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HOME HINTS. 0 A foaspconful of common salt in 0 gtMa Of water will relieve colic. To remove mildew, rub parts with gteem tomato, and wash as usual. A little, whiting put on a damp cloth, SriH 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 bottle, stand the bottles in warm water until thei* contents become liquefied. A good way to tell when ham is friefl 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. When polishing furniture, add a little vinegar to the polish; this will get rid of the dead, oily look so often noticed after cleam- ing. To clean rusty steel, cover it with paraffin, and leave it for twenty-four hours. Wipe o. the paraffin, and polish the steel with pow- dered emery until it is bright. Baked Eggs with Cheese.—Beat the white* of the eggs to a stiff froth. Mix grated cheese with the whites (allowing one table- apoonful 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 yolks are done t. suit the individual taste. In any case of poisoning, get the patient te drink a large quantity of milk, beaten ergs, 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 as possible, unless the lips appear burnt, which is a sign that the ponton it of ft corrosive nature. ,<¡<o1:í.4 r Stewed Beef and Rice.—Cut one pound ol beef steak into neat pieces, waeh half pound of rice, and put both together into %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 juat before serving. Sago Soup.—Put two ounces of safo into ft saucepan with three pints of water, three- pennyworth of bones, two sliced onions, head of celery cut small, two turnips, and season- ing to taste. Cook until soft; then rub through sieve, return to the saucepan, add one gill of milk and a little cayenne. Serve with croutons. Chestnut Soup.—Boil one quart of cheet- nuts for twenty minutes. Remove the sheila and the skins. Put into a saucepan with enough boiling water to cover them, add a teaspoonful of salt and a piece of lemon rind, and when soft rub through a sieve. Then pour over them, stirring all the time, two quarts of eome weak stock, and add a tablespoonful of butter rolled in flour. Bring to a boil, and serve very hot. If preferred, the butter may he left out. One wajf to give lingerie a dainty scent «■ to put orrig-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 bage 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 half 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 use hot-water bottles made of rubber should never be shut 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 is a great mistake to allow hot-water bottlee to remain full of water during the dayti.e until they arc once more required, the best method being that of emptying out the water and then inflating them half full at air. If you hav* to use a bright, clean saucepan over a smoky fire, smear a little grease the bright pairt tsifore putting it on. This prevents the smoke from hurting it; and, if you wash it in hot soapy water afterwards, it will be as bright again as ever. Nickel plate must be frequently cleaned and polished. Clean it with a mixture of am- monia and washing soda, and then polish it with a little thin whiting paste on a leather. I* cleaning of this kind is given every week it will be easy to keep the nickle bright, but if it is once allowed to get dull and shabby- looking, it will take some time sod trouble to restore it to its original brightness. CAKES AND PUDDINGS.—No. 20. ) A good substantial and perfectly harmless Cake is made from the following:— J BUNLOAF. 1 packet of Cfckeolxia. 11 5 ots. of Butter or Lard. Egg". I lb. Currants. I lb. Raisinit. 4 ozs. Candied Peel. 3 or 4 tablespoonfuls of Mil'k. II METHOD. I Rub the butter or lard into the Cakeoma until it as fine as breadcrumbs. Beat the eggs, and with the milk add them to the previous ingredients, and lightly mix; then add the fruits, etc., and again mix lightly but thoroughly, and bake in a moderately warm I oven. Plain Gingerbread recipe next week. Cakeoms is sold only in 31d. packets by Grocers and Stores everywhere.