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NICE DISHES.

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NICE DISHES. SPANISH EGGS.Take three tomatoes, ten ounces of butter, two eggs; partly cook the to- matoes, and rub them through a eieve, melt the butter, add the tomatoes, with pepper and salt, and, when thoroughly heated, the eggs, which should not be beaten, but simply poured in, while the mix- ture is kept well stirred until the eggs are cooked. Serve the Spanish eggs on buttered toast. Halved tomatoes, with a little of the pulp scooped out, and beaten-up egg in its place will be found anagreeable addition to the breakfast baeon. LOBSTER ASPIC.—Chop the meat of a lobster finely. Melt an ounce of butter in a saucepan and add an ounce of flour, moistening with a gill of milk and half the quantity of cream. Stir well over the fire until the sauce has thickened. Then mix this with the minced lobster, seaeon with cayenne, salt, and white pepper, and spread on a plate. When quite cold cut into cutlet shapes. Have ready eome clear savoury aspic jelly, melt it, and pour into a shallow dish. When set arrange the cutlets on the jelly and garnish with a little minced parsley and finely- chopped white of egg. Pour a little more dis- solved jelly round the cutlets, and when set divide and reverse, coating them on the other side with aspic, slipping in a short length of lobster feeler at one end to simulate a cutlet bone. Serve with chopped lettuce. TURBOT SALAD. Take two cupfuls of cooked turbot, half an ounce of horseradish, and chopped cooked onion, a quarter of a sliced fresh cucumber, three cooked potatoes cut in small pieces. Sprinkle with a few drops of lemon-juice, and pour over a good mayonnaise sauce. Serve with lettuce and tomatoes. CRAB TOAST.—Put a. tablespoonful of butter in a saucepan, and, when melted, add a dessert- spoonful of chopped onion and fry till lightly browned. Then stir in one tablespoonful of flour, and, by degrees, half a cupful of cream. Rub the sauce perfectly smooth—stirring rapidly -and then add the imeat of two craibs and a sea- soning of salt and pepper to taste with a few grains of cayenne. Finally flavour with a des- sertspoonful of sherry, make thoroughly hot, and spread on slices of toast. Sprinkle with a little flaked, hard-boiled yolk of egg, and serve at once. MINCED COLLOPS AND CUCUMBER. Take a pound of steak and pass it twice through the mincing machine. Place in a stewpan, with clari- fied butter, and season with salt and pepper. Stir over a quick fire for a few moments, working the meat lightly with a fork to prevent it from forming into lumps. Then add a little good beef gravy, two teaspoonfuls of mushroom ketchup, and a few drops of Worcester sauce. Allow the meat to simmer very gently until tender. In the meantime peel and slice a cucumber, cutting the slices about the thicknesss of a half-crown, and toss in clarified butter, with a sliced onion, a little sugar, vinegar, and salt. When nicely browned, strain off the butter, and add some plain stock. Stew until the vegetabl is tender. Then strain again, and when the mince collops are dished, lay the cucumber over the top, thicken the stock with flour rolled in butter, and just before serving squeeze a little lemon juicp over all.

THE ENCHANTED ROCK.

FACTS IN BRIEF.

THE SUNDAY CORNER. 4L

I I WISE AND OTHERWISE.

WORDS OF WISDOM,

THE ADVANTAGES OF SILENCE.

- I AMERICAN HUMOUR. I-

f DANGEROUS FISH.

SUPERSTITIONS ABOUT TREES.

MEN AND LACE.

THE TRANSFORMATION OF THE…

10 BALLOONING ACROSS THE ATLANTIC.

VULTURES AND THEIR FOOD SUPPLY.

POULTRY - PICKING BY MACHINERY.

THE VOICE OF A FLY.