Household hints

pounds of suet, eight pounds of apples, four pounds of sugar, two pounds of raisins, two table-spoonfuls of cinnamon, one table-spoonful of allspice, one nutmeg, two quarts of boiled cider, one pint of brandy, half pint of molasses, half cup of salt. Dried-Apple Pie. — It is the fashion nowadays to look with contempt upon the dried-apple pie ; and I suppose it has come into disrepute on account of its having been so poorly made. Let the apples soak all night, in the morning wash them in several waters ; see that there are no bits of core left on the quarters ; cook them slowly. If you have not allowed water enough at fijst, pour in more from the tea-kettle ; when they are done, take out the quantity you wish to use for pies, put it in a clean pan, and mash with the potato masher ; do this con amore, not leaving the suspicion of a lump. Season with brown sugar and allspice ; if not juicy enough, add a table-spoonful or more of boiled cider, or the juice of some fruit. With a nice, wellbaked crust you have a really inviting pie. Easily made Desserts. — All young housekeepers should learn as soon as possible how to prepare dishes for dessert which can be made on very short notice, that they may not be annoyed in the event of unexpected company to dinner. In summer fruit answers every purpose, but at other seasons, and particularly if the first course is not very elaborate, they will need to have something more substantial. Cassava pudding is very easily made. Another dish, which is economical as well as palatable, is made by taking slices of cake which are a little dry and pour over them while hot some boiled custard; cover the dish quickly, and the hot custard will steam the cake sufficiently. Van Buren cake is nice steamed, and served with pudding sauce. Oranges cut up, with sugar and grated cocoanuts sprinkled over them, are also nice with cake. Boiled-Cider Pie. — Take four table-spoonfuls of boiled cider, three table-spoonfuls each of sugar and water, two table-spoonfuls of flour, and one egg. Beat all together. Bake in a deep plate, and with upper and under crusts. Lemon and Cocoanut Pies are very dainty when baked in patty-pans. Some Ways of cooking Eggs. — For an omelet, which is a favorite dish with many excellent cooks, use this rule : Beat the yolks of six eggs and the whites of three till they are very light ; take one teacup of cream, if you can get it (milk will answer if you can not) ; mix with it very smoothly one table-spoonful of flour, add salt and pepper as you please ; . heat your frying-pan and melt in it a large spoonful of butter ; when hot pour the eggs and cream in and set in a quick oven. When it is thick enough — which is a matter of taste — ^pour over it the whites of three eggs, which are beaten to a stiff froth. Let it brown slightly, and then slip it out in a hot dish ; this must be done very carefully, so that the whites of the eggs will be on the top. This dish may be varied by beating the six eggs all together and then adding the cream, etc. A good rule as to quantity is to use one egg for a person. One of the best ways, if not the very best, to cook eggs is to pour boiling water into a basin, set it on the hearth of the stove, or on' the tank, and put the eggs into it ; let them remain in it for five minutes ; the egg will be cooked enough to be delicious, it will digest easily, and in this way the wonderful elements which go to make up the egg are best preserved. When done, break and drop on slices of buttered toast, or put in egg-cups in which you have first put a little lump of butter. PICKLES. 47 PICKLES.