About The Mouse

To streng then weak eyes, not sore eyes, bathe several times a day in salt water ; sea water is still better. Jelly-moIíDS should be washed with the white of egg to insure a clear impression. Dipping in hot water spoils the sharpnpss of outline. Death to Ants. - One of our correspondents suffers from the incursions of large black ants, and asks how they may be destroyed. The surest method is to place oíd bones or a sponge saturated with niolasses and water near thoir haunts, and when the bate is well covered with ants, plunge it and them into scalding water. CatjIíIFlower.- Cntintheearly morning, when the dew is on it, trim off the outer leaves, cut the stem away close, and an hour before it is cooked, put it into cold salt water ; then put it into salted boiling water, and boil slowly till it is tender, which wiil require froin ñfteen to twenty-five minutes, according to size. The moment it is done, drain from the water and serve immediately with ïnelted butter. Masheb Ttienips. - Boil till tender, press out the water, mash, and pass them through a colandcr ; then put them in a saucepan over the fire - salt, pepper, a little powdered sugar, butter, and creara ; stir till they are dry, an4 serve not. There is very little nutriment in turnips, but in early spring they inake a delightful relish. A correspondent of the Germautown Telegraph says : If the weather is cool we kill and clean a chicken a day or two before using it. Cut up and parboil as usual, without salt or pepper. Then pour off the liquor, add a good lump of butter to the chicken in the saucepan and a little flour, stir until very slightly brown, return the liquor seasoned with pepper and salt, and cook slowly with careful stirring nntil quite done. "We are not heavy hauded with salt, as this can be added at the table to suit tastes. If one portion of vegetables are boiled in pure water, and another in a little water to which salt has been added, a decided diffei-enco is perceptible in the taste and odor, and especially in the ten derness of the two portions. Vegetables boiled in water without salt are vastly inferior in flavor. This inferiority may go so far in case of onions that they are ahnost entirely destitute of odor or taste, though when cooked in salted water they possess, besides the pleasant salt taste, a peculiar sweetness and strong aroma. They afeo ooutain moro soluble matter than when cooked in pure water. This explains the advantages of an addition of salt to the boiling water. And it is impossible to correct, by addition of salt to the vegetables, the want of flavor in such as have been boiled without it,