The Household

In a recent lecture before her class in the Boston School of Cookery, Miss Parloa furnished and illustrated the following receipts : STOCK FOK CLEAK SOUP. Five pounds of elear beef cut from the lower part of the round; fivequarts cold water. Let this come to a boil slowly, then skim carefully : set back where it will iust keep at the boiling point f or eight or ten hours ; draw f orward and let it boil gently for the last hour; strainand set away to cool; in the morning skim off all the fat and turn the soup into the kettle, being caref ui not to let the sediment go in. Into the soup put one onion, one stalk of celery, two sprigs of parsley, two of thyme, two of summer savory, two leaves of sage, twelve pepper corns, six whole cloves. Boil gently from 10 to 20 minutes; salt and pepper to taste. Strain Mirough an old napkin. This is now ready to serve as a simple elear soup, or as the foundation for all kinds of cleiir soups. VEGETABLE SOTJP. One pint of vegetables (including turnip, carrot, onion, celery,) cut into small fancy shapes, and boil one hour in water to cover them, add one quart of the stock, a little more salt and pepper, and boil up for a few monients. Serve. SCOTCH BKOTH. Two lbs. of-scraggy part of the neck of mutton. Cut the meat from the bone, and cut off all the fat ; cut the meat into small pieces ; put into a soup pot with one large slice of turnip, two carrots, one onion, one Stalk of parsley, one-half cup of barley.three pints of water, and boil gently two hours. On the bones put one pint of water, boil two hours, and then strain on the soup. Cook one spoonful of flour and one of butter together until perfectly smooth, then stir into the soup, and add one teaspoonful of chopped parsley. Season with salt and pepper and serve. MINCED MUTTON. Take all the fat from cold mutton ; then put it into the chopping-tray ; dredge well with salt, pepper and clove, and then chop (do not chop very fine) ; then put into a saucepan, and to two pounds of meat allow one cup of boiling water and a tablespoonf ui of butter. Let it boil gently fifteen minutes, and dish on toast. This is a nice dish for breakfast or dinner. POACHED EGGS. Break and beat up two eggs, and stir into them two tablespoonfuls of milk and half a teaspoonful of salt; put them into a basin, with half a spoonful of butter, and set over the fire. Stir until it thickens, then serve. RA1SED GRA1IAM MUFFINS. One pint of warm milk, half a cup of yeast, one pint of flour. Beat thoroughly; let them raise over night; in the morning, beat in one teaspoonful of salt, half a cup of sugar, one pint of Grahain. Fill buttered muffln tins two-thirds full of the mixture; let it raise about one hour, and bake about twenty minutes in moderately quick oven. _ -- Removing Iron Kust and Staiiis. Cor. Country Gentleman. My practice for years has been this : Holl a fresli lemon so the juice will express f reely ; dampen the rust spot vvith the lemon iuiae, then spread a thin coating of fine salt over it, and lay it aside for twenty-f our hours ; then rinse off in lukewarm soft water. This has always removed the rust, but it was rather a lengthy prooess. A friend told me anothsr method, that I have tried successf ully this summer, and it is less work and care. Dampen the spot vvith cold rain or spring water, and spread a thin coating of oxalic acid over the spot ; use either a penknife or a teaspoon handle to spread it on; let it lie either in the sun or in a warm place by the stove for flfteen or twenty minutes : then rinse off in pure cold water and the stain will be gone. It will also remove the stains from table cloths and napkins, or ink spots from clothing. It is always convenient and an ounce kept in a tightly covered vial will do a great amount in the cleansing line. It is an important item to have it caref ully labeled and kept where children eannot reach it. Spirits of turpentine will remove ink from thick f ulied cloth and broadcloth, without damaging the goods. For removing wheel grease or paint, eitber kerosene oil or spirits of turpentine rubbed on the spot, and lef t a few minutes, then washed ofï with hot soapsuds, will take off the substance entirely. On goods that will wash, apply lye soap to the spots, after soaking a tew minutes in the kerosene, or turpentine and it will rub out without any trouble. For paint stains, clear boiling water, poured on the spot, will, with a slight rinsing, remove them entirely. For grass stains, warm sweet milk tn soak in a few minutes, will take it all out ; rinse in pure water. For leathei stains on hosiery, spirits of ammonia will be found very effectual.