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HOME HINTS. Dirty crockery should never be allowed to accumulate in the kitchen; the motto must be, "Clear as you go." Cake icing will not crack when cut if ft little thick cream is added to it. Allow one teaspoonful to each white of egg. If mustard is mixed with water that has been boiled and allowed to cool, it will keep its flavour and colour a long time. Tubs will not warp or crack open if the precaution is taken to put a pail of water into each directly after use. Orange peel, dried and grated, makes ft very fine yellow powder that is delicious fla- vouring for cakes and puddings. Dishes that have become brown from being left in the oven may be whitened and cleaned by soaking in borax water for a short time. To roast meat well it is necessary to have the joint frequently basted with melted fat, or the coagulated surface will allow the juices to escape, and a tasteless joint will be sent to table- Don't soak your fresh meat before cook- ing, even though the medium used is only cold water. Salted or dried meat may be treated in this manner, but the practice spoils all nutritive constituents in fresA. To cleanse brass pans that have not been used for some time, scour with salt and vine- gar to remove any sign of verdigris. Clean with a good polishing paste, then rinse out with plenty of hot water, and dry with soft cloths. Creamed Carrots.—Slice the carrots, and, after steaming, cut into small pieces, dredge well with flour, fry in about one ar two ounces of butter, add seasoning and boiling water to secure the thickness desired. Boil up and serve. Before using a new saucepan always fill it with water, add a lump of soda and some potato peelings, and let all stew for some hours; then wash out thoroughly, and all danger of poisoning from the tinned lining will be gone. To remove the smell of paint sprinkle a handful or two of hay with chloride of lime, and leave it in a closed room for an hour. Thie will remove the dissagreeable odour ef fresh paint, or at least render it less sicken- ing. Ginger Brandy.-For this the green gin- ger, procurable at some of the big grocers, is best. Bruise three or four pieces of gin- ger, put into a bottle with one quart ef brandy, and leave for a month tightly corked. Pour off the brandy and sweeten to taste with syrup. Cut off the hands and save the arms of your long kid gloves. Use them for polishing silver, mir.rors, cut-glass, and jewels. Cut of the tops of old tan or grey gloves you can make charming bags for carrying opera- glasses, etc. Cut the kid to the same pattern i as is used for silk or velvet bags, line with silk oljjjbny pretty colour, and trace your initiall^on the outside in water-colours or with embroidery silk. > Potato Pie.-Take medium-sized potatoes, slice, not very thin, in Cold water. Let them stand in this water fifteen minutes; take out and dry. Then place a layer of these in a pie-dish; pepper and salt and small lumps of butter; then another layer ef potatoes, etc., until the dish is filled. Over the last layer grate cheese. Then' add enough milk to cover them. Put in the oven and bake till done; about three-quarters of an hour. The value of hot milk cannot be too highly rated. When coming in tired from shopping a glass of hot milk can be taken where a meal would cause indigestion, and it will often induce sleep when a person goes to bed too tired and nervous to sleep otherwise. Milk should never be taken as a beverage with a hearty meal, and it should always be sipped slowly. If milk ie swallowed quickly the curd will form in large pieces, and be difficult of digestion. If fish is done before t is quite time to serve it, take it out of the water and place it on a strainer on a very hot dish, which should be set over the fish kettle. Dip ft clean cloth into the boiling water, spread it over the fish, place a clean tin cover over and leave it until about two or three minutes before it is required. Remove the cloth and put the fish back into the kettle for a minute or two, in order that it may be as hot as pos- sible. The water must be kept boiling all the time. Drain, dish, and serve rapidly. Greengage Preserve.—Place the fruit in a wire basket, immerse the basket in boiling water, and when the skins loosen take them out and peel them. Weigh the fruit, and allow one pound of sugar to every pound. Place a layer of the fruit in a large eartherm jar, sprinkle it with some of the sugar, then another layer of fruit and sugar, and when all is used, set the jar aside until morning. Draw off the juice, boil it, skimming as the scusa rises, and, when the juice is clear, add the fruit. Cook gently for half-an-hour, skim out the fruit, and boil the syrup until thick. Then add the fruit and boil for five minutes. Put it away in jars. To keep apples through the winter in ft barrel bore holes in the bottom and sides of the barrel, and store on a dry platform a foot or more high. Where only a few applea are available for storage, a good plan is care- fully to wrap them singly in paper. This will effectually protect them against any drying influence of the atmosphere. They may then be packed in layers, three or four deep, in shallow boxes or hampers, and Elaced in the cooleet available position in the ouse or outbuilding. Pigeon Pie.-Clean and parboil the birds; if large, cut in halves. Season the liquor, and thicken with flour wet in cold water. Arrange the birds around the edge of a deep round dish, with breasts up and legs towards the centre. Cover with the liquor, and dot each bird with butter. Lay a, narrow strip of paste around the edge of the dish; wet this, and cover with crust rolled a little larger than the dish, pinching it down to the nar- row strip of paste. Cut a gash in the centre of the crust, and let the extra fulness coate down around each bird to outline it, so that it may he served nicely. Bake until the smst ia « nek brown.





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