192 
lathes’ DEPARTMENT. 
Cables’ ^Department. 
HOW TO CLEAN SILVER PLATE. 
Well-kept silver plate seldom requires more 
than to be washed every time it is used, with 
a swab, or soft brush, in strong soap suds. Soft 
soap is best. Rinse the article in clean, soft, hot 
water, and wipe dry, while hot, with a linen towel, 
after which, it must be well rubbed with soft goat 
skin. If it has become dull and greasy looking, 
after washing and wiping, clean it well with a 
piece of flannel, wet with spirit, or common whis¬ 
ky, dipped in powdered chalk, or whiting. Let 
this dry, and then rub it off with a soft, dry brush, 
taking care to clear it out of the engraved lines, and 
then polish with soft leather. 
The insides of coffee and tea pots must be scoured 
frequently with wood ashes and soap suds. Forks 
and spoons should be cleaned daily with dry whit¬ 
ing only. The stains made upon these, by boiled 
eggs, can easily be removed by rubbing the spots, 
with table salt, while wet, after washing in warm 
water. The black spots upon castors, saltcellars, 
&c., may be taken on by rubbing them with flannel 
wet with spirits of hartshorn, and dipped in pow¬ 
dered magnesia ; when dry, rub off with a brush 
and leather. 
Silver filigree, and frosted ornaments, that have 
become tarnished, and are too delicate to be cleaned 
in the common way, should be soaked for a few 
minutes in one part spirits of hartshorn to two parts 
water ; then rubbed very gently with a soft leather, 
afterwards dipping them in hot water and drying 
them with a cambric handkerchief. E. S. 
Eutawah. 
HOW TO MAKE DOUGH NUTS. 
Your friend “ Reviewer,” expresses so feelingly 
his disgust for “ badly-fried nut cakes,” one would 
think them almost as disagreeable as “ dried cab¬ 
bage leaves.” Although we Pennsylvanians never 
eat “ dough nuts,” as we call them, except in win¬ 
ter, while I think of it, I will give you my recipe 
for making them, and it will he ready for use when 
the time arrives for wanting them. If “ Reviewer” 
does not think it too presumptuous for me to send 
it, or any such, to your “ land o’ cakes,” we shall 
be glad to have him come to our cottage next 
Christmas and partake of them. 
Recipe. —Take 3 pints of sweet milk, \\ lbs. 
butter, 6 well-beaten eggs, 1 tea-cupful of good 
yeast, 1| lbs. clean brown sugar, and spice to your 
taste. Warm the milk and mix it with the eggs ; 
then stir in the flour, which should also be warm¬ 
ed ; heat the butter and pour it over the dough, 
hissing hot , and work it well in; then add the 
yeast (brewers’ yeast is best, and can always be got 
in winter), and work the mass until the hands come 
out clean. Set it to rise in a warm place; and 
when light enough, have ready a broad, shallow 
boiler, half filled with boiling lard; cut off from the 
dough, pieces about an inch and a half each way, 
in a lozenge, or diamond shape, and drop them into 
fce lard. When of a light brown, and puffed out 
on both sides, they are done; take them out with a 
skimmer; drain them on a colander; remove them 
to broad dishes, and sprinkle them, while hot, with 
pulverized loaf sugar. Pure lard will not bubble 
when boiling hot, and must be tried by throwing 
into it a small piece of the dough ; when, if at the 
boiling point, bubbles will instantly form around 
it- E. S. 
EARLY RISING. 
A few days ago, I found in an old common¬ 
place book, an amusing account of the domestic 
habits of the royal family, and nobles of the court 
of Henry II. of France, from which I send you the 
following extract and free translation, as giving a 
curious picture of the division of time in the twelfth 
and thirteenth centuries, and making a good com¬ 
ment on my oft-repeated homilies on the advanta¬ 
ges of early rising, at that day not thought vulgar, 
and fit only for farmers :— 
“ Lever a cinq, diner a neuf, 
Souper a cinq, coucher a neuf, 
Fait vivre ans nonante et neuf.” 
To rise at five and dine at nine, 
To sup at five and sleep at nine, 
Will make one live to ninety-nine. 
Upon this, the old English proverbial jingle is an 
improvement, as promising better things to early 
risers than old age alone. 
“ Eirly to bed, and early to rise, 
Will make a man healthy, wealthy, and wise.” 
E. S. 
How to Remove Rust from Finely-Polished 
Steel.— Rub the spots with any kind of soft ani¬ 
mal fat, and lay the articles by, wrapped, in thick 
paper for two or three days; then, after cleaning 
off the grease with a piece of soft flannel, rub the 
spots well with powdered rotten stone and sweet 
oil, after which, the polish may be restored by rub¬ 
bing with powdered emery on a soft leather ; and 
the process may be finished with finely-powdered 
chalk, or magnesia. 
To Make a Pleasant Cosmetic Soap. —Shave 
a quarter of a pound of old Castile, or palm-oil soap 
into soft, hot water enough to cover it; boil and 
stir it quite smooth ; turn it into an earthen bowl, 
and, while hot, stir in enough Indian corn or bean 
meal, to make a thick paste ; add an ounce of oil 
of almonds, and some oil of lavender, rose, or other 
agreeable perfume ; cover it closely in small China 
toilet boxes, or jars, and put one on every wash- 
stand. 
To Make Cold Cream. —Melt in an earthen 
pipkin, over a very gentle heat, a quarter of an 
ounce of white wax, and as much spermaceti; add, 
while hot, an ounce of the oil of sweet almonds ; 
pour it into a bowl, and stir it until it becomes 
smooth and quite cold, adding gradually, drop by 
drop, a large table-spoonful of distilled rose or 
lavender water. This is particularly good for the 
hands, rendering the skin soft and pliant. 
To Destroy Flies. —Mix in a saucer, a table¬ 
spoonful of cream, half as much ground black pep¬ 
per, and a tea-spoonful of brown sugar. This will 
attract and kill flies without danger of poisoning 
children. E. S. 
