Melted Butter

This simple luxury, owing to ignorance or carelessness in making, is often any thing but a luxury. First, be particular to have an exceedingly clean saucepan. Put into it in the proportions of a small teacupful of water, two ounces of butter and a large teaspoonful of flour. The flour should be mixed smoothly with the cold liquid before it is put near the fire, and if the mixture is allowed to stand an hour before melting so much the better; but it must not be put near the fire until it is ready to be melted. When once upon the fire, keep it stirred, or move it by occasionally shaking the saucepan; but use the utmost caution to stir or shake it so that the liquid should always go around in the saucepan in the same way; if it sometimes moves to the right and then to the left, it will be oiled, and then the best thing to do is to throw it away. A little cream or good milk may be used instead of part water, and will be found an improvement.

How To Freshen Salt Butter

Churn it afresh with new milk, in the proportion of a pound of butter to a quart of milk.

Food For Delicate Infants

Take a piece of gelatin (or American isinglass) about one inch square, dissolve it in half a gill of water over the fire - then add a gill of milk. When it comes to a boil, stir in a good half teaspoonful of arrowroot. When taken off the fire, stir in two tablespoonfuls of cream. This food is suitable for a child four or five months old. As the child becomes older, increase the strength of the food.

Preserving Eggs

The following receipt has been tried for several years with unvarying success. To five quarts of cold water add one pound of salt and one ounce of saltpetre; boil tegether for about twenty minutes, and when nearly cold, add four tablespoonfuls of pounded quick lime. Let it stand three days, stirring it twice a day. Place the eggs (which should be quite fresh) in a jar, with the small end downward, and pour the mixture upon them. Additional layers may be added, as convenient, and from thirty to fifty eggs may be done in one jar. They will keep for months, but must not be taken out of the lime till they are about to be used, when they will be found to be perfectly fresh. The lime should cover the eggs full two inches above them.

Raspberry Vinegar

Take ripe raspberries, put them in a pan, and mash them with a large wooden spoon or masher. Strain the juice through a jelly bag, and to each pint of juice, add one pound of loaf sugar, and one quart of vinegar. When the sugar has dissolved, place the whole over the fire in a preserving kettle, and let it boil a minute or two, and skim it. When cold, bottle it, cork it well, and it will be fit for use.

Restorative Jelly For Invalids

Take two ounces of isinglass; one ounce of gum arabic; and one ounce of sugar candy. Put these into half a pint of spring water, and let them remain eight hours; then simmer over a slow fire, or in a jar in the oven, until dissolved. Add half a pint of good sherry; and, when nearly cold, flavor with nutmeg or cloves. This is excellent.