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Cay ciii^e pepper will rid cupboards ot mice. The bc.?t method of cloning piano keys is with a rag dipped in methylated spirit. The water in which macaroni lias been boiled should be kept for making stock. Paraffin and emery-powder mixed together make a very good polish for iiisty steel* Slightly-taint>xV moat may be freshened ii rubbed over wich v:aeg-ar before cocilug. After washing a lamp chimney, use dry salt in polishing it. It will make the glass • bright-L-f, and will prevent breaking.' Puddings intended for invalids should always be sU-atned inht?*d of boiled. Steam- ing makes theui more digestible. A little dry GJ.rt.rJ tieci in a mtis-lin. bag and placed in a saucepan wibb. grc2n veget- ables will prevent an unpieavsant tniell while cooking. A little furniture cream will polish the tops of marble washstando. Slices of cold boi'ed suet pudding m-ay be made appetising by soaking-m a little milk, reheating in the oven, and spreading over with jam. If you make baking powder bread, you can knead into the dOl:ó1i any cold potatoes you m-ay have left. To test a baby's bath water, dip the elbow instead of the- "hand into the bath. Tffis is a surer way of gauging the heat. Frvit Salad J ciczs. j Always make a point ei allowing plenty of time for the juices in a. fruit salad to blend together well. Tlu3 is the whole secret of a really refreshing fruit d.sh. PEELING ONIONS. • I Peeling onions is never a pleasant job. The? will not make your eyes smart nearly so -much, however, if" they are peeled from the root -upwards. DBTTNO. EISBBS. I I 1 Be n't bang your herbs up to dry. This causes them to losa a large percentage of their virtucf IiisWid", spread trhe-m out thiniyy shaded from 'the sun, on a dry shelf. When dry, pwt them into paper bags. • WOOD SAVER. j Split a piece of wood into thm pieces ana break eacn piece into, three-inch lengths. Dip the^e in parafSn, and place in long strips qf newspaper, and tie in two or three knots. stick of wood will De sufficient to light the fire. A FIT EXTEUJ:X>~ATC:R. I Half fill some saucer-; with water, and put a tablespooniul of formaldehyde in each, fui-d place* them in your rooms. It is far more effective than flypapers. Small bottles of form aldehyde can be obtained at any chemist's. ECONOMY WITH COOKING STOVES 1 Much gtts i. wasted by the habit of liaviivS I several burners lighted- when cooking. A | piece of sheet iron. the size if the top of the steve, will cost but a few pence, and will effect a g?eat saving in g?3, as two_ or eyetl three sa'nc?pan:. c:m be kept tammenng with suly one jet alight. HOME-MADS EGG-PGWBER. 1 The following is an economic 4nd excellent recipe for making egg-powder at home: Crush two ounces cf tartaric acid to a fane powder, and mix with it two ounces of rieo. Keep in a air-tight tur and in a dry plam., When* wanted use a iteaped. -tea5>poon.ul ot. the powder to twerv of material.t >J SOME USEFUL RECIPES. I LE;?TII, FXAIITSRII.—Boilr TWO cupfuls of Egyptian lentils with one onion till tend^ er, strata well, add a little- chopped parsley two table-spoonfuls of flow; and one beaten egg. Form -into fritters, roll in bread-crumbs, and fry until nice, -Y, brown. H.VEIC'JT AND TOMATO PIE.—Souk two CUp- ful.i of haricots over nighty boil for two ¡ hours with. one- onion," strain off, and put into a battered pie-dish with one or two raw 1 sliced ■ tomatoes. (JoNcr with a layer of mashed potatoes and bake in ov-^n for half &3 'hour. A TAPIOCA Hv.Civr..—It' you wish to serve odd tapioca in a very. palatable form, try .this recipe: Sock haif a cupful of tapioca in a pint of milk, with sugar to sweeten, for si :z -liours. Then bring the mixture slowly to the bo-il in a double s^uceprvn, ■"and aud tne yolk of an eg;, well-beaten. Allow. to sim- mer a few moments longer, and, on removing tfhe vessel from the gas-jet, stir. ill the white of an egg, also well-beaten. This makes the cremiest sweet out, and. is at its best eaten cold. • SAVOUHY rOl-:RDGr;f:.dr-j on cnpîul of •porridge in the usual way. When it is welL- cooked, pour it Oil to a large dish, qnd let it dry a little iu the oven, so tuat a skin. begins to set on top. Peel and slice two largo cniccs. Fry them in one cupful of dripping or margarine to a nice golden brown. Serve. thcis on the porridge-. j MLAGAHOifi BALis.Take a quarter of a pound of macaroni, one tablespooiifyl of chopped parafcy, one oil,-on, j ounces of bred-crumbs, ono- egg. Put the jj macaroni into.boiling watsr, adding the salt J when half cooked. Strain and chop fine. Add the parsley, onion, bread-crumbs, and half the egg, and mako into balls. Beat up the remainder cf the e gg,wash the balls over with it, then roll in bread-cininibs and fry in j boiling fat. Drain on kitchen pa^ex, and serve garnished with parsley and. sliebs of fried tomato. TASTY TOAST.—Boil one teacupful of milk, mix one tablespoon-f ul of cornflour with a little cold milk, and add to the boiling milk. Boil for ten minutes. Take off fire, stir in one tablespoonful of grat:-d checse and a small piece of margarine, and add, salt and pepper. Uave a few slices of toast ready, £ ind spread j them thickly' with the mixture. Put some grated cheese on top, and put into brisk oven for a few ,minutes -to brown. This makes a t: sty breakfast or supper dish. PLUM PAGO.—To every pound cf plums allow three and a-half t-aWoSpoonfuls of seed tapioca, two ounces sugar, one pint cold water. Soak the tapiooa ill the water for some hours, boil together until quite trans- parent, stirring frequently to prevent burn- ing, stone the plums; add these and the sugar to the prepared tapioca. Cook very gently until tho fruit is- quite soft, penr inta a mould wetted with cold Vnter. Tarn out when cold. Serve with milk or custard.

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