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To prevent rubber • tyres cracking rub JII. occasionally with a dasip cloth. Hold a duster in each hand when you are dating. There will then be no finger marks to rub off afterwards. When making milk puddings, if a pinch of salt is addoa, less sugar will be required. When bacon i": too salty, put the slicres into cold water in the frying pan, bring to the boil. Then dry the bacon in a clean cloth, fry in the usual way. An excellent and lasting polish I.O, L furni- ture, especiallv mahogany, is made by mix- ing :1 tablespoonful of vinegar with two tabiespoonfals of castor oil. Snake well hefore using, apply with a, soft flannel, polish with a soft cloth. Baked- potatoes are. much more valuable than an equal quantity or mashed white potatoes so far as food value is concerned. A little known nse for cnions is the re- moving of scorchwstciris from linen. Rub halt an onion over the mark,' wa.sh the gar- inc,.t in ccld water, and allow to soak for, a few hours. Dissolve a handful of common salt in talf a gallon of water. Throw this over the coals and allow to dry. Coal so treated will not Q!?y burn longer, b?t will throw out more heat. 3nore heat. A homely brown pot rr.ak?s better tea than a china one. China pots may appear chatining and dainty to took at, but they Are net good for tea-rcak:ng. Add a. little of the water in which rice lias been boiled to the rinsing water you use when cashing white' tsiik blcuves. The rice give:? just the sort of (stiffness that the silk lias wften new. Rinse year elfamcis leather after washing in dean, fairly strong suds. Than squeeze ae dry as you can, pull into 6hipe, and hang on -I line in an airy but not a very hot place. Rirb gently between the*. hands once or tu-ic, -v,,hile it 16 drying, and it will be as .eoft as when new. —— —- A CHEA? DUAUGHT EXCLUDER. Take a piece of wide tape, the length of tiie d-OO i* 13 it bind seme stoat Hiring or biinil cord, then tack along the side of the dodr. T- L* witt be found quito. satisfactory, and' much cheaper taan the jndiarubbet kina sold at the shops. To Quzlst MILKY GLASSZS. Thoeo who have trLcl it eay that an ex- cellent way to -wash glasses in which milk las "been served is. first to put the glass in cold, water, and then in warm water" then rinse it out. Glasses in wnich eggs have 'been eerved or even cups, and the silverware of the egg service, should be treated in the same way, for perfect and easy cleansing. TEA ECONOMY. Before using tea, spread it on a sheet of paper and place it rn a warm, but not hot, oven 'for from ten to fifteen minutes. Bj, doiug so the tea will go much further and the favour will be much improved. By thia method there is a saving 01 a quarter of a pound on every pound of tea. STAINED FLOWER VASES. J Fiercer vases, however dirty at tile bottom, may be made beautifully bright AIM! clear by the following method: Take eonre used tea-leaves and put them in the vases, together with a small piece of wash- ing soda. Fill up with warm water—but not hot. or the glass will crack—and let them stand thus for a few hours. Shake well. and rinse with clean water, and the vases wili then be as bright aul clear as possible. •u A OD AL POH. I Dissolve a piece of rock ammonia the size of a walnut in lukewarm water, mix half a pound -of whiting to a soft paste with water, then add gradually the dissolved ammonia. Put into a quart bottle and cork tightly. To use: put a little on a pieee c-f flannel, rub the metal and kt the polish dry on, and I finish with, a dry duster. Shake the bottle well before using. YOUR GAS STOVE. I Two flat-irons can be heated on one small I gas-jet if a thin sheet of ton be placed over the jet and the iong rested on it. To clean the burners, brash, tliem with an old brush dipped in paraffin. The gas-oven will re- main hot for •some time after the jets have Deen tamed off. This heat can be used fox 'baking custards, finishing off cakes, making water hot, etc. —— .—— SOME rSEFCL RECIPES. I POTATO CAKES.—Savoury potato cakes, served with very" little C^h or bacon, make a 1 substantial breakfast ca mornings. Mash one pound of cold potato and a dried egg together, adding pepper and salt to taste, and binding with milk. Then form into little flat cakes, .dust over with a fioup and milk batter, and fry. If you haven't any fat handy, bake the cakes in the oven instead, placing a scrap of margarine on the centre oi each. LIVER AND RICE.—Put one p-v.md and a hal f <) f c,It water to soak for half an hour. then put it into a saucepan with three pints of water, half a I pound of rice, one onion, and a sprig of j parsley, and boil gently. When nearly «ooked, add pepper and salt to taste, two table-spoonfuls of vinegar, and a rasher of bacon cut in pieces. Take out the liver, and cut into slices, put it back into the sauce- pan, and stew till thoroughly done. I BEAN RAREBIT.—For -this dish SOME j «<*>ked haricot beans are required. They wav be baked or boiled Leans. Melt an ounce of butter or substitute, season it with a little cayenne, salt, and mustard; then put in a cupful of coid beans, and rather more than half a small tcacupful of any good store sauLe-Worcestc-r or tomato for choict*. When the whole is thoroughly heated, .put in half a cupful of milk, and two ounces of cheese cut iuto ("1-naIl pieces. 'I Stir over the. fire till the cheese is melted. Then serve immediately on a hot dish, and tee that the plates also are well heated. POOR 3UN .S PIF-TL-Le one pound of pig's fry, two pounds of potatoes, three j onions, and some finely-chopped sage-leaves, < Cut the fry in strips, put a. layer at the bottom of a pie-dish, then a layer of onions Bliced, next a layer of potatoes, also sliced. Sprinkle each layer with 6sgC, -nd season j with pepper and salt. Let the top layer be .j potatoes; pour in a little water, and dot í with bits of dripping. Twist a greased j. paper over the top, and put into t:;o oven to bake. When nearly done, take off the paper to allow the top to brown. This i* a tuaty fad economicaA dish.

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