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LITERARY EXTRACTS.

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HOME HINTS. Jo not et stale flowers remain in a sick room. Do not leave vegetables in water after they are cooked. Run vinegar on the isinglass in stove doors and so have them clean. MUSLIN curtains, figured and ruffled, look well for narrow windows in apartments. HAY water sweetens tin, wooden and iron ware. This is made by boiling a little sweet hay in water. THE best remedy for oderous drain-pipes is copperas dissolved in water and poured slowly through them. OILY medicines can easily be taken from a spoon that is very hot, as the oil slips off quickly. SAVE raw potato parings, for when they are thoroughly dry they may be useful to economise wood in the lighting or reviving a fire. NURSERY combs rarely need washing, but they must be frequently cleaned with borax-powder rubbed on dry, and then polished with soft tissue-paper. IT takes more than twice as much sugar to sweeten preserves and sauces if put in when they begin to cook as it does if the sugar is added after cooking is done. IRONWARE by constant use gets a kind of black on its surface that is destroyed by scraping. Wash and dry, and if there is roughness remove it by rubbing with paper and dry salt. COPPER kettles and other articles may be success- fully cleaned by rubbing them with half a lemon dipped in salt. When clean they should be rinsed in clean water, and polished with a soft cloth.â Janet" in the Evening News. NEVER draw the curtain in your bedroom, particu- larly during the daytime, on a sunny day. Sunlight is one of the factors essential to health, and a room wherein the sun shines is pretty sure to be one that will invigorate the body during sleeping hours. MOCK CREAM PIE (VERY GOOD).âBake, in deep, round tins, batter made of three eggs beaten stiff, one cupful of sugar, one and one- half cupfuls of flour, one and one-half tea- spoonfuls of baking powder. When baked, cut off the top, scoop out the inside, and fill with custard; one pint of milk, three tablespoonfuls of flour, five tablespoonfuls of sugar, two eggs boiled together. SroNGE CAKE.âSix eggs, two cups of fine granu- lated sugar, 2i cups of flour sifted three times, one cup of boiling water, one level teaspoonful of baking powder; flavour to taste. Beat yolks of eggs and sugar to a cream, then pour in the boiling water add flour with baking powder in it, then whites of eggs beaten stiff. Bake in a moderate oven one hour. A cup of cold water in the pan over it keeps the oven moist. FRENCH CREAM CAKE.âFour eggs, one cup of white sugar, one cup and two tablespoonfuls of flour, one tablespoonful of baking powder in flour, and two tablespoonfuls of cold water. This cake is better a day or two old. Bake in two deep pans and split with a sharp knife. When cold fill with the follow- ing custard Filling Boil nearly one pint of milk; mix two tablespoonfuls of corn-starch with a little milk. add two eggs and stir in the milk slowly with one scant teacup of sugar. If you wish it very rich add one-half cup of butter; but it is very good without butter. When cool add two teaspoonfuls of vanilla. CARAMEL CAKE.âWhites of eight eggs, three-fourths cup of butter, one and three-fourths cups of sugar, two and three-fourths cups of flour, one-half cup of sweet milk and one heaping teaspoonful of yeast powders. Bake in jelly pans. Filling: Four cups of brown sugar, one cup of sweet milk, one cup of butter and two cups of shelled pecans. Put sugar and milk on stove together; after it commences to boil put in butter and let it boil until it will drop from the spoon then put in pecans and let it remain a few minutes on the stove, then remove and beat until it is stiff enough to put between the cake. FRUIT CAKE âEight pounds of raisins, 2!lb. of citron, 2ib. of currants, lib. of butter, ten eggs, four cups of brown sugar, six cups of flour, one cup of milk, three tablespoonfuls of ground cinnamon, two tablespoonfuls of ground allspice, one table- spoonful of ground cloves, four grated nutmegs, one small cup of molasses, one wineglassful of brandy and two tablespoonfuls of baking powder. This receipt makes two very large fruit cakes. FRIED CAULIFLOWER.âClean and separate the cauli- flower and trim the stalks to a point. Cook five minutes in boiling water, drain, and cook again in fresh boiling water to which a tablespoonful of salt has been added. When tender drain again and roll each piece in sifted breadcrumbs, cover with beaten egg diluted with two tablespoonfuls of water, drain and roll again in crumbs and fry in deep fat to a golden brown. Drain on soft paper and serve at once on a folded napkin with sprigs of parsley between them and tomato sauce in a separate dish. Ris AU GRATIN.âHave cleaned and trimmed the required quantity of sweetbreads and cut them in slices. Butter a gratiner and sprinkle it with chape- lure. Place the sweetbreads on this and thin slices of bacon, minced fine" breadcrumbs, fine herbs, and a few mushrooms cut fine. Season with salt, pepper, and mustard. Moisten it well with bouillon, cover the top thickly with chapelure and little dice of butter. Cook with fire above and below one hour. BRAISED LIVER.âWash and lard a calf's liver, and place it in a deep baking-pan on a bed composed of one turnip, one carrot, one stalk of celery, and one onion, all chopped. Sprinkle with salt and pepper, pour on a pintof boiling water, cover the pan, and place in a moderate oven for two hours, or until the liver is done. Remove the meat, put a tablespoonful of butter into a frying-pan, heat it, and add the liquor strained from the vegetables and a little flour. Stir until it begins to boil, then add a tablespoonful of Worcestershire sauce, pour over the liver, and serve at once.-The Sun. CURRIED SARDINES.âMix together one teaspoonful each of sugar and curry powder, one cup of cream, and a teaspoonful of lemon juice. Stir over the are until hot, then put in eight or nine sardines. When hot, artange on a hot dish with round slices of apple sauted, in butter. Surround with a wall of boiled rice; pour the sauce over all, and serve. SWISS TOIATO SAUSAGES.âTake lib. of sausages, lib. of tomatoes, a small onion, oz. of cornflour, half a pint of cold water, pepper and salt to taste. First prick the sausages and lay them in a stewpan with the sliced tomatoes and onion, add the water and, seasoning, and cook slowly for about 20 minutes. Directly the sausages are done take each one up carefully, set on a hot dish, and press the vegetables through a hair seive. Thicken the puree with the cornflour made into a paste with cold water, bring to boil, stir constantly for five minutes, pour slowly over the sausages and serve. Scatter finely- chopped parsley all over. TOMATO PIE.âSlice a good-sized onion thinly, and fry in butter till lightly browned. Take one pound of ripe tomatoes, skin and cut in slices. Place a layer of onions in the bottom of a pie-dish, then a layer of tomatoes, with white breadcrumbs scattered over, and a few bits of butter. Next have a thin layer of onions, and so on till the dish is full. Have ready some boiled potatoes, mash them with butter, pepper, and salt, and spread over the tomatoes to form a prust. VEGETABLE MARROW AU PARMESAN.âPeel a small vegetable marrow, steep it in salted water for half an ] hour, take out and drain. Cut as many slices as you require to fill the dish you intend using. Melt some butter in a stew-pan, put in the slices, season with a little salt, pepper, and spice. Let all fry for a few minutes, stirring constantly. Place on a buttered dish, sprinkle grated Parmesan cheese thickly on the top, over this scatter breadcrumbs and a few bits of butter. Bake in a hot oven for 10 minutes and serve. SICK-BOOM NURSING.âThe nurse should never stand at the head of the bed, but where she can easily be seen. The nurse must have great patience, and be firm in carrying out the doctor's orders. She should be tidy in appearance, and should never argue with the patient. If the patient desires reading, or if reading aloud is not trying to the nerves, it should be done slowly. Never hurry or raise the voice unduly.-âSpare Moments. RUSSIAN SALAD.âHave ready some boiled carrots, turnips, beetroot, and haricot beans. Slice the turnips, and, if possible, cut the other vegetables with a vegetable-scoop into shapes. Take a cupful of cold fish. Arrange all the above ingredients in a dish; garnish with gherkins and chopped parsley. Make a sauce thus: Place the yolks of two raw eggs in a bowl, stir with a wooden spoon, adding oil very slowly till you have sufficient sauce. Add tarragon vinegar, pepper, salt, made mustard, and capers. Pour over the salad. Garnish it with hard-boiled egg, pickles, or capsicumsâanything, in fact, that ia bright-coloured. STEA* A LA FRANCAISB.âTake a piece of steak about two inches thick. Melt three ounces of drip- ping in a frying-pan, and when quite hot put it in the steak, turning constantly with a knife till quite brown. Take the steak out, and put in a pan with a tight-fitting cover. In the frying-pan put a large onion and half a carrot, sliced, and some chopped parsley. When nicely browned lay on the eteat.and pour round a pint of good stock. Add a few pepper- corns and three cloves. Cover the pan closely; and place in the oven, where it should bake slowly for an nour and a half. Serve with the vegetables on the meat and the gravy poured round. Garnish wfth

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