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fOR WOMEN FOLK

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fOR WOMEN FOLK Homely Hints & Dainty Dishes. WITH PARS. INTERESTING TO THE MERE MAN. Yellow soap should be bought in large lQuantitie8, cut up into squares, and kept in a dry place. If the tea-kettle, pan, or basin boils dry, pour boiling water into it; never cold water. If done at once, this will prevent cracking. I To save darning and to increase the wear of children's stockings, put a piece of wash- leather at the back of their shores. This pre- vents the shoes slipping at the heel. To remove match marks from a polished or tarnished surface, rub with a piece of cut lemon, and afterwards with a rag dipped in water, and the stains will disappear. To distinguish mushrooms from poisonous fungis. springle a little salt on the spongy part, or gills, to be tried. If they turn yellow they are poisonous; if black, they are whole- some. Clean stair-rods by washing them with soap and water, and then polishing them with any brass polishing fluid, or with an oily cloth dipped into finely-powdered rotteustone. Stewed Oysters Ingredients: Twelve oysters, one egg. three- quarters of an ounce of butter, half a tea- spoonful of flour, one and a half gill of milk, a.' few drops of lemon-juice, pepper, and salt. Beard the oysters, melt the butter in a saucepan; stir the flour into it. Then add the milk, a. few drops of lemon-juice, and a seasoning of pepper and salt. Let this boil. Then put in the yolk of egg an<t the oysters. Make the latter quite hot without boiling. Serve with small pieces of toast placed round. Oysters Baked in their Shells Ingredients: One dozen oysters, one raw egg, two tablespoonfulsof white breadcrumbs, one teaspoonful (about) butter, salt, pepper, nutmeg, quarter of a. lgnjop. After opening the (;ysters, remove^fchf f"beards or fringes. Dip each one in the beaten egg. and cover it with some of the crumbs that have pre- Tioosly been mixed with salt. pepper, aud grated nutmeg. Re-place the oysters in their deel) shells; put a tiny piece of butter on the top of each. Bake in a quick over till a pale brown. Then squeeze over a drop or two of lemon-juice. Serve in the shells imme- diately on a folded serviett. The Discoloured Frying Fat In many houses is considered unfit for use. "and" so thrown away. which really is waste. for, with care, it may be made perfect again. This discolouration is due to the burning crumbs. Ac.. which have fallen off fish, ris- aoles, Ac. To keep the fat nice. it is a good plan to cut a potato in thin slices, and fry it after the fish, Ac., then strain the fat into a clean pan. Another plan is to add a quart of warm water, in which half a tea- spoonful of carbonate of soda is dissolved. to the melted fat, stir it thoroughly, and when it has boiled a few minutes remove the scum. The water must not be added to the fat when it is very hot, or it will make it "boil over. Turn the fat and water into a large basin, and set aside till next day. Then remove the cake of fat, scrape off all impuri- ties and discolourations, pour away the water, and put it again on the fire to melt; let it remain untouched till the bubbling has ceased, which will show the water has evapo- rated, then pour on the clear fat through muslin, leaving any residue that has fallen from it in the pan. After This process the fat will be fit to use again, and will be im- proved by the addition of A fresh supply of nice sweet clarified fat. It is wonderful how much money may be saved in the kitchen if details like the above are looked after by the cook or housekeeper. SAVOURY FILLETS OF WHITING. Put three tablespoonfuls of salad oil into & small basin, and add by degrees, while stir- I ring all the time, a dessertspoonful of white 1 wine vinegar and a dessertspoonful of tarra- gon vinegar, then pour it into a pie dish. and add a saltspoonful of freshly ground black pepper, about half the quantity of grated nut- meg. and a pinch of cayenne. Dip some fillets of whiting in the mixture, then arrange I them in the pie dish, one on the top of the ¡ other, with some thin slices of onion between, ( and leave them for two or three hours. Then I take the fish out of the pickle, wipe it, flour it lightly, and, after brushing it over with beaten egg, cover it thickly with fine dry white bread crumbs which have been seasoned with j celery salt and black pepper, and leave it for a quarter of an hour for the crumbs to harden. ( Have ready a stewpan containing plenty of I boiling fat I there should be sufficient to 1 entirely cover the fish and a faint smoke should be rising before it is put in), immerse 1 a, few fillets at a time in it. then very slightly ( reduce the heat so that the crumbs may not become too dark by the time the fish is done, I and dry the fillets on paper in a warm oven t as they are taken from the pan. The fish f should be served with tarragon sauce, which, in its simplest form, is made by stirring a i dessertspoonful of tarragon vinegar gradually 1 into half a pint of creamy melted butter 1 ( sauce, after taking the pan from the stove.— ] "The Lady." s

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