COFFEE utensils or brass articles may be as thoroughly cleaned and look as bright by washing them with a solution of salt and vinegar as by using oxalic acid, with the advantage of running no risk of poisoning either children or careless persons. Use as much salt as the vinegar will dissolve, and apply with a woollen rag, rubbing vigorously, then polish with pulverised chalk, and the article will look like new, with little labour, as the acid of the vinegar is very efficient in removing all stains from either copper or brass.
VEAL BALLS - One half pound of cold veal, eight tablespoonfuls of bread crumbs, two tablespoonfuls of chopped parsley, one teaspoonful of mixed dried herbs, and one half-teaspoonful of pepper, one teaspoonful of salt, one salt-spoonful of grated nutmeg, tow eggs. Put six tablespoonfuls of the bread crumb into a bowl, and chopping the vela finely mix it therewith. Season this with the pepper and salt, adding the nutmeg, also the parsley and herbs, after which the whole must be thoroughly mixed together. To give this consistency drop in the yolks of the two eggs, saving the whites separate upon a plate. Roll the mixture now into small balls, using an ounce of flour upon the hands to prevent sticking. Beat the whites of the eggs slightly, roll the balls therein, and placing the remaining bread-crumbs in a paper, roll them also in it. Throw them into smoking, clarified fat for four minutes, when they should be taken out and put to drain on kitchen paper, after which serve upon a hot napkin.
SAVOURY HASH - Three quarters of a pound of cold meat, one Spanish onion, one ounce of butter, one ounce of flour, one teaspoonful of salt, one half teaspoonful of pepper, one dessert-spoonful of catsup, one dessert-spoonful of Harvey's sauce, one half-pint of second stock, one carrot, one turnip. Clean and chop fine both the carrot and the turnip, when they must be put to boil in a small saucepan with boiling water until tender, which will take about twenty minutes. While these are cooking melt the butter in a separate saucepan, brown it in the onion sliced, then cutting into slices cold roast beef, or beefsteak, roll them in the flour, and, placing these slices in the butter with the onion, brown slightly also. Pour over this the stock, the Harvey's sauce, and catsup, stir gently until the stock boils, and season with pepper and salt. When the meat is thoroughly heated through arrange them in a flat dish and pour the grave over. Strain the water from the carrot and turnip, and pile them high on the top of the pieces of meat when ready for serving.
CUSTARD PIE - Three eggs, three gills of milk, one ounce of sugar, one half-teaspoonful of grated nutmeg. Line a pie-tin with pie-crust, and putting the eggs and sugar into a bowl, beat them together until the eggs become very light. Add to this the milk, and pour all into the crust-lined pie tin; place the whole in a moderate oven, and bake the pie for half an hour. When done, grate over the surface the nutmeg, and serve cold or hot, as the taste may suggest, although custard pie should be cooled at once if desired cold, as the crust soaks and becomes unpalatable with standing.
A SIMPLE SPONGE CAKE - Take five eggs, three quarters of a pound of sifted sugar, break the eggs upon the latter, beat all together for half an hour. Take the weight of two and a half eggs in their shells of flour, and after the time of beating is expired stir in the flour the grated rind of a lemon and as much of the juice as desired, and pour immediately into a tin lined with buttered paper; place at once into a rather cool oven.
CLEANING WHITE FURS - Wash in a cold lather of soap and water, with a little soda and blue; if not sufficiently clean, draw it through several clean lathers; rinse in fresh water, and hang up to dry.
PREPARATION OF FRUIT ICES - Take one pint of strawberries, one pint of cream, rather less than half a pound of white sugar, and the juice of one lemon. Wash the fruit through a sieve, remove the seeds, mix all together, and freeze; adding a little new milk to quicken the process. Strawberry and raspberry jam may be used in lieu of fresh fruit, or equal quantities of the two together; but in this case less sugar will be required.
WATER ICE may be made thus. Take a large bottle of the fruit, the juice of a lemon, one pound of sugar, and half a pint of water. Rub the fruit through a sieve, mix and freeze.
LEMON AND ORANGE WATER ICE - Make thus. Of the juice and the water each half a pint, rasping off the rind before squeezing with lump sugar, and adding it to the juice; then mix, strain, leave to stand for an hour, and freeze. Beat up the whites of three eggs with a little sugar, and as the ice begins to set work it in with a spatula.
STRAINED INDIA-RUBBER - Professor Tait has found that india-rubber , after having been stretched for years and become permanently strained, or if it be stretched while warm nearly to rupture, will recover its former dimensions when it is dipped into hot water.
STOOPING AT WORK - The Lancet says: "The dangers which the seamstress, especially the young undeveloped girl, incurs by prolonged stooping over her work have been exposed by us on more than one occasion. Every practitioner will have been able to trace cases of deviation of the spine, uterine complaints, etc., to the bending of the back, and the crossing of the legs for so many hours day after day Our object now is to record the successful attempt made by Dr. Malherbe to avoid these melancholy consequences of an industrious occupation. The new system employed is that of fixing to the edge of an ordinary table a sort of cushion on which the work can be easily fastened or spread out, and represents the seamstress's knees. A framework of the simplest description admits of the raising or lowering of this cushion, so that the work may be done either sitting or standing; but in either case the vertebral column is maintained perfectly straight, while the facility thus given to a change of position will tend to mitigate the fatigue a young person would otherwise experience. Recognising that example is more forcible than theory when waging war against common routine, Dr. Malherbe at once sought an opportunity for making some practical experiment. He therefore introduced his contrivance at the Communal School of Nantes, and no objection was raised on the part of the pupils. Two among them had a slight tendency to malformation, which has been to some extent rectified since the introduction of this reform in the attitude of sewing. Evidently the remedy to a great evil is simple and practical, and should be made the subject of more extensive experiments.
THE following is the Scotch method of washing woollen shawls - Scrape one pound of soap and boil it down in water When cooling beat it with the hand; it will become a sort of jelly. Add three tablespoonfuls of spirits of turpentine and one of spirits of hartshorn. Wash the article thoroughly in it, then rinse in cold water until all the soap is taken off, then in salt and water. Fold between two sheets, taking care not to allow two folds of the article washed to lie together. Mangle and iron with a very cool iron. Shawls done in this way look like new. Use the salt only where there are delicate colours that may strike.