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INSECTS IN BIRD CAGES.

TO WASH COLOURED EMBROIDERY.

TO KEEP PLANTS FRESH.

SWEETS FOR THE CHILDREN.

A STATE-TRUST.

USE SALT FREELY.

PINEAPPLE JELLY.

EGGS A LA ROSA.

SARDINES A LA ROTATE.

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SARDINES A LA ROTATE. âPound the flesh of a nice dried haddock and rub it through a wire sieve, work it with a wooden spoon in a basin, adding gradually 2oz. of dissolved fresh butter, half a gill of cream, and pepper and salt to taste. Fry sufficient pieces of bread Sin. long and lin. wide, spread them thickly with the puree, and place a skinned and boned sardine on each. mask the fish smoothly with the iwrcc, and bake them in a buttered sau!e-pa,n with a greased paper over. Serve it hot, garnished with fried parsley. LOBSTER IN ASPIC. good aspic jelly is required for this dish. Have some lobster cut in pieces, three eggs boiled hard, and a few pieces of tarragon and cress. Put a layer of the jelly in the mould, then arrange, tastily, pieces of the lobster alternately with the eggs, and, now and then, pieces of the green. \Vhcn this has all set, put in more lobster, &c., and then more jelly in a half-melted state, until the entire mould is filled up, sprinkling in here and there a little lobster coral. These aspic moulds can be varied in every possible way, as they can be made with prawns, fish, game, eggs, pate de foie gras, and mushrooms. Chopped aspic, parsley and slices of lemon should be garnished round the mould, and it always looks best served in a silver dish.

PRUNE JELLY.

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SUNDAY SERVICES AT PRESTATYN.

SEVENTH DAY ADVENTISTS.

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RAILWAY TIME TABLE FOR JANUARY.

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