THE HOME.

Globe, Volume XXIII, Issue 2367, 3 November 1881, Page 4

THE HOME.

Painless Ctjbh pob Wabts.—Drop a little vinegar on the wart and cover it immediately with cooking soda or aaleratus ; put on as muoh aoda as you oan pile on, and let it remain ten minutes. Bepeat several times a day, and in three days the wart will be gone. A good remedy for corns alao. Q-amb ob Pi&bon Salmi.—Out up any cold cooked bird, bones and all. Flour the pieces on both sides, adding pepper and Bait. Take the hash pan, and place it over the lamp, with a very little cold water at the bottom. Put in the game ; add ateaspoonful of ketchup and a lump of butter. Light the lamp, and it does itself in about seven minutes. This salmi must not be transferred to another dish.

Hash. —Take some slices of oold meat, out rather thick. Flour them, and add pepper and salt. Place them in the despatoher with a lump of butter and a teaspoonful of ketchup. Light the lamp and leave them for ten minutes, when the hash will be ready. Be careful, however, not to let it boil. Satjtb op Potatoes —Butter the little frying pan and place it on the lamp. Out up some previously cooked potatoes in slices, lay them in the buttered pan, and sprinkle them with pepper and salt. Fry for six minutes, and serve very hot. Fried potatoes must be cut up into much thinner slices, and fried for a longer time in lard or dripping instead of butter.

Tomato Saucb.—Out up the tomatoes, and put them into a aaucepan containing a little water, with some parsley, basil, marjoram, thyme, and laurel leaf according totaate, a clove of garlic, a few cloves, some whole pepper, and salt. Let them boil till thoroughly done, then strain off the water, and pass them through a hair sieve. Pot a piece of butter in a saucepan, add to it when melted a spoonful of flour, and the tomato pulp; mix thoroughly, and when hot the sauce is ready.—" The Gh C." Kidneys.—Skin them carefully, lay them on their backs, and sprinkle with pepper and salt; butter the frying-plan well, and place it over the lighted lamp for a few seconds ; then lay the kidneys in thej frizzling butter, and let them fry for five or six minutes, adding a teaspoonful of Worcester or Harvey sauoe to the gravy as it comes out of them ; do not turn them round. Have ready a slioe of toast on a dish, take them out of the pan with a tablespoon (never stick a fork into them), and serve. Vbobtabliß Pubbb. Take some cold potatoes and greens, and chop them up together, with a little butter, pepper, and salt. Put them in the sauoepan, without any water, and cover them over. Leave them on the lamp for eight or ten minutes, occasionally removing the lid to stir them. Turn out and serve hot. It is scarcely necessary to observe that the saucepan, kettle, frying-pan, hashpan, despatcher, and all the little batterrie de outline of the Etna must be kept scrupulously clean and bright. This 'is, perhaps, the most troublesome part of parlor cookery, when thrown on one's own resouroes. Silver sand is the best thing to use for scouring the utensils after they bare bees well washed out

with warm water in a basin kept for the purpose. To brighten them, use a little whitening mixed with oil, applied with a soft piece of linen.

Tomato Saucb (fob Kbbpino).—Gather the tomatoes quite ripe on a sunny day. Cut them into quartors, and put them into a saucepan with salt quant, stiff., a good handful of basil, and three or four cloves of garlic A little water should be put into the saucepan to prevent the tomatoes catching. When they are thoroughly done turn them out upon a hair sieve, and wait till all the water has drained from them. Throw away this water, and pass the tomatoes through the sieve. The pulp thus obtained is put into a saucepan to boil for about half an hour, and a moderate quantity of black pepper may be added according to taste. When the sauoe is quite oold put it into wide-mouthed bottleß, cork tightly, and tie up eaoh cork with string or wire; dip the neck of each bottle into meltod rosin, and you may then put them away to be used when required. The bottles should be of moderate sine, for, once opened, the sauce will no longer keep good. Another way consists in letting the tomato pulp reduce in the sauoepan until it assumes the appearance of a very thiok paste, care being taken to stir it constantly. When oold it is put away like jam in pots. When wanted for use a small quantity of it is dissolved in hot water. —The G. O.