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HOME HINTS. I Fruit and tea stains will disappear if they are dipped in clear boiling water. To present doors from creaking apply a very little oil, or rub the hinges with a lead pencil. Soot on a carpet is easily swept up, and without injury, if it is first covered thickly with salt. To soften old putty apply to it a red-hot poker, and then you will find it quite easy to scrape off. A hot and strong solution of soda poured down the sink pipe will clear it of grease, and often save a plumber's bill. To soften kid boots which have been hardened by getting very wet, clean them at once and rub them with castor oil. Nutmegs may be tested by pricking them with a pin. If they be good, the oil will be at once seen to spread round the puncture. To clean a sponge, knead it well in hot soda- water, and when clean rinse it first in plain water and finally in vinegar and water. To clean mirrors and plate glass, rub with a soft cloth dipped in methylated spirit, and polish with another cloth or a wash leather. To clean decanters, place a teaspoonful of kitchen salt in the decanter and moisten it with a little vinegar. Shake well, and then rinse with clean water. To remove grease from materials, cover with powdered French chalk, lay a sheet of blotting paper over, and iron with a warm iron. Renew the chalk more than once if necessary. When choosing a duck, try its beak. If it breaks easily you may be sure that it is young, but if its beak is hard you may reckon on having a tough bird. A young duck has much soft down on the lower part of its legs, and the web of the feet is tender.—"London Journal." Paste is made by adding a teaspoonful of crushed alum to every pound of flour. This should be mixed in the usual way. Fragile glass and china, to prevent chipping, should always be washed in a wooden bowl. Fail- ing this, another plan is to line your bowl by spreading a cloth in it. Never use tea-leaves for laying the dust when sweeping a light-coloured carpet, unless they have been previously rinsed in water; otherwise the carpet may be badly stained. Mashed potato left over from a meal should be at once packed into a cup or small bowl. When needed for use cut it into slices, dip into egg and breadcrumbs, and fry in deep fat. The growth of the eyebrows may be stimulated by brushing them every night and morning with a small soft brush, dipped in half a teacupful of water with which is mixed a little glycerine. For avoiding dust in a room where there are many pictures, ornaments, &c., instead of sweep- ing. wipe the carpet over daily with a flannel dipped in tepid water with salt in it and wrung fairly dry. After the juice has been squeezed from a lemon, the peel and pulp should be saved for cleaning brasses. Dip the lemon first in milk and then in brickdust, and rub it well on to the tarnished brass. To clean soiled papie.r-maeh6 travs, wash with a flannel and warm soapsuds—never in hot water— dry wrell, and sprinkle well with flour. In a little while shake off the flour and polish the surface with a silk handkerchief. with a silk handkerchief. Cabbage and sauce is a good vegetable course. Boil a nice head of cabbage in the usual way. Squeeze it very dry and chop finely. Make half a pint of melted butter sauce, put the cabbage into it to heat, and serve on buttered toast. FOR A HEADACHE.—An excellent remedy for this is to add a teaspoonful of good toilet vinegar to a pint of very hot water. Wring a cloth out of this, fold so that it will lie on the forehead, and apply as hot as can be borne, changing often. To CLEAN WINDOW-BLINDS.—Spread on a table, and rub all over with breadcrumbs. This t, eatment will make blinds look quite clean and fresh again, and they will not be pulled out of shape, as blinds often are in process of washing or ironing. To CLEAN STRAW MATTING.—Put three pints of bran in two quarts of water and boil. When it is nearly cool, wash the matting with it, and afterwards dry it well with a clean cloth. Add a little salt in the water for white matting, vinegar for red. To CLEAN PATENT LEATHER BOOTS AND SHOES.—First remove all the dirt with a sponge or flannel; then rub over the boots a paste consisting of two spoonfuls of cream and one of linseed oil, both of which require warming before being mixed. Polish with a soft cloth. FOR FRONT DOOR STEPS.—A whiting can be made which does not come off on dresses, and is not so easily washed off in the rain as that generally used. Dissolve half a pound of size in a pint and a half of water; when melted in a saucepan, gradually stir in a pound ef whiting. When cold, this will be found to be rather stiff, and will need to be applied with a stiff brush.— Spare Moments." THE CARE OF OILCLOTH.—Clean it with yellow soap and water applied with a house-flannel, and then dry it with a soft cloth. Occasional rubbing over with a mixture of linseed oil and vinegar will help to preserve the colours, or they may be brightened by a simple application of milk. Polish- ing oilcloth or linoleum with beeswax and turpen- tine makes it look very nice, but in houses where there are children or old people, the slipperiness which results may be considered objectionable. To MAKE A STRONG PASTE.—Dissolve a tea- spoonful of alum in a quart of hot water. Leave till cold, and then stir in as much flour as will bring it to the consistency of cream, being careful to press out all lumps. Stir in half a teaspoonful of powdered resin, and pour on to the paste a cup of bailing water, mixing it well. When it becomes thick, put, into a jar, cover, and keep it in a close place. When required for use, take out a little and soften it with warm water. BREAKFAST Disi-i.-Cut as many sausages as you may require each into two pieces; roll the half into thin slices of bacon then fasten with a fine skewer. When ready, put them into a pan of boiling fat, and fry them slowly, turning often. When done, lay them side by side upon a square piece of toast arranged upon a hot dish; fry the number of eggs you would like in the boiling fat. care not to let them touch each other while cooking. Remove each egg with a slice, and place them around the toast; garnish with parsley; send to table very hot. TASTY MUSHROOMS.—Skin one dozen of mush- rooms, all of an equal size; cut the stalks almost level with the mushroom, and scrape the stalk first; not doing so causes them to taste gritty. Lay the mushrooms wrong way up in a buttered frying-pan; pop upon each one a bit of spiced butter, and dredge over a little salt; turn the mushrooms occasionally; when done nicely, pour in a gill of good gravy. When boiling hot, dish the mushrooms upon small squares of buttered toast, and pour the gravy around them garnish with tufts of watercress. TONGUE SALAD.—Have ready some nice crisp lettuce, which has stood in water some hours; dry it in a cloth and pour over a mayonnaise dressing. Chop up finely some capers and hard-boiled eggs. Place the salad in a bowl, arrange slices of tongue on it, and over all scatter chopped capers and the eggs.






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