In case you have no benzine or alcohol at hand cologne will be found just as effectual in removing grease spots.

A delicious way of serving the common small chestnuts is to roast them, then shell, sprinkle with sugar and cover with rum, which must be lighted and allowed to burn until all the alcohol is consumed.

Black lace will resume much of its pristine beauty if washed in thick suds made of tar soap. The lace must be allowed to dry without rinsing, as the tar imparts a slight stiffness, which is very desirable.

Crackers prepared as follows are nice to serve with soup or bouillon or for a Sunday night tea. Saltines or water crackers should be slightly buttered, sprinkled with grated cheese and thoroughly browned in the oven.

Home-made marrons glaces may be prepared by boiling the chestnuts until thoroughly cooked, then dipping them into a syrup of sugar and water, such as is used for crystallizing cherries and walnuts.

Cinnamon almonds are new and delicious, and are made the same as the salted nuts, omitting, of course, that condiment.

Soapsuds are said to be excellent for making plants grow and blossom, on account of the potash contained therein.