The Household

The fitting for a layer cake can be made as for lemou jelïy cake, only use an orange in place of a leraon; cook it just as long and exactly as you would if made of lemon. A new and very effective way to trim a table scarf with plush, is to use a square of plush instead of a band, as a deccration on the end of the scarf. This may serve as the back-ground for a sprav of flowers in ribbon embroidery. Curtains are drapedmuctlhigherthan they used to be. It is no longerconsidered essential that they shall meet low down, but it is goad form to tie them back so that one may look out of the window, or so thata small table maybe placed close to the window. After the dust has been thoroughly beaten out of carpets and they are tacked down again they can be brightened very much by scattering corn raeal mixed with coarse salt, and then sweepfng it all off. Mix the salt anc meal in equal proportions. The latest known use to which seine twine can be put is to make a baby' carriage-robe of it. Crochet it as if 10 a üdy; it should bc lined, even if rib bons are run through the open spaces For early spring use a nannei linmg should be put in; and later a lighter one of silesia or cashmere is used. Linen lunch cloths one yard square, with a vine and some odd and mirth provoking design in the corners are the fancy of the house. These are very pretty to cover the small tables used at lunch or small tea-parties. Have as much variety in coloring and in the designs as possible and vet be in harmony. An excellent authority in medicine recommends a little common sugar as a remedv for a dry, hacking cough, and gives scientiftc reasons for ït. If troubled at night or on first waking in the morning, have a little cup on a stand close by the bed, and take half a teaspoonful; this will be of benefit when cough syraps fail. A good way to use up ltits of cold turkey or chioken is to cut them in pieces, uniform size if possible, make a batter of milk and ilour and an egg, 3prinkle pepper and salt over the cold fowl, and mix with batter ; fry as vou do any kind of fritterá in hot lard; drain well; serve hot. This is a good breakfast dish. The true economist, when eggs are dear, will never thrów away the shells when she makes cake; they will be of use in settling the coffee; more or less of the white is always left in the shell, and it may be used to good advantage. Look at the eggs before breaking them, and if the shells are not clean, wash them. Afehans for the baby carriage of feit are both comfortable and pretty. A blue onc, with a long and branehing spray of buttercups and daises embroidered on it, and with the sterns tied in realistie style with a bow of satin ribbon, will delight theeyes of amother and baby also. Flannel may be U3ed with good effect in place of felt.Q A bottle of carbolic acid should be kept in every fann-house, not merely as a disinfectant, but as a wash for wounds and sores. For any parpóse it should be dilatad with water. lts power to destroy fungus growths makes carbolic acid invaluable in pruning orchards of pear, plum, or peacb, where blight or other disease is suspected The pruning-shears should be frequently dipped in earbolic acid water. Crochet with coarse tidy-cotton a piece that can be drawn over a basketshaped block, and then, after stretching it tightly over the form, starch it well and thoroughly dry, then varnish it with gum shellac dissolved in alcohol. In a day or two it can be easily laken f rom the form and will then be a stiff jasket. Line with some bright goods and tie two knots ot riDDon on euuei ide to match the Kniug. A flat crochet border around the top is a pretty way of finishing it. Kerosene will rnake the tea kettle as bright as new. Satúrate a woolen rag und rub with it. It will also remove tains from the clean varnished furni,ure. Boots aad shocs that have been ïardened by water may be softened by cerosene. The Cook Book. Potato Soup. - A quart of rnilk, six arge potatoes. one stalk of celery, an oniun and a tablespoonful of butter. ?ut niilk to boil with onion and celery. ?are potatoes and boil thirty minutes. Turn off the water and rnash fine and ight Add the boiling milk and the jutter, and pepper and salt to taste. Sub through a strainer, and serve immediately A cupful of whipped cream, added when in the tureen is a great imDrovement. This soup must not be illowed to stand, even if kept hot. Served as soon as ready, it is excellent. Stuffed Potatoes.- After the potatoes are well wa.-ked, bake taem until soft. Dut a piece f rom the top of each potato, and scoop out the solt pulp with a spoon, taking care not to break the skins. Mash the pulp well through a colander, season with salt, and mash with it plenty of butter. Return the mixture to the cases and brovvn the tips with a salamander or red-hot shovel. Chicken Fritters.- Cut cold roasted or boiled chicken in small pieces, and place in an earthen dish. Season well with salt, pepper and the juice of a fresh lemon. Let the meat stand one hour; then make a fritter batter, and stir the pieces into it. Drop, by the spoonful, into boiling fat, and fry till a light brown. Drain and serve immediately. Any kind of cold meat, if tender, can be used in this way. Roasted Ovsters on Toast,- Eighteen large oysters, or thirty small ones, one ceaspoonfnl of flour, one tablespoonful of butter, salt, pepper, three slices of toast. Have the toast buttered and on a hot dish. Put the butter in a small saucepan, and when hot add the dry flour. Stir until srnooth, but not brown; then add the crearu, and let it boil up once. Put the oysters (in their own liquor) into a hot ovenfor three minutes; then add them to the cream. Season and pour over the toast. Garnish the dish withthin slices of lemon, and serve very hot. It is nice for lunch or tea, Amber Pudding.- One dozen large tart apples, one cupful of sugar, the iuice and rind of tvvo lemons, six eggs, four tablespoonfuls of butter, enough puff or ehop paste to line a three pint pudding dish. Pare and quarter the apples. Pare the thin rind from the lemon, being careful not to cut into the white pari, Put the butter, apple and lemon-rind and juice in a stew-pan with half a cupful of water; cover tightly and simmer three-quarters of an hour, rub through a sieve, add the sugar, and set away to cool. Line the dish with paste. Beat the yolks of the eo-gs, and stir into the cooled mixture. Turn this into the lined dish. Bake slowly for half an hour. Beat the whites of the eggs to a stiff frolh, and o-radually beat into them three tablespoonfuls of powdored sugar. Cover the pudding with this; return to the oven and cook twelve minutes with the door open. Serve either hot or cold. A new way to prepare a lig cake is to first bake a large, round loaf of cake. This should be light and rich. When it is cold cut in three parta or slices; for this you must have a thin and very sharp knife, and must exercise great care not to break the slices. Between these layers spread a fillirg made of boiled froatimr, with the figs chopped (ine and cooked for three minutts in the frosting. The top may be frosted with plain frosting, or it may be omitted alto"eth.er English Carrol Pndding.- One pound sf grated carrots, th ree-i orths of a pound of chopped suet, kalf-pound each if raisensandcurrants fourtablespoonEuls of sugar, eight tablespoonstuls of flour. and spices to suit the taste. Boil four hours, place in the oven for tvventy minutes and serve; with wine saucf . Hot Sauce for Meats. - Take one an of tomatoes and add to it two onions chopped fine, a teaspoonful of cayenne pepper, cinnamon, cloves, salt, and a little nutmeg to suit the taste. jet the tomatoes, onions, etc, boil for ten minutes, then take from the fire and add a large cupful of strong vinegar. Parsley Sauce. - Wash a bunch of Darsley in cold water, then boil it about úx or seven minutes in salt and water. Drain it; cut the leaves from the stalks and chop them fino. Have ready some melted butter, and stir in the parsely; allow two small tecspoonfuls of leaves to one pint of water. To Dress Celery. - Beat up well one yolk of egg; add two tablespoonfuls of creara, one of white sugar, three of vinegar, a tablespoonful of olive oil, one of made mustard, and a pioch of salt. Cut the celery into bits, and add the rest. Bakcd Babbage.- Cook as for boiled c ibbage, af ter which drain and set aside uatil cold. Chop fine, add two beaten salt, three tablespoonfuls rich cream; stir well and bake in a buttered dish brown. Eat hot. Scalloped Potatoes.- Two cups of mashed potatoes. two tablejpoonfuls of oream or milk, and one of melted butter, salt and pepper to laste. Stir tho potatoes, butter and eream together, adding one ravv egg. If the potatoes seem too moist, beat in a few fine bread crumbs. Bake in a hot oven for ten minutes, taking care to have the top a rich brown. Fried Parsnips.- Serape, cut into strips, and boil until tender in salted water; drain and dip into batter, made with one egg beaten light, one-half cup milk, and üourenough to make a batter, and fry in hot butter or lard.