orously inside
bottles and lamp chimneys will clean them admirably. To clean a burned
porcelain kettle boil peeled potatoes in it. Cold boiled potatoes not
over-boiled, used as soap will clean the hands and keep them soft and
healthy. To cleanse and stiffen silk, woolen and cotton fabrics use the
following recipe:--Grate two good sized potatoes into a pint of clear,
clean, soft water. Strain through a coarse sieve into a gallon of water
and let the liquid settle. Pour the starchy fluid from the sediment, rub
the articles gently in the liquid, rinse them thoroughly in clear water
and then dry and press. Water in which potatoes are boiled is said to be
very effective in keeping silver bright.

BAKED PUMPKIN.

[Illustration]

Slice the pumpkin a quarter of an inch thick, peel and put a layer in
the bottom of a baking dish, then a layer of sugar with a sprinkle of
cinnamon and dot with butter, repeat this until the pan is full. Let the
top be well covered with sugar. Bake in a moderate oven until the sugar
becomes like a thick syrup. Or cut the pumpkin in squares and do not
peel, bake, and when soft enough, scrape it from the shells, season with
butter and salt and serve like squash.

CANNED PUMPKIN.

Stew pumpkin as for pies, put while hot in cans and seal.

PUMPKIN LOAF.

Take one quart of stewed pumpkin mashed fine, one teaspoonful each of
salt and baking soda, one tablespoonful sugar, three pints of meal. Stir
all together while boiling hot; steam four hours, or steam three hours
and bake one. To be eaten hot with cream, or butter and sugar.

PUMPKIN MARMALADE.

Take ripe yellow pumpkins, pare and cut them into large pieces, scrape
out the seed, weigh and to every pound take a pound of sugar and an
orange or lemon. Grate the pieces of pumpkin on a coarse grater and put
in the preserving kettle with sugar, the orange rind grated and the
juice strained. Let it boil slowly, stirring frequently and skimming it
well until it forms a smooth, thick marmalade. Put it warm into small
glass jars or tumblers and when cold cover with a paper dipped in
alcohol and another heavy paper pasted over the top of the glass.

PUMPKIN PIE.

To one quart of rich milk take three eggs, three big tablespoonfuls of
sugar, a little salt, and a tablespoonful of ginger, a teaspoonful of
cinnamon and a grated nutmeg if one likes it highly spiced, add enough
finely stewed pumpkin to make a thin mixture. This will make three pie