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" ' "'" THE LADIES." .

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USEFUL HINTS. SAVOY CABBJMH SOUP.-Take half a Savoy cabbage, shred it very finely, and set it to boil in stock free from fat and well flavoured; parboil a teacupful of rice, and when the cabbage has boiled for ten minutes throw it in to finish cooking with the rice; when both sore thoroughly done, put in a handful of grated Par meeian cheese, and serve. HARICOT BJWf Boup.-Boil some red haricot beans in water, with a couple of onions, a few cloves, pepper and salt to taste, a bead of celery* and some parsley; when thoroughly done drain the water from them, and pass them through a hair sieve. Melt a piece of butter in a saucepan, add the beans, and as much vegetable stock as will bring the soup to the proper consistency. When it boils, stir into it, off the fire, the yolks of two eggs, beaten up with a little mtilr 0r cream,, and strained; serve with sippets of fried bread. WHIN the voice is lost, as is sometimes the cass, from the effects of cold, a simple remedy is furnished by beating up the white of one egg, adding to it the juice of one lemon, and sweetening with white sugar to the taste. Take a teaapoonful from time to time. PEELING POTATOES.—AU the starch in potatoes is found very near the surface; the heart contains but little nutriment. Ignorance of this fact may form a plausible excuse for those who cut off thick parings, but none to these who know better. Circulate the injunction: Pare thin the potato skin." THE Medical Examiner reeommonds the following simple plan for testing milk: Dip a well-polished knitting-needle into a deep vessel of milk, and im- mediately withdraw it in an upright position. If the milk be pure, some of the fluid will adhere to the needle; should water have been added, there will be no adhesion of fluid. How. TO PBEBEKVE MILK.—Pour the milk into a bottle, and place the vessel up to its neck in a sauoe- panful of water, which is then to be put on the fire, and allowed to boil for a quarter-of an-hour. The bottle is now to be removed from the water and oare- fully closed with a good and tight-fitting eork, so as to render it as air-tight as possible. Milk which has been preserved by this process has been kept for more than t. year without turning sour. Milk may also be pre- served by putting a tablespoonful of horse radish, scraped in shreds, into a panful of milk. When milk thus treated is kept in a cool place, it will be found to keep good for several days, even in hot weather.— Caste il's Household Guide. KING BA.BY.-While on the subject, let me utter my word of protest against the custom which gains in the present day, of bringing infants up either partially or entirely upon artificial food. I know for a fact that there are many women who can, but will not, nurse their infants; and there are many more who fancy they really cannot, but would find they could, if they would give up all excite- ment, and lead quiet: regular lives, partaking of a plain but nourishing diet. There are many articles of food which increase the supply of milk, and by a judicious choice of diet one may do a great deal. Children fed with nature's food have better constitu tions, and are better able to resist the attacks of in fantile. disease, with which some children are so afflicted. Thera is no doubt that in nursing her own infant the mother is laying the ground- work of a stronger, healthier constitution than she can ever hope for him if he be artificially nourished- Can any mother, knowing this, refuse to make an effort for her child's sake ? If so, she is a dishonour to her sex. And to you mothers who will not nurse your infants, I say this: You do not know the dose and enthralling affection which exists between a smother, and baba. Any one else can fill your place, and you cannot understand the delightful feeling of being all in all, -the one necessary object to the little being who is, indeed, part and parcel pf youuseli. You deaerve to have your child love; some one pise better than yourself, and it isnst unlikely that be. the c&§e.—Cassell's Family Magazine.. —*—■ i, •

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