Prestatyn Weekly

.Breads. nd Butter Fritters. Spread some slices of bread and butter with raspberry or strawberry jam, put another slice on top and press lightly. Cut them into strips and dip in batter, made of beaten eg,, and flour. Fry them in lard or butter which is quite boiling, for about five minutes on each side, dry them in front of the fire and sprinkle castor sugar over them. This is a good way of using up any bread and butter left over from meals.

Useful Hints. Powdered starch or hot flour well rubbed in will clean white silk beautifully. To restore colour to silk which has been faded by acids,—apply a little sal-volatile. To cut new bread easily dip the knife in hot water. Pickles may be kept from becoming mouldy by laying a little bag of mustard on Yi 0 t5 the top of the jar. .1 To preserve a new broom and make it laht longer, steep it in very hot water for quarter of an hour before using. If a fish-bone becomes lodged in the throat, the white of an egg if swallowed at once will generally remove it.

miss HUGHES 1 (Late of Mrs Edwards, I Oompton House, lihyl), < HIGH-GLASS Millinery BttlUJLISMMKMiC. HiGH STREET. PRESTATYN. A choice selection of Sprmg and Summer Goods.

h. mr\ ;;¡:: f. I @ ç: Practical Wstchinafae? J-ewcIlsr, W Opticia-a mutt i'Ki\h i, PRESTATYN, Watches, Clock's. Solid Silver Electro-plated Goods. Watche's. CVWK" Jewellery, and Optical Goods of every descripti'6'd promptly Repaired or, the prerszsei

One of our Numerous Specialities: THE iij II III., ipEm For ILI PATENT Health Side-Spring Comfort CorS0t E!e*ance Specially Manufactured for ISOiiiiaMd and Tiicfiardtf, PRESTATYN. Telephone No. 2. | Watch tills Space Mexf Week I ) jsOMETHING TO INTEREST EVERYBODY ,1- Freelands Stores, HIGH SHEET AID STATION DAD. < The Hillside Studio, Prestatyn, for PHOTOGRAPHS Cabinet Portraits from 12/6 per dozen. Satisfaction Guaranteed. HILLSIDE STUDIO, PRESTATYN. Littler's, Prestatyn. Telephone No. 4. D. M. DUNCAN, GENERAL IRONMONGER. Glasgow House, PRESTATYN.

To Use Up Cold Meat. A nice change from rissoles or mincfl is made by soaking some bread-crumbs in hot milk, then add the cold meat or fowl minced line, a little chopped parsley, celery, pepper, suit, and grated nutmeg. Bind all together with one or two eggs well beaten, put into a buttered mould and steam for an hour. If made of veai of chicken, rolls of bacon should accompany the dish.

Fig Pudding. Half a pound of figs, quarter each of suet. fl )nr, and sugar, one teaspoonful of baking powder egg and milk if required. Chop the figs small, mix with all the ingredients, and steam for two or three hours.

Rhubarb Pudding. Line a greased pudding basin with suet 0 crust ( £ suet to$ib flour). Cut two or throe sticks of rhubarb into inch lengths, fill the basin and add tib moist sugar. Put a ciusi oyer the top: and cover with a pudding I Boil two to three hours and serve with a jug of boiled custaid, or cream and fine sugar.