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An.lce Poultice.—ln many cases of inflammation au ice pr.iikice is. a very useful application. It is made in this way: Spread a layer of linseed rneal three-quarters of an inch thick on a piece of cloth, and upon the meal put at -intervals' lumps of ice about the s'ze of a!. Sprinkle meal over the ice and cover all with the cloth, turning the edgeß over. In this way the ice wiS last much longer than it otherwise would, and the poultice . will be found quite comfortable. ~

To Whip Rich Cream Often very rich cream will not whip up readily. It should have a little milk added to it. Cream should be very cold to whip easily and quickly. If it ijwtil chilled there is not the danger of the cream whipping to butter, as housekeepers freqm-ntlv complain it does. Devilled Fisii.—Rab "the yolks of three hard-boiled eggs smooth. When there are no.lumps work all into a soft paste, with a tablespoonfnl of salad oil. Next beat in two teaspoonfnls of white sugar, a teaspoonful of made mustard, a pinch of cayenne, one teaspoonful of salt, one of Worcestershire sauce; aud a little at a time, to prevent lumping, a small teaenpful of vinegar, in which a little celery seed has been steeped. Stir all thoroughly into about one pound of any kind of cold fresh fi*h. Garnish with a chain of the whites of eggs cut into rings, with a small round slice of pickled beet laid within each link. Mince the fish before mixing with ingredients. Washing and Curling of Feathees.— Wash the feathers in warm soap-suds and rinse them in warm water; then dry them in the wind. If tHey are white add a little blueing to the water. To curl, place a hob fUtjron so that the feather can be held above it. Take a bone or silver knife and dr*w the fibrea of the feather between the thumb- and the dull edge of the knife, being careful not to take more than three fibres at once. Begin at the point of the feather, curling the two halves of the fibrea in opposite directions. A hot iron makes the feathers stay in curl longer than a cool one does. A little practice will enable one to make them look almost like new. When the feather has been worn while the dew was falling, • hold the hat over a hot stove, and the curl will be temporarily restored to it. Be careful not to hold them too near, as they will Bcorch readily. Cabbage Sour—Wash a 6mall cabbage, remove the outer leaves ; shred very finely. Blanch in boiling water for five minutes, straiD, aud put the cabbage in a saucepan with a finely-chopped onion, a tablespoonful (if chopped parsley, a teaspoonful of fair, and a pint t>f water. Simmer fifteen minute', and' then add a pint of warm milk and an ounce of crashed tapioca. Stir until the tnpke.i is clear; stir in half a gill of cream, and eerve.

Caramel Custards,— Put two ounces of loaf sugar in a saucepan, with a teaspoonful of lemon juice, and stir over the fire till it becomes a dark-brown syrup. Pour a pint of boiling milk on it, and add four wellbeaten eggs when the milk has cooled a little. Pour all into a jug, stand the jug in boiling water, and stir with the handle of a wooden epoon until the custard thiokena and coats the epoon. Pour into custard glasses and serve cold.

Potato Cakes—Mix two cups of mashed potatoes with the beaten yolk of one egg ; season with Bait and pepper, and, when well mixed, form into small, fht, round cakes. Saute" in Tiofc fat or dripping, browning first .on one side then on the other.

Delicious Gingerbread.—Beat 6oz of butter and 6;z of sugar together in a basin s-till creamy; add three egqs and Boz of golden syrup; then add Soz of flour, into which has been thoroughly stirred a teaspoonful of mixed ground Bpice, a teaspoonful of ground ginger, and a pinch of baking powder; add 4oz of blanched and shredded almonds. Pour into a greased and papered baking sheet, and bake about three-quarterß of an hour in a moderate oven. Turn on to a pastry rack to cool, and cut into fancyshaped pieces for tea. Apple Cream.—Pare, core, and slice 21b cf apples ; add the grated Hud of a lemon, a gill of water, and soz of castor sugar. Stew till tender, rub through a sieve, add a pint of cream or tinned milk. Mix well, and serve in a glass dish. Boiled Apricot Puddings.- Use an ordinary, suet paste, roll it thinly, and make in cups, so that one little pudding is serred to each person. Tinned apricots answer well, and two halves should bo allowed for each person. Boil up the syrup with a little sugar, and serve poured round the puddings. To remove the smell of fresh paint from a room, burn a small quantity of elderberries in an old iron vessel. These berries should be ripe, and the room must, of course, be as hermetically closed as possible. No furniture need "be removed, as the odor affects neither materials nor paintings, etc. Leave them for twenty-four hours, and air the room before sleeping in it. Cucumber Relish (to be used as a pickle).—Pare half a small cucumber and cut it into match-jhaped stripes. Lay ihase on a plate, sprinkle with salt, and let them remain an hour ; pour off the liquor ; make a dressing of four tablespoonfuls of oil and two of vinegar, a teaspoonful of made mustard, pepper, and salt, and a very little ca3tor sugar; put it in a fancy pickle, jar with the prepared cucumber. This relish must be made fresh as wanted. Tomato Salad. —Choose some well-shaped ripe tomatoes, cut them across, and take out the seeds ; cut some cold cooked fowl into dice and mix it with a littl«s cold savory cream sauce ; fill the tomatoes with the mixture, arrange some dressed lettuce on a glass dish, and place the tomatoes on top. Carolina Cream.—Simmer 3oz of rice in a pint and a-half of milk until soft;; flavor with a thin piece of lemon rind ; melt half an ounce of gelatine in a gill of milk ; when the rice is only luke-warm etir in the gelatine; add a gill of whipped cream, sweeten to taste, remove the lemon rind - pour into an ornamental mould. '

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HINTS TO HOUSEWIVES., Issue 10423, 18 September 1897, Supplement

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HINTS TO HOUSEWIVES. Issue 10423, 18 September 1897, Supplement

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