THE HOME.

Globe, Volume XXIII, Issue 2223, 12 April 1881, Page 4

THE HOME.

Yakuts tied Fcenitubb.— This may be finished off so as to look equal to the best French polished wood, in the following manner; —Take two ounces of tripoli, powdered ; put it into an earthen pot, with just enough water to cover it j then take a piece of white flannel, lay it over a piece of cork or rubber, and proceed to polish the varnish, always wetting it with the tripoli and water. It will bo known when the process is finished by wiping a part of the work with a sponge, and observing whether there is a fair, even gloss. When this is the case, take a bit of mutton suet and fine flour, and olean the work. The above process is suitable to other varnished surfaces. A note cure for neuralgia is hot vinegar vaporised. Heat a flat iron sufficiently hot to vaporise the vinegar, cover this with some some woollen material, which is moistened with vinegar, and the apparatus is then applied at once to the painful spot. The application may bo repeated until the pain disappears. New Paint. —Newly-painted rooms are very unpleasant for many days, but if a handful of hay bo strewn on the floor upon which is sprinkled a little chloride of lime, after a couple of hours the offensive smell will have entirely disappeared. Pka Sour. —Use half a pint or seven ounces of dried peas (cost three halfpence) for every two quarts of soup you want. Put them in throe quarts of cold water, after washing them well; bring them slowly to a boil; add a bone or bit of ham, it you have it to spare, one turnip and one carrot peeled, one onion stuck with three cloves (cost three-halfpence), and simmor three hours, stirring occasionally to prevent burning. Then pass the soup through a sieve with the aid of a potato masher, and if it shows any signs of settling stir into it one teaspoonful each of butter and flour mixed together dry (cost one penny). This will prevent settling. Meantime fry some dice of stale broad, about two slices, cut half an inch square, in hot fat, drain them on a sieve and put them in the bottom of the soup tureen in which the pea soup is served, or cut some bits of very hard stedo bread or dry toast to use instead of the fried bread. By the time the soup is done it will be boiled down to two quarts and will be very thick and good. This receipt will cost you about five pence. Qkiiled Bacon, which forms so Urge an art iclo of consumption in many Engli.- h houses is, when properly cooked, a nourishing tasty dish ; but when hulf-cooked, or else done to a cinder, it is indigos! ible and disgusting. Out the bacon in very thin rashers, cut off the rind, put them in a dish in a hot oven for half an hour, then toast before the fire till the fat is brown. Serve in a hot water dish.