Household Economy

If you cover your faces with veils, you may save your pallid complexión, bnt you will in jure your sight. If the virtue of oatmeal and water, as a summer drink, werebetter known it would be generally drunk in suinmer in place of spirits or beer, or even simply ice-water. In the British navy, espeeially in the engineer department, it is regularly served out to the men. Ou land, especially to those exposed to excessive heat, it is very grateful - say a onpful of oatmeal to a pail of water. A sweet omelet is simply a rich, fried custard. Take one teaspoonful of sugar, one table-spoouful of cream to every two eggs, mix thoroughly and cook. Serve with jelly. Handsome screena and mantel lambrcquins are made by pasting colored pictures, autumn leaves, or other designs upon a background of black eambrie, finishing the whole with n coat of good varnish. A good recipe f'or eoloriug dove and slate colors of all shades is made by bO'ling in an iron vessel a teacup of black tea with a teaspoonful of copperas, and water enough to cover the goods; diluto this till you get the shade wanted. To remove the iron taste from new kettles, boil a handful of hay in them, and repeat the process if neces.snry. Hay water is a great sweetener of tin, j wooden and iron ware. In Irish dairies every thing used formilk is scalded with I hay water. Drikd rose leaves sell for $6 a pound, but nny farmer's wife ought to be able to have as many as she likes. They make the most delicious of sachets, either for the bureau or the linen closet, and, when mixed with dry salt, retain their perfume for a loug time. A nkw cldt hos-line is the terror alike of the husband who puts it out and takes it in, and the wifo who uses it; . but by boiling it for an hour or two it can be made perfectly soft and pliable. It should be hung in a warm room to dry and not allowed to " kink." Take a chiekon weighing abont three pounds. Cnt it in qnarters and place in a porcelain pot. Add two quarts of water, and let it boil one honr. Then have a frying-pan ready with a lump of butter, and remove the chicken to it, uud have some boiled rice ready, cooked in another sauce-pan - abrnt one eupful of boiled rice- as boiling the rico with chicken improves the flavor of the soup. Add about one table-spoonful of chopped parsley, one onion and a smal! carrot, in very thin slices ; boil the giblets I eeparately, and, when the cbicken is a rich brown, remove it to make a gravy by adding half a cup of yater, one table-spoonful of flour, and the giblets chopped fine. Serve tho gravy separutely. Boíl, a fresh tonguo; chop it very fine, after removing the skin and roota; when cold, add one poiind of chopped suet, two pounds of stoned raisins, two pounds currants, two pounds citrón ent in fine pieces, eix dves powdered, twoteaspoonfuls cimiamon, half teaspoonful mace, one pint brandy, one pint wino or eider, two pounds sugar ; put thisallina stone jar and cover well; in making pies chop nome npples very fine, and to one bowl of the prepare'd meat take two of apples ; add more sugar, according to taste, and sweet eider enough to make the pies juicy, but not thin; mix, and warm the ingredients before putting into your pie-plates; always bake with upper and ander crost, mude with one cup of lard, one of butter, one of water and four of flour.