Luncheons, breakfasts, simple dinners and carving

Frosting — In frosting cake dip the knife in cold water before frosting the cake and do so frequently while frosting the cake. A little lemon juice will keep frosting from crumbling. Some cooks use a little alum or gelatine dissolved in a tablespoon of warm water. Always let the cake get cold before frosting. If the gelatine be used in frosting brush the top of the cake with it before frosting. If you want the frosting pink use a little cochineal coloring. Part of the cake batter may be colored and baked in layers. This is very pretty. MISCELLANEOUS RECEIPTS. Country people, before science had the place in the world it has now, packed eggs in some way we know not how, but the eggs were kept through the winter just the same. One way of preserving eggs is to dip them in brine and pack them with the small end down in a wooden box. Always set the box upon sticks so as to allow a free circulation of air. Beeswax and sweet oil are excellent to preserve eggs. Use about one-third the amount of beeswax that you do of oil. The brine is made in the following way : Put two cups of slacked lime in two gallons of water, three teacups of salt, one-third of a pound of cream tartar. Dip the egg in grease first, then in the brine. In packing eggs be careful not to put new ones in with old ones, because they will heat and spoil the others. Poached Eggs — Fill a pan half full of hot water, add a little vinegar and teaspoon of salt. Break one egg in at the time, cook three to five minutes. Serve on toast. Deviled Eggs — Hard boiled eggs, remove the shells, take out the yolk. Mash well, season with mustard, pepper, melted butter and a little vinegar. Many people use salad dressing. When the yolk is perfectly smooth, fill in the cavities left by the yolk. Serve on a lettuce leaf. Pickled Eggs — Put hard boiled eggs in a jar, cover with boiling hot vinegar, let stand over night. Spiced Eggs — These are made the same as pickled eggs, only whole cloves of allspice and stick cinnamon are used. Fill the jar full, cover tight and let stand six weeks. Eggs spiced are excellent with cold meats. Potato Yeast — Peal and grate four large potatoes, grate on a cup of salt to keep them from turning dark. Pour on one quart of boiling water, stirring all the time. Add a cup of sugar, let cool. Then put a cup of yeast or cake in. Let rise, then put in a jug. Make fresh every week, taking some of the old yeast to start the new. One-half cup will make a large batch of bread. This is as nice yeast as can be made. Keep the yeast jug clean. Fritters — Beat two eggs light. Add one pint of sweet milk, a little salt and sugar, flour enough to make a batter, drop a spoonful in hot lard and fry like doughnuts. If served with fried chicken, put the chicken in the center of the dish and the fritters around the chicken. If eaten with syrup, roll in powdered sugar. Corn Fritters, Oysters, Apple, Banana, Peach, Pineapple, Rice Fritters, are all made and cooked the same way. Just add the corn or whatever you want. Peppermint Drops — Two cups of sugar, one-half cup of water. Boil five minutes. Flavor with peppermint. Stir until thick. Drop on white paper (confectionary or oiled paper).