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---_-_.__. PERSIAN REVOLT.…













HOME HINTS. Oysters are highly nutritious, and. are most easily assimilated when eaten raw. Clean frying-pans by scouring with salt the moment they are done with, then wipe clean with a cloth. Don't boil potatoes-steam them. When nearly done take off lid of steamer, add salt, cover with cloth. Air the clothes-press and drawers regu- larly once a month to make sure there is no dampness in them. Some cooks claim that the flavour of cocoa is improved by a little cinnamon sprinkled over the top just before serving. To remove mildew, rub over the marks with a piece of raw tomato, sprinkle with ealt, and lay in the sun. Repeat the process if necessary two or three times. As soon as the contents are emptied from a saucepan it should be filled with water and a small piece of soda placed in it, and stood back on the stove; it will not then be nearly •o much trouble to clean. J Rubber overshoes can be patched with a strip of surgeon's adhesive plaster if the hole is not too large. If leather "lifts" are fitted into the heels of rubbers, the overshoes will wear longer than without them. j Mutton Pie.—Take cold roast mutton, cut in nice slices, and lay them in a pie-dish; season with pepper and salt, add the cold gravy and a spoonful of currant jelly. Add a little water, a piece of butter, dredge with flour, and cover with paste. Bake 40 minutes. Muslin curtains, especially those to be used in a bedroom, should be rinsed in alum water, which does not spoil their colour and renders them non-inflammable. Allow two ounces of alum to a .gallon of water. To freshen stale cake, dip it for a second in cold milk, and then rebake it in a rather cool oven. Cake that has been treated in this way will taete as if it has been newly baked, and may be eaten by anyone. Stale bread may be treated in the same way. The French have a way of making even an inferior quality of table linen look well with- out the aid of starohi. When the napkins are washed and ready to be ironed, they are dipped into boiling water and partially wrung out between cloths. They are then rapidly ironed with as hot a flat-iron as pos- sible without burning them. Copper utensils may be brightened by the use of vinegar and salt or oxalic acid. Ordi- nary ironware may be scoured with finely- sifted coal allies, and galvanised ironware may be wiped off with a cloth dipped in kero- cene. Tins may be cleaned with kerosene and sand, or rubbed with crumpled news- f papers. It takes less than a minute to put on an old pair of gloves when one has a dirty piece of work, such as dusting or making a fire, to do; but what a saving it is to the hands. Housewives who make a point of thus pro- tecting their skin never have unsightly in- grained blacks on their hands, nor those dis- tressing cracks that get so dreadfully chapped and painful. Coffee is a wholesome beverage, and would be more freely partaken of in this country if it were be ttermade, Those who can afford it should buy a brown earthenware coffee pot, as it proves a good investment. If the holes of the percolator are not kept clear, dja appointment will result. To do tliM easily* set it every few days in a basin of hot soda water, and all grit will soak out. In using a gas stove it is well to see that 1he handles of the cooking utensils are not placed over the lighted gas, as. they soon ue- Icome very hot and may burn the hand that tries to lift them from the stove. Theil again, the iiaiidks must not project much beyond the stove, or they may catch in the garments of one moving hurriedly by, and lead to (severe scalds through the upsetting of hot water or fat. f :———— Sauoe.—Piquant eauce for keeping, and j which makes a. good relish for cold meat, is prepared as follows: Steep three ounces of salt, two ounces of scraped horseradish, and half an ounce of ginger in three pints of boiling vinegar. St^nd this for twenty-four I hours, then strain tnrough thick muslin, and bottle for use. A clove of garlic will be found a great improvement to the above in- gredients. A refreshing toilet water which may be easily made at home is composed of IDoz. of j orange-flower water mixed with loz. of pure glycerine and ioz. of powdered borax. ingredients should be added by degrees, con- stant stirring feeing necessary in order to mix them thoroughly together, when the liquid should be bottled, and well ohaken before it is used. Koast Ox Heart.—Well wash the inside of the heart, and remove the fat from the top. Put the heart into a pan of boiling water, and boil gently for twenty minutes. This prevents it having the unpleasant, greasy flavour which is the reason this dish is not generally liked. Take (jut¡ .;1.ud drain and stuff with breadcrumbs, suet, parsley, lemon, and grated nutmeg, blended with egg. Roast for ..Vtte two,. hours. Housewives have not infrequently occa- sion to labels bottles, jars, or tins with the name of thein contents, but the labels, put on with ordinary' paste or gum, soon fall off. A capital adhtmve pri,stt> for Huh purpose is made of ct'uvli. 2dr.: white sugar, loz.; gum arabic, 2dr: and -enoujrh waVr to bring ito the require<i tliii kne-.v Dissolve the gum in the water, add the svu^.ir ana then the starch, and boil until the starch is cooked. Collared Fowl.—Boil the fowl in, sufficient water tp cover it until the meat cohjm off the, banes easily. The head and feet, and any other bones, may be boiled with it to improve the stock, also a large onion stuck with three or four, eldves, and a bunch of herbs. qit a: mould, and place round it slices of cooked" hani or bacon, and three hard-boiled eggs cut in slices. Then fill the mould-with the fowl cut up in pieces. Have soaked in readinees o^e ouacer of kelatine-iim a little Add it to qbc. a»d « half pi*t» of the-stock, hot, «iU|: a little tMW* *«**} aad pbur- over th* aiaat. Fill quite full, tad .wfcea e*ldr tvrm out'isto Ilk disk.