the pan full, packed closely together. One cupful of sugar, one tablespoonful flour sprinkled over the peaches ; add one-half teacupful of water, cover with paste and bake thirty minutes in a good oven. Good either hot or cold, and, of course, cream improves it greatly. PEACH SHORT-CAKE.— One pint of flour, one salt- spoonful of salt, one teaspoonful baking powder and two table- spoonfuls sugar passed through a sieve ; mix with four table- 62 spoonfuls of butter. Wet with about a teacupful good, rich, sweet milk, roll twice as thick as pie crust, place in a pie tin, spread butter over the top, roll the remainder of the dough and place on top, bake until done, but not crusty ; slip a knife between the layers and remove the top one to a plate, spread thickly with peaches that have been pared, sliced and sweetened ; place the lower layer of cake on top and spread the top of it with peaches also. Serve with sugar and cream, or a prepared milk or butter sauce. This is better eaten warm. PEACH COBBLER.— To ojo-e pint of sour cream add lard or butter the size of a hen's egg, one teaspoonful soda, a pinch of salt and flour enough to make a rather stiff dough. Roll out thin and line a bakepan. Pare and quarter ripe peaches, place a layer in the pan and sprinkle with sugar and bits of butter, then a layer of peaches, then sugar and butter, then a layer of peaches, then sugar and butter, until the pan is full. Cover with a layer ot dough. Cut a hole in the middle and pour in one and one-half ] lints of water. Serve with cream or sweetened milk. Other fruit cobblers are also good made as above. PEACH SAUCE. — Place peach juice in a small pan, add an equal volume of water ; boil ten minutes and strain. SWEET PICKLED PEACHES.— Clingstone peaches are best, but freestone peaches are good also for pickling and pre- serving. Eight pounds of fruit, four pounds of sugar, one quart cider vinegar, two ounces stick cinnamon, two ounces whole cloves. Boil sugar and vinegar with the cinnamon for five min- utes, put in the pared peaches few at a time, with one or two cloves stuck in each peach. When done enough to prick easily with a fork, take out in a jar and put others in to cook until all have been cooked. Boil syrup down to one-half original quantity and pour over peaches. Seal while hot. PRESERVED PEACHES.— Pare ripe but not soft peaches, and weigh an equal quantity of sugar as peaches ; put together in an earthen pan over night. In morning, pour off the syrup and 63 boil a few minutes. Set the kettle back and remove the scum, then place over the fire. Put peaches in when the syrup boils. Boil slowly three-quarters of an hour ; take out peaches and place in jars. Boil syrup a quarter hour longer and pour over peaches. Seal, or tie thick paper over and set in a cool place. BROILED SAUSAGES. — Seperate them, prick them, split them in two lengthwise and broil them on a gridiron. BUTTER SAUCE. — One teaspoonful of flour, four ounces of fresh butter, three teaspoonfuls of boiling water, a teaspoonful of lemon juice, a speck of cayenne and a tablespoonful of chopped parsley. Work the flour and butter to a cream and add gradually the boiling water. Stir constantly until it comes to a boil, but do not let it boil. Take from the fire, add lemon jviice, cayenne, pars- ley and serve. FRITTER BATTER— One pint of flour, half a pint of milk, one tablespoonful of salt, a few drops of the essence of lemon anvd two eggs. Beat the eggs light, add the milk, salt and lemon. Pour half this mixture on the flour and when beaten smooth and light add the remainder of the mixture and the oil. Have ready some hot fat, drop in a large spoonful and fry a light brown, This bat- ter is good for all kinds of fritters. GRILLED FOWL.— Cut the remains of cold fowl into pieces, season them with pepper and salt, squeeze over them the juice of iia1f a lemon, and let tliem stand three-quarters of an hottr. Dip them into melted butter and then into bread crumbs, with a very little grated lemon peel. Put them on a gridiron and broil over a clear fire. When fried instead of broiled, use the yolk of an esrs: well beaten instead of the melted butter. -Cr>& MACARONI WITH CHEESE.— Break and wash twelve sticks of macaroni. Put it into a sauce pan with two quarts of boiling water and a tablespoonful of salt, and boil rapidly for twenty minutes. Drain, mix with it one-half pint of cream sauce, and turn into a buttered dish. Sprinkle half a cupful of the 64 grated cheese over the top, and dust with fine bread crumbs. Put small pieces of butter here and there over the top and place in the oven to brown. It will take about twenty minutes. CHICKEN FRITTERS.— One cup of chicken stock, one tablespoonful of flour, one tablespoonful of butter, half a tea- spoonful of salt, one saltspoonful of celery salt, one cup cold, finely chopped chicken, a little pepper and a teaspoonful of lemon juice. Melt the butter in a saucepan and when hot add the flour and cook till smooth, but not brown, gradually add the stock, and when smooth and thick add seasoning. Mix the sauce and chicken thoroughly. Butter a small, shallow dish, put the chicken mixture into it, and place on the ice. When hard, cut into two-inch pieces, dip quickly into batter and fry in deep, hot fat. HOW TO BOIL POTATOES.— New potatoes are made watery by being laid in cold water, but in the winter and spring they should be peeled and laid in cold water an hour or two before they are cooked. Put them into boiling water with salt in it, and allow thirty or forty minutes for boiling, according to size. Have the potatoes of uniform size, otherwise the small ones will be done before the larger ones are cooked. When they are done through, pour off every drop of water and take the kettle to the door or window and shake them. Shaking them in the open air makes them mealy. Set the kettle on the back of the stove, cover them up with a clean towel, and let them stand while you are dishing the dinner. Take them up with a spoon and serve smoking hot. There is no vegetable that gains more by being prepared with due attention than the potato. The difference between a soggy, water soaked potato and one that is properly cooked is greater than many cooks realize. WHITE CAKE.— Whites of four eggs, one and one- half cups of sugar, one-half cup of butter, three cups of flour, three tablespoonfuls of baking powder, one cup of milk, and lemon or vanilla extract to flavor. For marble cake, add three tablespoon- fuls grated chocolate to one-half the batter. GOOD CANDY.— To make real "French creams," take the 65 white of one egg, one teaspoonfui of sweet cream and a table- spoonful of water, stir together, but do not beat, stir in pulver- ized or confectioner's sugar until thick enough to knead with the fingers, flavor with lemon, vanilla, or as liked ; knead on a clean board, then roll in little balls and lay on a plate to harden. Will be ready to eat next day. By dipping in melted chocolate, nice chocolate creams are made ; or the balls may be pressed into dates from which the stones have been removed, or between the halves of walnuts. SOUR MILK DOUGHNUTS.— For sour milk doughnuts take one coffeecupful of sugar, one of sour milk, two eggs, butter the size of an English walnut, one teaspoonfui of soda and a little salt, flour enough to make a very soft dough. SMOKED SALMON OR HALIBUT.— Wash and lay in a pan of cold water over night, with the flesh side down ; wipe dry and broil over a moderate fire for ten minutes. Either of these makes a nice relish for lunch, with no cooking. CLAM SOUP. — Chop fine a pint of round clams ; put in slew pan with a pint of water, and when it boils add the same amount (^f milk and boil up fi.gain ; season with butter, pepper and salt, and two crackers rolled fine are put in when the soup is dished. WELSH RAREBIT.— Grate or break into small pieces quarter-c[ound of cheese (medium aged "Young America" the best). Put this in warm stew pan, containing a pinch of butter; add half a wine glass of ale and a little salt ; keep stirring over brisk fire until cheese is reduced to a thick sauce. Pour over slice of toast on hot plate. BRENTFORD ROLLS.— Two pounds of flour, 2 ounces of powdered sugar, a quarter-pound of butter, 2 eggs, i gill of yeast, milk enough to form a dough, salt to taste. Rub the flour, butter and sugar together, beat the eggs and add with the other in- gredients. When light, mould the dough out in rolls, let thern rise again, and bake them on tins. 66 INDIAN PUDDING. — Pour enough boiling water on two cups of Indian meal to wet, add one-half cup of butter, one cup of sugar, a pinch of salt, two cups of milk, one-half cup of mo- lasses and one cup of seed raisins. Flavor with cinnamon and nutmegs. Bake three hours and serve with cream. NASTURTIUM SANDWICH.— You have a surprise in store in the way of a dainty and appetizing relish. Take two circular pieces of bread and butter and lay a nasturtium leaf be- tween them, first sprinkling it with a little salt. A spoonful of salad dressing will give variety when you want a change. The leaves are often used in salads, and the seeds or fruit added to pickles to give them pungency. LETTUCE SANDWICHES.— Lay white, crisp lettuce leaves between slices of bread thickly spread with mayonnaise dressing, letting the leaves come beyond the slices. Press gently together and trim the leaves with sharp scissors to make them even on all sides. Water cress may be used in the same way, first removing the stems and chopping the leaves fine. CELERY SANDWICHES.— Take two hard-boiled eggs, remove the shells and rub through a coarse sieve. Add a small cupful of finely-chopped celery and enough mayonnaise dressing to season properly. Spread on buttered bread. A unique way of serving olives at teas and receptions is to cut the meat from the stones of half a dozen queen olives ; chop fine, add a scant teaspoonful of dressing, mix and spread on buttered bread. Grated cheese mixed with dressing and made into sandwiches is a favorite accompaniment for salads. For a Sunday night lunch the masculines especially will ap- preciate a hot cheese sandwich. Prepare circular pieces of bread and spread with a thick layer of grated cheese. Sprinkle with salt and pepper; press circles 67 together and fry brown on each side in equal parts of hot butter and lard. English walnut meats chopped fine, salted and mixed with cream cheese to make a paste, make delicious sandwiches. STUFFED POTATOES.— Bake the potatoes, cut off a sec- tion from the large end and scoop out the interior ; mix it with butter, pepper and salt, and a little cream and return it to the potato, letting a little puff over the top. Set them in the oven for few moments, with a little bit of butter on each top, and reheat them thoroughly and brown. CORN MEAL MUFFINS.— Two cups of Indian meal, two cups of flour, one heaping tablespoonful of sugar, two eggs, one heaping tablespoonful of butter, two teaspoonfuls of baking pow- der, sweet milk to make thin batter. Bake in gem irons. TOMATO TILAU.— Peel and slice ripe tomatoes and ar- range in a baking dish with thin layers of uncooked rice. Season each layer with salt, butter and cayenne pepper ; cover closely and bake in moderate oven two or three hours. Serve hot, as a vegetable. MOLASSES COOKIES.— One egg, two-thirds cup of mo- lasses filled up with white sugar, two-thirds cup of lard, one cup buttermilk, one heaping teaspoon of soda, a little salt ; mix soft roll quite thick, bake quickly. They will keep a while if kept in a jar covered. TOMATO TOAST.— Stew fresh tomatoes and pass through a colander. Have ready in a dish that will bear heat, some split crackers or toast well buttered (brown bread is good for this pur- pose), pour over the tomatoes, seasoning to taste, and stew gently for ten minutes. PICKLED x\PPLES. — Sweet apples, pared and cored, and stewed gently with vinegar and sugar, spiced with cinnamon and cloves, make a fine relish which may be used immediately or kept 68 indefinately, as one likes. Two pounds of sugar to a quart of vinegar will be sufficient for half a peck of apples. A LIGHT BOILED PUDDING.— Take one-quarter pound each of bread-crumbs, flour, suet, and sultanas, two ounces sugar, and one egg beaten. Mix together, tie up in a cloth, and boil one and one half hours. BANANA PUDDING.— Take four bananas, skin them and rub through a sieve, or mash them w'ith a spoon, beat up three eggs, and mix with them also two desertspoonfuls of white sugar. Boil three-quarters of a pint of milk, and gradually stir into the mixture, turn into a pie-dish, and bake very slowly until the pud- ding is set. GRANDMOTHER'S PUDDING.— Take one-fourth pounri each of sultana raisins, sugar, bread-crumbs, and chopped suet, 2 ounces flour, and i ounce candied peel, cut in strips. ♦Make these ingredients into a stiff batter, with 2 eggs beaten with one- half pint milk, turn into a greased mould, cover with greased paper and steam 2 hours. GI'NGER CAKE. — Take one-half pound white sugar and one quarter pound butter, stir them together till creamy, then add three eggs separately, beat well together, stir in one tablespoonful ground ginger and about one-half pound flour, turn into a flat tin well greased and bake ; use less ginger if you do not wish it very hot. POTATO CHEESE CAKES— Take 2 good sized cold pota- toes, mash them, and mix with 2 ounces butter melted, 3 or 4 bunces of sugar, 2 ounces currants washed and dried, the juice of I lemon, and the peel grated or chopped, also 3 eggs well beaten. Line the patty tins with pastry, and three parts fill with potato mixture. They will pn.ff up in the oven, and should be baked a pale brown. A VEGETARIAN SOUP— Take i pound potatoes, 3 onions, 2 carrots, i turnip, i head of celery; peel and cut in slices after 69 washing them, place in a saucepan with i| ounces dripping or butter, and stir over fire 5 minutes, then add 3 pints water. Boil together i hour, rub through a sieve, return to the saucepan to make hot, and season with salt to taste. A little milk added is an improvement. PRESSED BEEF. — A good supper dish is pressed beef. You can make it yourself by boiling part of the brisket of beef — about 3 or 4 pounds — for a long time, allow ^ hour to every pound, and ^ hour over. Some spices, carrots and onions should be boiled in the water with it ; and, when done, the bones are slipped out, the meat is pressed between two dishes with heavy weights on top. It should remain till next morning, and then is trimmed and garnished for table. SPICED BEEF. — To spice beef, make a brine in the follow- ing manner : Take one-half pound each of common salt, and coarse moist sugar, one-half ounce saltpetre, one-half ounce each of allspice and peppercorns, one-fourth ounce cloves, and three or four bay leaves. Pound the spice so as to crack into coarse powder and break up the bay leaves ; put all these ingredients into a pini of cold water, and boil together 8 minutes. When quite cold pour over the beef, and rub it in a little, turn it every day, and in a fortnight it is ready for cooking. This quantity of brine is suf- ficient for a joint weighing 10 or 12 pounds. TO BOIL A HAM OR TONGUE.— Put it in cold water to soak over night ; if very dry the water should be changed once or twice during the soaking. Place in a saucepan with tepid water (I prefer this to cold), bring gradually to the boiling point, and after this simmer gently for about twenty minutes to every pound. An onion stuck with cloves and a bunch of sweet herbs in the water will improve the flavor. When done, leave in the water till cold, take up, skin the ham, and cover with raspings, decorate with a paper frill round the knuckle. Fresh meat should always be placed in boiling water, but salt meat in cold or tepid to draw out the salt and soften the outside. 70 BAKED RABBIT CURRY.— Cut a rabbit into small pieces and fry a nice brown in butter or dripping, take them out, and fry also two onions cut in rings, put these into a jar or deep pan with a tablespoonful curry powder, an apple chopped finely, three or four cardamon seeds, a teasponful of salt, and a good three ounces butter; no water is required. Then cover the jar closely, and put in a moderate oven. Next day it may be baked again another hour, and will then be found very savory. If so large a quantity of butter cannot be spared a little water must be allowed, but the curry will not be so good. Wash one-quarter pound of rice, throw into the boiling water, and boil quickly for twenty minutes, strain m a colander, and run a tap of cold water through it to seperate the grains, then place in a cool oven to warm, and serve in a hot vegetable dish. APPLE SWEET IN STRIPES.— The ingredients for this very pretty and wholesome dessert are one pound apples, weighed after peeling and coring, one-half ounce gelatine, one pint water, three ounces sugar, two tablespoonfuls lemon juice, the peel of one-half lemon, cochineal, one-half gill cream. Method: Stew the apples with the peel, juice of lemon, and sugar in three- fourths pint of water, until tender. Dissolve the gelatine in the one-quarter pint of water, rub the apples through a sieve, mix with the dissolved gelatine, divide this mixture in three parts, color one part pink with the cochineal, another white with the cream, and leave the remaining part its natural color. Set this latter in a mold which has been dipped in cold water; upon this place the pink mixture ; when this is set the white part goes on top — ^or the colors might be reversed, according to taste. I need hardly say the cream must be stirred into the apple while it is hot or it would curdle, and each part must be quite cold and stiff be- fore the other part is introduced. When turned out it will, of course, be in three stripes. POTATO SOUP.— Peel and cut into slices one pound pota- toes, two onions, and two sticks of celery ; place them in a sauce- pan with one ounce of butter, and let them stew with the lid on 71 three minutes, but they must not be brown. Now add one-half pint milk and nearly three-fourths pint water, and let it simmer gently about half an hour, or until the potatoes are tender. Rub through the sieve, add a little seasoning, and, if possible, a spoon- ful of cream, and the soup is ready. A very cheap and good soup. CHUTNEY SAUCE.— This is an Indian (Bengal) recipe, and probably the best. Peel and core about four pounds of sour apples, and stew them in a pint of vinegar, peel one-quarter pound of onions and one-quarter pound garlic, and chop them finely ; mix these ingredients together with one pound raisins stoned and chopped, one pound moist sugar, one-quarter pound powdered ginger, one-half pound mustard seed, 2 ounces chillies, and two ounces salt, boil together with another pint of vinegar for three-quarters of an hour, bottle for use. MOCK PIGEON PIE.— First make the pastry in this man- ner: Put one pound of flour on the board, make a hole in the middle, into which place one half pound butter, the yolk of an egg and a pinch of salt; work together until it is thoroughly mixed and of the consistency of fine bread-crumbs. Now pour in by degrees nearly one-half pint water, and make into a rather stiff paste, roll up in a cloth, and set aside till required. Cut up about one pound loin pork in thin slices, removing all bone ; season with pepper, salt, a little chopped sage, thyme and onion; place on a dish. Parboil for ten minutes one-half pound streaky bacon, and cut into slices, which place with the pork; lastly peel, core, and cut in thick slices about six apples. Take rather more than half the pastry, roll it about one-quarter inch in thickness, and line in oblong tin mould, letting the paste come up a little above the edge. In this arrange a layer of bacon slices, then a layer of apples, then a layer of pork, and so on till the mould is full. Roll out rest of pastry for the lid ; wet the edges, paste it on, pinch the edges to- gether, trim them neatly, and snip with the scissors to make a frill. Cut out some pastry leaves with which to ornament the top pie, brush over with beaten egg, lay on the leaves, make a small hole in center and bake one and one-half hours. When done turn 72 out of tin, and set aside to cool ; it is, however, sometimes eaten hot. FRUIT PASTRY.— A substitute for pie which will delight the dyspeptic, and which children may eat freely for breakfast, dinner or tea, is made as follows : Take your favorite cereal, whatever they may be — rolled oats, crushed wheat, gluten, cerea- line or arrow root, put a very thin layer in a buttered pudding dish, and over this a thin layer of any favorite fruit. Fill up with alternate layers and bake in a moderate oven for a full hour. Eat cold with sugar and cream. BUTTER SCOTCH— Is simply brown sugar and butter melted together, flavored with extract of lemon, cooked to the "crack," and finished as taffy. TAFFY CANDY. — To four pounds of white sugar add one quart of water, place over a clear fire, stir till the sugar is dis- solved, and boil it to the "crack;" when the sugar is at the "ball" add half pound of good, sweet butter, cut in pieces, stir until the butter is melted and thoroughly incorporated in it. Flavor with extract of vanilla or lemon, and, when cooked to the "crack," pour it upon a butered marjjle slalx and, when cool enough, cut it into squares or tablets. CREAM TAFFY.— Another very fine and rich taffy is made by boiling milk, or part water and part cream, instead of all water, using granulated sugar, and flavoring highly with extract of vanilla or lemon, the proportions of ingredients being the same as the foregoing recipe. These taffies may be flavored with chocolate, coffee, ginger, rose, or any fruit juice, and may also be made of maple or light browm sugar, according to the taste of the maker. The original "taffy," or "taffle," is of English origin, and was invented by a lady of the little town of Everton. The lady sent a sample to the Queen at Windsor, who immediately adopted it as the confection best suited for the nursery. This soon becoming known, all the ladies of the land immediately wanted it for similar purposes, and the lady inventor was over- 73 whelmed with orders for it, and soon acquired a handsome com- petence from the sale. Taffy remains to this day the most popu- lar English confection. The manner of its preparation is as follows : Put half a pound of the best of sweet, fresh butter into a bright clean copper pan, place it upon a moderate fire, and, as soon as melted, add and stir in with a wooden spatula two pounds of brown sugar, flavor it with the grated yellow rind of a fresh lemon and a pinch or two of powdered ginger, stir all constantly, but gently, until it is boiled to the "crack," then pour it upon a buttered marble slab, and, when sufifiiciently cool, cut it into squares, diamonds, or tablets. Four ounces of sweet almonds, blanched and cut into fillets, and then thoroughly dried in the stove or oven, may be added to the above, thus forming a very de- licious kind of nougat. TO PREVENT CANDIES FROM BECOMING STICKY. — All boiled candies are liable to become sticky if exposed to the action of the air. They should be kept in closely covered jars or boxes. The best plan, however, that we know of to prevent candies, such as taffies, peanut bar, walnut bar, clear candies, nou- gat, and all similar goods, from becoming sticky, which is caused by their absorbing the moisture of the atmoshere, is that which we have always adopted when we desire to keep such articles for any length of time, and one that has always proved satisfactory : When the candies are first made, and cut into bars or pieces, var- nish or cover each bar or article by means of a soft brush with a thin alcoholic solution of gum benzoin. MOCK SPONGE CAKE.— One cupful of bread sponge, one cupful of sugar, two eggs, one-half cupful of butter and one cup- ful of milk. Add any flavoring to suit the taste, and if fancied, a cupful or raisins or currants. It will take about three cupfuls of flour, just to make a thick batter. Put it in a long tin and let it rise two hours, or until bubbles cover the top and the pan is nearly full. Bake in a moderate oven nearly an hour. SMALL CUP PUDDINGS.— Cream two ounces, butter, mix with it two ounces flour; then stir into it one-half pint of milk. Bake in greased cups. 74 HOME HINTS. Oxalic acid is the best liquid for cleaning brass. Cover the hands with paper bags while blacking the stove. Pare fruit with a silver or plated knife, if you would not stain your fingers. A pinch of soda added to stewed sour fruit makes less sugar necessary in sweetening. Let potatoes lie in cold water an hour before cooking, if you want them white and mealy. Gilt frames shold be washed with rain-water with a little flower of sulphur dissolved in it. Dust covered furniture with a new soft paint brush which will clean out the deepest crevices. Blankets and furs sprinkled with borax and done up air- tight, v/ill keep free from moths. Diluted nitre applied with a feather will remove stains from mahogany, rosewood or walnut. A few drops of essential oil of lavender on cotton-wool quickly rids a bed of troublesome insects. Use powdered borax in the water when washing red table- linen. Use very little soap and rinse well. Clean leather satchels with a sponge dipped in warm water in which a little oxalic acid has been dissolved. Salt extracts the juices from the meat in cooking. Steaks ought not to, therefore, to be salted until they have been broiled. Stair rods should be cleaned with a soft woolen cloth dipped in water, and then finely sifted ashes. Then rub them with a dry flannel until they shine. Powdered borax and soap is the best thing for cleaninng copper kettles. Wet a course cloth in hot water, soap it well, and sprinkle over it the powdered borax. To keep jellies from moulding cover with pulverized sugar to 75 a depth of a quarter of an inch ; they will keep for years. For starching muslins, ginghams and callicoes, dissolve a piece of alum the size of a hickory nut for every pint of starch. This will keep the colors bright for a long time. Icing for cakes may be prevented from cracking when being cut by adding one teaspoonful of sweet cream to each unbeaten e^g; beat all together and add sugar until as stifif as can be stirred. A pleasant perfume and moth preventative is made of cloves, caraway seeds, nutmeg, mace, cinnamon and Tonquin beans, of each one ounce. Add as much Florentine orris root as will equal the other ingredients. Put together, grind all to a powder and put in little bags among your clothes. 76 SOME THINGS WORTH KNOWING. A whisk broom is the best clothes sprinkler and the water should be hot. If irons be rough and sticky, rub them on a fine salt sprinkled on a board. •' A spoonful of vinegar put into the water in which meats or fowds are boiled makes them tender. The rubber rings of preserve jars will recover their elasticity if soaked for awhile in weak ammonia water. To keep a closet or pantry dry and sweet, place a box of lime upon one of the shelves. It will absorb all dampness. Flannel that has grown yellow by repeated washings will ,• whiten considerably if left out of doors on a cold night. To clean a brown porcelain kettle boil potatoes with the jack- , ets on in it. The porcelain will be rendered nearly as white as > new. For an obstinate cough associated with a cold, equal parts of syrup of squills, sweet spirits of nitre and paragoric is an excel- lent remedv. 77 USEFUL ARTICLES. FIRE-PROOF PAINT.— To i gallon of paint add 4 ounces of sulphuric acid. ARTIFICIAL GOLD. — Zinc i part, copper 7 parts, virgin platina 16 parts. Melt in a crucible with powdered charcoal till the whole forms a mass and is thoroughly mixed. No 2. — Zinc I ounce, pure copper 5 ounces. Melt in a cru- cible. No. 3. — Block tin i part, zinc i part, copper 3 parts. Put into a covered crucible and melt with charcoal. IMITATION SILVER.— Metallic bismuth 4 ounces, re- fined nickel 22 ounces. Melt and cool 3 times ; at the third melt- ing add 4 ounces of pure silver. SILVER PLATING.— Dissolve 2 ounces of nitrate of silver in crystal in 24 ounces of soft water — then dissolve in water 4 ounces of cyanide of potash, and pour in. Shake well together and let the whole mixture stand until it becomes clear. Take some -i ounce vials, fill then half full of fine whiting, or paris white. It is now ready for use. This will sell readily for 15 cenLs a vial and will cost about 3 cents a vial. Another good plating. Take i ounce of hypersulphate of soda, 2 ounces of cyanide of potash and 4 ounces of precipitated silver. Put all into a gallon of water, add a little whiting. Apply with a soft rag. Shake well before using. SILVER.— Melt 2 pounds of pure copper with i| ounces of tin. This resembles Sterling silver. POLISPIING POWDER.— For gold, silver, brass, glass, tin 78 and other materials : 4 pounds of best quality of whiting, ^ pound of cream tartar, 3 ounces of calcined magnesia. Mix thoroughly. Moisten a piece of canton flannel or a shamois skin with alcohol or water and rub on the polish with it, then take the polish dry to finish with, GOLD PLATING.— Digest a small fragment of gold with about ten times its weight in mercury until it is dissolved. Shake the amalgam together in a bottle. Clean the article to be plated thoroughly, then coat them carefully with the amalgam. Place them on an iron tray heated to a red heat for a few minutes. The mercury goes up in fumes leaving a plating. The work should be done in a place where the poison fumes of the mercury can escape. ROSE WATER.— Altar of Roses 25 drops, rub in with it I ounce of white sugar and 4 drachms of carbonate of magnesia ; add gradually i gallon of water and 4 ounces of proof spirits. COLOGNE WATER.— Alcohol i pint, oil of lavendar i drachm, oil of cloves 8 drops oil of beragamuth i drachm, oil of cinnamon 8 drops, oil of lemon 2 drachms, tincture of myrrh 50 drops, oil of sonmary 2 drachms. SOLID PERFUME. — One-quarter ounce oil of lavender flowers, 2 ounces oil of lemon grass, ^ ounce oil of cloves. Mix well together. Melt 4 quarts paraffine and pour in the oils while hot, stirring all the time. This makes, when cool, a clear solid perfume. Put into a trunk and it will perfume every article in it. Rub a little on the handkerchief. SMELLING SALTS. — Spirits of ammonia 15 minims, sal tartar 3 drachms, oil of neroli 5 minims, muriate of ammonia, granulated, 6 drachms, oil of lavender flowers 5 minims, oil of rose 3 minims. Put into the pungent a small piece of sponge, filling about one-quarter of the space, and pour on the oils, then put in the mixed salts and then pour in the ammonia, and close the bottle. 79 TO REMOVE FLESH WORMS OR BLACK HEADS.— Squeeze them out, then wash thoroughly with hot water and rui) with a course towel, then apply a little of the following prepara- tion : White hrandy 2 ounces, cologne i ounce, liquor of potassa I ounce. Be careful to wash the face clean. FOR FRECKLES. — Take grated horseradish and put into very sour milk. Let it stand 6 hours, then wash the face night and morning. TO REMOVE WRINKLES.— Sulphate of alumine 36 grains, pure water i pint. Mix, and bathe the face three times a day. TO SOFTEN THE SKIN.— Use Indian meal on the face and hands, rubbed on as you would soap ; first soap the hands and face with good toilet soap. TO REMOVE STAINS FROM THE HANDS.— Dampen the hands, then rub them with tartaric acid and wash and wipe dry. Raw potatoes rubbed on will take off vegetable stains. OFFENSIVE FEET.— Bathe them every night in a strong solution of borax or a weak solution of permanganate of potash, or put 20 grains of salt to 8 ounces of water. EXCESSIVE PRESPIRATION OF FEET OR HANDS. — Oil of lemon 2 parts, French chalk 50 parts, starch 200 parts, carbolic acid i part, burnt alum 4 parts. Make a fine powder and apply to hands or feet. BALDNESS OR FALLING OUT OF HAIR.— Take 3 tablespoonfuls of fine sulphur and put it into i quart of rain- water, shake thoroughly several times a day for a week and keep in a dark cool place. Drain off the water and put in a table- spoonful of salt. Use this as a wash three times a week. Rub the scalp well with the fingers. AN EXCELLENT SOAP FOR THE HEAD.— Take j 80 quart soft water, i bar castile soap. Slice the soap thin and put into the water, put in one teaspoonful of baking soda, boil until the mixture is the consistency of thick jelly. This will clean the head of dandruff and dirt. After using put a little white vaseline on the hair. TO SOFTEN HANDS AND CURE CHAPS.— One cup of bay rum, 3 tablespoonfuls of quince seed. Soak over night and in the morning add ^ ounce Lubin's rose water, ^ ounce benzoin, J ounce of glycerine, and yoke of i egg. This recipe sold for a long time at $6.00. TO WHITEN THE FACE.— Beat the whites of 4 eggs to a stiff frost and put in the juice of 2 lemons. Put in a stone jar, let it cook slowly for several hours. Use this as a wash and it will remove all the fine dirt and grease that sticks to the skin and makes the complexion dark or sallow. Another good lotion : Mix one tablespoonful of pure tar with a pint of best olive oil in a tin cup, set in boiling water and stir until very thick. Annoint the face with this on retiring and wash off carefully in the morning with the soap and soda prep- aration mentioned above. This is absolutely harmless and will greatly aid the complexion and help to keep off blackheads. WHITE FACE POWDER.— Finest corn starch i ounce, j.nre oxide of zinc 3 ounces. Mix thoroughly and sift through fine bolting silk. Reject all that remains in the silk. Sift a second time, then perfume with 3 drops oil of rose. LIQUID WHITENER.— Pure oxide ^ ounce, glycerine ^ drachm, rosewater 2 ounces, essence of roses 7 drops. This is a harmless skin whitener. TOOTH POWDER.— Four ounces prepared chalk, 4 ounces powdered orris root, i ounce pulverized sugar, i ounce castile soap made fine as powder. Mix well together, flavor with a few drops of wintergreen mixed well into the powder. Shake until all is of 81 an equal powdered lightness. This will whiten and preserve the teeth. TO PREVENT DANDRUFF.— Water i6 ounces, carbonate of soda 2 drachms. Add yolk of 4 eggs well beaten. Use the soap referred to in this book made of water, casteel soap and soda. TO MAKE CURLY HAIR.— Olive oil i pound, oil of origanum i drachm, oil of rosemary i^ drachms. Mix well and bottle. Apply two or three times a week. TO REMOVE HAIR FROM FACE AND SHOULDERvS. — Spread equal parts of resin and pitch on a piece of thin leather, and apply. Let it remain about three minutes, then pull of¥ sud- denly and it brings the hair with it. TO SHARPEN KNIVES OR RAZORS.— Whet the razor strop with sweet oil, then sprinkle over it some flour of emery. This must be put on evenly over the entire surface. For knives, take vaseline and mix with it emery dust and put the mixture on smooth board or strap. GOOD SHAVING SOAP.— Good white soap, in fine shav- ings 6 pounds, soft water i-| pounds, soda 2 ounces, balm soap 2 pounds. Melt carefully over a slow fire in an earthen vessel, then add oil of lavender 120 drops, oil of lemon 80 drops. Mix well and cut into cakes. TO CLEAN TEETH.— Cigar ashes mixed with castile soap and applied with a soft rag. TO PREVENT BAD BREATH.— Take 8 drops of concen- trated solution of chloride of soda in a glass of pure water before breakfast. Then rinse the mouth with some of the same material. Bad breath comes from the stomach or teeth, or both. TO MAKE CASTILE SOAP.— Olive oil 7 pounds, soda i^ pounds. First prepare your soda by putting it in a solution of powdered quick lime, then mix it with the oil and boil it. GLYCERINE SOAP.— Take toilet soap, slice and melt with gentle heat and add to i pound of soap i ounce of pure glycer- ine. When cool make into balls. EXTRA GOOD SOAP.— Cut 2 pounds castile soap into shavings and put into a tin pail with just enought hot water tj cover it. Place the pail into a kettle of boiling water and when melted stir thoroughly and add I pound honey, ^ pound almond oil, 5 pound powdered borax. Mix thoroughly, then add any per- fume wished. Turn into a dish to cool, then cut into squares. A SUPERIOR QUALITY OF SOAP.— White castile soap 3 parts and olive oil soap and palm oil soap each one pound. Slice thin and put together in a vessel and boil, when all melted, mix thoroughly and perfume as wished, then cool and cut into bars. TO REMOVE COAL OIL STAINS.— Cover the spot with finely powdered chalk or corn meal ; cover with a paper and ruij v/ith a hot iron. COFFEE STAINS.— INIix the yolk of an egg with some warm water and use as a soap. A little alcohol will make this more effective. TO CLEAN WOOLEN GOODS.— Take 3 cents worth of carbonate of ammonia, pour onto this a pint of boiling water, cover till cool, then use it as a wash with a smooth cloth. BLEACHING FEATHERS.— First thoroughly wash with soap and water, transfer to a bath of bicromate of potash dib- solved in water, add a few drops of sulphuric acid. When white, remove from bath and they are ready for any dyes. CLEANI-NG GILT FRAMES.— Clean carefully, then wash with I ounce of soda beaten up with the whites of three eggs, repitition. Instead of "Will you enter in," say, "Will you enter ' Scraped places should be touched up with gold i)aint. * 83 TO BLEACH CLOTH.— One pound chloride of lime dis- solved and strained, put in 3 parts of water, thoroughly Avet the cloth, and leave it in the basin of lime water for 24 hours, then rinse it well. THE UNIVERSAL CLEANER.— Acqua ammonia 1 gal- lon, soft water 4 gallons, best white soap 2 pounds, saltpetre 4 ounces. Shave the soap fine, add the water and boil until soap is dissolved. Let it p'et cold. Add the saltpetre, stirring until dis- solved. Strain. Let the suds settle, skim off the dry suds, add the ammonia and bottle and cork at once. This will clean all kinds of goods. Good for a shampoo ; take paint from a board ; remove grease from everything. Is death to bed bugs. For cleaning carpets use a stiff brush, for cloth use a sponge, apply- ing the cleaner to both sides of the cloth. To clean glass and sil- verware get a little whitening to put with it. TO CLEAN AND BRIGHTEN BLACK GOODS.— Dis- solve 2 ounces of castile soap shavings in a pint of boiling water. When cold add 2 ounces of ammonia, i ounce each of ether, alco- hol and glycerine, and a half gallon of clear cold water. Mix thoroughly and bottle and cork tightly. For men's clothes, dilute a small quantity in an equal amount of water and wash the cloth- ing with a sponge. Rub in the solution. If the grease is thick and been on some time do not dilute the mixture. When clean, lay a clean white cloth on the garment and press with a hot iron. REMOVE SCORCHED SPOT FROM LINEN.— One- half pint of vinegar, 2 ounces Fuller's earth, ^ ounce white soap. Slice 2 onions and extract the juice, boil all together and spread over the scorched place and leave it to dry, then wash the gar- ment. BLUEING FOR CLOTHES.— Take i ounce soft Prussian blue, powder it and place in a bottle with a quart of rainwater and add ^ ounce of oxalic acid. A teaspoonful of the mixture is enough for a large family washing. STOVE POLISH.— Take finely pulverized plumbago, put 84 into a box. Take a damp woolen rag, dip into the box and appiv to the stove. Then poHsh with a dry cloth. TO CLEAN BRUSHES.— Dissolve a piece of soda about the size of a walnut in a quart of water, clean the brush of the hair, then dip it bristles down into the basin of water. Do this several times and then wipe the back and handle and put the brush in the sun or near the stove to dry. Soap will make the bristles soft. FURNITURE POLISH.— Equal parts of sweet oil and vin- egar and a pint of finely powdered gum arable. Shake the bottle and apply with a rag. LIQUID STOVE POLISH.— ODORLESS.— One part bone black, i part pulverized graphite, 2 parts coperas. Mix with sufficient water to form a paste. TO PREVENT WINDOW GLASS FROM STEAMING. — Clean the glass occasionally with a cloth moistened with glycer- ine. Wipe so as to leave a trace of the glycerine on the glass. TO PREVENT TIN FROM RUSTING.— Rub the tin with lard and then common unslacked lime before putting them away. TO CLEAN GOLD CHAINS.— Let the article remain for some time in a solution of caustic potash. TO MAKE LACE CURTAINS FIRE PROOF.— Dip them in a solution of phosphate of ammonia and water. They will burn but not flame. TO CLEAN WALL PAPER.— One quart flour, 6 cents worth of ammonia and enough water to make a stiff dough. Then wipe the paper w^ith the dough, changing all the time so as to have a clean surface against the paper. FLY POISON. — Take | ounce of sugar and -|- ounce of 85 thoroughly ground black pepper. Make into a paste and set out for flies. TO SWEETEN BUTTER THAT IS RANCID.— Put 15 drops of chloride of lime to i pint of cold water, wash the butter thoroughly, then wash over in pure cold water. MILK.— TO KEEP FROM GETTING SOUR.— Put i tea- spoonful of scraped horseradish into the pan of milk. FIRE KINDLERS. — To make them, take i pound resin an 1 melt it, put in 2 pounds tallow ; when hot stir in fine sawdust to make a thick paste. While hot spread it out about i inch thick and wide on a board which has been sprinkled with fine saw- dust. Yet while warm take a thin edge and mark it off into inch squares. Grease the marking board to prevent sticking, TO MEND A CRACK IN A STONE.— Take finely sifted wood ashes, add the same quantity of pulverized clay, add a little salt, put in enough water to make a paste, then stop up the crack with it. TO MEND TINWARE.— Take a bottle and fill it two-thirds full of muriatic acid and put into it little bits of sheet zinc as long as it dissolves them, then put in a small piece of sal ammonia and fill up with water. Wet the place to be mended with the prep- aration, then put a piece of zinc wet with the solution over the hole and hold a lighted candle or spirit lamp under the place until it melts the solder on the tin. FROSTING FOR WINDOW PANES.— Dissolve Epsom salts in beer. Apply with a brush. WHITEWASH THAT WILL LAST.— Mix 1 pailful of lime and water ready for use, then take ^ pint of flour, pour on boiling water sufficient to thicken, then pour it while hot into the whitewash. Mix well and it is ready. CANDY. — Boil 3 lbs. common sugar and 1 pint water 86 over a slow fire for half an hour without skimming, then take it ofif, rub your hands with butter, then pull it as you would mo- lasses candy until it is white, then twist it and cut into strips. Another way : Take i pound white sugar, i cupful of water, ^ teaspoonful of cream tartar, 2 teaspoonsful of vinegar, 2 tea- spoonsful of vanilla, butter the size of an egg. Boil until it hard- ens when dopped into water ; pour upon a buttered platter and when cold, pull. ICE CREAM. — Two quarts thick cream, i pound sugar, ^ ounce French gelatine, yolk 3 eggs. Take i quart of cream and the gelatine, set on the fire, stir, do not let it boil, melt, set off. Add the eggs and sugar stirred up with a little of the cream, stirring all the time. Set on fire, let it get hot. Set off, add the other quart of cream, stir, strain, freeze. Break your ice fine, use salt with the ice. Flavor after it is frozen. 'No. 2. — One quart cream, i cup sugar, flavor to taste, then freeze. No. 3. — Heat the cream until scalding hot, melt the sugar in it, and when cold, add the flavoring. Freeze. STRAWBERRY ICE CREAM.— Sprinkle 2 cups of sugar over 2 quarts of strawberries, mash them and let stand for 30 minutes. Squeeze the berries through cheese cloth, take out the pulp and pour on gradually about i pint of milk, mix it all until the pulp is separated from the seed, then squeeze again. Scald about 3 pints of cream and when cool add to the straw- berry juice, then freeze. COLD EGGNOG. — Beat two eggs well, add 2 tablespoonsful of sugar and beat again, add 2 tablespoonsful of wine or brandy and I cup cream or milk. Then put into freezer and turn till half frozen. CIDER. — One gallon cold water, add dark-brown sugar i pound, tartaric acid ^ ounce, yeast 3 tablespoonsful. Shake well together. 87 CEMENT FOR MENDING SHOES.— Take gutta percha cut in chloroform to proper consistency for use. GOOD SALEABLE CEMENT.-^Rubber i ounce, pack tightly in a bottle and cover it with bisulphate of carbon. Keep till the rubber dissolves. This .is an excellent cement to put patches on leather. CHINESE CEMENT.— For mending china, glass and fancy ornaments. Dissolve shellac in enough rectified spirits to make a liquid the consistency of molasses. Spread the fluid thinly on the parts to he stuck together. A CEMENT TO FASTEN RUBBER TO LEATHER.— Gutta percha 25 pounds, Venice turpentine 20 pounds, shellac 2 pounds, caoutchouc -J pound, liquid storax 2^ pounds. Heat the turpentine, then add the gutta percha and shellac, when they dis- solve add the others. Stir well and do not burn. CEMENT TO MEND IRON, POTS AND PANS.— Take 2 parts sulphur and i part (by weight) of fine black lead. Put the sulphur in an old iron pan, put on the fire until it begins to melt, then add the lead, stir well until all is mixed and melted, then pour out on an iron plate or smooth stone. When cool, break into small pieces. Place the compound onto a crack to be mended and solder with a hot iron. If there is a hole in the pot fill it with copper, then solder over it with the cement. A FINE VARNISH FOR LEATHER.— Spirit of wine f pint, vinegar 5 pints, gum senega! (in powder) ^ pound, loaf sugar 6 ounces, powdered galls 2 ounces, green copperas 4 ounces. Dissolve the gum and sugar in water, strain, and heat over a slow fire, but don't boil. Now put in the other ingredients, stir well for 10 minutes, set ofif and when nearly cool strain through flannel and bottle for use. Apply with a pencil brush. BOOT AND SHOE BLACKING.— Two ounces oil of vit- riol, 4 ounces tannus oil. Mix and let stand for two days, then 88 add 5 ounces of molasses and i pound ivory black. Stir well and put up for use. FURNITURE POLISH.— Shellac U pounds, naptha i gal- lon. When dissolved it is ready for use. TO KEEP FENCE POSTS FROM ROl TING.— Take boiled linseed oil and stir into it pulverized charcoal to the con- sistency of paint. Put a coat of this over the timber. TO COLOR BUTTER.— Take 2 large carrots, clean thor- oughly, then scrape off the yellow exterior leaving the white pith. Soak the yellow part in boiling milk for 15 minutes, strain boiling hot into the cream. This adds to the sweetness of the butter and is whoSesome. TO MAKE VELVET LOOK NEW.— Take a hot iron, put a wet cloth on it, lay the velvet on the cloth and brush with a brush or whisk broom. This will smooth it out and make it look new. 89 INK DEPARTMENT. BLUE WRITING FLUID.— Dissolve basic or soluble Prus- sian blue in pure water. BLACK INK. — One gallon rainwater, put into it brown sugar -} pound, powdered nutgalls f pound, gum arabic ^ pound, clean copperas ^r pound. Mix and shake occasionally for lo days and strain. It can be made quicker by putting in an iron kettle. COMMON INK.— To i gallon boiling soft water all f ounces extract logwood. Boil 2 minutes, remove from fire, stir in 48 grains of bicromate of potash and 8 grains prussiate of pot- ash. Forty gallons can be made at once. INDELIBLE INK TO MARK LINEN.— Nitrate of silver i^ ounces dissolved in 6 ounces of liquor ammonia fortis, archill I ounce, gum arabic ^ ounce. Mix thoroughly. CARMINE INK. — Pure carmine 12 grains, water of am- monia 3 ounces. Dissolve, then add 18 grains of powdered gum. I drachm of powdered drop lake may take the place of carmine as it is much cheaper. BLACK LNK. — Shellac 4 ounces, water i quart, borax 2 ounces. Boil till dissolved and add 2 ounces of gum arabic dis- solved in a little hot water. Boil, add enough of a well triturated mixture of equal parts of indigo and lampblack to produce the proper color. After standing for several hours draw off in a bot- tle. Another recipe is : Extract of logwood 2 ounces, bichromate of potash I ounce. Mix in a half gallon of soft hot water. This ink will not be injured by freezing. BLUE INK. — Persian blue 6 parts, oxalic acid i part. Tri- 90 turate with a little water to smooth paste, add gum arabic and a sufficient quantity of water. COMMERCIAL WRITING INK.— Galls 2 ounces, cloves 1 ounce, gum i ounce, sulphate of iron i ounce, water 16 ounces. Shake frequently until ready for use. GREEN INK. — Dissolve 360 grains of bichromate of pot- ash in 2 fluid oimces of water, add while warm i ounce spirits of wine, then decompose the mixture with concentrated sulphuric acid until it assumes a brown color, evaporate this liquid until its quantity is reduced one-half, dilute with 4 ounces of distilled water; filter, add i ounce alcohol, followed by a few drops of strong sulphuric acid. Set aside until it turns a beautiful green, add a small quantity of gum arabic and it is redy to use. It is a cheap and beautiful ink. INK tOR WRITING ON ZINC OR TIN.— Copper i part dissolved in 10 parts nitric acid, add 10 parts of water. COPYING TNK. — Soft water i gallon, gum arabic 2 ounces, brown sugar 2 ounces, powdered nutgalls 6 ounces, clean copperas 2 ounces. Shake occasionally and let stand for 10 to 12 days. This is a fine ink. BRIGHT RED INK. — Brazil wood 4 ounces, gum arabic 2 drachms, muriate of tin 1 drachm. Boil down in 64 ounces of water to one-half and strain. GOLD INK. — Gold leaf and honey equal parts, turpentine imtil the gold is reduced to the finest possible state of division, put in 30 parts hot water and shake thoroughly and allow 'it to reitle. For sil\er ink use silver leaf instead of gold. Draw off the water and repeat the washing several times, then dry the gold and mix with a little gum water for use. A WATER PEN.— Take best quality of violet aniline, re- duce to a thick paste with water, then add mucilage and mix thoroughly. Apply the paste to the pen and let it dry about 12 91 hours. Dip in water up to the filling to make it flow thick. If pniTit of pen i<; crrea d^'y. Ke ct is made a saturated solution of tannin in water. Just be- fore beginning the entertainment, half a teaspoonful of strong spirits of ammonia is put into a third goblet, and about a tea- spoonful of the tannin solution is added to a pitcher containing just enough water to fill three goblets. All this is quite inexpen- sive, costing only a few cents. With his prepared pitcher and goblets and two clean goblets on his table, the magician is ready to begin. His glasses are ar- ranged alternately, clean and "iron," and finally the one contain- ing the ammonia. He begins by announcing that he has a pitcher of water — saying nothing of what else it contains — from which he proposes to furnish water or wine. Picking up a clean glass so that his hand envelops the bowl, he half-fills it with water; taking the next glass, he wipes the inside wfith a soft napkin, and holding it as he did the first, pours into it what looks like claret, then water again, and next wine. "Here we have two water, and two wine," the performer says. "We pour all back into the pitcher, and, filling the glasses again, we find, naturally, all wine, though somewhat diluted. The pitcher is empty. Let us examine it." He hands it out, and, as he takes it back, grasps it between his fingers and thumb, the fingers going inside and carrying l^etween them the ball of oxalic acid which is dropped to the bottom. "I will return all the wine to the pitcher, continues the 109 magician, "and, pouring it out again." (The acid having bleached out all the color, leaving it limpid as before). Once more he returns the water to the pitcher, and this time picking up the ammonia-glass, fills it with — red wine. He empties half into a clean glass, and fills both from the pitcher with— red wine. Back they go for the last time into the pitcher, and now, on filling the glasses, there is nothing but wWer. The effect is very pretty, and very puzzling, and never fails to bring what is so pleasant to the performer's ears — applause. 110 MISCELLANEOUS ITEMS. RI;LE for counting interest.— Call all the mnnths cents, divide the number of days by 3 and put down the result to the right of the cents for mills. You then have the amount of interest on one dollar for the entire time at 12 per cent per annum. If the interest is 6 per cent, take |- the result, if 8 per cent take 2-3 of the result, if 9 per cent if, if 4 per cent 1-3, it 3 per cent |, etc., then multiply by the number of dollars and you l;ave the result. For example. Require the interest on $75 for 2 years, 3 mtnths and 18 days at 8 per cent per annum. The number of rnrntns is 24 plus 3 equals 2y \ so call it 27 cents. Divide 18 by 3 equals 6 and you have 2"] cents, 6 mills set down .276. Now the interest at 8 per cent is 2-3 of the interest at 12 per cent so twp- thirds of .276 is .276 times 2 and divided by 3, gives .184. That is the interest on one dollar for the time, multiply this by 75 and point off three figures and you have $13.80. The reason of this rule is that at 12 per cent per annum the interest is i cent a month calling a month 30 days there will be i mill for every three days for 10 mills make a cent and 3 times 10 are 30. This rule can be fixed upon the memory by a little practice. TO FIND THE AREA OF A CIRCLE.— Square \ the diameter and multiply by 3. 141 59 the result will be the number of mits of the diameter. If the diameter is measured in inches the result will be square inches. If feet the result will be square feet.. i TO FIND THE AREA OF A TRIANGLE.— Multiply the base by \ the altitude. TO FIND THE AREA OR NUMBER OF FEET OF LUMBER IN A PIECE WIDER AT ONE END THAN THE Ill OTHER. — Add together the width of both ends and multiply the same by- I the length. TO FIND HOW MANY GALLONS A TANK WILL HOLD.- — Measure the length width and depth in inches, multi- ply the length by the width, multiply the result by the depth and divide the result by 231, the result wilt be the number of gallons. TO FIND THE NUMBER OF BUSHELS.— Measure and multiply as above and divide by 2150.4, point off one figure and the result will be bushels. BILL OF SALE.— This Writing Witneseth, That John Doe for and in consideration ofScvcniy dollars has this day sold and delivered toRichard Roc the following described personal prop- erty — describe the property^- Witness my hand this 2nd day of March, 1898. John Doe. TO DETECT ADULTERATED FLOUR.— Pour boiling water upon it and if the flour is mixed with peas or beans a strong smell of those grains will be manifest. If you suspect a chalk or plaster of paris or mineral powders. Slice the soft part of a loaf and put it into a large quantity of Vv'ater in an earthen vessel. Place it over a slow fire for 3 hours, scoop up the pop, and let the water stand. When perfectly settled pour oft' the water and a chalky substance will be on the l)Ottom of the vessel. Another Fair Test : Place some flour on the table and blow very gently, , if little heaps remain and differsing materially from the indications of other portions blown upon, this substance that remains is impure. CHALK AND PLASTER OF PARIS TESTS.— Bake a small quantity of the suspected flour until it is very brown, then take it and rub in your hands or on a table and white particles will be seen if chalk or plaster of paris be present. 112 LIST OF THE PRESIDENTS. First date is date of birth. Second date is date of death. Third date of inaugeration. George Washington, Feb. 22-1732-Dec. 14, 1799; April 30, 1789 to March 4, 1797. John Adams, Oct. 19., 1735-July 4, 1826; March 4, 1797 to March 4, 1801. Thomas Jefiferson, April 2, 1743 -July 4, 1826; March 4, 1 801 to March 4, 1809. James Madison, March 16, 1751-June 28, 1836; March 4 1809 to March 4 181 7. James Monroe, April 28, 1759-July 4, 1831 ; March 4 1817 to March 4 1825. John Q. Adams, July 11, 1767-Feb. 23, 1848; March 4, 1825 to March 4, 1829. Andrew Jackson, March 15, 1767-June 8, 1845; March 4, 1829 to March 4 1837. Martin VanBuren, Dec. 5, 1782-July 24, 1864; March 4, 1837 to March 4, 1841. Wm. H. Harrison, Feb., 9. 1773-April 4. 1841 ; March 4, 1841 to April 4, 184T. John Tyler, March 29, 1790-Jan. 17, 1862; April 4, 1841 to March 4, 1845. James K. Polk, Nov. 2, 1795-June 15, 1849; March 4, 1845 to March 4, 1849. Zack Taylor, Sept. 24, 1784- July 9, 1850; March 4, 1849 to July 9, 1850. Millard Filmore, Jan. 7, 1800-March 8, 1874; July 10, 1850 to March 4, 1853. Franklin Pierce, Nov. 23, 1804-Oct. 8, 1869; March 4, 1853 to March 4, 1857. 113 James Buchanan, April 22, 1791-June 12, 1868; March 4, 1857 to March 4, 1861. Abraham IJncohi, Feb. 12, i8o()-April 15, 1865; March 4, 1861 to April 15, 1865. Andrew Johnson, Dec. 29, 1808-JuIy 31, 1875; April 15, 1865 to March 4, 1869. U. S. Grant, April 2y, 1822-July 23, 1885; March 4, 1869 to March 4, 1877. R. B. Hayes, Oct., 4, 1822-Jan. 17, 1893; March 4, 1877 to March 4, 1881. J. A. Garfield, Nov. 19, 1831-Sept. 19, 1881 ; March 4, 1881 to Sept. 19, 1881. Chester Arthur, Oct. 5, 1830-Nov. 18, 1886; Sept. 19, 1881 to March 4, 1885. Grover Cleveland, March 18, 1837; March 4, 1885 to March 4, 1889. Benj. Harrison, Aug. 20, 1833-March 1901 ;March 4, 1889 to March 4, 1893. Grover Cleveland, ; March 4, 1893 to March 4, 1897. Wm. McKinley, Jan. 29, 1843; March 4, 1897. JnV UN 21 ''