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FOR WOMEN FOLK1

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FOR WOMEN FOLK1 Homely Hints & Dainty Dishes. WITH PARS. INTERESTING TO THE MERE MAN. Long engagements are rather expensive affairs in Russia. The bridegroom-elect is expected to send his financee a present daily- not merely flowers, as in France, but some- thing more practical. A clear soup looks better when a few green peas or a few pieces of celery are added, as they increase the brilliancy of the soup; and a thick soup is greatly improved by the addition of a few small croutons, and so on. The toast looks more inviting when cut into strips or trianeles. or with the corners neatly cut off if served in whole slices. To Make Bread Without Yeast To make bread without yeast or baking- powder, take two quarts of boiling water, one ounce of salt, and three cups of meal. Put the salt into a sauce-pan, pour in the boiling water, strew three culoe of meal on it gradu- ally, but do not stir it, then cover closely, putting a cloth between the lid and pan to absorb the steam. Set it over-night in the warmest corner of the stove. Early the next morning stir into it a cup of boiling water, stand the saucepan on some hot ashes, where it will soon begin to ferment. When ready for use it will have a frothy appearance and a disagreeable odour. Pour it into six pounds of meal or flour, mix with warm water, and knead into dough; let it rise and bake quickly. Why Not Eat Foreign Meat J There is an abST-d prejudice in the minds of many housekeepers against foreign meat. The economy of it is undeniable in helping to make both ends meet, and if carefully cooked it is certainly more than equal to the inferior cuts of English meat, which are all that could be bought for the same price. It is often possible to buy a large piece of beef, especially on Saturday night, at an especially cheap rate. It is always wise to take advantage of such a bargain, as if too large for immediate use it can be cut in half, and one part put into the pickling pan for a week. Nothing is more delicious, if properly prepared, than a round of spiced pressed beef. How to Live on Twopence a Day The question of how little food is sufficient to support life has been studied by an Indian doctor in the most practical manner, the doctor having subjected himself to a diet experiment for six weeks. In support of his theory that a man's daily food should only cost him sixpence, the doctor lived for the first seven days on bread, milk, fruit, and vegetables, coating only 3s. Id., and having a daily weight of a little over half a. pound. His health remained perfect, and his weight did not diminish, so for the second week he took prepared farinaceous food, milk, and fruit, consuming daily a little over 9 Joz., and then felt so strong that he gave up milk and lived on threepence a day. In the fourth week he took half a pound of food daily, at a cost of twopence, and tried soup, pudding, and eggs, but this did not answer, and for the fifth and the sixth weeks he lived on 8 i oz. to 9oz. daily. He carefully avoided stimulant-s and tobacco, and finally declared that he had experienced a constant increase of physical strength and power of work. How to Cook Onions I This highly nutritive vegetable would be more freely used in every household if its medicinal properties were more fully appre- ciated. Onions should be prepared in some shape, and eaten at least three times a week. People who eat onions often sleep better, are not so nervous, have fewer colds, coughs, and liver troubles. If troubled at all with wakefulness eat a large onion before retiring. Most people prefer onions boiled, which is the best way of using them. Spanish onions, which are imported to this country during the winter months, are, when properly roasted, equal to many preserves. This kind also makes a nice supper dish, being simply boiled a-ad seasoned with salt, pepper, and butter. Stewed Spanish onions are a favourite accompaniment to roast shoulder of mutton. Always put onions to cook in cold water. They should be cooked in plenty of water to prevent them turning dark; as soon as tender drain them. To peel them without affecting the eyes, remove the loose outside, and hold the onion under water while peel- ing. Let the onion, knife, and hands be completely covered. This recipe for scalloped onions makes a very nice dish:- Peel, slice, and boil until tender; put a layer of onions in a baking dish, covered with fine breadcrumbs, add salt and pepper, and bits of butter. Repeat until the dish is full, putting the crumbs on top. Add enough sweet milk to cover, and bake for twenty minutes.

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