About The House

'Iainted Meat. - A handful of brown I sugar, thrown upon the hot oveu bottom, wliile the meat is cooking, will relieve it of any bad odor causea by tuint. Furmture Polish. - Equal proporI tions of turpén tine, linseed oil and j i gar, thoroughly applied and then rubbed -with fiannel, is an excellent furmture i polish. ! Pebfüms fok Gloves. - Rose leaves powdered, half an ounce; essence of cloves and mace, each onedrachm; frankincenso, quarter of au ounce. Mix, put 1 a portion in a drawer witli gloves, and they will retain the scent for a considerable time. Mashed Potatoes. - Whero economy is a great object, and for those who cannot digest rich dishos, the following is an admirable mode of mashing potatoes. Boil them till thorouglily done, having added a handful of salt to the water, ! then dry them well, and, with two forks placed back to back, beat the whole up tiU no lumps are left. If done rapidly, potatoes thus cooked are extremely light and digestibioi To Make WeiSH Babebit. - Oiit or grate soine good cheese, put a bit of butter and some made nrastard to it, put j it in a frying pan over the fire and stir it smooth; a little rnilk may be added to it; when it is hot and a smooth paste, spread j it on slices of nicely toasted bread and serve hot. Stüffed Eggs.- Boil them hard, cut them in two, remove the velks and beat them up with a little grated ham, parsley, pepper and salt to taste; replace this mixture within the whites, cut the underpart a littlo so as to mako them stand well on the dish, and serve them with white sauce. To Kkmove Ink Fbom Paper.- Shake well together one pound of chloride oí j lime in four quarte of soft water. Then let it stand for twenty-four hours, after which strain through a olean cotton cloth and add one teaspoonful of acetic acid to an ounce of chloride of lime water. Apply this to the blot, and the ink will disappear. Absorb the fluid with a blotter. Hominy Mutpins.- Talie two cups of fine hominy boiled and cold ; beat it smooth ; stir in three cups of mclted butter, two teaspoonfuls of salt and two tablespoonfuls of white sugar ; then add three eggs well beaten, one teaspoonful of soda dissolved in hot water, and one large cup of flour; bake quickly. An easy rnethod of broaking glass to any required form is by making a small notch, by means of a file, on the edge of a piecs óf glass ; then make the end of a rod of iron red hot in the ftre; apply the hot iron to the notch, and draw it slowly along the surface of the glass m any direction you please ; a crack will be made and will follow the direction of the iron. Bound glass bottles and flasks may be cut in the middle by wrapping round them a worsted thread dipped in spirits of turpentine, and setting it on flre when fastened on the glass. This process is familiar to old campaignera, with whom glass bottles are more plenty than tumblers, and the former is thus utüized to supply a want of the latter.