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Good Lemonade.—For a quart take the juice of three lemons, using the rind of one of them. Peel the rind very thin, getting usb the yellow outside. This cut into pieces and put with the juice and sugar, of which use 2oz to the quart, in a jug or jar with a civer. When the water is just at the boiling point, pour it over the lemon and sugar, cover it at once, and let it get cold, Swiss Pudding.—Peel and slice some apples up thin, put a layer in a dish, follow with a layer of breadcrumbs and a little sugar and grated nutmeg, then anothelayer of apples, and so on till the dish is full- Bake nearly an hour. To make a custard for this pudding take one pint of milk, one egg, one teaspoonful of cornflour two teaspoonsful of sugar. Wet the cornflour with a little milk, add to it the remainder of the milk, and. boil in an enamelled saucepan for a few minutes, and pour into a dish at once. ’ Chimney on Fire,—To extinguish a fire in a chimney be careful to keep the doors and windows of the room-closed to destroy the draught, and throw a few handfuls of t salt on the smouldering mass if possible. If this be not possible, throw a handful of flour of sulphur on the fire in the grate, and hold a wet blanket before the fireplace. The vapor will choke the fire, but it is unpleasant, if not dangerous, to breathe. A Disinfectant.—A cheap disinfectant is obtained by placing some wood charcoal in an old iron saucepan, covering with the lid and then standing it over a fire until the charcoal is red hot. Put. a thin layer of it ou an iron plate, and stand it in any convanient place. A room may be thoroughly deodorised by this simple process, ° J To Clean Picture Frames.—lt is not generally known that onions and flour of sulphur boiled together iu water .have a marvellous effect in cleansing and restoring the color of gilded picture frames. Lightly sponge the frame over with the strained onion and sulphur water, and gently wipe with a soft cloth.

Change Jelly. —Put the strained juice of three China oranges and one Seville one, and the thin rind of one, into an enamelled saucepan with a pint of water and eight oranges freed entirely from the rind and white pith, and cut into slices a quarter of an inch in thickness, and the pips of all the oranges. Simmer very gently for half an hour, then strain the liquid until it is quite clear. Weigh this, boil it for five minutes, put with it its weight in good loaf sugar, and boil again until it jellies. Put it into jars, cover it in the usual way, and store in a cool dry place. Lemon jelly is made in precisely the same way as orange je'ly. Orange Marmalade. —Cut up, say, twelve Seville oranges very thin and small, pick out tho seeds, and to each pound of sliced fruit add three pints of cold water ; let them stand twenty-four hours, then boil till tender. Let all stand till next day, then to each pound of boiled fruit add IHb of loaf sugar; boil, stirring constantly, till the syrup jellies and the chips are quite clear. For marmalade made with China oranges proceed as above, c nly allowing China instead of Seville oranges.

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HINTS TO HOUSEWIVES., Issue 10435, 2 October 1897

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HINTS TO HOUSEWIVES. Issue 10435, 2 October 1897

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