Household Hints

Fur rugs, to bo in the acme of fashion, must have the bead, tail and fcet of the beast on. Colored cheese cloths produce charming draperies at very small cost. Finish the edges of the curtaia with iluffy tassels. Potato crust for ineat pies is made by adding one teacupful of cream to six large potatoes tliat have been boilod and mashed line. Add llour enough to rol!, and a littlc salt, and luuidle as little as possible, Plain Pudding - Bread crurnbs, put into a pie dish, with altérnalo layers of slewed apples and a littlc sugar; when baked, makes au excellent pudding, the juico of the apples rnaking the bread i orumbs quite inoist Drop Ginger Cookies - One cup cach of molOMes and sour ercaui, one-half cup of sugar, one egg, one teaspoonful each of soda, ginger and cinnamon, and three hcaping cups of llour. Drop in spoonfuls on Ihe dripp'mg pan. Bake quick. Potato Balls - To each pint of linoly mashed or grated potato add one-faafi teacup ol butter, whitcs of two eggs; make into small balls, after addingsalt 10 taste. Dip eaeh ball into sweet creana, and tlien roll in cracker dust. Place in a well buttered baking pan and bakc until balls are a delicate brown. Beef fritters are good for breakfast; chop piceos of steak or cold roast beef very une. Make a botter of milk, llour and an egg, and mix tlio meat witli it. Put a Itimp of butter Into a sancepan, let it melt, then drop the batter into it trom a large spoou. Fry until brown; season with pepper and salt and a littlo parsley. 11 cc Pudding with Fruit- Swell the riee, with a very little milk, over the lire; Ihen mix fruit of iiny kind with it - currante, gooseberries Bcalded, pared and qnartered apples, raisins or black currants, and, itill better, red currant jfllly - with one egg to bind the rice; boíl it well and serve with powdored cinnamon and sugar. Broilcd Spanish onioñs are relishod by many persons. Peel the onions carefully, cut them in rather thick sliecs with a sharp knifo and butter them on both sides. Butter the wire gridiron and broil the slices on both sides. Bc; eareful in removing the slice.s not to disarrange the rings. Serve with amaitre d'hotel sauce. Friet Onions - Having peeled the onions, cut them in rings, and throw Ihem into enough very hot fat in the fn ing pan to lloat them. If the fat is kept in the right heat, the onions will not recjuire much attention while cooking. As soon as they are golden brown take them out of the pan with a skimmer, aud throw them onto paper to aboorb the grease. Nut Caiuly- Tliis will bc easily made w hen a supply of hiekory nuts has been laid in. Take a píate, "well buttered, and spread on it about half a pint of hiekory nut kernels; thên take a pint of maple molasses; boil it until it becomes thick, aud try it by dropp'ng in some cold water. When it cárdena in the water; pour it over the kernals and stir up quick. Fruit Jumbles- One cup of butter, two eups of sugar, three cups and a half of ilour, half cup of milk, three ejrgs, half a nutmog grated, three teaspoonfuls of bakjng powder, one cup of V,uzlisb currants. Wash the fruit in at least three waters beforo add Ing them to the dough. Bake the jambles in a broad, BUallow tin, and mark off tho squares with a fork beforc baking. Veal Suet Pudding (Bakcd or Boiled) - Chop one-half pouud of veal suet, pul it into ;i quart of rich milk. set it upon the Bro, nnd, when pretty hot, pour il upon eight ounces of bread crumbs, and sugar lo jour taste; add one-half pound of currants, washed and dried, and three well beatón egs; put it into a floured cloth or buttered dish, and either boil or bake t in an hour. Bolled Onions - Peel the onions standing over the firo, or throw Ihem into boiliug water, as thia will prevent Iheir hurting tho eyes. Put them into plenty of well salted boiling water, and let them boil gently for an hour and a half or two bours, or ntil so tender that they would easily mash up. Drain them and serve either plain, in gravy, or tossed in a littlo butter in a stewpan over the Ure, Fried Chieken - Cut the chicken up carefully, severing eacli joint; salt and pepper and roll in ilour; have three or tour tublospoonfuls of hot butter orlard in the frying pan, put in the chicken, cover tightly and fry slowly for ono hour or longsr, being earelul to turn it when the under sido becomes a rich brown; five minutes beforo taking from the stove add one-fourlhpint hot water, cover lightly and let steam, take upon a hot platter, and make gravy as for other meat. Boston Plum Pudding - One loaf of baker's bread, cut in thin slices and buttered; butter the pan well; put a layer of bread and of raisins, a little cinnamon, nutmeg and sugar; then a layer of buttered bread, and continue until the pan is fulh-put milk enough around it to soak it one night; cover it with a plato to keep it down; before putting 11 into the oven, beat into it from three to seven cggs, aceording to the size of tho pudding, and add milk enough to have it molst, but not to have it run over in Ihe oven; add also a little wino or brandy. Serre with brandy .sauce.