Household Brevities

- For duchess potatoes use cokl boiled potatoes cut ia ditte, geason to taste with salt and pepper, dip in butter (melted), sprinkle with flour and bake in a hot oven. - A inan's way of patching a lióle in a tablecloth would probably be to sew on a piece; a woman's way is to patch the piece on with starch on then smooth it with a hot iron. - Macaroons. - Mixone-quarterpound almond paste and the whites of two eggs together. Heat with a fork. Then add five ounees powdered sugar. Bake in a slow oven. - Boston Herald. - Egg lialls. - l'ound the yelks of hard-boiled egg& (when oold) to a paste or mash them in a bowl with a sponge, Rating in a little salt, pepper and the white of a raw egg. Mold thin into Bhape, dredge with flour and fry in batter. - Small fancy cakes that are easily made may be prepared as follows: Cut any kind of plain cake into rather thick squares and remove a portion of the center of each; then fill with almond and raibiiis chopped and mixed together; cover with the cake that was removed and ice the whole.- N. Y. World. - Amber Pudding. - Half a pound of auet, one-half pound of bread crumbs, fonr tablespoonfuls of white sugar, a líttle candied lemon peel, the grated rind and juiee of a lemon, four wellbeaten eg-gs and two tablespoonfuls of apricot marmalade; mix these ingredients well together, pour into a mold and boil three hour; serve with sauce and jelly. - Boston Herald. - Household Pudding. - Ingrediente: One cup currants, one cup raisins, one and one-half cups flour, one cup bread crumbs, one teaspoonful spice, one teaspoonful extract nutmeg, one teaspoonful soda, one teaspoonful dripping, one cup hot and one cup cold milk, a llttle lemon peel. Mix the currants, raisins, bread crumbs, flour, spice, extract nutmeg and lemon peel; dissolve the soda in the cold, the dripping in the hot milk; mix all together. Boil in cloth or mold for three hours. - Soupe Puree de Pommes de Terre Liee. - Cook in salted water the weight of a pound and a half of potatoes, peeled and cut. When they are nearly done, strain, and put in the oven to dry; then pass through a sieve, a little at a time. Put the puree thus obtained in a saucepan, and dilute with boiled milk or stock; let it boil up once, and then stir well and put to the side of the stove, season with salt and pepper, and add a lump of sugar and some nutmeg. Then stir in the yelks of three eggs, well beaten, and a tablespoonful of butter. It is then ready to pour into the soup tureen. - Demorest's Monthly. - Egg Baskets.- These should be made for breakfast the day after you have had roast chicken, duck or turkey for dinner. Boil six eggs hard, cut nearly in half and extract the yelks; rub these to a paste with some melted butter, pepper and salt, then set aside. Pound the minced meat of the cold fowl fine, in the same manner, and mix it with the egg paste, moistening with melted butter, or with a little of the gravy if you have it to spare. Cut off a slice from the bottom of the hollowed whites of the eggs, to make them stand; fill them with the paste, and stand them close together upon a flat dish. Pour over them the gravy left from yesterday's roast, heated boiling hot and mellowed by a few spoonfuls of cream or rich milk. Set into the oven for about five minutes and serve. -Housekeeper.