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HOME HINTS. A teaspoonful of common salt in a glass of water will relieve colic. To remove mildew, rub parts with green tomato, and wash as usual. A little whiting put on a damp cloth will clean paint easily and well. Never neglect to season food well before sending to the table to be served. Insomnia may often be driven away by drinking a glass of hot milk just before retir- ing. To melt the jelly purchased in bottles, stand the bottles in warm water until their contents become liquefied. A good way to tell when ham is fried enough is by the fat. When the fat is brown (not burnt) the ham is done. Odd bits of celery, if washed and dried slowly in the oven, will keep for weeks, and can be used for flavouring soups and stews. o When polishing furniture, add a little vinegar to the polish; this will get rid of the dead, oily look so often noticed alter clean- ing. To clean rusty steel, cover it with paraffin, and leave it for twenty-four hours. Wipe off the paraJfin, and polish the steel with pow- dered emery until it is bright. Semolina an^ Uurrant Pudding.—Put two ounces of semolina to soak in warm milk. Mix well in a baein with one ounce of finely- chopped beef suet, two ounces of currants, and one ounce of sugar. Add one pint of feoiled milk. Pour the mixture in a buttered pie-dieh, and bake slowly for about an hour. Do not use too much force in polishing1 shoes. A" gentle brushing with a soft bruen is better than the vigorous work of the boot- black. Never allow a thick crust of blacking on your shoes. Wash it off occasionally, and apply & little caator oil; then polish over in an hour or two. r If mothers would make short-sleeved, loose flannel waists for children to wear under the first spring dresses, many colds might bo prevented. These are also useful on cool days in summer and in the autumn before it is cold enough for winter flannels or heavy, dresses. They take the place of an extra outside garment which alwaya hampers a child. Baked Eggs with Cheese.—Beat the white* of the eggs to a stiff froth. Mix grated cheese with the whites (allowing one table- spoonful of cheese to each egg). Salt to taste. Turn into a well-buttered dish, and drop the yolks whole a inch and a half apart on to it. Bake until the yolke are done to suit the individual taste. In any case of poisoning, get the patient to drink a large quantity of milk, beaten eggs, or even flour and water. This tends to dilute the poison, and makes the emetic more effec- tual. An emetic should be administered as promptly 88 possible, unless the lips appear burnt, which is a sign that the poison is of corrosive nature. Stewed Beef and Rice.—Cut one pound of beef steak into neat pieces, wash half a pound of rice, and put both together into a pan with an onion, cut small, pepper and salt, and one quart of water. Cover closely, and let it stew slowly for three hours. Chop some parsley fine, and stir it in just before serving. Sago Soup.-Put two ounces of sago into a saucepan with three pints of water, .three- pennyworth of bones, two sliced onions, head of celery cut small, two turnip's, and season- ing to tute.Cook until soft; then rub through sieve, return to the saucepan; add j one gill of milk and a little cayenne. Serve with croutons. j Chestnut Soup.—Boil one quart of chest- nuts for twenty minutew. Remove the sheila and the skins. Put into a saucepan with tnough boiling water to covet them, add a | teaspoonful of salt and a piece of lemon rind, | aiid when soft rub through a sieve. Then pour over them, stirring all the time, two quarts of some weak stock, and add a tablespoonful of butter rolled in flour. Bring to a boil, and serve very hot. If preferred, the butter may be left out. —: One way to give lingerie a dainty scent ia to put orris-root into the water in which the clothes are boiled. It will impart a faint per- fume of violets to the clothes. Another method is to fill little muslin bags with freshly-powdered orris-root and put them among the linen on its return from the laundry. Browning.-Take an old iron pan, make it quite hot, rub it over with a little dripping; then put into it a. pound of brown sugar. Stir it over the fire with an iron spoon until it is all melted and a dark brown liquid. Remove it from the fire and allow it to cool fifteen minutes; then pour into it h:f! a pint of water, return it to the fire and stir carefully till quite smooth. When it is cool, pour it into a bottle and cork it tightly. When not in u&e hot-water bottles made of rubber should riever heghut away in a drawer or cupboard where no light can reach them. All rubber articles keep in better con- dition when exposed to the air and light, and last much longer if treated in this manner. It t is a great mistake to allow hot-water bottles to remain fall of water during the daytime until they are once more required, the best niethod being that of emptying out the water and theft ih&tfinjj them half full of air. 'I-W" if yoa have to uge a. bright., clean saueeppn ov*r a smoky 'Are, «>n«ar a little grease W; the bright pact issfore putting it on. This prevent* the smoke from hurting it; and, if you wowla,it ii hot soapy water afterwards, it will be m bf^t again as/.eve* Nickel, plate must, fNqntly cleaned and polished. Clean it with a mixture of am- mouijft and washing soda, and 'i,hen polish it with f a little thin whiting paste on a leather. If cleaning of this kind is given every week it will be easy to keep the nickle bright, tout if it is once allowed to get dull and shabby- looking;' it' ★?Jl take' eome lime' and i&oubie' to restate it original t: f \&t. f