Good Sauce for Chops. — Take three tablespoonfuls of gravy and two of Worcester sauce, season with salt, cayenne pepper, a squeeze of lemon, and a teaspoonful of shallot vinegar. Stir till very hot, and serve.
To Stew Celery. — Boil three heads of celery in milk and water till tender, but not soft, divide them lengthwise, put thorn in a pan with half a pint of milk, thicken with a little flour, and add a small piece of butter. Stir the whole together, but do not let it boil fast. When the sauce begins to thicken, serve garnished with fried croutons of bread.
Pads for Stair Cabpets may be made at home quite easily and will greatly lengthen the wear of the carpet. Take shrunken, half worn blankets, scatter with pepper, and sew up into flat pads with thin unbleached calico. The pads should be as long as the carpet is wide and five inches across. The pepper is most useful in keeping away the moth.
Savoury Kidneys. — Skin four fresh kidneys, cut them into slices, fry quickly on both sides in butter, add some finelychopped parsley, shallot, and thyme, and season with cayenne and salt. Stir in a teaspoonful of flour, and when all is browned add gradually half a pint of gravy or stock. Stow all together for an hour. Serve with a garnish of squares of fried bread.
A Dainty Fig Pudding. — First stew some email dry figs till tender with a little lemon peel and sugar. Take two eggs, their weight in butter, flour, and sugar. Beat the butter and sugar to a cream, add the eggs, and lastly, the flour, wl|[ch has had half a teaspoonf ul of baking powder mixed with it. Butter a shallow pie dish, spread itwith a layer of the stewed figs, pour the butter mixture over, and bake for half-an-hour. The pudding will be equally good hot or cold.
Onion Soup. — Pare and slice ten large onions, and fry a nice brown colour, then put into a saucepan with five quarts of boiling stock and water, add half a pound of bread crusts, pepper and salb to taste. Next add three large carrots and one stick of celery, all cut small, and let the whole boil steadily for two hours. Just before the soup is to be served thicken it with flour worked into a paste with cold water, and two beaten eggs. While the soup is making stir it constantly. Loops fob Jackets. — Heary winter coats and mantles are frequently a trouble on account of their weight, which sometimes seems to make the strongest loop for hanging-up purposes of no avail. There i 8 one thing, however, that resists all strain, and that is kid. Use an old kid glove; cut a narrow strip in the best part of the leather, roll into this a piece of coarse string, sew it together so as to give it a neat appearance, and sew it on to thegarment in question with strong thread. It will last longer than any other kind of loop. Bits of Soap in the Kitchen are' apt to be wasted. Boiled soap should be used for washing flannels, and a separate tin sauce-pan kept for the preparation of it. Qlhrow werjcpiecejof -soap, when it-iB,
too small for scrubbing, into this utensil, and on the washing day shave iL up, cover with soft water, and boil till clear. Thereis also a patent utensil for using up pieces of soap— it is a box of wire net with a long Btick attached. The pieces of soap are placed in this, and if shaken in a pan of water will produce strong soap-suds, without the slightest waste.
To Produce Beef 'Juice. — Take two pounds of very lean beef, freed from skin, and cut it very small. Set in a basin and pour over four tablespoonf uls of cold water, imd let it soak an hour. Put all. into an earthenware jar with a cover; tie over with buttered paper. Let the jar stand in a sauce-pan of boiling water, so that the water reaches to the neok of the jar. Boil steadily, but not too fast, for three hours, then strain through thick muslin. About a tablespoonf ul of this essence, with two tablospoonfuls of water, will be excellent in cases of great weakness.
Tomato Sauce. — (Smaller quantities may be made in proportion) Take 401 bof tomatoes, wipe clean ; boil until thp skins and seeds separate easily ; pulp them through a sieve which will retain the skins and seeds. Boil the juice until it has lost one third of its bulk. Then add two-quarts of Btrong vinegar, cayenne pepper from £oz to 2oz, according to taste j salt lib, white sugar 21b, cloves 4oz; boil for haJf-an-hour. Where the flavour of garlic iB not objected to, 4oz may be added to the juice in the first boiling after the Btraining. When half cold bottle and cork securely.
Lkmon Marmalade. — Take any number of lemons — Bix make a nice quantity — Blioe them very thin, only putting-out fcbe seeds. To each pound of Bliced fruit add three pints of cold water; lot this -stand twentyfour hours. Then boil it until the-chips are tender, pour into an earthenware bowl, and allow it to remain till the next day. Then weigh it, and to every pound o<E boiled pulp add one- pound and a half of lump sugar. Boil the whole together until the syrup jellies, and the chipß are transparent. In taking out the pips be easeful to leave all the white pith in, as thai-goes towards making syrup.
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