The new Kentucky home cook book

To make soap: Take five pounds of grease, three gallons of water, one ball of concentrated lye. Boil hard for fifteen minutes; put in a cupful of salt, then boil for half an hour longer. When cold, cut out and dry. Another way: Take two pounds (or three balls) of caustic soda, eight pounds of grease, and five gallons of water. Boil two and one-half hours. In making a chicken-broth for invalids, be sure to break the bones. To keep eggs for family use : Take one gallon of water, one and one-half pint of common salt, and two pints of limestone lime. Dissolve the lime and salt in the water. Place perfectly fresh eggs in a stone jar, and cover with this solution. Keep in a dry, cool place, but do not let them freeze. Eggs put up in this way can be kept perfectly fresh for a whole year. Be particular to take from the jar only those intended for immediate use. This is really splendid. Mrs. Amanda M. Bridges. Receipt for cleaning furniture : Three ounces of linseedoil, three ounces of alcohol, two drops of winter-green oil, two drops of analine in solution, one-half ounce balsam of tar, one-half ounce of sulphuric ether. Mix all well together. Mrs. Dr. Holton. COOK'S TIME-TABLE. Breads: Kolls Muffins, corn-meal . . . Eggs: Soft boiled Q O Fowls: Partridge, broiled . . . Turkey, roasted, per lb Goose, roasted, per lb Meats : Ham, boiled, per lb . . Beefsteak, broiled . . . Breakfast bacon, br'Id. Sausage, smoked, br'ld. Sausage, fried (378) Meats : Beef, roasted, per lb . . 20 Lamb, roasted, per ft) 20 Mutton, roasted, per lb 25 Pork, roasted, per ft). 30 Yeal, roasted, per lb . 20 Venison, r'sted, per lb 20 Oysters, stewed 5 Vegetables (boiled): Asparagus 30 Beans, Lima 1 Beans, string 3 or 4 Beets, young 2 Beets, old 4 30 Cabbage 45 Carrots 1 30 Cauliflower 20 Cymlings 1 Onions 45 Parsnips 1 Pease 20 Potatoes 30 Spinach 30 Tomatoes 30 Turnips 1 Bice '. . 20 Tapioca 1 30 Oatmeal 30 Wheat, cracked 30 Pearl barley 30 Fish: Baked 1 30 Fried 30 Trout, broiled or fried 30 INDEX. SOUPS. paor Bean Soup . 24 Beef Soup 20 Bouillon 27 Brunswick Stew 25 Cakes for Soup 23 Chicken Soup." 22. 23 Dressing for Chicken 23 French Gumbo 2<> French Tomato Soup 24 Indian or Mullagataway Soup 21 .Julienne Soup 27 Mock Turtle Solid 26, 27 Noodle Soup * 21 Noodles for Soup 22 Ox-tail Soup 22 Oyster Soup 28, 29 Pea Soup 2o Poor Man's Soup 22 Potato Soup 24 Stock 20 Tomato Soup 23, 24 Turtle Soup 2G Vegetable Soup 21 FISH. Baked Fish 30 Boiled Fish— Egg Dressing 30 Boiled Halibut, 33 Boiled Salmon 32 Broiled Cod-fish 31 Broiled Halibut 33 Broiled Salmon 32 Broiled Shad 32 Chowder 34 Cod-fish Balls 31 Fish Croquettes 33 Fish Fritters 33 Frogs 34 Salmon with Cream Dressing 33 To Boil Fresh Mackerel 31 To Fry Fish 31 OYSTERS. A Rich Oyster Pie 40 Broiled Oysters 35 Cream Oysters 36 Fried Oysters 30 Oyster and Chicken Croquettes 3G Oyster Fritters 39 Oyster Loaves 37 Oyster Omelet , 40 Oyster Pates , 38 Oyster Patties 38 Oyster Sausage 30 Oyster Stew 37 Raw Oysters 41 OYSTERS. pa^ Scalloped Ovsters 37 Spiced Oysters 38 Stewed Oysters 35, 37