Domestic Hints

To two pounds of flour and two ounces of lard well rubbed in, one tabïespoonful of salt and one pint of cold water. Work the dough until in sliape, lay it on a solid place, like a meat bloek, and pound it with the back of an ax. Fifteen minutes' pounding makes them very good, but half an hour's makes them better. Break off pieces of dough and work into biscuits. Bake thoroughly about half an hour. They are very good. PEARL WHEAT. Take half a cup of pearl wheat, two cups of milk and four cups of water, with a scant teaspoonful of salt. Let the milk and water boil up in a saucepan on the stove, then stir in the wheat and salt. Put the wheat u the nside kettle of a stearner to cook, pouring boiling water in the OQtside kettle around it. Boil two hours. Let the stcamer stand al! niglit on the baok of the range, and in the morning heat it upgradually jut before serving. This can also be done with oatmeal. ALMONl MACAKOONS. Half a pound of almonds (prepared as for almond cake,) half a pound of BUgar, the wliitas of two eggs, rubbod together with a spoon. Dip yqur hands in cold water and roll the preparation into a ball shape and llio size of a nntiueg; place them on white paper one inch apart. When all are done dip your lingera in cold water and press (hem a little flat. Put in a cool oven; in threc-quarters of an hour they will be done. ITALIAN CKEAM. Mix a half cup of water with the strainod juice of two lemons, and sweelen the mixture with four ounces of pounded loaf sugar. Stir till the Bugnx is thoroughly dissolved, and then add very gradually a pint of rich eream, stirring constantly while adding, and whisking it well for fifteen minute. llave ready a qnarter of an ounc of isinglass dissolved iu a cupfnl of hot milk. and stir this wliile lukewarm into other ingredients. Then wisk all together for a quaeter of an hour more, pour into n mold and set in a cool place. CHICKBN CROQUETTS. Use the boned or c:inned chicken, whch comes in pint tins or less. If you choose lo add a pa;r of swiïetbreads it iraprovea the flavor: but this is the rule for each pint of either the plain or mixed preparation. Put a half pint of milk or crcam on to boil in a fariña boiler, ltub oue teaspoonful of butter and two of flour to a smooth paste and stir into the boiling milk until it is very thick. Take it from the Ure, add the meat and beat until thoroughly mixed, then :uld one large tablospoonful of chopped parscly, one tablespoonful (gratcd) onion juice, one teaspoonful of salt and qnarter teaspoonful of gratud nutmeg, cayenne and black pepper to taste. Stir in the easoning well, turn out on a large dish to cool and stauil for several hours to grovv -tirm. Mold in a regular mold. If they are inclined to stick strew tho mold with bread crumbs. Dip in cgg, coat with crumbs and fry in blue smoke oil or fat, only to a very pale brown. To warm over place beiween two plates in tho oven. SrONGE CAKE. Four eggs, their weight in pulverizcd sugar, the weight of two eggs in Üonr. Beat the eggs and sugar well together for a quarter of an hour. Then lightly stir in the flour, taking care not to heat the mixture again, only to stir it together. Add a few drops of any essence, and bake in a buttered tin for half or three-quarters of au hour. COLD DEVILED EGGS. Boil a number of eggs very hard; when cold remove tho shells and cut each egg in half. Take out the -yolks and pound them in mortar with a few boned anchovies, pepper, salt and a pinch of dry mustard, moistening with a little butter. Fill the empty whites cut in hal vea with this mixture, and arrange in a dish garnished with parsley.