=To Brown Flour=
Spread flour upon a tin pie plate, put it in a hot oven, and stir constantly, after it begins to brown, until it is all colored. Keep always on hand. It is good for coloring and thickening gravies.
=Lemons and Fish=
Lemon juice makes a very grateful addition to all kinds of fish. Thin slices of lemon, with sprigs of parsley, around a platter of fish, makes a pretty garnish.
=To Try out Lard=
If you want good sweet lard, buy from your butcher, leaf lard. Skin carefully, cut into small pieces and put it into a kettle or sauce pan. Pour in a half-cupful of water, to prevent burning, and cook slowly, until there is nothing left but scraps. Remove the scraps with a skimmer, salt it a little, and strain through a clean cloth, into tin pails. Be sure not to scorch it.
=How to Keep Eggs=
In the summer, when eggs are cheap, buy a sufficient number of freshly laid ones to last through the winter.
Take one part of liquid glass, and nine parts of cold water which has been boiled, and mix thoroughly.
Put the eggs into a stone crock, and pour over them this mixture, having it come an inch above the eggs. The eggs will keep six months, if they are perfectly fresh when packed and will have no taste, as when put into lime water.