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vinegar, pej er and salt, and Arak the Th with little heaps of chopped boot | olen at this season when fruit isi scarce, Put into s saucepan half a - pound of caster' sugar; two eggs, three ounces of butter, and the juice "and rind of a lemon. Btir over: "the fire till 'almost boiling and tha Mirrors should the sunshine or ure looks like 'honey. This 3 will keep, and can bd used ss 're quired for cheesecakes, 'Cheap ' Pork. Pie.--~Take one pound and a half of pork trimmings and cut them into small piecas." Put » layer in the bottom of a riadich, sprinkle with = powdered allspice; pepper and salt, then put a layer of 'chopped apple. : Continde thus till the dish is full, then cover with ste, and bake for two hours: A fide highly-seasoned stock nhould added before the crust is put on. Lobster Pudding. --Drain away the liquor from & tin. of lobster, break up the meat with a fork and add two ounces of breadcranibs; se ounce of butter, one egg, one teaspoonful of anchovy sauce, cay- enne, and salt to taste. Mix well, snd put into a buttered basin, tie down and steam for an hour. Turn out, and serve with white sau:o poured over, the top lightly decir ated with chopped parsley. Potato Mould. --Requited: Two pounds of boiled potatoes, twe ounces of butter, one egg, milk, \ pepper and salt. Mash the pota- toes while hot," adding the butter and as much warm milk as is re- quired to anake it moist and light. Butter a mould, fill with the mix- ture, and stand in the oven for a few minutes. ' Turn out on to a but- tered sheet, brush it-over with beaten egg, and brown in the oven. Pork Bausages.--~Take some raw pork, two parts lean to one of fat, and pass it twice through a minc- ing-machine. To four pounds: of meat add a saltspoonful of powder- ed allspice, two teaspoonfuls of black per, three of salt, and two of powdered sage, Mix thor- oughly. Clean = some skins, rub with lemon-juice, then soak them in vinegar and 'water. Take out a ~~ skin, dry it, fill it with 'meat, and "fie in three-inch lengths: . Vegetable Pie.~Required: Two ounces of butter, two sliced onions, 'one head of 'celery, equal quanti- ties of boiled haricot beans, carrots, and turnips, also pepper; salt, pars: ley, and some light pastry. Dissolve the butter in a saucepan, add th vogetables, cover, and let them cook until tender; season to taste; and add a teaspoonful. of finely-~ chopped parsley.' Place all in a piedish, let cool, cever with light pastry, and bake. Serve with & thick, rich brown gravy. ii + Preston. Cake.--Mix together, six ounces of flour and two ounges of 3 ground rice, rub into it, with the r-tips, 'a quarter of a pound of butter (or lard and butter), then 'add four ounces of caster sugar, Shree punoes of sultanas,.and mois year where there is a e house: 1 hold. In this way the me is kept' even. Never allow hits of bread or ve- etable to remain in soup overnight, train it or it will probably becomé sour. Babies' clothes should never be der, Their delicate skins would be irritated thereby. Hot dipping must never be pour éd into .a vessel containing cold | dripping, or it will turn musty in a very short time, When boiling an old fowl or tough meat add: a pinch of soda to the water. . Simmer gently, and the meat will be perfesly tender, The meat safe should be hung in a cool, airy place. It must have hooks so that meat can hang; it quickly taints if 1aid ons dish, v city, however, one New Year's Day, she called at the earliest oppor: tunity to extend greeting met by : Lid $1 the wa ¢ have, had callers me who they Wh Zone 'She had one too many, and that is what ails her," remarked grand: ma's caretaker, in a low tone, 'but she will tell yon about him, for she talks of little else.' ta 'Well,- I. had | callers same's usual," remarked grandma in an 'stra in hig 'big sorry for : and was he you don't w LTH dan' 400 Tate to wish you a |of your yoite, but whe happy New Year, dear, but I misg-| you questions just sl washed with soda'or. washing-pow- ed Bi Ria ; or an't talked fa 'words jus gov sill and told him given hir 'White paint which is enamelled | absent-minded way, 'that is, fox| Wry or' varnished; ires careful these days, but I'll have to think/| solve that the treatment, and hold Be washed | "eM up, I guess, for ny first caller|be the last; 'an with fine oatmeal, not soap. Balt meats such as ham, tongue; beef and "80 on, which are to be boiled, should; bé put in cold water and allowed to heat slowly: . Fried bread should be served with a thick soup. . Cut the crumb 'of bread in small dice; fry crisp in'but: ter, drain on paper, and serve, Tinned provisions should be eare- fully handled. A. bruise may ad- mit air, 'and thus danger 'will' 'he immediately - introduged into the contents, Fringed towels should be carefuls ly oversewn before used. Unless this is done the towel becomes more and more frayed, and is soon shab- iy. Wooden tubs which are not in daily use, should have a little cold water left in them. 'If allowed to dry they wil crack and fall to pieces; Fat from stock should be careful ly 'skimmed off as it rises to the lag surface," but should not be thrown away. Clarify it carefully and use it for basting; "Flat-irons sometimes become' rough, . To make them smooth and easy te use, scatter dry salt on. the brown p Land x orously on that, To clean a watch chain dissolve & a little sal ammonise it wine, and: put 'the soiled gold into it. = This thoroughly 'cleanses the. gold. and|®" makes it quite bright. When preparing clarified drippin, Jen with two obey biases up with a8 i a teacupiul of milk. Beat wall, | put every one. else out of my mind." SR 4Why, he must have been. one of | your admirers in the beautiful long ago, 'about which you. talk so much," 'wag the laughing retort: That it was no laughing matter to grandma, however, was evident, for she met the foregoing with a shake of the head, and, in a very serious tone, said: "Noy no, dear, he was unlike any other caller I ever had hefore, and 1 never can forget him, never!' 'It was plain' to 'be seen that grandma, for onee, was not in. a mood to live over the days of Auld Lang 8yne, and; tao, that ghé 'was eager to talk of what was uppex- uind ; so : 1 G I Well, it 'was like | this, dear," said the old lady, as she leaned for- ward in her customary story-telling. £1 couldn't sleep the £ tH for 1 with him: tears dropped fr os 12 oui Hi offered it' to him, gayings | 711 Teel that you are in a tight [at place, and this may help you. to| Bed start right.' But he shook his head! ens and continued to dogo until I told him that he might lool a loan. At the sa my. address from the door, and I mustises you off' | |4 "He "required no urgi 1 started to go to 'the house; where he learned later, b do | sed for fear he {fore he wis hea of (Well ithere i tell, except that: To