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ae dell S00 the Paradin v one solic ill be wre evenly distributed' and in rol less paraffin than when melted and poured over the top of the jel i Discoloring of Fruit.--To prevent trait from discoloring after being: "7 pared or peeled, moisten with le- mori juice. ! To Peel Tomatoes.--To 'peel to- Re matoes without hot water, scrape a Jomato a8 you would a new potato, then peel. The skin' comes off easy and elean, */ RETR yop New' Hint for Tomatoes, -= Last! 4 canning - tomatoes we 1 We took double the quantity of tomatoes and af- eeling and quartering let them slowly for half an hour, adding to taste. Half of this quantity ve strained and seasoned, boiling n for ten minutes, and this we ept for tomato bisque. soup. 'Be and bottle while hot.--M.1.D. onomical Plum Butter.--Take ,sckdps of jellies or preserves which Bs be 'used on the table and together with a little 'water. Then add a few canned or preserved ploims to. the mixture and rub hrough an ordinary strainer, Place the fire again and heat and you wil have a most delicious plum but- teri The strong flavor of the plums Is reduced by . the other fruits, while the plum flavor alone can be detected. Easy Method of Making Jelly. -- Prépare fruit juices of any kind as far. making jelly to the point of ad- ding sugar. Can the juice boiling hot as in canning any fruit, In the winter when a hot fire is appre- ciated and sugar often much cheap- er it is a simple matter to reheat the juice, add the required amount of sugar; and have the fresh jelly the entire ydar, Juices left over in the spring will be just as good for the next year. Baves time, glasses, shelf room, and no jelly ever molds or spoils. isin, CAKE RECIPES. Eve's Delight Cake.' ~~ For a tainty cake of new and delicious sombinations of flayors try the fol- lowing : Cream together one-fourth cup of butter and one-half cup of sugar. Beat the yolks of four eggs light and then beat them into one- third cup of water and add them to the butter and sugar, together with seven-eighths of acup of flour in which two teaspoons "of baking powder have, been mixed. Flavor with one-third teaspoon of lemon "and four 'drops 'of Vanilla; Pour + dough into two small buttered cake ting and put in flow oven until cake is well Faised. Then quickly finish the baking by increasing the heat. Punt together 'with "apple oream icing." Grate one small, tart apple, and add to it the white. f one egg and one tablespoonful 'of lemon juice. Begin beating vig- orously, adding. sugar = gradually until the paste is thick enough to + "White Cake.~One cup of sugar, ongshalf cup of butter; one cup of et milk, the whites of four eggs, two teaspoons baking powder, two : pips of flour or more. Flavor with Cream Cake. --One cupful sugar; capful sour '¢ream, one-half yb cupfuls flour one teaspoonful Ti pou: Jong, shallow in and cut into 'one-half inch p boil in salted water one hour, low water to ¢odk away some, and then to it add milk enongh to cover the celery, and thicken with butter and flour rubbed "New cucumber pickles in the nsnal try 'this method: Fill's two' fruit jar with small cucumbess that have been washed. . Fill up with vinegar, put 3 gual] se cloth with spices d al." Will" keep indef »: al ways retain their crispness and far surpass those that have been pit up.in the usual manner. iy ced Ri mato Relish Un pe Tomi One-hul peck of 'ripe' peel; ¢ut in small squares, draip two hours; add one cupful of grat- ed horseradish, one cupful yellow' mustard seed, two tablespoonfuls of salt, two tablespoonfuls of celery seed, two = cupfuls of "sugar, one tablespoonful of black pepper, two red peppers 'cut fine, two tablé- spoonfuls. of cinnamon, | ground, one quart of cider vinegar; bottle cold and seal. Do not heat or cook any of it, Asparagus. --Begin at top, break into two inch pieces nntil you reach the tough part of the stalk. This you peel thinly and break. Cook in boiling salted water; it will all be equally tender, = Beason with hotter, | pepoer, | 'and' 'cream or thickened milk, PEAS! Green Peas with Sponge Balls.--~ Shell and wash peas, put on to: beil in boiling water, to which add one tablespoon of sugar and one table- spoon of minced parsley. When nearly' done add salt, pepper, and butter to taste. Have plenty of water on the peas and about ten minutes before serving 'add the fol lowing: To make the sponge balls take one cup of milk and. one-half teaspoon of salt. When boiling stir in" ope cup of 'fleur. - 8tir until smooth, then remove from fire and beat in one teaspoonful of butter. When this batter 'is cool beat' in eggs, one ab a time, until thoroughly beaten . inj drop by spoonful in the boiling peas. This is an old German recipe and delic- ious, 1 THINGS WORTH KNOWING. Eggspoons that = are stained should be rubbed 'with- damp salt before polishing. An' old adage has it that 'druit ig golden in the morning and lead: en at night." SE Water is a nerve food. Tt has a distinctly soothing effect when sip- gradually, as one can test for oneself, To make silk which has been wrinkled appear like new sponge |' the surface with a weak solution of gum arabic, and iron on the wrong side. A It is said that the wick of a lamp if frayed out to 'about an inch at the end which is immersed, will give a much brighter and stronger + Eggs 'are delicious' stirred. in a basin, with a little milk. or cream, then put into a clean pan. tes 3 and fried two or thr tes bubter. Salt must be added. PH SIEOE SAVE D 1) PO~ nd