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-FOR WOMEN FOLK

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FOR WOMEN FOLK HOMELY HINTS AND DAINTY OiSHEi. Don't belong to th-e "old folks," and nod through the evening hours bscuuee your boy is at college. If silver or plated articles have been allowed, to get very dirty they can bo cleaned by being rubbed with paraffin oil. Salad oil will also remove dark stains from silver. When stuffing a fowl which is to be roasted, the stuffing should be prepared and inserted overnight, for then the flavouring of the seasoning wilt penetrate through the whele bird. When making a mustard plaster, it is a good plan to use the well-beaten white of an egg instead of water. If it is done in this way the plaster will not blister the skin, thaa saving the invalid much unnecessary pain. To Clean Knives Without a Board Take a. large cork and cover it with some knife-polish or emery powder; then rub the knife blades vigorously with the cork, wash in warm wat2r, and dry with a, piece of flannel. How to Ccok an Old Fowl Drop the fowl in boiling water, and let it boil gently for two hours Then take it out and wipoo nice and dry, then stuff in the usual way, and "cake for another hour to an hour and a half, keeping it well basted. It will be quite tender. Good Remedy for Sdrains Put two new-laid eggs in a jar with a gill of whit-a vinegar, and soak until the eggs are soft. Then ac,(i a gill of swret oil and a gill of turpentine, and well shake until the eggs dissolve. The solution should be weil rubbed into the affected part, and then a bandage soaked in it and applied. Rice Cream Ingredients: One heaping tablespoonful of ground rice, rather more than a pint of milk, sugar, and flavouring. Method: Rub the ground rice smooth with a little cold milk. Put one pint of milk in a. saucepan, and when it boils add the ground rice; stir it well. Boil for twenty minutes, and then add sugar and flavouring. Serve quite cold. Cos,t--4d. Tomato Catsup Four large heads of celery, chocse the best parts of this, half-pock tomatoes, skin and chop lino in a colander, and strain, just keep- ing the thick parts; one cup of grat.ed horse- radish, one cup of mustard seed, one -cup onions (chopprd fine), one half-cup salt nmiail), half-cup of sugar, one tablespoonful black pepper, one teaspoonful each of ground cloves, mace, and cinnamon, two red peppers (chopped fine), one quart of vinegar. Mix all cold, Bedford Toast Cut three to four slices of stale bread and I trim to uniform size, toast them nicely, and shape them neatly. Cut enough very thin slices of ham that will cover the slices of toast; butter one side of the latter; place the ham upon the toast; spread over rather freely with a mixture of breadcrumbs, chopped parsley, butter, and grated cheese. Place the toabt in a hot oven for about five minutes to brown the surface. Dish up, and serve quickly. Carrot Pudding Boiled I Ingredients—Half a pound of breadcrumbs, four ounces of suet, half a pound of stoned raisins, half a pound of carrots, three ounces of sugar, three eggs, milk, vanilla or almond flavouring. Method-Boij the carrots until tender enough to maeh to a pulp; add to them the breadcrumbs, tha suet very finely chopped, the raisins, and the sugar. Mix these ingredients well together. Beat up the eggs in the milk, add the flavouring, and mix them into the pudding; it should be of the consis- tency of thick batter. Butter a pudding basin, put in the mixture; tie it down with a cloth. Put it into boiling water, and let it boil quickly for two hours and a half. Turn it out, strew sifted sugar over it, and serve at once. Co.st-about one shilling. Making Cakes TO maKe a good plain cake, or, as it is eometimea called, a currant loaf without yeast, allow to every pound of flour two ounces of butter, lard, or clarified dripping, a quarter of a pound of currants or sultanas, half an ounce of candied-peel, a little spice. caster eugar and salt, and one teaspoonful of baking-powder to each pound of ingre- dients. Beat up the butter or lard, just warm the dripping, and beat it till nearly cool before adding it to the flour; the baking powder must be mixed with the dry flour. Have the cake-tin warmed and greased before mixing the cake and the oven ready at the right heat, then rub all the dry ingredients well together, beat up an egg with milk and a little water, pour it on the flour, Ac., stir quickly to a rather soft dough till quite mixed, put it at once into the tin and into the oven; let it rise well, then reduce the heat to let it cool through. If not quite sure of the quality of the baking-powder use a little more than the teaspoonful to a pound of ingredients; the weight of the milk and egg must be reckoned with the other things.

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