Jasper Republican, Volume 2, Number 17, Rensselaer, Jasper County, 7 January 1876 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

In choosing silk, especially of foreign manufacture, select a soft fabric in preference to one that may be heavier and stiffer; the former may not at first present so elegant an appearance, but it will wear much the best. The stiff silks soon crack, become “ shiny” and shabby, as they owe their superior weight and body to a fictitious substance (gum, tor example) introduced in the manufacture. A good light is required for a silk counter, and the intelligent purchaser looks at the evenness with which the silk is woven, as well as its excellence of color. Imported silks are more subject to stripes of unevenness in the weaving than those of home make, because the former are woven by hand, while the latter are wrought by the unerring correctness of machinery.— Rural New Yorker. Do not forget the poultry on the farm at butchering time. Save the offal and scraps that are usually thrown away. Put them into the big kettle, cover them With water, and keep up a fire beneath until they arc so thoroughly cooked that the bones may be easily removed. These may be dried and then broken up to feed to the hens during the winter. The meat scraps and gelatin left in the kettle will answer to season many a warm breakfast for the poultry during the early part of winter. Now that the hens get no more insect food, as during the summer, something of the kind is needed for them if they are to keep us well supplied with eggs for the breakfast table. —Prairie Farmer. Chicken Pie.— Cut the chicken in small pieces and put them on to cook with just water enough to cover them. When about half done take out the chicken and rub some pepper, salt and flour with sufficient butter to make a rich gravy; when cool, roll out your crust and put round the sides of the dish, let it come over the edge, then cut some narrow strips and put round twice on the top of that; put in the chicken and fill the dish about half full of gravy; save out plenty to eat with the pie. • If there does not seem to be enough, rub some butter with floqp and seasoning, and put in small pieces among the chicken, and put in some water. Then cover the dish with a thiek crust, cut out a round piece from the center of the pie, then roll some crust a little thicker than you would for a common pie, and cut eight loaves—you can mark round a tablespoon to shape them; mark them through the middle and each side to resemble a leaf, then lay on tour opposite each other, then the other four Between those; take a narrow strip of the crust and cut it fine at one edge, then roll it up and put it in the center. If properly done you have a very handsome pie. Bake it gradually until the crust is done.