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Show E0USES0LD HINTS. Baking Powder. Kinbt ounces of flour, eight ounces ot English bicarbonate bicar-bonate ol eoda, seven ounces oi tartaric tar-taric acid; mix thoroughly by passing several times through the sieve. Wee Puddings. Quarter of a pound of flour, quarter of a pound of butter, quarter of a pound of eugar, two eggs, rind of a lemon; beat for twenty minutes, half fill teacups, ond bake for twenty minutes. Queen Pudding. Soak a pint of bread crumbs in boiling milk; add the yolks of four cgtjs. well beaten to a etifl" froth, with (our lablespoonfule of white sugar: put iu the oven and bake a very light brown. Flavor witb 1 essence of lemon or viinilln. Renewing Ribbons. Old ribbons will look quite renewed if washed in cool suds mado of fine soap, and ironed when damp. Cover tbe ribbon with a death cloth and paes the iron over that. If you wish to stiffen the ribbon, dip it while drying, into gum arabic water. Codfish and Eggs. Shred fine and properly Boak, sotne codfish. Press it dry as possible. To one cup of Gab, add one cup of eyuu renloved from the shell; beat the two well together, to-gether, and drop in spoonfuls into a hot pan, and fry a light brown on both sideB. Use half butter and half lard to fry them in. Very nice. . J Cookies. Three eggs, three cups of sugar, one cup of butter or lard, one cup of Bour cream (buttermilk will do, ) one teaspoon (ul saleratus, seasoned to taste. Save a little sugar to put on tbe top. This will make quite a quantity, but they will keep a long time indeed, they improve with age. Crisp Biscuits. One pound of flour, the yolk of one egg, and milk. Mix the flour and the yolk ot the egg with sufficient milk to make the whole into a very etifl paate; beat it well, and knead it until it is perfectly smooth. Roll the paste out very thin; with a round outtersbape it into small biscuits, and bake them a nice brown in a slow oven from twelve to eighteen minutes. Potato Biscuit. Boil half a dozaD fine large potatoes. lUaah them through a oollander. When cool add a cup of sweet milk and flour enough to roll out; with a teaBpoonful of yeast powder sifted with flour. Do not knead more than is obaolutely necea-parv. necea-parv. Cut into small biscuits and bake in a quiok oven. - These are a nice breakfast dish, and more wholesome than other biscuits. Icing That will Stick, But not Break. One cup white eugar, enough water io dissolve it; set on the stove and let it boil until it will "hair," beat the white of one egg to a stiff froth; pour the heated sugar on tbe egg and stir briskly until cool enough to stay on the cake. The icing Bhould not be applied until the cake is nearly or quite cold. This will frost tbe tops of two common sized cakes. Lemon and Orange Tincture.-Nevei throw away lemon ororanee peel; cut the yellow outside off carefully, and put it into a tightly corked bottle, with enough alcohol to cover it. Let it stand until the alcohol is a bright yellow, then pout it oil, bottle it tight, and use it for flavoring when you make rice-pudding. Add lemon and alcohol as often as you bave it, and you will always have a oice flavoring. Oatmeal and Sound Teeth. It has long been noted in Scotland tbat in those districts where oatmeal and not refined flours are in general use we find children and adults witb the best developed teeth and jawe; and, bo well recognized is the influence of oatmeal upon the teeth, that many practitioners order its use bb an article of daily diet for children in cases where dentition is likely to be retarded or imperfect. Kerosene Smoke. Tbe most disagreeable disa-greeable thing about a bouse in summer sum-mer is the kerosene smoke. The good wife, whenever she is not Bewing or reading, turns the lamp down to Bave oil, and the lampimmediately smokes like a Turk or a fire engiue, and the mosquitoes come to eDjoy tbe per fume. Don't do' this if you want ycur parlor to be pleasant. If economy econ-omy be necessary, put the light out altogether. - - Catsup. Take ripe tomatoeB, wash tbem without skinning, aud cook one-half one-half hour; , then put them through a ajeve, To one quart of tbe juice aud pulp thus obtained add one table-spoonful table-spoonful each of cinnamon, bUct pepper and good mustard, one half letispoonful ot cayenne pepper, one-half one-half a nutmeg, and one-halt loacupiul ul salt. Boil two hours; tben to one quart of juice add one pint ot pure cider vinegar and boil a half hour longei; bottle while hot and seal carefully care-fully with cement. |