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RUGS. 
As rugs are almost indispensable articles in a house 
perhaps one or two ways of making them may he 
acceptable to some one. 
Take a coffee bag, cleaned well; cut the size and 
shape you wish ; work a vine, or any pretty design 
you wish, around the edge, with coarse, Germantown 
yarn; put an initial, a star, or any figure you choose, 
in the centre, and bind the edge with woolen braid. 
Yarn rugs, for common use, may be made of old 
woolen stockings. Make your foundation of burlap; 
cut your stockings in strips, about oue and a half 
inches wide; ravel them, leaving about one-fourth of 
an inch for sewing on to the foundation. Begin at 
the outer edge, and sew around the rug the raveled 
edge, of each row, just covering the part sewed on of 
the preceding one. Take Etruscan cloth, or Turkish 
toweling, cut in any shape you like; cut out figure, 
of thick flannel, or bright colored cloth, and button¬ 
hole stitch them on with worsted or fine yarn; cut a 
border of some pretty design, put it on in the same 
way, and either bind the edge or trim with short 
heavy fringe. By using a foundation of old, but strong 
white cotton, lined with something firm and durable, 
and putting on figures of black and bright-colored 
cloths, and trimming the edge with a strip of black 
cloth scalloped, a very pretty rug may be made. 
Chenille rugs may be made from old bits of all sorts 
of bright and neutral tints of woolen, silk, and cotton, 
which are usually considered fit for nothing but the 
rag bag. Cut these in small bits, of almost any shape 
as their form will allow (though it is better to cut 
them nearly square, if you can); take a coarse needle 
and strong linen twine, double in long needlefuls, and 
string these bits of rags. After the string is full, take 
some shears and trim off the ragged edges, so as to 
make the roll as round as you can; when you have 
enough string, take a piece of tapestry or Brussels 
carpeting for a centre, and sew on the edge a strip or 
your chenille ; then, on that another strip, and so on, 
just as you do braided mats. They are indeed very 
pretty, and children can do the stringing as an occa¬ 
sional pastime. Mary I. Herron. 
THE TWO WAYS. 
“ Good morning, Annie; how is thee to-day ?” 
“ Good morning, Auntie; I am very well, and so 
glad to see you, though you find me very busy. I 
have undertaken a task I always dread, and, that is, 
paring quinces; they are hard and often rough ; I am 
fortunate if I do not cut my fingers, before the day 
is over.” 
“ I can help thee. My method is better than thine, 
as it saves both time and patience. Will thee try it ?” 
“ Certainly, I will, Auntie, with pleasure.” 
“ Put a large pan of either cold or warm water on 
the stove, where the water will heat slowly; put the 
quinces in the water, not too many at once ; they will 
be ready for our knives in a few minutes.” 
“ Excuse me, Auntie ; hut I would rather not boil 
them.” 
“Yes, Annie; we will allow them to remain in the 
water only long enough to soften the skin; we can 
take these out now and put in the rest. Pare one, 
Annie, and let me know thy opinion.” 
“Oh! Auntie, this is splendid. Only see, I could 
not pare a peach with more ease. My parings, too, 
are nicer for my jelly, ftr by the old method, the par¬ 
ings were cut in little hits, and the decayed part so 
hard to remove.” 
“Tell me, dear, where I can find something to put 
the rest of the fruit in, as they are all soft enough, 
then I can assist to pare.” 
“Look on the top shelf, Auntie, and you will find a 
nice tin pan.” 
“ May I take one of these large yellow or brown 
howls I see here f ” 
“Help yourself, Auntie, to anything you see; hut 
why do you like the bowls ? ” 
“ Because, if you leave pared fruit for a short time 
in a tin vessel it discolors the fruit. I see thee look¬ 
ing very curious at this knife. Thee must not think 
I am putting on airs; I always carry this silver fruit- 
knife in my pocket, to use on such occasions as this. 
I never pare fruit with a steel knife, for it makes my 
fingers black. I am wonderfully proud of my hands.” 
Herriott. 
HOUSEHOLD HINTS. 
Good. Bread. —For yeast, take six potatoes, pare 
and grate them, steep a handful of hops in one pint of 
water, turning the liquid on potatoes and scalding it to¬ 
gether, stir it well, when nearly cold add one teacupful 
yeast, salt, ginger, and sugar, to your judgment. To 
make the bread, take two quarts milk, one and one-half 
teacupfuls yeast, sift and stir as much -Mimf as you 
can with the spoon, let it stand over night to rise. In 
the morning knead it into three loaves—one of which 
in biscuit for breakfast—let them rise and then halve. 
Take a six quart pail, a cover to it, to mix in. 
Lemon Pie. —The juice and rind of one lemon 
grated into one cup of water, one cupful of loaf-sugar, 
the yolks of two eggs, three tablespoonfuls flour. 
Frosting, heat the whites of two eggs, add four table- 
spoonfuls of sugar, spread on the pie, and bake lightly 
in the oven. 
Ginger Cake. —One egg, one and one-half cupfuls 
molasses, one large spoonful ginger, one teaspoonful 
allspice, one large spoonful butter, one and one-half 
spoonfuls cream, the same quantity of sour milk, one 
teaspoonful soda, one-half teaspoonful cream of tartar, 
heat well together; made of coarse flour, same consist¬ 
ency as griddle-cakes. 
Cookies.— One egg, one cupful sugar, two-thirds 
cupful sour cream, one teaspoonful saleratus, one 
tablespoonful butter, two teaspoonfuls caraway seed, 
flour enough to roll. The foregoing are original. 
Crullies.— Oue egg, one spoonful sweet cream, one 
pinch salaratus, four spoonfuls sugar, spice to your 
taste, flour enough to roll out stiff, and fry them in 
lard. 
Advice to the Carver of Fish. —With epicures, 
the fins of all lai;ge fish are considered a delicacy, and 
should he helped to your guests when the fish is being 
served. The thickest parts of fish are the most es¬ 
teemed, hut a little of both hack and belly should he 
offered to each guest at table, so as to gratify all 
tastes. Never help any one to the green parts about 
the eyes of a. cod’s head. The shoulder part of the 
cod-fish and mackerel, the cheek of John Dory, and 
the palates of carp, and cod-sounds are the most ad¬ 
mired by epicures. Of all fish, the tail is the least de¬ 
sirable portion, except in lobsters. Short-grained fish, 
such as salmon, should not he cut crosswise, hut 
lengthwise; the fat of salmon is much prized. All 
fish should he helped in tolerably thick slices. 
To take mildew out of cotton or linen, wash in a 
strong solution of chloride of lime. 
Corn Muffins.— Beat two eggs and tablespoonful 
of butter together thoroughly, add three cupfuls milk, 
one of corn-meal, and four of prepared flour, hake in 
hot oven. 
One important item in making corn-bread is nearly 
always omitted in published recipes, namely : To put 
in the soda or saleratus the last thing, and just before 
it is put in the oven. 
Make jelly in shallow paus and in small quantities. 
This way will insure solidity. 
Custard Pudding.— Four eggs well beaten, and 
small tablespoonful. flour, wet up with milk; have a 
quart of milk, boil and stir in the flour briskly with 
some kind of flavoring, put in eggs, boil three or four 
minutes, then put in whatever dish is going to the 
table—put one-half cupful white sugar in the bottom 
of the dish, then put one cup on the top of the pudding 
and set it in a cool place, Sauce cold. 
Baked Indian Pudding. —Scald a quart of milk 
and stir in seven tablespoonfuls Indian meal, a tea¬ 
spoonful salt, a teacupful molasses, and a tablespoou- 
ful ginger or cinnamon, bake three or four hours. 
Roasting is the best method for cooking meat. It 
developes the flavor and preserves the juices, aud is 
easily digested. It loses twenty-five per cent, of its 
weight in roasting, which is chiefly water. When 
first commenced, the heat should be great enough to 
coagulate the albumen on the surface, and thus form 
a slight crust; then cook slowly until a fork will readily 
enter any part. 
Many people do not understand how to make nice 
baked beans. Bake your beans all day Saturday, and 
if convenient let them stay in over night, baking full 
twenty-four hours, and our word for it., your beans 
will come out in the morning smoking, with a flavor 
that will make your mouth water to taste of them, and 
your breakfast will he the best you ever had. 
Hot alum will destroy insects indoors or out, says 
the Journal of Chemistry —one pound of alum to two 
quarts of water. It should he used while nearly boil¬ 
ing, and applied to all the cracks and crevices. 
Brown Bread. — The Sweetest bread ever made. 
Take three pints of coarse yellow corn meal, scald it 
with three pints and a half of boiling water, add two 
pints of coarse rye meal after the corn has cooled. 
Knead thoroughly with the hands. Take it out into a 
stoneware crock which is a little larger at the top. 
The quantity here given will take a vessel which holds 
five or six quarts. Place it immediately in the oven, 
after smoothing over the top with a spoon frequently 
dipped in cold water. Cover with a stone or iron 
plate, and have hut little heat in the oven. It should 
take three hours to begin to hake, then bake slowly 
four hours. Leave the loaf in until the oven cools off, 
if it is several hours longer. It should he dark-colored, 
light and firm, with a good soft crust. A round-bot¬ 
tomed iron kettle will do to bake in. Try it. 
Warts may he cured thus : Immerse the parts on 
which the warts are developed in a strong solution 
of black soap. This causes a slight cauterization of 
the surface of the wart. The loosened tissue is to he 
removed and the application repeated every day till 
the cure-is complete. 
Safety requires that lamps he filled every day. As 
the oil hums down, a highly inflammable gas is created 
on the surface, and if the oil is allowed to burn very 
low, it gives room for the collection of a quantity 
sufficient to cause an explosion, which a simple jar of 
the table will sometimes produce. 
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