Home and Fireside.

Bush Advocate, Volume XI, Issue 863, 25 November 1893, Page 6

Home and Fireside.

Ton Tired Fkkt.— How many times we hear housekeeper Miy: "I could stand the work well enough if mv feet did not eet so tired !" If people who are troubled with tir'd feist could know the relief tliat comes from the use of cushions placed in front of the table where tliey stand when dishps are washed or vegetables prepared, they would provide themselves with one or more of these pads at once. They may be made with several thicknu-ses of old cloth, bagcing, carpet linim; or hor.->e blankec'stitched together and covered with old carpet or drugget, the edges turiieil in and overhanded, aod tha whole of them tnclieil liko a comiortabie. Hang it up by two loom when not in use, to keep the edces from curling up. In fact, to prevent tliis It is not a Pad pUii to liavo it oblong in shape.

Clkasisc Gi.ovks nil-H MttßT.— Make, ready a little new mill: in unp maucer and a piece of whito Foan in another, and a clean clofch or towel tcilded thr. uor four times. On the cloth spread out tin- plove smoothly. Dip a piecp ot soft il.mni'l lirst in the milk, th»n rub o(f a quantity of tin- .-■■.•ap on tho wet flannel, and commence tn rul*. the glove downwards towards tin* fiiigi-r-, I >nt Holding it firmly with the left hand. Continue: this process until the glove, if whin-, lnoks cf a dingy yellow, though clean ;if ci'.ur-d, nil it looks dark and spoiled ; then lay it tn -'lry. 0!d gloves will soon look nearly new, heing soft, glossy, Bmooth, shapoly. anl ela-iic. This nrocess of cleaning may be inuiv c >__\y and troublesome than the use of benzine, hut tho result will be moro satisfactm y and lf n s dangerous. Somb Xicbl'm-s.— Custard Tie with Merin-gii".--Line :*. di'pp iilat" with crust, and make a custard of tin- well-beaten yolks of three eggs, two tablc.'jH.onfuls of mgar. one of flour, and two tea-eupluls "f milk. Flavor and bake Beat the while* of three egg« to a stiff froth '; add two inbl'^p.iiHifuls of powdered sugar, and flavor. When the cusinrd has set, spread the meringue I'ouc nut smoothly) over the top, and

brown shcrhtly in the oven. Custard Peach Pie — Live a deep plate wi'h rich pie crust, put in a layer ot canned peaches, pour over the custard made as above and bake. Finish witb the meringue. Banana Pie. — Make a custard as at number one. and add the pulp of two bananas that has been pressed through a sieve. .Bake and finish with a meringue flavored with orange. Chooolate Pie. — Make a custard as for number one, only flavoring with vanilla. Melt 2 tablespoonfuls of chocolate ; when cold add the white of 2 eges. 3 tablespoonfuls of pulverised sugar, and flavor with vanilla. Spread it over the custard, aud place iv the oven a few minutes to harden.

j Hammocks. — The manner of making them is I very simple : Two pieces of board about I 4 inches wide and from 2to 2Jfeet long | would be required. Ou thpse little pegs or nails must be driven in about half an inch apart. The boards must be placed as fa apart from pach other ii» thu length of the hammock. The string is fastened to the. first peg on one board then drawn the length of the hammock, and wound round the first pep: on the second board, back aprain to tlie first, and so on until tlie work is wide enough. After this you work across these strands with a largo crochpt hook in the same colored string, or a contrastiiie color. The t.fnnjr must be underneath, your hand at the top of the work. You work in chain stiich. talcing up each pieco of string successively By the manner in which thesa cross rows are worked you form th" patLeri). Some have three or four together, then a wide space left, or all may bu at equal distances. A Bpace of ac least of half a yard is left between the first nnd last rows and the peer. A thick cord is run through tne loops -.>f strincs at the two ends; these are made ornamental, and are used fnr slinginer the hammock. Ginger Bkeh. — lib of lump sugar, loz bruised ffinger, 2 lemons sliced : ponr ovi-r these ingredients 2 gallons boiling water, let it stand till lukewarm, then add I tablespoonful brewers' barm, or 1 Bmall teacupful of bakers' barm, let it stand twelve hours, then bottle ir. It will be ready fin-use in 24 hours.