TRUE WORTH. True worth is in being, not seeming; In doing each day that goes by Some little good, not in dreaming Of great things to do by and by. 'For whatever men say in their blindness. And spite of the fancies of youth, There nothing so kingly as kindmess. And nothing so loyal as truth. LITTUE THINGS ABOUT THE HOUSE. Unslaked lime shaken over bright steel wifi prevent its rusting. In blowing out * a candle hold it aloft, and blow upwards. This will prevent scattering of the grease. Leather that has become dull and shabby-looking may be very much improved in appearance by being rubbed over with the white of an egg well beaten. New iron, such as a new range, etc. should always be very gradually heated at first. After it has become innured to the heat, it is not nearly so likely t O -cracky A way to prevent a lamp from smoking is to soak the wick in strong vinegar and dry it well before it is used, when it will burn well ; but a ■wick must always be cut evenly, and not turned too high. When cleaning grates add a few drops of turpentine to the blacklead, stir well, and a beautiful polish will be the result when finished. It also keeps stoves from rusting when not in use. To prevent articles of silverware from tarnishing warm them when well cleaned, and paint them over with a thin solution of collodion in alcohol, using a wide, soft brush for the purpose. Articles so treated must be wiped only with dry cloth. Almost every lamp wants boiling occasionally when the light burns dimly, and no attention to oil or wick will make any difference. Take the lamp apart, remove the wick, and then boil both burner and wick in hot water in which has been thrown some washing soda. When every part has been thoroughly cleaned and as thoroughly dried, put in the wick, trim it. fill the lamp with oil, and the light will be brilliant. Oysters harden with cooking, therefore they should be given raw to invalids. Bruises —A warm bread and water poultice in hot moist flannels should be put on. Sore Throat —A bran poultice worn all night is a very great relief. , Irritation of the Throat —Take a teaspoonful of the soft cold pulp of a roasted apple. —-4 Chapped Hands- —Equal parts of Honey and glycerine rubbed in will remove the roughness of this trouble. T 0 Cool a' Burn—lf the skin be not broken, the application of a little tfirpentine will relieve the burning sensation. A correspondent of an exchange mentions what he claims by experience to give great relief in cases of bed sores. Place a largo basin of water under the bed, refilling it with fresh water night and morning. This simple remedy is said to have proved effective after more drastic methods had failed. RECIPES. ■
Ingredients ; Half pound of flour, half teaspoonful carbonate of soda, three-quartecs ounce ground ginger, quarter pound suet, one egg, half gill milk, and about one half teacupful of treacle. Mix the flour, soda, and ginger together. Add the suet chopped finely, beat the egg - , and mix into it the milk and treacle. Mix the ■whole ingredients together, and pour into a well-greased paper, and stand the basin in a saucepan with boding w T ater to come half-w r ay up the basin. Steam for two hours, turn out carefully and serve. —Haricot Beans and Lentils. — Let them soak over night, drain and put into a saucepan, ■with plenty of cold w-ater and a little salt. Sim-
mer very gently till tender. (Drain, and let stand by the fire, shaking occasionally. Add butter, pepper, and salt, and serve hot as possible. They take about two hours to cook. When half cooked they may be drained- Replace In a saucepan. Add a pint of stewed fresh or ordinary canned tomatoes, and simmer very slowly till the beans are quite tender. —Boiled Loin of Mutton. —
Required ; A lean loin of mutton, some veal forcemeat, a little chopped onion, some brown breadcrumbs. This joint is easy to carve, and goes further than when plainly roasted. f Select a good lean loin, take off a little of the f a t, remove the bones carefully with a sharp knife. See that none of the lean is taken off with the bones. Lay the meat flat on a board, and cover with a thin layer of forcemeat, scatter chopped onion over and roll up tightly. Tie the meat securely together with a broad tape, skewering it as well. Roast carefully, basting very often, remove the tape, and cover the meat with browned crumbs. Pour some rich gravey round and serve. —Carrots a la Flaminde. —
Ingredients—One bunch of young carrots, three ozs. butter, salt, pepper, sugar, parsley, one egg. Method —Blanch the carrots in boiling water for five minutes, wipe them, and rub off the skins with a clean cloth. Cut off the green heads and the point and then cut in slices about the thickners of a penny ; put them in a saucepan with about half a gill of water, three ozs. butter, sale, and pepper. Cover the saucepan, and stew slowly for twenty minutes, shaking the saucepan every five minutes to make the carrots cook equally. When done enough they will feel soft to the finger. Beat the egg with one ounce of butter and half a teaspoonful of chopped parsely for five minutes, add this to the carrots, and shake over the fire for five minutes. Serve quickly.
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Home Circle., Southern Cross, Volume 15, Issue 9, 15 June 1907
Home Circle. Southern Cross, Volume 15, Issue 9, 15 June 1907
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