THE HOME.

Globe, Volume XXIV, Issue 2441, 1 February 1882, Page 4

THE HOME.

The lustra of morocco leather ie restored by varnishing with white of egg. Plated ware should first be rubbed with a woollen cloth and sweet oil, then washed in warm suds, and rubbed with soft chamois and whiting. Two drops of laudanum in half a teaspoonful of warm water, dropped into the ears, will give immediate relief to persons troubled with neuralgia. Blackbbuby CORDIAL.—Simmer the blackberries till they break; strain, and to each pint of juice pat a pound of white sugar, one-half ounce oinnamon, one-quarter ounce maoe, two teaspoonfuls cloves. Boil fifteen minutes, and when 000 l add a little brandy, though the brandy is not an essential. Fbbnch Bban Salad —String some EYenoh beans, and boil them in salt and water ; when cold place them in a salad bowl and pour over them the following mixture :—Four tablespoonfuls of oil, one of vinegar, a little salt and pepper, a teaspoonful of capers finely minoed, three or four sbalots. Garnish with hard-boiled eggs. Oelbby Pickles.—Take good-eized cucumbers, slice thin, crojs grain, on a vegetable outter, and let stand over night in a weak brine ; drain, then take enough vinegar to oovor them, put on the stove, and to a gallon of vinegar put a quarter of a pound of celery seed and a'quarter of a pound of white mustard seed; boil half an-hour, and pour over the pickles. Put a weight on them. English Buns. - Quarter pound of flour, one-half pound of butter, four eggs, _ one wine-glasß of brandy and rose water mixed, with a little cinnamon and nutmeg. After it is well raised add half a pound of sugar and six ounces of flour. Bake in a moderately hot oven.

Indian Mbal Pudding.—One pint of Indian meal cooked, one quart of milk, half a cup of butter, one pint of molasses, four eggs, with a little cinnamon and nutmeg; boil the milk, atir in gradually the meal, mix all together and let it stand two hours, add the eggs when the pudding is ready to put in the oven ; let it bake two hours. Lemon Gingbb. Oakb.— Quarter pound of butter, one< half pound of sugar, three eggs, one small oup of milk, the same quantity of molasses, three and a quarter pounds of flour, teaspoonful of ginger, one of cinnamon, one tablespoonful of salaratus dissolved in the milk, the rind of two lemons and the juice of one. Bake in a quiok oven. Piquantb Sauob.—Put two ounoes of butter into a stewpan, stir over the fire until it is beginning to get brown. Then put in a tablespoonful of Tarragon vinegar, one of Harvey, or of a similar sauce, a dozed minced capers, and a teaspoonful of essence of anchovy. Mix half an ounce of flour in a gill of stock, put it into the sauce and stir over the fire until it has thickened. This is a sauoe suitable for any kind of fish or for outlets. Thb WASHrNG of Flannbi, and Woombn Goods.—Use borax —a large tablespoonful in a pint of water; put some of this into the warm water in which the flannel is to be washed ; put in no more than one piece at a time, and also use some soap if necessary. From time to time add some more of the borax solution, rinse every pieoe in warm water, shake in well, and hang it up where it can dry quiokly. Therefore it is best to waah flannels only when tbe air is dry. Some advise the adding of a little salt to the water in whioh they are rinsed the last time, and to nse water just as hot as for cotton material, when it is said that they will not shrink, and always remain white.—" Textile Manufacturer."