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When stewing prunes add a epoonlul Of -marmalade. This gifes them a delicious flavour. When boiling green peas add a lettuce leaf and a tablespoonful of sugar, and they wdll retain their colour and have a much -better flavour. Should an extra polish be required on an .old grate, first rub the bars with a piece of lemon, after which they will take the blaok- lead better and polish more easily. When ink ÏI5 spilt on the carpet, rub a cut lemon over the stain immediately, and it will entirely disappear and not injure the carpet, no matter how light the colour. To keep meat fresh run a little vinegar ever it, and then place two sticks across, lay the joint upon them, and it will keep fresh for several days even in the hottest weather. To freshen a shabby carpet damp a small portion at a time, with a cloth wrung out in strongly salted water. Then rub dry with a clean duster. This will revive the colour wonderfully. When cleaning white paint dip a damp cloth in oatmeal and rub the paint, then wipe with a clean, damp cloth and polish -with a dry one. To keep plants fresh while on holiday -take a zinc bath, and place in it as many bricks as there are flower-pots. Put suffi- ,cient water into the bath to cover the bricks. then stand a plant on each brick. The bricks absorb the ¿ moisture, and suffi- cient is conveyed to the plants to keep them in good condition. To use sour milk, allow it to- stand foi -three or four days till quite thick, then tie -the curd up in a muslin bag and hang it up to drain for twenty-four hours. It will then be a nice cream cheese. To CLEAN WATER BOT?LES. I To clean the inside ot a waiter ooxtie 01 anv glass that is too small to insert the hand into, put into bottle a small quantity of tea-leaves, then pour in about one-third of a teacupful of vinegar, shake well, empty, and rinse with cold water. A per- fectly clear glass will result. JL USEFUL CLEANING FLUID. I A cleaning fluid for silk and woollen fabrics can be made as follows: Put t-l?. quarto of water into a large pan, half an ounce of borax, and four ounces of white Castille soap, shaved fine. Set the pan on the fire and stir it frequently until the borax is dissolved. Take the pan off the fire, add two quarts of cold water, and when the fluid is quiet cold, put into it an ounce of glycerine, and one of ether. Store in bottles for use. It will keep for years. .CRACKS IN FURNITURE. I Cracks in furniture can be filled in with beeswax so that the marks will hardly <how. Furniture dealers cover up many blemishes in this way. Slightly soften the beeswax until it becomes like putty; then press it firmly into the cracks and smoothe the surface over with a clean knife. Sand- paper the surrounding wood very carefully with very fine sandpaper and work some of the dust into the beeswax. This gives a "finish to the wood, and when it is polished the cracks will hardly show. Putty is sometimes used in the same way, but after A time this dries and falls out, while bees- 'Wax will remain in practically for ever. THE HOUSEWIFE'S TESTS. I Eggs that are fresh will, if placed in "Wateri sink. To retain this freshness place thein, with the small end downward, in a wooden egg frame. Failing this, place them in that position in egg-cups. Milk should be slightly yellowish, with no blue tint and when poured into a glass and back A greasy film should be left. There should be no sediment to good milk. Butter can I be tested by smearing a little on a piece of white writing paper then screwing up the paper and setting it on fire. If the smell is tallowyalld nauseous the "butter" is not butter. Butter which it; streaky or which exudes water is of bad quality. To BANISH RATS. I Bats are a constant source of worry to -those who inhabit very old houses. Once the place is infested with them it is almost impossible to protect food, flooring, and other things from their attacks. Rats raid the poultry yard, and not only that, the extraordinary noises they make at night are not only disturbing but often very alarm- ing. Many weird sounds attributed to supernatural agency might safely be attri- buted to rats. Gas-tar put into their haunts will drive the pests away, more especially if a prisoner caught in a trap be smeared with tar and let loose into one of the runs; this will leave the odour of the tar in places otherwise impossible to reach. Eucalyptus and. some carbon, such as is used for pre- serving clothes from moths, if put between rafters and flooring will certainly cause the creatures to decamp. Rats have a strong aversion to any pungent odour. The anti- dote to be effectual must be renewed occa- sionally. —— —— SOME USEFUL RECIPES. I ROCK CAKES.—One pound of flour, eight ounces of brown sugar, six ounces of butter -or dripping, half a nutmeg grated, a deseert- spoonful of baking powder, and three eggs. Well rub together with the hands the flour and butter or dripping, then the baking powder, sugar, nutmeg, and half a pound of well-cleaned currants or sultanas, mix all well together with three eggs (it must be well mixed, and be rather stiff, so that .small pieces can be broken and put on floured tins, looking rough and rocky). Bake in a moderately hot oven half an hour. A blanched almond may be stuck into each little cake; they should be a pale brown. RISSOLES or CHICKEN.—Mince very finely any of the white meat left of dressed chicken, with a fourth part of lean ham, or tongue. Add to a quarter of the meat fine breadcrumbs, a minced boiled onion, a piece of butter the size of a walnut, pepper, salt, and grated nutmeg to taste. Bind the meat together with a beaten egg, cut out fome good puff paste into squares, and upon it place a teaspoonful of the meat. Pinch up the corners. Lastly, dip into beaten egg, then into bread crumbs, fry to a golden colour in boiling fat, drain and dish on to an ornamental paper, garnished with tufts of green parsley. LIQUID EXTRACT OR ESSENCE or BEEF.— Chop fine one pound lean beef (free of fat), place it with half pint of water in a bottle, which they will only half fill, and agitate violently for half an hour; then throw the whole on a sieve, and receive the liquid in a a jug. Next boil the undissolved portion in one pint of water for twenty minutes; strain and mix the decoction with the cold infusion; evaporate the liquid to the con- sistence of thiu syrup, adding spice, salt, etc., to suit the taste, and pour the essence when boiling hot into jars. or, still better, tin cans, which must be closed up airtight, and keep in a cool place. GREEN GOOSEBERRY JELLY. Allow one quarter of a pint of water to each pound of fruit. Top and tail the gooseberries, and simmer in the water till the fruit is broken. Drain the juice through a muslin bag, and weigh it. Put into a clean saucepan and boil for fifteen minutes. Draw from the fire and stir in the weight of the juice in moist sugar Boil for twenty minutes till it jellies. Pour into dry jars and cover with oiled paper.

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