THE HOME.

Globe, Volume XXIII, Issue 2323, 14 September 1881, Page 4

THE HOME.

Eabthbnwabb and Giass to Pbbsebtk from OHACKiKa. —Put Dew earthenware into cold water, to heat and boil gradually ; then let it grow oold again. While the water is boiling throw into it a handful of bran and place a little hay on the top of the water. This not only preserves the glazing, so that it will not be affeoted by salt or acid, but toughens it. To OMAN Sponges.—Wash them in very dilute tartaric aoii, rinsing them afterwards in water. It will make them very soft and whito. Be careful to diluto the aoid.

To Oman Fbyihgpans.—Before using put the fryingpan on the fire, pour some hot water into it, and rub it with a clean oloth till all the water is absorbed. By this plan the insido is made perfectly sweet to receive the fat which iB to melt in it. Olean the pan both after using it and before it is usod again. Stbak Pie.—The best thing to use for a beef pie is a tender rump steak or fillet steak. Out it in convenient pieces, lay it in a pie dish, season with pepper and salt in the proportion of a teaspoonful to a pound of meat. Skin and split some sheep's kidneys, cut each half in four slices, the long way, and lay them on the steak. Boil an onion, finely minced, in stock or water until tender; put it and the liquor on the steak, if a cheaper pie is desired, stew shin of beef with vegetables, pepper, and salt until tender. Out it in thin slices, lay it in a dish with minced or kidney seasoned, add two or three shred shalots, and pour over the liquor in whioh the beef was stewed. If liked, a layer of sliced potatoes can be added. Beefsteak oan also be used for this pie, but as it is not generally sufficiently tender unless cooked before baking it should be cut into small pieces like dice, and gently simmered, wiih an onion or two, pepper and salt, for an hour. The kidney will, as in the other cases, be used raw. For the orust, shred beef suet very thinly, rub half a pound of it into a pound of flour. Make it into a paate with a gill and a-half (dome flour requires a little more) of liquid, and work is up until smooth. Roll out as thin as possible, fold over to the size of the pie-dish, and finish in the usual manner.