THE HOME.

Globe, Volume XXIII, Issue 2196, 10 March 1881, Page 4

THE HOME.

Cooking a Tubkbt. —There is roast turkey, and roast turkey, but there is a wide difference even when tho birds are of like age and quality, depending wholly upon the skill in the kitchen, or of its superintendent. A lady who is reputed to always have " good roast turkey," at our request kindly wrote out the following for the " American Agriculturist : —" Unless it is badly soiled, never soak, wash, or wet a turkey, as many do. Indeed washing injures any kind of meats and fish, except those kept in salt brine. Carefully draw the turkey, and wipo thoroughly inside and out with a dry towel. It will thus keep longer uncooked, and be better flavored. If it chances to be a tough one, steam it an hour or two, as needed, before baking. If one has not a steamer large enough, as few have, it may be done in a wash* boiler, supporting the bird above the water on a couple of inverted basins, or suspending it by strings from the handles. My family has learned to like plain stuffing rather than the highly seasoned, rich, indigestible dressing so much in vogue. I use stale bread chopped fine, just moistened with scalding water, not to a " mush," and add a little butter, salt, pepper, and, if desired, a small pinoh of sweet marjoram or thyme. Most like summer savory, but we omit it, because not rclishod by one of the family. After stuffing and sowing, fasten the wings and legs down closely with skewers or by tying with strings. Roast in the dripping pan without water. To keep the skin from scorching, baste now and then with a little water seasoned with butter and salt. Bake thrsugh uniformly to a light brown, avoiding burning or hardening any part. A good oyster stuffing, when easily obtainable, is liked by many, as follows : —Drain off most of the liquor from the oysters, season with sufficient butter and pepper, and roll them in cracker or bread crumbs. Fill the cavity of the turkey entirely with these." Cbbam Oaks.—Three eggs, one and a-half cups of sugar; beat eggs three minutes; put in sugar and beat ten minutes ; one and onehalf large cups of flour, half cup water, large teaspoonsful baking power ; bake in layers same as for jelly cake and put the cream in between same as jelly. The cream— Three-quarters of a onp of milk, half cup powdered sugar, one tablespoonful cornstarch, lump butter half the size of an egg; flavor to taste ; mix cornstarch in half of the milk cold while the other half and the sugar are boiling together ; then put all together and stir briskly while boiling from three to five minutes. This makes an elegant and delicious cake. How to Rbstobb Fadbd Upholstbby.— To restore faded hangings, beat the dust out of them thoroughly, and afterwards brush them ; then apply to them a strong lather of Castile soap by means of a hard brush ; wash the lather off with clear water, and afterwards wash them with alum water. When dry, the colors will be restored to their original freshness. When the colors have faded beyond recovery, they may bo touched with a pencil dipped in water colors of a suitable shade, mixed with gum water.—" Furniture Gazette." lutisiblk Ink fob Postcards. The following is a new recipe for magic ink, whioh is made visible by warming, either by holding against the fire or over a burning match. It consists of a solution of nitrate, or chloride of oobalt, or chloride of oopper, whioh may be procured from any chemist's shop, which is mixed with a little gum or sugar, to the required consistency for writing with a goose quill.