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OUR LONDON LETTER.

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) MOTHER AND HOME.

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NEW CABiNET.

SEVENTEEN U" BOATS LOST.I

TORPEDO THAT MISSED.

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WORN BY DRUMMERS.I

I-POISONOUS -GAS AGAIN.

LEAP FROM A HIGH CUFF. I

ECONOMISE IN MEAT. I

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When not using eggt in a milk pnddinz add a little chopped suet. Before squeezing a lemon warm it on the atove, and you will obtain twice <e much juice. Before boiling a gammon of bacon eoak it for twelve hours in cold water. If this is done it will waste very little in cooking. If a fire has to be left unwatched for several hours, put a handful of salt on the cop of the coala. This will prevent the fuel burning away quickly, and a stir with the poker will result in a nice glowing nre. When making tea, instead of tne usual spoonful for the pot, add a lump of sugar. When drawn the tea will be just <e strong. Save coffee grounds, dry them, add a pinch of carbonate of soda, and use on the knife-board instead of knife-powder. The mixture answers admirably. When cleaning the paint round the skirt- ing board it is sometimes dimcult not to touch the paper above. Hold a piece of tin aa a 8hd above the skirting as you clean tho paint. A very high polish that will not nnger- mark can be given to furniture if-before the polish is put on-it is wiped over with a cloth wrung out of hot water. If your doorg are very much nnger- marked, rub them nrst with a cloth dipped in petrol, then wash in the usual way. When boiling a pudding in a cloth, put plenty of orange peelings in the water. They collect the grease, and the cloth will be easier to waoh. When making pastry with dripping, melt it slightly and beat to a cream before add- ing* to the nour. The pastry will then be as tight as if made with butter. The same appliea to lard. CLEANING BEDDING. When changing inner ticks of beds (such as feathers or wool) a good plan is to have ready, well soaped, the cover sewn along the pud. leaving about eighteen inches, open. Uasew the seam of the old tick, then place both together at opening' and sew. Gently shake contents of old tick into new, then separate and sew up closely and nrmty. Thia saves everything being covered with down, aa is usual when changing bed covers. Pillows should be done in the same way. I VARNISHED WOODWORK. A splendid way to clean and bnghtea varnished woodwork is to diaaolve a penny- worth of powdered glue in a breakfastcup- ful of boiling water. When melted, place In a jar or basin, and add to it two more cupfuls of boiling water. First wash the floors and other woodwork thoroughly with :t cloth dipped in tepid water, to which a little vinegar has been added, to remove the dirt. Next dip an old chamois leather in the glue-water and go over the woodwork with that. Leave till dry. This gum treat- ment gives a splendid gloaa to the vamiah, and makes it look like new. I To WASH LACE CURTAINS. After shaking put them into a large bath, turn on the cold water, leave out the plug, and gently stir them about until most of the black dirt has disappeared. Squeeze out the water, and soap them thoroughly in plenty of warm water, and let them soak all nig'ht. Squeeze again, and weU wash them Av-- with plenty of good eoap, using fresh water for each curtain ringed, and starch them in \"ery thin boiled starch, composed of one part of cream to three of white starch. Gather up enda, and pull gently, put them locsely but evenly on the line, and iron smoothly when dry enough. I Rx-CORDINO A VENETIAN BLIND. tiere is a way of re-cording a blind with- out the bother of taking duwn or calling in a joiner. Cut off the knot at the bottom of the old cord as it is in the blind. Then sew the new cord on the old. If the cord should be broken half-way up or so pull it down to meet the new piece and sew together. Then loosen the screws at the top just sumciently to allow the cord to pass (in some cases thia is not necessary), pull the cord as usual, and the new will pass through with the old. I The blind is thus threaded. Housewives should welcome this hint M it M a great time saver. A. GOOD FURNITURE POLISH. An excellent polish—one that teeps the furniture looking nioe and does not cost a great deal in time or money—is a simple mixture of linseed oil and kerosene. If dirty, wash the articles to be polished, and then dry them quickly with a nannel rag dipped in a mixture of two parts of linseed oil to one of kerosene; rub the surface tho- roughly, let it stand a while until you have rubbed another piece, and then with a per- fectly clean piece of flannel, free from oil, polish until it shines. Bronzes and bent iron work, fendera and grate nttings, all look brighter and fresher for a little rub- bing with the oily rag. Keroftene is also splendid for cleaning varnished paint and wood work, a teaspoonful in a pail of warn) water is all that is needed. SOME USEFUL RECIPES. POTATO AND CuEESB SOUP.—Peel eight potatoes, eight small onions and one Spanish one. Cut the Spanish onion up small, and fry in dripping, adding salt and pepper and one clove. Cook the potatoes and small oniona in a pint and a half of water, add the fried onion and one pint of boiling milk. Draw to the side of the fire and add two well-beaten eggs. Stir till the mixture thickens, but do not allow it to boil then add half a cupful of grated cheese and stir again. Serve with fried bread. SAUSAGE AND ToMATo PiB.—Take some saMsages, and to prevent them bursting blanch them for five minutes in slightly salted boiling water; then try two large onions, cut two tomatoes in slices, and have ready some mashed potato. Grease a nre- proof baking dish, lay the sliced tomatoes at the bottom of it, season them well with pepper and salt. Place the sausages over the tomatoes, then the onions; pour over a little gravy. Fill up the dish with mashed potatoes; rough up the top with a fork, and bake in 'a good oven for half an hour. INDIAN MBAL SHORT CAKBS.—Stir into a pint of sweet milk three well-beaten eo-o-s, add a little aalt, and half a cup of butter, with enough of sifted Indian meal to make a thick batter. Drop it from a large spoon upon buttered tins. Bake them in a quick oven, when they are slightly browned they are done. Send them to table hot, and eat them with butter. ARROWROOT BLANCMANGE.—Beat up two ounces of arrowroot with enough coLi milk to make it the consistence of thicJC cream. Have ready a pint and a. half fi boiling milk, pour this over the arrowroot, stirring the whole time. Sweeten with sugar, flavour with essence of lemon. Novv stir into this the beaten yolks of two eggs. put all into a saucepan, set it over a slow, clear fire and simmer for ten minutes, stir- ring the whole time. Pour into a well* soaked mould and set aside until next day, when turn out carefully and screen with mother-of.thousands, email comnts.

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