The Household

Milk Soap: Wash, paro, sllce and parboil one pound of potatoes; pour away the water; skin and scald two onions, chop them; place tlic potatoes, onions, ono teaspoonfu] of salt and half a teaspoonfu] of pepp?r in a stewpan, with one qna.it of eold water; bringto i boil aad boil (ill quite xoft (about a lialfhüur,) crush the potatoes and onions witli a spoon till smnoth, and onequart of new milk and one ounce of crushed sago; stii' continually til! t boils, then boíl for ten minutes. This soup may be made richer by adding one ounce of butter or dripping to the quart of cold water; also by putting a yolk of an e.gg, well beaten, into the tureen, and miing tlie cookwI soop slowly witli it. ïhe soup must be off the boil, or the egg will curdle. Mince-Meat for Pie: Shred and chop very flne two pounds of beef suet; by dredgiag the suet oecasionally with ilour it chopa imieh more easily and doesnot elog; boilslowly, Imt tñoronghly, two pounds of lean round of beef and chop fine (mix all the ingrediente as they are prepared); stone and cut (ine two pounds of raisins; wash and piek two pounds of currante; eut fine half a pound of citrón; chop two pounds of apples, weighing them after they have heen peeled aud cored; a tablespoonful of salfc, afoaspoonfalof ground cinnamon, a srrated nutmec. full of allspice, half as much clovee, half an ounce of essence of almonds, a pint of brandy, and a pint of eider. TJiis may be kept in a cool place all winter. Il' too dry add more eider. Farmesan Pudding: I flnd thia a good substitute for macear oni: Take one pound of Indian meal, mix it with a tablespoonful of snit, and boil it, Iiaving the water on the full boil; jut in ene mea! and salí, a tablespoonful at a bime; star it all the time until cooked; water necessary, about one and threequarter quarts; it ouglit (o be cooked in Bfteen minutes; when it is cooked, pour into it three-quarters of a pound oí onlinary cheese, witli a tablespoohful of parmesan grated fine; the hot íneal ought to melt all the cheese; take a baking dish of earthenware or tin, and, liaving buttered it, pour in the mixture; put on top cracker-crumb and bake to a light brown; it ought not to lic too thick in the pan, so use a rather shallow ojie.