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To Can Fruit. —A correspondent of the Rural New 1 
Yorker furnishes some excellent ideas about canning j 
“Use only fresh fruit, and that 
Kiss Pudding. —(Splendid). One and a half quarts 
of sweet milk, six eggs, sweeten the milk to taste and j 
put to boil, dissolve six level tablespoonfuls of corn j 
starch in a little of the cold milk, beat the yolks of the j 
eggs and add to the corn starch, then one heaping 
teaspoonful of butter, when the milk boils, pour off the 
mixture, place it' on the stove and stir until it thickens; 
flavor with vanilla. Beat the whites of the eggs and 
add one and a half cups of white sugar, spread over 
the pudding, and place in a warm oven for a minute 
or two to harden. 
Burk’s Pudding. —Three cups of flour, one of mo¬ 
lasses and one of suet, chopped fine, one of raisins, 
stoned, one teaspoonful of soda, dissolved in a cup of 
warm water, boil three hours. 
Sizing. —To Make paper stick to whitewashed! 
walls, make a sizing of common glue and water, of I 
the consistency of linseed oil, and apply with white¬ 
wash or other brush to the wall, taking care to go 
over every part, and especially top and bottom. Ap- 1 
ply the paper in the ordinary way. 
Smoke Stains. —An easy and sure way to remove 
smoke stains from common plain ceilings, is to mix 
wood ashes with the whitewash just before applying. 
A pint of ashes to a small pail of whitewash is suffi¬ 
cient, but a little moi-e or less will do no harm. The 
theory is that the ashes eat up the smoke. 
Bleeding at the Nose.—The health of persons 
subject to bleeding at the nose should be improved by 
nutritious food. Violent, exercise will sometimes bring 
it on. Pluggiug the nostrils with lint or cotton wool 
soaked in a strong solution of alum will be found to be 
efficacious. Where persons are often troubled in this 
way a regular practicioner should be consulted. Ap¬ 
plication of ice water to the forehead and face are also 
good. 
Potato Soup.—Put one quart of potatoes (after 
they are pared and sliced thin) into two quarts of 
water; season with salt, pepper, butter and onions if 
you like; then let the potatoes boil till tender. Beat 
two eggs, stir into them half a pint of good sweet 
milk; thicken it with flour, stir it all in the kettle 
with the potatoes, and then pour it over dry light bread. 
Lemon Pie.—One lemon, two-thirds of a cup of 
sugar, one cup of water, two small grated raw pota¬ 
toes, yolks of three eggs; beat the whites of three 
eggs to a stiff froth, and put on the pie when done. 
Bet in the oven and brown slightly. 
Drugging Babies.—The Popular Science Monthly 
g a y S ;—“ One of the great dangers attending the use of 
various sedatives employed iu the nursery, like sooth¬ 
ing syrup, is that they tend to produce the ‘ opium 
habit.’ These quack medicines owe their soothing and 
quieting effects to the action of opium, and the infant 
is by them given a morbid appetite for narcotic stimu¬ 
lants. The offering for sale of such nostrums should 
be prohibited, as tending to the physical deterioration 
of the race. In India mothers give to their infants 
sugar pills containing opium, and the result is a 
languid, sensual race of hopeless debauchees. In the 
United States the poisonous dose is administered under 
another name; but the consequences will probably be 
the same.” 
Sliced and Broiled Beef.— Pare the potatoes as 
you would an apple; fry the potatoes in a thin batter, 
seasoned with salt and pepper, until they are of a light 
brown color, and place them on a few slices of cold 
roast beef, which should be nicely seasoned and broiled. 
fruit. She says: 
which is perfectly ripe, not too soft, but just right to 
eat well. Fill your cans full of fruit, put the can in a 
kettle of cold water; put a few iron rings in the bottom 
of the pot to prevent the cans from breaking, then put 
over a slow fire at first, making it hotter after the can 
has become hot. Too great a heat at first will crack 
the cans at the bottom. Meanwhile, make a nice 
syrup of white sugar, and when your fruit is half done 
cooking, pour your syrup over the fruit in the cans, 
and continue boiling until done; remove from the fire 
and seal. Some people cook their fruit before putting 
in cans, but it does not preserve its natural flavor as 
well, neither will the syrup be as clear. Cooking the 
fruit in the cans is the proper way of canning fruit, in 
my estimation. I use half a pound of sugar to a quart 
jar of fruit; cherries, peaches, pears and raspberries, 
will do with six ounces. Cook quart jars twenty to 
thirty minutes, according to hardness of fruit. Keep 
watch of your cans while boiling, and as fast as the 
fruit in the can lowers, fill up with well-ripened, fruit; 
next morning test your jars; if they do not hold, boil 
them over again. In ten days from time of canning, 
test your fruit again, and if the cover holds them it 
will keep for years, as I have some now nearly four 
years old, which look as if they might keep four years 
longer. By testing ten days after canning, you will 
never be awakened in the night by a loud report as of 
a gun going off, as I have heard people tell about, and 
breaking some half-dozen cans nearest to it. Keep 
your cans in a cool but not a damp place. 
Graham Raised Bread. —Prepare at night a little 
sponge, using perhaps a pint of lukewarm mixing, 
half new milk if you have it, and two-thirds of a cup 
of nice, sweet yeast. Make this batter but a little 
thicker than for fritters. I 11 the morning, or when 
perfectly ligh t, add half a pint of sweet milk or warm 
water, half a cup of molasses, a little shortening, if 
you have used water to mix with, but not otherwise; 
a little soda if the yeast is sweet, not over a quarter of 
a teaspoonful; stir stiff with graham meal and pour 
into baking tins. Bake slowly and thoroughly. Of 
course, these receipts suppose the use of best quality 
meal, made from white wheat. 
Bean Soup. —Bean soup is a dish that many people 
and especially children, would relish if properly made. 
It requires about half a pint of cooked beans for a 
quart of soup. Mash and boil until well diffused .in 
the water, and then run through a colander to take 
out the skins. Thicken with about one gill of wheat 
meal, and add a sprig of thyme if desired. Boil five 
minutes, and salt to the taste. The wheat meal 
makes it much richer than a thickening of the flour. 
What is in the Bedroom. —The importance of 
ventilating bedrooms is a fact in which everybody is 
vitally interested, and which few properly appreciate. 
If two men are to occupy a bedroom during a night, 
let them step upon weighing-scales as they retire, and 
then again in the morning, and they will find that 
their actual weight is at least a pound less in the morn¬ 
ing. Frequently there will be a loss of one or two 
pounds, and the average loss throughout the year will 
be more than one pound; that is, during the night 
there is a loss of a pound of matter, which has gone 
off from their bodies, partly from the lungs, and partly 
through the pores of the skin. The escaped material 
is carbonic acid and decayed animal matter, or poison¬ 
ous exhalations. 
Care of White Marble. —Marble which is used for 
1 ornaments and mantelpieces is generally the finest, 
and should never be cleaned with soap and water, as 
it injures it very much; but if rubbed frequently with 
a piece of silk or soft cloth, this will be found all that 
is required. Urease stains may be removed from 
marble by applying a little magnesia, finely powdered, 
or salt of tartar. Allow it' to remain on the spot a few 
hours, then wipe it and apply again, if the spot has 
not disappeared entirely. 
A good way to Polish Silver is to rub with wet 
whiting, let it dry with some of it on them, then rub 
again. When the articles are of an intricate pattern, 
the whiting is not easily removed, and it is better to 
use aqua ammonia, rubbing with a soft rag. 
To Polish Tins. —Bub with a dry cloth; then take 
dry flour and rub it on with your hands afterward; 
then take an old newspaper and rub the flour off, and 
the tins will shine as well as if half an hour had been 
spent rubbing them with brick-dust or powder, which 
spoil hands. 
Sweet Apple Pickle. —For one gallon of pickle, 
take a pint and a half of good vinegar, and the same 
of sugar, add stick cinnamon and cloves, and let it boil. 
Add sweet apples, pared, quartered and cored, as 
many as the vinegar will cover, cook till tender, skim 
out, and put in more, until all are done, then boil 
down the liquor and pour over them. These spices 
will darken the pickle. Those who are fastidious as 
to appearance can substitute mace, ginger or lemon. 
Sweet Pickle of Ripe Cucumbers. —Take ripe 
cucumbers or watermelon rinds, pare and cut into strips 
or squares, soak over night in weak alum-water, then 
scald in very weak salt and water, till tender, but not 
soft. Then pour over them, boiling hot, a pickle 
made of one pint vinegar, one tea cup sugar, cinnamon, 
cloves and mace. 
Green Tomato Pickle. —Slice green tomatoes quite 
thin, sprinkle a little salt among them, and scald, but 
not boil them. Perhaps a good title would be, to 
pour boiling water over them and set them <=n the 
stove till it just begins to bubble again, then pack in a 
jar, sprinkling spices among them, scald vinegar in 
the proportion of a little more than a quart to each 
gallon of tomatoes, and add about a tea cup of sugar 
to each quart; pour over them boiling hot. 
Picalilli, or Chow-chow. —Chop fine any quantity 
of green tomatoes, adding two or three green peppers 
to each chopping bowlful, and sprinkle salt among 
them when chopped, about half a tea cup to a gallon ; 
let them stand over night, drain well in a bag or 
colander, pack in a jar, and cover with cold vinegar. 
In about a week, drain off this vinegar, and add an 
equal quantity of chopped cabbage, plenty of sliced 
horseradish, and whole mustard-seed, about half a 
tea cup to a gallon, mix well, and cover again with 
cold vinegar. This change of vinegar is necessary on 
account of the great amount of water in the tomatoes. 
Both of these kind of pickles keep well, and improve 
by keeping. 
Tart Crust. —Take five large cups of flour, oue 
cup of butter, one cup of lard (it is important that the 
shortening should be of a firm character, for it is im¬ 
possible to make good light, flaky pastry with soft 
oily shortening), mix well with the flour with a knife, 
add salt, and enough cold water to make in a stiff 
dough, touching with the hands as little as possible, 
after in a condition, roll out an inch thick, cut iu 
quarters and lay on a plate and set in a cool place for 
two hours, then roll out, and be sure and do not take 
| any more dough each time than is necessary for one 
! crust, flour the board and roll, making it thinner in 
the middle than at the edges, which should be one- 
fourth of an inch thick. 
