The new practical housekeeping

Orange Syrup. — tJse fully ripe thin-skinned fruit ; squeeze the juice through a sieve and add a pound sugar to every pint ; boil slowly ten minutes, skim carefully, and bottie when cold. Two or three tablespoons of this in a glass of ice water will be found a refreshing summer drink. It may also be used with melted butter foi pudding sauce. Tisane. — To make Prune Tisane, take of French plums 0( prunes two ounces and a half; cut them in two and boil them for an hour in a sufficient quantity of water to make a quart of tisane ; strain through a sieve. Date, Fig and Jujuhe Tisanes are made in a similar manner. Currant Water. — Pick over one pound currants and half pound raspberries and add on half pint water, bruising or crushing all together with a wooden spoon. Put the pulp into a pr serving kettle with one- half pound crushed lo. sugar. Stir over the fire tilt just about to simmer, put through a puree siovo and add three return three and one-half gills syrup (made with sugar and water as in Orangeade) and one and one-halfpints water. Let cool and bottle for use. Apple Water. — Cut tart apples in small pieces, rejecting the cores, and put over the fire in enough boiling water to cook them, with half their weight in sugar ; simmer half an hour, strain through a jelly-bag, cool in ice and drink with cracked ice. Pine-apple Water, — Peel and slice a nice large pine-apple, and pound to a pulp. When well mashed put it into a basin, pouring upon it one pint boiling syrup as in Orangeade, add the strained juice of one lemon, stir all together and cover. Let stand for two lours untouched, then filter through a fine silk sieve and add a quart water. Ice-Cream Soda Water. — Put sufficient svrup of any flavor liked and a large tablespoon ice-cream into a large tumbler ; mix together with a spoon, fill up with bottled soda water made as in Effervescing Soda and quaff at once. If desirable, pounded or shaved ice may also be added to the contents of the tumbler before the soda water is poured in. Strawberry Water, — Crush with one-half pound finely sifted sugar one pound ripe red strawberries, and put theni with one-half pint cold spring water. Filter this through a sieve into a pan, adding two pints water and the juice (strained) of one lemon. Ids . E6Ga. EGhO-S. There is only one opinion as to the nutritive properties of eggs, although the qualities of those belonging to different birds varysomewhat, and among all nations they are a favorite article of food. They are pleasing to the palate, highly nutritious, and easy of digestion, and are said to contain all that is required for the construction and sustenance of the human body ; so that eggs, even at a fancy price, are the cheapest of food and should form part of the daily bill of fare of every family. Either eggs or cheese or the two combined are good substitutes for meat, and in combination with vegetables are capable of sustaining strength equivalent to a meat diet. The eggs of different birds vary much in size and color. Those of the ostrich are the largest ; one laid in the menagerie in Paris weighed two pounds, fourteen ounces, held a pint, and was six inches deep, which is about the usual size of those brought from Africa. Travelers describe ostrich eggs as of an agreeable taste ; they keep longer than hens' eggs.