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The Home Circle.

A CANADIAN' FOLK-SONG. The doors are shut, the windows fast. Outside the gust is driving past, Outside the shivering ivy clings, While on the hob the kettle sings—‘‘Margery, Margery, make the tea,” Singeth the kettle merrily. The streams are hushed up where they flowed, The ponds are frozen along the road. The cattle are housed in shod and byre, While singeth the kettle on the fire—‘‘Margery, Margery, make the tea,” Singeth the kettle merrily. The fisherman on the bay in his boat Shivers and buttons up his coat ; The traveller stops at the tavern door, And the kettle answers the chimney’s roar—‘‘Margery, Margery, make the tea,” Singeth the kettle merrily. The firelight dances upon the wall, Footsteps are heard in the outer hall. And a kiss and a welcome that fill the room. And the kettle sings in the glimmer and gloom—- “ Margery, Margery, make the tea,” Singeth the kettle merrily. —Selected. LITTLE THINGS ABOUT THE HOUSE. To freshen stale cake, dip it for a second time in cold milk, and then rebuke it in a rather cool oven. Cake that has been treated in this way will taste as if it had been newly baked, and may be eaten by anyone. Stale bread may be treated in the same way. If mustard is mixed with water that has been boiled and allowed to cool, it will keep its flavour and colour a long time. When frying fish of any sort, a little salt shotdd be sprinkled on the base of the pan when it is hot and the fat is boiling. The fish can then bo easily turned without being broken.

When cutting bread and butter specially thin occasionally dip the knife in' hot water, and never draw the knife twice over the same place, as this presees the butter into the bread, and often gives it a steely taste.

A squeeze of lemon improves scrambled eggs, and should be added to the dish while they are cooking.

If a pinch of salt is put into the coffee-pot, it draws out the flavour of the coffee.

When making Yorkshire and boiled batter pudding, --add two tablespoonfuls cold water for every egg used. This makes the pudding much lighter than it otherwise would be.

Instead of throwing away the seeds of oranges and lemons, put them into a jug on the washstand. This will give the water a delightful perfume, besides softening it until it is equal to rain water for the complexion. To Clean Finger Marks on Doors. — Rub the finger-marks with a clean piece of flannel dipped in paraffin oil. The marks will disappear like magic. Afterwards wipe with a clean cloth wrung out of hot water to take away the smell. This is better than soap and water, as it does not destroy the paint. Paraffin oil is also excellent for cleaning varnished hall doors which face a dusty roadway. Cover Your Boxes. —In every house there are boxes, travelling- trunks, etc., which some of us are obliged to have in our bedrooms, for the average house does not rise to the dignity of a box room. Wherever they may be they are an eyesore. But a tight-fitting cover of art serge or cretonne will transform them, if not into things of beauty, at least into something more pleasing to the eye than originally, especially if the colours be chosen w'ith due regard to the other surroundings. RECIPES. —Duchesses. — Take mashed potato, work into it a little butter, a gill of cream, the yolk of an egg, pepper salt, and chopped parsley ; make it into small cakes, which should be lightly handled, rolled in flour, and fried in a delicate brown in hot butter. —Rice Bread.— Beat two eggs without separating until very light ; add a pint and a half of milk ; mix ; add one tablespoonful of melted butter, one pint of white cornmoal, half a pint of cold boiled rice, a teaspoonful of salt, then beat thoroughly for about three minutes add too teaspoonfuls of baking powder and beat quickly until thoroughly blended. - Grease throe jelly-cake tins, turn in the mixture, and bake in a quick oven for thirty minutes. —Cheese Muffs.— Required ; Three tablespoonfuls of grated cheese, half an ounce of huttor, two eggs, salt, and cayenne. Put the cheese into a small saucepan with the butter, and stir over a slow fire. When it is melted add two wellbcaten eggs, pepper salt, and a pinch of cayenne pepper. Stir till you can push it up into a soft muff-shaped form. It is then ready to serve. —Scrambled Mutton. — Required ; Two cupfuls of chopped mutton, half ah ounce of butter, two tablcspoonfuls of gravy, three eggs, pepper, and salt, slices of toast. Chop the mutton small, season it. Add the gravy and the butter. Put all into a small saucepan. When the meat is hot add three slightly beaten eggs ; stir, and when the eggs stiffen place on slices of buttered toast and servo very hot, —Watney Pudding.— Required : Half a pound of prunes, two eggs, three-quarters of a pint of of milk, six ounces of flour, one ounce of butter, one teaspoonful of baking powder. Soak the prunes overnight in just enough water to cover, stow gently till tender, and when cold place in a greased piedish. Put the flour into a basin, add some salt, and the baking-powder, and work in the butter with the fin-gci'-tips. Break in the eggs, and work to a batter with a wooden spoon. Lastly, add the milk. Pour

over the prunes. Put into a hot oven at once, and bake in steady heat for one hour and a quarter. Serve in a piedish with sugar sifted over.

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Bibliographic details

The Home Circle., Southern Cross, Volume 14, Issue 52, 6 April 1907

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The Home Circle. Southern Cross, Volume 14, Issue 52, 6 April 1907

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