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RURAL LIFE.

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-p--j HOME-MADE HOOKS. I

THE UTILITY OF OLD CLOTHES.1

NICE DISHES.

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NICE DISHES. TOMATO OMELET.—Scald and skin a large tomato, chop it up and mix in a little minced shallot.' Beat the yolks and whites of three eggs neparatelv: then mix the beaten yolks with the tomato and shallot, seasoning with salt and pep- per to taste. Put li.oz. of butter into an omelet pan, and when it is qiiite hot add the whites of the eggs to the other mixture, turn it into the pan and cook gently for two or three minutes. DROP COOKIES.—Cream one cupful of butter and one d a-half cupful of sugar together. To it ad our well-beaten eggs. Sift four cup- fuls of f r and mix through it two teaspoon- fuls of baking powder. Add this to the cake mixture and grate half a nutmeg in it. Lastlv, stir through it four tablespoonfuls of sweet milk and a small teaspoonful of v&nilla. Drop from a spoon on a buttered pan, place three or four raisins on each cooky, and bake in a quick oven. STEWED CUCUMBERS.—Pare the cucumbers and then slice them thick. Sprinkle a little salt over the slices and put them in a colander to drain. Dip each piece in flour and fry the slices in butter or dripping. To each large cucumber allow half a pint of gravy, a tablespoonful of vinegar, a faint seasoning of pepper, cloves and mace. Stew the slices of cucumber for half an hour in the seasoned gravy, and, just before serving, thicken the gravy with a little flour and butter. APPLE CHARLOTTE RussE. Three or four large apples, oz. of gelatine, 4oz. of Demerara sugar, two eggs, the grated rind and the strained juice of one lemon, some finger sponge cakes, one pint of cold water. Put the gelatine into a etewpan with half-a-pint of the water, and stir over a mild heat until dissolved. PeeL core, and slice the apples, and stew them in the remaining half-pint of water until they are soft; then rub them through a hair-sieve. Add the sugar, the grated rind and the juice of the lemon, and the strained gelatine, and stir for a few minutes over the fire, being careful not to \t it boil. Add the whipped whites of the eggs, ,Lrtd let the mixture cool. Line a mould with sponge fingew, and pour in the mixture. When firm, turn on to a dish, and eerve with custard made of the yolks of the eggs, a little milk, sugar, and vanilla oseeufci) to taste. CHAUD-FROID OF CHICKEN. Remains of boiled fmd. half-a-pint of white sauce, a little gelatine, salad, pieces of cold tongue, and seasonings. Thin is a very dainty way for using up the remains of a cold fowl. Divide all into neat joints, chopping off any superfluous bite of bone. Set each piece on a plate with a rpace be- tween. Coat with white sauce in which a little gelatine has been dissolved. Leave till set, then arrange in & circle on a dressed salad, garnish- ing the chicken with fanciful-shaped pieces of cold tongue and aspic jelly. lIJIIP1" -II

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RURAL LIFE.