HOUSEKEEPING. 
Home-made yeast that is losing its leavening proper¬ 
ties from age—or in the words of an old-fashioned 
housekeeper “is running out”—may be renewed by 
stirring into it a little New Orleans molasses, in the 
proportion of one tablespoon of molasses to a quart of 
yeast. Let it thoroughly ferment, and then take it to 
start new yeast with. 
It is often desirable to provide an extra kitchen table, 
or a long table is needed in the sewing-room when some 
large garment is to be cut and the extension table is not 
available, in fact, the uses of such a table are too numer¬ 
ous to mention; but where it is only needed occasionally, 
and in so many different places, one finds it both awk- 
' ward to move about and to store when not in use. 
The most convenient arrangement is to have a pair of 
carpenter's ‘ 1 horses ” as long as the width you wish your 
table and as high, and a movable top of matched boards 
with crosspieces underneath. You can paint the horses 
and make them as fine as you please, but if you once 
know the convenience of such a table, you will only 
wonder how you have kept house without one. On 
ironing days the horses can do duty by supporting the 
ironing board. In old times, kitchen chairs were useful 
for that purpose, although they would occasionally tip 
over, but now such chairs appear to be made for the 
sole .purpose of being used as seats, for the backs are 
of such patterns that is quite impossible to rest anything 
on the top of them. 
If any of our readers are independent enough to hang 
paper themselves, they will find our impromptu tg,ble 
just the thing to lay the strips of paper on while apply¬ 
ing the paste. 
Jellied Chicken. 
Select a chicken that weighs about five pounds. It is not 
necessary to inquire its age, as most any fowl can be boiled 
tender. Joint it and put it on in cold water, with salt and 
pepper. Boil until the meat slips easily from the bones, 
and the broth will measure less than a quart. Then strain 
the broth and let it cool so the fat can be removed. Dis¬ 
solve a half package of gelatine in a little cold water, 
beat the broth boiling hot, and add the gelatine to it. 
Cut the breast in strips, and the rest of the chicken in 
small pieces, boil two eggs hard, and cut in thin slices. 
Slice half a lemon very thin. An oval vegetable 'or 
pudding-dish will make a good mold, as it will corres¬ 
pond to the shape of a platter. Lay the strips of the 
breast, the slices of the egg and lemon close against the 
dish, and then lay in lightly, the rest of the chicken, 
placing the meat so all the fibres will lie in one direction, 
that in slicing you may cut across the grain. Now 
strain on the broth until the dish is nearly full, then set 
it away to cool. The amount of broth and gelatine 
must be in proportion to the quantity of chicken, a half 
box of gelatine being sufficient to stiffen a quart of 
broth. When cool, it should be stiff enough to slice and 
retain its shape. To remove from the mold, dip it a 
moment in hot water, and then turn it out on a platter 
and garnish with parsley and slices of hard-boiled eggs. 
Pressed chicken differs from jellied chicken only in 
being solid meat, with just enough broth and gelatine to 
hold it firmly together. Jellied chicken is a meat-jelly 
with pieces of chicken through it, and is a beautiful 
dish for New Year’s refreshments. 
Pickled Oysters. 
Put them over the fire in their liquor and a little salt 
and heat them almost scalding hot; then take out the 
oysters with a skimmer, and lay them between the folds 
of a clean towel to dry, and remove the scum. Heat 
boiling hot, enough vinegar to cover them, with red, 
pepper and cinnamon, or whatever spices suit your' 
taste (cloves will make them dark), and pour it over 
them. They are in condition to eat as soon as cold, or 
they will keep a couple of days. 
Tapioca Pudding. 
Wash one cup of pearl tapioca, and soak it over night 
in a pint of cold water. About an hour and a half 
before dinner add to the tapioca one more cup of water 
and one of milk, and a little salt. Pare four or five 
sour apples, cut them in halves, core them and lay on 
the top, pressing them down till they are on a level with 
the tapioca. It is best baked in an earthen dish, and 
must be cooked slowly. It is done when the tapioca is 
clear, and the apples tender. 
If a little pure soap is put in cold starch it will 
add to the ease with which collars and cuffs are laun- 
dried, and give them a beautiful, smooth appearance. 
Only enough is required to make the starch water a little 
foamy. Mrs. C. G. Herbert. 
CURRENT NOTES 
Our experience with the Hyaointhus Candicans the 
past season has been very satisfactory. We planted 
a large number of bulbs late in the spring; all of 
them flowered most profusely; the larger bulbs threw 
up two flower stems each, some of which were 
more than six feet high, with more than one 
hundred flowers on each. We treat them in pre¬ 
cisely the same manner as we do the Gladiolus. Any 
AND COMMENTS. 
special care recommended for them is not worthy of at¬ 
tention, as they grow and flower well under any treat¬ 
ment they would be likely to receive in a flower-garden. 
A light, rich soil, and a moist situation, is the one that 
best suits them. They are readily increased from seeds, 
which, if sown early, will flower, the first season; none 
will fail to bloom the second. As the seed is freely pro¬ 
duced the bulbs will soon become so cheap that they 
