The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home (part 3 of 3)

The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home (part 3 of 3)

Another treatment of warts is to pare the hard and dry skin from their tops, and then touch them with the smallest drop of strong acetic acid, taking care that the acid does not run off the wart upon the neighboring skin; for if it does it will occasion inflammation and much pain. If this is continued once or twice daily, with regularity, paring the surface of the wart occasionally when it gets hard and dry, the wart will soon be effectually cured.

SWAIM'S VERMIFUGE.

Worm seed, two ounces; valerian, rhubarb, pink root, white agaric, senna, of each one ounce and a half. Boil in sufficient water to yield three quarts of decoction. Now add to it ten drops of the oil of tansy and forty-five drops of the oil of cloves, dissolved in a quart of rectified spirit. Dose: one tablespoonful at night.

FAINTING. (Syncope.)

Immediately place the person fainting in a lying position, with head lower than body. In this way consciousness returns immediately, while in the erect position it often ends in death.

FOR SEVERE SPRAINS.

The white of an egg, a tablespoonful of vinegar and a tablespoonful of spirits of turpentine. Mix in a bottle, shake thoroughly, and bathe the sprain as soon as possible after the accident. This was published in Life Secrets, but it is republished by request on account of its great value. It should be remembered by everyone.

An invaluable remedy for a sprain or bruise is wormwood boiled in vinegar and applied hot, with enough cloths wrapped around it to keep the sprain moist.

CAMPHORATED OIL.

Best oil of Lucca, gum camphor. Pound some gum camphor and fill a wide-necked pint bottle one-third full; fill up with olive oil and set away until the camphor is absorbed. Excellent lotion for sore chest, sore throat, aching limbs, etc.

LINIMENT FOR CHILBLAINS.

Spirits of turpentine, three drachms; camphorated oil, nine drachms.

Mix for a liniment. For an adult four drachms of the former and eight of the latter may be used. If the child be young, or if the skin be tender, the camphorated oil may be used without the turpentine.

"THE SUN'S" CHOLERA MIXTURE.

More than forty years ago, when it was found that prevention for the Asiatic cholera was easier than cure, the learned doctors of both hemispheres drew up a prescription, which was published (for working people) in The New York Sun, and took the name of "The Sun Cholera Mixture." It is found to be the best remedy for looseness of the bowels ever yet devised. It is to be commended for several reasons. It is not to be mixed with liquor, and therefore will not be used as an alcoholic beverage. Its ingredients are well known among all the common people, and it will have no prejudice to combat; each of the materials is in equal proportions to the others, and it may therefore be compounded without professional skill; and as the dose is so very small, it may be carried in a tiny phial in the waistcoat pocket, and be always at hand. It is:--

Take equal parts of tincture of cayenne, tincture of opium, tincture of rhubarb, essence of peppermint and spirits of camphor. Mix well. Dose fifteen to thirty drops in a wine-glass of water, according to age and violence of the attack. Repeat every fifteen or twenty minutes until relief is obtained. No one who takes it in time will ever have the cholera. Even when no cholera is anticipated, it is a valuable remedy for ordinary summer complaints, and should always be kept in readiness.

COMP. CATHARTIC ELIXIR.

The only pleasant and reliable cathartic in liquid form that can be prescribed.

Each fluid ounce contains: sulp. magnesia one drachm, senna two drachms, scammony six grains, liquorice one drachm, ginger three grains, coriander, five grains, with flavoring ingredients.

Dose.--Child five years old, one or two teaspoonfuls; adult, one or two tablespoonfuls.

This preparation is being used extensively throughout the country. It was originated with the design of furnishing a liquid cathartic remedy that could be prescribed in a palatable form. It will be taken by children with a relish.

GRANDMOTHER'S COUGH SYRUP.

Take half a pound of dry hoarhound herbs, one pod of red pepper, four tablespoonfuls of ginger, boil all in three quarts of water, then strain, and add one teaspoonful of good, fresh tar and a pound of sugar. Boil slowly and stir often, until it is reduced to one quart of syrup. When cool, bottle for use. Take one or two teaspoonfuls four or six times a day.

GRANDMOTHER'S UNIVERSAL LINIMENT.

One pint of alcohol and as much camphor gum as can be dissolved in it, half an ounce of the oil of cedar, one-half ounce of the oil of sassafras, aqua ammonia half an ounce, and the same amount of the tincture of morphine. Shake well together and apply by the fire; the liniment must not be heated, or come in contact with the fire, but the rubbing to be done by the warmth of the fire.

These recipes of Grandmother's are all old, tried medicines, and are more effectual than most of those that are advertised, as they have been thoroughly tried, and proved reliable.

GRANDMOTHER'S FAMILY SPRING BITTERS.

Mandrake root one ounce, dandelion root one ounce, burdock root one ounce, yellow dock root one ounce, prickly ash berries two ounces, marsh mallow one ounce, turkey rhubarb half an ounce, gentian one ounce, English camomile flowers one ounce, red clover tops two ounces.

Wash the herbs and roots; put them into an earthen vessel, pour over two quarts of water that has been boiled and cooled; let it stand over night and soak; in the morning set it on the back of the stove, and steep it five hours; it must not boil, but be nearly ready to boil. Strain it through a cloth, and add half a pint of good gin. Keep it in a cool place. Half a wine-glass taken as a dose twice a day.

This is better than all the patent blood medicines that are in the market--a superior blood purifier, and will cure almost any malignant sore, by taking according to direction, and washing the sore with a strong tea of red raspberry leaves steeped, first washing the sore with castile soap, then drying with a soft cloth, and washing it with the strong tea of red raspberry leaves.

GRANDMOTHER'S EYE-WASH.

Take three fresh eggs and break them into one quart of clear, cold rain-water; stir until thoroughly mixed; bring to a boil on a slow fire, stirring often; then add half an ounce of sulphate of zinc (white vitrol); continue the boiling for two minutes, then set it off the fire. Take the curd that settles at the bottom of this and apply to the eye at night with a bandage. It will speedily draw out all fever and soreness. Strain the liquid through a cloth and use for bathing the eyes occasionally. This is the best eye-water ever made for man or beast. I have used it for twenty years without knowing it to fail.

HUNTER'S PILLS.

These pills can be manufactured at home and are truly reliable, having been sold and used for more than fifty years in Europe. The ingredients may be procured at almost any druggist's. The articles should be all in the powder. Saffron one grain, rue one grain, Scot aloes two grains, savin one grain, cayenne pepper one grain. Mix all into a very thick mass by adding sufficient syrup. Rub some fine starch on the surface of a platter or large dinner-plate, then with your forefinger and thumb nip off a small piece of the mass the size of a pill and roll it in pill form, first dipping your fingers in the starch. Place them as fast as made on the platter, set where they will dry slowly. Put them into a dry bottle or paper box. Dose, one every night and morning as long as occasion requires.

This recipe is worth ten times the price of this book to any female requiring the need of these regulating pills.

HINTS IN REGARD TO HEALTH.

It is plainly seen by an inquiring mind that, aside from the selection and preparation of food, there are many little things constantly arising in the experience of everyday life which, in their combined effect, are powerful agents in the formation (or prevention) of perfect health. A careful observance of these little occurences, an inquiry into the philosophy attending them, lies within the province, and indeed should be considered among the highest duties, of every housekeeper.

That one should be cautious about entering a sick room in a state of perspiration, as the moment you become cool your pores absorb. Do not approach contagious diseases with an empty stomach, nor sit between the sick and the fire, because the heat attracts the vapor.

That the flavor of cod-liver oil may be changed to the delightful one of fresh oyster, if the patient will drink a large glass of water poured from a vessel in which nails have been allowed to rust.

That a bag of hot sand relieves neuralgia.

That warm borax water will remove dandruff.

That salt should be eaten with nuts to aid digestion.

That it rests you, in sewing, to change your position frequently.

That a little soda water will relieve sick headache caused by indigestion.

That a cupful of strong coffee will remove the odor of onions from the breath.

That well-ventilated bedrooms will prevent morning headaches and lassitude.

A cupful of hot water drank before meals will relieve nausea and dyspepsia.

That a fever patient can be made cool and comfortable by frequent sponging off with soda water.

That consumptive night-sweats may be arrested by sponging the body nightly in salt water.

That one in a faint should be laid flat on his back, then loosen his clothes and let him alone.

The best time to bathe is just before going to bed, as any danger of taking cold is thus avoided; and the complexion is improved by keeping warm for several hours after leaving the bath.

To beat the whites of eggs quickly add a pinch of salt. Salt cools, and cold eggs froth rapidly.

Hot, dry flannels, applied as hot as possible, for neuralgia.

Sprains and bruises call for an application of the tincture of arnica.

If an artery is severed, tie a small cord or handkerchief above it.

For bilious colic, soda and ginger in hot water. It may be taken freely.

Tickling in the throat is best relieved by a gargling of salt and water.

Pains in the side are most promptly relieved by the application of mustard.

For cold in the head nothing is better than powdered borax, sniffed up the nostrils.

A drink of hot, strong lemonade before going to bed will often break up a cold and cure a sore throat.

Nervous spasms are usually relieved by a little salt taken into the mouth and allowed to dissolve.

Whooping cough paroxysms are relieved by breathing the fumes of turpentine and carbolic acid.

Broken limbs should be placed in natural positions, and the patient kept quiet until the surgeon arrives.

Hemorrhages of the lungs or stomach are promptly checked by small doses of salt. The patient should be kept as quiet as possible.

Sleeplessness, caused by too much blood in the head may be overcome by applying a cloth wet with cold water to the back of the neck.

Wind colic is promptly relieved by peppermint essence taken in a little warm water. For small children it may be sweetened. Paregoric is also good.

For stomach cramps, ginger ale or a teaspoonful of the tincture of ginger in a half glass of water in which a half teaspoonful of soda has been dissolved.

Sickness of the stomach is most promptly relieved by drinking a teacupful of hot soda and water. If it brings the offending matter up, all the better.

A teaspoonful of ground mustard in a cupful of warm water is a prompt and reliable emetic, and should be resorted to in cases of poisoning or cramps in the stomach from over-eating.

Avoid purgatives or strong physic, as they not only do no good, but are positively hurtful. Pills may relieve for the time, but they seldom cure.

Powdered resin is the best thing to stop bleeding from cuts. After the powder is sprinkled on, wrap the wound with soft cotton cloth. As soon as the wound begins to feel feverish, keep the cloth wet with cold water.

Eggs are considered one of the best remedies for dysentery. Beaten up slightly, with or without sugar, and swallowed, they tend by their emollient qualities to lessen the inflammation of the stomach and intestines, and by forming a transient coating on those organs, enable Nature to resume her healthful sway over the diseased body. Two, or at most, three eggs per day, would be all that is required in ordinary cases; and, since the egg is not merely medicine, but food as well, the lighter the diet otherwise, and the quieter the patient is kept, the more certain and rapid is the recovery.

Hot water is better than cold for bruises. It relieves pain quickly, and by preventing congestion often keeps off the ugly black and blue mark. "Children cry for it," when they experience the relief it affords their bumps and bruises.

For a sprained ankle, the whites of eggs and powdered alum made into a plaster is almost a specific.

MEDICINAL FOOD.

Spinach has a direct effect upon complaints of the kidneys; the common dandelion, used as greens, is excellent for the same trouble; asparagus purifies the blood; celery acts admirably upon the nervous system, and is a cure for rheumatism and neuralgia; tomatoes act upon the liver; beets and turnips are excellent appetizers; lettuce and cucumbers are cooling in their effects upon the system; beans are a very nutritious and strengthening vegetable; while onions, garlic, leeks, chives and shallots, all of which are similar, possess medicinal virtues of a marked character, stimulating the circulatory system, and the consequent increase of the saliva and the gastric juice promoting digestion. Red onions are an excellent diuretic, and the white ones are recommended raw as a remedy for insomnia. They are tonic, nutritious. A soup made from onions is regarded by the French as an excellent restorative in debility of the digestive organs. We might go through the entire list and find each vegetable possessing its especial mission of cure, and it will be plain to every housekeeper that a vegetable diet should be partly adopted, and will prove of great advantage to the health of the family.

HOUSEKEEPERS' TIME-TABLE.

| MODE OF | TIME OF | TIME OF | |PREPARATION| COOKING |DIGESTION| ----------------------------------------------------------------- | | H. M. | H. M. | Apples, sour, hard |Raw | | 2 50 | Apples, sweet and mellow |Raw | | 1 50 | Asparagus |Boiled | 15 to 30| 2 30 | Beans (pod) |Boiled | 1 00 | 2 30 | Beans with green corn |Boiled | 45 | 3 45 | Beef |Roasted |[A] 25 | 3 00 | Beefsteak |Broiled | 15 | 3 00 | Beefsteak |Fried | 15 | 4 00 | Beef, salted |Boiled |[A] 35 | 4 15 | Bass, fresh |Broiled | 20 | 3 00 | Beets, young |Boiled | 2 00 | 3 45 | Beets, old |Boiled | 4 30 | 4 00 | Bread, corn |Baked | 45 | 3 15 | Bread, wheat |Baked | 1 00 | 3 30 | Butter |Melted | | 3 30 | Cabbage |Raw | | 2 30 | Cabbage and vinegar |Raw | | 2 00 | Cabbage |Boiled | 1 00 | 4 30 | Cauliflower |Boiled | 1-2 00 | 2 30 | Cake, sponge |Baked | 45 | 2 30 | Carrot, orange |Boiled | 1 00 | 3 15 | Cheese, old |Raw | | 3 30 | Chicken |Fricasseed | 1 00 | 3 45 | Codfish, dry and whole |Boiled |[A] 15 | 2 00 | Custard (one quart) |Baked | 30 | 2 45 | Duck, tame |Roasted | 1 30 | 4 00 | Duck, wild |Roasted | 1 00 | 4 50 | Dumpling, apple |Boiled | 1 00 | 3 00 | Eggs, hard |Boiled | 10 | 3 30 | Eggs, soft |Boiled | 3 | 3 00 | Eggs |Fried | 5 | 3 30 | Eggs |Raw | | 2 00 | Fowls, domestic, roasted or |Boiled | 1 00 | 4 00 | Gelatine |Boiled | | 2 30 | Goose, wild |Roasted |[A] 20 | 2 30 | Lamb |Boiled |[A] 20 | 2 30 | Meat and vegetables |Hashed | 30 | 2 30 | Milk |Raw | | 2 15 | Milk |Boiled | | 2 00 | Mutton |Roast |[A] 25 | 3 15 | Mutton |Broiled | 20 | 3 00 | Onions |Boiled | 1-2 00 | 3 00 | Oysters |Roasted | | 3 15 | Oysters |Stewed | 5 | 3 30 | Parsnips |Boiled | 1 00 | 3 00 | Pigs' Feet |Soused | | 1 00 | Pork |Roast |[A] 30 | 5 15 | Pork |Boiled |[A] 25 | 4 30 | Pork, raw or |Fried | | 4 15 | Pork |Broiled | 20 | 3 15 | Potatoes |Boiled | 30 | 3 30 | Potatoes |Baked | 45 | 3 30 | Potatoes |Roasted | 45 | 2 30 | Rice |Boiled | 20 | 1 00 | Salmon, fresh |Boiled | 8 | 1 45 | Sausage |Fried | 25 | 4 00 | Sausage |Broiled | 20 | 3 30 | Soup, vegetable |Boiled | 1 00 | 4 00 | Soup, chicken |Boiled | 2 00 | 3 00 | Soup, oyster or mutton |Boiled |[B]3 30 | 3 30 | Spinach |Boiled | 1-2 00 | 2 30 | Tapioca |Boiled | 1 30 | 2 00 | Tomatoes |Fresh | 1 00 | 2 30 | Tomatoes |Canned | 30 | 2 30 | Trout, salmon, fresh, boiled or|Fried | 30 | 1 30 | Turkey, boiled or |Roasted |[B] 20 | 2 30 | Turnips |Boiled | 45 | 3 30 | Veal |Broiled | 20 | 4 00 | Venison steak |Broiled | 20 | 1 35 |

[Footnote A: Minutes to the pound.]

[Footnote B: Mutton soup.]

The time given is the general average; the time will vary slightly with the quality of the article.

MISCELLANEOUS RECIPES.

USES OF AMMONIA.

All housekeepers should keep a bottle of liquid ammonia, as it is the most powerful and useful agent for cleaning silks, stuffs and hats, in fact cleans everything it touches. A few drops of ammonia in water will take off grease from dishes, pans, etc., and does not injure the hands as much as the use of soda and strong chemical soaps. A spoonful in a quart of warm water for cleaning paint makes it look like new, and so with everything that needs cleaning.

Spots on towels and hosiery will disappear with little trouble if a little ammonia is put into enough water to soak the articles, and they are left in it an hour or two before washing; and if a cupful is put into the water in which clothes are soaked the night before washing, the ease with which the articles can be washed, and their great whiteness and clearness when dried, will be very gratifying. Remembering the small sum paid for three quarts of ammonia of common strength, one can easily see that no bleaching preparation can be more cheaply obtained.

No articles in kitchen use are so likely to be neglected and abused as the dish-cloth and dish-towels; and in washing these, ammonia, if properly used, is a greater comfort than anywhere else. Put a teaspoonful into the water in which these cloths are, or should be, washed everyday; rub soap on the towels. Put them in the water; let them stand half an hour or so; then rub them out thoroughly, rinse faithfully, and dry outdoors in clear air and sun, and dish-cloths and towels need never look gray and dingy--a perpetual discomfort to all housekeepers.

A dark carpet often looks dusty soon after it has been swept, and you know it does not need sweeping again; so wet a cloth or a sponge, wring it almost dry, and wipe off the dust. A few drops of ammonia in the water will brighten the colors.

For cleaning hair-brushes it is excellent; put a tablespoonful into the water, having it only tepid, and dip up and down until clean; then dry with the brushes down and they will be like new ones.

When employed in washing anything that is not especially soiled, use the waste water afterward for the house plants that are taken down from their usual position and immersed in the tub of water. Ammonia is a fertilizer, and helps to keep healthy the plants it nourishes. In every way, in fact, ammonia is the housekeeper's friend.

Ammonia is not only useful for cleaning, but as a household medicine. Half a teaspoonful taken in half a tumbler of water is far better for faintness than alcoholic stimulants. In the Temperance Hospital in London, it is used with the best results. It was used freely by Lieutenant Greely's Arctic party for keeping up circulation. It is a relief in nervousness, headache and heart disturbances.

TO DESTROY INSECTS AND VERMIN.

Dissolve two pounds of alum in three or four quarts of water. Let it remain over night till all the alum is dissolved. Then with a brush, apply boiling hot to every joint or crevice in the closet or shelves where croton bugs, ants, cockroaches, etc., intrude; also to the joints and crevices of bedsteads, as bed bugs dislike it as much as croton bugs, roaches, or ants. Brush all the cracks in the floor and mop-boards. Keep it boiling hot while using.

To keep woolens and furs from moths, be sure that none are in the articles when they are put away; then take a piece of strong brown paper, with not a hole through which even a pin can enter. Put the article in it with several lumps of gum camphor between the folds; place this in a close box or trunk. Cover every joint with paper. A piece of cotton cloth, if thick and firm, will answer. Wherever a knitting-needle can pass, the parent moth can enter.

Place pieces of camphor, cedar-wood, Russia leather, tobacco-leaves, whole cloves, or anything strongly aromatic, in the drawers or boxes where furs and other things to be preserved from moths are kept and they will never be harmed. Mice never get into drawers or trunks where gum camphor is placed.

Another Recipe.--Mix half a pint of alcohol, the same quantity of turpentine and two ounces of camphor. Keep in a stone bottle and shake well before using. The clothes or furs are to be wrapped in linen, and crumbled-up pieces of blotting-paper dipped in the liquid to be placed in the box with them, so that it smells strong. This requires renewing but once a year.

Another authority says that a positive, sure recipe is this: Mix equal quantities of pulverized borax, camphor gum and saltpetre together, making a powder. Sprinkle it dry under the edges of carpets, in drawers, trunks, etc., etc. It will also keep out all kinds of insects, if plentifully used. If the housekeeper will begin at the top of her house with a powder bellows and a large quantity of this fresh powder, and puff it thoroughly into every crack and crevice, whether or not there are croton bugs in them, to the very bottom of her house, special attention being paid to old furniture, closets, and wherever croton water is introduced, she will be freed from these torments. The operation may require a repetition, but the end is success.

MOTHS IN CARPETS.

If you fear that they are at work at the edge of the carpet, it will sometimes suffice to lay a wet towel, and press a hot flat-iron over it; but the best way is to take the carpet up, and clean it, and give a good deal of attention to the floor. Look in the cracks, and if you discover signs of moths, wash the floor with benzine, and scatter red pepper on it before putting the carpet lining down.

Heavy carpets sometimes do not require taking up every year, unless in constant use. Take out the tacks from these, fold the carpets back, wash the floor in strong suds with a tablespoonful of borax dissolved in it. Dash with insect powder, or lay with tobacco leaves along the edge, and re-tack. Or use turpentine, the enemy of buffalo moths, carpet worms and other insects that injure and destroy carpets. Mix the turpentine with pure water in the proportion of three tablespoonfuls to three quarts of water, and then after the carpet has been well swept, go over each breadth carefully with a sponge dipped in the solution and wrung nearly dry. Change the water as often as it becomes dirty. The carpet will be nicely cleaned as well as disinfected. All moths can be kept away and the eggs destroyed by this means. Spots may be renovated by the use of ox-gall or ammonia and water.

A good way to brighten a carpet is to put half a tumbler of spirits of turpentine in a basin of water, and dip your broom in it and sweep over the carpet once or twice and it will restore the color and brighten it up until you would think it new. Another good way to clean old carpets is to rub them over with meal; just dampen it a very little and rub the carpet with it and when perfectly dry, sweep over with meal. After a carpet is thoroughly swept, rub it with a cloth dipped in water and ammonia; it will brighten the colors and make it look like new.

TO TAKE OUT MACHINE GREASE.

Cold water, a tablespoonful of ammonia and soap, will take out machine grease where other means would not answer on account of colors running, etc.

TO WASH FLANNELS.

The first thing to consider in washing flannels so that they retain their size, is that the articles be washed and rinsed in water of the same temperature, that is, about as warm as the hands can bear, and not allowed to cool between. The water should be a strong suds. Bub through two soapy waters; wring them out, and put into plenty of clear, clean, warm water to rinse. Then into another of the same temperature, blued a little. Wring, shake them well and hang up. Do not take out of this warm water and hang out in a freezing air, as that certainly tends to shrink them. It is better to dry them in the house, unless the sun shines. They should dry quickly. Colored flannels should never be washed in the same water after white clothes, or they will be covered, when dry, with lint; better be washed in a water for themselves. In washing worsteds, such as merino dress goods, pursue the same course, only do not wring them hard; shake, hang them up and let drain. While a little damp, bring in and press smoothly on the wrong side with as hot an iron as can be used without scorching the goods.

Flannels that have become yellow from being badly washed, may be nicely whitened by soaking them two or three hours in a lather made of one-quarter of a pound of soft soap, two tablespoonfuls of powdered borax and two tablespoonfuls of carbonate of ammonia, dissolved in five or six gallons of water.

TO STARCH, FOLD AND IRON SHIRTS.

To three tablespoonfuls of dry, fine starch allow a quart of water. First wet the starch smooth in a little cold water in a tin pan, put into it a little pinch of salt and a piece of enamel, or shirt polish the size of a bean, or a piece of clean tallow, or a piece of butter the size of a cranberry; pour over this a quart of boiling water, stirring rapidly, placing it over the fire. Cook until clear, then remove it from the fire and set the pan in another of warm water to keep the starch warm.

Turn the shirt wrong side out and dip the bosom in the hot starch as warm as the hands can bear the heat; rub the starch evenly through the linen, saturating it thoroughly; wring hard to make dry as possible. Starch the collar and wristbands the same way, then hang them out to dry. Three hours before ironing them, wet the bosom and cuffs in cold water, wring out, shake and fold, roll up tightly, wrap in a towel and let remain two or three hours.

The back of the shirt should be ironed first by doubling it lengthwise through the centre, the wristbands may be ironed next, and both sides of the sleeves, then the collar band; now place a bosom board under the bosom and with a fresh clean napkin dampened a little, rub the bosom from the top toward the bottom, arranging and smoothing each plait neatly; then with a smooth, moderately-hot flat-iron, begin ironing from the top downward, pressing hard until the bosom becomes smooth, dry and glossy. Remove the bosom board and iron the front, fold both sides of the shirt towards the centre of the back, fold together below the bosom and hang on the bars to air.

CLEANING OIL-CLOTHS.

A dingy oil-cloth may be brightened by washing it with clear water with a little borax dissolved in it; wipe it with a flannel cloth that you have dipped into milk and then wring as dry as possible.

TO CLEAN BLACK LACE. No. 1.

A teaspoonful of gum arabic dissolved in one teacupful of boiling water; when cool, add half a teaspoonful of black ink; dip the lace and spread smoothly between the folds of a newspaper and press dry with book or the like. Lace shawls can be dressed over in this way, by pinning a sheet to the carpet and stretching the shawl upon that; or black lace can be cleaned the same as ribbon and silk. Take an old kid glove (black preferable), no matter how old, and boil it in a pint of water for a short time; then let it cool until the leather can be taken in the hand without burning; use the glove to sponge off the ribbon; if the ribbon is very dirty, dip it into water and draw through the fingers a few times before sponging. After cleaning, lay a piece of paper over the ribbon and iron; paper is better than cloth. The ribbon will look like new.

TO CLEAN BLACK LACE. No. 2.

Black laces of all kinds may be cleaned by alcohol. Throw them boldly into the liquid; churn them up and down till they foam; if very dusty, use the second dose of alcohol; squeeze them out, "spat" them, pull out the edges, lay them between brown paper, smooth and straight; leave under a heavy weight till dry; do not iron.

TO WASH WHITE LACE. No. 1.

First, the soiled laces should be carefully removed from the garment and folded a number of times, keeping the edges evenly together, then basted with a coarse thread without a knot in the end. Now put them in a basin of luke-warm suds. After soaking a half hour, rub them carefully between the hands, renewing the suds several times; then, after soaping them well, place them in cold water and let them come to a scald. Take them from this and rinse them thoroughly in luke-warm water, blued a very little, then dip them into a very thin, clear starch, allowing a teaspoonful of starch to a pint of water, so thin that it will be scarcely preceptible. Now roll them in a clean, fresh towel without taking out the bastings; let them lie for an hour or more, iron over several thicknesses of flannel, taking out the bastings of one piece at a time, and ironing on the wrong side, with a moderately-hot iron; the laces should be nearly dry, and the edges and points pulled gently with the fingers into shape, before ironing.

TO WASH WHITE THREAD LACE. No. 2.

To wash white lace, cover a bottle with linen, stitched smoothly to fit the shape. Wind the lace about it, basting both edges to the linen. Wash on the bottle, soaping and rinsing well, then boil in soft water. Dry in the sun. Clip the basting threads and do not iron. If carefully done it will look like new lace.

TO CLEAN SILKS OR RIBBONS.

Half a pint of gin, half a pound of honey, half a pound of soft soap, one-eighth of a pint of water.

Mix the above ingredients together; then lay each breadth of silk upon a clean kitchen table or dresser, and scrub it well on the soiled side with the mixture. Have ready three vessels of cold water; take each piece of silk at two corners, and dip it up and down in each vessel, but do not wring it; and take care that each breadth has one vessel of quite clean water for the last dip. Hang it up dripping for a minute or two, then dab in a cloth, and iron it quickly with a very hot iron.

Where the lace or silk is very much soiled, it is best to pass them through a warm liquor of bullock's gall and water; rinse in cold water; then take a small piece of glue, pour boiling water on it, and pass the veil through it, clap it, and frame to dry. Instead of framing, it may be fastened with drawing-pins closely fixed upon a very clean paste, or drawing-board.

TO CLEAN BLACK DRESS SILKS.

One of the things "not generally known," at least in this country, is the Parisian method of cleaning black silk; the modus operandi is very simple, and the result infinitely superior to that achieved in any other manner. The silk must be thoroughly brushed and wiped with a cloth, then laid flat on a board or table, and well sponged with hot coffee, thoroughly freed from sediment by being strained through muslin. The silk is sponged on the side intended to show; it is allowed to become partially dry, and then ironed on the wrong side. The coffee removes every particle of grease, and restores the brilliancy of silk, without imparting to it either the shiny appearance or crackly and papery stiffness obtained by beer, or, indeed, any other liquid. The silk really appears thickened by the process, and this good effect is permanent. Our readers who will experimentalize on an apron or cravat, will never again try any other method.

TO WASH FEATHERS.

Wash in warm soap-suds and rinse in water a very little blued; if the feather is white, then let the wind dry it. When the curl has come out by washing the feather or getting it damp, place a hot flat-iron so that you can hold the feather just above it while curling. Take a bone or silver knife, and draw the fibres of the feather between the thumb and the dull edge of the knife, taking not more than three fibres at a time, beginning at the point of the feather and curling one-half the other way. The hot iron makes the curl more durable. After a little practice one can make them look as well as new feathers. Or they can be curled by holding them over the stove or range, not near enough to burn; withdraw and shake out; then hold them over again until they curl. When swansdown becomes soiled, it can be washed and look as good as new. Tack strips on a piece of muslin and wash in warm water with white soap, then rinse and hang in the wind to dry. Rip from the muslin and rub carefully between the fingers to soften the leather.

INCOMBUSTIBLE DRESSES.

By putting an ounce of alum or sal ammoniac in the last water in which muslins or cottons are rinsed, or a similar quantity in the starch in which they are stiffened, they will be rendered almost uninflammable; or, at least, will with difficulty take the fire, and if they do, will burn without flame. It is astonishing that this simple precaution is so rarely adopted. Remember this and save the lives of your children.

HOW TO FRESHEN UP FURS.

Furs when taken out in the fall are often found to have a mussed, crushed-out appearance. They can be made to look like new, by following these simple directions: Wet the fur with a hair-brush, brushing up the wrong way of the fur. Leave it to dry in the air for about half an hour, and then give it a good beating on the right side with a rattan. After beating it, comb it with a coarse comb, combing up the right way of the fur.

NOVEL DRESS MENDING.

A novel way of mending a woolen or silk dress in which a round hole has been torn, and where only a patch could remedy matters, is the following: The frayed portions around the tear should be carefully smoothed, and a piece of the material, moistened with very thin muscilage, placed under the hole. A heavy weight should be put upon it until it is dry, when it is only possible to discover the mended place by careful observation.

TO RENEW OLD CRAPE.

Place a little water in a tea-kettle, and let it boil until there is plenty of steam from the spout; then, holding the crape in both hands, pass it to and fro several times through the steam, and it will be clean and look nearly equal to new.

TO RAISE THE PILE ON VELVET.

To raise the pile on velvet, put on a table two pieces of wood; place between them, bottom side up, three very hot flat-irons, and over them lay a wet cloth; hold the velvet over the cloth, with the wrong side down; when thoroughly steamed, brush the pile with a light wisp, and the velvet will look as good as new.

TO CLEAN KID GLOVES.

Make a thick mucilage by boiling a handful of flax-seed; add a little dissolved toilet soap; then, when the mixture cools, put the gloves on the hands and rub them with a piece of white flannel wet with the mixture. Do not wet the gloves through. Or take a fine, clean, soft cloth, dip it into a little sweet milk, then rub it on a cake of soap, and rub the gloves with it; they will, look like new.

Another good way to clean any color of kid gloves is to pour a little benzine into a basin and wash the gloves in it, rubbing and squeezing them until clean. If much soiled, they must be washed through clean benzine, and rinsed in a fresh supply. Hang up in the air to dry.

STARCH POLISH.

Take one ounce of spermaceti and one ounce of white wax; melt and run it into a thin cake on a plate. A piece the size of a quarter dollar added to a quart of prepared starch gives a beautiful lustre to the clothes and prevents the iron from sticking.

FOR CLEANING JEWELRY.

For cleaning jewelry there is nothing better than ammonia and water. If very dull or dirty, rub a little soap on a soft brush and brush them in this wash, rinse in cold water, dry first in an old handkerchief and then rub with buck or chamois skin. Their freshness and brilliancy when thus cleaned cannot be surpassed by any compound used by jewelers.

TO CLEAN SILVER PLATE.

Wash well in strong, warm soap-suds, rinse and wipe dry with a dry soft cloth; then mix as much hartshorn powder as will be required into a thick paste, with cold water; spread this over the silver, with a soft cloth, and leave it for a little time to dry. When perfectly dry brush it off with a clean soft cloth, or brush and polish it with a piece of chamois skin. Hartshorn is one of the best possible ingredients for plate powder for daily use. It leaves on the silver a deep, dark polish, and at the same time does not injure it. Whiting, dampened with liquid ammonia, is excellent also.

TO REMOVE STAINS FROM MARBLE.

Mix together one-half pound of soda, one-half pound of soft soap and one pound of whiting. Boil them until they become as thick as paste, and let it cool. Before it is quite cold, spread it over the surface of the marble and leave it at least a whole day. Use soft water to wash it off, and rub it well with soft cloths. For a black marble, nothing it better than spirits of turpentine.

Another paste answers the same purpose: Take two parts of soda, one of pumice stone and one of finely-powdered chalk. Sift these through a fine sieve and mix them into a paste with water. Rub this well all over the marble and the stains will be removed; then wash it with soap and water and a beautiful bright polish will be produced.

TO WHITEN WALLS.

To whiten walls, scrape off all the old whitewash, and wash the walls with a solution of two ounces of white vitriol to four gallons of water. Soak a quarter of a pound of white glue in water for twelve hours; strain and place in a tin pail in a kettle of boiling water. When melted, stir in the glue eight pounds of whiting and water enough to make it as thick as common whitewash. Apply evenly with a good brush. If the walls are very yellow, blue the water slightly by squeezing in it a flannel blue-bag.

Before kalsomining a wall all cracks should be plastered over. Use plaster of Paris. Kalsomine may be colored easily by mixing with it yellow ochre, Spanish brown, indigo; squeeze through a bag into the water, etc.

PAPER-HANGERS' PASTE.

To make paper-hangers' paste, beat up four pounds of good, white wheat flour (well sifted previously) in sufficient cold water to form a stiff batter. Beat it well in order to take out all lumps, and then add enough cold water to make the mixture of the consistency of pudding batter. To this add about two ounces of well-pounded alum. Pour gently and quickly over the batter boiling water, stirring rapidly at the same time, and when it is seen to lose the white color of the flour, it is cooked and ready. Do not use it, however, while hot, but allow it to cool. Pour about a pint of cold water over the top to prevent a skin from forming. Before using, the paste should be thinned by the addition of cold water.

TO WASH COLORED GARMENTS.

Delicately colored socks and stockings are apt to fade in washing. If they are soaked for a night in a pail of tepid water containing a half pint of turpentine, then wrung out and dried, the colors will "set," and they can afterwards be washed without fading.

For calicoes that fade, put a teaspoonful of sugar of lead into a pailful of water and soak the garment fifteen minutes before washing.

THE MARKING SYSTEM.

Mark all your own personal wardrobe which has to be washed. If this were invariably done, a great deal of property would be saved and a great deal of trouble would be spared. For the sake of saving trouble to others, if for no other reason, all of one's handkerchiefs, collars and underclothing should be plainly and permanently marked. A bottle of indelible ink is cheap, a clean pen still cheaper, and a bright, sunny day or a hot flat-iron will complete the business. Always keep on hand a stick of linen tape, written over its whole length with your name, or the names of your family, ready to be cut off and sewed on to stockings and such other articles as do not afford a good surface on which to mark.

Then there are the paper patterns, of which every mother has a store. On the outside of each, as it is tied up, the name of the pattern should be plainly written. There are the rolls of pieces, which may contain a good deal not apparent from the outside. All these hidden mysteries should be indicated. The winter things, which are wrapped up and put away for summer, and the summer things, which are wrapped up and put away for the winter, should all be in labeled packages, and every packing trunk should have on its lid a complete list of its contents.

Congregationalist

TO REMOVE STAINS AND SPOTS.

Children's clothes, table linens, towels, etc., should be thoroughly examined before wetting, as soap-suds, washing-fluids, etc., will fix almost any stain past removal. Many stains will pass away by being simply washed in pure, soft water; or alcohol will remove, before the article has been in soap-suds, many stains; iron mold, mildew, or almost any similar spot, can be taken out by dipping in diluted citric acid; then cover with salt and lay in the bright sun till the stain disappears. If of long standing, it may be necessary to repeat the wetting and the sunlight. Be careful to rinse in several waters as soon as the stain is no longer visible. Ink, fruit, wine, and mildew stains must first be washed in clear, cold water, removing as much of the spots as can be, then mix one teaspoonful of oxalic acid and a half pint of rain-water. Dip the stain in this and wipe off in clear water. Wash at once, if a fabric that will bear washing. A tablespoonful of white currant juice, if any can be had, is even better than lemon. This preparation may be used on the most delicate articles without injury. Shake it up before using it. Mark it "poison," and put it where it will not be meddled with.

OIL STAINS IN SILKS AND OTHER FABRICS.

Benzine is most effectual, not only for silk, but for any other material whatever. It can be procured from any druggist. By simply covering both sides of greased silk with magnesia, and allowing it to remain for a few hours, the oil is absorbed by the powder. Should the first application be insufficient, it may be repeated, and even rubbed in with the hand. Should the silk be Tussah or Indian silk, it will wash.

To remove an acid stain on violet silk: Brush the discoloration with tincture of iodine, then saturate the spot well with a solution of hyposulphite of soda, and dry gradually. This restores the original color perfectly.

Muriatic acid is successfully used for removing ink stains and iron mold on a number of colors which it does not attack.

Sulphurous acid is only employed for whitening undyed goods, straw hats, etc., and for removing the stains of certain fruits on silks and woolens. Sulphurous gas is also used for this purpose, but the liquid gas is safer.

Oxalic acid is used for removing ink and rust stains, and remnants of mud stains, which do not yield to other deterrents. It may also be used for destroying the stains of fruits and astringent juices, and old stains of urine. However, its use is limited to white goods, as it attacks fugitive colors and even light shades of those reputed to be fast. The best method of applying it is to dissolve it in cold or luke-warm water, to let it remain a moment upon the spot, and then rub it with the fingers. Wash out in clear, warm water immediately.

Citric acid serves to revive and brighten certain colors, especially greens and yellows. It restores scarlets which have been turned to a crimson by the action of alkalies. Acetic acid or tartaric acid may be used instead.

Where it is feared that soap may change the color of an article, as, for instance, scarlet hosiery or lilac print, if the garment be not badly soiled, it may be cleansed by washing without soap in water in which pared potatoes have been boiled. This method will also prevent color from running in washing prints.

To prevent blue from running into a white ground, dissolve a teaspoonful of copperas in a pailful of soft water, add a piece of lime the size of an acorn, and soak the garments in this water two hours before washing. To keep colors from running in washing black prints, put a teaspoon of black pepper in the first water.

Salt or beef's gall in the water helps to set black. A tablespoonful of spirits of turpentine to a gallon of water sets most blues, and alum is very efficacious in setting green. Black or very dark calicoes should be stiffened with gum arabic--five cents' worth is enough for a dress. If, however, starch is used, the garment should be turned wrong side out.

A simple way to remove grass stains is to spread butter on them, and lay the article in hot sunshine, or wash in alcohol. Fruit stains upon cloth or the hands may be removed by rubbing with the juice of ripe tomatoes. If applied immediately, powdered starch will also take fruit stains out of table linen. Left on the spot for a few hours, it absorbs every trace of the stain.

For mildew stains or iron rust, mix together soft soap, laundry starch, half as much salt, and the juice of a lemon. Apply to the spots and spread the garment on the grass. Or wet the linen, rub into it white soap, then finely powdered chalk; lay upon the grass and keep damp. Old mildew stains may be removed by rubbing yellow soap on both sides and afterwards laying on, very thick, starch which has been dampened. Rub in well and expose to light and air. There are several effectual methods of removing grease from cloths. First, wet with a linen cloth dipped in chloroform. Second, mix four tablespoonfuls of alcohol with one tablespoonful of salt; shake together until the salt is dissolved and apply with a sponge. Third, wet with weak ammonia water; then lay a thin white blotting or tissue paper over it and iron lightly with an iron not too hot. Fourth, apply a mixture of equal parts of alcohol, gin and ammonia.

Candle grease yields to a warm iron. Place a piece of blotting or other absorbing paper under the absorbing fabric; put a piece of the paper also on the spot, apply the warm iron to the paper and as soon as a spot of grease appears, move the paper and press again until the spot disappears. Lard will remove wagon grease. Rub the spot with the lard as if washing it, and when it is well out, wash in the ordinary way with soap and water until thoroughly cleansed.

To make linen beautifully white, prepare the water for washing by putting into every ten gallons a large handful of powdered borax or boil with the clothes one teaspoonful of spirits of turpentine.

Fruit stains may be taken out by boiling water. Place the material over a basin or other vessel and pour the boiling water from the kettle over the stains.

Pure water, cold or hot, mixed with acids, serves for rinsing goods in order to remove foreign and neutral bodies which cover the color. Steam softens fatty matters and thus facilitates their removal by reagents.

Sulphuric acid may be used in certain cases, particularly for brightening and raising greens, reds, yellows, etc., but it must be diluted with at least one hundred times its weight of water and more in cases of delicate shades.

CEMENT FOR CHINA AND GLASS.

To half a pint of milk put an equal quantity of vinegar in order to curdle it; then separate the curd from the whey and mix the whey with the whites of four or five eggs, beating the whole well together. When it is well-mixed, add a little quick-lime, through a sieve, until it has acquired the consistency of a thick paste. With this cement broken vessels and cracks of all kinds may be mended. It dries quickly and resists the action of fire and water.

Another: Into a thick solution of gum arabic, stir plaster of Paris until the mixture assumes the consistency of cream; apply with a brush to the broken edges of china and join together. In three days the article cannot be broken in the same place. The whiteness of the cement adds to its value.

CLEANING SINKS.

To purify greasy sinks and pipes, pour down a pailful of boiling water in which three or four pounds of washing soda have been dissolved. A disinfectant is prepared in the same way, using copperas. Copperas is a poison and should not be left about.

Leaks in Waste Pipes:--Shut yourself into a room from which the pipe starts. Put two or three ounces of oil of peppermint into a pail of boiling hot water and pour down the pipe. Another person who has not yet inhaled the strong odor should follow the course of the pipe through the house. The peppermint will be pretty sure to discover a break that even an expert plumber might overlook.

The Examiner.

MANAGEMENT OF STOVES.

If the fire in a stove has plenty of fresh coals on top not yet burned through it will need only a little shaking to start it up; but if the fire looks dying and the coals look white, don't shake it. When it has drawn till it is red again, if there is much ash and little fire, put coals on very carefully. A mere handful of fire can be coaxed back into life by adding another handful or so of new coals on the red spot, and giving plenty of draught, but don't shake a dying fire, or you lose it. This management is often necessary after a warm spell, when the stove has been kept dormant for days, though I hope you will not be so unfortunate as to have a fire to coax up on a cold winter morning. They should be arranged over night, so that all that is required is to open the draughts in order to have a cherry glow in a few minutes.

Good Housekeeping

TO REMOVE INK FROM CARPETS.

When freshly spilled, ink can be removed from carpets by wetting in milk. Take cotton batting and soak up all the ink that it will receive, being careful not to let it spread. Then take fresh cotton, wet in milk, and sop it up carefully. Repeat this operation, changing cotton and milk each time. After most of the ink has been taken up in this way, with fresh cotton and clean, rub the spot. Continue till all disappears; then wash the spot in clean warm water and a little soap; rinse in clear water and rub till nearly dry. If the ink is dried in, we know of no way that will not take the color from the carpet as well as the ink, unless the ink is on a white spot. In that case, salts of lemon, or soft soap, starch and lemon juice, will remove the ink as easily as if on cotton.

TO TAKE RUST OUT OF STEEL.

If possible, place the article in a bowl containing kerosene oil, or wrap the steel up in a soft cloth well saturated with kerosene; let it remain twenty-four hours or longer, then scour the rusty spots with brick dust; if badly rusted, use salt wet with hot vinegar; after scouring rinse every particle of brick dust or salt off with boiling hot water; dry thoroughly with flannel cloths and place near the fire to make sure, then polish off with a clean flannel cloth and a little sweet oil.

TO MAKE A PASTE OR MUCILAGE TO FASTEN LABLES.

Soften good glue in water, then boil it with strong vinegar and thicken the liquid, during boiling, with fine wheat flour, so that a paste results; or starch paste with which a little Venice turpentine has been incorporated while it was warm.

A recipe for a transparent cement which possesses great tenacity and has not the slightest yellow tinge: Mix in a well-stoppered bottle ten drachms of chloroform with ten and one-half of non-vulcanized caoutchouc (rubber) cut in small pieces. Solution is readily effected and when it is completed add two and one-half drachms of mastic. Let the whole macerate from eight to ten days without the application of any heat and shake the contents of the bottle at intervals. A perfectly white and very adhesive cement is the result.

POSTAGE STAMP MUCILAGE.

Take of gum dextrine two parts, acetic acid one part, water five parts. Dissolve in a water bath and add alcohol one part.

Scientific American.

Gum of great strength, which will also keep for a long time, is prepared by dissolving equal parts of gum arabic and gum tragacanth in vinegar. A little vinegar added to ordinary gum water will make it keep much better.

FAMILY GLUE.

Crack the glue and put it in a bottle, add common whisky; shake up, cork tight, and in three or four days it can be used. It requires no heating, will keep for almost any length of time, and is at all times, ready to use, except in the coldest of weather, when it will require warming. It must be kept tight, so that the whisky will not evaporate. The usual corks or stoppers should not be used. It will become clogged. A tin stopper covering the bottle, but fitting as closely as possible, must be used.

GLUE.

Glue to resist heat and moisture is made as follows: Mix a handful of quick-lime in four ounces of linseed oil, boil to a good thickness, then spread it on tin plates in the shade, and it will become very hard, but may be easily dissolved over the fire as glue.

A glue which will resist the action of water is made by boiling one pound of common glue in two quarts of skimmed milk.

FURNITURE CREAM.

Shred finely two ounces of beeswax and half an ounce of white wax into half a pint of turpentine; set in a warm place until dissolved, then pour over the mixture the following, boiled together until melted: Half a pint of water, an ounce of castile soap and a piece or resin the size of a small nutmeg. Mix thoroughly and keep in a wide-necked stone bottle for use. This cleans well and leaves a good polish, and may be made at a fourth of the price it is sold at.

CEMENT CRACKS IN FLOOR.

Cracks in floors may be neatly but permanently filled by thoroughly soaking newspapers in paste made of half a pound of flour, three quarts of water and half a pound of alum mixed and boiled. The mixture will be about as thick as putty, and may be forced into the crevice with a case knife. It will harden like papier-mache.

A POLISH FOR LADIES' KID SHOES.

A fine liquid polish for ladies' kid shoes, satchels, etc., that is easy of application, recommended as containing no ingredients in any manner injurious to leather, is found by digesting in a closed vessel at gentle heat, and straining, a solution made as follows: Lampblack one drachm, oil turpentine four drachms, alcohol (trymethyl) twelve ounces, shellac one and one-half ounces, white turpentine five drachms, saudarac two drachms.

PASTE FOR SCRAP BOOKS, ETC.

Paste that Will Keep.--Dissolve a teaspoonful of alum in a quart of water. When cold, stir in flour, to give it the consistency of thick cream, being particular to beat up all the lumps. Stir in as much powdered resin as will lie on a dime, and throw in half a dozen cloves to give it a pleasant odor. Have on the fire a teacupful of boiling water; pour the flour mixture into it, stirring well all the time. In a few minutes it will be of the consistency of molasses. Pour it into an earthen or china vessel, let it cool, and stir in a small teaspoonful each of oil of cloves and of sassafras; lay a cover on, and put in a cool place. When needed for use, take out a portion and soften it with warm water. This is a fine paste to use to stiffen embroidery.

TO REMOVE INDELIBLE INK.

Most indelible inks contain nitrate of silver, the stain of which may be removed by first soaking in a solution of common salt, and afterward washing with ammonia. Or use solution of ten grains of cyanide of potassium and five grains of iodine to one ounce of water, or a solution of eight parts each bichloride of mercury and chloride of ammonium in one hundred and twenty-five parts of water.

A CEMENT FOR ACIDS.

A cement which is proof against boiling acids may be made by a composition of India rubber, tallow, lime and red lead. The India rubber must first be melted by a gentle heat, and then six to eight per cent by weight of tallow is added to the mixture while it is kept well stirred; next day slaked lime is applied, until the fluid mass assumes a consistency similar to that of soft paste; lastly, twenty per cent of red lead is added in order to make it harden and dry.

TO KEEP CIDER.

Allow three-fourths of a pound of sugar to the gallon, the whites of six eggs, well beaten, a handful of common salt. Leave it open until fermentation ceases, then bung up. This process a dealer of cider has used for years, and always successfully.

Another Recipe.--To keep cider sweet allow it to work until it has reached the state most desirable to the taste, and then add one and a half tumblers of grated horse-radish to each barrel, and shake up well. This arrests further fermentation. After remaining a few weeks, rack off and bung up closely in clean casks.

A gentleman of Denver writes he has a sure preservative: Put eight gallons of cider at a time into a clean barrel; take one ounce of powdered charcoal and one ounce of powdered sulphur; mix and put it into some iron vessel that will go down through the bung-hole of the barrel. Now put a piece of red-hot iron into the charcoal and sulphur, and while it is burning, lower it through the bung-hole to within one foot of the cider, and suspend it there by a piece of wire. Bring it up and in twelve hours you can cure another batch. Put the cider in a tight barrel and keep in a cool cellar and it will keep for years.

A Holland Recipe.--To one quart of new milk, fresh from the cow (not strained), add one half pound of ground black mustard seed and six eggs. Beat the whole well together and pour into a barrel of cider. It will keep cider sweet for one year or more.

TO BLEACH COTTON CLOTH.

Take one large spoonful of sal soda and one pound of chloride lime for thirty yards; dissolve in clean, soft water; rinse the cloth thoroughly in cold, soft water so that it may not rot. This amount of cloth may be bleached in fourteen or fifteen minutes.

A POLISH FOR LEATHER.

Put a half-pound of shellac broken up in small pieces into a quart bottle or jug, cover it with alcohol, cork it tight, and put it on the shelf in a warm place; shake it well several times a day, then add a piece of camphor as large as a hen's egg; shake it well, and in a few hours shake it again and add one ounce of lampblack. If the alcohol is good, it will all be dissolved in two days; then shake and use. If the materials were of the proper kind, the polish correctly prepared, it will dry in about five minutes, giving a gloss equal to patent leather. Using aniline dyes instead of the lampblack, you can have it any desired color, and it can be used on wood or hard paper.

TO SOFTEN WATER.

Add half a pound of the best quick-lime dissolved in water to every hundred gallons. Smaller proportions may be more conveniently managed, and if allowed to stand a short time the lime will have united with the carbonate of lime, and been deposited at the bottom of the receptacle. Another way is to put a gallon of lye into a barrelful of water, or two or three shovelfuls of wood-ashes, let stand over night; it will be clear and soft.

WASHING FLUID.

One gallon of water and four pounds of ordinary washing soda, and a quarter of a pound of soda. Heat the water to boiling hot, put in the soda, boil about five minutes, then pour it over two pounds of unslaked lime, let it bubble and foam until it settles, turn it off and bottle it for use. This is the article that is used in the Chinese laundries for whitening their linen, and is called "Javelle water;" a tablespoonful put into a suds of three gallons, and a little, say a quarter of a cupful, in the boiler when boiling the clothes, makes them very white and clear. Must be well rinsed afterwards. This preparation will remove tea stains and almost all ordinary stains of fruit, grass, etc. This fluid brightens the colors of colored clothes, does not rot them, but should not be left long in any water; the boiling, sudsing, rinsing and bluing, should be done in quick succession, until the clothes are ready to hang on the line.

HARD SOAP. (Washing.)

Six pounds of washing soda and three of unslaked lime. Pour on four gallons of boiling water, let it stand until perfectly clear, then drain off, and put in six pounds of clean fat. Boil it until it begins to harden, about two hours, stirring most of the time. While boiling, thin it with two gallons of cold water, which you have previously poured on the alkaline mixture, after draining off the four gallons. This must be settled clear before it is drawn off. Add it when there is danger of boiling over. Try the thickness by cooling a little on a plate. Put in a handful of salt just before taking from the fire. Wet a tub to prevent sticking; turn in the soap and let it stand until solid. Cut into bars, put on a board and let it dry. This makes about forty pounds of soap. It can be flavored just as you turn it out.

SOAP FOR WASHING WITHOUT RUBBING.

A soap to clean clothes without rubbing: Take two pounds of sal soda, two pounds of common bar soap and ten quarts of water. Cut the soap in thin slices and boil together two hours; strain and it will be fit for use. Put the clothes in soak the night before you wash, and to every pailful of water in which you boil them add a pound of soap. They will need no rubbing, but merely rinsing.

TO MAKE SOFT SOAP WITHOUT COOKING.

Pour two pailfuls of boiling water upon twenty pounds of potash and let it stand two hours. Have ready thirty pounds of clean grease, upon which pour one pailful of the lye, adding another pail of water to the potash; let it stand three or four hours, stir it well; then pour a gallon of the lye upon the grease, stir it well; and in half an hour another gallon of the lye, stir it thoroughly; in half an hour repeat the process, and thus proceed until you have poured off all the lye; then add two pails of boiling hot water to the remainder of the potash, and let it stand ten hours; then stir the mixture, and if it has become stiff and the grease has disappeared from the surface, take out a little and see whether the weak lye will thicken it; if it does, add the lye; if it does not, try water, and if that thickens it, let it stand another day, stirring it well five or six times during the day; if the lye does not separate from the grease you may fill up with water.

OLD-STYLE FAMILY SOFT SOAP.

To set the leach, bore several holes in the bottom of a barrel, or use one without a bottom; prepare a board larger than the barrel, then set the barrel on it, and cut a groove around just outside the barrel, making one groove from this to the edge of the board, to carry off the lye as it runs off, with a groove around it, running into one in the centre of the board. Place all two feet from the ground and tip it so that the lye may run easily from the board into the vessel below prepared to receive it. Put half bricks or stones around the edge of the inside of the barrel; place on them one end of some sticks about two inches wide, inclining to the centre; on those place some straw to the depth of two inches, over it scatter two pounds of slaked lime. Put in ashes, about half of a bushel at a time, pack it well, by pounding it down, and continue doing so until the barrel is full, leaving a funnel-shaped hollow in the centre large enough to hold several quarts of water. Use rain-water boiling hot. Let the water disappear before adding more. If the ashes are packed very tightly it may require two or three days before the lye will begin to run, but it will be the stronger for it, and much better.

To Make Boiled Soft Soap.--Put in a kettle the grease consisting of all kinds of fat that has accumulated in the kitchen, such as scraps and bones from the soup-kettle, rinds from meat, etc.; fill the kettle half full; if there is too much grease it can be skimmed off after the soap is cold, for another kettle of soap. This is the only true test when enough grease is used, as the lye will consume all that is needed and no more. Make a fire under one side of it. The kettle should be in an out-house or out of doors. Let it heat very hot so as to fry; stir occasionally to prevent burning. Now put in the lye a gallon at a time, watching it closely until it boils, as it sometimes runs over at the beginning. Add lye until the kettle is full enough, but not too full to boil well. Soap should boil from the side and not the middle, as this would be more likely to cause it to boil over. To test the soap, to one spoonful of soap add one of rain-water; if it stirs up very thick, the soap is good and will keep; if it becomes thinner, it is not good. This is the result of one of three causes, either it is too weak, or there is a deposit of dirt or it is too strong. Continue to boil for a few hours, when it should flow from the stick with which it is stirred like thick molasses; but if after boiling it remains thin, let it stand over night, removing it from the fire, then drain it off very carefully into another vessel, being very particular to prevent any sediment from passing. Wash the kettle, return the soap and boil again, if dirt was the cause; it will now be thick and good; otherwise if it was too strong, rain-water added will make it right, adding the water gradually until right and just thick enough.

FACTS WORTH KNOWING.

An Agreeable Disinfectant:--Sprinkle fresh ground coffee on a shovel of hot coals, or burn sugar on hot coals. Vinegar boiled with myrrh, sprinkled on the floor and furniture of a sick room, is an excellent deodorizer.

To Prevent Mold:--A small quantity of carbolic acid added to paste, mucilage and ink, will prevent mold. An ounce of the acid to a gallon of whitewash will keep cellars and dairies from the disagreeable odor which often taints milk and meat kept in such places.

To Make Tracing-Paper:--Dissolve a ball of white beeswax, one inch in diameter, in half a pint of turpentine. Saturate the paper in this bath and let it dry two or three days before using.

To Preserve Brooms:--Dip them for a minute or two in a kettle of boiling suds once a week and they will last much longer, making them tough and pliable. A carpet wears much longer swept with a broom cared for in this manner.

To Clean Brass-Ware, etc.:--Mix one ounce of oxalic acid, six ounces of rotten stone, all in powder, one ounce of sweet oil, and sufficient water to make a paste. Apply a small portion, and rub dry with a flannel or leather. The liquid dip most generally used consists of nitric and sulphuric acids; but this is more corrosive.

Polish or Enamel for Shirt Bosoms is made by melting together one ounce of white wax, and two ounces of spermaceti; heat gently and turn into a very shallow pan; when cold cut or break in pieces. When making boiled starch the usual way, enough for a dozen bosoms, add to it a piece of the polish the size of a hazel nut.

An Erasive Fluid for the Removal of Spots on Furniture, and all kinds of fabrics, without injuring the color, is made of four ounces of aqua ammonia, one ounce of glycerine, one ounce of castile soap and one of spirits of wine. Dissolve the soap in two quarts of soft water, add the other ingredients. Apply with a soft sponge and rub out. Very good for deaning silks.

To Remove the Odor of Onion from fish-kettle and saucepans in which they have been cooked, put wood-ashes or sal soda, potash or lye; fill with water and let it stand on the stove until it boils; then wash in hot suds, and rinse well.

To Clean Marble Busts:--First free them from all dust, then wash them with very weak hydrochloric acid. Soap injures the color of marble.

To Remove old Putty from Window Frames, pass a red hot poker slowly over it and it will come off easily.

Hanging Pictures:--The most safe material and also the best, is copper wire, of the size proportioned to the weight of the picture. When hung the wire is scarcely visible, and its strength is far superior to cord.

_To Keep Milk Sweet:--_Put into a panful a spoonful of grated horse-radish, it will keep it sweet for days.

_To Take Rust from Steel Implements or Knives:--_Rub them well with kerosene oil, leaving them covered with it a day or so; then rub them hard and well with finely powdered unslaked lime.

_Poison Water:--_Water boiled in galvanized iron becomes poisonous, and cold water passed through zinc-lined iron pipes should never be used for cooking or drinking. Hot water for cooking should never be taken from hot water pipes; keep a supply heated in kettles.

Scouring Soap for Cotton and Silk Goods:--Mix one pound of common soap, half a pound of beef-gall and one ounce and a half of Venetian turpentine.

A Paint for Wood or Stone that Resists all Moisture:--Melt twelve ounces of resin; mix with it, thoroughly, six gallons of fish oil and one pound of melted sulphur. Rub up some ochre or any other coloring substance with a little linseed oil, enough to give it the right, color and thickness. Apply several coats of the hot composition with a brush. The first coat should be very thin.

To Ventilate a Room:--Place a pitcher of cold water on a table in your room and it will absorb all the gases with which the room is filled from the respiration of those eating or sleeping in the apartment. Very few realize how important such purification is for the health of the family, or, indeed, understand or realize that there can be any impurity in the rooms; yet in a few hours a pitcher or pail of cold water--the colder the more effective--will make the air of a room pure, but the water will be entirely unfit for use.

To Fill Cracks in Plaster:--Use vinegar instead of water to mix your plaster of Paris. The resultant mass will be like putty, and will not "set" for twenty or thirty minutes; whereas, if you use water the plaster will become hard almost immediately, before you have time to use it. Push it into the cracks and smooth it off nicely with a table knife.

To Take Spots from Wash Goods:--Rub them with the yolk of egg before washing.

To Take White Spots from Varnished Furniture:--Hold a hot stove lid or plate over them and they will soon disappear.

To Prevent Oil from Becoming Rancid:--Drop a few drops of ether into the bottle containing it.

Troublesome Ants:--A heavy chalk mark laid a finger's distance from your sugar box and all around (there must be no space not covered) will surely prevent ants from troubling.

To Make Tough Meat Tender:--Lay it a few minutes in a strong vinegar water.

To Remove Discoloration from Bruises:--Apply a cloth wrung out in very hot water, and renew frequently until the pain ceases. Or apply raw beefsteak.

A Good Polish for Removing Stains, Spots and Mildew from Furniture is made as follows: Take half a pint of ninety-eight per cent, alcohol, a quarter of an ounce each of pulverized resin and gum shellac, add half a pint of linseed oil; shake well and apply with a brush or sponge.

To Remove Finger-Marks:--Sweet oil will remove finger-marks from varnished furniture, and kerosene from oiled furniture.

To Remove Paint from Black Silk:--Patient rubbing with chloroform will remove paint from black silk or any other goods, and will not hurt the most delicate color or fabric.

To Freshen Gilt Frames:--Gilt frames may be revived by carefully dusting them, and then washing with one ounce of soda beaten up with the whites of three eggs. Scraped patches might be touched tip with any gold paint. Castile soap and water, with proper care, may be used to clean oil paintings; other methods should not be employed without some skill.

To Destroy Moths in Furniture:--All the baking and steaming are useless, as, although the moths may be killed, their eggs are sure to hatch, and the upholstery to be well riddled. The naphtha-bath process is effectual. A sofa, chair or lounge may be immersed in the large vats used for the purpose, and all insect life will be absolutely destroyed. No egg ever hatches after passing through the naphtha-bath; all oil, dirt or grease disappears, and not the slightest damage is done to the most costly article. Sponging with naphtha will not answer. It is the immersion for two hours or more in the specially prepared vats which is effectual.

Slicing Pineapples:--The knife used for peeling a pineapple should not be used for slicing it, as the rind contains an acid that is apt to cause a swollen mouth and sore lips. The Cubans use salt as an antidote for the ill effects of the peel.

To Clean Iron Sinks:--Rub them well with a cloth wet with kerosene oil.

To Erase Discoloration on Stone China:--Dishes and cups that are used for baking custards, puddings, etc., that require scouring, may be easily cleaned by rubbing with a damp cloth dipped in whiting or "Sapolio," then washed as usual.

To Remove Ink, Wine or Fruit Stains:--Saturate well in tomato juice; it is also an excellent thing to remove stains from the hands.

To Set Colors in Washable Goods:--Soak them previous to washing in a water in which is allowed a tablespoonful of ox-gall to a gallon of water.

To Take out Paint:--Equal parts of ammonia and turpentine will take paint out of clothing, no matter how dry or hard it may be. Saturate the spot two or three times, then wash out in soap-suds. Ten cents' worth of oxalic acid dissolved in a pint of hot water will remove paint spots from the windows. Pour a little into a cup, and apply to the spots with a swab, but be sure not to allow the acid to touch the hands. Brasses may be quickly cleaned with it. Great care must be exercised in labeling the bottle, and putting it out of the reach of children, as it is a deadly poison.

To Remove Tar from Cloth:--Saturate the spot and rub it well with turpentine, and every trace of tar will be removed.

To Destroy Ants:--Ants that frequent houses or gardens may be destroyed by taking flour of brimstone half a pound, and potash four ounces; set them in an iron or earthen pan over the fire until dissolved and united; afterwards beat them to a powder, and infuse a little of this powder in water, and wherever you sprinkle it the ants will fly the place.

Simple Disinfectant:--The following is a refreshing disinfectant for a sick room, or any room that has an unpleasant aroma prevading it: Put some fresh ground coffee in a saucer, and in the centre place a small piece of camphor gum, which light with a match. As the gum burns, allow sufficient coffee to consume with it. The perfume is very pleasant and healthful, being far superior to pastiles, and very much cheaper.

Cure for Hiccough:--Sit erect and inflate the lungs fully. Then, retaining the breath, bend forward slowly until the chest meets the knees. After slowly arising again to the erect position, slowly exhale the breath. Repeat this process a second time, and the nerves will be found to have received an access of energy that will enable them to perform their natural functions.

To Keep out Mosquitoes and Bats:--If a bottle of the oil of pennyroyal is left uncorked in a room at night, not a mosquito, nor any other blood-sucker, will be found there in the morning. Mix potash with powdered meal, and throw it into the rat-holes of a cellar, and the rats will depart. If a rat or a mouse get into your pantry, stuff into its hole a rag saturated with a solution of cayenne pepper, and no rat or mouse will touch the rag for the purpose of opening communication with a depot of supplies.

Salt will Curdle New Milk; hence, in preparing porridge, gravies, etc., the salt should not be added until the dish is prepared.

To Prevent Rust on Flat-Irons:--Beeswax and salt will make your rusty flat-irons as smooth and clean as glass. Tie a lump of wax in a rag and keep it for that purpose. When the irons are hot, rub them first with the wax rag, then scour with a paper or cloth sprinkled with salt.

To Prevent Rust on Knives:--Steel knives which are not in general use may be kept from rusting if they are dipped in a strong solution of soda: one part water to four of soda; then wipe dry, roll in flannel and keep in a dry place.

Flowers May be Kept Very Fresh over Night if they are excluded from the air. To do this, wet them thoroughly, put in a damp box, and cover with wet raw cotton or wet newspaper, then place in a cool spot.

To Sweeten Milk:--Milk which is slightly turned or changed may be sweetened and rendered fit for use again by stirring in a little soda.

To Scour Knives Easily:--Mix a small quantity of baking soda with your brick-dust and see if your knives do not polish better.

To Soften Boots and Shoes:--Kerosene will soften boots and shoes which have been hardened by water, and render them as pliable as new. Kerosine will make tin kettles as bright as new. Saturate a woolen rag and rub with it. It will also remove stains from clean varnished furniture.

Faded Goods:--Plush goods and all articles dyed with aniline colors, which have faded from exposure to the light, will look as bright as new after sponging with chloroform.

Choking:--A piece of food lodged in the throat may sometimes be pushed down with the finger, or removed with a hair-pin quickly straightened and hooked at the end, or by two or three vigorous blows on the back between the shoulders.

To Prevent Mold on the Top of Glasses of Jelly, lay a lump of paraffine on the top of the hot jelly, letting it melt and spread over it. No brandy paper and no other covering is necessary. If preferred the paraffine can be melted and poured over after the jelly is cold.

To Preserve Ribbons and Silks:--Ribbons and silks should be put away for preservation in brown paper; the chloride of lime in white paper discolors them. A white satin dress should be pinned up in blue paper with brown paper outside sewn together at the edges.

To Preserve Bouquets:--Put a little saltpetre in the water you use for your bouquets and the flowers will live for a fortnight.

To Destroy Cockroaches:--Hellebore sprinkled on the floor at night. They eat it and are poisoned.

To Remove Iron Rust:--Lemon juice and salt will remove ordinary iron rust. If the hands are stained there is nothing that will remove the stains as well as lemon. Cut a lemon in halves and apply the cut surface as if it were soap.

To Keep Bar Soap:--Cut it into pieces and put it into a dry place; it is more economical to use after it has become hard, as it does not waste so readily.

To Brighten Carpets:--Carpets after the dust has been beaten out may be brightened by scattering upon them corn meal mixed with salt and then sweeping it off. Mix salt and meal in equal proportions. Carpets should be thoroughly beaten on the wrong side first and then on the right side, after which spots may be removed by the use of ox-gall or ammonia and water.

Silver Tea and Coffeepot:--When putting away those not in use every day lay a little stick across the top under the cover. This will allow fresh air to get in and prevent the mustiness of the contents, familiar to hotel and boarding-house sufferers.

To Prevent Creaking of Bedsteads:--If a bedstead creaks at each movement of the sleeper, remove the slats, and wrap the ends of each in old newspapers.

To Clean Unvarnished Black Walnut:--Milk, sour or sweet, well rubbed in with an old soft flannel, will make black walnut look new.

To Prevent Cracking of Bottles and Fruit Jars:--If a bottle or fruit-jar that has been more than once used is placed on a towel thoroughly soaked in hot water, there is little danger of its being cracked by the introduction of a hot liquid.

To Prevent Lamp-wicks from Smoking:--Soak them in vinegar and then dry them thoroughly.

Rub the nickel stove-trimmings and the plated handles and hinges of doors with kerosene and whiting, and polish with a dry cloth.

Death to Bugs:--Varnish is death to the most persistent bug. It is cheap--ten cents' worth will do for one bedstead--is easily used, is safe, and improves the looks of the furniture to which it is applied. The application, must, however, be thorough, the slats, sides, and every crack and corner receiving attention.

That salt should be eaten with nuts to aid digestion.

That milk which stands too long makes bitter butter.

To Clean Drain Pipes:--Drain pipes, and all places that are sour or impure, may be cleaned with lime-water or carbolic acid.

If oil-cloth be occasionally rubbed with a mixture of beeswax and turpentine, it will last longer.

To Remove Mildew from Cloth:--Put a teaspoonful of chloride of lime into a quart of water, strain it twice, then dip the mildewed places in this weak solution; lay in the sun; if the mildew has not disappeared when dry, repeat the operation. Also soaking the article in sour milk and salt; then lay in the sun; repeat until all the mildew is out.

To Take Ink out of Linen:--Dip the ink spot in pure melted tallow, then wash out the tallow and the ink will come out with it. This is said to be unfailing. Milk will remove ink from linen or colored muslins, when acids would be ruinous, by soaking the goods until the spot is very faint and then rubbing and rinsing in cold water.

Ink spots on floors can be extracted by scouring with sand wet in oil of vitriol and water. When ink is removed, rinse with strong pearl-ash water.

To Toughen Lamp Chimneys and Glass-ware:--Immerse the article in a pot filled with cold water, to which some common salt has been added. Boil the water well, then cool slowly. Glass treated in this way will resist any sudden change of temperature.

To Remove Paint from Window-glass:--Rub it well with hot sharp vinegar.

To Clean Stove-pipe:--A piece of zinc put on the live coals in the stove will clean out the stove-pipe.

Packing Bottles:--India-rubber bands slipped over them will prevent breakage.

To Clean Ivory Ornaments:--When ivory ornaments become yellow or dusky, wash them well in soap and water with a small brush, to clean the carvings, and then place them, while wet, in the sunshine. Wet them with soapy water for two or three days, several times a day, still keeping them in the sunshine, then wash them again, and they will be perfectly white.

Stained Brass:--Whiting wet with aqua ammonia, will cleanse brass from stains, and is excellent for polishing faucets and door-knobs of brass or silver. "Sapolio" is still better.

Hartshorn applied to the stings of poisonous insects will allay the pain and stop the swelling; or apply oil of sassafras, which is better. Bee stings should be treated in this way.

For Cleaning Glass Bottles:--Crush egg-shells into small bits, or a few carpet tacks, or a small quantity of gunshot, put into the bottle; then fill one-half full of strong soap-suds; shake thoroughly, then rinse in clear water. Will look like new.

Cutting off Glass Bottles for Clips and Jars:--A simple, practical way is to take a red-hot poker with a pointed end; make a mark with a file to begin the cut; then apply the hot iron and a crack will start, which will follow the iron wherever it is carried. This is, on the whole, simple, and better than the use of strings wet with turpentine, etc.

Cistern Water may be Purified by charcoal put in a bag and hung in the water.

Salt will Remove the Stain from Silver caused by eggs, when applied dry with a soft cloth.

Opened Fruit, Fish or Vegetables:--Never allow opened fruit, fish or vegetables to stand in the tin can. Never stir anything in tin, or, if it is done, use a wooden spoon. In lifting pies or cakes from bright tin pans, use great caution that the knife does not scrape off flecks of bright metal.

Never use water which has stood in a lead pipe over night. Not less than a wooden bucketful should be allowed to run.

Never use water from a stone reservoir for cooking purposes.

Never allow fresh meat to remain in paper; it absorbs the juices.

Never keep vinegar or yeast in stone crocks or jugs; their acid attacks the glazing, which is said to be poisonous. Glass for either is better.

Squeaking Doors ought to have the hinges oiled by putting on a drop from the sewing machine oil-can.

Plate Glass and Mirrors:--A soft cloth wet in alcohol, is excellent to wipe off plate glass and mirrors, and prevents their becoming frosty in winter.

A red-hot iron will soften old putty so that it can be easily removed.

To Test Nutmegs:--Prick them with a pin; if good, the oil will instantly spread around the puncture.

A Good Way to Clean Mica in a stove that has become blackened with smoke, is to take it out, and thoroughly wash it with vinegar. If the black does not come off at once, let it soak a little.

To Banish Rats from the Premises, use pounded glass mixed with dry corn meal, placed within their reach. Sprinkling cayenne pepper in their holes will also banish them. Chloride of lime is an infallible remedy, spread around where they come, and thrown into their holes; it should be renewed once in two weeks. Tar is also a good remedy.

To Prevent the Odor of Boiling Ham or Cabbage:--Throw red pepper pods or a few bits of charcoal into the pan they are cooking in.

To Brighten Gilt Frames:--Take sufficient flour of sulphur to give a golden tinge to about one and one-half pints of water, and in this boil four or five bruised onions, or garlic, which will answer the same purpose. Strain off the liquid, and with it, when cold, wash with a soft brush any gilding which requires restoring, and when dry, it will come out as bright as new work.

All cooking utensils, including iron-ware, should be washed outside and inside in hot, soapy water; rinsed in clean, hot water, wiped dry with a dry towel; a soapy or greasy dish-cloth should never be used for the purpose.

A cake of sapolio should be kept in every kitchen, to be used freely on all dishes that require scouring and cleansing. All tins that have become discolored can be made as bright and clean as new by the use of sapolio; also shines dishes; and, in fact, almost all articles that require any scouring. Purchased at all groceries. One of the most useful articles ever used in the kitchen.

TOILET RECIPES, ITEMS.

COLOGNE WATER. (Superior.)

Oil of lavender two drachms, oil of rosemary one drachm and a half, orange, lemon and bergamot, one drachm each of the oil; also two drachms of the essence of musk, attar of rose ten drops, and a pint of proof spirit. Shake all together thoroughly three times a day for a week.

JOCKEY CLUB BOUQUET.

Mix one pint extract of rose, one pint extract of tuberose, half a pint of extract of cassia, four ounces extract of jasmine, and three ounces tincture of civet. Filter the mixture.

ROSE-WATER.

Preferable to the distilled for a perfume, or for culinary purposes. Attar of rose, twelve drops; rub it up with half an ounce of white sugar and two drachms carbonate magnesia; then add gradually one quart of water and two ounces of proof spirit, and filter through paper.

BAY RUM.

French proof spirit one gallon, extract bay six ounces. Mix and color with caramel; needs no filtering.

LAVENDER WATER.

Oil of lavender two ounces, orris root half an ounce, spirits of wine one pint. Mix and keep two or three weeks. It may then be strained through two thicknesses of blotting-paper and is ready for use.

CREAM OF LILIES.

Best white castor oil; pour in a little strong solution of sal tartar in water, and shake it until it looks thick and white. Perfume with lavender.

CREAM OF ROSES.

Olive oil one pound, attar of roses fifty drops, oil of rosemary twenty-five drops; mix, and color it with alkanet root.

COLD CREAM.

Melt one ounce oil of almonds, half ounce spermaceti, one drachm white wax, and then add two ounces of rose-water, and stir it constantly until cold.

LIP-SALVE.

Melt one ounce white wax, one ounce sweet oil, one drachm spermaceti, and throw in a piece of alkanet root to color it, and when cooling, perfume it with oil rose, and then pour it into small white jars or boxes.

FOR DANDRUFF.

Take glycerine four ounces, tincture of cantharides five ounces, bay rum four ounces, water two ounces. Mix, and apply once a day and rub well down the scalp.

HAIR INVIGORATOR.

Bay rum two pints, alcohol one pint, castor oil one ounce, carb. ammonia half an ounce, tincture of cantharides one ounce. Mix them well. This compound will promote the growth of the hair and prevent it from falling out.

MACASSAR OIL FOR THE HAIR.

Renowned for the past fifty years, is as follows: Take a quarter of an ounce of the chippings of alkanet root, tie this in a bit of coarse muslin and put it in a bottle containing eight ounces of sweet oil; cover it to keep out the dust; let it stand several days; add to this sixty drops of tincture of cantharides, ten drops of oil of rose, neroli and lemon each sixty drops; let it stand one week and you will have one of the most powerful stimulants for the growth of the hair ever known.

Another:--To a pint of strong sage tea, a pint of bay rum and a quarter of an ounce of the tincture of cantharides, add an ounce of castor oil and a teaspoonful of rose, or other perfume. Shake well before applying to the hair, as the oil will not mix.

PHALON'S INSTANTANEOUS HAIR DYE.

To one ounce of crystallized nitrate of silver, dissolved in one ounce of concentrated aqua ammonia, add one ounce of gum arabic and six ounces of soft water. Keep in the dark. Remember to remove all grease from the hair before applying the dye.

There is danger in some of the patent hair dyes, and hence the Scientific American offers what is known as the walnut hair dye. The simplest form is the expressed juice of the bark or shell of green walnuts. To preserve the juice a little alcohol is commonly added to it with a few bruised cloves, and the whole digested together, with occasional agitation, for a week or fortnight, when the clear portion is decanted, and, if necessary, filtered. Sometimes a little common salt is added with the same intention. It should be kept in a cool place. The most convenient way of application is by means of a sponge.

DYE FOR WHITE OR LIGHT EYEBROWS.

Boil an ounce of walnut bark in a pint of water for an hour. Add a lump of alum the size of a filbert, and when cold, apply with a camel's-hair brush.

HAIR WASH.

One penny's worth of borax, half a pint of olive oil, one pint of boiling water.

Pour the boiling water over the borax and oil; let it cool; then put the mixture into a bottle. Shake it before using, and apply it with a flannel. Camphor and borax, dissolved in boiling water and left to cool, make a very good wash for the hair; as also does rosemary water mixed with a little borax. After using any of these washes, when the hair becomes thoroughly dry, a little pomatum or oil should be rubbed in to make it smooth and glossy--that is, if one prefers oil on the hair.

OXMARROW-POMADE FOR THE HAIR.

One marrow bone, half a pint of oil, ten cents' worth of citronella. Take the marrow out of the bone, place it in warm water, let it get almost to boiling point, then let it cool and pour the water away; repeat this three times until the marrow is thoroughly "fined." Beat the marrow to a cream with a silver fork, stir the oil in, drop by drop, beating all the time; when quite cold add the citronella, pour into jars and cover down.

TO INCREASE THE HAIR IN THE BROWS.

Clip them and anoint with a, little sweet oil. Should the hair fall out, having been full, use one of the hair invigorators.

BANDOLINE.

To one quart of rose-water add an ounce and a half of gum tragacanth; let it stand forty-eight hours, frequently straining it, then strain through a coarse linen cloth; let it stand two days, and again strain; add to it a drachm of oil of roses. Used by ladies dressing their hair, to make it lie in any position.

COMPLEXION WASH.

Put in a vial one drachm of benzoin gum in powder, one drachm nutmeg oil, six drops of orange-blossom tea, or apple blossoms put in half pint of rain-water and boiled down to one teaspoonful and strained, one pint of sherry wine. Bathe the face morning and night; will remove all flesh-worms and freckles, and give a beautiful complexion. Or, put one ounce of powdered gum of benzoin in a pint of whisky; to use, put in water in wash-bowl till it is milky, allowing it to dry without wiping. This is perfectly harmless.

Cream cures sun-burn on some complexions, lemon juice is best on others, and cold water suits still others best.

BURNET'S CELEBRATED POWDER FOR THE FACE.

Five cents' worth of bay rum, five cents' worth of magnesia snowflake, five cents' worth of bergamot, five cents' worth of oil of lemon; mix in a pint bottle and fill up with rain-water. Shake well, and apply with a soft sponge or cloth.

TOILET OR FACE POWDER.

Take a quarter of a pound of wheat starch pounded fine; sift it through a fine sieve, or a piece of lace; add to it eight drops of oil of rose, oil of lemon thirty drops, oil of bergamot fifteen drops. Rub thoroughly together.

The French throw this powder into alcohol, shaking it, letting it settle, then pouring off the alcohol and drying the powder. In that case, the perfume is added lastly.

TO REMOVE FRECKLES.

The following lotion is highly recommended: One ounce of lemon juice, a quarter of a drachm of powdered borax, and half a drachm of sugar; mix in a bottle, and allow them to stand a few days, when the liquor should be rubbed occasionally on the hands and face. Another application is: Friar's balsam one part, rose-water twenty parts.

Powdered nitre moistened with water and applied to the face night and morning, is said to remove freckles without injury to the skin.

Also, a tablespoonful of freshly grated horse-radish, stirred into a cupful of sour milk; let it stand for twelve hours, then strain and apply often. This bleaches the complexion also, and takes off tan.

TO REMOVE MOTH PATCHES.

Into a pint of rum put a tablespoonful of flour of sulphur. Apply this to the patches once a day, and they will disappear in two or three weeks.

CURE FOR PIMPLES.

One teaspoonful of carbolic acid and one pint of rose-water mixed is an excellent remedy for pimples. Bathe the skin thoroughly and often, but do not let the wash get into the eyes.

This wash is soothing to mosquito bites, and irritations of the skin of every nature.

It is advisable, in order to clear the complexion permanently, to cleanse the blood; then the wash would be of advantage.

To obtain a good complexion, a person's diet should receive the first attention. Greasy food, highly spiced soups, hot bread and butter, meats or game, rich gravies, alcoholic liquors, coffee--all are injurious to the complexion. Strong tea used daily will after a time give the skin the color and appearance of leather. Coffee affects the nerves more, but the skin less, and a healthy nervous system is necessary to beauty. Eating between meals, late suppers, over-eating at meals, eating sweetmeats, candies, etc., all these tend to disorder the blood, producing pimples and blotches.

Washing of the face or skin is another consideration for a good complexion; it should be thoroughly washed in plenty of luke-warm water with some mild soap--then rinsed in clear water well; dry with a thick soft towel. If suds is left or wiped off the skin, the action of the air and sun will tan the surface, and permanently deface the complexion; therefore one should be sure to thoroughly rinse off all soap from the skin to avoid the tanning, which will leave a brown or yellow tinge impossible to efface.

PEARL SMELLING SALTS.

Powdered carbonate of ammonia one ounce, strong solution of ammonia half a fluid ounce, oil of rosemary ten drops, oil of bergamot ten drops. Mix, and while moist put in wide-mouthed bottle which is to be well closed.

PEARL TOOTH POWDER.

Prepared chalk half a pound, powdered myrrh two ounces; camphor two drachms, orris root, powdered, two ounces; moisten the camphor with alcohol and mix well together.

REMOVING TARTAR FROM THE TEETH.

This preparation is used by dentists. Pure muriatic acid one ounce, water one ounce, honey two ounces, mix thoroughly. Take a tooth-brush, and wet it freely with this preparation, and briskly rub the black teeth, and in a moment's time they will be perfectly white; then immediately wash out the mouth well with water, that the acid may not act on the enamel of the teeth. This should be done only occasionally.

BAD BREATH.

Bad breath from catarrh, foul stomach, or bad teeth, may be temporarily relieved by diluting a little bromo chloralum with eight or ten parts of water, and using it as a gargle, and swallowing a few drops before going out. A pint of bromo chloralum costs fifty cents, but a small vial will last a long time.

SHAVING COMPOUND.

Half a pound of plain, white soap, dissolved in a small quantity of alcohol, as little as can be used; add a tablespoonful of pulverized borax. Shave the soap and put it in a small tin basin or cup; place it on the fire in a dish of boiling water; when melted, add the alcohol, and remove from the fire; stir in oil of bergamot sufficient to perfume it.

BARBER'S SHAMPOO MIXTURE.

Dissolve half an ounce of carbonate of ammonia and one ounce of borax in one quart of water; then add two ounces of glycerine in three quarts of New England rum, and one quart of bay rum. Moisten the hair with this liquid; shampoo with the hands until a light lather is formed; then wash off with plenty of clean water.

RAZOR-STROP PASTE.

Wet the strop with a little sweet oil, and apply a little flour of emery evenly over the surface.

CAMPHOR ICE.

Melt together over a water bath white wax and spermaceti each one ounce, camphor two ounces, sweet almond oil, one pound, then triturate until the mixture has become homogeneous, and allow one pound of rose-water to flow in slowly during the operation. Excellent for chapped lips or hands.

ODORIFEROUS OR SWEET-SCENTING BAGS.

Lavender flowers one ounce, pulverized orris, two drachms, bruised rosemary leaves half ounce, musk five grains, attar of rose five drops. Mix well, sew up in small flat muslin bags, and cover them with fancy silk or satin.

These are very nice to keep in your bureau drawers or trunk, as the perfume penetrates through the contents of the trunk or drawers. An acceptable present to a single gentleman.

HOW TO KEEP BRUSHES CLEAN.

The best way in which to clean hair-brushes is with spirits of ammonia, as its effect is immediate. No rubbing is required, and cold water can be used just as successfully as warm. Take a tablespoonful of ammonia to a quart of water, dip the hair part of the brush without wetting the ivory, and in a moment the grease is removed; then rinse in cold water, shake well, and dry in the air, but not in the sun. Soda and soap soften the bristles and invariably turn the ivory yellow.

TOILET ITEMS.

Mutton tallow is considered excellent to soften the hands. It may be rubbed on at any time when the hands are perfectly dry, but the best time is when retiring, and an old pair of soft, large gloves thoroughly covered on the inside with the tallow and glycerine in equal parts, melted together, can be worn during the night with the most satisfactory results.

Four parts of glycerine and five parts of yolks of eggs thoroughly mixed, and applied after washing the hands, is also considered excellent.

For chapped hands or face: One ounce of glycerine, one ounce of alcohol mixed, then add eight ounces of rose-water.

Another good rule is to rub well in dry oatmeal after every washing, and be particular regarding the quality of soap. Cheap soap and hard water are the unknown enemies of many people, and the cause of rough skin and chapped hands. Castile soap and rain-water will sometimes cure without any other assistance.

Camphor ice is also excellent, and can be applied with but little inconvenience. Borax dissolved and added to the toilet water is also good.

For chapped lips, beeswax dissolved in a small quantity of sweet oil, by heating carefully. Apply the salve two or three times a day, and avoid wetting the lips as much as possible.

To soften the hands: One can have the hands in soap-suds with soft soap without injury to the skin if the hands are dipped in vinegar or lemon juice immediately after. The acids destroy the corrosive effects of the alkali, and make the hands soft and white. Indian meal and vinegar or lemon juice used on hands where roughened by cold or labor will heal and soften them. Rub the hands in this, then wash off thoroughly and rub in glycerine. Those who suffer from chapped hands will find this comforting.

To remove stains, rub a slice of raw potato upon the stains; or wash the hands in lemon juice or steeped laurel-leaves.

To give a fine color to the nails, the hands and fingers must be well lathered and washed with fine soap; then the nails must be rubbed with equal parts of cinnebar and emery, followed by oil of bitter almonds. To take white spots from the nails, melt equal parts of pitch and turpentine in a small cup; add to it vinegar and powdered sulphur. Rub this on the nails and the spots will soon disappear.

TOILET SOAP.

One pound of washing soda, one pound of lard or clear tallow, half a pound of unslaked lime, one tablespoonful of salt, three quarts of water. Put the soda and lime in a large dish, and pour over the water, boiling hot; stir until dissolved; let it stand until clear, then pour off the clear liquid, add the grease and salt; boil four hours, then pour into pans to cool. If it should be inclined to curdle or separate, indicating the lime to be too strong, pour in a little more water, and boil again. Perfume as you please, and pour into molds or a shallow dish, and, when cold, cut into bars to dry.

ANTIDOTES FOR POISONS.

The following list gives some of the more common poisons and the remedies most likely to be on hand in case of need:--

Acids:--These cause great heat and sensation of burning pain from the mouth down to the stomach. The remedies are-: Magnesia, soda, pearl ash, or soap dissolved in water, every two minutes; then use the stomach pump, or an emetic.

Alkali:--Drink freely of water with vinegar or lemon juice in it, made very strong of the sour.

Ammonia:--Remedy is lemon juice or vinegar.

Arsenic Remedies:--Give prompt emetic of mustard and salt, a tablespoonful of each, in a coffeecup of warm water; then follow with sweet oil, butter made warm, or milk. Also may use the white of an egg in half a cupful of milk or lime water. Chalk and water is good, and the preparation of iron, ten drops in water every half hour: hydrated magnesia.

Alcohol:--First cleanse out the stomach by an emetic, then dash cold water on the head, and give ammonia (spirits of hartshorn).

Laudanum, Morphine, Opium:--First give a strong emetic of mustard and water, then very strong coffee and acid drinks; dash cold water on the head, then keep in motion.

Belladonna:--Give an emetic of mustard, salt and water; then drink plenty of vinegar and water or lemonade.

Charcoal:--In poisons, by carbonic gas, remove the patient to the open air, dash cold water on the head and body, and stimulate the nostrils and lungs with hartshorn, at the same time rubbing the chest briskly.

Corrosive Sublimate, Saltpetre, Blue Vitriol, Bed-bug Poison:--Give white of egg, freshly mixed with water, in large quantities; or give wheat flour and water, or soap and water freely, or salt and water, or large draughts of milk.

Lead:--White lead and sugar of lead. Give an emetic, then follow with cathartics, such as castor oil, and epsom salts especially.

Nux Vomica:--First emetics, and then brandy.

Oxalic Acid (frequently taken for epsom salts):--First give soap and water, or chalk or magnesia and water. Give every two minutes.

White Vitriol:--Give plenty of milk and water.

Tartar Emetic:--Take large doses of tea made of white oak bark, or peruvian bark. Drink plenty of warm water to encourage vomiting; then, if the vomiting should not stop, give a grain of opium in water.

Nitrate of Silver (lunar caustic):--Give a strong solution of common salt and water, and then an emetic.

Verdigris:--Give plenty of white of egg and water.

Tobacco:--Emetics, frequent draughts of cold water; camphor and brandy.

MISCELLANEOUS.

FRENCH WORDS IN COOKING.

Aspic:--Savory jelly for cold dishes.

Au gratin:--Dishes prepared with sauce and crumbs and baked.

Bouchées:--Very thin patties or cakes, as name indicates--mouthfuls.

Baba:--A peculiar, sweet French yeast cake.

Bechamel:--A rich, white sauce made with stock.

Bisque:--A white soup made of shell fish.

To Blanch:--To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water.

Bouillon:--A clear soup, stronger than broth, yet not so strong as consommé, which is "reduced" soup.

Braisé:--Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it.

Brioche:--A very rich, unsweetened French cake made with yeast.

Cannelon:--Stuffed rolled-up meat.

Consommé:--Clear soup or bouillon boiled down till very rich, i.e. consumed.

Croquettes:--A savory mince of fish or fowl, made with sauce into shapes, and fried.

Croustades:--Fried forms of bread to serve minces or other meats upon.

Entrée:--A small dish, usually served between the courses at dinner.

Fondue:--A light preparation of melted cheese.

Fondant:--Sugar boiled and beaten to a creamy paste.

Hollandaise Sauce:--A rich sauce, something like hot mayonnaise.

Matelote:--A rich fish stew, with wine.

Mayonnaise:--A rich salad dressing.

Meringue:--Sugar and white of egg beaten to sauce.

Marmade:--A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking.

Miroton:--Cold meat warmed in various ways, and dished in circular form.

Purse:--This name is given to very thick soups, the ingredients for thickening which have been rubbed through a sieve.

Poulette Sauce:--A bechamel sauce, to which white wine and sometimes eggs are added.

Ragout:--A rich, brown stew, with mushrooms, vegetables, etc.

Piquante:--A sauce of several flavors, acid predominating.

Quenelles:--Forcemeat with bread, yolks of eggs highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by themselves, or to garnish.

Remoulade:--A salad dressing differing from mayonnaise, in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc.

Rissole:--Rich mince of meat or fish rolled in thin pastry and fried.

Roux:--A cooked mixture of butter and flour, for thickening soups and stews.

Salmi:--A rich stew of game, cut up and dressed, when half roasted.

Sauter:--To toss meat, etc., over the fire, in a little fat.

Soufflé:--A very light, much whipped-up pudding or omelette.

Timbale:--A sort of pie in a mold.

Vol au vents:--Patties of very light puff paste, made without a dish or mold, and filled with meat or preserves, etc.

Catherine Owen, in Good Housekeeping.

* * * * *

ARTICLES REQUIRED FOR THE KITCHEN.

The following list will show what articles are necessary for the kitchen, and will be quite an aid to young housekeepers when about commencing to furnish the utensils needed in the kitchen department, and may prove useful to many.

3 Sweeping brooms and 1 dust-pan. 1 Whisk broom. 1 Bread box. 2 Cake boxes. 1 Large flour box. 1 Dredging box. 1 Large-sized tin pepper box. 1 Spice box containing smaller spice boxes. 2 Cake pans, two sizes. 4 Bread pans. 2 Square biscuit pans. 1 Apple corer. 1 Lemon squeezer. 1 Meat cleaver. 3 Kitchen knives and forks. 1 Large kitchen fork and 4 kitchen spoons, two sizes. 1 Wooden spoon for cake making. 1 Large bread knife. 1 Griddle cake turner, also 1 griddle. 1 Potato masher. 1 Meat board. 1 Dozen patty pans; and the same number of tartlet pans. 1 Large tin pail and 1 wooden pail. 2 Small tin pails. 1 Set of tin basins. 1 Set of tin measures. 1 Wooden butter ladle. 1 Tin skimmer. 1 Tin steamer. 2 Dippers, two sizes. 2 Funnels, two sizes. 1 Set of jelly cake tins. 4 Pie pans. 3 Pudding molds, one for boiling, two for baking, two sizes. 2 Dish pans, two sizes. 2 Cake or biscuit cutters, two sizes. 2 Graters, one large and one small. 1 Coffee canister. 1 Tea canister. 1 Tin or granite-ware teapot. 1 Tin or granite-ware coffeepot. 4 Milk pans, 1 milk strainer. 1 Dozen iron gem pans or muffin rings. 1 Coarse gravy strainer, 1 fine strainer. 1 Colander. 1 Flour sifter. 2 Scoops, one for flour, one for sugar. 2 Jelly molds, two sizes. 1 Can opener, 1 egg beater. 1 Cork screw. 1 Chopping-knife. 2 Wooden chopping-bowls, two sizes. 1 Meat saw. 2 Large earthen bowls. 4 Stone jars. 1 Coffee mill. 1 Candlestick. 2 Market baskets, two sizes. 1 Clock. 1 Ash bucket. 1 Gridiron. 2 Frying pans or spiders, two sizes. 4 Flat-irons, 2 number 8 and 2 number 6. 2 Dripping pans, two sizes. 3 Iron kettles, porcelain lined if possible. 1 Corn beef or fish kettle. 1 Tea-kettle. 2 Granite-ware stewpans, two sizes. 1 Wire toaster. 1 Double kettle for cooking custards, grains, etc. 2 Sugar boxes, one for coarse and one for fine sugar. 1 Waffle iron. 1 Step ladder. 1 Stove, 1 coal shovel. 1 Pair of scales. 2 Coal hods or buckets. 1 Kitchen table, 2 kitchen chairs. 1 Large clothes basket. 1 Wash boiler, 1 wash board. 8 Dozen clothes pins. 1 Large nail hammer and one small tack hammer. 1 Bean pot. 1 Clothes wringer.

An ingenious housewife will manage to do with less conveniences, but these articles, if they can be purchased in the commencement of housekeeping, will save time and labor, making the preparation of food more easy--and it is always economy in the end to get the best material in all wares, as, for instance, the double plate tin will last for years, whereas the poor kind has to be replaced in a short time; the low-priced earthenware is soon broken up, whereas the strong stoneware, costing but a trifle more, lasts almost a lifetime.

In relation to the economy and management of the kitchen, I might suggest that the most essential thing is cleanliness in cooking, and also cleanliness with your person as well as in the keeping of the kitchen.

The hands of the cook should be always thoroughly cleansed before touching or handling anything pertaining to the cooking. Next there should never be anything wasted or thrown away that can be turned to account, either for your own family or some family in poor circumstances. Bread that has become hard can be used for toasting, or for stuffing and pudding. In warm weather any gravies or soups that are left from the preceding day should be boiled up and poured into clean pans. This is particularly necessary where vegetables have been added to the preparation, as it then so soon turns sour. In cooler weather, every other day will be often enough to warm up these things. In cooking, clear as you go; that is to say, do not allow a host of basins, plates, spoons, and other utensils, to accumulate on the dressers and tables whilst you are engaged in preparing the dinner. By a little management and forethought, much confusion may be saved in this way. It is as easy to put a thing in its place when it is done with, as it is to keep continually moving it to find room for fresh requisites. For instance, after making a pudding, the flour-tub, paste-board, and rolling-pin, should be put away, and any basins, spoons, etc., should be neatly packed up near the sink, to be washed when the proper time arrives. Neatness, order and method should be always observed.

Never let your stock of spices, salt, seasoning, herbs, etc., dwindle down so low that some day, in the midst of preparing a large dinner, you find yourself minus a very important ingredient, thereby causing much confusion and annoyance.

After you have washed your saucepans, fish-kettle, etc., stand them before the fire for a few minutes to get thoroughly dry inside, before putting them away. They should then be kept in a dry place, in order that they may escape the deteriorating influence of rust, and thereby be quickly destroyed. Never leave saucepans dirty from one day's use to be cleaned the next; it is slovenly and untidy.

Do not be afraid of hot water in washing up dishes and dirty cooking utensils. As these are essentially greasy, luke-warm water cannot possibly have the effect of cleansing them effectually. Do not be chary also of changing and renewing the water occasionally. You will thus save yourself much time and labor in the long run.

Keep a cake of sapolio always on hand in the kitchen--always convenient for rubbing off stains from earthenware, tin, glass, in fact, almost everything but silver; it is a cheap and valuable article, and can be purchased at nearly every grocery in the United States.

DYEING OR COLORING.

GENERAL REMARKS.

Everything should be clean. The goods should be scoured in soap and the soap rinsed out. They are often steeped in soap lye over night. Dip them into water just before putting them into preparations, to prevent spotting. Soft water should be used, sufficient to cover the goods well; this is always understood where quantity is not mentioned. When goods are dyed, air them; then rinse well, and hang up to dry. Do not wring silk or merino dresses when scouring or dyeing them. If cotton goods are to be dyed a light color, they should first be bleached.

SILKS.

Black:--Make a weak lye as for black or woolens; work goods in bichromate of potash a little below boiling heat, then dip in the log-wood in the same way; if colored in blue vitriol dye, use about the same heat.

Orange:--For one pound goods, annotto one pound, soda one pound; repeat as desired.

Green--Very Handsome:--For one pound goods, yellow oak bark eight ounces; boil one-half hour; turn off the liquor from bark and add alum six ounces; let it stand until cold; while making this, color goods in blue dye-tub a light blue, dry and wash, dip in alum and bark dye. If it does not take well, warm the dye a little.

Purple:--For one pound goods. First obtain a light blue, by dipping in home-made dye-tub; then dry; dip in alum four ounces, with water to cover, when little warm. If color is not full enough add chemic.

Yellow:--For one pound goods, alum three ounces, sugar of lead three-fourths ounce; immerse goods in solution over night; take out, drain, and make a new lye with fustic one pound; dip until the required color is obtained.

Crimson:--For one pound goods, alum three ounces; dip at hand heat one hour; take out and drain while making new dye by boiling ten minutes, cochineal three ounces, bruised nutgalls two ounces and cream of tartar one-fourth ounce, in one pail of water; when little cool, begin to dip, raising heat to boil; dip one hour; wash and dry.

Sky Blue on Silk or Cotton--Very Beautiful:--Give goods as much color from a solution of blue vitriol two ounces, to water one gallon, as it will take up in dipping fifteen minutes; then run it through lime water. This will make a beautiful and durable sky blue.

Brown on Silk or Cotton--Very Beautiful:--After obtaining a blue color as above, run goods through a solution of prussiate of potash one ounce, to water one gallon.

Light Blue:--For cold water one gallon, dissolve alum one-half tablespoonful, in hot water one teacupful, and add to it; then add chemic, one teaspoonful at a time to obtain the desired color--the more chemic the darker the color.

WOOLEN GOODS.

Chrome Black--Best in Use:--For five pounds of goods, blue vitriol six ounces; boil a few minutes, then dip the goods three-fourths of an hour, airing often; take out the goods, make a dye with three pounds of log-wood, boil one-half hour; dip three-fourths of an hour, air goods, and dip three-fourths of an hour more. Wash in strong suds. This will not fade by exposure to sun.

Wine Color:--For five pounds of goods, camwood two pounds; boil fifteen minutes and dip the goods one-half hour; boil again and dip one-half hour then darken with blue vitriol one and one-half ounces; if not dark enough, add copperas one-half ounce.

Scarlet--Very Fine:--For one pound of goods, cream of tartar one-half ounce, cochineal, well pulverized, one half ounce, muriate of tin two and one-half ounces; boil up the dye and enter the goods; work them briskly for ten or fifteen minutes, then boil one and one-half hours, stirring goods slowly while boiling. Wash in clear water and dry in the shade.

Pink:--For three pounds of goods, alum three ounces; boil and dip the goods one hour, then add to the dye, cream of tartar four ounces, cochineal, well pulverized, one ounce; boil well and dip the goods while boiling until the color suits.

Blue--Quick Process:--For two pounds of goods, alum five ounces, cream of tartar three ounces; boil goods in this one hour, then put them into warm water which has more or less extract of indigo in it, according to the depth of color desired, and boil again until it suits, adding more of the blue if needed.

Madder Red:--To each pound of goods, alum five ounces, red or cream of tartar one ounce. Put in the goods and bring the kettle to a boil for one-half hour; then air them and boil one-half hour longer; empty the kettle and fill with clean water; put in bran one peck; make it milk-warm, and let it stand until the bran rises; then skim off the bran and put in one-half pound madder; put in the goods and heat slowly until it boils and is done. Wash in strong suds.

Green:--For each pound of goods, fustic one pound, with alum three and one-half ounces; steep until strength is out, and soak the goods therein until a good yellow is obtained, then remove the chips, and add extract of indigo or chemic, one tablespoonful at a time, until color suits.

Snuff Brown, Dark:--For five pounds of goods, camwood one pound; boil it fifteen minutes; then dip the goods three-fourths of an hour; take them out and add to the dye two and one-half pounds fustic; boil ten minutes, and dip the goods three-fourths of an hour; then add blue vitriol one ounce, copperas four ounces; dip again one-half hour. If not dark enough add more copperas.

Another Method--Any Shade:--Boil the goods in a mordant of alum two parts, copperas three parts; then rinse them through a bath of madder. The tint depends on the relative proportions of the copperas and alum; the more copperas, the darker the dye; joint weight of both should not be more than one-eighth of weight of goods. Mixtures of reds and yellows with blues and blacks, or simple dyes, will make any shade.

Orange:--For five pounds of goods, muriate of tin six tablespoonfuls, argol four ounces; boil and dip one hour and add again to the dye one teacupful of madder; dip again one-half hour. Cochineal, about two ounces, in place of madder, makes a much brighter color.

Purple:--For each pound of goods, two ounces of cudbear; rinse the goods well in soap-suds, then dissolve cudbear in hot suds--not quite boiling, and soak the goods until of required color. The color is brightened by rinsing in alum water.

Yellow--Rich:--Work five pounds of goods one-half hour in a boiling bath with three ounces bichromate of potassa and two ounces alum; lift and expose till well cooled and drained; then work one-half hour in another bath with five pounds of fustic. Wash out and dry.

Crimson:--Work for one hour in a bath with one pound cochineal paste, six ounces of dry cochineal, one pound of tartar, one pint of protochloride of tin. Wash out and dry.

Salmon:--For each pound of goods, one-fourth pound of annotto, one-fourth pound of soap; rinse the goods well in warm water, put them into mixture and boil one-half hour. Shade will be according to the amount of annotto.

Dove and Slate Colors of All Shades:--Boil in an iron vessel a teacupful of black tea with a teaspoonful of copperas and sufficient water. Dilute till you get the shade wanted.

COTTON GOODS.

Black:--For five pounds of goods, boil them in a decoction of three pounds of sumach one-half hour and steep twelve hours; dip in lime-water one-half hour; take out and let them drip one hour, run them through the lime-water again fifteen minutes. Make a new dye with two and one-half pounds log-wood (boiled one hour) and dip again three hours; add bichromate potash two ounces, to the log-wood dye and dip one hour. Wash in clear, cold water and dry in the shade. Only process for permanent black.

Sky Blue:--For three pounds of goods, blue vitriol four ounces; boil a few minutes, then dip the goods three hours; then pass them through a strong lime-water. A beautiful brown can be obtained by next putting the goods through a solution of prussiate of potash.

Green:--Dip the goods in home-made blue; dye until blue enough is obtained to make the green as dark as required; take out, dry and rinse a little. Make a dye with fustic three pounds, of log-wood three ounces, to each pound of goods, by boiling dye one hour; when cooled so as to bear the hand put in the goods, move briskly a few minutes, and let lie one hour; take out and thoroughly drain; dissolve and add to the dye for each pound of cotton, blue vitriol one-half ounce, and dip another hour. Wring out and let dry in the shade. By adding or diminishing the log-wood and fustic any shade may be had.

Yellow:--For five pounds of goods, seven ounces of sugar of lead; dip the goods two hours; make a new dye with bichromate of potash four ounces; dip until the color suits; wring out and dry. If not yellow enough, repeat.

Orange:--For five pounds of goods, sugar of lead four ounces; boil a few minutes; when a little cool, put in the goods; dip for two hours; wring out; make a new dye with bichromate potash eight ounces, madder two ounces; dip until it suits; if color is too red, take a small sample and dip into lime-water and choose between them.

Red:--Muriate of tin two-thirds of a teacupful; add water to cover the goods; raise to boiling heat; put in the goods one hour, stir often; take out, empty the kettle, put in clean water with nic-wood one pound; steep one-half hour at hand heat; then put in the goods and increase the heat one hour--not boiling. Air the goods and dip them one hour as before. Wash without soap.

SMALL POINTS ON TABLE ETIQUETTE.

Delicacy of manner at table stamps both man and woman, for one can, at a glance, discern whether a person has been trained to eat well--i.e. to hold the knife and fork properly, to eat without the slightest sound of the lips, to drink quietly, to use the napkin rightly, to make no noise with any of the implements of the table, and last, but not least, to eat slowly and masticate the food thoroughly. All these points should be most carefully taught to children, and then they will always feel at their ease at the grandest tables in the land. There is no position where the innate refinement of a person is more fully exhibited than at the table, and nowhere that those who have not been trained in table etiquette feel more keenly their deficiencies. The knife should never be used to carry food to the mouth, but only to cut it up into small mouthfuls; then place it upon the plate at one side, and take the fork in the right hand, and eat all the food with it. When both have been used finally, they should be laid diagonally across the plate, with both handles toward the right hand; this is understood by well-trained waiters to be the signal for removing them, together with the plate.

Be careful to keep the mouth shut closely while masticating the food. It is the opening of the lips which causes the smacking which seems very disgusting. Chew your food well, but do it silently, and be careful to take small mouthfuls. The knife can be used to cut the meat finely, as large pieces of meat are not healthful, and appear very indelicate. At many tables, two, three or more knives and forks are placed on the table, the knives at the right hand of the plate, the forks at the left,--a knife and a fork for each course, so that there need be no replacing of them after the breakfast and dinner is served. The smaller ones, which are for game, dessert, or for hot cakes at breakfast, can be tucked under the edges of the plate, and the large ones, for the meat and vegetables, are placed outside of them. Be very careful not to clatter your knives and forks upon your plates, but use them without noise. When passing the plate for a second helping, lay them together at one side of the plate, with handles to the right. When you are helped to anything, do not wait until the rest of the company are provided, as it is not considered good breeding. Soup is always served for the first course, and it should be eaten with dessert spoons, and taken from the sides, not the tips, of them, without any sound of the lips, and not sucked into the mouth audibly from the ends of the spoon. Bread should not be broken into soup or gravy. Never ask to be helped to soup a second time. The hostess may ask you to take a second plate, but you will politely decline. Fish chowder, which is served in soup plates, is said to be an exception which proves this rule, and when eating of that it is correct to take a second plateful if desired.

Another generally neglected obligation is that of spreading butter on one's bread as it lies in one's plate, or but slightly lifted at one end of the plate; it is very frequently buttered in the air, bitten in gouges, and still held in the face and eyes of the table with the marks of the teeth on it; This is certainly not altogether pleasant, and it is better to cut it, a bit at a time, after buttering it, and put piece by piece in the mouth with one's finger and thumb. Never help yourself to butter, or any other food with your own knife or fork. It is not considered good taste to mix food on the same plate. Salt must be left on the side of the plate and never on the tablecloth.

Let us mention a few things concerning the eating of which there is sometimes doubt. A cream-cake and anything of similar nature should be eaten with knife and fork, never bitten. Asparagus--which should be always served on bread or toast so as to absorb superfluous moisture--may be taken from the finger and thumb; if it is fit to be set before you the whole of it may be eaten. Pastry should be broken and eaten with a fork, never cut with a knife. Raw oysters should be eaten with a fork, also fish. Peas and beans, as we all know, require the fork only; however food that cannot be held with a fork should be eaten with a spoon. Potatoes, if mashed, should be mashed with the fork. Green corn should be eaten from the cob; but it must be held with a single hand.

Celery, cresses, olives, radishes, and relishes of that kind are, of course, to be eaten with the fingers; the salt should be laid upon one's plate, not upon the cloth. Fish is to be eaten with the fork, without the assistance of the knife; a bit of bread in the left hand sometimes helps one to master a refractory morsel. Fresh fruit should be eaten with a silver-bladed knife, especially pears, apples, etc.

Berries, of course, are to be eaten with a spoon. In England they are served with their hulls on, and three or four are considered an ample quantity. But then in England they are many times the size of ours; there they take the big berry by the stem, dip into powdered sugar, and eat it as we do the turnip radish. It is not proper to drink with a spoon in the cup; nor should one, by-the-way, ever quite drain a cup or glass.

Don't, when you drink, elevate your glass as if you were going to stand it inverted on your nose. Bring the glass perpendicularly to the lips, and then lift it to a slight angle. Do this easily.

Drink sparingly while eating. It is far better for the digestion not to drink tea or coffee until the meal is finished. Drink gently, and do not pour it down your throat like water turned out of a pitcher.

When seating yourself at the table, unfold your napkin and lay it across your lap in such a manner that it will not slide off upon the floor; a gentleman should place it across his right knee. Do not tuck it into your neck like a child's bib. For an old person, however, it is well to attach the napkin to a napkin hook and slip it into the vest or dress buttonholes, to protect their garments, or sew a broad tape at two places on the napkin, and pass it over the head. When the soup is eaten, wipe the mouth carefully with the napkin, and use it to wipe the hands after meals. Finger bowls are not a general institution, and yet they seem to be quite as needful as the napkin, for the fingers are also liable to become a little soiled in eating. They can be had quite cheaply, and should be half-filled with water, and placed upon the side table or butler's tray, with the dessert, bread and cheese, etc. They are passed to each person half filled with water, placed on a parti-colored napkin with a dessert plate underneath, when the dessert is placed upon the table. A leaf or two of sweet verbena, an orange flower, or a small slice of lemon, is usually put into each bowl to rub upon the fingers. The slice of lemon is most commonly used. The finger tips are slightly dipped into the bowl, the lemon juice is squeezed upon them, and then they are dried softly upon the napkin. At dinner parties and luncheons they are indispensable.

Spoons are sometimes used with firm puddings, but forks are the better style. A spoon should never be turned over in the mouth.

Ladies have frequently an affected way of holding the knife half-way down its length, as if it were too big for their little hands; but this is as awkward a way as it is weak; the knife should be grasped freely by the handle only, the forefinger being the only one to touch the blade, and that only along the back of the blade at its root, and no further down.

At the conclusion of a course, where they have been used, knife and fork should be laid side by side across the middle of the plate--never crossed; the old custom of crossing them was in obedience to an ancient religious formula. The servant should offer everything at the left of the guest, that the guest may be at liberty to use the right hand. If one has been given a napkin ring, it is necessary to fold one's napkin and use the ring; otherwise the napkin should be left unfolded. One's teeth are not to be picked at table; but if it is impossible to hinder it, it should be done behind the napkin. One may pick a bone at the table, but, as with corn, only one hand is allowed to touch it; yet one can easily get enough from it with knife and fork, which is certainly the more elegant way of doing; and to take her teeth to it gives a lady the look of caring a little too much for the pleasures of the table; one is, however, on no account to suck one's finger after it.

Whenever there is any doubt as to the best way to do a thing, it is wise to follow that which is the most rational, and that will almost invariably be found to be proper etiquette. To be at ease is a great step towards enjoying your own dinner, and making yourself agreeable to the company. There is reason for everything in polite usage; thus the reason why one does not blow a thing to cool it, is not only that it is an inelegant and vulgar action intrinsically, but because it may be offensive to others--cannot help being so, indeed; and it, moreover implies, haste, which, whether from greediness or a desire to get away, is equally objectionable. Everything else may be as easily traced to its origin in the fit and becoming.

If, to conclude, one seats one's self properly at table and takes reason into account, one will do tolerably well. One must not pull one's chair too closely to the table, for the natural result of that is the inability to use one's knife and fork without inconveniencing one's neighbor; the elbows are to be held well in and close to one's side, which cannot be done if the chair is too near the board. One must not lie or lean along the table, nor rest one's arms upon it. Nor is one to touch any of the dishes; if a member of the family, one can exercise all the duties of hospitality through servants, and wherever there are servants, neither family nor guests are to pass or help from any dish. Finally, when rising from your chair leave it where it stands.

DINNER GIVING.

THE LAYING OF THE TABLE AND THE TREATMENT OF GUESTS.

In giving "dinners," the apparently trifling details are of great importance when taken as a whole.

We gather around our board agreeable persons, and they pay us and our dinner the courtesy of dressing for the occasion, and this reunion should be a time of profit as well as pleasure. There are certain established laws by which "dinner giving" is regulated in polite society; and it may not be amiss to give a few observances in relation to them. One of the first is that an invited guest should arrive at the house of his host at least a quarter of an hour before the time appointed for dinner. In laying the table for dinner all the linen should be a spotless white throughout, and underneath the linen tablecloth should be spread one of thick cotton-flannel or baize, which gives the linen a heavier and finer appearance, also deadening the sound of moving dishes. Large and neatly folded napkins (ironed without starch), with pieces of bread three or four inches long, placed between the folds, but not to completely conceal it, are laid on each plate. An ornamental centre-piece, or a vase filled with a few rare flowers, is put on the centre of the table, in place of the large table-castor, which has gone into disuse, and is rarely seen now on well-appointed tables. A few choice flowers make a charming variety in the appearance of even the most simply laid table, and a pleasing variety at table is quite as essential to the enjoyment of the repast as is a good choice of dishes, for the eye in fact should be gratified as much as the palate.

All dishes should be arranged in harmony with the decorations of the flowers, such as covers, relishes, confectionery, and small sweets. Garnishing of dishes has also a great deal to do with the appearance of a dinner-table, each dish garnished sufficiently to be in good taste without looking absurd.

Beside each plate should be laid as many knives, forks and spoons as will be required for the several courses, unless the hostess prefers to have them brought on with each change. A glass of water, and when wine is served glasses for it, and individual salt-cellars may be placed at every plate. Water-bottles are now much in vogue with corresponding tumblers to cover them; these, accompanied with dishes of broken ice, may be arranged in suitable places. When butter is served a special knife is used, and that, with all other required service, may be left to the judgment and taste of the hostess, in the proper placing of the various aids to her guests' comfort.

The dessert plates should be set ready, each with a doily and a finger-glass partly filled with water, in which is dropped a slice of lemon; these with extra knives, forks and spoons, should be on the side-board ready to be placed beside the guest between the courses when required.

If preferred, the "dinner" may all be served from the side-table, thus relieving the host from the task of carving. A plate is set before each guest, and the dish carved is presented by the waiter on the left-hand side of each guest. At the end of each course the plates give way for those of the next. If not served from the side-table, the dishes are brought in ready carved, and placed before the host and hostess, then served and placed upon the waiter's salver, to be laid by that attendant before the guest.

Soup and fish being the first course, plates of soup are usually placed on the table before the dinner is announced; or if the hostess wishes the soup served at the table, the soup-tureen, containing hot soup, and the warm soup-plates are placed before the seat of the hostess. Soup and fish being disposed of, then come the joints or roasts, entrees (made dishes), poultry, etc., also relishes.

After dishes have been passed that are required no more, such as vegetables, hot sauces, etc., the dishes containing them may be set upon the side-board, ready to be taken away.

Jellies and sauces, when not to be eaten as a dessert, should be helped on the dinner-plate, not on a small side dish as was the former usage.

If a dish be on the table, some parts of which are preferred to others, according to the taste of the individuals, all should have the opportunity of choice. The host will simply ask each one if he has any preference for a particular part; if he replies in the negative, you are not to repeat the question, nor insist that he must have a preference.

Do not attempt to eulogize your dishes, or apologize that you cannot recommend them--this is extreme bad taste; as also is the vaunting of the excellence of your wines, etc., etc.

Do not insist upon your guests partaking of particular dishes. Do not ask persons more than once, and never force a supply upon their plates. It is ill-bred, though common, to press any one to eat; and, moreover, it is a great annoyance to many.

In winter, plates should always be warmed, but not made hot. Two kinds of animal food, or two kinds of dessert, should not be eaten off of one plate, and there should never be more than two kinds of vegetables with one course. Asparagus, green corn, cauliflower and raw tomatoes comprise one course in place of a salad. All meats should be cut across the grain in very thin slices. Fish, at dinner, should be baked or boiled, never fried or broiled. Baked ham may be used in every course after fish, sliced thin and handed after the regular course is disposed of.

The hostess should retain her plate, knife and fork, until her guests have finished.

The crumb-brush is not used until the preparation for bringing in the dessert; then all the glasses are removed, except the flowers, the water-tumblers, and the glass of wine which the guest wishes to retain with his dessert. The dessert plate containing the finger-bowl, also a dessert knife and fork, should then be set before each guest, who at once removes the finger-bowl and its doily, and the knife and fork to the table, leaving the plate ready to be used for any dessert chosen.

Finely sifted sugar should always be placed upon the table to be used with puddings, pies, fruit, etc., and if cream is required, let it stand by the dish it is to be served with.

To lay a dessert for a small entertainment and a few guests outside of the family, it may consist simply of two dishes of fresh fruit in season, two of dried fruits and two each of cakes and nuts.

Coffee and tea are served lastly, poured into tiny cups and served clear, passed around on a tray to each guest, then the sugar and cream passed that each person may be allowed to season his black coffee or café noir to suit himself.

A family dinner, even with a few friends, can be made quite attractive and satisfactory without much display or expense; consisting first of good soup, then fish garnished with suitable additions, followed by a roast; then vegetables and some made dishes, a salad, crackers, cheese and olives, then dessert. This sensible meal, well cooked and neatly served, is pleasing to almost any one, and is within the means of any housekeeper in ordinary circumstances.

MEASURES AND WEIGHTS.

IN ORDINARY USE AMONG HOUSEKEEPERS.

4 Teaspoonfuls equal 1 tablespoonful liquid.

4 Tablespoonfuls equal 1 wine-glass, or half a gill.

2 Wine-glasses equal one gill or half a cup.

2 Gills equal 1 coffeecupful, or 16 tablespoonfuls.

2 Coffeecupfuls equal 1 pint.

2 Pints equal 1 quart.

4 Quarts equal 1 gallon.

2 Tablespoonfuls equal 1 ounce, liquid.

1 Tablespoonful of salt equals 1 ounce.

16 Ounces equal 1 pound, or a pint of liquid.

4 Coffeecupfuls of sifted flour equal 1 pound.

1 Quart of unsifted flour equals 1 pound.

8 or 10 ordinary sized eggs equal 1 pound.

1 Pint of sugar equals 1 pound. (White granulated.)

2 Coffeecupfuls of powdered sugar equal 1 pound.

1 Coffeecupful of cold butter, pressed down, is one-half pound.

1 Tablespoonful of soft butter, well rounded, equals 1 ounce.

An ordinary tumblerful equals 1 coffeecupful, or half a pint.

About 25 drops of any thin liquid will fill a common sized teaspoon.

1 Pint of finely chopped meat, packed solidly, equals 1 pound.

A set of tin measures (with small spouts or lips), from a gallon down to half a gill, will be found very convenient in every kitchen, though common pitchers, bowls, glasses, etc., may be substituted.

INDEX.

ARTICLES REQUIRED FOR THE KITCHEN, 588

BEVERAGES, 458 Ale, Mulled, or Egg Flip, 468 Beer, Ginger, 465 Hop, 465 Spruce, 466 Buttermilk as a Drink, 461 Cherry Bounce, 465 Chocolate, 461 Cocoa, 461 Coffee, 458 Filtered or Drip, 459 Healing Properties of, 458 Iced, 460 Substitute for Cream in, 460 Vienna, 459 Cordial, Blackberry, 465 Noyeau, 468 Cream Soda Without Fountain, 467 Egg Flip, or Mulled Ale, 468 Egg Nog, 468 General Remarks, 458 Inexpensive Drink, 472 Junket, Delicious, 466 Koumiss, 470 Lemonade, 469 For a Summer Draught, 463 Lemon Syrup, 467 Mead Sassafras, 467 Pineappleade, 471 Punch, Hot, To Make, 469 Milk, 468 Milk, Fine, 469 Roman. No. 1, 466 Roman. No. 2, 466 Raspberry Shrub, 466 Seidlitz Powder, 471 Syrup, Lemon, 467 Strawberry and Raspberry, 469 Tea, Iced, 461 To Make, 460 The Healing Properties of Tea or Coffee, 458 Vinegar, Home-made Table, 471 Pineapple, 470 Raspberry. No. 1, 470 Raspberry. No. 2, 471 Very Strong Table, 471 Water, Strawberry, 469 Wine, Blackberry No. 1, 462 Blackberry. No. 2, 463 Black Currant, 464 Currant. No. 1, 462 Currant. No. 2, 462 Grape, 463 Honey or Methelin, 464 Orange, Florida, 463 Raisin, 464 Whey, 467

BREAD, 238 Bread, Brown, Boston, 244 Brown, Boston Unfermented, 244 Brown, Rhode Island, 245 Brown, Steamed, 245 Brown, Virginia, 245 Compressed Yeast, 241 Corn, 247 Corn and Rye, 245 Corn, Boston, 247 Corn, Virginia, 247 French, 246 German, 247 Graham, 243 Graham, Unfermented, 244 Milk Yeast, 243 Rye, 245 Rye and Corn, 245 Salt-raising, 242 Twist, 246 Wheat, 240 Cake, Corn, New England, 246 Corn, Spider, 249 Indian Loaf, 248 Johnnie, 248 Potato, Raised, 249 General Directions, 238 Southern Corn Meal Pone, or Corn Dodgers, 249 Yeast, Dried, or Yeast Cakes, 242 Home-made, 241 Unrivaled, 242

BISCUITS, ROLLS, MUFFINS, ETC, 249 Biscuit, Baking Powder, 251 Beaten, 254 Egg, 252 Graham (With Yeast), 252 Grafton Milk, 254 Light. No. 1, 252 Light. No. 2, 252 Potato, 254 Raised, 251 Soda, 251 Sour Milk, 251 Vinegar, 254 Bread Crumbs, Prepared, 272 Bread, Warm for Breakfast, 250 Buns, London Hot Cross, 255 Cake, Newport Breakfast, 271 Cakes, Buckwheat, 266 Buckwheat (Raised), 265 Buckwheat (Without Yeast), 265 Drop (Rye), 261 Drop (Wheat), 262 Flannel (With Yeast), 262 Tea, Berry, 261 Griddle (Very Good), 263 Griddle, Bread, 264 Griddle, Corn Meal, 263 Griddle, Corn Meal (With Yeast), 263 Griddle, Feather, 262 Griddle, French, 265 Griddle, Graham, 264 Griddle, Green Corn, 265 Griddle, Huckleberry, 265 Griddle, Potato, 264 Griddle, Rice, 264 Griddle, Sour Milk, 263 Griddle, Swedish, 266 Griddle, Wheat, 262 Cannelons, or Fried Puffs, 268 Cracked Wheat, 275 Crackers, 272 French, 273 Cracknels, 257 Croquettes, Hominy, 274 Rice, 274 Crumpets, English, 272 Plain, 272 Fritters, Apple, 267 Cream, 266 Corn Meal, 266 Currant, 266 German, 269 Golden Ball, 268 Green Corn, 269 Hominy, 269 Parsnip, 269 Peach, 267 Pineapple, 267 Wheat, 267 Gems, Graham. No. 1, 259 Graham. No. 2, 259 Graham, Plain, 259 General Suggestions, 249 Hominy, 274, 276 Hulled Corn or Samp, 275 Muffins, Corn Meal (Without Eggs), 258 Egg (Fine), 257 Hominy, 259 Plain, 258 Raised. No. 1, 257 Raised. No. 2, 257 Tennessee, 258 Without Eggs, 258 Mush, Corn Meal, or Hasty Pudding, 273 Fried, 273 Graham, 273 Oat Flakes, 275 Oat Meal, 274 Steamed, 276 Pop-overs, 262 Prepared Bread Crumbs, 272 Puff Balls, 271 Puffs, Breakfast, 272 Rolls, Dinner, Fried, 271 French, 253 Parker House, 253 Parker House (Unfermented), 253 Stale (To Renew), 250 Rice, Boiled, 275 Rusks, 256 With Yeast, 256 Unfermented, 256 Sally Lunn, 255 Unfermented, 255 Samp, or Hulled Corn, 275 Scones, Scotch, 256 Short Cake, Cream, 269 Huckleberry, 271 Lemon, 270 Orange, 270 Strawberry, 270 Waffles, 260 Continental Hotel, 260 Cream, 260 Newport, 260 Rice. No. 1, 261 Rice. No. 2, 261 Rice, German, 261

TOAST, 276 American, 277 Apple, 281 Cheese. No. 1, 277 No. 2, 278 Chicken Hash with Rice, 281 Codfish on (Cuban Style), 280 Cream, 277 Eggs on, 279 Baked on, 279 Halibut on, 281 Ham, 279 Hashed Beef on, 280 Milk, 277 Minced Fowls on, 279 Mushrooms on, 278 Nuns', 277 Oyster, 278 Reed Birds on, 279 Tomato, 278 Veal Hash on, 280

BUTTER AND CHEESE, 219 Butter, A Brine to Preserve, 220 Putting up to Keep, 220 To Make, 219 To Make Quickly, 220 Cheese, Cottage, 221 Cream (New Jersey), 221 Cream Toast, 223 Fondu, 222 Scalloped, 222 Soufflé, 222 Straws, Cayenne, 223 Curds and Cream, 221 Pastry Ramakins, 223 Rarebit, Welsh, 224 Slip, 222 Welsh Rarebit, 224

CAKE, ETC., 282 Suggestions in Regard to Cake Making, 282

FROSTING OR ICING, 284 Almond, 285 Boiled, 286 Chocolate, 285 Gelatine, 287 Golden, 287 Without Eggs, 287 Icing, Chocolate, Plain, 285 Sugar, 286 Tutti Frutti, 286

FILLINGS FOR LAYER CAKES, 287 No. 1. Cream Filling, 287 No. 2. Cream Filling, 288 No. 3. Ice Cream Filling, 288 No. 4. Apple Filling, 288 No. 5. Apple Filling, 288 No. 6. Cream Frosting, 288 No. 7. Peach Cream Filling, 288 No. 8. Chocolate Cream Filling, 289 No. 9. Chocolate Cream Filling, 289 No. 10. Banana Filling, 289 No. 11. Lemon Jelly Filling, 289 No. 12. Orange Cake Filling, 289 No. 13. Fig Filling, 289 No. 14. Fruit Filling, 290 Cake, Almond, 303 Angel, 302 Bread or Raised, 290 Bride, 294 Chocolate, No. 1, 298 Chocolate, No. 2, 298 Chocolate, No. 3, 298 Chocolate, French, 297 Citron, 295 Cocoanut, 299 Cocoanut and Almond, 299 Coffee, 299 Cream, 300 Cream (Cheap), 306 Cream, Whipped, 304 Custard or Cream, 305 Delicate, 295 Election, 300 Feather, 300 Fruit (Superior), 290 Fruit, by Measure (Excellent), 291 Fruit, Dried Apple, 300 Fruit, Layer, 304 Fruit, Molasses, 291 Fruit, White, 391 Gingerbread, Hard, 306 Gingerbread, Plain, 307 Ginger, Soft, 306 Gold, 296 Gold and Silver, 307 Golden Spice, 303 Golden Cream, 300 Gold or Lemon, 296 Hickory Nut or Walnut, 305 Huckleberry, 308 Jelly, Layer, 305 Jelly, Rochester, 303 Jelly, Rolled, 304 Layer, To Cut, 304 Lemon, 295 Lemon or Gold, 296 Loaf (Superior), 297 Loaf (Washington), 302 Marble, 297 Pound, Citron, 295 Pound, Cocoanut, 295 Pound, English, 294 Pound, Plain, 294 Queen's, 302 Ribbon, 302 Silver or Delicate, 296 Snow (Delicious), 296 Sponge, 292 Sponge, Almond, 292 Sponge, Lemon, 293 Sponge (Old-fashioned), 293 Sponge, Plain, 293 Sponge, White, 292 Sweet Strawberry, 308 White Mountain, No. 1, 301 White Mountain, No. 2, 301 Without Eggs, 301 Cakes, Corn Starch, 312 Cream, Boston, 307 Cup, 311 Cup, Molasses 308 Fancy, 310 Fried, or Doughnuts, 316 Fried, or Crullers, 317 Jelly, Brunswick, 313 Molasses Cup, 308 Nut, Fried, 318 Peach, 310 Plum, Little, 313 Variegated, 311 Cookies, 315 Cocoanut, 316 Crisp (Very Nice), 316 Favorite, 315 Fruit, 315 Ginger, 309 Lemon, 316 Crullers, or Fried Cakes, 317 or Wonders, 318 Doughnuts, Bakers' Raised, 317 German, 318 or Fried Cakes, 316 Puff Ball, 319 Raised, 317 Drops, Sponge, 313 Dominoes, 310 Eclairs, Chocolate, 308 Ginger Biscuit, White, 307 Cookies, 309 Snaps, 309 Snaps, Bakers', 309 Gingerbread, Hard, 306 Plain, 307 Jumbles, 314 Almond, 315 Cocoanut, 314 Fruit, 315 Philadelphia, 314 Wine, 314 Lady Fingers, or Savory Biscuit, 312 Neapolitaines, 313 Sandwiches, Pastry, 313 Savory Biscuit, 312 Trifles, 319 Wafers, 310

CANNED FRUITS AND VEGETABLES, 438 Boiled Cider, Canned, 442 Canned Corn, 441 Fruit Juices, 440 Grapes, 439 Mince Meat, 442 Peaches, 439 Peas, 441 Pineapple, 440 Plums, 442 Pumpkin, 442 Quinces, 440 Strawberries, 439 Tomatoes, 440 Peach Butter, 443 General Remarks, 438 Peaches Dried with Sugar, 443 To Can Corn, 441 Peas, 441 Pineapple, 440

CARVING, 7 Beef, Hind-Quarter, 8 Fore-Quarter, 8 Sirloin of, 14 Duck, Roast, 24 Fowls, Roast, 23 Goose, Roast, 23 Ham, Roast, 20 Lamb, Fore-Quarter, 19 Mackerel, 26 Mutton, 11 Leg of, 18 Partridges, 24 Pheasant, 25 Pigeons, 25 Pork, 12 Salmon, Boiled, 26 Turkey, Roast, 22 Veal, Breast of, 15 Fore-Quarter, 10 Fillet of, 16 Hind-Quarter, 10 Neck of, 17 Venison, 13 Haunch of, 21

COLORING FOR FRUIT, CONFECTIONERY, ETC., 444 Caramel, or Burnt Sugar, 445 Coloring, Green, 444 Red, Deep, 444 Red or Pink, 444 Yellow, 444 Sugar Grains, 445 Colored, 445 To Clarify Jelly, 445

CONFECTIONERY, 446 Candy, Butter Scotch, 453 Chocolate Caramels, 450 Chocolate Creams, 448 Chocolate Cream Drops, 457 Cocoanut, 452 Cocoanut Caramels, 456 Cocoanut Creams, 457 Cocoanut Creams, 449 Currant Drops, 451 Everton Taffy, 452 Fig, 454 French Cream, 447 French Vanilla Cream, 456 Fruit Creams, 448 Fruit and Nut Creams, 457 Grilled Almonds, 450 Hoarhound, 453 Lemon Drops, 451 Maple Sugar Creams, 450 Molasses, 455 Molasses and Nut, 451 Nut, Sugar, 452 Nut, Molasses, 451 Nut Creams, 450 Orange Drops, 457 Peppermint Drops, 451 Pop Corn. No. 1, 453 Pop Corn. No. 2, 453 Raspberry Creams, 449 Roley Poley, 454 Stick, 450 Variegated Creams, 449 Walnut Creams, 448 Candied Oranges, 454 Candies Without Cooking, 456 Conserves, Peach, 455 Strawberry, 455 Dried Preserves, 456 General Remarks, 446 Jujube Paste, 454 Maple Walnuts, 452 Peach Leather, 455 Pop Corn Balls, 452

CUSTARDS, CREAMS AND DESSERTS, 344 Almonds, Salted or Roasted, 366 Apples, Stewed. No. 1, 370 Stewed. No. 2, 370 Blanc Mange. No. 1, 359 No. 2, 359 Chocolate, 359 Corn Starch, 359 Fruit, 360 Tapioca, 358 Cake, Peach, 366 Charlotte, Burnt Almond, 364 Country Plum, 364 Orange, 360 Orange, 363 Strawberry, 360 Tipsy, 363 Russe, 361 Russe, Fine, 361 Russe (Another), 362 Russe, Economical, 363 Russe or Naples Biscuit, 362 Russe, Plain. No. 1, 362 Russe, Plain. No. 2, 362 Russe with Pineapple, 364 Cheese Custard, Recipe for, 375 Chestnuts, Roast, 367 Cream, Banana, 352 Bavarian, 349 Bavarian Strawberry, 350 Chocolate. No. 1, 350 Chocolate or Custard. No. 2, 351 For Fruit, 355 Golden, 350 Italian, 353 Lemon. No. 1, 351 Lemon. No. 2, 351 Lemon. No. 3, 351 Mock, or Boiled Custard, 346 Orange, 352 Peach. No. 1, 353 Peach. No. 2, 353 Pie, 366 Snow, 353 Solid, 352 Spanish, 349 Tapioca Custard, 352 Velvet, with Strawberries, 365 Whipped. No. 1, 349 Whipped. No. 3, 349 Croutons, After Dinner, 367 Crystallized Fruit, 369 Custard, Almond. No. 1, 347 Almond. No. 2, 348 Apple, 347 Baked, 345 Boiled, 346 Boiled or Mock Cream, 346 Caramel, Soft, 345 Cocoanut, Baked, 348 Cup, 345 French, 346 German, 347 Snowball, 348 Tapioca Cream, 352 Dessert Puffs, 366 Float, Apple, 354 Orange, 367 Floating Island, 358 Islands, 358 Fritters, Jelly, 369 Fruit, Crystallized, 369 Short Cake, 366 General Remarks, 344 Gooseberry Fool, 371 Honey, Lemon, 358 Jelly, Cider, 374 Kisses, 371 Lemon. No. 1, 373 Lemon. No. 2, 373 Orange, 374 Strawberry, 377 Variegated, 374 Wine, 373 Kisses, Jelly, 372 or Meringues, 371 Meringue, Corn Starch, 365 Peach, 354 Meringues or Kisses, 371 Macaroons, Almond, 372 Chocolate, 373 Cocoanut, 372 Mock Ice, 354 Naples Biscuit, or Charlotte Russe, 362 Omelet, Sweet. No. 1, 368 No. 2, 368 Peaches and Cream, 369 Pears, Baked, 370 Stewed, 370 Puffs, Dessert, 366 Quinces, Baked, 371 Salad of Mixed Fruits, 368 Orange Cocoanut, 368 Short Cakes, Fruit, 366 Snow Pyramid, 369 Apple, 356 Quince, 356 Sponge, Lemon, 355 Strawberry, 355 Syllabub, 355 Toast, Lemon, 367 Trifle, Apple, 357 Fruit, 357 Gooseberry, 357 Grape, 357 Lemon, 356 Orange, 356 Peach, 357 Washington Pie, 365

DINNER GIVING, 599

DINNERS AND RECEPTIONS AT WHITE HOUSE, 507

DRESSINGS AND SAUCES, 156

DUMPLINGS AND PUDDINGS, 381

DYEING AND COLORING, 591 Cotton Goods, 594 General Remarks, 591 Silks, 591 Woolen Goods, 592

EGGS AND OMELETS, 225 Eggs and Bacon Mixed, 229 aux Fines Herbes, 228 Boiled, 226 Boiled, Soft, 226 Cold, for Picnic, 229 Fried, 228 in Cases, 229 Minced, 229 Mixed Generally, Savory or Sweet, 229 Poached, á la Crême, 228 Poached or Dropped, 227 Scalloped, 226 Scrambled, 227 Shirred, 227 To Preserve, 225 Omelets, 230 Omelet, Asparagus, 232 Baked, 234 Bread. No. 1, 234 Bread. No. 2, 234 Cheese, 232 Chicken, 233 Fish, 233 Ham, 233 Jelly, 234 Meat or Fish, 231 Mushroom, 233 of Herbs, 231 Onion, 234 Oyster, 233 Plain, 230 Rice, 232 Rum, 235 Soufflé, 235 Tomato. No. 1, 232 Tomato. No. 2, 232 Vegetable, 231

FACTS WORTH KNOWING, 566

FISH, 49 Fish, To Fry, 51 and Oyster Pie, 54 General Remarks, 49 Bass, Boiled, 55 Blue Fish, Boiled, 56 Baked, 56 Chowder (Rhode Island), 63 Clam Chowder, 79 Fritters, 78 Clams, Roast, in Shell, 78 Scalloped, 79 Stewed, 78 Codfish, 63 á la Mode, 64 Baked, 66 Balls, 63 Boiled (Fresh), 64 Boiled (Salt), 65 Boiled, and Oyster Sauce, 65 Steak, New England Style, 66 Stewed (Salt), 64 Crab Croquettes, 71 Pie, 71 Crabs, Baked, 70 Deviled, 71 Scalloped, 61 Soft Shell, 71 Fried, 51 Eels, Fried, 56 Fritters, 65 Frogs, Fried, 80 Stewed, 80 Halibut, Baked, 58 Boiled, 57 Broiled, 58 Fried. No. 1, 57 Fried. No. 2, 57 Steamed, 57 Fish in White Sauce, 63 Lobsters Boiled, 68 Lobster a la Newburg, 70 Croquettes, 69 Deviled, 69 Patties, 70 Scalloped, 69 Mackerel, Baked (Salt), 60 Boiled (Fresh), 61 Boiled (Salt), 60 Broiled (Spanish), 60 Fried (Salt), 61 Mayonnaise, 62 Oyster Fritters, 75 Patties, 75 Pie (Boston), 76 Pies, Small, 78 Pot Pie, 76 Oysters, 72 Broiled, 73 Fried, 72 Fried in Batter, 72 Fried (Boston), 73 Fricasseed, 77 Mock, 77 Pan. No. 1, 74 Pan. No. 2, 74 Plain Stew, 73 Roast (Fulton Market), 76 Roast in Shell. No. 1, 73 Roast. No. 2, 74 Scalloped, 76 Soup, 78 Steamed, 74 Steamed in Shell, 74 Stew (Dry), 73 Stewed in Cream, 72 Pan, 51 Pickerel, Baked, 51 Pie, 54 Potted, 63 Potted (Fresh), 61 Salmon and Caper Sauce, 52 Boiled, 52 Broiled, 52 Broiled (Salt), 53 Croquettes, 66 Fricassee, 53 Fried (Fresh), 52 Patties, 54 Pickled, 53 Smoked, 53 Scalloped, 64 Scallops, 79 Shad, Baked, 55 Broiled, 55 Roe, To Cook, 55 Sheepshead, with Drawn Butter, 56 Smelts, Baked, 59 Fried, 58 Steamed, 54 Sturgeon, Fresh Steak Marinade, 62 Terrapin, Stewed, 68 Stew, 67 Stew, with Cream, 67 Trout, Brook, Fried, 58 Salmon, Baked, 59 Turtle or Terrapin Stew, 67 White, Baked, 59 Bordeaux Sauce, 59 Boiled, 59

FRENCH WORDS IN COOKING, 587

GAME AND POULTRY, 81

HEALTH SUGGESTIONS, 521 Bleeding at the Nose, 532 Burns and Scalds, 528 Camphorated Oil, 535 Colds and Hoarseness, 525 Compound Cathartic Elixir, 536 Cough Syrup, 527 Croup, 528 Diarrhoea, 530 Diphtheria, 525 Eye Washes, 533 Fainting, 534 For Constipation, 530 Severe Sprains, 535 Toothache, 527 Gravel, 529 Grandmother's Cough Syrup, 536 Eye Wash, 537 Family Spring Bitters, 537 Universal Liniment, 536 Growing Pains Cured, 525 Hints in Regard to Health, 538 Hoarseness and Colds, 525 How Colds are Caught, 521 To Keep Well, 525 Use Hot Water, 524 Hunters' Pills, 537 Leanness, 527 Liniment for Chilblains, 535 Medicinal Food, 540 Molasses Posset, 526 Recipe for Felons, 531 Regulation in Diet, 523 Relief from Asthma, 531 Remedy for Lockjaw, 532 Sore Throat, 529 Sun Stroke, 534 Swaim's Vermifuge, 534 "The Sun's" Cholera Mixture, 535 To Cure the Sting of Bee or Wasp, 527 Cure Earache, 527 Toothache, For, 527 To Stop the Flow of Blood, 529 Take Cinders from the Eye, 533 Remove Warts, 534 Vermifuge, Swaim's, 534 Water, 523 Whooping Cough, 530

HOUSEKEEPERS' TIME TABLE, 542

ICE-CREAMS AND ICES, 376 Cream, Fruit, 378 Frozen Fruits, 379 Peaches, 379 Ice, Almond, 380 Currant, 380 Lemon, 379 Orange Water, 380 Ice-Cream, 376 Chocolate. No. 1, 377 Chocolate. No. 2, 377 Cocoanut, 377 Custard, 377 Fruit, 376 Pure, 376 Strawberry, 378 Tutti Frutti 378 Without a Freezer, 378 Sherbet, Pineapple, 380 Raspberry, 380

JELLIES AND PRESERVES, 423

MEATS, 107 Beef á la Mode, 113 Brisket of, Stewed, 120 Cold Roast, Warmed. No. 1, 122 Cold Roast, Warmed. No. 2, 122 Croquettes. No. 1, 121 Croquettes. No. 2, 121 Corned or Salted (Red), 116 Corned, To Boil, 118 Dried, 116 Dried, with Cream, 121 Flank of, to Collar, 115 Frizzled, 118 Hash. No. 1, 123 Hash. No. 2, 123 Heart, Stewed, 124 Heart, To Roast, 124 Kidney, Stewed, 124 Liver, Fried, 119 Pot Roast (Old Style), 112 Pressed, 119 Roast, 109 Pie, Roast, 117 Pie, Roast, with Potato Crust, 116 Spiced, Excellent, 112 Spiced, Relish, 119 Beefsteak. No. 1, 110 No. 2, 111 and Onions, 111 and Oysters, 111 Flank, 118 Hamburger, 123 Pie, 117 Rolls, 115 Smothered, 114 Stewed with Oysters, 114 To Fry, 111 Beef-stew, French, 119 Beef, Tenderloin of, 113 To Clarify Drippings of, 126 Tongue, Boiled, 124 Tongue, Spiced, 125 To Pot, 120 Brain Cutlets, 133 Calf's Head, Baked, 132 Head, Boiled, 133 Head Cheese, 133 Liver and Bacon, 134 Meat and Potato Croquettes, 121 Cold, and Potatoes, Baked, 122 Thawing Frozen, Etc., 109 To Keep from Flies, 109 Sweetbreads, 135 Baked, 135 Croquettes of, 135 Fricasseed, 136 Fried, 135 Tripe, Fricasseed, 126 Lyonnaise, 126 To Boil, 125 To Fry, 125 Veal, Braised, 132 Cheese, 129 Chops, Fried (Plain), 128 Collops, 128 Croquettes, 129 Cutlets, Broiled (Fine), 129 Cutlets, Fried, 128 Fillet of, Roast, 127 Fillet of, Boiled, 127 for Lunch 131 Loaf 131 Loin of, Roast 126 Olives, 129 Patties, 132 Pie, 130 Pot Pie, 130 Pudding, 127 Stew, 131 Yorkshire Pudding, For Veal, 110 LAMB AND MUTTON, 136 Lamb, Croquettes of Odds and Ends of, 144 Fore-Quarter of, To Broil, 143 Pressed, 143 Quarter of, Roasted, 142 Stew, 143 Sweetbreads and Tomato Sauce, 142 Mutton, Boned Leg of, Roasted, 136 Chops and Potatoes, Baked, 140 Broiled, 139 Fried. No. 1, 139 Fried. No. 2, 139 Cutlets (Baked), 140 Hashed, 138 Irish Stew, 141 Leg of, á la Venison, 138 Leg of, Boiled, 137 Leg of, Braised, 137 Leg of, Steamed, 138 Pudding, 141 Roast, 136 Scalloped, and Tomatoes, 142 Scrambled, 141 Muttonettes, 140 PORK, 144 Bacon and Eggs, Cold, 150 To Cure English, 155 Cheese, Head, 154 Ham and Eggs, Fried, 150 Boiled, 151 Broiled, 152 Potted, 152 To Bake a (Corned), 151 Hams and Bacon, To Cure, 154 and Fish, To Smoke at Home, 154 Head Cheese, 154 Lard, To Try Out, 155 Pig, Roast, 145 Pigs' Feet, Pickled, 151 Pork and Beans, Baked, 149 and Beans (Boston Style), 149 Chops and Fried Apples, 147 Chops, Fried, 148 Cutlets, 147 Fresh, Pot Pie, 146 Leg of, Boiled, 146 Leg of, Roast, 145 Loin of, Roast, 145 Pie, 148 Pot Pie, 148 Salt, Fried, 149 Salt, Grilled, 149 Spare Rib of, Roasted, 146 Tenderloins, 147 Roast Pig, 145 Sausage, Bologna (Cooked), 152 Sausages, Country Pork, 153 To Fry, 153 Scrappel, 150

MEASURES AND WEIGHTS, 603

MENUS FOR BREAKFAST, LUNCHEON AND DINNER, 478 January, 478 February, 480 March, 482 April, 484 May, 486 June, 488 July, 490 August, 493 September, 494 October, 496 November, 498 December, 500

MENUS, SPECIAL, 503

MISCELLANEOUS RECIPES, 543 Ammonia, Uses of, 543 Cement, Cracks in Floors, 559 for Acids, 560 for China and Glass, 556 Cider, To Keep, 561 Cleaning Jewelry, For, 551 Oil Cloth, For, 547 Sinks, For, 557 Crape, To Renew Old, 551 Family Glue, 559 Feathers, To Wash, 549 Flannels, To Wash, 546 Fluid, Washing, 562 Furniture Cream, 559 How to Freshen up Furs, 550 Garments, To Wash Colored, 553 Gloves, To Clean Kid, 551 Glue, 559 Family, 559 Hard Soap (Washing) 562 Incombustible Dresses, 550 Insects and Vermin, 544 Indelible Ink, To Remove, 560 Lace, To Clean Black. No. 1, 547 To Clean Black. No. 2, 548 To Wash White. No. 1, 548 To Wash White Thread. No. 2, 548 Leather, A Polish for, 561 Machine Grease, To Take Out, 546 Management of Stoves, 557 Marble, To Remove Stains from, 552 Moths in Carpets, 545 Mucilage, Postage Stamp, 559 Novel Dress Mending, 550 Oil Cloth Cleaning, 547 Stains in Silk and Other Fabrics, 554 Old Style Family Soft Soap, 563 Paper Hangers' Paste, 553 Paste for Scrap Books, Etc, 560 Polish for Ladies' Kid Shoes, 560 for Leather, 561 Shirts, to Starch, Fold and Iron, 547 Silks or Ribbons, to Clean, 549 To Clean Black Dress, 549 Silver Plate, To Clean, 552 Starch Polish, 551 Soap for Washing Without Rubbing, 563 Hard (Washing), 562 Old Style Family, 563 Soft, To Make Without Cooking, 563 Stoves, Management of, 557 The Marking System, 553 To Bleach Cotton Cloth, 561 To Cement Cracks in Floors, 559 To Clean Black Lace, 547 To Clean Black Dress Silks, 549 To Clean Kid Gloves, 551 To Clean Silks and Ribbons, 549 To Clean Silver Plate, 552 To Destroy Insects and Vermin, 544 To Keep Cider, 561 To Make a Paste to Fasten Labels, 558 To Raise the Pile on Velvet, 551 To Remove Indelible Ink, 560 To Remove Ink from Carpets, 558 To Remove Stains and Spots, 554 To Remove Stains from Marble, 552 To Renew Old Crape, 551 To Soften Water, 562 To Starch, Fold and Iron Shirts, 547 To Take Out Machine Grease, 546 To Take Rust Out of Steel, 558 To Whiten Walls, 552 Uses of Ammonia, 543 Velvet, to Raise the Pile on, 551 Walls, to Whiten, 552 Washing Fluid, 562

MODES OF FRYING, 48

OMELETS AND EGGS, 225

PASTRY, PIES AND TARTS, 320 Crust, Potato, 324 Chess Cakes, 343 General Remarks, 320 How to Make a Pie, 321 Icing Pastry, 321 Maids of Honor, 342 Meat for Mince Pies (Cooked), 337 Mince Meat, Mock, Without Meat, 338 Patties or Shells for Tarts, 325 Pie, Apple, Green, 326 Apple and Peach Meringue, 327 Apple Custard. No. 1, 326 Apple Custard. No. 2, 326 Apple Custard. No. 3, 327 Apple Custard. No. 4, 327 Apple, Irish, 327 Apple, Mock, 327 Apricot Meringue, 332 Berry, Ripe, 335 Blackberry, 333 Cocoanut. No. 1, 328 Cocoanut. No. 2, 328 Cherry, 332 Cranberry, 335 Cranberry Tart, 335 Cream, 330 Cream, Boston, 331 Cream, Mock, 331 Cream, Whipped, 331 Currant. No. 1, 332 Currant, Ripe. No. 2, 333 Custard, 331 Custard, Bakers', 330 Custard, Chocolate. No. 1, 328 Custard, Chocolate. No. 2, 328 Custard, Fruit, 332 Dried Fruit, 335 Fruit, German, 342 Gooseberry, 336 Grape, 334 Huckleberry, 333 Jelly and Preserved Fruit, 335 Lemon. No. 1 (Superior), 328 Lemon. No. 2, 329 Lemon. No. 3, 329 Lemon. No. 4, 329 Lemon, Raisin, 333 Mince. No. 1, 338 Mince. No. 2, 338 Molasses, 333 Orange, 330 Peach, 335 Pineapple, 334 Plum or Damson, 334 Pumpkin. No. 1, 336 Pumpkin. No. 2, 336 Pumpkin, Without Eggs, 337 Rhubarb, 333 Rhubarb (Cooked), 334 Ripe Berry, 335 Squash, 337 Sweet Potato, 337 Tomato, Green, 332 Pie Crust, Plain, 324 To Make Flaky, 325 Rule for Undercrust, 324 Puff Paste, Fine, 322 for Pies, 322 of Suet, 324 Soyer's Recipe for, 323 Pumpkin or Squash for Pies, Stewed, 336 Baked, 336 Tartlets. No. 1, 325 No. 2, 325 Lemon. No. 1, 339 Lemon. No. 2, 340 Meringue Custard, 340 Orange, 340 Plum Custard, 339 Tarts, 326 Apple, 342 Berry, 341 Chocolate, 341 Cocoanut, 341 Cream, 343 Gooseberry, Green, 341 Jam, Open, 343 Strawberry Cream, 341 Turnover, Fruit, Suitable for Picnics, 339

POULTRY AND GAME, 81 Chicken, Boiled, 87 Breaded, 92 Broiled, 89 Broiled on Toast, 93 Croquettes. No. 1, 90 Croquettes. No. 2, 91 Croquettes, To Fry, 91 Curry, 93 Dressed as Terrapin, 95 Fricassee, 87 Fried, 90 Fried á la Italienne, 90 Lunch for Traveling, 91 Macaroni and, 96 Patties, 88 Pickled, 88 Pie, 89 Pot Pie. No. 1, 94 Pot Pie. No. 2, 94 Potted, 92 Pressed, 91 Pudding, 96 Rissoles of, 88 Roast, 86 Roley Poley, 95 Scalloped, 92 Steamed, 87 Stewed (Whole Spring), 87 Stewed with Biscuit, 95 Turnovers, 95 Dressing or Stuffing for Fowls, 83 Oyster, 83 Duck, Braised, 97 Canvas Back, 99 Duck Pie, 98 Roast (Tame), 96 Roast (Wild), 98 Stewed, 97 Warmed Up, 98 Wild, 98 Game Pie, 101 Salmi of, 103 Goose, Roast, 86 Grouse, To Roast, Etc., 101 Hare, Roast, 102 Partridges, To Roast, Etc., 101 Pigeon Pie, 99 Pigeons, Broiled, or Squabs, 100 Roast, 99 Stewed, 99 Quail, To Roast, 101 To Roast, Etc., 101 Rabbit, Broiled, 103 Fricassee, 102 Fried, 103 Pie, 103 Roast, 103 Reed Birds, 100 Salmi of Game, 103 Snipe, 100 Snow Birds, 102 Squab Pot Pie, 100 Squirrels, 102 Turkey, Boned, 85 Boiled, 84 Hashed, 85 Roast, 82 Scallop, 84 Warmed Over, 85 Venison, Baked Saddle of, 105 Steak, Broiled, 104 Steak, Fried, 106 Hashed, 106 Pie or Pastry, 105 Roast Haunch of, 104 Woodcock, Roasted, 100

PRESERVES, JELLIES, ETC, 423 A New Way of Keeping Fruit, 436 Brandied Peaches or Pears, 436 General Remarks, 423 Jam, Gooseberry, 435 Raspberry, 436 Strawberry, 435 Jellies, Fruit, 431 Jelly, Apple, 433 Crab Apple, 434 Currant, 431 Currant (New Method), 432 Grape, 433 Orange, Florida, 433 Peach, 434 Quince, 432 Raspberry, 432 Macedoines, 436 Marmalade, Lemon, 435 Orange, 434 Orange Syrup, 434 Pineapple Preserves, 427 Preserved Apples (Whole), 426 Preserved Cherries, 424 Cranberries, 424 Egg Plums, 425 Peaches, 426 Pears, 427 Pumpkins, 429 Quinces, 427 Strawberries, 425 Tomatoes (Green), 426 Preserving Fruit, (New Mode), 429 (New Method of), 430 Raisins (A French Marmalade), 435 To Preserve and Dry Green Gages, 428 Berries Whole (Excellent), 425 Fruit Without Sugar, 430 Water Melon and Citron Rind, 428

PUDDINGS AND DUMPLINGS, 381 A Royal Dessert, 416 Batter, Common, 386 Berry Rolls, Baked, 414 Cobbler, Peach, 413 Currants, To Clean, 383 Dumplings, Apple, 384 Apple (Boiled), 385 Lemon, 386 Oxford, 385 Preserve, 385 Rice, Boiled (Custard Sauce), 384 Suet. No. 1, 385 Suet. No. 2, 386 General Remarks, 381 Geneva Wafers, 414 Huckleberries with Crackers and Cream, 416 Pudding, Almond, 386 Almond. No. 1, 390 Almond. No. 2, 390 Apple and Brown Bread, 388 Apple, Baked, 386 Apple, Boiled, 387 Apple Custard, 391 Apple Puff, 389 Apple Roley Poley, 411 Apple Sago, 401 Apple Tapioca, 388 Banana, 412 Batter, Baked, 390 Batter, Boiled, 390 Berry, Cold, 388 Bird's Nest, 387 Blackberry and Whortleberry, 409 Bread and Butter. No. 1, 387 Bread and Butter. No. 2, 387 Bread, Baked Plain, 389 Bread, Boiled, 389 Bread (Superior), 389 Cabinet, 398 Cherry, 396 Cherry, Boiled or Steamed, 396 Chocolate. No. 1, 401 Chocolate. No. 2, 402 Chocolate. No. 3, 402 Chocolate. No. 4, 402 Christmas Plum, by Measure, 397 Cocoanut. No. 1 (French), 395 Cocoanut. No. 2, 396 Cocoanut. No. 3, 396 Cold Fruit, 392 Corn Meal, 404 Corn Meal, Apple, 404 Corn Meal, Baked Without Eggs, 393 Corn Meal, Baked with Eggs, 394 Corn Meal, Boiled, 394 Corn Meal, Boiled Without Eggs, 394 Corn Meal, Fruit, 404 Corn Meal Puffs, 395 Corn Starch, 392 Cottage, 305 Cracker, 393 Cranberry, Baked, 398 Cream, 392 Cream Meringue, 392 Cuban, 393 Currant, Boiled, 410 Custard, 391 Custard. No. 1, 391 Custard. No. 2, 391 Custard Apple, 391 Delmonico, 406 English Plum (The Genuine), 396 Fig, 404 Fruit, 405 Fruit, 409 Fruit, Cold, 392 Fruit, Puff, 411 Fruit, Rice, 407 Graham, 412 Green Corn, 414 Hominy, 413 Huckleberry, Baked, 409 Indian, Delicate, 395 Jelly, 415 Lemon, 400 Lemon, Baked (Queen of Puddings), 399 Lemon, Boiled, 400 Lemon, Cold, 400 Minute. No. 1, 414 Minute. No. 2, 415 Nantucket, 406 Orange. No. 1, 399 Orange. No. 2, 399 Orange Roley Poley, 411 Peach, Dried, 412 Peach, Pear and Apple, 403 Pie Plant or Rhubarb, 405 Pineapple, 410 Plum, English (The Genuine), 396 Plum, Baked, 397 Plum, Without Eggs, 398 Prune, 409 Quick, 416 Raspberry, 403 Ready, 416 Rhubarb or Pie Plant, 405 Rice, Boiled. No. 1, 408 Rice, Boiled. No. 2, 408 Rice, Fruit, 408 Rice (Fine), 407 Rice (Plain), 406 Rice, Lemon, 407 Rice, Meringue, 407 Rice, Snow Balls, 408 Rice, Without Eggs, 407 Roley Poley (Apple), 411 Roley Poley (Orange), 411 Sago, Apple, 401 Sago, Plain, 401 Sago, Royal, 401 Saucer, 406 Snow, 405 Sponge Cake. No. 1, 411 Sponge Cake. No. 2, 412 Strawberry Tapioca, 403 Suet, Plain, 413 Suet, Plum, 413 Sunderland, 415 Sweet Potato, 410 Tapioca, 403 Tapioca, Apple, 388 Toast, 406 Transparent, 410 Whortleberry and Blackberry, 409 Puffets, Apple, Boiled, 386 Royal Dessert, A, 416 To Chop Suet, 383 Stone Raisins, 383

SANDWICHES, 236 Cheese, 237 Chicken, 236 Egg, 237 Ham, 236 Plain, 236 Mushroom, 237 Sardine, 236 Water Cress, 237

SAUCES AND DRESSINGS FOR MEATS, 156 Butter, Drawn, 156 To Brown, 164 Cocoanut Prepared (For Pies, Puddings, Etc.), 165 Curry Powder, 164 Sauce, 164 Flour, To Brown, 164 Herbs for Winter, 166 Meats and Their Accompaniments, 166 Mustard, French, 165 To Make, 164 Omelet, Apple, 163 Pepper, Kitchen, 165 Sauce, Apple, 162 Apple, Cider, 162 Apple, Old-fashioned, 162 Bechamel, 160 Bread, 159 Brown, 161 Brown, Sharp, 160 Caper, 158 Celery, 158 Chili, 159 Cranberry, 163 Curry, 164 Egg or White, 156 Fish. No. 1, 158 Fish. No. 2, 158 for Boiled Cod, 157 for Salmon and Other Fish, 157 Hollandaise, 161 Jelly, Currant, 161 Lobster, 157 Maitre d'Hotel, 160 Mint, 160 Mushroom, 161 Onion, 159 Oyster, 157 Tartare, 156 Tomato, 159 Wine, for Game, 160 Spices, 165 Vegetables Appropriate to Different Dishes, 167 for Breakfast, 168 Vinegar, Cucumber, 163 Flavored, 163 Warm Dishes for Breakfast, 167 SALADS, 168 Celery, Undressed, 175 Cucumbers, to Dress Raw, 175 Dressing, Cream Salad. No. 1, 170 Cream Salad. No. 2, 170 for Cold Slaw (Cabbage Salad), 169 Mayonnaise, 169 Salad, French, 170 Endive, 174 Horse-radish, 176 Lettuce, 176 Peppergrass and Cress, 176 Radishes, 175 Salad, Bean, 175 Cabbage or Cold Slaw, 169 Celery, 174 Chicken, 171 Crab, 173 Dutch, 172 Fish, 172 Ham, 172 Lettuce, 174 Lobster. No. 1, 171 Lobster. No. 2, 171 Oyster, 172 Potato, Cold, 175 Potato, Hot, 174 Summer, Mixed, 170 Tomato, 174 Slaw, Cold, 173 Cold, Dressing for, 169 Cold, Plain, 173 Hot, 173 CATSUPS, 176 Catsup, Apple, 178 Cucumber, 178 Currant, 178 Gooseberry, 178 Mushroom, 178 Oyster, 177 Tomato. No. 1, 176 Tomato. No. 2, 176 Tomato, Green, 177 Walnut, 177 Vinegar, Celery, 179 Spiced, 179 Chocolate. (See BEVERAGES) Cocoa. (See BEVERAGES) Coffee. (See BEVERAGES) PICKLES, 179 General Remarks, 179 Green Pepper Mangoes, 183 Piccalili, 186 Pickle, An Ornamental, 186 East India, 187 Pear, 189 Sweet, for Fruit, 188 Watermelon, 188 Pickled Butternuts and Walnuts, 188 Cabbage (Purple), 182 Cabbage (White), 182 Cauliflower, 183 Cherries, 190 Eggs, 186 Green Peppers, 183 Mangoes, 184 Mushrooms, 182 Onions, 184 Oysters, 185 Pickles, Blue Berry, 187 Chow Chow (Superior English Recipe), 183 Cucumber, 180 Cucumber, for Winter Use, 180 Cucumber, Ripe, 185 Cucumber, Sliced, 180 Cucumber, Sweet, Ripe, 186 East India, 187 Green Tomato (Sour), 181 Green Tomato (Sweet), 181 Mixed, 187 Spiced Currants, 189 Grapes, 190 Plums, 189 SAUCES FOR PUDDINGS, 417 Brandy, Cold, 417 Liquid, 418 or Wine. No. 1, 417 or Wine. No. 2, 417 Caramel, 419 Cream, Cold, 419 Warm, 419 Custard, 420 Fruit, 421 Grandmother's, 418 Hard, Plain, Cold, 420 Jelly, 421 Lemon, 418 (Cold), 419 Brandy for Cakes and Puddings, 422 Cream (Hot), 418 Milk, 420 or Cream, 421 Old Style, 420 Orange Cream (Hot), 419 (Cold), 419 Plain, A Good, 420 Plum Pudding, Superior, 418 Rose Brandy for Cakes and Puddings, 423 Sugar, 418 Sweet Common, 421 Syrup for Fruit, 421 Wine, Rich, 417

SEASONABLE FOODS, VARIETIES OF, 473

SICK, COOKING FOR THE, 510 Acid Drinks, 519 Apples, Baked, 515 A Remedy for Boils, 520 Arrowroot Blanc Mange, 512 Milk Porridge, 512 Wine Jelly, 514 Baked Apples, 515 Beefsteak and Mutton Chops, 510 Beef Tea, 511 Blackberry Cordial, 518 Blanc Mange, Arrowroot, 512 Irish Moss, 515 Boiled Rice, 514 Boils, Remedy for, 520 Bread Panada, 517 Broth, Veal or Mutton, 511 Clam, 516 Chicken, 511 Chicken Jelly, 514 Broth, 511 Clam Broth, 516 Codfish, Milk or Cream, 516 Corn Meal Gruel, 512 Cracker Panada, 517 Cup Pudding, 515 Pudding, Tapioca, 515 Custard, 516 Cure for Ringworms, 520 Draughts for the Feet, 519 Egg Gruel, 512 Toast, 515 Flax Seed Tea, 513 Seed Lemonade, 513 For Children Teething, 518 General Remarks, 510 Gruel, Corn Meal, 512 Egg, 512 Oat Meal, 511 Hominy, 514 Irish Moss Blanc Mange, 515 Jelly Arrowroot Wine, 514 Chicken, 514 Mulled, 516 Sago, 514 Tapioca, 513 Linseed Tea, 518 Milk Porridge, 512 or Cream Codfish, 516 Milk Toast, Plain, 517 Mulled Jelly, 516 Mutton Chops and Beefsteak, 510 or Veal Broth, 511 Oat Meal Gruel, 511 Oyster Toast, 516 Panada, Bread, 517 Cracker, 517 Porridge Milk, 512 Arrowroot, Milk, 512 Poultices, 519 Powders for Children, 518 Pudding, Cup, 515 Cup, Tapioca, 515 Rice, Boiled, 514 Ringworms, Cure for, 520 Sago Jelly, 514 Soft Toast, 515 Slippery Elm Tea, 517 Elm Bark Tea, 513 Tamarind Water, 513 Tapioca Jelly, 513 Tea, Beef, 511 Flax Seed, 513 Linseed, 518 Slippery Elm, 517 Slippery Elm Bark, 513 Toast, Water, or Crust Coffee, 517 Milk, Plain, 517 Egg, 515 Oyster, 516 Soft, 515 Veal or Mutton Broth, 511

SMALL POINTS ON TABLE ETIQUETTE, 595

SOUPS, 27 Asparagus, Cream of, 36 Bean (Dried), 36 Beef, 31 Calf's Head or Mock Turtle, 39 Chicken Cream, 34 Consommé, 33 Corn, 35 Game, 32 Gumbo or Okra, 41 Herbs and Vegetables Used in, 29 Julienne, 33 Macaroni, 40 Mullagatawny, 38 Mutton Broth (Scotch), 32 Okra or Gumbo, 41 Ox Tail, 34 Pea (Green), 36 Split, 35 Pepper Pot (Philadelphia), 37 Plain, Economical, 34 Spinach, Cream of, 34 Squirrel, 37 Stock, 30 White, 31 To Clarify, 31 Tapioca Cream, 41 Tomato. No. 1, 38 No. 2, 38 No. 3, 38 Turkey, 40 Turtle, Mock, 39 Green, 40 from Beans, 37 Veal (Excellent), 32

SOUPS WITHOUT MEATS, 41

Celery, 43 Clam, Plain and French, 47 Croutons for, 45 Dumpling, Egg for, 44 Suet for, 44 Egg Balls for, 44 Fish, 45 Force Meat Balls for, 43 (Soyer's Recipe), 44 Lobster or Bisque, 46 Noodles for, 43 Onion, 41 Oyster Soup. No. 1, 46 No. 2, 46 Pea, 43 Potato (Irish), 43 Stock, Fish, 45 Vegetable, Spring, 42 Winter, 42 Vermicelli, 42 White (Swiss), 42

TABLE ETIQUETTE, SMALL POINTS ON, 595

TOILET RECIPES, ITEMS, ETC., 577

Antidotes for Poisons, 585 Bad Breath, 582 Bandoline, 580 Barbers' Shampoo Mixture, 583 Bay Rum, 577 Burnett's Celebrated Powder for the Face, 580 Camphor Ice, 583 Cold Cream, 578 Cologne Water (Superior), 577 Complexion Wash, 580 Cream of Lilies, 578 of Roses, 578 Cure for Pimples, 581 Dye for White or Light Eye-brows, 579 For Dandruff, 578 Hair Invigorator, 578 Wash, 579 How to Keep Brushes Clean, 583 Jockey Club Bouquet Cologne, 577 Lavender Water, 577 Lip Salve, 578 Macassar Oil for the Hair, 578 Odoriferous or Sweet Scenting Bags, 583 Ox-marrow Pomade, 579 Pearl Smelling Salts, 582 Tooth Powder, 582 Phalon's Instantaneous Hair Dye 579 Pimples, Cure for, 581 Razor-strop Paste, 583 Removing Tartar from the Teeth, 582 Rose-water, 577 Shaving Compound, 583 Toilet or Face Powder, 580 Items, 584 Toilet Soap, 585 To Increase the Hair in the Brows, 580 Remove Freckles, 581 Remove Moth Patches, 581

VEGETABLES, 191 Asparagus, 210 with Eggs, 211 Beans, Lima and Kidney, 209 String, 208 Beets, Baked, 210 Boiled, 210 Stewed, 210 Cabbage, Boiled, 200 French Way of Cooking, 201 Fried, 201 Ladies', 201 Sourcrout, 202 Steamed, 201 with Cream, 200 Carrots, Mashed, 214 Stewed, 213 Cauliflower, 200 Fried, 200 Celery, 209 Corn, Boiled, Green, 206 Fried, 207 Pudding, 207 Roasted (Green), 207 Stewed, 207 Succotash, 208 Cucumbers, á la Crême, 206 Fried, 206 Cymblings, or Squashes, 211 Egg Plant, Fried, 208 Stuffed, 208 Endive, Stewed, 214 General Remarks, 191 Greens, 213 Mushrooms, Baked, 214 Canned, 215 for Winter Use, 215 Stewed, 215 Okra, 210 Onions, Baked, 199 Boiled, 198 Fried, 199 Scalloped, 199 Stewed, 199 Oyster Plant or Salsify Fried, 209 Stewed, 209 Parsnips, Boiled, 203 Creamed, 204 Fried, 203 Fritters, 203 Stewed, 203 Peas, Green, 211 Stewed, 211 Potato Croquettes. No. 1, 196 Croquettes. No. 2, 196 Fillets, 196 Puffs, 193 Snow, 194 Potatoes, á la Crême, 193 á la Delmonico, 197 Baked, 197 Browned, 192 Browned--With Roast. No. 1, 197 Browned--With Roast. No. 2, 198 Crisp, 195 Favorite, Warmed, 195 Fried, with Eggs, 197 Hasty Cooked, 195 Lyonnaise, 196 Mashed, 192 Mashed, Warmed Over, 193 New, and Cream, 193 New, To Boil, 192 Raw, Fried, 194 Saratoga Chips, 193 Scalloped (Kentucky Style), 194 Steamed, 194 Sweet, 198 Sweet, Baked, 198 Pumpkin, Stewed, 214 Rice, To Boil, 202 Salsify, Fried, 209 or Oyster Plant, Stewed, 209

Sourcrout, 202 Spinach, 212 Squashes or Gymblings, 211 Squash, Winter, Baked, 212 Winter, Boiled, 212 String Beans, 208 Succotash, 208 Tomatoes, Baked (Plain), 205 Broiled and Fried, 205 Fried and Broiled, 205 Scalloped, 204 Scrambled, 206 Stewed, 204 Stuffed, Baked, 204 To Peel, 204 Raw, To Prepare, 205 Truffles, 216 (Italian Style of Dressing), 216 Au Naturel, 216 Turnips, 214 Vegetable Hash, 212

MACARONI, 216 Macaroni, á la Crême, 217 á la Italienne, 216 and Cheese, 217 and Tomato Sauce, 218 Timbale of, 217

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