BABY CREAM

Two and one-half pounds of sugar, *4 pound of glucose, y2 pint of cream. Put sugar, glucose and a scant pint of water on fire and cook to 260 degrees with thermometer, or until

slightly brittle in cold water. Then add the cream and stir gently and let it cook'up again until brittle in water, or about 270 degrees. Then pour out on greased slab or platter and as soon as it is cool enough pull until pretty stiff; then cut up in small pieces. This is a fine warm weather taffy, as it is not sticky, but mealy inside. Flavor and color to suit while pulling it. M. A. Pease, Canton, Ohio.

THINGS WORTH KNOWING,

" There is a knack in doing many a thing, Which labor cannot to perfection bring; Therefore, however great in your own eyes, Pray do not hints from other folks despise"

If you wish to serve peas as an entree, cut out with a cookie cutter a round of bread from an ordinary sized slice of bread, then two rings with a doughnut cutter. Dip them in melted butter and toast delicately brown in the oven. Fill the cavities with peas cooked in a delicate cream sauce.

Freshen the house by putting a few drops of oil of lavender in an ornamental bowl, then half fill it with very hot water. This will give a delightful freshness to the atmosphere.

To secure rose flavoring, fill a wide-mouthed bottle with fresh petals, packing them down as tight as possible. Then pour over them enough pure alcohol to submerge.

Flower vases can be easily purified and cleaned by rinsing them out with warm water and powdered charcoal.

A recent addition to the list of savory salts is onion salt, which is now put up in shaker cans or bottles for flavoring use.

To take white spots from varnished furniture, hold a hot plate over them and they will disappear.

For rose syrup, collect fresh petals each morning and spread on a tray to dry. When enough have been collected for a tumbler of preserve put in a fresh granite or porcelain kettle with just enough water to cover, and simmer until tender.

Celery should be allowed to lie in cold water to which a little salt has been added, for an hour before it is required for the table. This will make it very crisp.

To Brighten Copperware. — A little crushed borax if sprinkled thickly in a flannel cloth that is wet with hot water and well soaked will brighten the copper like magic.

For Cake and Pie Pans. — Warm the pans and rub the inside with paraffine wax. This is superior to the old method of greasing the pans with butter.

To prevent the odor of cabbage or onion throw red pepper pods into the pan they are cooking in.

Save liquor from pickled peaches or pears for use in mince meat

Clean flatirons with salt, if rusty use kerosene.

Cracker crumbs cannot be compared to bread crumbs for breading, either in crispness or flavor.

In steaming puddings, potpies or dumplings never remove the cover from the steamer until done, for they will fall.

The frugal housewife has the bones and trimmings from her meats sent home from the market to be used for soup stock.

Wash chamois skin in tepid water. Rinse and when partly dry stretch the skin again and it will be like new.

To prevent the juice of pies from running out bind the edge of the pie when ready for the oven with a strip of cotton cloth 1 inch wide, wet in cold water.

Cut hot bread or cake with a hot knife.

A little cold boiled coffee or turpentine mixed with stove blacking will produce a fine gloss.

Always remove fruit or vegetables from the cans as soon as opened.

If hot grease is spilled on the floor pour turpentine on it and it will soon disappear.

Add a little dissolved borax to starch and it will give a fine polish.

In making mush to fry, use part milk with the water. It will be richer and brown more readily.

When the whites of eggs are used and the yolks not required at the same time, drop them into a cup, cover the surface with a little cold water, place in a cool place and they will keep several days without hardening.

"Butter the size of an egg" is a common expression. This equals about *4 of "a cupful, or 2 ounces or 1 heaping table- spoonful.

Boil green vegetables in salted water until done, and then put in cold water. You can keep green vegetables fresh this way for several days. Use them afterward in a like manner as canned vegetables.

To keep ants from the pantry sprinkle powdered borax upon the shelves.

To prevent cake from burning set a pan of water in the oven.

Spinach is valuable for its juices, which contain potash salts and when tender and well cooked is especially suited for those who need laxative food.

While boiling corn beef put in a half cup of vinegar.

A little lemon juice stewed with prunes adds flavor to them.

In choosing a husband you should not be guided by the silvery appearance, as in buying mackerel ; nor in the golden tint, as if you wanted a salmon. Be sure to select him yourself, as tastes differ.

GARNISHES.

For ovsters, sardines, fish, roast veal or salads, lemon slices make a desirable garnish. For cold meats, chops and cutlets, parsley or celery tops.

For decorating fowl nothing better than watercress can be used. Balls made of boiled rice with jelly on each are attractive on a plate of cold meat.

In garnishing cold corned beef sliced gherkins and large pickles sliced make an attractive garnish. For game, cold tongue, fried oysters or roast veal, currant jelly is used as garnish.

Never under any circumstances serve a heavy soup at a luncheon.

MINT SAUCE FOR LAMB,

One-half teacup vinegar boiled with 2 teaspoonfuls sugar and poured over 1 tablespoon ful mint leaves (chopped) and let it stand until cold.

With roast beef serve horseradish.

With roast mutton mint sauce.

With boiled mutton, caper sauce.

With roast pork, apple sauce.

With roast turkey serve cranberries.

With roast duck, currant jelly.

With roast goose serve spiced currants.