Recipes for the million

TORTOISE-SHELL, To Unite. — Thoroughly clean the edges and apply a hot iron above and beneath the juncture ; put a wet cloth on top of the iron to prevent it from scorching the shell, and press the edges together until the union is effected. TRACING PAPER, To Make a Good. — Put into a pot two ounces of Canada balsam, and half a pint of spirits of turpentine. Mix by a gentle heat, and with a soft brush spread it thinly over one side of white tissue paper. Hang each sheet separately on a line till dry. TRACING UPON MUSLIN, &c.— The cheapest and most effectual substance for tracing designs upon muslin, &c., is rose-pink, which may be obtained from colour shops at about eight pence per pound. It has also the further advantage of being easily washed out. TRAINS, To Read with Comfort in. — Hold a card or slip of paper immediately below the lines being read. This relieves the eye from the disturbance caused by the motion of the carriage, and consequently preserves the sight from injury. TRANSFER PAPER. — Make a strong solution of each of the following articles, separately, in hot water : — Starch, three ounces ; gumarabic, one ounce ; alum, half an ounce ; then mix, and apply it with a brush while still warm, to one side of sheets of paper. When dry, a second and a third coating may be given. Press it smooth. In using, moisten the back of it, and evenly press it on the stone, when a reversed copy of the drawing, &c., will be obtained. TREES, To Prevent Cattle Barking. — Take two parts cowdung and one part lime, mix them into a thick paste with a little water, and brush it over the stem of the trees. TREES, To Prevent Insects Climbing. — Mix together equal quantities of grease and chloride of lime, and place it in an unbroken ring round the trunk of the tree. No insect will pass over it. TRIPE (BOILED). — Boil it up in milk, then thicken with flour and butter, and serve with onion sauce poured over, or if preferred boiled onions may be sent to table with it. TRIPE (FRIED). — Cut the tripe into pieces of equal size, boil them till tender, let them grow cold, then dip them in egg and bread crumbs, and fry to a nice pale brown. TRIPE, To Prepare. — In order to preserve the rich flavour of tripe, as well as its most nourishing properties, the fat should be allowed to remain. Hang the bellies in a cool place until the day they are required, then scrape off all the rough dirt with a blunt knife until the honeycomb is arrived at. Root out of these cells every particle of dirt with a dull-pointed knife, occasionally dipping the tripe into boiling water, of which there must be a plentiful supply. By this means it will be rendered perfectly clean and sweet without any artificial means. When it has been washed in several waters it will be ready for cooking.