Domestic

Sldwpí] Stoak.- TrUo a round stc.ik, fry ii u butter Just to brown, bat uut cu.)k, t hen placo n stcwnan ; tako olio onlou, ouo cnrrot, and two tnruips, Bud pare, outting into pioces the iza of dice; l'ry browii in the fryinj4-p;in ; thcn tops iuto Btowpau witli euough Water to cover. Let it steyr two liours ; tlioii add sal t and prppcr, nial thickeii vv-ith flour. Dissolvo tlie flour in a liule cstsup or sauce. Thlsünprovoa thc fl.ivor. Serve with ouuhod potatoe. Russia Citsam. - Pour cg'z, one cup. ful of silbar, ium quart oí' inilk, 0110lialt' box oí'C'ox's gelatine ilissoived iu one-hnlt' pint of warui vvaioi I3o.it the volks of the es und sugiir together, and rook withtht? milk liko custai-il. Tike oii" tha stove and add tho well-boatcn wbitot of r.Iie eggs, .-tirriiig- rupidly fors lew moioeate, Svvr add the platino, and thon a teaspomiful of viuiilht. Pour il into a piettyshaped dish tü harden, nnd turn it out I on a platter and tut off in blocks, as ice creaiu. Make this thc day beibro you use it. Esr Newport Stylc.- Take one nint of bread onunbs and goak in one pint of inilk. Boat eight cs very light, and stir with the soakcd cnimbs, boating live minutos. llave reudy a saucepan in whicli ar two tabloapoonfuls of batter, thoronghly hot, but not scorchiug; your in tlio mixture, soaBon witli pepper and salt, as the maas is oponed and stirred with the "scrairibliuji," wliich shoold bc done quickly ■with tlie point of tlie kulfe, for three minutos, or until thoroughly hot. Serve on a hot platter, with squares of buttercd toast. Speaking of Toast - Comparatively few know ■v!uit really gwu toast ij. A liasty singo of one or both sides does not mako toast ; nov do thin slicesof bread dricd through. (Jut sucos of uniform tliickuess, a plump halfinchorflve-oighthsinch ; inove arouud over a brisk Jire, to huvo all parts toasted alikft; keep only so ncai tho coals that the plecea will be heated throug-li wheu both sidos are well brownod. lt the sughtcst point is blaekcned or eharred, serape it oiï, or it will spoil the llavor of the whole. If covcred wlth au eurtlicu bowl, t will keep both warm and moist. A clean towel or nap kin Will niiswer it it is to o at once to the table. But uobody oan make good toast out of poor bread, átalo bread may be uaed I fbr milk-toast; sour bread muy be improvcd by toastiny it througb; heavy bread makes poor toast, tíweet light bread, only a day oíd, or lesa, makes the best toast. - [Am. Agriculturiat. A Very Good Preparation of Glyrerine to have always on hand eau be readily preparad by any apotheeary os draafgi8t : In two onuces of sweet oil of alinonda nielt, by a sloW heat, halt' au tmncc of aporniftceti and one ürnchin of white wax. Theii add one ounco ot' pood glycerine, gtirriug iintil cold. When cold, scent it by stirriiy in weli a little oil of roses. Keep in smalt jars or small wide-neckcd bottles. In hot weathcr. keep closely corked, as it somotinies gets a little rancid if long exposod to warmth. Half or a fburtü of the above quantities may be used. Evory drusr-store should keei) a jar of it, and recoinmeiul its use. It is excellent for softening the skin, for most injured skin surfaces that are not open sores, for chafed places, tbr DQOigtening coma or callouseu fect or toes, aud espccUilly for chapped face, lips or hands. Whcn the hands are chapped or crac lied, or roughened by colu, wash them clean with soap, and rub iliein wcll with thls glycerine ointnicnt, wiping it off enough to prevent soiling ciothiag. II" this is done at niglit, the hands will be soft aud in good condition in the morning, except whcn deeply cracked. It is very good to apply to the hands a f ter "washing day. This is an excellent prepamtiou lor use by tliose alliicted with the distressing troublo kiiowu as heinorrhoidsorpilw.