neck, but the spring got loose and turned it into a ladder and almost
choked him to death. Then he invented a patent boot heel to crack nuts
with, but he mashed his thumb with it and gave it up. Why, he has a
washtub full of inventions. One of them is a prayerbook that always
opens at the right place. We tried it one morning at church, but the
wheels and springs made such a noise that the sexton took William by the
collar and told him to leave his fire engines at home when he came to
worship. The other day I saw him going up the street with a model of a
grain elevator sticking out of his hip pocket, and he is fixing up an
improved shot tower in our bed-room."

RECIPES.

A hot shovel held over furniture removes white spots.

A paste of equal parts of sifted ashes, clay, salt, and a little water
cements cracks in stoves and ovens.

Fried potatoes: Chop fine cold boiled potatoes; heat some butter in a
frying pan and put the potatoes in. A few minutes before taking them
from the fire stir in some well beaten eggs. Serve hot.

Sardines picked up fine, and mixed with cold boiled ham also minced
fine, and all well seasoned with a regular Mayonnaise dressing, make a
delicious filling for sandwiches.

Rye Bread: Make sponge as for wheat bread; let it rise over night; then
mix up with rye flour, not as stiff as wheat bread. Place in baking
pans; let rise, and bake half an hour longer than wheat bread.

One of the best ways to cure sore throat is as follows: Wring a cloth
out of salt and cold water, and keeping it quite wet bind tightly about
the neck. Cover this with a dry cloth. It is best to use this remedy in
the night.

A delicious hot sauce for puddings is made of six tablespoonfuls of
sugar, two of butter, and one egg; beat the butter, sugar, and the yolk
of the egg together, then add the white beaten to a froth; lastly stir
in a tea-cupful of boiling water and a teaspoonful of vanilla.

A Dish for Breakfast: Take six good cooking apples, cut them in slices
one-fourth of an inch thick; have a pan of fresh, hot lard ready, drop
the slices in and fry till brown; sprinkle a little sugar over them and
serve hot.

A little curry-powder in chopped pickle gives a delicious flavor to it.
A tablespoonful of the powder to four quarts of pickle is about the
right quantity to use, unless you like to use the curry in place of
pepper; then at least twice this quantity should be put in.

A good way to extract the juice