Household Economy

Ego Balls.- To makeegg balls, beat j up the yelks of threo hard-boiled eggs i in a mortar with the yelk of one raw j egg ; make into balls and drop them into boiling water for two minutea. To Keep Büttf.k Cool. - A flower pot wrapped in a wet cloth and placed over a butter plate, will keep the contenta of the plate as hard as if it were kept on ice. Milk will not sonr if the can containing it be wrapped in a wet cloth. A Daintt Djsii. - Take pieces of cold meats of auy kind, chop, fine, season ■ with pepper and aalt, juice of a little oaiion ; break over the ment two or three eggs ; add a small piece of butter ; stir all together; ponr it npon niccly-buttered toast; serve hot; garnish with parsley. Soilki) Cr.oTHiNG. -In Gormany, where the family waahing is done only twice a year, tho heaps of soiled clothes wonld often assnme formidable proporrtions if they wore pilöd in baskets, so tin1 good hausfrau provide herself with 'Iong,.-flmooth poles and laya these across -the beams of the roof, and hangs the soileá garroents upon them. American housowives, with largo families, might Tist; this plan to advantage. Frïnoh Knots. - Every dabbler in ' embroidery thinks that she can make a ! French knot, hut thcro are few who I who know the rapid, old-fashioned way j of doing it. The silk nlioxild bo held down firmly by thé lcft tlmmb, at about an inch to the lef t of the place where it comes throngh the cloth, and then the needie fthould be passed nnder and over the thread three times, and thenthrough the cloth closo to the point where the silk comes np. The White Mousxain Oake. - Fonr eggs well beaten, v.itli two cups and a ■ half white sngar, one heaping cup of butter, one cup of sour milk, ono teappoonful of soda, five cups of flour, one toaspoonful of vanilla, one of lemon, a heaping cup of raisina - whole, without Ktoning - half a cup of candied orange1 peel and citrón sliced, and half a cup of almond -meats sliced. It is a delicious cake, and this amount will make two oommon-sizcd ones. A HiNT.-Like the leaves, summer ealieow. bowmver pretty, fad. Then 1 hleftch yonr dingy iivtes. küm. Let thena be washed and boiled in hot suds until all the color possiblo is extracted, then finish the job by eealding lye and washing with suds and lying on the flrst young grass. Good prints and other articles of dress are frequently cast asido because they are faded, but they mny be made to render good service by this modo of bleaching. To Detect the Adui-teRation of Teas. - The simplest method is to bttrn the tea and weigh the ashes. Any kind of tea, from the best quality down to tho most common, must not leave over 5 per cent. of ash ; while the adulterated sorts have actually given 35 to 45 per cent. of ash, proving that at least 30 to 40 per cent. of worthless or injuriou.s stuff has been added. If a pound of such ten. were to cost $1, it would contain from 60 to 70 cents' worth of tea and some six ounces of ploeter, sold for about 6 cents per ounce. Boiling Hams.- Soak over night in warm water a ham of about ten or twelvc pouüds weight. In the morning scrape and clean perfectly. Then put it into a large ham kettle filled with cold water and let it immer, not boil at all, for half an hour. Then pour off the water and put to it more cold water. When it gets hot add a pint of cidor vinegar. For a tcn-pound ham, reekoning after it begins to boil, allow t-hree hours for cooking and a half an hour for every additional pound; don't let it ever boil very hard - at any time. When done take it out, remove the skin, and stick whole cloves into it, cover with bread crumbs and bake a half hour. Put a cut paper frill around the bone, and cover with currant jelly and parsley. Cookino Fruit.- Iïaspberries may be cooked the same as strawberries ; be sure that they are heated to a good boiling temperature; if cooked too long they will be hard and undesirable. A hot, steady fire as for ironing is the best. Fruit ought to cook quiekly ; a slow fire i consumes time, renders the fruit hard, and drives off in steam all the delicate flavor which it is desirable to preserve. I Blackberries should be canned the same as raspberries. Gooseberries and currants require considerable sugar and more cooking. Gooseberries should bo well done, so that the skins may be ' der, and they will admit of more than twice the water that is used with strawberries.