must let it stand a day longer.

=Celery Salt.=--If you mix celery root, which has been dried and grated as
above, with one fourth its quantity of salt, it makes a nice seasoning
and keeps a long time.

=Spice Salt.=--You can make this very nicely by drying, powdering and
mixing by repeated siftings the following ingredients: one quarter of an
ounce each of powdered thyme, bay-leaf, and pepper; one eighth of an
ounce each of marjoram and cayenne pepper; one half of an ounce
each of powdered clove and nutmeg; to every four ounces of this powder
add one ounce of salt, and keep the mixture in an air-tight vessel. One
ounce of it added to three pounds of stuffing, or forcemeat of any kind,
makes a delicious seasoning.

=Lemon and Orange Tincture.=--Never throw away lemon or orange peel; cut
the yellow outside off carefully, and put it into a tightly corked
bottle with enough alcohol to cover it. Let it stand until the alcohol
is a bright yellow, then pour it off, bottle it tight, and use it for
flavoring when you make rice pudding. Add lemon and alcohol as often as
you have it, and you will always have a nice flavoring.

=Vanilla Tincture.=--Make this from a broken Vanilla Bean, just as you
would make Lemon Tincture. When you make a plain rice pudding, and when
you boil rice with sweetening, put a teaspoonful of either of these
tinctures with it, and it will be very good.

=Measuring.=--Be careful about measuring. Do not think you can guess just
right every time; you cannot do it. One day the dinner will be a great
deal better than another, and you will wonder why; it will be because it
is carefully seasoned and properly cooked. A good rule for seasoning
soups and stews, is half an ounce, or a level tablespoonful of salt, and
half a level teaspoonful of pepper to each quart of water; try it, if it
is right you will know how much to use; if it is not right, alter it to
suit your taste; but settle the point for once, and then you will know
what to depend upon. The following table will give you some good hints
about measuring; there are four teaspoonfuls in one tablespoon; two
tablespoonfuls in one ounce; two ounces in one wineglassful; two
wineglassfuls in one gill; two gills in one good sized cupful; two
cupfuls in one pint; two pints in one quart. One quart of sifted flour,
thrown into the measure, and shaken down, but not pressed, weighs one
pound; one quart of Indian corn meal, shaken down in the measure weighs
one