Üften the housekeeper has fragmenta of meat ieft over which she is at a loss how to utilize. They sometiraes seem almost too small to save at all, and consequently often liml their way into the swill pail or cliicken feed. But the young housekeeper must remember that the best cook wastes ïiothing, and by setting aside her remnants of roast, steak, corned beef, and the like, till she has acquired a sufticient qwantity, she can tlien transform her seeming worthless scraps into dainty and wholesome dislies for breakfast, dinner or tea. Let her try, with painstaking care, the following receipts, and see if she does not findthem justabout toher mind; Hasii. - Chop a couple of small onions and put with a little water into a skillet or smail kettle; cook until tender and nearly dry; add a cup f uil of chopped meat, and a little more than a cupful of mashed or chopped cold potatoes. Tut in a good piece of butter, add salt and pepper to taste. Star all together, heat hot and serve at once. Meat 1'ie. - Have the meat perfectly tender and remove all bo'nes. Cut it into small pieces, but do not hash it. Unless some of the meat is fat, add butter the size of half an egg. Add a little more water than will cover it. Season with pepper and salt, and slice in one or two onions according to quantity. Heat, then stir a heaping teaspoon of tlour into a little water, as for starch and thicken the water. If you have maccaroni, break up a few sticks and add; otherwise slico in one or two potatoes. Pour into a deep baking dish; make a crust as for rich buiscuit and lay over the top. Cut a place in the center for the sleam to escape, and bake half or three-quarters of an houi in a moderate oven. Hot Meat Cakes. - Piek the meat, or meats from the bones and chop line. To each cupful add on e-half of anonion, chopped line, and season just right with pepper and salt. Roll four large crackers and add, or about the same quantity of dry bread grated. Heat an egg and add. and if more moisture is reqaired add somc cold broth in which the meat was boiled. Flour your hands and maka the massiip into small cakes, which brown on both sides on a hot, greased griddle. Baked Hasli. - Four cupi'uls of chopped meat; six slices, large ones, of stale and very dry bread, grated; one cupful of sweet creara; one-half cupful of buttermilk; one-half teaspoonful oï soda; salt and pepper to taste. If too moist, add more bread crumbsor rolled cracker; if too dry, a iittle cold broth or water. Mix well; pressinto a bread pan or pudding dish and bake about three-quarters of an liour. Cut oiï in sliees and use cold, or warmed on a griddle. Chicken on Toast. - If you have cold chicken Ieft from dinner - and if you have not quite enough of the chicken it will answer to piece it out with cold beef or ham - you can make a very nice relish for breakfast or tea, Jby hashing it a little (not too fine), adding salt, pepper, a little butter and water, then heat and spread on slices of buttered toast. Cover, and bring to the table piping hot. - ín üotmtr} Gentliman. To Prevent Lamp-chimneys Cracking. - A Leipsic Journal, which makes a special ty of mattera relating to glass, gives a method which it asserts will prevent ehimneys from cracking. The treatment will not only render lampehimneys, tumblers, and like articles more durable, but may be applied with ndvantage to crockery, stoneware, porcelain, etc. The ehimneys, tumblers, etc, are put into a pot lilled wiih cold water, to which some common table alt luis been added. ïhe water iswell boiled over a lire, and then allowed to cool slowly. When the articles are taken out and washed, they will be found to resist aftervvard any sudden ehanges of temperature. ïhe process is simply annealing, and the slower the cooling part of it is conducted the more cffective will be the work. Superb Cookiea. - Twocups of sugar, twoeggs, one cup of butter, one-lmli' cup of milk; one teaspoonful cream of artar, one-half teaspoonful of soda, lour enough to make it sufliciently stiff to be kneíided.