ffing and pudding. In warm weather any gravies or soups that
are left from the preceding day should be boiled up and poured into
clean pans. This is particularly necessary where vegetables have been
added to the preparation, as it then so soon turns sour. In cooler
weather, every other day will be often enough to warm up these things.
In cooking, clear as you go; that is to say, do not allow a host of
basins, plates, spoons, and other utensils, to accumulate on the
dressers and tables whilst you are engaged in preparing the dinner. By
a little management and forethought, much confusion may be saved in
this way. It is as easy to put a thing in its place when it is done
with, as it is to keep continually moving it to find room for fresh
requisites. For instance, after making a pudding, the flour-tub,
paste-board, and rolling-pin, should be put away, and any basins,
spoons, etc., should be neatly packed up near the sink, to be washed
when the proper time arrives. Neatness, order and method should be
always observed.

Never let your stock of spices, salt, seasoning, herbs, etc., dwindle
down so low that some day, in the midst of preparing a large dinner,
you find yourself minus a very important ingredient, thereby causing
much confusion and annoyance.

After you have washed your saucepans, fish-kettle, etc., stand them
before the fire for a few minutes to get thoroughly dry inside,
before putting them away. They should then be kept in a dry place, in
order that they may escape the deteriorating influence of rust, and
thereby be quickly destroyed. Never leave saucepans dirty from one
day's use to be cleaned the next; it is slovenly and untidy.

Do not be afraid of hot water in washing up dishes and dirty cooking
utensils. As these are essentially greasy, luke-warm water cannot
possibly have the effect of cleansing them effectually. Do not be
chary also of changing and renewing the water occasionally. You will
thus save yourself much time and labor in the long run.

Keep a cake of sapolio always on hand in the kitchen--always
convenient for rubbing off stains from earthenware, tin, glass, in
fact, almost everything but silver; it is a cheap and valuable
article, and can be purchased at nearly every grocery in the United
States.

DYEING OR COLORING.

GENERAL REMARKS.

Everything should be clean. The goods should be scoured in soap and
the soap rinsed out. They are often steeped in soap lye over night.
Dip the