household hints. 
[Pkepaued for the Floral Cabinet.] 
A NUMBER of inquiiies have recently been made re¬ 
garding the best way to utilize the small bits of various 
kinds of soap, wliich have been saved in the household 
after having become too small for convenience in hand¬ 
ling. The most'satisfactory way of using them is to put 
them in a little contrivance called a soap shaker, consisting 
of two cups of whe gauze, each at the end of a spring 
handle. The cups spring apart by the elasticity of the 
handle, but are brought together and held in close con¬ 
tact by means of a simple catch. The bits of soap are 
put into the cage formed by the two gauze cups, the 
handle allowing them to be shaken in the water until 
every fragment is utilized. This little article can be pm'- 
chased at any furnishmg or notion store for ten cents, and 
very soon pays for itself in the saving of soap. 
Higdom. 
Not quite as many green peppers as green tomatoes, 
and about one-quarter as many white onions. Chop the 
tomatoes veiy fine, salt them and let them stand twelve 
or twenty-four houis, then squeeze out every particle of 
juice ; put them in a porcelain kettle with cold water 
enough to cover them and heat scalding hot; when cool 
enough, squeeze eveiy particle of water out. Chop the 
peppers and onions separately, and boil separately in 
salted water until nearly soft, then squeeze the juice out 
and mix with the tomatoes thoroughly. Now boil all 
together in vinegar and water rmtil soft, then they may 
stand a day or two, or more if convenient, or they may 
be squeezed out immediately. Put the ■ amount of 
sugar you wish to use, plenty of white mustaa-d seed (one- 
half pound to one peck of tomatoes), a little cloves and cin¬ 
namon in some strong vinegar, heat it and pour it over 
the higdom, and when it is all boiling hot, it is done and 
ready to put away, in crocks or large-mouthed bottles. 
If put into bottles corked, and sealing wax poured over 
the corks, it will keep the year round. There should be 
vinegar enough to make it thoroughly moist and a little 
juicy. 
Pickled Peaches. 
For Peaches enough to fill a three-gallon ci-ock, take 
two quarts of strong cider vinegar, four pounds of brown 
sugar, plenty of stick cinnamon. Rub the peaches 
until all the fuzz is off, stick four cloves in each peach, 
unless the peaches ai'e small, then three will be suffii 
cient. Boil the vinegar, sugar and cinnamon, and when 
it has been skimmed put in half the peaches and bo 
them till they feel a little soft, then take them out care- 
fuUy, put them in the crook and boil the rest, then put 
them in the crock and boil down the vinegar tiU thw 
is just enough to cover them. Put a plate over them o 
keep them from swunming, and when cool paste brown 
paper over the d'ock to keep out little files, and keep rom 
the air tiU cool weather. G. C. • 
Cucumber Pick.les. 
Select small cucumbers; wash them 
them in a crock, a layer at a time, and sprinkle _ 
each layer. When they are ready, fill tt*® . 
cold water, and let it stand twenty-four hours. Then 
drain all the water off thoroughly, and iioiu' boiling 
water on the pickles enough to cover them, and let them 
stand twenty-fom‘ hom's. Then pour off the water and 
taste one of the pickles; if they are too salt, put hot 
water on them again; if not, wipe them dry, and heat 
some strong cider vinegar, with a little sugar, plenty 
of green peppers or red, and cinnamon, if it is liked; 
and when it is boiling hot pour it over the pickles. 
For pickles enough to fiU a tlmee-gallon crock, a potmd 
of brown sugar wUl be required. Pickles made in this 
way will be equal to the imported pickles. Q.F.w. 
Lemon Pie. 
Yolks of three eggs beaten well, to which add one fuU 
cup of sugar, the juice and part of the grated rind of 
one lemon, and one tablespoon of flour. When the crust 
is ready, add to the other ingredients enough sweet mUk 
or cream as will be necessary to fiU the pie-tin, and bake 
in a hot oven. As soon as the custard is fairly set 
and the crust done, spread over the top the wliitesof the 
eggs, previously beaten stiff with a little sugar, and 
return to the oven to brown a trifie. A. L. T. 
Pie Crust. 
Unless one is an experienced housekeeper, it is a diffi¬ 
cult matter to guess at just the amount needed for a cer- 
certain number of pies. We have found the following 
proportion a great convenience: One quart of flour, one 
full cup of lard, little salt and enough very cold water 
to make a soft dough. Do not put your hands in until 
it is ready to roll out. Roll some butter on the upper 
crust. This will make three medium-sized pies. A.L.T. 
Suet Pudding. 
One tea-cup suet chopped fine, one cup of molasses; 
four cups of flour; one cup sweet milk; one cup of 
raisins ; one teaspoon of soda dissolved in the molasses ; 
cinnamon, cloves and nutmeg. Steam four horn's. 
TTalf the recipe is sufficient for six persons.. S. B. 'W. 
For sauce, use one given for Huckleberry Pudding in 
September Cabinet. 
Puff Pudding. 
Three eggs; eight tablespoons of flour; one pint of 
milk ; a little salt. Beat the yolks and whites separate¬ 
ly. Use a sauce made of butter and sugar stirred 
together. „ 
Breakfast Rolls. 
Take two quarts of flour, rub into it two tablespoons 
of butter, one teaspoon of sugar and one of salt. Scald 
one pint of sweet milk, and when pai-tially cooled, put 
in it one-half cup yeast. Make a hole in the flour and 
pour this in, stii-ring in very carefully, just enough flour 
from the edges of the little well to make a very thin bat¬ 
ter. If this is done after dinner, at early tea-time it -will 
be light, then knead it well. It requires no additional 
flour. When thoroughly light, roll out and cut with a 
large biscuit-cutter, butter and fold like a turn-over, 
and set them over night in the cellar, where they will 
rise slowly and be ready to bake for breakfast, s. a. F. 
