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Barry Church Extension Scheme.







THE HOME : Useful and Suggestive.…


THE HOME Useful and Suggestive. >«. AW. bUTTER MU/K TBACAKES.—Two poundi of fiour, jiie and a half teaspoonful of baking powder, one- jighth of an ounce of bicarbonate of soda, and a [)inch of salt mix into a firm dough with buttermilk, which should be sour, though not rancid. A few jurrantB and a little white sugar can be added it jwoet toacitkes are wanted. Or, take half a pound of Hour, as much carbonate of soda as will lie on a shilling, double that quantity of cream of tartar, :ind a pinch of salt, make a stiff dough with butter- milk, knead lightly, and roll about half an inch thick; bake in round cakes. MEAT PIE.—Take a quantity of meat, either bed, mutton or fowl, sutticieut to half fill a pudding basin. Cut it in small pieces and cook in a kettle until newly done. Put the meat in the basin, taking care to keep it hot. Add au onion chopped line. Thicken the liquor for your gravy and season with salt, pepper and a dusL of sage. Prepare a batter iike that used for the pudding. When ready pour part of the boiling gravy on the meat, not too much, [or the batter must rest on the meat to be light. Spread on the batter and bake in a hot oven until it is brown. Allow it to cool ten minutes aud serve with the remainder of the gravy. CORNED ilEtF HASll.-Chop cold corned beef, and to one cup of meet add two of cold boiled potatoes, chopped; mix in one tablespoon dry mns- tard and a little pepper; put an egg-sized piece ot butter in a frying-pan and let It men siowiy, min- ing the pan so that it will be thoroughly btittere(I put in the hash, pressing it down smoothly all over the pan moisten slightly with hot water and let it cook, without stirring at ail, until it begins to brown on the sides, which you can tell by press- ing it back from the sides, when it will be done. Turn out on a hot platter bottom side up in a cake. HOILJED BEEF TONGUE.—Wash a fresh tongue and just cover it with water in the pot; put in a i pint of salt and a small red pepper; aid more water as it evaporates, so as to keep the tongue nearly covered until done—when it can be easily pierced with a fork; take it out and if wanted soon, take off theskinandsetitawaytoco)). If wanted for future use, do not peel it until it is required. A pint of salt will do for three tongues, if you have that number to boil; but do not fail to keep water enough in the pot to keep them covered while boil- ing. If salt tongues are used, soak them over night, ;)f course omitting the salt when boiling. Or, after peeling a tongue, place it in a saucepan with one (,ul) of water, half a cup of vinegar, four table- spoons of sugar, and cook until the liquor is eva. porated. TKA. AND COFFEE FOR CIlILDREN.-Mothers are often at a loss as to whether to give their children tea and coffee or not. If they drink it themselves, their children cannot always understand why they, too, may not have some. At first they are given weak tea. mostly sugar and milk, but this is only a step- ping-stone to that which is strong. Tea and coffee are both admitted, by men who study the subject from a standpoint of science, to excite the nervous system unduly, and, to some extent, injure the diges- tive processes—both things children should avoid. They are frequently causes—unsuspected often—in adults of irregular action of the heart, sleeplessness, headache, and other disagreeable symptoms. Can they do less to the more delicate organisms of the young? How TO CLEAN LAMI)S. -Every morning before lamps are set away, take the chimneys and blow on and into them and then wipe briskly with paper till dry and clear, and they will look as well as if wasliec each time, and so much quicker and more easily lone. Also make even the wicks and turn then down, so the oil will not gather on the outside 01 the lamps. Put in oil if needed and generally a p ece of red flannel, which not only looks pretty, but receives a large portion of the sediment whicl would otherwise cling to the wick, put paper sack over the chimneys to keep off dust, and set away till even .ig. If this is done every morning the lamps will keep in order with much less trouble thar to wash them every few days. Occasionally boi the burners in strong vinegar and salt, which wil keep them bright. FRUIT PTPDING.—The quantities can be varied of course, according to size of family. Fill a pud. ding basin half full of fruit, (your own choice), IUlt stew in suiffcient water until nearly done. While il is cooking beat up two eggs, to which add one-half cup of sour milk and a spoonful of cream, or a littlE butter, with flour sufficient to make a thick batter add a little salt. When thoroughly mixed dissolvt one-half teaspoonful of sOila, and stir just enough L< mix evenly. Sweeten and spice your fruit, taking care to keep it up to the boiling point. Remove i' from the fire and pour the foaming batter evenly. Pop it into a hot oven and keep up the heat unti the crust is a light brown, perhaps ten minutes Shut off part of the heat and at the end of half an hour remove from the oven and let it cool tell oi fifteen minutes before serving. Cut carefully and you have a crust of feathery lightness and delicacy. Much depends on the baking. Serve with sugai and cream, with lemon or vanilla flavouring. A PATIENT'S ROOM.—People who are not dis lurbed by disorder when well are often disturber y the least confusion in the arrangement ofaroon when ill. Everything in the room should be care- ndy adjusted to the best advantage, for a sick per. son's fancy is most capricious. Nothing should In alhiwed to lie around carelessly. The table shouk t I)e littered with books and papers. Flowers ..oiild be kept no longer than absolutely fresh liciiie and water glasses should be carefullj w ished and kept from the sight of the patient. Tin sight of medicine is not only trying to an invalid tit. oft(.-ii nauseating. No food should ever be pre- pared in the sick room. If only a small bowl of brotl it should be served as invitingly as possible. Not should a bowl of broth or gruel or a cup of tea bt carried to the sick person in your hand; place it or It tray covered with a clean napkin. Bring but f little quantity at a time, for a large quantity is api to take away the patient's appetite. If possibU always eerve too little, reserving a supply until askec for more. IVITCIIEN HINTs.Every scrap of meat and bom left from roast and boile I meats should be saved for the soup-pot. Trimmings from ham, tongue, cornet beef, &c., should be saved for the many relishes they wiM make. Cold lisli call b used in salads and warmed up in many palatable ways. In fact, nothing that comes on the table is more enjoyed tliar the little dishes made from the odds and ends left The fat trimming from beef, pork, and fowl should IJC friell out while fresh and then strained. The fowl fat ought to be kept in a jar by itself, foi shortening and delicate frying. The fat that has been skimmed from soups and boiled beef, should be cooked rather slowly till the sediment falls tc the bottom, and there is not a shadow of a bubble. It can then be strained into the jar with other fat. but if strained while bubbles remain there is watoj in it, and it will quickly spoil. The fat fron sausages should also he strained into a jar. Wher you have finished frying any article of food, set till k ttle in a cool place for a few minutes, then pou; the fat through a fine strainer, being careful to keel back the sediment, which throw into the waste-tub. In this way you can fry in the same fat severa titties, wliile if you are not careful to strain it eacl time the crumbs left will spoil all the fat. (lcca. sionally when you have finished frying, cut up two or three uncooked potatoes and put into the boiling fat, set on the back of the stove for ten minutes, then set in a cool place for a few minutei longer, and strain. The potatoes clarify the fat. Tilany people use ham fat for cooking purposes, anc when there is no objection to the flavour it is nict for frying eggs. potatoes, &c. But it should not bt mixed with other kinds of fat. Every particle of soup and gravy should be saved, as a small quantity of eIther adds a great deal to many little dishes The more quickly that food of all kinds cools, the longer it keeps. This should, bo particularly re- membered with soups and bread. Bread and cake must be thoroughly cooled before being put into a box or "jar; if not, the steam will cause them to 1II uld quickly. Crusts and pieces of stale bread should be dried in a slow oven, rolled into fine crumbs on a board, and put away for croquettes, cutlets, &c.

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