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TURfiTPIilK.
To Bleach Straw Hats, &o.—Straw
lmts and bonnets may bo bloacbcd by
putting them, previously wnsliod in pnro
nntor, into a box with burning sulphur;
the fumes which arise ntiito with llio water
oil llio bonnets, and tho sulpliurous acid
thus formed blenches them.
To Make Orange Pudding.—Pool imd
cut five good, sweet, juicy oranges into thin
slices, taking out all tho soeds. Pour over
them a oofi'ee-cup of whilo sugar. Let a
pint of mill: get boiling hot by setting it
into some boiling water ; add the yolk of
throo eggs woll beaton, one tnblespoonful of
corn starch made smooth with n little cold
mill:. Stir all tho time, and ns soon nB
thickened pour it over the fruit. Beat tho
whites to a stiff froth, adding a table
spoonful of sugar, nud spread over tho top
for frosting. Set it into tho ovon for a
few minutes to hnrdon. Eat cold or hot
for dinner or toa. Substitute berries of
any kind, or peaches if you liko them better
than oranges.
To Sweeten Rani: Butter.—To three
pounds of butter, add two drachms and a
half of enrbounto of soda, For making
frcsii butter, the soda is to bo added after
all tho milk is washed out, and it is ready
for making tip. Tito unpleasant smell is
produced by att noid, which the- soda des
troys, and disperses at tho same time tho
disagreeable flavour. Cnrkonate of soda
produces the same results when added to
dripping, lard, ifcc.
Vahnisiied FmtNiTUitE.—This may bo
finiskod off so ns to look oqunl to the best
French-polished wood in tho following man
ner:—Take two ounces of tripoli, pow
dered, put it into nil earthen pot, with
just enougli water to cover it; then take a
pieoe of white flannel, lay it over a pieoo of
oorl: or rubber, and proceed to polish the
varnish, always wetting it with the tripoli
and water. It will be known when the
process is finished by wiping a part of tho
work with n sponge, and observing whether
there is a fair, even gloss. When this is
the caso, take a bit of mutton suot and fine
flour and clean the work. Tho above pro
cess is suitablo to other varnished surfaoes.
Brown Colouring.—This is a prepara
tion for oolouring gravios, soups, jellies, &c.
It is of suoh importance in tho lcitohon
that no well-regulated domesticated bouse
should ever be without it. If you would
tickle the palate you mimt at tho same
time please tho cyo. This is an axiom
Betty lays down ; but “ browning” does
something more for gravy than is generally
supposed. It 1ms a peouiiar bitterness,
which gives picqunncy oven to water’; and
if the gravy bo ever so weak, it not only
improves ’ tho colour, but also the taste.
Brown colouring is technically tarmod
Caramol, which means burnt honey, or
sugar. Brown colouring should bo made
thus:—Into a clean frying-pan put a
quarter of a pound of brown sugar; placo
this over a alow fire, then gradually heat it
until tho sugar boils and steam bubbles
disappear, and are followod by others,
from which issuo little puffs of white smoke.
When these appear all over the surface the
Caramel is in its beBt condition. Now. re
move it from tho fire, and when partially
cool add one pint of lime-water. This
will dbooWo all tho true colouring; then
strain it tbrougli muslin, and preserve it
in a bottlo for use. Lime-water is easily l
made by plaoing a lump of quick lime the
size of a walnut in a wine-bottje full of
hot water, and allowing it to'sbttlo for a
day. Oao pound of sugar may be used, if
thought fit; tho colouring will then be
stronger.—\mtralasian. t i
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