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THE REASON WHY. 
Why does boiling fast render meat hard f 
Because the excessive action of heat causes the al- ; 
bumen of the meat to set solid, crisps up the fleshy 
fibers, and prevents heat having a gradual access to 
the interior. 
Why, when a good soup or broth is required, should 
the meat be put into cold water ? 
Because, as the heat is developed very gradually, 
there occurs an intermixture between the juices of the 
flesh and the external matter. The soluble and sav¬ 
ory parts of the meat escape and enrich the soup. 
Why are stews generally healthful and digestible f 
Because, being compounds of various substances, 
they contain all the elements of nutrition, and as the 
office of thcPstomach is to liquify solid food before 
digesting it, the previous stewing assists the stomach 
in this particular. 
What causes the crackling noise when lard is put 
into a frying-pan ? 
Lard always contains some portion of water, and it 
is the expansion of this water into steam, forcing its 
way through the fat, which causes the crackling noise. 
The heat at which fat or oil boil is much greater than 
water. When the crackling ceases the water has 
been driven off from the fat, and when the fat begins 
to boil or bubble, its heat will be very high. 
Why, in frying lish, should the fat or oil he made 
very hot before the fish are put. in it? 
Because, if the temperature is low when the fish is 
put into the frying-pan, it becomes sodden in the steam 
formed by its water, but if the oil is very much heated] 
the water will be at once driven off, and the fish nicely 
browned by the scorching oil. 
Why should fish or meat that is being fried he fre¬ 
quently turned ? 
Because the turning assists the evaporation of the 
water. When the fish or meat is allowed to lie too 
long, steam is generated under it, and the substance 
becomes sodden , and the moment the steam is driven 
off, the surface catches to the hot pan and becomes 
burnt and brokeu. 
Why is broiled meat so juicy and savory? 
Because the action of the fire, hardening its surface, 
seals up the pores through which the juices might 
escape. It acts in the same way that the sudden dip 
into boiling water does upon the joints of meat, but 
more effectually. To turn broiling meat, never use a 
folk, but tongs; a fork opens an .escape for the juice, 
and \yastes the best parts of the meat. : 
Why is cabbage rendered more wholesome and nu¬ 
tritious by being boiled in two waters ? 
Because, according to Dr. Paris, cabbage contains 
an essential oil, which is apt to produce bad effects; 
and he recommends that it should he boiled in two 
successive waters, and then it is soft and digestible, 
To Make Good Rusk.—One pint warm milk ; 
half pint of yeast and flour to make a thick batter; 
when light, add three-quarters of a pound of sugar, 
half a pound of butter; add cinnamon or nutmeg, ac¬ 
cording to the taste, and flour to make them stiff as 
biscuit dough; let them remaiu till of a spongy light- 
then mold them into cakes of the size you mold 
biscuits; lay them on buttered tins; let them remain 
half an hour in a warm place before setting them in 
the oven; they should be baked quick ; mix a half 
cup of sweet milk with a large teaspoonful of sugar, 
and rub over the tops as soon as baked with a cloth 
tied on the end of a stick. 
Dyspepsia. —The following remedy for dyspepsia 
is said to be very effective in some cases: Sweet 
cream or milk, the richer the better; use as often as 
convenient. Whenever any burning or sour sensation 
at the stomach appears, drink half a pint of cream or 
sweet milk, and relief is evident. .Make free use of it 
at meals. Total abstinence from the use of tobacco, 
coffee, strong drink, or anything very sour, must he 
strictly adhered to. Coffee being the worst of all 
things for dyspeptics, must he entirely avoided. Dys¬ 
peptics should always remember that as their troubles 
come from over-eating, or eating irregularly, or some 
abuse of the stomach, the matter of a limited diet of 
nourishing food, taken regularly, is quite as important 
as anything in the shape of medicine. 
Medical Properties of Eggs. —The white of an 
egg has proved, of late, the most efficacious remedy 
for burns. Seven or eight successive applications of 
this substance soothe pain, and effectually exclude the 
burn from the air. This simple remedy seems prefer¬ 
able to collodion, or even cotton. Extraordinary- 
stories are told of the properties of a new oil which is 
easily made from the yolks of hen’s eggs. The eggs 
are first boiled hard, and the yolks are then removed, 
crushed, and placed over a fire, where they are care¬ 
fully stirred until the whole substance is just on the 
point of catching fire, when the oil separates and may 
be poured off It is in general use among the colon¬ 
ists of South Russia as a means of curing cuts, bruises 
and scratches. 
To Color Carpet Rags.— Take of sugar of lead 
and bichromate of potash each two ounces, dissolve in 
one half gallon of milk and warm water separately; 
into another vessel put tw ■ small bottles of common 
washing blue into one gallon of water. Dip your 
cotton or woolen rags, previously arranged in hanks, 
white of course, into the sugar of lead ; wring dry and 
dip into the bichromate of potash ; you will wring them 
out a lovely yellow. If you wish yellow, hang them 
up to dry in the house. Should you want a beautiful 
green, wring dry out of the potash and dip into the 
blue. All to be dried in-doors, as air and sun spots 
them. This will never fade, and if you could peep in 
my sitting-room you would ask no questions about its 
beautiful effect when woven. In order to get the rags 
all the same shade the hanks should all be put in at 
once. This quantity will color sufficient striping for 
forty yards. Try it. 
Flour Pudding.-Pint of milk, two eggs, soda, 
salt, flour; stir to a thick batter; bake; serve with 
milk or cream prepared in this manner: put it on 
the stove in a pan; put m sugar and spices to taste, 
and pour it over the puddiug after it is cut up; this is 
a very simple and good dish. Cold boiled rice, toast, 
or baked apples, served with this sauce, is very good. 
Dry light bread in this pudding in place of flour is also 
good. 
Destroying Ants.— To rid cupboards and closets 
of small black ants, the following method is recom¬ 
mended by a correspondent of the Country Gentleman: 
A chalk mark, at least half an inch in depth, around 
the upper edge of sugar buckets, barrels, &c, will not 
admit one ant into their interior. The same mark 
drawn on the edges of shelves will also prevent the 
approach of an ant, as they are not able to crawl over 
the chalk. But if they are numerous among jam and 
jelly pots take a large sponge, wet it in cold water, 
squeeze it nearly dry, and then sprinkle fine white 
sugar over it. Place it on the iufested shelf, and next 
morning dip it quickly and carefully into a howl of 
boiling water. I tried the experiment in my jelly 
closet last night, and killed at least a hundred this 
morning. Have set the trap again, and shall con 
tinue to do so while one ant runs. Red pepper dusted 
over their haunts will also destroy them, but the 
sponge is the surest method. 
Oil for Sewing Machines.— Kerosene oil will keep 
the parts of machinery in good running order, also 
from gumming, and will prevent portions of lint from 
collecting. 
Painting Floors.— Flora Tremaine states in the 
Country Gentleman that having had some experience 
with both oiled and painted floors, she would unhesi¬ 
tatingly recommend the former. If some uniform dark 
tint is wanted, like black walnut, mix burnt, umber 
with boiled linseed oil, and rub it in thoroughly with 
a woolen cloth. The umber can he bought in boxes 
containing a pound and upward, already ground in oil, 
which is most convenient, as that sold in a dry state 
is apt to he coarse and rough. The depth ot tint is 
varied by using more or less ot the eoloi, while the 
tone may be warmed if desired by adding burnt, sienna. 
If an imitation of the handsome ash and walnut doors 
is preferred, rub every alternate hoard with pure 
boiled oil, and use a paiut brush to apply the dark 
staining, taking care not to have enough in the brush 
to spread on the part intended to he light. Leave the 
floor for a day or two -to dry, though the only harm 
done by using it immediately is that the oil is liable to 
he tracked over other parts of the house. The great 
advantage an oil floor possesses over a painted one, is 
that when marked or scratched, some oil rubbed over 
the spots remove them, and it is never necessary to 
repeat the whole process again. All that is needed to 
keep the floor bright and fresh, is to occasionally rub 
it over with a cloth wet with a little oil or kerosene, 
as you would treat oiled furniture. A piece of old 
carpet or a newspaper may he spread before the 
entrances to other rooms for a few hours, to prevent 
the possibility of carrying away foot-prints, or the. 
extra oil may be robbed off with a dry woolen cloth. 
No doubt after a- time our sensible American house¬ 
wives, will, like their transatlantic sisters, discard the 
dusty carpets from all hut a few rooms, and fashion 
will replace the extravagant Axminster by the no less 
expensive inlaid floors of various woods and patterns 
now winning their way into popular favor. 
Raspberry- Pudding.— Line the bottom of a very 
deep pudding dish with slices of bread moistened with 
sweet, creamy milk ; cover with a thick layer of nice 
berries sprinkled with sugar. So fill to the top with 
alternate layers of bread and fruit. Cover with an 
inverted plate and bake until the fruit is cooked. 
Severe Sore Throat. —Mash raw onions fine in a 
cloth, and apply them slightly wanned, as a poultice. 
Renew every half hour. 
Superior Lemon Pies.— One lemon, one cup sugar, 
one egg, one-half cup milk; this quantity will he suffi¬ 
cient for two pies. Bake with top crust. 
Rice Pancakes —Boil half a pound ot rice to a 
jelly. When cold, mix with it a pint of' cream, font- 
eggs, a little salt and nutmeg. Stir in eight ounces of 
butter, just wanned, and add as much flour as will 
make hatter thick enough. Fry in as little lard as 
possible. 
A Delicious Dish. —Take a large tresh cabbage 
and cut out the heart. Fill the places with stuffing 
made of cooked chicken or veal, chopped very fine and 
highly seasoned, rolled into halls with yolk of egg, 
Then tie the cabbage firmly together and boil in a 
covered kettle for two hours. It makes a very deli¬ 
cious dish, and it is often useful for using small pieces 
of meat. 
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