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Weve-r dip knife-handles in hot water. r loosens them. When washing tussore silk use bran \ssatc-i in place of soap. Odd scraps of flannel make good púlit'ber! for linoleum and oilcloth. Spoons stained with egg should be rabbet' with damp salt before being washed. Spirits of salts will remove nearly ever? thing in the way of tarnish, soot, grime, 01 mould from brass. Gilt chinaware should riever be washed ir soda-water; soap alone should be used. Feather beds should be shaken every day and turned. Let the bedroom window !>-? open while the operation is beicg performed. Before cleaning the knives, warm the knifeboard in front of the fire. The knive- will polish more quickly and easily. A little cornflour added to the salt in tht salt-cellar will prevent it from hardening. Half a teaspoonful to two tablespoonfuls of ,B&lt is sufficient. Save used tea leaves, steep them for twenty minuter in a pail, then ptrain and use the liquid for cleaning paint, oilcloth, mirrors, and similar things. When washing dusters after using them to polish furniture, add just a little ammonia to the water in which they are put to soak. After polishing windows, moisten a clean rag with a very little glycerine and rub it over the glrss. Windows dene this way dt not "steam," and last clean much longer. Never put the sugar from lemon-peel into cake-s. It is likely to make them heavy. Save it for sweetening milk pudding or custard, to either of which it is a great improvement. To SAVZ EGGS. I If the milk used for bread-and-butter puc- I Aing is first boiled instead of being used cold, and poured over the sugared slicef. when cooked, the mixture will adhere as if an egg had been used. FI^NNELETTEI NON-INFLAMMABLE. I To render flannelette non-inflammable, rinse the flannelette in water to which one ounce of alum has heen added for every four quarts of water. Dry and mangle in the usual way. The same rinsing mixture can be used for all cotton goods, and will pre- vent the possibility of their catching fire. THU SMELL O? PISH. I For those who do not possess a fish-kettlr, and have to use a stewpan for boiling fish, the great difficulty is to get rid of the smell. The following is a. most effective way (f doing this: After cleaning with so da an.; hot water, dry the pun by the fire, and when warm put a small }- iece of butter on the dishcloth, rub it all round the pan, and the taint of fish will then disappear. DIRTY NVALLPAPEIL. I Dirty wallpaper, if good originally, can be cleaned with dry bread. Rub from the top downwards, gently, an arm's length at a stroke, and begin the second round just above where the first finished. Cut the soiled face of the bread as required. This is not so extravagant as it sounds, for it may save you buying new papers. OLD BLANKETS. I Never cut up or throw away old blankets. You can make them into very iservicea-tile and warm quilts. When two or three blan- kets have become thin and unsightly from long use, give them a good washing, and when dry place one on top of the other, s-titching them strongly all round. Cover the whole with pretty sateen, and button down at regular intervals right across in the form of a mattress, to keep the quilt in proper shape. Finish off with a nice frill of sateen, and you have a very warm and com- fortable quilt, which will look something far better than it is. THE GAS OVEN. I To test an oven, place a piece of white paper inside, and let it remain for two or three minutes. If the paper turns black or a very dark brown, the oven is too hot; if a golden brown, the oven is right for small cakes, bread, or pastry; if a pale fawn colour the oven is right for large cakes, sponge cakes, etc.; if it does not change colour, the oven is too cool. To clean a gas oven, place a little vinegar in one saucer and a handful of common salt in another. Dip a piece of flannel into the vinegar, then into the salt, and rub the sides of the oven. This should be done when the oven is warm, not hot, and it will clean it perfectly. SOME USEFUL RECIPES. I To RE-HEAT COLD BEEF.—Cut about one pound of cold roast beef into slices. Melt an ounce of butter in a saucepan and add to it two ounces of streaky bacon cut into dice, and add one onion sliced. Fry these to a light brown. Then put in the slices of beef, and pour three-quarters of a pint of tomato nauce over all, and cook slowlv for half an hour without allowing the contents to boil. Serve with squares of fried bread round the dish. CORN BREAD.—A cupful of Indian meal, half a cupful of flour, two teaspoonfuls of I baking powder, one tablespoonful each of sugar and butter, a good pinch of salt, two eggs, and a cupful of milk. Mix the baking powder with the flour, stir in the meal, salt, and sugar. Rub in the butter, beat the yolks of the eggs in the milk, and add to the dry ingredients lastly the whites beaten to a stiff froth. Mix well, form into a loaf, and bake for half an hour in a slow oven. CANADIAN LEMON PIE.—Put the juice of one large lemon, one cupful of sugar, one cupful of water into a saucepan, and bring to the boil. Add the yolk of one egg. two tablespoonfuls of cornflour, and boil up again. Line a piedish with pastry, and bake it, and fill with the mixture. Beat the white of the egg to a stiff froth, spread over the pie, and put in the oven to brown. Ox KIDNEY STEWED.—Slice the kidney and fry it in hot fat until a light brown colour. Sprinkle it with pepper and salt, make a gravy with the fat, a little flour, and warm water; then put the slices into a stewpan with the gravy, and stew over a slow fire until tender; then add a little good store sauce. A few slices of onion will make the gravy more tasty, but it must be strained before sending to table. LEMON JELLY.—Put one ounce of gelatine, half a pound of loaf sugar, the rind and juice of three lemons, with three-quarters of a pint of water into a saucepan. Stir over the fire till the gelatine melts, then add the whites of two eggs and bring slowly to the boil. Boil, without stirring, for ten minutes, then strain through a jelly-bag; til! quite clear. Pour into a mould, and when set turn out. MACARONI Soup.-Place four ounces of macaroni, an ounce of butter, and one largp onion, stuck with cloves, into a pan of boiling water. When the macaroni is quite tender, drain it well, and add two quarts of good gravy soup. Allow it to simmer for ten minutes, taking care that the macaroni docs not burn. Serve very hot.

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