HOUSEKEEPING. 
Salad. 
Boil eight eggs one-half hour. When cold, cut the 
whites into rings, mash the yolks fine, and mix with them 
a cup of mayonnaise dressing. Arrange sixteen small 
white leaves of the head lettuce tastefully on a dish ; lay 
the rings of egg on them, with the yolks in the centre, 
after the form of a daisy. 
Meat Croquettes. 
One cup of cold meat, chopped fine; one-quarter of a 
cup of bread-crumbs; a teaspoon of corn starch, wet 
in just enough water to remove lumps ; one egg; salt 
and pepper to taste, and half a teaspoon of onion juice 
obtained by grating an onion. Have half a cup of stock 
or water boiling in a saucepan ; put into it a piece of but¬ 
ter as large as the bowl of a dessert spoon, then stir in 
the corn starch and let it come to a boil. Beat the egg 
and pour the contents of the saucepan on it, and then 
mix in the meat and crumbs with the seasoning in them. 
When the mixture is cold, shape into rolls or balls, dip 
them in beaten egg, then in crumbs; place them in a 
frying-basket and cook to a nice brown in hot fat. Drain 
a moment, then turn them on to brown paper and keep 
them hot till ready to serve. The paper will absorb all 
fat that will not drain off. 
Oatmeal Cakes. 
Into a quart of cold water in which has been dissolved 
a little salt, stir enough oatmeal to make it about as thick 
as hasty pudding. The meal should be sprinkled in 
slowly and the stirring be very brisk to avoid lumps. 
Now turn it out into a tin that has been rubbed with suet 
or butter, and spread it out evenly with a knife till it is 
about half the thickness of a common cracker. Divide 
it with a sharp knife into the sized pieces you wish and 
place it in a warm oven, where it will bake slowly, being 
careful not to brown it. These cakes are very nutritious 
and will keep for some time. 
Ginger Snaps. 
One pint of molasses, one cup of brown sugar, one cup 
of butter, a little salt, one tablespoon of ginger, or half 
ginger and half cinnamon can be used if preferred, and 
one tablespoon of soda. Stir the spices into four cups of 
flour. Heat the molasses, sugar and butter to the boil¬ 
ing point. Dissolve the soda in a little hot water and 
stir it into the heated ingredients, holding them over the 
flour, as they may foam and run over. When the flour 
has been stirred in, if the dough does not seem stiff 
enough, add more flour and roll out very thin. 
Baked Egg Omelette. 
Six eggs, yolks and whites beaten separately; a teacup 
of warm milk with a tablespoon of butter melted in it; 
one tablespoon of flour, one teaspoon of salt, and a little 
pepper. Beat the flour smooth in a little of the milk, and 
add it to the beaten yolks. Beat the whites to -a stiff 
froth, and slowly mix them with the yolks and flour, and 
last, very gently stir in the remainder of the milk. Have 
a short-handled frying-pan, well heated and thoroughly 
buttered, pour the omelette in and bake fifteen to twenty 
minutes. 
Graham Mush. 
Stir slowly into very fast-boiling water enough graham 
flour to make a thin pudding. The flour should be sprin¬ 
kled evenly from the hand, and the water should boil 
violently all the time, so the flour will be scalded imme¬ 
diately. Five minutes will be sufficient to cook it. Salt 
to taste. A Scotch bowl—which is a round-bottomed 
iron kettle—is best to cook it in. A great deal depends 
on the manner of cooking, as from the same material a 
delicious dish may be made, or one not fit to eat. It is 
especially nice for breakfast served with cream and sugar. 
Southern Pudding. 
One cup of molasses, one cup of sugar, one cup of 
butter, three cups of flour, four eggs, half a teaspoon of 
salt and two teaspoons of soda, mashed fine and stirred 
into the molasses. Steam two and a half hours. Serve 
with liquid sauce flavored with wine or vinegar. 
Iced Tea. 
Allow one teaspoon of the best Oolong tea to every 
tumbler of water. Select pieces of ice that are perfectly 
clear and clean, and put water, ice and dry tea into a 
granite iron or earthen vessel, and let it set four or five 
hours in the refrigerator. 
French Toast. 
Beat two eggs very light; add to them one pint of 
milk. Slice baker’s bread or nice light home-made bread 
and dip the pieces into the milk and eggs, letting them 
lie long enough to be thoroughly moistened and yet not 
fall to pieces. Fry a delicate brown in hot, fresh suet. 
Serve with sugar. Mrs. C. G. Herbert. 
Mrs. Herbert’s “ Fairy Layer Cake,” given in June 
Cabinet, 1884, is delightful. It never fails and is de¬ 
licious. We find it convenient, at times, to bake it in 
large sheets, after which we give it a chocolate icing ; 
then cut into squares with a very sharp knife. Mixed in 
a cake-basket with other kinds, the snowy, puffy squares 
with their glossy brown tops, have a very pretty effect. 
L. M. H. 
To polish brass use ordinary whiting or chalk and a 
damp cotton or woolen cloth. If the metal is stained or 
tarnished, then use rottenstone and oil on a cloth, and 
finish with whiting for a gloss. If corroded and black¬ 
ened, use oxalic acid in water with the rottenstone, in¬ 
stead of oil. 
A very complete filling for open cracks in floors may 
be made by thoroughly soaking newspapers in a paste 
made of one pound of flour, three quarts of water and a 
tablespoonful of alum, thoroughly boiled and mixed; 
make the final mixture about as thick as putty, a kind of 
paper putty, and it will harden like papier-mache. 
